Ingredients:

1 cup Gram Flour
1 tbsp Lemon juice
1 tsp Sugar
1/2 tsp Soda / fruit salt
1 tbsp Yogurt (curd)
1/2 tsp Ginger paste
1/2 tsp Turmeric powder
1/2 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut powder
2 tbsp Chopped green coriander leaves
1 tbsp Curry leaves
2 Thinly sliced green chilli
Salt to taste
3 tbsp Vegetable oil

Preparation of Dhokla Recipe:

1. Mix gram flour, 1 tbsp. oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
2. Add soda or fruit salt and stir it well.
3. Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
4. Once the dhokla is done, cut it into square or diamond shape pieces.
5. Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. When the mustard seeds start spluttering, remove the pan from heat.
6. Pour this over the steamed dhokla.
7. Garnish with chopped green coriander leaves and coconut powder.

Rice 2  cup(s)
split husked black gram (urad dal) 4  tablespoons
butter 2  tablespoon(s)
cumin seeds 1  tablespoon(s)
curry leaves 8
cashewnut pieces 1  tablespoon(s)
peanuts split 1  tablespoon(s)
grated coconut 2  tablespoon(s)
salt to taste
water enough to make a soft dough
oil for deep frying

Preparation of Rice and Black Gram Chips (Nippittu):

   1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Dry roast the split husked black gram on low flame stirring continuously till it is medium brown in color and gives a good roasted aroma. Cool and dry grind to a fine powder.

   2. Mix the rice flour, split husked black gram flour, cumin seeds, curry leaves, cashewnut bits, peanuts, grated coconut, butter and salt well. Add water little at a time to prepare a soft and elastic dough. Knead well. Make small portions of the dough and flatten each portion with the hand. Press evenly to make a round shape of the size of a potato chip. Prepare such chips with the entire dough and make batches.

   3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of chips carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the chips turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy chips (Nippittu) can now be stored in an air tight container and enjoyed when you wish even over a week’s time.

For the samosa stuffing:

shelled green peas ½  cup(s)
oil 2  tablespoon(s)
cumin seeds 1  teaspoon(s)
finely chopped 2  green chillies
finely chopped ginger 1  teaspoon(s)
potato(es) peeled and cubed 2  large
red chilli powder ½  teaspoon(s)
salt to taste
dry mango powder (amchoor) or lemon juice ½  teaspoon(s)
garam masala (hot spice mix) ½  teaspoon(s)
chopped coriander leaves 2  tablespoons 
 

For the samosa shell:

plain flour (maida) 1  cup(s)
baking soda ½  teaspoon(s)
baking powder ½  teaspoon(s)
carom seeds ½  teaspoon(s) (optional)
Ghee (clarified butter) / oil 3  tablespoons
salt to taste
water as required for kneading
oil to deep fry

Preparation of Punjabi Samosa:

   1. Cook the peas in boiling salted water for about 10  minute(s) or till soft. Refresh in cold water and drain well.
   2. Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10  minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
   3. To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
   4. Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.

TIPS:

    * To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
    * Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
    * Chillies can be increased or decreased as desired.
    * The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
    * Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.

      Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup

5 Eggs
1 Onion grated
1 Garlic grated
1 Bamboo shoot
1/2 tsp Black pepper
2 tbsp Soya sauce
40 grams Butter
Salt to taste

Preparation of Bamboo stuffed omlette

1. Grate the bamboo shoots. Mix with grated onion, garlic, salt, black pepper and soya sauce.
2. Melt butter in the frying pan. Saute the mixture for 10 minutes in frying pan.
3. Now make the omlette with the eggs and stuff the sauted mixture in between the omlette and fold it longitudinally .

Serve hot with chilli sauce or tomato ketchup.

Method of preparing bread upma:

• Soak the bread pieces in yoghurt for about 10  minutes. Keep aside.
• Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3  minutes or till the tomatoes are cooked and soft.
• Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
• Garnish with finely chopped coriander leaves.

Ingredients for Frozen French Fries Recipe (Indian Snacks Recipes)

Potatoes: 5 large, oval shaped
Salt to taste
Oil for deep frying

Method of preparing Frozen French Fries

1. Peel the potatoes and soak them in water.
2. Cut them into 1 centimeter thick slices and further cut them into finger sized pieces.
3. Take a pain and pour sufficient water for boiling. Then put the potato pieces in the water and add salt. Boil till it is half done.
4. Drain the potato sticks and cool them. Then put the pieces into a zip-lock bag and seal tightly after removing excess air.
5. Store them in a deep freezer. Wheneever you need them, remove from freezer and deep fry directly in medium hot oil till they turn crispy and golden. Add salt only after removing from hot oil.
6. Serve hot.

Method of Preparing Chole

1. Soak chick peas in water overnight. Then pressure cook them until tender. And keep aside.
2. Grind the large tomato, one onion, ginger, garlic, cumin seeds, green chillies, cloves and cinammon to make a smooth paste using very little water.
3. Now slice the other onion.
4. Heat the oil and add bay leaves to it.
5. After a few seconds, add the sliced onion and fry until it becomes light brown. Now add the tomato paste to it and fry on medium heat for some time.
6. Add chili powder, turmeric and coriander powder to it and fry for 1 minute.
7. Add coriander leaves and the chopped tomato. And fry for 5 minutes.
8. Now add the peas with water (in which it was cooked) and salt to taste.
9. Add water to make a thick gravy. Now add garam masala and punjabi chole masala and mix well. Keep it on low heat and let it come to a boil. Simmer for about 5-7 minutes.
10. Garnish with chopped coriander leaves and serve hot.

Ingredients for Vada:
Urad dal: 2 cups
Coriander leaves: 2 tsps, chopped
Green chillies: 6, chopped finely
Soda bicarb: one pinch
Salt to taste

Ingredients for Dahi:
Yoghurt: 10 tablespoons , diluted with water
Ginger: one large piece, crushed finely
Mustard seeds: 1 tsp
Hing: one pinch
Curry leaves: 1 sprig
Oil for seasoning
Salt to taste

Method of preparing Dahi Vada

• Soak the dal in hot water for an hour.
• Blend the dal in a food processor, by using very little water, to get a smooth dough.
• Mix all the remaining vada ingredients in the dal mixture.
• Make small portions of the dough and deep fry in hot oil till they are golden brown in color.
• Remove the excess oil and keep aside.
• Let the vadas cool to room temperature.
• Add some salt and ginger to the diluted yoghurt. Now whisk it well till it becomes smooth and fine.
• Add the mustard seeds, curry leaves and hing for seasoning and mix well.
• Now add the vadas and mix properly.
• Serve immediately and refrigerate if anything remains. Do not re-heat.

Ingredients for Paneer Tikkis Recipe (Indian Snacks Recipes)

Cottage cheese: 300 grams, crumbled
Bread: 2 big slices
Potatoes: 2 big, boiled and mashed
Onion: 1 finely chopped
Green chillies: 2, finely chopped
Cornflour: 2 tablespoons
Coriander leaves: 2 tablespoons, finely chopped
Oil for shallow frying
Salt and pepper to taste

Method of Preparation for Paneer Tikkis:

• Gently place the bread slices in water, to just soak them for a minute. Then squeeze the slices gently between your palms to remove excess water. Then tear the slices into small pieces and keep them aside.
• Now mix the cottage cheese, onion, potatoes, green chillies, coriander leaves, cornflour, bread pieces, salt and pepper. Then shape the mixture into small patties.
• Put 1 teaspoon of oil on a griddle and spread it. Heat it on medium level for 2 minutes. Then reduce it to low heat. Gently place 4 patties on the griddle. Fry for about 3-4 minutes on each side till they are golden brown. Do the same for the remaining patties. And serve immediately with Chutney or Tomato Ketchup. Serves 4.

Ingredients for Bhel Puri Recipe (Indian Snacks Recipes)

Potatoes: 2 cups, boiled and chopped
Onions: 1 1/2 cup, chopped onions
Coriander leaves: 1/2 cup chopped
Carrots: 1 1/2 cup, grated
Red chilli powder: 2-3 tsp
Saambar Powder: 1-2 tsp
Sev ( Fried Bengal Gram Noodles): 2 cups (You can find it in any Indian grocery store)
Rice Crispies (Puri): 6 cups
Rice Vadas (Golgappa): 10-15 (You can find it in any Indian grocery store)
Salad Oil: 2 tablespoon
Juice of one big lime.
Chat Masala: 2-3 tsp
Sweet Chtney: 3/4 cup
Hot Chutney: 3/4 cup
Mint Chutney: 1/4 cup
Salt to taste

Method of Preparation for Bhel Puri

For each serving, take the following in an individual serving bowl:

• One portion each of carrots, potato, onions, rice crispies, rice vadas, salad oil and sev.
• Mix all the ingredients well. Crush the rice vadas before mixing.
• Then mix 1/4 tsp each of red chilli powder, chat masala and saambar powder.
• Mix some lemon juice and salt to taste.
• Then mix 2-3 tsp each of the 3 chutneys. (Recipe for the 3 chutneys is given below)
• Garnish using chopped coriander leaves.

How to make Mint Chutney:
Mint Leaves: 1/2 cup
Ginger: 1 tsp chopped
Garlic: 1 1/2 tsp chopped
Onions: 2 tbsp chopped
Juice of one lime
Salt to taste

Blend all the above using some water and make a smooth paste

How to make Sweet chutney:
Dates: 9-10 dates
Tamarind: 1 small ball
Cumin seeds: 1 tsp, roasted and powdered
Coriander seeds: 1 tsp, roasted and powdered
Jaggery: 1 tsp, powdered
Salt to taste

First de-seed all the dates. Take out the juice from tamarind ball. Blend the dates, juice
of tamarind, a little jaggery, cumin powder, coriander powder and salt, to make a smooth paste.

How to make Hot chutney:
Green chillies: 6-7, split
Coriander leaves: 1 bunch, chopped
Coconut: 3 tbsp dried and dessicated
Chilli powder: 1-2 tsp
Mustard seeds: 1 tsp

Season some oil with mustard, and add the red-chilli powder, green chillies, coriander
leaves and coconut. Fry it for some time and then blend it into a smooth paste, by adding some salt to taste.