Makai Vada / Corn Puri

Ingredients:

1. 1 cup corn flour
2. 1/8 cup wheat flour
3. ½ cup Curd
4. ¼ cup sliced Jaggery
5. 2 TSP Red chilli powder
6. ½ TSP Turmeric powder
7. 1 TBSP Coram/Ajwain powder
8. 2 TSP Oil
9. Salt to taste (Approximately 2 TSP)
10. 1 TBSP Milk  

Directions:

• Take curd in mixing bowl. Mix jaggery in it.
• Add wheat flour and oil in another mixing bowl. Mix it well.
• Add corn flour, red chilli powder, turmeric powder, coram powder, salt in it. Add mixture of curd and jaggery in it. Try to make soft dough. If dough is not soft enough, add milk else its not required.
• Let dough rest for 10-15 minutes.
• Now divide your dough into 8 equal portion. As dough is too soft, it would be difficult to roll it using roller. Roll it using hand using wheat flour as dusting powder as shown in below video. Also rolling using hand would make puri/vada softer. Spread it till it is as thin as paratha/puri. Then using mould, cut it into smaller pieces. We have used round mould. You can use any shape. If you don't have proper mould, you can take any of the bottle’s cap to cut it in a shape.

• Side by side heat oil in pan for deep frying.
• Deep fry it in pan on medium to high flame.  Put very small piece of dough in oil just to check whether oil is ready for frying or not. Small piece should come up immediately else wait for some time. If its coming up then start deep frying puri/vada. If puri/vada are not coming up immediately, fry less no of puries at a time else it would not become like ball. It would remain flat which will consume more oil. Turn it in between for even cooking of puri/vada.

• Remove it from oil when they become brownish.

• Its ready to eat.

Dal Dhokali/ Indian Pasta

Ingredients (Serves 2 people):

For Curry/Dal

1. ¼ cup Toor Dal
2. 1/8 cup Peanuts 
3. ¼ cup sliced Jaggery approximate piece of has been shown in image below
4. 2 inch dry coconut (Soaked over night)
5. 3 dry dates (soaked over night)
6. 1½ TSP red chilli powder
7. ½ TSP Turmeric powder
8. 2 TBSP Coriander power
9. 2 Cloves
10. 2 inch cinnamon
11. ¼ TSP mustered seeds
12. ¼ TSP Carom seeds/Ajwain
13. Pinch of Asafoetida
14. 7-8 curry leaves
15. 2 red dry chillies
16. 1 TSP Oil
17. Salt to taste (Approximately 2 TBSP)
18. 1 TSP Ginger paste approximately from 1 inch of ginger peice
19. 3- 4 Cahshew nuts
20. 10-12 Raisins/Kismis
21. 2 TBSP Lemon juice
22. Chopped fresh coriander

For Pasta/ Dhokali

1. 1 cup wheat flour
2. 1/2 cup water
3. Salt to taste

Directions:

• Wash Toor dal properly. Add 2 cup of water in it and pressure cook it. In a   same cooker, pressure cook peanuts as well.
• In a mixing bowl, add wheat flour, Salt. Add water gradually while making   dough. If you will add all the water at one time, your dough might become bit sticky. Make a medium dough not too soft not too hard. Let it rest for 10 minutes.

• By the time cooker cools down, grate coconut and make small pieces of dry       dates.

• Once cooker cools down, remove Toor dal from it and blend it. Add 2 cup of water in it.
• Heat the pan and add oil in it.  Add mustered seeds, clove, cinnamon, curry leaves, carom seeds and dry red chillies in it. Let it crackle. Add asafoetida init. Add dal in it.
• Add salt, ginger paste, red chilli powder, coriander powder, Jaggery,           turmeric powder, peanuts, cashew nuts, dry dates and raisins in it. Let it     simmer for 10 minutes on low flame. stir in between.
• In a mean time, divide dough into 4 equal portion and make ball out of it.   Use wheat flour for dusting. Roll it circle or any shape of approximately 8 inch in diameter. Roll each one of it.

• Now divide each rolled sheet into equal portion f around 1-1.5 inch square or diamond shape and add it into dal.

• Add grated coconut in it. Cover the pan and cook it for around 10 minutes. Stir in between else it would get stuck in bottom.
• Remove it from flame and add lemon juice and chopped fresh                     coriander leaves.

Dal Dhokali is ready to eat.

Sweet Corn Namkeen Halwa

Ingredients:

1. 2 Grated sweet corn(Approximately 2 cup)
2. 150 ml milk
3. 3 table spoon ghee
4. 2 table spoon sugar
5. 1 inch ginger and 2 green chili paste or 1½ table spoon ginger green chili paste
6. 3-4 Cloves
7. ¼ tea spoon black pepper powder
8. ¼ tea spoon cinnamon powder
9. 4-5 Curry leaves
10. Pinch of cumin seed
11. Pinch of Asafoetida
12. Pinch of turmeric powder
13. Salt to taste((Approximately ¼ tea spoon)

Directions:

• Grate the sweet corn. You can crush it in mixer as well but grating will give creamier texture.

• Drain out the excess corn milk and keep it aside

• Heat ghee in non-stick pan
• Once the ghee heats up, add cumin seeds, asafetida, curry leaves and cloves to it. Let it crackle
• Add grated drained sweet corn to it. Stir fry on medium flame till it becomes light brown and ghee starts getting separated from the sweet corn.

• Add corn milk to it and stir fry again till it leaves ghee
• Add milk, ginger chili paste, sugar and salt to it. Mix it well. Stir fry it till it   absorbs all milk and starts separating ghee.
• Before putting off the flame, add pinch of turmeric powder. Mix it well and   keep it on flame for a minute.
• Remove it from flame. Add black pepper powder and cinnamon powder. Mix it well.
• It is ready to eat.