Dahivale Arbi

Ingredients

Arbi/colacassia
roots – 250 cooked till soft

Ginger garlic
paste – 1 tsp

Gram flour – 1 tsp

Chilli powder – 1
tsp

Turmeric powder –  ¼  tsp

Whole red chilli – 1 or
2

Carrom seeds/ajwain – ½
tsp

Hing/asafoetida –
½ tsp

Yoghurt – 3 tbl.sp

Salt as per taste

Corriander leaves for
garnishing

Method

Pressure cook arbi till 3 to 4 whistle. Peel the skin and chop into small pieces.
In a bowl mix together yoghurt, gram flour, chilli powder, turmeric powder and little water and salt and keep aside.

Heat oil in a pan, add carrom seeds, hing, red chilli and then ginger garlic paste. Stir fry for few seconds and then add  arbi and stir fry it for a minute. Add yoghurt masala and keep stirring it till it is boiled. Lower the flame and let it simmer on a low flame for few minutes.
Garnish with corriander leaves and serve hot with rice or roti.

Gatte Ki Sabzi

Ingredients

For making gatte

Besan/chickpeas flour – 1 cup

Yoghurt – ¼ cup

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

 Baking soda – ¼ tsp (optional)

Ajwain – ¼ tsp

Salt as per taste

For the gravy

Yoghurt – 1 cup

Chickpeas flour/besan – 1 tbl.sp

Onion – 1

Tomato – 1

Ginger garlic – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Red chilli powder – 1 tsp

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Method

First make a dough from the ingredients given for making gatta. Roll into oblong shape and then poach it in hot boiling water for about 10 to 15 minutes. Remove and keep aside. Do not discard the water. Cut it into 1 inch pieces.

 For the gravy

In a bowl take yoghurt; to it add chickpeas flour, coriander powder, cumin powder, red chilli powder and salt. Mix well till all the lumps are removed.

Heat one tbl.sp of oil in a pan, add mustard seeds and cumin seed, when they splutter, add ginger garlic paste. Sauté till the raw smell goes. Then add onion and cook till it becomes soft. Add tomatoes and cook till it is totally mashed up.

Add yoghurt, mix well and cook till it starts boiling. Then add chopped gatte and cook more for 2 to 3 minutes on a low flame. Garnish with coriander leaves and serve hot with roti or paratha.

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Dal Baati

Ingredients

For making baati

Wheat flour – 2 cups

Semolina – ¼  cup

Carom seed – ½ tsp

Baking soda – ¼ tsp

Salt – a pinch of

Ghee/butter – 2/3 cup

For making dal

Mixed dal – 1 cup

Turmeric powder – ¼ tsp

Onion – ½

Tomato – 1

Mustard seed – 1 tsp

Cumin seed – ½ tsp

Red chillies – 3

Few curry leaves

Crushed garlic – 3

Asafoetida – a pinch of

Lemon juice – 1 tsp

Coriander leaves for garnishing

Kanji Vada

ingredients

For vadas

Yellow moong dal – 2 cup

Ginger green chilli paste – 1 tsp

Coriander seed coarsely powdered – 1 tsp

Fennel seed – ½ tsp

Asafoetida – ½ tsp

Baking powder – a pinch

Fresh coriander leaves – ¼ cup

For kanji

Mustard seeds – ¼ cup

Red chilli powder- 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

For making kanji

Mix all the ingredients together and grind it to a fine powder. Dissolve this powder in 1 ½ litre of water. Mix well and leave it to ferment for 2 days. When the kanji turns sour, refrigerate it.

For making vada

Drain water from moong dal and grind it to a fine paste without adding water.

To this add the paste of ginger green chilli, fennel seed, coriander seed, coriander leaves, baking soda, asafoetida and salt.

Whisk it with your hands for at least 10 to 15 minutes to make the batter light.

Shape into small round balls and deep fry in hot oil till golden brown in color.

Remove on absorbent paper and leave it to cool.

Soak this vada in water for 5 to 10 minutes and then gently squeeze out the excess water and dip them in kanji water and leave them to soak for at least one hour. Keep it refrigerated. Serve chilled.

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