Chana Dal – 1 cup
Oil – To Deep Fry
Salt – 1/4 tsp or To Taste
Chilli Powder – 1 tsp
Amchur (Dry Mango) Powder – 1/2 tsp (optional)

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How to make Chana Dal Namkeen

. Wash and soak chana dal 3-4 hours or over night.
. Rinse again 2-3 times and spread evenly washed dal in a kitchen towel or thick cotton cloth for 15-20 minutes so all the water is absorbed and dal becomes dry.
. If required, change towel to make dal dry.
. Heat oil in a wok(kadai) until smoking point, add dal in batches and fry until golden brown/crispy or until the ‘shh’ sounds eases from oil and keep in kitchen tissue to remove excess oil.
. Repeat same for rest of dal.
. Once all the dal gets fried, add salt, chilli powder and amchur powder and mix well.
. Allow the mixture to cool completely before storing in air-tight container.
. Here our chatpata Chana Dal namkeen is ready.



1/2 Cup – Whole White Urad Dal
1 Cup – Finely Chopped Cabbage
1 tsp – Grated Ginger
3 – Green Chilies
2 tbsp – Chopped Coriander Leaves
8 to 10 – Curry Leaves
1/2 tsp – Cumin Seeds (optional)
A Pinch – Asafoetida/Hing (optional)
To Taste – Salt
To Deep Fry – Oil

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How to make Cabbage Vada

. Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.
. Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter.
. Add salt, asafoetida, cumin seeds and mix well.
. Heat oil for deep frying in kadai (wok).
. To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil.
. Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.
. Serve hot with coconut chutney OR sambar.



1 Cup Peanuts
2 – 3 tbsp Grated Fresh Coconut (optional)
1/2 tsp Mustard Seeds
1/2tsp Urad Dal
2 Dried Red Chillies
1 Sprig Curry Leaves
2 tsp Oil
A pinch of hing
A pinch of turmeric powder
Salt to taste

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How to make Peanut Sundal

. Soak the peanuts for 1 – 2 hours.
. Drain and pressure cook it with salt and water just to immerse it for 3 – 4 whistles.
. Drain and keep them aside.
. Heat oil in a pan. Add the mustard seeds and urad dal. Let them splutter.
. Add the curry leaves, broken red chillies and hing to it and stir for a couple of seconds.
. Now add the peanuts and stir for 1 – 2 minutes.
. Add the turmeric and coconut and mix well for a minute.
. Switch off the flame and serve.



½ cup sabudana/tapioca pearls
1 medium sized potato, boiled and peeled
a pinch of red chili powder
1 tbsp peanuts
1 tbsp cashews
1 tbsp chopped coriander leaves
½ tsp chaat masala
2 tsp oil
few drops of lemon juice or as required
rock salt or namak as required

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How to make sabudana bhel

. Rinse the sabudana well in water till the water runs clear.
. Soak the sabudana in enough water overnight or for 4-5 hours.
. Chop the potatoes and keep aside.
. Instead of using boiled potatoes, you can also fry the potatoes in oil.
. Drain and keep aside.
. In a pan, dry roast the peanuts till they are browned and crisp.
. Remove and keep aside.
. In the same pan, roast the cashews till golden.
. Remove and keep aside.
. Heat 2 tsp of oil in the same pan.
. Add the sabudana and continue to stir while sauting them.
. Stir and cook till the sabudana pearls become transparent, softened and completely cooked.
. Mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
. Garnish with a few coriander leaves. an optional step.
. Serve the sabudana bhel in bowls and serve immediately.



2.5 cups Cooked Rice
1 cup Fresh Coconut
3 – 4 tbsp Lemon Juice
1 tsp Mustard Seeds
1 tsp Urad Dal
2 tsp Chana Dal
2 tbsp Peanuts
10 Cashews
2 Green Chillies
2 Dried Red Chillies
1/2 tsp Turmeric Powder
1/8 tsp Hing
3 tbsp Oil
Salt to taste
1 sprig Curry Leaves

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How to make Coconut Lemon Rice

. Spread the cooked rice in a wide plate and set aside.
. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts. Fry till they start to brown a little.
. Then add the cashews and fry until they are golden browned.
. Now add the slit green chillies, red chillies, hing and curry leaves and fry for a few seconds.
. Then add the grated coconut to it and mix. Fry for 2 minutes.
. Add turmeric powder and combine well.
. Now add the cooked rice and salt and mix until combined.
. Turn off the flame.
. Add the lemon juice and combine everything.
. Serve!




vermicelli (cooked and strained)- 1 cup
onion (finely chopped) – 1
cabbage (finely chopped) – ½ cup
ginger (grated) one small piece
green chilli 3 – 4
potato (cooked and mashed) 1
gram flour / besan – ½ cup
rice flour – 2 tablespoon
turmeric powder – ¼ teaspoon
red chilli powder (optional) – ½ teaspoon
coriander leaves (chopped) – 2 teaspoon
salt to taste
oil for deep frying

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How to make semiya vada

. Pressure cook potatoes for 2 – 3 whistles. Let it cool.
. Then peel it, mash it and set it aside.
. Bring two cups of water in a vessel and cook vermicelli till done. Don’t over cook it. Drain water and add it to potato mixture.
. Now to the potato semiya mixture, add green chillies, red chilli powder, coriander leaves, turmeric powder, gram flour, rice flour, grated ginger, salt.
. Knead well without adding water to a smooth dough.
. Heat oil in a kadai.
. Take small portions of dough, make balls and slightly flatten it keeping it in between your palms as we make vada.
. Fry till golden brown.
. Semiya vada is ready. Serve vermicelli vada hot with tomato ketchup or green chutney.



1 1/2 cups wheat rava
1 finely sliced large onion
1 large tomato, finely chopped (optional)
3-4 slit green chillis
1″ ginger finely chopped
1 tbsp ghee or oil
1 tbsp chopped coriander leaves
3 3/4 to 4 cups water
salt to taste

For seasoning:

1 tsp mustard seeds
1 tbsp bengal gram
1 tbsp black gram dal
12-15 curry leaves

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How to make Godhuma (Wheat) Rava upma

. Heat oil or ghee in a cooking vessel, add the mustard seeds and let them splutter.
. Add bengal gram, black gram, curry leaves and saute them till the dals turn red and a nice aroma emanates the kitchen.
. Add the sliced onions, green chillis and ginger and saute for 2 mts.
. Add the chopped tomatoes and saute on medium heat for 4 mts. Add salt and water and bring to a boil before adding the wheat ravva.
. Now, reduce heat and slowly add the wheat rava to the water and mix it continuously so that lumps don’t form and it combines well with the water.
. Cover with lid and let it simmer for 12 mts. Turn off heat. Combine well. Garnish with chopped coriander leaves.
. Serve hot. You can also serve with chutney, sugar or pickle of your choice.



Boondi – 3 cups
Onion – ¾ cup, finely chopped
Tomatoes – ¾ cup, finely chopped
Green chilies – 1, finely chopped
Cilantro/coriander leaves – 3 tablespoon, finely chopped
Chaat masala – 1 ½ teaspoon
Lemon juice – 1 tablespoon
Salt – to taste (optional)

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How to make boondi chaat

. Take boondi, onion, tomato, cilantro, green chilies, chaat masala. (I have not added salt because my boondi is already salted.)
. Mix well and then add lemon juice and mix. Lemon juice is must it takes the dish to the whole new level.
. Serve immediately.

boondi chaat




2 large eggs
1 large onion finely chopped
1 green chili slit or chopped
½ tsp. of garam masala (adjust to suit your taste) – optional
½ tsp. ginger garlic paste – optional
red chili powder as needed
pinch of turmeric
oil as needed
½ tsp. cumin / jeera
few coriander leaves or curry leaves – optional

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How to make egg bhurji
 . Rinse a bowl and break the eggs and pour them to the bowl, this way egg doesn’t stick to the bowl. Check for shells. If you like, you can beat the eggs until frothy after adding salt and turmeric. set aside.
. Chop onions finely.
. Add oil to a pan. Add cumin, when it splutters add onions, chilies and fry until golden.
. Add ginger garlic paste and fry till you get a nice aroma.
. Pour the eggs and scramble lightly. Keep cooking and scramble once more. Stir egg bhurji constantly to prevent burning.
. Add masala powder, red chili powder, curry leaves or coriander leaves. Stir well.
. Check the salt and spice and adjust.
. Cook until just cooked. Switch off the stove.
. Garnish anda/egg bhurji with coriander leaves.
. serve egg bhurji with rice or chapathi.


Rice-2 cups
Onion-1 1/2
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice –  1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands

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How to make potato pulav

. Cook the rice separately and  keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.

potato pulav


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