Shabudana(Tapioca) Wada

Shabudana(Tapioca) Wada :

(All ingredients are underlined)

1. Soak 2 cups tapioca (shabudana)in water for 3-4 hours. The level of water should be just above the level of the tapioca. 

2. Wash 1/4 cup samak rice (vrat ke chawal) and add 1/2 cup water to it. 

3. Keep it on a medium flame for boiling. 

4. Once the water is used up till level of the rice grains, reduce the heat to low and cover to cook till all the water is absorbed. Then turn off the gas. and keep aside for cooling.

5. After 3-4 hours, the tapioca absorbs all the water and puffs up. 

6. To the tapioca, add the samak rice prepared in step 4. 

7. Boil, peel and mash 2 potatoes and add to the tapioca. Add 2 cups roasted peanut powder*, 4-5 crushed green chilies, salt to taste, and 3 tsp sugar.

8. Mix well. Add little water and knead gently to make it like a dough.

9. Take little dough and shape into round balls with hands. Press to flatten a bit and make a hole in the center with one finger.

10. Use the rest of the dough and shape all the wadas as in step 9.

11. Heat oil in a pan for frying. Deep fry all the wadas on medium heat till a nice golden color is achieved.

12. Serve hot with peanut chutney.

*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.

Vrat ke aloo/Jira Aloo (potato with cumin)

Vrat ke aloo/Jira Aloo (potato with cumin) :

(All ingredients are underlined)

1. Boil and peel 4 potatoes and cut them into 1" big cubes. 

2. Heat 3 tsp oil in a pan and add 1 tsp cumin seeds. Wait till they sizzle.

3. Add 3 green chilies, cut into small pieces.

4. Add the potato cubes, 2 tbsp coarsely roasted peanut powder*, and mix well. Reduce the heat to low. 

5. Add salt to taste and 1 tsp sugar.

6. Mix well and serve with Vrat ke Chawal and Peanut Amti (curry).

*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.

Samak ke Chawal (Vrat ke chawal) and Amti

Samak (barnyard millet) ke Chawal/Rice (Vrat ke chawal/Rice) and Peanut Amti(curry) :

(All ingredients are underlined)

For the rice :

1. Wash 1 cup samak rice (vrat ke chawal) and add 2 cups water to it. If you want to make softer rice then add 3 cups water. 

2. Keep it on a medium flame for boiling. 

3. Once the water is used up till level of the rice grains, reduce the heat to low and cover to cook till all the water is absorbed. Then turn off the gas.

For the Amti (curry) :

1. Take 1/2 cup roasted peanut powder and add water as needed to grind into a fine paste. 

2. Add 3 cups water to it, mix well and keep aside.

3. Heat 3 tsp oil in a pan and add 1/2 tsp cumin seeds. Wait till they sizzle and then add 3/4 cup water.

4. Add 3-4 dried kokum pieces and bring to boil. Let it boil for 3-4 minutes. 

4. Now add the peanut paste-water prepared in step 1 above. Reduce heat to low.

5. Add salt and red chili powder to taste.

6. Bring to boil on low flame stirring occasionally. 

For Serving :

Serve hot Samak ke chawal with hot Peanut Amti. They are usually accompanied by Vrat ke Aloo, sweet lemon pickle, and potato or sabudana wafers (papad). 

Black-eye Bean Curry

Black-eye Bean Curry :

(All ingredients are underlined)

1. Wash 1 cup black-eye beans and add 2 cups of water.

2. Cook in a pressure cooker for 3 whistles. After 3 whistles reduce the heat to low and let cook for another 5 minutes. Then turn off the gas.

3. Remove the beans from the cooker after the cooker has cooled. Take 3 tbsp of the cooked beans in a small bowl, mash them, and add them back to the rest of the beans. This helps to thicken the gravy later. Mix well.
4. Heat 3 tsp oil in a pan and add 1/2 tsp mustard seeds. Once the seeds crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 1 small onion finely chopped, 1 tsp finely chopped garlic and 1/2 tsp crushed green chilies.
5. Stir fry till the onion and garlic are golden brown.
6. Now add the beans, and water to get the desired consistency.
7. Add salt to taste, 2 tsp kala/goda masala, 1 & 1/2 tsp jaggery, and 1/2 tsp cumin powder.
8. Bring to boil.
9. Garnish with finely chopped coriander/cilantro. Add a few drops of lemon to the serving bowl and serve hot with roti/chapati or rice.

Aloo-Gobhi / Mildly seasoned cauliflower with potato

Aloo-Gobhi :

(All ingredients are underlined)

1. Cut out medium size florets of a cauliflower. Take 2 cups of cauliflower florets.

2. Peel and cut 1 potato into 1" big cubes.

3. Heat 2 tsp oil in a pan and add 1/2 tsp mustard seeds. After they crackle, add a pinch of asfoetida (hing), and 1/2 tsp turmeric powder.

4. Add the potato cubes, turn and cover to cook till the potatoes are half done. 

5. Now add the cauliflower florets, and 2 finely chopped or crushed green chilies. Cover and let cook on a low flame till the potatoes and the cauliflower are completely cooked. Do not forget to turn every 2 minutes.

6. Now add salt to taste, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp sugar. 

7. Mix well and let cook for 2 minutes without any cover.

8. Garnish with finely chopped coriander and serve hot with roti/chapati. 

Mixed Vegetable Paratha

Mixed Vegetable Paratha :

(All ingredients are underlined)

For the filling :

1. Use 1/2 cup peeled and grated carrots, 1/2 cup finely chopped or coarsely shredded cabbage (I used a food processor to shred), 1/2 cup coarsely ground green peas, and 1/2 cup shredded string beans.

2. Heat 1 tbsp oil in a pan, and add 1 tsp cumin seeds, 1/4 tsp asfoetida (hing), 1/4 tsp turmeric powder, 1 onion finely chopped, 1/2 tsp ginger, and 2 tsp finely chopped garlic cloves.

3. Stir fry till the garlic and onion become brownish pink. Add 1 tsp garam masala and stir fry again for a minute. 

4. Now add all the vegetables and mix well. Add salt and crushed green chilies/red chili powder to taste, and 1/2 tsp dry mango powder (amchur).

5. Mix well and stir fry for 5 minutes on a medium flame, turning occasionally, till most of the moisture is absorbed.

6. Keep aside for cooling.

For the dough :

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 :

1. Take 2" ball of the dough and roll it into a 5" big circle. 

2. 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. 

3. Cook on a heated griddle on both sides, into a golden brown color. Spread about 1/2 tsp oil on both sides when cooking. 

4. Repeat for the remaining dough and the filling. 

5. Serve hot with butter, yogurt, and pickle.

Pachadi (Spring Onion Salad)

Pachadi (Spring Onion Salad) :

(All ingredients are underlined)

1. Take 1/4 cup finely chopped spring onions, 1/4 cup grated carrots, 1/4 cup finely chopped cucumber and mix in a bowl. 

2. Add 2 tbsp coarsely ground roasted peanut powder* to it. 

3. In a pan, heat 2 tsp oil and add 1/4 tsp cumin seeds, a pinch of asfoetida (hing), and 1 vertically slit green chili. Stir fry for a minute. 

4. Add the above seasoning to the cut vegetables and mix.

5. Add salt to taste, 1 tsp sugar, and 1 tsp lemon juice.

6. Garnish with finely chopped coriander/cilantro. 

7. Mix well and 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.

Lauki (Bottle Gourd) with tomato

Lauki (Bottle Gourd) with tomato :

(All ingredients are underlined)

1. Peel and cut lauki into small 1" x 1" cubes. Discard any hard big size seeds in the center when cutting. 

2. For 1 cup cut lauki, heat 2 tsp oil in a pan, and add 1/4 tsp cumin seeds, a pinch of asfoetida(hing), 1/4 tsp turmeric powder, 4 cloves and 1" piece of cinnamon. Stir fry for a few seconds and add 2 tomatoes cut into small pieces.

3. Add the lauki pieces and mix well. Add salt and red chili powder to taste, 1/4 tsp coriander powder, 1/4 tsp cumin powder, and 1/4 cup water.

4. Cover to cook till the lauki becomes soft. 

5. Serve hot with roti/chapati.

Lauki (Bottle Gourd) Ki Sabzi (Maharashtrian style)

Lauki (Bottle Gourd) Ki Sabzi (Maharashtrian style) :

(All ingredients are underlined)

1. Peel and cut lauki into 1 cup of 1" x 1" small cubes. Discard any big seeds in the center of the gourd when cutting. 

2.  For 1 cup cut lauki, soak 1 tbsp chana dal(split chick peas) in 1/4 cup water for 1/2 hour.

3. Heat 2 tsp oil in a pan and add 1/4 tsp mustard seeds, a pinch of asfoetida (hing), and 1/4 tsp turmeric powder.

4. Add the soaked dal and the cut lauki. Mix well.

5. Add 2 tsp Goda masala/Kala masala, salt and red chili powder to taste, and 1 tbsp jaggery. Add 1/4 cup water, mix well and cover to cook till the lauki is soft.

6. Garnish with fresh finely chopped coriander/cilantro.

7. Serve hot with roti/chapati.

Lauki (Ghiya) Ke Kofte / Bottle Gourd Kofta Curry

Lauki (Ghiya) Ke Kofte / Bottle Gourd Kofta Curry :

(All ingredients are underlined)

1. Peel and grate one small size bottle gourd (lauki). Discard any big size seeds in the center when grating. The proportions given here are for 1 cup grated bottle gourd.

2. Press between palms to squeeze out all the water. 

3. Add 4 tbsp gram flour (besan), 1/2 tsp cumin powder, salt and red chili powder to taste. 

4. Mix well and make small 1" big, round balls.

5. Heat oil in a pan for frying and deep fry all the balls till golden brown. Remove on a paper towel and keep aside.

6. Heat 4 tbsp oil in a pan and add 1tsp cumin seeds, one onion finely chopped, 1/2 tsp ginger paste, 1 tsp garlic paste and 2 finely chopped tomatoes. Add 2 tsp garam masala and stir fry till oil starts releasing along the edges.

7. Add salt and red chili powder to taste (only for the masala as the koftas already have salt and chili powder in them). Stir fry for a minute and add 1/2 cup water.

8. Add the fried kofta balls to the gravy. Gently mix and let cook for 2 more minutes on a low flame. Turn off the gas. Let the koftas soak well in the gravy for at least 1/2 hour before serving.

9. Serve hot with roti/chapati/phulka or rice.

Vegetable Uttappa / Uttappam

Vegetable Uttappa / Uttappam :

(All ingredients are underlined)

1. For preparing the batter use the same steps as for making the batter for Dosa.

2. Prepare any or all of the following vegetables : Finely chopped onion, finely chopped tomatoes, finely chopped green chilies, finely chopped coriander/cilantro, peeled and grated carrots, microwave cooked green peas, finely chopped green pepper.

3. Heat a griddle, spread 1/4 tsp oil, and pour 4 tbsp batter in the center. Spread the batter gently in a circular motion towards the edges of the griddle, to make about 1/2 cm thick circle.

4. Reduce the heat to medium and sprinkle the vegetables of your choice. Gently press with a spatula so that the vegetables get embedded in the batter. 

5. Spread about 1/2 tsp oil along the edges of the uttappam and little on the surface. Cover and let cook till the wetness of the batter from the top surface disappears. Be sure to keep the gas flame at low-medium to avoid burning at the bottom.

6. Flip to the other side, press gently, and let cook for a minute.

7. Serve hot with the vegetable side facing up. Sprinkle some molagapodi on top and serve with coconut chutney and sambhar or rasam.

Masala Dosa

Masala Dosa :

(All ingredients are underlined)

For Dosa Batter:

1. Soak 3 cups rice, and 1/2 cup flattened rice flakes(poha) in 6 cups water, and 1 cup urad dal with 1 tbsp fenugreek seeds (methi seeds) in 2 cups water, for 7-8 hours.

2. Finely grind all the soaked rice and the soak dal separately adding water as needed to grind. 

3. Mix the rice and the dal well. Keep covered in a tall vessel leaving enough space for the batter to rise. Keep the vessel in a warm place for 8-9 hours to ferment.

4. The fermented batter rises to top and is all frothy. Mix well and add some water to make it thin enough to spread easily on a griddle, in the steps ahead. Add salt to taste.

For Masala :

1. Boil 4 medium potatoes and peel them. Break them into small pieces, as shown below, with hands. Do not mash completely. 

2. Heat 4 tsp oil in a pan and add 1/2 tsp mustard seeds. 

3. When they crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 3-4 curry leaves, 3 green chilies cut into small pieces, and 1 small onion finely chopped. Stir fry till the onion becomes translucent. 

4. Add the potatoes and mix well. Reduce the heat to low and add salt to taste. Mix well and let cook for 2 minutes.

Preparation :

1. Heat a griddle (preferably a nonstick griddle) and add 2 tbsp of the batter at the center of the griddle. With a ladle spread the batter in a circular motion gradually progressing towards the outside of the griddle, making a thin circle.

2. Spread 1/2 tsp oil along the edges of the dosa and on the surface.

3. Sprinkle some molagapodi (gun powder chutney) on the dosa.

4. Let cook till the lower side starts appearing golden brown. 

5. Add 2 tbsp potato masala at the center and fold on both sides to cover the masala.

6. Serve hot with coconut chutney and sambhar.

Sooji (Rawa) Halwa / Shira / Semolina Halwa

Sooji (Rawa) Halwa / Shira / Semolina Halwa :

(All ingredients are underlined)

1. In a pan heat 4 tbsp ghee (clarified butter) and add 1 cup fine semolina (sooji) to it. Roast on a medium flame till the semolina starts tuning pink and a nice aroma is released.

2. Add 3 cups near boil water to the roasted semolina and mix well till most of the water is absorbed in the semolina.

3. Now reduce heat to low and cover to cook for 2 minutes.

4. Add 1 cup sugar, 1/4 tsp cardamom powder, and a few raisins. Mix well and cover to cook for another 5 minutes.

5. Soak 7-8 almonds in 1/4 cup hot water for 15 minutes. After 15 minutes you should be able to peel them. Cut the peeled almonds into thin slices and keep them aside.

6. Turn off the gas and garnish with the sliced almonds. 

7. Serve warm.

Masala Idli

Masala Idli :

(All ingredients are underlined)

1. Take 4 left over idlis, and cut all into 1" x 1" cubes. 

2. Heat 3 tsp oil in a pan and add 1/2 tsp 'rai' (small sized mustard seeds).

3. When the mustard seeds crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 4-5 curry leaves, and 1 tsp urad dal. Stir fry till the dal becomes pinkish.

4. Add 1 small onion finely chopped, and 2 tsp rasam masala. Stir fry till the onion becomes translucent.

5. Add 2 tomatoes finely chopped. Add salt to taste. Add salt only for the masala as the idlis already have some salt in them.

6. Add the idli pieces and toss to mix. Let cook for a minute and then turn off the gas.

7. Serve warm.

Appam / Appe

Appam / Appe (using dosa batter) :

(All ingredients are underlined)

1. To 2 cups of Dosa Batter, add 1 tbsp gram flour (besan), 1 small onion finely chopped, 1 & 1/2 tsp ginger paste, 1 & 1/2 tsp crushed green chilies, 1/4 cup freshly grated coconut, and salt to taste. Mix well.

2. Add a drop of oil in each compartment of an appam maker. Fill each compartment with the batter, leaving some space for each appam to rise.

3. Cover and let cook on a low-medium flame. Check by inserting a fork into one appa. The wet batter should not stick to the knife and the knife should be clean when withdrawn.

4. Flip over all the appas to the other side and cook for 2 minutes, without cover. 

5. Remove the appas and serve hot with any dry (like molagapodi/gun powder) or wet chutney (like coriander chutney, peanut chutney or tomato chutney)

Sambhar

Sambhar :

(All ingredients are underlined)

1. Wash 1 cup toor dal and add 2 cups water. Pressure cook for 3 whistles and reduce heat for 5 minutes. Then turn off the gas. Remove the dal after the pressure is released and whisk it with a whisker.

2. Soak 1"x 1" piece of dry tamarind in 1/2 cup warm water. You can also use ready made concentrated tamarind pulp. In that case, omit this step. 

3. Cook any of the following vegetables of your choice in a microwave - carrots, bottle gourd (lauki/ghiya), okra (bhindi/ ladies finger), snake gourd, or drumsticks. If adding drumsticks, boil 4-5 drumsticks in  1 & 1/2 cups water for 10 minutes. For other vegetables, wash, peel (if needed) and cut into small pieces to make about 1/2 cup in all. 

4. Heat 4 tsp oil in a vessel and add 1/2 tsp mustard seeds. Once they crackle, add 1/4 tsp asfoetida (hing), 1/2 tsp turmeric powder, 4-5 curry leaves, and 1 onion vertically cut into thin long slices. Stir fry till the onion becomes translucent. 

5. Add the whisked toor dal. Add water to get the desired consistency (I added about 1 & 1/2 cups water). Add  salt to taste and some red chili powder to taste (optional).

6. Squeeze out all the juice from the soaked tamarind and add to the dal. If using the tamarind pulp, add 1/2 tsp. Add 2 tsp Sambhar Masala. Mix well and bring to boil on a medium flame. When it starts boiling, simmer for 3-4 minutes and then turn off the gas.

7. Serve  hot with Idli, Dosa, Medu Wada, or Uttappa. 

Sambhar Masala

Sambhar Masala :

(All ingredients are underlined)

1. Dry roast 4 tsp coriander seeds till they become little pinkish in color and a nice aroma is released. 

2. In a pan, heat 1 & 1/2 tsp oil and add 3-4 curry leaves, 2 cloves, 10-12 black peppercorn seeds, 1/2" cinnamon stick, 4 dried red chilies cut into small pieces, 1 & 1/2 tbsp chana dal, and 1 & 1/2 tbsp urad dal. Add 1/4 tsp asfoetida (hing) in the end, and stir fry for 2 minutes. 

3. Grind the coriander seeds and the other spices together in a grinder into a fine powder.

4. Store in an air tight container.

Read this recipe in Marathi

Coconut Chutney

Coconut Chutney :

(All ingredients are underlined)

Finely grind 1 cup freshly grated coconut with 4-5 curry leaves, 2 tbsp dalia (split yellow peas) and salt to taste, adding water to get the desired consistency. In a pan, heat 2 tsp oil and add 1/2 tsp 'rai' (small size mustard seeds). When the rai crackles, add 1/4 tsp hing (asfoetida), 2 dried red chilies each cut into two,and 1 tsp urad dal. Stir fry till the urad dal becomes pinkish brown. Now turn off the gas and add the seasoning to the grated coconut. Mix well and serve with Dosa, Idly or Medu Wada.

Medu wada

Medu wada :

(All ingredients are underlined)

1. Soak 1 cup urad dal in water for 4-5 hours. 

2. Grind the soaked urad dal with 1"ginger, and 2 green chilies, in a grinder or a food processor. Add only minimum water needed to grind into a thick, fine paste. Add salt to taste when grinding.

3. Whisk the batter with hands, using rapid, circular movements in one direction. This makes the wadas lighter. Try putting a drop of the batter in some water. If it floats, then it is the right consistency. If it sinks, add little more water and whisk more.

4. Heat oil in a pan for frying. Test the oil temperature by adding a small drop of the batter to the hot oil. If it sizzles and floats to the top, it is the right temperature. If it sinks or doesn't rise fast, then the oil needs to be hotter. 

5.You can use a wada-maker or your hands to make wadas. For a wada-maker, fill the wada-maker with the batter and press to release the wadas directly into hot oil. If you are doing with your hands, first wet your hands with some water. Then pick a little of the batter with fingers, give it a circular shape and make a hole in the center, with your thumb. Now gently release into the oil.

6. Fry till golden brown and remove on a paper towel.

7. Serve hot with Coconut Chutney and Sambhar.

Chana Dal Paratha

Chana Dal Paratha :

(All ingredients are underlined)

For the 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. This filling can be made well in advance and it can be used up to a week, when stored in the refrigerator.

For the dough :

Mix 1 cup wheat flour, 1/2 tsp salt, 1/2 tsp oil, and use water to knead into a soft dough, same as the Chapati dough.

Method :

1. Take 2" dough ball and roll it to a 5" big circle. Place 3 tbsp filling on it. Bring together on all sides towards the center and firmly close at the top. 2. Press gently with hands and roll into a 1/2-3/4 cm thick circle. 3. Cook on a heated griddle on both sides till golden brown. Spread 1/4 tsp oil on both sides when cooking on the griddle. 4. Serve hot with butter, yogurt and Coriander Chutney or Tomato Chutney.

Stir Fried Potatoes

Stir Fried Potatoes :

(All ingredients are underlined)

1. Peel and wash two potatoes. Cut each into 1/4th. Chop each 1/4th part horizontally into evenly thin slices. 

2. Heat 2 tsp oil in a pan and add 1/2 tsp mustard seeds, a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 2 small green chilies cut into 1/2 cm pieces, and 1 vertically cut small onion. Stir fry till the onion becomes translucent.

3. Add the potato slices and mix well. On a low to medium flame, stir fry till the potatoes are 50% cooked. Do not forget to turn occasionally. Add 1/2 tsp sugar, and salt to taste. You can also choose to add red chili powder instead of green chilies in step 2. In that case add the chili powder to taste, now. 

4. Stir fry again till the potatoes are completely cooked.

5. Serve with roti/chapati.

Tomato Aamti (Maharashtrian Tomato Dal)

Tomato Aamti (Maharashtrian Tomato Dal) :

(All ingredients are underlined)

1. Wash 1 cup toor dal and add 2 cups water to it. Pressure cook for 3 whistles. After 3 whistles, reduce heat to low for 5 minutes before turning off the gas. Let the cooker cool before removing the dal. Whisk it nicely and keep aside.

2. Heat 4 tsp oil in a vessel and add 1 tsp mustard seeds. After they crackle, add 1 tsp cumin seeds, less than 1/4 tsp asfoetida (hing), 1 tsp turmeric powder, 10-12 fenugreek (methi) seeds, 5-6 curry leaves, 2green chilies vertically slit, and 2 tomatoes cut into about 2 cm big pieces. Stir fry for a minute.

3. Add the whisked dal and water to achieve the desired consistency ( I added about 1 & 3/4 cup water). Typically, 'Aamti' in a Maharashtrian meal is thinner in consistency than any 'dal' of a North Indian meal . But you can choose to make it as per your choice.

4. Add 4 tsp Kala/ Goda Masala, salt to taste, and 1 tbsp jaggery. 

5. Reduce heat to medium and bring to boil. Let it boil for a minute before turning the gas off. 

6. Garnish with finely chopped cilantro leaves and serve hot with rice or poli/chapati along with any stir fried vegetable.

Punjabi Bhindi (Okra)

Punjabi Bhindi (Okra) :

(All ingredients are underlined)

Thoroughly wash, and wipe dry 15-20 okras (1/4 kg), and cut each into 1" big pieces. Heat 3 tsp oil in a pan. Add 1/2 tsp cumin seeds, a pinch of asfoetida (hing), and 1/4 tsp turmeric powder. Add 1 small onion cut into thin long slices. Stir fry till the onion is slightly pinkish. Add the okra pieces and stir fry on a medium flame till the okra is soft and becomes slightly darker. Add salt and red chili powder to taste, and 1/4 tsp dry mango powder (amchur). Mix well and let cook for a few seconds. Turn off the heat and serve with roti/chapati.

Bread Pakora (Bread Fritters) /

Bread Pakora (Bread Fritters) 

(All ingredients are underlined)

1. Take 2 slices of bread and cut each slice diagonally into 4 triangular pieces.

2. Boil and peel two medium size potatoes and mash them. Add salt to taste and 1/4 tsp red chili powder. Mix well. 

3. To each bread piece, spread an even layer (a few mm thick) of the mashed potatoes, on one side.

4. Get 1 cup gram flour (besan) and mix with 1 tbsp rice flour. Add salt to taste, 1/4 tsp carom seeds (ajwain), and a pinch of  baking soda (sodium bicarbonate). Add water and mix well, breaking all lumps, to make a thick batter. The batter should be thick yet runny. Stir well in a uniform, rapid and circular motion for few seconds and keep aside.

5. Heat oil in a pan for deep frying. Dip one piece of the bread into the batter so that the batter coats the slice evenly on all sides. Carefully release the bread into the oil and fry till both sides are golden. Repeat for all bread pieces. Remove on a paper towel. Sprinkle some 'chaat masala' and serve hot with ketchup.