ING:- 2 CUPS OF URAD DAL
5 CUPS OF CURD
1 TEA SP. OF CUMIN SEED POWDER
1 TEA SP. RED CHILLI POWDER.
3 GREEN CHILLIS, ½ INCH GINGER, 8 TO 10 CURRY LEAVES MAKE A PASTE.
4 TEA SP. OF (SWEETNED CHUTNEY)SEE RECIPE BELOW
OIL FOR FRYING.
PRO:- FIRST SOAK DAL FOR 2 TO 3 HOURS.
DRAIN WATER AND GRIND IT TO SMOOTH PASTE
ADD GREEN CHILLI GINGER CURRY LEAVES PASTE AND SALT IN IT.
MAKE SMALL VADAS AND FRY IT GOLDEN-BROWINSH
AFTER FRYING PUT IT IN WATER FOR 5 MIN.
AFTER 5 MIN PRESS THE VADAS SLIGHTLY AND TAKE THEM OUT OF WATER.
TAKE CURD ADD 1 TEA SP. OF SUGAR, SALT FOR TASTE, CUMIN SEED POWDER STIR IT NICELY AND ADD ¼ CUP OF MILK IN IT.
WHEN U R ABOUT TO SERVE TAKE ONE BOWL KEEP 4 TO 5 VADAS IN IT.
SPREAD THIS CURD MIXTURE ON IT.SPRINKLE CORINDER LEAVES, CUMIN POWDER, TAMARIND CHUTNEY,CHILLI POWDER,AND SEV ON IT.
YOUR DAHI VADA IS READY.
SWEETENED CHUTNEY
ING:- 1 CUP OF SUGAR.
1 CUP OF JAGGERY
¼ CUP OF TAMARIND
1 TEA SP. OF CUMIN POWDER
1 TEA SP. OF CHILLI POWDER
1 TEA SP. OF LEMON JUICE
½ TEA SP. OF SALT
PRO:- FIRST MIX SUGAR, JAGGERY AND TAMARIND ADD ½ CUP OF WATER IN IT.
HEAT IT AND KEEP STIRRING AS SUGAR MELTS TURN OFF THE FLAME.
WHEN IT COOLS SMASH TAMARIND AND JAGGERY AND SEIVE THIS LIQUID.AFTER THAT ADD SALT, LEMON JUICE, CHILLI POWDER, CUMMIN POWDER IN IT. HEAT IT FOR 15 MINS.KEEP STIRRING AND AS THE MIXTURE THICKENS SLIGHTLY YOU CAN TURN OFF THE FLAME.
REMARK:- THIS CHUTNEY ALSO TASTES GOOD WITH DHOKLAS
THIS CHUTNEY STAYS UP TO 15 TO 20 DAYS.
ING:- 2 CUP OF SMALL CHOPPED CARROTS.
1 CUP OF SMALL CHOPPED BEANS
1 CUP OF SMALL CHOPPED ONIONS
1 CUP OF MATAR
1& ½ CUP OF BOILED & SMASHED CHOPPED POTATOES
2-3 SLICES OF BREAD
½ TO ¾ CUP OF BREAD CRUMBS
2 TEA SP. OF GINGER,GARLIC,ONION PASTE
¼ CUP OF CORIANDER LEAVES
SALT & SUGAR TO TASTE
OIL
PRO:- BOIL POTATOES AND SMASH IT
BOIL CARROT, BEANS
BOIL MATAR AND SMASH SLIGHTLY
MIX THESE VEGGIES IN SMASHED POTATOES ,ADD ONION,GINGER ,GARLIC ,GREEN CHILLI PASTE,CORIANDER LEAVES, ADD SALT AND SUGAR TO TASTE
ADD WET BREAD SLICES MIX ALL THESE NEATLY
MAKE SMALL PIECES OF THIS MIXTURE
ROUND IT AND PRESS LIGHTLY OR U CAN GIVE ANY TYPE OF SHAPE
LIKE HEART SHAPE
THEN DIP THIS IN BREAD CRUMBS AND SHALLOW FRY IN OIL
IF U WANT TO DEEP FRY THEN TAKE 2 CUPS OF WATER ADD 2-3 TEA SP. OF MAIDA IN IT. MIX WELL.
THEN DIP CUTLET IN THIS BATTER APPLY SOME BREAD CRUMBS AND THEN DEEP FRY IN OIL AND SERVE WITH SAUCE .
ING:- FOR SAMBER
1 CUP OF TOOR DAL
1 ½ SMALL CHOPED TOMATO
1 CUP SMALL CHOPPED (DHUDHI)
2-3 LADY FINGER (OKRA) CUT IN TWO PARTS
1 ONION CHOPPED IN MEDIUM SIZE
1 POTATO CUT IN BROAD CUBES
1 DRUMSTICK
2 TEA SP. GINGER, GARLIC PASTE
3 SP. SAMBER MASALA
1 TEA SP. LEMON JUICE
½ CUP OF GRATED COCONUT
TAMARIND,JAGGERY, SALT, CHILLI POWDER FOR TASTE
¼ TEA SP.METHI SEEDS
¼ TEA SP. MUSTARD SEEDS
¼ CUMIN SEEDS
4-5 CURRY LEAVES
ING:- FOR VADA
2 CUP OF URAD DAL SOAK IN WATER FOR 2-3 HOURS
1 TEA SP.GINGER SMALL CHOPPED
2 GREEN CHILLES CHOPPED IN SMALL PIECES
4-5 BLACK PEPPER
SALT FOR TASTE
PRO:- FIRSTLY, SOAK URAD DAL FOR 2-3 HOURS
HOW TO MAKE SAMBAR
TAKE TOOR DAL PRESSURE COOK THIS DAL ALONG WITH TOMATO AND DHUDHI
THEN BLEND IT. ADD 6-7 CUPS OF WATER TO MAKE DAL LIQUID.
ADD SAMBAR MASALA, SALT, LEMON JUICE, CHILLI POWDER IN IT.
ADD TAMARIND AND JAGGERY IF U LIKE
TAKE A PAN ADD 1TABLE SP. OIL WHEN OIL HEATS ADD MUSTARD , CUMIN SEEDS, METHI SEEDS,CURRY LEAVES, 2-3 RED CHILLIS IN OIL.
WHEN IT SPLUTTERS ADD ONION WHEN ITS COLOUR CHANGES TO BROWN ADD GARLIC,GINGER PASTE .
ADD POTATO WHEN IT SOFTENS ADD BOLIED DRUMSTICK, LADY FINGER WHEN IT SOFTENS.ADD TURMERIC POWDER & ADD DAL IN IT.
BOIL IT 10-12 MIN.UR SAMBAR IS READY.
HOW TO MAKE SAMBAR MASALA
1TEA SP. CUMIN SEEDS
3TEA SP. CORIANDER SEEDS
1 TEA SP. CHANA DAL
1 TEA SP. URAD DAL
1 TEA SP.METHI SEEDS
¼ TEA SP. MUSTARD SEEDS
¼ TEA SP. TURMERIC
¼ TEA SP.FENNEL SEEDS
7-8 BLACK PEPPER
5-6 DRY RED CHILLES
`PINCH OF HING
7-8 TEA SP. OF CURRY LEAVES
2 TEA SP. OF CORIANDER LEAVES
FRY ALL THESE WITHOUT OIL GRIND IT IN MIXTURE.
THIS MASALA WILL BE USEFUL FOR ONE TIME.
HOW TO MAKE VADA
TAKE OUT URAD DAL FROM WATER. ADD SALT & BLACK PAPER GRIND IT.
THEN ADD SMALL CHOPPED GINGER,GREEN CHILLI, SMALL CHOPPED CURRY LEAVES IN MIXTURE,MIX WELL.
TAKE FRY PAN ADD 2 CUP OF OIL IN IT.HEAT OIL
IF U HAVE VADA MAKER THEN PUT THIS MIX. IN MAKER & PUT VADAS IN OIL FRY IT UP TILL ITS COLOUR CHANGES TO GOLDEN BROWN
DRAIN THE VADAS ON ABSORBENT PAPER.
EAT HOT VADA WITH HOT SAMBAR.
(TIP :- IF U DON’T HAVE VADA MAKER THEN TAKE ONE GLASS PUT ON IT SMALL PIECE OF WET CLOTH TAKE ½ TABLE SP.OF MIX. ON THIS CLOTH ROUND MIX. DO SMALL HOLE IN MIX. & PUT THIS VADA IN OIL & DEEP FRY IT.)
ING:- 2 CUP OF SABUDANA SOAKED IN WATER.
1 LARGE POTATO BOILED & CHOPPED IN SMALL PIECES
2 TEA SP.GREEN CHILLI, GINGER,GARLIC PASTE.
2 TEA SP. CORNFLOUR
2 TEA SP. BREAD CRUMBS
2 TEA SP. HALF CRUSHED PEANUTS
2 TEA SP. CORIANDER LEAVES
1 TEA SP. CUMIN SEEDS
1 TEA SP. LEMON JUICE.
SALT & SUGAR FOR TASTE
OIL FOR FRYING
PRO:- SMASH SABUDANA WITH HAND ADD ALL THESE INGREDIENTS IN IT. MIX WELL.
MAKE SMALL BALLS PRESS SLIGHTLY DEEP FRY IT.TAKE OUT WHEN ITS COLOUR CHANGES TO GOLDEN BROWN. DRAIN THEM AND SERVE WITH TOMATO SAUCE.
