Mumbai

Taj Mahal On a Rainy Day

Belapur

Peas Kofta Curry

Peas Kofta Curry

Ingredients

• Potatoes..................2
• Besan....................2 tbsp
• Peas........................2 cups
• Green Chilies...........2
• Turmeric Powder.....1/4 tsp
• Garam Masala........1/2 tsp
• Salt to Taste

For Grinding

• Onion...........................2
• Red Chilies...................2
• Coriander Leaves.........2 tsp
• Tomatoes......................2
• Cumin Seeds.................1 tsp

Method

• Boil the potatoes, peel and cut into pieces.
• Grind the peas coarsely add besan chopped chilies salt to make a dough.
• Make small balls and deep fry them.
• Grind onion, tomatoes red chilies and coriander into a paste,
• Heat a pan with oil, add cumin seeds and ground paste.
• Fry till the oil separates.
• Add the garam masala turmeric powder and water.
• When the gravy thickens add the koftas.
• Add little salt since  already added in the koftas.
• Sprinkle coriander leaves,
• Serve hot with rice.

Thakkali Gotsu

Ingredients

Tomatoes                       3
Onion                             1
Green Chilies                 3
Turmeric Powder           .1/4  tsp
Curry leaves                     few
Mustard Seeds                1 tsp
Rice Flour                       1 tsp

Method

Chop the onion  and tomato into small pieces.
Heat a pan with oil add mustard seeds.
When they splutter add the chilies and curry leaves and onions.
After sautéing 2 minutes add the tomato.
Add turmeric powder and salt.
Mix well and add water to cook.
Mix the rice flour in half cup of water and mix.
Add it to the mixture and boil.
When it thickens transfer into serving bowl.
Serve with pulav, idli and dosa.

Vella Cheedai (Gokulashtami)

Vella Cheedai

 We make this only for Janmashtami day.

Vella Cheedai

Freshly Ground Rice Flour            1 cup
Powdered Jaggery                         1 cup
Sesame Seeds                              1 tsp
Cardamom Powder                       a  pinch

Method

Dry roast the rice flour till it becomes aromatic.
Dry roast the sesame-seeds for a minute.
Fry the coconut for a minute.
Heat pan with one cup of water and add the jaggery.
When jaggery fully dissolved in water filter to remove impurities.
Boil the syrup and when it is hot add slowly the rice flour, coconut ,sesame seeds
and cardamom powder.
Make small balls and deep fry them in medium flame.

Uppu Cheedai

Uppu Cheedai

Ingredients
Rice Flour                   1 cup
Urad Dhal Powder       2 tbsp.
Butter                          1 tbsp.
Cumin Seeds              1 tsp
Grated Coconut             2 tsp
Asafetida                   1/4 tsp
Salt to Taste

Method

Take a bowl and mix all ingredients together.
Add water and make thick dough.
Make small balls and keep for 10 minutes to dry.
Heat a pan with oil and deep fry them.