Masala Papad

Masala papad is popularly eaten as a starter before main course.

Ingredients:

1 papad (moong dal)
2 tsp onion finely chopped
2 tsp tomato finely chopped
1/2 tsp green chillies finely chopped
1 tsp coriander leaves chopped
1/4 tsp lemon juice
chaat masala
salt to taste

Method:

* Roast or fry the papad.
* Mix onion, tomato, green chillies, lemon juice and salt in a bowl.
* Spread this mixture on papad.
* Then sprinkle chaat masala and coriander leaves on it.
* Serve immediately or it will become soggy.

Sooji (Rava) ka Halwa

Ingredients:

1 cup Sooji
3/4 cup sugar
2.5 cup milk (lukewarm)
3/4 cup ghee
4 tsp raisins
2-3 cardamom (powdered)
Almonds and cashew (grated)

Method:

* In a pan or kadai fry sooji in a ghee till light brown in colour.
* Add raisins and cardamom powder.
* Then slowly add milk and stir well.
* Add sugar and cook for 2 to 3 minutes stirring continuously.
* Garnish with almonds and cashew.

Instant khaman Dhokla

Ingredients:

1 cup besan (bengal gram flour)
3/4 cup buttermilk (chaas)
1/4 tsp citric acid (nimbu ka Phool)
1 1/2 tsp sugar
3/4 tsp eno (fruit salt)
salt to taste

For tempering:

2 tsp oil
green chillies chopped
1/2 tsp mustard seeds (rai)
1/2 tsp sesame seeds (til)
1/2 cup water
litte salt

For garnishing:

cilantro or corriander leaves chopped
coconut shredded

Method:

* In a bowl mix besan, citric acid, sugar, salt, buttermilk and make a thick batter and keep it aside for 10 minutes.
* Boil the water in a steamer.
* Then add eno to a batter and pour it in a greased thali and let it steam for 10 minutes.
* Remove from steamer and cut khaman into square shapes.
* For the tempering heat the oil in a small pan and add mustard seeds. When seeds crackle add sesame seeds, green chillies, water and salt.
* Now pour this tempering over the khaman and garnish it with corriander leaves and shredded coconut.

Potato Chips

Ingredients:

Potatoes (big size)
Salt
Black Pepper (optional)
Red chilly powder (optional)
Oil for frying

Method:

* Peel the potatoes and cut them into thin round slices.
* Dip them in salted water for some time.
* Heat oil in a frying pan and then fry potato slices on low flame till crisp and light golden colour.
* After frying put chips on tissue paper to remove excess oil.
* Sprinkle salt, red chilly powder and black pepper.

Corn Chaat

Ingredients:

1 cup corn kernels
1 tomato chopped fine
1 onion chopped fine
1 small cucumber chopped fine
1 small green chilly chopped fine
1 tsp lemon juice
1/2 tsp chaat masala
1/4 tsp black pepper
salt to taste
1/2 tsp butter
cilantro or coriander leaves chopped
sev for garnishing (optional)

Method:

* Boil corn kernels in pressure cooker until soft in a salted water.
* Take a bowl and add corn kernels, tomatoes, onions, cucumber and green chilly.
* Also add butter, lemon juice, chaat masala, black pepper and salt.
* Mix all ingredients well.
* Garnish with coriander leaves and sev.
* Serve as chaat or salad.