VEGETABLE MOMOS

Ingredients
For Dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder

For Filling:
1 cup carrots - grated
1 cup cabbage - grated
1 Tbsp oil
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce
Salt
1/4 tsp vinegar
1/4 tsp black pepper

Method
Mix the maida, salt and baking powder and knead to a stiff dough with water.
Heat oil and add the onion and garlic.
Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
Roll the dough thin (translucent) and cut into 4"-5" rounds.
Take a round, wet edges and place some filling in the center.
Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
Steam for about 10 minutes and serve with soya sauce and chilli sauce.

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TARAKA BREAD SNACKS

Chef's Name : Manju Malhi
Ingredients2 Tbsp vegetable or olive oil
1/4 tsp mustard seeds
1 onion, peeled and chopped
2 green chillies, seeded and chopped
1/4 tsp turmeric
1/2 tsp sugar (optional)
1/4 tsp ground cumin
1/4 tsp salt
1 Tbsp yogurt
1 tsp lemon juice
4 slices bread, cubed
Fresh coriander leaves, to garnish
1 tomato, chopped

Method
Heat the oil in a small saucepan, then add the mustard seeds. Once they have popped, tip in the onion and chillies and stir for a minute.
Then add the turmeric, sugar, cumin and salt and continue to fry for 1 minute. Pour in the yogurt and lemon juice, stirring continuously.
Lastly, fold in the bread carefully so that it doesn't crumble too much.
Cook for 2 more minutes, then serve sprinkled with coriander and chopped tomato.
Tip: Dollop some extra yogurt over the finished dish to cool it.

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SUJI DHOKALA

Ingredients
1 cup suji
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 tsp salt
1 Tbsp oil
1/2 cup sour curd
1/2 cup water
1 tsp fruit salt or baking soda

For the Tadka:
1/2 tsp rai
 4-5 curry leaves
2-3 green chillies - slit
1 Tbsp oil

Method
Mix the suji, ginger paste, chilli paste, salt, sugar and oil and beat in the curd.
Beat till smooth. Add the water and mix well again.
Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
Steam for 20 minutes. Remove the tin from the steamer and keep aside.
Heat the oil for the tadka, add the rai, curry leaves and green chillies.
Saute till slightly colored, and add 1/4 cup water.
Cut the dhokla into desired sized pieces and pour the tadka over.
Garnish with the coriander and coconut and serve.

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SPAGHETTI ROLLS

By : Anjana Chaturvedi
Ingredients:
1.5 cup boiled potato
1.5 cup boiled spaghetti
4 tbsp boiled corn kernals
1 tbsp tomato ketchup
3 tbsp thick white sauce
3 tbsp dried bread crumbs
2 tbsp chopped coriander
1 tsp chopped green chilies
1 tsp chili flakes
1/2 tsp oregano
1 tsp salt
To coat-
1/2 cup bread crumbs
1/3 cup milk
3 tbsp corn flour

Method
Roughly chop the boiled spaghetti( OR noodles) and peel and mash the boiled potatoes.
Take a bowl and add mashed potatoes, chopped spaghetti, 2 tbsp bread crumbs,tomato ketchup,and all the ingredients and spices and mix well.
Take a bowl add milk and corn flour and mix well.
Make long rolls from the potato and spaghetti mixture .
Dip them in cornflour slury and then roll them into dried bread crumbs .
Deep fry in hot oil till crisp and golden.
Drain on a tissue paper and serve hot.

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RICE PAKODA

By : Rangeeta
Ingredients:
1 cup Cooked leftover Rice
Jeera
Salt
Red chilli powder
Garam masala
1-1/3 cup chana flour (besan) mix with 1/2 teaspoon of baking powder
1/3 cup rava (fine)
1 onion (finely chopped)
Oil for frying

Method
Sprinkle little water on the rice and keep it in the microwave for 2 mins. This makes the rice soft.
When rice becomes cold put all the above ingredients and mix well.
Then make into balls and deep fry them till they are brown. Enjoy this dish with Mint chutney or any sauce. Great appetizer for the parties.

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RICE CRISPS

By : Bharathi
Ingredients:
2 cup rice
1/4 cup urad dal
A pinch of asafoetida
A pinch of soda bicarb
Oil as needed
Salt to taste.





Method
Soak the rice in water for 2 hours.
Dram and pound it to a fine powder.
Roast urad dal and powder.
Mix both rice flour and dal powder, add sesame seeds, asafotida, soda bicarb and salt.
Add oil and roll into a soft douhg with water.
Press batches of this dough through a murukku mould and deep fry in an oil till crisp.
Drain and store in an airtight tin.

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RATMALANI SEV

By : Anjana Chaturvedi
Ingredients:
250 gms gram flour/besan
1/2 cup cooking oil
3/4 cup water
pinch of turmeric
1 tsp lemon juice
a pinch of soda bi carb 1 tsp salt
Spice mix-
20 pepper corns
1/2 tbsp carom seeds/ajwain
1 tsp fennel seeds
15 cloves
1 tsp black salt
1 tsp asafoetida
1 tbsp ginger powder
1 tbsp red chili powder

Method
Take a pan and dry roast,cloves,pepper corns,fennel seeds and carom seeds.
Take out in a bowl and grind with rest of the spices, listed in spice mix and make a fine powder.
Sieve the powder and keep aside(A).
Take water and oil in a jar and blend with the help of hand blender till the mixture become white in colour.
Now add lemon juice, 2.5 tbsp of masala powder(A),soda and blend again for a minute with hand blender.
Add this mixture(add little liquid at a time) in gram flour,mix and make a medium soft dough.
Grease your hands and the sev mould with oil.Place the dough in the sev maker/muruku maker with medium size net.
Heat oil in a deep pan and press and squeeze the mould over the pan to make sev on medium heat.
When the sev come on the surface of oil then turn the side and cook from both the sides till golden in colour.
Drain the sev on a paper napkin to absorb the excess oil.
Roughly crush the sev to make small pieces.
Store in a air tight container when cool down completely.

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PATTOLIO

Chef's Name : Niru Gupta
Ingredients1 kg rice flour
A pinch salt
1 coconut-grated, white portion only
1 cup jaggery
1 tsp cardamom powder
6 turmeric leaves






Method
Mix rice flour and salt and add enough water to make a thick paste (or soft dough).
Mix the coconut, jaggery and cardamom, together.
Take a leaf and spread some rice paste on it.
Put a spoonful of coconut filling in the center and turn over the flap to seal edges.
Pressure cook for 10-15 minutes and serve hot.

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PANKO CRUSTED COTTAGE CHEESE

Chef's Name : Vicky Ratnani
Ingredients150 gms paneer slices
Few leaves rosemary
Few leaves parsley
1 pinch smoked paprika
1 pinch cumin powder
1 pinch fresh oregano (chopped)
1 Tbsp white flour
1 1/2 Tbsp corn flour
1/2 cup milk
1/2 cup breadcrumbs (Japanese bread crumbs)
30-40 gms butter
Salt to season

Method
Marinade the paneer with some salt, oregano, smoked paprika and cumin powder.
In a bowl make a batter with corn flour, white flour, milk and salt.
This will help the breadcrumbs cling to the paneer.
Dust some white flour over the paneer as well.
Coat with the batter and breadcrumbs.
Fry the paneer in a mixture of butter and olive oil.

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MUTHIA

Chef's Name : Niru Gupta
Ingredients3 cups fenugreek - chopped finely
1 cup gram flour
1/4 cup wheat flour
1 1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
2 Tbsp oil





Method
Mix together, the gramflour and wheat flour, fenugreek leaves, salt, chilli powder and turmeric.
Rub oil into the mixture and knead into a soft, pliable dough.
Rest the dough for at least 15 minutes.
Divide dough into walnut sized pieces, shape into smooth rounds.
Flatten rounds between your palms and either steam or fry them.
For Steaming: Place them in a steamer, or a metal colander which can be placed into a bigger saucepan with water in it. Steam for 15-20 minutes.
For Frying: Deep fry the muthias first over high flame, then lower flame and fry on both sides, till cooked through. These can stay in the refrigerator for a few days.

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LITTI

Chef's Name : Niru Gupta
IngredientsOven temp: 400 F- 200 C
2 cups whole wheat flour
1/4 cup ghee
1 tsp salt cold water to mix oil for deep-frying

For the filling:
1 cup sattu (powdered roasted gram)
2 Tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
3/4 tsp garam masala
3/4 tsp chilli powder
2 Tbsp powdered fennel seeds
2 tsp powdered coriander seeds
2 tsp salt
1 1/2 tsp powdered amchoor (dried mango powder)

Method
Mix the filling ingredients together and keep aside.

Make the dough:
Mix in the flour, salt, ghee and enough water to make a stiff dough.
Cover and leave to rest for at least 15-20 minutes.
Make about 20 smooth balls from the dough.
Roll into 1/4" thick rounds.
Pinch edge all around and wet.
Place a ball of the filling in the center, and bring the wet edges together, covering the filling completely.
Press together to seal. Roll between palms to smoothen.
Bake in a pre-heated oven for 10 minutes, then lower the oven temperature and bake another 20-25 minutes,
till brown and cooked through.

Note: You can serve these hot with ghee poured on top.

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FRIED ONION RINGS

Ingredients
1 cup sifted plain flour
1 3/4 tsp salt
1 1/2 tsp baking soda
2/3 cup milk
1 Tbsp salad oil
Onions
Oil for deep frying






Method
Peel and slice onion 1/4 inch thick.
Separate the rings and cover with cold water for 30 minutes.
Drain rings completely and wipe dry.
Mix all ingredients except onion and oil for deep frying  into a batter.
Dip each ring in the batter and deep fry in oil till brown and crisp.

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SEV DAHI PURI

By : shilpa
Ingredients:
2 medium size boiled and peeled potatoes
1 onion
1 tomato
1 green chilli
1 to 2 tsp lemon juice (optional)
A few sprigs of coriander leaves
1 cup curd
1/2 cup sweet chaat chutney
1/2 cup mint coriander chutney
15-16 puris
1 cup sev
Red chilli powder
Chaat masala
Roasted cumin seed powder
Black salt
15-16 pooris or golgappas

Method
Chop the boiled and peeled potatoes.
Chop the onions, tomatoes, green chilli and coriander leaves finely. Keep the chutneys ready.
In a plate, arrange the puris or golgappas.
Make a hole in the puris in the centre to create space for the potatoes and chutneys.
Stuff the chopped potatoes in the pooris.
Now add the chopped onions, tomatoes and green chillies on top of the potatoes in the puris.
At this stage you could sprinkle some chaat masala, cumin powder, red chilli powder and black salt on the puris.
Top the stuffed puris up with the green chutney, sweet chutney and curd.
Now again sprinkle all the four dry masalas i.e chaat masala, cumin powder, red chilli powder and black salt.
Sprinkle some lemon juice.
Add the sev on top; garnish with chopped coriander leaves.
Serve immediately before the puris become soggy.

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PAPADI CHAT

By: manjulaskitchen
Ingredients:
Papdi:
1 cup all purpose flour (maida or plain flour)
1/4 cup semolina flour (sooji)
2 tablespoons oil
1/2 teaspoon salt
1/3 cup + 2 tablespoon lukewarm water
To garnish the papdi:
Boiled potato, peeled and sliced into thin rounds (about the thickness of a quarter or 1/16?)
Boiled or canned chickpeas (rinsed and drained)
Plain yogurt
Salt
Roasted cumin seed powder (bhuna jeera)
Red chili powder
Hari cilantro chutney (recipe available on my site)
Tamarind chutney (recipe available on my site)

Method
Papdi:
1.In a bowl mix flour, sooji, salt and oil.
2.Add the water a little at a time while kneading until it forms a firm dough
3.Cover the dough and set aside for 15 minutes or more.
4.Divide the dough into about 3 equal parts.
5.Take one section of the dough and roll it into 8? diameter, fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6.Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) and cut them in about 1 1/2? squares with a sharp knife.
7.Heat the oil in a frying pan on medium heat.
8.The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9.Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10.Remove cooked papdi with a slotted or mesh spoon and transfer to a plate.
11.Continue cooking the remaining papdi in batches until all the dough is gone.
12.After the papdi cool to room temperature they should be crisp.
13.Papdi can be stored in airtight container for 1 month.

Note:
If you want to make round papdi, divide the dough in about 30 equal parts and roll them individually into 2 1/2 inch rounds. Prick with a fork in about 4 to 5 places
Garnish
1.Mash the chickpeas lightly with the back of a fork and mix with hari (cilantro) chutney to your taste. Keep aside.
2.Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste. Keep aside.
3.Arrange the papdi on a large plate.
4.Place a slice of potato on top of each papdi (does not need to be the exact size).
5.Now place half a teaspoon of the chickpea mixture over each potato.
6.Drizzle yogurt over each papdi.
7.Sprinkle roasted cumin powder, and red chili to your taste.
8.Finish the papdi chat by drizzling with tamarind chutney.
Enjoy!

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SPINACH CHAT

By : Manjulaskitchen
This recipe will serve 4.
Ingredients:
Approx. 5oz spinach leaves
4 tablespoons besan, gram flour
4 tablespoons corn starch
1/2 teaspoon salt
Pinch of black pepper
Approx. 1/4 cup of water use as needed
Oil to fry
For Serving
Approx. 1/4 cup of tamarind sweet and sour chutney check out the recipe on my website.
Method
1.Clean and pat dry the spinach.
2.Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
3.Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.
4.Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
5.Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.
6.In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.
7.Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.
Serving suggestion
Dip the small pakoras in tamarind chutney and serve them with the fried spinach leaves.
Enjoy!

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MURMURA CHAT

By : Mahimaa Ramkumar
Ingredients:
2 cups - Murmura (puffed rice or pori)
1 tsp - Oil
1/4 tsp - mustard seeds
A pinch of turmeric powder
1/4 tsp - Red chilli powder
1/4 tsp - Hing
A few sprigs - Curry leaves
Salt
2 tbsp - Onion chopped
2 tbsp - Carrot (grated)
1 Cucumber chopped
2 tbsp - Bell pepper chopped
2 tbsp - Tomato chopped
Coriander leaves to garnish
1/4 tsp - Lime juice
Sweet chutney (optional) - but tastes good when added

Method
Heat oil in a wide pan.
Add mustard seeds followed by turmeric powder, hing, chilli powder, salt and curry leaves.
When mustard seeds crackle, add murmura.
Fry on low heat for a couple of minutes so that the spices get nicely mixed with murmura. Set aside.
In the same pan, add 1/2 tsp of oil, fry onions till the raw smell goes off.
Now mix onions and rest of the ingredients with murmura and stir well.
Squeeze lime juice in the end or drizzle sweet chutney if you like.
Recipe for sweet chutney: Grind some dates and tamarind (a small piece) with water to a sauce like consistency or heat 3 tbsp of jaggery mixed with very little water for 2 minutes and drizzle on top of bhel in the end.

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TOMATO CHAT

By : vidya
Ingredients:
4-5 - firm tomatoes
3 - boiled potatoes, mashed with a pinch or two of chaat masala and a little salt
2 - medium sized onions, finely chopped
Coriander chutney (made with a bunch of coriander, green chillies, pudina leaves and salt blended in a mixer)
Sweet chutney (made by grinding seedless dates and tamarind with water in a mixie)
Mixture/sev (available in most supermarkets)
Some roasted peanuts
1 - lemon
Chopped coriander leaves for garnishing

Method
Cut the tomatoes into thin, round slices.
Take a flat plate and arrange them in a layer around the plate.
Drop bits of mashed potatoes in each tomato.
Add one layer of coriander chutney.
Add one layer of sweet chutney.
Add chopped onions on each tomato.
Squeeze the lime on the layers of tomato slices.
Sprinkle the sev or mixture around the layers of tomato slices.
Add the roasted peanuts.
Garnish finally with finely chopped coriander leaves.

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SPICY CORN SALSA

Chef's Name : Aditya Bal & Devanshi
Ingredients1 cup sweet corn
1 finely chopped onion
1 tsp jalapenos, chopped
1 lemon, juice
1/2 tsp chilly flakes
1/2 tsp salt
2 tsp coriander leaves
1/2 tsp chaat masala
A pinch of cumin powder



Method
In a bowl mix the sweet corn, onion and jalapenos.
Squeeze the juice of a lemon.
Add to that chilli flakes, salt and coriander.
Now add the chaat masala, cumin powder.
Mix well.
Serve it with baked corn tortilla chips.

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POMEGRANATE FRUIT CHAT

By : Saroj Kering
Ingredients:
1 - pomegranate, cleaned
1 - apple, chopped
1 - banana, chopped
1 ripe guava, chopped
1 cup - walnuts, broken
1 tsp - chaat masala
1 tsp - white pepper powder
2 tsp - lemon juice
2 tbsp - sugar, powdered
4 to 5 drop - white vinegar
1 tsp - fresh basil leaves, chopped finely
salt to taste

Method
Chop apple and banana.
Sprinkle lemon juice, salt and vinegar over them.
Put all ingredients in a large salad bowl.
Add seasoned apple and banana to it.
Toss till flavours are well blended.
Serve cold.

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KALE CHANE (BLACK CHICKPEA) KI CHAT

Chef's Name : Niru Gupta
Ingredients1 cup kala channa(Black Chickpea), soaked 4-5 hours
1/4 cup coriander leaves-chopped
Green chillies-chopped
1 cup onions-chopped fine
1 cup potato-boiled, peeled and chopped
1 1/2 tsp salt or to taste
2 tsp chaat masala
1 tsp bhuna pissa jeera (cumin)
Lemon juice to taste




Method
Wash the channas and boil in fresh water till cooked but not mashed (bite-like).
Drain and cool.
Mix all the ingredients together and serve.
Adjust masala according to your taste

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