Instant Rava Idli | Suji Idli | Soft and Spongy Semolina Idli

Ingredients
Semolina - 1 cup
Yogurt - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp

For tempering
Mustard seed- 1 tsp
Gree chilli- 1 chopped
Urad dal - 1 tsp
Black pepper crushed - 1 tsp
Few curry leaves

Method
Heat oil and temper with the ingredients given. Then add semolina and roast for few seconds.
Remoe in a bowl and to it add yogurt, baking soda and salt and little water. Mix well.
Let it rest for 10 to 15 minutes. In the meanwhile, if it becomes thick add little more water.
Grease idli mould with oil and pour the batter.
Steam for 10 to 12 minutes and remove and serve hot with chutney.

Vada Pav | Batata Vada | Mumbai Street Food

Ingredients
Potato boiled- 4
Ginger crushed - 1 inch piece
Garlic - 4 crushed
Green chilli - 2
Mustar seed - 1 tsp
Black gram dal - 1 tsp
Turmeric powder - 1/4 tsp
Few curry leaves
Few corriander leaves
Salt as per taste
Few ladi pav
Garlic chutney

For the batter
Chickpeas flour - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt as per taste

Method
First boil potatoes and peel the skin.
Heat 2 tsp of oil in a pan and to it add mustard seed and let it splutter. Add urad dal and fry for few seconds. Add ginger and  green chilli and saute for few seconds. Then add few curry leaves and then boiled and mashed potato, turmeric powder, salt and corriander leaves. Mix well and let it cool down.

In another bowl, make a  smooth batter of the ingredients given by adding little water.

Make small round balls of the pototo masala and dip in the batter. Deep fry in oil till golden brown in color. Remove on a tissue paper.

Take ladi pav, open it and spread little garlic chutney inside and place one potato vada and serve.

Rava Dosa | Instant Sooji Dosa | Semolina Crepes

Ingredients
Semolina - 1 cup
Allpurpose flour - 1/2 cup
Rice flour - 1/2 cup
Onion - 1 smalll chopped
Ginger - 1 small piece grated
Buttermilk - 1 cup
Cumin seed - 1 tsp
Black pepper crushed - 1 tsp
Few chopped corriander leaves
Salt as per taste

Method
Mix all the ingredients, add little water to it and mix well. Let it rest for 10 to 15 minutes
If it becomes too thick, add little water to it
Then make dosa from it and serve hot with chutney or sambar.

Mango Kulfi | AAm Ki Kulfi | No Cook Easy Mango Kulfi

Ingredients
Milk - 130 ml
Condensed milk - 200 ml
Mango pulp - 1  mango
Cream - 250 ml
Cardamom powder - 1/4 tsp

Method
In a blender, blend together milk, condensed milk, mango pulp and cardamom powder to a fine paste.
Add cream and again blend it for a minute.
Pour in a kulfi mould and let it freeeze for 8 to 10 hours.
Demould and serve.

Raw Mango Chutney | Mango Chutney Sweet And Spicy | Totapuri Mango Chutney

Ingredients
Totapuri raw mango - 1 peeled and chopped
Jaggery - 1/4 cup or as per taste
Kashmiri red chilli - 3
Roasted cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Few curry leaves
Mustard seed - 1 tsp

Method
In a blender add chopped mango, jaggery, chilli, cumin powder and salt. Blend it to a fine paste.
For tempering heat oil, add mustard seeds, asafoetida , turmeric powder and few curry leaves.
Pour this on the chutney. Serve hot with rice, roti or as sandwich spread.

Urad Dal Recipe | Dhuli Urad Dal | Mash Ki Dal | Split Urad Dal Recipe

Ingredients
Urad dal/black gram dal - 1 cup
Hing/asafoetida - 1/4 tsp
garlic cloves - 3 to 4
Turmeric powder - 1/2 tsp

For tempering
Black cardamom - 1
Cinnamon - 1 small stick
Cumin seed - 1 tsp
Onion - 1 big chopped
Few curry leaves
Green chilli - 2 slit
Garlic - 7 to 8 crushed
Ginger - 1 small piece crushed
Bay leaf - 1
Tomato - 1 big (pureed)
Red chilli powder - 1 tsp
Few chopped corriander leaves
Salt as per taste

Method
Wash and soak urad dal for two hours. Then pressure cook it by adding  turmeric powder, garlic cloves, asafoetida to it and little more water.
Tempering it with ingredients given and serve hot with rice or roti.

Hariyali Chicken Tikka | Murgh Tikka Hariyali | Green Chicken Tikka | Ha...

Ingredients
Chicken boneless - 1/2 kg
capsicum - 2 cut into cubes
onion- 2 cut into cubes
ginger garlic paste - 2 tsp
yogurt - 2 tbl.sp
red chilli powder- 2 tsp
corriander powder- 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
paste of mint leavves, corriander leaves and green chilli - 2
juice of half lemon

Method
Wash and cut chicken pieces into thin slices.
Cut onion and capsicum into cubes.

 Marinate the chicken pieces with all the ingredients given and let it rest for half  to one hour.
Take barbecue stick and insert first capsicum then chicken piece and then onion piece. Repeat this three to four times. Shallow fry in oil and serve hot with chutney.