Ingredients:
Green gram - 1/2 cup
Green chillies - 4 medium
Ginger - 1/2 inch
Rice flour - 2 tbsp
Salt - as Required
Hing - 1/4 tbsp
Dill leaves - 1/2 cup chopped (Optional)
Onion - 1/2 cup chopped
Oil - for frying
Method:
1) Wash and Soak Green gram for around 3-4 hours.
2) When Green gram is soft enough to grind, add this to mixer along with green chillies, ginger, salt.
3) Keep aside around few tbsp of soaked Green gram separately and Coarsely grind the rest.
4) Now add chopped onion, rice flour, hing, dill leaves and the soaked Green gram which was kept aside. Mix well.
5) Make small balls and then press each ball flat enough.
6) Fry these flattened mixture until golden brown.
Yummy Green gram Masala Vada is ready to be served. This can be served with Coconut chutney as well or can be served alone too.
Note:
1) Dill leaves can be substituted with mint and coriander leaves.
2) Green chillies can be substituted with Red chilly powder .
3) Onion can be avoided if you don't eat.
4) You can also use warm water to soak the Green gram for 30 mins, instead of waiting for 4 hours.
5) 1/2 cup of Green gram makes around 10 medium sized vadas.
Ingredients:
Stuffing:
Dry coconut / kopra / desiccated coconut - 3/4 cup
Powdered sugar/ Icing Sugar - 1/2 cup
Poppy seeds -1 tbsp
Cashews - few chopped pieces
Rasins - few
Almonds - few chopped
Cardamom powder - 1/4 tbsp
Dough:
Fine Rava / chiroti rava - 1 cup
All purpose flour / Maida - 1/4 cup
Salt - As required
Ghee - 2 tbsp
Milk - 1/2 cup warm milk
Method:
1) In a pan, warm Rava and maida. Add salt to this mixture.
2) Heat Ghee and add it to the flour mixture. Mix well.
3) Add Warm milk little by little to this and mix into a soft dough. Knead well.
4) Cover the dough with a moist cloth and rest for 30 minutes.
5) Now, Slightly warm 1/2 cup of grated dry coconut and poppy seeds.
6) Add this to mixer to form a fine powder. To this, add Sugar, remaining coconut, Cardamom powder and dry fruits pieces. Mix well and keep this aside.
7) Take a small ball sized dough and roll into slightly thick in round shape.
8) Grease the edges of the puri with warm milk.
9) Place a tsp of the prepared coconut stuffing in the middle of the puri.
10) Stick the edges together and press slightly.
11) Further, press the edge gently and fold it inside. Now, take the tip that comes out press it again and fold it.
12) Heat oil in a pan, deep fry karjikayi until they turn golden brown.
Karjikayi is ready to be served.
Note:
1) Warm milk can be replaced with warm water too.
2) Folding method can be replaced with pressing with fork too at the edges.
Ingredients:
Rava - 1 cup
Rice flour - 1/4 cup
Fresh Coconut - 1/4 cup
Green chilles - 4
Salt - As required
Carom seeds - 2 tbsp
Oil - for frying
Method:
1) In a pan, warm rava and rice flour. Mix Rava, rice flour, salt and Carom seeds in a bowl.
2) Grind Fresh grated coconut and green chillies into fine paste with out water.
3) Add this grinded mixture to the dry flour mixture and mix well.
4) In a pan, add 2 tbsp of oil and heat until fuming and add this to the mixture
5) Add little water at a time and mix the rava mixture slowly to form a dough.
6) Let this rest for 30 mins.
7) Now knead the dough well until soft.
8) Take small portion of the dough and roll them thin.
9) Meanwhile, heat oil and fry the nipattu one by one until golden brown.
Tasty snack is ready to be served with hot Tea.
Note:
1) Oil should be hot and when poured to flour mixture sizzling sound must be heard.
2) Red chillies can be used instead of green chillies.
3) I have used a cookie cutter to make Nipattu.
Ingredients:
Rava - 1 cup
Rice flour - 1/4 cup
Fresh Coconut - 1/4 cup
Green chilles - 4
Salt - As required
Carom seeds - 2 tbsp
Oil - for frying
Method:
1) In a pan, warm rava and rice flour. Mix Rava, rice flour, salt and Carom seeds in a bowl.
2) Grind Fresh grated coconut and green chillies into fine paste with out water.
3) Add this grinded mixture to the dry flour mixture and mix well.
4) In a pan, add 2 tbsp of oil and heat until fuming and add this to the mixture
5) Add little water at a time and mix the rava mixture slowly to form a dough.
6) Let this rest for 30 mins.
7) Now knead the dough well until soft.
8) Take small portion of the dough to form the cylindrical shape and make kodubale.
9) Meanwhile, heat oil and fry the kodubale one by one until golden brown.
Tasty snack is ready to be served with hot Tea.
Note:
1) Oil should be hot and when poured to flour mixture sizzling sound must be heard.
2) Red chillies can be used instead of green chillies.
Ingredients:
Basmati rice - 1 cup
Oil - 1 tbsp
Salt - as required
Green chillies - 4
Turmeric - 1/4 tbsp
Mustard - 1/4 tbsp
Jeera / cumin seeds - 1/4 tbsp
Chanda dal / Split Bengal gram - 1/4 tbsp
Urad dal / Split Black Gram - 1/4 tbsp
Groundnuts / Peanuts - 1/4 cup
Curry leaves - a few
Hing / Asafoetida - 1/4 tbsp
Lemon juice - 1 1/2 tbsp
Method:
1) Cook Basmati rice with 2 cups of water and keep it aside.
2) In a pan, add oil. When its hot enough, add Mustard and wait until it splutters followed by jeera, chana dal, urad dal.
3) Add peanuts and fry until it chrisp. Now add, curry leaves, hing and green chillies. Fry until chillies are done.
4) Add turmeric and fry for around 2 mins. Turn off the heat.
5) Add this to the cooked rice and mix well.
6) To the well mixed rice, add lemon juice and salt and mix well.
Lemon rice is ready to be served.
Note:
1) Follow the below links to understand different procedures to cook Basmati rice:
Rice with excess water
Rice Cooker
Pan over stove
Pressure cooker
2) Cooked rice should be warm enough to mix well and for better taste.
3) Lemon juice and turmeric can be adjusted as per requirement.
Ingredients:
Amchur powder - 1/4 tbsp
Salt - As Required
Sugar - 1/4 tbsp
Pepper powder - 1/2 tbsp
Pani puri powder - 1/2 tbsp
Method:
1) Mix all the ingredients.
Sprinkle this mixture on top of sliced cucumber, mangoes etc.,
Note:
1) 2 pinches of Coriander powder can also be added.
Ingredients:
Spinach - 1 cup (finely chopped)
Onion - 1 small / 2 tbsp (Finely chopped)
Green chillies - 2
Red chilly powder - 1/4 tbsp
Salt - As required
Chik pea flour - 1 cup
Rice flour - 2 tbsp
Jeera / Cumin seeds - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Water - add as required
Oil - for frying
Method:
1) Add oil into a pan and keep this for heating.
2) In a bowl, add all the ingredients and mix well.
3) Add water little by little to check the consistency of dripping the mixture into balls.
4) Once the oil is hot, drop them and fry until chrisp / golden brown.
Spinach pakoda's are ready to be served with chutney / ketchup.
