Aluwadi

Ingredients:

1) 8-10 alu leaves
2) Approx. 8-10 tbsp besan flour
3) 4-5 tsp red chili powder
4) 2-3 tsp hing
5) 3-4 tsp turmeric powder
6) Salt to taste
7) Mix Jaggery & Tamarind separately in water for sometime
7) Oil for frying

Method:

1) Wash the leaves properly. Cut the sticks.
2) Air dry the leaves.
3) In a bowl, mix all the ingredients from 2-7. Add more jaggery-tamarind water if reqd.  Make it into a smooth paste (not very thin).
4) First, take large leaf. Apply the above paste to it. On top of this, arrange next large leaf. Apply the paste. From one side, roll it tightly.
5) Now, take medium size leaf, apply paste. On top of this, arrange another medium size leaf, apply paste. Roll both the leaves tightly.
6) In a large container, keep water for boiling. Once the water starts boiling, keep one oil polished sieve on top of it. Keep the bundles of alu leaves.
7) Cover the sieve with a lid. Steam the leaves for 15 mins.
8) Cut the bundles into equal size wadi, deep fry or shallow fry. Serve it with ketchup.

Masala Chole with Bhatura

Ingredients

•	Refined flour (maida)	2 1/2 cups
•	Yogurt	1/2 cup
•	Baking powder	1/2 teaspoon
•	Soda bicarbonate	a pinch
•	Salt	1 teaspoon
•	Sugar	2 teaspoons
•	Oil	2 tablespoons + to deep fry

Method
Place flour and baking powder, soda bicarbonate and salt in a bowl. Mix well and pass it through a sieve. Mix yogurt with salt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading. Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. Divide dough into sixteen equal portions. Roll them into balls. Cover and keep to ferment for ten minutes. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes. Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. Drain on absorbent paper. Serve hot with chole.

http://sanjeevkapoor.com/bhature.aspx#sthash.zPCvHMw4.dpuf

Masala Dosa with sambhar

Ingredients: (for 6 people)

1) 1 1/2 BIG vati urad dal + 3 BIG vati ukda/idli rice (soak overnight in water separately. First half grind the rice & then grind urad dal. Mix well & ferment it for 8-10 hrs.)
2) Potato sabji
3) Sambhar
4) Coconut chutney

For idli recipe- check the YouTube video of Vishnu Manohar- Master recipes 

For vada sambhar - Take exactly 2 and half BIG wati urad dal. Do not take more, it will be too much of vadas . 

Kadhi Gole

Ingredients: (for 4 people)
1) 1 1/2 cups chana dal + 1/2 cup tur or moong dal. (soak overnight or for 1 1/2 hr in hot water)
2) 7-8 red chilies
3) 7-8 or lots of garlic
4) Ginger paste
5) 1 small cup coriander seeds
6) Salt to taste

Method:
1) Remove the water from the dal completely. Mix all the above ingredients & grind it into fine paste in the food processor. Add minimum water.
2) Make kadhi. When the kadhi starts boiling add the gole. Allow them to cook for 10-15 mins on medium-high flame.
3) Garnish with fresh coriander.

Dal Bati (Baafley)

Ingredients: (12 battis)
1) 3 cups karmari flour or 1 wati aata + 1/2 wati rava + 1/4 wati besan (proportion will change as per the requirement)
2) 2 tsp ovae
3) 3-4 tsp hot oil
4) Pinch of eating soda
5) Salt to taste
6) 2 tsp turmeric powder

Method:
1) Mix all the ingredients well. Make a firm dough. Keep the dough aside for 1/2 - 1hr. After that, knead the dough for 5-7 mins.
2) Now, make big battis & put them in hot boiling water for 12-15mins.
3) Remove the battis. Cut them in 4 equal sizes. Allow it to dry for 10-15 mins.
4) Deep fry them in hot ghee.
5) Serve the battis with sweet-sour dal with lots of ghee.

(You can also shallow fry the battis in pure ghee on hot pan. Reddish brown battis tastes good.)

Besan Ladoo

Ingredients:
1) 7 cups besan
2) 2 1/2 cups pure ghee
3) 3 cups powder sugar (u can add more sugar also)
4) Powdered cardamom & nutmeg
5) 1/2 -1 cup barik rawa

Method:
1) In a container, add ghee. Now add rawa. Roast it for 2-3 mins.
2) Add besan. Roast it, till nice aroma develops.
3) Allow the mixture to cool (for 2-3hrs). Add dryfruits. On cooling, the final ladoo mixture should be a firm dough. 
4) Mix sugar. make ladoos.
 

Dahi Wada

Ingredients: (For 6-7 people)
1) 1/2 kg Urad dal
2) 1 1/2 L Dahi
3) Ginger paste
4) 10-12 green chilies
5) 2 tbsp dahnia powder
6)  2 tbsp red chili powder
7) Suger & Salt to taste
8) Oil for deep frying
9) Tamarind-Jaggery sweet chutney
10) Jeera powder

Method:
1) Soak the dal in water for 3 -4 hrs.
2) Drain the water from the dal. Add the dal, salt & all the ingredients from 3-6 in a mixer bowl. Grind it into fine paste.
3) Now, prepare sweet dahi.
4) Deep fry the wada in the oil. Put the wada in cold water for 5-7 mins.
5) Now, press the wada & remove excess of water.
6) Put the wada in the dahi atleast 2-3 hrs. prior serving.
7) Serve the waada with sweet chutney, red chili powder, jeera powder & corriander.