Ingredients
1 recipe papdi’s
1 recipe of date and tamarind chutney
1 recipe of green chutney
2 cups of boiled and sliced potatoes (uses about 3 potatoes). See Cooking Potatoes
½ cup chopped onions
½ cup chopped tomatoes
½ cup sev
1 cup whipped yogurt
2 tablespoons chaat masala
2 tablespoon roasted cumin powder
1 teaspoon red chilli powder

Method :

Assembling the Papdi Chaat
Lay the papdi’s in large plate or in individual plates
Place the 1 slice of potato on each papdi. Add 1 tablespoon of whipped yogurt, 1 teaspoon of date and tamarind chutney and 1 teaspoon of green chutneyon each papdi
Sprinkle ¼ teaspoon of onions and tomatoes on each papdi
Sprinkle chaat masala, roasted cumin powder and red chilli powder on each papdi
Lastly sprinkle sev on top of each papdi and serve immediately

Ingredients :

Groundnut or moongfali (1/4kg), ghee (2tbsp),

brown sugar or shakkar (100gms),

sugar (50gms).

Method of preparation:-

Take groundnut, roast it in a pan over low heat and then take off the pan from heat. Keep it aside to cool and then take out its skin. Take a frying pan, mix sugar and brown sugar in it. Then add a little water and keep it to boil. When it gets thick in consistency then adds groundnuts in it. Mix it well. Take a thali, grease it and then spread the groundnut mixture in it. Keep it to cool slightly and then cut it into pieces with a knife. Now keep the groundnut chikki a side to cool to cool completely and then store in airtight container.

Ingredients:

1/2 Bunch methi leaves
• 1 Cup wheat flour
• 1 tsp Ajwain
• 1 tsp Coriander powder
• 2 Crushed green chillies
• 1 tsp Red chilli powder
• 1 Pinch hing
• 1/2 tsp Turmeric
• 1 tbsp Ginger-garlic paste
• 1 tsp Cumin seeds powder
• Oil as needed
• Salt to taste

How to make Thepla:

• Put the flour in a flat vessel.
• Combine together all the ingredients and mix with the flour.
• Knead it using 1 tsp oil. Set aside for 15 minutes.
• Prepare medium sized balls from the dough.
• Give them a round shape with a rolling pin.
• Heat a tava and roast rolled out theplas on it.
• Roast both sides properly. Apply little oil on the turned side of each thepla. Repeat the procedure with the other side.
• Remove when well roasted.
• Serve hot with curd or chutney.

For the muthias

2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
¾ cup semolina (rawa)
½ cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
½ teaspoon turmeric (haldi) powder
½ teaspoon garam masala
½ teaspoon cumin (jeera) seeds
½ teaspoon fennel (saunf) seeds
juice of 1½ lemons
2 tablespoons sugar
2 to 3 tablespoons chopped coriander
½ teaspoon soda bi-carb
½ teaspoon asafoetida (hing)
4 tablespoons oil
salt to taste

For the tempering
2 teaspoons mustard (rai) seeds
1 tablespoon sesame (til) seeds
½ teaspoon asafoetida (hing)
4 tablespoons oil

For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut

For the muthias
1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if required to knead the dough.
2. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3. Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8”) long and 25 mm. (1”) in diameter.
4. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
6. Repeat steps 4 and 5 to make 2 more rolls.
7. Cool and slice into 20 mm. (¾”) pieces and keep aside.

How to proceed
1. To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3. Garnish with the coriander and coconut.
Serve hot with green chutney.

Handy Tip: To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.

Variation: You can use cabbage or fenugreek leaves instead of pumpkin.

Ingredients:

1 Cup gram flour

3/4 Cup wheat flour
3/4 Cup bajra flour
1 tsp Cumin seed powder
1/4 tsp Turmeric powder
6 Crushed green chilli
2 Inch ginger, crushed
1 tsp Ajwain
1 Pinch asafoetida
6 tbsp Oil
3 tbsp Grated coconut
3 tbsp Chopped coriander
Salt to taste
Sugar to taste
6 Cloves garlic (optional)

How to make Muthia:

• Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl.
• Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger.
• Mix properly and knead lightly.
• Shape into long thin rolls with your fingers.
• Steam for half an hour or until cooked.
• Heat oil, add ajwain seeds and asafoetida.
• Add muthia and fry until brown.
• Garnish with grated coconut and chopped coriander leaves.

Shrikhand

Ingredients :

1 kg. Curd (Put in a muslin cloth and hung for 2-3 hours)
1 tbsp warm milk
3/4 to 1 cup powdered sugar
2 tsp cardamom (elaichi) powder
A few saffron strands
Slivers of pistachios & almonds (optional)

Method of Preparation:
Mix saffron in milk and keep it aside. Take a bowl and put Curd, sugar, saffron mixture and cardamom. Mix all the ingredients well either manually or with the help of a blender. Garnish it with almonds and pistachios.

Pedhas

Vrat Dosa with Peanut Chutney

Ingredients:

Ingredients for dosa:
1 cup – rajgiri flour (Vrat Atta)
Sour buttermilk as required
Rock salt to taste
Black pepper pinch
Cooking oil as required

For stuffing:
2 medium – boiled potatoes
2 small – green chillies
1 tbsp – chopped Coriander leaves
1/4tsp – cumin seeds
1/2tsp – cooking oil
1/4tsp – turmeric powder
Rock salt to taste

For chutney:
1/2 cup – roasted and husked peanuts
1/2 cup – grated coconut
2 small – green chillies
1tbsp – tamarind pulp
Rock salt to taste

Method
Mix Rajgiri flour with buttermilk, salt and pepper and make a batter of pouring consistency and keep aside.
Mash potatoes, add finely chopped green chillies and salt and mix.
Heat 1/2 tsp oil in a frying pan, add cumin seeds when they begin to sputter add turmeric powder
Stir a little, now add mashed potato mixture and stir till cooked evenly and slightly browned
Add chopped coriander leaves and remove from heat.
Grind all ingredients for chutney in a blender adding sufficient water to make a medium thick chutney.
Now take a dosa tawa or non stick pan, heat on medium and lightly grease it with cooking oil.
Add a ladle full of batter and spread it make a dosa.
When one side is cooked, flip very carefully to cook the other side.
Flip back, add a tbsp of Potato filling in the middle and fold dosa over.
Remove from heat and serve hot with peanut chutney.

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