Chole masala

Owe this delicious recipe to Archana's (Urs) MIL :) Thanks aunty! :)

Ingredients(Serves 6):
3 tomato -chopped
2 medium sized onion - chopped
1 cup chickpea - Soak overnight.
1/2 tsp ginger - chopped
1 Tbsp kasoori methi
1 tsp garam masala
3 tsp red chilli powder
1 tsp cumin seeds
1 tsp fennel seeds
2 Tbsp oil
1 cup water
Salt (~1tsp)

Method:
1) Cook chickpeas until soft
2) In a wok, heat 1Tbsp of oil. Add ginger abd fry for a minute. Add onion fry until it turns translucent. Add tomato fry for 3-4 mins.
3) Once cool, grind this into a smooth paste along with 2 Tbsp of boiled chickpeas, 1 cup water, salt, chilli powder. Add more water if you need the garvy to be more thin.
3) Add 1 Tbsp oil in a wok. Fry cumin and fennel seeds. Add the paste and remaining chickpeas. Bring it to boil
4) Garnish with kasuri methi
DONE!!!
Serve with hot chapathi.. :)

Methi Thepla

Ingredients: (Serves 2)
2 cups wheat flour
1/2 to 1 cup methi leaves
4 green chilli - finely diced
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp asofoetida
1/2 tsp turmeric
1 tsp chilli powder
1 inch garlic - grated
1 clove garlic - grated
1 Tbsp kasuri methi
1 Tbsp oil
Salt (appr 1 tsp)
Water
1 Tbsp ghee

Method:
1) Mix all the above ingredients with sufficient water to get consistency like a chapati dough.
2) Take a small lemon sized dough and roll it into a circular disc.
3) Heat non stick pan (on high). Place the thepla on the pan sprinkle ghee on it. Flip to the other side after 2 mins. Sprinkle ghee on the thepla again. After 1-2 mins flip to the other side. Remove after 1/2 a minute.
DONE!!!

Serve with yoghurt and pickle..

Akki rotti

Ingredients: (Serves 2)
2 cups rice flour
1 medium sized onion finely chopped
1 small carrot - grated
2 Tbsp finely chopped coriander leaves
5 green chilli - finely chopped
2 tsp cumin seeds
1/2 tsp turmeric
2 Tbsp yoghurt
1 Tbsp oil
Salt to taste (Appr. 1 1/2 tsp)
Water

Method:
1) Mix all the above ingredients into a paste.
2) Take a baking paper and oil it. Take a fistful of this mix and spread it into a disc.
3) Heat a non stick pan (on high). Put the exposed side of rotti on the pan (along with the baking paper). Remove baking paper after a minute. After 1-2 mins flip to the other side and add a few drops of oil. Flip it again after a 1-2 mins. Remove from pan after 1/2 a minute.
DONE!!
Serve with chutney/chutneypudi :)

Pani puri

Bought the puris off-the-shelf ;) So this is pretty much the rest thats required and is fairly simple :)

Tamarind chutney:
1/2 cup tamarind

1 cup pitted dates
1/2 tsp red chilli powder
1/2 tsp salt
1/2 tsp rock salt
1 tsp chat masala powder

1) Take tamarind in a cup and soak it in hot water filled to the brim. Wait for 2-3 minutes. Squeeze the pulp. Strain it into a container. Repeat the process thrice.
2) Take the dates in a bowl, add about 1 cup of hot water and let it stand for 30 mins. Blend it into a fine paste.
3) Mix tamarind juice, date paste and powders mentioned in the chutney ingredients. Microwave for a minute or two.
DONE!!

Pani:
2 Tbsp of tamarind concentrate
1/2 cup mint leaves
1 cup coriander leaves
1 Tbsp chat masala powder
3-4 green chilli
1 Tbsp rock salt
1 tsp salt
6-8 cups water (adjust to taste)

1) Blend everything mentioned in the Pani ingredient list (except water) into a fine paste.
2) Add 6-8 cups of water and refrigerate.
3) While serving, add boondi to the pani (else it gets soggy)
DONE!!!


Stuffing:
4 medium sized potatoes - boiled and mashed
1 Tbsp green chutney (strained from the pani)
1 tsp tamarind chutney
1/2 tsp turmeric powder
1 tsp salt

1) Mix all the ingredients for the stuffing,
DONE!!!

Garnishing:1 medium sized onion - finely diced
4-5 sprigs of coriander - finely diced

Stuff the puri with potato stuffing, finely chopped onions. Garnish with coriander leaves. Finally fill with paani and enjoy! :)

Gobi Manchurian

Ingredients (Serves 2):
For the gobi:
3 cups cauliflower florets (Soaked in hot water for 5mins)
6 Tbsp all purpose flour (maida)
3 Tbsp corn flour
1 tsp chilli powder
1 tsp salt
Oil for deep frying


For the gravy:
1 Tbsp oil
1 medium sized onion
3 green chilli
4-5 coriander sprigs - finely chopped
2 garlic cloves - finely diced
1 chickpea sized ginger finely diced
1 Tbsp chilli sauce
1 tsp sweet chilli sauce
1 Tbsp soy sauce
1 Tbsp tomato ketchup/pizza sauce

Method:
1) Mix corn flour, maida, salt and chilli powder in a bowl. Add sufficient water to make the batter like dosa batter.
2) Heat oil in a deep bottomed frying pan (medium heat). Dip the cauliflower florets in the batter and fry until golden brown.

Gravy:
1) Heat 1 Tbsp oil in a wok. Add garlic and fry until they turn golden brown. Add ginger, onion, green chilli and fry for a minute or two.
2) Add all the sauce mentioned above - let it cook for a minute. Add the cauliflower florets and fry for a minute.
3) Garnish with finely chopped coriander leaves.
DONE!!
For crispier Gobi Manchurian - a pinch of soda can be added.

Groundnut chutney pudi

Ingredients:

1 cup groundnuts
2 Tbsp roasted chickpeas (puttani)
6 dry red chilli
1 tsp cumin seeds
2 tbsp dry dessicated coconut
1 chickpea size tamarind
3-4 sprigs of curry leaves
Salt to taste (appr. 1 tsp)
1 tsp sugar

Method:
1) Dry roast groundnuts on medium flame. Allow it to cool
2) Dry roast chickpeas, red chilli, cumin seeds, coconut, curry leaves on medium flame. Allow it to cool. Take these in a blender along with tamarind, sugar, salt and grind it into smooth powder.
3) Add groundnuts. Grind it coarsely for 3-4 seconds. Check for salt. Grind it again coarsely for 3-4 seconds.
DONE!!!

Masala Dosa

Masala Dosa:

Method:
1) Heat a nonstick pan on high. Wait for 3-4 minutes for the first dosa. Take a ladle-full of dosa batter and spread evenly into a circular shape.
2) Add 2-3 drops of oil on the dosa.
3) After 2-3 minutes flip the dosa over to the other side and roast it for a minute
4) Transfer the dosa to a plate. Spread 1 tsp of chilli-garlic chutney, place potato palya at the centre and close the dosa.
DONE!!
Serve with coriander-mint chutney
Recipe for coriander-mint chutney, potato palya, chilli-garlic chutney and dosa below.


Coriander mint chutney:
Ingredients (Serves 4)

For coriander-mint chutney:
1 Tbsp roasted chanadal (puttani)
1 Tbsp grated coconut
3-4 green chilli
1 Tbsp coriander
1/2 Tbsp mint
1 cup water
1/2 tbsp oil
1 tsp mustard seeds
2 sprigs of curry leaves
1/2 tsp asofoetida
1 tsp cumin seeds
Salt to taste

Method:
1) Grind roasted chana dal finely. Add grated coconut, chilli, coriander leaves, mint and grind.
2) Add water and blend. Add salt to suit taste.
3) Heat oil, add mustard seeds. Wait for it to splutter. Add asofoetida, curry leaves and cumin seeds. Add this to the chutney and mix!


Red chilli garlic chutney:
Ingredients:
1/4 tsp warm water
6 dried red chilli
1 garlic pod - sliced

Method:
1) Soak chilli in warm water for 20 mins.
2) Grind red chilli, garlic, water
DONE!!!

Potato palya (Courtesy: Sujay :-)):
5 medium sized potato - boiled and mashed
1/2 cup peas
1 onion - sliced
1/2 large lemon juice
2 fresh red chillies - diced
1 Tbsp oil
1 tsp mustard seeds
2-3 sprigs of curry leaves
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1/2 tsp garam masala powder
1/2 cup water
Salt to taste

Method:
1) Heat oil in a deep bottomed frying pan. Add mustard seeds - once they start spluttering- add curry leaves, cumin seeds, fennel seeds, onion.
2) Once the onion start to turn translucent, add peas, turmeric powder, chilli, garam masala powder. Fry for half a minute
3) Add mashed potato, water and mix well. Cover and let it cook for 2-3 minutes.
4) Add salt and lemon juice. Mix well and cover.
DONE!!!

For Dosa:
1 1/2 cup rice
1/2 cup urad dal
1 Tbsp thick rice flakes
1 tsp fenugreek seeds
Water
Salt to taste

Method:
1) Soak the above ingredients for 5-6 hours. Grind into fine paste adding sufficient water to get the dosa like consistency. Add salt to taste.
2) Let it ferment overnight