MULTIGRAIN METHI COINS

Yields: 30-35 coins(old 1 rupee coin sized)

Ingredients 

Multigrain atta/flour: ½ cup
Maida/all purpose flour: ½ cup
Methi/fenugreek leaves(chopped): ½ cup
Coriander leaves(chopped): ½ cup
Curry leaves(chopped): 10 leaves
Green chilli(chopped finely): 2 nos (or as required)
Ginger: ½ tsp(chopped)
Salt: as required
Ghee/oil: 2 tbsp(for binding the flour)
Water: as required
Oil: for frying

Preparation

1. Take a mixing bowl, add multigrain atta, maida, methi leaves, coriander leaves, curry leaves, green chilli, ginger, salt and mix it.
2. Add 2 tbsp of ghee/oil and mix properly. Now add water and bind into a soft dough(consistency should be like chapati dough).
3. Let the dough rest for 10 minutes.
4. Take ball sized dough and roll into chapati. Prick the chapati with a fork or a knife.
5. Take a cookie cutter or any bottle cap and cut the chapati into coin or any shape of your choice.
6. Now heat oil and fry the coins in medium to low flame till it is crispy and golden color.
7. A very tasty snack, ready to munch at any time of the day. 

Notes

• To reduce the bitterness of methi leaves, while washing squeeze the leaves well in the water and then drain it. This process will also help in removing the fine mud struck to the leaves.
• Instead of multigrain, wheat flour can also be used. 

 

CHITRANNA GOJJU/PULIYOGARE MIX/TAMARIND RICE MIX

Yields: Can be mixed with 2 cups of cooked rice 

Ingredients 

Gingelly oil/til oil: 4 tbsp
Dhaniya powder/coriander powder: 2 tbsp
Fenugreek powder/menthya powder: ½ tsp(dry roasted and powdered)
Hing powder: ¾ tsp
Red chilli powder: 1 tsp
Turmeric powder: ½ tsp
Salt: as required
Tamarind paste: 2 tbsp(thick paste)
Curry leaves: 10 leaves
Mustard seeds: 1 tsp
Udad dal: 1 tbsp
Chana dal: 1 tbsp
Peanuts: 2 tbsp
Jaggery powder/bella: ½ tsp (optional)

Preparation 

1. Take a pan and add oil. Once oil is hot add mustard seeds, after it crackles add udad dal, chana dal and peanuts.
2. Once dals and peanuts turn golden color, add curry leaves and then all the powders, mix.
3. Now add tamarind paste, salt, jaggery powder and keep stirring till the moisture is reduced.
4. When the oil starts leaving the pan, switch off the stove.
5. Poliyogare mix is ready for mixing with the rice.

CHUTNEY POWDER

Yields: 1-1½ cups

Ingredients 

Kadlebele/chana dal: 1 cup
Curry leaves: 10 nos
Guntur chillies: ¼ cup
Badige chillies: ¼ cup
Salt: as required
Tamarind: small ball size(cut into small pieces)
Hing powder: ½ tsp
Grated Dry coconut: 1 cup
Grated jaggery: 1 tsp (optional)
Oil: 2 drops

Preparation 

1. Dry roast kadlebele along with tamarind and curry leaves, till you get nice aroma and kadlebelle changes color, transfer into a bowl.
2. Add hing powder and salt to kadlebele while still hot and keep aside for cooling.
3. Roast chillies by adding 2 drops of oil to avoid burnt smell, transfer into a bowl and cool. Oil can be avoided if roasted in microwave.
4. Roast dry coconut till it turns light brown color, transfer to a bowl and cool.
5. Coarse grind kadlebele mixture and keep aside.(i)
6. Grind chillies into fine powder and keep aside.(ii)
7. Grind dry coconut into powder.(iii)
8. Grind (i), (ii), (iii) and jaggery together to mix properly. 
9. Can be relished with idli, dosa, or with hot plain rice by adding ghee.

Notes

• Red chilli powder can also be used instead of whole red chillies. In that case add ¼ cup, at a stage when hing powder is added. 

RAVA PAKODA/SUJI PAKODA/SEMOLINA PAKODA

Yields: 15 nos 

Ingredients 

Rava (medium)/suji/semolina: 1 cup
Capsicum: ¼ cup (chopped finely)
Cabbage: ¼ cup (chopped finely)
Curry leaves: 10 nos (chopped)
Coriander leaves: ¼ cup (chopped)
Ginger: ½ tsp (chopped)
Green chilli: 2 nos
Red chilli powder: ½ tsp or as required
Hing powder: ½ tsp
Salt: as required
Baking soda: ¼ tsp
Oil: for frying
Water: for binding the dough

Preparation 

1. Take a wide bowl, add rava, capsicum, cabbage, curry leaves, coriander leaves, ginger, green chilli, red chilli powder, hing, salt and mix all.
2. Add baking soda on the mixed ingredients and a tsp of hot oil over it.
3. Mix properly, add water and bind into a dough(consistency should be like a chapati dough).
4. Make small balls and fry in a medium flame.
5. Once golden colour and crispy, drain oil and remove on a paper towel.
6. Serve hot with coconut chutney, tomato chutney or ketchup.

Notes

• Finely chopped onion and grated carrot can be added. It makes the pakoda even more tasty.