MEDU VADA (UDDINA VADA, URAD DAL VADA)

INGREDIENTS:
2 CUPS URAD DAL (SOAKED FOR 4 HOURS)
4 GREEN CHILLIES (FINELY CHOPPED)
4 BLACK PEPPER (CRUSHED CORASELY)
2 STRINGS CURRY LEAVES (FINELY CHOPPED)
SALT
OIL FOR DEEP FRYING:
PREPARATION:

STRAIN THE WATER OF URAD DAL AND PUT IN THE MIXER AND GRIND (IF REQUIRED ADD LITTLE WATER) VERY SMOOTHLY.TO THIS ADD ALL THE INGREDIENTS.MAKE THE FINGERS WET WITH WATER AND TAKE A SMALL OF THE BATTER AND KEEP ON THE PALM AND LITTLE FLATTEN IT AND MAKE A HOLE WITH THE HELP OF THE FINGER AND PUT IT IN THE OIL AND DEEP FRY TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE BATTER.
HAVE IT WITH COCONUT CHUTNEY.

FOR COCONUT CHUTNEY:1/2 COCONUT (GRATED),2 CHILLIES(ROASTED),FEW CORIANDER LEAVES AND SALT.

PUT ALL THESE IN THE MIXER WITH LITTLE WATER.

NIPPATTU

INGREDIENTS:

1 CUP RICE FLOUR

2 1/2 CUP MAIDA FLOUR

1/4 CUP PEANUTS

1/4 CUP ROASTED GRAM(CHUTNEY DAL)

1/2 CUP DRY COCONUT

2 TSP WHITE SESAME SEEDS

2 TSP JEERA

6 TSP RED CHILLI POWDER

1/4 CUP MELTED DALDA(VANASPATI GHEE)

A PINCH OF SODA

SALT

OIL FOR DEEP FRYING.

PREPARATION:

PUT IN THE MIXER PEANUTS,ROASTED GRAM AND DRY COCONUT AND GRIND COARSELY WITHOUT WATER.

IN A BOWL PUT THE RICE FOOUR ,MAIDA,MELTED DALDA,SALT,SODA,RED CHILLI POWDER,JEERA,SESAME SEEDS,SALT AND THE ABOVE PREPARED POWDER AND MIX WELL.FOR THIS ADD LITTLE WATER(AS MUCH AS REQUIRED) AND KNEAD WELL FOR A THICK DOUGH.TAKE A SMALL BALL OF THE DOUGH AND PLACE IT ON THE GREASED PLASTIC COVER(WITH OIL) AND PRESS WITH FINGERS TO MAKE A CIRCLE(LIKE PURI) AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

THENGOLALU

INGREDIENTS:

3 CUPS RICE

1 1/2 CUPS URAD DAL(BLACK GRAM SEEDS)

2 TSP JEERA

1 TBSP BUTTER

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST WASH THE RICE AND STRAIN THE WATER COMPLETELY AND ALLOW TO GET DRY COMPLETELY (DRY IN SHADE FOR WHOLE 1 DAY).THEN FRY BOTH THE RICE AND URAD DAL SEPERATELY TILL LIGHT BROWN.PUT IN THE MIXER BOTH AND MAKE FINE POWDER .FOR THIS ADD JEERA ,SALT AND BUTTER AND MIX WELL.THEN ADD WATER (AS MUCH REQUIRED)AND KNEAD WELL FOR A THICK DOUGH.HEAT OIL IN A KADHAI.THEN PUT THE DOUGH (A SMALL QUANTITY ) IN THE SEV MAKER PRESSING(THE HOLE MUST BE BIGGER THAN THE SEV MAKER ) AND PRESS IN THE OIL AND FRY IT TILL GOLDEN BROWN.LIKE THIS DO WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.

NARGIS MANDAKKI

1 LITRE MYSORE MANDAKKI(PUFFED RICE)

1 TSP JEERA

2 WHOLE GARLIC

7 GREEN CHILLIES

3 TSP HURIGADALE(ROASTED GRAM)

1 TSP SUGAR

1 TSP MUSTARD SEEDS

2 TSP PEANUTS

1 STRINGS CURRY LEAVES

1 TSP RED CHILLI POWDER

A PINCH OF TURMERIC

SALT

2 TBSP OIL

FOR GARNISHING:1 CHOPPED ONION AND FEW STRINGS OF CHOPPED CORIANDER

PREPARATION:

MAKE A PASTE OF 3 CHILLIES,GARLIC,JEERA WITHOUT WATER.

MAKE POWDER OF ROASTED GRAM,SUGAR AND CHILLI POWDER.

PUT OIL IN A KADHAI.FOR THIS ADD MUSTARD SEEDS.WHEN IT CRACKS ADD PEANUTS,4 SLIT GREEN CHILLIES AND MAKE THEM TO CRISPY.THEN ADD CURRY LEAVES AND THE ABOVE PASTE,TURMERIC POWDER AND SALT AND FRY IT.FOR THIS ADD MANDAKKI AND MIX WELL .SWITCH OF THE FLAME .AT THE END ADD THE ABOVE PREPARED POWDER AND MIX WELL.THIS CAN BE STORED FOR 3 DAYS IN AIR TIGHT CONTAINER.WHILE SERVING GARNISH WITH ONION AND CORIANDER LEAVES.

MADDUR VADE

INGREDIENTS:
21/2 CUPS SMALL SUJI(SEMOLINA)
1 CUP RICE FLOUR
1 CUP MAIDA FLOUR
1/2 CUP MELTED DALDA
6 FINELY CHOPPED ONION
10 FINELY CHOPPED GREEN CHILLIES
A PINCH OF ASAFOETIDA(HING)
SALT
OIL FOR DEEP FRYING
PREPARATION:
FOR THE SUJI ADD RICE FLOUR,MAIDA FLOUR,DALDA,ONION,CHILLIES ,DALDA,ASAFOETIDA AND SALT AND MIX WELL.FOR THIS ADD LITTLE WATER SLOWLY AND MAKE A THICK DOUGH .SMEAR OIL FOR THE PLASTIC SHEET AND TAKE A SMALL BALL OF THE DOUGH, PLACE IT ON THE SHEAT AND WITH THE HELP OF THE FINGERS PRESS AND MAKE A SMALL CIRLE.LIKE THIS PREPARE WITH ALL THE DOUGH AND DEEP FRY IN OIL TILL GOLDEN BROWN.THIS CAN BE STORED FOR 20 DAYS IN AIR TIGHT CONTAINER.

MADDUR VADE

CARROT -CORIANDER SOUP

INGREDIENTS:
1 CUP CARROT
1/2 CUP CORIANDER LEAVES
2 TSP BUTTER
1 TSP PEPPER
1 ONION(MEDIUM CHOPPED)
5 CLOVES GARLIC
2 BAY LEAVES(PULAV LEAF)
SALT AS PER TASTE
SUGAR AS PER TASTE
PREPARATION:
IN A KADHAI PUT BUTTER AND WHEN IT MELTS ADD BAY LEAF ,ONION,GARLIC AND PEPPER.FRY IT AND WHEN IT TURNS LIGHT GOLDEN ADD CHOPPED CARROT.TO IT ADD ENOUGH WATER SO THAT THE CARROT MUST DIP COMPLETELY AND ALLOW TO COOK.WHEN THE CARROT GETS HALF COOKED ADD CORIANDER LEAVES AND ALLOW TO COOK COMPLETELY.ALLOW TO COOL AND THEN STRAIN IT.COLLECT THE LIQUID PORTI0N.PUT IN THE MIXER THE SOLID PORTION AND GRIND VERY NICELY.THEN AGAIN STRAIN SO THAT SMOOTH PASTE MUST BE THERE.TO THIS ADD THE ABOVE COLLECTED LIQUID ,SALT AND SUGAR AND COOK WELL AGAIN.HOT SOUP IS READY TO DRINK.

BABY ALOO ROAST

INGREDIENTS:
1/4 KG BABY ALOO
1/2 TSP JEERA POWDER
1/2 TSP GARAM MASALA
1/4 TSP TURMERIC POWDER
1 TSP CORIANDER POWDER
1 TSP RED CHILLI POWDER
SALT
1/4 TSP DRY MANGO POWDER
1 CUP CURD
2 TSP BUTTER
A PINCH OF ASAFOEDITA
3 WHOLE RED CHILLI
1 TSP MUSTARD SEEDS
1 TSP JEERS
2 STRINGS CURRY LEAVES
PREPARATION:
FIRST BOIL THE ALOO AND REMOVE THE SKIN.WITH THE HELP OF FORK MAKE HOLES IN THE ALOO.
THEN FOR THE ALOO ADD JEERA POWDER,GARAM MASALA,TURMERIC POWDER,SALT,CORIANDER POWDER,CHILLI POWDER AND DRY MANGO POWDER AND MIX WELL.ADD CURDS TO IT AND MARINATE FOR 10 MINUTES.
THEN FOR THE THADKA PUT BUTTER IN THE KADHAI.FOR THIS ADD MUSTARD SEEDS.WHEN CRACKS ADD ASAFOEDITA,JEERA,WHOLE CHILLI AND CURRY LEAVES.THEN ADD THE MARINATED ALOO AND FRY WELL TILL IT GETS DRIED.MOUTHWATERING ALOO ROAST IS READY TO EAT.

MOONG DAL PAKODA

INGREDIENTS:
1 CUP MOONG DAL (GREEN GRAM DAL) SOAKED FOR 3 HOURS
5 GREEN CHILLIES
1 INCH GINGER
6 CLOVES GARLIC
SALT
1/2 CUP SPINACH LEAVES (CHOPPED)
1/4 CUP MINT LEAVES (CHOPPED)
2 ONIONS (FINELY CHOPPED)
1/4 CUP CHOPPED CORIANDER LEAVES
A PINCH OF SODA
OIL FOR FRYING
PREPARATION:
FIRST STRAIN THE WATER FROM MOONG DAL AND GRIND WITHOUT WATER. TO IT ADD CHILLIES, GARLIC AND GINGER AND COARSELY GRIND.TO THIS ADD ONION, SODA ,SALT,SPINACH LEAVES,MINT LEAVES AND CORIANDER LEAVES AND MIX WELL. PUT LITTLE WATER SO THAT THE CONSISTENCY MUST BE VERY THICK LIKE ONION PAKODA. HEAT OIL IN A KADHAI.WITH THE HELP OF THE HAND PUT THE MIXTURE IN THE OIL ONE BY ONE AND DEEP FRY TILL GOLDEN BROWN.MOONG DAL PAKODA IS READY TO EAT.

SPICY TRIANGLE

INGREDIENTS:
100 GMS WHEAT FLOUR
1/2 CUP BESAN(GRAM FLOUR)
1/2 CUP SMALL SUJI(SEMOLINA)
1 TSP CHILLI POWDER
SALT
1/2 TSP GARAM MASALA
1 TSP (GINGER,GARLIC,CHILLI)PASTE
FEW CORIANDER LEAVES CHOPPED
2 TSP GHEE
OIL FOR FRYING
PREPARATION:

PUT IN A BOWL FLOUR,BESAN AND SUJI.FOR THIS ADD SALT,CHILLI POWDER,CORIANDER LEAVES,GARAM MASALA AND THE PASTE AND MIX WELL.FOR THIS ADD LITTLE WATER AND MAKE THE DOUGH OF CHAPATI CONSISTENCY.ADD GHEE AND KNEAD WELL.TAKE THE DOUGH AND BEHL LIKE THICK CHAPATI.CUT INTO SHAPES OF TRIANGLE PIECES AND DEEP FRY IN OIL TILL GOLDEN COLOUR.

MANGALORE BONDA

INGREDIENTS:
1 CUP MAIDA
3/4 CUP CURD
1 TSP JEERA
3 GREEN CHILLIES(CHOPPED)
FEW CURRY LEAVES(CHOPPED)
FEW CORIANDER LEAVES(CHOPPED)
SALT
1 TSP OM SEEDS
OIL FOR FRYING
PREPARATION:
FOR MAIDA PUT CURD,JEERA,CHILLIES,CURRY LEAVES,CORIANDER LEAVES,OM SEEDS AND SALT AND MIX WELL(THE BATTER MUST BE THICK).IF REQUIRED PUT LITTLE CURD.KEEP FOR 20 MINUTES .WITH THE HELP OF THE HAND PUT THE BATTER IN THE OIL ONE BY ONE(EQUAL TO 1 TSP ) AND DEEP FRY TILL GOLDEN BROWN.THIS TASTES GOOD WHEN HOT.FOR THIS COCONUT CHUTNEY IS GOOD COMBINATION.

FOR COCONUT CHUTNEY:GRIND (1 CUP GRATED COCONUT,3 ROASTED GREEN CHILLIES,SALT AND FEW CORIANDER LEAVES)WITH LITTLE WATER.

MANGALORE BONDA

ONION PAKODA (KHANDA BHAJIA)

INGREDIENT:
1 CUP BESAN (GRAM FLOUR)
3 ONIONS (THIN SLICED CUT)
4 GREEN CHILLIES (FINELY CHOPPED)
1 TSP JEERS
3/4 TSP GARAM MASALA
1/2 TSP DRY MANGO POWDER (OPTIONAL)
2 STRINGS CURRY LEAVES (FINELY CHOPPED)
2 STRINGS CORIANGER LEAVES (FINELY CHOPPED)
SALT
OIL FOR FRYING
PREPARATION:
FOR THE BESAN PUT THE ABOVE INGREDIENTS AND MIX WELL.FOR THIS ADD LITTLE WATER .REMEMBER THAT THE MIXTURE MUST BE VERY THICK (LITTLE DRY).HEAT OIL IN KADHAI.TAKE LITTLE MIXTURE IN HAND AND SPRINKLE THE MIXTURE AND DEEP FRY IN OIL TILL GOLDEN BROWN.HOT PAKODA IS READY TO EAT.

AVAREKAALU USLI (TOOVAR LILVA BEAN SEEDS)

2 CUPS AVAREKAALU (AS SHOWN IN PICTURE)
2 ONIONS (MEDIUM CHOPPED)
4 GREEN CHILLIES
2 TSP POPPY SEEDS
1 TSP MUSTARD SEEDS
2 STRIPS CURRY LEAVES
LITTLE CORIANDER LEAVES
3/4 CUP GRATED COCONUT
SALT AS PER TASTE
1 LEMON
1 TBSP OIL
PREPARATION:
BOIL AVAREKAALU (TOOVAR LILVA BEAN SEEDS) IN PRESSURE COOKER FOR 3 WHISTLES AND STRAIN THE WATER.
PUT 1 TBSP OIL IN KADHAI.PUT MUSTARD SEEDS TO IT.WHEN IT CRACKS PUT ONION, CHILLIES AND CHOPPED CURRY LEAVES.WHEN ONION TURNS LITTLE GOLDEN PUT POPPY SEEDS AND FRY IT.THEN ADD BOILED AVAREKAALU SEEDS,GRATED COCONUT AND LITTLE SALT AND MIX WELL .WHEN COOKED SWITCH OFF THE FLAME.AFTER THEN ADD LEMON JUICE AND MIX WELL.DECORATE WITH CHOPPED CORIANDER LEAVES.THIS AVAREKAALU USLI IS REALLY GOOD TO TASTE USUALLY WHEN IT RAINS.

MISAL PAV

INGREDIENTS:
PAV AS MUCH AS U LIKE

1 CUP SPROUTED MATKI (MOTH BEAN)
2 TSP GINGER GARLIC PASTE
2 TSP DHANIA-JEERA POWDER
2 TSP CHILLI POWDER
2 SLIT CHILLIES
1/2 TSP GARAM MASALA
1 ONION (CHOPPED)
1 ONION (FINELY CHOPPED FOR GARNISH)
2 TOMATOES(CHOPPED)
2 POTATOES(BOILED AND MASHED)
FARSAN FOR GARNISHING
SALT
A PINCH OF TURMERIC
LEMON
OIL
PREPARATION:
PUT 1 1/2 TBSP OF OIL IN KADHAI .PUT GINGER GARLICH PASTE AND FRY IT.THEN PUT ONION ,CHILLIES AND TURMERIC AND FRY IT .ADD TOMATOES AND WHEN IT COOKS ADD ALL THE MASALA POWDERS AND SALT AND FRY IT .NOW ADD MATKI TO IT AND 2 1/2 CUPS OF WATER AND CLOSE THE KADHAI .COOK WELL TILL THE MATKI GETS SOFT .THE PREPARATION MUST BE GRAVY.
WHILE SERVING ON PLATE FIRST PUT LITTLE FARSAN, LITTLE POTATOES, GRAVY AND ABOVE IT SPRINKLE ONION AND LEMON JUICE.EAT WITH PAV.LIKE THIS PREPARE FOR OTHER PLATES.

DAHI MUTTAR CHAT

INGREDIENTS:
1 CUP PEAS (MUTTAR)
1 1/2 ONION (CHOPPED)
2 TOMATO (CHOPPED)
1/2 CUP CURD
1 TSP DHANIA POWDER
1 TSP CHAT MASALA
1 TSP GARAM MASALA
2 TSP CHILLI POWDER
1 LEMON TAMARIND (SOAKED IN WATER)
3 TSP JAGGERY
SALT
CORIANDER LEAVES
PREPARATION:
PUT TO THE KADHAI TAMARIND PULP AND SWITCH ON THE FLAME.PUT DHANIA POWDER, CHILLI POWDER, CHAT MASALA, GARAM MASALA AND SALT TO IT AND BOIL WELL (IF THE CONSISTENCY IS THICK PUT LITTLE WATER).THEN PUT 1 CHOPPED ONION AND 1 1/2 CHOPPED TOMATO TO IT AND BOIL WELL .PUT JAGGERY AND PEAS AND BOIL TILL THE PEAS ARE COOKED.SWITCH OFF THE FLAME.
THEN FOR THE SERVING BOWN PUT THE ABOVE PREPARE GRAVY AND ON IT SPREAD CURD AND GARNISH WITH ONION, TOMATO AND CHOPPED CORIANDER.DELICIOUS DAHI MATAR CHAT IS READY TO EAT.

SHANKARA POLE

INGREDIENTS:
3 CUPS MAIDA
5 TSP CHILLI POWDER
2 TSP JEERA
1 CUP MELTED DALDA (VANASPATI GHEE)
1/2 CUP FINELY CHOPPED CURRY LEAVES
SALT AS PER REQUIRMENT
OIL FOR FRYING
PREPARATION:
FIRST DO A MAIDA PASTE: FOR 1 TSP OF MAIDA PUT LITTLE MELTED DALDA AND MIX WELL.
FOR THE MAIDA PUT THE ABOVE INGREDIENTS AND KNEAD WELL WITH LITTLE WATER FOR CHAPATI CONSISTENCY DOUGH.
TAKE A SMALL BALL OF DOUGH DIP IN MAIDA AND BHEL A SMALL CHAPATI .ABOVE IT SPREAD MAIDA PASTE AND FOLD LIKE TRINAGLE (DIP IN MAIDA)AND AGAIN BHEL LIKE CHAPATI.NOW CUT TO DIAMOND SHAPE AND DEEP FRY IN OIL TILL CRISPY GOLDEN BROWN .THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.

CHANA DAL VADA(KADALEBELE VADE)

INGREDIENTS:
2 CUPS CHANA DAL (SOAKED IN WATER FOR 4 HOURS)
5 GREEN CHILLIES (FINELY CHOPPED)
2 ONION (FINELY CHOPPED)
GINGER 1 INCH
2 TSP JEERA
APINCH OF ASAFOETIDA
A BUNCH OF SABSIGE SOPPU (DILL LEAVES) FINELY CHOPPED
OIL FOR FRYING
SALT
PREPARATION:
FIRST PUT TO THE MIXER CHANA DAL AND GINGER AND GRIND LITTLE COARSELY (NOT FINE).NOW PUT ABOVE ALL THE INGREDIENTS AND MIX WELL .TAKE A SMALL BALL OF THE MIXTURE AND LITTLE FLATTEN IT BETWEEN THE PALMS .PREPARE SAME WITH ALL THE MIXTURE AND DEEP FRY IN OIL.YUMMY CHANA DAL VADA IS READY TO EAT.

KODABALE

INGREDIENTS:

2 CUPS SMALL SUJI (SEMOLINA) AND FRY IT
1/2 GRATED COCONUT
8 GREEN CHILLIES (OR 5 TSP CHILLI POWDER)
2 WHOLE GARLIC
1/2 CUP CORIANDER LEAVES
2 TSP JEERA
A PINCH OF ASAFOETIDA
SALT AS PER REQUIRMENT
1/4 CUP MELTED DALDA (VANASPATI GHEE)
OIL FOR FRYING

PREPARATION:
MAKE A SMOOTH PASTE OF COCONUT, CHILLIES, GARLIC, CORIANDER LEAVES, JEERA, AND ASAFOETIDA WITH LITTLE WATER.
PUT THIS PASTE TO SUJI AND ALSO ADD DALDA AND SALT AND KNEAD WELL THICH DOUGH (PUT WATER IF REQUIRED) AND KEEP FOR 1 HOUR.
TAKE LITTLE OF THE DOUGH, MAKE FINGER LIKE ROLL, JOIN THE ENDS IN THE SHAPE OF FLAME OR “BATTI” .LIKE THIS PREPARE WITH ALL THE DOUGH AND DEEP FRY IN OIL TILL THEY TURN CRISPY.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.

CHUNKY CHIPS

INGREDIENTS:
5 TSP BUTTER
POTATO CHIPS (WAFERS) AS MUCH AS YOU LIKE
2 TBSP MAIDA
5 TBSP MILK
1/2 TSP PEPPER POWDER
1 CUP SWEET CORN
1/2 CUP SPINACH LEAVES (BOILED FOR 3 MINUTES WITH LITTLE SALT AND SUGAR)
1 TSP CHILLI PASTE (MAKE PASTE OF CHILLI AND SALT)
SALT
PREPARATION:

FOR WHITE SAUCE:
PUT 2 TSP OF BUTTER IN KADHAI AND 2 TBSP
OF MAIDA AND FRY WELL.PUT OFF THE FLAME .PUT 2 TBSP OF MILK TO IT AND MIX WELL WITHOUT LUMPS.AGAIN IN ANOTHER KADHAI PUT 1 TSP OF BUTTER AND 3 TBSP OF MILK AND PUT THE ABOVE MAIDA PASTE .COOK WELL TILL IT FORMS A PASTE WITHOUT LUMPS.THEN SWITCH OF THE .WHEN LITTLE COOLED PUT LITTLE SALT AND PEPPER POWDER.

FOR THE CHIPS TOPPING:
PUT 2 TSP OF BUTTER IN A KADHAI AND PUT SWEET CORN TO IT AND FRY WELL.PUT SPINACH LEAVES TO IT AND CHILLI PASTE TO IT AND FRY WELL.PUT LITTLE SALT AND THE ABOVE WHITE SAUCE AND FRY LITTLE.

AT THE TIME OF SERVING ARRANGE CHIPS ON A PLATE AND FOR EVERY TOP OF IT PUT THE ABOVE PREPARED CHIPS TOPPING.

RAGDA PATTICE

INGREDIENTS:
1 KG POTATOES
250 GMS PEAS
1 BIG BOWL TAMARIND CHUTNEY
CORIANDER
SMALL PIECE OF GINGER
4 TOMATOES
1/2 POMEGRANATE
FOR DECORATION:
KURMURA-1 SMALL CUP
BARIK SEV
1 FINELY CHOPPED ONION AND CORIANDER

FOR TAMARIND CHUTNEY:
TAKE 250 GMS OF TAMARIND AND EQYAK QUANTITY OF JAGGERY.TWO PIECES CASHEWNUTS,1 TSP RAISINS,2 TBSP DATES,1/2 TSP WHOLE DHANIA AND 1/2 TSP EACH OF GROUND JEERA AND DRY MINT.
METHOD:
SOAK TAMARIND AND JAGGERY FOR 30 MINUTES.GRIND THEN AND ADD WHOLE DHANIA.FILTER THIS MIXTURE.HEAT 1/2 TSP OF OIL IN A PAN.ADD HING,CASHEW PIECES AND BOILED DATES.FRY ALL OF THESE INGREDIENTS AND ADD TAMARIND CHUTNEY TO THIS.COOK FOR 7 MINUTES.ADD 1/2 TSP BLACK SALT,GROUND JEERA,DRY MINT AND AFTER COOKING,RAISINS.

PREPARATION:

FOR PATTICE:

BOIL THE POTATOES AND MASH.ADD SALT, CHAAT, DRY MINT, RED CHILLI POWDER, GARAM MASALA.GIVE THE POTATO MASH THE SHAPE OF PATTICE AND FILL THE CENTER WITH GINGER AND POMEGRANATE SEEDS.SHALLOW FRY ON BOTH SIDES.

FOR RAGDA:
HEAT ONE TSP OF OIL IN A PAN.ADD CHOPPED ONIONS.LET IT FRY AND ADD TOMATO PUREE.COOK WELL.MIX 1 TBSP TAMARIND CHUTNEY AND(PUDINA AND CORIANDER)PASTE AND GARAM MASALA(ACCORDING TO TASTE).NOW ADD THE CHANA MASALA AND RED CHILLI POWSER AND LET IT COOK WELL.THEN ADD BOILED PEAS TO THIS MIXTURE AND FOLLOW IT WITH 1 CUP WATER.LET IT COOK FOR 10 MINUTES.POUR THIS OVER THE PATTICE AND DECORATE.

GHATE

INGREDIENTS:
1 CUP BESAN
3/4 CUP ROASTED GRAM POWDER (MAKE POWDER IN MIXER)
5 TSP CHILLI POWDER
1 TSP PEPPER POWDER
1 TSP JEERA
1 TSP AJWAIN
SALT TO TASTE
1/4 CUP MELTED DALDA
OIL FOR DEEP FRYING
PREPARATION:
MIX ALL THE INGREDIENTS AND KNEAD WELL WITH LITTLE WATER.HEAT OIL IN KADHAI.PUT THE MIXTURE IN GHATE MAKER (HOLE MUST BE BIGGER THAN SEVMAKER) AND PRESS IT IN OIL AND DEEP FRY IN LOW FLAME TILL GOLDERN BROWN.NOW GHATE IS READY .THIS CAN BE STORED FOR 15 DAYS IN AIR TIGHT CONTAINER

GREEN PEA AND RAISIN KACHORI

INGREDIENTS:

50 GMS PLAIN FLOUR
1 TSP OIL
PINCH OF SALT
50 GRAMS OF WATER

FOR THE FILLING:
1 TBSP GHEE
PINCH OF ASAFOETIDA
1/2 INCH PIECE OF GINGER PEELED AND FINELY CHOPPED

1 GEEN CHILLI FINELY CHOPPED
100 GM FROZEN PEAS CRUSHED CROASELY IN A FOOD PROCESSOR
1 TBSP RAISINS
1 TSP SALT
1/2 TSP SUGAR
1 LITRE OIL FOR FRYING


PREPARTION:
1 KNEAD TO FORM A SMOOTH, SOFT DOUGH.COVER WITH WET CLOTH AND KEEP ASIDE.

FOR THE FILLING:
1 HEAT THE GHEE IN A PAN, ADD ASAFOETIDA, GINGER AND CHILLI AND STIR FOR 30 SECONDS.
2 ADD THE PEAS.SPRINKLE THE RAISINS, SALT AND SUGAR AND MIX WELL.
3 REMOVE FROM HEAT AND DIVIDE THE MIXTURE INTO 10-12 PORTIONS.
4 DIVIDE THE DOUGH INTO 10-12 PIECES AND SHAPE INTO SMOOTH BALLS.TAKE ONE BALL AT A TIME AND MAKE AN INDENTATION TO CREATE A CAVITY.
5 STUFF THE CAVITY WITH THE FILLING MIX AND CAREFULLY SEAL OVER INTO A BALL AGAIN.
6 CAREFULLY DEEP FRY THEM IN OIL ON LOW HEAT UNTIL CRISP AND GOLDEN.
7 REMOVE AND DRAIN,DEEP WARM.SERVE CUT IN HALF TO SHOW THE GREEN FILLING INSIDE.

MAKAI NI BHEL

INGREDIENTS:
2 CUPS STEAMED SWEET CORN KERNELS
1/2 CUP ONION CHOPPED
1/2 CUP TOMATO CHOPPED
1/2 CUP CUCUMBER CHOPPED
1-2 TBSP MINT AND CORAINDER CHUTNEY
1 TBSP SWEET TAMARIND CHUTNEY
CHAAT MASALA TO TASTE
2 TBSP CHOPPED MINT LEAVES
2 TBSP CHOPPED CORAINDER LEAVES
FOR THE GARNISH:
1/2 CUP FRIED CORNFLAKE CHIVDA (READYMADE)

MINT CHUTNEY: PUT TO THE MIXER 4 TBSP MINT LEAVES,2 TBSP CORIANDER LEAVES ,2 GREEN CHILLIES AND SALT AND GRIEND IT WELL.
FOR TAMARING CHUTNEY: TAKE A LEMON SIZE TAMARIND AND SOAK FOR 5 MINUTES AND EXTRACT JUICE FROM IT .FOR THE JUICE PUT 3 TSP OF JAGGERY TO IT AND BOIL IT WELL.
PREPARATION:
COMBINE ALL THE INTGREDIENTS EXCEPT THE GARNISH AND MIX WELL.SERVE IMMEDIATELY GARNISHED WITH THE CORNFLAKE CHIVDA.

KHAASTA NIMKEE

INGREDIENTS:
MAIDA 2 1/2 CUPS
KALONJI OR KALAJEERA
(ONION SEEDS) 1 TSP

REFINED OIL TO DEEP FRY
SALT TO TASTE
WATER TO KNEAD

PREPARATION:
SIEVE THE MAIDA ALONG WITH SALT.ADD KALONJI,OIL AND MIX WITH LITTLE OIL AND WATER AND MAKE A FINE DOUGH.KEEP ASIDE FOR HALF HOUR.NOW MAKE SMALL BALLS OUT OF THIS AND ROLL INTO THIN ROTIS.THERE ARE SPECIFICATIONS FOR ITS FOLDING.FIRST FOLD ONCE TO GET A HALF CIRCLE AND FOLD AGAIN TO GET THE SHAPE OF A TRIANGLE.AGAIN ROLL OUT AND DEEP FRY THIS IN OIL ON A SMALL FLAME TILL IT TURNS GOLDEN YELLOW .MOUTH WATER KHAASTA NIMKEE IS READY.

OOMAPODI

INGREDIENTS:
BESAN 1 CUP
RICE FLOUR 1/4 CUP
AJWAIN 1/2 TSP
CHILLI POWDER (OPTIONAL) 1/2 TSP
GHEE 2 TSP
SALT TO TASTE
OIL FOR DEEP FRYING

PREPARATION:
CLEAN AJWAIN AND SOAK IN LITTLE LUKE WARM WATER FOR HALF AN HOUR . AFTER THAT GRIND IT INTO A FINE PASTE AND KEEP ASIDE.NOW MIX BESAN,RICE FLOUR ,GHEE,AJWAIN PASTE AND SALT,ADDING LITTLE WATER AND KNEAD WELL. HEAT OIL IN A KADHAI . FILL A SEV MAKER WITH THE BESAN MIXTURE, PRESS IT IN THE OIL AND FRY ON MEDIUM FLAME. TURN THE NOODLE LIKE OOMAPODI AND DEEP FRY TILL TURNS CRISP.

PAPPADI

INGREDIENTS:

BESAN 4 CUPS
HALDI POWDER 1TSP
AJWAIN 1TBSP
GREEN CHILLIES 10
GARLIC 8 PODS
ASAFOETIDA 1/4 TSP
OIL FOR KNEADING AND OIL FOR DEEP FRYING.
SALT TO TASTE AND WATER FOR KNEADING.

PREPARATION:

MIX BESAN, SALT AND HALDI POWDER WELL . ADD AJWAIN AND ASAFOETIDA TO THIS FLOUR . MAKE A THICK PASTE OF GARLIC AND GREEN CHILLIES . ADD THIS TO THE BESAN AND KNEAD IT WITH 3 TSP OF OIL AND LITTLE WATER AND PREPARE SOFT DOUGH . TAKE LITTLE OF THE DOUGH, MAKE FINGER LIKE ROOLS, JOIN THE ENDS IN THE SHAPE OF THE FLAME OR” BATTI “ AND DEEP FRY IN OIL TILL THEY TURN CRISPY . IN THE SAME WAY MAKE VERY SMALL BALLS, FLATTEN THEM INTO THE SHAPE OF ‘PAPPADI’ OR SMALL DISCS AND DEEP FRY THEM IN OIL ON A MEDIUM FLAME . DELICIOUS PAPPADI IS READY TO SERVE . THESE SNACKS CAN BE STORED FOR 20 DAYS IN AIR TIGHT CONTAINER.