food

• 100 gms. surti papdi, stringed, whole
• 100 gms. raw banana chunks unpeeled
• 100 gms. yam chunks (kand) peeled
• 100 gms. small brinjals slit
• 4-5 green chillies crushed
• 1 tsp. ginger grated
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander leaves finely chopped
• 1 tsp. wheat flour
• 4 tbsp. oil
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. ajwain
• Salt to taste1/2 tbsp.
• sugar to taste
• Lemon to taste
  

For methi ghatta :

• 100 gms. methi leaves finely chopped
• 1/2 cup gram flour (besan)1 tsp.
• red chilli powder1 tbsp.
• fresh ground coconut
• Salt to taste
• 1 tbsp. oil
  

Method :

For ghatta :

1. Mix all ingredients, make stiff dough.
2. Form into small oval, dumplings
3. Heat the 4 tbsp. oil, fry ghattas for 2 minutes.
4. Remove from oil. Keep aside.
5. Use a heavy large sauce pan.

To proceed :

1. Form a paste of chilli, ginger, garlic, coriander.
2. Rub the chunky veggies with oil and masala paste.
3. Marinate for 30 minutes.
4. Heat oil used for frying ghattas to proceed.
5. Add all the chunky vegetables, stir well.
6. Cover and cook for 4-5 minutes.
7. Add papdi, turmeric, flour, ajwain and salt.
8. Cover and cook on low till the yam is almost done.
9. Add coriander, lemon, and sprinkle some water if required.
10. Add sugar, stir.
11. Serve hot, either as is, or with parathas.

Posted by: ki / 8:36 AM 0 comments

From: http://www.bawarchi.com/cookbook/quickeat1.html

1 cup beaten rice (poha)

• 1/4 cup crushed groundnuts
• 1/4 cup grated or scraped coconut
• 1/4 cup coriander leaves
• 1 stalk curryleaves chopped
• 1/4 tsp sugarsalt to taste
• 5-6 green chillies
• 1 tsp lime juice1 1/2 tbsp oil
• 2 onions chopped
• 1 small potato chopped1/2 tsp each cumin & mustard seeds.

1. Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
   After 15 minutes loosen the poha gently, and break lumps with fingers.
2. In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes.
3. Add onion, chillies and curry leaves. Stir and fry onions till tender. Take off fire.
4. Add poha and all other ingredients.
5. Save some coconut and coriander leaves for garnishing. Mix very well.
6. Adjust salt and lime as per taste. Return to low flame till hot. Stir gently every now and then.
7. Transfer to serving dish and garnish with coriander and coconut. Serve hot with freshly brewed coffee.

Making time: 15 mins (excluding soaking time)

Serves: 3

Shelflife: best fresh

Posted by: ki / 8:33 AM 0 comments

• 1/2 cup Green gram dal
• 1 small Onion chopped
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• Pinch of Asafoetida
• 1 long Green-Chilli, chopped
• 1 tbsp Oil 2 Curry Leaves
• Few Coriander leaves

Instructions

1. Pressure cook moong dal for 2 whistles.
2. Mash it and add turmeric powder, hing and salt to it.
3. Then add 1 cup water (or as required consistency) and mix it thoroughly.
4. Heat oil in a pan and season it with mustard seed, cumin seeds, Green-Chillies and Curry-Leaves.
5. Add the chopped onions and fry till they become translucent and pink.
6. Now add the mashed moong dal to it and let it boil.
7. Keep till 2-3 boils, garnish with Coriander-Leaves and serve hot.

Posted by: ki / 8:28 AM 0 comments