Snacks

1 Mint Chutney Veggie Sandwich Ingredients:

4 slices whole meal bread Butter 1/2 cup Mint-Coriander Chutney (see recipe below) 2 large potatoes boiled, peeled and sliced thick 1 medium-sized cucumber sliced thin 2 medium-sized tomatoes sliced thin 1 large beetroot boiled, peeled and sliced thin 1 large onion sliced very thin (optional) 1 tsp Chaat Masala (available in most Indian grocery stores) Fresh ground pepper Salt

Preparation:

Lay all the slices of bread on a cutting board and butter well. Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice. Layer all the above veggies in desired quantities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies. Cover with the top slice. You can trim edges. I like to leave them on. This sandwich tastes equally good toasted or not. Cut in half and serve.

2 Papdi Chaat Ingredients:

250 gms all-purpose flour 4 tbsps ghee 1 tsp onion seeds Salt to taste Vegetable/ canola/ sunflower cooking oil to deep fry 5 large potatoes, boiled, peeled and chopped into tiny pieces 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste) 2 red (Spanish) onions chopped very fine 2 large tomatoes chopped very fine 2 cups fine sev (gram flour vermicelli)

2 tsps red chilly powder 3 tsps powdered black rock salt 2 tbsps cumin seeds, gently roasted and powdered Fresh finely chopped coriander leaves for garnish 2 cups fresh yoghurt whisked till smooth and chilled 1 cup Tamarind Chutney (see recipe below) 1 cup Mint-Coriander Chutney (see recipe below) Equipment: 2" circular cookie cutter

Preparation:

Mix the flour, ghee, onion seeds and salt to taste and mix well. Add just a little water at a time and knead to get a firm, smooth dough. Cover with a damp cloth and allow to rest for 20 minutes. After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles. Keep on a lightly floured tray or plate for later frying (they will become the Papadis). Repeat till all the dough is used up. Heat oil for deep frying, in a deep pan on a medium flame. When hot, add the Papadis a few at a time and fry till crisp and pale golden. Drain and keep on paper towels. Repeat till all Papadis are made. They can be stored for a few weeks if kept in an airtight container. To serve, first set up all ingredients - Papadis, toppings and chutneys - within easy reach. dip 5-6 Papadis (per person) in yoghurt and remove. Arrange on a plate. Put a little potato, chickpeas, onion and tomato on each Papadis. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Coriander Chutney on each Papadis. Sprinkle a handful of sev all over the Papadis in the plate. Now sprinkle red chilly powder, cumin powder and black rock salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papadis will get soggy.

3 Chaat - Tikki Ki Chaat - Ragda Pattice Ingredients:

6 large potatoes boiled, peeled and mashed 1 tsp red chilly powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp raw mango powder 1/2 cup finely chopped coriander 2 onions finely chopped Salt to taste

1 can of chickpeas roughly mashed 6 cloves 3 pods cardamom 8 peppercorns 1 cup Tamarind Chutney 1 cup Mint-coriander Chutney Coriander chopped fine to garnish Chaat masala to garnish Vegetable/canola/sunflower cooking oil to shallow fry

Preparation:

Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equalsized patties. Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels. Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard. To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and coriander to garnish. Sprinkle chaat masala over the whole dish. A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.

4 Vada Pav Ingredients:

8-10 potatoes boiled, peeled and mashed 2 tsps garlic paste 1 tsp ginger paste 3 green chilies 1/2 tsp turmeric powder 1/2 tsp black mustard seeds 6-7 curry leaves Salt to taste 2 cups Bengal gram flour Vegetable/ canola/ sunflower cooking oil for deep frying 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute) 1 cup Tamarind Chutney (recipe below) 1 cup Mint-Coriander Chutney (recipe below) 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) - recipe below

Preparation:

Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside. Mix the ginger and garlic pastes and add the green chilies to them. Grind into a smooth paste in the food processor. Mix this paste with the mashed potatoes. Season with salt. Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and turmeric powder. Fry till the seeds stop spluttering. Add this to the potato and mix well. Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms. Heat the oil for deep frying on a medium flame. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels. Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

5 Batata vada The potato filling and the batter used to coat the filling are the only two components of batata vada. The potatoes are boiled, mashed coarsely and kept aside. Vegetable oil is heated in a pan and ingredients like asafoetida, mustard seeds, chillies, onions, curry leaves are added and fried for a couple of minutes until the onions are translucent. Ginger-garlic paste, turmeric and salt are then added and fried for a few seconds, after which the mashed potatoes are added to the mixture and cooked for a few more minutes. A thick batter is made using chick pea flour, seasoned with salt, turmeric and red chilli powder. Sometimes a small quantity of baking soda is also added to make the batter fluffier. To make the fritters, little balls of the potato mixture are coated in the batter and deep-fried in a couple of inches of hot vegetable oil. Ingredients (Serves 8)

500 gm: Potatoes Oil for deep frying For Tempering o 10 gm: Ginger o 10 gm: Garlic o 10 gm: Green chillies o 02 gm: Curry leaves o 05 gm: Mustard seeds o 05 gm: Turmeric powder

03 gm: Red chilli powder 10 gm: Coriander leaves 1 : Lemon Salt For Batter o 200 gm: Gram flour o 05 gm: Red chilli powder o 05 gm: Turmeric o 03 gm: Crushed cumin o 02 gm: bi-carb o Salt o Water
o o o o

Method 1. Cook potatoes until soft, peel and mash coarsely. Chop or crush together green chillies, garlic, ginger and coriander leaves. 2. Using the mentioned ingredients make a thick batter. 3. Heat oil and add mustard seeds after they crackle add the curry leaves. 4. Mix in all the rest of the tempering ingredients and add to the mashed potatoes. 5. Divide the potato mixture into equal sized portions, approximately the size of a lemon. 6. Dip each ball in the batter and deep fry until golden brown in colour. 7. Serve hot with a chutney. 6 VEGETABLE SAMOSA Ingredients For Cover: 1 cup all purpose flour (Maida) Water to Knead dough 2tbsp oil Little salt 1/4th tsp. Ajwain (optional) For Stuffing: 3-4 Potatoes (boiled, peeled & mashed) 1/2 cup Green Peas (boiled) 1-2 Green Chilies (finely chopped) 1/2tsp Ginger (crushed) 1tbsp coriander finely chopped Few chopped Cashews (optional) Few Raisins (optional) 1/2tsp Garam masala Salt to taste Red chili powder to taste 1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa: For Cover:

Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.

7 DAHI VADA Ingredients: For Vadas:

3/4 cup washed Moong dal 1/4 cup washed Urad dal Oil to fry

For Garnish:

1 1/2 cup yogurt 1 teaspoon salt 1/2 teaspoon red chilly powder 1/2 teaspoon roasted cumin seed powder 3 tablespoons tamarind chutney

Method: To make the Vadas:

1. Mix both dals and wash several times until the water appears clear. 2. Soak dal in 4 cups of water for at least six hours. 3. Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture. 4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water. 5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan. 6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color. 7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried. 8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around. 9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes. 10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas. To make Yogurt topping and Garnish:

1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed. 2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt. 3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas. 4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney. Variations: 1. Change the proportions of dal or make vadas with just urad dal or just with moong dal. 2. As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas. 3. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas. 4. You can also make the vadas very small and serve as a Raita dish. 5. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro. Suggestions:

You can also make the dahi vadas in advance and freeze them before soaking in the water. When ready to use, take as many as needed out and soak in hot water for a few minutes. Next, change the water to room temperature and soak for 20 minutes. Now you can prepare and serve them the usual way. 8 HARIYALI TIKKI Ingredients: 3 - 4 medium potatoes 1 tblsp green chillies chopped. 100 gms spinach 1 tsp chaat masala 1 tblsp ginger chopped oil for deep frying 2 tblsp coriander leaves chopped 2 tblsp corn flour sal tto taste 3/ 4 cup green peas shelled How to make hariyali tikki :

Boil, take off and grate potatoes. Boil and mash green peas. Blanch spinach leaves in plenty of salted boiling water and finely chop. Squeeze out excess water. Mix grated potatoes, peas and spinach. Mix in cut green chillies, cut coriander leaves, cut ginger, chaat masala and salt. Mix in cornflour for binding. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to give it a tikki shape. Heat up oil in a kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp.

9 Aloo sabudana tikki

Ingredients

3 medium potatoes 1/3 cup tapioca (sabudana) teaspoon salt adjust to taste(namak) 1 teaspoon cumin seeds (jeera) 1 finely chopped green chili adjust to taste Approximately 2 tablespoons finely chopped cilantro (hara dhania) 1 teaspoon lemon juice Oil to fry

Method 1. Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours. 2. Drain the water. After soaking, the tapioca will have increased in volume, by about 2 times. Set aside. 3. Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to ensure that it is still somewhat firm. 4. Cool the potatoes, then peel and grate them using a vegetable grater. 5. Mix all the ingredients together. The dough will be a little sticky and soft in consistency. 6. Divide the potato dough into 16 parts. 7. Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking. 8. Heat the oil in a frying pan on medium high heat. There should be at least 1 inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately. 9. Slowly drop the patties into the frying pan. 10. Fry the vada until both sides are golden brown. Turn them occasionally. It will take approx. 4 to 5 minutes to cook. 11. Remove the vada and place over a paper towel so the excess oil is absorbed. 12. Sabudana vada should be crunchy on the outside and soft inside. 13. Serve them as is or with cilantro or tamarind chutney. Tip The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking. Serving suggestions
1. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.

2. Vadas taste best when they are served hot. 3. Sabudana Vadas can be made one day in advance and stored at room temperature. Do not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.

10 LEHSUNI TIKKI Ingredients: 1/2 tblsp red chilli powder 1/4 cup coriander leaves 4 - 6 garlic flakes 1 medium onion 6 - 8 cashewnuts 1/4 cup cottage cheese grated oil to deep fry salt to tate 6 medium sized potatoes How to make lehsuni tikki :

Wash, boil, cool, take off and mash potatoes thoroughly. Mix in salt to taste and knead mashed potatoes to make smooth dough. Divide into ten to twelve equal portions. Take off and finely cut the onion and garlic. Clean, wash and finely cut coriander leaves. Crush cashew nuts and mix with cut onion, garlic, coriander leaves, red chilli powder, salt, and grated cottage cheese. Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat up oil in a kadai and deep-fry the tikkis to golden brown. Take off and remove on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.

11 Paneer Amritsari
Ingredients

2 cups paneer (cottagte cheese) , cut in to 25 mm (1") cubes 4 to 5 tbsp besan (Bengal gram flour) , dry roasted oil for deep-frying 1 tbsp chaat masala for sprinkling To be mixed into a marinade 2 tbsp ginger-garlic (adrak-lehsun) paste 1/2 tsp carom seeds (ajwain) a few drops of orange colour salt to taste 1/2 tsp chilli powder Method 1. Combine the paneer with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes. 2. Sprinkle besan on the marinated paneer and mix gently so that the besan coats the paneer evenly from all sides. 3. Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till they are golden brown. Drain on absorbent paper. 4. Serve hot sprinkled with chaat masala.

12 Nadru Kebab
Ingredients 300 gms lotus stem (bhen) 3 medium potatoes, boiled and grated Salt to taste 4-5 green chillies, chopped 1 inch ginger, chopped 2 tsp chaat masala 1/4 tsp nutmeg powder 1/2 tsp garam masala powder 1 tbsp chopped fresh coriander leaves 1-2 tbsp roasted chana upowder/breadcrumbs 1 tbsp lemon juice Oil for shallow frying For garnish

1 fresh red chilli, cut into flowers 3-4 spring onions, cut into flowers Method Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with a kitchen towel. Boil with one cup of water in the pressure cooker for about two whistles. Drain. Wipe dry again. Roast over direct flame till well roasted. Grate the lotus stem and add to the mashed potatoes in a bowl. Add salt, chillies, ginger, chaat masala, nutmeg powder, garam masala powder, coriander leaves, roasted chana dal powder and lemon juice. Mix everything well together. Heat sufficient oil in a shallow pan. Shape the mixture into even sized kebabs. First fry one kebab to see if it holds shape and does not break up. Then add a few more kebabs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown. Drain on absorbent paper. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers. Serve hot with chutney.

13 Chick Pea Tikkis

Ingredients 1 cup kabuli chana (white chick peas), soaked overnight 1 green chilli, chopped 1/2 cup chopped mint leaves (phudina) 1/2 tsp grated garlic (lehsun) 1/2 cup grated cabbage 1 cup grated carrot 1/4 cup finely chopped capsicum 1/2 tsp roasted cumin seeds (jeera) powder 1 tsp oil for brushing salt to taste Other ingredients 1 tbsp oil for cooking Method 1. Drain the water from the kabuli chana. 2. Grind the kabuli chana, green chillies and mint leaves in a mixer to a make coarse paste without using water.

3. Combine the remaining ingredients along with the kabuli chana mixture in a bowl and mix well. 4. Divide the mixture into 12 equal portions and shape them into flat tikkis (approx. 1" diameter). 5. Brush a non-stick tava (griddle) with little oil and cook the tikkis with oil till both sides turn golden brown. 6. Drain on absorbent paper and serve hot.

14 Corn Kebab
ingredients 1/2 cup yellow corn (makai ke dane) kernels 1/4 cup finely chopped capsicum 1 1/2 tsp finely chopped green chillies 3 tsp rice flour (chawal ka atta) salt to taste Other Ingredients oil for deep-frying For Serving green chutney Method 1. Blend the corn in a blender to a coarse paste, without using any water. 2. Transfer the mixture to a bowl and ad the capsicum, green chillies, rice flour and salt and mix well. 3. Divide this mixture into 7 equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs. 4. Deep-fry the kebabs in hot oil till they are golden brown in colour from both the sides. 5. Drain on absorbent paper. 6. Serve hot with green chutney. Handy tips 1. When rolling the kebabs make sure you put little oil on your palms to avoid the mixture from sticking. 2. Always put 1 piece of the mixture in hot oil to check if the oil is hot enough and also to check if the mixture is not seperating.

3. Always fry the kebabs when the oil is hot and on a high flame. 4. Fry 4 kebabs at a time to get even cooking. 5. For all the healthy people, you can cook the kebabs on a tava using little oil on a medium flame till brown on both the sides. 6. In case you are making this mixture in advance, do not add the salt and keep aside and then fry later as it releases water. Just before frying, add the salt and mix well.

15 Paneer Tikka
Ingredients 2 cups paneer (cottage cheese) , cut into 50 mm. (2") cubes 1/2 cup thick curds (dahi) 1 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 2 tsp chilli powder 1/2 tsp dried fenugreek leaves (kasuri methi) 1/2 tsp garam masala 2 tbsp chopped coriander (dhania) 1 tsp chaat masala 1 tbsp besan (bengal gram flour) 1 tbsp oil salt to taste Method 1. Combine the curds, ginger paste, garlic paste, chilli powder, dried fenugreek leaves, punjabi garam masala, coriander, chaat masala, oil and salt and mix well to prepare a marinade. 2. Add the paneer and keep aside to marinate for 15 minutes. 3. Arrange the paneer pieces on the wire rack in a pre-heated oven at 200c (400f) and grill till the paneer is done (approx. 15 minutes). 4. Remove from the oven and serve hot.