Puran Poli

Ingredients:

2 cups chana dal, soaked in water for 4 hours

2 cups jaggery (adjust for sweetness)

2 cups refined flour

3 tbsp oil

1 tsp cardamom powder

1/4th tsp nutmeg powder

1/4th tsp nutmeg powder

3/4 tsp turmeric powder

Method:

1. Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.

2. Add jaggery and cook further and then mash into a soft paste.

3. Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.

4.Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.

5. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.

6. On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.

7. Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Sprouts Sandwich

Preparation Time : 40 minutes

Cooking Time : 20 minutes

Servings : 4

INGREDIENTS

1/2 cup Bean sprouts

6 slices Brown bread

1 medium Onion , chopped

2 medium Potatoes, boiled and mashed

Salt to taste

Green chutney as required

1 teaspoon Chaat masala

5-6 Black peppercorns, crushed

4-6 leaves Lettuce

2 medium Tomatoes, cut into roundels

METHOD
1. Take onion in a bowl. Add mashed potato, salt, two tablespoons green chutney, sprouts, chaat masala and crushed black peppercorns and mix.

2. Place two brown bread slices on the work top.

3. Place salad leaves on one of them. Place some of the stuffing topped with tomato roundels.

4. Apply some green chutney on another slice and cover the sandwich with it.

5. Prepare another sandwich: place lettuce on one slice, spread stuffing.

6. Apply green chutney on another slice and place some alfalfa over it.

7. Bring the two slices together to make a sandwich.

8. Heat a non stick toaster, place the sandwich in it and toast till golden.

9. Similarly make other sandwiches. Serve hot.

Chana Chat

Preparation Time : 10-15 minutes

Cooking Time : 10-15 minutes

Servings : 4

INGREDIENTS

1 1/2 cups Dry green grams (hara chana), soaked overnight

2 medium Onions, chopped

2 medium Tomatoes, chopped

2-3 Green chillies, chopped

2 tablespoons Fresh coriander leaves, chopped

Black salt (kala namak) to taste

1 teaspoon Roasted cumin powder

1 teaspoon Chaat masala

1/2 teaspoon Red chilli powder

2 tablespoons Lemon juice

METHOD
1. Pressure cook soaked dry green chana in three cups of water for seven to eight whistles or till done.

2. Transfer them into a kadai and simmer till all the water evaporates.

3. Take the hot chana in a bowl.

4, Add onions, tomatoes, green chillies, coriander leaves, black salt, roasted cumin powder, chaat masala, red chilli powder and lemon juice and mix well.

5. Serve immediately.

Tortilla with Spicy Yogurt Sauce

Preparation Time : 20-25 minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS

4 Tortillas

2 medium Onions, cut into roundels

1 cup Hung yogurt

2 tablespoons Fresh coriander leaves, chopped

2 tablespoons Fresh mint leaves, chopped

Salt to taste

7-8 Black peppercorns, crushed

1 tablespoon Lemon juice

2 medium Cucumbers, sliced

2 medium Tomatoes, sliced

6-8 Green olives, slice

1 Jalapeno, chopped

METHOD
1. Heat a pan and put the onion roundels in it and roast till lightly browned.

2. Sprinkle salt over them.

3. Take hung yogurt in a bowl and add coriander leaves and mint leaves along with salt, crushed black peppercorns, lemon juice and mix well.

4. Heat a tawa and lightly heat the tortillas on both the sides.

5. Keep the heated tortillas on an aluminium foil. Spread the yogurt mixture.

6. Place cucumber and tomato slices, olives, jalapeno and caramelized onions over and roll.

7. Fold in the foil and serve hot.

Stuff Cheela

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Servings : 4

INGREDIENTS

2 cups Gram flour (besan)

1/2 cup Fenugreek leaves

Salt to taste

1/4 teaspoon Turmeric powder

1 teaspoon Red chilli powder

1/2 teaspoon Chaat masala

1 tablespoon Lemon juice

1 medium Onion , chopped

Oil, shallow fry

1 cup Cottage cheese (paneer), grated

1/2 cup Cheese, grated

1 teaspoon Red chilli powder

METHOD
1. Take besan in a bowl, add methi leaves, salt, turmeric powder, red chilli powder, chaat masala powder, lemon juice, chopped onion and mix.

2.Add sufficient water and mix to make a not too thick batter.Heat a tawa.

3.Add a little oil. Put a ladleful of batter on it and spread it slightly.

4. Cook on low heat till done on one side.

5. Drizzle some oil round the sides and top.

6. Put some grated paneer in the center of the cheeley. Over it put some grated cheese and red chilli powder.

7. Fold the two sides over the stuffing and serve hot

Bread Upma

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Servings : 4

INGREDIENTS

6-8 slices White bread preferably a day old

2 tps Oil

a pinch of Asafoetida

1/4 tps Cumin seeds

1/4 tpsMustard seeds

1 medium Onion , chopped

1 medium Potato, boiled and diced

1/4 tps Turmeric powder

1/2 tps Red chilli powder

1 tps Lemon juice

2 Green chillies, chopped

3 tps Fresh coriander leaves, chopped

METHOD
1.Break the bread slices into smaller pieces with or without the crust.

2.Heat oil in a Pan.

3. Add a pinch of asafoetida.

4. Add cumin seeds and mustard seeds.

5.When the cumin seeds change colour and mustard seeds crackle, add onion and sauté.

6. When the onion turns translucent, add diced potatoes and sauté for two minutes.

7. Add turmeric powder and bread pieces.

8.Mix and add red chilli powder and toss to mix well.

9.Sprinkle some water and cook for two minutes.

10. Add lemon juice, green chillies and coriander leaves. Toss and serve hot.

Baked Beans Roles

Preparation Time : 15 minutes

Cooking Time : 25 minutes

Servings : 4

INGREDIENTS

4 Whole wheat rotis

1 1/2 cups Baked beans

2 medium Onions

1 tps Oil

1 medium Green capsicum, chopped

5-6 cloves Garlic, sliced thinly

Tomato ketchup as required

Red chilli sauce as required

3 tps Fresh coriander leaves, chopped

Iceberg lettuce , shredded a few leaves

METHOD
1. Finely chop one onion and slice the other.Heat oil in a pan, add onion, green capsicum and garlic and sauté

2. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them.

3. Add baked beans to the pan and sauté. Add coriander leaves and mix.

4, Place some of this mixture on one side of each of the chapattis.

5. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the chapatti.

6. You can cut into diagonal pieces and serve or wrap the roll in aluminium foil and serve.