Breakfast

UPMA

Ingredients:
2 cups Rava
4 cups Water
1 cup Onion chopped fine
1 cup French Vegetables
A pinch of Asafoetida
5 curry leaves(optional)
1 tsp. Mustard seeds
2 tsp. Channa dal
2 tsp. Urad dal
1/4 tsp tumeric
3 tsp. Oil

2 Red chillies

2 Green chillies

1 inch grated ginger

Juice of 1 lime

Salt to taste

Method :

Dry roast the rava until golden on medium heat. Heat oil in a heavy bottomed saucepan. Add the mustard seeds, after spluttering add hing and curry leaves, then add channa dal and urad dal and when it turns slightly brown add red & green chilies and onion and saute till it is translucent. Add the vegetables and saute for some more time. Add 4 cups of water, salt and tumeric. When the water boils reduce flame to low and then add the rava stirring constantly for 2 to 3 min. Add lime juice. Cover the pan and cook over a low flame for 7 minutes. Serve hot with chutneys or pickles

Masala PURI

Ingredients:

20 Small puris

1 Onion finely chopped

2 Tomatoes finely chopped

2 Boiled Potato chopped

1Cup Boiled Peas

2cups Cilantro

1/2Cup Yogurt

2 tbsp Sweet Chutney

2 tbsp Red Chutney

2 tbsp Green Chutney

1 Cup Sev (fine)

1/4tsp Garam Masala Powder

Method:

Take a mixing bowl and add onions, tomatoes, and potatoes chopped and to this add peas, garam masala, salt, and chutneys and mix well .Crush about 5 puris in each plate, add the 2 table spoon of the above mixture, add about 1 tbsp of curds, Garnish and decorate with sev and finely chopped cilantro and serve immediately .
Note: The chutney receipe are all in the raita and chutney section under chat chutney.

Masala Vada

Ingredients:

2 cups - channa dhal

2 - Onion

1/4 cup - Coriander leaves

4 - Red chillies

5- 6 - Curry leaves

3 - Green chillies

1inch - GingerSalt to taste

Method:

Wash and Soak channa dhal in water for 2 hours and drain off water. Grind the dhal coarsely with red chillies. Chop onion, green chillies, ginger,curry leaves and coriander leaves finely and then add to the coarsely ground mixture. Make into Vadas, deep fry in oil till golden in colour. Serve hot with chutney or ketchup.

SAMOSA

Ingredients:

2+1/2 cups flour

1/2 tsp. salt

1 Cup buttermile or yogurt

extra flour, as needed

Method:

1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Mix in the milk or yogurt to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky.

The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.

2 large potatoes (the size of a large person's fist)

1 Tbs. butter

1 Cup finely minced onion

2 medium cloves garlic, minced

1 Tbs. freshly grated ginger

1 tsp. mustard seeds1 tsp.

dried coriander (if available)

3/4 tsp. salt

1+1/2 Cups uncooked green peas (froze+thawed=fine)

2 Tbs. lemon juiceCayenne, to taste.

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.

2) Melt the butter and saute onions, garlic, ginger, mustard seeds,coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.

1/2 Cup cider vinegar

1/2 Cup water

3 Tbs. brown sugar

1 small clove garlic, minced

1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.

3) Serve warm or at room temp.

ASSEMBLY:

1) Preheat the oven to 425F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.

3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover.Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.

4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over whenyou turn the oven down.

5) Serve within 15 min. with dipping sauce.