Dahi Vada

DAHI VADA

This recipe is very popular in all over India. Different region have their own variations to this recipe. For example some serves spicy with mustard tempered with curry leaves and coriander leaves, and some where they add sugar to the curd. Jain and Marwari people add moong dal for the vadas and where as others use urad dal. The vadas can be made a day in advance and refrigerated. Soak them in hot water and drain them. Pour bitten curd on the top before serving.

Me personally I like two varieties. One is South Indian style sweeter one with top of mint chutney, Tamarind chutney and garnished with sev which I had in Chennai. Another eastern style a bit medium spicy,garnished with fried green chilly, mustard seeds and curry leaf which I had in Cuttack. As you can see the image I have not garnished anything. You can follow according to your choice. Below recipe is similar to South Indian style.

S.NO	INGREDIENTS	QTY	UNIT
1	Urad dal (Soaked for 4-5 hours)	200	kg
2	Green chilly	2	No’s
3	Refined Oil	For frying
4	Cooking soda	a	Pinch
5	Fine Chopped ginger	1	Small piece
6	Salt	To taste
7	Beaten curd with sugar(Sweet lassi)	200	ml
8	Tamarind chutney(Optional)	For garnish
9	Mint Chutney	For garnish
10	Sev	For garnish

METHOD:

* Wash and drain the Urad dal.

* Take Urad dal, Ginger, Green chilies in a food mixer. Add Salt accordingly. Make in to a paste.

* Mix Cooking soda, Mix it thoroughly until it become fluffy and light.

* Wet your hands and take small amount of batter in your palm and shape it in to one diameter. Deep fry in hot oil on a slow flame till vadas are in golden brown in colour.

 * Drain on absorbent paper.

* Soak the vadas in light warm water for about 45 minutes.

* Drain and squeeze out the excess water.

* Arrange the vadas in individual bowl, Pour sweet lassi on the top.

* Garnish with mint chutney, tamarind chutney sev. (Here I have garnish only with Coriander leaves and roasted papad)

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Bocconcini Cheese

BOCCONCINI CHEESE

Bocconcini is one my favorite cheese. Its stubble and white in colour. Bocconcini means “Little bites “in Italian, are egg sized Mozzarella cheeses that originated in Naples. They are semi soft, white and rind less, unripened mild cheese. Healthy and tastes awesomnein salads, goes well with Tomatoes, lettuce and basil. 

Benefits of NEEM

BENEFITS OF NEEM

Neem tree is native to India, Srilanka, Pakistan, Malaysia and Myanmar. Each part of the Neem tree is used for preparing many different medicines.

Here are some medicinal benefits from Neem.

1. Neem leaves are great source of fiber; it can be used for digestion.

2. Neem leaves controls diabetes.

3. Enhance blood circulation.

4. Neem oil can be used for the skin disease treatment.

5. Diseases like Chicken fox; Small fox is treated Neem tree paste.

6. Neem treated for Malaria.

7. Enhance blood circulation.

8. Neem leaf and Neem oil is well known in glamour industry like it treats skin infection, pimples, dark eye circles, skin dryness.

9. Adds glow to the skin.

10. Treats skin infection.

11. Clears Acne and prevents recurrence of blackheads.

12. Controls extra oil from the skin.

13. Treats dandruff and hair fall.

14. Enhance hair growth rate.

15. Used for the treatment for baldness.

16. Neem oil is used for preparing of Pesticides and insecticides.

17. Neem heals ulcers.

18. Regular taking Neem maintains Oral health.

19. Neem oil also used for the treatment of Asthma.

20. Regular taking Neem can be used as blood purifier...  

POORI BHAJI

POORI BHAJI

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
Bhaji
5	Boiled potato	125gms
6	Onion chop	25gms
7	Tomato cubes	20gms
8	Cumin seeds	2gms
9	Whole garam masala	2gms
10	Red chilly powder	5gms
11	Jeera powder	2gms
12	turmeric powder	1gms
13	Corinader powder	2gms
14	Salt	to taste
15	Chopped coriander	2gms
16	Oil	2tsp

METHOD:

1) Sift flour add salt, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

2) Divide into small individual balls.

3) Using roller flatten the dough to 10cm diameter.

4) Deep fry them on the oil.

BHAJI

Heat oil in a pan, add whole garam masala, Jeera, ginger, green chili, then add chopped onion sauté it well.

Now add the turmeric powder, red chili powder and coriander powder  then add  chopped tomato cook it well.

Add the mashed potato mix it well, mix it with Jeera powder, chopped coriander leaves, add seasoning and check, serve hot with the poories. 

Taaze pudina aur hare Mirch ke Aloo

TAAZE PUDINA AUR HARE MIRCH KE ALOO

S.NO	INGREDIENTS	QTY	UNIT
1	Potato	4	Nos
2	Fresh Mint	75	gms
3	Green Chili	20	gms
4	coriander leaves	20	gms
5	Chop Garlic	15	gm
6	Chopped Onion	10	gm
7	Jeera Powder	5	gm
8	Chili Powder	5	gm
9	Salt	To taste
10	Oil	25	ml

METHOD:

* Boil the baby potatoes, cut in to half and keep a side.

* Take oil in a pan, Sauté garlic and green Chili for 2 minutes.

* Add chopped mint leaves and toss it for some time.

* Add Potatoes, add ground Indian spices and toss it for some time.

* At last add coriander leaves.

* Serve hot along with Indian bread.

Chilled Elaneer Rasam

CHILLED ELNEER RASAM

S.NO	INGREDIENTS	QTY	UNIT
1	Tender coconut water	100	ml
2	Tender coconut Malai(flesh)	2	Tspn
3	Fine chopped coriander leaves	5	gm
4	Fine chopped mint leaves	5	gm
5	Crushed Black pepper	5	gm
6	Lemon Juice	10	ml
7	Rock Salt	A pinch
8	Salt	to taste
9	Hing	A pinch

METHOD:

* Take out water from Tender coconut and keep in freezer for getting chilled.

* Take out the Malai (Flesh) and make a puree by the help of hand blender.

* Mix Chopped coriander leaves, chopped mint leaves, Crushed Black pepper, Lemon Juice, Hing, Rock Salt and salt.

*Mix it thoroughly.

*Take a cocktail or Satay stick, Sting a piece of Tender coconut Malai (flesh) and use  it as a Garnish.

* Serve in a chilled temperature.