Vegetarian

Alur dom

Ingredients:

• Potatoes(small) - 500 gms
• Mustard - 1/2 table spoon
• Curry leaves - 8-10 (Small)
• Bay leaves - 2
• Tamarind - 50 Gms
• Chilli Powder - 1/2 table spoon
• Chillies (green) - 5
• Salt according to taste
• Ginger paste - 1 table spoon
• Garlic paste - 1/2 table spoon
• Sugar - 1 table spoon
• Refined oil - 3/4 table spoon

Method:

• Boil potatoes and peel off the skins.
• Soak tamarind in a cup of water for 10 mins.and strain the juice.
• Heat oil in pan and fry ginger, garlic, mustard, bay leaves with some sugar till brown.
• Then add the boiled potatoes & fry untill the potatoes becomes golden brown.
• Then add chillies,kurry leaves, salt & add tamarind juice.
• Stir & serve hot with luchi/puri.

Fulkopir Vada

Ingredients:

• Cauliflower - 1.
• Besan - 1cup.
• Oil-1 teaspoon.
• Water.
• Posto (poppy seeds)- 1/2 teaspoon.
• Chili powder-1/2 teaspoon.
• Salt to taste.
• Oil for deep-frying.
• Baking soda (optional)- a pinch.

Method:

• Cut the cauliflower into medium sized pieces. Boil them so that they become soft on
• the exterior but remain hard inside.
• Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly.
• Add water and make batter with a relatively thick consistency.
• Add the posto, chili powder and salt and whip batter well.
• Dip the cauliflower pieces in the batter and deep-fry them.

Luchi/Puri

• Ingredients:
• Wheat Flour - 500gms
• Refined oil or Ghee - 2 table spoon
• Salt according to taste
• Warm water to knead the flour
• Oil to fry

Method:

• Knead 500gms of flour, 2 tablespoon of oil & salt according to taste with warm water.
• Make small doughs.
• Flatten them into round circular form.
• Fry them one by one. Serve hot with other side dish.

Bhaat

Ingredients:

• Long grain or basmati rice - 2 cups
• Water - 3 cups
• Salt to taste

Method:

• Wash rice in several changes of water.
• Place the rice and water in a deep saucepan, put over medium heat and bring to a boil.
  Cook until rice becomes soft.
• Drain the water. Serve hot.

Mung Dal

Ingredients:

• Mung dal - 200 gms
• Small whole pearl onions-10
• Green chilies - 4
• Milk - 1/2 cup
• Sugar - 1 teaspoons
• Salt to taste.
• Ghee - 1 table spoon
• Bay leaves - 4
• Whole cumin seeds - 1/2 teaspoon

Method:

• Fry the dry mung dal in a pan over medium heat until it becomes brown.
• Wash and put mung dal to boil.
• Simmer until dal is cooked.
• In a separate pan, heat ghee and fry the bay leaves, onions and cumin seeds for a few minutes.
• Pour the dal and simmer for 5 minutes.
• Add 1/2 cup of milk and sugar.

Boonde

Ingredients:

• Besan-250gms
• A pinch of bicarbonate of soda
• Powdered rice- 50gms
• Water-1 and half cup
• Oil for deep frying-1 and half cup
• Sugar- 4 cups
• Water- 4 cups for making syrup

Method:

• In a pan heat together 4 cups of sugar and water.
• Let it boil and simmer until the syrup is of medium consistency.
• Remove from fire and allow it to cool.
• Blend together besan and 1 and half cup of water.
• Mix the powdered rice and bicarbonate of soda.
• Heat oil in a deep pan and pour the besan mixture on the hot oil through a slotted vessel.
• Fry until crisp.
• Remove from oil with a slotted spoon. Drain out the oil in a paper.
• While still hot pour in the prepared syrup. Continue this until the besan mixture is over.
• After the Bonde is soaked in the syrup remove with a slotted spoon and spread out on a flat dish.

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