Kutchhi Dabeli

6-7 Small hamburger buns

• 1 Onion, chopped

• 1/2 Cup coriander, chopped

• 1/2 Cup peanuts, roasted masala

• 2 tbsp Fresh garlic chutney

• 1/2 Cup fresh pomegranates

• 6 tbsp Khajur/ imli ki chutney • Butter or ghee,

For Dabeli Masala:

• 1 Red chili

• 1/2 cinnamon sticks

• 1 tsp Coriander seeds

• 1/4 tsp Cumin seeds • 2 Cloves

For The Filling:

• 1 Cup boiled and mashed potatoes

• 1 Pinch Hing powder

• 2 tbsp Khajur/ imli ki chutney

• 1/2 tsp Cumin seeds

• 1/2 Cup water

• 2 tbsp Oil

• Salt to taste
Recipie:
•Roast the masala ingredients in a pan for about 2 to 3 minutes.
•Grind them to make a fine powder in a blender, set aside
•For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle.
•Add the asafoetida, dabeli masala, potato, water and salt, mix well.
•Remove them from the heat, combine khajur imli ki chutney and mix well.
•Set in big thali, decorate with Roasted peanuts, pomogrannte, onions, corriander.

Cut he bread from corner of bread, fill masla in it & fry on tawa bothside with butter/ghee.

Serve hot on teatime

For jain use Katchha kella(banana).

Tomato Omelete

11/2 cup gram flour(besan)2 tbsp sooji3/4 cup finely chopped tomato1/2 cup finely chopped onion1/2 tsp cumin seeds1/2 tsp chopped ginger1 tsp finely chopped green chilies3 tsp chopped coriander leavesA pinch turmeric & hingOil/ghee/butterSalt
Recipe:1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.
1. Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.
2. Turn the omelet upside down and fry on other side.
3. Serve hot with tomato ketchup & green chutney).
Note: For jain omlet don’t use ONIONS

Idli

1cup black gram / urad dal
3cup rice
Salt according to taste
½ tsp soda bi carb
1 tbsp ghee/oil

Recipe:
1- Wash & sock dal & rice over night or for 7 to 8 hour.
2- Graind it on next day, mix properly.
3- Add salt, set aside a fermete for 6 to 8 hours.
4- Put hot oil/Ghee, Soda bi carb and stir well.
5- Make small portions of mixture, steam in Idli steamer.
6-Serve hot with sambhar & chutney.

Khatta dhokada

Khatta Dhokla

1 cup rice
1/4 cup urad dal
1/4 cup curd

1 1/2 cup water
1 tbsp of ginger & green chilly paste
1/2 tsp baking soda
2 tbsp oil
2 tablespoon coriander leaves
salt to taste

Recipe:

1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.

2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.

3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.

4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.

5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.

6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.

Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Tomato Omlete

Tomato Omlete

11/2 cup gram flour(besan)
2 tbsp sooji
3/4 cup finely chopped tomato
1/2 cup finely chopped onion
1/2 tsp cumin seeds
1/2 tsp chopped ginger
1 tsp finely chopped green chilies
3 tsp chopped coriander leaves
A pinch turmeric & hing
Oil/ghee/butter
Salt

Recipe:
1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.

1. Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.

2. Turn the omelet upside down and fry on other side.

3. Serve hot with tomato ketchup & green chutney).

Note: For jain omlet don’t use ONIONS

Veg. Burger

4 small sized Burger Breads.
1 Cucumber, sliced
4 Tomato, sliced
1 tbsp Green chilly, chopped finely
Cheese Spread-or-slices
Leaves of Lettuce-or-Cabbage
100 gm Butter
100 gm Cheese Spread

For The Cutlet

½ cup Carrots, chopped, boiled
¾ cup Beans chopped, boiled
½ cup Peas, boiled
2 cup Potatoes, boiled, peeled, mashed
1 Lemon
1 tsp Green Chilli paste
½ tsp Black Pepper powder
2 tbsp Maida
3 tbsp Bread Crumbs
Oil
Salt to taste

Recipe:

For cutlet:

1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well

2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.

3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.

To make the Burger:

1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.

2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.

3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.

4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

Moong dal Kachori

1 Cup Maida
1/2 Cup yellow moong dal 1/4 Cup gram flour 1/4 tsp Fennel seeds 1/4 tsp Amchur (dry Mango) powder 1/4 tsp Garam masala 1/2 tsp Red chilli powder 1/ 4 tsp Whole coriander seeds Oil for frying Salt to taste
2 tbsp Ghee
Recipe:
1. Sieve the flour along with salt, add Warm ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained Moong dal, cook till it become soft, Mash it lightly. Add gram flour, chili powder, coriander seed, turmeric, dry mango powder, salt and fry for few minutes.
3. When done, remove from heat and keep a side.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the dal mixture. Seal the edges with the same dough and roll the ball to round shape.
5. Heat oil and fry the kachoris until golden brown in color and crispy.
6. Serve hot with tamarind or mint chutney

Patra

Patra
Patra leaves (Colocasia leaves)- 1bunch or 6 leaves
For the paste:Besan or gram flour 1 1/2 cupsWheat flour 4 tbspLemon juice 3 tbspTurmeric powder 1/2 tspSugar 3 tspCoriander 1 tbspOil 2 tbsp
Red chilly powder 1tsp
Salt to taste
For the tempering (Vadhar):Sesame seeds 1 tspCumin seeds 1/2 tsp
Mustard seeds 1/2 tspA pinch asafetidaOil 3 tablespoons
For the garnish:Coconut 2 tbspCoriander 1 tbsp
Recipe:
· Chop the coriander.
· Grate the coconut.
· Wash and cut back side veins of colocasia leaf.
· Mix together all the ingredients for the paste with a little water to make a smooth paste.
· Place each piece of the colocasia leaf on a flat surface and spread some of the paste on it.
· Fold to make cylinder rolls . Steam in a steamer for 25 minutes.
· Prepare the tempering by heating the oil in a pan, adding the sesame seeds, cumin seeds, Musturdseeds and asafoetida and stirring for 1/2 minute.
· Toss the paatras in the pan and stir for a few minutes.
· Serve patra garnished with coriander and coconut.

Khatta Dhokla

1 cup rice1/4 cup urad dal 1/4 cup curd
1 1/2 cup water 1 tbsp of ginger & green chilly paste1/2 tsp baking soda2 tbsp oil2 tablespoon coriander leavessalt to taste
Recipe:
1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.
2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.
3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.
4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.
5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.
6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.
Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Doodhi na Muthia (Gujarati snacks)

3 cup Wheat Flour1 cup besan flour1/4 Soda bi carb1/2 cup shredded Duthi (Squash) 1/2 tsp shredded Ginger1 tsp Garam masala1/2 tsp Sugar3/4 glass butter milk
For Vaghar:
1/2 cup Vegetable oil3 TSP Sesame seeds3 TSP Mustard seeds
Recipe:
* Mix all ingredients and make roti stayle dough, using buttermilk
* From dough make round 6" long dough ralls
* In pressure cooker, add water and warm up.
* Put ralls, in round container or thali. arrange properly
* Put these containers in cooker, Cover the cooker with lid and wait for 3 cooker whistles.
* Once, cool, get muthia out and cut in thick round pieces.
* Now hit pan with oil and add mustard seeds (Rai) and sesame seeds (Til) to warm oil.
* Pour Vaghar on cuted Muthia
* Serve with evening tea or coffee.

Moong dal Bhajia

2 cup moong dal-green3 to 4 green chillies choppedsalt to taste1tsp cumin seeds,1tsp ginger,1tbsp coriander leaves-chopped
Recipe:
1. Soak the moong dal for 4 to 5 hours and take out from water and put them in mixi with chillies, ginger paste & salt and make a paste.
2. Now add Coriander(finely chopped) to the above prepared batter
3. Make now little moong bhajia's in oil and deep fry them in until they become golden brown in colour
4. Now the tasty moong bhajia's are ready to serve

Khandvi

· 1 cup curd
· 3 cups water
· 1tsp green chilly paste
· 1 tsp salt
· 1/2 tsp asafetida
· 1/2 tsp turmeric powder
For the tadka
· 1 tbsp oil
· 1 tsp mustard seeds
· 2-3 green chillies
· 6-8 curry leaves
· 1 tsp til
· 2 tbsp coriander leaves- fine chopped
· 1/2 cup coconut-grated
Recipe:
· Put gram flour in a deep, heavy based pan.
· Mix-in the chilli paste, salt, asafoetida and turmeric powder. Gradually add the curd. Stir continuously to make a smooth paste.
· Add water and place pan over high flame. Allow it to boil and stir continuously. Till it become thick don't adjust the flame.
· Spread the mixture on an un-greased surface in thin layers (like a Dosa) and leave it to cool.
· When cool, cut this layer into strips. Roll up each strip like a scroll, cut it in finger size and arrange on to a serving dish/bowl.
· Heat oil in a small pan, add mustard seeds, curry leaves, til and chillies. Stir a few times, and then sprinkle over the roll.
· Garnish coriander leaves & coconut and serve.

Tomato Omlete

11/2 cup gram flour(besan)2 tbsp sooji3/4 cup finely chopped tomato1/2 cup finely chopped onion1/2 tsp cumin seeds1/2 tsp chopped ginger1 tsp finely chopped green chilies3 tsp chopped coriander leavesA pinch turmeric & hingOil/ghee/butterSalt
Recipe:

1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.
Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.
2. Turn the omelet upside down and fry on other side.
3. Serve hot with tomato ketchup & green chutney).
Note: For jain omlet don’t use ONIONS

Veg. Malai toast

2 tbsp Malai1 tbsp chopped Onions

1 tbsp deseeded chopped tomatoes

1 tbsp chopped green chillies

Salt1 tbsp suji

Cheese (optional)

Cooking oil 6 bread slices
Recipe:

1. Mix first 6 ingredients together

2. Cut the bread slices into halves and brush them with oil on one side

3. Put the prepared mixture on the other side of slices

4. Roast the slices (from the oil coated side) in a non-stick pan

Garnish with cheese Serve hot with tomato ketchup

Vegetalie Burger

4 small sized Burger Breads.1 Cucumber, sliced4 Tomato, sliced1 tbsp Green chilly, chopped finelyCheese Spread-or-slicesLeaves of Lettuce-or-Cabbage100 gm Butter100 gm Cheese Spread
For The Cutlet
½ cup Carrots, chopped, boiled¾ cup Beans chopped, boiled½ cup Peas, boiled2 cup Potatoes, boiled, peeled, mashed1 Lemon1 tsp Green Chilli paste½ tsp Black Pepper powder2 tbsp Maida3 tbsp Bread CrumbsOilSalt to taste
Recipe:
For cutlet:
1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well
2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.
3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.
To make the Burger:
1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.
2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.
3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.
4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

Cheese chilly milly pakoda

3- cubes cheese (greated)
1- Capsicum (Cut lengthwise)
2- Green chilly (finely chopped)
1- Onion (cut lengthwise)
1- cup besan (gram flour)
Pinch of soda bi carb
Salt to taste
Oil for deep frying
Recipe:
1. Mix all the things together in one bowl.
2. Mix well & keep batter a side.
3. Heat oil in frying pan on medium heat, drop small pakoda from batter in oil.
4. Fry till it became golden brown.
5. serve hot in monsoon season with sauce.

French fries

6 large potatoes,
Oil for deep frying Salt

Recipe:
· Cut the potatoes into thick strips.
· Soak potatoes in cold water for 1 hour at room temperature. Drain well.
· Heat oil in deep fry pan.
· Place potato strips in pan; fry in hot oil for about 5 minutes, stir constantllay
· Drain the french fries on paper.
· Serve hot

Bread pizza

2 capsicum finely chopped 1 onions finely chopped 2 green chilli finely chopped (optional)
10 slices of bread 10 tbsp tomato sauce 8 tbsp grated cheese salt & pepper to taste butter/oil to grease the pan
Recipe:
In a bowl, mix the finely chopped capsicum, onions, green chillies and salt. Divide into 10 equal portions.
Place each portion on a bread slice. Top with tomato sauce and sprinkle grated cheese on top.
Heat a nonstick pan and grease with some butter/oil. Arrange a 2-3 bread slices on the pan.
Cover and cook on medium heat for about 2 minutes or the cheese has melted.
Repeat the procedure with the rest of the bread slices.
Serve hot in your evening snacks

Ragada Pattice

1 ½ cup white peas (dry)
6 big potatoes (boiled & mashed)
1 tbsp corn flour
2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
1 ½ tsp red chilly powder
Oil for frying
Few curry leaves
Salt to taste

Recipe:
· Soak pea in water for about 7 hours and boil it.
· Add salt, 1 tsp turmeric mash a little, keep a side.
· Take potatoes mash in the bowl, add corn flour, 1 tsp turmeric and salt.
· To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
· Heat the Tava, put a little oil on it & fry pattice on both sides. Fry on medium flame.
· Heat 1 tbsp. of oil, lightly fry cumin seeds, curry leaves, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda/boiled peas.
· Just before serving, take pattice in deep plate and pour ragda on it.
· Serve hot with Tamarind Chutney, spicy green chutney, coriander leaves and sliced onions.
Your ragada chaat is ready now.

Pani Puri

To make puri: 1 cup Rava ( Suji) 3 tblsp Maida 1/4 tsp Baking SodaOil to deep fry
Salt to taste
To make pani: 1/2 cup Tamarind Pulp-or-boiled Dates pulp(optional) 2 cups Water2 tblsp Cumin Seed (Jeera) Powder2 tblsp lemon juiceCoriander Leaves 1- small bunch 3 tbsp Green Chilly & ginger paste 3 tblsp Mint Leaves 2 tblsp Black Salt (sanchal )2 tblsp Jaggary
For Filling
1 cup moong (boiled)
1 cup brown chana (boiled)
1. cup boiled & cuted potatos
Recipe:
· To make Tikkha pani:
· Mix sanchal,cumin seeds, mint leaves, chilly ginger paste with coriander leaves, 2 glass of water & make a smooth paste in mixture .
· Adjust spices, salt and tangyness to taste.
· Strain it to remove any rough bits.
· To make a mitha pani:
· Mix jaggary, 1 cup water & taraind pulp & churn well
· Strain it
· To make puri:
· Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
· Keep a side for 20 minutes.
· Make very small sized balls, roll into thin round puri.
· Heat oil in a pan and deep fry puris till very light brown and crisp.
· Drain in a paper & store in an airtight container.At the time of serving fill puri with boiled items then put 1tsp mitha pani & 2tsp tikkha pani (as per your choice)