Deep-fried popular snack usually made during festive season in every house.
Preparation Time : 1 hour
Cooking Time : 1 hour
Servings : 4

INGREDIENTS

Rice 6 cups Split Bengal gram (chana dal) 3 cups Split black gram skinless (dhuli urad dal) 1 1/2 cups Split green gram skinless (dhuli moong dal) 3/4 cup Cumin seeds 2 tablespoons Coriander seeds 2 tablespoons FOR DOUGH Chakli ka atta 3 cups Turmeric powder 1/4 teaspoon Red chilli powder 1 tablespoon Salt to taste 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.

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BHAKRI

A lay man’s delight in maharashtra
Preparation Time : 1/2 hour
Cooking Time : 1/2 hour
Servings : 4

INGREDIENTS

Jawari flour 300 grams Sesame seeds (til)  2 teaspoons Ghee as required

METHOD
Make a stiff dough with flour and enough water. Divide it into eight equal portions. Line a flat surface with a small plastic sheet. Take a portion of the dough, roll it into a ball and place it on the plastic sheet. Wet your hands with water and pat the ball into a thick, flat disk. Heat a griddle and place the disk on it. Sprinkle some of the sesame seeds. When the bottom is crisp, turn over and cook the other side. Remove when crisp and cooked. Smear pure ghee and serve hot.

A good and a very light south indian delight
Preparation Time : overnight
Cooking Time : 1/2 hour
Servings : 4

INGREDIENTS

Rice 1 cup Parboiled rice (ukda chawal)  1 cup Coconut water  1/4 cup Salt  to taste Coconut, scraped  3/4 cup Baking powder  1/4 teaspoon Oil, grated  to coat

METHOD
Clean, wash and soak both the rice together in four cups of water for two to three hours. Drain and grind to a smooth paste adding coconut water, as required. Add salt, stir well and keep ground rice for at least thirty-six hours in a warm place to ferment. Soak the scraped coconut in one and a half cups of warm water, grind and extract thick milk. Add the coconut milk to the fermented batter and dilute it to a thick creamy consistency. Mix in the baking powder and adjust salt.Heat an appam tawa (small cast-iron kadai), brush with a little oil. Add one ladle of batter, tilt the kadai all round to spread the batter. The edges should be thin and the excess batter should collect at the centre. Cover with a thick heavy lid and cook on medium heat for two to thee minutes. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy. Serve hot with your choice of ishtew.

Recipe Tip :
Traditionally fresh toddy is used to ferment this batter. In the above recipe, the coconut water acts as the fermenting agent. A special type of tawa made in cast iron is available to make these appams. You may also use a small non-stick kadai for this purpose.

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An unusual parantha stuffed with chhunda

Servings : 4

INGREDIENTS Whole wheat flour (atta) + for dusting 2 cups Salt to taste Mango pulp 1/2 cup Oil to shallow fry+2 tablespoons Chhunda 1 cup

METHOD
Make dough with wheat flour, salt, mango pulp and two tablespoons of oil. Divide into eight equal portions. Dust each ball in flour and roll out into a diskette. Apply some oil and sprinkle a little flour. Put a tablespoonful of chhunda on one side of the diskette and roll to make a cylinder. Fold over the sides and press slightly. Rest them for a while. Gently roll out again into squares. Shake off excess flour. Heat a tawa. Put the parantha on it and roast both sides on medium heat. Dribble some oil and roast till both sides are golden and crisp. Serve hot with chhunda.

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paratha flavoured with carom seeds
Preparation Time : 1/2 an hour
Cooking Time : 1/2an hour
Servings : 4

INGREDIENTS Whole wheat flour (atta)   for dusting+3 cups Salt to taste Carom seeds (ajwain), crushed 1/2 teaspoon Ghee 4 tablespoons Oil to shallow fry

METHOD
Mix together atta, salt and carom seeds. Rub in two tablespoons of ghee. Add sufficient water and knead into a stiff dough. Cover and rest it for fifteen minutes. Divide the dough into eight equal portions. Roll in dry flour and roll into a round chapatti. Spread a little ghee on one side and lightly roll that side in dry flour. Fold the chapatti into half and then again into half to make a triangle Roll into a triangular parantha. It should be a little thick. Heat a tawa. Place the parantha on the tawa and cook for a minute. Flip and apply ghee. Cook for a minute and flip again and apply ghee. Cook till both the sides are golden. Serve hot.

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Sweet and sour mango drink

INGREDIENTS Fresh mint leaves, 1 cm cubes test 6-7 sprigs Salt to taste Rock salt (sendha namak) to taste Roasted cumin powder 2 teaspoons Powdered sugar 1 cup Black peppercorns, crushed 1 teaspoon Lemons, cut into roundels 2 Raw mango 1 kilogram

METHOD
Place serving glasses in a refrigerator to be chilled. Boil and peel raw mangoes and extract the pulp. Keeping aside a few mint leaves for garnish, grind the rest.

Crispy batter fried onion rings
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Onions, thickly sliced  4 large Refined flour (maida)  2 cups Cornflour/ corn starch  3 tablespoons Salt  to taste White pepper powder  1/2 teaspoon Baking powder 1/2 teaspoon Oil 1/2 cup+ to deep fry

METHOD
Separate the onion roundels into rings and keep the center part aside. Use only the outer big rings. Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add half cup of oil and sufficient water to make a thick batter. Whip this batter with whisk or hand continuously for a long time – say five to ten minutes. Heat sufficient oil in a kadai. Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.

Potato wedges sprinkled with sea salt, chilli flakes and peppercorns and baked.
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS Potatoes  6 large Olive oil  2 tablespoons Cumin seeds 1/2 teaspoon Sea salt  to taste Black peppercorns 6-8 Red chilli flakes  1 teaspoon Lemon juice 1 tablespoon

METHOD
Parboil potatoes for two minutes in five cups of water. Drain, cool and cut into thick wedges. Preheat oven to 200?C. Grease a baking tray with half tablespoon of olive oil. Lightly roast cumin seeds on a griddle. Take sea salt, roasted cumin seeds, peppercorns and red chilli flakes in a mortar and crush coarsely with a pestle. Take potato wedges in a bowl and sprinkle three fourths of the crushed masala over them, add remaining olive oil and mix with a spoon. Spread these potatoes on prepared tray evenly. Put in the preheated oven and bake at 200?C for fifteen minutes till done. Sprinkle with remaining crushed masala and lemon juice and serve hot.

Cool, cheesy, yummy rolls
Preparation Time : 10 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS

Cream cheese 200 grams Tortillas 4 Green chillies  3-4 Fresh red chillies, chopped 2 Red chilli, crushed 1/2 teaspoon Salt to taste Tomato ketchup 2 tablespoons Onion , chopped 1 medium Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves a few

METHOD
Take cream cheese in a bowl and mash it with a spoon to make a paste. Slit the green chillies, deseed, cut into long strips and chop. Add this to the cream cheese. Add chopped fresh red chillies and crushed red chillies and mix. Add salt to taste and tomato ketchup. Mix properly. Add chopped onion and chopped coriander leaves and mix once again. Heat a pan and warm the tortillas on both the sides to make them soft. Spread the warmed tortillas on the tabletop and place a portion of chilli cheese mixture and spread. Tightly roll the tortillas pressing with hand while rolling. Place them in the refrigerator for fifteen minutes. Cut into small roundels in slant and serve garnished with fresh small mint leaves.

Bite sized rolls stuffed with tasty filling, topped with chilled yoghurt and sweet and spicy chutneys.
Preparation Time : 30 minutes
Cooking Time : 10 minutes
Servings : 4?

INGREDIENTS

Bhakarwadi mini 1 cup Mixed sprouts  1/2 cup Salt to taste Yogurt, whisked1 cup Potatoes, boiled and chopped 2 medium Onion , chopped 1 large Green chutney2 tablespoons Sweet tamarind chutney 3 tablespoons Chaat masala 1 teaspoon Red chilli powder  1/4 teaspoon Cumin powder 1 teaspoon Nylon sev 1/4 cup Fresh coriander leaves, chopped a few sprigs

METHOD
Cook moong sprouts in one and a half cups of salted boiling water for two to three minutes. Drain, refresh and set aside. Whisk yogurt and set to chill in the refrigerator for half an hour. To prepare the chaat, arrange the bhakarwadis in a large serving plate, top it with alternate layers of moong sprouts, chopped potatoes, chopped onions and chilled yogurt. Drizzle green chutney and sweet tamarind chutney. Sprinkle the chaat masala, red chilli powder, cumin powder and nylon sev. Garnish with coriander leaves and serve immediately.

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