Dudhi Na Muthia - Beena

1]dudhee grated in a special way[so that there are small square peaces]—2 wati

2] one wati jado lot [ coarse wheat flour ] or wheat flour

3] add salt + chopped greenchilli+ginger+sugar+2tabel spoon oil+haldi

4] add water if required

5] let it stay for minimum 15-20 min

6] shape it in balls and steam for 20-30 min without pressure cooking

7] once ready –let it cool and cut

8] oil+mustard+til+hing+red chilli powder---make it brown

Serve hot.

Baflo - Rakshaben

Palli , here in April it is so hot that cool.... cool traditional drink will be more preferable.
Everybody will be aware of Baflo , still I am giving receipe

Take 2-3 Kacchha Batli Keri, remove the skin and cut it in large pieces , boil it , add appro. 80 gms of sugar,salt,sanchal powder, some elaichee powder, kesar and crush it to smooth paste in mix.. Fill it in bottle and keep it in freeze, you can keep it for 5-6 days. Whenever you wish to have the drink add chilled water and ice cubes to it.If someone don't like elichee, than instead of Kesar, Elaichee you can add fresh mint leaves(50gms) to it.

Kulfi - Pallika

Kulfi

Boil about half a gallon of water on medium heat and stir to avoid scorching. Reduce to almost one third the volume. Dissolve about one tbsp of cornstarch in some cold milk and add to the boiling milk. let the milk thicken slightly more. In the mean time, soak a few strands of saffron in milk for about half an hour, and create a paste using a pestle. Add this to the milk. Add one can of evaporated milk, one can of condensed milk, about a cup of sugar, stir and let cool. Add about 8-10 fl. oz. (3/4 carton of the 16 ounce pack) heavy cream. Add fresh cardamom powder and coarsely crushed cashew nuts, almonds and pistachios. (The flavors can be adapted..think plain malai, Mango, Rose, fruits, etc). Now, fill small plastic disposable cups upto about 3/4th full. Cover with a small piece of aluminum foil, and insert an ice cream stick (The foil helps keep the stick in place before freezing). Freeze for 6-7 hours or overnight. Rub the kulfi with palms before serving to release. May use kulfi molds, if available. Enjoy!!

Tip: I didn't try this, but I saw this tip twice in my research: grind a slice or two of white bread and add to the boiling milk to avoid crystals. Cornstarch worked fine for me, though.

Ragda Pattice - Pallika

Ragda Pattice:

Pattice:

Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.

Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.

Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).

Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, hing and water. Squeeze some lime juice. May also add garlic.

Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.

To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.

Onion Pakoda - Prachi

its very simple....and tastes yum...
INGREDIENTS-
ONIONS-2 [CUT IT STRAIGHT NOT ROUND]
CHANA FLOUR-1 CUP
CORIANDER-1/2 CUP NICELY CHOPPED
RED CHILLI POWDER-1 TB SP
TURMERIC PD-A PINCH
SALT TO TASTE
CHAAT MASALA-1/2 T SP.
OIL-2 TB SP
OIL TO FRY

METHOD-
CUT ONIONS IN TO THIN SLICES [STRAIHT].ADD SALT, CHILLI, TURMERIC,CHAAT MASALA TO IT . MIX IT WELL . ADD CHANA FLOUR TO IT.
LEAVE IT ASIDE FOR 4 HOURS. DONT ADD WATER. ADD 2 TB OIL AND CORIANDER TO IT. MIX IT WELL AND DEEP FRY IT.

U CAN SERVE IT COLD ALSO . IT REMAINS NICE AND CRISP.MITU JUST LOVES THIS PAKODA.

Dahi Vada - Pallika

I recently made dahi vadas during L.'s fasts. This was also one of mummy's favorite thing to make when lots of people come over, since they can be made ahead. This is the classic recipe, and I'm sure there are variations (like adding corn, spinach etc).

Take Udad dal, soak overnight, wash and rinse. Add Salt, green chillies, ginger, and Hing and Grind to a coarse paste. (This batter can also be used for making medu vadas). Deep fry small vadas and dunk them in water immediately. Press lightly with hands to remove water and keep on a plate. Just before serving, spread churned yogurt, followed by sweet chutney. Sprinkle salt, red chilli powder, chaat masala, roasted jeera powder, and chopped coriander leaves.

Here's how I make sweet chutney: Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Mung dal vadas with Dip - Beena

1] Take chilta walla mung dal. Soak it for a couple of hours

2] Add salt + ginger +chilli past+ a pinch of asaphotida/ hing

3] prepare batter in a blender. Add hot oil.

4] deep fry

serve with dip

1] hung curd+ green onion+ salt+pinch of black pepper+ green chilli+ coriander leaves

Blend the dip and serve