Kadhi Pakora

For Pakoras:

• 3/4cup Gram flour
• 1tsp Chilly powder
• 1 Onion chopped lengthwise
• Oil for deep frying

For Kadhi:

• 2cups Yogurt
• 1/2cup Besan/Gram flour
• 4cups Water
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 1tsp Ajwain seeds
• 1tsp Fenugreek seeds
• 1 Onion chopped finely
• 1/4tsp Turmeric powder
• 1/2tsp Red chilly powder
• 3/4tsp Garam masala
• 1/2tsp Dry mango powder
• Salt

Method

• Make a thick batter with gram flour, salt, chilly powder with enough water,meanwhile heat the oil for deep frying,once the oil is hot, dip the sliced onions in the batter and drop gently to the oil, fry until they turns crispy,keep aside..
• Make a thin batter with yogurt, besan and water, keep aside..heat enough oil, let splutters the mustard seeds, cumin seeds, ajwain seeds and fenu greek seeds, add immediately the chopped onions and sauté until they turns slightly brown. 
• Pour in the yogurt-besan batter along with turmeric powder, salt and chilly powder.
• Bring to boil and put immediately in simmer cook for 10-15 min. by stirring them occasionally.
• when the gravy turns thick add the pakoras , garam masala and dry mango powder to the gravy, give a stir and put off the stove..
• Enjoy with rice or rotis..

Mix Dal Vada

Ingredients:

• 1/2 cup channa dal
• 1/2 cup toor dal
• 1/2 cup moong dal
• 1/2 cup urad dal
• 1/2 cup masoor dal
• 1 small onion chopped
• 1 tbsp ginger - chilli paste
• 1 tbsp sambar masala
• 7-8 curry leaves chopped
• salt to taste
• cilantro chopped
• oil for frying

Method:

• In a big bowl mix channa dal, toor dal, moong dal, urad dal, masoor dal all together and soak for 4-5 hours.
• Grind the soaked all dals to a rough paste.
• Mix chopped onion, ginger-chilli paste & add into the batter.
• Add enough salt to taste then sambar masala, chopped curry leaves, chopped cilantro into the batter. Mix all the ingredients well & keep it ready.
• In a frying pan heat the oil on a medium flame.
• Take a small amount of batter on a plastic paper and make it in a circular shape.
• Transfer the vada into the hot oil very carefully.
• Fry all the vadas on both sides to golden brown.
• Serve with green or sweet chutney.

Mango Kadhi - Fajetu

Ingredients

• 1 cup ripe mango, pureed
• 2 cups yogurt
• 1 ½ tbsp chickpea flour
• 5-6 cups cold water
• 2 medium hot green chillies, minced (or to taste)
• 1 tbsp ginger, minced
• ½ tsp turmeric
• Salt to taste
• Sugar to taste according to how sweet mangoes are

 

To Temper

• 1 tbsp ghee
• 1 tsp cumin seeds
•  1 tsp mustard seeds
• 1/2 tsp methi seeds (fenugreek seeds)
• 4-5 curry leaves
• 3-4 cloves
• ¼ tsp asafoetida

 

Method

• Combine the yogurt, chickpea flour, water, chillies and ginger. Mix well & Set aside.
•  In a large pan, heat the ghee, cumin seeds, mustard seeds, methi seeds, curry leaves, cloves and asafoetida.
• When aromatic, add the yogurt mixture and stir constantly until it comes to a gentle boil on a medium/low heat. This is to ensure that the mixture does not curdle.
•  When the mixture is gently simmering, add the turmeric, salt, mango puree and sugar. Adjust the consistency with water if you like, and simmer for a further 4-5 minutes. Taste to check for hot, sweet and sour.
• Serve with hot basmati rice, chapattis or puri.

Papdi Chaat

Ingredients   

• Papdi - 20 (homemade or store bought)
• Boiled potatoes - 2-3(boiled & sliced)
• Onions - 1/2 cup (finely chopped)
• Tomato - 1/2 cup (chopped)
• Chaat masala - 1 tsp
• Roasted Cumin Powder - 1 tsp
• Red chilly powder - 1/2 tsp
• Cilantro - handful (finely chopped)
• Sev - 1/2 cup
• Yogurt (Curd) - 1 cup (beaten with little salt)
• Green Chutney - as needed
• Tamarind Chutney - as needed

Method

•  Arrange the papdis in a plate.
•  Top each papdi with 2-3 pieces of boiled potato pieces, some chopped onions, tomatoes and cilantro.
•  Sprinkle little chaat masala, cumin powder and chilly powder over that.
•  Add little bit (about 1 tsp) of each of the chutney on each papdi.
•  Top each papdi with a tblsp of beaten yogurt. Add more yogurt as per your taste.
•  Finally sprinkle lot of sev on top and serve immediately. 

 

Green Moong / Gram Quesadilla

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 Cup Green gram/moong sprouts
• 6 (12 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• Salt to taste
• 1 tsp crushed red pepper
• 1/4 cup oil

Method:

•   Soak a cup of green gram in water for atleast 12 hours. Wash well and put it in a muslin cloth and tie it like a bundle. Hang it for another 10 to 12 hours in a warm place. When you open the bundle you will see all the grams are sprouted well
• Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in sprouted green grams/moong,  cook until heated through.
• Add red crushed pepper & salt to taste
• Spread 3 tortillas with equal amounts of the bean mixture. Sprinkle with equal amounts of the
• Cheddar cheese, and top with the remaining tortillas to form quesadillas.
• Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.