Ingredients:
Puri/ kadle Puri: 3 cups
Onion(small): 1/2 chopped
Green chilli: 2 ( cut it lengthwise)
Peanuts: 1 tbspn
Channa dal: 1 tspn
Lemon juice: 1 tspn
Turmeric Powder: Pinch
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Cumin seeds(Jeera): Pinch
Curry leaves: 3-4
Coconut powder: 1 tspn
Coriander leaves to garnish
Method:
1. Soak puri in water for about 2-3 mins. Drain out the water and hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.
2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.
3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.
4. Add puri and fry for 2 mins. Switch off the flame.
5. Add lemon juice and coconut powder. Mix well.
6. Garnish with coriander leaves.
Ingredients:
Potato: 3 (Boiled and cubed) Make sure it is not over boiled
Green chilli: 1
Sesame seeds: 1/4 cup
Chilli Powder: 1/4 tspn or according to taste
Turmeric Powder: 1/4 tspn
Methi seeds: 8-10
Lemon juice: 3-4 tbspn (freshly squeezed)
Oil: 3 tbspn
Coriander Leaves to garnish
Salt to taste
Method:
1. Roast the sesame seeds until light brown in color and powder it. keep it aside.
2. Take a bowl, add cubed potatoes and sesame seeds powder.
3. Add chilli powder, salt, lemon juice, green chilli and coriander leaves.
4. Heat oil in a pan and when hot, add methi seeds and turmeric powder. Switch off the flame. Immediately pour this over potato mixture and mix well.
5. Serve with Roti or as a sidedish
Ingredients:
Potato: 2 (Peeled and cubed)
Spinach/Palak: 1/2 bunch
Tomato: 1
Onion(small): 1/2 chopped
Ginger-Garlic Paste: 1 tbspn
Chilli Powder: 1/2 tspn or according to taste
Coriander Powder: 1/2 tspn
Amchoor Powder: 1/4 tspn
Cumin powder: 1/4 tspn
Turmeric Powder: Pinch
Garam Masala: 1/4 tspn
Cumin(Jeera): 1/4 tspn
Oil: 1 tbspn
Salt to taste
Method:
1. Make a paste of tomato and palak seperately. Keep it aside.
2. Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
4. Now add palak/spinach paste, salt and potato. cook until done.
5. Serve with Roti, Naan or chapathi
Ingredients:
Brinjal: 4-5 ( Cut it lengthwise)
Peas: 1 handful (Optional)
Kasuri Methi: 2 tbspn
Onion(small): 1 chopped
Ginger: 1 tspn grated
Chilli Powder: 1/2 tspn or according to your taste
Turmeric Powder: Pinch
Garam Masala: 1/2 tspn
Besan Flour: 2 tbspn
Amchoor Powder: 1/4 tspn
Green chilli: 1 cut it lengthwise
Tomato: 1 chopped
Water: 1/4 cup
Oil: 2 tbspn
Cumin(Jeera): 1/4 tspn
Curry leaves: 4-5
Salt to taste
Coriander leaves to garnish
Method:
1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
2. Add brinjal, salt and fry until half cooked.
3. Now add tomato and fry.
4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
6. Garnish with coriander leaves.
7. Serve with Roti or Chapathi
Ingredients:
Rice Flour: 1 cup
Maida: 1 cup
Chiroti Rava(Fine Rava): 1 cup
Sesame Seeds: 1 tspn (Roasted)
Butter: 3-4 tbspn
Baking Soda: Pinch
Salt to taste
Oil for deep frying
To Grind:
Cumin Seeds(Jeera): 1 tbspn (Roasted)
Black Peppercorns: 1 tspn (Roasted)
Dry Coconut(Kobbari): 1/2 cup
Green chilli: 4-5 or according to taste
Curry leaves: 1 sprig
Coriander leaves: 6-7 strands
Method:
1. In a bowl, add rice flour, maida and chiroti rava. Add sesame seeds, butter and salt. Mix well.
2. Grind the ingredients listed above using less water.
3. Add this paste to rice flour mixture and knead well. Add water if required while kneading.
4. Take a small portion of the dough and roll on a smooth surface into a string and join the ends together to form a circle.
5. Heat oil in a pan on medium heat and deep fry the kodbale until light brown in color. Drain on paper towel.
6. Store in air tight container.
