Kande Pohe

INGREDIENTS
Onions, chopped 3 medium
Pressed rice (poha) , thick variety - 400 grams
Salt to taste
Sugar - 1/2 teaspoon
Oil - 5 tablespoons
Mustard seeds - 1 teaspoon
Asafoetida - a pinch
Curry leaves - 6-7
Green chillies, chopped - 6-7
Turmeric powder - 1/2 teaspoon
Potato, boiled 1 inch pieces - 1 medium
Lemon juice - 1 teaspoon
Fresh coriander leaves, chopped - 2 tablespoons

METHOD
Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix lightly.Heat oil in a pan. Add mustard seeds and when they splutter add asafoetida and curry leaves. Sauté for half a minute and add onions and continue to sauté. Add green chillies and mix. Add turmeric powder and mix. Sauté for two minutes and add potato and poha. Mix and cook till poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves and serve hot.

Ragada Patties

Ingredients:

To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

How to make ragada patties:

• Boil, peel and mash the potatoes well.
• Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
• Mix and knead well into a dough.
• Now, add the bread crumbs and knead well.
• Divide the dough into balls.
• Press each ball with hand so that it would make into a round patty.
• Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
• Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
• To prepare the ragada:
• Wash and soak channa for about 6 - 8 hours.
• Boil channa with baking soda in pressure cooker till soft.
• Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
• Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
• Now add tomatoes and salt.
• Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
• Now, add the boiled peas, enough water, curd and mix well.
• Cover and cook on medium heat for 3-4 minutes.
• To serve cutlet ragada:
• Prepare tamarind chutney and mint chutney.
• Take the serving plate, put two cutlets in the plate.
• Pour the ragada on the cutlets.
• Sprinkle chopped onions and coriander leaves.
• Sprinkle a pinch of chat masala powder and serve hot.

Masala Bhath

Ingredients :

1 cup rice 1 onions chopped 1/2 cup peas boiled 1 carrot thinly chopped 1 tbsp. cabbage chopped 1 stalk curry leaves 1/2 tsp. ginger grated 1/2 tsp. garlic grated 2 green chillies halved 1 tbsp. broken cashews 1 tbsp. small raisins 1 tbsp. peanuts 1 tsp. cumin seeds 2 tsp. black Maharashtrian masala 1/4 tsp. turmeric powder salt to taste 1 tsp. lemon juice 3 tbsp. oil Method : Wash and soak rice for 15-20 minutes. Heat oil in a heavy large skillet. Add cashews, peanuts, fry till light brown. Add green chilli, curry leaves, cumin seeds, allow to splutter. Add ginger, garlic, stir. Add onion, stir. Add all other vegetables, raisins, masalas, rice, stir 2 minutes. Add 4 cups water, masalas, lemon juice, salt. Bring to a boil, cover, simmer till done. Stir occasionally, add more water if required. All water should evaporate when the grain is cooked. Serve hot with kadhi or curd raitha. Serve hot with dal fry or a spicy gravy vegetable.

Batata vada

Ingredients

Filling

• 6-8 medium sized boiled potatoes
• pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.

Masala

• 1 small piece ginger,
• 4-5 flakes garlic, 
• 4-5 (or more) green chilies,
• 1/2 cup cilantro/coriander leaves (chopped),

Tempering

• 1 teaspoon turmeric powder,
• 8-10 curry leaves,
• 2 teaspoon mustard seeds,
• 1/4 tsp asafoetida,
• 1 tbsp oil

Cover

• 2 cups gram flour (besan),
• approx. 1 cup water,
• 1 tsp turmeric powder,
• 1 tsp chili powder(optional),
• salt to taste
• oil for frying

Method

1. Grind ginger, garlic and green chilies together into a paste.
2. Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain.
3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
4. Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently.
5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)
6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact and spread green chutney inside it. Place the vada in it. Serve hot.

Vada Pav

Ingredients:

6-8 medium sized boiled potatoes
2 cups besan oil for frying
salt as required

pav Masala:
1 small piece ginger
4-5 flakes garlic
4-5 green chilies
1/2 cup coriander leaves, chopped

For seasoning:
1 tea spoon turmeric powder
curry leaves
1 teaspoon mustard seeds
2 teaspoon oil

Method:
1. Grind ginger, garlic and green chillies together into a paste.
2. Peel and smash potatoes. Do not smash completely. Let some small chunks remain.
3. Add ginger, garlic and green chilli paste, coriander leaves, and salt to the potatoes.
4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering on the mashed potatoes and mix gently.
5. Make small balls of mashed potato mixture and flatten the balls.
6. Add some salt, turmeric powder and chilli powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
7. Heat some oil in a pan. Make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.
8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan; else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.
9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot with some chopped onions and lemon piece.

Kothimbir Vadi

Ingredients:

Besan  2 cups
Rice flour 1 cup
Coriander leaves large bunch 1
Ginger garlic paste 2 tsp
Red chilly powder  1 tsp
Turmeric powder 1/2 tsp
coriander powder  2 tsp
Soda bicarbonate  1/2 tsp
Lemon juice 1 tsp
Salt to taste
Oil 2 tsp

Method:

1. First clean the coriander leaves and chopped finely.
   
   
2. In a bowl take besan,rice flour,ginger garlic paste,red chilly powder,turmeric powder and crushed whole coriander.
   
   
3. Add chopped coriander leaves and mix well. add little water,soda,lemon juice and salt.mix well.
   
   
4. Batter must be thick.
   
   
5. Now pour this batter in a greased vessel and bake in a pressure cooker for 10 -15 min. without pressure.
   
   
6. Keep this aside for 1 hour.
   
   
7. After 1 hour cut the pieces and fry it in oil till golden brown.
   
   
8. Enjoy kothimbir vadi with tomato sauce.

Usal Pav

Ingredients:

1 cup Green Peas
6-8 Pavs
1/2 tsp Garam Masala
1/4 tsp crushed Cumin Seeds
1 Lemon Juice
2 tblsp Oil
salt to taste

Make Paste:
1 small bunch fresh Coriander
8-10 Green Chillies
1/2 cup fresh grated Coconut

For Garnish:
Chopped onions
Fine Sev
Lemon Quarters

How to make pav usal :

• In a heavy bottom vessel and heat oil in it.
• Make the paste of coriander, green chillies and grated coconut.
• Stir fry this paste in the oil for 2 minutes.
• Add 3 cups water and bring to a boil.
• Add all the other ingredients, stir and boil.
• Simmer for 15-20 minutes with stirring occasionally.
• Cook till oil separates and floats on top and peas get soft.
• Check the seasoning.
• To garnish sprinkle chopped onions, pieces of lemon and sev.
• Serve hot with bread or pav.