Kadhi pakoda

Ingredients-...

Besan/gram flour-2 cup
Red chilli powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Dry red chilli(whole)-3
Cumin seed/jeera-1/2 tablespoon
Curd- 3 to 4 tablespoon​

Salt as required
Oil for fry

Method-

• Take a large bowl ,add besan,turmeric powder red chilli powder ,water salt and mix it well to make thick batter.
• Batter consistency should be neither too thick nor too thin.
• Wisk the  batter in  same direction until it get light and fluffy.
• Heat oil in kadahi ,drop a tablespoon batter or you can drop batter  with help  of finger  and fry until pakodas get light brown.
• Take a lukewarm water add salt and mix it.
• Soak pakoda in lukewarm water for 5 minute
• Drain it from water.

For kadhi..

• Take large bowl ,add besan,salt,turmeric powder, curd ,water and mix it well  and batter consistency should be thin.
• Heat oil in kadahi add whole dry red chilli​,cumin seeds,when they stop to crackle then add thin batter and wait until kadhi boil then stir it continuesly.
• If you like thin kadhi you add a little bit of water and boil it for 2 to 3 minute then add soaked pakoda and stir it for 2 minutes.

For tempering

• Take a ladle add oil and heat it then add cumin seed,once they start to crackle ,add red chilli powder .
• Now take this tempering pour on top of our kadhi.

Dal pakwan

 

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Ingredients-

Plain flour-2 cup
Kalonji-1/2 tablespoon
Ajwain-1/2 tablespoon
Asafoetida-a pinch
Red chilli powder-1/2 tablespoon
Salt to taste 
Chana dal-2 cup
Chopped ginger-1/2 tablespoon
Turmeric powder_1/2 tablespoon
Black salt as required
Cumin seed-1/2 tablespoon
Chopeded coriander-2 to 4 tablespoon
Chopped green chilli-2
Chopped onions -1 large
Tamarind chutney -3 to 5 tablespoon       
Coriander chutney-2 tablespoon
Roasted cumin powder-1/2 tablespoon
Red chilli powder-1/4 tablespoo
Black salt-1/4 tablespoon
Oil for frying 
Method-
For making pakwan
Take a large bowl add plain flour,salt ajwain and 1/2 cup oil and mix it well
Knead dough with help of water.Dough should  not be soft.
Rest it for 15 minute .      
Devide dough into equal portion and make a round shape ball and roll it like chapati and make a tiny hole on all surface of chapati from both sides with the help of fork and fry until it gets golden brown from both sides.
Remove it from oil.

For making dal

Soak chana dal overnight or  for 2 to 4 hours in enough water.
Drain it from water.
Heat oil in pressure cooker add cumin seed green chilli,chopped ginger,asafoetida,
 turmeric powder,black pepper powder cumin powder red chilli powder salt and stir it then add soaked chana dal and 4 cup water ( water amount can increase or decrease as required).
When you get 5to 6 whistle then remove it from flame.
Take a pakwan add dal then topping with tamarind chutney,coriander chutney,black salt,red chilli powder,roasted cumin powder,and chopped onion.
Garnish with chopped coriander.
Serve it.

Kabuli chana chole

Ingredients-

Kabuli chana /chickpeas - 450gram
Chopped onion -2 medium
Chopped tomato -2 large
Garlic paste- 2 tablespoon
Ginger paste-11/2 tablespoon
Red chili powder-1​/2 tablespoon
Turmeric powder-1​ tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
Amchur powder -1/2 tablespoons
Kasuri methi -1/2 tablespoons
black pepper-1/2 tablespoon
Green Chilli - 1 to 2
Bay leaf - 2
Asfoetida (hing) -1 pinch
Cinnamon -1 stick

Cloves -4

Cardamom - 4
Salt to taste
Mustard Oil  5-6 tablespoon
Water -as required

METHOD-

• Soak  the chickpeas /kabuli chana overnight in enough water or for 6 to 7 hours 
• Drain it from water and rinse it
• Take a pressure cooker add chickpeas ,4 cup water and a little bit of salt and pressure cook until you get 4 whistle
• You can check whether chickpeas get soft or not by pressing them finger
• If it mash ,it's means chickpeas cooked properly ,if not then again cook more 2 whistle.
• Heat oil in kadahi.
• Add bay leaf, cloves, cinnamon, cardamom and when they start to  crackle then add chopped onion and saute until it get golden brown then add chopped tomato ,green chilli  salt  and cook it properly then add ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt ,amchur powder ,kasuri methi and some amount of water and stir it until oil come out on the side of masala and add boiled chickpeas and saute it properly and add water to make a gravey thin
• serve it with pudi

Onion pakoda

Ingredients-
Thin onion sliced-2 cup
Besan/chickpeas flour-11/2
Kalonji-1/2 tablespoon
Ajwain -1/2 tablespoon
Garlic paste-2 tablespoon
Chopped green chilli-2 tablespoon
Red chilli powder-1/2 tablespoon
Turmeric powder-1​/2 tablespoon
Chopped ginger-1 tablespoon
Chopped coriander-5 to 6 tablespoon
Rice flour -1/4 cup
Oil for frying
Method-
Take a large bowl add sliced onion,chopped green chilli,red chilli powder,turmeric powder,chopped ginger,kalonji,ajwain,rice flour,chopped coriander,garlic paste salt  besan and a little amount of water ,mix it properly.
If onion slice do not come together it's means amount of besan is less in mixture then add besan in mixture and mix it.
Heat oil in kadahi pour a table spoon of mixture in kadahi ( you can fry 4 to 5 pakoda ,if oil is 1/2 full in kadahi).
 When it get golden brown from both side
Drain it from oil
Serve it with chutney

Bread uttapam

Ingredients..
Bread crumbs- 1 cup( you can grind bread in grinder)
Plain flour-4 tablespoon
Rava/samolina-4 tablespoon
Chopped onion-2
Chopped tomatoes,-1 large
Ginger-1/2  tablespoon
Chopped coriander-1/2 cup
Curd-1/4 cup
Cumin powder-1/2 tablespoon
Baking powder-1/2 tablespoon
Water as required
Salt to taste
Oil for frying
Method-
Take a large bowl,add  bread crumbs samolina,plain flour,curd, baking powder,salt and mix it properly.
Maka a thick batter by adding a little bit of water.
Batter consistency should not be runny
Take a nonstic tawa and heat it and pour a ladleful batter  in tawa and spread it evenly in round shape then topped it with chopped onion,tomato,coriander,ginger,cumin.
Put a table spoon oil on edge of uttapam, when both sides get golden brown then remove it from tawa.
Serve it with tomato ketchup.

How to Sprout chickpeas/Sprout Chaat

Ingredients..

Chickpeas-1cup
Chopped coriander leaves -3 to 4 tablespoon
Chopped onion-1 medium
Green chilli-1
Chopped tomatoes-1 large
Chopped ginger -2 tablespoon
Roasted peanut-4 tablespoon
Lemon -2
Black salt - as required
Regular salt as required
Roasted cumin powder-1/2 tablespoon
Method
Take a bowl and add chickpeas and wash them through running water  2 to 3 time
Soak overnight or 5 to 6 hours
Drain it
Take a muslin cloth put chickpeas  and tie a knot and keep it for two day in wet place/dark place .If muslin cloth get dry then sprinkle water on it .After two days soaked chickpeas get sprouts
Take a bowl add sprouts ,chopped onion,chopped coriander,chopped tomatoes,chopped green chilli,chopped ginger,black salt,peanut,regular​ salt lemon juice and mix it

Coconut coriander chutney

Ingredients-
Desiccated Coconut -3 tablespoon
Green chilli-3
Ginger-1/2 inch
Garlic _3 to4 cloves
Roasted gram/chana dal-1/4 cup
Chopped coriander leaves-1/2 cup
Black salt-1/2 tablespoon
Regular salt -as required
Method-
Heat oil (Approax .1 tablespoons​)in tawa ,add chana dal ,green chilli,ginger,garlic and salt .Roast it on medium flame.
Remove it from flame and soak for 2 hours
Drain it from water
In grinder add coriander, roasted all ingredients,coconut,salt,black salt and grind it
Serve with snack

Peanut coconut ladoo

               

Ingredients-
Grinded Peanut-1cup
Desicated coconut-1/2 cup
Jaggery-1/2cup
Water-2 to 3 tablespoon
Tutti frutti 3 to 4 tablespoon (only for garnish)
Method-
Heat oil (2 tablespoon)in kadahi add jaggery and water(3to4 tablespoon)and stir until it gets  thick(you can check the thickness of syrup by dropping in cold water if syrup do not dissolve its ready to make a ladoo) then add grinded peanut and coconut and mix it well
Remove it from flame and make a ladoo with help of oil
Garnish with tutti frutti

Oats bhel

Ingredients-
Peanut-1/4 cup
Oats-2cup
Tamrind chutney-2 tablespoon
Chopped onion-2 tablespoons
Chopped green chilli-1 tablespoon
Chopped tomato-1 tablespoon
Chopped coriander-2 tablespoon
Sev namkeen-1/2 cup
Black salt-as required
Plain salt as requried
Method-
Heat oil in kadahi add peanut,salt and stir it continuously.When peanut start to crack it's means peanut done
Remove it from kadahi
Take a another kadahi add oats and saute for 1 to 2 minutes without oil on medium flame
Take a bowl add roasted oats,fry peanut, chopped onion,green chilli, chopped tomato ,sev namkeen and chopped coriander black salt tamarind chutney mix it
Serve it