MUNG KA CHILLA

INGREDIENTS:

• Green mung beans(mung)- 1cup,
• Ginger(adarak)- ½ inch piece,
• Garlic(lahsun)- 1-2 clove(optional),
• Salt(namak)- to taste,
• Green chili(hari mirch)- 1-2,
• Oil- as per need. 

METHOD:

1.    Wash and soak mung for 7-8 hrs.

2.    Drain water and grind by adding green chili, garlic, ginger and water.

3.    Transfer batter in bowl and add salt. Mix well.

4.    Heat non-stick pan. Pour 1tbsp of batter in the center of pan and lightly spread batter in circular motion.

5.    Pour ½ tsp of oil over the chilla. Cook both the side until light brown on medium flame.

6.    Serve hot with green chutney and tomato ketchup.

KHAMAN DHOKLA

INGREDIENTS:

For Dhokla:

• Gram flour(besan)- ¾ cup,
• semolina(sooji)- 1/4 cup,
• Curd(dahi)- 4 tsp,
• Water(pani)- as per need,
• Salt(namak)- to taste,
• Sugar(chini)- 1/4tsp,
• Oil- 1tsp,
• Eno- 1 pouch,
• Green chili paste(hari mirch)- ¼ tsp,
• Ginger paste(adarak)- ¼ tsp(optional).

For Tempering:

• Mustard seeds(rai)- 1tsp,
• Sesame seeds(til)-  1tsp,
• Curry leaves(curry patta)- 4-5,
• Chopped green chili(hari mirch)- 1,
• Chopped coriander leaves(haar dhaniya)- ¼ cup,
• Oil- 1tsp. 

METHOD:

1.    Place besan and sooji in a large bowl. Make a batter by adding curd and water. Keep batter for 5-6 hrs or overnight by covering the bowl.

2.    Boil water in dhokla maker or pressure cooker. Grease the dhokla or cake pot and place it into the cooker.

3.    Now, add salt, sugar, oil, chili paste and ginger paste to batter. Mix well. Add eno and mix well for 4-5 minutes in one direction.

4.    Pour batter immediately in greased pot and cover the lid of cooker. (Remove the washer and whistle if you are using pressure cooker.)

5.    Check dhokla by inserting knife. If it’s done, turn off heat and remove immediately from cooker and allow it to cool.

6.    Heat oil in pan. Add mustard seeds, sesame, green chili, curry leaves to oil.

7.    Cut dhokla in cubes. Pour oil mixture over the dhokla cubes.

8.    Garnish with coriander leaves. Serve with tomato ketchup or green chutney.

ROTI KA POHA

INGREDIENTS:

• Left over chapaties(roti)- 6-7,
• Potatoes chopped(aloo)- 1 small,
• Onion chopped(pyaz)- 1 small,
• Chopped green chili(hari mirch)- 2,
• Chopped coriander leaves(hara dhaniya)- 1tbsp,
• Curry leaves(curry patta)- 5-7,
• Tomato ketchup- 2 tsp,
• Turmeric powder(haldi)- ¼ tsp,
• Lemon juice(nimbu)- ½ tsp,
• Peanuts(mungfalli)- 1/4 cup,
• Mustard seeds(rai)- ½ tsp,
• Salt(namak)- to taste,
• Oil- 1tbsp.

METHOD:

1.    Grind roties coarsely.

2.    Heat oil in pan. Add mustard seeds, green chili, curry leaves, peanuts and potato.

3.    Cook potato for 2 minutes and then add onion, turmeric powder and salt.

4.    Cook on low flame till potato and onion become tender.

5.    Now add ground roti and 2 tsp water. Stir well.

6.    Cook on high flame for 2 minutes. Stir continuously.

7.    Add tomato ketchup and lemon juice. Mix well.

8.    Garnish with coriander leaves.

9.    Serve hot.

UPMA

INGREDIENTS:

• Semolina(sooji)- 1cup,
• Chopped Onion(pyaz)- ½,
• Dried red chili- 1,
• Green chili- 1,
• Broken Cashews(kaju)- 2tsp,
• Raisins(kishmish)- 7-8,
• Split black gram(urad dal)- 1 ½ tsp,
• Mustard seeds(rai)- ½ tsp,
• Coriander leaves(hara dhaniya)- 1 tbsp,
• Curry leaves(curry patta)- 4-5,
• Salt(namak)- to taste,
• Oil- 2 tbsp.

METHOD:

1.    Heat pan. Add sooji and roast on low flame till it turns to little golden brown colour.

2.    Remove from gas and keep aside.

3.    Now, heat oil in pan. Add mustard seeds.

4.    Once they start to crackle, add urad dal and saute till it turns into golden brown color.

5.    Add Cashews and saute till they turn to golden color.

6.    Now, add curry leaves red chili, green chili and onion.

7.    Add salt and cook till onion become tender.

8.    Now add 2 cup water and cover the pan with lid. (cook on low flame.).

9.    Once water starts boiling, slowly add roasted sooji and keep stirring.

10.                       Cover the pan with lid and cook on low flame for 5-6 minutes.

11.                       Now, stir well. garnish with coriander leaves.

Serve hot with coconut chutney

ONION POHA

INGREDIENTS:

• Beaten rice(poha)- 4 cup,
• Chopped potato(aloo)- 1 small,
• Chopped onion(pyaz)- 1 medium,
• Chopped green chillies(hari mirch)- 2,
• Mustard seeds(rai)- ½ tsp,
• Curry leaves(curry patta)- 7-8,
• Peanuts(mungfalli)- 2 tsp,
• Turmeric powder(haldi)-1/4 tsp,
• Lemon juice(nimbu)- 1 tsp,
• Sugar(chini)- 1tsp,
• Chopped Coriander leaves9hara dhaniya)- 1 tbsp,
• Oil- 2 tbsp,
• Salt(namak)- to taste. 

                                                                             

METHOD:

         1. Wash poha for 3 times in sieve and keep in sieve for 10 minutes.

 2.    Heat oil in large pan. Add mustard seeds, curry leaves, peanuts

and green chili.

3    Now, add potato, onion and turmeric powder, salt(according potato and onion). stir well. and Cook on low flame till potato and onion turn soft and light brown in color.

4.    Add salt, sugar, lemon juice in soaked poha. Mix well.

5.    Add poha in pan. Mix well. cover the lid and cook for 3-4 min on low flame.

6.    Now, turn off the gas.

7.    Garnish with coriander leaves. And serve hot.