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Toast Dahi Vada (Mumma’s Recipe)

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Ingredients:
  • 1 cup Dahi (curd).
  • 2 Butter Toast.
  • 2 tsp Sweet Chutney.
  • 2 tsp Green Chutney.
  • Rock Salt As Per Taste.
  • Chaat Masala As Per Taste.
  • 3-4 tsp Sev.
  • 2 tsp Chopped Coriander Leaves.
  • 5 grams Temrin.
  • 3-4 grams of jaggery.
  • 1 Glass of Water.
Method:
  • Take bowl add temrin and jaggery and keep them aside for 30 min’s.
  • Then soak the butter toast in it for 4-5 min.
  • Then squeeze the water from the toast and keep in serving plate.
  • Then spread dahi on it , rock salt, chat masala, sweet chutney, green chutney, coriander leaves and sev.
  • Now our Toast Dahi Vada is ready to serve.

 

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Jhal Muri .

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Ingredients:
  • 2 tsp Sesame Oil.
  • 1 Bowl of Mumra (Muri / Kurmura).
  • 3 -4 tsp of Chopped Cucumber.
  • 3-4 tsp of Chopped Tomatoes.
  • 2 tsp Coriander.
  • Salt as per taste.
  • 3 tsp Sev.
  • 4-5 tsp Mix Namkin (Farsan / Chanachur).
  • 2 Chopped Green Chills.
  • Pinch of Chat Masala.
  • 1 tsp lemon .
Method:
  • Take a bowl and add all the ingredients but don’t add sev .
  • Mix them all together properly.
  • And remove in the serving bowl and serve with sev on top .

 

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Kurmura ka Poha

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Ingredients:

2 bowl of Kurmura.

2 tsp Oil.

Salt As Per Taste.

2 Green Chilly Chopped.

3-4 Sweet Neem.

1 Chopped Potato.

1 Chopped Tomatoes.

Pinch Of Hing.

Turmeric As required.

3 tsp Sev.

1 tsp Lemon juice.

Method:

Wash the kurmura and drain the water from it and keep it a side.

Take a pan add oil when oil get heated add rai when rai start cracking add green chilly, sweet neem and hind and mix it them well 1-2 sec.

Then add tomato and potato mix them well 1-2 min and cover them with dish and allow it to cook for 5-6 min in slow flame. .

Then potato get softer then add kurmura, turmeric, salt and lemon juice.

Mix them well together and allow it to cook for 3-4 min .

Then remove in serving dish and serve with sev on top.

 

 

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Moong Dal Ka Paratha.

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Ingredients:
  • 1 Cup Moong Dal Soaked Overnight.
  • 1 tsp Ginger Chili Paste.
  • 1/2 tsp Rai.
  • Salt as Per Taste.
  • 1 tsp Lemon Juice.
  • 1/4 tsp Turmeric.
  • 1 tsp Red Chili Powder.
  • 1 cup Wheat Flour.
  • 2 tsp Oil for Temp.
  • 2 tsp Oil For Dough.
  • Oil For Shallow Frying.
  • 2 Taj Pata Leaves.
  • Pinch of Hing.
Method:
  • Take Cooker add heat oil when oil get heated then add tej pata, rai, ginger chili paste, hing and moong dal mix them all properly then add turmeric, red chili powder and salt and one glass of water mix them well and cover it.
  • Allow it be one whistle.
  • After that open the lid and add lemon juice and mix them all properly.
  • Then allow it to cool meanwhile take a bowl add wheat flour ,oil and salt mix them all well then add little by little water and make dough.
  • Then make 7 equal balls from the dough and make small roti out of it then apply 2 drops of oil on roti and add 1 tsp of stuffing in it and join all the edges and make ball again and make paratha.
  • Heat the tawa and shallow fry this paratha from both the side till golden brown.
  • Then our moong dal paratha is ready to serve with raita .

 

 

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Besan Ka Dhokla.

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Ingredients:
  • 1 Cup Besan .
  • 4 tsp Sugar.
  • 1 Eno.
  • Salt as per Taste.
  • 5 tsp Oil For Batter.
  • 4 tsp Oil For Temper.
  • 2 tsp Lemon Juice.
  • 4 tsp Chopped Coriander.
  • 1 tsp Rai.
  • 3-4 Green Chilli Chopped.
  • Pinch of Hing.
  • 1 tsp Til.
Method :
  • Take big bowl add besan, salt, sugar and oil mix them all properly.
  • Then add little by little water and make batter and allow it to rest for 45 min.
  • Then apply the few drop of oil in dish and spreed all over the dish .
  • Heat the steamer and place this dish in it.
  • Till dish get heated mix the batter properly and add Lemon juice and  eno and mix them all together properly and pour in dish and cover it with led and allow it to cook for 15-20 min on high flame.
  • Then remove from the steamer and allow it to come in room temperature then cut them in square shape.
  • Then take pan add oil and when oil get heated add rai, hing, green chili and til then add one small glass of water in it and when the water start boiling spread this temper all over the dhokla.
  • Then our dhokla is ready to serve.

 

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Kabuli Chana Ka Pakora.

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Ingredients:
  • 1 cup Kabuli Chana Soaked Overnight.
  • 2 tsp Ginger and Chili Paste.
  • Pinch of Hing.
  • Salt as Required.
  • Oil For Frying.
  • Pinch Jeera.
  • 2 tsp Coriander Leaves.
  • Pinch Soda.
Method:
  • Take grinder jar add kabuli chana , jeera, hing, salt, ginger chili paste and coriander grind them thick paste don’t add much water to grind.
  • Then take it out in one bowl and add soda and mix it well.
  • Then heat oil in a pan when oil get heated then make pakoras of it and fry till golden color from all the sides .
  • Serve it with Tea , Coffee, Chutney or Tomato sauce.

 

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Chila Ki Sabji.

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Ingredients:
  • 2 Chila.
  • 1 cup Curd.
  • 1 tsp Ginger Chili Paste.
  • Pinch of Hing.
  • 1/2 tsp Rai.
  • Salt as per Taste.
  • 1/4 tsp Turmeric.
  • 1/2 tsp Red Chili Powder.
  • 1 tsp Sweet neem.
  • Pinch of Garam Masala.
  • 1 tsp Oil .
  • 1 Glass Water.

Method.

Take chila and cut them in square shape.

Take pan add oil ,rai,ginger chili paste ,hing ,sweet neem and chila mix them all properly and allow them to cook for 5 min in low flame.

Meanwhile take bowl add curd ,salt, garam masala, red chili powder and Turmeric.

Then after 5 min add this curd batter to the chila and mix them well.

Then add glass of water and allow it to boil and then serve it with roti or paratha.

 

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Besan Ka Chila.

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Ingredients:
  • 1 cup Gram Flour.
  • Salt as per Taste.
  • 1 tsp Ginger Chili Paste.
  • Pinch of Soda.
  • 2 tsp Chopped Coriander.
  • Pinch of Hing.
  • 1 tsp Oil For Batter.
  • Oil For Shallow Fry.
Method :
  • Take a bowl add all the ingredients and mix them all Properly together.
  • Then add little by little water and make batter in pouring consistency.
  • Then heat the pan on medium flame .
  • When pan get heated add oil all over the pan and pour the batter on pan and make chila.
  • Allow the chila to cook from both the side till golden in color.
  • Then serve it with Chutney.

 

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Mix Fruit Milk.

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Ingredients:

  • 1 Banana Peeled and Chopped.
  • 1/2 Apple Peeled and Chopped.
  • 1 Chikoo Peeled and Chopped.
  • 1/3 cup Pomegranate Seeds
  • 1/3 cup Green Grapes .
  • 3 cups Milk.
  • 3 teaspoons Custard Powder.
  • 3 tablespoons Sugar.

Method:

  • Mix 1/2 cup milk, custard powder in a bowl.
  • Mix well to prevent lumps formation.
  • Heat 2½ cups milk in a pan in low flame.
  • Add milk-custard mixture and sugar.
  • Stir continuously and bring it to boil over medium heat.
  • Cook until milk becomes thick or for around 8-10 minutes.
  • Turn off heat and transfer it to a bowl.
  • Let it cool at room temperature and then place it in refrigerator to chill for at least 1-2 hours.
  • Mix all cut fruits in a big bowl and pour chilled refrigerated milk in it.
  • Then mix fruit milk is ready to serve.

 

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