Nuchina Unde

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Moong dal	1 cup
Chana dal	1 cup
Toor dal	1 cup
Coconut	½ cup	Dessicated
Green chillies	2 medium
Coriander leaves	2 tbsp
Hing / Asafoetida	½ tsp
Salt	To taste
Sugar	¼ tsp
Oil	½ tsp
Water	As required

Method:

Wash and soak the dals overnight or for 8 hours separately. Roast the green chilies in oil and set aside. Grind all dals, coconut, hing, salt, roasted green chilies, coriander leaves, and sugar with very little water. The mixture should be slightly thick so that you can shape them ovally.

       

       

       

Make equal sized ovals and place them in idli cooker or steamer and steam till the knife comes out clean.

       

             (Raw Batter)                                           (Cooked Dal)

Serve it with coconut chutney.

Tip:

1. If the batter becomes too thin, you can add some gram flour and mix to get the consistency right.
2. Even if it not too thick, you can spoon out the batter into the idli moulds if it is thick enough and does not change in shape when placed in the moulds.

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Aloo Bhujia

Servings: 150-200 grams

Ingredients:

Content	Quantity	Comment
Potatoes	3 medium sized	Washed and halved
Gram flour	2-3 cups
Salt	To taste
Red chilli powder	1-2 tsp
Mint leaves	2-3 tsp	Fresh/Dried and crushed
Chaat masala powder	2 tbsp + 1 tsp	For dough + Seasoning
Jeera Powder	2 tbsp
Oil	For frying

Method:

Pressure cook the potatoes with a pinch of salt till soft. Once the pressure is down, run the potatoes through cold water for a minute. This helps to peel the skin easily. Grate the potatoes into a large bowl. Add gram flour, salt, red chilli powder, mint leaves, chaat masala powder, jeera powder and knead it into a soft dough.

Heat oil over medium to low heat. Take and small portion of the dough and place in the press as shown. Close the press. Press the dough in round motions into the oil directly. Fry till light golden brown. Remove and drain.

Repeat the procedure with the remaining dough. Once cooled, crush using hand, add a tsp of chaat masala powder and mix well.

Serve with dish of your choice or as it is.

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Bhatura Recipe

Method 1:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Active Dry Yeast	2 tsp
Water	As required	¼th cup warm water to activate yeast
Salt	½ tsp
Oil	For frying
Sugar	¼ tsp

Procedure:

In warm water, add yeast, sugar and mix till yeast dissolves. Keep it covered for 10-15 minutes. Yeast would have become frothy. Now this is ready to go to the dough.

In a bowl, add the flour, salt, activated yeast and mix well. Add water as required and knead it to a smooth dough. Keep covered and set aside for 45-60 minutes. The dough would have doubled after an hour.

Make equal sized balls out of the dough and roll into desired sized puri’s (preferably big size puri’s). Deep fry in oil till light brown.

Serve with chole masala, paneer masala...

Method 2:

Servings: 8-9 Bhatura’s

Ingredients:

Content	Quantity	Comment
Maida / Refined flour	2 cups
Salt	½ tsp
Oil	For frying
Curd	1 cup
Water	As required

Procedure:

Mix maida, curd, and salt in a bowl. Add water as required and knead into a soft dough. Keep it covered and set aside overnight or for 8-10 hours in a warm place. The dough would have doubled size. Knead a bit and make equal sized balls. Roll into big sized puri’s and deep fry till light brown in color.

Serve with chole masala, paneer masala...

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Sandige Menasinakayi / Curd Chillies

Servings: 35-40 chillies

Ingredients:

Content	Quantity	Comment
Bajji chillies	500 grams
Curd	½ litre	Preferably sour curd
Salt	¾ - 1 cup
Jeera powder	4-5 tbsp

Method:

Cut the chillies if too long else you can choose to split it in between if you want long ones. Mix curd, salt and jeera powder. Salt should slightly more else after drying the chillies will be very spicy. Soak the chillies in curd mixture and sit it for 2 nights.

Remove the chillies from the curd and save the curd. Dry the chillies in sun till evening. Soak again in the curd overnight. Repeat the procedure till all the curd is over.

Dry in sun well till the chilies are crisp. After drying it will look like this.

Deep fry in oil before serving. 

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