MYSORE MASALA DOSA

Ingredients
Dosa Batter
3 cups Potato bhaji
1 1/2 cups Oil to shallow fry
Red chutney
Dried red chillies 5-6
Garlic, roughly chopped 7-8 cloves
Ginger, roughly chopped 1 inch piece
Roasted chana dal (dalia) 1/2 cup
Salt to taste
Lemon juice 1 tablespoon
Method
1.To make the chutney place the red chillies in a mixer.
2.Add garlic, ginger, roasted chana dal and salt.
3.Add a little water and lemon juice and grind till smooth. Transfer into a bowl.
4.Heat a dosa tawa. Drizzle some oil and sprinkle a little water and wipe it with a piece of cloth.
5.Pour a ladleful of batter onto the tawa and spread to cover the entire surface.
6.Ensure the dosa is not too thin.
7.Drizzle some oil all around and let it cook till the underside is done.
8.Spread some chutney all over.
9.Place some batata bhaji in the centre and fold the dosa into a half moon shape.
10.Serve immediately.
Do not make this dosa crispy,remove from fire when it is done.do not make it crispy.

SEV BATATA PURI

Ingredients
Puris , flat and crisp 24
Potatoes, peeled and chopped, boiled 2 medium
Raw mango, chopped 1 small
Salt to taste
Red chilli powder 1/4 teaspoon
Sev as required
Green chutney as required
Tamarind chutney as required
Garlic and red chilli chutney as required
Onions, peeled and chopped 2 medium
Chaat masala as required
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Arrange the puris on a plate.
2.Mix chopped potato, raw mango, salt and red chilli powder.
3.Place this over the puris.Dribble green chutney, red chutney and tamarind chutney one on top of the other.
4.Sprinkle chopped onion and chat masala.
5.Cover up all the puris with plenty of sev.
6.Sprinkle chopped coriander leaves.

CHINESE BHEL

Ingredients
Noodles , eggless 200 grams
Oil to deep fry
Spring onions, sliced 2-3
Bean sprouts 1/2 cup
Peanuts, roasted and crushed 1/4 cup
Sichuan sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Spring onion greens, sliced for garnish
Method
1.Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.
2.Drain, refresh in cold water, drain again and spread on a large plate to cool.
3.Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour.
4.Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside.
5.In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well.
6.Add Sichuan sauce and tomato ketchup and toss the mixture again.
7.Transfer this mixture into individual plates and serve garnished with spring onion greens.

CHANADAL WADA

Ingredients
Split Bengal gram (chana dal) 3 cups
Onions 2 medium
Green chillies 6
Ginger 1 inch piece
Garlic 4 cloves
Curry leaves 12-14
Salt to taste
Oil to deep fry
Method
1.Soak the dal for one-two hours and then grind to a coarse paste by adding very
little water.
2.Peel, wash and finely chop the onions. Wash and finely chop the green chillies. Wash
and tear roughly the curry leaves. Peel and finely chop ginger and garlic.
3.Add the chopped onions, chopped green chillies, ginger, garlic, curry leaves and salt to the ground chana dal.
4.Divide this mixture into equal portions. Using wet hands roll each portion into a ball and flatten them slightly.
5.Heat oil in a deep pan and deep fry these vadas till golden brown in color. Drain
and serve hot with chutney or sauce.
This is a maharashtrian speciality.

PATRE

Recipe By : Niru Gupta
Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered
1 tspJeera (Cumin), roasted and powdered
2 tspChilli powder
1 tspGinger paste
1 tspGarlic paste
1 tspHeeng (Asafoetida)powder
1/8 tspSalt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery)
50 gOil to deep fry
Preparation
1.Mix the gur and tamarind pulp, heating a little to dissolve the gur.
2.Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
3.Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. 4.Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.
5.Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.
6.Make one more roll with the other four leaves.
7.Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.
8.When cool, slice into ½”- ¾” thick slices and deep fry before serving.

VEG KABAB

Ingredients
Green peas, coarsely ground:½ cup
Cottage cheese (paneer):350 grams
Yam (suran), boiled and mashed: 300 grams
Oil: 1 tablespoon + to shallow-fry
Cumin seeds: 1 teaspoon
Ginger, chopped: 1 inch piece
Green chillies, chopped: 6
Salt: To taste
Fresh coriander leaves, chopped: 2 tablespoons
Turmeric powder: ¼ teaspoon
Garam masala powder: 1 teaspoon
Red chilli powder: 1½ teaspoons
Chaat masala: ½ teaspoon
Dried mango power (amchur): ½ teaspoon
Cornflour: 2 tablespoons
Coriander and mint chutney
Method
1.Grate paneer and knead till smooth.
2.Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change colour, add green peas, ginger, green chillies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.
3.In a large bowl, combine paneer, sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and cornflour and mix well. Adjust seasoning.
4.Divide the mixture into sixteen equal portions and shape into lemon-sized balls. Flatten the balls lightly to form kebabs.
5.Heat oil in a frying pan and shallow-fry the kebabs over medium heat till golden. Drain on absorbent paper
6.Serve hot with coriander and mint chutney.
TASTY KABABS IN THIS WINTER.YOU CAN MAKE IT LITTLE SPICY ACCORDING TO THE SEASON AND CLIMATE.

KHAMAN DHOKLA

Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:
1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. Store in airtight container and use as required.
3.Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.
4.Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
5.Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
6.Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
7.Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
8.Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

DAHI PAPDI CHAAT

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar1 tablespoon
Potatoes, boiled and
chopped 2 medium green chilli
Sprouted Green gram, blanched 1/2 cup
Red chilli-garlic chutney 1/4 cup
Green chutney 1/4 cup
Sweet tamarind chutney 1/4 cup
Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves 2 tablespoons
Sev as required
Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

PANEER PAKORA

Ingredients
Cottage cheese (paneer) 250 grams
Oil to deep fry
Boondi 1 cup
FOR GARLIC CHUTNEY
Garlic 8-10 cloves
Oil 1 teaspoon
Red chilli powder 1 tablespoon
Salt to taste
FOR BATTER
Gram flour (besan) 1 cup
Ginger paste 1 tablespoon
Garlic paste 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder
1/2 teaspoon Soda bicarbonate
a pinch Salt to taste
Method
1.Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
2.Crush the boondi with your hand and set aside.
3.To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli powder and salt and grind to a smooth paste.
4.To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating consistency.
5.Rest the batter for about fifteen minutes.
6.Stuff garlic chutney into the slit of each cottage cheese baton.
7.Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown.
8.Drain on absorbent paper.
9.Serve hot with a chutney of your choice.

DAHI PAPDI CHAAT

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar 1 tablespoon
Potatoes, boiled and chopped 2 medium
Sprouted Green gram, blanched
1/2 cup Red chilli-garlic chutney
1/4 cup Green chutney
1/4 cup Sweet tamarind chutney
1/4 cup Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon Red chilli powder
1/2 teaspoon Fresh coriander leaves
2 tablespoons Sev
as required Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

RAWA IDLI

For the batter 1 cup rawa (semolina)
¼ cup curds
1 cup water
1 tablespoon chopped coriander
salt to taste
For the tempering
½ teaspoon mustard seeds (rai)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon urad dal (split black lentils)
1 tablespoon broken cashewnuts
4 to 6 curry leaves
2 green chillies, chopped
1 teaspoon oil
½ teaspoon ghee
Other ingredients ¾ teaspoon unflavoured fruit salt
oil for greasing
For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
Method
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar. Tips Handy tips : Fruit salt contains sodium so the salt has to added accordingly. After adding fruit salt you have to make the idlis immediately as the fruit salt will loose its effect very soon.

DAL ADAI

Ingredients
urad dal 1/2 cup
Chana Dal 1/2 cup
Moong Dal 1/2 cup
Rice long grain/basmati 1 cup
chillies green/red 3. 5 if you like it hot
ginger root 1/2" piece
jeera (cuminseeds) 2 teaspoon
Salt 3 tsp.
vegetable shortening or oil
curry leaves 12 (cut into small pieces)
1.Soak dals and rice for 2 hrs. Grind them otgether with chillies, jeera and ginger in a blender. 2.Add the salt and curry leaves.On a flat tava/frying pan on medium heat pour 1 tespoon of shortening or oil when it is heated, add the batter and spread it like dosa.3.When it turns golden with red hue, turn it and cook the other side.Serve hot with choice if chutney.

KHATTA DHOKLA

Ingredients
3 cups rice
1 cup urad dal
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon soda-bi-carb
1/4 teaspoon asafoetida (hing)
1 tablespoon black pepper, coarsely ground
3 tablespoons oil salt to taste
Method
1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney. Tips You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before stesaming.

THALIPEETH

Ingredients
3 tablespoons Bengal gram flour (besan)
3 tablespoons millet flour (jowar)
3 tablespoons wheat flour (gehun ka atta)
1 small onion, chopped
1 tomato, chopped
2 tablespoons chopped coriander
2 green chillies, finely chopped
salt to taste
Other ingredients
oil for cooking
home-made white butter to serve
Method
1. Mix together all the ingredients in a bowl and add enough water to make a thick batter.
2. Heat and grease a non-stick tava.
3. Spread a layer of the batter to form a pancake of 4 mm. thickness.
4. Cook on both sides till golden brown, using a little oil.
5. Repeat to make 3 more thalipeeth.
6. Serve hot with a dollop of home-made white butter.

RICE PANCAKE

Ingredients
2 cups cooked rice
1/3 cup grated carrot
1/3 cup chopped spring onion
1/3 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup Bengal gram flour (besan)
1/2 teaspoon turmeric powder (haldi)
1/4 teaspoon asafoetida (hing)
2 green chillies, finely chopped
2 tablespoons curds
2 tablespoons chopped coriander
salt to taste
Other ingredients
oil to cook
Method
1. Combine the ingredients except the oil in a bowl.
2. Add enough water to make a sofr dough.
3. Divide the dough into 10 to 12 equal portions.
4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4") diameter circle.
5. Lift the cloth and upturn the pancake on to a non-stick tava.
6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 10 to 12 pancakes.
7. Serve hot with green chutney.

POTATO CHIPS

Ingredients
Potatoes, peeled 5 large oval shaped (non starchy-waxy)
Oil to deep fry
Salt to taste
Red chilli powder 1 teaspoon
Method
1.Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.
2.You can make plain slices or latticed slices by using the proper blades.
3.Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.
4.Heat sufficient oil in a kadai. When the oil is very hot gently slide in a few slices and deep fry. 5.Mix salt in a little water. When the potatoes are almost done sprinkle a little salt water carefully and stir.
6.Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed. 7.You can sprinkle a little red chilli powder if you wish.
8.Serve immediately or cool and store in an airtight container.

MOONG DAL KHANDAVI

Ingredients
1/2 cup yellow moong dal (split yellow gram) flour1/2 cup curds1 teaspoon ginger-green chilli pastea pinch turmeric (haldi) powder1/4 teaspoon asafoetida (hing)salt to taste
Other ingredients
oil for greasing
For the tempering
1 teaspoon mustard (rai) seeds1 teaspoon sesame (til ) seeds1/4 teaspoon asafoetida (hing)1 tablespoon oil
For the garnish
2 tablespoons coriander
Method
1. Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and mix very well. Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously.
2. Spread the mixture thinly on the back of three nos. 200 mm. (8") diameter thalis using a flat katori or a palette knife. Allow to cool for five minutes.
3. Smear the khandvi evenly with oil.
4. Cut the khandvi into 50 mm. (2") thick strips. Carefully roll up each strip.
How to proceed
1. For the tempering, heat the oil in a pan and add the mustard seeds.
2. When they crackle, add the sesame seeds and asafoetida and pour on top of the prepared khandvis.
3. Serve garnished with the coriander.

BESAN CHILA WITH SPROUT FILLINGS

Ingredients
Gram flour (besan) 1½ cups
Moong sprouts, blanched 1 cup
Salt to taste
Chaat masala 1 teaspoon
Red chilli powder 1 teaspoon
Carom seeds (ajwain) ¼ teaspoon
Turmeric powder ¼ teaspoon
Green chillies, chopped 5
Fresh coriander leaves, chopped 2 tablespoons
Onion, chopped 1 medium
Yogurt 3 tablespoons
Tomatoes, seeded and chopped 2 medium
Lemon juice 1 teaspoon
Oil to shallow fry
Method
1.Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter.
2.Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix.
3.Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too.
4.Place the stuffing on one side. Fold the other side over the filling.
5.Transfer into a serving plate and serve hot.

AJWAIN PATTE KE PAKODE

Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb(preferabally hot oil)
salt to taste
For the batter
1. Mix all the ingredients together with a little water to make a thick batter. How to proceed 1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.

PANEER WRAPS

For the wraps
1 cup wheat flour (gehun ka atta)
1 cup plain flour (maida)
4 tsp oil
½ tsp salt
For the stuffing
1 cup cauliflower, grated
1 cup paneer (cottage cheese), grated
3 chopped green chillies
2 tbsp chopped coriander
2 tsp oil
salt to taste
Other ingredients
oil for cooking
For the wraps
1. Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water.
2. Knead the dough well and keep for ½ an hour. Knead again.
3. Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour.
4. Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked.
For the stuffing
1. Heat the oil in a kadhai and add the green chillies and cauliflower.
2. Stir fry till the cauliflower is cooked. 3. Add the paneer, coriander and salt and cook for some time.
4. Divide into 6 portions and keep aside.
How to proceed
1. Place a hot wrap on a plate, place a portion of the stuffing on it.
2. Roll it up and serve hot.