GROUNDNUT SPICES SNACK

1-RAW GROUND NUT

2-SOAK GROUNDNUT IN WATER
AND DRAIN IT

3-ADD CHICKFLOUR

4--SPICES

6- SPERATE GROUND NUT

ADD SPICES AND WATER
MIX IT

7-GROUNDNUT SNACK

INGREDIENTS--
Grounddnut 1-cup
Red chilli pwoder-2tbsp
Black salt-1tbsp
salt-1/2tbsp
chickflour(besan)--4-5tbsp
Black pepper-1/2tbsp
cumin powder-1tbsp
Chaatmasala-1tbsp
Asafoetida-a pinch
Turmeric powder-1tbsp
Oil as required
METHOD

• Take a bowl add besan  ,black salt ,salt,red chill powder,asafoetida,cumin powder,black pepper powder,turmeric powder and mix well
• Take  another bowl,sprinkle some amount of water on groundnut,and add spices besan ,mix it
•  Repeat the process two times for batter coating

• Heat oil in kadahi,fry the groundnut till it becomes golden brown,drain it

Bread Uttapam with tomato sauce

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Bread uttapam

Ingredients

White bread slices

Water 

Semolina-1cup

Salt to taste

Curd-1cup

For Topping:

onion( finely chopped )

Green chili(chopped)

Red chili powder-

Coriander-2tbsp( finely chopped coriander)

 Tomatoes(chopped,-2)

Black pepper-1tbsp

Oil as required

Method

• Cut the bread in round shape 
• In a separate bowl, add semolina, salt, curd and mix well.Rest it for 15 minute
• Then add chopped onion,chopped green chili,chopped coriander,red chili powder,chopped tomato,black pepper powder and mix well
• Heat a non-stick pan with oil .Now pour the uttappam batter with a spoon , and spread on round shape bread slices to make a small uttapam. 
• cook from both sides till golden brown   Similarly make more uttappams and remove in a plate 
• serve hot with tomato sauce

veg momos with tomato garlic chutney

Ingredients

• Plain flour -1cup
• hot oli -2tblsp
• salt (according to you)
• water

For Stuffing-

• Cabbage – 1 cup ( finely  chopped )
• Carrot – 1/4 (Finely chopped )
• onion-finally-1/2cup(finally chopped)
•  Black pepper powder-1tblsp
• red chilli powder-1 tblsp
• salt (according to you)
• sugar-1/2tblsp
• ginger-garlic paste -2tblsp
• oil
• Mix Maida with salt,water and a tsp of oil to make a soft  dough.Keep it covered for 30 minutes.
• Heat a kadahi  with oil add chopped onion, ginger -garlic paste saute for some time  then add chopped carrot , finally chopped cabbage and a stir in high flame add salt,red chilli powder sugar, black pepper saute ,till it become soft 
• Now take the dough and make very small sized balls of even size.
• Roll it to make a thin small poori of 4-5 inches. Then take a tsp of stuffing and keep it in the center of the poori.
• fold it to make momos shapes
• Arrange the momos in a greased plate  & steam in an idli pot for 10-15 mins 
• Add a tsp of oil in idli pot water while steaming

TOMATO GARLIC CHUTNEY

• Ginger-Garlic paste – 1tblsp
• cumin-1tbsp
• fenugreek seeds-1tblsp
• Red chilly – 4  nos ( adjust)
• Tomato - 1 CUP
• Salt & water – as required
• METHOD-
• Heat a kadhi with oil add cumin,fenugrrek, add red chilli powder fry for a minute add chooped tomatoes salt and cook for 3-4 mins till it become soft after cool,mix it in blender, and chutney is ready to serve with momoes

sooji chilla

INGREDIENTS-

• Sooji -2 cups 
• Curd -1cup
• water -1cup
• 1- onion finely chopped
• 2 green chillies chopped
• coriander leaves chopped
• 1-tomato chopped
• 1/2 tsp cummin seeds (jeera)
• Salt to taste
• oil for fry

Method

• mix rawa,curd and water.keep aside the mixture at least 2 hour for fermentation    

•  add  salt, red chili powder,cumin seeds, onion chopped, chopped tomatoes, chopped green chilies  chopped  coriander leaves  and mix well. 

•   make the batter smooth, making sure  there are no lumps.  Batter should be the  consistency 

• heat a nonstick tawa spread  oil on tawa ,Now spread the mixture carefully over the tawa.

• Once cooked properly, turn over and let it get crisp.
• Serve immediately with sauce/green chutney

Beetroot aloo tikki with amla coriander chutney

Beetroot aloo tikki

4 boiled mashed aloo
black pepper-2 tsp
lemon juice-2tsp
beetroot grinded  -3tsp
salt(according to taste)
cumin powder-1tsp
ginger(chopped)-2tsp
green chilli(chopped)2tsp
coriander leaves(chopped)
red chilli powder-1tsp
oil for frying

method-

• Grind the beetroot into coarse mixture and trnsfer it to a bowl
• add cumin powder,red chili powder,chopped green chili,chopped coriander and ginger,lemon juice,salt;and boiled mashed aloo ,some amount of oil,and mix them  

• take each portion of mixture and make round shape

• Heat 1 tsp oil, and pan-fry the tikkis on both sides till crisp golden brown, adding oil if required 
• serve hot with a amla coriander chutney

Cauliflower-cabbage mix pakoda

Ingredients-
cabbage-1cup
cauliflower-1cup
besan(chick flour)- 2 cup
Red chilli powder-1tsp
Onion-1 large (chopped)
Green chilli -2 (finally chopped)
Coriander leaves 1/2 cup (chopped)
 Ginger -garlic paste-2 tablespoon
Ajwain-1tsp
Kalonji-1tsp
Chat masala-1tsp
salt   to taste
oil for dip frying
Method-

• Take a bowl and add chickpea flour ,salt, ajwain seeds,kalonji seed,red chilli powder, chopped green chilli,ginger-garlic paste,chopped onion,crushed cauliflour,and chopped cabbage and some amount of water
• and mix it properly
• Heat oil in kadahi ,when it becomes hot,then make cutlet shape of mixture,and deep fry until it become golden brown
• drain it from oil
• Serve hot with chutney

pua recipe

                         PUA RECIPE

INGREDIENTS:
Wheat flour-1cup
Milk-1/2 cup
Water-1 cup
Fennel seed (saunf)-1tsp
Grated coconut
Oil-as required
Sugar-1/2 cup(or as required)
Cardamom-1/2tsp

METHOD:

1)Take a large bowl, add wheat flour to the hot milk, mix well and then add 1tsp fennel seed,grated coconut,1/2 tsp cardamom powder,1/2 cup sugar( or as required).Make
a thick paste (batter) by adding water.Batter should
not be more thick or thin.Keep aside for 2-3 hours.

2)Heat oil in kadhahi for deep frying and pour the batter into the oil to make round cake and fry till it becomes golden brown.Puas are ready to serve.

Methi thepla

                            Methi thepla

INGREDIENTS:

Wheat flour - 1 cup
Besan /gram flour- ¼ cup 
Turmeric powder - ¼ tsp.
Fenugreek/ Methi leaves ( chopped) - 1 cup
Asafoetida -a pinch
Red chilli powder - ½ tbsp.
Chopped coriander-1/2 cup
Chopped green chilli -2tbsp
ajwain-1/2tbsp
Kalonji-1/2tbsp
Curd - 2 tbsp
Oil - 1 tbsp
Water - As required
Salt - To taste
Oil (as required)

METHOD:
1) In a wide bowl, mix the ajwain , kalonji
seeds, wheat flour, asafoetida, salt,red chilli
powder and turmeric powder.chopped coriander,chopped green chilliand mix it properly.
2) Add the curd and water and knead soft dough.keep aside for 25 minutes.Make round balls of the dough and roll into a chapatti.
3) Heat a tawa and place the prepared chapatti
on to the tawa and rub oil on both side of
chapatti till it become golden brown.
4)Serve with tamoto sauce.