Chana dal tikki

Ingredient-
Chana dal -2 cup (soak in water for 4 to 5 hours)
Garlic paste-1tbsp
Green chilli 2-3(chopped)
Turmeric powder -1/2 tablespoon
Red chilli powder -1/2 teaspoon
Ginger 1 piece(chopped)
Chopped coriander 3-4  tablespoon
Roasted cumin powder-1/2 tablespoon
 Salt as required
Oil for frying
Method-

• Soak chana dal for 3 to 4 hours
• Drain it
• Grind soaked chana dal-(1/2 cup) in grinder and remove it from grinder
• Take a bowl add soaked chana dal ,grided chana dal  ,chopped green chilli, chopped coriander chopped ginger, turmeric powder,red chilli powder, cumin powder ,salt and mix it properly
• Take a some portion of mixture make it  like tikki shape
• Heat oil in tawa  fry it until becomes golden and crispy and drain it from oil
• Serve it with tomatoes sauce

Mango pickle/Aam ka achar

Aam ka achar

Raw mango-2 kg
Mustard powder(coarsely)-1 cup
Fenugreek powder(coarsely)-2 to 3 tablespoon
Kalonji seed -3 tablespoon
Fennel seeds-3tablespoon
Asafoetida- 1/2 tablespoon
Red chilli powder- 4 tablespoon
Turmeric powder-3 tablespoon
Salt to taste
Oil for cooking
Method-

• Wash and cut the mango into pieces.
• Keep mango pieces in water for 2 hours.
• Drain it and dry in sun for 5 to 6 hours
• Take a large bowl add mango pieces,salt, turmeric powder and mix it well then keep aside for overnight.
• You can see mangoes release water and it  gets soft
• Then again dry in sun for 4 to 5 hours.
• Put mango pieces in large bowl add mustard powder,red chilli powder, kalonji ajwain, fennel seeds,salt,asafoetida, fenugreek powder and mix it well
• Heat oil in kadahi ,let it cool then add in it and mix it well and keep mango pickle in sun for 6 to 7 days
• After 6 to 7 days it's ready to serve with steamed rice or pratha

Jackfruit/kathal ki sabzi

Ingredients-
Jackfruit-500 gram
Chopped green chilli-2
Chopeded onion- 1 large
Chopeded tomato-1 large
Chopeded ginger-2 tablespoon
Garlic paste-2 tablespoon
Cloves-3
Cardamom -3 to 4
Bay leaf-2
Cinnamon- 1/2 inch
Red chilli powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder -1 tablespoon
Black pepper-1/2 tablespoon
Salt to taste
Oil for cooking
Method-
Cut kathal in to large cubes and  wash  jackfruit/kathal through running water
Take pressure cooker add kathal and water and cook until you get 2 to 3 whistle
Drain it and keep it aside
Take a bowl add kathal cubes,garlic paste ,salt,turmeric and mix it well and fry it
Heat oil in kadahi add bay leaf,cinnamon,
Clove,cardamom,cumin seeds.Let them crackle then add chopped onion and stir until it get golden brown then add ginger ,garlic paste,chopped tomatoes and saute until gets soft .
Add cumin powder,coriander red chilli powder,turmeric powder,black pepper powder,salt and a little bit of water
and saute until oil start to separate from spices and add fry kathal and saute for 2 minutes
If you like thin gravy then add water and cook it for 2 to 4 minute
Garnish with chopped coriander
Serve hot with chapati,steamed rice

Rava moong dal dosa

Ingredients-

Moong dal-2cup

Rava- 11/2 cup

Ginger paste-1 tbsp

Green chilli paste-1 /2tbsp

Red chili powder-1/2tbsp

Chopped green chili -2tbsp

Chopped onion-1/2 cup

Turmeric powder-1/2 tbsp

Salt as required

Oil for frying-

Method-

•       Soak moong dal  for overnight.
•   Grind moong dal in grinder/Mixer. Be careful at the time of grinding of soaked moong dal .Use a less amount of water during grinding, remove in bowl.
•         Mix all ingredients like Ginger paste,  green chilli paste salt ,red chili powder turmeric powder and mix it .
•        Make sure the batter consistency should not  be too thick  or thin, if batter consistency is too thick then you can add water
•        Heat a tawa and put some oil into it, now pour a ladle full of batter and spread it in round shape as possible as.
•        Once the dosa is cooked and get   brown on one side
•        Flip it and cook it on other side and drizzle few drop of oil if required.
•  Topped with chopped onion chopped green chilli, chopped coriander
•        Remove it from tawa
•        Serve it with coriander chutney, coconut tamrind chutney.

Besan rava chilla

Ingredient-

Besan/Gram flour/chickpea flour -1cup
Rava-1 cup
Chopped onion-1/2cup
Red chilli powder-1tbsp
Chopped green chili-1 tbsp
Chopped tomatoes
Turmeric powder-1/2 tbsp
Salt as required
Oil for frying

Method-

• Take a bowl add  besan, salt ,turmeric powder,rava,red chilli powder and add water to make batter .The batter should  not be more thick or thin.
• Heat oil in tawa,spread evenly. Pour the ladleful batter and  spread it to make  round shape chilla then sprinkle chopped onion,chopped tomatoes,chopped green chilli on it.
• When chilla gets cooked on one side. cook other side  by flip it using spatula and drizzling some oil.
• Remove it from tawa.
• Serve it.

Idli sambhar

Ingredients-

For making sambhar

Mix dal- (Arhar dal/tuvar dal-1/4cup and masoor dal-1/4 cup)

Chopped bottle guard/lauki-1/2 cup

Chopped brinjal/egg plant -1/2 cup

Chopped green chili-1

Chopeded onion- 1 medium

Chopeded tomato-1 large

 ginger paste -2 tablespoon

Garlic paste-2 tablespoon

Cloves-3

Cardamom -3 to 4

Bay leaf-2

Cinnamon- 1/2 inch

Mustard seed_1/2 tablespoon

Banarsi rye-1/4

Whole red chilli-1

Kasuri methi-1/2 tablespoon

Asafoetida- a pinch

Coconut-1/2 tablespoon

 Tamrind juice -2 tablespoon

Curry leaves- 3 to 4

Red chilli powder-1/2 tablespoon

Turmeric powder-1/2 tablespoon

Cumin powder -1 tablespoon

Black pepper-1/2 tablespoon

Salt to taste

Oil for cooking

Method-

 wash mix dal through running water 

Drain it from water.
Heat oil in pressure cooker add bay leaf,cumin seed mustard seed,banarsi rye,cinnamon ,cardamom,clove,whole dry red chilli ,when they start to crackel then add chopped green chilli,curry leaves chopped onion,and stir it for 2 minutes.

Add chopped tomatoes,ginger ,garlic paste,chopped lauki,chopped,egg plant and stir until it get soft.

Add turmeric powder,red chilli powder,cumin powder,black pepper powder,asafoetida,kasuri methi, tamarind juice,and mix dal ,salt and water (according to amount of dal) and cook until you get 6 to 7 whistle.

Remove from flame

For making idli...

Rava-11/2 cup
Curd 1 cup
Salt
Eno powder -1/2 tablespoon

Method-

Take a bowl add rava curd and a little bit of salt ,eno powder and mix it well then add water to make thick batter.

Batter should not be too thick or to thin.

Take a idali strand and grease it .add two tablespoon batter in each idali plate .

add water in pressure cooker for steaming remove whistle from pressure cooker lid

place idli strand in pressure cooker and cook for 10 to 15 minute .

After being few minutes , By insert knife in idli ,if batter do not stick on knife ,it's means idli cooked.

Serve with chutney and sambhar

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