Chaula Bhaja	Aloo Chop	Dahi Vada
Chuda Bhaja	Chakuli
Chuda Bhaja Contributed by Madhumita Tripathy, Mumbai Ingredients Chuda – 1 cup,   Salt to taste,   Oil 2 tbsp,   Onion 1 small chopped into small pieces,    1 green chilli chopped into small pieces,   1 sprig of curry leaves chopped, 1 inch piece ginger chopped into small pieces,   Oil to fry Method 1. Heat a pan.  2. Fry the chuda without oil till it’s crisp.  3. Add salt to the chuda 4. Take the chuda out of the pan 5. In the pan, add the oil 6. When the oil is hot, add green chilli, ginger, curry leaves and fry for a minute 7. Add the onions and fry till transparent 8. Add the fried chuda and fry till the oil and the chuda mix. 9. Serve hot 10. You can also chop potato into very small pieces and fry along with the onion,       then add the chuda when the potato is done. Chaula bhaja (Vegetable Fritters in Rice) Contributed by Madhumita Tripathy, Mumbai Ingredients Rice 2 tbsp,   Ginger ½ inch,   Green chillies 2,   Coriander leaves 1 sprig,   Water ½ cup,   Salt to taste,   Oil to deep fry Method Soak the rice in water for 1 hour. Mix everything and make a slight grainy paste Desi alu 1. Peel desi alu and slice into 2 inch long and 1 inch thick pieces 2. Boil the desi alu in salted water till 90% cooked 3. Let the desi alu cool. 4. Dip in the rice paste and deep fry in hot oil 5. You can also dip it in rice paste and grill Similar fritters can be made with drumsticks (Sajana chhuin), raw banana, bitter gourd (kalara), potala, pumpkin flowers (kakharu phula), green jackfruit (panasa) etc. Serve hot Chakuli Ingredients 1 cup Maida,  1 cup Besan,  1 cup Suji,  1 onion finely chopped,  2 green chillies finely chopped Freash cut cilantro,  Salt to taste,  refine oil Method 1. Mix all the ingredients except oil. Add some water to it and make a batter of pancake consistency. 2. Heat a gridle(nonstick tava)and grease it by oil. 3. Now pour some batter and make a thin layer of it using a spoon. 4. After some time add some oil around the chakuli and revert the chakuli on the tava.  5. Cook the chaluli till the sides becomes crispy. 6. Serve Chakuli with Sweet Pickle. Aloo Chop Ingredients 3/4 lb. potatoes,  3-4 onions, chopped finely,  2 cups bengal gram flour (besan),  3-4 green chilies A small piece ginger,  4 cloves garlic,  2 tbs. grated coconut,  Sugar to taste,  Juice of one lime A few sprigs coriander leaves chopped,  Salt to taste,  Oil for deep frying,  1 tsp. mustard seeds 1 tsp. turmeric powder,  1/2 tsp. red chili powder,  1 tsp. cumin seeds,  A pinch of soda-bi carb (baking soda) Method 1.  Pressure cook the potatoes till soft. 2.  Peel and mash. Set aside. 3.  Blend together the green chilies, garlic and ginger to a fine paste. 4.  Mix together the potato, onions, ginger/garlic/chili paste, coriander leaves, sugar, lime juice 5.  Salt to taste. 6.  Heat a little oil and add the mustard seeds and curry leaves. 7.  When the mustard crackles, remove from heat and add to the potato mixture. Mix well. 8.  Make a smooth batter with the bengal gram flour, salt to taste, cumin seeds, red chili powder and turmeric powder. 9.  Add a teaspoon of hot oil when making the batter. 10. Let the batter remain thick. 11. Divide the potato mixture into equal sized portions, the size of a lemon. 12. Dip each ball in the batter and deep fry till golden brown in color. 13. Serve hot with chutney/ketchup.   Dahi Vada Ingredients For vada: 2 cups urad dal,  Salt to taste,  2 tsp. chopped coriander leaves,  6 green chilies, chopped finely,  A pinch of soda bicarb For dahi: 10 tsp yogurt, diluted with water to get the required consistency,  Salt to taste,  A large piece ginger, crushed very finely 1 tsp. mustard seeds,  A pinch of hing,  1 sprig curry leaves,  Oil for seasoning Method 1. Soak the urad dal in hot water for about 1 hour. 2. Blend the soaked urad dal in a food processor using very little water till you get a smooth dough. 3. Mix in all the remaining vada ingredients. 4. Make small balls of the dough and deep fry in hot oil till golden brown. 5. Drain and set aside. 6. Let it cool to room temperature. 7. Add the ginger and salt to the diluted yogurt and whisk well till it becomes very smooth. 8. Prepare the seasoning with mustard seeds, curry leaves and hing. 9. Add to the curds and mix well. 10. Now add the cooled vadas and mix well. 11. Serve as a snack. 12. Refrigerate whatever is remaining and do not re-heat.