KANJI KE VADE

Ingredients:

1 cup Urad dal (split black gram)

1/2 tsp Hing (asafoetida)

1/2 tsp Jeera (cumin seeds)

1 tsp Ajwain (carom seeds)

1/2 tsp Red chili powder

1/2 tsp Haldi (turmeric powder)

Salt to taste

1 tbsp Ginger (finely grated)

1 tbsp Green chilies (finely chopped)

1/4 cup Mustard seeds

1/4 tsp Kalonji (nigella seeds)

1 tbsp Sugar

1 tbsp Lemon juice

Fresh coriander leaves for garnish

Water for soaking and cooking

For Kanji (spiced water):

4 cups water

1 tbsp Mustard powder (or yellow mustard seeds crushed)

1/2 tsp Red chili powder

1/4 tsp Hing

Salt to taste

1 tbsp Sugar

 

Instructions:

1. Soak the urad dal in water overnight or for 6-7 hours.

2. Drain the water and grind the dal into a smooth batter using little water. Add ginger, green chilies, salt, and spices (red chili powder, turmeric, cumin, ajwain) to the batter and mix well.

3. Heat water in a pan, and once it’s boiling, add small spoonfuls of the batter to the water and cook until they float. These are the vade.

4. Remove the cooked vade and set them aside to cool.

5. Mix the water, mustard powder, red chili powder, hing, salt, and sugar in a large jar or bowl.

6. Stir well and add the cooked vade into the jar of kanji.

7. Allow the mixture to sit for 24-36 hours at room temperature for the flavors to develop.

8. Once the kanji has fermented and is tangy, garnish with fresh coriander leaves and serve chilled.

DHUSKA

Ingredients:

1 cup Rice

1/2 cup Chana dal (split chickpeas)

1/2 cup Urad dal

1 tbsp Ginger (grated)

2-3 Green chilies (chopped)

1/4 tsp Hing (asafoetida)

1/2 tsp Jeera (cumin seeds)

1/2 tsp Coriander powder

Salt to taste

Water (to grind)

Oil for deep frying

 

Instructions:

1. Soak the rice and dals (chana dal, urad dal) separately for 4-5 hours.

2. Drain the water and grind it into a smooth batter with a little water, ginger, green chilies, hing, cumin seeds, coriander powder, and salt.

3. Heat oil in a deep frying pan. Once hot, drop spoonfuls of the batter into the oil and fry until golden brown and crispy.

4. Drain excess oil on a paper towel and serve hot with green chutney or tamarind sauce.

PURAN POLI

Ingredients:

For the Filling (Puran):

1 cup Chana dal (split yellow gram)

1/2 cup Jaggery (grated)

1/2 tsp Cardamom powder

1/4 tsp Nutmeg powder

1 tbsp Ghee

For the Dough:

1 cup Whole wheat flour

2 tbsp Oil or ghee

A pinch of salt

Water as needed

 

Instructions:

1. Wash the chana dal and cook it in water until soft. Drain excess water and mash it well.

2. In a pan, heat ghee, add the mashed chana dal, grated jaggery, cardamom powder, and nutmeg powder. Stir the mixture until the jaggery dissolves, and the filling becomes thick. Set aside to cool.

3. In a large bowl, combine wheat flour, salt, and oil. Gradually add water to make a smooth and soft dough.

4. Cover the dough with a damp cloth and set aside for 15-20 minutes.

5. Divide the dough and the puran (filling) into equal portions.

6. Roll out a small portion of dough into a small circle, then place a spoonful of puran in the center. Close the edges to seal the filling inside.

7. Gently roll out the stuffed dough into a flat round shape, being careful not to tear the dough.

8. Heat a tawa or griddle and cook the puran polis on medium heat, flipping and applying ghee on both sides until golden brown.

9. Serve hot with a dollop of ghee.

RANGA DIMA

Ingredients:

10 Eggs

1-2 tsp Red chili powder

1-2 tsp Haldi (turmeric powder)

1-2 tsp Kashmiri Red chili powder

Salt to taste

Mustard oil for deep frying

 

Instructions:

1. Place the eggs in a pot of cold water and bring the water to a boil. Then, reduce the heat and let the eggs simmer for about 10-12 minutes, or until hard-boiled.

2. Remove the eggs from the hot water and transfer them to cold water to cool. Once cooled, peel the eggs.

3. In a small bowl, combine the turmeric powder, salt, and red chili powder, and mix well.

4. Gently coat the boiled eggs with the turmeric and spice mixture, ensuring they are evenly covered.

5. Heat mustard oil in a deep-frying pan or kadai.

6. Once the oil is hot, carefully place the marinated eggs into the oil.

7. Deep-fry the eggs until they turn a vibrant reddish-orange color.

8. Remove the fried eggs from the oil and place them on a paper towel to drain any excess oil.

9. Serve hot alongside Aloo Bhaja (fried potatoes).