Ingredients:-

• Sago (sabudana) -1 1/2 cups,
• Potatoes, boiled and mashed-3 medium,
• Roasted peanuts,coarsely grounded -1 cup
• Green chillies, finely chopped- 3
• Fresh coriander leaves, finely chopped- 2 tablespoons
• Sendha namak (rock salt)  to taste
• Oil to deep fry

Method :-

1. In a bowl, soak the sago for about 8 hours, or overnight (See tips below for the method)
2. Drain off excess water in the morning.
3. Now mix together sabudana, mashed potatoes, grounded peanuts, chopped green chillies, coriander leaves and sendha namak.
4. Mix thoroughly.
5. Divide into sixteen lemon sized balls, flatten between palms of your hands.
6. Heat sufficient oil in a kadai and deep fry the vadas in hot oil till golden brown.
7. Serve hot with curd or raita).

Useful Tips:

• While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining
• Cover and leave overnight. This results in perfectly fluffed sago.
• For best results, Roast the peanuts and grind coarsely do not leave the peanuts in big chunks. It should be a fine powder with a few coarse pieces.

Ingredients:-

• 1 medium size carrot
• 1 medium size potato
• 1 medium size beet root (optional)
• 4-5 Beans
• Peas (optional)

To Grind:

• garlic 1 small piece
• Fennel seeds 2-3
• Green chili 2-3
• Coriander leaves little bit
• One medium sizes onion finely cut & keep.

To dip:

2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)

Powder:

Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)

Method:-

• Finely cut all the above said vegetables.
• Wash & Pressure-cook with little bit of water, turmeric powder & salt.
• Smash them & keep it aside (if there is any excess water in the cooked vegetables just drain).
• Heat one tablespoon of oil.
• Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
• Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
• Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
• Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok (pan) or tava.
• Now the vegetable cutlet is ready to serve,you can serve the vegetable cutlet with ketchup or Chilly chutney.

Photograph courtesy by Ravi Dhingra

Ingredients:-

For Dosa:

• 1 cup plain rice.
• 1 cup parboiled rice.
• 1/4 cup white udad dal.
• 1/2 tsp. methi (fenugreek) seeds
• 1 /2 tsp soda bi carbonate
• 1/2 cup curds the batter.
• 10-12 tsps. ghee or oil as preferred
• water for grinding

For masala:

Ingredients:-

• 2 large onions in vertical slices
• 2 large potatoes boiled and peedled
• 4-5 green chillies
• 1 tbsp. chopped coriander
• 8-10 cashews halved
• 1/2 tsp. each udad dal, cumin & mustard seeds
• 2 tbsp. oil
• 1/4 tsp. turmeric
• salt to taste

Method to make masala:

1. Chop potatoes coarsely. Chop green chillies.
2. Heat oil, add cashews and brown lightly.
3. Add dal, seeds and splutter.
4. Add chillies and onions. Fry till tender.
5. Add turmeric, salt, potatoes, coriander and Mix well.

Method to make masala dosa:-

1. Wash the rices and dal together.
2. Add plenty of water and methi seeds.
3. Allow to soak for 7-8 hours or overnight.
4. Rewash the rice by draining the water 2-3 times.
5. Grind to a paste. Rawa -like grains should be felt in
6. Add soda bicarb and salt and mix well.
7. Keep aside in a warm place for 8-10 hours. Beat the curds well.
8. Add to the batter, add more water if required.
9. The consistency of the batter should be enough to thickly coat on a spoon when dipped.
10. Heat the iron griddle or non-stick tawa well.
11. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
12. Pour a tsp. of ghee or oil over it.
13. Spread chutney spread over dosa.
14. Place a tbsp. masala in the centre.
15. Fold into triangle to cover masala.
16. Remove with spatula when crisp.
17. Serve hot with chutney and/or sambar.

Photograph Courtesy by feministjulie

Ingredients:-

For cover:

• 1 1/2 cup plain flour
• 3 tbsp. oil
• salt to taste
• cold water to knead dough

For filling:

• 1 cup yellow moong dal washed and soaked for 1/2 hour
• 1 tsp. garam masala
• 1 tsp. red chilli powder
• 1/2 tsp. dhania (coriander) powder
• 1/2 tsp. coriander seeds crushed coarsely
• 1/2 tsp. fennel (saunf) seeds crushed coarsely
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. coriander leaves finely chopped
• salt to taste
• 2-3 pinches asafoetida
• 1 tbsp. oil
• oil to deep fry
• 1 tbsp. plain flour for patching

Method:

For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil dal.
2. Boil dal for 5 minutes and drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully.
7. But enough to make the mixture hold well.
8. Remove from fire and let it cool.
9. Divide into 15 portions.
10. Shape into balls with greased palm and keep aside.

To proceed:

1. Make a paste with water, of flour for patching and keep aside.
2. Take a pingpong ball sized portion of dough.
3. Knead into round. Roll into 4″ diam. round.
4. Place one ball of filling at centre.
5. Pick up round and wrap ball into it like a pouch.
6. Do not allow cover to tear.
7. Press the ball with palm, making it flattish and round.
8. Repeat for 4-5 kachories.
9. Deep fry in hot oil, on low flame only.
10. If the kachori get a hole anywhere, apply some paste.
11. Return to oil and finish frying.
12. Turn and repeat for other side.
13. Fry till golden brown and crisp. Small bubbles must appear over kachori.
14. Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Photograph Courtesy by http://www.flickr.com/photos/ashphoto/

Ingredients:-

For stuffing:

• Roasted chana dal powder (sattu)- 2 cups
• Garlic cloves- 6 (finally chopped)
• Onion medium sized- 2 – onion (finely chopped)
• Ginger- 1 inch (finally chopped)
• Green chilli-5(finally chopped)
• Coriander leaves- 4tsp (finally chopped)
• Lime juice- 2 tsp
• Ajwain- 1/2 tsp
• Mango pickle -2 pieces mashed or 1 mashed red mirch filling pickle or, 1 tsp amchur powder(whatever is available)
• Salt to taste
• Mustard oil-2 tsp

For dough:

• Wheat flour- 3 cups
• Oil/ghee- 3 tsp
• Salt- 1/4 tsp

Method:-

For stuffing:

The Sattu Mixture for Stuffing

Mix all the ingredients with Sattu and add 1 to 2 tsp water to make the stuffing moist and easy to fill.

For dough:
Knead wheat flour, ghee, salt & required amount of water to make a soft dough.

For making Sattu Parantha:

1. Divide the dough into small portion and make it into round shape.
2. Place a portion of the sattu mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.
3. Then roll out the paratha.
4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour.
5. Serve hot with chutney, curd or sauce and baingan ka bharta.
6. It can be served for breakfast, lunch or dinner.

• Eggs- 6
• Garam Masala- 1/2 tsp
• Dhania Powder- 1/2 tsp
• Chilli Powder- 1 tsp Red
• Onion – 1(chopped)
• Green Chillies- 2 (finally chopped)
• Tomato – 1(finally chopped)
• Fresh Coriander Leaves (finally chopped)
• Vegetable oil- 3 tbsp
• Salt to taste

Method of Preparation:

1. Take a bowl and beat eggs in it,add salt and red chilli powder.
2. Heat oil in a non-stick pan.
3. Add green chillies and onions.
4. Stir it until golden brown.
5. Add tomatoes and cook until tomatoes are soft.
6. Add beaten egg and mix well.
7. Let the beaten eggs to set a little and then, turn it on the other side, breaking it into small pieces until cooked well.
8. Add dhania powder and garam masala powder,mix well.
9. Garnish with chopped coriander/cilantro leaves.
10. Serve hot with paratha and roti.

Ingredients for mixture of methi:

1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste

Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)

Methi parantha

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
2. When it is slightly brown add chopped methi to it and stir for about 5 minutes.
3. Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
4. Make small uniform balls out of the dough.
5. Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
6. Roll it into small round chapattis on a rolling board.
7. Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
8. When there appears small brown patches on the parantha, remove it from the tava.
9. Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.