Muteer & Potato Karanji

Ingredients:

For Cover:
1 cup Maida (All purpose Flour)
1 & half tbsp Semolina
2-3 tbsp Vegetable Oil
Salt to taste
Stuffing
1 & half cup Green peas
2 medium Potatoes
2-3 green chilies (Indian)
For Tempering:
3 tbsp Oil, 1/2 tbsp Cumin seeds, pinch of Asafoetida, 1/2 tbsp Turmeric Powder
3-4 curry leaves, crushed
2 Garlic flakes finely chopped
1/2 tsp Black pepper powder
Salt to taste
Oil for deep frying

Method:
1) In a mixing bowl mix semolina and Maida. In a small pan heat 2-3 tbsp oil to high temperature and pour in maida. Add salt to taste. Add water and make tight dough. Cover it till the stuffing is ready.
2) Peel potatoes and cut small cubes. Heat 3-4 tbsp oil in a nonstick frying pan. Add cumin seeds, pinch of asafoetida, 1/2 tbsp turmeric powder and curry leaves. Then add chopped garlic and chilies. Fry for few seconds. Turn the heat on medium, add potato cubes. Add salt to taste. Cover for 2-3 minutes. Give a nice stir to potato cubes. Then add peas and sauté. Cover the pan with lid, let potatoes and peas cook. Stir in between. This stuffing should be dry. So don’t add water. If it becomes sticky, it could affect the karanji's taste.
3) Once the stuffing is ready add black pepper powder and mash with the masher.
4) Now we are going to make karanjis. Make 1 inch balls of the dough. Roll it to a puri. On the half area of circle, place 1or 2 spoon stuffing. Don’t put stuffing on the edges. Cover the stuffing with other half circle area. Press the edges and cut excessive dough with cutter.
5) Deep fry karanjis into oil. Enjoy these tasty karanjis with Tomato ketchup, Tamarind Chutney or green chutney.

Batata sabji & Bhaji

Ingredients:
8 bread slices (leftover bread slices can be use)
1 1/2 cup dry Potato sabzi (it will need around 3 medium potatoes)
1 cup Chickpea flour
2 tsp Rice flour
1 cup water (to make batter)
1/4 tsp Turmeric powder
1/2 tsp Cumin Powder
pinch of Baking soda
salt to taste
Oil for deep frying

Method:
1) To make Potato Sabzi, boil potato. Peel them while they are hot. Make sabzi from peeled hot potatoes. Hot potatoes can get easily mashed without having lumps. Use few extra green chilies to give little more heat as when we deep fry Pakodas, heat from the sabzi gets reduced.
2) In a medium bowl, mix 1 cup chickpea flour and 2 tbsp rice flour. Add 1 cup water to it, whisk and make smooth batter without any lumps. This batter should not be too runny or thick in consistency. Now add turmeric powder, baking soda, and salt to taste. Mix.
3) Cut off the edges from each bread slice (Note 1). Take 1 bread slice, spread 2 tbsp potato sabzi evenly over it. Then place another bread slice and make a sandwich. Cut it into bite size pieces or just into 2 triangles. (Note 2)
4) On each cut piece, sprinkle 2 to 3 drops of water on both sides of bread and press lightly (Note 3)
5) Heat oil for deep frying. Once oil become hot, dip one piece of stuffed bread into the batter and leave in hot oil. Deep fry over medium heat until color turns to golden.
Serve hot with Mint chutney , Tamarind chutney or Tomato Ketchup. Also, try these pakodas with Schezwan sauce for extra spicy flavor.

Note:
1) In the remaining batter, add cumin powder, red chili powder and Chat masala or Amchoor powder. Mix nicely. dip bread edges in this batter one by one and deep fry them until golden brown in color.
2) Street vendors generally make bread pakodas in big triangular shapes. I prefer to cup bread slices in four pieces making it bite size.
3) If you use bread without moisture, bread will soak the batter. This will cause the pakodas to be little bit uncooked. To fry the pakodas evenly, sprinkle little water on the bread pieces before dipping them into the batter. This will prevent soaking of batter and your pakodas will be more crunchy.
4) If you want to make plain bread pakodas, skip potato sabzi and dip bread pieces in the batter and deep fry.

Upma

Upma

Ingredients:
½ cup Semolina (Farina)
1¼ to 1½ cup Water
½ cup Onion, finely chopped
2 tbsp Oil OR 2 tsp Ghee
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafoetida Powder
2-3 Green Chilies, finely chopped
3-4 Curry Leaves
¼ tsp grated Ginger
½ tsp Urad Dal
3-4 Cashew Nuts
Salt to taste
1 tsp Sugar
2 tbsp finely chopped Cilantro
2 tsp Lemon juice

Method:
1) Roast Semolina on medium heat until golden brown. Keep stirring while roasting, otherwise it could burn.
2) Heat a wok. Keep the heat on Medium. Add Oil and temper with Mustard seeds, Cumin Seeds, Asafoetida powder, Ginger, and Urad dal. Let Urad dal become Pinkish red, and then add Curry leaves, green Chilies, Cashew nuts. Stir for 10 seconds. Then add chopped Onion. Let it become translucent. You can add ¼ cup finely chopped tomato for flavor.
3) Then add roasted semolina and sauté. While sautéing heat 1½ cup Water on other stove top. Add salt and sugar to the water. This will spread salt evenly to Semolina.
4) Once water starts boiling add it to Semolina. Stir well and lower the heat. Cover wok with lid and let it cook for few minutes.
5) Once Upma is done, garnish with Cilantro. Add Lemon juice and serve hot.

Note:
1) Some people like very moist Upma, so add extra ½-cup hot water.

Masala Dosa

Masala Dosa

Ingredients:
for Dosa
1 cup Urad Dal (White Lentils)
2 to 2.5 cup Rice
Salt to taste
for Masala
2 big potatoes, boiled and peeled
1 medium onion
1 tsp Urad Dal
2-3 Green Indian Chilies
5-6 Curry Leaves
1/2 tsp ginger paste
1/2 cup cilantro
For tempering: 1 tsp Mustard Seeds, 1/2 tsp Asafoetida, 2/3 tsp Turmeric Powder
3 tbsp Oil
Salt to taste

Method:
Directions for Dosa
1) Wash Urad dal and Rice together. Soak in the water for 6 to 7 hours.
2) Drain all the water. Grind soaked urad dal and rice together by adding little water. Make a medium thick paste. Put 1 tbsp Salt while grinding.
3) Put the paste in a large pot. Cover it with lid. place this pot in a warm place. The mixture will get fermented within 10 to 12 hours.
When the weather is cold, batter won’t get fermented within 10 hours. In that case put the batter inside SWITCHED OFF convention oven. Just leave the Light on inside the oven to keep the batter warm and it will get fermented with 10 to 12 hours.
Now the batter is ready for Dosa.
Directions for Masala
1) Make small cubes of boiled and peeled potatoes. Chop Onion lengthwise.
2) Heat 3 tbsp oil in nonstick frying pan. Splutter Mustard seeds, asafoetida, turmeric powder and ginger paste. Then put 1 tsp Urad dal. Fry until urad dal become golden in color. Then add chopped green chilies, and curry leaves. Fry for few seconds.
3) On medium heat put chopped onion. Fry until it becomes golden brown. Add potato cubes and salt to taste. Then fry for few minutes. Cover for 1 minute. Garnish with Cilantro.
Once the Potato masala is ready, start making dosa
Heat the Non-stick Tava or any nonstick flat griddle. Spread some oil. Pour around 1/3 cup of batter and spread in circular motion with back of spoon to thin layer. Pour 1 tsp oil around the dosa. After around 1 minute or once one side of dosa is crispy remove from the pan.
Have this crispy dosa with Potato masala, Coconut chutney, and sambar.

Ghavan

Ghavan

Ingredients:
½ cup Rice Flour
2 Tbsp Besan
1 & ½ cup Sour Buttermilk
¼ cup finely chopped onion
2-3 green chilies
2 Garlic cloves
½ tsp Turmeric Powder
½ tsp Cumin seeds
¼ cup finely chopped Cilantro
Salt to taste
½ Cup oil




Method:
1) sift Rice Flour and Besan together. Add Buttermilk and make very thin consistency batter.
2) Add Cumin seeds, chopped green Chilies, Turmeric Powder, Crushed garlic, Cilantro, salt to taste and mix well.
3) Heat a nonstick Tawa. Grease with little oil. Spread the batter thinly and let the both sides to cook. Serve hot with Green chutney or Spicy Garlic chutney.

Note:
1) If you don’t like sour taste of buttermilk, use water instead.
2) Onion is optional; plain Ghavan too taste grate.
3) Make the batter with thin consistency. It will make Ghavan crispy.

Sabudana khichdi

Sabudana khichdi

Ingredients:
1 cup Sabudana (Sago)
½ cup thinly Sliced Potato (1-inch pieces)
½ cup roasted Peanuts Powder
4-5 Green Chilies
2 Tbsp Ghee
½ tsp Cumin seeds
Salt and sugar to taste
Finely Chopped Cilantro
1 Lemon



Method:
1) Soak Sabudana in water. Drain water. Cover sabudana and keep aside for 5-6 hours. After 4 hours Sprinkle little buttermilk (2-3 tbsp) and mix well. Once Sabudana soaked properly and became nice and tender, add sugar, salt and Peanuts powder. Mix well.
2) In a wok, heat 2 tbsp Ghee. Temper with Cumin seeds and finely chopped Chilies. Add Potato slices and stir. Cover with lid and let the potato cook on medium heat.
3) Once potato is done, add Sabudana. Cover with lid and let it cook. Sprinkle little buttermilk. Once Sabudana cooked properly, add Lemon juice and cilantro. Serve hot with Yogurt and Sweet Lemon Pickle.

Ukad

Takatli Ukad



Ingredients:
2 cups Sour Buttermilk
Rice flour
3-4 Garlic Flakes
1 inch piece of Ginger
3-4 Green Chilies
For tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder
3-4 Curry Leaves
1 tbsp oil
Salt to taste
Cilantro for garnishing



Method:
1) In a nonstick pan, heat 2 tbsp oil. Temper with Mustard seeds, Cumin Seeds, Asafoetida Powder, Turmeric Powder, curry leaves and green chilies. Add crushed garlic and Ginger. Stir for 10 seconds. Turn heat on medium. Then add Buttermilk and keep stirring until it starts boiling. If you stop stirring in between, it will start curdling.
2) Once buttermilk starts boiling, add salt to taste. Start sprinkling rice flour and keep stirring with other hand. Remove all the lumps with the spoon. If you put rice flour in one time, it will definitely give lumpy texture to Ukad. So sprinkle 1 tbsp rice flour at a time, let it dissolve it buttermilk, then put another spoon.
3) After few minutes, buttermilk mixture starts thickening. Keep the required thickness to the ukad. Cover with the lid and let it cook for couple of minutes. Garnish with Cilantro, serve hot.

Note:
1) The above is original version of Ukad. You can do it by other method. Mix rice flour with buttermilk and make medium thick paste without having any lumps. Add required amount of salt. Then do the tempering process, not heat should be on medium. Add buttermilk mixture to it and start stirring. Remove all the lumps. Cover pan with lid and let it cook for 2-3 minutes.
2) Some people like very thick consistency. Increase the amount of rice flour for that. Once Ukad is done, gently knead it with little oil and serve hot.

Shira

Shira

Ingredients:
1 cup Rava (Semolina)
1 cup Sugar
1 cup Milk
1 cup Water
3-4 tsp Pure Ghee
½ tsp Cardamom Powder
Thinly sliced pieces of Cashew-Almonds

Method:
1) In a nonstick pan, heat Ghee. Keep the heat on medium. Put 1 cup Semolina in the ghee and roast until color changes to light brown. You will sense nice aroma of roasted semolina.
2) At the same time, on other stovetop, boil milk and water together in a saucepan. Once semolina is done, pour boiled milk and water in it. Mix all very well. Remove all the lumps. Cover the pan with lid and let semolina cook for 3-4 minutes on medium heat.
3) Semolina will thicken after 2-3 minutes. Then add 1 cup Sugar, Cardamom powder. Give a nice stir and again cover with the lid for 4-5 minutes. Garnish with dry fruit pieces.

Batata Kis/Potato Hash

Batata Kis/Potato Hash

Ingredients:
2 Potatoes
1 Tbsp Pure Ghee(In marathi recipe, it is tsp)
½ Tsp Cumin Seeds
2-3 Green Chilies
¼ Cup Roasted Peanut Powder
Salt to taste
½ Tsp Sugar
1 Tsp Lemon Juice
2 Tbsp Cilantro for Garnishing

Method:
1) Wash and peel potatoes. Grate the potatoes and put immediately into cold water.
2) In a wok, heat 1 tbsp Ghee. Add ½ tsp Cumin seeds and Chopped green Chilies.
3) Remove all the water from grated potatoes by squeezing it by hands and add it to the wok. Stir fry on medium heat. Cover the wok and let the potato cook. After 3-4 minutes add roasted peanuts powder. Stir in between.
4) Add salt and sugar. Don’t add water; let the potato cook on the steam.
5) Once potatoes are done, the dish is ready for serving. Sprinkle cilantro, add lemon juice. Serve hot with Yogurt and Sweet Lime Pickle.

Note:
1) You can add soaked Sabudana (Sago) with potato which gives nice flavor to the dish.

Dadpe Pohe

Dadpe Pohe



Ingredients:
2 cups Thin pohe (Thin Flattened Rice)
1 medium Onion
2-3 tbsp Oil
For Tempering: ½ tsp Mustard seeds, Pinch of Asafoetida Powder, ½ tsp Turmeric Powder
1 tbsp Phodanichi Mirchi (Indian Green Chili Pickle)
¾ cup shredded coconut (wet and unsweetened)
½ cup Chopped Cilantro
Sugar to taste
Salt to taste
1 tbsp Lime Juice



Method:
1) Put 2 cups pohe into wok, on medium heat roast pohe a little. After little roasting, pohe will become crispy. Transfer this pohe to mixing bowl.
2) In a small saucepan, heat 2-3 tbsp oil. Add Mustard seeds, let them splutter. Add Asafoetida Powder, Turmeric Powder and make tadka.
3) Pour this tadka on roasted pohe. Add chopped onion, shredded coconut, green chili pickle, salt to taste, sugar to taste and lime juice. Mix all the ingredients with hands, just like kneading the dough. Taste pohe and add the ingredients you needed like salt, sugar or lime juice.
4) Put some weight on pohe and keep in this position for 5-8 minutes. This will help to mingle all sweet and sour tastes with pohe.

Note:
1) You will find various methods to make dadpe pohe. Some people use oil without heating it. Some used to use Buttermilk instead of Lime juice. So make changes as per your likes.
2) Chopped tomato also tastes good in dadpe pohe.

Phodanicha Bhat

Phodnicha Bhat



Ingredients:
2 cups left over cooked rice
1/3 cup small slices of Carrot
1/2 cup green peas
1 small bell pepper thinly sliced lengthwise
1/4 cup sliced French beans
3-4 Dry Red Chilies
3-4 tbsp vegetable Oil
1/2 tsp Asafoetida
1 tsp Cumin seeds
4-5 curry leaves
2 tbsp lime juice
1/4 cup finely chopped cilantro
Salt to taste

Method:
1) Separate cooked rice grains gently.
2) Heat 3-4 tbsp oil in a frying pan. Temper with asafoetida, cumin seeds, curry leaves and dried red chilies. De seed chilies before use, if you want to take out the heat from the dish.
3) Reduce heat on medium. Add sliced French beans and peas. Cover with lid and Cook it for 2 minutes. Then add bell pepper, carrot slices and sauté. Cover with lid and let it cook for 1-2 minutes. Don’t overcook these vegetables as we need them half cooked. Add some salt while cooking the vegetables.
4) Finally add rice and sauté. Cover the pan for couple of minutes. We have already added salt while cooking vegetables so add salt accordingly. Add lime juice and mix well. Fry for 1 minute. Garnish with cilantro and then serve hot.

Tomato omlette

Tomato Omlette

Ingredients:
3 Cups chopped Tomatoes
1 to 1 and half cup finely chopped Onion
2 cups Rice Flour
1/2 cup Chickpea Flour (Besan)
2-3 green chilies finely chopped or red chili powder to taste
3 Garlic Flakes (Optional)
1/2 cup chopped cilantro
1 tbsp Turmeric powder
1 tbsp Cumin Powder
1 tsp Asafoetida Powder
1/4 cup Vegetable Oil or butter
Salt to taste

Method:
1) Sift Rice Flour and chickpea flour together. Add water and make medium thick paste. Remove all the lumps.
2) Then add Turmeric Powder, asafoetida powder, cumin powder, chopped tomatoes, chopped onion, chopped chilies and garlic paste, chopped cilantro and salt to taste. Mix all very well.
3) Heat the pan and put the heat on medium. Grease the pan surface with oil.
4) Pour a spoonful batter in the pan. Spread with the spoon or with clean wet hand and make round medium thick omelette. Pour 1 tbsp oil around the edges. Cover the pan with lead and let it cook. 5) Once the one side is done. Flip the omelette to other side and let the other side cook.
Serve hot with green chutney or tomato ketchup with slice bread.

This is anytime food, served in restaurants for breakfast as well as snacks. I have seen great variations in the recipe from thin crispy version (south India) to thicker, all Besan version of Mumbai. This recipe is very near to what you get in typical Mumbai Udipi restaurants.

Kande Pohe

Kande Pohe

This dish has many variation, as per teste you can add green peas , potato, eggplant.


Ingredients:
2 cup Thick Flattened Rice
1 medium Onion
For Tempering:
1 Teaspoon Mustard seeds, 1 Teaspoon Cumin Seeds, 1/2 Teaspoon Asafoetida, 1 Teaspoon Turmeric Powder
5-6 Curry Leaves
3 Green Chilies (Indian)
3-4 tablespoons Vegetable Oil
Salt to taste
1 tablespoon Sugar
Lemon Juice
For Garnishing Chopped Cilantro, Fresh Coconut



Method:
1) Put Flattened rice into Colander. Wash and rinse gently under running water. Drain all the water and keep aside for 5 minutes.
2) Rub some salt, 1 tablespoon sugar to washed flattened rice.
3) In a nonstick frying pan heat 3 tablespoons vegetable oil. Temper with mustard seeds, cumin seeds, pinch of asafoetida and 1 teaspoon turmeric powder. Then put curry leaves and pieces of green chilies. Fry for few seconds. Now put the gas on medium heat.
4) Add chopped onion in the pan. Fry till onion becomes translucent and golden color.
5) Then add washed flattened rice and stir well. All the fried onion should get spread evenly. Cover the pan and let it cook for few minutes (around 5 minutes). Give a nice stir.
6) Garnish with chopped cilantro, Fresh Shredded coconut and lime.

Serve with:
Coconut Chutney
Spicy Mango pickle

Khamang Dhokla

This is an instant version of Khamang Dhokla


For 15 midium pieces
Ingredients:
1 cup Chickpea Flour
2 tbsp Rawa (Semolina)
1 cup thin buttermilk
2 tsp sugar
½ tbsp Chili Paste
½ tbsp Ginger Paste
1 tsp Turmeric Powder
2 tsp Eno Fruit Salt
1 tbsp Lemon Juice
1 tbsp vegetable oil
Salt to taste
For Tempering:
1 tablespoon oil
½ tsp mustard seeds
2 green chillies, chopped
½ tsp asafoetida (hing)
1 tbsp Lemon juice
1 teaspoons sugar
2 tbsp water
For Garnishing
Chopped coriander




Method:
1) Mix together besan, rawa, salt, 1 tbsp oil, 1 tbsp lemon juice, chili-ginger paste and one cup of buttermilk. Make a batter without lumps.
2) We'll cook the batter in 2 batches so divide batter into two different bowls. 3) For steaming dhokla, well be using 2 vessels - The outer pan/vessel with a lid and inner container for holding the batter. Now boil water in a deep pan (outer container) to produce steam. Grease a metal container (this is an inner container) with oil.
4) Now add 1 tsp Eno to one half of the batter and mix well in one direction. Pour the batter into greased container. Place this container in the boiling water inside the outer one. Take the pan lid and wrap tightly with a clean white cotton cloth. Cover the pan with this lid to trap the steam inside surrounding inner container. This will avoid dripping of water from steam into dhokla. Steam Cook for 18 minutes.
5) After Dhokla is cooked, take out dhokla and cut into cubes. Good Dhokla should be very light, yellow in color and should have fluffy, sponge like texture inside. Repeat the same process for the second half of the batter.
6) Heat remaining oil, add mustard seeds. As mustard starts crackling, add hing and chilies. Turn of the heat. Mix water, sugar and lemon juice together and mix it in Tadka. Mixing lemon water to tadka will help us giving flavour to all the dhokla cubes, as 1tbspoon oil Tadka would not be sufficient.
7) Boil tadka, after adding lemon water and then pour it over Dhokla cubes.

Tikhat Mithacha Sanja

Tikhat Mithacha Sanja

For 3-4 Plates

Ingredients:
½ cup Semolina
1 ¼ to 1 ½ cup water
1 medium Onion
2-3 green chilies
4-5 curry leaves
For tempering: 3 tbsp oil, ½ tsp mustard seeds, ½ tsp asafoetida, 1 tsp turmeric powder
Salt to taste
½ tbsp sugar
Lemon juice
For garnishing: finely chopped cilantro, grated coconut
Yellow sev (Optional)

Method:
1) Roast semolina till light brown color. In a wok or any nonstick pan, heat 3 tbsp oil. Temper with mustard seeds, asafoetida, turmeric powder, curry leaves and chopped chilies. Stir well and add chopped onion. Add 1 tsp salt. Give a nice stir. Cover the pan and let the onion cook.
2) Once the onion is done, add roasted semolina and turn the heat on medium. Keep stirring semolina. While stirring semolina, boil 1¼ to 1½ cup water on the other stove top. Add boiled water to semolina. Add sugar. Turn the heat on medium. Stir it well. Cover the pan with lid and let the semolina cook for 5-6 minutes. We have already added salt while cooking onion so add little salt if needed.
3) Once the sanja is done, garnish with sev, coconut, cilantro and lime juice. Serve hot.

Note:
1) Use 2 ½ cups water for 1 cup semolina.
If you like very moist and soft sanja use the following measurement
For 1 cup semolina – 3 cups of water
2) The above recipe is plain version of saanja. But you can add cashew nuts, green peas, chopped tomatoes to enhance the taste.

Mini Uttappa

Mini Uttappa



Ingredients:
½ cup Urad Dal
1¼ to 1½ cup Rice
Salt to taste
1 Onion, sliced thinly and lengthwise
1 Tomato, finely chopped
1 tsp Green chili paste
Cilantro finely chopped
¼-cup oil



Method:
1) Soak rice and Urad Dal together in water for 7-8 hours. After 7-8 hours, drain water. Put Urad dal and rice into grinder. Add little water and grind to smooth paste. Add 1 tsp salt while grinding. This mixture should be of medium consistency.
2) Place ground mixture to warm place at least for 10-12 hours for fermentation. Cover the mixture container with lid. If climate is cold, it could slow down fermentation process. In that case, preheat oven for 2-3 minutes and switch off the oven. Put mixture container with lid in the oven. This will keep mixture warm and it will help to ferment mixture. After 10-12 hours, when mixture is fermented, add little salt if needed.
3) Once mixture is ready, take sliced onion into bowl and rub little salt to it.
4) Heat nonstick tawa, grease with ½ tsp oil, pour around 1/3 cup batter and spread in round shape to little thick layer. Sprinkle onion, tomato and chopped cilantro. Spread little green chili paste if you like the chili taste with Uthappa.
5) On medium heat Cover tawa with lid and let the Uthappa cook on steam. Once one side is done, turn the side and let it cook for couple more minutes. Serve hot Mini Uthappa with Sambar and Chutney.

Note:
1) To make Masala Uthappa, spread Potato stuffing (which we generally make for Masala Dosa) along with Onion and Tomato. Spread it to one side of Uthappa, keep this side down, and cook Uthappa for 1 minute. Serve hot with Chutney.

Vegetable Sandwich

Ingredients:

2 slice of Bread
6-7 thin slices of peeled Cucumber
5 thin slices of Tomato
4-5 slices of potato (Boiled and peeled)
1-2 slices of onion
1 tbsp Butter
Pinch of Black Salt
::::Green Chutney::::
1½ cup Cilantro
4-5 Green Chilies
1 tsp Cumin Powder
Pinch of Sugar
Salt to taste

Method:
1) To make Green Chutney, grind Cilantro, green Chilies, Cumin Powder, salt, sugar and little water together.
2) Remove edges of bread slices. Spread butter and green chutney on one side of each bread slice.
3) On one bread slice, place Cucumber slices, Tomato slices. Sprinkle black Salt. Place Potato slices and sprinkle little salt. Now place Onion Slice. Put other bread slice over it and press a little.

Cut into Bite size pieces with knife. Serve with Green Chutney and Tomato Sauce.

Ratale Kis

Ingredients:
4 1/2 cup grated Sweet Potato (approx 3 big)
1 tbsp Ghee
1/2 tsp Cumin seeds
4 Green chilies, finely chopped OR 2-3 Dried Red Chilies
1/4 cup Cilantro, finely chopped
1/2 tsp Cumin Powder
3 tbsp Roasted Peanuts Powder
salt to taste
1/2 tsp Sugar
2 tbsp Cilantro for garnishing
1 tbsp Lemon Juice
2 tbsp Scrapped Coconut (Fresh)
Grater (Use Big Hole side)

Method:
1) Wash Sweet potatoes thoroughly with water. Generally I don't peel the skin. I only remove if any black spots on the skin of Sweet Potatoes. It doesn't change the taste of the dish if you grate it with skin. But if you want, you can peel the skin and then grate it. While grating Sweet potatoes, keep ready one medium and deep bowl, half filled with cold water. When you done grating with 1/2 Sweet Potato, put the grated potato into cold water. It will help to avoid Discoloration. Finish grating with all three Sweet Potatoes.
2) Heat a wok or pan over medium heat. Add Ghee and wait until it becomes hot. Add Cumin seeds, let it crackle. Add Chilies and Cilantro. Stir for 5 to 10 seconds. Now hold handful grated Sweet potatoes in one hand and squeeze tightly and remove excessive water. Add it to the pan. Repeat the same with the rest and stir gently. Add cumin Powder and stir nicely. Do not add salt at this moment because the grated potatoes will reduce in quantity after it gets cooked. It could become salty if you add salt before its done.
3) let the Potatoes cook over medium heat. Do not cover the pan. Stir gently in between. within 6 to 7 minutes grated potatoes get shrink but they are not cooked completely. Then add salt, sugar, peanuts powder and stir well. Now cover the pan with lid and let it cook for few minutes more.
Once Ratale Kis is done Garnish with Lemon Juice, Cilantro, and freshly scrapped coconut. Serve hot with plain Yogurt.

Methi Thepla

Ingredients:
1 cup finely chopped Fenugreek Leaves
1/2 cup Wheat Flour
2 tbsp plain Yogurt
1/2 tsp Cumin seeds
1/4 tsp Carom Seeds
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chili Powder
2 to 3 Green Chilies, finely chopped
1 tsp Oil
salt to taste

Method:
1) In a mixing bowl, add chopped Methi leaves and 1/2 tsp salt. smash with hands for about a minute. Cover the bowl and rest aside for 15 minutes. Crumbling Methi leaves with some salt will make Methi leaves little mushy and watery. Therefore you wont need to add more water while kneading dough.
2) Add Cumin seeds, Carom Seeds, Cumin powder, Turmeric, Red CHili powder and green chilies to mashed Methi leaves. Now mix well. Add yogurt and salt to taste. Add Wheat flour spoonful at a time. Incorporate all wheat flour, knead nicely and make a dough. If the dough is little dry, add 1 tbsp Yogurt and knead. Do not add water to make the dough little moist.
Put this dough in a greased bowl and cover with damp cloth or any plate to avoid drying for about 1/2 an hour.
3) After 1/2 an hour, knead the dough well and make 4 to 5 equal balls. heat a griddle or Tawa. Roll the dough balls into thin and flat round disc. Cook each Thepla over hot Tawa. Apply some oil and roast both sides of Thepla.
Serve hot with Green Chutney or Garlic Spicy Chutney

Medu Vada With Sambar

Ingredients:
1 and 1/2 cup Urad Dal
4 to 6 whole black pepper, crushed
2 tbsp thin slices of coconut
2 green chilies, finely chopped
5 to 6 curry leaves, finely chopped
1/2 tsp ginger, grated
Salt to taste

Method:
1) Wash and soak Urad Dal in the water for 4 to 5 hours. Drain all the water. Grind to fine paste. Do not add water while grinding. (Note 1 and 3)
2) Transfer the batter into a deep bowl. Beat this mixture with hand-mixer or egg beater for 2 minutes. This will incorporate air and make the batter light. Then add crushed pepper, coconut, green chilies, ginger, curry leaves and salt to taste. Mix well.
3) keep ready a bowl of water, before starting the frying process. Wet your hand every time shaping the batter into wada.
4) Heat Oil for frying. Turn the heat to medium high.

Method 1
dip your hand in the water bowl. Pick and hold lemon size batter on four fingers, poke in the center with your thumb. immediately drop carefully into hot oil. Use your thumb to push the batter ahead from your fingers. It needs little practice.

Method 2
Take a thick plastic paper (min. 4"x4"). Grease with little oil or wet with some water. Place 2 tbsp batter over it, do not spread. Make a hole in the center. Hold the paper in your left hand, wet your right hand. Carefully transfer this shaped batter from plastic sheet to your right hand fingers and now leave it into hot oil.

Method 3
If you are unable to shape up the vada, drop 1 tsp vada batter into hot oil and make small Bonda or Pakoda. It will not change the taste though.

Deep fry vadas into hot oil till color turns to golden brown. Serve Hot vadas with Sambar and Chutney.

Note:
1) If the batter is very thick, test the batter by frying one vada. If Vada doesn't become fluffy and light from inside, add very little water to the batter. Do not add too much water, otherwise you will not be able to shape the vadas.
2) Do not fry Vadas over low heat. It makes Vadas very Oily.
3) If the batter becomes thin in consistency, add little Rice flour till you get perfect consistency. Rice flour gives nice crisp to vadai outside, but from inside vadas remain less fluffy