Tangy legume wraps

Ingredients for the wrap

2 cups all purpose flour (Maida)

Salt to taste

1/2 tsp baking powder

1/4 cup milk

2 tbsp oil

Ingredients for the filling

1 cup mixed legumes (soaked and cooked)

1/4 cup cooked sweet corn

1/4 cup chopped tofu (soya paneer)(or normal paneer)w

Salt to taste

1/2 tsp red chilli sauce

2 tsp tomato ketchup

Mix the oil in lukewarm milk for the dough. Beat well and add it to the mix of flour, baking powder and salt and make a soft dough. Knead well and keep covered for 10 -15 minutes. Make balls and roll them into medium thickness rounds.

Heat the tava and cook these rotis in medium flame till brown spots appear on both sides.? Repeat for rest of the dough.

Mix the ingredients of filling well and place a little on one side of the roti. Roll tightly. Keep a paste of the flour with little water handy and apply it to bind the corners so that the filling doesnt come out. Cook on the tava for a minute more so that it binds well.

Serve hot.

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Paneer pav bhaji

Ingredients

6 pieces of pav
100 gms paneer cut into small pieces

2 tsp ghee

1 tsp oil

2 green chillies slit into half

1/2 tsp ginger paste

1 medium sized onion chopped finely

2 tomatoes chopped finely

Salt to taste

1/2 tsp turmeric powder

1 1/2 tsp pav bhaji masala powder

For garnishing -

Butter

Finely chopped coriander leaves

Bit of lemon juice

Finely chopped onions
Grated paneer

Fry the paneer pieces in ghee for 2-3 mins. Heat 1 tsp oil and add green chillies and ginger paste. Fry for a minute and add chopped onions. Once it turns pinkish add the finely chopped tomatoes and cook well till soft. Add salt, turmeric powder, pav bhaji masala and some water. Cook well till the mixture is mushy and finally add the fried paneer pieces to it. Cook for 2-3 minutes till all the flavours get mixed well. Garnish with some butter, chopped onions, coriander leaves, grated paneer and little lemon juice.

Serve hot with pav (buns) toasted with lot of butter.

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Red chickpea cutlet

Ingredients

1 cup red chickpea soaked overnight, pressure cooked and mashed
2 boiled and mashed potatoes
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1/2 tsp chaat masala powder
Finely chopped coriander leaves
2 slices bread-dipped in water for a sec and water squeezed out
1 tsp tomato ketchup
Bread crumbs
Oil as reqd

Mix all the ingredients except oil and bread crumbs. Make balls and flatten them. Shape into round cutlets or heart shape. Roll into bread crumbs and shallow fry with little oil in hot tava till golden brown on both sides.

Serve hot.
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Stuffed ragi bread cutlet

Ingredients

Ragi bread slices
2 boiled and mashed potatoes
2 tsp finely chopped and fried onions
2 tbsp finely chopped and cooked carrots
2 tbsp cooked green peas
1 green chilli finely chopped
finely chopped coriander leaves
Salt to taste
1 tsp chaat masala powder
Oil as required

Mix all ingredients except bread slices and oil. Cut the corners of the bread slices. Slightly wet the bread slices by touching with wet hands. Put a bit of the stuffing in the center and slowly get the corners of the bread together to make a ball. Gently press it trying not to let out the stuffing to get the shape of a cutlet.

Heat about 2 tbsp oil in a tava and shallow fry the cutlets till golden brown.

Serve hot with tomato sauce.
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Mixed bean cutlet

Ingredients

2 cups of soaked and cooked mixed legumes

2 boiled and mashed potatoes

2 slices of bread

Salt to taste

1 tsp red chilli powder

1 tsp garam masala powder

1 tsp chat masala powder

1/2 tsp turmeric powder

Finely chopped coriander leaves

Bread crumbs

Oil as required

Mix all the ingredients except bread crumbs and oil. Make cutlets of them and dip them in bread crumbs. Shallow fry in hot tava with little oil till golden brown on both sides.

Serve hot with ketchup.

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Bhakarwadi chaat

Guest author: Mrs Seethalakshmi Suresh

Ingredients :

Mini Bhakarwadi :1 cup

Mixed Sprouts: 1/2 cup ( readily available in grocery stores )

Salt :1 tsp ( according to taste )

Whisked yogurt :1/2 cup

Potatoes boiled, peeled & chopped : 2 medium

Onion peeled & chopped: 1 large

Tomato finely chopped: 1 large

Green Chutney or sandwich chutney: 1/2 cup

Sweet chutney or imli-gud chutney : 1/2 cup

Chaat Masala: 1 tsp

Red Chilli powder: 1/2 tsp

Cumin Powder: 1 tsp

Nylon Sev: 1/4 cup

Lemon juice: Juice of 1 lemon

Coriander leaves: A few springs

Wash the sprouts well and cook them in 1 & 1/2 cup salted water only for 2-3 mins. Drain the water and set aside.

Whisk the yogurt and set it to chill for just 30 mins. Meantime to prepare the chaat arrange the bhakarwadis in a large plate, top it with alternate layers of moong sprouts, potatoes,onions, tomatoes & chilled yogurt.

Drizzle the green chutney, sweet chutney & the lemon juice. Sprinkle the chaat masala, red chilli powder, cumin powder & nylon sev.

Garnish with coriander leaves and serve immediately.

Reposting the following dishes for various events -

Rajma Cheese sandwich for Divya's JFI : Rajma event started by Indira

Dhania podi for Priya's Think spice:Think coriander seeds event started by Sunita

Mysurpak goes to Sanghi for her FIL: Ghee

Atte ka halwa goes to Sireesha for her CFK:Wheat event started by Sharmi

Sattu maavu burfi goes to Sireesha for her Sweet series event

Poha samosa

Ingredients

Leftover/fresh cooked poha
2 cups all purpose flour/maida
Salt to taste
1/2 tsp thymol seeds/ajwain
Oil to fry

Mix all the ingredients for outer cover and sprinkle water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour. Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the poha and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.
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Maggi samosa

Ingredients

Cooked maggi (with spices, vegetables)
Oil to fry

For outer cover-

2 cups all purpose flour
Salt to taste
Bit of ajwain/thymol seeds
2 tbsp oil

Mix all the ingredients for outer cover and sprinkle water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour.

Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the maggi and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.
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Mattar Paneer Samosa

Ingredients

For filling-

1 cup crumbled paneer
1/2 cup cooked peas
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
Finely chopped coriander leaves
Few raisins

For outer cover

2 cups all purpose flour/maida
Salt to taste
Bit of ajwain/thymol seeds
2 tsp oil

Oil to fry

Mix all the ingredients for outer cover and use water to make a stiff dough. Keep covered under a wet cloth for atleast 1/2 hour.

Mix all the ingredients for the stuffing and keep ready.

Divide the dough into medium sized balls and roll out one of them. Cut in the center to get two pieces. Make cones from the pieces using few drops of water to seal the corners. Stuff the paneer filling and press the corners to seal the samosa. Repeat for rest of the dough and stuffing.

Heat oil and deep fry the samosa on medium flame till golden brown and crisp. Drain the excess oil on a tissue paper and serve hot with sweet chutney or sauce.

This is my final entry to the WYF:Fried snack event..Just four more days for the event to end. .Rush in your favourite fried snack entry

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Bread aloo chaat

Recipe adapted from Shreya's version at Mom's cooking

Ingredients

2 tsp oil
1 onion chopped
1/2 tsp green chilli paste
1/2 tsp ginger paste
2 boiled and chopped potatoes
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin seeds powder
1/2 tsp garam masala powder
Salt to taste
2-3 bread slices cut into pieces
1/2 cup sev
1/2 tsp lemon juice
Finely chopped coriander leaves
2-3 tbsp sweet chutney

Heat oil, add onions and fry for a minute. Add green chilli paste, ginger paste, chopped potatoes, masala powders, salt, sweet chutney and mix well. Cook for 2 minutes and add the bread slices. Mix well to coat the masala over the bread.

Before serving, sprinkle sev and lemon juice over it. Garnish with coriander leaves.
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Aloo chaat

Ingredients

2 boiled potatoes
Oil to fry
1 small onion chopped
Salt to taste
Cumin seeds powder
Chat masala powder
Sweet chutney
Green chutney
Red chilli powder

Fine sev
Finely chopped coriander leaves

Cut the potatoes into cubes and fry them in hot oil till crispy.

Sprinkle the masala powders, salt, sev and chutneys over it. Garnish with chopped onions and coriander leaves and serve immediately.

Sending it over to Pallavi's Sunday snacks-Chats event.

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Dahi Batata puri, Events and Awards

Ingredients

Puris
Salt
Chaat masala
Nylon sev
Finely chopped coriander leaves
Sweet chutney
Green chutney
Curd
Boiled and mashed potatoes

Spread out the puris on a plate(set of 6 puris). Make a small hole in between each of them. Fill it with a little mashed potato. Sprinkle salt and chaat masala. Spread some sweet chutney, green chutney and finally some curds. Sprinkle a bit of nylon sev of it and garnish with finely chopped coriander leaves. Serve immediately.

This is my first entry to the WYF:Soup/Salad/Starter event under the starter category.

Notyet100 of Asankhana is hosting the Festive Foods:Onam event and Palada is my post for this festival..Check out the recipe here

Sandwich spread (receipe here) is my contribution to the Dips event hosted by Archana.

Cheese Dosa from Srivalli's Cooking4allseasons is my entry to the MBP event started by Coffee and guest hosted by Siri of Siri's Corner with theme of Cheese. Check out the recipe for this tasty dosa variety here.

Nellikaai pachadi (Amla raita)is my contribution to the AFAM :Gooseberry hosted by Illatharasi.

Now for some awards...

Curry Leaf from Experiments, Emotions and Experiences with Food blog has passed me the Perfect Blend of Friendship award..Thanks a lot.

I would like to pass this on to
Illatharasi
Asha
Purva
Cham
Sweatha

Vani of Mysoorean blog has passed me the Wylde woman award..Thanks Vani.

I would like to pass this on to
Usha
Dershana
Sukanya
Priti
Karuna

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Alu Sev Dahi Puri

Ingredients

Pooris
Salt
Chaat masala
Sev
Boiled and mashed potatoes
Sweet chutney
Green chutney
Curds

Coriander leaves

Place about 6 pooris on a plate and make a small hole on one side of each puri, ensuring that the puris dont break off. Place some boiled potatoes into it and sprinkle salt and chaat masala. Now add some yogurt to it and then green chutney, sweet chutney and sev.

Finally add more curds and sprinkle some more chaat masala and sev. Garnish with finely chopped coriander leaves.

Serve immediately after assembling.

This dish would also feature in my event WYF:Color in Food .

Dershana of The footloose chef has been very kind to pass on the Blogging friends forever award to me...Thanks a lot Dershana



I would like to pass this on to
Illatharasi
Not yet 100
Srilekha
Lubna
Anisheetu
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Sev Usal

Ingredients

2 cups of dried green peas (soaked overnight and pressure cooked till soft)
Salt to taste
A small lemon sized tamarind soaked in water
1 tsp oil
1 tsp lemon juice
1 tsp cumin seeds and mustard seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 green chilli finely chopped

To serve-
Sweet chutney
Green chutney
Coriander leaves finely chopped
Sev

Heat oil and add cumin seeds and mustard seeds. When it splutters, add tamarind juice, cooked peas and all the other ingredients except the ones listed for serving.
Add some water if required and cook for some time till you get a thick gravy.

To serve...Spread out this gravy on a plate, add some sweet chutney and green chutney as per taste. Add lots of sev to it and finely garnish with coriander leaves.

Serve immediately with bread/pav or as it is.

Sending this over to SWC:Maharashtra hosted by Neha of Tasty Recipes

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Masala Puri

Masala Puri from Vanamala's Nalapaka blog is my entry to MBP event started by Coffee and guest hosted by Sia of Monsoon Spice for the month of June with the theme of Street Foods.

Ingredients

Papdis
Soaked and cooked dried peas
Finely chopped tomato pieces
Finely chopped coriander leaves
1 grated carrot
2 boiled and mashed potatoes
Sev
Sweet chutney
Green chutney
Beaten curd
Salt to taste
1/4 tsp lemon juice

To be ground into a paste

1/4 cup roasted dal/dalia
A small piece of cinnamon
2 red chillies
2 cloves
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds

After grinding the masala, add water and salt to it and let to come to a boil to get a not so thick masala.

To make masala puri ready to eat-

Crush some papdis in a plate. Add potatoes, cooked peas, cooked masala paste, carrots, tomatoes, both the chutneys,curd, salt, chaat masala, lemon juice, sev and coriander leves.

Serve immediately.

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My latest craft project: Multicolour washable ball for kids

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Dahi Matar chaat

This tempting chaat is based on Ramya's recipe published in her blog Mane Adige.

Ingredients
2 cups cooked peas (I used dry peas)
Salt to taste
Chaat masala
1/2 tsp red chilli powder
1/4 cup tamarind juice
Chopped tomatoes
1/2 tsp garam masala powder
1/2 tsp coriander powder
Few finely chopped coriander leaves
4 tbsp curds
A Bit of jaggery

Cook the tamarind juice with salt, jaggery, red chilli powder, garam masala powder, coriander powder and chaat masala. Add the cooked peas and cook on low flame for 10 to 15 minutes so that the flavours blend well with the peas. Add chopped tomatoes and cook till it becomes thick.

To serve-
Spread the peas masala on a plate, add some curds to it, garnish with chaat masala, sev and chopped coriander leaves. To give it a tangy taste, you can even add a bit of sweet chutney.

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Masala Puri

Masala Magic posted this recipe of Masala puri just some time back and it was so tempting that I had to make it for myself. Here is my version of the same..

Ingredients

Few Papdis
Dry green peas (soaked overnight and pressure cooked)
Sweet Chutney
Green Chutney
Nylon Sev
Salt to taste
Finely chopped coriander leaves
1/2 tsp Chaat masala
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1/2 tsp cumin seeds
2 tsp oil
Curds

Heat oil, add cumin seeds. Add the cooked peas, turmeric powder, garam masala powder, red chilli powder. Cook for 5 minutes to get a thick gravy.

To serve-

Crush the papdis on the serving plate. Spread out the cooked peas generously. Then spread some green chutney, sweet chutney, salt, chaat masala, curds and finally sev. Garnish with finely chopped coriander leaves.

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Samosa- An all time favourite snack

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

4 big boiled potatoes
1/2 cup boiled peas
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp chat masala powder
1/2 tsp cumin seeds powder
1/2 tsp coriander seeds powder
Salt to taste
Few cashews
1/4 tsp lime juice
Finely chopped coriander leaves
1/2 tsp ginger paste
1/2 tsp cumin seeds

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Heat oil, add cumin seeds, dry masala powders, cashews, ginger paste, salt, potatoes and peas. Mix well and cook for 2 to 3 minutes. Add finely chopped coriander leaves and lime juice.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the potato peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.

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Aloo Tikki Chole Chaat

Some days back when Pravs of Simply Spicy blog posted Aloo tikki chole chaat, i couldnt stop myself from making it. So here is the modified version of the chaat as per my taste requirements.

Ingredients for the tikki

1/2 kg boiled and mashed potatoes
2 tbsp bread crumbs to mix with potatoes and more to dip the tikkis
1 finely cut green chilly
Finely chopped coriander leaves
Salt as per taste
4 tbsp Bengal gram dal- soaked and cooked
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp roasted cumin seeds powder
1/2 tsp coriander seeds powder
1/2 tsp amchoor powder

Mix some salt with the bengalgram dal and keep ready for stuffing. Mix all the other ingredients well and make medium sized tikkis of it with the bengalgram dal stuffing. Dip them in bread crumbs and shallow fry with less oil till golden brown.

Chole recipe was posted earlier...here is the link to it

Other ingredients

Beaten curd
Sweet chutney
Chat masala
Grated carrot
Finely chopped coriander leaves
Green chutney

To serve, place the tikkis on the plate, add some chole over it, then the rest of the ingredients and serve immediately.

Also sending this over to Pallavi for the Sunday Snacks:Hot and Spicy event and Trupti's Winter Treat event

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Dahi Bhalla

Ingredients

1 cup blackgram dal (soaked for 2 hrs)
Salt to taste
1 Green chilly
1/2 tsp ginger paste
Oil to fry
2 cups curd
2 tsp sugar
Sweet chutney
Chat masala
1/2 tsp roasted cumin seeds powder
1 tsp green chutney

Grind the blackgram dal with salt, green chilly and ginger paste with very less water to get a smooth batter. Heat oil and fry small balls of the batter till golden brown. Immediately put them in a bowl of water and let it soak for five minutes.

Squeeze out the excess water and keep ready. Mix sugar to the curds in a bowl.

To serve:

In a plate spread some vadas, pour a lot of curds over it, then some green chutney, sweet chutney and sprinkle some chat masala and roasted cumin seeds powder over it.


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