Masala Puri

Time 20 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1 tsp

Fresh coriander leaves 1/5 cup

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/4 cup 

Sugar 1/4 tsp

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be little thicker than chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

Tip

If you want u can add more red chili powder. 

Dadpe Pohe

Time 15 min

Ingredients

Jada poha 1 cup

Coconut water 3/4 cup 

Chopped onion 1 medium size

Coriander finely chopped 1 tsp

Fresh grated coconut 1/2 cup

Lemon juice 1/2 tsp

Salt to taste

Seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Asafoetida 2-3 pinch

Oil 1 tsp

Method

Soak poha in coconut water for 15-20 min. If no coconut water then 1 tsp sugar dissolved in 3/4 cup water. Then mix all other ingredients. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, asafoetida, turmeric powder, green chilies. Then add this in poha. Mix well. Serve.

Note: You can add chopped apple, pomegranate or cucumber as per your taste to make it nutritious. 

Spring Rolls

 Time 45 min

Ingredients

For wrapper

Maida/ All purpose flour 1/2 cup

Salt 1/4 tsp

Water 1/2 cup (1 tsp less)

For the filling

French beans , cut into small pieces 1/4 cup
Carrot , cut into long thin strips 1/4 cup
Shredded capsicum 1/4 cup
Chopped onions lengthwise 1/4 cup
Chopped spring onion greens 1/4 cup

Soy sauce 1 tsp

Chili sauce 1 tsp

Crushed garlic 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp
Salt to taste

Paste

Maida 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.

Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

Heat the oil in a pan, add garlic, after becomes golden, then add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften and water from vegetables is evaporated. 

Then add soya sauce, chili sauce, sauté for 2 minutes. Make sure it becomes dryso that spring rolls will get crunchy for long time. Switch off the flame. Allow it to cool.

Instead of this you can boil the vegetables remove entire water content, mix with other ingredients. Use this stuffing. I prefer cooking so the nutrients are remained in the vegetables instead of throwing the vegetable stock.

Actual method

The wrapper should be of square size. At one end add stuffing then roll till it reaches at the center. Now apply maida paste on sides, then fold the right and left side onto the roll. Now again apply maida paste on the other corner, again fold to make spring roll.

Deep fry till golden in colour. 

Rice Dhokla

Time 30min

Time 30 min
Ingredients
Rice dhokla flour 1 cup
Green chili ginger paste 1/4 tsp
Eno 1 packet
Curd 2 tsp
Salt to taste

Method
Mix curd and rice flour by adding 2-3 tbsp water. Make thick paste, it should not be watery at all. Keep overnight (overnight fermentation occurs, so it becomes loose, soggy). 
Then add green chili ginger paste, salt, mix very well. Then keep steamer, allow water to boil and steam to come, After this add eno into paste, mix using spoon in one direction. Then immediately add in greased pan, keep it in steamer, let it steam for 15 min. Allow it to cool, then make seasoning of cumin, curry leaves, sesame seeds. Garnish with coriander.

Rava Dhokla

Time 30 min
Ingredients
Semolina 1 cup
Finely chopped green chilies 1/2 tsp
Grated ginger 1/4 tsp
Eno 1 packet (1tsp)
Oil 1 tsp
Buttermilk 2.5  cups
Salt to taste

Method
Keep steamer ready allow water to boil and steam to come. 
Grease vessel with oil, keep it aside
Mix all ingredients except eno. Make thick paste, it should not be watery at all.  At last min add eno, mix well using spoon in one direction. Then immediately add in greased pan, keep it in steamer, let it steam for 20 min. Allow it to cool, then make seasoning of mustard, curry leaves. Garnish with coriander.

I use cooker for steaming (cooker type: lid from outside). My cake mould fits properly in cooker in such a way that it gets hang when moulds curved sides rest on cooker sides.

Onion Mini Samosa

Time 45 min

Ingredients

For wrapper

Maida/ All purpose flour 1/2 cup

Salt 1/4 tsp

Water 1/2 cup (1 tsp less)

For the filling

Chopped onion 1/2 cup

Poha 1/2 cup

Chaat masala 1/2 tsp

Coriander 2 tsp

Red chili powder 1/2 tsp

Coriander powder 1/2 tsp

Salt to taste

Paste

Wheat flour 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.

Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

First mix onion and poha, then add remaining ingredients, mix well. Keep it aside for 15 min.

Actual method

Cut the wrapper at the center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close the ends. Deep fry till golden in colour. 

Paneer Mutter Samosa

Time 45 min

Ingredients

For The Dough (crust)
Wheat flour/Maida 1 cupSemolina 1 tbsp

Salt to taste
For The Filling

Green peas 1/2 cup

Paneer 1/4 cup

Ginger 1/4 inch 
Garlic 2

Chaat masala 1/2 tsp
Coriander 2 tsp

Sugar 1/2 tsp
Lemon juice 1/4 tsp

Oil  3 tbsp
Salt to taste

Paste
Wheat flour 1 tsp + 1/2 tsp water

Method

For making dough 

Combine all the ingredients and knead into hard dough using little water. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Grind all stuffing ingredients except paneer into a coarse powder, then add paneer and grind just for few  (3-4) seconds. Take out in bowl. Keep it aside.

Actual method

Roll one ball to make rectangular shape. Then roast on tava just for 2-3 min. on both sides. Then cut at center. Take one end, fold on other side by applying wheat flour paste then press at the end, insert spoonful of stuffing, then again apply paste to close ends. Deep fry in thick bottom pan or kadai on low flame.

Dudh Pohe/Milk Poha

Time 10 min

Ingredients

Jada poha 1 cup

Milk 1 cup 

Sugar 2 tsp

Method

Dissolve sugar in hot milk. Then add poha in this. Mix well. Chill in refrigerator. Serve.

Veg Crispy

Time 20 min
Ingredients
Vegetables
Cauliflower florets 4-5 small size 
Carrot , cut into long thin strips 5-6
Capsicum 1 inch cubes 5-6 
Baby corn , cut into long thin strips 5-6
Small size spring onions whites 4-5
For batter
Cornflower 1/4 cup 
All purpose flour/maida 1/4 tsp
Water 1/2 cup
Ginger garlic paste 1 tsp
Salt to taste
Food grade Colour-Red (Optional)
Pepper powder 1/2 tsp
For sauce
Chopped spring onion greens 1/2 cup
Ginger garlic paste 1 tsp
Red chili powder 1/2 tsp
Soya sauce 1 tsp
Vinegar 1/2 tsp
Tomato ketch up 1 tbsp
Chili sauce 2 tsp
Pepper powder 1/2 tsp
Oil 2 tbsp 
Little Salt

Method
Mix all batter ingredients. Make batter like dosa. Dip vegetables in batter and deep fry till it becomes crispy on medium flame. Keep it on tissue paper to remove excess oil.
Heat the remaining oil from kadai i.e. 2 tbsp in a pan, add ginger garlic paste, saute for a minute. 
Then add chopped spring onion, saute for a minute. 
Then add soya sauce, vinegar, chili sauce, tomato ketch up, sauté for a minutes. 
Then add fried vegetables, toss very well on high flame for a few seconds. 
Switch off the flame. Serve hot.

Vada Pav Chutney

Time 10 min
Ingredients
Leftover fried tiny droplets of bhaji (when u drop vada that time tiny droplets also comes out and gets fried that u have to use actually  or u can take khari bundi ) 1/4 cup
Roasted peanuts powder 1 tsp
Garlic cloves 3-4
Red chili powder 1/4 tsp
Salt to taste

Method
Crush droplets/boondi, as well as garlic, then mix all ingredients. Chutney is ready to serve.

Patichya Kandyacha Bhaji / Spring Onion Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup (1 tsp less)

Chopped spring onion 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp
Chopped green chilies 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery.
Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Dal Vada

Time 30 min

Ingredients

Chana daal 1/4 cup

Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Baking soda  2-3 pinch

Salt to taste

Oil for deep fry

Method

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.

Spring Onion Dosa

Time 15 min
Ingredients
Dosa batter 2 cups
Chopped onion lengthwise
French beans , cut diagonally into thin strips 1/2 cup 
Carrot , cut into long thin strips 1/2 cup 
Shredded cabbage 1/2 cup 
Chopped capsicum 1/2 cup
Chopped spring onion greens 1/2 cup
Soy sauce 1 tsp
Vinegar 1 tsp or more as per taste
Chili sauce 1 tsp
Pepper powder 1/2 tsp
Chopped garlic 1/2 tsp
Oil 1 tbsp 
Salt to taste

Method
Heat the oil in a pan, add garlic, after it turns light golden brown then add onion and all vegetables. Sauté over a high flame for 4 to 5 minutes till the vegetables soften.

Then add soya sauce, vinegar, pepper powder, chili sauce, sauté for 2 minutes. Switch off the flame.

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.

Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.

Spread vegetables mixture at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.

Samosa Chat

Time 20min

Ingredients

Safed Vatana 1 cup

Samosa 3-4

Finely chopped onion 1 cup

Green chutney 1/2 cup

Sweet tamarind chutney 1/2 cup
Sweetened curd 1/2 cup

turmeric powder 1/4 tsp

Chaat masala 1/4 tsp

Red chili powder 1/2 tsp

Pinch of asafoetida

Nylon sev 1/2 cup

Cumin seeds 1/2 tsp

Salt to taste

Oil 1 tbsp

Chopped coriander for garnishing

Method

Soak overnight vatana. Pressure cook with turmeric powder, pinch of asafoetida and 3 cups of water. 

Heat oil in pan. Add cumin seeds then boiled vatana, saute for few min. Then add redchili powder and salt. Mix well. Then add 1/2 cup water. Cook for 4-5 min.

Switch off the flame. Allow it to cool.

Now take samosa, cut into two pieces. 

Heat flat bottom pan, heat the samosa for 2-3 min from all sides. 

Now take samosa in one plate. Add one spoonful of safed vatana mixture onto samosa, then put one layer of green chutney, then onion, tomato, then then sweet chutney. Then lastly add curd, then sprinkle chaat masala, shev, garnish with coriander.   

Vangyachi Bhaji / Eggplant Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1 cup

Eggplant (thin sliced ) 1 medium size (10-12 slices)
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 1/2 cup
Pinch of baking soda

Salt to taste

Oil fry frying

Method

First deep slices in bowl containing water and salt. Keep it for 1 hr. Meanwhile prepare batter
To make batter, mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. 
Keep batter for 4 -5 min aside. 
Heat the oil in kadai. Then take one slice from bowl containing water, drain water then dip in the batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Baby Corn Bhajis

Time 15 min

Ingredients

Baby corn 7-8

Lemon juice 5-6 drops
Salt 1/4 tsp

Oil for deep-frying

For a Batter

Chickpeas flour 1/2 cup

Red chili powder 1/4 tsp 
Pinch of baking soda

Coriander powder 1/4 tsp

Salt to taste

Method

Apply / sprinkle salt and lemon juice to the baby corn. Keep aside for 10 minutes. 
In a bowl mix all ingredients to make batter. Keep it aside.

Heat oil in a kadhai on a medium flame, dip the baby corn into the batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Tip

Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Jaggery Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
grated jaggery 1/2 cup
Butter
2 tbsp 
Salt to taste

Method
Mix well dasa batter and jaggery. 
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Apply 1tsp ghee all over the dosa, then after 2-3 min, flip and roast from other side.

Tip
Because of jaggery dosa batter becomes sticky so it is recommended to apply more ghee as well as make small dosas.

Schezwan Noodles Dosa

Time 15 min
Ingredients
Dosa batter 2 cupsNoodles 1/2 cup
French beans , finely chopped 1/2 cup
Carrot , cut into long thin strips 1/4 cup 
Chopped spring onion greens 1/4 cup
Chopped capsicum 1/4 cup
Soya sauce 1 tsp
Vinegar 1/2 tsp or more as per taste
Chili sauce 1 tsp (optional)
Schezwan sauce 1 tbsp
Oil 1 tbsp 
Salt to taste

Method
Boil plain noodles in water. Keep it aside.
Heat the oil in a pan, add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add soya sauce, vinegar, chili sauce, schezwan sauce, sauté for 2 minutes. 
Then add noodles, mix well. Saute for a minute. Switch off the flame. Keep it aside.

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.

Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.

Spread noodles mixture at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.

Tawa Pulao Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Leftover tava pulao 1 cup
Butter 2 tbsp 
Salt to taste

Method
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Spread tava pulao at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.