BHENDI CHUTNEY

1/2 KG LADIES FINGER(FIRST WASHED AND THEN CUT INTO SMALL PIECES)
6 GREEN CHILLIES(DRY FRY)
1 TSP CUMIN SEEDS
10 CLOVES GARLIC
SALT
OIL
FEW FINELY CHOPPED CORIANDER LEAVES
PREPARATION:
FIRST IN A THICK BOTTOMED KADHAI PUT 1 TBSP OIL AND THEN PUT THE PIECES OF LADIES FINGER AND FINELY FRY IT .
THEN WITH THE HELP OF MARBLE STONE SMASH THE BHENDI FRY INTO PIECES COARSELY.
THEN IN THE MIXER PUT CHILLIES,SALT,GARLIC AND CUMIN SEEDS AND GRIND IT WITHOUT ADDING WATER.THEN PUT THIS MIXTURE TO THE ABOVE SMASHED BHENDI AND MIX IT PROPERLY.THEN GARNISH WITH CORIANDER LEAVES.
THIS IS REALLY GOOD COMBINATION FOR CHAPATI,RICE ROTI AND JAWAR ROTI.
FOR THE BHENDI CHUTNEY WHILE EATING ADD LITTLE GHEE IT WILL BE MORE TASTY.

BAIGAN CHUTNEY

5 BAIGAN(ROUND BRINJAL)

5 GREEN CHILLIES(DRY FRIED)

6 GARLIC CLOVES

1 TSP CUMIN SEEDS

SALT

FEW FINELY CHOPPED CORIANDER LEAVES

1 ONION FINELY CHOPPED

PREPARATION:

FIRST KEEP THE BRINJAL DIRECT ON THE FLAME AND ROAST TILL IT GETS SOFT AND ROASTED FINELY.

LET IT COOL FOR SOME TIME AND THEN REMOVE THE SKIN OF THE BRINJAL AND FINELY SMASH WITH THE HELP OF THE FINGERS.

THEN FOR THE MIXER PUT CHILLIES,SALT,CUMIN SEEDS AND GARLIC AND MAKE A PASTE WITHOUT ADDING WATER.THEN PUT THIS MIXTURE TO THE ABOVE BRINJAL AND MIX WELL.GARNISH WITH FINELY CHOPPED CORIANDER LEAVES AND ONION CHOPPED.

THIS IS REALLY GOOD COMBINATION FOR RICE ROTI ,CHAPATI AND JAWAR ROTI.

IT TASTE MORE BY ADDING LITTLE GHEE WHILE EATING.

PALAK PAKODA

INGREDIENTS:

1 CUP MOONG DAL(GREEN GRAM DAL)SOAKED IN WATER FOR 2 HOURS

1 ONION (FINELY CHOPPED)

3 GREEN CHILLIES(FINELY CHOPPED)

A PINCH BAKING SODA

1 CUP FINELY CHOPPED SPINACH LEAVES

1 INCH GINGER (FINELY CHOPPED)

1/4 CUP CORIANDER LEAVES(FINELY CHOPPED)

SALT

OIL FOR DEEP FRYING:

FIRST PU TO THE MIXER MOONG DAL AND GRIND IT (WITHOUT ADDING WATER) SMOOTHLY.FOR THIS ADD ONION ,GREEN CHILLIES,SALT,SODA,SPINACH LEAVES,CORIANDER LEAVES,GINGER AND SALT AND MIX WELL TO A THICK CONSISTENCY LIKE ONION PAKODA(IF REQUIRED ADD VERY LITTLE WATER) .TAKE A SMALL BALL OF THE MIXTURE AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE MIXTURE.

IF U PREFER U CAN HAVE WITH TOMATO SAUCE.

CURD DOSA

INGREDIENTS:

1 CUP RAW DOSA RICE(SOAKED FOR 3 HOURS)

1 TBSP POHA(BEATEN RICE

1 CUP CURD

SALT

1 TSP SUGAR

OIL

PREPARATION:

FIRST PUT IN THE MIXER RICE AND 3/4 CUP CURD AND LITTLE WATER AND GRIND IT

FINE (SEMI LIQUID).

THEN SOAK POHA FOR 10 MINUTES AND PUT TO THE MIXER ALONG WITH 1/4 CUP CURD AND LITTLE WATER AND GRIND IT FINE.THEN MIX WITH ABOVE PREPARED ONE AND THE CONSISTENCY MUST BE OF SEMI LIQUID(ADD WATER IF NEEDED).FOR THIS ADD SUGAR,SALT AND 2 TSP OIL AND KEEP FOR 45 MINUTES.

HEAT THE DOSA MAKER AND PUT 1 TBSP OF THE BATTER (LITTLE FROM UPSIDE SO THAT IT SPREADS THE DOSA MAKER) AND PUT 2 TSP OF OIL OVER IT AND BAKE ON BOTH SIDES TILL THE DOSA TURNS LIGHT GOLDEN .

LIKE THIS PREPARE WITH ALL THE BATTER.

FOR THIS COCONUT CHUTNEY IS A GOOD COMBINATION OR EGG CURRY.

BOMBAY VADA PAV

INGREDIENTS:

8 PAV

MINT CHUTNEY AND SWEET CHUTNEY

FOR VADA INGREDIENTS:

1 1/2 CUP GRAM FLOUR(BESAN)

1/2 KG POTATOES(BOILED AND PEELED AND SMASHED WELL)

4 GREEN CHILLIES(FINELY CHOPPED)

1/2 TSP TURMERIC POWDER

2 TSP GINGER GARLIC PASTE

1/2 TSP MUSTARD SEEDS

1 ONION(FINELY CHOPPED)

FEW CURRY LEAVES (FINELY CHOPPED)

FEW CORIANDER LEAVES(FINELY CHOPPED)

SALT

OIL FOR DEEP FRYING:

PREPARATION:

FIRST IN A KADHAI PUT 5 TSP OIL AND SWITCH ON THE FLAME AND PUT MUSTARD SEEDS AND WHIN IT CRACKS PUT GINGER GARLIC PASTE AND FRY WELL.THEN PUT ONION,GREEN CHILLI,TURMERIC POWDER AND CURRY LEAVES AND FRY TILL ONION

TURNS LIGHT BROWN.THEN ADD SMASHED POTATO ,SALT AND CORIANDER LEAVES AND FRY WELL.NOW SWITCH OFF THE FLAME.NOW MAKE LITTLE BIG BALL OF THESE MIXTURE.

THEN IN ANOTHER BOWL PUT GRAM FLOUR ,SALT AND LITTLE WATER AND MAKE A THICK BATTER.

HEAT OIL IN A KADHAI.NOW DIP THE ABOVE BALLS ONE BY ONE IN THE BATTER AND DEEP FRY IN OIL TILL GOLDEN BROWN.

HOW TO MAKE VADA PAV:

FIRST CUT THE PAV NOT FULLY AND SMEAR BOTH THE SWEET CHUTNEY AND MINT CHUTNEY ON BOTH SIDES(INSIDE PAV)AND PLACE THE ABOVE FRIED(ONE IS ENOUGH) .LIKE THIS PREPARE WITH ALL THE PAV.NOW VADA PAV IS READY TO EAT.

SWEET CHUTNEY AND MINT CHUTNEY

SWEET CHUTNEY:

INGREDIENTS:

2 LEMON SIZE TAMARIND(SOAKED IN WATER FOR 20 MINUTES)

10 TSP JAGGERY

PREPARATION:

FIRST SQUEEZE THE TAMARIND AND TAKE THE PULP AND STRAIN IN A KADHAI.FOR THIS ADD JAGGERY(ADD MORE IF REQUIRED) AND BOIL TILL IT BECOME SEMI LIQUID.

THIS CAN BE STORED IN FRIDZE FOR 3 DAYS.

FOR MINT CHUTNEY:

INGREDIENTS:

1 CUP MINT LEAVES(WASHED WELL)

1/2 CUP CORIANDER LEAVES(WASHED WELL)

4 GREEN CHILLIES

1 TSP LEMON JUICE

1 TSP JEERA

1 INCH GINGER

SALT

PREPARATION:

PUT ALL THE MINT CHUTNEY INGREDIENTS IN A MIXER WITH LITTLE WATER AND MAKE A FINE PASTE.

BOTH THESE CHUTNEY CAN BE USED FOR SEV PURI CHAT,BREAD PUF,VADA PAV,BREAD CUTLET,BREAD ROLL,BREAD TIKKIS.