Aloo Tikki

Ingredients:

500 gm boiled potato
25 gm chopped ginger
10-15gm chopped green chilly
salt to taste
10 gm garam masala
5 gm coriander powder
10 gm dried mango powder(amchoor)
25 gm cornflour
25 gm oil

How to make Aloo Tikki:

* Add all the ingredients except oil in mashed potato.
* Make small rounds and press them in the centre.
* Now deep fry them until golden brown.
* Serve with chutney.

Cheese Puri

Ingredients:

75 gms wholewheat flour
75 gms refined flour
150 gms potatoes
50 gms onion
50 gms cheese
8 gms green chillies
1 no. lemon
10 ml ghee or oil
Salt to taste
Oil to fry

How to make cheese poori :

* Boil, peel and mash potatoes.
* Chop onion, green chillies and ginger finely.
* Heat 1 teaspoon oil and saute onion. Add the chopped ingredients, salt and lemon juice to taste.
* Mix them well and remove from the fire.
* Mix grated cheese, flour, ghee and water to make a stiff dough.
* Knead well till it becomes smooth and then keep it aside for half an hour.
* Roll out into puris of 7.5 cm diameter and deep fry.
* Serve the cheese puri hot.

Manchurian Dosa

Ingredients: Urad dal (black gram) 150 gms Rice 500 gms Methi (fenugreek) seeds 10 gms Chana dal (Bengal gram) 50 gms Carrots 250 gms Beans 150 gms Green peas 100 gms Green chilies, chopped 5-6 Spring onions, chopped 150 gms Garlic cloves, finely chopped 3-4 Ginger, finely chopped 1" Soya sauce 2 tsp Chili sauce 1 tsp Ajinomoto 1/4 tsp Corn flour 2 tsp Coriander leaves, chopped Few Salt to taste Oil 50 gms Directions: # Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. # Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented. # Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside. # Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while. # Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready. # Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. # Repeat for the remaining dosas.

Mughlai Paratha

Ingredients:

1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
oil for frying
salt to taste

Method:

1.Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough. Cover and keep aside for atleast 30 minutes.
2.Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.
3.Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides.
4.Heat oil in a shallow pan and shallow fry this roasted paratha in it.
5.Serve hot with curd (yogurt) or any vegetable curry.

Rice Roti

Ingredients:

2 cups rice flour
1 cup overcooked soft rice
salt to taste
water
Method:

1. Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to the flour.
2. Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll in some dry flour, pat into a thin chappati.
3. Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side.
4. Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame.
5. Serve hot with saag, or other gravy vegetables.

Tomato Pulao

Ingredients for Tomato Pulao

Basmathi Rice 2 cups
Tomatoes 4
Garlic Cloves 2
Garam Masala 1/2 tsp
Pulav Masala 2TSP
Butter 2TSP
Salt as per
Coriander Leaves for garnishing

Directions to prepare Tomato Pulao

1]Wash and cook rice adding enough salt and let it cool completely.
2]Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent.
3]Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy.
4]Mix the above with rice and garnish with coriander leaves.

Serve hot Tomato Pulao

Sev Puri

Ingredients:

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

* Arrange the puris on a plate make a hole in each puri in the centre.
* Fill with a few chopped boiled potato cubes.
* Add about 1/4 tsp of tamarind and green chutneys in each.
* Sprinkle cumin powder, salt, red chilli powder.
* Sprinkle finely chopped onions.
* Then generously sprinkle sev all over the puris.
* Garnish with finely chopped coriander.
* Serve fresh..

Aloo Bonda

Ingredients:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying

How to make aloo bonda:

* Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
* In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
* Make small balls of aloo (potato) mixture.
* Dip each ball in the batter and deep fry them till golden. brown
* Serve aloo bonda hot with chutney.

Gupchup

Ingredients:

For the Puris:

* 500 gms semolina
* 4 tbsps ghee (clarified butter)
* Salt to taste
* Water
* Vegetable/ canola/sunflower oil for deep frying

For the Paani:

* 4 cups water
* 6 tbsps Jaljeera powder (available at most Indian groceries)
* 1 bunch fresh coriander leaves
* 1 bunch fresh mint leaves
* 3-4 green chillies
* 6 cloves garlic
* Juice of 2 limes
* 1 cup crushed ice

For the filling:

* 3 large potatoes boiled and chopped fine, sprinkled with salt to taste
* 2 cups boiled and coarsely mashed chickpeas, sprinkled with salt to taste
* 1 cup boiled green moong daal
* 2 cups Tamarind Chutney (see recipe below)

Equipment:

* 2" circular cookie cutter

Preparation:

* Mix the semolina, salt to taste, ghee together. Now add a little water at a time and knead into a smooth, medium-soft dough. Knead till the dough is absolutely smooth. Cover the dough with a damp cloth and allow to rest for 20 minutes.
* While the dough is resting, heat oil for deep frying and fry the boiled moong daal in it till crispy. Drain and keep on paper towels to cool.
* After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Puris). Repeat till all the dough is used up.
* Heat oil for deep frying in a large deep pan, till hot (on a medium flame). Deep fry a few small circles at a time in this oil. When each one begins to puff, gently press down on it with a slotted spoon (to encourage it to puff). When the Puri is fully puffed on one side, flip and repeat the process on the other side.
* Drain and keep on paper towels. Repeat till all Puris are made. They can be stored for a few weeks if kept in an airtight container.
* To make the Paani for Paani Puri, first grind the mint, coriander leaves, garlic and green chillies in a food processor to form a smooth paste.
* Add to the water. Also add the Jaljeera powder, lime juice and crushed ice and mix well. Chill this water till you are ready to serve the Paani Puri.
* To serve, first set up all ingredients - Puris, Paani, fillings and Chutneys - within easy reach. Give small bowls to those you are serving as the Puris leak and get soggy almost immediately if not eaten.
* Fill a Puri with a little potato, chickpea and crispy moong daal. Add some Tamarind Chutney. Now dip the filled Puri into the vessel containing the Paani and scoop full of Paani. Serve immediately.
* The trick to eating Paani Puri the right way is to open your mouth wide and put the whole Puri in your mouth in one go! No dainty bites with this dish! Paani Puri is fun to cook, serve and eat with friends.

Dhokla

Ingredients: 350gms Gram flour (Besan) 1cup Curd (Stirred) 1tsp Green Chilies (paste) 1tsp Ginger (paste) Salt to taste 1tsp Soda bi-carb / Eno fruit salt 1 Lemon juice 1/2 tsp. turmeric powder 1tbsp Oil For Tampering Few Curry leaves 1tsp Mustard Seeds 2tsp Oil Coriander leaves (chopped) 2-3 green chilies (vertically slit) Preparation: * In a bowl add gram flour (besan), Curd and water. * Mix well and make a smooth batter. The batter should be of thick consistency. * Add salt and set aside for 4 hours covered with a lid. * Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well. * Keep the steamer or cooker ready on gas. * Grease a baking dish (it should fit in the steamer or cooker). * Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well. * Add this to the batter and mix well. * Pour the batter into the greased pan and steam for 10-12 minutes or till done. * Cool for sometime and cut into big cubes. * Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas. * Garnish the besan dhokla with coriander and slited green chilies. * Serve with hari chutney.

Dark Dreams

Ingredients:

1. 15 blanched Almonds (halved)
2. 1/2 cup Butter
3. 1/3 cup White Sugar
4. 1/2 tsp Baking Powder
5. 1 cup All-purpose Flour (sifted)
6. 1 tsp Vanilla Extract

How to make Dark Dreams:

1. Place a frying pan on flame and put the butter it.
2. Let the butter melt, till it turns into a dark brown color.
3. Now, pour the melted butter into a mixing bowl and let it cool to the room temperature.
4. Add sugar, flour and baking powder and stir in vanilla.
5. Whisk it and knead to form dough. Cover the dough and refrigerate for one hour.
6. Preheat oven to 150 degrees C.
7. Grease cookie sheets. Roll dough into a log 1 inch in diameter.
8. Cut 1/2-inch thick slices from the log, shape them into balls and place on cookie sheets. Flatten them a little.
9. Press half almond on the top of each ball and bake for 25 to 30 minutes or until the edges are golden.
10. Now, take out the cookies and let them cool down for few minutes, at the room temperature.
11. The cookies are ready to serve.

Pizza Fingers

Ingredients * 1/2 pound hard salami, cubed * 1/2 pound VELVEETA Pasteurized Prepared Cheese Product, cubed * 1 medium green pepper, cubed * 1 can (6 ounces) tomato paste * 1 tablespoon dried basil * 1 tablespoon dried oregano * 2 loaves (20 ounces each) sliced sandwich bread, crusts removed * 1/2 cup butter, melted Directions * In a food processor, combine the salami, cheese and green pepper; cover and process until finely chopped. Stir in the tomato paste, basil and oregano. * Flatten bread with a rolling pin. Spread 1 tablespoon salami mixture over one side of each slice of bread. Roll up tightly; cut in half. Place seam side down on a greased baking sheet. Brush with butter. Bake at 375° for 15-18 minutes or until lightly browned. Serve warm. Yield: about 6 dozen.

Banana Boats

Ingredients * 2 bananas * 1/4 cup semisweet chocolate chips * 1/4 cup miniature marshmallows Directions 1. Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips. 2. Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.

Taco Casserole

Ingredients:

* 1 lb. ground beef
* 2 cups tomato salsa
* 1 cup canned black beans, rinsed and drained
* 1 cup sour cream (low-fat is okay)
* 1 cup cottage cheese (low-fat is okay)
* 2 cups shredded Mexican cheese blend (or 1 cup shredded cheddar and 1 cup shredded Monterey Jack)
* 2 cups tortilla chips

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray.
2. Heat a large skillet over medium heat. Add ground beef. Brown on all sides.
3. Add salsa and black beans. Cook 1-2 minutes to allow flavors to come together. Remove from heat.
4. In a small bowl, stir together the sour cream, cottage cheese and 1 cup of the shredded Mexican cheese.
5. Scatter half of the tortilla chips over the bottom of the prepared pan.
6. Top with half of the meat mixture, then all of the cottage cheese mixture.
7. Spread the remaining tortilla chips on top. Sprinkle with the remaining meat mixture and remaining shredded cheese.
8. Cover with foil and bake 15 minutes. Remove foil and bake another 5-10 minutes until cheese is melted.

Strawberry Smoothie

Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

* 2 cups frozen unsweetened strawberries
* 1/2 cup cranberry raspberry juice
* 1/4 cup orange juice
* 1/2 cup vanilla yogurt
* 2 fresh strawberries for garnish (optional)

Preparation:

1. Place the strawberries in the bottom of a blender, Vita-Mix Turbo Blender (compare prices), or food processor, fitted with a metal blade.
2. Add the juices.
3. Top with the yogurt and puree until smooth.
4. Pour into glasses and garnish with each with a strawberry.
Serve immediately. Makes 2 servings.

Atukula Upma

Ingredients:

* 2 cups - Atukulu/thick Rice flakes
* 1 nos - Onion, finely chopped
* 2 Tbsp - Peanuts
* 1 tsp - Urad dal
* 1 tsp - Channa dal
* 1 tsp - Mustrad seeds
* 1 tsp - Cumin seeds/Jeera
* 1 tsp - Turmeric powder
* 2 tsp - Chilli powder/ 2 green chillies, finely chopped
* 1 pinch - Asafoetida/Hing
* 1 sprig - Curry leaves
* 2 Tbsp - Oil
* 2 Tbsp- Lime juice
* Salt to taste

Procedure:

1. Wash the atukulu in 2-3 changes of water, drain and let it sit for 5-8 mins. You can chop the onions in the mean time.
2. Now take the atukulu in handfuls and squeeze the water out of them. But be careful to not crumble them out of shape. Just take a little in your fist and squeeze out as much water as you can. You will know that the water is out when the atukulu are still flaky without lumps in them. The time that you soak them in water also affects their flakiness.
3. Heat oil in the wide pan and toss in the peanuts and roast them till they start opening up. Add the mustard and cumin seeds, once the mustard seeds start spluttering add the urad dal and channa dal. As they turn a slight red color add the curry leaves and hing.
4. Add the chopped onions and turmeric powder and saute till the onions turn translucent.
5. If you are using green chillies add them along with the onions, else add the chilli powder just before the Poha is added.
6. Toss in the poha, salt and mix lightly trying to keep the poha intact. Cover with a lid and let it stay on low heat for a couple of minutes so the spices get absorbed into the poha.
7. Turn off the heat , add lemon juice and toss well.