PANEER PAKORA

Ingredients:

Paneer - 200 gms;
Gram flour - 1 cup;
Red chilli powder - 1/2 tsp;
Roasted cumin powder - 1/2 tsp;
Garam masala powder  1/2 tsp;
Chopped coriander leaves - 2 tbsp;
Salt to taste;
Vegetable oil as required.
Green chutney - 1/2 cup.

Method:

Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt. 
Add little water and beat the mixture to form a thick and smooth batter.
Cut paneer into medium size thick square shape pieces. Remove a small portion of paneer from the center top and fill it with green chutney.
Heat oil in a kadai / deep frying pan.
Dip the paneer pieces carefully so that green chutney doesnt come out into the batter and deep fry on medium heat until golden brown.
Serve hot with any chutney.

MOONG BADI

Ingredients:

Yellow moong dal - 1 cup;
Chopped onion - 1/2 cup;
Green chilli - 1;
Coriander leaves - 2 tbsp;
Mint leaves - 2 tbsp;
Ginger - about an inch;
Red chilli powder - 1/2 tsp;
Cumin powder - 1 tsp;
Salt to taste;
Vegetable oil as required.

Method:

Wash moong dal thoroughly and soak for 3-4 hours.
Add green chilli, coriander leaves, mint leaves and ginger to soaked dal.
Grind the mixture to make a coarse paste.
Add chopped onions, red chilli powder, cumin powder and salt.
Heat oil in a frying pan / kadai on high.
Take small quantity of paste with fingers and slide it in oil in the form of small balls. Deep fry on medium heat until golden brown.
Serve hot with green chutney.

KACHORI

Ingredients: for filling

Yellow moong dal - 1/2 cup;
Gram flour - 1/4 cup;
Asofoetida - a pinch;
Vegetable oil - 1 tbsp;
Aniseed - 2 tbsp;
Cloves powder - 1/4 tsp;
Black pepper powder - 1/4 tsp;
Red chilli powder - 1/4 tsp;
Turmeric powder - 1/8 tsp;
Ginger paste - 1 tsp;
Green chilli paste - 2 tsp;
Salt to taste.

For Kachori Dough:

Refined flour - 1 cup;
Ghee - 1/3 cup;
Baking powder - 1/4 tsp;
Salt - 1/4 tsp;
Cold water - about 1/4 cup;

Method:

Wash moong dal throughly and soak it in water for 3-4 hours.
Grind it coarsely using very little water. 
Heat oil in a pan. Add Asafoetida. Add the coarsely ground dal and saute over medium heat. 
Add ginger, green chilli paste, red chilli powder, black pepper powder, cloves powder, turmeric powder, aniseed and cook for some more time.
When the mixture starts drying add gram flour and saute for 4-5 minutes over medium heat. Switch off the gas.
For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well. 
Add cold water and knead into a smooth dough.
Keep the dough for half an hour, covered with wet cloth. Then knead it once again. 
Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
Seal the edges together using a little water and roll into a round ball.
Heat oil in a deep frying pan / kadai on high. Deep fry the kachories on medium heat until golden brown.
Serve hot with green chutney or tamarind chutney.

KHAMAN DOKLA

Ingredients:

Gram flour - 1 cup;
Lemon juice - 1 tbsp;
Sugar - 1 tsp;
Soda / fruit salt - 1/2 tsp;
Yogurt (curd) - 1 tbsp;
Ginger paste - 1/2 tsp;
Turmeric powder - 1/2 tsp;
Sesame seeds - 1/2 tsp;
Mustard seeds - 1/2 tsp;
Coconut powder - 1 tbsp;
Chopped green coriander leaves - 2 tbsp;
Curry leaves - 1 tbsp;
Thinly sliced green chilli - 2;
Salt to taste;
Vegetable oil - 3 tbsp;

Method:

Mix gram flour, 1 tbsp oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
Add soda or fruit salt and stir it well.
Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
Once the dhokla is done, cut it into square or diamond shape pieces.
Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. 
When the mustard seeds start spluttering, remove the pan from heat.
Pour this over the steamed dhokla.
Garnish with chopped green coriander leaves and coconut powder.
Serve hot with green chutney or coconut chutney.

DAHI BADA

Ingredients:

Yogurt (curd) - 3 cups;
Urad daal - 1 cup;
Ginger -garlic paste - 1 tsp;
Chopped green chilli - 1;
Red chilli powder - 1 tsp;
Roasted cumin powder - 1 tsp;
Salt to taste;
Vegetable oil as required;
Chopped green coriander leaves for garnishing;
Green chutney;
Tamarind Chutney;

Method:

Wash daal thoroughly and then soak it  in water for about 5-6 hours.
Grind it in mixie to make smooth paste.
Add chopped green chilli, ginger-garlic paste and salt to taste. Mix well.
Take a katori and cover its mouth with a wet cloth. Hold the cloth tight from below so as to get flat surface ontop. Put 1 tbsp. of urad dal paste on the top of the wet cloth and slightly flatten it with wet hands. Make a small hole in the centre.
Slide this bada into the heated oil and deep fry until golden brown on medium heat. Similarly make all the badas. You can fry 5-6  badas at a time depending on how big is your kadai. 
Once you are done with all the badas, put them in hot water for about 3-4 minutes so that they become soft. Squeeze out the water by pressing bada between the palms of your hands.
Churn yogurt and salt together until it becomes smooth.
Keep one cup of yogurt aside and add all the badas to the rest of the yogurt. Dahi badas are ready to serve.
For serving, place dahi bada in a serving dish. Pour the yogurt on it. Sprinkle read chilli powder and roasted cumin powder. Garnish with chopped coriander leaves and tamarind chutney. Keep rest of the tamarind chutney and also green chutney in separate bowls at the side.

CAULIFLOWER PAKORA

Ingredients:

Cauliflower - 1 medium;
Gram flour - 1 cup;
Red chilli powder - 1/2 tsp;
Cumin seeds - 1/2 tsp;
Garam Masala powder - 1/2 tsp;
Chopped coriander leaves - 2 tbsp;
Salt to taste;
Vegetable oil as required.

Method:

Mix gram flour, red chilli powder, cumin seeds, garam masala, chopped coriander leaves and salt.
Add little water and beat the mixture to form a thin and smooth batter.
Break the cauliflower into flowerets. Cut the bigger ones into smaller pieces and then wash thoroughly.
Heat oil in a kadai / deep frying pan.
Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.
Serve hot with green chutney.

BREAD ROLL

Ingredients:

Mashed potatoes - 1 cup;
Chopped onion - 1/4 cup;
Chopped green chilli - 1;
Big bread slices - 6;
Red chilli powder - 1/4 tsp;
Turmeric powder - 1/4 tsp;
Garam Masala powder - 1/4 tsp;
Mango powder - 1/4 tsp;
Dry fenugreek leaves - 1 tsp;
Salt to taste;
Vegetable oil as required.

Method:

Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough. 
Divide this mixture into 6 equal parts.
Soak bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms.
Take one part of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape. Ensure that the potato mixture is completely covered with the bread slice.
Similarly make all the six bread rolls.
Heat oil in a deep frying pan on high. Reduce the heat.
Deep fry the bread rolls until golden brown.
Serve hot with chutney or chilli sauce.