MOONGA GATTI

Ingredients:

1 cup moong (sprouted)( wash and remove the green skin  and boil and keep aside)
1/2 cup grated coconut
4-5 black pepper
1/2 tspn coriander seeds
2 green chilies
1/2 tspn chili powder
A pinch of turmeric
1-2 piece tamarind
1 tspn jaggery
Salt
Oil
6 curry leaves
A pinch asafoetida
1/2 tspn mustard seeds

Procedure:

1 In a pan add oil and allow to heat a little , add green chillies and fry once done remove and keep aside.
2. Now add pepper and coriander seeds and fry till aroma comes.
3. grind the grated coconut with green chillies, pepper, coriander seeds, chilly powder turmeric powder
4. add the ground paste to the boiled moong (add water if necessary)
5. add jaggery,tamarind and salt. allow it to boil on slow flame for sometime.
6. in another small pan or tawa, heat oil add mustard seeds, once splutters, add asafeotida and curry leave, once the aroma comes add it to the boiling moong and paste as seasoning.
7. Serve with rice,puri or bread.

KAJU BARFI/KATRI

 

Ingredients:

2 Cup cashew powder (grind cashewnuts in a grinder and make powder
1cup sugar(powdered)
1/2 cup water
3 cardamons crushed(optional)
milk just 2 -3 tbspn

Procedure:

1. in a nonstick pan add sugar and water and boil till the liquid becomes sticky and forms thread in between fingers
2. add cardamons and cashew powder and  heat on slow flame till the paste thickens
3. now remove from heat and allow it to cool a little and form the paste into a dough, (knead it like the way you make chapati dough, if too dry sprinkle some milk)
4. cashew will release its own oil so no need of adding oil/ghee.
now once the dough is formed put the whole dough on rolling board and roll it like chapati but keep it a little thick.
5. cut the chapati into diagonal pieces with a help of a pizza cutter or knife like shown in the pic.
6. allow it to cool for 3-4 hours and your kaju barfi is all ready to eat.

NEVRI AND MODAK

Ingredients

 For dough:

Maida 2 cups,

milk 1/4th cup

water

salt

For filling

1 cup grated coconut

1/3rd cup sugar / jaggery

5 cardamons crushed

Procedure

1. knead dough like u make roti dough with a little milk and water

2. make small marble size balls and roll them into small circles

3. for filling in a non stick pan heat sugar or jaggery till it melts and has become sticky and forms a thread when a drop is but between 2 fingers

4. add grated coconut and cardamons and mix well stirring into the the sugar

5.let it cool just so that you can touch the filling

6. now take 1 tspn of the filling and keep in between the rolled circle

7. join all the edges together forming a potli/ tote

8. and remove any excess dough if necesssary

8. now deep fry the modak in oil till golden brown in a pan

9.for nevrios, add the filling in centre of the circle but fold it into half bu putting a drop of milk all over the edge of the circle and getting the design above.(take little bigger circles adn 2 tspn filling)

10. deep fry the nevrios till golden brown.

CHANYA ROS

Ingredients

1 cup soaked and boiled dry green peas(vatana)
1 cup grated coconut
2 tspn coriander seeds
4 black peppercorns
1 inch cinnamon stick
2 cloves
1/2 tspn turmeric powder
1/2 tspn chilly powder
oil
1/2 tbspn mustard seeds
2 tspn cumin seeds
8 curry leaves
1 green chilly
2 tbspn coriander chopped
 1 tspn sugar
salt

Procedure:

1.  fry or roast coriander seeds, pepper, cinnamon stick and cloves in a pan till the aroma comes

2. add grated coconut and fry till golden brown

3, once the above ingredients cools grind them with a little water, turmeric, chilly powder into fine paste and keep aside.

4. now in a pan add little oil and cumin seed, once it starts to splutter add curry leaves and green chilies, fry for few sec and add boiled Green peas

5. add the paste and little water if needed and allow it to boil on slow- medium flame

6. add salt, sugar

7. ad coriander leaves and simmer for 2-3 min

8. serve hot with puris, bread, chapathi, roti.

GREEN PEAS PARATHA

 

 Ingredients

 3 cups wheat flour

1 cup maida

1 finely chopped or grated onions( I have not added onion cos of fast but still tastes delicious)

1 cup green peas frozen / fresh (boiled and slightly smashed)

4 green chillies finely chopped
1/4 tspn turmeric
1/2 tspn chilly powder
3/4 th tspn garam masala
1/2 tspn cumin powder
3 tbspn coriander leaves chooped
salt as per taste
2tbspn oil

  Procedure:

1.  knead the dough  with all the ingredient except butter,

2. add oil and knead well and keep covered, (for rising) for 1-2 hours
3. make lemon size ball of the dough and roll out into circles using a little four so that it does not stick
4. now heat tawa and cook it like chapati on both sides
5.you can apply butter or make it dry as well
6. serve it some gravy or can have it alone as well with chutney, sauce.

VERMICELLI KHEER

Ingredient:

2 cup milk

4 strands of safforon

1/2 cup vermicille

1 cup dry fruits (raisins, almonds soaked and peeled, cashewnut, walnut, pistachio)

3 cardomom (peeled and crushed)

4 tbspn sugar(as per ur taste)

Procedure:

1. Take a non stick pan and roast vermicille and ccardomons for sometime

2. Add milk & safforon and stir, till vermicille is cooked

3. add all the dry fruits and mix well

4. add sugar

5. simmer it for some more time and serve hot  or keep it in the fridge and serve it chilled..

MASALA BHEL

Ingredients:

2 cup bhel

1 tomato chopped finely

1 onion chopped finely

a pinch of turmeric

1/2 tspn salt

1 tspn sugar

tomato catch up(optional)

1/2 tspn chilly powder( as per ur taste)

2 tbspn coriander leaves chopped

lemon juice( 1/2 lime)

1/2 tspn chat masala(optional)

Procedure

1. mix all the above ingredients in a bowl

2. put lime and tomato catch up and stir once again

3. serve it as a snack during tea time.

ONION PARATHA

 Ingredients:

 3 cups wheat flour
1 cup maida
1 finely chopped or grated onions
4 green chillies finely chopped
1/4 tspn turmeric
1/2 tspn chilly powder
3/4 th tspn garam masala
1/2 tspn cumin powder
3 tbspn coriander leaves chooped
salt as per taste
2tbspn oi l
 water to knead
butter

Procedure:

1.  knead the dough  with all the ingredient except butter,
2. add oil and knead well and keep covered, (for rising) for 1-2 hours
3. make lemon size ball of the dough and roll out into circles using a little four so that it doesnot stick
4. now heat tawa and cook it like chapati on both sides
5.you can apply butter or ma ke it dry as well
6. serve it some gravy or can have it alone as well with chutney, sauce.

POTATO BHAJI

Ingredients:

2 potatoes chopped and boiled
1/4th tspn turmeric powder
1/2 tspn mustard seeds
1/2 tsspn cumin seeds
2 green chillies chopped
1 onion chopped
coriander leaves
oil
salt
sugar

Procedure:

1.  add 1 tbspn oil in a pan, add cumin, mustard once splutters add onion and green chillies
2. let onion cook till it gets golden brown
3. add turmeric,
4. add boiled chopped potaoes
5. add little water, salt, sugar and boil and mix well
6. add coriander leaves to garnish.
7. serve with puris/ dosa/ chapati

DOSA

Ingredients:

2 cups rice
1 cup urad dal
(2:1 ratio)
salt

Procedure                                                                                                                                                
1. soak rice and urad dal in water for 6-8 hours or over night
2. grind the soaked rice and urad dal into fine paste
3. add salt as per taste
4.kepp it aside for another 4-5 hours for enhancing taste
5. heat tawa, with a serving spoon add a little paste and spread it equally rounding the spoon
6. allow to cook and colour to change, sprinkle oil if needed.
7. serve with potato bhaji and coconut chutney.