Ingredients: Pani Puri - 1 packetPotato - 1 medium (boiled, peeled and diced)Garbanzo Beans - 1/4 cup (canned variety is fine)Tomato - 1/4 medium, optional (finely chopped)Cilantro - 5 sprigs (finely chopped)Yogurt - 1/2 cup (well beaten)Chaat Masala - to tasteSalt - to tasteRed Chili Powder - to tasteMint Chutney - to tasteTamarind Chutney - to tasteFine (Thin) Sev - 1/2 cup Method: Punch a small hole on top of each of the pani puris and place them in a platter. Stuff the puris with a little bit of the following: Potato, Garbanzo Beans, Onion, and Tomato. Spoon a little (to taste) Mint Chutney and Tamarind into the puris. Spoon a little Yogurt the puris and then all around. Sprinkle with Chaat Masala, Salt, Red Chili Powder and Cilantro. Garnish by sprinkling Sev over the entire plate. Additional Mint or Tamarind Chutney can be drizzled on top. Serve immediately!
Ingredients: Potatoes – 3 cups, diced small Cauliflower – 2 cups, finely chopped Frozen Green Peas – 1 cup Carrots – ½ cup, diced small Salt – 1 tsp (to taste) Haldi(Turmeric) – ¼ tsp Water – 2 cups Oil – 1 Tbsp Butter – 1 Tbsp Jeera (Cumin Seeds) – ½ tsp Hing (Asofoetida) – pinch Red Chili Powder – ¼ tsp (to taste) Onion – 1 medium, finely chopped Garlic – 2 tsp, minced Ginger – 2 tsp, minced Tomato – 1 medium, chopped Tomato Sauce – ½ cup (1/2 of 8 oz. can) Pav Bhaji Masala – 2 tsp (to taste) Dhania Powder – 1 tsp Lemon Juice – ½ tsp (to taste) Cilantro – 5 sprigs, chopped (for garnishing) Method: In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water. Mix well. Pressure cook for 1 whistle. Remove pressure after 2 minutes. To remove pressure, hold cooker under cold running water in sink. Heat Oil and Butter in a non-stick pan. Add Jeera and allow it to sputter. Add Hing and Red Chili Powder. Add Onions, Garlic and Ginger – stir well. Cook until Oil starts to separate. Add Tomatoes and Tomato Sauce. Mix well. Cook until Oil starts to separate again. Add Pav Bhaji Masala and Dhania Powder. Mix well and cook for 1 minute. Add Vegetables and lightly mash. Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala. Cook for 5 minutes. Garnish with Cilantro.
All-Purpose Flour - 1 cup Unsweetened Cocoa Powder - 3 Tbsp, sifted Baking Soda - 1 tsp Sugar - 1 cup Salt - 1/2 tsp Oil - 5 Tbsp White Vinegar - 1 Tbsp Vanilla Extract - 1 tsp Cold Water - 1 cup Method: In a mixing bowl, add Flour, Cocoa Powder, Baking Soda, Sugar and Salt. Mix well. Add in Oil, Vinegar, Vanilla Extract and Water. Mix the wet and dry ingredients together with a hand blender until there are no more lumps. Pour batter into a greased 9 inch by 9 inch baking pan, two inches deep. Bake at 350 degrees for about half an hour. Poke a toothpick or fork into the center. If it comes out clean, the cake is ready. Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter. Cool completely if you want to apply frosting, else serve with a dollop of whipped cream or chocolate sauce.
Ingredients: Moong Daal - 1 cup Water - 4 cups Salt - to taste Turmeric - 1/2 tsp Oil - 2 tbsp Mustard Seeds - 1 tsp Asofoetida(Hing) - 2 pinch Ginger - 1/2″ pc., finely grated Curry Leaves - 1 sprig Green Chili - 1, slit (optional) Lemon Juice - 1 tbsp or to taste Cilantro - 2-3 sprigs, finely chopped for garnishing Method: Wash the Moong Daal and put it in a pressure cooker. Add Water, Salt, Turmeric and cook until one whistle sounds. Remove from the stove immediatly and release the pressure by holding the cooker under a cold water faucet. Heat Oil in a small fry pan. Once the Oil is hot, add the Mustard Seeds and allow them to pop. Add Asofoetida. Add in the chopped Ginger, Green Chili and the Curry Leaves. Cook for 1 minute and add it into the Daal. Cook the Daal for a few minutes to let it come to a boil. Add Lemon Juice and Cilantro, mix well and serve. Enjoy with Chapatis, parathas or with rice.
Ingredients: 2 Ripe, firm Coconuts 250 gms Jaggery 60 gms Urad Dal 60 gms Rice Powder 2 pinches Cardamom Powder 1/2 tsp Salt Oil to deep fry Method: Soak urad dal in water and set aside. Grate coconut finely. Place jaggery in a heavy bottomed vessel, add water till it is just covered and heat on a low flame till the raw smell goes. Test by pouring a few drops in a small bowl of water--if it forms a firm ball, the jaggery is cooked. Add the grated coconut and stir well. Remove from fire when when the mixture begins to turn greasy. Cool and shape into small balls. Drain water from the soaked dal and grind to a fine paste. Add the salt and rice powder and mix well. Heat oil in a deep vessel. Dip the coconut balls in this paste, make sure that all sides are coated evenly and deep-fry six-eight at a time till golden-red. Tip: Adjust the consistency of the batter so that the coating s neither too thick not too thin. Add more rice powder if you want crisper Sukiyans.
Ingredients: 10-15 large patra leaves (colocasia leaves) 1 cup besan 1/4 cups tamarind juice 2 tsp chilli powder 1/2 tsp turmeric powder 3-4 pinches asafoetida 1 tsp dhaniya powder 3 tsp powdered sugar 1 tbsp oil salt to taste For Seasoning: 1 tsp oil 1/2 tsp cumin 1/2 tsp mustard seeds 1 tsp sesame seeds 1 tsp coriander leaves finely chopped 1 tsp grated coconut Method: Wash and clean Patra leaves Remove thick veins with a pair of scissors and flatten them with a rolling pin. Grind all the above ingredients into thick paste except those kept for seasoning. Take the paste and apply it over the back surface of a Patra leaf, place another leaf over it and repeat the above step. Make a sandwich of 3-4 leaves, with the top surface of the last leaf being covered in paste. Fold the leaf stack into a tight roll along the longer side. Seal the open sides with paste. Steam it in a pressure cooker using perforated plates and cook it for 30 minutes. Cool, and remove. Cut into 1/2 inch thick slices add seasoning on top.
