BREAD UPMA

BREAD UPMA Small pieces of bread cooked in oil and spices taste well as a snack Preparation Time : 10 minutes Cooking Time : 20 minutes

Ingredients

White bread preferably a day old 6-8 slices Oil 4 tablespoons Asafoetida a pinch Cumin seeds 1/2 teaspoon Mustard seeds 1/4 teaspoon Onion , chopped 1 medium Potato, boiled and diced 1 medium Turmeric powder 1/4 teaspoon Red chilli powder 1/2 teaspoon Lemon juice 1 teaspoon Green chillies, chopped 2 Fresh coriander leaves, chopped 2 tablespoons

Method

Break the bread slices into smaller pieces with or without the crust.Heat oil in a kadai. Add a pinch of asafoetida. Add cumin seeds and mustard seeds. When the cumin seeds change colour and mustard seeds crackle, add onion and sauté. When the onion turns translucent, add diced potatoes and sauté for two minutes. Add turmeric powder and bread pieces. Mix and add red chilli powder and toss to mix well. Sprinkle some water and cook for two minutes. Add lemon juice, green chillies and coriander leaves. Toss and serve hot.

CHAKLI

CHAKLI Deep fried crisp dumplings of various gram great during festivals. Preparation Time : 40-50 mins Cooking Time : 5-10 mins

Ingredients

Rice 6 cups Bengal gram split (chana dal) 3 cups Black gram sattu , slit 1 1/2 cups Green gram (sabut moong), slit 3/4 cup Cumin seeds 2 tablespoons Coriander seeds 2 tablespoons Turmeric powder 1/4 teaspoon Red chilli powder 1 tablespoon Salt Sesame seeds (til) 2 tablespoons Oil to deep fry

Method

Lightly roast ingredients of chakli atta. Grind to a coarse powder. Bring one cup of water to a boil. Put on sim and add turmeric powder, red chilli powder, salt, sesame seeds and finally chakli atta. Remove from heat. Stir mixture well. Leave it aside for twenty five to thirty minutes, mixing the mixture at regular intervals. Remove from vessel and knead it into very soft dough, by adding a little water. Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot. Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

BROWN BREAD SANDWICH

BROWN BREAD SANDWICH A very nutritious brown bread sandwich with a cheese and vegetable filling - ideal for parties. Preparation Time : 10 minutes Cooking Time : 15-17 minutes

Ingredients

Brown bread 8 slices Butter 2 tablespoons Olive oil 2 teaspoons Garlic, chopped 2 cloves Spring onions, chopped 5-6 Button mushrooms, choppedFresh 5-6 Celery, choppedoptional 1 stalk Red chilli flakes 1 teaspoon Salt to taste Black pepper powder to taste Cheese, grated 4 tablespoons

Method

Take brown bread slices and apply butter on one side. Set aside.In a non-stick frying pan, heat olive oil and sauté garlic and spring onions for two minutes. Add mushrooms and celery and stir-fry for two minutes. Add paprika powder, salt and black pepper powder and sauté for two to three minutes. Remove from heat and divide this filling into four portions. Put one portion of the filling on one side of a bread slice and spread it evenly. Sprinkle one tablespoon of grated cheese on top and cover it with a slice of buttered bread. Serve immediately. Similarly make the other remaining three sandwiches.

BESAN OMELET WITH SPROUT FILLING

BESAN OMELET WITH SPROUT FILLING A vegetarian omelet made with besan and stuffed with sprouts Preparation Time : 25 minutes Cooking Time : 30 minutes

Ingredients

Gram flour (besan) 1 1/2 cups Moong sprouts , blanched 1 cup Salt to taste Chaat masala 1 teaspoon Red chilli powder 1 teaspoon Carom seeds (ajwain) 1/4 teaspoon Turmeric powder 1/4 teaspoon Green chillies, chopped 5 Fresh coriander leaves, chopped 2 tablespoons Onion , chopped 1 medium Yogurt 3 tablespoons Tomatoes, seeded and chopped 2 medium Lemon juice 1 teaspoon Oil to shallow fry

Method

Take gram flour in a bowl. Add salt, half teaspoon chaat masala, red chilli powder, carom seeds, turmeric powder, half the green chillies, half the coriander leaves, onion and yogurt and mix. Add sufficient water and mix to make a smooth batter. Take sprouted moong in a bowl. Add tomatoes, remaining green chillies, remaining coriander leaves, salt, remaining chaat masala and lemon juice and mix. Heat oil in a pan. Pour a ladle full of batter in the pan and spread it all around. Drizzle a little oil all around and cook till the underside is done. Flip over and cook the other side too. Place the stuffing on one side. Fold the other side over the filling. Transfer into a serving plate and serve hot.

BAKED MOONG SPROUT WADAS

BAKED MOONG SPROUT WADAS Nutritious wadas made of mixed dals and moong sprouts baked to perfection Preparation Time : 10 hours Cooking Time : 8-10 minutes

Ingredients

Split green gram skinless (dhuli moong dal) 1 1/2 cups Split black gram skinless (dhuli urad dal) 2 tablespoons Moong sprouts , blanched 1/2 cup Green chillies, chopped 2-3 Ginger, chopped 1 inch piece Salt to taste Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoon Garam masala powder 1/2 teaspoon Baking powder 1/4 teaspoon Oil for greasing Yogurt, whiskedand salted 2 cups Green chutney 1/2 cup Sweet potatoes 1/2 cup

Method

1. Mix moong dal and urad dal. Clean, wash and soak in three cups of water for two hours. Drain and set aside. 2. Grind the soaked dals along with blanched sprouts, green chillies and half of the ginger to a coarse thick paste using very little water. 3. Transfer into a large bowl. Mix well and set aside to ferment for six to eight hours. 4. Add salt, turmeric powder, red chilli powder, garam masala and baking powder. Mix well. Stir in remaining chopped ginger. 5. Grease a Microwave plate. Place spoonfuls of wada mixture on the plate. 6. Cook on Microwave HIGH (100 %) for one and a half to two minutes. 7. To serve: Cover wadas with salted yogurt and drizzle with coriander chutney and sweet tamarind chutney. Garnish with chopped coriander leaves.

BABY UTTAPAM

BABY UTTAPAM Bite sized uttapams served with a variety of toppings – simply delicious Preparation Time : 24 hours Cooking Time : 15 minutes

Ingredients

Rice 2 cups Split black gram with skin (chilkewali urad dal) 1 cup Salt to taste Butter 1/2 cup Onions, chopped 2 small Tomatoes, choppeddeseeded 2 small Green capsicums, choppeddeseeded 2 small Split green gram skinless (dhuli moong dal) Fried,Salted 1/4 cup Green chillies, chopped 2 Cheese, grated 1/2 cup

Method

1. Soak rice in six cups and urad dal in four cups of water separately overnight. Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel. Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. 2. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. 3. Heat a thick tawa (griddle) or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth. 4. Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a three inch round. Make as many as would fit on the tawa. 5. Sprinkle each with a topping of your choice and cook on low heat for three to five minutes. Flip side and cook further, if desired. 6. Serve hot.

ALU KE ROLL

ALU KE ROLL These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea Preparation Time : 15 minutes Cooking Time : 15 minutes

Ingredients

Potatoes, grated 4 medium Carrot, grated 1 medium Onion , chopped 1 medium Fresh coriander leaves, chopped 2 tablespoons Salt to taste Green chutney 3 tablespoons Cheddar cheese, grated 1/2 cup Milk 2 cups Brown bread slices 8 Olive oil 1/2 cup

Method

1.Preheat oven to 200°C. 2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. 3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. 4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. 5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. 6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. 8.Serve hot.

ALOO TIKKI CHAAT

ALOO TIKKI CHAAT Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney. Preparation Time : 5 minutes Cooking Time : 10 minutes

Ingredients

Potatoes, boiled 4 large Salt to taste Oil, shallow fry Split black gram with skin (chilkewali urad dal), soaked 1 cup Green chillies, chopped 2 Ginger, chopped 1/2 Red chilli powder 3/4 teaspoon Fresh coriander leaves, chopped 3 tablespoon Yogurt 1/4 cup Green chutney 1/2 tablespoon Sweet chutney 2 tablespoons Roasted cumin powder 1/4 teaspoon Chaat masala 1/4 teaspoon Papdi, crushed a few

Method

1. For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. 2. Add salt to mashed potatoes and mix. Divide into eight equal portions. 3. Heat a tawa. 4. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki. 5. Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. 6. If the potato covering breaks up, add a little cornflour and mix. 7. To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it. Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.

ALOO KI TIKKI

ALOO KI TIKKI Pan fried small potato cakes (tikki), served with chutney or pickle. Preparation Time : 20 minutes Cooking Time : 15 minutes

Ingredients

Potatoes 3-4 large Green chillies, chopped 3 Fresh coriander leaves, chopped a few sprigs Rock salt (sendha namak) to taste Asafoetida a pinch Red chilli powder 1/2 tablespoon Ghee to fry

Method

1. Wash, boil potatoes, peel and mash while still warm. 2. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. 3.Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. 4. Serve with green chutney or lemon pickle.

ALOO CHAAT DILLI STYLE

ALOO CHAAT DILLI STYLE Crisp fried potatoes tossed with spicy masala Preparation Time : 10 minutes Cooking Time : 10 minutes

Ingredients

Potatoes, cubed1/2 inch 3 large Lemon juice 3 teaspoons Salt to taste Ginger, cut into thin strips 1 inch piece Oil to deep fry Onion , chopped 1 large Chaat masala 1/2 teaspoon Red chilli powder 1/2 teaspoon Cumin powder 1/4 teaspoon Green chillies, chopped 2 Fresh coriander leaves, chopped 3 tablespoons

Method

1. Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use.2. Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. 3. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. 4. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.