GANESH CHATURTHI 2009

GHATI (BESAN MURUKU)

As promised I am posting all the chat items .still lots of items are in my list to be posted,sure I will do it.

INGREDIENTS:
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1. Besan/chikpea flour- 4 cups
2. Pepper poder- 1 teaspoon
3. Lemon juice- 2 to 3 table spoons
4. Cumin-1/2 table spoon
5. Salt-to tase
6. Oil-for depp frying

METHOD:
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1. Mix all the ingredients and make stiff dough
2. fill the muruku maker with flour mixture,and press in hot oil
3. Cook on medium-flame
4. Once it cools down transfer to air tight container
5. You can use this for chats, making ghati kadi.

TIP: After making deep fried snack items cool down them completely and then store them in air tight container,other wise they loose crispiness

BOONDI MIXTURE

INGREDIENTS:
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1. Besan/chikpea flour-2 cups
2. Rice flour-4 teaspoons
3. Salt-to taste
4. Oil-fordeep frying

OTHER INGREDIENTS TO FRY:

1. Peanuts/ground nuts- 4table spoons
2. Curry leaves-4 table spoons
3. Corn chuduva-4 table spoons
4. Thick poha-2 table spoons
5. Ghati already fried-1 cup

FOR MASALA

1. Black salt-1/4Th teaspoon
2. Amchoor-1/2 teaspoon
3. garlic powder-1/2Tea spoon(please checkout the powders lable)
4. Red chili powder-1/8th teaspoon
5. Garam masala powder-2 pinches

METHOD:
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1. Mix the besan flour with other and add water,mix well.
2. Make batter of (fritters consistency) not too thick nor too thin ,it shuld be medium,
3. The drops of besan should fall constantly in the oil
4. Take the boondi maker(available in markets/Indian grocery store) add the batter mixture and make boondi
5. Also fry the other ingredients and mix well along with boondi
6. Now mix all the powders n a bowl together, and add to the boondi mixture
7. Store in air tight container
8. Remains fresh for 10 to 12 days.
9. This is my self recipe,really tastes really good.
10. You can use this for making chat,boondhi raitha

TIP: Use good quality of besan otherwise it asorbs excess oil

MIXED FLOUR STEAMED DUMPLINGS IN SAUTED ONIONS

INGREDIENTS:
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FOR DUMPLINGS:
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1. Ragi / millet flour-1 cup
2. Jowar/jonnapindi-1 cup
3. Rice flour-1/2 cup
4. Wheat flour-1/2 cup
5. Sesame seeds/til/nuvvulu-1 table spoon
6. Green chili paste-1 talespoon
7. Cumin/jeera-1 teaspoon
8. Salt-to taste
9. Cilantro-2 table spoons

FOR THADKA/SEASONING:
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1. Oil-2 table spoon
2. Cumin-1/2 teaspoon
3. Mustard-1/2 teaspoon
4. Chopped curry leaves-1 tablespoon
5. Split uraddal-1 talespoon
6. Unsalted butter/ghee-2 spoons
7. Onions chopped-1 cup
8. Fresh chopped mint-2 table spoons
9. Chopped cilantro-2 table spoons
10. Kasuri methi/dried fenugreek leaves/dry methi leaves-1table spoon
11. Crushed ginger n garlic-1/2 teaspoon
12. Subji masalapowder-1teaspoon
13. Turmeric-1/2 teaspoon

METHOD:
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1. Mix all the flour ingredients,add hot boiling water and make firm dough.
2. Divide dough into various portions and roll big bullets and coat them with oil.
3. Apply ghee to steamer bowl and place all these bullets.
4. Steam until done,cool and cut into small dumplings
5. Heat oil in a pan and make seasoning,now add all the greens
6. Saute until nice aroma comes out,
7. add masala,turmeric and ginger garlic paste
8. Add onions and saute until it turns translucent
9. Add the steamed dumplings and saute for few more minutes
10. Add butter and toss well

the nutritious and delicious dumplings are ready to serve

1. 
   

PALAK CHUTNEY(SPINACH PACHADI)

INGREDIENTS:
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1. Chopped spinach or palakura/palak-1 whole bunch
2. Finely chopped onion-2 table spoons
3. Whole green chili's-4 to 5
4. Tamarind paste-2 teaspoons
5. Garlic pods-2
6. dry grated coconut powder-2 teaspoons
7. Turmeric-1/4Th teaspoon
8. Oil-3 teaspoons
9. Cumin-1 teaspoon
10. Mustard-1/2 teaspoon
11. Curry leaves-10

1. In a pan add spinach,onion,chili's,tamarind paste, along with 1 teaspoon of oil, and 1 tablespoon of water, cook until done
2. Now pick the green chili's from the cooked mixture, in a blender and add coconut,turmeric,salt and garlic pods.
3. blend to a fine paste,now add palak mixture and grind coarsely
4. make seasoning and add to the chutney
5. Serve with roti or steamed rice.

FRIED TINDORA MASALA GRAVY

INGREDIENTS:
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1. Chopped tindora/dhondakaya(cut into circles)-3 cups
2. oil-1 table spoon
3. Roasted peanut powder-2 tea spoons
4. red chili powder-2 teaspoons
5. roasted chana dal/putnala pappu-1 1/2 teaspoons
6. dry grated coconut powder-2 teaspoons
7. salt-to taste
8. garlic pod-1
9. cumin -1 teaspoon
10. mustard-1 teaspoon
11. curryleaves-2 spoons

METHOD:

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1. Grind all the powders to a fine paste along with garlic,add some water to make paste
2. heat oil in a pan,make seasoning,now add tindora and fry till cooked.
3. now add the masala pasted, saute well
4. cook until done
5. serve hot with steamed rice

MASALA MIRCHI BAJJI

INGREDIENTS FOR MASALA STUFF:
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Banana peppers-6 to 8

1. Mint-3 tablespoons


2. cilantro-3 table spoons


3. dhaniya powder/coriander seed powder-1 teaspoon


4. roasted sesame seed powder-2 teaspoons


5. roasted peanut powder-2 teaspoons


6. tamarind paste -2 to 3 teaspoons


7. turmeric-1/4 spoon


8. sugar-1/4th spoon


9. dry grated coconut powder-1 teaspoon

FOR BATTER:
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1. Chikpeaflour/besan/chenagapindi-5 table spoons


2. Rice flour-1 table spoon


3. Salt-to taste


4. Ajwain/vamu/voma-1 teaspoon


5. Oil-for deep frying

METHOD:
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1. Blend all the the ingredients together and make a fine paste


2. Slit the chili's in the middle,stuff the masala


3. Make batter , dip the chili on slitted side and deep fry in oil

In this recipe I just coated the chili's ,to dominate masala taste

PAKORA KADI (A DIFFERENT RECIPE)

In this recipe I made some onion pakoras and added to the kadi before serving,it came out really good.

INGREDIENTS:
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1. Roma tomatoes big size-3
2. chopped onion medium-1
3. ginger garlic paste-1 teaspoon
4. dhaniya/coriander seed powder/subji masala -1 1 /2 teaspoon
5. red chili powder-1 spoon
6. salt-to taste
7. curd /yogurt-1 table spoon
8. turmeric-1/2 teaspoon
9. oil-1 table spoon
10. shah jeera-1/2 teaspoon
11. mustard seeds-1/2 teaspoon
12. curry leaves-1 spoon

FOR ONION FRITTERS/ PAKORA

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1. Chopped onions-3 table spoons
2. besan/chik pea powder-2 table spoons
3. rice flour-1 table spoon
4. soda-2 pinches
5. salt-to taste
6. ajwain/vamu-1/4th teaspoon

METHOD:
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1. Boil tomatoes in water,cool and grind to a fine paste
2. heat oil in a pan and add masalas,and onion fry well
3. now add tomato paste,boil for 3 minutes then add masala powder,salt,redchili powder and curd mix well
4. cook until done

METHOD TO MAKE PAKORA
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1. mix all the ingredients in a bowl with little water
2. heat oil in a pan and add onion mixture like pakora's and deep fry in oil

add this pakora's before serving,its really simple and tastes delicious

MINT N PEAS PULAV

INGREDIENTS:
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1. Basmathi rice-3 cups
2. peas-1 cup
3. chopped onions -1/2 cup
4. mint-2 table spoons
5. cilantro-2 tablespoons
6. slitted green chilis-10
7. gingergarlicpaste-2 teaspoons
8. butter-2 tablespoons
9. salt-to taste
10. cloves-2
11. pepper corns-4 to5
12. cardamom/ilaichi-2
13. cinnamon/dalchini-1 inch
14. priya biryani masala-1/2 teaspoon

METHOD:

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1. soak rice with 6 cups of water for 30 minutes
2. heat butter in a pressure cooker and add the whole garam masala,once it fries add green chills and onion
3. Once it gets fried add ginger garlic paste and saute well now add mint,cilantro and peas,biryani masala,saute for 8 minutes
4. now add the rice along with water,pressure cook until done