MASALA IDLI

INGREDIENTS :-

Idli - 5

Onion - 1/4 cup

Bell pepper - 1/4 cup

Tomato - 1/4 cup

Garlic - 1

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Pav bhaji masala - 1/2 tsp

Oil - 1 tbsp

Salt to taste

METHOD :-

1. Cut the cooked/left over idli in to small pieces and keep aside.

2. In a skillet, heat oil and add chopped onion and chopped capsicum/bell pepper.

3. Mix the onion and bell pepper , cook till the onions are soft.

4. Add minced garlic and saute for 30 seconds.

5. Add tomato and salt and cook till the oil starts to seperate.

6. Add chilli powder, turmeric, Pav bhaji masala, cover and cook for a minute.

7. Now add chopped Idli's and mix properly so the masala is coated to each and every pieces.

8. Garnish with cilantro.

Serve hot.

CUCUMBER SALAD

INGREDIENTS :-

Cucumber -2
Green Chilli - 2
Lemon Juice - 1tbsp or 1 medium size lemon
Salt to taste
Coriander leaves - 1tbsp

METHOD :-

1. Peel and chop the cucumber.
2. Mix and toss all ingredients together and the salad is ready.
3. Adjust the spice levels and serve.

GREEN CHUTNEY

INGREDIENTS :-

Coconut - 1 cup
Salt to taste
Green chilli - 2-3
Cilantro - 1/2 cup
Dalia Split - 1/2 cup
Ginger - 1"
Oil - 1 tsp
Curry Leaves - 4
Mustard seeds - 1/4 tsp
Urad Dal - 1/4 tsp

METHOD :-

1. Grind coconut, green chilli, dalia split, ginger, cilantro with little water.
2. For seasoning, heat oil, add mustard seeds, when it starts to pop add urad dal and curry leaves.

PANI FOR PANI PURI

INGREDIENTS :-

Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Black salt/ kala namak - 1/2 tsp
Chat powder - 1/ 2tsp
Green chilli - 2-3
Jaggery - 1 tbsp
Tamrind - 2 tsp
Water

METHOD :-

1. Grind all the ingredients above.
2. Add water, you may have to adjust chat powder, salt as needed.

VEG CUTLET

INGREDIENTS :-

Potato - 2 
Mixed vegetables(carrot, beans, peas, corn) - 1 cup
Salt to taste
Oil - 3 tbsp
Maida/ all purpose flour - 2 to 3 tbsp
Ginger Garlic paste - 1 tsp
Breadcrumbs - 1 cup
Chat powder - 1 tsp
Chilli Powder - 1/4 tsp

METHOD :-

1. Boil peel and mash potatoes.
2. Boil the mixed vegetables and drain and mash little bit.
3. In a pan heat 1 tsp oil add, ginger garlic paste if you want you can also add onions, add mixed vegetables, salt, chilli powder and chat powder and fry for 2mins.
4. Now mix the potatoes and mix well.
5. In a bowl add 1 cup water and maida and mix well.
6. Make a small oval shape cutlets, just dip it in maida water and dip in breadcrumbs and fry.

Serve with mint chutney and ketchup.

PUFFED RICE MIXTURE/ MANDAKKI

INGREDIENTS :-

Puffed rice - 5 cups
Gram dal/hurigadale - 1/4 cup
Peanut - 1/2 cup
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
A pinch of hing/ asafotide
Curry leaves - 7
Salt to taste
Oil - 2 tbsp
Garlic - 1 clove
Red chillies - 2

METHOD :-

1. Heat 1 tbsp oil and fry hurigadale/ gram dal and peanuts separately and set aside.
2. Add another tbsp of oil to the same pan and reduce heat to medium-low.
3. Fry red chillies, curry leaves and garlic until garlic turns brown. 
4. Add hing, turmeric powder, red chilli powder and salt. Add puffed rice and mix thoroughly. 
5. Add the roasted peanuts, gram dal and reduce the heat to sim. Keep mixing for 2-3 minutes.
6. Let it cool down and store it in a air tight container.

KOSAMBARI / SALAD

INGREDIENTS :-


Sprout/Moong dal - 1 cup
Cucumber - 1
Carrot(grated) - 1 cup
Oil - 1 tsp
Salt to taste
Lemon juice- 1 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Red chilli - 2
Coriander leaves - 1 tbsp
Curry leaves - 3
Pinch of Asafoetida 


METHOD :-


1. Mix sprouts, cucumber, carrot, salt and lemon juice in a mixing bowl and keep aside for 30 mins.
2. In a pan heat oil and add mustard seeds , when it starts popping add cumin seeds, red chilli, asafoetida and  curry leave.
3. Add this to the above mixture and mix well.

MASAL PURI CHAAT

INGREDIENTS :-


Pani Puris
Tomatoes - 1
Onion - 1
Fine Sev - 1 cup
Salt
Mint chutney
Tamrind chutney
Cilantro


FOR RAGADA :-


Dry Peas - 1 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Onion - 1 cup
Garlic - 3 cloves
Garam masala - 1/4 tsp
Chaat Masala - 1/2 tsp
Ginger- 1 inch
Cilantro - 1/2 cup
Green Chillies - 2

METHOD :-


1. Soak peas overnightand boil it with little salt and keep aside.
2. Place remaining ragada ingredients in a blender with 1/2 cup of boiled peas and blend to a fine paste.
3. Add this paste to the peas and bring it to a boil and let it boil for 10 mins and add salt.
4. Take puris in a plate, flatten them by pressing down with the palm.
5. Pour 2 layes of ragada on top of the crushed puris.
6. Next pour 1 tsp of mint chutney and tamrind chutney.
7. Sprinkle chopped onions, tomatos, sev and cilantro.


Serve hot.

HOW TO SPROUT MOONG BEANS

INGREDIENTS :-


Whole Mung Beans - 1 cup
Water - 6 cups
Cheesecloth or thin dish towel

METHOD :-


1. Wash Mung Beans well and soak them in Water overnight.
2. Drain all of the water from the Mung Beans.
3. Soak cheesecloth or thin dish towel in water and gently squeeze out the water.
4. Place soaked Mung Beans in a thin dish towel and twist the sides of the cloth together.
5. Place cloth with Mung Beans inside of a container with a lid. Do not use a clear container.
6. Cover the container and keep it in a warm, dark place. (Oven works well).
7. Leave the Mung Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
8. In 2 days, the Mung Sprouts will be ready to eat, raw or cooked.
9. If you don’t want to use them right away, they can be refrigerated or you can freeze them.
10. Follow the same method for any type of whole beans

Corn Chat

INGREDIENTS :-


Corn - 1 cup
Potato - 1 cup
Onion - 1/2 cup
Tomato - 1/2 cup
Green chilli - 1
salt to taste
chaat masala to taste
Lemon juice - 1 tsp
Butter
Jeera powder - 1/4 tsp


METHOD :-


1. Heat butter in a pan, and add boiled corn and potato.
2. Add chopped onion and tomato and mix well.
3. Remove from the flame and add the remaining ingredients and mix well.
4. Garnished with corainder leaves and sev or salted bhoondi.

Papad Roll Fry

INGREDIENTS :-


Papad - 4
Potato - 4
Green Chilli - 1
Cilantro - few
Lemon - 1/2
Red Chilli Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Sugar - 1/4 tsp
Salt to taste
Besan - 1 tbsp
oil to fry


METHOD :-


1. Boil and peel potato.
2. Finely chop cilantro leaves and green chillies.
3. Mix potato, green chillies, cilantro, red chilli powder, garam masala, sugar, salt and lemon juice.
4. Dip papad in water and take them out.
5. Now roll potatoes into papad and roll the papad and seal the corner with besan batter.
6. Heat oil and deep fry all papad rolls until they turn golden brown.


Serve them with Chutney and sauce.