Dondakaya fry

Ingredients:
dondakaya - 1/2kg
oil - 4 spoons
chilli powder - 1 1/2 spoon
salt - as per taste
tumeric - a pinch
curry leaves
channa dal - 1/2 spoon
urad dal - 1/2 spoon
jeera - pinch
mustard seeds - pinch
red chilli - 1

Method:
1. Take Pan, add oil, curry leaves, channa dal, urad dal, jeera, mustard seeds, red chilli for few minutes

2. Add dondakaya pieces and fry constanstly

3. After 15 min, the pieces will become soft

4. Now add salt, tumeric and fry constanstly
5. After 15 min, add chilli powder and fry constanstly
6. Keep lid and stir constanstly
7. After dondakai became crispy, switch off the stove

8. Serve hot with white rice

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Onion Pakodi

INGREDIENTS

3 large onions, finely sliced
1 teaspoon red chilli powder
½ teaspoon sugar
Salt to taste
Juice of 1 lemon
A few sprigs fresh cilantro, finely chopped
½ cup gram flour (besan)
3 cups vegetable oil

METHOD

1.    In a mixing bowl, combine sliced onions with chilli powder, sugar, salt, lemon juice and cilantro and mix well. Keep aside for 10 to 15 minutes to allow onions to sweat.
2.    Mix gram flour into the onions.
3.    Heat oil in a kadhai (or wok) over medium flame.
4.    Divide onion mixture into lime-sized pieces and carefully drop in the hot oil. Deep fry till golden and crisp. Remove and drain on absorbent paper.
5.    Serve hot with any chutney or tomato sauce.

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Gulab Jamun

Ingredients:
MTR Gulab jamun mix - 200 gm packet
elachi - 4
For sugar syrup :
Sugar - 400gm
Water - 400 ml
For frying jamuns:
Ghee

Method:

1. Take Gulab jamun mix in a bowl
2. add little by little water and knead in to a soft dough
3. keep lid and set aside for 5 min
4. Meanwhile, make sugar syrup(take a lid and mix sugar & water)
5. Heat the syrup and stir occasionally until sugar dissolves completely in water. Also add elachi powder. Switch the stove off.
6. Now make the jamun by rolling into small balls. Apply ghee to your hands
7. Take a pan, add ghee and wait till it is heated
8. Add the jamun and fry till they turn golden brown color
9. Take jamun in a plate and let it cool down
10. Now add cooled jamuns to the sugar syrup and keep lid
(Note: If sugar syrup is hot, jamun should be cool, vice versa)
11. Keep it in refrigerator
12. Enjoy chilled Gulab Jamuns

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Lemon rice

Ingredients:
1 cup raw rice, cook rice with each grain separate
lemon - juice of 3 lemons
oil - 4 spoons
salt - to taste
green chilli - 2
red chilli - 2
channa dal - 1/2 spoon
urad dal - 1/2 spoon
curry leaves
roasted groundnuts - few
mustard seeds - few
tumeric - 1/2 spoon

Method:
1. Take pan, add oil, curry leaves, channa dal, urad dal, mustard seeds, green chilli, red chilli, roasted groundnuts, tumeric and fry for few minutes
2. Take boiled rice in a dish and pour the above mixture on it
3. Now mix it till the white rice mixed up
4. Now take lemon juice and mix it with salt
5. add to rice little by little and mix well
6. Serve hot with curd or any pickle

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Vegetable special Upma

Ingredients:

karachi ravva or wheat ravva - 2 cups
onion - 1
green chilli - 1
curry leaves - few
channa dal - 1 spoon
mustard seeds - few
jeera - few
salt - to taste
carrot - optional

Method:
1. Take Pan, add oil, green chilli, onions and fry till golden brown
2. Now add curry leaves, jeera, mustard seeds, carrot and fry for a min
3. Pour 4 glasses of water and let it boil
4. add salt and mix well
5. add upma ravva or karachi or wheat ravva to the boiling water
6. dont pour ravva all at a once. add little by little by stirring to avoid lumps.
7. mix well and keep lid for few minutes
8. Serve hot with chutney or sugar or pickle

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