[Chitvish]

Chutney:

Soak ½ cup raw peanuts overnight in water & peel te skin.

Grind with salt & green chilies to taste.

Add 1 tsp lime juice.

White Dhokla:

Mix, wash & soak together or 3-4 hrs:

Raw rice - 1 cup

Urad dhal - 1/3 cup

Drain & grind to a rava-like paste, using curds intead of water.

Allow to ferment for 8-10 hrs.

Then proceed as for cabbage dhokla.

For one batch, sprinkle powdered pepper & the other, red chilli powder, before steaming.


Chutney:

Soak ½ cup raw peanuts overnight in water & peel te skin.

Grind with salt & green chilies to taste.

Add 1 tsp lime juice.

White Dhokla:

Mix, wash & soak together or 3-4 hrs:

Raw rice - 1 cup

Urad dhal - 1/3 cup

Drain & grind to a rava-like paste, using curds intead of water.

Allow to ferment for 8-10 hrs.

Then proceed as for cabbage dhokla.

For one batch, sprinkle powdered pepper & the other, red chilli powder, before steaming.

[Chitvish]

Sesame seed khakra:

Splutter 2 tbspblack sesame seeds in a dry pan & cool.

Knead to a dough:

Whole wheat flour - 1 cup

Oil - 2 tsp

Salt

seasame seeds - roasted

Warm water to bind.

Rest for 30 mtes. Divide into8,9 balls.

Roll thin & cut into triangles.

Transfer to a baking sheet.

Bake at 200 deg C in a preheated oven.

I have served in the photos with

Multipurpose Tomato Dip:
Blanche, peel, chop & blend 4 red medium tomatoes & strain to remove seeds.

Heat in a pan:

Oil + butter - each 1 tbsp

Curry leaves - few

Minced onion - 2 tbsp

Tomao puree - ½ cup

salt, sugar 1 tbsp

Jeera powder, garam masala - each ½ tsp

minced green hillies - 1 tsp

Red chilli powder - 2-3 tsp

Mix well & add

Cream - ½ cup ( I used home-made malai on top of the milk).

Simmer & remove.

Garnish with coriander leaves.

For methi khakra,

To dry methi leaves:
I always preserve fresh mint leaves, dried thoroughly and refrigerated.
I a planning to post lemon-mint-ginger Iced tea for which this will be ideally suited besides for mint paratha.
Wash draining away the water completely

Spread in a clean cloth for 6-8 hrs

Keep in a strainer with lots f holes for 24 hrs, shaking regularly

Bake at 100 deg C fr 10 mtes.

keep airtight, refrigerated.


Use 1 tbsp only for a cup of flour.

Remove, cool & store airtight.

[Chitvish]

Mix together in a bowl:

Mashed potatos - 2medium

Grated paneer - 1/2 cup

Grated carrot - 3 tbsp

Chpped coriander leaves - 3 tbsp

Oats - 1 cup

Red chilli powder - 2 tsp

Garam masala - 1 tsp

Lime juice - 2 tsp

Salt

Do not add water.

Shape into discs of any shape, roll in oats & shallow fry

[Chitvish]

This is dry fruit- filled rich Dahi Vada!!

Soak, wash & grind 1 cup of urad dhal to a fine paste as for dahi vada.

Filling:

Mix together:

Cashew & almonds,chopped - 2 tbsp, each

Pista & raisins - 1 tbsp, each

Boiled, peeled & mashed potato - ½ cup

Garam masala - ½ tsp

Coriander leaves, chopped - 1 tbsp

Finely chopped green chillies to taste.. - this is the only hot spice, so add more, if you prefer.

Mix the above with water & make 7-8 balls.

To the dough, add salt, a pinch of sugar, ½ tsp eno’s fruit salt & over that 2 tsp hot oil.

Whisk very well, heating oil to fry, simultaneously.

Dip the balls in dough & deep fry ill golden in oil.

Drain & cool to room temperature.

Soak in warm water for 30 mtes.

Take out each, genly press between both palms & arrange in a bowl.

Pour over them, curds whisked with salt.

Garnsh with green & sweet chutneys, red chilli powder & khara boondhi. Chill & serve.

[Chitvish]

You can use any filling of your choice, but it should be fairly dry.

Grease the small ring tins well.

First keep a layer of masala & press well with the back of a small spoon.

Spoon little idil batter over that.

Steam for 10 mtes, for it to cook thoroughy.

Remove, cool thoroughly & unmould.

Serve with tomato ketchup.

[Chitvish]

Mix together:

Besan - 1 cup

Rice flour - ½ cup

Ghee - 2 tsp

to breadcrumb consistency.

Next add:

Finely chopped onion - 1

Chopped coriander + curry leaves

Finely chopped green chillies + ginger - 2 tbsp

Hot oil - 2 tsp

Knead well.

If at all, minimum water to get a consistency when you can pinch small portions & deep fry in oil.
Remove as soon as the colour changes.

If FP is used, adding 2 tsp oil or little water is not necessary – the dough binds very well even without them.
Those who do not have FP, follow the photos in
Step By Step photos for Snacks!

[Chitvish]

This is shallow fried & very tasty.

Besan - ¾ cup

Makai ka atta - ¼ cup

Minced green chillies, ginger & garlic - each 2 tsp or to taste

Garam masala - 1 tsp

Chopped cashews - 2 tbsp

Salt & haldi

Oil - to shallow fry.

Heat 2 cups of water.

Wen it boils, remove ¼ cup & reserve.

Add haldi, salt & masalas.

When water is boiling add flours & go on stirring till they are well cooked.

Simmer & cook, adding from the reserved water if necessary.

Cool & empty on a greased plate.

When well set, cut into squares & shallow fry.

[Chitvish]

This s an oriental dish, available in Chinese restaurants.

My recipe is a fusion with Indian taste.

For the outer cover, knead to a soft dough:

Maida - 1 cup

Salt - a pinch


Oil - 1 tsp

Enough water


Rest for an hour.

For the filling:

Minced cabbage - 1 cup

Minced carrots - 1/2 cup

onion - 1

Tomato - 1

Grated paneer - ½ cup

Minced green chillies & ginger - eac, 1 tsp

Salt

For the side-dish:

onion - 1

Chopped tomato - 1

Red chillies - 2, soaked

Salt

For the filling, make a paste of 1 onion, 1 tomato, green chillies + ginger.

Heat 2 tsp oil & fry this paste.

Next add vegetables & salt.

Saute a little till dry.

For the side dish, grind as given.

Proceed as shown in the photo.Steam momos in a greased plate on high flame for 5 mtes.

Serve hot.

[Chitvish]

I saw this on a TV programme & modified it.

Buns - 2

Paneer - 200 gms, cut across into 4 slices

Make a mixture of:

Grated onion ( I used onion powder) – 2 tbsp

Maida - 2-3 tbsp

Tomao ketchup - 3 tbsp

Red chilli sauce - 1 tbsp

Paprika - to taste

Salt

Enough water to make a thick batter.

Dip each slice of paneer in batter, coat with bread crumbs & deep or shallow fry.

Smear some mayonnaise, garnish with coriander leaves & keep between the two bread halves.

Proceed as shown in the photos.

[Chitvish]

My version does not have garlic.

Make a dough without lumps with:

Besan - ½ cup

Maida (or wheat flour) - ¼ cup

Salt, haldi, hing

Oil - 2 tbsp

Enough water to bind

Rest the dough for minimum 15 mins.

Filling:

Desiccated coconut is best used so that it will keep well for 2-3 days.

Desiccated coconut, Sesame seeds, khus khus - each 2 tbsp

Crush them fine in a small mixie & add:

Red chilli powder - 1-2 tsp

Dhaniya jeera powder - 1 tbsp

Clove powder - ½ tsp (omit if you do not have – but this crushed fresh at home & added, gives a nice zing!)

Lime juice - 1 tbsp

Salt, hing, haldi & sugar.

Mix well all the above.

Roll the dough into 2 chappathis, as thin as possible, using maida.

Apply water all around the edge.

Spread the filling & start rolling tightly.

To get more crispness, apply oil on the fold as you roll.

Cut the tight roll into 1-2” pieces.

If the cut ends are smeared with besan paste (2 tsp besan+2-3 tsp water), the filling does not come out, when deep frying.

Deep fry in hot oil first on a high & then on low flame till bubbles stop completely.

Drain, remove & cool.