Indian Snacks & Tiffins - Recipes (Odisha Style)
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TIFFIN AND SNACKS (FOODS / DISHES OF ODISHA)
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Page - 1
(1) Sweet Manda
PROCESS
INGREDIENTS
- SUJI (RAWA ) - 200 GM
- CHINI(SUGAR) - 100GM
- SALT – AS PER TASTE
- SHREDDED COCONUT - 1
- BUTTER - 2 TBS
METHOD
- TAKE A FRYING PAN. PUT THE SUGAR AND SHREDDED COCONUT INTO THE PAN, FRY IT FOR 15-20 MIN, WHEN PROPERLY COOKED ADD CRUSHED CARDAMOM. WHEN COOKED TAKE OUT FROM FIRE, KEEP ASIDE.
- TAKE WATER (DOUBLE THE AMOUNT OF SUJI) IN A PAN. ADD COW BUTTER, SUGAR AND SALT AS PER THE REQUIREMENT. BOIL IT FOR 5-10 MINUTE.
- WHEN IT STARTS BOILING ADD RAWA AND STIR IT WELL TO AVOID FORMING LUMPS. KEEP IT ON THE FLAME FOR 5 MIN. REMOVE FROM FLAME AND KEEP ASIDE.
- WAIT TILL THE DOUGH COOLS DOWN TO ROOM TEMPERATURE, KNEED THE DOUGH WITH COW BUTTER FOR SOFTEN THE DOUGH.
- MAKE BALLS FROM THE DOUGH. PUT SOME COCONUT STUFFING; ROLL IT TO MAKE A BALL.
- IN A SEPARATE PAN TAKE 2 GLASSES OF WATER. PUT A CLOTH OVER THE PAN. LET IT TO BOIL.
- WHEN ITS STARTS STEAMING, PUT THE RAWA BALLS INTO IT AND COVER IT. STEAM IT FOR 10-15 MINUTES. NOW SUJI MANDA IS READY TO SERVE.
Page - 2
(2) Sweet Peetha
INGREDIENTS
- RICE- ½ KG
- BIRI (BLACK GRAM)- ½ KG
- SUGAR – ½ KG
- SALT – 1 TEASPOON
- COCONUT – 1
METHOD
- SOAK RICE AND BIRI FOR 10-12 HOURS AND THEN GRIND THE MIXTURE INTO A FINE PASTE.ADD 1 TSP SALT AND LET IT OVERNIGHT.
- SHREDDED 1 COCONUT.
- ADD COCONUTS, JAGGERY, CARDAMOM TO THE PASTE & MIX WELL TO MAKE DOUGH.
- POUR THE DOUGH INTO A BAKING PLATE SPRINKLED WITH LITTLE OIL.
- HEAT THE OVEN AT 300 DEGREES FARENHEIT. PUT THE BAKING PLATE IN THE OVEN FOR 50 MINS.
- NOW SWEET PEETHA PITHA IS READY. CUT THE PITHA INTO PIECES AND SERVE IT.
Page - 3
(3) Sweet Chakuli
PROCESS
- ATTA (WHEAT) – 250 GM
- SUJI ( RAWA ) – 50 GM
- MAIDA – 50 GM
- SUGAR – 100 GM
- SALT – AS PER REQUIREMENT
- SHREDDED COCONUT – 4TBSP
- ANISEEDS (PAN MUHURI) – 2TSP
- REFIND OIL – AS PER REQUIREMENT
- CASHEW NUT – 10 GM
METHOD
- ADD WHEAT FLOUR, RAWA, MAIDA, SUGAR, ANISEEDS, SHREDDED COCONUT, SALT AS PER TASTE AND WATER TO MAKE A BATTER. WHIP WELL AND KEEP IT FOR 1 HOUR.
- CUT CASHEW INTO SMALL PIECES.
- PUT A PAN (NON STICK WILL BE BETTER) ON A MEDIUM FLAME.
- SPREAD A LITTLE OIL (2TPS) ON THE PAN.
- SPREAD THE BATTER ON THE PAN.
- WHEN TURNS GOLDEN BROWN FROM EACH SIDE, REMOVE IT AND SERVE IT HOT.
Page - 4
(4) Crispy Corn
- 1 CUP CORN KERNELS/MAKAI DANA
- 2-3 TBPS RICE FLOUR
- 3 TBPS CORN FLOUR POWDER
- 1 TBPS BROWN FLOUR/BESAN
- 1 CUP CHOPPED SHIMLA MIRCH
- 1TSP GREEN CHILLIES
- 1 TSP KALI MIRCH
- 3 TBPS CORIANDER LEAVES
- 1 TBSP SOYA SAUCE
- 1 TBPS TOMATO SAUCE
- 2 TSP VINEGAR
METHOD
- REMOVE WATER FROM THE TINNED CORN.
- TAKE CORN NIBLETS, SALT AND KALI MIRCH IN A BOWL AND MIX WELL.
- ADD RICE FLOUR, BROWN FLOUR AND CORN FLOUR OVER IT AND MIX. KEEP IT FOR 30 MINUTE.
- HEAT OIL TO DEEP FRY PAN.
- ADD CORN IN THE HOT OIL.
- STIR IT WELL. WHEN IT STARTS CRACKLING THEN COVER THE PAN TO PROTECT YOUR FACE.
- WHEN THE CORN BECOME CRISP IT START FLOATING ON THE PAN.
- WHEN DONE REMOVE FROM THE PAN AND KEEP A SIDE.
- REPEAT THE PROCESS WITH REMAINING CORNS.
- ADD CHOPPED GREEN CHILIES AND CAPSICUM AND STIR FRY FOR FEW MINUTES.
- NOW ADD FRESH CORIANDER LEAVES, SOYA SAUCE, VINEGAR, KALI MIRCH, TOMATO SAUCE TO IT.
- NOW ADD FRIED CORN AND MIX WELL.
- NOW SERVE IT HOT.
Page - 5
(5) Khaman Dhokla
PROCESS
INGREDIENTS- YOGURT - 1 CUP
- SODA BICARBONATE 1 TEASPOON
- COCONUT SCRAPED 1/2 CUP
- SALT – AS PER REQUIRMENT
- OIL 2 TABLESPOONS
- TURMERIC POWDER 1/2 TEASPOON
- MUSTARD SEEDS 1 TEASPOON
- GREEN CHILLI-GINGER PASTE 1 TEASPOON
- LEMON JUICE 1 TABLESPOON
- FRESH CORIANDER LEAVES - 2 TABLESPOONS
METHOD
- TAKE GRAM FLOUR IN A BOWL. ADD YOGURT, SALT AND ONE CUP OF WARM WATER AND MIX. AVOID LUMPS.
- KEEP IT ASIDE FOR THREE TO FOUR HOURS. WHEN GRAM FLOUR MIXTURE HAS FERMENTED, ADD TURMERIC POWDER AND GREEN CHILLI-GINGER PASTE AND MIX.
- NOW HEAT THE STEAMER.
- IN A SMALL BOWL TAKE LEMON JUICE, SODA BICARBONATE, ONE TEASPOON OF OIL AND MIX.
- ADD IT TO THE BATTER.
- GREASE A THALI AND POUR BATTER INTO THE GREASED THALI AND PLACE IT IN THE STEAMER.
- COVER WITH THE LID AND STEAM FOR TEN MINUTES. WHEN IT COOL, CUT INTO SQUARES AND KEEP IN A SERVING PLATE.
- HEAT REMAINING OIL IN AN ANOTHER PAN. ADD MUSTARD SEEDS. WHEN IT BEGIN TO CRACKLE, REMOVE AND POUR OVER THE DHOKLAS.
- NOW SERVE IT AND ENJOY.
Page - 6
(6) Besan Onion Pakoda
- BESAN/GRAM FLOUR – 2 CUP
- BAKING SODA – 1 PINCH
- CHOPPED ONION – 1
- FINELY CHOPPED AND MASHED GINGER – 2 TBPS
- RED CHILLY POWDER – 1 TBPS
- CHOPPED GREEN CHILLIES – 3-4
- OIL – AS PER REQUIREMENT
- SALT - AS PER REQUIREMENT
- CHOPPED CORIANDER LEAVES – 2 TBPS
- WATER – TO MAKE BATTER.
METHOD
- TAKE A BOWL AND ADD BESAN, BAKING SODA, CHOPPED ONION, CHOPPED GREEN CHILLIES, RED CHILLY POWDER, SALT, CHOPPED GINGER AND MIX.
- MAKE A THICK BATTER BY USING WATER.
- HEAT OIL IN A KADHAI THEN ADD BIG SPATULA OF PREPARED BATTER.
- WHEN HALF FRIED, THEN TAKE OUT FROM THE OIL. LEAVE TO COOL.
- REPEAT THE SAME PROCESS FOR THE REMAINING BATTER.
- NOW MAKE SMALL SMALL PAKUDI OUT OF BIG PAKUDI AND AGAIN DEEP FRY IN HOT OIL.
- WHEN DONE TAKE OUT FROM THE OIL AND SERVE HOT.
Page - 7
(7) Masala Puri
PROCESS

- 1 CUP - WHEAT FLOUR
- AJWAIN - 1/4 TSP
- WATER – AS REQUIRED
- OIL
- RED CHILLI POWDER - 1/2 TSP
- SALT – AS PER REQUIREMENT
- HING - 1 PINCH
METHOD
- SIEVE THE WHEAT FLOUR AND SALT.
- MIX THE INGREDIENTS AND KNEAD TO FIRM DOUGH ADDING WATER.
- KEEP THE DOUGH ASIDE FOR HALF AN HOUR.
- MAKE BALLS FROM DOUGH AND ROLL INTO SMALL PURIS.
- HEAT OIL IN A KADHAI AND DEEP FRY THE PURIS.
- NOW SERVE MASALA PURI AND ENJOY.
Page - 8
(8) Vegetable Chat
PROCESS

- 2 POTATO BOILED AND MASHED
- PEAS BOILED- 1 CUP
- 1 SLICED ONION
- TOMATO CHOPPED- ½ CUP
- GREEN CHILI CHOPPED – 1 TBPS
- CORIANDER LEAVES, CHOPPED- 1 TBPS
- GINGER SLICED - 1 TBSP
- CURD - 2 TBSP
- TAMERIND JUICE – 2TBPS
- CUMIN POWDER, ROASTED- ½ TBSP
- RED CHILI POWDER- ½ TBSP
- CHAAT MASALA- 1 TBSP
- SALT- AS PER REQUIREMENT
METHOD
- IN A BOWL, PUT ALL THE VEGETABLE LIKE POTATO, PEAS, ONION, TOMATO, GREEN CHILI, CORIANDER LEAVES, GINGER AND MIX WELL.
- SEASON WITH SALT, RED CHILI POWDER, CHAT MASALA AND CUMIN POWDER.
- THEN ADD CURD AND TAMERIND JUICE ON TOP. MIX WELL
- NOW CHAAT IS READY TO SERVE.
Page - 9
(9) Vegetable Momos
- MAIDA - 2 CUPS
- FINELY CHOPPED ONION - 1/2 CUP
- GRATED CABBAGE - 1 CUP
- GRATED CARROTS - 1 CUP
- CHOPPED GARLIC - 1 TSP
- BAKING POWDER - 1/2 TSP
- OIL - 1 TBSP
- SOYA SAUCE - 1 TSP
- SALT – AS PER REQUIREMENT
- VINEGAR - 1/4 TSP
- BLACK PEPPER - 1/4 TSP
METHOD
- MIX MAIDA, SALT AND BAKING POWDER AND KNEAD TO A STIFF DOUGH WITH WATER.
- HEAT OIL AND ADD ONION AND GARLIC.
- ON HIGH HEAT AND ADD THE CARROT AND CABBAGE. TURN AROUND OVER HIGH HEAT TILL GLOSSY.
- REMOVE IT FROM HEAT AND MIX THE SOYA SAUCE, SALT, VINEGAR AND BLACK PEPPER.
- ROLL THE DOUGH THIN AND CUT INTO 4-5 ROUNDS.
- TAKE A ROUND, WET EDGES AND FILL SOME FILLING IN THE CENTER.
- BRING EDGES TOGETHER TO COVER THE FILLING AND TWIST TO SEAL.
- REPEAT THE PROCESS IN THE SAME WAY.
- STEAM FOR ABOUT 10 MINUTES THEN SERVE AND ENJOY.
Page - 10
(10) Vegetable Kachori
- CHOPPED PANEER - 2 TSP
- 1 CHOPPED CARROT
- 1 CHOPPED ONION
- 2 CHOPPED GREEN CHILLI
- 4-5 CHOPPED BEANS
- MAIDA - 2 CUPS
- JIRA – ½ TSP
- 1/2 TSP GINGER (GRATED)
- OIL FOR FRYING
- SALT – TO TASTE
METHOD
- IN A BOWL ADD MAIDA, WATER, OIL , AND PINCH OF SALT TO MAKE A DOUGH.
- IN A PAN PUT SOME OIL THEN ADD JIRA.
- THEN ADD CHOPPED GREEN CHILLI,ONION AND GRATED GINGER
- AFTER THAT ADD CHOPPED BEANS, CARROT, PANEER AND SALT AS PER REQUIRED.
- STIR IT FOR SOME MINUTE AND TAKE IT FROM THE FLAME.
- FILL THIS MIXTURE INTO THE BALL OF KNEADED MAIDA.
- SPREAD IT ON A FLAT SURFACE TO MAKE A SHAPE OF ROUND KACHORI.
- IN A FRYING PAN ADD SOME OIL AND FRY THE KACHORI BOTH SIDE TILL GOLDEN BROWN.
- NOW KACHORI IS READY TO SERVE.
Page - 11
(11) Moong Dal Vada
- MOONG DAL (WASHED) – 1 CUP
- POTATOES BOILED AND SMASH – 1 CUP
- CHOPPED HARA DHANIA - 2 TSP
- CHOPPED GREEN CHILI – 1 TSP
- CHOPPED GINGER – 1 TSP
- CUMIN SEEDS/JEERA – 1 TSP
- HING – 1 PINCH
- BAKING SODA – 1 PINCH
- SALT - TO TASTE
- OIL
METHOD
- SOAK MOONG DAL IN WATER FOR 6-7 HOURS THEN GRIND IT.
- ADD POTATOES, CILANTRO, GREEN CHILI, GINGER, CUMIN SEEDS, HING AND SALT TO THE DAL BATTER.
- HEAT THE OIL IN A FRYING PAN ON MEDIUM HEAT.
- MAKE VERY SMALL BALLS FROM THE BATTER AND PUT THE BALLS INTO THE OIL. FRY VADAS UNTIL GOLDEN-BROWN.
- NOW MOONG DAL VADA IS READY TO SERVE.
Page - 12
(12) Biri Bara (Urad Dal Vada)
- URAD DAL - 1 CUP
- RAWA (SOOJI) - 2TSP
- CHOPPED GINGER - 1 TSP
- CHOPPED MANGO GINGER - 1 TSP
- BAKING POWDER - 1 PINCH
- CHOPPED GREEN CHILLIES 1-2
- SALT – AS PER REQUIRED
- OIL - FOR FRYING
METHOD
- SOAK URAD DAL IN WATER FOR OVERNIGHT.
- THEN DRAIN THE WATER AND GRIND URAD DAL AND MAKE A SOFT DOUGH-LIKE PASTE AND NOT WATERY.
- PUT THE BATTER IN A BOWL, ADD CHOPPED GINGER, CHOPPED MANGO GINGER, CHOPPED GREEN CHILI, BAKING SODA, SUJI AND SALT.
- STIR THE BATTER FOR 3-4 MINUTES TO MAKE THE BATTER LIGHT AND FLUFFY. ( TO MAKE SURE THE BATTER IS READY PUT ONE DROP OF BATTER IN A BOWL OF WATER, IF BATTER FLOATS IT'S READY TO USE)
- TAKE A PAN AND HEAT SOME OIL, WET THE PALM AND TAKE A BATCH OF BATTER AND PLACE OVER THE PALM.
- FLATTEN TO ROUND SHAPE AND MAKE A HOLE IN THE CENTRE WITH YOUR THUMB.
- NOW UPTURN YOUR PALM AND DROP THE VADA INTO THE OIL.
- FRY THE VADAS TILL GOLDEN BROWN ALL AROUND. REPEAT THE SAME PROCESS WITH THE REMAINING BATTER TO MAKE VADAS.
- NOW VADAS ARE READY TO SERVE WITH SAMBAR OR CHUTNEY.
Page - 13
(13) Pav Bhaji
PROCESS
- CHOPPED POTATOES - 1 CUP
- CHOPPED CAULIFLOWER - 3 CUP
- GREEN PEAS – ½ CUP
- CHOPPED CARROT - 1/2 CUP
- CHOPPED ONION – 2 CUP
- 2 - CHOPPED TOMATOES
- CHOPPED CAPSICUM - 1/2 CUP
- 1 - TABLESPOON GINGER GARLIC PASTE
- RED CHILLI POWDER - 1½ TEASPOONS
- TURMERIC POWDER - 1/4 TEASPOON
- 1 – TABLESPOON - CUMIN POWDER
- 1 - TABLESPOON - CORIANDER POWDER
- 1 TABLESPOON - PAV BHAJI MASALA POWDER
- 1 TABLESPOON - LEMON JUICE
- SALT – AS PER REQUIRED
- 2 - TABLESPOONS OIL
- 2 -TABLESPOONS BUTTER
- 2 TABLESPOONS FINELY CHOPPED CORIANDER LEAVES
METHOD
- TAKE ALL THE VEGETABLES LISTED IN THE INGREDIENTS. WASH THEM IN RUNNING WATER AND CUT THEM INTO SMALL PIECES.
- IN A PRESSURE COOKER TAKE 1/2 CUP WATER AND SALT AS PER REQUIRED, THEN DROP CHOPPED POTATO, CAULIFLOWER, CARROT AND GREEN PEAS.
- CLOSE THE PRESSURE COOKER WITH A LID AND COOK FOR 2-3 WHISTLES OVER MEDIUM FLAME. TURN OFF THE FLAME AND LET THE PRESSURE RELEASES NATURALLY.
- THEN MASH THE BOILED VEGETABLES GENTLY.
- TAKE A PAN AND HEAT 2-TABLESPOONS OIL AND 2-TABLESPOONS BUTTER TOGETHER OVER MEDIUM FLAME. ADD CHOPPED ONION AND GINGER-GARLIC PASTE AND FRY 2 MINUTES.
- AFTER THAT ADD CHOPPED CAPSICUM, CHOPPED TOMATO AND SALT.
- ADD 1½ TEASPOONS RED CHILLI POWDER, 1/4 TEASPOON TURMERIC POWDER, 1-TEASPOON CUMIN-CORIANDER POWDER AND 1-TEASPOON PAV BHAJI MASALA POWDER.
- ADD 3-4 CUP OF WATER AND 1-TEASPOON LEMON JUICE MIX WELL AND COOK IT FOR 2-3 MINUTES.
- ADD BOILED AND MASHED VEGETABLES AND COOK FOR 4-5 MINUTES.
- ADD SALT AS PER REQUIRED.
- NOW TAKE IT A SIDE AND ADD CHOPPED CORIANDER LEAVES AND MIX WELL.
- BHAJI IS READY FOR SERVING.
- NOW CUT THE PAV BUNS HORIZONTALLY/VERTICALLY. HEAT THE PAN AND ADD A TABLESPOON OF BUTTER.
- THEN PLACE PAV BUNS OVER IT AND SHALLOW FRY BOTH SIDES. REPEAT THE PROCESS FOR REMAINING PAVS.
- TRANSFER PREPARED BHAJI AND PAV TO A SERVING PLATE AND GARNISH WITH A SLICE OF BUTTER, SLICED ONION AND LEMON WEDGES.
Page - 14
(14) Rava Idli
PROCESS

- RAVA/SUJI / SEMOLINA – 1 CUP
- CURD – 1 CUP
- URAD DAL - 1 TEASPOON
- CHANA DAL - 1 TEASPOON
- GRATED CARROT - 1/2 CUP
- MUSTARD SEEDS - 1/2 TEASPOON
- CUMIN SEEDS - 1/2 TEASPOON
- HING /ASAFOETIDA - 1 PINCH
- CURRY LEAVES - 2 TEASPOON
- RED CHILLI - 2
- CRUSHED CASHEW NUTS -5-6
- 2CHOPPED GREEN CHILLIES - 2
- GRATED GINGER - 1 TEASPOON
- OIL - 1 TEASPOON
- GHEE - 1/2 TABLESPOON
- CHOPPED CORIANDER LEAVES - 2 TABLESPOONS
- SALT – AS PER REQUIRED
METHOD
- HEAT 1/2 TABLESPOON GHEE AND 1 TABLESPOON OIL IN A PAN AND ADD MUSTARD SEEDS.
- WHEN THEY START TO CRACKLE, ADD HING CUMIN SEEDS, CHANA DAL AND URAD DAL.
- THEN ADD CASHEW NUTS, DRY RED CHILLI AND CURRY LEAVES AND STIR WELL.
- ADD RAVA/SUJI AND MIX WELL.
- ROAST IT TO LIGHT BROWN. TURN OFF THE FLAME AND TRANSFER IT TO A PLATE AND ALLOW IT TO COOL.
- THEN ADD CURD, CHOPPED GREEN CHILLIES, GRATED GINGER AND SALT IN A BOWL AND MIX WELL.
- ADD ROASTED RAVA THEN ADD SOME WATER AND MIX WELL. MAKE SURE THAT THERE ARE NO LUMPS AT ALL.
- ADD GRATED CARROT AND CHOPPED CORIANDER LEAVES AND MIX PROPERLY.
- POUR 3 GLASSES WATER IN STEAMER AND HEAT OVER MEDIUM FLAME.
- POUR BATTER IN OIL GREASED MOLDS AND STEAM IT ON MEDIUM FLAME FOR 10-15 MINUTES.
- NOW TURN OFF FLAME AND REMOVE MOLDS FROM STEAMER.
- WHEN IT COOLS DOWN A BIT, REMOVE IDLI FROM IT.
- RAWA IDLI IS READY, SERVE IT WITH SAMBAR AND CHUTNEY.
Page - 15
(15) Vegetable Rava Upma
- 3/4 - CUP RAVA SOOJI/SEMOLINA
- 1/4 TEASPOON - MUSTARD SEEDS
- 1 TEASPOON - URAD DAL
- 1 TEASPOON - CHANA DAL
- 1 MEDIUM SIZE ONION FINELY CHOPPED
- 1 TOMATO - FINELY CHOPPED
- 2 GREEN CHILLI FINELY CHOPPED
- 3 TABLESPOONS - CARROT FINELY CHOPPED
- 2 TABLESPOONS - GREEN PEAS
- 3 TABLESPOONS - CAPSICUM FINELY CHOPPED
- 5-6 - ROASTED CASHEW NUTS
- 1 PINCH – HING/ASAFOETIDA
- 2 TABLESPOONS - CURRY LEAVES
- 1/2 TEASPOON - GRATED GINGER
- 2 TABLESPOONS - FINELY CHOPPED CORIANDER LEAVES
- 1 TEASPOON - LEMON JUICE
- 2 CUPS WATER
- SALT – AS PER REQUIRED
- 2 TABLESPOONS - COOKING OIL
- 1 TABLESPOON - GHEE
METHOD
- HEAT 1 TABLESPOON GHEE IN A HEAVY BASED PAN THEN ADD RAVA IN IT AND STIR WELL.
- ROAST IT ON MEDIUM FLAME TILL LIGHT BROWN. WHEN DONE, TRANSFER TO A PLATE.
- HEAT 2 TABLESPOONS OIL IN THE SAME PAN OVER MEDIUM FLAME. THEN ADD MUSTARD SEEDS. WHEN THEY BEGIN TO CRACKLE, ADD CHANA DAL, URAD DAL, HING AND CURRY LEAVES AND COOK TILL LIGHT BROWN.
- AFTER THAT ADD CHOPPED ONION, GRATED GINGER AND CHOPPED GREEN CHILLIES AND COOK WELL.
- ADD CHOPPED CARROT, GREEN PEAS, CHOPPED CAPSICUM, CHOPPED TOMATOES AND SALT. MIX WELL AND SAUTÉ FOR 3-4 MINS.
- ADD LITTLE WATER AND LEMON JUICE INTO IT TO BOIL AROUND 3-4 MINS.
- ADD ROASTED RAVA AND STIR CONTINUOUSLY TO AVOID LUMPS.
- COVER IT AND COOK FOR 3-4 MINUTES OVER LOW FLAME. STIR IN BETWEEN REGULAR INTERVALS.
- ADD FRIED CASHEW NUTS AND CORIANDER LEAVES AND MIX WELL.
- TURN OFF THE FLAME AND KEEP THE PAN A SIDE FOR 10 MINS.
- NOW RAVA UPMA IS READY TO SERVE.
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Page - 16
(16) Rava Dosa
- RAVA/SOOJI/SEMOLINA - 1/2 CUP
- RICE FLOUR - 1/2 CUP
- MAIDA/ALL PURPOSE FLOUR - 1/4 CUP
- 1 ONION FINELY CHOPPED
- 1 GREEN CHILLI FINELY CHOPPED
- CUMIN SEEDS - 1 TEASPOON
- 2 TABLESPOONS - CURRY LEAVES
- 2 TABLESPOONS FINELY CHOPPED CORIANDER LEAVES
- 1/2 TEASPOON - GRATED GINGER
- WATER (AS PER REQUIRED)
- OIL (AS PER REQUIRED)
- SALT (AS PER REQUIRED)
METHOD
- IN A BOWL TAKE 1/2 CUP RAVA,1/2 CUP RICE FLOUR AND 1/4 CUP MAIDA.
- ADD 2 CUPS WATER AND SALT (AS PER REQUIRED) AND MIX WELL.
- ADD CHOPPED ONION, CHOPPED GREEN CHILLI, GRATED GINGER, CHOPPED CURRY LEAVES, 2 TABLESPOONS FINELY CHOPPED CORIANDER LEAVES AND 1 TEASPOON CUMIN SEEDS.
- MIX THE BATTER WELL AND CHECK IT FOR CONSISTENCY. IT SHOULD BE THICK LIKE BUTTER MILK.
- TAKE A NON-STICK TAWA OVER MEDIUM FLAME (MAKE SURE THAT TAWA IS HOT OTHERWISE THE BATTER WILL STICK TO THE PAN). NOW POUR THE BATTER (1 CUP) IN A CIRCULAR MOTION STARTING FROM EDGE TO THE CENTER.
- SPRINKLE 2-3 TABLESPOON OIL ALL AROUND OF DOSA. COOK UNTIL IT TURNS LIGHT GOLDEN BROWN AND CRISPY.
- FLIP IT ON ANOTHER SIDE AND COOK FOR SOME MINUTE.
- NOW TRANSFER CRISPY RAVA DOSA TO A SERVING PLATE AND SERVE IT WITH SAMBAR AND CHUTNEY.
Page - 17
(17) Raj Kachori
- SEMOLINA /SUJI - 2 CUP
- ALL PURPOSE FLOUR /MAIDA - 2 TABLE SPOON
- BOILED & CHOPPED POTATO - 3
- BOILED MOONG DAL- 1/2 CUP
- SMALL MAIDA PAPADI – 10
- CURD/DAHI - 2 CUP
- ROAST & MASHED CUMIN SEEDS - 2 TEA SPOON
- RED CHILLI POWDER - 1 TABLE SPOON.
- BLACK PEPPER - 1 TABLE SPOON.
- SWEET CHUTNEY - 2 TABLE SPOON
- GREEN CHUTNEY (CORIANDER LEAVES,TAMERIND,GREEN CHILLIES, SALT)- 2 TABLE SPOON.
- SEV BHUJIYA - 1/2 CUP.
- SALT – AS PER REQUIREMENT
- OIL - AS PER REQUIREMENT
- CHOPPED CORIANDER LEAVES - 2 TABLE SPOON
METHOD
- IN A BOWL, TAKE SUJI, MAIDA, SALT AND 1 TSP OIL AND MIX WELL. KNEAD THE FLOUR WITH WATER AND LEAVE IT FOR ONE HOUR.
- HEAT OIL IN A PAN.
- TAKE A SMALL BATCH OF THE DOUGH AND MAKE ROUND BALL OUT OF IT. NOW KEEP THIS BALL ON A ROLLING BOARD AND ROLL IT INTO A FLAT ROUND SHAPE OF 3-4 INCH.
- NOW FRY THIS KACHORI IN THE OIL OVER MEDIUM FLAME. FRY THE KACHORI TILL IT TURNS BROWN IN COLOUR.
- WHEN DONE, TAKE OUT THE KACHORI ON A PLATE AND REPEAT THE SAME PROCESS FOR REMAINING DOUGH.
- NOW ITS TIME TO STUFF THE KACHORI. KEEP THE KACHORI ON A PLATE AND MAKE A HOLE ON THE CENTER PORTION AND FILL THE INGREDIENTS.
- FILL MASHED POTATOES, 1 SPOON BOILD MOONG, ROASTED CUMIN SEEDS, BLACK PEPPER, RED CHILLI POWDER, SWEET CHUTNEY, CURD, GREEN CHUTNEY, SEV BHUJIYA, CUMIN SEEDS POWDER, CORIANDER LEAVES IN THE SAME GIVEN SEQUENCE.
- NOW RAJ KACHORI IS READY TO SERVE.
Page - 18
(18) Aloo Chup / Batata Vada
- BESAN/GRAM FLOUR – 1 CUP
- SODA BI-CARBONATE – 1 PINCH
- HING/ASAFOETIDA – 1 PINCH
- GINGER-GREEN CHILLI PASTE – 2 TBSP
- TURMERIC POWDER/HALDI – ½ TBSP
- CHILLI POWDER – ½ TBSP
- CHOPPED CORIANDER/DHANIA – 1 TBSP
- LEMON JUICE – 2 TBSP
- SUGER – 2 TBSP
- SALT – AS PER REQUIREMENT
- BOILED AND MASHED POTATOES – 2 CUPS
- OIL - AS PER REQUIREMENT
METHOD
- HEAT THE OIL IN A FRYING PAN, ADD THE GINGER-GREEN CHILLI PASTE, TURMERIC POWDER, POTATOES, LEMON JUICE, SUGAR, SALT, CORIANDER MIX WELL AND COOK FOR 3 TO 4 MINUTES ON MEDIUM FLAME.
- NOW MASALA IS READY AND REMOVE IT FROM THE FLAME.
- NOW COOL AND DIVIDE THE MASALA INTO 10 EQUAL PORTIONS.
- ROLL OUT EACH PORTION INTO ROUND SHAPE BALL.
- TAKE BESAN IN A BOWL AND MAKE A THICK BATTER USING WATER.
- HEAT THE OIL IN A PAN. DIP THE MASALA BALLS IN THE PREPARED BATTER AND PUT IT ON THE OIL.DEEP-FRY ON A MEDIUM FLAME TILL GOLDEN BROWN IN COLOUR FROM ALL AROUND.
- NOW BATATA VADA IS READY AND SERVE HOT WITH SAMBER AND CHUTNEY.
Page - 19
(19) Chaul Bara
- RICE / CHAULA – 1 BOWL
- URAD DAL / BIRI – 1/2 BOWL
- CUMIN SEEDS – 2 TBSP
- AJWAIN – 2 TBSP
- BAKING POWDER – ½ TBSP
- SALT – 2 TSP
- OIL – AS PER REQUIREMENT
METHOD
- SOAK RICE AND URAD DAL WITH WATER FOR OVERNIGHT.
- GRIND THE SOAKED RICE, URAD DAL AND MAKE A BATTER OUT OF THAT.
- ADD CUMIN SEEDS, AJWAIN, BAKING POWDER AND SALT AND MIX WELL.
- ADD OIL IN A FRYING PAN AND DEEP FRY THE VADA ON MEDIUM HEAT.
- MAKE VERY SMALL BALLS OUT OF BATTER AND DROP IT ON THE OIL.
- COOK THE VADAS TILL IT GOLDEN BROWN IN COLOUR ALL AROUND.
- REPEAT THE SAME WITH THE REMAINING BATTER.
- FOR BETTER TASTE SERVE IT WITH TAMARIND JUICE/WATER.
Page - 20
(20) Vegetable Samosa / Singda
- MAIDA /ALL PURPOSE FLOUR - 1 CUP
- WATER – AS PER REQUIREMENT
- SALT - AS PER REQUIREMENT
- CRUSHED GINGER - 1/2 TABLE SPOON
- AJWAIN - 1/2 TABLE SPOON.
- BOILED & MASHED POTATOES – 4-5
- CHOPPED GREEN CHILIES - 2 TABLE SPOON
- BOILED GREEN PEAS - 1/2 CUP
- FINELY CHOPPED CORIANDER - 1 TABLE SPOON
- ROASTED PEANUT - 2 TABLE SPOON.
- GARAM MASALA - 1/2 TABLE SPOON
- RED CHILI POWDER - 1/2 TABLE SPOON
- MANGO POWDER - 1/2 TABLE SPOON
- OIL - AS PER REQUIREMENT
METHOD
- TAKE ALL THE INGREDIENTS MAIDA,SALT, OIL, AJWAIN WITH WATER AND MIX WELL.
- KEEP THE DOUGH ASIDE FOR 15 MINUTES.
- TAKE A BOWL AND ADD MASHED POTATOES, GREEN PEAS, PEANUT, SALT, CHILI POWDER, MANGO POWDER, GARAM MASALA, GREEN CHILLES, GINGER, CORIANDER AND MIX WELL.
- TAKE A SMALL BATCH OF THE DOUGH AND MAKE ROUND BALL OUT OF IT. NOW KEEP THIS BALL ON A ROLLING BOARD AND ROLL IT INTO A FLAT ROUND SHAPE OF 3-4 INCH.
- THEN CUT IT INTO TWO PARTS LIKE SEMI-CIRCLE.
- NOW TAKE ONE SEMI CIRCLE AND FOLD IT LIKE A CONE.
- PLACE THE FILLING IN THE CONE AND SEAL THE EDGES USING WATER.
- HEAT OIL IN A PAN AND DEEP FRY ON A MEDIUM FLAME TILL GOLDEN BROWN.
- SERVE SAMOSA HOT WITH SAMBER AND CHUTNEY.
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