Nachos (Masala Tortillas)

Ingredients :

Salted Tortillas - 1 bowl
Roman Tomatoes (Finely Chopped) - 1 Tomato
Onion (Finely Chopped) - 1/4 onion
Cucumber (Finely Chopped) - 1 small cucumber
Carrot (Grated) - 1 Carrot
Cilantro leaves (Chopped) - To Garnish
Salt - To taste
Red chili powder - To taste
Pasta sauce - 3 tbs

Preparation :

Spread tortillas on a plate.On the other side mix salt and red chili powder to the chopped vegetables and mix well.Now spread this mix of vegetables,pasta sauce and cilantro leaves evenly on the tortillas.

Enjoy Nachos...

Palak Rice/Spinach Rice

Ingredients :

Spinach - 1 bunch
Tomatoes - 2
Onion - 1 small
Ginger - 1/2 inch
Garlic - 2 cloves
Green chillies - 3
Peppercorns - 4 to 5
Salt - To Taste
Tamarind paste - 1/4 tbs
Mustard seeds - 1/2 tbs
Cinnamon stick - 2 small sticks
Cumin seeds - 1/2 tbs
Rice - 2 cups
Water - 3 1/2 cups

Preparation :

Chop and grind spinach,tomatoes,onion,ginger,garlic,cumin seeds,green chillies,peppercorns and salt into a fine paste..Don't add water.

Soak rice in water for 1/2 hr and keep aside..Now take a pan,add 2 tbs ghee,1 tbs oil,mustard seeds and let them pop.When popped add cinnamon stick and fry for 2 minutes.Then add the grinded paste and let it boil..

When it starts boiling mix rice,water and salt and cook on low flame by stirring frequently until cooked..

Palak rice is ready to serve when hot..

 

Spicy Shankarpali / Khara Shankarpali

Ingredients :

All purpose flour (Maida) - 2 cups
Rice flour - 2 tbs (Optional)
Red Chilli powder - 3 tbs
Sesame seeds - 2 tbs
Ajwain - 1/2 tbs
Ghee - 1 1/2 tbs
Salt - To Taste
Oil - For frying
Cooking soda - A pinch

Preparation :

Mix all the above ingredients with water and knead it into a fine dough like chapathi dough consistency.Now cover it with a lid and set aside for 20 minutes..

Now take a ball size of dough and roll it flat by applying rice flour or chapathi flour.Then cut it into square shapes as shown below..

Next fry these squares in oil on a low flame until they are crispy.

Yum Yum Spicy Shankarpali's are ready to enjoy...

Spring Onion Curry with Moong Dal

Ingredients :

Spring Onions (Chopped) - 2 Bunches
Split yellow moong dal (Soaked for 1 hr and drained) - 2 cups
Tomatoes (Chopped) - 2 tomatoes
Ginger - Garlic paste - 1 tbs
Red Chilli powder - 1 tbs
Salt - To taste
Mustard Seeds - 1/2 tbs
Cumin Seeds - 1/2 tbs
Garam Masala - 1/4 tbs
Turmeric powder - 1/2 tbs
Asafoetida (Hing) - A pinch

Preparation :

Take a pan,add 2 tbs oil, mustard seeds and let them pop..When popped add cumin seeds,soaked moong dal and fry for 5 minutes on low flame.Now add turmeric powder,Asafoetida,tomatoes and cook by closing the lid till the tomatoes are cooked and smashed.Then,add spring onions,salt,red chilli powder,garam masala and cook well.Add water if needed..

Spring Onion curry is ready to serve with Roti,Rice and Chapathi...

Crispy Spinach Pakora (Palak Bajji)

Ingredients :

Spinach (Chopped) - 1/2 bunch
Salt - To Taste
Chickpea flour (Besan flour) - 6 tbs or as needed
Rice flour - 2 tbs
Cooking soda - A pinch
Ajwain - 1/4 tbs
Red Chilli powder - 1/2 tbs

Preparation :

Mix chopped spinach and salt and set aside for 5 minutes.

The spinach leaves water,now mix besan flour,rice flour,red chilli powder,cooking soda,ajwain. Don't add water..

Now mix it well to form a medium consistency..Then heat oil on medium flame and take a spoonful of batter and dip it in oil and fry till golden brown.

Spinach pakora's are ready to serve..

Vangi Bath Recipe

Ingredients :

For Vangi Bath powder :

Chana dal - 1 tbs
Urad dal - 1 tbs
Peppercorns - 7
Mustard seeds - 1/2 tbs
Cumin seeds - 1/2 tbs
Cinnamon stick - 1 inch
Red Chillies - 3
Salt - To taste

Preparation :

1) Roast all the above ingredients.

2) Grind it into a fine powder once it is cooled.

Ingredients for Vangi Bath :

Brinjal (Cut lengthwise) - 7 big brinjals
Onions (Cut lengthwise) - 1/2 onion
Bell Pepper (Half chopped) - Optional
Oil / Ghee / Butter - 4 tbs
Cumin Seeds - 1/2 tbs
Lemon juice / yogurt - 1 tbs lemon juice or 1/2 cup yogurt
Basmati rice (Soaked) - 2 cups
Water - 3 1/2 cups
Salt - To taste
Turmeric powder - 1 tbs
Cilantro leaves (Chopped) - To garnish
Coconut powder - 5 tbs
Ginger garlic paste - 1/4 tbs

Preparation :

Make a powder of fresh coconut and keep aside.You can also use dried coconut powder.

Take a pressure cooker , add ghee/oil /butter,cumin seeds,onions and fry onions for sometime.Then add ginger garlic paste,turmeric powder and mix well.Now add capsicum,brinjal,vangi bath powder,coconut powder and mix.Next add water,salt,lemon juice/yogurt,cilantro leaves and mix well.

Now add the soaked rice and cook for 2 whistles..

Enjoy Vangi Bath with Papad..Yum yum yummy :-)

Khaman Dhokla

Ingredients :

Chickpea flour (Besan flour) - 3 cups
Yogurt (Curd) - 1 cup
Salt - To Taste
Green Chillies (Chopped) - 2 Chillies
Cooking soda - A pinch

For Seasoning :
Mustard seeds - 1 tbs
Cumin seeds - 1 tbs
Green chillies (cut lengthwise) - 3 chillies
Cilantro leaves (chopped) - 5 sprigs
  
Preparation :

Mix Chickpea flour and yogurt into a fine paste to idli batter consistency and set it aside for 5 hrs.

After 5 hrs the batter rises up and then add salt and cooking soda,chopped chillies and mix well.
Next take a 2 inches deeper steel plate and apply oil to the surface of the plate.Then pour 1/2 inch of batter on the plate.

Now take a vessel,fill 1/2 of the vessel with water and let it boil.When it starts boiling place the plate and close a lid on it.Steam it on medium flame for 20 minutes or till cooked.The batter rises up and becomes double the size of the original batter on plate.

Now add the seasoning on top of it and cool it..

When cooled cut into pieces and serve ..

Khaman Dhokla is ready to enjoy..