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Table of Fasts Recipes

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DAHI KI PAKODI, KOOTOO KI

For the batter.
Kootoo ka atta 1 cup (120 gms)
Potatoes boiled, peeled, mashed smooth 1 large (125 gms)
Sendha namak (rock salt) 1 tsp.
Water to mix
Ghee (clarified butter)/Oil for frying
Water in a deep pan to put the pakories in.

For the dahi (raita):
Dahi (yoghurt), beaten smooth 2 cups (500 gms)
Sendha namak (rock salt), powdered 2 tsp. (or to taste)
Jeera (cumin seeds) optional, roasted, powdered 2 tsp
Chilli powder tsp.
Kala namak (black rock salt) 1 tsp.
Kali mirch (powdered black pepper) tsp.

  1. Mix potatoes, salt and kootoo ka atta and enough water to make into a dropping consistency (when you drop a spoonful, it should drop in one lump). Whip to incorporate air to make it light.
  2. Heat oil in a kadhai till a drop of batter dropped in comes up at once. Drop teaspoonful of batter into the hot oil. Lower flame to medium and fry till dark on both sides (the kootoo atta makes it dark). Takes about 3-4 minutes.
  3. Lift out of the oil and put them into the water. Repeat this process with the rest of the batter.
  4. For the dahi (raita), mix salt, 1 tsp. of jeera and chilli powder into the dahi.
  5. Squeeze out the pakories, dip into dahi and arrange on a serving dish. Cover with remaining dahi, garnish with jeera, kala namak and kali mirch. Chill and serve.

BOONDI KA RAITA

For the bhoondi:
Singhare ka atta (waterchestnut flour) cup (60 gms)
Potato, boiled, peeled, mashed 1 large
Sendha namak (rock salt) tsp.
Oil for deep-frying

For the raita:
Dahi (yoghurt) 2 cups (400 gms)
Sendha namak (rock salt) 2 tsp.
Kali mirch (black pepper) tsp.
Jeera (cumin seeds), roasted, powdered 2 tsp.
Chilli powder tsp.
Hara dhania (green coriander), for garnish 1 tbsp.

  1. Mix flour, potato and salt with enough water to make a smooth thick paste, of dropping consistency. Whip to incorporate air.
  2. Heat oil till a drop of batter thrown in comes up at once. Lower flame, and holding a colander over the oil, force batter through it with the help of a spatula.
  3. Fry drops (boondis) till golden and transfer into a container of cold water. Repeat till all the batter is used up, increasing the flame for a few seconds before adding a fresh lot.
  4. Beat dahi till smooth, add some water to make a thick pouring consistency. Add salt, kali mirch, and 1-tsp. jeera and mix well.
  5. Squeeze out the boondis and add to the raita. Transfer on to a serving bowl, garnish with remaining jeera, chilli powder and hara dhania. Chill and serve.

DAHI BADE ALOO KE

Potaotes, boiled, peeled, mashed smooth kg
Singhare ka atta (waterchestnut flour) 1 cup (120 gms)
Sendha namak (rock salt) tsp.
Kali mirch (black pepper powder) tsp.
Oil for frying
Water, in a deep pan

Dahi (raita for the badas):
Dahi (yoghurt), beaten smooth 2 cups (500 gms)
Sendha namak (rock salt) 2 tsp.
Jeera (cumin seeds), roasted, powdered 2 tsp.
Chilli powder tsp.
Kala namak (black rock salt) 1 tsp.
Kali mirch (black pepper powder) tsp.
Hara dhania (green coriander) for garnish

  1. Mix potatoes, tsp. salt, kali mirch and singhare ka atta, knead into a firm dough, adding water if need be. Put aside for 15 minutes.
  2. Heat oil till a bit of dough dropped in comes up at once. Shape mixture into flat thin rounds, about cms/1/8" thick (wet hands if it sticks).
  3. Make a hole in the center; drop into the hot oil. Lower flame to medium, fry till golden on both sides. Takes about 3-4 minutes.
  4. Remove from oil and transfer to the pan of water.
  5. Mix salt, 1-tsp jeera and chilli powder into the dahi.
  6. Squeeze out the badas, dip into dahi and arrange on a serving dish. Cover with remaining dahi and garnish with the rest of the jeera, kala namak, and kali mirch and hara dhania. Chill and serve.

HARE DHANIYE KI CHUTNEY

Hara dhania (green coriander) 150 gms
Peanuts, coarsely pounded 1 tbsp
Green chillies, chopped cup (40 gms) or to taste
Sendha namak (rock salt) 2 tsp
Sugar 1 tsp
Nimbu (lemon) juice 1 tbsp

  1. Grind hara dhania, peanuts and chillies to a fine paste.
  2. Add salt, sugar and limejuice, mix well and serve.

HARE NARIYAL KI CHUTNEY

Fresh coconut, grated 2 cups (approx. 1 whole)
Hara dhania (green coriander), chopped 125 gms ( 2 cups )
Green chillies, chopped 25 gms (approx. cup) or to taste
Ginger, chopped 1 tsp.
Sendha namak (rock salt) 4 tsp.
Sugar 1 tbsp.
Lemon juice 2 tbsp., or to taste
Grind all the ingredients together, to a fine paste.
Can be stored in a dry jar and refrigerated for a few days.

SOUNTH KI CHUTNEY

Imli (tamarind) cup tightly packed (100 gms)
Gur (jaggery), broken up cup (150 gms)
Sendha namak (rock salt) 2 tsp.
Kala namak (black rock salt) powdered 1 tsp.
Soonth (powdered dry ginger) 1 tsp.
Kali mirch (black pepper) tsp.
Chilli powder tsp.
Chaat masala 1 tsp.

  1. Soak imli in water till soft and pulpy
  2. Strain and add enough water to have a thin pouring consistency.
  3. Add remaining ingredients and bring to a boil, then simmer over low flame, till it thickens a little. Cool and serve.

GREEN MASALA

Hara dhania (green coriander) chopped cup (40 gms)
Green chillies, chopped 2-3
Ginger, chopped 2 tbsp.
Sabut kali mirch (peppercorns) 6
Laung (cloves) 6
Daalchini (cinnamon), powdered tsp
Sendha namak (rock salt) 1 tbsp.
Lemon juice 2 tbsp.

  1. Grind the ingredients together. Can be refrigerated
  2. Use to marinate, boiled potatoes / paneer and either grill / fry them.
  3. You can also cook over low flame, with minimum water. Grated coconut added to it tastes good too.

CHAAT KA MASAALA

Dhania sabut (coriander seeds) 150 gms (2 cups)
Jeera (cumin seeds) 200 gms (2 cups)
Ajwain (carum / thymol seeds) 50 gms (1/2 cup)
Kala namak (black rock salt), powdered 300 gms (1 cups)
Sabut kali mirch (black pepper corns) 20 gms (2 tbsp.)
Nimboo ka sat (citric acid), if allowed 40 gms (1/4 cup)

  1. Roast, the dhania, jeera and ajwain to a dark brown, leave to cool.
  2. After cooled, grind to a powder with remaining ingredients and store in an airtight jar.
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