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.

Rawa (Semolina) idli

Another of my mother in laws wonderful creations!!

Makes: 16-18 idlis

Ingredients:

1. Rawa (Semolina) - 2.5 cups
2. Curd - 1 cup
3. Carrot (grated) - 2 tbsp
4. French beans (finely chopped) - 2 tbsp
5. Curry leaves - 7-8
6. Green chillies (finely chopped) - 1/2 tsp
7. Mustard seeds - 1/2 tsp
8. Urad dal - 1/2 tsp
9. Oil - 1 tbsp
10. Baking soda - 1/2 tsp

Method:

1) Mix the rawa and curd. Add water to form a batter

2) Heat oil. Add the mustard seeds and urad dal. Once they splutter, add the curry leaves and green chillies. 

3) Take off heat and let cool. Add to the batter. Add the grated carrot and beans into the batter.  Add salt. Leave overnight or 7-8 hours.

4) In the morning add baking soda. Add water to the batter if required. The consistency should be of the regular idli batter. Grease the idli vessel with little oil and pour the batter. Steam for 15-20 minutes

5) Serve with chutney.

Dudhi (Bottle Gourd) Kheer

My mother in law's recipe of kheer.

Serves: 3-4 people

Ingredients:

1. Bottle gourd (Dudhi) - 1 small sized  (About 3 cups grated)
2. Milk - 1/2 litre
3. Ghee - 2 tbsp
4. Cashew nuts - 2 tbsp
5. Raisins - 2 tbsp
6. Sugar - 4-5 tbsp (Depends on how sweet you want to make it)
7. Condensed milk (milkmaid) - 2 tbsp
8. Saffron - A pinch

Method

1) Heat the ghee. Add the grated dudhi and fry for 2 minutes

2) Add the raisins and cashews and fry again

3) Add little water and pressure cook ( 2 whistles)

4) Take a small portion of the milk and set aside. Add the rest of the milk. Mix the milk set aside with the condensed milk and add that too.

5) Add sugar. Add the saffron. keep stirring till it boils.

6) Serve hot or refrigerate and serve cold.

Tendli (Ivy gourd) bhaji

A different preparation from the traditional tendli bhaji. My mother in law's recipe!

Serves: 2-3

Ingredients:

1. Ivy gourd (Tendli)- 250 gms
2. Garlic (minced) -  1 tbsp
3. Red chillies (Chopped into pieces) - 2 tsp
4. Corainder leaves - 1 tbsp (For garnishing)
5. Oil - 2-3 tbsp (For frying)

Method:

1) Wash the tendli and remove the edges. Mash the tendli gently so that they crack but are not mashed completely.

2) Heat oil. Add the garlic and green chillies. Fry for 2 minutes.

3) Add the tendli. Add salt as per taste. Keep stirring intermittently.

5) Cook till the tendli turn golden brown and slightly burnt. Garnish with coriander leaves.

My notes:

1. Do not add any water while cooking. 
2. The tendli should be slightly crunchy and not fully cooked. This adds to the taste.