Methi palak wadi

This is a variation of the Methi wadi that I posted earlier but has the goodness of Nachni (Ragi) too!

Ingredients:

1. Methi leaves (finely chopped) -1 cup
2. Palak leaves (finely chopped) - 1 cup
3. Green chili - 1
4. Garlic - 5-6 cloves
5. Ginger - 1 small piece
6. Nachni (Ragi) flour - 1 cup
7. Wheat flour - 1 cup
8. Besan - 2 tbsp
9. Curd - 2 tbsp
10. Turmeric powder - a pinch
11. Baking powder - a pinch

For the tempering;

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Sesame seeds - 1/2 tsp

Method:

1)Combine all the ingredients into a soft dough. Add water as required to form the dough. Add salt as per taste

2) Divide the dough into 5-6 parts and shape into cylinders. Place into a greased flat vessel

3) Steam in pressure cooker for 20-25 minutes

4) Cut each cylinder into small pieces.

5) Heat the oil set aside for tempering. Add the sesame seeds and mustard seeds

6) Pour over the cut wadis.Serve with ketchup.

Mutter kachori

Used a number of recipes online to make this tasty snack!

Makes: 10 kachoris

Ingredients:

Kachi dabeli

A very popular street food !

Ingredients

For the tamarind chutney

1. Tamarind (soaked in water) - 2 cups
2. Jaggery -1 piece (as shown in the picture)
3. Coriander cumin powder - 1 tsp
4. Chili powder - 1 tsp
5. Salt - as per taste

For the pudina chutney

1. Pudina (mint) leaves - 2 cups
2. Coriander leaves - 1 cup
3. Green chilliest - 2
4. Garlic - 4-5 cloves
5. Ginger - 1 small piece
6. Salt as per taste

For the potato filling

1. Potatoes (Boiled and grated) - 5-6
2. Tamarind chutney - 2 tbsp
3. Pav Bhaji masala - 2 tsp
4. Oil - 1 tbsp

For preparing the Dabeli

1. Onion (finely chopped) - 2 (Mixed with a tbsp of chaat masala)
2. Shev - 1 cup
3. Pomegranate seeds - 1 cup
4. Laadi pav - 16
5. Butter - For frying

Method

1) Grind all the ingredients for the tamarind chutney into a fine paste

2) Grind all the ingredients for the pudina chutney into a fine paste

3) Heat the oil set aide for the potato filling. Add the pav bhaji masala and tamarind chutney. Fry for 2 minutes

4) Add the grated potatoes. Add salt and mix well. Let this mixture cool

5) Slit the pav in the middle. On one side apply the tamarind chutney and on the other side apply the pudina chutney

6) Add the potato filling on one side and pomegranate seeds. Add chopped onion on the other side

7) Coat with shev on all side (Dip the pav in shev)

8) Heat a pan with butter and fry the pav on both sides till slightly golden brown. Do not make it too crisp. Serve immediately.

Chicken Kheema

Tried this recipe and turned out to be good!

Serves:  5-6 people

Ingredients

For grinding:

1. Onion - 1 large vertically chopped
2. Tomato - 1 medium chopped coarsely
3. Garlic - 15-20 cloves
4. Ginger - 1 medium piece
5. Grated coconut - 2 tbsp
6. Oil - 1 tsp

Other:

1. Chicken kheema (500 gms)
2. Onion (finely chopped) - 1 small
3. Coriander leaves (finely chopped) - 1 tbsp
4. Potato (Grated) - 1 
5. Oil - 1 tbsp
6. Turmeric powder - 1 tsp
7. Chili powder - 3 tsp
8. Everest Chicken masala - 3 tsp

Method:

1) Heat the oil mentioned in the ingredients for grinding and fry the grated coconut till brown.

2) Grind this with all the other ingredients into a fine paste

3) Wash the chicken kheema thoroughly (You need to wash it 2-3 times)

4) Heat oil. Fry the onion till golden brown

3) Add turmeric powder, chili powder, chicken masala and salt as per taste.

4) Add the grated potato and chicken kheema. Fry for few minutes (Sorry forgot to take a picture after adding the kheema)

5) Add the ground paste. Mix thoroughly.

6) Keep covered and let cook for 25-30 minutes. 

7) Garnish with coriander leaves.Serve with roti/bread.