CHANNA CHAT

Ingredients :
1 cup Kabuli Channa Black
1 Potato, Boiled, Peeled, Finely Chopped
1/2 cup Peanuts, Shelled, Boiled, Drained
1 Onion Finely Chopped
1 Tomato finely Chopped
1 Spring Onion finely chopped
1 tbsp. Coriander leaves finely Chopped
1 cup Cornflakes
1 tsp. Green all purpose Chutney
1 tbsp. Tamarind Chutney
Salt to Taste
Lemon Juice to Taste
Method :-
Mix in all ingredients, except coriander, cornflakes.
Just before serving, toss coriander and cornflakes.
Mix well, serve while cornflakes are still crunchy.
Serve immediately.

CHAT-PATI BHEL

Ingredients:
1 Cup Lehsan kurmure ( Available at OM )
1 Cup Plain Permal ( Available at OM )
¼ Cup Assorted Namkeen ( Available at OM )
¼ Cup Bikaneri Bhujia ( Available at OM )
8-9 Unpuffed Puris ( Available at OM )
1 Onion Finely Chopped
1 Tomato Finely Chopped
1 Small Potato boiled, finely chopped
1 tsp Coriander Finely Chopped
1 tbspn Tamarind chutney
1 tsp Green Chutney
½ tsp Crushed cumin
Salt to taste
Method :-
Keep aside half of the sev and 2-3 puris. Crush remaining puris coarsely. Put all other ingredients in a large deep bowl.Toss with hand until its well blended.Put it in individual serving bowls or a large dish.Sprinkle remaining sev to garnish. Top with 2-3 whole puris.
Serve immediately and do not allow it to get soggy.

DAHI BATATA PURIS

Ingredients:
1 Packet of Chaat puris (Available at OM )
250 gms. Phiki sev (Available at OM )
250 gms. Boondi laal (Available at OM )
3 Cups thick yogurt
1/4 Cup sugar
¾ Cup water
4 Medium size potatoes
2 tspn Chaat Masala
Chopped coriander leaves
Salt to taste
Sweet chutney-Imli
Spicy chutney-green

Method :-
Boil potatoes and mash them. Add salt and chaat masala,mix.Beat the yogurt with sugar and a pinch of salt, add water to get desired pouring consistency.This is dahi.
Arrange Puris, on a plate, put mashed potato layer over it.Put soaked Laal Boondi ( soared 10mins. in water ) over it.Pour Dahi and both the chutneys over it. Garnish with phiki sev.Serve as an appetizer, breakfast or a quick meal.

Bhel Puri

Ingredients:
1 Packet Chaat Papdi (Available at OM )
50 gms lehsan kurmure (Available at OM )
125gms Alu sev tanatan (Available at OM )
125 gms Kanda sev (Available at OM )
2 tsp.Chaat Masala
1 tsp Chilli Powder
2 Potatoes (Boiled)
1 Big onion
½ Bunch coriander leaves
Raw mango chopped or lemon juice
Salt to Taste
Spicy green chutney
Sweet Imli chutney

Method :-
Mix together Lehsan kurmure & both the sev. Add Chaat Masala, Chilli powder & salt.Chop onion & raw mango finely. Dice potatoes, chop coriander leaves and mix this with the 'sev n kurmura mixture' gently with hands.Add spicy and sweet chutney in the above mixture.Spread a layer of crunchy chat Papdi. Put this mixture over it, pour a bit of both the chutneys. Garnish with Sev. Serve with crunchy Papdis.

Coconut Kisses

Ingredients:
egg whites 3
salt 1/4 tsp.
sugar 1 cup
vanilla. 1 tsp.
coconut flakes 3/4 cup
Rice Crisps 3 cup

Directions:
Preheat oven to 300 degrees. Beat egg whites with salt until frothy. Beating
constantly, add sugar, 1 teaspoon at a time.
Continue beating until sugar dissolves and meringue forms stiff peaks. Stir in vanilla. Fold in coconut and cereal.
Drop by spoonfuls onto greased cookie sheets. Decorate each piece with a candied fruit. Bake 20 minutes or until firm but not brown.

Pineapple Sheera

Ingredients:
Rava 1 cup
Sugar 1 cup
Ghee 2 tbsp
Pineapple pieces 1 cup
Water 1 cup
Milk 1 cup
Kaju 1 tsp
kismis 1 tsp
Elaichi powder 1/2 tsp

Directions:
First boil water and milk.
In a pan take 2 tbsp ghee and fry rava for 4-5 min.
Pour water and milk.
Now add sugar and keep on low flame for 2 min.
Lastly add pineapple pieces,kaju,kismis and elaichi powder.
Cover the pan for 2-3 min on low flame.

Pumpkin Halwa

Ingredients:
White pumpkin grated 2 cups
elaichi powder ½ tsp
chopped kaju 3 tbsp
chopped almonds 3 tbsp
milk 3 cups
sugar 1 cup
Kesar threads a pinch
khoa 1/2 cup
Ghee 3 tbsp

Directions:
Grate the pumpkin and squeeze the water.
Boil milk in a non stick kadai and add the grated pumpkin. Add Elaichi powder, Kesar and the nuts.
Keep stirring on high heat until milk dries.
Add Sugar and continue to cook on low heat.
Lastly, add the grated Khoa and mix well. The Halwa should now be dry.
Add Ghee, mix and serve hot with chopped nuts.

Wheat Laddo

Ingredients:
Wheat flour 250 gms
Ghee 30 gms
Powdered sugar 200 gms

Directions:
Heat a tava and roast the flour on it.
Mix the powdered sugar with flour.
Now add ghee and mix well.
Prepare medium sized balls.
Serve it.

Tomato Halwa

Ingredients:
Tomatoes 400gms
corn flour 75gms
sugar 300gms
ghee or butter 75gms
cashew nuts, roasted 25gms
almonds, roasted 25gms
cardamom powder 5gms

Directions:
Cut the tomatoes into small pieces and blend them to a fine puree. Sieve through a fine cloth and separate from the pulp.
To the tomato puree, add 1 glass of water and corn flour. Mix well and set aside.
Mix sugar along with 1 cup of water and bring to a boil for few minutes.
While boiling, add tomato mixture to the sugar syrup and mix well until the mixture thickens.
Now, add ghee and stir for few minutes until it mixes well.
Later, add cashew nuts, almonds, cardamom powder and mix well.
Pour the mixture over a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces.

Apple Cake

Ingredients:
Sugar 2 cup
Flour 3 cup
Apples 2
powdered cinnamon 2 tsp
nutmeg ½ tsp
ginger powder ½ tsp
Pinch of clove's powder
vanilla essence 1tsp
almond essence 1 tsp
baking powder 1/2 tsp
eggs 3
oil 1 cup
Directions:
Mix flour ,sugar, oil, baking powder with a pinch of salt in food processor.
Add egg one at a time in food processor while running it.
Take out the dough and add all the ingredients except apples.
You may peel the apples or they can be just cut into small pieces.
Mix the apples with the hand as the dough will be hard.Press by hand.
Grease the pan and bake at 180 degrees for one hour or till the cake needle comes out clean.

Banana Cake

Ingredients:
Butter 1/2 Cup
Sugar 1 Cup
Eggs 2
Mashed Riped Banana 2 to 3
All Purpose Flour 1 & 1/4 Cup
Baking Soda 3/4 tsp.
Salt 1/2 tsp.

Directions:
Beat butter and sugar until fluffy
Add eggs one at a time beating after each egg.
Stir in mashed Bananas.
Mix other ingredients. You can add nuts and raisins as per your choice.
Pour into a greased pan.
Bake at 350 degrees for 30 to 35 mins.

Carrot Cake

Ingredients:
shifted flour 1 1/2 cup
ground cinnamon 2 tsp
baking soda 1 1/2 tsp
nutmeg 1 tsp
salt 1/2 tsp
grated carrot 3 cups
sugar 1 1/2 cup
oil 1 cup
chopped walnuts 1 cup
eggs beaten. 3

Directions:
Mix together flour, cinnomon, soda, nutmeg, salt.
Combine carrots, sugar, oil, nuts & eggs and blend.
Add dry ingredients to the egg mixture & pour into a pan.
Cook on high power in microwave for 10-11 min.
When done, the cake will pull away from the edges of the pan.
Add food color to the cake, if desired.

KADABU

Ingredients :

Channa Dal- 2 Cups
Jaggery- 2 Cups
fresh coconut- 1 Cup
Elaichi Powder - 2 tsps
Wheat flour -3 cups
salt a pinch
oil for deep frying

Method :

make smooth dough using the wheat flour and salt with few drops of oil.make small puris taking lemon size ball of the dough and rolling it out. Pressure cook dal till soft and make paste out of it by grinding.Heat a heavy bottom pan add in the dal, jaggery and cook until the jaggery melts ,continue cooking until soft ball stage(it leaves sides of the pan)Add cardamom powder after you turn the flame off. now stuff this paste into the rolled out puris,seal it from sides cut the edges neatly and deep fry in oil. Serve with ghee making hole inbetween the kadabu.

Puran Poli

Puran Poli is a popular Marathi & Karnataka dish.

Ingredients:
2 cups chana dal, soaked in water for 4 hours
2 cups jaggery (adjust for sweetness)
2 cups refined flour
3 tbsp oil
1 tsp cardamom powder
1/4th tsp nutmeg powder
1/4th tsp nutmeg powder
3/4 tsp turmeric powder

Method:
Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
Add jaggery and cook further and then mash into a soft paste.
Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Badam Puri

Ingredients:
All purpose flour or Maida 2 cupsSalt 1/2 tspGhee 4 tbspsOrange food colorGrated dry coconut(copra)Chopped nutsOil for frying

For syrup (chashni / paka ): Sugar 1 cupWater 1 cupCardamom powder 1 tsp

Method:
In a large bowl, combine flour, food color and salt. Add water and make a soft dough (like chapathi). Keep covered for 20 minutes.

Now prepare sugar syrup or chashni. Add 1 cup of water to 1 cup of sugar. Bring it to boil. Keep boiling till you get a thread like consistency. Add cardamom powder and keep aside.
Make small lemon size balls out of the dough and keep them covered. Dust the working surface with little flour. Take a ball and roll into round shape. Smear ghee on the surface. Now fold it into half and again half. It should look like a triangle. Then press lightly with the rolling pin. Follow the same procedure for the remaining balls.

Heat oil in a frying pan, dip prepared trianglular puris one by one. Deep fry in a medium flame till golden brown.

As soon as you take out from the oil, dip it in the sugar syrup. Let the syrup cover all side. Remove with the help of tongs and keep aside on the plate. Decorate with grated dry coconut (copra) and chopped nuts on top of each puri.

Chiroti

Ingredients:
· 1cup: Fine Semolina (suji)
· 1cup: Refined flour (Maida)
· ½ cup: Rice flour
· 11/2 cup: Ghee
· Oil for frying
· Salt to taste

For Badam Milk :
· 1 litre: Half cream milk
· 40 : Badam
· Sugar to taste
· Saffron few strands

MethodFor Badam Milk:
1. Soak the badam in hot water for half an hour.
2. Peel and grind into smooth paste.
3. Bring the half cream milk to boil, add badam paste, sugar to taste and a few strands of saffron and simmer for some time.

Chiroti :
1. Mix refined flour and semolina with 1/2cup of ghee along with a pinch of salt. Make a soft dough, keep aside for an hour and kneed it again. Make 10 small balls and roll to chapati's size.
2. Mix 3/4cup ghee and the rice flour into a paste.
3. Smear this paste on each of the chapattis and arrange one above the other and roll it like a swiss roll.
4. Cut the roll into 2" size pieces and press lightly on swiss roll and flatten to make a small poori.
5. Deep fry in refined oil and sprinkle sugar on it.
6. Serve the chiroti's with Badam milk.

Vegetable Dosa

Ingredients:
Par boiled rice 4 cups, Urud dal 1/2 cup, fenugreek seeds 2 tsp Peas, carrots, beans, tomato as requiredGreen chillies 5-7 nosCoriander leaves a fewSalt to taste

Directions:
Soak the rice,dal and fenugreek seed in water for about 4 - 5 hours and grind into a fine flour.
Leave it for about 8 hours to become sour.
Cut all vegetables into very small cubes.
Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it.
Add the vegetables on the top of the Dosa and cook both sides of the dosa.

Kanjeepuram Idli

Ingredients:
Par boiled 3 cupsUrad dhal 1 1/2 cupsDry ginger powder 1 tspPepper 1/2 tspCumin seeds 1/2 tspHing 1/4 tspCurry leaves a few Cooking Oil 6 tspGhee 2 tspSalt to taste.

Method :

Rinse and soak par boiled rice and urad dhal in water for 2 hours.
Grind the above and add hing and salt to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee.
Add this to the flour.
Add dried ginger powder and mix everything together.
Coat a flat vessel with oil, and pour the idli flour into this and cook for 10 minutes

Paddu ( Appe)

Ingredients:

4 cups Bombay rava

1½ cups split black gram (white udad)

dal½ cup thick beaten rice (poha)

½ cup chopped onion

1 tsp minced ginger

Oil,

Salt

Method:
Soak rava and udad dal separately for about 4 to 6 hours.
Grind the udad dal with poha.
Mix in rava and let sit overnight.
Mix in onion, ginger and salt.
Heat the mould and pour a few drops of oil into each depression. Once hot, pour a tablespoon of the batter into each, cover and let cook on low heat for 3 minutes.
Turn and cook for another 2-3 minutes. Serve hot with coconut chutney and sambar

Set Dosa

Ingredients:
Par boiled rice 2 cups raw rice 2 cups Black gram 1 cup Saffron color 2 pinches Cooking soda 1/4 tsp Salt 4 Tsp Oil enough for frying

Method:
Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder.
Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick.
let the circles be small.
Fry both sides with little oil.
Serve hot with sambar or chutney.

Tomato Raita

For 4

Ingredients :
Curd 225 gm
Tomato 115gm
Onions 50 gm
Salt 10 gm
Green Chillies 10 gm
Chilli powder a pinch
Coriander leaves a few sprigs


Method :
1. Chop tomatoes, onion and green chillies very fine.
2. Add to beaten curd. Add salt amd mix well
3. Turn into a bowl and garnish with chilli powder and finely chopped coriander leaves.

Palak Raita

For 4
Ingredients:
Curd 225 gm
Spinach 115gm
Salt to taste

For tempering :
Cumin ½ tsp
Mustard ½ tsp
Fenugreek ½ tsp
Whole red chillies 2 or 3
Oil 15 ml

Method :
1. Pick and wash spinach.
2. Beat curds and mix with steamed spinach and chopped green chillies. Add salt.
3. Heat oil. Add red chillies, mustard, cunin and fenugreek. When seeds crackle pour over spinach and curds mixture. Mix well.

Stuffed Capsicum

For 4
Ingredients :
Capsicums 450 gm
Potatoes 450 gm
Green Chillies 4 -5
Cheese 30 gm
Coriander leaves ½ bunch
Turmeric a pinch
Fat 30 gm
Mustard seeds a few
Lime ½
Salt to taste

Method :
1) Slice the top of capsicums.
2) Remove seeds, wash, apply salt on the inside and keep upside down on a rack.
3) Bil and chop potatoes; temper with mustard seeds. Add chopped green chillies, coriander leaves, turmeric and salt to taste.
4) Mix well, add lime juice.
5) Stuff capsicums with prepared stuffing. Top with cheese.
6) Heat fat in a frying pan and cook capsicums on a very slow fire till soft.
7) service hot.

Spicy Potatoes

For 4
Ingredients :
Potatoes 450 gm
Onions 225 gm
Chilli Powder 2 tsp
Tarmarind 5 gm
Coconut oil 60 ml
Grated coconut 1 tbsp
Salt to taste

Method :
1) Boil, peel and cut potatoes into square pieces.
2) Fry chopped onions in coconut oil till light brown.
3) Add potatoes to fried onions. Add salt.
4) Grind chilli powder, tamariind and grated coconut to a fine paste using water.
5) Add ground spices to potatoes and cook in a slow fire till gravy is thick.