Bhel Puri

Ingredients:
 
2 cups puffed rice
1 cup cooked chickpeas
2 medium potatoes, cooked, peeled and cubed
1 small onion, finely chopped
2 oz. crushed potato chips
2 oz. salted peanuts
1 tbsp. tomato sauce
1/2 tsp. salt or to taste

Method:

Mix the puffed rice, chickpeas, potatoes, onions
and peanuts. Add tomato sauce, mix well and
then sprinkle salt and the sev/potato chips. The
mixture must be made immediately before
serving, or the puffed rice will turn soggy.
You can also add some lime juice to taste.

Idli

Ingredients:

Rice: 2 cups
Urad Daal (white) : 1 cup
Salt : 1 1/2 tblsp
A pinch of Baking Soda
Oil for greasing


Prepration:

* Pick, wash and soak the daal overnight or for 8 hours.
* Pick, wash and drain the rice. Grind it coarsely in a blender.
* Grind the daal into a smooth and forthy paste.
* Now mix the grinded rice and daal together into a batter.
* Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
* Idlis are ready to be cooked when the batter is well fermented.
* Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
* Steam cook idlis on medium flame for about 10 minutes or until done.
* Use a butter knife to remove the idlis.
* Serve them with sambhar or chutney.

Tips:

* Cooking oil can be applied on the tray, before the dough is poured into the same, so its easier to take the cooked idlis from the tray.
* To make the idli soft, add two table spoons of cooked rice while grinding the rice in the grinder/mixie.
* One table spoon of Fenugreek may be added for extra flavor.

In My Next post I will give the recipe for sambhar and Chutney

Samosa

Ingredients :

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method
Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney or tomato sauce.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Hakka Noodles

Ingredients:

• 2 cups Flat Noodles (also called Hakka noodles); boiled and strained
• 2 tsp Garlic (chopped)
• 3 Dried Red Chilies
• 1 small bunch Spring Onion
• 1 small Capsicum (sliced)
• 1/2 tsp Vinegar
• 1 1/2 tbsp Oil
• Salt to taste
How to make Hakka Noodles:

• Cut the spring onions into 1/4" pieces.
• Grind red chilies and garlic.
• Heat oil in a pan, add chilly and garlic and fry for a minute.
• Now add capsicum and fry till it tenders.
• Put spring onion and continue frying for 2-3 minutes more.
• Now add boiled and strained noodles and salt (to taste) and mix well.
• Add vinegar and mix it well.
• Hakka Noodles is ready to serve

Source : mummas-recipe

KHANDVI

Ingredients:


1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Preparation:

* Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
* Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
* Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
* When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
* Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
* Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
* Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Upma

Ingredients :

Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups

Seasoning

Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.

Methods :

Dry roast sooji for few minutes & keep aside. Take care not to brown them. Heat Oil in the same pan & do the seasoning. Add chilies, ginger & Onion fry till translucent.

Add salt,water & let it come to boil at which point add the sooji gradually. Keep stirring & take care as not to form lumps.

simmer the stove,cover & let it cook for 5 minutes. Switch off the stove,combine & Serve hot.

Source : Mumma's Recipe

Egg Omelette

Ingredients:

2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped),
optional 2 tbsp
chopped coriander leaves
Salt To Taste 1/4th tsp red chili powder or to taste 1 tbsp milk Oil to fry

Method:
Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

After it is blended, cook your egg as desired for a fluffy egg! I like to cook my eggs in a little olive oil.

Vegetable sandwich

Today I will going to tell you about a very quick recipe, its easy to prepare and can be a complete diet. their can be a various ingredients for preparing it, what ever you like you just put between two slice of bread. I am posting here a basic method for preparing sandwich.

and also I would like you to explore more different ingredients by your self.

Ingredients
* Bread, thinly sliced
* Tomatoes or cucumber, thinly sliced
* Butter
* Black pepper
* Salt

Procedure
1. Place the 2 slices of bread on the counter and spread lightly with butter. Sprinkle the black pepper and salt lightly over the butter. 2. Place the tomato or cucumber slices on 1 of the bread slices. Place the other slice on top and cut in half with a knife

If you like you can grill it also, I like a grilled one.

Poha

Another very quick recipe is Poha, Which is easily available in grocery shops and takes not more then 10 minutes to prepare.

Ingredients:

Poha : 2 cups
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Green chillies : 4 nos
Onions : 1 nos
Tomatoes : 3 nos
Tumeric : 1 tsp
Curry leaves : few salt : As per taste

Methods :
Take the Poha in a colander & wash & drain it. Heat Oil in a pan season with mustard,cumin,chilli,curry leaves. Add Onions & fry till translucent. Add tomatoes ,tumeric,salt & fry it nicely. Finally add Poha & mix gently. Serve hot as a light meal. You can add little sugar and lime juice for taste, garnish it with fine chopped onion and Sev, and enjoy.