Bhakarwadi North Indian Recipe

Ingredients
Dough
Besan Flour - 1/2 cup
Wheat flour - 1/2 cup
Oil - 2 tsp
Salt - 1 tsp
Turmeric powder - 2 pinch
Asafitida - pinch

Filling
Coriander seeds - 1 tsp
Garam masala powder -1/2 tsp
Dry shredded coconut - 1 tsp
Kasa kasa - 2 tsp
Red chili powder - 1 tsp
Sugar -  2 tsp
Fennel seeds - 1 tsp
Cumin seeds - 1tsp
Lemon juice - 2 tsp
Asafetida - Pinch
Curry leaves - little

To Make Bhakarwadi

• First make dough with besan flour, wheat flour, oil, turmeric, asafetida powder 
• Mix all together with water and make dough  (not like chapatti dough)
• Should be little hard, and keep it aside until to make filling
• For filling roast every thing for 2 minutes in medium flame
• Add the sugar, salt, lime juice later after switched off
• And make it as powder (not fine powder)
• Make the dough as chapatti with chapatti maker
• Flat the chapatti little thick
• Spread the filling in chapatti (don't add too much, it will come out )
• And slowly have to roll it
• And apply water to the end to seal the edges
• And cut this as small pieces
• Heat the oil
• And deep fry the bhakarwadi's
• Fry them until becomes golden brown
• Serve it hot 

Note : can store the bhakarwadi's for 20 days in air tight container

Banana Fritters

Ingredients
Banana - 2 smashed
Egg - 1
Butter - 2 tsp room temperature
All purpose flour - 1 cup
Salt - 1/3 tsp
Baking powder - Pinch
Sugar - 1/4 cup
Milk - 1/4 cup
Vanilla essence - 3 drops (optional)
Oil - to fry

To make Banana Fritters

• Mix All purpose flour, salt, Baking powder, Sugar together
• Mix Egg, Butter together and combine with All purpose flour
• Add Vanilla essence, milk and mix it well
• Heat the oil in pan 
• And Pour one by one spoon in hot oil
• Once it become brown color from one side turn it to other side
• Fry it and remove it from oil (it will happen very quickly)
• Keep the flame in medium
• Serve hot with Ice cream, frozen Yogurt
• Or drizzle with chocolate syrup or dust it with powdered sugar and serve it

Rice Murukku

Ingredients
Rice flour - 1 cup
Urad flour - 1/4 cup
Split chick peas powder - 2 tsp
Butter - 2 to 3 tsp (room temperature)
Sesame seeds - 1 tsp
Hing (Asafoetida powder) - 1/4 tsp
Cumin powder - 1 tsp
Water - as need for consistency
Salt - 1/2 tsp
Oil - to fry

To Make Murukku

• Take a Big bowl add rice flour, urad flour, split chick peas, Butter, Sesame seeds, Hing, Cumin powder, salt
• Mix all the ingredients together 
• Make it as soft dough by adding little by little water

• Heat the oil in big kadai to fry murukku
• Take 1 star shape attachment and fix to the murukku maker 
• Take 1 plastic sheet brushed with oil lightly
• Take a small amount of dough place it inside the murukku maker
• Close the maker with top and press it as round shape in the plastic sheet 

• Remove it from the plastic sheet and drop it in the hot oil
• Fry it until becomes golden brown
• Once finish making the murukku
• Let them cool and store it in the air tight container

Note - If Murukku becomes little hard, can add little hot oil in the dough and press it as round shape

Ribbon pakoda

Ingredients
Rice flour - 1 cup
Besan gram flour - 1/2 cup
Ginger garlic paste - 1/2 tsp
Salt - 1 tsp
Butter - 1 tsp
Water - 1/2 cup
Oil - to fry

To make Ribbon pakoda

• Mix all the ingredients of above mentioned and make it as dough
• Heat the oil in kadai, take a small portion of dough and place it in murukku mold and close it

• Squeeze the murukku mold in separate plastic sheet.
• Once the oil is hot enough, take the squeezed one and add in oil, fry it deeply
• You can see the bubbles immediately, once these bubbles are almost stopped
• Remove the ribbon pakodas from oil and drain it in papper towel
• Let them cool and store it in air tight container

Bhel Poori

For 2 persons
Ingredients

Liquid Coriander Chutney - 1/4 cup
Potato masala - 1 cup
Puffed Rice (Pori) - 1 1/2 cup
Poori - 10
Tomato - 1/4 cup chopped
Curd - 1/4 cup
Tomato sauce - 1/4 cup
Coriander leaves - little
Sev Omapodi - 1/2 cup
Garam Masala powder - 1/2 tsp
Chat Masala powder - 1/2 tsp

To Make Bhel Poori

• Prepare and keep it ready for Potato Masala & Coriander Chutney (click this for recipe)
• Take one Big bowl add potato masala, pori and mix it 
• Break the poori and mix it with Potato masala
• Add coriander chutney little mix it 
• And little sauce and curd mix it 
• And Garam masala powder and Chat masala powder and mix it well
• And put it in separate plate 
• Garnish it with pori
• And little tomato sauce, coriander chutney, curd 
• And Omapodi, Tomato, Coriander leaves and serve it 

Note : while doing potato masala can ignore adding vegetables

Thenga Manga Pattani Sundal

Ingredients
Dried White peas (pattani) - 1 cup
Mango - 3 tsp
Mustard - 1/2 tsp
Urud dal - 1 tsp
Asafotida - pinch
Red chili - 1
Curry leaves - little
Salt - 2 pinch
To grind 
Green Chili - 1
Ginger - 1 inch
Grated coconut - 2 tsp


To Make Thenga Manga Pattani Sundal

• Soak the Peas for 8 hours 
• Boil the peas in pressure cooker for 2 whistles 
• Drain the excess water and keep aside 
• Grind coconut, green chili, and Ginger to a fine paste
• Heat the oil in kadai 
• Add mustard, urud dal, red chili broken in to pieces, asafotida powder, curry leaves         
• Fry for a while
• Add cooked peas and mix it well 
• Add pinch of salt and coconut paste 
• Mix it well and remove from flame
• Before serving garnish it with grated mango and grated coconut   

Dhokla

Ingredients

Besan flour - 1 cup
Water - 3/4 cup
Turmeric powder - 2 pinch
Ginger paste - 1 tsp
Green chili paste - 1 tsp
Oil - 1 tsp
Lime juice 1 tsp
Eno fruit Salt - 1/2 tsp or (salt)
Baking soda - 1/4 tsp

For Temparing
Mustard seeds - 1 tsp
Water - 2 tsp
White vinegar - 5 tsp
Green chili - 1

To Make Dhokla

• Grease the Baking tray with oil
• And Pre heat the oven in 350*d F
• In a bowl add Besan flour, water, ginger, green chili, salt, lime juice, oil and mix it well
• Finally add the Baking soda and mix well
• And pour in to the baking tray and keep it inside the oven
• If you dont have oven can steam it in the Idly cooker
• Switch it off after 15minutes
• Let it cool down 10 minutes
• heat the oil in pan add mustard seeds, green chili fry it
• Switch it off an add water, white vinegar immediately 
• Mix it well with mustar seeds
• Sprinkle the mixture all over the prepared dhokla
• And finally garnish it with coriander leaves and serve it.

Banana Muffins

Ingredients

All Purpose Flour - 1 1/2 cup
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Brown sugar - 1/2 cup
Bananas - 2 (smashed)
Vegetable Oil - 1/4 cup
Milk - 1/4 cup
Egg - 2
Salt - Pinch
Vanilla extract - 1/2 tsp
Chopped walnuts - 1/2 cup

To Make Banana Muffins

• Pre heat the oven for 425 degree F. 
• Brush the muffin tray with butter and set aside
• Whisk the All purpose flour, Baking soda
• Brown sugar in a medium bowl and set aside ( dry ingredients together)
• In  another bowl whisk the Eggs for 2 minutes
• Add smashed banana mix it for 2 minutes
• Add Milk, Salt, Oil and vanilla extract and mix it well
• Make a small well in the dry ingredients (all purpose flour)
• Pour the wet ingredients in the center 
• And mix it with hand mixer machine 
• Mix until dry ingredients become moisture and lumpy(mix it for 5 minutes)
• Add the baking powder and mix it 
• Do not over mix the batter
• And gently stir in the nuts
• Divide the batter evenly in to the muffin tray
• Put the muffins in to the oven
• And immediately reduce the oven temperature in to 350 degree F
• Bake until golden brown for 25 minutes
• Insert a toothpick in to the center of the muffin to check if it is done 
• If toothpick come out clean means muffins are ready
• Cool down the muffins for 10 minutes and serve it

Note : Once the Batter is ready should keep it immediately in to the Oven, And in this measurement can make 10 muffins

Poli

Ingredients
All Purpose flour (Maida) - 1 cup
Channa dal - 1 cup
Jaggery - 1 1/2 cup
Shreded Coconut - 1 tsp
Rice flour - 2 tsp
Rava (suji)- 1/4 cup
Cardamom Powder - 1/2 tsp
Salt - 1 pinch
Yellow color - Pinch

To Make Dough

• Mix the All purpose flour, salt, oil 
• Add water little by little 
• Make it as soft dough but not sticky
• And close it with lid for 1 hour
• In the mean time can make puran

To Make Filling (Puran)

• Soak the Chana dal for 1/2hour and boil it in the pressure cooker 
• After boiling the chana dal smash it and keep it aside
• Heat the ghee in pan fry the Coconut, Rava, Rice flour in the low flame for 2 minutes separately and keep it aside 
• Heat the ghee in pan add cardamom smashed chana dal and mix it well
• Add jaggery and mix it 
• Keep the flame in medium heat
• Cook the dal until jaggery melts and become moisture
• And add fried Rava, Coconut, Rice flour in to the jaggery mix 
• And mix it well for 10 minutes 
• Switch it off after becomes dry mixture 
• Let it Cool down 

To make Poli

• Take a small lemon size dough 
• Flat it as small round shape
• And stuff the puran and seal the dough 
• And again sprinkle some oil
• And bring  it as round shape with chapati roller

• Keep the flame in medium 
• Heat the chapati maker and place the puran poli 
• Cook it on both the sides by applying ghee or oil
• Cook until becomes golden brown 
• And serve it hot

Paani Poori

Ingredients
Poori
To Make Paani
Mint leaves paste : 2 tsp
Coriander leaves paste  : 2tsp
Tamarind paste : 1 tsp
Jaggery powder : 2 tsp
Salt : 1/2 tsp
Garam masala : 1/2 tsp
Red chili powder : 1/4 tsp
Chat masala : 1 tsp
Water : 2 Cups (Cold water)

To Make Potato Masala

Boiled Potato : 2

Carrot : 1/2

Beans : 5

Red chilli powder : 2 tsp

Salt : 1/4 tsp

To Make Paani Poori

• Mix all the ingredients as i mentioned for Paani  in  cold water an keep it aside

Paani

• Boil the potato and smash it and keep it aside
• Heat the oil in kadai add mustard seeds and urud dal, then add onion and fry it
• After onion turned to golden brown add tomato and fry it.
• Add carrot and beans and fry it for 5 minutes
• Add boiled potato to it
• Add Red chilli powder, salt and mix it well. If required add little water
• Once everything is ready switch off an keep it aside.  



Potato Masala

• Take one puri, make little hole on the top 
• Stuff the potato masala 
• Add 2 to 3 tsp of paani in poori and serve it
• Can serve this measurement of paani to 15 to 20 poori's

Peanuts masala

Ingredients
Raw peanuts : 2 cups
Onion : 1 medium (chopped)
Tomato : 1 medium (chopped)
Cucumber : 1/2 length (small pieces)
Omapodi / Sev : little
Coriander leaves : Little
Garam masala : 1/2 tsp
Chat masala : 1/2 tsp

To Make peanuts masala

• Boil the Raw peanuts in pressure cooker 
• Switch it off after 5 vessels 
• Add chopped onion, tomato cucumber to the boiled peanuts
• Add garam masala, chat masala 
• Mix it well
• Garnish it with omapodi / sev, coriander leaves and serve it

Masala poori

Ingredients
Poori
Omapodi / Sev
Coriander leaves

To Make Masala
Dry peas : 1 cup (white peas)
Big Onion : 1 medium size (chopped)
Tomato : 2 chopped
Red chili powder : 1 tsp
Coriander powder : 1/2 tsp
Green chili : 3 (chopped)
Ginger : 1 inch (chopped)
Garlic : 5 pods (chopped)
Garam masala : 1/2 tsp
Turmeric powder : 1 pinch
Salt : 1/2 tsp

To Make Masala Poori

• Soak the dry white peas Overnight and boil it in cooker
• Switch off after 5 sounds
• Flame should be in medium
• Heat the oil in pan add ginger, garlic and green chillies for 2 minutes
• Add onion cook until becomes brown
• Add Tomato, salt, Turmeric powder and mix well
• Add boiled white dry peas mix well
• Add Red chili powder, coriander powder and garam masala mix it well
• Cook until a thick gravy is formed
• Take one poori make little hole on the top
• Add white peas gravy in to the hole 
• Garnish it with omapodi / Sev and coriander leaves and serve it

Seedai

Ingredients
Raw rice : 5 cups (Jasmine rice, Pacha arisi)
Roasted grams : 1 cup
Coconut : 1 full
Salt : 1 tsp

To make Rice flour

• Soak the rice for 3 hours 
• Dry it for 15 minutes in cloth, rice should not dry fully 
• Grind it in the mixi an make it as powder 
• Leave it for 24 hours in news paper 
• After 24hours filter the grinded flour using flour mesh(challadai)
• Fry it in pan to dry the rice flour for 2 seconds, should not become brown

Fried Rice flour

To make Roasted grams

• Grind the roasted gram in mixi and make it as powder
• Filter the grinded roasted gram using flour mesh(challadai)

To make Coconut milk

• Take 1/2 moodi 

• Grind it in the mixi with 2 1/2 cups of water
• Filter the milk
• Boil the coconut milk (like Rasam, should not boil it fully)
• Switch it off once start coming up

To make Seedai

• Take 3 cups from the fried rice flour
• Take 1 cup from roasted gram
• Mix it together, add salt 
• Add little by little coconut milk and make it as chapatti dough
• Take small small pieces and make it as oval shape in hand 

• Keep the flame in medium 
• Fry it in the oil 

Masala Cheeyam

     Ingredients
Raw rice (Jasmine rice, Pullungal arisi) : 1 cup
Urud dal : 3/4 cup
Javarisi ( pearl tapioca) : 1 tsp
Coconut : 1/4 cup
Onion : 1/4 cup chopped
Green chilli : 1/2 chopped for spicy chilli (If not spicy chilly: 1)
Coriander : little chopped

To make Masala Cheeyam

• Soak the raw rice, urud dal,  javarisi all together for 2 hours
• Grind it in the mixi or grinder like vada, idly batter
• Heat the oil in pan add mustard, green chilli, onion and fry it.
• Add coconut, mix it well and switch it off
• Add this mixture in to the batter and mix it well
• Heat the oil in pan.
• Take little batter in hand and drop it in oil as a ball and fry it
• Serve it hot with tomato chutney, kaara chutney

Chettinad Vellai Paniyaram

    Ingredients
Raw rice (Pacha arisi or jasmine rice) : 2 cup
Urud dal : 1/4 cup
Oil : 2 cup
Salt : 1/4 tsp

To make vellai paniyaram

• Soak the raw rice and urud dal together for 3 to 4 hours
• Grind it in mixi or grinder like Dosa batter
• Add salt, mix it well with big spoon
• If the batter is too thick, add little milk to make it like dosa batter
• Heat the oil in flat pan
• Keep the flame in medium heat
• Make sure that oil should not get over heated
• Take the batter in medium size spoon and pour it in the oil
• Color should not changed, it should be white (Thats why it is called Vellai Paniyaram) 
• Slightly turn it to other side and cook for one minute and remove it from oil
• After the paniyaram has cooled down break it to check weather it is cooked inside
• If not cooked leave the next paniyaram little extra time in oil and make sure it is not over cooked
• Serve it hot with tomato chutney, kaara chutney. 

Note : If you plan to make Vellai paniyaram the next day, after grinding keep the batter immediately in the fridge.

Dahi Puri

    Ingrediants
Poori
Curd
Coriander
Tomato Sauce
oma podi / Sev

   Green chutney
Coriander : 1 full
Onion : 1 small size
Tomato : 1/2 small size
Green chilli : 2
Salt : 1/4 tsp

    Potato masala
Boiled Potato : 2
Carrot : 1/2
Beans : 5
Red chilli powder : 2 tsp
Salt : 1/4 tsp

To make Green Chutney

• Heat the oil in kadai, add onion and fry it till becomes golden brown.
• Add tomato and fry it for 5 minutes
• Add green chilli and fry it.
• Add Coriander leaves and fry it and add salt
• Fry everything together for 5 minutes and switch off 
• Keep it aside and leave it to cool down
• Grind it in the mixi after it became cool
• After the mixture is grind, heat 1 tsp oil and add mustard and urud dal and mix it in the chutney

Green chutney

To make Potato masala

• Boil the potato and smash it and keep it aside
• Heat the oil in kadai add mustard seeds and urud dal, then add onion and fry it
• After onion turned to golden brown add tomato and fry it.
• Add carrot and beans and fry it for 5 minutes
• Add boiled potato to it
• Add Red chilli powder, salt and mix it well. If required add little water
• Once everything is ready switch off an keep it aside.  

Potato masala

To make Dahi Puri

• Take one puri, make little hole on the top 
• Stuff the potato masala and add 1 tsp of green chutney
• Add the curd and sauce garnish it with oma podi
• Serve it with coriander leaves on top