Radish Pods / Mulyachya Shenga Bhaji

Time 20 min

Ingredients

Radish pods /Mulyachya shenga 1 cup Cleaned and chopped

Finely chopped onion 1 big size

Red chili powder / kanda lasun chatney 1 tsp

Soaked moong daal 1 tbsp

Cumin seeds 1/4 tsp

Water 0.5 cup

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add cumin, after it crackles add onion, fry till it turns golden brown. Then add radish pods. Mix well. Then add 1/2 cup of water & moong daal and cook by covering lid for 6-7 min. Then add red chili powder / kanda lasun chatney & salt. If required add 1-2 tbsp of water and cook till is done. Serve hot with bhakri/chapati.

Kanda bhajis

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup

Chopped onion lengthwise 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Chopped coriander 2 tbsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tbsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Kanda bhajis

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup

Chopped onion lengthwise 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp

Chopped green chilies 1/2 tsp
Chopped coriander 2 tbsp
Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tbsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery. Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.