Aloo Tikki

Aloo Tikki (Makes about 20 Tikkis) :

(All ingredients are underlined)

For the Tikki filling : 

1. Soak 1/4 cup chana dal (gram) in 1 cup water for 4-5 hours.

2. Drain all the water and grind coarsely in a grinder or a food processor.

3. Cook the dal for 15 minutes in a pressure cooker for 1 whistle. Turn off the gas after a whistle and let cool before removing the dal.  

4. Allow to cool and spread in a plate for complete cooling. Break all the lumps.

5. In a pan, heat 2 tbsp oil and add all the processed dal. Mix well. Add 1/2 to 3/4  tsp garam masala, 1 tsp amchur (dry mango powder), 1 tsp red chili powder, and salt to taste. Mix well and stir fry for 5 minutes on a low to medium flame, till most of the moisture is absorbed. Then turn off the gas and keep aside this filling.

For the Tikki cover :

 

1. Boil 8 potatoes, peel and mash them.

2. Take 3 slices of bread. Dip one slice in a bowl of water and squeeze out all water by pressing between palms. Add to the mashed potatoes. Repeat for all the bread slices. Add salt to taste and mix well. 

3. Make 2" big balls with the potato-bread mixture. Take one ball at a time and make a depression in it and place about 1 tsp of the filling. Bring up on all sides and close at the top. Press gently with hands to make fat round balls. Repeat with all the balls. 

Frying Tikkis :

1.  Heat a griddle (tawa) that has a concave surface. 

2. Add 2 tbsp oil in the center. Shallow fry all the Tikkis on the griddle, one or two at a time. Every time you add a new batch to fry, make sure that the level of oil on the griddle covers the sides, but does not cover the top surface of the Tikkis. 

3. Fry on both sides till golden brown. Remove on a paper towel to drain excess oil.

To Serve : Serve hot Aloo Tikkis with Sweet and Sour Tamarind Chutney and Coriander Chutney. You may also choose to serve it as Aloo Tikki Chaat.  

My Father

My Father

He held my hand when I was little

Helped me to read, write and scribble

Here is a poem for him, my father

A person so honest, patriotic and noble

There is so much to share

So much to apprise

As endless memories

Flash before my eyes

Learning languages

Was his ultimate passion

Languages, he said, help bond and relate

And cause mutual communication

Sanskrit, Marathi, English and Hindi

Were the languages that he mastered

But to learn more and explore

Was a wish that he always fostered

With an eloquent speech

And a beautiful handwriting

He gave utmost importance

to meticulous writing

He always read and read a lot

A voracious reader and writer, I always thought.

Cooking, cleaning or any other chores

He always did with professional scores

Ups and downs

In life's narrow pathways

Never stopped him from

Being self reliant always

Savings of his hard work

Of toiling day and night

Were only spent in shaping us

And for our delight

These priceless jewels of his teachings

He bestowed on us all without fail

Yet he calls himself a broke

As he lies in bed tired and frail

I pray for his strength and strive for his cheer

To return the smiles he gave me, in double

With utmost respect and love for him, my father

A person so honest patriotic and noble.

Besan-Coated Capsicum (Green Pepper)

Besan-Coated Capsicum (Green Pepper) :

(all ingredients are underlined)

1. Cut 2 medium size capsicums (green pepper) into halves. Remove all the seeds. 

2. Cut into 1" big square pieces. 

3. In a pan, heat 4 tsp oil, and add 1/2 tsp mustard seeds. Once the mustard seeds crackle, add 1/2 tsp cumin seeds, a pinch of asfoetida (hing), and 1/2 tsp turmeric powder. Add all the cut capsicum and mix well. 

4. Reduce the heat to low, cover and let cook. Stir occasionally and let cook till the capsicum are soft but yet crunchy. 

5. Add 2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp sugar, and salt to taste. Mix and then sprinkle 4 tbsp gram flour (besan). Mix well. 

6. Cover and let cook for another 2 minutes. 

7. Serve with roti/chapati. It can be accompanied with plain white yogurt.

Tadka dal

Tadka dal :

(All ingredients are underlined)

Wash 1 cup toor dal and add 2 cups water to it. Cook in a pressure cooker for 3 whistles and keep the gas on low flame for 5 minutes. Then turn off the gas. Let the cooker cool before removing the dal. In a pan, heat 4 tsp oil, and add 1 tsp mustard seeds. Once they crackle, add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), 1 tsp turmeric powder, 2 green chilies vertically slit, 5-6 curry leaves, 1" ginger grated, and 4 garlic cloves finely chopped (about 1 tbsp). Stir fry on medium flame, till the garlic becomes golden brown. Add the cooked dal and water as needed to get the desired consistency. Add salt to taste, and 1 tomato cut into small pieces. Bring to boil stirring occasionally on a low to medium flame. Garnish with finely chopped coriander and serve hot with roti or rice. 

Moong dal

Moong dal :

(All ingredients are underlined)

Thoroughly wash 1 cup moong dal and add 2 cups water to cook in a pressure cooker for 3 whistles. Simmer the gas after 1 whistle and let cook for 5 minutes. Then turn off the gas. Let the cooker cool to release pressure and then remove the dal. Whisk nicely to make it smooth. Add about 1 & 1/2-2 cups water. This dal is more liquid like a soup, rather than thick.  In a vessel, add 4 tsp oil and add 1/2 tsp mustard seeds, 1/4 tsp asfoetida (hing), and 1/2 tsp turmeric powder.  Add the dal, and reduce the heat to low. Add 1 tsp garlic paste and 1/2 tsp crushed green chilies. Add salt to taste. Be sure to stir frequently as moong dal easily sticks to the bottom of the vessel. Bring to boil and serve hot with rice or chapati.

Chapati Laddoo

Chapati Laddoo :

(All ingredients are underlined)

Coarsely ground the leftover chapatis. For 2 chapatis add 3 tbsp grated jaggery, 1/4 tsp cardamom powder, 1 tsp nicely roasted poppy seeds, and 2 tsp ghee (clarified butter). Mix well with hands while slightly kneading it. Roll into about 2" big round balls and serve.

Yellow Mixed Dal

Yellow Mixed Dal :

(All ingredients are underlined)

1. Mix 1/2 cup toor dal, 1/4 cup moong dal, 1/4 cup chana dal, and 1/4 cup masoor dal, and wash thoroughly. Add 3 cups water and cook in a pressure cooker for three whistles. 

2. After 3 whistles turn the gas to a low flame and let cook for 5 minutes before turning off the gas. Let the pressure cooker cool and then open the lid to remove the dal. 

3. Whisk the dal briefly and add  water to get the desired consistency. I added 2 cups of water. 

4. In a pan add 4 tsp oil, and add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), and 1 tsp turmeric powder. Add 2 vertically slit green chilies, 5-6 curry leaves, 1 small onion finely chopped, 1 tsp ginger finely grated, and 1 tbsp finely chopped garlic. Add 1/4 tsp garam masala. 

5. Stir fry  on a medium flame till the garlic and the onion become golden brown. 

6. Now add the dal and add salt to taste. Add 1 tbsp lemon juice and add 1 tomato cut into small pieces. 

7. Bring to boil. Garnish with fresh finely chopped cilantro/coriander. Serve hot with chapati/Roti or rice. 

Dhirdi (Mixed Flour Dosa)

Dhirdi (Mixed Flour Dosa) 

(All ingredients are underlined)

Mix 1 cup wheat flour with 1/4 cup gram flour (besan), 1/4 cup rice flour, 1/4 cup jowar/bajra (sorghum/millet) flour. Add 2 tbsp oil, salt to taste, 1 tbsp garlic paste, and 1 tsp crushed green chilies or red chili powder to taste. Add any vegetable (1/4 cup) of your choice like, grated carrots, finely chopped spinach or methi leaves, finely chopped/coarsely ground cabbage, or grated bottle gourd (ghiya). Add 2 tbsp finely chopped coriander. Add water and mix well breaking all the lumps. Make it into a thick runny liquid, like a regular Dosa batter. Heat a griddle and keep on a medium flame. Pour about 4 tbsp batter in the center of the griddle and spread into a few millimeters thick circle. Spread 1/2 tsp oil all along the edges and let cook till you see brownish color at the edges. Then flip over and cook on the other side till some brown spots appear. Serve hot with some butter and any pickle, chutney or ketchup.

Misal-pav

Misal-pav :

(All ingredients are underlined) 

For Usal : Take 1 cup sprouted moth/matki  and add 2 cups water to cook in a pressure cooker for 1 whistle. Turn off the gas after 1 whistle and allow the cooker to cool before opening to remove the matki. In a vessel, heat 4 tsp oil and add 1 tsp mustard seeds. Once they crackle, add a pinch of asfoetida (hing), and 1 tsp turmeric powder. Pour the cooked moth/matki and stir. Make a fine paste with 4 garlic cloves and 2 green chilies, and add to the matki. Add salt to taste, 2 tbsp Kala/Goda Masala, 1 tbsp jaggery, and 2 tsp cumin powder. Bring to boil. Garnish with finely chopped coriander. This preparation is called Matki/Moth Usal that can be eaten with chapati or rice. 

For Pav : Cut a pav horizontally into halves. Spread some butter and heat on a hot griddle till golden brown on both sides. Repeat for all pavs and serve with hot misal. 

For Misal :  When some special toppings are added to the Usal prepared above, it is called Misal. Misal can be eaten as a snack by itself or with pavs (buns). Either way, when serving, first add 2 tbsp of hot Usal in the serving bowl. Then add 1 tbsp farsan/ chiwda. For the next layer, add 1 & 1/2 tsp finely chopped onion, and 1 & 1/2 tsp finely chopped tomatoes. Now add 1 & 1/2 tsp Sweet and Sour Tamarind Chutney and 1 & 1/2 tsp Coriander chutney. Then add 2 tbsp usal again. Now again add 1 tbsp of farsan and serve immediately with hot pavs.   

Stir fried string beans

Stir fried string beans :

 

(all ingredients are underlined)

Take about 250 grams string beans. Remove veins along the edges of the beans by breaking at the ends and peeling them off. Wash thoroughly and cut horizontally into small pieces. Sprinkle 2-3 pinches of soda (sodium bicarbonate) and mix well so that the soda gets evenly applied to all the beans. Soda helps to retain the green color of the beans even after cooking. In a pan, heat 2 & 1/2 tsp oil, and add 1/2 tsp mustard seeds. When they crackle, add a pinch of asfoetida (hing), and 1/2 tsp turmeric powder. Add all the cut beans and stir well. Add salt to taste, 1/2 tsp sugar, and 2 crushed or finely chopped green chilies. Cover and let cook on a low to medium flame, stirring occasionally, till the beans are soft. Add 1/4 tsp coriander powder and 1/4 tsp cumin powder. Cover and let cook for another minute. Garnish with finely chopped coriander and serve with roti/chapati.

Dry Garlic Chutney

Dry Garlic Chutney :

(All ingredients are underlined)

1. Finely grind 1 & 1/2 tbsp garlic cloves with 1 & 1/2 tsp red chili powder, and salt to taste. 

2. Add 3 tbsp coarsely ground roasted peanuts*. 

3. Roast 1/2 cup grated dry-coconut till it turns brownish pink and then grind it. 

4. Add the ground coconut to the chutney. Add 1/4 tsp sugar and mix well. Serve with some oil or ghee or just dry, with roti/chapati. 

*Roast peanuts in a pan till some black spots start appearing on the outside. Crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Dal-Methi (variation 2)

Dal-Methi (variation 2) (Sweet and sour version) :

(All ingredients are underlined)

1. Wash 1 cup toor dal and add 1 & 1/2 cup washed and finely chopped methi (fenugreek) leaves to it.  

2. Add 2 cups water and cook in a pressure cooker for 3 whistles. After one whistle, reduce the gas to low flame for 5 minutes, before turning it off. 

3. After the pressure is released, remove the dal and whisk gently. Keep aside.

4. Soak 1" tamarind in 1/4 cup hot water. You can also use ready made concentrated tamarind pulp.

5. In a vessel, heat 4 tsp oil, and add 1/2 tsp mustard seeds. After they crackle, add 1/2 tsp cumin seeds, 5-6 methi seeds, 1/4 tsp asfoetida (hing), 1/2 tsp turmeric powder, and 5-6 curry leaves. 

6. Add the cooked toor dal. Also add some water to get the desired consistency. 

7. Squeeze out all the juice from the soaked tamarind and add to the dal. If using the ready tamarind pulp, then add 1/2 tsp of it. 

8. Add 2 tbsp jaggery, salt and red chili powder to taste, and 1 & 1/2 tsp Kala/Goda Masala. Bring to boil. 

9. Serve hot with roti or rice. 

Tapioca Khichadi

Tapioca (Shabudana) Khichadi (for 5) :

I had prepared this tricolor Khichadi for India's republic day celebrations. The second picture is the traditional khichadi.

(All ingredients are underlined)

1.Wash and soak 1 & 1/2 cup tapioca (shabudana) in water. Keep the water level just about 1/2 cm above the level of tapioca. Let it soak for 5-6 hours. After soaking, it absorbs all the water and puffs up. 

2.Wash and peel 1 potato and cut it into 1/4th. Cut each 1/4th part into few mm thick slices. 

3.Add 1 cup roasted peanut powder*, salt to taste and 2 tsp sugar to the tapioca and mix well. 

4. In a pan, heat 4 tsp oil and add 1 tsp cumin seeds. Add 2 chilies finely chopped or ground into a fine paste (If you add the chili paste, add it to the tapioca in step 3). Add the sliced potatoes,  stir fry for a minute and cover to cook. The potatoes will become soft and cooked in a minute or two. 

5. Add the tapioca and mix. Reducer the gas to low flame and cover to cook for about 10 minutes, stirring occasionally, till the tapioca starts turning golden brown/pinkish in color. If the tapioca still has some moisture left in it (some of the tapioca varieties do not absorb water so well and will stay moist after soaking), then do not cover when cooking. Make sure to keep the gas on low and stir every 2-3 minutes to avoid burning at the bottom. 

The best way to avoid burning is to cook in a microwave  instead of gas. If you want to cook in a microwave, transfer all the contents to a microwave safe bowl and cook for about 10 minutes (covered or uncovered depending on the moisture content of the tapioca), again stirring occasionally, till it changes color. 

6. Garnish with fresh grated coconut and finely chopped coriander and serve hot with Sweet Lemon Pickle. 

*Roast peanuts in a pan till some black spots start appearing on the outside. Crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Carrot Paratha

Carrot Paratha :

(All ingredients are underlined)

For the filling: Wash, peel and grate 1 kg carrots, manually or with a food processor. In a pan, heat 1 & 1/2 tbsp oil and add 1 tsp mustard seeds. After they crackle, add 1/2 tsp asfoetida (hing), and 1 tsp turmeric powder. Then add the grated carrots. Mix well, and add salt and red chili powder to taste. Mix, reduce the heat to low, and cover to cook for 10 minutes, stirring once or twice. Add 2 tbsp gram flour (besan), which serves as a binding for the filling.  Mix well, reduce the heat to the lowest, and let cook for 2 more minutes. Then turn off the gas and keep this filling aside to cool. 

Dough for cover : Take 1 &1/2 cup wheat flour in a kneading bowl. Add 1/2 tsp salt, 2 tsp oil, and use water to knead into a soft dough (just like a chapati dough). Keep the dough aside for 10-15 minutes. 

Preparation : Take 2"ball of the dough and roll it into a 5" circle. Place a 3 tbsp of the filling and bring up from all sides and close at the top. Press to flatten a little. Dust with some wheat flour on both sides, and roll into a bigger circle, a few millimeters thick. Cook on a heated griddle on both sides, into a golden brown color. Spread about 1/2 tsp oil on both sides when cooking. Repeat for the remaining dough and the filling. Serve hot with butter, yogurt, and pickle.

Dal-Methi (Variation 1)

Dal-Methi (Variation 1) :

(All ingredients are underlined)

Cook one cup toor dal with 2 cups water, in a pressure cooker for 1 whistle. Simmer for 5 minutes before turning off. Remove the cooked toor dal from the pressure cooker after the pressure is released. Churn/whisk it with a whisker to make it smooth. In a vessel, heat 4 tsp oil, and add 1 tsp cumin seeds, 1/2 tsp asfoetida (hing), and 1 tsp turmeric powder, and 1 tbsp garlic cloves chopped in small pieces. Stir fry till the garlic turns pinkish brown. Add 1 & 1/2 cups finely chopped methi (fenugreek) leaves and mix. Let it cook for 2 minutes. Now add the whisked dal and water as needed, till the desired thickness is attained (I like to make it soup style, so I add more water. But you may chose to keep it thicker* to eat with chapati). Add salt to taste and bring to boil. Serve hot with rice or chapati.

*If you plan to make the dal thicker, do not whisk it after cooking.

Cucumber salad

Cucumber salad :

(All ingredients are underlined)

Cut 1 cucumber with a knife into small pieces and squeeze out all the cucumber juice by pressing firmly with both hands, as shown in the video below. Add 2 tbsp coarsely ground roasted-peanut powder*, 2 tbsp sprouted matki / moth, and 1 tbsp finely chopped coriander. Add salt to taste, 2 tsp lemon juice and 1 tsp sugar. Mix well. In a small pan, heat 1 & 1/2 tsp oil, and add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), and 1 vertically slit green chili. Stir fry a little and turn off the gas. Add this seasoning to the salad and mix well. Serve with roti/chapati.

*Roast peanuts in a pan on a medium flame till some black spots start appearing on the outside. Let cool and then crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Green Gram Curry

Green Gram Curry :

(All ingredients are underlined)

Wash 1 cup green gram and add 1 &1/2 cup water. Cook in a pressure cooker for 1 whistle. After one whistle reduce the gas to low flame for 5 minutes, before turning it off. In a cooking pot heat 4 tsp oil, and add 1 tsp mustard seeds. After they splutter, add a pinch of asfoetida (hing), and 1 tsp turmeric powder. Add the cooked gram and add water as desired. Add 2 tsp Kala Masala / Goda masala, 2 big garlic cloves and 2 green chilies ground into paste, 1 tsp cumin powder, salt to taste. If you like some sweet taste you can add a small piece of jaggery (I added 1 tbsp jaggery). Bring to boil. Garnish with fresh finely chopped coriander and serve hot with chapati or rice. When serving, add a few drops of lemon juice. 

Tomato-Carrot Soup

Tomato-Carrot Soup :

(All ingredients are underlined)

Wash 6 medium size tomatoes and cut them into halves. Wash and peel 1 carrot and cut into big pieces. Put both in a microwave-safe bowl and add 1/4 cup water. Add 1"cinnamon, 7-8 black peppercorns, 2 cloves, and 1/4 onion cut into big cubes. Cover and cook in a microwave for about 5 minutes (you may also chose to cook all the above on gas). Blend nicely in a blender. In a pot, add 2 tbsp butter, and add the cooked tomato-carrot blend. Add 1 cup water, 4 tsp sugar, and salt to taste. Lower the gas and bring to boil, stirring occasionally. Add some fresh cream on top if you like. Serve hot with bread croutons. 

Mango Halwa

Mango Halwa (Serves 6-7):

(All ingredients are underlined)

In a vessel, mix 1 &1/2 cup mango pulp with 1 & 1/2 cup water. Heat on a medium flame stirring occasionally. Bring to near-boil.  Soak 7-8 almonds in 1/4 cup hot water. In about 30 minutes, you should be able to peel them. After peeling, slice them vertically into thin and long pieces. Roast 1 & 1/2 cup fine semolina (sooji / rawa) in 3 tbsp ghee till it starts turning slightly pinkish. Now slowly pour the mango-pulp-water mix over the semolina and mix well, leaving no lumps of the semolina. Add 1 & 1/4 cup sugar. Mix, reduce heat to lowest and cover to cook for 1 minute. Add 1/4 tsp cardamom powder and slowly pour 2 tsp ghee all along the sides. Mix and cover for another 2 minutes. Turn off the gas. Garnish with sliced almond and serve hot. 

Dal Palak

Dal Palak :

(All ingredients are underlined)

Cook 1 cup toor dal in 2 cups water in a pressure cooker for 3 whistles. After 3 whistles, reduce the gas to low for 5 minutes before turning off. Remove the dal from the cooker once the pressure releases and whisk with a whisker to make it smooth. Thoroughly wash and chop 1 cup Spinach leaves. Chop 4 garlic cloves into small cubes. In a pot, add 4 tsp oil. To it add 1 tsp mustard seeds. Once they crackle, add 1 tsp cumin seeds, a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 4-5 curry leaves, and 2 dried red chilies each cut into two. Add the chopped spinach leaves and stir fry for a minute on a medium flame. Add the cooked dal and water as needed. Add salt to taste. Add 1 tomato finely cut into pieces. Garnish with finely chopped coriander and serve hot with roti/chapati or rice.

Spicy Aloo Methi

Spicy Aloo Methi :

(All ingredients are underlined)

Take 2 medium size potatoes peeled and cut into small 1" cubes. Take 2 cups methi leaves (fenugreek leaves), thoroughly washed and chopped. In a pan, heat 2 tsp oil and add 1/2 tsp cumin seeds, a pinch of asfoetida (hing), and 1/2 tsp turmeric powder. Add the chopped potatoes and stir fry till the potatoes turn little brownish on the outside. Cover and let cook on a low flame till 80% done. Now add the chopped methi leaves. Add salt to taste, 1 tsp sabzi masala or 1/2 tsp chaat masala, 1/2 tsp red chili powder. Cover and let cook for another minute to cook the methi leaves. Now reduce the heat to low and cook uncovered for 2 more minutes, till most of the moisture is gone. Serve hot with roti/chapati.

Spicy Poha

Spicy Poha :

(All ingredients are underlined)

Roast 1 cup thin poha (flattened rice flakes) in a microwave for about 1 minute till it becomes crispy (the time needed may vary for different microwaves). In a small bowl, mix 1 tbsp oil with 2 tsp Kala / Goda Masala, salt to taste, and 1/2 tsp red chili powder. Add this oil-mix to the poha and mix well. Add 1/2 onion finely chopped, and 1/4 tomato finely chopped. Garnish with finely chopped coriander and serve. 

Fritter Chutney

Fritter Chutney :

(All ingredients are underlined)

Mix 1 tbsp fine ground gram flour with 1 tsp coarsely ground gram flour (or 1 tsp rice flour), salt to taste, and a pinch of soda (sodium-bi-carbonate). Add water with one hand while simultaneously stirring and breaking lumps with the other hand. The batter should neither be too runny nor too thick. Just thick enough to run out when poured with fingers. Heat oil in a pan for deep frying. Use fingers and add the batter all over into the heated oil. Deep fry till golden brown. This will make about 3-4 tbsp of fritters. 

Mix the fritters with 1 tsp garlic paste, salt to taste (remember there is already some salt in the fritters) and about 3 tsp red chili powder (you can add more or less depending on how spicy you want. Usually, it is made very hot and spicy). Coarsely grind in a grinder and the chutney is ready to serve. This chutney is typically made with Vada-pav. 

Vada-Pav

Vada-Pav :

(All ingredients are underlined)

Make some Batata Vadas. Slice a bun/roll of bread (pav) horizontally into two.  Roast both the halves on both sides on a griddle, till golden brown. On one half, spread the Sweet and Sour Tamarind Chutney, and on the other half, sprinkle the Spicy Fritter Chutney. Place one Batata Vada on one of the halves, press gently to flatten a bit and cover with the other half of the pav. Serve warm. 

Batata Wada (Potato Dumplings)

Batata Wada ( Aloo Bonda/Spicy Potato Dumplings) :

(All ingredients are underlined)

Filling: Take 5 big boiled potatoes and peel. Partly mash them into small pieces with hand (as in the picture below). Do not mash completely.

Get about 5" ginger, 5 big garlic cloves, 5-6 green chilies, and grind into a fine paste. In a pan, heat 2 tsp oil and add 1 tsp mustard seeds. After they splutter, add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), 1 tsp turmeric powder. Add 1 onion finely chopped, and the ginger-garlic-green chili paste. Stir fry till the onion becomes translucent. Turn off the gas and add the partly mashed potatoes. Add salt to taste and mix well. Make small 1" balls with the potato mixture.

For the batter : Take 3/4 cup  fine gram flour (besan) and 1 tbsp coarsely ground gram flour (if this is not available, add 1 tbsp rice flour) in a bowl. Add salt to taste, and 1 tbsp hot oil. Add water slowly with one hand while simultaneously mixing and breaking all the lumps with the other hand. Make into a thick and smooth batter. The batter should be thick enough to nicely coat the dumplings  all around, in the next step.

Frying : Heat oil in a pan for deep frying. Check the correctness of the oil temperature  by adding a small drop of the batter in the oil. It should sizzle and float to the top but shouldn't turn brownish immediately. If it starts turning brown in a few seconds, then simmer. Dip one ball of the potato filling into the batter to coat it from all sides and deep fry on a medium flame to get a nice golden color. Remove on  paper towel to drain excess oil. Repeat with all of the balls of the filling. Serve hot with sweet and sour Tamarind Chutney. It can also be eaten with a bun of bread as in Vada- Pav.

Cabbage Salad

Cabbage Salad :

(All ingredients are underlined)

Take 1 cup cabbage coarsely shredded. Add 1 &1/2 tbsp coarsely roasted peanut powder*, salt to taste, 1/2 tsp sugar, and 1 tsp lemon juice. In a pan, heat 1 tsp oil, and add 1/2 tsp cumin seeds,  pinch of asfoetida (hing), and 1 vertically slit green chili. Add this seasoning to the shredded cabbage and mix well. You may garnish it with finely chopped coriander. 

*Roast peanuts in a pan on amedium flame, till some black spots start appearing on the outside. Let cool and then crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Shrikhand / Sweet saffron flavored yogurt

Shrikhand (Sweet saffron flavored yogurt) :

(All ingredients are underlined)

Pour 4 cups plain yogurt in a clean thin cotton cloth and hang to drain out the whey. In 3 to 4 hours most of the whey will flow away. (If a thicker Shrikhand is desired, put some heavy weight on the tied yogurt to drain out some more water and make it thicker). Soak 1/4 tsp saffron in 1 teaspoon warm milk. Now remove the 'chakka' (whey-free yogurt) from the cloth and add sugar, equal in quantity to the 'chakka', the milk-soaked saffron, and fine cardamom powder to taste. Sieve out using a fine-holed sieve or a 'puran yantra' and store in a container. When serving, sprinkle some pre-soaked, peeled and sliced almonds or chironjis (almond flavored dried seeds) and serve cold if serving as a dessert. When included in a meal, it is usually served with puris.

Guar with Potato

Guar with Potato : 

(All ingredients are underlined)

Remove the veins along the edges of all the Guar beans and break them into small pieces with hands. Take 2 cups Guar and wash thoroughly. Heat 2 tsp oil in a pan and add 1/2 tsp mustard seeds. Once they crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder and 1 potato cut into small cubes. Stir fry for a minute and add the Guar beans. Add salt and red chili powder to taste. Add 2 tsp Goda/ Kala Masala, 1 tbsp jaggery, and 1/4 cup water. Mix well, cover and let cook for 5 minutes, on a medium flame. If you like, you can add 1 tbsp coarsely ground roasted peanuts* (optional). Add some more water if needed. Cover again and let the beans get completely cooked. Then turn off the gas.

*Roast peanuts in a pan till some black spots start appearing on the outside. Crush a little with hands to separate peels. Blow away the peels and grind the peanuts coarsely.

Spicy Puris (Spicy deep fried bread)

Spicy Puris :

(All ingredients re underlined)

Mix together 1 cup wheat flour, 1 tbsp semolina (sooji/rawa), 1/2 tsp carom seeds (ajwain), salt and red chili powder to taste. Use water to knead into a dough that is harder than a chapati/roti dough but soft enough to roll with no cracks at the edges. Heat oil in a pan for frying. Divide the dough into 1" big equal parts. Take one part at a time and roll between your palms and press firmly. Roll on a rolling board to make a circle that is just about 2 mm thick and deep fry. After releasing the Puri in oil, it will puff up in a few seconds. Then flip to the other side  and fry till you get a golden brown color. Remove from the oil and place on a paper towel to drain excess oil. Serve hot with pickle or ketchup.