Biri Chop (Urad Dal Bonda)

Biri Chop.jpgIngredients:

For batter:

  • Urad dal – 1 cup
  • Bombay Rawa – 2 tbsp
  • Onion – 1
  • Green chilli – 2
  • Cumin seed – 1/2 tsp
  • Salt – As per taste

For Stuffing:

  • Potato – 2 medium
  • Onion – 1 medium
  • Ginger-garlic-green chilli paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – 1 bunch
  • Salt – As per taste

Recipe:

Soak urad dal over night. Remove the skin from it. Grind it to paste with little water so that batter is not too thin. Keep aside for fermentation for 3/4 hours.

Boil potatos. Remove the skin and mash it. Chop the onion,green chilli.

Heat oil in a kadai. Add chopped onion. Saute for 1 minute till onion turns translucent. Add  ginger-garlic-green chilli paste and saute till the raw smell goes away. Now add turmeric powder, red chilli powder, garam masala and fry for a minute. Add mashed potato, salt and mix it. Add chopped coriander leaves once the potato stuffing is cool. Now make small balls out of it.

In the fermented urad dal, add rawa, salt, chopped green chilli, cumin seeds, chopped onion and add little water if batter is too thick.

Heat oil in a kadai for frying. Once it is hot, reduce the flame to medium. Dip the potato balls in the batter and fry in medium flame till golden brown.

Serve hot with tomato ketchup of any chutney of your choice.

This snacks perfectly complements to rainy weather.

Note:

To make the coat crispy:

  1. After fermenting the dal batter, mix it with hand for some time so that it gets enough air.
  2. Fry the chop in medium flame.

Poi Saga Chungudi Besara

IMG_20170514_110348IMG_20170514_113630

Ingredients:

  • Poi Saga – 1 bunch
  • Chungudi Sukhua/ Chingudi machha – 1/2 cup
  • Potatato – 1 medium
  • Brinjal – 1 medium
  • Tomato – 1 big
  • Oil – 2 tbsp
  • Mustard paste – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/4 tsp
  • Salt – As per taste

Mustard Paste recipe:

  •  Mustard seed – 1 tbsp
  •  Cumin seed – 1/4 tsp
  • Garlic – 10 cloves
  • Dry red chilli – 5 numbers

Soak all of these for 20 minutes and grind it to a smooth paste.

Recipe:

Wash the chingudi sukhua or machha thoroughly. Heat 1 tbsp oil in a kadai. Fry the washed chingudi in the oil with some salt till it changes the colour to red. Keep aside.

Cut the potato, brinjal, tomato into small cubes. Wash the poi saga and chop them finely.

Add other 1 tbsp oil in the kadai. When the oil is hot, add the mustard paste into it and saute for a while. Now add chopped tomato, salt, all the dry powders like cumin,coriander, turmeric,red chilli powder into the kadai. Fry till the rawness of the masala goes off. Pour 1/2 cup water.Now add cut potato, brinjal into it. Add the chopped leaves and cook for 5 minutes.

Now add the fried chingudi/prawn into the kadai. Mix properly and cook till all the vegetables are cooked.

Serve hot with steamed rice.

Sabudana (Sagu) Kheer

IMG_20170418_225839.jpgIngredients:

  • Sabudana – 1 cup
  • Milk –  3 cups
  • Sugar – 1/2 cup
  • cashew (Kaju) – 12/15 pieces
  • Ghee – 1/2 tsp (for frying kaju)
  • Elaichi powder – 1 tsp

Recipe:

Wash the sabudana 2/3 times to remove the dirt and extra starch.Soak it in enough water overnight.It will soak water and swell in size.

Heat milk in a sauce pan and keep aside. Fry kaju with ghee and keep aside.

Heat 1 cup water in a kadai. Add sabudana into it and cook in medium flame for 2/3 minutes. Once the water becomes thick and sabudana becomes translucent, add milk into it. Keep stirring in medium flame to prevent it from burning at the base till sabudana becomes completely translucent. This is the sign that sabudana is cooked properly.

Once the kheer becomes thick, add sugar and stir for 2 more minutes.Switch off the flame. Add fried kaju. Sprinkle elaichi powder on the top of the kheer.

Serve chilled for better taste.

Note: You can add condensed milk for better taste.

 

 

Cabbage Curry

Ingredients:

  • Cabbage – 1 medium
  • Potato – 2  no.s
  • Onion – 1
  • Ginger-garlic-green chili paste – 1 tbsp
  • Tomato – 1 big
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander leaf  – 1 tbsp chopped
  • Oil – 1 Tbsp
  • Salt – As per taste

Recipe:

Finely chop the cabbage. Cut the potatoes to small cubes.Chop the onion and tomato finely.

Heat oil in a kadai. Add chopped onion and saute till it turns translucent. Now add the ginger-garlic-green chili paste and fry till the rawness goes off. Now add the dry masala powders: turmeric, red chili,cumin, coriander powder and mix well. Now add chopped tomato, salt and cook till the oil separates from the masala. Now add  potato cubes and chopped cabbage. Mix properly and cook in a medium flame for 10 minutes.

Mix it in some interval till the vegetables are done. Sprinkle garam masala powder and switch off the flame. Garnish with chopped coriander leave.

Serve hot with Rice or Roti.

Note: You can add other vegetables like grated carrot or green peas for better taste.

Mula Saga(Raddish Leaf) Pithou Bhaja

Mula saga bhajaIMG_20170521_105335.jpgIngredients:

  • Mula saga – 1 bunch
  • Potato – 1 medium
  • Onion – 1 big
  • Green Chilli – 2 no.s

For Pithou batter:

  • Raw Rice – 2 tbsp
  • Garlic – 5 no.s
  • Dry chilli – 2 no.s
  • Cumin – 1/2 tsp
  • Salt as per  taste

Soak all of the above ingredients with little water for 1 hour & grind it to a fine paste.

Recipe:

Clean the mula saga thoroughly and chop it finely. Cut the potato,onion into very small cubes.Chop the green chilli finely.

In a bowl, take the batter paste, add chopped leaves,potato,onion,green chilli and mix properly.

Heat a tawa. Spread oil on the top of the tawa. Spread the batter mixture on the tawa as thin as possible. Cook for 5 minutes in a medium flame. Now make small squares or circles of the saga bhaja with the help of a metal spatula and turn it to the other side. Cook again for 5 more minutes till it becomes brown in colour.

Switch off the flame and serve hot.

 

Lanka Chop(Stuffed – Mirchi Bajji)

Mirchi bhajji

Ingredients:

  • Simla mirchi – 10 no.s
  • Besan – 1 cup
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Potato – 2 no.s
  • Onion – 1
  • Green chilli – 1
  • Garam masala – 1 tsp
  • Coriander leaves- 1 tsp chopped
  • Oil – For frying
  • Salt – As per taste

Recipe:

Wash the chillies. Slit them into two from one end with the stems attached. Deseed them & keep aside.

Boil the potatos. Peel the skin & mash them.Add salt, chopped onion, chopped coriander leaves,chopped green chilli,garam masala and mix well.Now put the stuffing into the mirchi.

In a bowl, take besan. Add salt, chilli powder, turmeric powder and mix well. Add water slowly to make a thick consistency. Dip the mirchi into the batter & fry in medium flame till brown colour.

Serve hot with chopped onion,tomato ketchup or any chutney.

Note: You can add baking soda powder in the batter if you like puffy chops.

Chilli Chicken

Chilli Chicken.jpg

Ingredients:

  • Chicken – 500 grams (Boneless preferred)
  • Corn flour – 2 tbsp
  • Ginger -garlic paste – 1 tbsp
  • Garam masala – 1 tsp
  • Chilli powder -1/2 tsp
  • Onion – 1 big
  • Capsicum – 1 medium
  • Chopped ginger- 1 tsp
  • Chopped garlic – 1 tsp
  • Chopped green chilli- 1 tbsp
  • Coriander leaves – 10 strands
  • Spring onion – For garnishing
  • Soya sauce – 1 tbsp
  • Tomato sauce- 1 tbsp
  • Salt – as per taste

 

Recipe:

Wash the chicken properly.  Cut the chicken pieces into cubes.

Take the chicken pieces in a bowl. Add salt,ginger-garlic paste, garam masala powder,chilli powder,1/2 tsp soya sauce & mix everything together.

Keep it in the freeze for marination for 2 hours. After 2 hours, bring the bowl out.Mix cornflour with the marinated chicken & fry it till golden brown. Keep it aside.

Now cut the onion, capsicum into cubes.

Heat oil in a pan. Add chopped ginger, garlic, green chilli into the oil & saute for a minute.

Now add chopped onion, capsicum into the pan and saute for a while. Add tomato sauce, soya sauce & fry the mixture for 2 minures. Add fried chicken pieces into the pan,add salt  & give it a good mix. Switch off the flame.

Garnish it with chopped coriander leaves, chopped spring onions & serve hot with roti.

Note: You can add vinegar into it if you like sour taste.