Pani puri

Ingredients:

Pani (Spicy Water):

• 1/2 cup mint
• 1/2 cup coriander leaves
• 2 to 4 green chilies (adjust to taste)
• 3 tablespoons tamarind paste (Imli)
•  black salt to taste 
• 1/4 teaspoon ginger powder
• 1/8 teaspoon asafetida (Hing)
• 1 tsp cumin seed powder
• 1/2 teaspoon black pepper
• water as needed
• 
  
• Puris:
• 1/4 cup All Purpose flour (Maida or Plain Flour)
• 3/4 cup fine Sooji (Semolina Flour)
• 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water):
2. Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
3. Strain the mixture and add water
4. Refrigerate for 2 hours

Puris:

1. Mix the flour, oil and sooji. Add water as needed to make firm dough. Cover the dough with a damp cloth for about ten minutes.
2. Divide the dough into about 60 small balls. Keep them under a damp cloth.
3. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. 
4. Heat the oil on medium high heat and fry the purIs. 
5. Fry all the puris. They should be crisp and puff like a ball.

Egg Tomato Bake

Ingredients


Eggs (hard boiled and peeled)- 2
Tomato (peeled and sliced)- 2
All purpose flour - 2 tbsp
Milk - 1 cup
Onion(peeled ad sliced) - 1
bread crumbs - 1 cup
Cheese (grated)- 1/2 cup
oil-1 tbsp
salt
pepper
sugar - 1/2 tsp

Preparation

Cut egg in half and remove egg yolk.
slice egg white and keep aside
Mash yolk and keep aside
heat oil in a pan
fry onion for 5 minutes.Remove from oil and keep aside
Add flour to the pan and stir  for 5 minutes
Cool the flour for some time
Add milk to the pan stirring slowly without forming knots
Add onion to the mixture
Add salt pepper and sugar

Mix well and heat for some time
Mix egg yolk, bread crumbs and cheese
Take a greased baking pan
spread egg on it

spread the onion mixture over egg

Spread sliced tomatoes over the onion mixture

Spread the bread crumb mixture at the end

Bake for 30 minutes
serve hot with ketchup

Dhokla

Ingredients:
Batter for Dhokla

Chickpea flour - 2 cups
Curd/Yogurt- 1 cup
baking powder- 1/2 tsp
Sugar- 2 tsp
Salt- to taste
Red Chilli Powder - 1/2 tsp
Ginger paste- 1tsp

Tampering 
Oil- 2 tsp
Cumin seeds- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- 7
Red chilli- 2
Asafetedia - pinch

GARNISH
Sugar - 2 tsp
Lemon/Lime juice- 2 tbsp
Chopped Coriander leaves - 1/4 cup

Preparation

Mix Chick pea flour and curd and keep aside for two hours

Prepare the steamer by keeping an inverted pot inside a large pressure cooker and pour water inside. heat water till the mixture is prepared.Grease another pot (check if the pot can go inside the pressure cooker)

Add sugar, ginger, salt, chili and mix
Mix Baking soda to the mixture
When the baking soda is mixed, the mixture will start bubbling. empty the batter in a greased pot
Pressure cook for 15 minutes
remove from flame and let the cooker release the pressure for 5 minutes
Dhokla will be soft and puffed up after opening the cooker

Heat the oi for tampering and add the other ingredients
When the mustard start spluttering, remove from flame and spread over dhokla

Mix sugar and lemon juice and spread on dhokla
Sprinkle coriander leaves

Cut dhokla in bite size pieces and serve with Chutney

Chane ki daal ke farey

Ingredients:
dough:
wheat flour - 2 cups
Water for dough

Filling
chana daal- 1 cup
Chilli - 2
amchur powder - 1/2 tsp
cumin powder - 1/2 tsp
pepper - 1/4 tsp
Garlic - optional
Ginger - 1 in
Asafoetida - 1/2 tsp
salt to taste

Frying
Oil
Curry leaves- 7
red chilli - 2
mustard seed- 1 tsp
Onion (chopped) - 1/2  (optional)
garlic (chopped0- 5 (optional)

Preparation
Grind the filling to paste and keep aside

Take some dough and roll it in round flat chapatti

Put some filling in the chapati. spread it only at one side

Fold the chapatti to cover the filling to make farey

Repeat for the rest of the dough
boil some water in a pan
put fareys in boiling water

Remove after 10 minutes

Cut Fareys in small pieces

In a pan, heat some oil for frying
Add red chilli, curry leaves and mustard seeds
when its splutters, add onion (optional) and garlic(optional)
wait for the onion to turn golden brown
add cut farey to the pan

Fry till the farey is crisp at some sides

Serve with green chutney/ ketchup/red chutney 

Stuffed Mushrooms

Ingredients:
Whole button Mushroom - 6
Corn- 1/8 cup
Peas- 1/8 cup
grated carrot
finely chopped onion- 1/8 cup
creen chilli(finely chopped)- 2
Bread crumbs - 1/8 cup
Cheddar Chease - 1/8 cup
Milk- 2 tsp
salt to taste

Method
Preheat Oven at 350

clean mushrooms with damp cloth and keep aside

Fry onion and green chilli in a pan
Add carrots, peas and corn
fry till done
add salt and pepper to the vegitables

Carve out the stem and scales from mushroom
chop into small pieces
Mix bread crumb, cheese and milk

Add the vegetables to the mixture

Fill the mixture in the Mushroom heads

Repeat for all six mushrooms and bake for 20 minutes

Remove from Oven when done and serve as snack or appetizer

Masoor Daal Kofta

Ingredients:
Masoor daal (soaked) - 1 cup
ginger - 1/2 inch
Green chillies- 2
Red chilli powder- 1/4 tsp
1 tbsp oil
Salt to taste

For tadka
curry leaves - 4-5
red chilli-1
oil- 1tsp
mustard seed - 1 tsp
lime juice- 1tsp

Method
Grind Masoor daal, green chillies and ginger

Heat a pan with 1 tbsp oil.\
Add salt and red chilli powder to the paste and put it in the heated pan keeping a low flame

Keep stirring and cook till the paste stops sticking to pan
spread the paste on a greased plate and allow it to settle

heat the oil and add mustard seed red chilli and curry leaves to it
spread the sizzling tadka over the paste
spread lemon juice on the paste
cut into desired pieces
Serve with chutney

Spicy Sweet Potato

Ingredient:
Sweet potato

Fennel seed - 1 tsp
Garam Masala- 1 tsp
Red Chilli - 2
Coriander seed - 1 tsp
Black pepper - 5
Chat masala - 1 tsp
Salt to taste

Method:
Pre heat oven at 480 deg
Grind all the masala into powder

Cut sweet potato to Thin slices

Put the sweet potato and masala in a box and cover the lid.Shake well to evenly spread the masala
Spread each piece in a oven safe sheet

Bake for 15- 20 mins (till potato is crisp) serve as snack

Farey

Ingredient:
For stuffing:
Urad Dal (soaked over night) - 1 cup

Salt to taste
green chilli- 2
Dough
Rice flour - 2 cups
water
Frying
Curry leaves- 5
green chilli - 2
chopped Onion - 1/3 cup
Musturd seeds
Red Chilli - 1
Method:
For stuffing
grind all the ingredients and set aside

Dough
mix enough water in rice and knead to make dough

Preparation:
make small balls of the dough
press the balls to give a flat shape

put filling in is as shown below

Repeat for all the balls

Put the farey in the steamer and cover to steam.

Eat with Ghee and salt or fry using the ingredients for frying