Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Lithi Chokha Recipe

July 25, 2017 By manjulabharathkumar@gmail.com

Lithi Chokha is a Bihari dish which has gained a lot of popularity not only across the country but abroad as well in recent years. This mouth-watering traditional dish is the best way to enjoy with your family. When Lithi Chokha is around, one does not need an occasion to celebrate.

The Bihari food is influenced by the Buddhist and Hindu values back in old times. In those days people used to believe in nonviolence, i.e not eating eggs, chicken or fish.

As many years have passed, Lithi Chokha has added more to flavours and spices. This delicious dish could be best enjoyed in the monsoon season. When you are home locked due to heavy rain, have a plate full of luscious Lithi Chokha and enjoy having it while sitting back and cherishing the weather .

Ingredients

Below is the list of ingredients that you need to have handy before you start preparation of Lithi Chokha. Most of the ingredients would easily be available in a local kirana shop, or you can simply go to online grocery stores like Grofers, Nature’s Basket or Big Basket to get them.

Sattu ½ cup
Knead a whole wheat flour 3 cups
Ginger finely chopped 1 teaspoon
1 medium onion finely chopped
Green chillies finely chopped
Onion seeds (Kalonji) ¼ teaspoon
Carom seeds (ajwain) ½ teaspoon
Fresh coriander leaves chopped 1 tablespoon
Red chilli pickle masala 2 teaspoon
Mustard oil 1 teaspoon
Salt to taste
Ghee to serve

Preparation

Once the ingredients are ready, follow this step by step process to make delicious Lithi Chokha at home. The average preparation time should be between 40 minutes to an hour.

Step 1- The Dough

Mix the Sattu, whole wheat flour, ghee and salt
Add appropriate amount of water to knead the dough
The consistency of the dough needs to be harder than a regular roti dough
Divide the dough into 10 equal parts

Step 2- The Stuffing

Using very less amount of water, mix all the ingredients in a bowl (sattu, onion, ginger, green chillies)
After the first mix, add the rest ingredients and mix well. (carom seeds, onion seeds, salt, coriander leaves, red chilli pickle masala, mustard oil and 2-3 tablespoon of water)
Make sure the mixture is powdery but damp (not too dry or too wet)

Step 3- The Lithi

Take one piece of dough and make it into a ball
Hold the dough ball in your palm and press it with your thumb to create a depression in the center
Now fill generous amount of mixture into the center of the dough
Close the edges of the dough so that it is sealed completely and make it a round ball
Seal the dough properly so that the stuffing does not come out
Make 10 small lithi balls
Now you can roast these balls in different medium
If like to get the earthy feeling and want to go traditional then you can use cow dung cake or charcoal fire.
But being in cities it is difficult to get the authentic aroma
So you can grill the balls
Put the lithi balls in the pre-heated oven for around 20 to 25 minutes
Don’t forget to turn the lithi on time to time otherwise, the lithi will not become crispy
You can also grill the lithi halfway and then fry it in a pan with ghee for extra crispness
Once the lithi is roasted properly, take out the lithi and apply little pressure until it gets open

Step 4- The Serving

Now dip each lithi into ghee and make sure the stuffing has also ghee on it
Place it on the plate and pour generous amount of hot ghee over it and serve it with the chokha
If you want you can also garnish it with coriander leaves

Final Words

Follow the above steps and you’ll be just minutes away from an irresistible cuisine. You can even watch the video regarding the same and quell any doubt that you may have related to the cooking process.And if you are a lazy bone, you can order it online. There are many online sites like Zomato, Foodpanda, Swiggy and Faasos from where you can order this dish and relish it. However, order it from Faasos, using Faasos coupons, and avail 100% cashback up to Rs 150 on your order.

Go back to your childhood memories and dig into the flavours of Lithi Chokha. This traditional food fits into all type of occasion and seasons, whether it be Rakhi, or Diwali, enjoy having it with your family. See more tips here.

What Makes Lebanese Food So Good

June 5, 2017 By manjulabharathkumar@gmail.com

Lebanon is a beautiful country located along the eastern shore of the Mediterranean ocean, bordering Syria to the north and east, and Israel to the south. This historic geographic location has a rich culture that dates back thousands of years to the dawn of civilization. This country is very small at only 10,400 square kilometers, or roughly 1/6th the size of Tasmania. Since this is such a small country it has been controlled by dominant empires for hundreds of years and incorporating each of these cultures into their cuisine.

Roughly 30 percent of the country can produce crops, so the Lebanese people are heavily dependent on other countries resources to make their delicious cuisine. The country primarily produces potatoes, tomatoes, and cucumbers so fresh vegetables are the cornerstone of a Lebanese meal. To fully understand what makes Lebanese cuisine so distinctly delicious you must understand the rich history of the region and how this has affected their cuisine.

The rich history of Lebanon dates to 8,000 BC when the first people began to settle in the area. The ancient city of Byblos in Lebanon, is the oldest continually inhabited city in the world, with the first people settling in 5,000 BC. During the last 6,000 years, Lebanon has been ruled by Phoenicians, Assyria, Babylon, Persia, Greece, Rome, Arab rulers, Ottomans, and the French before becoming a sovereign nation in 1943. These empires have contributed greatly to the culture of the Lebanon. The people have adopted spices, fruits, vegetables, bread, and nearly everything in the kitchen from these various empires. In addition to the ruling empires, this coastal country was also one of the major trading posts for travelers along the ancient silk road. This kept the citizens of this historic region constantly stocked with the best ingredients from all over the world.

Now that you have learned about the rich culture of the region and the ingredients that make these meals mouthwatering, you can practice cooking the traditional Lebanese salad, Tabbouleh.

Ingredients
• 1/2 cup of bulgur wheat, extra fine
• 4 fresh Roma tomatoes, diced
• 1 English cucumber, finely diced
• 15 fresh mint leaves, finely chopped
• 2 bunches of parsley, cut fine
• 4 green onions, thinly sliced
• Juice of one lemon, or lime if you prefer
• ¼ cup olive oil
• Salt and pepper, to taste
• Served with Romaine lettuce if you like

Cooking Instructions
1. Wash the bulgur wheat and then soak it in warm water for 5-7 minutes. Remove from water and squeeze out as much excess water as possible. Set aside to dry while you prepare the rest of the meal.
2. Chop and slice vegetables as indicated above. Store tomatoes in a colander so the excess juice can drain.
3. Add vegetables and bulgur to mixing bowl and gentle mix by hand. Add salt as needed.
4. Add lemon juice and olive oil and continue to mix.
5. Refrigerate for 30 minutes and serve wrapped in lettuce leaves, or with pita bread depending on your preference.

What is the difference between arabica and robusta coffee

January 26, 2017 By manjulabharathkumar@gmail.com

Knowing the difference between Arabica and Robusta coffee

You may think of coffee as just an everyday drink that you enjoy. If you are not a coffee expert then you may be surprised to learn that there are several different coffee beans in existence with most blends consisting of the main two, Arabica and Robusta. Now that you know about the existence of different coffee beans you may be wondering what is the difference between Arabica and Robusta coffee?
There are actually several differences between these two types of coffee. We are going to take a look at some of the most common of them. Hopefully, we can help you understand a little more about the coffee you drink.

The taste difference

One of the biggest differences between Arabica and Robusta coffee is the taste. If you drink coffee that is made with a blend of Arabica beans it tends to taste fairly sweet and it has overtones of fruit. This is why many people prefer the taste of Arabica coffee. Coffee produced using a blend of Robusta beans has a harsher taste. This type of coffee is the type that you will usually find in less expensive supermarket brands. It’s far stronger and bitterer to taste than Arabica coffee.

What about the caffeine?

If you drink coffee then you may find it important to know about the caffeine content. This content is far higher in Robusta coffee than it is in Arabica coffee. As you may know, a high level of caffeine intake is not healthy so you may want to consider this information when you are deciding what type of coffee to drink.

Where are they grown?

There are some coffee growing countries where both Robusta and Arabica beans are grown, such as Brazil and India. However, more generally you will find that Robusta beans are commonly grown in Africa and Indonesia whereas Arabica beans are predominantly grown in South America. Interestingly, Robusta beans are far easier to grow. They are less susceptible to problems caused by adverse weather conditions or pests. They also produce a higher yield at a faster pace.

A higher cost for Arabica

As you can possibly imagine, Arabica coffee is usually more expensive to purchase. The beans are harder to grow so it makes sense that the coffee itself is more difficult to produce. This contributes to the higher sales price.

As you can see, there are several differences between Robusta coffee and Arabica coffee. Overall, Arabica tends to be the preferred flavour with many but Robusta coffee tends to be more common and affordable. It’s also worth noting that some people find the taste of Arabica coffee a little too sweet, whereas the harshness of Robusta beans can sometimes make a positive addition to a blend.

When it comes to taste preference between the two types of coffee the choice is down to personal preference. There is something to be said for both flavour sensations but do not forget that Robusta coffee has much higher caffeine content.

Lengcha Recipe| Langcha (With Milk powder)

October 25, 2016 By manjulabharathkumar@gmail.com

Diwali means sweets for us , we make sweets more than savories. I am here with another sweet which was a great hit and everyone who had showered me with compliments. I thought of making something different and one of the most awaited in my to do list makes it to blog today. Yes these langchas recipe were in my to do list and here I am finally . Langchas recipe are generally paneer based sweet tastes and looks very similar to gulab jamun but shaped differently. These traditional bengali sweet are my recent fav as they taste heavenly , just melts in mouth . Though the the traditional recipe calls for paneer and mawa I have made these using milk pd and heavy cream as I did for my Makan Peda recipe. You can call this is Instant lengcha recipe . I will also share the traditional recipe someday.

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Kesar Malai Ladoo | Malai Ladoo Recipe( With Ricotta Cheese)

October 20, 2016 By manjulabharathkumar@gmail.com

Today am sharing a very easy to make ladoo which was a experiment , with very simple ingredient this ladoo recipe may sound very simple but needs a tiny amount of patience too. I love ladoos a lot , I have made Til ka ladoo, Boondi ladoo, Pori urundai and many dal ladoos which is not in blog yet. I made this delicious and melt in mouth like of ladoo yesterday and shared some with my friends, they all were nice and gave me a very gud feed back. Malai Ladoo traditionally are made with paneer but here I have tried making them with Ricotta cheese and with other very simple ingredients.The mild kesar flavor in these ladoos are perfect to indulge. I clicked them in 1/2 hour that I got in between running to pick my daughter from the school bus stop, Now a days I get very less time to click pictures hope I have done justice to these yummy ladoos and yeah presenting you . Now moving on to the recipe, hope you will enjoy it like we did.

It is raining diwali already in blog world , and I am also thinking for making some diwali special recipes for blog. I barely get time to write a blog though I have a lot to post on draft. Yesterday I had this urge in my mind, it said go to your kitchen and cook something not for you or anyone but just for your blog though what so ever I make will be shared without any excuse, I most often share the sweets I make so that am not over loaded with the sweets gaining those extra fats settling on the obvious part of the body which is my tummy 😛 .

Kesar Malai Ladoo

Category	Preparation time Cook Time
Ladoo	10 mins 20- 30 mins

Ingredients

Ricotta cheese – 15 Oz (425 gms)

Condensed Milk – 1 tin

Heavy Cream – 1/2 cup

Milk – 2 tbsp

Saffron Strands – few

Pistachios – for Garnish

Yellow color – A pinch ( optional)

Method

In a small bowl add the saffron strands and warm milk. Keep it aside till needed.
In a pan put ricotta cheese and cook it till it loosens up.
Then add condensed milk and heavy cream.
Keep on stiring in the mixture in a low heat for 10-15 mins.
After the mixture thickens up a bit and you can see the butter from the cream oozing out.
Add the saffron Milk mixture ( also yellow color if needed) and stir constantly. Be careful and make sure you stir it continuously as the mixture can stick on the bottom and cause burning.
At a point the ladoo mixture will no longer stick to the pan and comes together while stiring, then switch off the flame.
Transfer the ladoo mixture to a plate and cool them completely.
Cover it with a cling wrap and refrigerate for 1/2 hour so that it is easy to make the ladoos.
Take out the mixture and make equal sized ladoos and stick some saffron strands and pistachios for garnish on each ladoo.
Keeps well in fridge for 3-4 days . It is just perfect melt in mouth kinda of ladoo.

Kondakadalai Masala Sundal | Chickpea Sundal Recipe

October 7, 2016 By manjulabharathkumar@gmail.com

Its that time of the year when your friends invite you to watch the golu in their home and make delicious different varieties of sundal each day. As a kid I used to enjoy going to see golu in our neighbors place and after singing and dancing the treats or prashadams were distributed . As you know in my last post I had shared a aromatic masala mix to be used in the sundal . I have used the Sundal podi o make this delicious Kondakadalai masala sundal. If you are spicy food lover like me then this masla sundal adds up a deliciousness to the simple sundal..If the podi is ready and the chickpea is cooked it just takes less than 5 mins to make this sundal.

Last year we had a 80 year old mami invited us to watch her golu she was geetha sridhars mother 🙂 If you know geetha sridhar the master chef fame .. Her mom was in our neighborhood and she called us for golu last year in India :).. This year am missing my friends who have moved from the place. Navratri is a wonderful celebration each one celebrates in their own way.. So here is the recipe of the day . I just placed a miniature golu set for photography can you see.. My hubby appreciated my presence of mind to do it for the picture which is perfect for the season . Moving on to the recipe which is perfect for the season..

Kondakadalai Masala Sundal

Category	Preparation time Cook Time
Sundal	Over night 10 mins

Ingredients

Chickpea/ Kondakadalai – 1/2 cup

Urad dhal – 1 tsp

Mustard seeds – 1/2 tsp
Whole red chillies/ Green chillies – 2 nos ( adjust them as required)

Curry Leaves – 2-3 nos

Grated Coconut – 2 tbsp

Sundal Podi -1- 2 tbsp ( click here for recipe)
Oil – 2 tsp
Salt as needed Method

Soak chickpea or garbanzo beans over night.
Drain the water and then add fresh water to the beans and pressure cook them with little salt.
Pressure cook them for 2 whistle , My pressure cooker is wide so 2 whistle are perfect for perfectly cooking the chickpea. They should be mashable only when you press them.
Note :For making sundal it important that the beans you have cooked should not be over cooked.
In the pan heat oil and add mustard seeds.
Let them splutter and then add urad dhal and whole red chilli or green chilli , saute them till light brown.
Add the curry leaves, then add the cooked chickpea and them mix well.
Add salt as needed and also the sundal masala pd .
Saute them for few minutes till all the masala get coated on the chickpea.
Add grated coconut in the end and mix them well.
Serve it hot. Tastes best when served hot.

Sundal Podi |Curry Powder Recipe

October 7, 2016 By manjulabharathkumar@gmail.com

Sundal Podi is made with dhals and daily use spices, they can be used for poriyals or stir fries too. Sundal podi can e added while making any kind of sundal made with pulses. This simple curry powder can elate the taste of a bland sundal to a masaledar sundal and tastes more yummy.For the people who are looking for a spicy type of sundal this powder is perfect to add in. Now lets move on to the recipe.

Sundal is a south Indian healthy snack made on auspicious days like Navratri or any festival as a neivedhiyam or prashad or offerings for god. There are many variety of sundal made with almost all the pulses, it is one healthy way to celebrate the occasion. Protein rich sundal are perfect for all ages and if you are looking some protein rich healthy snack then sundal must be perfect snack you are looking for. I remember the days when we visit to kovil or temple and exit with a handful of delicious sundal it was more than auspicious.. Some people may not like the bland taste of the sundal but here is the masala podi for those who love to add some extra spice to the sundal.

Sundal podi

Category : Spice Powder

Preparation Time: 10 mins

Ingredients Coriander seeds – 2 tbsp Toor dhal – 1 tbsp Urad dhal – 1 tbsp Channa Dhal – 1 tbsp Whole red chilli – 9 – 10 nos ( adjust as needed) Turmeric pd – 1/4 tsp Salt a pinch Method In a pan dry roast all the ingredients till it gets roasted. The raw smell of the ingredients must go off. Cool the roasted ingredients and then grind them in a mixture to fine powder. Store the powder in a air tight container and use it when making sundal. Note : Adjust the spice level according to your taste .

Kovil Pulioyodharai | Puli sadam | Tamarind Rice Recipe

September 30, 2016 By manjulabharathkumar@gmail.com

Kovil Pulioyodharai who doesn’t love to have a dhonai full of temple style puli sadam. I have some nostalgic memories of style childhood. Born in a south indian state so I have experienced all the south indian rituals , we so visit the south indian temples and the offerings are passed to us in the form of prashadam .. There are so many rice varieties offer to got in south indian temples and they are made in very large quantity so that no one goes empty hand. Even though the quantity is more taste is equally delicious and after a prayer you will walk out of the temple with happy tummy too. Puli sadam, curd rice, lemon rice, all varieties sundals, kozhukattais all are offered to god in some festive occasions. Kovil puliyodharai is completely different to taste and it is the best way to make delicious puli sadam.

In my college day a friend of my used to bring this puliyodharai in a paper parcel when ever we had culturals , her mom used to make it and it was the best puliyodharai I ever had. So recently I was talking to the same friend I happen ask her the recipe and she happily got the recipe from her mom just to share with me. I tried this Puliyodharai 2-3 times , I have made it with normal rice and then recently I made it with basmati rice. I love it both the ways. Puli kachal is something which can be made and stored in refrigerator for one month it keeps well for long period. That is one reason this rice is perfect to pack for long travels. In the early years when we used to go to rajasthan by train puli sadam was a must to pack with lemon rice appalam , poori.. This is the perfect lunch box recipe too , if you are planning to make the pulikachal ahead it is so easy to mix up with rice and pack them with potato fry or appalam. The aromatic Puliyodharai mix is the key to make this puliyodharai the kovil style.Now moving on to the delicious recipe of making Puliyodharai.

Kovil Puliyodharai

Category	Preparation time Cook Time
Rice Varities	15 mins 20 mins

Ingredients

Rice – 2 cups ( I used basmati . You can also us normal rice)

Tamarind – A small sweet lime or large lemon size or mosambi size

Mustard Seeds – 1 tsp

Urad dhal – 1 tsp

Groundnuts – 3 tbsp ( Roasted and remove the skin)

Cashews – 2-3 nos

Asafoetida pd – a pinch

Red chilli pd – 1/4 tsp

Turmeric pd – 1/4 tsp

Oil – 3 tbsp

Salt to taste

Puliyodharai Mix Powder

Coriander seeds / Kothamalli veedai – 1/4 cup

Whole Red chilli/ Vara Milagai- 20 no’s

Toor dal / Tuvaram Paruppu- 2 tsp

Channa dal/ Kadalai paruppu -2 tsp

White Sesame seeds/ Ellu – 2 tsp

Fenugreek seeds/ Vendayam – 1/4 tsp

Pepper corn/ Milagu -1 tsp

Cumin seeds/ Jeera – 1 tsp

Method

In dry pan roast all the ingredients under puliyodharai mix powder together in a low flame till it gets roasted.
Cool down the roasted ingredients and grind them to powder. You can store this powder in airtight container and use it as needed.
In a bowl soak tamarind with 1 cup water for 15 mins. Mash the tamarind nicely in the water and them extract the tamarind juice.
In a pan heat oil add mustard seeds, let them splutter and then add Asafoetida, urad dal , ground nuts.
Saute them till light brown. Add the tamarind extract , red chilly pd , turmeric pd,salt to taste and then let it boil till the water evaporates and the mixture get thickens ( not too thick) .
The oil will float on top of the puli kachal. Now it is time to add 2-3 tbsp or as needed of the prepared puliyodharai mix pd.
Now mix the pulikachal in the cooked rice and mic it will till all the rice gets coated with the pulikachal.
You can enjoy it hot or cold with some appalam or potato fry .
If you allow the pulikachal mixed with the rice to rest for some time before you serve it will taste more better the more the time you give the more tastier it will be.
For garnish fry the cashew in oil/ ghee till light brown and then use them for garnish.

Note:

You can make the puli kachal ahead and store it in refrigerator for a month too.
You can either serve the rice warm or cold, they taste good either way.
You can make the puliyodharai mix pd ahead and store it in airtight container for 2-3 weeks.

Vangi Bhath Recipe | Brinjal Rice |Kathirikai Sadam

September 21, 2016 By manjulabharathkumar@gmail.com

I love to have rice any time than phulkas , I know rice is not a healthy option but atleast once in a day we love to have rice. As I love rice i love to make variety rice and not the usual dal chawal , rasam chawal or kadhi chawal. I and my mom our big fans of brinjal, my mom makes delicious brinjal peanut curry and also how can i forget the kathirikai karakuzhambu . Today’s recipe is delicious and aromatic rice from south India, It is almost made in all parts of south India and each state has its own variations. I have made Vangi bhath couple of time and this recipe is my fav. Vangi bhath is made in different methods the karnataka method is to make the curry and mix with the cooked rice and the maharastrian version is make the curry with goda masala and cook the rice with the brinjals. After so many days am happy to blog , I have some array fo rice recipes in my draft. Wish me luck to be regular in blogging so that you see the array coming :).. Lets move on to the recipe now..

Vangi Bhath

Category	Preparation time Cook Time
Rice Varities	15 mins 20 mins

Ingredients

Rice – 1 cup

Purple Brinjal/ Green Brinjal -4 no’s ( Medium )

Turmeric pd – 1/4 tsp

Hing / Asafoetida – a pinch

Onion – 1 no ( Medium)

Tomato – 1 no (Medium)

Bay leaf – 1 no

Cardamom – 2 no’s
Mustard Seeds – 1/2 tsp
Cumin seeds- 1/4 tsp

Oil – 2 tbsp

Vangi Bhath Powder

Channa dal – 1 tbsp

Urad dal – 2 tsp

Coriander seeds – 1 tbsp

Whole red chilli – 4-5 no’s

Pepper corn – 8-9 no

Coconut – 2 tbsp (grated)

White sesame seeds -1/2 tbsp

Cumin seeds / Jeera – 2 tsp

Groundnuts -1 tbsp

Cinnamon – 1 small stick

Cloves -2 no’s

Method

In a pan dry roast all the ingredients required for making Vangi bhath pd.
Cool the dry roasted spices in a plate , after it cools down put it in a mixer and grind to a not so fine no so coarse powder.
Cook the rice in 2 cups water and salt.
Cut the brinjal to 4 slices each and put them in water or butter milk to avoid oxidation
In sauce pan heat oil add bay leaves, mustard seeds, cumin seeds and cardamom. Let them splutter.
Add chopped Onions and saute them till translucent.
Add chopped tomatoes and saute them till mushy.
Drain the water and add the cut brinjals and saute till they cook well.

Add the 2-3 tbsp ( or as needed ) of the vangi bhath masala, turmeric pd, hing to the cooked brinjal and saute them well.
Saute the curry till the masala gets cooked and raw smell goes off.
Add the cooked rice to the cooked curry and mix them till it is well combined.

Serve them hot with any raita or some papadams.

Indori Garadu Ki Chaat Recipe | Yucca Chaat

September 9, 2016 By manjulabharathkumar@gmail.com

How was your long weekend and hope you had a wonderful ganapathi pooja . We celebrated a simple ganesh pooja followed by a visit to the near by ganesh ji temple. If you are following me in Fb you would know I made some musical ganesha this year for ganesh pooja. They are miniature ganesha all my friends just loved after seeing them.Sharing some of my creations here.

Ganesh Chathurthi is my fav festival to celebrate. I love making some treats for ganesh and also make some hand made ganesha at home.So what was special bhog/ prasad you make for ganesh pooja??..I made 3 varieties of modak and besan ladoo. Sorry for loading this post with lot of pictures , this is wat happen when you are regular in blogging .. I have so many updates that one post is not enough. Ok let me tell you about today’s recipe.

Garadu is a variety of yam available in Indian , Indori style garadu ki chaat is the famous street food which people love to have in winter season. I didn’t find Garadu so used yucca for making them,you can also use ratalu for making this yummy chaat but traditionally garadu is only used which looks similar to yucca but taste may vary .When I did thali’s for Madhya pradesh I wanted to try this too but didn’t get a chance. I am so happy I made it and my hubby loved it. This chaat is very easy to make and chaat jiralu masala is main ingredient for making the chaat taste delicious.

Garadu Ki Chaat

Category	Preparation time Cook Time
Street Food	10 mins 10-15 mins

Ingredients

Yucca – 1 medium size ( Garadu or Ratalu can also be used)

Oil for Frying

Jiralu masala

Cumin pd- 2 tsp

Red chilli pd- 1/2 tsp

Amchur pd- 1/2 tsp

Chaat masala- 1tsp

Dry ginger pd- 1 1/2 tsp

Himalayan Pink salt / Kala namak – 1/4 tsp

Garam Masala- a pinch

Salt to taste

Method

To Jiralu

Mix all the dry powder’s well in a bowl.
Store this pd in airtight container for several days.
Use it in any chaat.

To make Garadu/ Yucca chaat

Peel the skin from the yucca, slice them into circles.
Heat oil in a kadai, slide in the yucca slices and fry them both side till light brown in low flame.
Remove the fried yucca and transfer it to a kitchen towel.
Let the fried yucca cool for some time.
Make dice sized pieces of the fried yucca slices.
Now again fry them in hot oil till nice and golden brown.
To the hot fried yucca add the jiralu masala and mix it.
Serve them hot or warm.

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