For Kadhi pakoras...Mix 1/2 cup gram flour, chopped onion, chopped green chilli, baking soda and salt in a bowl.
Add water (1/3 cup + 1 tablespoon) in small quantities and make very thick batter.
Heat 1 tablespoon oil in a medium size deep pan over medium flame. Add mustard seeds and fenugreek seeds. When they begin to crackle add cumin seeds and grated ginger; sauté for 20-30 seconds.
Add prepared curd-flour batter and mix well.
Cook on medium flame until raw smell of gram flour goes away or for approx. 8-10 minutes. Stir occasionally in between to prevent sticking. If mixture becomes very thick, add 1/2 cup more water and cook more for 3-4 minutes. It should have pouring consistency.
Meanwhile, heat 1 tablespoon oil in a small tempering pan on low flame. When oil is medium hot enough, remove tempering pan from flame and add dry red chilli and red chilli powder. Immediately pour it over prepared kadhi.
Add deep fried pakoras, mix well and cook for 3-4 minutes. Turn off the flame and garnish it with coriander leaves.
For dahi Bhalla..Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day.
Grind dal to a smooth paste. Add salt, raisins, ginger, green chillies and gram flour to the batter and whisk for ten minutes.
Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain the bhallas and soak them in sufficient quantity of water. Leave for two minutes. Squeeze between your palms to drain out water.
Whisk yogurt well with rock salt and sugar to taste.
To serve, place bhallas on a plate and cover with yogurt. Drizzle mint chutney and sweet date and tamarind chutney. Sprinkle roasted cumin powder.
Garnish with coriander leaves,pomegrante seeds and serve immediately.
Clean all the leaves and wash them thoroughly.
One good way to wash your green is to fill a large pot with water.
Dip your greens in water.
Let it stay for a minute.
All the impurities will settle down.
Gently take out the leaves without disturbing the water.
Repeat the process 2-3 times.
Chop the greens and add them in a pressure cooker.
Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water.
Pressure cook for one whistle on high heat.
Remove the pressure cooker from heat and let it cool.
Once cooled, blend the greens in a blender to make a coarse paste.
Transfer the paste in the pressure cooker.
Dissolve makke ka atta in little water and add it in the cooker.
Add red chilli powder and hing and cook for 15 minutes.
For tempering, heat ghee in a pan.
Add onion and garlic and fry till golden brown.
Pour the tadka over the saag.
Serve hot with makke ki roti and white butter.
Take a big thali and arrange all dishes with Chapatis,lassi,carrots juice and masala gur.
