Churmuri Dosa

Ingredients:

Rice-2cups

Puffed rice(kadlepuri or mandakki)-2cups

Salt to taste

For sprinkling on dosa(optional)

Carrot grated-1

Onion chopped-1

Greenchillies-2

Coriander-tbsp

Oil for frying

Method:

Wash and soak rice for 4-5 hours.grind rice along with puffed rice into a fine paste.

Batter should be little thick.Add salt mix well and immediately dosa's can be prepared.

Heat a tava pour ladleful of batter on tava and spread evenly as set dosa's.

Sprinkle carrot,onion and greenchillies mixture on top of dosa.

Drizzle little oil on dosa cook evenly on both sides.

Serve hot with coconut chutney.

Hasi Mullangi Palya

Ingredients:

Red radish-1bunch,grated

Onion -1,finely chopped

Green chillies-2,finely chopped

Fresh coriander-1tbsp

Puffchanna(hurugadle)-1tbsp

Salt to taste

For tempering

Oil-1tsp

Mustard-1/2tsp

Dry chillies-2

Curryleaves-1sprig


Method:

First roughly crush hurugadle and keep it aside.

Mix well grated radish,chopped onions,green chillies,coriander and salt in a bowl.

Heat a oil in a small pan,add mustard when they begin to splutter add dry chillies

and curry leaves and fry for second and take out of the flame.

Add the tempering to the radish mixture and mix well.

Before serving mix crushed hurugadle.

Serve with chappatis or rotis.


NOTE:You can mix yoghurt and serve as raita.

Palak soppina thovve

Ingredients:


Palak(spinach)-1bunch

Toordal(togaribele)-1/2cup

Onion-1,big

Greenchillies-6

Ginger-1 inch,crushed

Jeerapowder-1tsp

Curryleaves-1sprig

Lemonjuice-1 lemon

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Ghee-1tbsp


Method:


Cook dal in a pressure cooker with 2cups of water.

In a another vessel cook palak,onion,greenchillies with 1 cup of water.

Mix cooked palak in dal ,add salt cuminpowder and lemon juice cook for 5 minutes.

Heat ghee in a skillet,add mustard when it begains to pop up,add redchillies,crushed ginger

curryleaves and hing,Add this tempering to dal,serve hot with rice.

DABELI

potato mixture with pomegranate seeds,peanuts and sev

Kutchi/Kachi dabeli is a street chaat of kutch region of Gujrat.This is also famous in Maharastra.
It is indian version of burger which has tangy,sweet,spicy and crunchy mixture.

Ingredients:

For the filling

2- boiled and mashed potato
1/2 tsp- cumin seeds (jeera)
pinch asafoetida (hing)
1tsp-pav bhaji masala
2tsp- imli ki chutney
2tsp- oil
salt to taste

To serve:

1 onion, chopped
2tbsp- roasted peanuts
2tbsp-chopped coriander
1/4 cup sev or nylon sev
1/4 cup fresh pomegranate (dalimbe beeja)
2tsp- garlic chutney
1tbsp- imli ki chutney
6 small burger buns/white baps
butter or oil for cooking

Method:

Heat the oil in a pan and add the cumin seeds. When they began to crackle, add the hing,
pavbhaji masala,mashed potato, salt and ½ cup of water and mix well.

Remove from the fire, add the 1tbsp of imli ki chutney and mix well.
Divide into 6 portions. Keep aside.

To assemble

Slice the buns into halves and toast the buns in a pan using a little butter or oil.
stuff the portion of the filling on the lower half of each bun.
Top with the chopped onion, peanuts, coriander, sev, pomegranate , garlic chutney and imli ki chutney.
Sandwich it with the top halves of the buns.


Imli ki chutney

Ingredients:

Lemon sized- tamarind , deseeded

Lemon sized jaggery (gur), grated

1/2tsp- chilli powder

1/2tsp-jeera powder

a pinch asafoetida (hing)

salt to taste

Method:


Wash the tamarind and soak in 1/2cup warm water for 30minutes.sqeeze and strain the juice.

place tamarind juice in a saucepan.Add the jaggery, chilli powder,jeera powder, asafoetida,and

salt cook until it thickens.cool,use in chaats or with snacks as required.


Garlic chutney

Ingredients:

Garlic cloves-4 to 5

Chillipowder-1tsp

Lemon juice of 1/2 lemon

Salt to taste

Method:


Pound all the ingredients in pestle and mortar to fine paste.

Carrot palya

Ingredients:

Carrots- 2 medium,grated

Onion - 1 big

Green / red chillies - 4 to 6

Coriander (chopped) - 1 tbsp

Grated coconut - 2 tbsp

Mustard - 1/2 tsp

Channa dal - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 10

Oil - 2 tsp

Salt to taste


Method:

Heat oil in a frying pan, add mustard when it splutters add dals and fry

Add onion, chillies and curry leaves fry until onions become soft

Now add grated carrot fry for a minute

Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.

Garnish with fresh grated coconut and coriander

Serve with chappatis or as side dish.

Guacomole

Ingredients:

1-Ripen avacado

2-3Tbsp- Lemon juice

1Tbsp-Fresh coriander,finely chopped

2-3 Green chillies or Tsp-Pickled jalapenos

2 Cloves of Garlic

1 Small Finely chopped onion

1-Tomato,deseeded and finely chopped

Salt to taste


Method:

1.Scoop and mash the avacado with the fork.

2.Blend all the ingredients by spoon well and chill.

3.Serve with tortilla chips.