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.