Medu Vada

Medu Vada(ordinary vada)

Makes 8-10

Split black gram (dhuli urad dal) 1 cup

Green chillies (chopped) 3

Peppercorns (sabot kali mirch) (crushed) 1 tsp

Curry leaves (chopped) 10-15

Oil for frying

Asafoetida (hing) powder ½ tsp

Soak dal for 1 hour only. Drain & grind dal along with hing to a thick, rough paste using minimum water. Do not make it too smooth.

Mix green chillies, peppercorns, salt & curry leaves. Beat well for 2-3 minutes, with the fingers till dal turns fluffy.

Do not keep the paste aside but fry vada immediately.

Heat oil in a kadhai.

Wet the back of a big katori. Put a ball of the paste on it.

Flatten it a little. Dip a finger in water & make a big hole in the centre of the vada with it.

Then slip gently in oil. Do not touch the vada till the bottom gets a little cooked. Now turn gently, to cook the other side. Fry on medium flame till golden brown.

Serve hot with coconut chutney & samber.

Hyderabadi Channe

Hyderabadi channe

Serves 4

Black channa (soaked overnight) 1 cup

Oil 2 tsp

Jeera 1 tsp

Green coriander chutney ¾ cup

Turmeric powder ¼ tsp

Garam masala 1 tsp

Salt & red chilli powder to taste

Water enough to cook channe

In a pressure cooker, heat oil add jeera cook it crackles.

Add green chutney, salt, turmeric, and chilli powder & garam masala.

Cook for few seconds. Add soaked channe mix & add enough water to cover channas.

Cook on high flame up to 7-8 whistles & low flame for 15 minutes or till channe cooked properly.

At the time of serving, one can add chopped onion on it as per taste.

Enjoy it with hot chapattis.

MOCHA BALLS

MOCHA BALLS

Makes 35

Dark chocolate 250gm

Milk chocolate 250gm

Chocolate cake 250gm

Coffee mixed with little water 2 tbsp

Rum (optional) 1 tbsp

Grated coconut 1 tbsp

Melt both chocolates together.

Add any chocolate cake crumbs in it.mix well

Add coffee mixture & rum.

Keep this mixture in fridge for 10 minutes.

Make lemon size balls out of it.

In a plate spread coconut, roll these balls over coconut.

MOCHA BALLS are ready

KHANDVI
Khandvi (Khandavi) is a popular snack item from the state of Gujarat, India. It’s unique soft texture and mild flavour makes is a favourite with everybody
Ingredients;
Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste

Stuffing:
Grated coconut 2tbsp
Grated carrot 2 tbsp

For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Green Chillies – 2 (cut length wise)
little salt & sugar
Lemon juice 1 tsp
Little water
Cilantro (Coriander) – chopped for garnishing

Method:

1.      In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asafoetida.

2. Add Water and blend the mixture to a smooth (lump-free) paste.

3. Cook uncovered in the microwave for 1 1/2 minutes.

4. Remove from microwave and stir to break up any lumps.

5. Microwave again for 1 1/2 minutes and stir again.

6. Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.

7. Lay out Aluminium Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin).

     Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.

8. Let the batter rest for 5 minutes and allow it to solidify.

9.      Now sprinkle grated coconut & carrot on spreaded batter

10. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.

11. Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.

12. Repeat rolling and placing rolls on a platter.

13. Sprinkle Coriander over the Khandvi.

14. Heat Oil in a small skillet.

15. Add Mustard Seeds, allow them to pop.

16. Add Green Chillies, salt sugar, lemon juice and water and switch off heat.

17. Sprinkle seasoning over the Khandvi.

18. Serve cold.

Punjabi Biryani

Punjabi Biryani

Serves 4

Rice (soaked for ½ hour) 2cups

Tomatoes 2

Onion (cut in rings) 1

Capsicum (cut in rings) 1

Corns ½ cup

Peas ½ cup

Cauliflower (cut in to small florets) 1/2 cup

French beans (cut into ½” inch) ½ cup

Salt & red chilli powder to taste

Turmeric ¼ tsp

Dried fenugreek (kasoori methi) 1 tsp

Clove, black cardamom 1 each

Green chillies 1-2

Cottage cheese (cut into ½” square) ½ cup

In a wok, heat 2 tsp oil, sauté cottage cheese & all vegetables except tomato together until they get tender.

Grind tomatoes, clove, cardamom & green chillies together.

Boil rice with little salt & turmeric. Put them aside.

Heat 1 tsp oil add tomato puree, cook until thick.

Add salt, red chilli powder & turmeric. Sauté.

Add all vegetables &cheese, sauté for few minutes.

Add kasoori methi. Put boiled rice in it. Mix gently.

Cover the vessel with heavy lid & cook for few minutes on slow flame.

Serve with green chutney & vinegar onion. Enjoy.