Panipuri

For Poori

INGREDIENTS:

• Poori / Golgappa - 10 nos
• Potato (boiled and mashed) - 1cup
• Cooked channa / chick peas - ½ cup
• Finely chopped Green chilli - 1 no
• Finely chopped Onion - 1 no
• Finely chopped Corriander - ½ cup
• Cumin seed powder -½ tsp
• Chaat masala 
• Salt to taste

PREPARATION METHOD

• Add chopped greenchilli, cumin seed powder,  pinch of chat masala and salt to the mashed potato and mix well.
• Take each poori and crack the top to make a hole.
• Fill the poori with potato mix, chopped onion, cooked channa and corriander leaves.

For Pani

INGREDIENTS:

• Chilled water - 2 cups
• Chilli powder - 1 tsp
• Chaat masala powder- 1 tsp
• Sweet chutney - 3 tbsp
• Green chutney - 3 tbsp
• Cumin seed powder -1 tsp
• Salt to taste

PREPARATION METHOD

• Mix all ingredients together to make the pani.
• Dip each poori in pani and eat it.

Chicken Dosa / Chicken Pancake

INGREDIENTS:

• Boneless Chicken(finely chopped) - 250 gm or ½ lb
• Onion (Finely chopped) - 1 small
• Tomato (finely chopped)- 1 nos
• Green Chilly(sliced) - 2 nos
• Ginger-Garlic Paste- 1 tsp
• Chily powder-1 tsp
• Corriander Powder- 1 tsp
• Garam Masala Powder- ½ tsp
• Turmeric powder- ¼ tsp
• Pepper Powder - ¼ tsp
• Coconut Oil - 3  tbsp
• Salt -to taste
• Curry leaves - a few
• Dosa Batter

PREPARATION METHOD:

• Cut the chicken into small pieces and with turmeric powder, salt, pepper powder and water.
• Mince the cooked chicken and keep aside.
• Heat 2 tbsp oil in a Pan.
• Add onions, green chillies and saute well till they turn transparent.
• Add the ginger-garlic paste and curry leaves in to it and saute for sometime.
• Add chilly powder, coriander powder, pepper powder and garam masala, stir well till the raw smell goes.
• Add tomato and sauté for 2-3 minutes.
• Add cooked minced chicken and saute it for 2 - 3 minutes.
• Remove the masala from the stove and let it cool.
• Heat a frying Pan.
• Pour one spoon full of batter on the pan and spread it in round shape and let it cook for a minute.
• Put some chicken masala and spread it evenly on the dosa.
• Lightly press the masala with a spoon.
• Pour little oil over it.
• Turn the dosa slowly and cook the other side.
• Remove from the pan and serve.
• Repeat the same process with the remaining dosa batter.

Paav Bhaji

For Bhaji

INGREDIENTS:

• Chopped onion - 1 no
• Ginger (crushed) - 1 tsp
• Garlic  (cushed)  - 1 tsp
• Green Chilli - 2 nos
• Chopped Tomato - 2 nos
• Potato - 1 no
• Carrot - ¼ cup
• Green Peas - ¼ cup
• String Beans - ¼ cup
• Cauliflower florets - ¼ cup
• Capsicum-  ¼ cup
• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Pav Bhaji Masala - 2 tsp 
• Chopped Corriander leaves - 1 tbsp
• Salt to taste
• Butter - 3 tbsp

PREPARATION METHOD:

• Cook carrot, beans, potato and peas  and keep it aside.
• Heat  Butter in a pan.
• Add onion, crushed ginger, crushed garlic, green chili  and sauté till onion turns transparent
• Add chilli powder, turmeric powder and pav bhaji masala and saute for a minute.
• Add tomatoes and sauté till the oil separates.
• Add cauliflower, capsicum, cooked vegetables, salt and  water into it and mix well.
• Cover the pan with lid and let it cook for 12 - 15 minutes in medium heat.
• Once the vegetables are cooked well and the curry becomes thick, mash it thoroughly.
• Put a tsp of butter on top of the curry and garnish with chopped coriander leaves.

For Pav

INGREDIENTS:

• Pav bread - 6 no
• Butter - 1 tsp

PREPARATION METHOD:

• Heat a tava or a frying pan.
• Cut the Pav bread horizontally in to two pieces. 
• Spread little butter on each side and lightly fry till the bread is light brown.

Serving Method

• Serve the pav bread with bhaji, sliced onion, coriander leaves and lemon slice.

Carrot Payasam / Carrot Kheer

INGREDIENTS:

• Grated Carrot - 1 cup
• Milk - 2 cups
• Sugar - ¼ cup
• Ghee - 2 tbsp
• Cashew nuts - 10 nos
• Cardamom powder - 2 -3 pinch

PREPARATION METHOD:

• Heat ghee in a heavy bottomed pan.
• Lightly fry cashew nut  in it and remove from ghee, keep it aside.
• Add the grated carrots and saute on medium heat till the carrots change the color.
• Add 2 cups of milk into it and mix well.
• On medium heat cook it well until the carrot absorbs the milk.
• Add sugar into it and mix well.
• Add remaining milk into the cooked carrot and let it boil for another 5 minutes.
• Remove it from the fire and add cardamom powder and fried cashew nut.
• Mix well and serve.

Sevpuri

INGREDIENTS:

• Crispy poori / papadi - 25 nos
• Potato (boiled and mashed) - ½ cup
• Chopped onion - ½ cup
• Chopped corriander leaves - ¼ cup
• Seva - ¼ cup
• Sweet Chutney
• Green Chutney
• Chat masala 

PREPARATION METHOD:

• Take each poori/papdi and put ¼ tsp potato and ¼ tsp onion on it.
• Add 1 tsp of sweet chutney and 1 tsp of green chutney on it.
• Garnish with chopped coriander leaves and seva.
• Sprinkle a pinch of chat masala over it.

Chaat Chutney

Sweet Chutney and Green Chutney are used in chaat.

Sweet Chutney / Tamarind Chutney

INGREDIENTS:

• Tamarind - 1 lemon size
• Jaggery - ¼ cup
• Raisin -  1 handful or Dates - 8 nos
• Cumin seed powder - ¼ tsp
• Chilli powder - ½ tsp
• Chat masala powder - 1 tsp
• Salt to taste

PREPARATION METHOD:

• Dissolve jaggery in water to make it into a syrup, filter it and keep it aside.
• Take some water in another bowl, soak tamarind and raisin or dates in it for few minutes.
• Once soaked, grind it smoothly with water (same water used to soak) and filter.
• Add jaggery syrup, chilli powder, cumin seed powder, chat masala and salt into tamarind syrup.
• Boil the the syrup till it becomes thick.
• Cool it and serve with chat.

Green Chutney

INGREDIENTS:

• Chopped mint leaves - 1 cup
• Chopped coriander leaves - ½ cup
• Chopped ginger - 1 tsp
• Cumin seeds - ¼ tsp
• Chat masala - ½ tsp
• Green chilli - 2 nos
• Lemon Juice - 1 tbsp

PREPARATION METHOD:

• Grind mint leaves, coriander leaves, ginger, cumin seeds and green chili with water to make a smooth paste.
• Add chat masala and salt into the paste and mix.
• Add  lemon juice into it and mix well.
• Now the Green chutney is ready to serve with chat.

Recommended Combination: Serve with chaat / samosa

Oats Puttu / Oats Steam Cake

INGREDIENTS:

• Oats - 2 cup 
• Grated Coconut - ½ cup
• Salt - to taste
• Water - as required to make the powder wet.

PREPARATION METHOD:

• Blend oats in a mixer to make it powder.
• In a heavy  bottomed pan add the  powder, stir continuously and roast lightly for 5 minutes.
• Allow the powder to cool.
• Sprinkle water in to flour little at a time and mix the flour. 
• Repeat sprinkling water till the flour is wet.
• Blend the flour mix in a blender for a minute so that the flour mix becomes soft.
• Place a pot shapped utensil  or a pressure cooker on the stove. 
• Fill half the utensil with water and boil the water.
• Place a puttu maker on the top of the utensil.
• Now its time to put the flour mixture into the puttu maker.
• Put a spoon full of  grated coconut first, then fill the flour mixture till the half of the maker.
• Again a spoonful of coconut on it then fill it up with the flour mix .
• Finally put a layer of  coconut on the top of it.
• Steam in a vessel for 5-6 minutes and serve hot.

Recommended Combination: Oats Puttu can be served hot with Kadala curry / Payar Curry  / Pappadam

Baked sweet potato

INGREDIENTS:

• Sweet potato -  1 (large)
• Pepper powder -  1/2 tsp
• Garlic ( crushed) - 2 nos
• Oil - 1 tbsp
• Salt to taste

PREPARATION METHOD:

• Scratch off the potato skin and wash it.
• Cut it in to small wedges.
• Add garlic, pepper powder, oil and salt into the potato wedges.
• Mix them together.
• Preheat oven to 350 deg F.
• Grease the pan with oil.
• Spread the marinated wedges in the pan.
• Bake for 5 to 7 minutes in the oven.
• Turn the other side and bake  for another 5 mins.
• Remove it from the oven when it turns light golden color.

Green Peas Thoran / Green Peas Stir fry

INGREDIENTS:

• Dried Green peas - 1 cup
• Green Chilly (slit) - 3 nos
• Chopped Onion - 2 tbsp
• Grated Coconut - 1 cup
• Turmeric powder - ¼ tsp
• Chilly powder - ½  tsp 
• Cumin seeds- pinch
• Garlic pods - 1 nos 
• Mustard seeds - 1 tsp
• Red Chilly- 2 nos
• Curry leaves - 1 stem
• Coconut Oil - 1 tbsp 
• Salt to taste

• PREPARATION METHOD:

• Soak dried green peas in water for 6 hour. 
• Wash the soaked peas.
• Add salt, green chilly, turmeric powder and water to the soaked peas.
• Cook well until the water dries up. 
• Mix coconut, cumin seed, chilly powder and garlic and crush it well.
• Heat oil in a pan.
• Add mustard seeds, red chilli and let it splutter.
• Add chopped onion and saute it till translucent.
• Add crushed coconut mix, curry leaves and cooked peas into it and mix well.
• Saute it for a minute and remove from the fire.

• Recommended Combination: Serve hot with Rice / Chappathi / Dosa

Healthy Juice

This is a healthy juice made with fruits and vegetables, very suitable for juice diets.

INGREDIENTS:

• Pineapple pieces – 1 cups
• Chopped Carrot - ¼ cup
• Chopped Beetroot - ¼ cup
• Chopped Banana - ¼  cup
• Chopped Apple - ¼ cup
• Sugar – 1 tbsp 
• Water – 1 cup

PREPARATION METHOD:

• Blend pineapple pieces, carrot, beetroot, apple, banana and sugar smoothly.
• Add water and blend it together. 
• Filter it and serve.