Dahi Vada

Dahi Vada

For Wada:


Urad daal: 1 Cup
Channa Dal: 2 tbsp
Salt to taste
Asfotedia (hing): a pinch
Oil to deep fry

For Dahi :

Dahi (yogurt): 1 cup
Grated Ginger: 1/4 tsp
Sugar: 1 tsp
Green Chillies: 1 (finelly chopped)
Salt to taste
Roasted cumin(jeera)powder: 2 tsp
Red chili powder: 1/2 tsp
Black Saly: a pinch
Chat Masala: 1/2 tsp

Method:
 
For Bada:
 

• Clean, wash and soak the daal overnight or for about 7-8 hour. 
• Grind it into smooth paste.
• Add salt and asfotedia.
• Beat this batter well with the help of spoon, so that there are no lumps.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Deep fry the vadas and keep them on a blotting paper to remove excess oil.
• Your Vada is redy.

• Now put the vada  warm salted water to extract their oil for few minutes.
• Now squeeze out the water from vadas and keep them asid

For Dahi :

•  Blend the curd (yogurt) and little water until it is smooth.
• Add Sugar, salt, red chili powder, black salt, green chillies, Ginger and cumin powder.
• Mix well

Serving:

• In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Sprinkle roasted cumin powder on top
• Serve the dahi vadas chilled.
• Dahi Vada is ready to serve.

Besan Ladoo

Besan Ladoo

Ingredients:

Gram flour (besan): 2 cups
Powdered Sugar: 1 & 1/2 cup
Ghee: 1 cup
Powdered Caradamon: 1 tsp
Almonds: 1 tsp(finely chopped)
Cashewnut:1 tsp (finely chopped)
 
Method:
 

• Sieve besan through a fine sieve and set aside
• In a kadhai heat the ghee in a pan. 
• Add the gram flour and fry it on a low flame stirring continuously to any  avoid lumps.
• When it releases smell  and the Gram Flour start changing its colot. turn off the burner..
• Remove from the heat and allow it to cool by itself
• Add sugar, cardamon powder  and nuts to the gram flour and mix thoroughly.
• Shape into walnut-sized shaped ladoos and store in an airtight container
• Besan Laddoo are ready to be served.

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Chatpatta Allo

ChatPatta Allo

Ingredients:


Potatoes : 4 (Medium Sized)

Gram Flour (Besan): 2 tbsp
Semolina (Suji) :  tsp
Mango Powder :1 tsp

Red Chili Powder:1 tsp
Turmeric Powder: a pinch
Garam Masala: 1/4  tsp
Black Pepper Powder: a pinch
Salt: To taste
Oil: To Deep Fry
Chaat Masala: 1 tsp

Method:

• Wash and peel potatoes.
• Chop potatoes in long strips (like French Fries) in a bowl.
• Roast suji in a pan till it become very light golden in color. For about 2-3 minutes.
• .Now take besan in a bowl.
• Add red chili powder, garam masala,Black pepper Powder, Turmeric Powder amchoor and salt. Mix well.
• Add little water in besan and make a thick paste.
• Now add the suji in a besan mixture and mix well.
• Heat oil in a pan.
• Dip chopped potatoes in a besan mixture and put them in hot oil to fry. Dip potatoes one by one in besan mixture.
• Fry on a medium flame till they become golden brown in color and crispy.
• Flip them after a while so that they can achieve same golden brown color all over them.
• our spicy snack is ready to eat. Now sprinkle Chat Masala on your hot potatoes. Mix well
• Serve hot with Green Chutney and Tomato sauce.
  

Tasty Dalia Idli

Tasty Dalia Idli

Ingredients:

Dalia: 1 cup

Curd: 2 cups

Carrot: 1/2 cup( peeled & grated)

Onion: 1 (small finely chopped)

Corn: 1/4 cup

Cabbage: 1/4 cup (finely chopped)

Green Chilly: 2-3 (finely chopped)

Coriander Leaves: 2-3 tbsp

Turmeric Powder: 1/2 tsp

Red Chily Powder: 1/2 tsp

Cuirry Leaves: 1 tbsp

Mustard Seeds: 1 tbsp

Eno: pinch

Oil: for greasing & cooking

Method:

• 
  
  Dry roast the dalia
  
  
• 
  
  Soak the roasted dalia in curd for about 4-5 hour.
  
  
• 
  
  Heat oil in a pan, add mustard seeds and curry leaves.
  
  
• 
  
  When they start crackling add onion, green chilly, carrot, cabbage and saute it for 2 minutes.
  
  
• 
  
  Add Turmeric Powder ,Red Chilly powder and salt and mix it well.
  
  
• 
  
  Allow it to cook for one more minutes. and turn off the flame.
  
  
• 
  
  Mix this mixture to the dalia batter and mix it well.
  
  
• 
  
  Keep it aside for 10 minutes.
  
  
• 
  
  Grind this batter into a smooth mixture.
  
  
• 
  
  Add eno
  
  
• 
  
  Add salt if required.
  
  
• 
  
  Grease the idle mould well and fill each of thm with 3/4th full of batter.
  
  
• 
  
  Steam cook idlis on medium flame for about 10-15 minutes or until done.
  
  
• 
  
  Use a butter knife to remove the idlis.
  
  
• 
  
  Your idlis are ready
  
  
• 
  
  Serve them with chutney.