Non deep fried Dahi Vada

Ingredients:

1. Urad dal - 1 cup
2. Moong dal - 1/2 cup
3. Ginger - 1/2 tsp grated
4. Green chilli - 1 no
5. Thick curd - as required
6. Sweet tamarind chutney - for garnish
7. Red chilli pd - for garnish
8. Roasted jeera pd - for garnish
9. Sugar - as required
10. Salt - as per taste
11. Coriander leaves - chopped for garnish
12. Oil - 2 tbsp
13. Water -  to soak vadas

Method:

• Soak urad dal and moong dal for 4-5 hours.
• Then drain water from the dal and by adding ginger and green chilli grind to a smooth paste. If required just sprinkle some water just 1 spoon.
• Take ground batter in a bowl, add salt and beat nicely.
• Heat appe pan, put little oil in each mould, add a spoonful of batter in each mould.
• Cover with a lid and allow it to cook for 7-8 mins on low flame.
• Once done on one side flip it with the help of spoon and cook on other side till done.
• Remove it and add in a bowl of water. Keep for few seconds. Then take each vada press between your palms to remove excess water.
• Place vadas in serving bowl. Whisk curd till smooth, add sugar and salt as per taste.
• Pour curd over vadas, sprinkle red chilli pd, jeera pd, sweet chutney, garnish with coriander leaves and serve.

Coconut jaggery stuffed spicy Paratha

Ingredients:

1. Coconut - 1 cup scrapped
2. Jaggery - 1/4 cup grated
3. Red chilli pd - 1/2 tsp
4. Cardamon/elaichi pd - 1/2 tsp

For the dough:

1. Wheat flour/Atta - 1 1/2 cup+ for dusting
2. Salt - as required
3. Oil - 1 tbsp
4. Water - as required
5. Ghee - 2-3 tbsp to apply while roasting.

Method:

• In a pan add scrapped coconut and jaggery and mix well.
• Add red chilli pd and cook till jaggery melts and the mixture is nice dry.
• Add Elaichi pd, mix and allow it to cool.
• To make dough take atta in a bowl, add salt, oil and by adding water knead to a soft dough(like chapati dough). Keep aside for 20 mins.
• Make equal sized balls of the dough and mixture.
• Take one portion of the dough stuff coconut jaggery mixture,and roll it flat. Don't roll it too thin keep it slightly thick.
• Heat a non stick pan, add few drops of ghee and roast it on both sides till done.

Custard powder Cookies

Ingredients:

1. Maida - 1 cup
2. Sugar - 1/2 cup powdered
3. Ghee -  1/2 cup melted and cooled
4. Vanilla flavour custard pd - 2-3 tbsp
5. Milk - 4-5 tbsp
6. Cardamon/Elaichi powder - 1/2 tsp
7. Baking powder - 1/4 tsp

Method: 

• In a bowl mix milk and custard powder to form a paste.
• In another bowl sieve the maida and baking powder.
• Add powdered sugar, cardomon/elaichi pd and mix well.
• Add milk and custard pd mixture and mix nicely with your fingers.
• Then add melted ghee little by little kneading it to a dough consistency(it might not be a perfect dough). Quantity of ghee required may be slightly more or less, adjust accordingly.
• Roll small balls out of them and slightly press them on the top with fork not much.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Pre-heat oven to 180 degree celcius and bake them for 25-30 mins.Check after 20 min cookies will turn light brown in colour.
• Once done let it cool for 10 mins.

Potato stuffed Mirchi Bhajji

Ingredients:

1. Long Bhajji green chillies (non spicy) - 4 nos
2. Tamarind pulp - 1 tsp
3. Besan - 1 cup
4. Rice flour - 2 tbsp
5. Red chilli pd - 1/2 tsp
6. Haldi pd - 1/2 tsp
7. Ajwain - 1/2 tsp
8. Salt - as per taste
9. Water - as required
10. Oil - for deep frying

For the stuffing:

1. Potatoes - 2 boiled and smashed
2. Red chilli pd - 1/2 tsp
3. Jeera pd - 1/2 tsp
4. Coriander pd - 1/2 tsp
5. Coriander leaves - 1 tsp chopped
6. Salt - as per taste

Method:

• Wash green chillies, pat dry and keeping the top intact give a slit in the middle without breaking them in to halves remove seeds with the help of spoon or fingers.
• Apply little salt and rub tamarind pulp to the chillies and keep aside for 10-15 mins.
• In a bowl, take smashed potatoes, add red chilli pd, jeera pd, coriander pd,coriander leaves and little salt.Mix nicely and keep aside.
• Stuff each chillies with the above potato mixture. With the help of your fingers push the stuffing and seal the chillies tightly and keep aside.
• For the batter in a bowl take besan, rice flour,add red chilli pd, haldi pd, ajwain and little salt, mix it.Add water little by little and make a thick batter. To check insert your finger and see if the batter is coated well without dropping.
• Heat oil in a kadai.
• Take one stuffed chilli and dip into the batter, make sure that batter is coated evenly.
• Gently slide each chilli into hot oil and fry till golden brown in colour.
• Remove and drain excess oil on a napkin.
• Serve hot with tomato ketchup or chutney.

Homemade Puris for chaat

Ingredients:

1. Fine Rava/Sooji - 1 cup
2. Maida - 1 tbsp
3. Rice flour - 1 tsp
4. Salt - as per taste
5. Oil - 1 tbsp + for deep frying
6. Warm Water - as required

Method:

• Take Rava in a bowl, add salt, mix and add little water. Mix nicely and keep aside for 5-8 mins. Let rava absorb the water.
• Then add maida, rice flour(add only 1 tbsp not more) and knead by adding water as required to a stiff dough. Knead nicely for around 10 mins.
• Add oil and knead for another 2 mins and cover it with a wet kitchen napkin and keep aside for 30 mins.
• Divide into equal portion and roll each ball like a chapati but very thin and do not apply any flour.
• While rolling cover the remaining dough with wet napkin otherwise it will dry up.
• With cookie cutter or bottle cap cut puris.
• Heat oil for deep frying.
• Place 2-3 puris and fry till brown in colour and crispy.
• Puris will puff up automatically otherwise slightly press on top.
• Fry on medium heat.

**If the dough becomes loose add more rava.

Rava and Wheat flour ladoo

Ingredients:

1. Rava/Sooji -  1 cup
2. Wheat flour - 1 1/2 cup
3. Sugar - 1 cup powdered
4. Cardamon/Elaichi pd - 1 tsp
5. Ghee - 1/2 cup + 4 tbsp to roast
6. Raisins - as required

Method:

• Heat 2 tbsp ghee in a pan.
• Add rava and nicely roast on slow flame till u get nice aroma, remove and keep aside to cool.
• Once cooled coarsely grind just to get nice smooth texture(optional).
• In remaining 2 tbsp ghee roast Wheat flour on low flame till you get nice aroma.
• Mix together rava, wheat flour, pwd sugar, elaichi powder, mix well.
• Heat 1/2 cup ghee and add little by little to the mixture. Keep mixing nicely till u feel you can roll it.
• If the mixture is dry add some more melted ghee and check if you can roll it.
• Add raisins and make ladoos.

Tip: Keep some roasted rava and wheat flour aside, if the mixture appears too smooth to roll, add rava, flour and then make ladoos. 

Chilli flakes-Oregano-Cumin Cookies

Ingredients:

1. Maida/All purpose flour - 1 cup
2. Sugar - 2 tbsp powdered
3. Baking powder - 1/2 tsp
4. Tomato Ketchup - 1 tbsp
5. Chilli flakes - 1 tbsp
6. Oregano - 1 tbsp
7. Jeera/Cumin - 1/2 tsp crushed
8. Unsalted butter/Ghee - 1/2 cup melted and cooled

Method:

• In a bowl take Maida/flour, baking powder,sugar and mix nicely.
• Add chilli flakes, oregano, jeera and tomato ketchup. Mix it.
• Add melted butter/ghee little by little and knead to form a dough.
• Roll small balls and slightly press on top not much.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Preheat oven to 200 degree celcius and bake them for 20 mins.
• Once done let it cool for 10 mins.

Sev

Ingredients:

1. Besan - 2 cups
2. Black Pepper powder - 1/2 tsp
3. Red chilli pd - 1 tsp
4. Haldi pd - 1/2 tsp
5. Hing/asafoetida -a pinch
6. Ajwain/Carom seeds - 1/2 tsp(optional)
7. salt - as per taste
8. Oil - for frying
9. Water - as required

Method:

• In a bowl mix all ingredients Besan, black pepper pd,red chilli pd,haldi pd,hing,ajwain,salt and 2 tbsp hot oil and Mix all nicely.
• Add water as required and knead a smooth dough.Keep aside.
• Take chakri maker/mould and put disk with tiny holes.Grease the mould with little oil.
• Heat oil in a kadai for frying.
• Put dough in the mould.
• Press out thin strands in hot oil.
• Fry for around 2 mins on both sides until done.
• Crispy Sev is ready.

Rava Ladoo

Ingredients:

1. Rava/Sooji -  1 cup
2. Coconut - 1/2 cup grated
3. Sugar - 1/2 cup powdered
4. Cardamon/Elaichi pd - 1 tsp
5. Milk - 1/2 cup approx. or as required
6. Ghee -  4-5 tbsp
7. Raisins - as required

Method:

• Heat 2-3 tbsp ghee in a pan.
• Add rava and nicely roast on slow flame till u get nice aroma, remove and keep aside to cool.
• In remaining ghee roast grated coconut.
• Coarsely grind rava and coconut seperately so that you get nice smooth texture(optional).
• Mix together rava, coconut, pwd sugar, elaichi powder, mix well.
• Put off the flame and add little by little milk.
• Keep mixing nicely till u feel you can roll it. If required just sprinkle more milk.
• Add raisins and make ladoos.
• Once ladoos are rolled they will appear smooth in texture but once cooled just shape them again.

 Tip: Keep some roasted rava and grated coconut aside, if the mixture appears too smooth to roll, add rava, coconut and then make ladoos.

Nankhatai

Ingredients:

1. Maida - 1 cup
2. Sugar - 1/2 cup powdered
3. Ghee -  1/2 cup melted and cooled
4. Cardamon/Elaichi powder - 1/2 tsp
5. Baking powder - 1/2 tsp

Method:

• In a bowl sieve the maida and baking powder.
• Add powdered sugar, cardomon/elaichi pd and mix well.
• Then add melted ghee little by little kneading it to a dough consistency(it might not be a perfect dough).
• Roll small balls out of them and slightly press them on the top not much.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Pre-heat oven to 200 degree celcius and bake them for 20-25 mins.Check after 20 min cookies will turn light brown in colour.
• Once done let it cool for 10 mins.

Coconut Nankhatai

Ingredients:

1. Maida - 1 cup
2. Sugar - 1/2 cup powdered
3. Ghee -  1/2 cup melted and cooled
4. Dry coconut -1 cup grated and coarsely crushed
5. Cardamon/Elaichi powder - 1/2 tsp
6. Baking powder - 1/2 tsp

Method: 

• In a bowl sieve the maida and baking powder.
• Add powdered sugar, cardamon/elaichi pd and mix well.
• Add 1/2 cup coarsely crushed dry coconut.Mix.
• Then add melted ghee little by little kneading it to a dough consistency (it might not be a perfect dough).
• Roll small balls out of them and slightly press them on the top not much.
• Take remaining 1/2 cup coarsely crushed dry coconut pd on a plate, roll cookies in it.
• Grease the baking tray with little ghee and place the cookies on the tray.
• Pre-heat oven to 200 degree celcius and bake them for 20-25 mins.Check after 20 min cookies will turn light brown in colour.
• Once done let it cool for 10 mins.