Raw Banana Chips@Homemade

Raw Banana Chips @Home made

Raw Banana Chips can be easily made and stored in an airtight container for years.

Ingredients:
Raw Banana.              : 4
Salt.                             : 1/2 teaspoon
Lemon Juice.            : 1tablespoon
Turmeric.                   : 1tablespoon

Preparation:
1. Wash all Raw Bananas and peel them.
2. With the help of slicer, make thin & round slices and soak them in a bowl containing sufficient water for 2 minutes.
3.  Drain out the water and heat a vessel with sufficient water on a medium flame.
4. Add lemon juice, salt & turmeric into the vessel and stir until the salt gets melted.
5. Now pour these soaked Banana slices to boil, and wait for one bubble.
6. After one bubble, immediately strain out the hot water with the help of strainer, and pour a glass of cold/normal  water on these pieces and strain the water completely.
7. Place these pieces on a cloth without overlapping under sunlight for one day.
8. For every 3 hours just flip the pieces
9. When the pieces gets completely dried, deep fry them with sufficient oil and sprinkle red chilly powder & salt on it and serve.

Tip:. The  pieces will be sticky  while putting on cloth and may turn into blackish colour after drying.

Sabudana Veg Dosa

Sabudana Veg Dosa

Sabudana Veg  Dosa is an healthy breakfast.

Ingredients:
Sabudana (Sago).       : 1cup.
Wheat flour.                  :1/2 cup
Rice flour                      : 1cup
Green chillies              : 5
Ginger.                          : Small cube
Cumin seeds              : 1 tablespoon
Salt.                          : 1/2 tablespoon(approx)
Oil.                             : 3 tablespoons(approx)
Mixed veg peices.  : 2 tablespoons.
(Onion, Tomato & Capsicum). 

Preparation:
1. Soak Sabudana with sufficient water for 2 hours. Drain the water away after 2 hours.
2. Grind the ingredients ( Sabudana, Wheat flour, riceflour, green chillies & ginger) with required water into a fine & smooth batter.
3. Heat a pan on a medium flame. When the pan gets hot, pour a ladle full of batter and spread evenly.
4. Sprinkle with veggies and fry with a spoon of oil on both sides on medium flame, until two sides becomes light golden brown colour.
5. Continue this process, until the batter completes. Serve it in a serving plate with your favourite chutney or sauce.

Tip: You can also add baby corn, carrots & beans peices on the top of the batter as in the below picture.

Corn Cutlets

                                Corn Cutlets
Corn Cutlets is a Nutritional  breakfast.

Ingredients:
Corn Kennels.           :. 1& 1/2cups
Green chillies.           : 6
Ginger.                       :  1 small piece
Salt.                            : 1/2 tablespoon (approx)
Cumin Seeds.          : 1 tablespoon
Corn flour.                : 1 tablespoon
Rice Flour.                : 3 tablespoons
Chana dal.                : 2 table spoons
Oil.                              : 2 tablespoons (approx)

Preparation:
1. Grind the ingredients ( corn kennels, green chillies, ginger, salt) into a fine paste and remove into a mixing bowl.
2. In a mixing bowl, add rice flour, corn flour, cumin seeds, chanal dal and mix properly with the corn paste.
3. Heat a Non-stick pan on medium flame . When the pan gets hot, take a small portion of the batter and make a flattened shapes and roast them on the pan with a spoon of oil  on a very low flame until it turns  golden brown colour.
4. Now flip it other side and fry for 2 minutes until it turns golden brown colour.

Tip:
No water is required while grinding, as sweet corns are fresh & juicy .

Bhakarwadi

Bhakarwadi

Bhakarwadi is a famous tea time snack in Pune.

Ingredients:
Maida.                         : 1 cup
Besan( Gram flour).  : 2 tablespoons
Red chilly powder.     : 1/2 tablespoon
Salt.                              : 1 tablespoon(approx)
Sesame seeds.          : 1 tablespoon
Sugar.                           : 1/2 tablespoon
Garam masala.          : 1/2 tablespoon
Turmeric.                    : 1/4 tablespoon
Oil.                               : Required for deep fry.
Dry Mango powder (aamchur).  : 1/2 tablespoon
Tamarind paste(sweet).       :  5 tablespoons (approx)
Cumin seeds.                   : 1tablespoon
Coriander seeds.             : 1 tablespoon
Carom seeds                   : 1/2 tablespoon
Dry coconut powder.     :  1 tablespoon

Preparation:
1. Grind the ingredients (coriander seeds, cumin seeds, red chilly powder, salt, sugar, garam masala, aamchur, turmeric & sesame seeds) into a fine powder.
2. In a mixing bowl, mix the ingredients ( maida, besan, salt, carom seeds ) properly with a tablespoon of oil and sufficient water and prepare a soft dough. Keep this dough aside for 20 minutes..
3. After 20 minutes, again knead dough to bring it more soft and cut into equal halves and prepare round balls.
4. Heat a kadhai with required oil for deep frying on a medium flame.
5. In the meantime, press the dough ball into a thin chapathi with rolling pin, apply a little  tamarind paste and spread evenly a tablespoon of prepared masala on the top of the thin sheet.
6. Apply & rub water on the edges of the dough thin sheet. Now roll the dough evenly while holding it's edges. Now cut 2cms sized shapes.   Press slightly with finger on  both sides of the shape. Continue this process till all dough completes.
7. When the oil gets hot, fry these shapes on medium flame by stirring until they turns into golden brown color.
8. Remove these fried Bhakarwadis into a serving plate and serve or store in an air tight container.

Tip: Make sure the rolls should not loose, they should be tightly rolled.
Sweet tamarind paste is prepared by boiling tamarind pulp with jaggery/ sugar until it becomes thick paste.

Chawli( Alasandalu/Bobbarlu) Dry curry

                 Chawli (Alasandalu) dry curry

Chawli/Alasandalu/Bobbarlu/Lobia , this vegetable is popular with different names in different states. The chawli dry curry is very healthy and can be served with rice/roti.

Ingredients:

Chawli (alasandalu).  : 250gms

Moong dal.                  : 1 cup.

Cumin seeds.             : 1 tablespoon

Mustard seeds.         : 1 tablespoon

Chana dal.                  : 1 tablespoon

Urad dal.                     : 1 table spoon

Curry leaves.             : Handful

Grated coconut        : 2 tablespoons

Red chilly powder.  : 1 &1/2 tablespoons(approx)

Salt.                        : 1 tablespoon(approx)

Oil.                    : 2 tablespoons

Preparation:

1. Soak moong dal with sufficient water for atleast 2 hours and strain out the water and keep it aside.

2. Wash chawli and cut them into small round pieces.

3. Heat a kadhai with oil on medium flame. When the oil gets hot,  prepare tadka (chana dal, urad dal, mustard seeds, cumin seeds & curry leaves). 

4. When the tadka is ready, add chawl pieces & soaked moong dal and mix properly and sprinkle a handful of water on the curry and cover it with a lid and cook for 2minutes.

5. After 2 minutes, remove the lid , stir it. Now add Turmeric, Red chilly powder & Salt and mix properly and cook it for another 2 minutes by covering it with a lid on medium flame.

6. After 2 minutes, remove the lid,  add grated coconut and mix properly and cook for 1 minute without lid on medium flame.

7. Turn off the stove, remove the curry into a serving bowl and garnish it with a little bit grated coconut and serve with rice/roti.

Tip: If you feel that the moong dal is not cooked properly, then sprinkle a handful of water into the curry and let it cook for another 2 minutes.

Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi is a famous breakfast in Maharashtra.  It tastes delicious.

Ingredients:
Sabudana(Sago).      : 1 & 1/2 cups
Groundnuts.               : 1/2 cup
Green chillies.            : 6
Salt.                             : 1 tablespoon(approx)
Cumin seeds.            : 1tablespoon.
Mustard seeds.        : 1tablespoon
Onion (big).               : 1
Potato (big).            : 1
Curry leaves.           : Handful
Ginger-Garlic Paste. : 1tablespoon
Turmeric.                    : 1teaspoon
Oil.                               :  3tablespoons
Ghee.                          : 1tablespoon.

Preparation:
1. Soak sabudana with sufficient water for overnight.
2. Next day morning, strain out the water and keep it aside. Cut onion into slices, potato into small cubes, and slit and cut green chillies into finger size.
3. Heat a kadhai and roast groundnuts without oil until they get roasted on a medium flame. Remove them and  keep it aside to cool. Grind them into coarsely powder.
4. In same kadhai, heat oil. When the oil gets hot, add mustard seeds & cumin seeds and stir it for a minute on low flame. When the mustard seeds starts tampering, add the remaining ingredients ( onion slices, potato cubes, green chillies, ginger-garlic paste,turmeric,  curry leaves & salt) and cook them on medium flame for 2 minutes by covering the kadhai with a lid.
5. After 2 minutes, if you find potato cubes well cooked, then add ghee and soaked Sabudana into it and mix properly with ladle. And cook it for another 2 minutes on low flame by covering with a lid.
6. Now turn off the stove and sprinkle the coarsely grinded groundnut powder on it and mix properly and serve it in a serving plate.

Tip: If you want to serve it as an evening snack, then soak sabudana with sufficient water atleast for 2 hours before preparing.

Stuffed Karela

Stuffed Karela

Generally, children won't like karela, but if you prepare like this, they will definitely love.

Ingredients:
Karela(bitter gourd).  : 6 (small size)
Chutney dal(putaana dal). : 1/2 cup
Cumin seeds.      : 1tablespoon
Coriander powder  : 1 tablespoon
Red Chilly Powder. : 1/2tablespoon(approx)
Salt.                           : 1/2 tablespoon(approx)
Carom seeds.         : 1/2 tea spoon
Onion(big).               : 1
Oil.                             : 3 table spoons (approx)

Preparation:
1. Wash all karelas and slit on one side at the middle and remove a few seeds  only. And boil them with sufficient water on medium flame for 2minutes.
2. Strain out the water  completely and keep them aside.  Grind chutney dal into a fine powder.
3. Cut the onion into very small pieces. In a mixing bowl, mix all the ingredients ( chutney dal powder, cumin seeds, red chilly powder, salt, carom seeds, onion pieces, coriander powder) properly.
4. Stuff this mixture inside the karelas and apply with a water droplet from outside on the slitted edge.
5. Now heat a non-stick pan with a spoon of oil on a medium flame. When the pan gets hot, keep all these stuffed karelas and pour a spoon of oil covering all the karelas, and fry them by covering with a lid on a low flame for 2 minutes.
6. After 2 minutes, open the lid and flip the other side of karelas and again add a spoon of oil, and cover it with a lid and fry for another 2minutes.
7. If the mixture is still left, you can sprinkle it on the top of karelas and fry for another  minute.
8. Now remove the roasted karelas into a serving plate and serve it with rice.

Tip: For every stuffed vegetable curry, just apply a drop of water after stuffing is done on the sliited areas, by doing this the mixture will not come out of the stuffed vegetable while frying.

Adai Dosa

                             

                             Adai Dosa

Adai Dosa is a healthy breakfast recipe and is famous in Tamil Nadu.

Ingredients:

Rice.                    : 1 & 1/2 cup

Toor dal.             : 1/4 cup

Chana dal.         : 1/4 cup

Moong dal.        :  1/2 cup moong dal

Green chillies.     : 5

Ginger.                 : Small peice

Cumin Seeds.     : 1 tablespoon

Salt.                      : 1/2 tablespoon(approx)

Oil.                   : Required  for roasting   dosa.

Preparation:

1. Soak all the ingredients ( rice, toordal, chana dal & moong dal) with sufficient water for 2 hours.

2. Grind all the soaked ingredients along  green chillies & ginger  into a smooth batter with sufficient water.. The consistency of the batter should not be too thick or too thin.

3. Add Cumin seeds and salt to the batter and mix properly.

4. Heat a pan on medium flame,  when the pan gets hot, pour the batter on it and spread evenly with ladle and pour a few drops of Oil along the edges and in the middle of Dosa .

5. Now flip the other side of dosa and wait for another 1 minute on a medium flame. 

6. Continue this process till the batter finishes.

7. Serve this Adai dosa with your favourite chutney.

Tip: You can also add onions, tomatoes, coriander on it and make this dosa.

Dhokla with Chana dal

                      Dhokla with Chana Dal
Dhokla is a famous Gujarati  tasty snack. It can be prepared in different varieties. Here I prepared it with Chana dal  with my friend's  guidance.

Ingredients:
Chana Dal.               : 1 cup
Idli Rawa.                 : 1 & 1/2 cups.
Salt.                           : 1 tablespoon(approx)
Ginger & Green chilly paste. : 1/2 tablespoon
Baking Soda.           : 1 teaspoon
Mustard seeds.       : 1 tablespoon
Curry leaves.           : Handful
Asafoetida(Hing).   : 1/4 teaspoon
Sugar                         : 1 &1/2 table spoon
Coconut (grated).    : 1 table spoon
Turmeric                    : 1 teaspoon
Oil.                              :  1 tablespoon

Preparation:
1. Soak Chana dal & Idli rawa in separate bowls with sufficient water for 2 hours.
2. After two hours, grind this Chana dal & idli rawa into fine batter with sufficient water.
3. Add Ginger - Chilly paste  & Salt  into the batter and mix it properly and keep it aside to ferment for overnight.
4. Next day morning, mix batter properly and add turmeric, baking soda and again whisk properly with the help of whisker for 5 minutes.
5. Now heat a pressure cooker with sufficient water on a medium flame.
6. When the cooker gets hot, grease  idly plates or cake mould with oil and pour this batter into it and tap it for 3 times.
7. Place the idly plates or mould I to the cooker and steam it on a low flame without whistle for 10 minutes.
8. After 10 minutes, unmould these dhoklas into a serving plate and cut into cube pieces.
9. Now heat a pan with Oil  on medium flame,. When the oil gets hot, add mustards seeds, curry leaves & Hing and fry them until the mustard seeds start tamper.
10. Add 1 /2 glass water and sugar and stir it until the sugar gets dissolved completely. Now pour this hot syrup on the top of  dhokla peices evenly. Garnish it with grated coconut and serve.

Tip:  More the  fermentation, more  the dhoklas become soft & spongy.