Samosa

Ingredients:

Stuffing:

3 medium sized potatoes boiled and mashed
2 tblsp chopped pudina/mint leaves
2 tblsp chopped coriander leaves
1/2 tblsp garam masala powder
1/2 tblsp crushed coriander seeds
1/2 tblsp jeera
1/4 tblsp turmeric powder
1 tblsp grated ginger
1 chopped green chilly
1/4 tblsp black pepper powder
1/2 tblsp saunf/aniseed
4 curry leaves

1 tblsp oil
2 tblsp lemon juice or 1/2 tblsp amchur powder
 Oil for frying the samosas

Outer Cover:
1 cup all purpose flour/maida
3 tblsp oil
1 tblsp ajwain
1/4 tblsp salt
Water

Method

1) To make the cover, take maida, oil, salt and ajwain in a bowl. Mix everything well.
2) Keep adding the water to make a tough dough. Keep aside for 15 mins
3) For stuffing, Heat 1 tblsp oil in a pan. Add curry leaves, jeera, green chilles, saunf, coriander seeds, tumeric and ginger. Give a stir and add the boiled potatoes. Mix the potatoes with the masala.
4) Now add pepper powder, garam masala powder, coriander leaves, pudina, lemon and salt.
5) Turn off the gas. Mix everything well. Stuffing is ready.
6) Divide the dough into 5 equal parts and make into balls.
7)Roll each ball into 6 inch diameter circles and cut each circle into half.
8)Spread water with your finger at the edge of the circle and fold it into cone shape.
9) Fill the cone with 2 tblsp of filling and seal the edges.

10) Heat enoough oil in a pan. Keep the flame on medium heat and fry the samosas

Note: You can add boiled peas, carrots along with the potatoes.

Methi Thepla-Gujrati Style

Ingredients:

1 cup finely chopped methi/fenugreek leaves
9-10 tblsp wheat flour
3-4 tblsp crushed jaggery
1/4 tblsp chilly powder
1/4 or less tblsp turmeric powder (haldi)
1 tblsp white sesame seeds
4 tblsp yogurt
2 tblsp oil
1 tblsp jeera

Butter or ghee for roasting

Method

1) Heat 1 1/2 tblsp oil in a pan. Add jeera and methi leaves.
2) After 2 mins add chilly powder, jaggery, haldi and salt.
3) Once the jaggery melts, turn off the gas. Add yogurt and sesame seeds to the methi mixture.
4) Add 1 tblsp of oil and wheat flour. Knead it to a soft dough.
5) Make balls out of the dough and roll it into thin chapatis.
6) Heat the pan. Place the thepla in the pan. As it cooks, the dough will change color. Turn the thepla. You should see golden brown spots on the semi cooked side. Spread ghee/butter over it
7)Turn it and apply ghee/butter on the other side. Remove it. Dont over cook it or the thepla will become crispy.

Note: 1) You can freeze the dough and use it the next day.

Vegetable schezwan fingers

Ingredients:

1 cup finely chopped cabbage
1/2 cup grated carrots(preferably orange colored)
1/2 cup finely chopped capsicum
2 1/2 tblsp schezwan sauce(check the chutney section, on how to make schezwan sauce)
1 tblsp finely chopped ginger
2 1/2 tblsp corn flour
bread crumbs for binding the mixture
1/2 tblsp soya sauce
1/2 cup Roasted semolina 
Oil for deep frying
salt to taste

Reference:

http://sanjeevkapoor.com/sichuan-vegetable-fingers-flavours-of-the-orient.aspx

Method:

1) Mix the cabbage, carrot and capsicum in a bowl and add 1/4 tblsp of salt. Keep it aside for 15 mins.After that squeeze the excess water out, from the mixture.
2) Add corn flour, ginger, soya sauce, schezwan sauce to this mixture.
3) Keep on adding bread crumbs till you are able to make cutlets out of the mixture.
4) Check the seasoning and add salt if necessary.
5)Take roasted semolina in a plate. Make rolls of the mixture and coat it with semolina
6) Heat oil on medium temperature. Add the rolls to the oil
7) Once it turns dark brown remove it .
8) Serve it with schezwan sauce.

Note: 1) Squeeze all the excess water properly from the vegetables else the rolls will break.
2) Fry it in medium or slow heat, else the mixture will not cook from inside.

Schezwan Sauce

Ingredients:

12 large garlic 
10 red chillies|(preferably bedgi chillies)
3 tblsp oil
1 tblsp chopped ginger
1 1/2 tblsp tomato ketchup
1/4 tblsp sugar(optional)
1/2 tblsp soya sauce
Salt to taste
2 tblsp lemon juice or 1/2 tblsp vinegar


Reference:
http://www.youtube.com/watch?v=EIK_N6e3TIc
http://www.jeyashriskitchen.com/2013/03/schezwan-sauce-recipe-how-to-make.html

Method:

1) Remove seeds from the chilies and soak it in water for at least 1 hour. Make a paste by adding little water to it. Red chilly paste is ready.

2) Heat oil in a pan. Add chopped garlic and fry in slow flame till its light golden in color(apprx 5 mins). In between add ginger to it.

3) Add 2 1/2 tblsp of red chilly paste to the pan and fry it till the oil starts separating(apprx 5 mins)
4) Now add soya sauce, tomato ketchup, sugar, salt and lemon to this mixture. Mix it and add 1/2 cup or less, water to it.
5) Cook for another 2 mins. Schezwan sauce is done. 

Note: Use this sauce the next day, to get the nice garlic flavor from the sauce.

Imli khajur chutney

Ingredients:

3 small balls of Tamarind 
Warm Water
3 tblsp jaggery
8-10 dates/khajur
2 pinch of salt

Directions:

1) Soak the tamarind in hot water for 5 mins.
2) Soak the khajur in hot water for 1 hour.
3) In a mixer, put chopped khajur, tamarind pulp, jaggery and salt.
4) Run the mixer till you get a nice fine paste of all the ingredients.
5) Chutney is ready. You can use this for paani puri or dabeli.

Aloo Bhindi sabji

Ingredients:

1/2 kg bhindi/okra/lady finger cut into small pieces
7-8 tblsp oil
1 big potato cut into small pieces
1 small onion finely chopped
1 small tomato finely chopped
1/2 tblsp garam masala or pav bhaji masala
4 tblsp lemon juice
1/2 tblsp jeera
salt to taste

Method:

1) Heat oil in a kadhai. Add the chopped potatoes and  fry it in medium heat.(It will be like french fries, but smaller ones). Once potatoes are fried remove it in a oil absorbent paper.
2) In the same oil add the bhindi. Keep on stirring the bhindi. After a min add lemon juice and let the bhindi cook nicely.
3) Once bhindi is cooked add the salt. Remove bhindi in a plate
4)Take 1 tblsp oil in a kadhai. Add jeera, chopped onions and fry it. Now add the tomatoes, pav bhaji masala and 2 tblsp water Let it cook for 2 mins.
5)Mix in the bhindi and the potato. Check the salt.
6) Cut the pav and stuff it with the above mixture.
7) Serve this sabji with chapatis or phulkas.

Dabeli

Ingredients:

3 medium sized potatoes(boiled and mashed)
2 tblsp oil
pinch of hing
3 tblsp khajur imli chutney(check the chutney section for the recipe)
2 tblsp pav bhaji masala
1/2 tblsp red chilly powder

1/2 small onion finely chopped
2 tblsp pomegranate seeds
2 tblsp chopped coriander leaves
2 tblsp masala peanuts
Butter
Pav
nylon sev

Masala peanuts
2 tblsp peanuts
1/2 tblsp oil
pinch of hing
red chilli powder
salt to taste

Method:

1) For the potato mixture, Heat oil in kadhai. Add hing, imli khajur chutney, pavbhaji masala, chilly powder, salt. Cook for a min.
2) Add the boiled potatoes followed by 1/2 cup of water. Mix everything well and cook for 2-3 mins
3) Take this mixture in a plate.
4)For masala peanuts, heat oil. Add hing and roasted peanuts. Switch of the gas and add salt and red chilly powder.
5)Garnish with coriander leaves, masala peanuts and pomegranate seeds.
6) Cut the pav and stuff it with the above mixture.
7) Heat pan and apply butter on it. Shallow fry the pav.
8) Apply sev to the sides of the pav. 

Note:Sev can also be added as Garnish

Poha

Ingredients:

1 1/2 cup poha(thick)
2 tblsp oil
1/2 tblsp mustard seed
6-8 curry leaves
1 small onion finely chopped
1 tblsp sugar
1 green chilly chopped
2 pinch haldi powder
2 tblsp finely chopped coriander
1/2 tblsp lemon juice
1 tblsp roasted peanuts
nylon sev for garnishing(optional)
salt to taste

Method:

1) Wash the poha in water once and squeeze the excess water immediately, else the poha will become sticky. Once the water is dried just seperate the poha with hands.
2) Heat oil in a pan. Add the mustard seeds. Once the mustard seeds start spluttering add the curry leaves followed by chopped chillies.
3) Add the onion and fry for 2-3 mins. Add haldi and fry for a min.
4)Drop in the peanuts. Mix everything well. Now add the soaked poha followed by salt and sugar.
5) Cook for a min, Add the lemon juice and top it with corainder leaves.
6) Garnish with nylon sev before serving.

Chocolate sponge cake

Ingredients:

3/4 cup maida/ all purpose flour
2 tblsp cocoa powder
120 gms unsalted butter
3/4 cup powdered sugar
2 eggs
1 tblsp baking powder
1 tblsp vanilla essence
2 tblsp tutti frooti or chopped walnuts (optional)

Method:
1)Mix Maida, cocoa powder and baking powder in a container.
2) Melt the butter. Add powdered sugar and beaten eggs. Beat this mixture well till you get a nice creamy mixture.(You can use electric beater to do the same or use a mixer/blender)
3) Add vanilla essence to the egg mixture.
4) Mix this to the dry mixture of maida, cocoa and baking powder. You can add tooti frooti or chopped walnuts during this stage.
5) Rub some butter over the baking container and sprinkle some maida over it. Tap the container to remove the excess flour.
6) Pour the mixture in the container and bake it in electric oven or gas oven.
7) I used gas oven here. Keep the gas on slow flame and let it bake for 20 mins.
8) To check whether the cake is baked properly insert a tooth pick in the middle of the cake. It should come out clean.
9) The cake is ready.

Sabudana Vada

Ingredients:

1/2  cup sabudana(sago seeds)
1 tblspn chopped green chilies
2 tblsp roasted peanuts
2 potatoes
1 tblsp jeera
2 tblsp chopped coriander leaves
Salt to taste
Oil for frying

Method:
1)Wash the sabudana. Soak it in water for atleast 2 hours(Water should be enough to just soak the sabudana. Excess water will make the sabudana sticky)
2) Boil the potatoes(Dont boil it too much). Grate the boiled potatoes.
3) Crush the peanuts. You can use a rolling pin to do the same. Run it twice over the peanuts.
4)Sabudana and potatoes both will be of equal quantity.
5)Take the soaked sabudana in a bowl, Add the grated potatoes. Add jeera, green chillies, crushed peanuts, coriander leaves and salt.
6)The mixture will be like a sticky dough.
7) Apply some oil on your palm. Take some mixture and shape it like a flat cutlet. Do the same for the entire mixture.
8) Heat the oil on medium flame. Once the oil is hot add the cutlets to the oil. It will take around 5 mins to fry the cutlets properly.
9) Serve hot with Green chutney or Tomato Ketchup.

Red chilly chutney

Ingredients:

6 red chillies soaked in warm water for 2 hrs
6 garlic cloves
salt to taste

Directions:

1) Soak the red chillies in hot water for 2 hours.
2) You can remove the seeds from the chillies.
3) Add the chillies, garlic,salt and little water in mixer and make a paste.
4) Use this chutnies in chat.

Tamarind chutney

Ingredients:

1/2 lab of Tamarind 
Warm Water.
1/2 tblsp black salt.
1/2 cup sugar or jaggery
1/2 tblsp roasted cumin powder
1/4 tblsp red chilly powder
1/4 tblsp black pepper
Salt to taste.

Directions:

1) Soak the tamarind in hot water for atleast 1 hour.
2) Seperate the pulp and take it in a bowl. 
3) Add jaggery or sugar, black salt, cumin powder, chilly powder, black pepper powder.
4) Taste it. Adjust the salt and sweetness.

Papdi chaat

Ingredients:

Nylon sev or aloo bhujia
Green chutney
Red chutney
Sweet Tamarind chutney
finely chopped onions
finely chopped tomatoes
Potato, boiled and chopped
Masala chana dal
Papadis
Salt

Directions:

1) Chop the boiled potatoes and add pepper and salt to it. 
2) Place the papdis on plate.Place chopped tomatoes, onions and boiled potatoes on the papdis.
3)  Add little of green chutney, sweet chutney and red chutney on top of it. Garnish with sev and masala chana.

Bhel puri

Ingredients:

1 cup puffed rice/kurmura
Nylon sev or aloo bhujia
Green chutney
Red chutney
Sweet Tamarind chutney
finely chopped onions
finely chopped tomatoes
Potato, boiled and chopped
Masala chana dal
Papadis
Salt

Directions:

1) Chop the onion, tomatoes and boiled potato. Apply salt and pepper to the boiled potatoes and mix well.
2) Mix puffed rice, sev, chana , red chutney, green chutney, little of  red chutney. Mix well. Add the tomatoes, onion and papdi. Mix it. Add sev on top and serve.

Paapdi recipe

Ingredients:

1 cup all purpose flour/maida
1/4 cup semonlina/sooji
1 tblsp ajwain
2 tblsp oil
2 tblsp warm water
1 cup water
salt to taste
Oil for frying 

Directions:

1) Mix all the ingredients and knead into a firm dough adding little water at a time.

2)Cover the dough and set aside for 15 mins.

3) Divide the dough into 3 equal parts and roll it fairly thin. Prick firmly the rolled dough with a fork(this will prevent the papdis to puff while frying). cut the rolled dough into squares.

4) Heat enough oil in a kadhai in medium flame. Fry the papdis.

Note: These papdis can be used in bhel or you can make papdi chat or you can have it simply as a snack.

Chicken sukka with coconut

Ingredients:
1/2 kg chicken
1/2 coconut scraped
2  medium sized onion
4-5 pepper corns
2 pieces dalchini
2 tblsp coriander seeds
5-6 kashmiri red chillies
8 garlic
2 inch ginger
2 bay leaves
1/4 tblsp turmeric
1/4 tblsp mustard seeds
10-12 curry leaves
1 tblsp jeera
1 small ball of tamarind
5 cloves
salt to taste

Direction:

Masala:

1) Fry coriander seeds,  jeera, red chillies, mustard seeds in 1 tblsp oil. Fry till you get the aroma of coriander seeds
2) Fry 3 garlic cloves, 1 sliced onion, 10 curry leaves in 1 tblsp oil for 3-4 mins.
3) Fry dalchini, pepper corns, bayleaves(tej patta), cloves in 1 tblsp oil for a minute.
4) Fry coconut with little bit of turmeric powder.
5) Mix all the ingredients except coconut mixture in the mixer and make paste with 3 tblsp water and tamarind. After that add the coconut in the mixer and make the paste. Just coarsely grind the coconut.
Masala is ready.

6)Heat 3 tblsp oil in a vessels. Add musatrd seeds, 5 curry leaves, 1 sliced onions. Fry for 3-4 mins. Crush the ginger and garlic and add to the oil( ginger garlic added in good quantity gives a nice flavor in the curry). Fry for 3-4 mins and add the cleaned chicken.

7) Cook the chicken in slow flame.
8) After the chicken is cooked, mix in the coconut masala. Add salt.

Serve it with neer dosa.

Coconut chutney

Ingredients:

1/2 coconut grated
2 inch ginger
2-3 green chillies
1 tblsp chana dal(roasted)
salt to taste

Tempering:

5-6 curry leaves
1 tblsp oil
1 tblsp mustard seeds

Directions:

Roast the chana dal. Make a paste of coconut, chana dal, green chillies, ginger and salt.

Heat oil. add the mustard seeds and curry leaves. Pour this tempering over the chutney.

This chutney makes a good dipping for the dal vada, upma and uttapam.

Lauki/doodhi ka halwa

Ingredients:

 Doodhi/bottle gourd grated. 1 1/2 cup
10-12 cashewnuts chopped
1 tblsp cardamom powder
2 tblsp pure ghee
Milk 1 cup
Water 1cup
Sugar 1/2 cup

Directions:Peel, wash and grate Doodhi. Chop cashewnuts.
Dissolve sugar in milk and water.
Heat pure ghee in a thick-bottomed pan. Fry cashew till its golden brown. Now add grated doodhi with the cashewnuts and cook on high heat until the water evaporates(apprx 5 mins). Mix the milk, sugar and water mixture and keep the gas in slow flame. Add cardamom powder, Cook till all the milk evaporates and mixture becomes dry. 

Serve hot or at room temperature.

Sweet potato bhajia

Ingredients:

1 sweet potato sliced finely
1 cup besan(chickpea flour)
1 tblsp owa(ajwain) 
1/2 tblsp haldi powder
1/2 tblsp mirchi powder
1 cup water
salt to taste
Oil for frying 


Directions:

For the batter, Mix in the besan, salt, owa, mirchi powder and haldi. Add water, stirring the mixture continuously(This way the  bhajias will become nice and fluffy) till you get a nice thick consistency.

Cut the sweet potato into thin slices.

Heat oil in kadhai. Dip the sweet potato in besan batter and deep fry it in oil.

Sweet Potato Pakoda is ready to eat. Serve it with Tomato Ketchup.

Malpuwa

Ingredients:

1 cup wheat flour
1/4 cup milk
1/4 cup sugar
1/2 pinch of salt
3/4 cup water
1 tblsp fennel seeds(saunf)
Oil or ghee for deep frying

Method:

Mix all the ingredients (except oil) into a thin batter. Batter should be of pouring consistency. Keep the batter aside for 15 mins.

Heat oil in high temperature. Take a spoonful of mixture and pour it in the center of the kadhai. Fry on both the sides till its golden brown. Make one puri at a time.

Serve hot.