TRI-COLOR PURIS

Preparation time: 15 minutes
Cooking time : 10 minutes
Serves: 8
Ingredients:

4 cup wheat flour
1/2 cup oil or ghee
2 tbsp semolina (suji or rawa)

1 tsp salt
1 cup spinach chopped
1 beetroot

oil for frying

Method:

1. Clean the the spinach with running water and drain it. Grind it using little water to make a puree of it and keep aside. 
2. Clean the beetroot,boil it,peel it,chop it and make a puree using grinder. Keep aside.
3.  In a mixing bowl, add all the ingredients listed above except spinach puree and beetroot puree and divide the flour in three equal portions.
4.  Make tight dough separately using plain water for plain puris, spinach puree for green and beetroot puree for red puris.
5.  Cover the doughs and keep them aside for 10 minutes.
6.  Make lemon sized round balls from dough grease it with little oil and make a round puri with the help of a rolling pin.
7. Heat oil in a kadahi or wok and deep fry it.
8. Repeat the same process for all types of dough.

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TRI-COLOR TOTTILLA WRAPS

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 8

Ingredients:

For tri- color tortillas
4 cup All purpose flour
1 cup Wheat flour
3/4 cup Ghee
3/4 tsp Baking powder
1 tsp Salt
1 cup spinach chopped
1 beetroot

For Filling:

3 cup spinach
1/3 cup cottage cheese or tofu crumbled
1/3 cup cream cheese or sour cream
1 tsp cumin powder
1 tsp garlic powder or garlic paste
1/2 tsp black pepper powder
1/4 tsp Crushed red chili flakes optional
Salt to taste

Method:

1. Clean the the spinach with running water and drain it. Grind it using little water to make a puree of it and keep aside.
2. Clean the beetroot,boil it,peel it,chop it and make a puree using grinder. Keep aside.
3. In a mixing bowl, add all the ingredients listed above  except spinach puree and beetroot puree and
4. divide the flour in three equal portions.
5. Make  medium soft dough separately using plain water for plain tortillas, spinach puree for green and beetroot puree for red tortillas.
6. Cover the doughs and keep them aside for 10 minutes.
7. Make lemon sized round balls from dough dust it with dry wheat flour and make a 8 inches round tortilla with the help of a rolling pin.
8. Heat a griddle or tava at medium heat and place the raw tortilla on it. As soon small bubble start popping up, flip the tortilla and cook tortilla from the other side as well. 
9. Follow the process for all the types of dough.

For Filling:

1. Clean the leaves with running water.( use only leaves not stem). Boil 3 cup of water in a pot, add 1/2 tsp salt and 1 tbsp lemon juice. Once it start boiling, blanch the spinach leave for 30 sec.
2. Remove the leaves from the hot water, drain it and wash it with cold water immediately.
3. Squeeze water out from the leave and finely chop it.
4. In a mixing bowl, add chopped spinach leaves, cream cheese, crumbled cottage cheese or tofu and all spices. Mix well and keep aside.

How to proceed further:

1. Take home made tortilla or store brought tortilla.
2. Spread the spinach cream cheese mix on top of the tortilla. You can add additional cheese or mayonnaise  if you wish.
3. Roll the tortilla tightly, make rest of the rolls same way.
4. Cut the roll into small pieces.
5. Serve these with a dash of mayonnaise and a coriander leaf on the top.

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CHOCOLATE BOUQUET

Preparation time: 30 minutes

Cooking time: 5-10 minutes

Serves: depends upon how many roses you make

Ingredients:

Chocolate

Skewer sticks (long tooth pricks)

Green tape

leaves

Mould

cling film

chocolate wraps

Chocolate bouquet

Grease a rose shaped chocolate mold and pour melted chocolate in the mold. 

Keep the mold in fridge till it becomes hard and then de-mold the chocolates.

Wrap them in chocolate wraps and then hold one at a time with a long tooth prick(skewer stick) and wrap them together with a piece of cling film and cover the stick with green tape along with one leaf in each rose bud.

Either arrange them in a glass full of salt or

Make a cone of handmade sheet and and insert a piece of thermocol in it and arrange the chocolate roses in the cone.

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KAJU PAKORA /CASHEW PAKORA

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4-6

Ingredients:

1 cup cashew nuts
1 cup chick pea flour /besan
1/2 cup rice flour
1/2 tsp red chilly powder

1/2 tsp sabzi masala/garam masala

1/4 tsp turmeric powder
1/2 tsp ginger garlic paste

1 green chili finely chopped
2 tbsp chopped mint , coriander or methi leaves
1 onion slised
oil to deep fry
Salt to taste

Method:

1. Mix all the ingredients except oil in a mixing bowl.
2. Sprinkle little water so that the batter coats the cashews evenly.
3. Take a spoon full of batter and drop in hot oil and cook till it becomes golden brown in color.

Note:

1. You can make it without rice flour, replace it with same quantity of chick pea flour , just add a pinch of baking powder to make pakoras crispy.

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RICE PAKORA

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 4

Ingredients:
1 cup cooked rice ( freshly cooked rice or leftover cooked rice)
1  onion, finely chopped
1 green chili, chopped
1 inch ginger, finely chopped

2 tbsp chopped coriander leaves
1/2 tsp carom seeds/ajwain, (optional)
1/2 tsp garam masala
1/2 tsp coriander powder
a pinch of asafoetida/hing
5 tbsp gram flour/besan
salt as per taste
oil for deep frying

Method:

1. Mash  rice with your hands or with a spoon.
2. Add rest of the ingredients to the mashed rice and mix well add little water to make a soft dough .
3. Keep aside for 8 to 10 minutes
4. Heat oil in a kadai .
5. Make lemon sized balls  and drop them in hot oil and deep fry on medium heat till they become lightly brown in color.
6. Drain out them on absorbent paper or kitchen towel and serve with green chutney or tomato sauce.

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CHEESE FRITTERS / PANEER PAKORA

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 4-6

Ingredients:

200 gms cottage cheese
2 cups chick pea flour (besan)
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp dhania powder
a pinch of baking powder (optional)
2 tsp chaat masala powder
oil for frying

Method:

1. Make a thick batter of coating consistency by adding 1/2 cup water to chickpea flour.
2. Add   salt to taste,turmeric powder, chili powder, garam masala, dhania powder and baking powder to it and keep aside.
3. Cut cottage cheese in tO 1" by 1" long thin slices.
4. Take one slice and sprinkle chaat  masala evenly over it.
5. Place another slice over it and press it with soft hands.
6. Repeat the same with rest of the cheese slices.
7. Dip each  piece one at a time in the chick pea batter and deep fry it in hot oil till it becomes golden brown in color.
8. Sprinkle chaat masala on it and serve it with a tbsp full of tamarind chuttney and the same quantity of dhania chuttney or pudina chuttney mixed together.

Variation:

1. Instead of sprinkling chaat masala between cheese slices you can spread dhania chuttney or pudina chuttney .

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PIZZA PARANTHA / MASHROOM,ONION,CAPSICUM PARANTHA

Ingredients:
2 cup wheat flour
1 small onion finely chopped
1 small capsicum finely chopped
2-3 mushrooms finely chopped
2-3 tbsp Grated cheese
pizza pasta sauce
salt and pepper
oil for shallow frying

Method:

1. Knead regular dough as you knead for regular chapati or parantha using as much water as required.
2. Keep the dough on rest for 5-10 minutes under damp cloth.
3. Divide the dough in 3-5 parts.
4. Take one part at a time roll it into a ball.
5. Dust the ball with some flour and make a circular disk.
6. Now spread pizza pasta sauce on it.
7. Then a tbsp full of all the chopped vegetables mixed together.
8. Sprinkle some salt and pepper and then place some grated cheese on it .
9. Now join the edges of the circular disk to seal the stuffing inside and again roll out with the help of a rolling pin using as much dry flour as required.
10. Shallow fry this parantha from both the sides on a non- stick tava (griddle) using oil till it becomes golden brown in color.
11. Serve hot with ketchup. 

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FRUITY CHOCOLATES

Preparation time: 5 minutes
Cooking time: 5 minutes
Serves: 4
Ingredients:
melted chocolate white or dark or a combination of both
fruits of your choice

Method:

1. Cut the fruits in desired shapes and insert a tooth prick in each of them.
2. Now dip them in melted chocolate and place them on a foil or on silicon sheet.
3. Take them out gently and serve .
4. You can also make skewers using long tooth pricks like shown in the picture below.

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CHAPATI NOODLES

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 3-4
Ingredients:
3-4 chapatis or plain paranthas
2 tbsp olive oil
1 tbsp soya sauce
1 medium sized onion thinly sliced lenth-wise
1/2 cup cabbage shredded
1 medium sized carrot cut into thin strips
1 small capsicum cut into thin strips
1/4 tsp white or black pepper powder
1 tbsp white vinegar
1 tsp shezwan sauce or chili sauce
salt to taste

Method:

1. Roll all the chapatis together and cut thin noodles like strips out of them.Keep aside.
2. Heat the olive oil in a pan add onions, carrots and capsicum and cook these for two minutes now add cabbage and the thinly sliced strips of chapati and stir the chapati noodles with vegetables.
3. Add soya sauce,shezwan or chili sauce, vinegar and salt and cook for 2-3 minutes on high flame stirring continuously
4. Do not serve immediately because the chapati noodles will take 5-10 minutes to absorb the sauces.
5. So make them 5-10 minutes before serving and heat them before serving.

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PAAPDI CHAAT

Ingredients:

6 papris
1 potato boiled, peeled and diced
1/4 cup chickpeas boiled
1 cup plain yogurt
Salt to taste
1/2 teaspoon roasted cumin seed powder (bhuna jeera)
1/4 teaspoon red chili powder
2 tablespoons hari cilantro chutney
2 tablespoons tamarind chutney

1 tbsp each of pomegranate seeds,chopped coriander leaves and sev bhujiya for garnishing 

Method:

1. Put the yogurt into a bowl and whisk until smooth. Add a little milk if needed to consistency of pancake batter. Add salt to taste. Set aside
2. Arrange the papdi on a plate.
3. Spread potato cubes and chickpeas on papdis . 
4. Drizzle yogurt over papdis.
5. Sprinkle roasted cumin powder, and red chili to your taste.
6. Finish the papdi chat by drizzling with tamarind chutney and hari cilantro chuttney.
7. Garnish with pomegranate seeds,chopped coriander leaves and sev bhujiya

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