Cheese Toast

Ingredients:

6 slices sandwich bread (or wheat or plain)
butter for applying
1 large potato, boiled grated
1/2 tbsp. coriander finely chopped
1 cup cheese grated
1/2 tsp. crushed red chilli
salt to taste
1/4 tsp. garlic crushed fine



Method:

Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside.

Butter all slices on both sides. Preheat oven to 180C.

Top all slices with mixture liberally.

Bake in preheated oven for 7 minutes or till toasts are crisp.

Cut in triangles and serve hot with ketchup.


Making time: 20 minutes
Makes: 12 triangles
Shelflife: Best fresh

Sev Puri

Ingredients:

For puris:
2 cups very fine semolina (soji or rava)
salt to taste
water
oil to deep fry
puri cutter


Other Ingredients:
Green chutney (refer chutneys)
Tamarind chutney (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Fine sev
Boiled potato chopped
Onion finely chopped
Grated carrot



Method:

For Puris:

Mix soji, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of some dry maida or soji, roll into big thin rounds.

Cut small puris from it with the cutter. Approx. 1 1/2" diameter.

You may use a sharp edged lid of a bottle, if the size is alright.

Remove the frills formed and mix into remaining dough..

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

Store in an airtight container when cool.

If in a hurry, just cut the big puris into small squares and use the same.

No dough is then put back in frill form.



Method

Choose puris which have puffed.

Make a hole in each as above.

Fill with a tiny bit of potato, grated carrot and sev.

Put a tiny bit of both tamarind and green chutneys in each.

Arrange in serving plate.

Sprinkle crushed cumin, salt, red chilli powder.

Sprinkle finely chopped onions, sev, a handful of puffed rice(optional).

Garnish with finely chopped coriander.

Serve immediately.

Usal Pav

Ingredients:

1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala
1/4 tsp. crushed cumin seeds
salt to taste
6-8 pavs
To garnish:
chopped onions, fine sev, lemon quarters
Grind to a paste:

1 small bunch fresh coriander
8-10 green chillies
1/2 cup fresh coconut grated


Method:
Heat oil in a heavy large vessel.

Add paste and stirfry for 2 minutes.

Add 3 cups water and bring to a boil.

Add all other ingredients, stir and boil.

Simmer for 15-20 minutes, stirring occasionally.

Cook till oil separates, floats on top and peas are soft.

Check, add more chillies or garam masala if desired.

Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.

To garnish: sprinkle some 'indian sev' over individual bowls.



Making time:30 minutes
Makes:3-4 servings
Shelflife:2 days refrigerated, (Frozen 2 months)

Ondhiya

Ingredients:

100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste
For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil



Method:

For ghatta:
Mix all ingredients, make stiff dough.

Form into small oval, dumplings

Heat the 4 tbsp. oil,fry ghattas for 2 minutes.

Remove from oil. Keep aside.

Use a heavy large sauce pan.


To proceed:

Form a paste of chilli, ginger, garlic, coriander,

Rub the chunky veggies with oil and masala paste.

Marinate for 30minutes.

Heat oil used for frying ghattas to proceed.

Add all the chunky vegetables, stir well.

Cover and cook for 4-5 minutes.

Add papdi, turmeric, flour, ajwain and salt.

Cover and cook on low till the yam is almost done.

Add coriander, lemon, and sprinkle some water if required.

Add sugar, stir.

Serve hot, either as is, or with parathas.

Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.


Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

Sondesh

Ingredients:

1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)
For topping:

1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice


Method:
Dissolve acid or lemon juice in 1/2 cup warm water

Put milk to boil. When it rises, pour acidic water all over it.

Reduce heat and stir till fully curdled.

When whey and water separate completely, remove from heat.

Strain in clean muslin cloth.

Hold under running water for a minute.

Press out excess water and hang for 15 minutes (paneer is made).

Empty the paneer in a large plate.

Take 2 tbsp. of paneer in a heavy pan and add cornflour.

Heat on med. flame stirring continuously for 3-4 minutes.

Cool, add to paneer in plate, add sugar, essence and colour.

Mix till very smooth.

Lightly grease and dust moulds with ghee and cornflour.

Mix topping ingredients.

Sprinkle little topping in each mould.

Press paneer mixture into it and level top.

Chill for 3-4 hours. Unmould carefully.

Serve chilled in individual paper cups (optional).

Note: If paneer is quite firm then cornflour can be omitted. Continue without the relative step. No cooking is then required.

Making time: 20 minutes (excluding chilling and hanging time.)
Makes: 7-8 pieces (depending on size of mould)
Shelflife: 3 days refrigerated

Sambhar.

Ingredients:

1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil


Method:
Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.

Pressure cook till dal is done very soft. (Approx. 4 whistles)

Remove dal and beat with a whisk or churner till smooth.

Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas.

Chop the remaining onion and tomato to medium or fine pieces.

Heat oil, add seeds , curry leaves and allow to splutter.

Add onion, pumpkin, tomato and stir fry for 2 minutes.

Add paste, and cook for further 2 minutes.

Add dal and bring to a boil on high.

Add enough water to get sambar consistency.

Check and adjust masalas as required.

Simmer for 12-15 minutes on low, till the aroma exudes.

Add chopped coriander before serving.

Serve steaming hot with hot idlis, coconut chutney and ghee.

Note: You may substitute homemade masala with ready made. But you may even prepare the homemade powder in quantity and store in a clean airtight jar for 6 months.
If using ready made masala, supplement with the following:
1 tsp. dhania seeds, 1 tsp. cumin seeds, 1 stalk curry leaves, 1/2 tsp. methi seeds. Roasted and ground together with the ingredients for paste.

Making Time: 30 minutes (excluding pressure cooking time) Serves: 4-5 servings

Medhu Vada

Ingredients:

4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry



Method:

Wash and soak dal and rice together in plenty of water overnight.

Drain, grind to a soft batter, a fine grain should be felt in it.

Do not make the batter thin. It should be thick enough to shape vadas.

Add all ingredients and beat well with hand to incorporate air.

Heat oil, wet palm and take an idli sized lump on fingers palm side up.

Make a hole in the middle with thumb.

Slip gently into hot oil, repeat for more.

Or use a medhu vada press.

Fry 5-6 at a time on medium flame.

Drain, serve hot with chutney and sambar, or accompany with idli.

Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any other ingredients. Add just before making, and continue as above.

Makki Di Roti

Ingredients:

2 cups maize flour
1 fistful plain flour
1 tbsp. oil
salt to taste
water to knead


Method:

Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plainflour to help. Or roll with a rollint pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.

Serve hot with sarson ka saag and slice of onion and lime.

Making time: 25 minutes
Makes: 5-6 rotis
Shelflife: Best fresh

Dal Dhokli

Ingredients:

For dhokli:
2 cups flour
2 tbsp. oil or ghee
2 tsp. red chilli powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. ajwain seeds
1 tbsp. coriander chopped fine
warm water for dough
For dal:
1 cup green moong dal
1 tbsp. toor dal
1 tbsp. channa dal
10-12 cups water
1 tsp. dhania (coirander seed powder)
1/2 tsp. turmeric powder
2 tsp. red chilli powder
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1/2 tsp. each cumin & mustard seeds
1 lemon juice extracted
2 green chillies slit
1 stalk curry leaves
1/8 tsp. asafoetida
3 tbsp. ghee
1 tbsp. coriander leaves finely chopped


Method:

Wash all dals, soak in water and keep aside for 1 hour


For dal:

Use a large deep saucepan or convenients container.

Put dals, add water, add turmeric and salt.


For dhokli:

Mix flour and all other ingredients.

Add very little water gradually making a stiff dough.

Take a lump of dough, shape into a thin cylinder.

Pinch of bits of dough, about the size of an almond.

Roll each into a round, press in palm and make a saucerlike depression with thumb.

Repeat for all dough.


To Proceed:

While making dhoklis, put dal to boil.

Scatter in all dhoklis, little by little. Stir so that they have not stuck in lumps.

Allow to simmer for 15 minutes. Add more water if too thick.

Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.

Press a dhokli between fingers, it should break easily, to be done.

Also dal should be thouroughly cooked.

In a small saucepan, heat ghee, add cumin & mustard seeds, allow to splutter.

Add green chilli, curryleaves, asafoetida and 2-3 pinches red chilli powder

Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.

Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.

Simmer till wateriness is gone and liquid is of thick dal consistency.

Serve piping hot with limepickle and homemade ghee, to make a meal by itself.

Making time: 1 hour
Makes: 6-7 servings
Shelflife: 2 days refrigerated


Note: The same dough may be made extra and a few 'bhakris' (small thickish rotis) roasted to go along with the dal dhokli. If using many hours after making, and the dal has become semisolid, no problem. Just add some boiling hot water, and reheat to bring it to a boil. Check taste and adjust.


Variation: The dhoklis can be shaped ahead at leisure while family is watching TV etc., making the kids, and other members pitch in. Kids enjoy making their own distinct shapes.

Jalebi

Ingredients:

200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle

Method:

Sieve 100 gms. maida and besan together.

Make a batter using warn water.

Keep aside for 24 hours.

Add remaining maida and food colour and more warm water if required.

The batter should fall easily when poured - Not too thick not too thin.

Keep aside.

Make syrup of the sugar by adding water and boiling.

Add the milk and all the scum to form while boiling.

Make one string syrup. Strain.

Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.

Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.

Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

Makes: 30-35 pieces

Bengali Khichidi

Ingredients:

1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or
1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee



Method:
Drain dals, rice in a colander and keep aside.

Save this water for adding later.

Semicrush spices (cardamom, cinnamon, cloves)

Heat 3 tbsp. ghee in a large heavy skillet.

Add cumin seeds, bayleaf, crushed spices, splutter.

Add ginger, garlic, chillies, stirfry for a moment.

Add onion, potato (with skin), sitrfry for 2 minutes.

Add carrots, peas, turmeric, garam masala, salt.

Add dals, rice and gently stirfry for 1 minute.

Add water to make drained water 5 cups.

Heat well and add to skillet.

Stir, bring to a boil, cover and simmer till done.

Rice and dals should be done but not overdone.

Veggies will get soft and water should be absorbed.

Add more water if required in between.

When done, pour remaining ghee and sprinkle coriander.

Serve piping hot with gravied veggies or kadhi

Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh

Theplas

Ingredients:

1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying


Method:
Mix all ingredients except oil for shallow frying.

Use a little water and knead a soft pliable dough .

Divide dough into 9-10 balls, roll each into a 5" round.

Sprinkle flour over chappati while rolling, for ease.

Place on a hot griddle, roast and drizzle oil, to shallow fry.

Repeat for other side. Repeat for remaining dough.

Serve hot with chunda (refer pickles) or other pickle or curds.

Equally tasty when cold too.

Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

Vegetable Spring Rolls

Ingredients:

For cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk


For filling:
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
chilli cauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil







Method:

Mix all ingredients and form batter.

Make thin round pancakes on a hot griddle.

Do not over roast.

Heat oil in a wok, add all vegetables.

Stir fry, add noodles.

Season with salt, chilli sauce and green chilli.

Cool

How to Fry:
Put oil in a kadai to deep fry.

Place some filling on a pancake end to end.

Fold ends and hold, then roll in a tight roll

Seal edge with water. (or a paste of cornflour and water)

Deep fry till golden brown.

Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.


Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.

Pineapple Cake(Eggless)

Ingredients:

Eggless Sponge Cake (using 1/2 tsp pineapple instead of vanilla essence
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar



Introduction to Eggless Cakes

Method:
Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).

If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.

Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.

Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

Serves 6
Shelf Life 1 week (refrigerated)
Making time 45 mins (excluding sponge cake making time & chilling time)

Cheese Toasts

Ingredients:

6 slices sandwich bread (or wheat or plain)
butter for applying
1 large potato, boiled grated
1/2 tbsp. coriander finely chopped
1 cup cheese grated
1/2 tsp. crushed red chilli
salt to taste
1/4 tsp. garlic crushed fine


Method:

Mix potato, cheese, chilli, garlic, salt, coriander. Keep aside.

Butter all slices on both sides. Preheat oven to 180C.

Top all slices with mixture liberally.

Bake in preheated oven for 7 minutes or till toasts are crisp.

Cut in triangles and serve hot with ketchup.


Making time: 20 minutes
Makes: 12 triangles
Shelflife: Best fresh

Baingan Da Bhurtha(punjabi)

Ingredients:

2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. turmeric powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil


Method:
Hold the brinjals with stems over fire, to burn skin.
(Or run a few drops of oil, microwave in a loose-lid bowl for 3 minutes).

When skin blackens, hold under running water.

Skin will not blacken if microwaved. Therefore peel.

Gently scrub off skin. Mash brinjals to a puree.

Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.

Add onions, all dry masalas, except red chilli powder, stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice and stir.

Simmer for five minutes. Take in serving bowl.

Just before serving, heat ghee in a small pan.

Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

Do not allow the chilli powder to burn.

Garnish with chopped coriander.

Serve hot with tandoori roti, paratha, etc.

Making time: 25 minutes
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.)

Hakka Noodles (chinese)

Ingredients:
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chillies
1 small bunch spring onion
1 small capsicum thinly sliced
2 tsp. garlic finely chopped
1/2 tsp. vinegar
salt to taste
1 1/2 tbsp. oil
tandoori colour



Method:
Chop the spring onions into 1/4" pieces cut slanting.

Pound red chillies and garlic coarsely.

Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.

Add the capsicum and fry till tender.

Add the spring onion and fry again for 2-3 minutes.

Add noodles and salt and mix well.

Add tandoori colour and vinegar to taste.

Heat very well in oven or microwave before serving.

Serve with schezwan sauce or manchurian in gravy.


Making time: 45 minutes (excluding noodle cooking time)
Makes: 3 servings
Shelflife: Fresh

Masala Dosa (south indian)

Ingredients :

For Dosa :

1 cup raw rice
? cup urad dal
2 tbsp cooked rice
2 tbsp poha
5 to 7 methi
salt to taste
oil for cooking

For Potato Bhaji :
3 large potatoes, peeled and boiled
1 tsp mustard seeds
5 to 6 curry leaves
4 green onions, chopped
a pinch haldi powder
2 tbsp grated coconut
juice of lemon
¼ cup coriander, chopped
2 tbsp oil
salt to taste


Method :

For the Potatoes Bhaji :
Mash the potatoes and keep aside.

Heat the oil in a pan and put the mustard seeds to it.

When they crackle, put the curry leaves, green chillies and onions and stir till the

onions turn golden brown.

Put the mashed potatoes, turmeric, coconut, lemon juice coriander and salt and mix well.

Take out from the heat and keep aside.

For the Dosa :
Wash the raw rice, urad dal and methi.

Soak in a little water along with the poha and cooked rice for 2 hours.

Grind to make a smooth paste with a little water. Cover and keep aside for at least 4 hours. Put salt and mix well.

Heat a non-stick tava and grease it lightly with oil.

When hot, pour a ladleful of the batter spread using a circular motion to make a
thin dosa and cook on one side.

Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.

Repeat the same procedure for the remaining batter.

When the dosa is cooked, put some potato bhaji on it. roll to form a cylindrical shape.

Ready to serve hot.

SHRIKHAND RECIPE (Sweet Golden Yogurt)

Ingredients:


1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder (elaichi)
For the garnish
Pistachios and Almonds



How to make shrikhand:


Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.

Rub the saffron into the warm milk until it dissolves.

Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.

Place in the refrigerator.

Serve shrikhand cold garnished with slivers of pistachios and almonds.

Samosa(triangle shaped,crispy snack)

Ingredients

2 cup flour
1 teaspoon salt
4 tablespoon clarified butter melted (ghee)
1/3 cup yogurt
1 water
1 filling
1 oil for frying



Directions: How to Cook Samosas

From: A Taste of India, M.S. Atwood

Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leaving edges free. Fold in half and seal edges.

Heat oil and fry curry puffs until golden. Drain and serve with mint or coriander leaf chutney.

Bhelpuri Chat (Bombay special)

Ingredients

1 puffed rice (1 carton rice
1 krispies may be
1 pkg bhel mix or sev
2 cup mashed boiled potatoes
1 (mashed crudely and
1/2 cup chopped fresh coriander
1 leaves (a.k.a chin
3 tablespoon freshly roasted and ground
1 cumin
1 to taste green chillies
1 freshly ground black pepper
1 to taste tamarind
1 to taste jaggery (or brown sugar)
1 cup chopped onions.



Directions: How to Cook Bhelpuri

1. First boil the potatoes. Mash them and salt them, add pepper to taste. Add some coriander leaves too.

2. Roast the cumin and grind it.

3. Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually. Dissolve the jaggery (or sugar) till the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to). The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.

4. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it. Then pour the sauce. Top with the coriander garnish. (Add salt/pepper to taste).

5. Mix the goop in your plate and eat it soon.

Note: This is a concoction that I often bought from street vendors in India. My mouth still waters whenever I think of Bhel. The recipe presented here was taken off the net and I haven't had a chance to try it yet. I include the note from the contributors:

Warning: this recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the readers, to their taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes) The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until serving, and do so on your plate.

Dahi Vada (Savory Balls In Yogurt)

Ingredients

1/2 cup urad dal
1/2 moong dal
1 cup yogurt
1 spice to taste (cumin and
1 paprika)
1 oil for frying
1/4 cup milk



Directions: How to Cook Dahi Vada (Savory Balls In Yogurt)

1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using minimum water to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden brown. 5. Drop in water. Let it soak till ready to serve. 6. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.