CARROT -CORIANDER SOUP

INGREDIENTS:
1 CUP CARROT
1/2 CUP CORIANDER LEAVES
2 TSP BUTTER
1 TSP PEPPER
1 ONION(MEDIUM CHOPPED)
5 CLOVES GARLIC
2 BAY LEAVES(PULAV LEAF)
SALT AS PER TASTE
SUGAR AS PER TASTE
PREPARATION:
IN A KADHAI PUT BUTTER AND WHEN IT MELTS ADD BAY LEAF ,ONION,GARLIC AND PEPPER.FRY IT AND WHEN IT TURNS LIGHT GOLDEN ADD CHOPPED CARROT.TO IT ADD ENOUGH WATER SO THAT THE CARROT MUST DIP COMPLETELY AND ALLOW TO COOK.WHEN THE CARROT GETS HALF COOKED ADD CORIANDER LEAVES AND ALLOW TO COOK COMPLETELY.ALLOW TO COOL AND THEN STRAIN IT.COLLECT THE LIQUID PORTI0N.PUT IN THE MIXER THE SOLID PORTION AND GRIND VERY NICELY.THEN AGAIN STRAIN SO THAT SMOOTH PASTE MUST BE THERE.TO THIS ADD THE ABOVE COLLECTED LIQUID ,SALT AND SUGAR AND COOK WELL AGAIN.HOT SOUP IS READY TO DRINK.

BABY ALOO ROAST

INGREDIENTS:
1/4 KG BABY ALOO
1/2 TSP JEERA POWDER
1/2 TSP GARAM MASALA
1/4 TSP TURMERIC POWDER
1 TSP CORIANDER POWDER
1 TSP RED CHILLI POWDER
SALT
1/4 TSP DRY MANGO POWDER
1 CUP CURD
2 TSP BUTTER
A PINCH OF ASAFOEDITA
3 WHOLE RED CHILLI
1 TSP MUSTARD SEEDS
1 TSP JEERS
2 STRINGS CURRY LEAVES
PREPARATION:
FIRST BOIL THE ALOO AND REMOVE THE SKIN.WITH THE HELP OF FORK MAKE HOLES IN THE ALOO.
THEN FOR THE ALOO ADD JEERA POWDER,GARAM MASALA,TURMERIC POWDER,SALT,CORIANDER POWDER,CHILLI POWDER AND DRY MANGO POWDER AND MIX WELL.ADD CURDS TO IT AND MARINATE FOR 10 MINUTES.
THEN FOR THE THADKA PUT BUTTER IN THE KADHAI.FOR THIS ADD MUSTARD SEEDS.WHEN CRACKS ADD ASAFOEDITA,JEERA,WHOLE CHILLI AND CURRY LEAVES.THEN ADD THE MARINATED ALOO AND FRY WELL TILL IT GETS DRIED.MOUTHWATERING ALOO ROAST IS READY TO EAT.

MOONG DAL PAKODA

INGREDIENTS:
1 CUP MOONG DAL (GREEN GRAM DAL) SOAKED FOR 3 HOURS
5 GREEN CHILLIES
1 INCH GINGER
6 CLOVES GARLIC
SALT
1/2 CUP SPINACH LEAVES (CHOPPED)
1/4 CUP MINT LEAVES (CHOPPED)
2 ONIONS (FINELY CHOPPED)
1/4 CUP CHOPPED CORIANDER LEAVES
A PINCH OF SODA
OIL FOR FRYING
PREPARATION:
FIRST STRAIN THE WATER FROM MOONG DAL AND GRIND WITHOUT WATER. TO IT ADD CHILLIES, GARLIC AND GINGER AND COARSELY GRIND.TO THIS ADD ONION, SODA ,SALT,SPINACH LEAVES,MINT LEAVES AND CORIANDER LEAVES AND MIX WELL. PUT LITTLE WATER SO THAT THE CONSISTENCY MUST BE VERY THICK LIKE ONION PAKODA. HEAT OIL IN A KADHAI.WITH THE HELP OF THE HAND PUT THE MIXTURE IN THE OIL ONE BY ONE AND DEEP FRY TILL GOLDEN BROWN.MOONG DAL PAKODA IS READY TO EAT.

SPICY TRIANGLE

INGREDIENTS:
100 GMS WHEAT FLOUR
1/2 CUP BESAN(GRAM FLOUR)
1/2 CUP SMALL SUJI(SEMOLINA)
1 TSP CHILLI POWDER
SALT
1/2 TSP GARAM MASALA
1 TSP (GINGER,GARLIC,CHILLI)PASTE
FEW CORIANDER LEAVES CHOPPED
2 TSP GHEE
OIL FOR FRYING
PREPARATION:

PUT IN A BOWL FLOUR,BESAN AND SUJI.FOR THIS ADD SALT,CHILLI POWDER,CORIANDER LEAVES,GARAM MASALA AND THE PASTE AND MIX WELL.FOR THIS ADD LITTLE WATER AND MAKE THE DOUGH OF CHAPATI CONSISTENCY.ADD GHEE AND KNEAD WELL.TAKE THE DOUGH AND BEHL LIKE THICK CHAPATI.CUT INTO SHAPES OF TRIANGLE PIECES AND DEEP FRY IN OIL TILL GOLDEN COLOUR.

MANGALORE BONDA

INGREDIENTS:
1 CUP MAIDA
3/4 CUP CURD
1 TSP JEERA
3 GREEN CHILLIES(CHOPPED)
FEW CURRY LEAVES(CHOPPED)
FEW CORIANDER LEAVES(CHOPPED)
SALT
1 TSP OM SEEDS
OIL FOR FRYING
PREPARATION:
FOR MAIDA PUT CURD,JEERA,CHILLIES,CURRY LEAVES,CORIANDER LEAVES,OM SEEDS AND SALT AND MIX WELL(THE BATTER MUST BE THICK).IF REQUIRED PUT LITTLE CURD.KEEP FOR 20 MINUTES .WITH THE HELP OF THE HAND PUT THE BATTER IN THE OIL ONE BY ONE(EQUAL TO 1 TSP ) AND DEEP FRY TILL GOLDEN BROWN.THIS TASTES GOOD WHEN HOT.FOR THIS COCONUT CHUTNEY IS GOOD COMBINATION.

FOR COCONUT CHUTNEY:GRIND (1 CUP GRATED COCONUT,3 ROASTED GREEN CHILLIES,SALT AND FEW CORIANDER LEAVES)WITH LITTLE WATER.

MANGALORE BONDA

ONION PAKODA (KHANDA BHAJIA)

INGREDIENT:
1 CUP BESAN (GRAM FLOUR)
3 ONIONS (THIN SLICED CUT)
4 GREEN CHILLIES (FINELY CHOPPED)
1 TSP JEERS
3/4 TSP GARAM MASALA
1/2 TSP DRY MANGO POWDER (OPTIONAL)
2 STRINGS CURRY LEAVES (FINELY CHOPPED)
2 STRINGS CORIANGER LEAVES (FINELY CHOPPED)
SALT
OIL FOR FRYING
PREPARATION:
FOR THE BESAN PUT THE ABOVE INGREDIENTS AND MIX WELL.FOR THIS ADD LITTLE WATER .REMEMBER THAT THE MIXTURE MUST BE VERY THICK (LITTLE DRY).HEAT OIL IN KADHAI.TAKE LITTLE MIXTURE IN HAND AND SPRINKLE THE MIXTURE AND DEEP FRY IN OIL TILL GOLDEN BROWN.HOT PAKODA IS READY TO EAT.