Dahi Vada

Dahi Vada

Dahi Vada is a very popular, famous Indian delicacy a must in all Indian restaurants, street food stalls, on any occasion, festival & party.The wonderful rich & creamy taste of dahi vada make it
on the top list of Indian chat.

Dahi Vadas are fluffy lentil dumplings dipped in creamy yogurt, topped with tamarind chutney & drizzled with red chili powder, roasted cumin seed powder & some tangy chaat masala. Experience bliss in every bite!

Dahi Vada can be served as a starter, an appetizer, a side dish or main dish. This amazing mouth watering dish is a huge favorite with kids & adults alike.  

Ingredients:

For vadas:

1 cup urad dal 

1 tsp ginger paste

1 tsp cumin seeds

A pinch of red chili powder

Oil for frying

Salt to taste

For dahi (yogurt):

2 cups yogurt

1/2 tsp roasted cumin seeds powder

A pinch of red chili powder

1 tsp sugar

Salt to taste

For garnishing:

Red chili powder

Roasted cumin seeds powder

Chat masala

Tamarind & date chutney

Method:

For vadas:

1. Soak urad dal in water for 7-8 hours or over night.

2. Wash & drain urad dal, grind it to a smooth paste without water or if
     necessary then very little water.

3. Add red chili powder, ginger paste, cumin seeds & salt to urad dal
    paste, mix well till the batter is light & fluffy.

4. Heat oil in a pan. Wet your hands, take 1 tbsp of urad dal batter on
    your palm & shape into a circle .

5. Deep fry in hot oil on a slow flame till vadas are golden brown. 

6. Drain on absorbent paper & keep aside.

For dahi (yogurt):

1. Take dahi & whisk it well.

2. Add suger, salt, red chili powder, cumin seeds powder in it & mix well.

3. Keep yogurt in refrigerator for some time to get chilled.

How to serve:

1. Soak deep fried vadas in warm water for about 45 mins.

2. Drain & squeeze out excess water from vadas.

3. Arrange vadas in a deep dish & pour chilled dahi over them.

4. Now pour tamarind & date chutney over vadas.

5. Garnish with red chili powder, roasted cumin seeds powder &
   chat masala .

6. Dahi vadas are ready to serve.

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Green Chili Pickle

Green Chili Pickle

( Hari Mirchi Ka Achar)

GREEN CHILI PICKLE is a great accompaniment with any Indian cuisine to add a little bit of spice to any dish.This pickle is a treat for green chili lovers. It is spicy, hot & a delightful way to spice up any meal.

This green chilli pickle is very delicious & goes well with all kinds of parathas, idli, dosa, roti, kachori, samosa, pakodas, dal rice........you can say with any kind of dish.

Green chili pickle has a real spicy kick.....it is so easy to prepare. 

Ingredients:

500 grms green chillies

1 tsp turmeric powder

1 cup leamon juice

A pinch of asafoetida

1/2 cup salt

Method:

1. Wash & wipe green chilies.

2. Remove stems & slit green chilies.

3. Now add turmeric powder, salt, asafoetida & mix well.

4.Take a sterilized jar. Transfer chilies into it along with masala. 

5. Pour leamon juice in jar. Put the lid on & shake so that juice gets mixed with chilies.
    Let it mature for a day. 

6. Pickle is ready to serve.

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Aamras Puri

Aamras Puri

( Mango Juice & Puri )

Aamras Puri is a treat in summer. It is sheer bliss to bite into the crispy puris which is dipped in the smooth mango pulp. Easy to make, delicious to eat.

Aamras is pulp of the tropical fruit mango consumed along with puri/chapati. Milk & sugar are added to the pulp to enhance its flavor & to adjust the sweetness. 

Amras puri is a popular dish in Rajasthani, Marwari, Maharashtrain, Gujarati homes, especially during festivities. Aamras puri is a meal on its own, relished during the mango season in the summers.

Ingredients:

 For aamras:

1 kgs ripe mangoes

1 cup sugar

2 cups milk,chilled

For puri:

2 cups wheat flour 

1 tsp oil for dough

Oil to deep fry 

Salt to taste 

Method:

For aamras:

1. Peel mangoes & cut them into cubes.

2. Put cubes in a mixer jar. Add sugar, milk. 

3. Blend till smooth. Pour into bowl & chill. 

For puri:

1. Add wheat flour, oil & salt in a bowl.

2. Add water to form a firm dough & knead till smooth.

3. Cover it & keep aside for about 15 minutes.

4. Knead again. Divide into small balls & roll out into round shape.

5. Heat oil in a pan. Fry puri till light brown from both side.

6. Serve hot with aamras.

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