Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

My hubby loves Gujju dishes and I made Kadi recently. For Pakora: 1. Onion- 2 chopped finely 2. Ginger grated- 1 tbsp 3. Channa flour- 1 cup 4. corn flour- 1 tbsp Mix all the above with very lil quantity of water. Add salt and make small balls and deep fry in oil and keep aside. For Kadi: 1. Yoghurt- 1 cup 2. Channa flour-1/4 cup 3. Ajwain (Omam)- 1/4 tbsp 4. Turmeric powder- 1/2 tbsp 5. Red chilli powder- 1 tbsp Grind all of the above in the blender. Add 2 tbsp of oil in a pan and add this mixture and let this boil. Add 1 glass of water and add salt. When the mixture is boiling, add the pakoras and cook simmer for 5 mins Serve with Rice.

Most of us use Roasted gram in chutneys. But this is a delicious variation and a crispy snack. Ingredients: Rice flour-2 cups Powdered Roasted gram- 1/2 cup Cumin seeds- 1/2 tbsp Hing- 1/4 tbsp Butter- 2 tbsp Salt- as required Oil- for frying. 1. Sieve Rice flour and roasted gram powder together and add cumin seeds, hing, butter and salt and mix well. 2.Knead it into a stiff dough. (More butter you add, crispier will be murukku). 3. Make small balls of this dough and squeeze using Muruku maker 4. Deep fry in oil. You can store this a air tight container.

This is commonly available in most of the savouries stores. This is very tasty. Ingredients: 1. Bittergourd- 2 numbers 2. Fennel powder- 1/2 tbsp & Garlic (2 small pods-chopped nicely)-optional 3. Hing- 1 pinch 4. Chilli powder- 1 tbsp 5. Corn flour- 2 tbsp 6. Salt- as required Cut the bittergourd into thin circular sizes and mix with all the above ingredients, add lil water, so that the ingredients are mixed well. Leave aside for an hour and deep fry in oil.

This is a nice variation of the usual idlies. Ragi is nutricious and we use Ragi frequently @ home. How to make Ragi Idli? 1. Ragi flour- 3 cups 2. Urad dhal- 1 cup Soak Urad dhal for about 3 hours in fridge and grind sprinking water occasionally. Once the urad dhal is grinded, add ragi flour and salt. Mix well so that there are no lumps. You can leave aside for fermenting or make idlies instantly. Grease idli plates with gingelly oil, add this batter and cook for around 20 mins in pressure cooker. This goes well with any chutney

This weekend, I tried Amti. This was different than the usual dhal types. Ingredients: 1. Toor dhal- 5 tbsp, pressure cooked for 3 whistles, with 1/2 tbsp of turmeric 2. Clove powder- 1/2 tbsp 3. Coriander powder- 3/4 tbsp 4. Cinnamon powder- 1/2 tbsp 5. Cumin powder- 1/2 tbsp 6. Tamarind juice- (from about 1/2 tbsp of raw tamarind) 7. Jaggery- 1/2 tbsp 8. Salt- as required 9. Onion- 1 (diced) 10. To saute- Mustard seeds and cilantro. 11. Hing- 1 pinch Procedure: 1. Grind toor dhal, hing, clove powder, coriander powder, cinnamon powder, cumin powder in blender 2. In a pan, add oil and add mustard seeds. when the mustard starts splattering, add onion and green chilli. When this is fried, add the blended mixture. 3. Add tamarind juice, jaggery and salt. This is a nice dish that goes well with Chapathi and Rice.