[Chitvish]

Karuppatti paniyaram:
For this, kauppatti or ordinary jaggery can be used. Grind the batter thick with just a pinch of salt. Make a thick syrup with 1 cup grted jaggery+3 tbsp water. Strain & cool.
Add till the right consistency is reached.

[Chitvish]

You can use both fresh as well as frozen peas.

Peas - 1 cup ( mash raw fresh peas in the mixie adding minimum water)

Besan - 1 cup

Green chilli-ginger paste - 2 tsp (or more)

Oil - 2 tsp

Sal, sugar

To temper:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Hing - ½ tsp

Slit gren chillies - 2-3

Fruit salt - 1 tsp (or cooking soda-1/2 tsp)

Please follow the steps as in Dhokla

[Chitvish]

I learnt this from a TV show.


Bread slices - 5 (cut into squares)

Heat oil & shallow fry the pieces till crisp.

To temper:

Oil - 1 tbsp

Onion - 1, chopped

Green chillies - 2-3, slit

Tomato - 1, chopped

Fry the above well & then add:

Tomato sauce - 1 tbsp

Chilli powder - 1 tsp (or more)

Garama masala - a pinch.


Mix well, switch off & add fried bread cubes.

Serve garnished with finely chopped onions, chopped coriander leaves & lemon wedges.

[Chitvish]

Raw groundnuts - 1 cup

Besan - 2tbsp

Rice flour - 2 tsp

Red chilli powder - 1 tsp

Salt


Just wet the groundnuts completely, by smearing water on them, very lightly but thoroughly.

Mix all dry ingredients well.

Sprinkle over the wet groundnuts & shake the vessel well for them to get a uniform coating.


Carefully transfer the coated groundnuts to a baking sheet. See that there is not a single cluster.


Bake at 220 deg C for 15 mts.
The time & temperature are likely to vary slightly for different ovens.



Allow to stand for 10 mts.

Cool thoroughly & store airtight.

[Chitvish]

This, I learnt from a TV programme.

Kabul channa (chick peas) - 1 cup

Chopped mint & coriander leaves - each ½ cup

Jeera - ½ tsp

Crushed coriander seeds - 1 tsp

Olive oil - 2 tsp

Baking powder - !/2 tsp

Salt, haldi & pepper

Soak channa overnight in plenty of water & drain well.

Grind to a paste & add all other ingredients.

With wet hands, make small balls and deep fry to golden colour in oil.

The outside should be crisp & inside soft.

Serve with tahini paste:

Grind roasted til seeds, salt, pepper powder, lime juice and salt to a paste.



Can be served also with:

Herbal hummus:
Soak chick peas (channa) in plenty of water with a pinch of soda, for about 8 hrs. Then wash very well & pressurise in enough water with a dash of salt, till soft. Drain & reserve the water.
Parsley generally used for hummus is not easily available; so I use coriander leaves.

Grind together the following:

Cooked channa - ½ cup

Garlic pieces - 3,4

Lime juice - 1 tsp

Low fat curds - 4 tbsp

Chopped coriander leaves - ½ cup

Chilli powder - 1 tsp

Olive oil - 1 tsp

Salt

If necessary, add the drained liquid to get the right consistency.

[Chitvish]

This is the "crunchy-munch" popular among the youngsters, today.
What I follow is similar to my recipe caramel pori. No baking, no mess!
Since it is not easy to get unsalted popcorn, I am giving the simple method to pop the corn ay home easily.

Take 1/4 cup corn kernels, 1/2 tsp oil, one medium heavy pan & a liid for that.
Heat the saucepan well & add corn kernels & oil.

Cover & keep the heat high. When you first hear a popping sound, take the pan holding the handle "swish" it around once & put back on high heat. Cover.

Within a mte all the corns will pop; switch off & open. There may be a few unpopped kernels which may be removed.Use freshly popped corn.










For 4 cups of popcorn, we need

Butter - 1 tbsp

Sugar - ½ cup

Water - 1 tbsp

Keep the popcorn & a greased plate ready,.

Heat the butter mixture in a small pan, stirring continuously, till the syrup boils well, turns thick & honey coloured.

[Chitvish]

Pour it quickly on the popcorn, stirring with the other hand.

Give a thorough stir & transfer to the greased plate.

Break the clumps when still warm.

Cool & store airtight.

They should be crisp. If not spread in a plate & keep in the oven at 140 deg C for 10 mts.

[Chitvish]

You can use store-bought parotas for this.

Parotas - 3-4
Mince the following
Ginger - 1 tbsp
Garlic - 5 pcs
Green chillies - 3
Capsicum - 1
Mix to a bajji-like batter:
Cornflour - 5 tbsp
Maida - 3 tbsp
Salt, chilli powder to taste.
Add all minced ingredients.
Keep oil for deep frying.
Cut parotas into 4 or 5 pieces, dip with hand in the mixture & deep fry.
Remove when completely done & serve garnished with finely chopped spring onion.

[Chitvish]

Knead together first
Maize flour - 1 cup
Maida - 3 tbsp
Salt
Oil - 3 tbsp
And the add water & knead to a dough consistency.
Rest for 30 mts, roll into balls & roll each ball, as thin as possible & prick all over with a fork.
Make small balls because it is not easy to roll.
Cut into 8 segments & deep fry.
Drop in hot oil & then fry on a low flame till bubbles stop completely. This is important to get them crisp.
Salsa
Good ripe tomatoes - 3 (show in flame, deskin & chop)
Medium capsicum - 1 (show in flame, deskin & chop)
Onion - 1 (show in flame, deskin & chop) Onion is optional.
Green chillies,minced - to taste
Coriander leaves, finely chopped
Salt, sugar, vinegar & pepper powder to taste
Ajwain - ½ tsp
Mix everything together. & mince for just 2-3 secs – should not grind it & make it a paste. This is necessary only if you want to use it immediately, fresh.
Serve this with corn chips.
Crush lightly in a plate, top with grated cheddar cheese & Mw for 1-2 mts & serve.
Nachos is a more elaborate dish utilizing corn chips served with salsa & melted cheese.
First spread nachos in a bowl, top with salsa. Spread grated cheese & MW Hi for 3-4 mtes till cheese melts.

[Chitvish]

For this the essential ingredients are
Raw cornflakes ( not toasted or breakfast cereal)
Cashewnus, raisins, peanuts ( roasted or raw)

The optional ingredients are:
potato thin strips to be fried or ready made chips
Sago flakes (available in NI shops only)

Spices:
Red chilli powder+salt+a dash of podered sugar.

Since most of these ingredients get scattered when deep-frying, it is better to take small batches in a metal strainer, immerse in hot oil, lift when fried & transferred to an oil-absorbent kitcen tissue.
photo-1
cornflakes;
photo-2
Sago flakes:
photo-3
Cashews:
photo-4
Raisins:
photo-5