SABODANA PAKODA

     SABODANA PAKODA

Ingredients

   ·      Sabodana (soaked in water)       1big cup

   ·      Potatoes (boiled & mashed)       1cup

   ·      Green chillies (chopped)             2tbsps

   ·      Ginger (chopped)                         1tbsp

   ·      Fresh Coriander (chopped)         3tbsps

   ·      Chilli powder                                 1tsp

   ·      Spring onion(green)(chopped)   4tbsps

   ·      Pepper powder                             ½tsp

   ·      Salt                                                 to taste

   ·      Oil                                               for deep fry

Process

Heat oil for deep fry in a kadai. Take a mixing bowl, add soaked sabodana (soaked for 2hours), boiled and mashed potatoes, chopped green chillies, chopped coriander, chopped green spring onions, chopped ginger, chilli powder, pepper powder and salt. Mix well and make a smooth dough. Now make small pakodas and deep fry in oil till golden brown. Take out the pakodas from oil, and keep in tissue paper for a while. Now hot, tasty and Krispy sabodana pakodas are ready to eat with tomato sauce. (Note- serve hot).

MIRCHI BHAJIA

MIRCHI BHAJIA

Ingredients

   ·      Bhajia mirchi (big sized chillies)  10nos

   ·      Besan                                               1big sized cup

   ·      Ginger & green chillies paste      1and ½ tbsp

   ·      Ajwain (carom seeds)                   1tbsp

   ·      Chilli powder                                 1tsp

   ·      Baking soda                                  ¼ tsp

   ·      Salt to taste

   ·      Oil                                                  for deep fry

Process

Heat oil for deep fry in a pan. Make powder of ajwain with 1tsp salt. Give a cut in the centre of the big mirchi. Now apply the powder inside the mirchies and keep aside. Take a mixing bowl take besan, ginger & green chilly paste, chilli powder, baking soda and salt. Mix well and make smooth batter by adding water and the consistency of the batter is medium thick. Now dip each mirchi in the besan batter and deep fry in oil till golden brown. Now take out bhajias from oil and keep them on the tissue paper. Now garam garam michi bhajias

are ready to serve with dry mango ka chutney.

Process of mango chutney

Take a bowl, add 2tbsp dry mango powder, 1tsp chilli powder and salt to taste. Mix well, make a smooth paste by adding ¼ cup water. Now the chutney is ready to serve.

IDLI KA DHOKLA

IDLI KA DHOKLA

(IDLI SPECIAL)

INGRADIENTS

  ·      Idli                                     24

  ·      Onion (chopped)             1cup

  ·      Coriander (chopped)      2tbsp           

  ·      Turmeric powder            1/4tsp 

  ·      Karepatta                         few

  ·      Mustard seeds                1tsp

  ·      Cumin seeds                    1tsp

  ·      Hing                                  1/4tsp

  ·      Greenchilies (halves)     10nos

  ·      Dry redchilies (pieces)   10nos

  ·      Oil                                     1tbsp

  ·      Salt to taste

PROCESS

Cut idlies in to 4 pieces. Place pan in the stove, add oil and heat it. Now add hing, mustards, cumin, greenchilies, redchilies and karepatta one after another and fry well. Now add chopped onion, haldi powder and salt.  Mix well and fry in a low flame till onions are golden yellow and add idli pieces and fry for 10 to 15 mins in a low flame. Finally off the flame and garnish with chopped coriander. Now yummy idli ka dhokla is ready to serve with tomato sauce.