Farali Pattice

A perfect blend of sweet sour crunchy and soft pattice prepared specially for fasting days!

Ingredients: (Serves approx. 4)

• 4-5 Potatoes boiled & grated

• 1/4th Cup Fresh Coconut, scrapped

• 2 tbsp Arrowroot Powder OR Varai Flour (Samo Seeds Flour) depending on the moisture of the potatoes.

• 1 tbsp Coriander Leaves chopped (Optional)

• 1/2 tbsp Raisins

• 1/2 tsp Ginger-Green Chili Paste

• 1 tbsp Cashew nuts chopped

• Salt or Rock Salt to taste

• 1/2 tsp Lemon Juice

• 1/2 tsp Sugar 

• Oil for frying

Method:

• For Stuffing: In  a mixing bowl, add scrapped fresh coconut, golden raisins, cashew nuts, salt, sugar, ginger-green chilli paste, lemon juice & finely chopped coriander leaves. Mix well.

• For Outer Covering: In a bowl, add boiled, peeled and grated potatoes, arrowroot powder or samo seeds powder whichever available and salt. Mix well.

• Grease your palm with little oil. Take a golf ball size portion of potato mixture and make a cavity (dent) in center and place a spoonful of stuffing in it. Make sure to seal all the sides.

• In a plate spread some arrowroot/ varai powder and roll the pattice in it for that extra crunch.

• Deep fry the pattice in hot oil till golden brown. Transfer the pattice onto an absorbent paper to drain excess oil.

• Farali Pattice is ready.

• Serve hot with curd.

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Dal Fry

Punjabi food is to die for!! Nothing beats Dal Fry when it comes to simple comfort food!! This restaurant style Dal Fry goes very well with Butter Roti, Butter Nan & Butter Parotha!!! But just a simple plain rice also does magic with this most humble dal!!

Ingredients: (Serves 2)

• 1 Cup Toor Dal (Split Pigeon Peas)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Cumin Seeds

• 1 inch Ginger finely chopped

• 1 tbsp Garlic finely chopped

• 1 Green Chilli finely chopped

• 1 tsp Coriander Powder

• 1/2 tsp Cumin Powder 

• 1/2 tsp Garam Masala Powder

• 1/2 tsp Kasuri Methi Powder

• 1 tsp Red Chilli Powder

• 1/2 tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 2 tbsp Oil / Ghee

• 1 tbsp Lemon Juice

• Coriander Leaves finely chopped for garnish

• Salt as per taste

• Water as per requirement

Method:

• Wash and pressure cook toordal until 4-5 whistle.

• In a kadhai, heat oil. When the oil is hot add cumin seeds and let them sizzle for a minute. Add hing, finely chopped ginger & garlic. Saute till the raw smell of ginger garlic fades away. Add finely chopped onions and cook till translucent. Add chopped green chilli. Once onions are translucent add finely chopped tomatoes, cook till tender.

• Add turmeric powder,  red chilli powder, cumin powder, coriander powder, & garam masala powder. Mix all the masala well, add little water to incorporate the masalas into onion tomato mixture. Saute for a minute.

• Now add the cooked toordal. Add water and adjust the consistency of the dal as per your preference. Add salt and kasuri methi, mix well. Check for seasoning.

• Let the dal boil for 5 minutes on medium flame.

• Lastly add lemon juice and finely chopped coriander leaves.

• Dal Fry is ready.

• This Dal Fry goes very well with Tandoori Roti & Nan.