Sweet potatoes in shells

Ingredients

1. Sweet potatoes - 3
2. Lemon juice - 2 tsp.
3. Salt - to taste
4. Chaat Masala - a sprinkle

Method

1. Wash and bake sweet potatoes in hot oven(at about 260 dagrees C) for about half an hour. Check.
2. When done, cut them into halves.
3. Serve single half in each plate with lemon juice, salt and chaat masala served separately.
4. Sweet potatoes can be held in napkins and scooped out with the help of a spoon.
5. Serve piping hot sweet potatoes with lemon, salt and masala of your own taste.

Moth Chaat (Sprouted pulses)

Ingredients

1. Dry moth (sprouted pulses) - 100gms
2. Red chilli powder - a sprinkle
3. Salt - to taste
4. Lemon - 1
5. Black Pepper Powder - a sprinkle
6. Salad - of your own choice

Method

1. Soak the pulse for about 6-7 hours. Rinse out water.(This water can be used in other dishes to make use of it's nutritive value)
2. Wrap it in a wet muslin cloth (preferably white) and keep it on a sieve.
3. After about 8-9 hours sprouts will come out.
4. Boil this sprouted pulse adding very little water and salt.
5. When done, mix in the spices, salad items. Chopped finely can be added.
6. Sprinkle lemon juice and serve.

Potato Chaat

Ingredients

1. Potatoes (good quality) - 250gms
2. Lemon - 1/2
3. Roasted cumin powder - 1/2 tsp
4. Black salt - 1/4th tsp
5. Black pepper - a sprinkle
6. Salt - to taste

Method

1. Boil potatoes
2. Peel them
3. Cut them into cubes.
4. Sprinkle all the spices on hot potatoes.
5. Serve with the slice of lemon.

Recipe for Meethi Sonth

Ingredients

1. Dry raw mango powder - 1 tsp.
2. Sugar - 5 tsp.
3. Black Salt - a pinch
4. Salt - to taste
5. Red Chilli Powder - 1/4 tsp.
6. Water - 2 tbsp.

Method

1. Mix all the ingredients and let it boil stirring constantly.
2. Let it cool

Boiled corn on cob

Ingredients

1. Fresh corn kernels - 1/2 cup
2. Butter - 1/2 tsp.
3. Salt - to taste
4. Clove - 2
5. Chaat masala of your own choice
6. Lemon - 1
7. Black pepper powder - a pinch

Method

1. Heat butter in a pressure pan
2. Put clove in hot butter. It will pop up
3. Now add fresh corn kernels and a little water
4. Sprinkle salt and black pepper powder
5. Pressure cook till the corns are done
6. Water will be dried in pressure cooking
7. Take out in a serving plate
8. Sprinkle chaat masala and lemon juice according to taste
9. Serve hot

Stuffed Cucumber

Ingredients

1. Cucumber - 2-3
2. Kabuli channa or Channa dal - 1/4th cup (cooked) (bengal gean pulse)
3. Pomegranate (seeded) - 1/4 cup
4. Salt - to taste
5. Black salt - a sprinkle
6. Black pepper - a sprinkle
7. Roasted cumin seeds - a sprinkle
8. Lemon - 2-3

Method

1. Wash, peel and cut cucumber into 1&1/2" long pieces
2. Make cavities in the pieces
3. Mix cooked Kabuli channa pomegranate seeds together
4. Fill in the hollow cucumber pieces with this mixture. Arrange the pieces in a plate.
5. Now sprinkle all the spices one by one according to the taste
6. Sprinkle the lemon juice very lavishly in the end. Serve.

Ingredients

1. Murmura(puffed rice) - 7 cups (salty, roasted)
2. Aloo Bhujiya - 1 cup
3. Green Chutney - 3 tbsp.
4. Meethi Sonth - 3 tbsp.
5. Green Coriander - 1 cup
6. Chopped onion - 1/2 cup

Method

1. Mix all the ingredients.
2. Serve immediately.

Ingredients

1. Green Coriander - 1 cup
2. Ginger grated - 1 tsp.
3. Lemon - 1
4. Salt - to taste
5. Green Chilli - 4

Method

1. Mix all ingredients.
2. Grind them well adding about 2 tbsp. of water.

Ingredients

1. Macaroni Dry - 1/4 cup
2. Tomato Puree - 1/2 cup (homemade or from the market)
3. Onion - 1 small
4. Bblack Pepper - a sprinkle
5. Butter (can be reduced) - 2 tsp
6. Grated Processed Cheese - 2 tbsp

Method

1. Boil macroni in salted water for about 20-25minutes till they are done and larger in size.
2. Heat butter in a wak. Sprinkle black pepper over it, now add chopped onion. Fry them to golden brown colour and add tomato puree.
3. Add salt and let it simmer for about 3-4 minutes.
4. Mix in boiled macaroni.
5. Transfer the mixture to oven proof serving dish. sprinkle cheese on it. bake for about 10-15 minutes in hot oven (180° c) serve hot as a tasty snack.

Rava Idli (Instant) (Serves - 4-5 plates)

Ingredients

1. Rava (semolina) - 1 cup
2. Curd - 1 cup
3. Oil - 1/2 tsp.
4. Sarso (mustard seeds) - 1/4th tsp.
5. Curry leaves - few
6. Green Chili - 1-2
7. Salt - to taste
8. Soda - a pinch

Method

1. Roast rava in a dry hot karahi (wak) till raw flavour of rava goes away.
2. Let it cool completely.
3. To this add curd and make a smooth paste.
4. Now heat 1tsp. oil. Add sarso, curry leaves and green chili (chopped) to it.
5. Put this tempering in rava paste. Mix in salt and a pinch of soda to the paste.
6. In a big vessel boil about 1 glass of water. meanwhile put the paste in hollows of an idly vessel.
7. This mixture can be kept in cake tin also. Grease the vessel before putting the mixture.
8. Keep the vessel on boiling water and cook covered. Lid is to be covered with an absorbing cloth.
9. Cook for about 12-15 minutes. Take out let it cool a little.
10. Now neatly take out the idlis from its vessel.
11. If you are cooking in a cake tin cut it into cubes and take it out. Serve with coconut chutney(sauce)

Pizza (Serves - 4 pieces)

Ingredients

1. Pizza base - 1
2. Tomato Sauce - about 1tbsp.
3. Topping
4. Capsicum - 2-3 slices
5. Shredded Cabbage - 2 tbsp.
6. Grated Cheese - 2 tbsp.
7. Sliced Onion - 1 tbsp.
8. Mushroom - 1 tsp. (optional)
9. Butter - 1 tsp.
10. Salt - a pinch

Saute all the vegetables except cheese in the butter. Add a pinch of salt. Keep aside for topping.

Method

1. Keep the pizza base on a hot baking tray.
2. Spread tomato sauce on it.
3. Now sprinkle half of the grated cheese. Then spread the mixture of sauted vegetables on it.
4. Top it with the remaining cheese.
5. Sprinkle very little sauce over it and bake in high oven for 20-25 minutes.
6. Take out from oven. Cut into pieces.
7. Serve hot with tomato sauce.

Tomato sauce for pizza (sufficient for 5-6 pizzas)

Ingredients

1. Tomatoes - 1/2 kg.
2. Onion - 1 small
3. Ginger - 1/2" piece
4. Salt - to taste
5. Mustard Powder - 1/2 tsp.
6. Red Chili Powder - 1 tsp.
7. Black Pepper - 1/2 tsp.
8. Vineger - 2 tbsp.
9. Sugar - 1 tsp.
10. Green Chili - 2 (optional)

Method

1. Cook tomatoes, onion and ginger till they are done. Now mash them and strain the pulp.
2. To this add all the other ingredients and cook till the consistency is quite thick let it cool.

Fresh Coconut Chutney

Ingredients

1. Coconut fresh - 1
2. Ginger - 2 piece
3. Lemon - 1/2 (optional)
4. Green Chilli - 6
5. Curd - 1/2 cup
6. Salt - to taste

For tempering

1. Sarso (mustard seeds) - 1/2 tsp.
2. Oil - 1/4th tsp.
3. Curry leaves - few
4. Green chili - 2(split)

Method

1. Take out coconut white from its shell.
2. Grate it.
3. Mix all other ingredients to this grated coconut.
4. Grind in the grinder.
5. For tempering. Heat oil add sarso, curry leaves and green chili. Add to the chutney.
6. Mix a little lemon juice while serving.

Rava Idli with Urad Dal (Serves - 4-5 plates)

Ingredients

1. Urad dal - 1 cup (washed black gram split)
2. Semolina(rava) - 1 cup (roasted to light pink colour)
3. Salt - to taste
4. Ginger - 1/4" piece
5. Green Chilli - 1/2 or 1
6. Cashewnuts - few (10-12)

Method

1. Soak dal for 4-5 hours.
2. Roast rava till its raw flavour goes away. Let it cook completely.
3. Grind urad dal. Add salt and keep it for fermentation for 7-8 hours.(consistency of the mixture should be same as that of a cake mixture)
4. Mix rava in fermented dal. Add ginger, green chili and roasted cashewnuts.
5. Put the mixture in idli moulds. Mixture can be kept in aluminium tray also.
6. Keep the moulds over boiling water for 10-15 minutes in a big vessel.
7. Vessel should be covered with the plate.(covering the plate with absorbing cloth)
8. Take out the moulds from the vessel and let it cool slightly.
9. Take out idlis with the help of spoon. And if in the vessel, cut it into cubes and take out when slightly cool.
10. Serve with coconut chutney.

Method

1. To steam idlis in a pan. Take about1/2 cup of water in a pan. Keep a wire rack over it to create a gap. now keep a pan with idli mixture on it. cover the whole thing with a plate, covered with absorbing cloth. This way the mixture will get steam from all sides.

Spicy Peas (Serves - 2 plates)

Ingredients

1. Fresh peas(without shells) - 1 cup
2. Butter - 1/2 tsp.
3. Chaat Masala - of your own choice
4. Salt - to taste
5. Cumin Seeds - 1/2 tsp.
6. Sugar - a sprinkle
7. Lemon - 1
8. Red Chilli Powder - 1/4th tsp.
9. Black Pepper Powder - a sprinkle

Method

1. In a wak, heat butter. Add cumin seeds. When they pop up, add fresh peas.
2. Saute and sprinkle sugar on it. Cover the lid.
3. Peas of good quality are done within a few minutes.
4. Now add salt, red chili powder and black pepper powder. Sprinkle chaat masala and lemon juice.
5. Finely chopped tomatoes and onion can be added in the dish before serving.
6. Serve hot.

Dried Peas Chaat (Serves - 2 plates)

Ingredients

1. Dried peas(mattra) - 1 cup
2. Tomatoes(finely chopped) - 1/2 cup
3. Onion - 1
4. Ginger Paste - 1 tsp.
5. Butter - 1 tsp.
6. Green Coriander Leaves - 2tbsp.
7. Asofeotida - a pinch
8. Zeera - 1 tsp.
9. Salt - to taste
10. Lemon Juice - 1 tsp.
11. Sugar - 1 tsp.
12. Coriander Powder - 1/4th tsp.
13. Red Chili Powder - 1/2 tsp.

Method

1. Wash and soak dried peas for about 12 hours.
2. Heat butter in a pressure cooker.
3. Add asafetida and put zeera. When the zeera splutter, add all other spices and soaked dried peas.
4. To this add 2 cups of water, salt to taste and sugar. pressure cook the whole thing for about half an hour (till it is done).
5. Mix in tomatoes, onion, ginger paste, coriander leaves and lemon juice.
6. Serve hot decorated with onion rings. This can be served with kulchas or plain bread slices.