Bhindi Pakoda (Okra pakora)
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Ingredients:
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1/2 kg of Bhindi washed and dried and slit half way from the tips
1 cup besan (gram flour)

1 tsp jeera powder
1 tsp dhana powder (coriander seeds)
1/2 tsp haldi
1/2 tsp red chilli powder
1 tsp amchoor powder OR 1/2 tsp lemon juice
water
1 tbsp chaat masala
Oil for deep frying.
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Method:
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Make a batter-like paste of the besan and water with all the spices (except the chaat masala)
Dip the Bhindis in the batter.

Heat oil in a deep frying pan and deep fry the bhindi until cooked and crispy.

Serve sprinkling it with chaat masala and a squeeze of lemon OR amchoor powder.

credits : https://www.facebook.com/ChavdarAniChatakdar

Fried 02:21

Ingredients
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1 Cup Rava
1/2 Cup Corn

1/2 Cup Methi leaves finely chopped
1 Cup Dahi
1/2 Cup Water
1 inch Piece Ginger, grated
1 Green Chili, finely chopped
1 Teaspoon Eno’s Fruit Salt
1 Tablespoon Oil
Salt to Taste
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For Tempering:
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2 Tablespoons Oil
1/2 Teaspoon Mustard seeds / Mohari
1 Teaspoon Til
1 Green Chili, cut 1 inch pieces
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Method:
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In a big bowl, mix together rava, dahi, green chili, ginger, methi , corn and water.
Mix well and make a smooth batter, it should be of thick consistency.
Add salt and keep aside for 5 minutes.

Heat a pressure cooker with 1 1/2 inches of water.
Bring it to boil.
Grease a plate with long edges, make sure it should fit in the steamer or cooker.

Once water comes to boil, add Eno and 1 tablespoon of oil to batter and mix well.
The batter will foam up.

Pour batter into plate, ensure that fill up only half the height of plate and leave the remaining space for the batter to foam up

during steaming.
steam for 10-12 minutes or atmost 15 mins.
Turn off the heat and remove dhokla plate and let is cool for 10 minutes.

Heat a non stick pan on medium high heat, add 2 tablespoon oil.
Add mustard seeds wait until seeds crakle.
Add til and green chilies stir for minute.
Remove and pour it over dhoklas.
Cut dhokla into square pieces and serve with green chutney.

credits : www.facebook.com/ChavdarAniChatakdar

Desert 13:26

Ingredients
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8 Bread Slices
1/2 Cup Milk (for soaking the bread)

3 Medium Sized Potatoes, boiled and mashed
2 Tablespoons Cilantro (Coriander Leaves), chopped
1 Green Chili, finely chopped
1/2 Teaspoon Dry Mango Powder (Amchur)
1/2 Teaspoon Garam Masala Powder
1 Teaspoon Red Chili Powder
1 Teaspoon Sugar (Optional)
Salt to Taste
Oil for Deep Frying
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Method:
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In a big bowl mix together mashed potatoes, green chili, cilantro, red chili powder, amchur, garam masala powder, salt and

sugar.
Mix well and divide them into parts, keep aside.

Remove the crusts of the bread slices.
In a bowl add milk, dip one bread slice for few seconds.
Squeeze milk from the bread by pressing between palms gently.
Place one part potato mixture in the centre of damp bread and roll, seal the edges of the bread.
Make sure filling does not come out from the bread.

Repeat for remaining bread slices and potato filling.

Heat a frying pan over medium high heat, add oil.
Deep fry in hot oil until golden brown.
Serve hot with cilantro chutney or ketchup.

Breakfast 19:58

Ingredients:

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Idly Batter

Spinach Leaves -- 1/2Cup

Small Carrots -- 5

Salt -- To Taste

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Method:

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Divide the Idli batter into 3 Portions.

Leave one portion of the batter plain, i.e., for White Idly.

Now add Carrots to one portion of the batter and grind it.

Then add Spinach Leaves to the other portion of the batter and also grind it.

Now all the three batters with different colors are ready.

Grease the Idly plates and pour laddle full of batter in that and Steam cook for 15min in Idly Cooker.

Serve Them Hot with Sambar and Coconut Chutney and sambar.

Breakfast 23:41