Ingredients

Rice                  1 cup
Roasted peanuts 1/2 cup
Turmeric         1/4 tsp
Ghee/ Oil         1 – 2 tbsp
Salt                  to taste
Red chilles               3 big
Grated coconut 1/4 cup
To Temper
Oil                 1/2 tbsp
Mustardseed 1 tsp
Urad dal         1 tsp
Channa dal         1 tsp
Curry leaves         few

Method:

1. Pressure cook rice and cool down.
2. Roast the peanuts, chilli and coconut and fry until golden.
3. Grind into a coarse powder.
4. Prepare Temper - put some oil on pan, add mustard seeds, uraddal, channa dal
5. add some curry leaves.
6. now mix well rice with temper and coarsly grind mixture.

Ingredients:
Bread - 4 slices
Medium boiled potatoes - 3-4
1 cup finely chopped vegetables (Onion, Capsicum, Tomatoes etc.)
Red chilli powder ½ tsp
Chaat masala ½ tsp
Salt to taste
2 tbsp finely chopped green chillies and ginger (optional)
Chopped corianderleaves
oil for shallow frying

Method:

Mash the boiled potatoes. Add all the vegies, spices and coriander to the mashed potatoes. (salt as per taste)
Take a bread slice and cut it in the desired shape. (rectangle or circle etc)
Spread mixture on both sides of the bread.
Heat a non-stick pan - add little bit of oil.
Cook on both sides till golden brown.

Serve hot with chutney or ketchup.

Ingredients:

For Koftas:
1 medium-sized lauki / bottle gourd
4-5 tbsp of besan / gram flour
1/2 tsp of red chilli powder
A pinch of hing / asafoetida (optional)
Salt to taste)

Oil - for deep frying


For Gravy:
2 of onions, sliced or chopped
3 of tomatoes, chopped
1/4 tsp of turmeric powder / Haldi
2 tbsp of coriander powder  / dhania powder
1 tsp of red chilli powder/ lal mirch (adjust to taste)
Fresh coriander leaves for garnishing
Salt to taste
Oil


Method:

Peet the Louki, grate it fine.
Squeeze out all excess water
Add it to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
Make small lemon-sized balls.
Fry in hot oil until brown ( keep turning to cook evenly.)

Gravy:

Heat oil in a pan add add the onions. When they start to brown, add turmeric, chilli powder, coriander, little bit salt.
Add the tomatoes and about 1/2 water.
Bring to boil and simmer until the tomatoes are soft
In a blender, puree the mixture
add again to pan, add koftas, and garnish with coriander leaves.

Bhindi

 

Ingredients

Onions  - 2(chopped)
Ginger paste
Coriander powder
Cumin seeds
Red chilly powder
Garam masala powder
Amchur powder  (optional)
Turmeric powder
Salt to taste
Oil

Method:

Wash and cut bhindi.

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.

Add chopped onions and ginger paste.Fry till golden brown.

Now add cut bhindi with rest off the spices

Stir well.
Cook it on medium flame
Keep frying till bhindis are cooked.

Kanji 

Ingredients

1 tablespoon Mustard Seeds, crushed (Finely)
4-5 large carrots, peeled
1 large beetroot, peeled
6-7 cups water
1 tablespoon Salt
black sal
red chilli powder

Instructions

Chop the carrots and beet into long pieces.
Combine all the ingredients in a glass jar  or ceramic jars
Cover with a lid
Keep the jars in the sun for 3-4 days
Stir with a wooden spoon daily.
Once the kanji develops a tangy flavor, that means the drink is fermented.
Serve carrot kanji straightway or refrigerate to chill.