AMLA AUR BEETROOT KI TIKKI

A mixture of beetroot, amla and potatoes shaped into tikkis and shallow fired
Preparation Time : 40 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Indian gooseberry (amla), grated - 5-6 medium
Beetroot, boiled and mashed - 1 cup
Potatoes, boiled and mashed - 3 medium
Oil + to shallow fry - 1 tablespoon
Onion , chopped - 1 medium
Sea salt - to taste
Red chilli powder - 1/2 tablespoon
Salt to taste
Lemon juice - 1 tablespoon

METHOD
Heat one tablespoon oil in a pan. Add onion and sauté till lightly browned. Add beetroot and sea salt and continue to sauté till all the moisture evaporates. Add red chilli powder and mix Add salt and lemon juice and mix. Add the beetroot mixture to potatoes and mix. Add amla and mix. Cool and chill in the refrigerator for half an hour. Heat oil on a tawa. Grease your hands, take a portion of the beetroot mixture and shape into a tikki. Place on the tawa and shallow fry till both sides are evenly cooked. Serve hot

AMERICAN SEV PURI

Tangy sweetcorn salad stuffed in canapé cups and served garnished with parsley.

Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
American corn kernels, boiled - 1 cup
Sev - 1/2 cup
Canape cups - 24
Oil to deep fry - 1 tablespoons
Onion , chopped - 1 medium
Fresh red chillies, chopped - 2
Sweet chilli sauce - 1/4 cup
Chaat masala - 1 teaspoon
Fresh mint leaves, chopped - 1 tablespoon
Lemon juice - 1 tablespoon
Fresh parsley, chopped - 2 tablespoons

METHOD
Heat oil in a pan. Add onions and sauté. Add American corn and sauté. Add fresh red chillies, sweet chilli sauce and toss. Add chaat masala, mint leaves and coriander leaves. Mix and cook till dry. Heat sufficient oil in a kadai and deep fry the canapés lightly taking care that they do not burn. Remove and drain well. Set aside to cool.Add lemon juice to the corn mixture. Place the corn mixture in the canapés. Sprinkle sev. Garnish with parsley and serve immediately.

BABY UTTAPAM

Bite sized uttapams served with a variety of toppings – simply delicious
Preparation Time : 24 hours
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Rice - 2 cups
Split black gram with skin (chilkewali urad dal) - 1 cup
Salt to taste
Butter - 1/2 cup
Onions, chopped - 2 small
Tomatoes, chopped deseeded - 2 small
Green capsicums, chopped deseeded - 2 small
Split green gram skinless (dhuli moong dal) Fried,Salted - 1/4 cup
Green chillies, chopped - 2
Cheese, grated - 1/2 cup

METHOD
Soak rice in six cups and urad dal in four cups of water separately overnight. Drain and grind them separately, using a little water, to a smooth paste. Mix them in a deep vessel. Cover and keep the batter to ferment for a minimum of six to eight hours in a warm place. Take required quantity of batter in a bowl, add salt and sufficient water to get the desired consistency and mix well. Heat a thick tawa (griddle) or a non-stick pan. Put two drops of oil and wipe the tawa clean with a wet muslin cloth. Add a tablespoon of butter to the tawa and pour half a ladleful of batter and spread it into a three inch round. Make as many as would fit on the tawa. Sprinkle each with a topping of your choice and cook on low heat for three to five minutes. Flip side and cook further, if desired. Serve hot.

BAKED BEANS WRAP

Rotis stuffed with spiced baked beans – simply delicious
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Servings : 4


INGREDIENTS
Whole wheat rotis - 4
Baked beans - 1 1/2 cups
Onions - 2 medium
Oil - 1 tablespoon
Green capsicum, chopped - 1 medium
Garlic, sliced thinly - 5-6 cloves
Tomato ketchup - as required
Red chilli sauce - as required
Fresh coriander leaves, chopped - 3 tablespoons
Iceberg lettuce , shredded - a few leaves


METHOD
Finely chop one onion and slice the other.Heat oil in a pan, add onion, green capsicum and garlic and sauté. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them. Add baked beans to the pan and sauté. Add coriander leaves and mix. Place some of this mixture on one side of each of the chapattis. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the chapatti. You can cut into diagonal pieces and serve or wrap the roll in aluminium foil and serve.

MIRCHI ROLL

A spicy and salty dish, easy to cook and easy to serve
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Bhavnagri green chillies , slit  - 4
Cumin seeds - 1 teaspoon
Fennel seeds (saunf) - 1/2 teaspoon
Carom seeds (ajwain) - 1/4 teaspoon
Black peppercorns - 8-10
Ginger, chopped - 1 inch piece
Potatoes, boiled and grated - 2 medium
Cottage cheese (paneer), grated - 1/2 cup
Salt to taste
Red chilli powder - 1 teaspoon
Dry mango powder (amchur) - 3/4 teaspoon
Oil - 1 tablespoon
Salted biscuits - 16
Red capsicum, 1/4 inch pieces - 1 medium

METHOD
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each. Garnish with red capsicum pieces and serve immediately.

Sabudana Puffs

Ingredients:

    * Salt to taste
    * 1 tsp Cornflour
    * 1 cup Sabudana
    * Oil for deep frying
    * 1 tsp Cumin seeds
    * 2 green chopped Chillies
    * 1 tsp Ginger-Garlic paste
    * 1 Potato boiled and mashed
    * 1 tbsp chopped Coriander leaves


Method:

   1. Wash the sabudana and soak in water for an hour.
   2. Mix in all the ingredients mentioned above. Make flat round cutlets.
   3. Heat oil in a deep pan. Fry cutlets on medium heat till golden brown.
   4. Drain on tissue and serve hot with tomato sauce or chutney.

Cheese Macaroni

Ingredients:

    * 600 ml Milk
    * 25 gm Flour
    * 25 gm Butter
    * 1 tsp Mustard powder
    * 300 gm short Macaroni
    * Salt and ground Black Pepper
    * 50 gm grated Parmesan cheese
    * 100 gm grated Cheddar cheese
    * 50 gm grated Mozzarella cheese


Method:

   1. Cook the macaroni in a large saucepan of lightly salted water according to the packet instructions. Drain thoroughly.
   2. Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring for 30 seconds.
   3. Gradually whisk in the milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
   4. Stir in 75 gm (rest for topping)of the cheddar, and all of the mozzarella cheese and parmesan cheese until melted.
   5. Season to taste.

Sweet Mango Chutney

Ingredients:

    * 2 tbsps Salt
    * 150 gms Garlic
    * 600 gms Jaggery
    * 120 gms Sultanas
    * 120 gms Kishmish
    * 1 tbsp Chilli powder
    * 1 tsp Ground Cloves
    * 1 tbsp Ground Cumin
    * 3 lb Fresh firm Mangoes
    * 1 tbsp Ground Coriander
    * 150 gms Ginger, chopped


Method:

   1. Peel the mangoes and slice, retaining all the juice.
   2. Put the mango slices in a pan with just enough water to cover and bring to boil.
   3. When simmering add jaggery and extra water if necessary to prevent sticking.
   4. Puree the garlic, ginger, kishmish and sultanas, then add the spices.
   5. When the mango reaches a jam like consistency, add the puree and the salt.
   6. Stir and allow to simmer, adding water if needed.
   7. When it thickens sufficiently, remove from heat.
   8. Cool and bottle. Leave for a minimum of 3-4 weeks before serving.

Mint and Mango Chutney

Ingredients:

• 1 tsp Sugar
• 4 Green Chillies
• 1 chopped Onion
• Handful Mint leaves
• 3-4 Green Mangoes

Method:

1. Slice mangoes to small chunks.
2. Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste.
3. Add salt to taste.