Doi Bada / Dahi Vada

Ingredients:

Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
White oil : for deep frying the Vadas.
Fresh Curd
Sugar and Salt
Tamarind paste and jaggery : for the chutney.
Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
Black salt
Chopped Green Chillies : for the batter
Red chilly powder.
Roasted cumin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.
Beat the fresh curd with black salt and sugar.
Make the chutney by mixing tamarind paste, jaggery and a little salt.
Fry the vadas in oil till brown. Keep aside.
Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cumin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot chaunk ( phoron)  on the dahi vada mixture.
Serve with the tamarind-jaggery chutney.

Special Aloor Dam

Ingredients:

Potato : 250 gm ( cut into two halves)
Fresh Curd : 100 gm.
Fresh coconut : grated ( 1/2 cup)
Ginger-green chilliy paste : 2tsp
dry peanut : 4tsp
Curry leaves : 4tsp ( stir fried in refined oil)
Mustard seeds (1tsp ) and a few green chillies for CHAUNK
Refined oil : 4tsp
A pinch of Asafoetida.
Salt & Sugar to taste.

Procedure:

Boil the potatoes. Peel off the skin. Beat the curd, with salt and sugar, and keep aside. Fry the grated coconut, coarsely powdered peanuts, and stir fried curry leaves in 1 tsp oil.

Heat the remaining oil and fry the potatoes in refined oil till golden brown. Add ginger, green chilly paste along with a pinch of asafoetida. Add the beaten curd. Saute for a couple of minutes. Bring to boil. Sprinkle coconut, peanut and curry leaves mixture on top. Finally allow the the mustard seeds and green chllies to splatter in 1 tsp oil and pour the chaunk into the potato mixture.

Serve hot with chapati/parantha/puri/roti.

Doi Begun / Brinjal in Curd

Ingredients:

Two medium sized brinjals : cut length wise into 8 pieces.
Fresh curd : 100 gms.
Mustard and green chilly paste : 2tsp.
Salt and sugar to taste.
Mustard oil : 4tsp
Fresh coriander leaves and green chillies : finely chopped.

Procedure:

Marinate brinjal with salt. Fry the brinjals in oil on a low flame till soft . Add well beaten curd, mustard paste, salt and sugar into it. Add a little water if necessary. Bring it to boil . Add fresh, finely chopped coriander and slit green chillies on top.

Serve with roti/or rice.

Doi Rui / Fish'n'Curd

Ingredients:

Rui fish-500gms.
Fresh Curd-200gms.
Whole Garam masala -3 pieces each of Cardamom and Clove and 2 inches of Cinnamon
Ghee-2tsp.
Mustard oil -4tsp.
Bayleaf –2 no.
Onion-1 large (grated )
Garlic-10 pods. (finely chopped).
Ginger paste-2tsp.
Red chilly paste ½ tsp
Green Chillies-5-6
Kismis - a handful
Salt,Turmeric powder
Sugar—5tsp
Procedure:

Marinate fish with salt and turmeric powder. Heat oil. Fry the fish lightly once on each side and keep aside. In the same oil add whole garam masala and bay leaves. Then add garlic, onion and fry till brown. Add ginger paste. Saute for some time. Then add well-beaten curd along with salt, sugar, red chilly paste and kismis. Add a cup of water. Bring it to boil. Add the fried fish and green chillies.
Finally add ghee on top.

Serve with hot rice or pulao.