Today's Recipe - Bajre ka Thepla

Contains Egg: No

Ingredents: 1 1/2 cups bajre ka atta1/2 cup atta2 tbsp oil1 tbsp dried methi2 tsp salt2 tsp
gingergreen chillies-make paste with salt and ginger1 tsp garlic2 tsp coriander powder1
tsp sugaryogurt to knead

Method: Knead with yogurt and make very thin paranthas.

Today's Recipe - Batata Vada (Potato Dumplings)

Contains Egg: No

Ingredents: 500 gm potatoesoil for deep fryingTempering5 gm mustard seeds2 gm curry

leaves5 gm turmeric powder3 gm red chilli powder10 gm green chillies10 gm ginger10
gm garlic1 lime10 gm coriander leavessaltBatter200 gm gram flourwater5 gm red chilli
powder5 gm turmeric3 gm crushed cuminsalt2 gm soda bi-carb

Method: Cook the potatoes until soft, peel and mash coarsely. Chop or crush together the
green chillies, garlic, ginger and the coriander leaves.Using the mentioned ingredients
make a thick batter.Heat oil and add mustard seeds, after they crackle add the curry
leaves.Mix in all the rest of the tempering ingredients and add to the mashed
potatoes.Divide the potato mixture into equal sized portions, approximately the size of a
lemon.Dip each ball in the batter and deep fry until golden brown in colour.Serve hot
with a chutney.
Today's Recipe - Bhajias (Onion Pakodas)

Contains Egg: No

Ingredents: 2 cup chickpea flour1 tbsp salt1/2 tsp turmeric1 tsp chilli powdergreen
peppers-chopped fine to taste2 tbsp coriander-chopped fine2 tsp amchoor3-4 water500
gm thinly sliced onionsoil for deep frying

Method: Mix the chickpea, salt, chilli powder, green chillies, coriander, amchoor and
onions. Add water only if required to have the onions just about coated with the chickpea
mixture. Heat the oil and when a drop of batter dropped into the oil comes up at once
drop little ?blobs? or teaspoonfuls into the hot oil and fry over medium heat, to a very
light brown. Lift out and keep aside.When ready to serve fry over high heat to a golden
brown. Remove and drain on an absorbent paper, and serve with a green chutney or
ketchup.

Today's Recipe - Channa Madra (Chick-pea and Yogurt

Medley)

Contains Egg: No

Ingredents: 250 gm ghee250 gm kabuli chana-boiled4 cardamoms5 cloves1/3 tsp black

cardamom-powder1/3 tsp clove-powdered1/2 tsp turmeric3/4 tsp cumin powder1/2 tsp
salt3 tsp raisins500 gm yogurt

Method: Heat the ghee in a pan. Add cardamoms, cloves, black cardamom, clove powder,
turmeric, cumin and kabuli channas and mix well.Then add the salt, raisins and yogurt
and cook on low flame for 20 minutes.Serve hot with rotis

Today's Recipe - Cheera Thoran

Contains Egg: No Today's Recipe - Corn Cases (Bhutte ke
Katore)

Contains Egg: No

Ingredents: 25 gm butter12 slices bread ?crust removed1tsp butter1 onion diced1 green
chilli choppedsalt & pepper2tbs whiskeysmall tin corn kernels drained2tbs cream2 tbsp
cheddar cheese ?sliced

Method: Melt 25 gm butter, brush over patty tins moulds. Roll out bread with a rolling
pin to flatten. Press into tins. Bake at 200 degrees C or until crisp.Cook onions and green
chilli in butter until soft. Stir in whisky. Add corn and Cream. Reheat. Spoon into baked
cases. Scatter with cheese. Bake in a hot oven or place under a preheated grill until the
cheese melts. Serve hot.

Ingredents: 1 cup chopped spinach1 tbsp oil1/2 tsp mustard seeds2 tsp chopped red
chillies7 to 8 curry leaves2 tsp chopped green chillies1/2 tsp turmeric powder1 tsp
chopped garlic2 tsp grated coconut3 tsp oilsalt to taste

Method: Heat oil in a pan and splutter mustard, red chillies and curry leaves. Now add
green chillies, turmeric powder, chopped garlic and spinach.When the spinach steams,
add grated coconut. Season and cook for few minutes. Serve garnished with grated
coconut.Today's Recipe - Dhabeli (Spicy Bread & Potato
Snack)

Contains Egg: No

Ingredents: 250 gm potatoes-peeled and chopped fine2 tbsp oil1 tsp mustard seeds 1/4
cup chopped onions7-8 curry leaves1 tsp salt or to taste1/2 tsp dhabeli masala1/2 tsp
chilli powder or to taste3-4 paav bread1/2 cup peanuts-roasted and coarsely ground2 tbsp
dried pomegranate seeds-powderedimli chutney to garnishhari chutney to garnish

Method: Heat oil and add the mustard seeds, onions and curry leaves. Saut?ill a light
color.Add the potatoes, salt, masala, and chilli powder and stir fry till potatoes are cooked
through, adding a little water to make a ?wet? consistency.Cut the paav horizontally,
place some of the potato mixture over the lower side, top it up with some peanuts and
pomegranate, followed by imli chutney, then the green chutney. Cover with the other half
of bread and serve.