MUSHROOM FRY

INGREDIENTS:

1/4 KG MUSHROOM

1 TSP JEERA

1/2 TSP SHAH JEERA(CARAWAY SEEDS)

1 TSP BLACK PEPPER POWDER

1/2 TSP SUGAR

1 TSP TAMARIND PASTE

1 TBSP GHEE

1 CHOPPED CAPSICUM

1 TSP CHOPPED GARLIC

FEW CHOPPED CURRY LEAVES

FEW CHOPPED CORIANDER LEAVES

SALT AS PER TASTE

PREPARATION:

MAKE A PASTE OF JEERA,SHAH JEERA,BLACK PEPPER POWDER,SUGAR AND TAMARIND PASTE

FIRST IN A KADHAI ADD GHEE.FOR THIS ADD CURRY LEAVES AND THEN ADD CAPSICUMAND GARLIC AND FRY WELL.FOR THIS ADD MUSHROOM AND FRY WELL.ADD THE ABOVE PASTE AND SALT AND FRY TILL THE MUSHROOM GETS SOFTENED.PUT LITTLE GHEE AND CORIANDER LEAVES AND AGAIN FRY.AT THE END GARNISH WITH CORIANDER LEAVES.

SUJI KA TIKKIS

INGREDIENTS:

1 CUP MAIDA

1/2 CUP RICE FLOUR

1 CUP SMALL SUJI(SEMOLINA)

2 FINELY CHOPPED ONION

3/4 CUP PEANUTS(ROASTED AND REMOVE THE SKIN AND COARSELY MAKE POWDER)

4 FINELY CHOPPED CHILLI

1 TSP JEERA POWDER

1/2 CUP GRATED DRY COCONUT

SALT AS PER TASTE

FEW FINELY CHOPPED CORIANDER LEAVES

SALT

OIL FOR DEEP FRYING:

IN A BOWL ADD ALL THE ABOVE INGREDIENTS AND MIX WELL.FOR THIS ADD 3 TSP OF HOT OIL WHICH IS KEPT FOR DEEP FRYING. ADD WATER TO THE MIXTURE(AS PER REQUIREMENT) AND MAKE A THICK DOUGH.KKEP ASIDE FOR 10 MINUTES.TAKE A SMALL BALL OF THE DOUGH AND FLATTED WITH HANDS (LIKE SMALL PURI) AND DEEP FRY IN OIL TILL GOLDEN BROWN.PREPARE SAME WITH ALL THE DOUGH.YOU CAN HAVE WITH PUDINA CHUTNEY.

POP CORN CHATS

INGREDIENTS:
2 CUPS POP CORN
1 TSP RED CHILLI POWDER
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED TOMATO
1/2 CUP POTATO (BOILED AND CUT INTO PIECES )
1/2 CUP GRATED CARROT
1 TSP SWEET CHUTNEY
1/2 CUP MASALA PEANUTS(CONGRESS)
1/2 CUP SEV
A PINCH OF TURMERIC
CHOPPED CORINADER LEAVES
PREPARATION:
FOR SWEET CHUTNEY:
2 TSP OF TAMARIND PULP
4 TSP OF DATES PULP
4 TSP OF JAGGERY
PUT ALL THESE IN THE MIXER
FIRST IN A BOWL TAKE POP CORN .FOR THIS ADD 1/2 TSP OF RED CHILLI POWDER AND TURMERIC AND MIX WELL.
IN ANOTHER BOWL ADD ONION,TOMATOES,CARROT,POTATOES,RED CHILLI POWDER AND CORIANDER LEAVES AND MIX WELL.FOR THIS ADD SWEET CHUTNEY(AS MUCH AS REQUIRED) AND MIX WELL.WHILE SERVING PUT THE ABOVE CORN TO THIS MIXTURE AND ADD MASALA PEANUTS AND SEV AND SLIGHTLY MIX.EAT IMMEADITELY.

ALOO OOMAPODI

INGREDIENTS:




1 CUP BOILED AND FINLY SMASHED POTATO




1 CUP GRAM FLOUR(BESAN)




1/2 TBSP GHEE




SALT AS PER TASTE




6 TSP RED CHILLI POWDER

1/2 TSP AJWAIN

OIL FOR DEEP FRYING

PREPARATION:

FIRST FINELY MASH POTATO SO THAT NO LUMPS ARE FORMED.FOR THIS ADD BESAN SALT ,RED CHILLI POWDER ,AJWAIN AND SPRINKLE LITTLE WATED AND KNEAD FOR A THICK DOUGH.ADD GHEE AND ONCE AGAIN KNEAD WELL.HEAT OIL IN A KADHAI . TAKE A SMALL BALL OF THE DOUGH AND PUT IN THE SEV MAKER PRESSING(HOLE MUST BE BIGGER THAN SEV MAKE )AND PRESS IT IN OIL AND FRY TILL GOLDEN BROWN.DO THE SAME PROCEDURE WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

SUJI BONDA

INGREDIENTS:

1 CUP SMALL SUJU(SEMOLINA)

1/2 CUP GRATED COCONUT

1 CHOPPED ONION

3 CHOPPED GREEN CHILLIES

FEW CORIANDER LEAVES CHOPPED

FEW CURRY LEAVES CHOPPED

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST TO THE BOWL PUT SUJI AND FOR THIS ADD ALL THE INGREDIENTS MENTIONED ABOVE AND MIX WELL.FOR THIS ADD LITTLE WATER AND MIX IT THICK AND LEAVE IT FOR 10 MINUTES.HEAT OIL IN A KADHAI.PUT THE MIXTURE LIKE SMALL BALLS IN OIL AND FRY TILL GOLDEN BROWN.U CAN HAVE WITH COCONUT CHUTNEY.

ONION RINGS

INGREDIENTS:

1 CUP GRAM FLOUR(BESAN)

1/2 CUP GRATED PANEER

1 1/2 TSP RED CHILLI POWDER

1/2 TSP DRY MANGO POWDER

1/2 TSP CORIANDER POWDER

1/2 TSP CHAT MASALA

1/2 TSP AJWAIN

SALT

3 ONION CUT INTO ROUND SHAPE(LIKE RINGS)

OIL FOR DEEP FRYING.

PREPARATION:

TAKE IN A BOWL GRAM FLOUR AND TO THIS ADD ALL THE ABOVE INGREDIENTS EXCEPT ONION AND MIX WELL.FOR THIS ADD LITTLE WATER AND MAKE THICK BATTER.HEAT OIL IN A KADHAI.TAKE ONE BY ONE ONION RINGS AND DIP IN THE BATTER AND DEEP FRY IN OIL TILL GOLDEN BROWN.YOU CAN HAVE WITH TOMATO SAUCE.

BOMBAY SANDWITCH

INGREDIENTS:

SLICES OF BREAD

1 CUP MINT LEAVES

1/2 CUP CORIANDER LEAVES

3 CHILLIES

A PINCH OF BLACK SALT

A PINCH OF SALT

2 POTATO (BOILED AND SMASHED WELL)

1/2 TSP RED CHILLI POWDER

1/2 TSP GARAM MASALA POWDER

1/2 TSP BLACK PEPPER POWDER

CHAT MASALA

BUTTER

SLICES OF TOMATO,CAPSICUM,CUMUMBER AND ONION

PREPARATION:

FIRST MAKE THE MINT PASTE:PUT IN THE MIXER MINT LEAVES ,CORIANDER LEAVES,CHILLIES,BLACK SALT AND SALT AND MAKE A FINE PASTE.

FOR THE POTATO MASALA.TAKE IN A BOWL THE MASHED POTATO .FOR THIS ADD RED CHILLI POWDER ,GARAM MASALA,SALT AND BLACK PEPPER POWDER AND MIX WELL.

FOR THE BREAD SLICE SPREAD WITH BUTTER.ABOVE THAT APPLY THE MINT PASTE.

AND THEN TAKE A SMALL BALL OF THE POTATO MASALA AND SPREAD IT.ABOVE IT ARRANGE WITH SLICES OF(CUCUMBER,TOMATO,CAPSICUM AND ONION).SPRINKLE WITH CHAT MASALA AND SALT.THEN FOR THE OTHER BREAD SPREAD WITH BUTTER AND MINT CHUTNEY AND CLOSE FOR THE ABOVE PREPARED BREAD.

GREASE THE TOAST MAKER WITH BUTTER AND KEEP THE ABOVE PREPARED BREAD AND TOAST IT .YOU CAN HAVE WITH TOMATO SAUCE.LIKE THIS PREPARE WITH ALL THE BREAD SLICES.