Indian Cooking Recipes, Indian Veg Recipes, Indian Food Recipes!!!

Handwa Recipe:

Ingredients :

* Rice flour 1kg
* Bengal gram flour 500gm
* Black gram flour 25gm
* Buttermilk 100ml
* Bottle gourd 500ml
* Oil 250gm
* Mustard seeds 5gm
* Asafoetida 8gm
* Masala
* Green chillies 25gm
* Onions 50gm
* Cinnamon, cardamoms and cloves 8gm
* Turmeric 8gm
* Coriander 40gm
* Salt to taste

Method :

* Grind masala to a fine paste. Mix the three types of flour with buttermilk, add more water to make a pouring consistency.
* Add masala and peeled and grated bottle gourd to the mixture.
* Heat oil in a thick pan. When hot, add mustard seeds and asafoetida.
* When the mustard seeds crackle, pour the oil in the mixture.
* Mix well and leave it for about 12hours to ferment.
* Pour into shallow ovenproof containers and bake the mixture for about 40minutes.
* Serve with green chutney.

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

* To make pani:
* Measure all ingredients.
* Adjust spices and tangyness to taste.
* Strain through a wire strainer to remove any rough bits.
* To make puri:
* Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
* Stand covered with wet cloth for 15-20 minutes.
* Make small sized balls.
* With the help of some dry maida or sooji, roll into thin rounds.
* Heat oil in a pan and deep fry puris till very light brown and crisp.
* Drain in a paper towel for a while to dry out the oil.
* Store in an airtight container when cool.

Ingredients:
1 cup - chana dal, soaked in water for about 3 to 4 hours
1/2 - big onion, chopped finely (omit this, if it is for a festival or god's neivedyam)
2 - green chilies, low spiced
1/2 tsp - red chili powder
a pinch of hing
3 to 4 - curry leaves, chopped finely
1/2 tbsp - grated coconut, fresh/frozen (optional)
1 tbsp - rice flour
salt as per taste
oil for deep frying


Method

1. Pulse the green chilies in a blender until they are coarsely ground.
2. Drain out the water completely from the soaked dal and pulse a couple of more times.
3. The dal should only be coarsely ground and it should NOT become a paste.
4. Mix all the ingredients together, except the oil.
5. At this point you can adjust the taste according to your preference.
6. Heat oil in a heavy bottomed pan.
7. Meanwhile, take small dumplings out of the dal mixture and flatten them in between your palms.
8. Drop the vada into the hot oil and deep fry until it done.
9. Make sure to keep the heat between low- medium.
10. If the heat is too high, the outer portions get cooked faster than the inner, and you'll end up with either burnt vadas or semi-cooked vadas.
11. Once done, remove from oil and drain into paper towels.
12. Serve hot with coconut chutney or ketchup or just as is and enjoy!