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.

PATRE

Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered 1 tsp
Jeera (Cumin), roasted and powdered 2 tsp
Chilli powder 1 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Heeng (Asafoetida)powder 1/8 tsp
Salt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery) 50 g
Oil 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.

DUM BIRYANI

Ingredients:
3 cups rice, half cooked
2 small onion, finely sliced
1 medium tomato, diced
1 cup beans
1 carrot
2 green chillies, finely chopped
1 cup mint leaves
few coriander leaves
1 bay leaf
1 cinnamon stick
2-3 cloves
2-3 whole black peppers
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
2 button red chillies
pinch of hing (asafoetida)
2 tbsp ginger-garlic paste
1/2 tsp red chilli powder
2 tbsp garam masala
juice of 1 lemon
3 tbsp curd
3 tbsp oil
salt to taste
Method:
1.Heat oil in a kadaiAdd bay leaf, cinnamon, curry leaves, cloves, mustard seeds, cumin seeds, black peppers, button red chillies, hing and onions.When onions turn brown, add ginger garlic paste. Saute for a while.
2.Add all the cut vegetablesAdd salt, garam masala, red chilli powder and turmeric powder.Add curd and mix it well.
3.Cook it for 3 minutesAdd tomato, lemon juice, mint leaves and coriander leaves.Add some water and transfer the mixture to a pressure cooker.Cook it for 2 whistels.
4.Biryani masala is now ready.
5.Take another kadai. Add the biryani masala and half cooked rice.Add required water and mix wellCook it on low flame with the covered lid till the rice becomes soft.Serve it hot.

CUSTARD APPLE KULFI

Ingredients:
• 3 cups Custard Apple Pulp
• 1 cup Plain Low Fat Yoghurt
• 1 tbsp Honey
• 1 tbsp Lemon Juice
How to make Custard Apple Sherbet:
• Puree the pulp in a processor or blender.
• Add yoghurt,juice,honey to it and mix together.
• Pour into ice-cube trays or an 8" square pan. Freeze until almost firm.
• Cut into chunks and place in processor again and blend until fluffy.
• Pour back into trays or serving dishes and freeze again. Scoop out and serve.
GOOD TO BEAT THE HEAT

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.

MOONG DAL AND URAD DAL PANCAKES

Ingredients:
• 2 Cups moong dal
• 1 Cup urad dal
• 4 or 6 Green chilli
• Salt to taste
• 1 tsp Grated ginger
• Coriander leaves for garnishing
How to make
• Soak moong dal and urad dal for 2 hours in warm water.
• Blend moong dal, urad dal, green chillies and ginger together with required water.
• Add salt to taste.
• Garnish it with fresh coriander leaves.
• Heat a dosa pan.
• Pour the mixture and spread it from the centre.
• Sprinkle 1 tsp oil on it.
• Cover the dosa pan with a lid.
• Fry until the dosa becomes brown.
• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.

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.