Kadabu

Time 15 min

Ingredients

For stuffing

Chana daal 1 cup

Jaggery 3/4 cup or more as per the taste

Cardamom / Velchi powder 1/2 tsp

Dough

Wheat flour 1 cup

Semolina 1 tsp

Oil 2 tsp

Water 1/2 cup

Salt to taste

Oil for frying

Method

For dough

First prepare dough. Add oil, salt and water to the semolina and wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.

For stuffing preparation

Pressure cook chana daal for 4 whistles. After the lid is removed take daal in non stick pan. 

Switch on the flame. Then add grated jaggery and cardamom powder. Let jaggery melt. Mix well. It should not stick to pan. Your stuffing is ready.

Actual method

Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of kadabu. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Deep fry till golden brown in colour. Serve hot.

Puran Poli

Time 30 Min

Ingredients

For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing

Chana daal 1 cup

Cardamom powder 1/4 tsp

Jaggery 1 cup

Turmeric powder 1/4 tsp

Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Puran preparation

Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Puran Poli

Time 30 Min

Ingredients

For dough
Wheat flour /Maida  2 cup
Turmeric powder 1/2 tsp
Oil 4-5 tsp
Salt to taste

For Puran stuffing

Chana daal 1 cup

Cardamom powder 1/4 tsp

Jaggery 1 cup

Turmeric powder 1/4 tsp

Water 1 cup 

Wheat flour / Maida 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method

Puran preparation

Wash chana daal, add turmeric powder and cook in cooker till 3-4 whistles. mom powder, hot water, then sugar, cover with lid. Cook for 6-7 min. till water get absorbed by semolina and sheera becomes soft. Remove the pieces of cinnamon. Allow it to cool. 

Remove chana daal from cooker even though it is hot, add it to the vessel. Turn on the flame, add jaggery and cook for 5-6 min. Jaggery will get melt, stir continuously. Cook till jaggery gets melt and water is completely evaporated. The mixture should look dry. Add cardmom powder. Mix well. Turn off the flame. Allow it to cool (not completely cool). Now grind this puran using puran yantra or mixter to make a very fine and smooth paste. The paste should not be watery.

Dough preparation
Knead the dough just like chapati. The dough should not be too soft or too hard. Keep it aside for 15 min.

Actual method
Make 4 -5 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of 5-6 inch chapati. At center add 2-3 tsp stuffing.  Then completely close the sides of chapati putting at the center. Press gently at the center and roll very softly with rolling pin. Make poli big and round in shape taking care that no stuffing should come out. Then heat the tava on high flame for 2-3 min then make a low flame. Then put poli on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the poli and roast. At this stage make medium flame. Roast the poli for about 3-4 min on medium flame till it becomes light golden brown.

Pulses / Kad Dhanyachi Khichadi

Time 30 min

Ingredients

Rice 1 cup

Moong daal / golden gram 1 tbsp

Tur daal / pigeon peas 1 tbsp

Masoor daal/orange lentils 1 tbsp

Split chick peas/ Chana daal 1 tbsp (Optional)

Finely chopped onion 1 medium size

Finely chopped garlic cloves 3-4

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Methi seeds 1/4 tsp

Curry leaves 3-4

Ghee 1 tbsp

Water 3.5 cup

Method

Soak all daals and rice in water for about half hour.

In a small pressure cooker around 3 liter, heat ghee, add mustard seeds, cumin seeds, asafoetida, methi seeds, curry leaves. After mustard seeds pops out, then add onion, garlic fry for 2-3 min. Then add soaked daal & rice. Fry for 5-6 min on low flame, then add red chili powder, turmeric powder, fry for 2 min. Then add water & salt to taste. Whislte for 3-4 whistles. Allow it to cool. Serve with ghee. It is healthy & tastes yummy.

Tip

I add more water to make khichadi very soft. If u dont like then u can use less 1/2 cup of water.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Chatapati Harbhara / Chana Daal

Time 45 min

Ingredients

Gram / Chana daal 1 cup

Red chili powder 1tsp

Chat masala 1/4 tsp

Oil 1tbsp

Salt to taste

Method

Soak chana daal in water for about 1/2 hour. Drain the water. Put chana daal in microwave vessel. apply oil all over the chana daal, then sprinkle red chili powder, salt, chaat masala evenly. Microwave it for about 10 min on 900 watt. Again depending upon the size of the chana adjust the time in microwave.