Rava Ladoo

 Diwali is the festival of lights. Diwali is one of the festivals that is celebrated in almost every corner of the world. With the onset of this festival, people start shopping, clean and decorate their homes and prepare flavorsome sweets, snacks and other delicacies. In fact, any Indian festival is incomplete without sweets. One of the most important sweets which is prepared in Diwali is Rava ladoo.

Rava ladoo is a traditional and delicious sweet dish which exists since several decades. It is one of the cuisines made on the festive day. It is also a typical food that is made as an item to pack for long distance travel.

For this Rava ladoo to be perfect, the consistency of sugar syrup has to be perfect. This dish is quick and easy to make. Rava ladoo can be served as a holy offering to God and is enjoyed by many on the occasion of Diwali. It is mainly prepared from semolina(Rava), ghee, coconut, sugar, dry fruits and cardamom.

Lets checkout the Ingredients:

INGREDIENTS:

1. 1 cup Rava / Semolina / Suji (make sure take fine rava)
2. 1/4th cup of Ghee (Clarified Butter)
3. 1/4th cup of Desiccated Coconut (Na riyal Ka Buranda)
4. 1 cup of Sugar
5. 1/4th cup of Water
6. 1/4 tsp of Cardamom Powder (Elaichi Powder)
7. 3 tbsp of Dry fruits (Kismis (Rasins), Almonds, Cashews (kaju) chopped.
8. 2 tbsp of milk if required

METHOD:

1. In a large pan add 1/4th cup of Ghee. In that add 1 cup Rava and roast on a low flame.
2. Make sure that colour of Rava(Semolina) should not burn. Roast until it turns aromatic.
3. Next in that add 1/4th cup of desiccated coconut and roast it for 2-3 minutes.
4. Turn off the flame and allow the mixture to cool down to room temperature.
5. Meanwhile, take a Kadai/Vessel and prepare sugar syrup by adding 1 cup of sugar and 1/4th cup of water.
6. Next boil this syrup for 5 to 7 minutes till you get one string consistency. Don't boil further.
7. Turn off the flame and add roasted rava and desiccated coconut mixture into sugar syrup.
8. Also add 3 tbsp of dry fruits and 1/4 tsp of Cardamom powder.
9. Stir continuously to avoid any lumps .
10. Cover the ladoo mixture for about 1 to 1/2 hour.
11. After a hour and half open the lid and roll the ladoo.
12. Rava ladoo is ready to serve.

TIP:

1. To check the consistency, take syrup in a bowl let it cool down and then taking syrup in 2 fingers.
2. The syrup should have a single thread consistency and it should be nice and thick
3. Use homemade ghee if possible, so that it taste great.
4. After adding sugar syrup to the rava mixture, allow the mixture to cool down. First it will be soft but then it will firm up after few hours.
5. If the mixture looks too dry and you can't roll the ladoo, then sprinkle 2 to 3 tbsp of milk. Mix well and roll it to round balls (Ladoo).

 
 

Schezwan sauce/ Szechuan sauce

 The Schezwan cuisine originates from the sichuan province of china. It is known for its bold, pungent, hot flavors and extravagant usage of red chillies. The schezwan sauce is a fundamental to the schezwan cuisine and goes in most Chinese dishes with its spicy, tangy, slightly sweet and vinegary taste. 

The basic ingredients for this sauces are red chillies, ginger, garlic and spices. It is one of the easiest sauce you could make at home. Culinary uses of schezwan sauce is used in Chinese starters. One of the first things which comes to my mind is, it goes well with veg spring rolls, momos. fried wantons, steamed wantons, fried rice and noodles. This can be used as an accompaniment or dipping sauce for variety of different dishes from nachos, chips and potato wedges.

Schezwan sauce is one of the most popular sauce recipes from the Indo-Chinese cuisine. This sauce has literally gone places travelling around the globe and is used in hundreds of dishes world wide. It is all purpose sauce and must have in all households.

Now let us see the ingredients:

INGREDIENTS:

1. 1/4th cup of oil.
2. 1/4th cup of finely chopped Garlic (Lahsun)
3. 3 tbsp of finely chopped Ginger (Adrak)
4. 2 cups of Dried red chillies (Kashmiri red chillies de-seeded)
5. 1/2 tsp of Crushed Pepper corns
6. 2 tbsp of Vinegar(Cirka)
7. 2 tbsp of Sugar
8. Salt to taste
9. 1/4 cup of Water.
10. 2 tbsp of Tomato sauce.(Use tomato ketchup)
11. 1 Star anise (Chakriphul)
12. 1 tbsp of Coriander stems (Finely chopped)

METHOD:

1. Soak 2 cups of Dried red chillies in a hot water for about a hour.
2. Once the chillies have softened in water then drain the excess water and blend them into a smooth paste.
3. Add little water if required for blending.
4. Next heat 1/4th cup of oil in a pan or kadai. Add finely chopped Garlic, Ginger and saute for 2-3 minutes. Do not burn it. Add 1 Star anise fry it for a minute.
5. Now add blended red chilli paste and combined well. Let it cook on a medium flame till the pungent smell of chillies mellows down.
6. Now add 1/4th cup of water  to give the mixture a sauce like texture. Cover the lid and cook it about 10-12 minutes until the oil separates from the pan or kadai.
7. After 12 minutes open the lid and stir for a minute.
8. Further add 2 tbsp of Vinegar, 2 tbsp of Sugar, 1/2 tsp of crushed Pepper corns, 2 tbsp of Tomato ketchup, 1 tbsp of Soya sauce and salt as per taste.
9. Give a good mix and let it cook for about 2-3 minutes and you are done.
10. Cool it off and store it an air tight container in a refrigerator.

TIP:

1. Vinegar, Salt and Spices acts as a preserving agent.
2. This sauce should be slowly cooked .
3. This sauce can be stored in refrigerator for 15 days or 1 month. 
4. Use dried kashmiri red chillies since these are less spicy and have great colour
5. Here I have used regular pepper corns, but the original recipes used sichuan peppercorns. 

 

Metkut (Authentic maharashtrian spice powder)

 Metkut is an age old traditional recipe passed down through generations in Maharashtrian household. It is a magic powder of Maharashtrian cuisine. It is simple grounded powder made from different dals, grains and spices. It enhances the taste of food and is very healthy. Steamed rice with Metkut and pure ghee is a bliss!

It is very easy to digest and is more beneficial when you are sick or have an upset stomach. It is also good for constipation, provides fast and instant energy, regulate and improve bowel movements and stabilizes blood sugar levels. It is a healthy and nutritious recipe with high protein, dietary fibre, iron, calcium and antioxidants. Metkut can be stored in an airtight container for 1 month.

Now let's see the ingredients used for preparing Metkut:

INGREDIENTS:

1. 3/4th cup of Chana dal(Slit bengal gram)
2. 1/4th cup of Urad dal (Slit black gram)
3. 1/4th cup of Rice (Chawal)
4. 1/4th cup of Moong Dal
5. 2 tbsp of Wheat (Saboot gehu)
6. 2 tsp of dry Ginger powder (Sounth powder)
7. 1 tsp of Cumin seeds (Jeera)
8. 1 tsp of Mustard seeds (Rai)
9. 2 dried Red Chillies (Kashmiri lal mirch) (Saboot Lal Mirch)
10. 1 tsp of Asafoetida (Hing)
11. 10 Cardamom remove skin
12. 15 to 16 Fenugreek seeds(Methi seeds)
13. 15 black Pepper Corns(Kali Mirch)
14. 3 Cloves (Lavang)
15. 1 Nutmeg (Jaiphal)
16. Salt to taste
17. 1 tsp of Turmeric powder (Haldi Powder)

METHOD:

1. Heat a pan on a medium flame. Add Chana dal and roast it until it releases aroma. Transfer the Chana dal into a dish.
2. Add Asafoetida (Hing Powder) and Turmeric Powder (Haldi Powder) into the roasted Chana dal.
3. Further add Urad dal and roast it until it get the golden color. Transfer the Urad dal into the dish.
4. Add Moong dal and roast it for 5 minutes and transfer it into a dish.
5. Add Wheat and roast it for 2 minutes until it pop up like s popcorn. Transfer it into a dish.
6. Now add Rice into a pan and roast it. Do not burn the rice. Transfer it into a dish.
7. Now on a low flame add Mustard seeds, Cumin seeds, Black pepper corns and Cloves. Roast it until it turns aromatic. Transfer it.
8. Add 2 Red Chillies and roast it for 2-3 minutes on low flame. Transfer it.
9. Now turn off the gas and add Cardamom seeds, Fenugreek seeds and roast it for a minute and transfer it into a dish.
10. Let all the ingredients cool down completely.
11. Before grinding, add Nutmeg Powder in it.
12. Transfer the roasted ingredients into a blender jar and blend it to a fine powder.
13. Add salt to taste and blend it once more.
14. Transfer everything into a strainer and sieve it.
15. Remaining residue (Coarse powder of metkut) on a strainer can be used for making Sambar, Salads or Amti.
16. Metkut is ready. Transfer metkut into a airtight container and store it in a dry place.

Shengole or Shingulya (A Traditional Maharashtrian Dish)

 Shengole or Shingulya is a traditional maharashtrian recipe. It can be a good alternative at the time when you don't have vegetables at home. It can be prepared with Kulith(Horsegram flour) and cooked in flavorful curry made from green chillies , ginger, garlic and some spices. This is very delicious and satisfying recipe. There are several ways to prepare this recipe. It can be also made from Jowar flour, Bajra flour, Besan flour.

It is mostly prepared in winter season. It is a one pot meal which can be prepared for dinner as well as for lunch. It can be also called as maharashtrian healthy pasta. The recipe is simple, easy to make , tasty and energetic. Serve this shengole with dollop of homemade ghee for scrumptious light meal. You can also serve it with roti or rice along with chopped onions and papad.

Kulith(Horsegram )Benefits:

It has an excellent nutrient profile. Plenty of antioxidants. Protect against Kidney stones and gallstones and also prevents lifestyle disorders. It has a potential to fight against anemia, growth retardation, maternal mortality. It helps for weight loss. Protein rich food. Helps for glowing skin, good for sugar level problems.

INGREDIENTS:

1. 1 cup of Kulith(Horesegram flour)
2. 1/4 cup of wheat flour (Gehu ka Atta)
3. 1 tbsp of garlic green chilli paste
4. 1/4 tsp of Turmeric powder.(Haldi Powder)
5. 1 tsp of Mustard seeds (Rai)
6. 1/2 tsp of Cumin seeds (Jeera)
7. salt to taste
8. 2 tbsp of finely chopped Coriander leaves (Dhania Patta)
9. 1 tsp of Red chilli Powder.
10. 3 tbsp of oil.
11. 1 tsp of Garlic Ginger paste
12. 2 tbsp of Horsegram flour (Kulith)
13. 2 tbsp of Roasted peanut powder (Singdana)
14. 1/4 tsp of Asafoetida
15. 3.5 cups of water.

METHOD:

1. In a mixing bowl add 1 cup of Kulith(Horsegram flour), 1/4th cup of wheat flour(gehu ka atta) and 1 tbsp of roasted peanut powder and mix well
2. Add 1 tbsp of garlic greenchilli paste, turmeric powder, salt to taste and 1 tbsp of oil and mix well into crumble texture.
3. Add 1 tbsp of chopped coriander leaves, add little by little water at a time and knead into a soft dough.
4. Cover it and rest it about 15 minutes.
5. Further heat a Kadai add 2 tbsp of oil. Add mustard seeds and let it pop up.
6. Now add cumin seeds and let it sizzle.
7. Reduce heat to low, add asafoetida, garlic paste, red chilly powder and fry for a minute.
8. Add 3.5 cups of water and salt to taste. Let the gravy boil nicely.
9. Further pinch 1 inch ball of dough and roll it into pipe size about 5" long and 1/4" thick.
10. Repeat the process to make all the shengole.
11. In a kadai, when the water has started boiling reduce the flame to low and gently slide the prepared shengole into simmering water.
12. Keep the flame into medium and let it cook for 20 to 25 minutes
13. Meanwhile mix 2 tbsp of Kulith flour (Horsegram flour) with water and make a thin paste. Mix it into boiling water so that the gravy become thick.
14. After 20 minutes shengole  are cooked, turn the heat low for 5 minutes.
15. Turn of the flame, add ghee on shengole and serve with rice or roti along with chopped onions and papad.

Whole Wheat Chocolate Steam Cake

Whole wheat chocolate cake recipe is an easy,simple tasty and healthy dessert prepared with whole wheat flour, curd, sugar and milk. This recipe is made without microwave oven and eggs.

Generally cakes are prepared with all purpose flour but here instead whole wheat flour is used as a healthy alternative. Not only does this cake tastes good, it is also a healthier version than classic chocolate cake.

It is the unique way of preparing traditional eggless whole wheat chocolate cake recipe using steamer (without an oven). Yes you have heard it right!!! In this steam cake the texture is bit different from baked one. It will be more moist bit heavier and less spongy. But it is delicious!!!!

Now for preparing Whole Wheat Chocolate Steam Cake.. The ingredients are

INGREDIENTS:

1. 1 cup of Whole wheat flour (Gehu ka atta)
2. 3/4th cup of Curd (Dahi, Yoghurt)
3. 3/4th cup Sugar.(Chinni)
4. 1 tsp of Vanilla extract/ essence
5. 1/2 cup of melted ghee (You can use unflavored  oil)
6. 1/4th cup Cocoa powder
7. 1 tsp Baking Powder
8. 1/4th tsp of Baking soda
9. Pinch of salt.
10. 2 tbsp of Coffee Powder
11. 1/4th cup of milk.
12. 1/8th cup (16 gm) of hot water (for atta cake only)

CHOCOLATE FROSTING:

1. 4 tbsp of Morde Dark Chocolate Bar
2. 1/4th cup of chilled fresh Amul Cream
3. 1/4th cup of Icing Sugar
4. 1 tsp of Vanilla extract/ essence

METHOD:

1. In a large mixing bowl take 3/4th cup of Curd (Dahi, Yoghurt), 3/4th cup of Sugar(Chinni), 1 tsp of Vanilla essence/ extract.
2. Whisk it well till the sugar dissolves completely.
3. Add 1/2 cup of Melted Ghee or Unflavored Oil and whisk it well till it combines well.
4. Now sieve 1 cup of Whole Wheat Flour(Gehu ka atta), 1/4th cup of Cocoa Powder, 1 tsp of baking powder, 1/4th tsp of baking soda, 2 tbsp of Coffee Powder and pinch of salt.
5. Mix well with cut and fold method. Do not over mix as the cake turns rubbery.
6. Further add 1/4th cup of milk to the batter mix it, and add 1/8th cup(16gm) of hot water, again mix well forming a thick flowing consistency.
7. Now add cake batter into a round cake mould, make sure grease the mould with ghee/oil to avoid sticking.
8. Level up the batter and pat the pan twice to remove the air incorporated into the batter.
9. Now cover this cake mould with aluminium foil nicely, so that it will prevent water from entering while steaming.
10. Place this cake pan into a steamer with enough water.
11. Steam for 70 minutes, make sure add enough water to the steamer if the water finishes of in between.
12. After 70 minutes, remove the aluminium foil and check it with knife, if the knife comes out clean then the cake is done.
13. Cool it completely. Keep it aside.

FOR CHOCOLATE FROSTING:

 

1. Take 4 tbsp of Morde Dark Chocolate . Melt it with double boiler method. Double boiler method means : Boil water in a saucepan, take another bowl which fits perfectly on the sauce pan and add the chocolate shavings , turn on the heat. Make sure that flame should be on low flame. Don't cover the chocolate. Be patient chocolate will melt.
2. Cool down the melt chocolate. Add 1/4th cup of chilled Amul milk cream ,1/4th cup if icing sugar along with 1 tsp of Vanilla essence/ extract  and mix it gently.
3. Frosting is ready. Now spread generous amount of chocolate frosting on cake and spread it all over the cake.
4. Take morde milk compound chocolate or any Dairy milk chocolate which is easily available in the market. 
5. Save some chocolate using a vegetable peeler and sprinkle on cake. Decorate with cherries and tutti fruity.
6. Finally egg less steamed Whole Wheat Chocolate Cake is ready. Cut the cake into desired shape and enjoy. Store in the refrigerator and serve it later.

Chana Masala Chaat

 Chaat or Chat is a savory snack that originated in India, typically served as appetizer or starter at roadside tracks from stall or food carts across Indian subcontinent in India, Pakistan, Nepal and Bangladesh. With its origin in UttarPradesh India Chaat has become immensely popular in the rest of subcontinent.

There are different kinds if Chaat they are Aloo Chaat, Sprouts Chaat, Raw Mango Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Samosa Chaat, Kachori Chaat etc. Kala Chana or Black chick pea is a good source of antioxidant. It is very filling  and have lot of protein and fibre which are essential part of weight loss. It is a nice simple street food which is tasty, mouth watering and easy to make.

Chana Masala Chaat recipe is quick brunch or a quick snack is what we sometimes need which we are too busy or when we are too lazy. It is a healthy and great source of vegetarian recipe. It is tossed with boiled potatoes, onion , tomato and some masala with sprinkle of lemon.

For making  Chana Masala Chaat we need boiled chana , For this wash Kala Chana thoroughly, place in a vessel full of water and allow it to soak. While it can be soaked overnight, but generally 3-4 hours is enough to make them grow plump and ready for cooking.

Cooking Kala Chana: Drain the chana water which is soaked overnight. Now add enough water in a pressure cooker and pressure cook for 3 whistles. Allow  the steam to escape before opening the cooker lid.Drain it and keep it aside for cooling.

To make Chana Masala Chaat:

INGREDIENTS:

1. 2 cups of  Boiled Black chick pea (Kala Chana) 
2. 1 tsp of Red Chilli Powder (Lal Mirch Powder)
3. 1 tsp of Coriander Powder( Dhania Powder)
4. 1 tsp of Cumin Powder (Jeera Powder)
5. 1/2 tsp of Garam Masala Powder
6. 1 tsp of Chaat Masala Or you can use Dry Mango powder (Amchur Powder)
7. 1/4 tsp of Ginger Powder (Dry Adrak Powder)
8. 3 tsp of water 
9. Oil 1 tbsp
10. 1/2 tsp of Cumin seeds (Jeera seeds)
11. 2 pinch of Asafoetida (Hing)
12. 2 small Boiled and Chopped Potato (Aloo)
13. 2 small Onion (Pyaz) finely chopped 
14. 2 small Tomato (Tamatar) finely chopped
15. 1 tbsp of Mint (Pudina) finely chopped
16. 1 tbsp of Coriander, Cilanthro (Hara Dhania) finely chopped
17. 2 tbsp of Lemon Juice
18. 1/2 tsp of Sugar (Chini)
19. Salt as per taste

METHOD:

1. Take 2 cups of Black Chick Pea(Kala Chana). Soak it with enough water overnight..
2. Drain off the excess water, add soaked chana into cooker with 4 cups  of water and pressure cook for 3 whistles.
3. In a small bowl, add Red Chilli Powder (Lal Mirch powder), Coriander Powder (Dhania Powder), Cumin Powder (Jeera Powder), Garam Masala Powder, Chaat Masala , Ginger Powder(Adrak Powder) and mix well.
4. Now in that add little water to prepare paste (Masala Paste).
5. In a pan add oil and heat it on medium flame.
6. Add Cumin seeds (Jeera) and saute till it becomes aromatic. Add asafotida , prepare Masala Paste on medium flame, make sure that masala paste should not burn.
7. Fry it until the oil releases. At this point add boiled Black Chick Pea (Kala Chana) along with Salt (as per taste) ,1/2 tsp of Sugar and mix well.
8. Fry it for 5 minutes until all the Masala get well coated.
9. Turn off the flame and let it cool down.
10. Transfer Masala Chana in a large mixing bowl. Add chopped boiled potatoes(Aloo), chopped Onion (Pyaz), chopped Tomatoes (Tamatar) and mix well.
11. Next add finely chopped Mint (Pudina), chopped Coriander (Hara Dhania) and Lemon Juice and mix well.
12. Kala Chana Masala Chaat is ready to serve. Serve with sev and lemon wedges. 

Tawa Pulao

 Tawa Pulao  is a very popular street style rice dish from Mumbai. This Mumbai style Veg Pulao is quick  and easy to make, and the taste of street food lingers all the taste buds. They call it as Tawa Pulao because they cook it on same Tawa on which they cook Pav Bhaji and it is cooked on very high flame stirring continuously. The main ingredient in this Pulao recipe is Pav Bhaji masala powder other than that all ingredients are same as normal Pulao recipe. 

Usually this Pulao is made with basmati rice and Pav Bhaji masala. This can be good alternative to finish off your left over rice. Tawa is primarily used for Pav Bhaji. It is also called Pav Bhaji Pulao because cooked rice is mixed with left over bhaji  and spices which create a very interesting street style  Pulao. It can be also made by cooked rice with fresh cut vegetables and spice masala on Tawa .Make this Tawa Pulao at your home for lunch , supper or dinner and share how it goes for you. This Pulao can be enjoyed with dahi raita and papad by the side. Also it can be great Lunch Box. 

For making this pulao we have to prepare boiled rice:

INGREDIENTS:

1. Water (5 cups) 
2. 1/2 tsp of Salt (Namak)
3. 1 cup Basmati rice (Soaked for 30 minutes) (Basmati Chawal)

METHOD:

1. Take 1 cup of Basmati rice in a bowl and then wash it with water properly.
2. Wash rice for at least three times.
3. Next in a Kadai add 5 cups of Water and boil it.
4. Add Salt in it , add soaked rice into boiling water, stir it.
5. Don't cover it  with lid.
6. Now cook it for 8 -10 minutes with consistently stirring in between.
7. After 8-10 minutes turn off the flame and drain the rice immediately
8. Let it cool down . Boiled rice is ready for Pulao

Now for Tawa Pulao Recipe Ingredients are:

INGREDIENTS:

1. 1 tbsp of Butter (Makkhan)
2. 1 tbsp of Oil 
3. 1 tsp of Cumin seeds (Jeera)
4. 1 small Onion sliced (Pyaz)
5. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste)
6. 1 tsp of Red Chilly Powder (Lal Mirch Powder)
7. 1/4 cup of shredded Cabbage (Patta Gobi)
8. 1/4 cup green Capsicum diced (Shimla Mirch)
9. 1 small Carrot chopped (Gajar)
10. 6-7 Beans chopped 
11. Salt to taste
12. 1 cup of Cooked rice
13. 13. 1 medium Tomato chopped(Tamatar)
14. 14. 1 tbsp of Pav Bhaji Masala
15. 15. 2 tbsp of Coriander leaves chopped (Hara Dhania), 1/2 tsp of Lemon juice for garnishing.

METHOD:

1. In a Kadai heat 1 tbsp of Butter(Makkhan) and 1 tbsp of Oil mix well. Add 1 tsp of Cumin seeds (Jeera) until it turns aromatic.
2. Next add chopped Onion (Pyaz) as well as 1 tsp of Ginger Garlic paste(Adrak Lahsun Paste) and saute well till Onions turn golden brown in color.
3. On a medium flame add chopped Cabbage(Patta Gobhi), Capsicum (Shimla mirch), Carrot(Gajar), Beans and add Salt to taste.
4. Add little water (2 tbsp) into it so that vegetables are slightly cooked. Do not add too much of water, to it otherwise rice will become soggy and sticky.
5. Now add 1 chopped Tomato (Tamatar) and saute it until the tomatoes get soft and mushy.
6. Further add 1 tsp of Red Chilly Powder and 1 tbsp of Pav Bhaji Masala and fry all the masala until the oil is released.
7. At this point add 1 cup of Cooked rice and mix it slightly without breaking rice.
8. Fry it for 2 minutes till all the masala flavor get into rice.
9. Add 2 tbsp of Coriander leaves (Hara Dhania) and 1/2 tbsp of Lemon juice and mix well.
10. Serve Tawa Pulao with Raita and Papad.

Dahi Ke Kabab

 KEBABS!!! There are different types of Kebabs you get in an Indian restaurant and also be made at home. They are HaraBara Kebab, Corn Kebab, Seekh Kebab, but these Dahi Kebab is something different and taste really yum....They are quite common kind of vegetarian dish in North India and other parts of India.

The main Ingredient in Dahi Kebab is hung curd along with paneer, bread crumbs or besan(Chick pea flour), herbs and spices for volume and shape. In this dish I have used crushed rolled oats instead of bread crumbs or besan (chick pea flour). All ingredients for this dish is easily available at home. This Kebab is quite different from lot, because of its unique texture which is crisp form outside but soft and creamy inside with mild crunch of onion in between. Hung curd is made with fresh homemade curd/ dahi/ yogurt. It should not be sour in taste, otherwise this kebab would not taste good.

This kebab or patties are perfect for home guest for special occasion. A delicious, healthy and protein rich snack item or appetizer to be served with green mint chutney or tomato sauce.

For Preparing Hung Curd:

1. In a large mixing bowl, place a sieve and make sure that there is enough space for water/ whey to accumulate at bottom of the bowl.
2. Place a muslin cloth into the bowl.
3. Pour 2 cups of fresh curd/ dahi/ yogurt.
4. Bring together the edges of muslin cloth and tie it tightly to drain up excess whey.
5. Place a heavy Pan or couple of bowl over the curd. This helps to remove the excess water completely.
6. Don't keep this curd outside because curd will becomes sour in taste, better refrigerate it for 10 to 12 hours.
7. After 10 to 12 hours , Hung curd is ready for Dahi Kebab.

Let us see the ingredients and method :

INGREDIENTS:

1. 2 cups of Hung Curd
2. 11/4 cup Paneer(Cottage cheese) crumbled
3. 1 small Onion(Pyaz) finely chopped
4. 2-3 Garlic(Lahsun) pods finely chopped
5. 2 Green Chillies(Hari Mirch) finely chopped
6. 2 tbsp Coriander leaves/ Cilanthro (Hara Dhania) finely chopped
7. 1/2 cup Crushed rolled oats
8. 2 tbsp Corn Flour (Makkai ka atta)
9. 1 tsp Garam Masala
10. Salt to taste
11. 1/2 tsp of Sugar
12. Oil for frying

METHOD:

1. In a large mixing bowl add 2 cups of Hung Curd.
2. Now add 1 cup of Crumbled Paneer(Cottage Cheese), also add chopped Onion(Pyaz), Garlic(Lahsun), Green Chilli(Hari Mirch),Coriander leaves(Hara Dhania) .
3. Further add Salt, Garam Masala Powder, Sugar and mix well.
4. Also add Crushed Rolled Oats to remove excess moisture. Here instead of Oats you can add Bread crumbs.
5. Mix well, so that all the ingredients are combined well.
6. If the mixture is too wet, add a tsp of Oats Powder or Bread crumbs to absorb the mixture.
7. Do not over knead, as the curd will start releasing moisture.
8. Grease both the hands with oil and make ball sized patties or kebabs, so that  the mixture will not stick.
9. Coat the Kebabs with Corn flour to remove excess moisture.
10. Deep fry the Kebab in hot oil.
11. Fry it on a medium flame, till the Kebab turns golden brown and crisp.
12. Finally serve Dahi Ke Kabab with Pudina Chutney or Tomato Sauce.

 

 

Schezwan Chilli Potato

 Schezwan Chilli Potato is a popular street food from the Indochinese recipe. It is made from crisp and deep fried potato wedges or potato fries. This dish goes well with fried rice and noodles. It is very spicy and tangy Indochinese starter. A vegan recipe, pretty simple to make and perfect party appetizer. Schezwan pepper is commonly used in Schezwan dishes. Schezwan pepper has an intensely fragrant citrus like flavor. This hot and spicy dish will keep you craving for more.

So, lets begin ....

INGREDIENTS:

For Potato Wedges:

1. 4 Potatoes (Aloo) cut into wedges
2. salt to taste
3. 1/2 tsp of Red chilly paste/ powder (Lal Mirch powder or paste)
4. 2 tbsp of Corn flour
5. Oil for frying

For preparing Schezwan Sauce:

1. 2 tsp finely chopped Garlic (Lahsun)
2. 2 tsp finely chopped Ginger (Adrak)
3. 2-3 dried Red Chillies (Saboot lal mirch)
4. 1 big Onion (Pyaz) finely chopped.
5. 1 small Capsicum (Simla Mirch) .thinely sliced.
6. 1/2 tsp Black Pepper powder (Kali Mirch powder)
7. 1/2 tsp Red chilly flakes.
8. 2 tsp Soy sauce.
9. 2 tsp Red chilly paste/ Powder (Lal Mirch powder or paste)
10. 2 tbsp Tomato sauce
11. 1 tsp of Sugar(cheeni) (optional)
12. 2 tbsp Schezwan sauce
13. some spring green onion for garnish

METHOD:

1. Cut Potatoes (Aloo ) into wedges and soaked in cold water for half an hour. 
2. After half an hour remove potato wedges from cold water and spread it into a kitchen towel. Pat it and dry it nicely .
3. Once they are dried, transfer it into a bowl.
4. In that add salt, red chilly powder along with some corn flour to coat them well. Mix it well.
5. Now heat enough oil in a kadai. Put these potatoes on medium hot flame for frying. Make sure put them into batches.
6. Fry these potatoes wedges until golden brown and crispy on top.
7. Like wise fry the remaining potato wedges. Remove it and keep aside.
8. Now for Schezwan sauce, heat 2 tbsp of oil in a Wok or pan. Add finely chopped Ginger(Adrak), Garlic(Lahsun) and fry it for 1 min. 
9. Next add Red chillies, chopped Onion(Pyaz) and thinely sliced Capsicum(Simla Mirch). Do not overcook capsicum.
10. Further add salt, black pepper powder (Kali mirch), red chilly flakes
11. Next add Soy sauce, Red chilli paste (Lal mirch paste) with very little Sugar (Cheeni) and Schezwan sauce.
12. Toss this really well for 1 minute. Add very little water , cook for a minute until it become a sauce pouring consistency.
13. Now add fried Potato(Aloo) wedges along with spring Onion greens .
14. Mix well until the sauce get coated to a fried potato. Stir for a minute.
15. Turn off the flame immediately, do not over cook the potato wedges. 
16. Finally serve this delicious schezwan chilli potatoes with Fried rice, noodles etc.

 

Udupi Tomato Rasam/ Saru

 Udupi Rasam is perfect for winter fare with it s aromatic flavor. This Rasam has ripe tomatoes cooked with toor dal, tamarind, curry leaves, as it is a main ingredients to prepare with..

Rasam can be made in two ways  with rasam masala/ powder or without rasam masala/ powder. It can be made without toor dal also..  Rasam is very tangy and spicy which can be either served with plain rice or as soup.

Rasam is the basic most essential dish in South Indian meals. Drinking up a bowlful of Rasam  may help secretion of acids that aid digestion. Mustard , Cumin, Coriander, pepper corns are the key spices to flavor it.You can refrigerate  and consume for 2 days. Bring it to a rolling boil before serving.

Lets begin with Udupi Tomato Rasam/ Saru recipe. Ingredients are:

INGREDIENTS:

1. 1 Large Tomato (finely chopped) (Tamatar)
2. 2 Green Chillies split (Hari Mirch)
3. 2 tbsp Jaggery (Gud)
4. Few curry leaves (Kadipatta)
5. 1 cup Tamarind (Imly) extract
6. Salt to taste
7. 3 cups of Water
8. 1.5 cups of Toor dal (cooked)
9. 3 tsp of Udupi Rasam masala
10. 2 tbsp of Freshly grated coconut (nariyal)
11. 2 tbsp of freshly chopped Coriander (Hara Dhaniya)

FOR TEMPERING:

1. 2 tbsp of Oil
2. 1 tsp of Mustard seeds(Rai)
3. 2 Dried red chillies(Sukhi Lal Mirch)
4. A pinch of Asafoetida (Hing)
5. Few Curry Leaves

METHOD:

1. In a large Kadai add chopped Tomato (Tamatar), Green Chilli (Hari Mirch), Curry Leaves (Kadipatta), Tamarind extract (Imly) and Salt to taste.
2. Cover and boil for 10 minutes until the Tomatoes turn soft and Tamarind (Imly) is cooked well.
3. Further add 1.5 cups of Toor dal and stir it nicely. Then add 3 cups of water as required.
4. Mix well and adjust the consistency of rasam.
5. Now add 3 tsp of prepared Rasam masala along with Jaggery (Gud).
6. Boil it for 5 minutes, make sure that all the flavors combines well.
7. Now add 2 tbsp of freshly grated Coconut(nariyal) and freshly chopped Coriander(Hara Dhania) and mix well.
8. Pour the above tempering over Rasam and mix well.
9. Finally serve Rasam with steamed rice or you can have it as a soup.

Udupi Rasam Masala/Powder

Rasam, Saaru, Charu is a South Indian dish. It is spicy , sweet, sour stock which is traditionally prepared by using Kokum, Tamarind or Green Mango Pulp.

It is commonly served with plain rice and stir fry vegetable as side dish. Mustard seeds, dries red chillies, cumin seeds , coriander seeds, pepper corns are the spices used to flavor for rasam.

Rasam can be prepared with garlic or without garlic, but it taste so good that i can't resist.

Anyways, Rasam Powder gives flavor and spice to rasam. Preparing Rasam Powder at home takes very less time and free from harmful preservatives.

Here we are looking for  Udupi Rasam Masala/ Powder....So, for Udupi Rasam Masala/Powder here are the ingredients

INGREDIENTS

1. 1 cup Coriander seeds/ Dhania seeds
2. 1/4th cup Cumin seeds/ Jeera
3. 3 tsp of Fenugreek seeds/ Methi seeds
4. 2 cup of Dried Red chilli / Saboot Lal Mirch
5. 1/2 tsp of Asafoetida/ Hing
6. 2-3 Strands of Curry Leaves/ Kadipatta
7. 2-3 tbsp of oil 

METHOD:

1. In a big Kadai add 1 tbsp of oil and add 1 cup of Coriander seeds/ Dhania seeds and 3 tsp of Fenugreek seeds/ Methi seeds.
2. Roast on low flame until the spices turn aromatic.
3. Keep it aside.
4. Now in the same kadai add 1/4 cup of Cumin seeds/ Jeera seeds and roast on low flame till the spices turn aromatic. Keep it aside .
5. Further add 2 tbsp of Oil add 2 cups of Dried Red chilli / Saboot Lal Mirch, 2-3 Strand of Curry leaves/ Kadi Patta, and 1/2 tsp of Asafoetida/ Hing.
6. Roast on low flame until Red chilli puffed up and Curry leaves get crisp.
7. Transfer to the plate. Allow all the spices to cool completely.
8. Once the roasted ingredients attains room temperature. Transfer all the ingredients in a mixer, grind it into a coarse powder.
9. Finally Udupi Rasam Masala/ Powder is ready. Store it in a air tight container.

TIPS:

1. Roast each ingredient separately and ensure that it is not burnt.
2. This Rasam Masala/ Powder can be used in any type of Rasam/ Saru.
3. Do not burn the spices otherwise the Rasam will taste bitter.
4. Store ground masala in freezer. The smell and aroma remains fresh if stored in a freezer.

Moong Dal Paratha

 

INGREDIENTS         

1. 1 cup Moong dal(Green gram dal) (boiled and mashed)
2. 2 cups of Whole wheat flour(Atta)
3. 1/4 cup Mint leaves chopped(Pudina Patta)
4. 1 tsp of Ginger Garlic paste(Adrak Lahsun paste)
5. 1/2 tsp Turmeric powder(Haldi powder)
6. 1 tbsp Sesame seeds (Til seeds)
7. 1/4 tsp of Asafoetida(Hing)
8. 1 tsp  of Red chilly powder(Lal mirch powder)
9. Oil
10. Salt as per taste

METHOD

1. In a large mixing bowl, add mashed Moong dal, Mint leaves, Ginger Garlic paste, Turmeric powder, Sesame seeds, Asafoetida(Hing),Red chilly powder, Salt and mix well.

2.  Add Wheat flour, oil and knead the dough.
3. The dough will be kneaded with boiled Moong dal.
4. Knead it to form a smooth and soft dough.
5. No water is required while kneading, but if required add little water into it.
6. Rest it for 10 minutes.
7. Take a medium size ball from the dough. Roll it and flatten it.
8. Dust some Wheat flour and roll it into a thin circle like chapati.
9. Heat the tava on a medium flame. When tava is hot, place the paratha and cook it for a minute.
10. When tiny bubbles start to appear on it, flip and cook the other side of paratha by spreading oil over it.
11. Press it gently with spatula and flip it until golden brown spots appear on both sides.
12. Finally parathas are ready to serve with Raita or Pickle.

Beetroot Paratha

 

INGREDIENTS

FOR DOUGH:         

1. 2 cups of Whole wheat flour (Atta)
2. 1/2 tsp of Carom seeds (Ajwain seeds)
3. salt to taste
4. 1/2 tsp of Amchur powder(Dry Mango Powder)
5. 1/2 tsp of Chilly powder
6. 2 tbsp of Coriander leaves(Dhania Patta)
7. 2 tbsp of Curd (Dahi, Yogurt)
8. Water as per required
9. 1 tsp of oil

BEETROOT PASTE:

1. 1 cup of Beetroot grated(Chukander)
2. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste) 
3. 1/2 tsp of Garam masala
4. 2 tbsp of Water.

METHOD

For Beetroot Paste:

1. Firstly grind grated beetroot(chukander), add ginger garlic paste(adrak lahsun paste), garam masala and 2 tbsp of water in a mixer jar.Grind it into a smooth paste.

For Dough (Atta):

1.  In a large mixing bowl, add 2 cup of Whole wheat flour (Atta), Carom seeds(Ajwain seeds), Amchur powder(Dry mango powder), Red chilly powder, 1 tsp of Oil and Salt.
2. Mix well , make sure that all the spices in the flour are combined well.
3. Now add above Beetroot paste, 2 tbsp of Coriander leaves (Dhania patta) and Curd (Dahi,yogurt)
4. Knead the dough well, by adding little Water if required.
5. Knead it to form a smooth soft dough.
6. Rest the dough for 10 mins.

For Paratha :

1. Take a medium size ball from the dough.
2. Roll it and flatten it. Dust some wheat flour and roll it into a thin circle like chapati.
3. Heat the tava on medium flame. When tava is hot, place the paratha and cook it for a minute.
4. When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading oil over it.
5. Press it gently with spatula and flip it until golden brown spots appear on both sides.
6. Finally serve it with curd, raita or pickle(achar).

Palak Paratha

 

INGREDIENTS         

1. 2 cups of Whole wheat flour(Gehu ka atta)
2. 1 1/2 cup of Palak leaves(Spinach)
3. 2 Green chillies(Hari Mirch) chopped
4. 1 inch Ginger(Adrak) grated
5. 1/4 tsp of Carom seeds(Ajwain)
6. 1 tbsp of Sesame seeds(Til)
7. Water as per required
8. Salt to taste
9. Oil

METHOD

1. Rinse Palak leaves(Spinach) very well in water. Drain it.
2.  Heat water in a pan and boil Palak (Spinach) for 5 minutes and strain it.
3.  Add Ginger(Adrak) and Green chillies(Hari mirch) with blanched Spinach(Palak)and   make a smooth paste without adding water in a mixer.
4.  In a large mixing bowl take 2 cups of Whole wheat flour (Gehu ka atta)
5.  Add 1/4 tsp of Carom seeds(Ajwain), 1 tbsp of Sesame seeds(Til) and Salt as per   required. Mix it
6.  Then add Palak(Spinach)paste along with 2 tsp of oil . Mix well.
7.  After mixing, knead it as per water required.
8.  Knead it into a smooth dough.
9.  Rest the dough for 10 minutes
10.  Now for Paratha, take a medium size ball from the dough.
11.  Roll and flatten it. Dust some Wheat flour(Gehu ka atta) and roll it into a thin circle like chapati(roti).
12.  Heat the tava on a medium flame. When tava is hot place the rolled paratha and cook it  for a minute.
13.  When tiny bubbles start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
14.  Press it gently with spatula and flip until golden brown spots appear on both sides.
15.  Finally serve Palak Paratha(Spinach paratha) with Pickle(Achar), Curd(Dahi, yogurt) or Raita.
 

Methi Paratha

 

INGREDIENTS         

1. 1/2 cup Methi leaves also called as Fenugreek leaves chopped
2.  1 cup of Whole wheat flour (Gehu ka atta)
3.  1/4 cup  of Gram flour(Besan)
4.  2 tsp of Ginger Garlic paste(Lahsun Adrak Paste)
5.  1 tsp of Green chillies finely chopped (Hari Mirch )
6.  2 tbsp of Curd(Dahi, Yogurt)
7.  Water as per required to knead the dough
8.  Salt to taste
9.  a pinch of Turmeric(Haldi)
10.  Oil.

METHOD

1.  Rinse 1/2 cup of Fenugreek leaves(Methi leaves) properly. Drain it completely. Chop the methi leaves finely and keep aside.

2.  In a bowl add 1 cup of Whole wheat flour (Gehu ka atta), 1/4 cup of Gram flour(Besan) and salt as per taste.
3.  Then add chopped Methi Leaves, chopped Green chillies(Hari mirch), Ginger Garlic paste (Lahsun Adrak paste), 2 tbsp of Curd(Dahi, Yogurt), pinch of Turmeric(Haldi)  and 1 tbsp of Oil and mix everything together.
4.  Now add Water to knead it into a dough .
5.  Knead  to a smooth dough. Apply Oil on top of the dough if needed.
6.  Cover the dough with a cloth or a plate and keep it aside for 5 minutes.
7.  Take each portion of dough and give it a  round shape like ball and press it between your palms.
8.  Roll it out with a circle having 4-5 inch diameter, spread few drops of oil over one half portion using a spoon.
9.  Fold it into a half circle, again spread few drops of oil over it and fold into a triangle.
10.  Coat the triangle shaped pattie with dry Wheat flour (Gehu ka atta) and roll it out into a thin triangle having approx 6-7 inch long sides.
11.  Heat the tava over medium flame. When tava is hot, place the roll paratha over it.
12.  When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
13.  Press it gently with spatula and flip it. Cook until golden brown spots appear on both sides.
14.  Finally serve Methi paratha with raita and pickle.
 

Potato Smiley

 

INGREDIENTS         

1. 4 Boiled Potatoes(Aloo) 
2. 1/4 cup (4 tbsp) fine Semolina(Rava, Suji)
3. 1/4 cup (4 tbsp) Corn Flour (Makka Atta)
4. Salt as per taste
5. 1/2 tsp of Black Pepper Powder (Kali mirch powder)
6. Oil for frying

METHOD

1. Grate Boiled Potatoes(Aloo) and keep it in a large bowl.
2. Add 1/4 Cup (4 tbsp) of fine Semolina(Rava, Suji), 1/2 tsp of Black Pepper(Kali Mirch)  and mix it. You can grind fine Semolina(Rava, Suji) in a grinder and mix it.
3. Further add 1/4 cup (4 tbsp) of Corn Flour (Makka atta) into the potato mixture and   combine well. Add more Corn Flour if required.
4. Form a Soft non-sticky dough.
5. Now cover the potato dough with a plastic foil and refrigerate for 1 hour  (make sure don't keep in a freezer). This helps the potato smiley from breaking   in oil and can retain its shape.
6. After 1 hour take out the potato dough from the refrigerator.
7. Take a large ball from the potato dough and flatten slightly thick on butter paper  or plastic sheet.
8. Butter paper or plastic sheet helps to avoid dough to stick.
9. After flattening the dough, cut it into round shape by using cookie cutter or small bowl.
10. Also by using straw make eyes and use spoon to make smile.
11. Deep fry the potato smiles into hot oil, till it get golden brown and crispy.
12. Stir potato smiles occasionally and fry it keeping the flame on medium. Drain the smiles on absorbent paper.
13. Finally serve potato smiley with tomato sauce, chutney or Mayonnaise.

Tips:

1. The dough(Potato dough) remaining after cutting the rounds(potato smiley) can be used to make more smileys
2. Serve Smiley immediately so as to maintain the crispiness.
3. For more spicy taste you can also add chilly powder.

Wheat Flour Balushahi

 

INGREDIENTS         

       BALUSHAHI RECIPE:

1. 1 1/2 cup of Whole Wheat flour (Gehu ka Atta)
2. 1/2 tsp of Sugar(Chinni)
3. 1/2 tsp of Baking Powder
4. Pinch of Salt
5. 1/4 cup of Ghee (Clarified butter)
6. 1/4 cup of Curd(Yogurt, Dahi)
7. 1/4 cup of Water (You can use more water as required)
8. Oil for frying

        SUGAR SYRUP:

1. 1 cup of Sugar
2. 1/2 cup of water
3. 1/4 tsp of Cardamom powder(Elaichi powder)
4. Half Lemon Juice

METHOD

    

Balushahi dough:

1.  In a bowl take 1 1/2 cup of Wheat flour(Gehu ka atta). Add 1/2 tsp of Sugar(Chinni), 1/2 tsp of Baking Powder and pinch of Salt, Mix well.
2.  Add 1/4 cup Ghee (Clarified butter) and mix it, crumble the mixture.
3.  Further add 1/4 cup of Yogurt(Curd, Dahi) and combine well.
4.  Now add 1/4 cup of Water as per required and start making dough, without kneading.
5.  Cover the dough with a moist cloth for 20 minutes.

Sugar Syrup:

1. In a heavy bottom pan prepare sugar syrup by dissolving 1 cup of Sugar and 1/2 cup of Water.
2.  Now boil for 5 minutes or till the sugar syrup turns slightly sticky.(If you want you can boil sugar syrup for 1 string consistency).
3.  Add 1/4 tsp of Cardamom powder (Elaichi powder) and mix well , also squeeze half lemon juice. Sugar syrup is ready, cover and keep aside.

Balushahi Frying Procedure:

1.  After dough has rested for 20 minutes, slightly knead the dough.
2. Take a small part from the dough and make a round shaped ball.
3. Make a dent in a center of a ball with the help of thumb.
4. Heat Oil in a kadai. Deep fry in a medium hot oil on a low flame .
5. Do not crowd the round shaped balls(Balushahi dough) as it will puff up slightly while frying.
6.  After two minutes, the Balushahi will start to float.
7.  Stir occasionally and fry on both sides, keeping the flame into low.
8.  Fry it (Balushahi) till it turn golden brown and crisp. It will take 10 to 15 minutes.
9.  When Balushahi turn golden brown and crisp, drain off the excess oil over kitchen towel.
10. Drop Balushahi into warm sugar syrup immediately. Coat it with sugar syrup on both sides foe 10 to 15 minutes.
11. Finally serve the Balushahi recipe , garnish with few chopped Almonds(Badam) 

Instant Rava Idli

 

INGREDIENTS         

1. 2 cups of Semolina(Rava/Suji)
2. 1 cup of Yogurt (Curd/ Dahi)
3. 1/2 tsp of Salt
4. 1/4 cup of Water
5. 1/4 tsp of Baking Soda(Cooking soda)
6. 1/4 tsp of Baking Powder
7. 1/2 tsp of oil.

METHOD

1.  In a large pan roast 2 cup of Semolina(Rava/Suji) for 5 minutes.
2. Allow it to cool completely and then transfer roast Semolina(Rava/Suji) in a mixing bowl.
3. Add 1 cup of Yogurt(Curd/Dahi), 1/2 tsp of Salt and combine it well without forming any lumps.
4. Allow it to rest for 30 minutes till Semolina(Rava/Suji) absorbs water.
5. Again add 1/4 cup of Water as required, so as to prepare idli batter consistency
6. Now just before steaming the idli, add 1/4 tsp of Baking Soda(Cooking Soda), 1/4 tsp of Baking Powder with 1/2 tsp of oil and mix it well.
7. Pour the batter immediately on to greased idli plate.
8. Steam them on medium flame for 15-20 minutes till the idli are completely cooked.
9. Finally serve it with Sambar and Chutney.

Whole Wheat Mysore Bonda (Bhajiya)

INGREDIENTS         

1. 1 cup Whole wheat flour(Gehu ka atta)
2. 1/4 cup Rice flour(Chawal ka atta)
3. 1/2 tsp of Cooking Soda(Khane ka soda)
4. 1/2 tsp of Cumin seeds(Jeera)
5. 1/2 cup of Curd (Plain Yogurt) or Dahi (slightly sour works well)
6. 3 to 4 tbsp of Water(use more if needed)
7. 2 tbsp of Onion(Pyaz) finely chopped
8. 2-3 Green chillies (Hari Mirch) de-seeded and finely chopped
9. 1/2 tsp of Ginger(Adrak) grated or finely chopped
10. 2 tbsp of Coriander leaves(Cilantro)(Hara Dhania) finely chopped
11. Salt(as per taste)
12. Oil for frying

METHOD

1.  In a mixing bowl, add Wheat flour(Gehu ka atta), Rice flour(Chawal ka atta), Cumin seeds(Jeera) mix all ingredients well.
2.  Now add chopped Onions(Pyaz) , Green chillies(Hari mirch), Ginger(Adrak), Coriander leaves(Hara Dhania).
3. Pour 1/2 cup of Curd(Dahi) into it. Add 3 tbsp of Water, if you want you can add more water.
4. Make sure add Water little by little, mix to make a thick batter. Preferably the batter should like Vada batter consistency.
5. Mix well to make thick batter of dropping consistency, but if you add more water then batter ends up runny consistency.
6. Mix well with your hand in one direction. Beat the batter making sure to incorporate as well.
7. Cover and rest for 2 hours for best result. If Curd(Dahi) is sour then 30 minutes is enough.
8.  After 2 hours, mix the batter again. Add Salt, Cooking soda(Khane ka soda) and mix well.
9. Heat enough Oil to deep fry. The heat required for the recipe should be medium high which means not too smoking hot.
10. Check the heat by dropping a small bit of batter. The bit should come up slowly on the top, which means, you can fry bondas (bhajiyas).
11. Now pinch a small ball sized batter and drop it in a hot oil, keeping the flame on medium heat.
12. Stir and fry uniformly.
13. Drain off the Mysore bondas once it turns golden brown and crisp.
14. Finally Mysore Bonda(Bhajiyas) is ready to serve. Enjoy it with coconut chutney , tomato sauce or sambar.

Tomato Soup (Cream of Tomato Soup)

INGREDIENTS         

1.  2 tbsp of Butter or Ghee (clarified butter)    
2. 2-3 Garlic cloves (Lahsun)
3. 1 inch of Ginger (Adrak)
4. 1 small Onion chopped (Pyaz)
5. 1 small Potato chopped (Aloo)
6.  1 small Beetroot chopped (Chukander)
7. 1 Carrot chopped (Gajar)
8.  4-5 big ripe Tomatoes chopped (Tamatar)
9. 1 tsp of Black Pepper powder or  crushed pepper (Kali Mirch)
10. 1 tsp of Sugar (Chinni)
11. 1 tsp Tomato Ketchup
12. Salt to taste
13. 2 tbsp of Fresh Cream (Malai)

METHOD

1. In a kadai, heat 2 tbsp of Butter of Ghee (Clarified butter) and saute Chopped Onion, Potato, Carrot, Beetroot,2-3 cloves Garlic and Ginger.
2. Further add 4-5 chopped Tomatoes and salt to taste.
3. Saute for 2 minutes till Tomatoes change colour.
4. Add 2 cups of water and cover it for 20 minutes.
5. Boil till all the vegetables are nicely cooked.
6. Turn of the flame and let the mixture cool down.
7. Blend it to smooth paste without adding any water.
8. After blending add 1 cup of water or more adjusting consistency of soup.
9. Get the soup to a boil and add 1 tsp of Black Pepper powder, 1 tsp of Sugar and 1 tsp of Tomato Ketchup
10. Mix well making sure that all the spices are combined well.
11. Boil it for another 2 to 3 minutes.
12. Turn off the flame and add 2 tbsp of fresh Cream (Malai) and mix well for rich taste.
13. Finally, serve hot Tomato soup with some fresh Cream (Malai).