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2.

RECIPE OF SOYA NUGGETS KA SALAN

Ingredient Name

Quantity

Turmeric

Unit
Pinch

Onions

Numbers

Chilly Powder

Tablespoons

Coriander Powder

Teaspoons

1/2

Teaspoons

Cumin Powder
Curry Leaves

Springs

Ginger Garlic Paste

Teaspoons

Red Chilly

Numbers

Kalonji (optional)

1/4

Teaspoons

Methi Seeds

1/8

Teaspoons

Cumin Seeds

1/4

Teaspoons

Mustard Seeds

1/4

Teaspoons

Salt

To Taste

Oil
Coconut Powder

Tablespoons

Sesame Seeds

Tablespoons

Peanuts

Tablespoons

Green Chilly

Numbers

Coriander Chopped

1/2

Bunch

Mint Chopped

1/2

Bunch

Tomatoes

Numbers

Soya Nuggets
Green Peas

150

Grams

50

Grams

DIRECTIONS
1.

Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry
roast along with peanuts, then add coconut powder, saut it and put this into the
blender, add some water and make a paste.

2.

Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin
seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry
leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till
raw falvour is gone, add turmeric, red chilly powder, cumin powder, coriander
powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin
paste, cook this in a slow flame for 30 minutes, then add soya bean nuggets, green
peas (boil it in the water), add tomatoes, put the lid on and let it cook for 5 minutes,
then add green chilly, chopped mint leaves, choppd coriander, cook this for few
minutes.

3.

Serve this hot with puri or chapathi.

Posted Aug 7, 2013

RECIPE OF MOONG DAL PURI

Ingredient Name

Quantity

Salt

Unit
To Taste

Ginger (optional)

1 inch

All Purpose Flour

Cup

Spring Onions

Tablespoons

Cumin Seeds

Teaspoons

Moong Daal
Chilly Powder
Hing

1/2
1

Piece

Cup
Teaspoons
Pinch

Oil For Deep Fry

RECIPE OF EGG STIR FRY WITH RIDGE GOURD

Ingredient Name

Quantity

Coriander Powder

Unit
Tablespoons

Turmeric

Pinch

Salt

To Taste

Curry Leaves

Springs

Onion Chopped

Numbers

Green Chilly Chopped

Numbers

Ginger Chopped
Cumin Seeds
Oil

1 inch
1/4
1

Ridge Gourd

250

Chilly Powder

1 1/2

Piece
Teaspoons
Tablespoons
Grams
Teaspoons

Eggs

Numbers

Coriander Chopped

Bunch

DIRECTIONS
1.

Heat oil in a pan add cumin seeds, chopped ginger, chopped green chilly,
chopped onions, curry leaves, salt, turmeric, saut it

2.

and add ridge gourd, coriander powder, chilly powder, cook this for 5 minutes,
then add eggs,

3.

4.

mix it up and cook this for 2 minutes and switch off the flame and add chopped
coriander.
Serve this with roti, pulkha, naan, and rice.

Posted Jun 29, 2013

RECIPE OF UPVAS BATATA KACHORI

Ingredient Name

Quantity

Unit

Sugar

Teaspoons

Potatoes, Boiled And Grated

Cup

Roasted Peanut Powder

Tablespoons

Black Salt (kali Namak)

1/2

Teaspoons

Teaspoons

1/2

Teaspoons

Salt To Taste
Green Chillies, Crushed
Cumin Seeds
Ghee/ Clarified Butter
Coconut, Ground
Corn Flour

2
1/2
1

Tablespoons
Cup
Tablespoons

Oil For Deep Frying

DIRECTIONS
1.

Add 1 tbsp ghee in a pan, add when the oil is hot enough add cumin seeds,
crushed green chillies, ground coconut, salt and little black salt. Cook this for few
minutes.

2.

Add roasted peanut powder, sugar and mix well. Keep aside and cool this
mixture.

3.

Take 2 cups boiled, grated potatoes, add 1 tsp hot ghee, salt for seasoning, and
cornflour. Mix of these ingredients and form into dough. Make lemon sized balls and
keep aside.

4.

Take a dumpling of dough and slightly dusting some flour in your palm and finger,
flatten the dough and stuff some peanut and coconut mixture and cover it well with
the potato mixture evenly on all sides.

5.

Heat oil in a pan on low to medium heat and when it gets hot, drop the dumpling
and fry on medium heat until golden brown.

ARTICLE
This Batata kachori or vada is savory tea time snack. It can be served as an appetizer or
accompanied with the full meals. Its a nice alternative for people who keep weekly fast
upavas or vraths.
Posted Sep 2, 2012