Tindura Fry

Serves: 2
Preparation Time - 5 mins.
Cooking Time - 15 min.

20 - 25 Tindora (Dondakayalu)
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tbs broken Cashew
1 tbs Urad daal
1 tbs Chaana daal
1 spring of Curry leaves
2 Red Chillies
1 tsp Red Chilli powder
1 tsp dry Coconut powder
1/2 tsp Turmeric powder
Salt to taste

1. Wash tindora, dry it then make thin sliced(lenghwise) of tindora.
2. Fry thinly sliced tindora nad keep aside.
3. Heat oil in kadhai. Add cumin and mustard seeds. Allow it to splutter.
4. Then add red chillies, channa dal and urad dal. Fry these daals for 2-3 min.
5. Add curry leaves and broken cashew. Fry for a minute.
6. Then add salt, chilli powder, turmeric powder and coconut powder. Stir it well.
7. Finely add fried tindora. As tindora is already cooked, just cook this sabji for 2-3 minutes.
8. Garnish with coriander or carrots.
9. Serve hot with roti, chapati or rice

Gulachi (Gur/Jaggery) Poli


For Stuffing :
2 cup grated Gur (Jaggery)
1/4 cup dried shredded Coconut
1/4 cup ground Peanuts
1/2 cup ground Sesame Seeds
1 tbs Poppy Seeds
1/2 cup Besan
1 tsp Cardamom Powder
Salt to taste
Oil as needed

For Cover:
3 cup Wheat Flour
Salt to taste
Oil as needed

1. Fry shredded coconut & poppy seeds seperately till it get light brown. Let it cool. Grind both and keep aside.
2. Fry besan in small amount of oil till it turns light brown.
3. Take pan away from gas then add jaggery, coconut, poppy seed powder, cardamom powder, sesame seeds. Add small amount of salt. Mix it well.
4. If this mixture is too dry, add small amount of oil and mix well. Keep aside.
5. Now knead a dough of wheat flour with slight touch of oil and keep aside for few minutes.
6. To start with poli knead a dough more smoother than normal (previous one) using water.
7. Now make even size small balls of the dough. Then roll each of them into a round shape of just 2 inch in diameter.
8. Also roll the mixture of sesame, coconut , jaggery etc. into a round shape (smaller than dough roll ). Make sure this mixture is smooth enough to roll and fill in rolled dough.
9. Close it from all sides forming a ball. Then start roling the ball and prepare a normal size poli of that.
10. Heat the Tawa on medium gas and put this poli on it. Roast it like a normal poli/chapati.
11. Thus when both sides are cooked remove it and keep each poli on a seperate paper(not on the dish ). Allow it to cool down so that it takes it's tough texture (like papad).
12. Then serve with ghee.

Veg. Hakka Noodles

Preparation Time: 5 mins.
Cooking Time: 15 mins.
Serves: 6

Boiled Noodles - 3 cups
Shredded Cabbage - 1 cup
Finely Sliced Carrot - 1/4 cup
Finely Sliced Capsicum - 1/4 cup
Finely Chopped Green Beans - 1/4 cup
Finely Chopped Spring Onion - 1/4 cup
Finely Chopped Ginger - 2 tsp
Finely Chopped Garlic - 2 tsp
Finely Chopped Green Chillies - 1 tsp
Soy Sauce - 1 tbs
Chillie Garlic Sauce - as per required
Salt to taste
Oil - 3 tbs

1. Heat oil in a wok or a pan.
2. Add chopped ginger, garlic, green chillies. Fry for a minute.
3. Add chopped green beans & carrots. Fry for a minute.
4. Add chopped capsicum & cabbage. Fry for a while.
5. Add chopped spring onion. Stir all vegetables.
6. Add salt, soy sauce & chillie garlic sauce. Mix it well.
7. Add boiled noodles. Mix well.
8. Make sure that all vegetables are tender not over cooked.
9. Serve hot with manchurian.

Stuffed Brinjal

Preparation Time: 5 mins
Cooking Time: 10-15 mins.
Serves: 2

5 Indian eggplant/ Brinjal (Small & fresh)
1/4th tsp Cumin (Jeera) Seeds
1/4th tsp Mustard Seeds
2 tbs Oil

For Stuffing
1 small Tomato finely chopped
6 tbs finely grounded Peanuts
2 tsp Finely chopped Coriander leaves
1 tsp Jeera - Cumin Powder
1 tbs Chilli Powder
1 tsp Coriander Powder
2 tsp Ginger - Garlic, Coconut paste
1 tsp oil
Salt to taste

1. Mix all ingredients given for stuffing.
2. Wash the brinjals , do not remove the stem , and slit them vertically and horizontally like a plus sign(starting from the opposite end of the stem) without breaking them into halves.
3. Stuff mixture into brinjal slits.
4. Heat oil in the kadhai.
5. Add mustard seeds & cumin seeds.
6. When seeds stops popping add stuffed brinjals.
7. Cover kadhai with lead for 5 mins. Stir in between.
8. Add some water & remaining mixture of stuffing.
7. Cook (with lid on kadhai) brinjal till it get tender.
8. Garnish with coriander leaves & serve hot with chapati/ Roti.

Eggless Tomato Omelette

2 Cups Chana Dal (Besan) Flour
1/2 Cup Rice Flour
3 Medium Size Tomatoes
3-4 Green Chillies
1/2 inch Ginger
4-5 Garlic Cloves
1 tsp Cumin Seeds (Jeera)
Salt to Taste
Finely chopped Coriander Leaves.


For Batter
1. Blend tomatoes, green chillies, ginger, garlic into fine paste.
2. Add both flours, salt and blent it again. (Add water if needed).
3. Add cumin seeds and chopped coriander leaves.

To Make Omelette
1. Heat non stick tava (griddle) and pour some oil into it. Spread it evenly.
2. Pour one big spoonful of batter over the tava by quickly spreading it to make an even round
3. Then pour some oil around edges, and on top.
4. Once the bottom is cooked, turn it over, and cook the top.
5. Remove omelette from the tava when it done.
6. Serve hot with any chutney or butter or sauce.

Instead of blending tomatoes into fine paste you can use finelly chopped tomatoes. You can also use finelly chopped onions.

Dahi Vada (Lentil Dumplings in Yogurt Sauce)

Preparation Time - 15 Mins
Cooking Time - 30 Mins.
Serves - 5-6 Persons

For Vada -
1 Cup Urad Daal (Black Lentil Daal without skin)
Oil to deep fry
Salt to taste

For Dahi-
2-3 Cups fresh Curd
1/2 tsp grated Ginger
Salt to taste
2 tsp Jeera (Cumin) Powder
1-2 Green Chillies

For Garnishing-
Red Chilli Powder
Chopped Coriander Leaves
Cumin (Jeera) Powder
Thin Shev (Spicy, Fried Morsels Made of Chickpea and Rice Flours)

For Dahi -
1. Blend dahi (curd/ Yogurt), green chillies, salt, cumin powder, ginger with little water till it is smooth.
2. Blend the curd (yogurt) and little water until it is smooth.
3. Keep in refrigerator for an hour to get chilled.

For Vada -
1. Clean, wash & soak urad daal overnight.
2. Grind it to smooth paste.
3. Add salt to taste.
4. Heat oil in kadhai. Add spoonful of batter. Fry till it get golden brown.
5. Take water in a bowl. Place hot vadas in water till next batch of vadas is ready.
6. Remove vadas and gently press between your palms so that excess water oozes out.
7. Repeat this process for all remaining batter.
8. Place these vadas in deep dish. Pour prepared dahi till all vadas get soaked in Dahi.

1. Place vadas in serving bowl.
2. Pour dahi mixture evenly on Vadas.
3. Sprinkle some red chilli , cumin powder.
4. Garnish with coriander leaves, thin shev, tamarind chutney (optional)