Uddina bonda

Ingredients:

Urad dal - 1/4 cup

Salt - As required

Green chilies - 2

Oil - For Frying

Method:

1) Soak urad dal overnight or for 4 hours.

2) Grind urad dal without or minimal water.

3) Add salt, chopped green chilies and mix well.

4) Beat the batter until its foamy.

5) In a pan, heat oil and drop batter into random balls and fry until golden brown.

Serve this with coconut chutney or with tomato ketchup.

Chrispy tangy mirchi / chilies

Ingredients:

Green chilies - 4
Lemon juice - 1 tsp
Salt - As required
Oil - 2 tbsp

Method:

1) In a pan, add oil and fry green chilies until it changes its color.
2) Once done, take this to a bowl and add, lemon juice, salt and mix well.

Serve these tangy chilies with vada pav.

Instant Red chutney for vada pav

Ingredients:

Red chilli powder
Crushed jeera
Salt

paste that comes with haldiram bhel mix
red chilly paste
green chilly paste

Method:

Mix all the ingredients and red chutney is ready to be served.

Masala Papad

Ingredients:

Papad - 1

Chilly powder

Chat masala

Salt

Method:

1) Sprinkle Chat masala, red chilly powder, and salt on fried papad and serve.

Note:

1) You can even add Chopped onion, cilantro, and tomato too.

Thate idli

Ingredients:

Idly Rice – 2 cups
Urad dal – 1 cup
Methi seeds – 1 tsp
Poha  – 2 tbsp
Salt – as required

Method:

1) Wash, Soak rice and urad dal and methi seeds together for 6 to 8 hours.
2) In another bowl, soak washed rice and poha for 6- 8 hours.
3) Wash and grind urad dal and methi seeds till smooth. It should double up the original quantity. (depends on the quality of urad dal). Do not add more water. Just sprinkle when needed.
4) Grind rice and poha till smooth with required water.
5) Take it in the same bowl with ground urad dal.
6) Add salt. Ferment overnight.
7) Once fermented, Check for consistency. Add water only needed.
8) Now add this fermented batter to Thate idly plate and Steam in Idly cooker for 15 mins.

Notes:

1) Add poha to rice only before grinding.
2) Instead poha , you can also add cooked rice.
3) I have used mixer or blender to make batter.
4) I have placed the ground batter in Oven overnight.
5) You can also use normal idly plate.

Spinach Pulugura

Ingredients:

Spinach - 1 box

Garlic - 4 pods

Onion - 1 medium

Green chilies - 4

Salt - As required

Toor dal - 4 tbsp

Tamarind pulp - 1/4 cup

Mustard - 1/4 tbsp

Jeera - 1/4 tbsp

Chana dal - 1/4 tbsp

Urad dal - 1/4 tbsp

Curry leaves - few

Hing - 1/4 tbsp

Coconut oil - 1 tbsp

Method:

1) Wash spinach, toor dal and add them to cooker. Also add onion, garlic, green chilies and cook for 2-3 whistles.

2) Once cooked spinach cools down, Add this to blender with salt and tamarind pulp, and blend into smooth paste.

3) In a vessel, add oil. Once it heats up add mustard, jeera, chana dal, urad dal, hing and curry leaves.

Add Blended spinach paste and bring to a boil. Add water according to required consistency.

Tasty Spinach Pulugura is ready to serve with rice or Ragi Mudde or with Chapathi.

Rava paratha

Ingredients:

Rava - 1 cup
Water - 2 cups
Salt - As required
Red chilly powder - 1/4 tbsp
Cilantro/coriander leaves - few
Ajwain - 1/4 tbsp
Green chillies - 1 (finely chopped)
Oil - As required
Wheat flour - 1/2 cup

Method:

1) In a pan, add water, salt, 1 tsp of oil, red chilly powder, ajwain, coriander leaves, green chilies and bring it to a boil.
2) Now add Rava and mix until it comes out into a single lump/dough consistency.
3) Once the dough is slightly warm enough, add wheat flour and knead the dough. Make small balls
4) Dust wheat flour gently and roll into a paratha.
5) Place this on a tawa and cook on both sides with some oil.


Rava paratha is ready to be served.