Traditional dishes

[minisoji]

Ghugni

Ingredients

* 100 gms kabuli chana
* 1 sliced onion
* 2 bay leaves
* 1/4 tbsp salt
* 2 sliced tomatoes
* 1/4 tbsp wheat flour
* Oil for cooking
* 1/4 tbsp turmeric powder

Paste

* 1/4 tbsp ginger
* 1/4 tbsp garlic
* 2-3 red chillies
* 1/4 tbsp coriander seeds
* 1/4 tbsp cumin seeds.

Method

* Soak the chana overnight.
* Pressure cook the chana, sliced onion, bay leaves and salt.
* Put oil in the pan, add the paste also add the sliced tomatoes and turmeric power and wheat flour and fry it for some time.
* When the masala is fried properly add the chana cooked and salt to it.
* Cook it for some time.

Serve it hot with parathas.

[minisoji]

Jhunka

Ingredients

* 1 cup Channa besan floor
* 1 medium onion
* 4-6 green chillies
* Curry leaves
* Coriander
* Jeera
* Mustard
* Salt
* Oil
* Lemon

Method

* Mix the Channa Besan flour in cold water throughly till there are no lumps. The mixture should be watery in nature and not too thick.
* In a small vessel add 2 table spoon oil and get it to heat.
* Add little jeera and mustard to the heated oil and wait till it starts to splutter.
* Now add onions and saute with karbevu leaves,cut green chillies, pinch of turmeric powder and salt to taste.
* Add the thin mixture prepared in step 1 and keep stirring it continuously until you reach a semi-solid consistency.
* Reduce heat to low and squeeze a lime and add coriander leaves for garnish.

Serve it hot with Chapatis/Puris or Bhakris

[minisoji]

Sol Kadhi

Ingredients

• 1 Coconut
• Kokam 7 -8
• 2 cloves garlic
• 1 green chili
• 1 tsp chopped coriander leaves
• Salt

Method

• Soak kokam in 3 tbsp of warm water. The water will turn reddish pink.
• Grind 3 kokam, coconut, garlic and green chili gradually adding water. Extract coconut milk
• Add coconut milk to the kokam water
• Sprinkle chopped coriander leaves on top
• Keep in the fridge.

Serve with hot rice and fried fish.

[minisoji]

Mathri

Ingredients

* 3 cups maida
* 1 cup Wheat flour
* 1 cup oil
* 3/4 tsp. Kalounji (Onion seeds)
* 3/4 tsp. Ajwain
* Salt for taste

Method

* Mix atta, maida, salt, ajwain and kalunji together.
* Add oil in this and mix it thoroughly.
* Then knead the mix using appropriate quantity of water to a hard dough.
* Make small sized balls and roll out small puris.
* Prick the puris with a knife or a fork.
* Heat oil over medium high and then reduce the flame.
* Deep fry them till light brown and crisp.
* Cool before storing.

[minisoji]

Spicy Puri

Ingredients

* 1 Cup Of Plain Flour
* 1 Tbsp. Oil
* Salt To Taste
* 2 Tsp.Ajwan Seeds
* 1/4 Cup Coriander Leaves
* 1 Tbsp.Red Chilli Powder
* 2 Tsp.Turmeric Powder
* Water For Kneading
* Oil For Deep Frying

Method

* Mix all ingredients, except oil for deep frying.
* Add water little by little and make a soft dough.
* Cover and keep for 10 min.
* Break into small portions & make it like a puri.
* Heat oil in a frying pan & fry puri one by one (till lightly brown)

[minisoji]

Tambli

Ingredients

* 4-5 red chillies
* 3-4 pods of garlic
* 1/2 coconut
* Tamarind size of a small ball
* 1/4 cup curds
* Salt to taste
* 2 cups water

Method

* Grind in the mixie the red chillies, garlic, coconut and tamarind.
* Mix this with the curds and the salt and add the water and serve cold.

Serve with rice and fried fish.

[minisoji]

Thatha Bajji

Ingredients

* 2 Cups Maida
* 1/2 Cup of Mixed vegetables; Carrots, Beans, Corn.
* 3-4 Green Chillies. Cut into small pieces
* Ginger Small Piece
* 1 Pinch of Hing
* 1/4 Cup Curd.
* Baking powder
* Salt to Taste.
* Coriander leaves.

Method

* Mix all the above in a vessel and form a batter. The batter should be of medium consistency. Set aside for 30 Minutes to One hour.
* Boil oil in a frying pan. Take small rolls of batter and fry in the Oil. Fry till golden brown.

Serve Hot with Tomato Ketchup