BREAD PUFS

INGREDIENTS:

8 BREAD PIECES
2 POTATOES(BOILED AND FINELY SMASHED)
6 GREEN CHILLIES(FINELY CHOPPED)
2 ONIONS(FINELY CHOPPED)
FEW CORIANDER LEAVES(FINELY CHOPPED)
1 CUP GRAM FLOUR(BESAN)
SALT
OIL FOR DEEP FRYING

PREPARATION:
IN A BOWL TAKE POTATO FOR THIS ADD ONION,GREEN CHILLIES,CORIANDER LEAVES AND SALT AND MIX WELL.

IN ANOTHER BOWL PUT GRAM FLOUR AND LITTLE SALT AND FOR THIS ADD LITTLE WATER AND MAKE A THICK BATTER.

TAKE 2 PIECES OF BREAD AND IN BETWEEN PUT A LITTLE MIXTURE OF POTATO MIXTURE AND SPREAD ON BOTH SIDES THE GRAM FLOUR BATTER.HEAT OIL IN A KADHAI AND PUT THE BREAD AND DEEP FRY IN OIL TILL LIGHT GOLDEN BROWN.

CUT THE BREAD PIECES INTO TRIANGLE SHAPE.LIKE THIS PREPARE WITH ALL THE BREAD PIECES .U CAN HAVE WITH TOMATO SAUCE OR MINT CHUTNEY.

BREAD CUTLET

INGREDIENTS:
10 PIECES BREAD(SIDES REMOVED)
1 POTATO(BOILED AND SMASHED WELL)
1/2 CUP WHITE KABULI CHANA(SOAKED OVER NIGHT)
7 GREEN CHILLI
1 TSP PASTE OF GINGER AND GARLIC
1 ONION
FEW FINELY CHOPPED CORIANDER LEAVES
SALT
OIL FOR DEEP FRYING
PREPARATION:

PUT KABULI CHANA IN A MIXER AND GRIND COARSELY.
MAKE A PASTE OF ONION AND CHILLI TOGETHER.
FIRST LITTLE SOAK THE BREAD IN WATER AND PRESS THE BREAD SO THAT THE WATER IS COMPLETELY REMOVED AND PUT IN A BOWL AND SMASH WELL.FOR THIS ADD SMASHED POTATO,(ONION, CHILLI ) GRINDED,GRINDED KABULI CHANA,CORIANDER LEAVES,GINGER GARLIC PASTE AND SALT AND MIX ALL WELL.TAKE A SMALL BALL OF THE MIXTURE AND LITTLE FLATTEN AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE MIXURE.

U CAN HAVE THIS WITH PUDINA CHUTNEY OR TOMATO SAUCE.

BREAD TIKKIS

INGREDIENTS:
10 BREAD SLICES
2 POTATOES(BOILED AND SMASHED WELL)
1/2 TSP RED CHILLI POWDER
1 TSP GARAM MASALA
7 GREEN CHILLIES(FINELY CHOPPED)
1 WHOLE GARLIC
1 WHOLE MAIZE(BOILED AND PUT TO THE MIXER AND MAKE PASTE)
1 INCH GINGER
FEW STRINGS OF CORIANDER LEAVES FINELY CHOPPED
SALT
OIL FOR DEEP FRYING

PREPARATION:
FIRST REMOVE THE SIDES OF THE BREAD AND LITTLE IMMERSE IN THE WATER AND FULLY SUEEZE THE WATER AND MASH WELL IN A BOWL.FOR THIS ADD THE MAIZE PASTE,SMASHED POTATO,GREEN CHILLIES,CORIANDER LEAVES,(GINGER AND GARLIC )PASTE,RED CHILLI POWDER,GARAM MASALA AND SALT AND MIX WELL.THEN TAKE A SMALL BALL OF THE MIXTURE AND MAKE UR DESIRED SHAPE AND DEEP FRY IN OIL TILL LIGHT GOLDEN BROWN.U CAN HAVE WITH TOMATO SAUCE AND MINT CHUTNEY.

BAINGAN BARTA

INGREDIENTS:

1/4 KG BRINJAL(BAIGAN)
1 TSP CUMIN SEEDS
4 CLOVES FINELY CHOPPED GARLIC
1 FINELY CHOPPED ONION
1 TOMATO FINELY CHOPPED
1 TSP RED CHILLI POWDER
2 GREEN CHILLIES(FINELY CHOPPED)
2 TSP LEMON JUICE
SALT
OIL
FEW FINELY CHOPPED CORIANDER LEAVES
PREPARATION:
FIRST REMOVE THE SKIN OF BRINJAL AND DEEP FRY IN OIL AND REMOVE FROM OIL AND SMASH WELL.
IN A KADHAI PUT 1 TBSP OF OIL AND SWITCH ON THE FLAME FOR THIS ADD JEERA AND GARLIC AND THEN PUT ONION AND FRY TILL LIGHT GOLDEN .NOW ADD THE SMASHED BRINJAL AND TOMATOES ,RED CHILLI POWDER,GREEN CHILLI AND HEAT WELL.SWITCH OFF THE FLAME .NOW ADD THE LEMON JUICE AND SALT AND MIX WELL.GARNISH WITH CORIANDER LEAVES.
THIS IS A GOOD COMBINATION FOR CHAPATI AND NAN ROTI.

DABELI

5 BOMBAY PAV
3 POTATOES(BOILED AND FINELY SMASHED)
1 ONION(FINELY CHOPPED)
1/2 CUP POMEGRANATE SEEDS
2 TSP LEMON JUICE
1/2 CUP MASALA ROASTED PEANUTS
1 1/2 TSP CHAT MASALA
2 TSP CUMIN POWDER
1 CUP NYLON SEV
1 TSP SUGAR
SALT
FEW FINELY CHOPPED CORIANDER LEAVES
1 TBSP BUTTER

PREPARATION:

FIRST IN A BOWL PUT MASHED POTOTO AND FOR THIS ADD ONION,POMEGRANATE,LEMON JUICE,CORIANDER LEAVES,1/2 CUP SEV,CHAT MASALA,CUMIN POWDER ,PEANUTS,SUGAR AND SALT AND MIX WELL.


CUT THE PAV (3/4 PART).TAKE A BALL OF THE MIXTURE AND KEEP IN BETWEEN THE PAV.DO LIKE THIS WITH ALL THE PAV.

HEAT TAVA WITH LITTLE BUTTER AND PLACE THE FILLED PAV ON IT AND WITH THE LOW FLAME ROAST BOTH SIDES.REMOVE FROM THE TAVA AND SPRINKLWE SEV WITH ALL THE SIDES OF PAV. DO THE SAME PROCEDURE WITH ALL THE FILLED PAV.
MOUTH WATERING DAVELI IS READY TO EAT.

COCONUT CURRY

INGREDIENTS:
1 CUP GRATED COCONUT
1/2 TSP JEERA
3 DRY FRIED GREEN CHILLI
1/4 CUP CORIANDER LEAVES
1 1/2 TSP SAMBAR POWDER
2 TSP ROASTED CHANA DAL(CHUTNEY DAL)
5 CLOVES GARLIC
SALT
LEMON SIZE TAMARIND SOAKED IN WATER
1/2 ONION(MEDIUM CHOPPED)
1 TSP MUSTARD SEEDS
1 STRINGS OF CURRY LEAVES
4 TSP OIL
PREPARATION:
FIRST IN A MIXER PUT COCONUT,JEERA,CORIANDER LEAVES,CHILLIES,SAMBAR POWDER,ROASTED CHANA DAL,GARLIC AND LITTLE SALT ,WATER AND MAKE A FINE PASTE.
IN A KADHAI PUT OIL AND SWITCH ON THE FLAME.NOW ADD MUSTARD SEEDS AND WHEN IT CRACKS AND ONION AND CURRY LEAVES AND FRY TILL LIGHT GOLDEN AND SWITCH OFF THE FLAME.ALLOW TO COOL AND THEN ADD THE ABOVE PASTE AND TAMARIND PASTE (AS PER UR TASTE)AND LITTLE SALT AND WATER (MAKE LITTLE LIQUID) AND MIX WELL.
THIS IS A VERY GOOD COMBINATION FOR RICE.

SABUDANA WADA

INGREDIENTS:
1 1/4 CUP SABUDANA(SAGO)
3 BOILED POTATO AND WELL SMASHED
4 GREEN CHILLIES
1 INCH GINGER
1 TSP JEERA
1/2 CUP ROASTED PEANUTS WITH SKIN REMOVED AND COARSELY POWDERED
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST WASH THE SABUDANA WELL AND PUT TO THE SABUDANA LITTLE WATER AND KEEP IT FOR 8 HOURS SO THAT THE SABUDANA GETS SOFTENED.
THEN MAKE A PASTE OF GREEN CHILLI,GINGER ,JEERA AND SALT.
THEN ADD PASTE TO SABUDANA AND ADD PEANUT POWDER ,SMASHED POTATO AND LITTLE SALT AND MIX WELL.TAKE SMALL BALLS OF THE MIXTURE AND LITTLE FLATTEN IT AND DEEP FRY IN OIL TILL GOLDEN BROWN.
U CAN HAVE WITH COCONUT CHUTNEY OR WITH MASALA CURD.

FOR MASALA CURD:
1 CUP BEATEN CURD
1 GREEN CHILLI (FINELY CHOPPED)
1/2 TSP MUSTARD SEEDS
1/2 TSP JEERA
1 STRINGS CURRY LEAVES
2 TSP OIL
SALT.
FIRST IN A KADHAI ADD OIL AND SWITCH ON THE FLAME THEN ADD MUSTARD SEEDS AND WHEN IT GETS CRACK ADD JEERA,GREEN CHILLI AND LITTLE FRY. THEN ADD CURRY LEAVES AND LITTLE SALT AND SWITCH OFF THE FLAME.WHEN COOLED ADD THIS TO CURD AND MIX WELL.