Aappe / Paniyaram

Makes around 30 small size Aappe / Paniyaram.

Ingredients:-

1. 2 Cup Rice
2. 1 Cup Urad Dal
3. 1 Large onion ( finely chopped )
4. 1/2 Cup Grated Coconut.
5. Salt to taste
6. 3-4 Green Chilies ( finely chopped )
7. Cilantro (finely chopped )

Method:-

1. Soak rice and urad dal separately for 7-8 hours and then grind them together to make a smooth
    batter. Use little water if required while grinding.

2. Let the batter ferment and rise overnight. ( 7-8 hours )

3. Once the batter is ready ( fermented -- like an idli batter) add chopped onion, grated coconut,
    chopped chilies, chopped cilantro, salt to taste and mix well. Add little water in case if the
    mixture is too thick.

4.  Heat the aape / paniyaram pan on medium high.

5.  Drizzle some oil  and add this mixture in each of  the mold and cover the pan with a lid. After 3-
     4 minutes check and turn the paniyarams once golden brown and cooked from one side.

 6. Let them cook on the other side for 3-4 minutes and then transfer them to a plate.

 7. Repeat the same procedure for rest of the paniyarams.

8. Serve hot with some coconut / onion / tomato chutney.

Enjoy!!!!

Bhel

Ingredients & Method :-


Green Chutney:

1. 4-5 Green Chilies
2. 1 Cup Cilantro( Roughly Chopped )
3. 1/4 Tbsp Garlic ( Roughly Chopped )
4. 1/2 Cup Mint leaves
5. Salt ( to taste )
6. Lemon Juice ( To taste )

Blend the ingredients together till you get a nice and smooth paste . Add little water if required.

Red Chutney:

1. 1 Tbsp Red Chilies /  Red Chili powder
2. 1 Large size Clove of Garlic
3. Water ( Few Tbsp s )
4. Lemon Juice ( To taste )

Blend the ingredients together till you get a nice and smooth paste.

Tamarind Date Chutney :

1. 1/4 Cup Tamarind Pulp ( Thick )
2. 1/4 Dates ( Soaked in warm water for 2- 3 hours )
3. Jagger y / Sugar ( As required )
4. Salt ( to taste )
5. Red Chili powder ( to taste )
6. 1/4 Tbsp Chaat masala

Blend the ingredients together till you get a nice and smooth paste . Add little water if required. This chutney is normally sweet and sour to taste.

Bhel:

1. 2 Cups Kurmure / Murmure / Puffed Rice
2. 1 Cup Farsan Mixture / Namkeen
3. 1/4 Cup Onion ( Finely chopped )
4. 1/4 Cup Tomato ( Finely Chopped )
5. 2 Green Chilies Finely chopped
6. 1 Tbsp Green Chutney ( Or as required )
7. 1 Tbsp Red Chutney ( Or as required )
8. 2 Tbsp Tamarind - Date Chutney( Or as required )
9. Pomegranate ( Optional )
10. Cilantro ( Finely chopped )
11. 1/4 Tbsp Chaat masala
12. 1/4 Tbsp Red Chili powder
13. Salt ( to taste )
14. 1/4 Tbsp Cumin powder
15. Fine Sev ( As required )
16. Grated / Chopped Raw Mango ( Optional )


Mix all the above ingredients except Sev. Garnish the bhel with Sev, chopped cilantro, chopped raw mango and some chutneys. Serve immediately.

Note: Bhel has a very nice tangy, sweet and spicy taste. The quantities of ingredients can be
         modified as per your taste to make it just the way you like it. You may also use the store
         bought chutneys ( To save some time ). Add little quantities of chutneys and spices and keep
         your testing spoons handy.

Enjoy!!!

Methi Mathari

A wonderful tea time snack!

Ingredients:-

1. 1/2 Cup Wheat Flour
2. 1/2 Cup All purpose flour
3. 1 tbsp Ghee / clarified butter
4. 1/4 tbsp Salt ( to taste )
5. 1/4 tbsp crushed kasoori methi / chopped fresh methi / fenugreek leaves.
6. 1/4 tbsp Red Chili powder ( as required )
7. Oil ( For frying )
8. 1/4 - 1/2  Cup water ( for the dough )
9. 1 tea spoon crushed Carom seeds

Method:-

1. Mix all the dry ingredients in a large bowl.
2. Add ghee to it and mix well.
3. Knead the flour to form a semi - soft dough by adding little water at a time.
4. Add a few drops of oil and knead the dough well.
5. Cover and keep it for 10-15 mins.
6. Heat oil in a heavy bottom pan on medium heat for frying the mathari.
7. Divide the dough equally into medium size balls.
8. With a rolling pin roll the dough balls into a thin tortilla / paratha.
9. With a fork pierce the tortilla / paratha all over.
10. Cut it into squares / diamonds / rounds or the desired shape with the help of a knife / cookie
     dough cutter.
11. When the oil is hot fry the matharis in small batches till golden brown.
12. Transfer them to a paper towel to absorb all the extra oil.
11. Repeat the process for the rest of the dough.
12. Store them in an air tight container.
13. You may sprinkle some chaat masala / amchur powder while serving. ( Optional )

Enjoy!!!

Chocolate Chip Oatmeal Cookies

Valentines day special recipe 3:-

Ingredients:-

1. 1 Cup unsalted butter (softened)
2. 1-1/4 Cups firmly packed brown sugar
3. 1/2 Cup Granulated sugar
4. 2 eggs
5. 2 tbsp milk
6. 1/2 tbsp pure vanilla extract
7. 1-3/4 Cups all-purpose flour (Add extra until batter is not too sticky, about 1/4 to 1/2 cup)
8. 1/3 tbsp baking soda
9. 1/2 teaspoon salt
10. 2-1/2 cups Quick Oats
11. 1 Cup semi-sweet mini chocolate chips
12. 1 Cup chopped nuts (optional)

Method:-

1. Heat oven to 375 degrees.  

2. Beat together butter and sugars until creamy.

3. Add eggs, milk, and vanilla; beat well.  

4. Add combined flour, baking soda and salt and mix well.  

5. Stir in oats, chocolate chips, and nuts and mix well.  

6. Drop by rounded tablespoonfuls onto non greased cookie sheet.  

7. Bake 9 to 10 minutes.  

8. Cool them for 1 minute on cookie sheet.

9. Remove to wire rack or foil to cool.


Enjoy!!!!

Mini Samosas

Ingredients:-

Stuffing:-

1. 2 medium sized Potatoes ( boiled & mashed )
2. 1/2 Cup Green peas ( Boiled & mashed )
3. 4 -5 small Green chilies ( finely chopped )
4. Salt ( to taste )
5. 1/4 tbsp Cumin powder
6. 1/4 tbsp Coriander powder
7. 1/4 tbsp Chaat masala / 1/4 tbsp Amchur powder
8. 1/4 tbsp Ghee ( Clarified butter )
9. 1/4 tbsp Ginger ( grated )
10. 1/4 tbsp turmeric powder ( optional )

Crust:-

1. 1 Cup All purpose flour / Maida
2. Salt to taste
3. 1/4 tbsp Carom seeds / Ajwain
4. 1 1/2 tbsp ghee
5. 1/4 cup water ( or as per requirement )

Method:-

1. In a large bowl take all purpose flour, salt, carom seeds, ghee and adding very little water at a
    time make a very firm dough.

2. Cover the dough with a damp paper towel / cloth and keep aside.

3. In a pan, heat some ghee. To it add turmeric powder, asafoetida, ginger, finely chopped chilies.
    Saute for a few seconds and then add mashed potatoes and peas.

4. Mix well and then add salt ( to taste ), cumin powder, coriander powder, chaat masala, amchur
    powder. Let the mixture cook for a few minutes.

5. Turn the heat off.

6. Make small balls of  the dough which was kept aside.

7. With the help of a rolling pin roll the dough balls into small thin tortillas ( or puris ). Cut it to get
    two equal halves.

8. Pick one of the halves and make a funnel with it. Press the sides well so that it sticks to each
    other. Fill a spoon full of stuffing into it and close the ends by pressing them firmly to make mini  
    samosas as shown in the picture.

9. Repeat the same process to make the rest of the samosas. Arrange them on a plate and keep
    aside.

10. Heat some oil on medium high in a heavy bottom pan to fry the samosas.

11. Once the oil is hot fry these samosas in small batches. Make sure the heat is on medium while
      frying.

12. Transfer the fried samosas to a paper towel.

13. Serve hot with tamarind chutney / green chutney or tomato ketchup.

Enjoy!!!!

Dahi Vada

Dahi Vada

Ingredients:-

1. 2 Cups Yogurt

2. 1 Cup Udid Dal / Urad dal / White lentils

3. 2 - 3 green chilies

4. 1/4 tbsp Ginger ( grated )

5.  Salt ( to taste )

6. Red Chili powder ( as per your requirement )

7. Black pepper powder (( as per your requirement )

8. Black salt ( as per your requirement )

9. 1/2 Cup water

10. 1 bowl Luke warm water

11. Oil ( for frying the vadas )

12. Chaat masala ( optional )

13. Sugar ( to taste )

Method:-

Dahi / Yogurt:-

1. To 2 Cups of yogurt add 1/4 Cup of Water and beat well. Break lumps if any to get a smooth 

    even texture.

2. Add salt, sugar ( to taste ).
3. Refrigerate till the dahi vadas are ready to be served.

Vadas:-

1. Wash 1 cup of Urad dal thoroughly several times.

2. Soak it in water for 5-6 hours.

3. Blend the urad dal, green chilies, ginger till nice and smooth adding very little water at a time.

4. The mixture formed should be thick in consistency.

5. Take this mixture in a bowl and with a spatula / whisk, whisk it for 5-10 minutes so that it
    gets creamy and fluffy ( this will help the vadas to be light and crisp).

6. Add salt and mix well once again.

7. In a pan heat some oil on medium high to fry the vadas.

8. With the help of a spoon or your hands start dropping a spoonful of mixture very carefully into
    the oil ( try to add it uniformly so as to get equal size vadas).

9. Fry the vadas till golden brown. Make sure that the oil is not very hot as we need to fry these
    vadas slowly.

10. Transfer them to paper towels to get rid of excess oil.

11. Repeat the same process for the rest of the vadas.

12. Once you are done with frying all the vadas, take some luke warm water in a large bowl.

13. Transfer all these vadas in to the water.

14. Press them into the water for a few seconds with your hands. Then remove them out and
      squeeze out the water by gently pressing them in between your palms ( one at a time ).

15. Now you may add these vadas to the yogurt and mix gently so that all of them are coated with
      the yogurt.

16. While serving sprinkle some red chili powder, black salt, pepper powder and chaat masala.

Enjoy!!!!


Dahi Vada made by Kirti Ambole :-

Puneri Batata vada

(Aloo / Potato vada)

Ingredients:-

1. 3-4 Potatoes ( boiled and mashed )

2. 1 cup Besan / Chickpea flour

3. 5-6 Green chilies ( minced ) [ Or as per your requirement ]

4. 3 - 4 cloves of Garlic (minced)

5. 1/2 inch ginger ( minced )

6. Salt ( to taste )

7. 1/2 tbsp Red chili powder

8. 1/2 tbsp Turmeric powder

9. 1/4 tbsp Asafoetida

10. 1 cup cold water

11. Eno fruit salt ( plain ) / soda

12. Cilantro (finely chopped)

Method:-

Batter for the cover :-

1. In a bowl add besan, salt ( to taste ), turmeric powder, red chili powder ( 1 tea spoon ), 

    Asafoetida, 1/2 cup water. Mix well. Make sure there are no lumps. 

2. If required you may add more water very little at a time and keep mixing. The batter should not 

    be very thin / watery.

Vada mixture:-

1. In another bowl / plate take the mashed potatoes. 

2. To them add the minced green chilies, garlic, ginger, finely chopped cilantro and salt ( to taste ).

3.  Mix and knead well.

4.  In a pan heat some oil. Add 1 tea spoon asafoetida, 1 tea spoon turmeric powder. Now add this 

     mixture of potatoes and mix well. The heat should be on a medium low.

5. Once everything is well incorporated turn the heat off. 

6. Let this mixture cool down a bit and then make small golf size balls of it. Flatten them with the 

    help of your palms. Keep them aside.

Batata vada:-

1. Heat oil in a large pan, to deep fry the vadas. Turn the heat to medium high. 

2. Add Eno / soda to the batter prepared and mix gently.

3. Once the oil is hot enough to fry the vadas, coat the flattened vadas with the batter.  Very 

    carefully from one side of the pan leave them one by one into the oil. 

4. Fry the vadas turning the sides (1-2 mins on each side ) till you know they are cooked. Repeat 

    the process for the rest of the vadas. 

5. Transfer them to a paper towel to get rid of the excess oil.

6. Serve hot with pav ( bread ) and mirchis ( fried green chilies ). 

Mirchi / fried green chilies:-

1. Once you are done with frying the vadas, in the same oil deep fry some green chilies.

2. Sprinkle some salt on them. 

3. Mirchis will be ready to eat with the vada pav.

Enjoy!!!

Instant Tilgul vadi

5 Minutes Recipe 

Ingredients:-

1. 1/4 Cup Roasted Sesame seeds ( Til )

2. 1/2 Cup Jaggery ( Gul / Gudh)

3. 1 tbsp Grated Coconut ( dry )

5. 1/4 Cup Roasted Peanut powder ( unsalted )

6. 1 tbsp Ghee ( Clarified butter )

7. 1/4 spoon Elachi powder ( Cardamom powder )

Method:-

1. Microwave the jaggery for 30 secs.

2. Add 1 tea spoon ghee. Mix well and microwave for another 30 secs. You might have to 

    microwave for another 15 secs on high power if the jaggery hasn't melted completely.

3. Add roasted sesame seeds, peanut powder, grated coconut and cardamom powder. 

    Mix well.

4. Grease a plate with some ghee.

5. Spread the mixture. Sprinkle some grated coconut and flatten it with a spatula.

6. Cut as shown with a knife. Let the mixture cool down completely.

7. Later you will be able to separate the cubes easily with the help of a knife or spoon. 

Enjoy!!

Suralichi vadi / Khandvi

Suralichi vadi / Khandvi

Suralichi vadi or Khandvi are cooked chickpea flour rolls. They have a wonderful taste and are served as a side in the meal. They can be great as a snack too. The only complaint you would have is the moment you serve they will disappear :) Everybody loves these rolls a lot. They do not need many ingredients but it is a tedious task to make them. It really needs a lot of patience to make them correctly. 

The best suralichi vadi / khandvi I have ever tasted is the one prepared by my aunt. She is the one who inspired me to learn how to make them foolproof, as hers have always tasted very good. When she made them she used stainless steel plates. Now it has become easy to make them as we have the aluminum foils handy.

Ingredients:-

1. 1 cup Besan ( Chickpea flour )

2. 1/2 cup Yogurt

3. Salt ( to taste )

4. 1 tea spoon Turmeric powder

5. Mustard seeds

6. 1 tbsp Oil

7. Cilantro ( finely chopped )

8. Aluminum foil

9. 3 cups Water 

10. Hing / Asafoetida

Method:-

1. In a bowl add besan and yogurt. Mix it well and break all lumps. Add 3 cups of water, salt to 

    taste and 1 tea spoon turmeric powder. Mix again to form a smooth batter.

2. In a non stick pan add 1/2 tbsp oil and turn the heat to low.

3. When the oil is hot add the batter and keep stirring to make sure no lumps are formed.

4. Keep stirring constantly for 8-10 mins. The batter will start thickening. 

5. Make sure you cook this mixture on a very low flame. Needs a lot of patience but the output will 

    be very good only then.

6. Keep a lid for half a min. Again stir well and break lumps ( if any )

7. In the mean time grease a sheet of aluminium foil with oil ( just a few drops ).

8. Check the besan mixture. Once thick and cooked you may turn off the heat.

9. On the greased aluminum foil spread the cooked besan as shown in the picture real quick . As far 

    as possible it should be a thin and an even layer. 

10. Add grated coconut and chopped cilantro.

11. In a pan take 1 tbsp of oil. Heat on medium high. Add mustard seeds and hing Once the
      mustard seeds start sputtering add turmeric powder. Turn off the heat.
12. With a spoon add this tempering on the besan ( add everywhere on the spread ).
13. Let the besan cool completely.
14. When it cools down cut the besan spread with a knife vertically. With the tips of your fingers
      try to separate the corners of the spread. Once separate, start rolling.

15. Garnish with some freshly grated coconut and chopped cilantro.
16. The rolls will look like:

Enjoy!!!

Tostitos Chaat

Quick Chaat

Here is a quick recipe for all "Chaat lovers" with most of the ingredients you might have in stock. 

Ingredients:-

1. Tostitos chips ( To make a healthy version of the chaat use baked chips )

2. Yogurt ( Dahi )

3. Sev / Shev ( fine variety)

4. Onion ( finely chopped )

5. Cilantro ( finely chopped )

6. Tamarind and Dates chutney ( I have used the store brought chutney )

7. Sriracha sauce ( Used it instead of the green chutney / Red chutney )

8. Chaat masala

9. Salt

10. Black pepper powder

11. Sugar

12. Red Chilli powder

13. Potato

( Note: Use Onion, potato, yogurt and cilantro as per your requirement)

Method:-

Yogurt mix:-

1. Beat the yogurt and break the lumps ( if any ).

2. Add some chaat masala, salt, sugar, black pepper powder, red chilli powder ( everything as 

    per your taste ).

3. Mix well and keep it aside.

Filling:-

1. Boil potatoes.

2. Peel, finely chop or mash and keep aside.

3. Finely chop onions. Keep aside.

4. Chop cilantro and keep aside separately.

Shev Batata Dahi Puri :-

1. Arrange the Tostitos chips in a plate as shown in the pic above.

2. Fill each of the chips with potatoes.

3. Sprinkle some salt and black pepper powder. ( Very little salt should be sprinkled else the 

    potatoes will taste bland. )

4. Add the yogurt mix on each of them.

5. Add some Tamarind and Date chutney on each. ( As per your taste )

6. Add some finely chopped onion.

7. Add sev generously on all the chips.

8. Add some Red chutney / Sriracha sauce on top.

9. Garnish with some cilantro and serve.

Enjoy!!! :)