Badam Halwa

Hi all, Iam back with badam Halwa. I got this recipe from my friend Abitha. Its a lovely recipe and adding MTR mix gives a very rich taste. Try it folks!!! and Iam sure u will love it. This is my entry for RCI Tamil festivals:Diwali , started by Lakshmik and hosted by Viji of VCuisine

Ingredients

Almond paste- 2 1/2 cups( If u are using fresh almonds soak overnight , peel the skin and grind to a paste. If using readymade sliced almonds , just grind with little water to form a paste.The paste can be very fine or a bit coarse like rava consistency ,according to ur taste.)

Milk- 2 1/2 cups

MTR badam feast- 1 1/4 cup

sugar- 3 to 4 tbsp or according to ur taste.

ghee- 1/4 cup or acc to ur taste.

Method

Heat ghee in a non stick pan and fry the ground almond paste in a medium flame for 8 to 10 minutes.

Mix the MTR powder with milk. Add this and sugar to the almond paste. keep stirring for 20 to 25 minutes till the halwa comes together as a single mass, without sticking to the pan.

This can be refrigerated upto 3 weeks. Have fun making this for diwali.

Blogging Break!!!

As Iam having problems with my computer,Iam not able to post recipes... will see u all in a couple of days.....

Rava Idly with coconut and coriander chutney

Rava Idly is a famous breakfast in the southern part of Karnataka. Do you know that Rava idlies were first invented at MTR? During World War II, rice was in short supply. MTR experimented with wheat and thus was born the enormously popular "Rava Idli."Source:MTR Foods

I have been making Rava idlies with MTR instant mix for a long time... they come out very well.

But I wanted to try it without the mix and then followed this method.. it turned out even more softer than the instant mix . So needless to saythat from then on I am making rava idlies without the instant mix. You can find the recipe of Rava idly in most of the blogs .... here is my way of doing it. This is my entry to the "Regional Cuisines of India" aka RCI event is started by LakshmiK from "Veggie cuisine" and hosted by dear Asha of Foodies hope.

Ingredients

Rava- 2 cups

curd- 2 cups

cooking soda- 1/4 tsp

oil- 3 tbsp

ghee- 2 tsp

salt to taste

seasoning

mustard seeds- 1/2 tsp

urad dal - 1/2 tsp

chana dal- 1 tsp

cashews broken-2 tsp

ginger- a small piece chopped finely

green chillies- 3 chopped finely

curry leaves- a few

coriander leaves- a few chopped finely

Method

Heat oil + ghee in a pan and add the seasonings one by one. Then add the Rawa to it and fry for sometime till u get a nice aroma in a medium heat. (Be careful and dont burn it)

Transfer the rava to a bowl and let it cool . Beat the curd well and then add it to the rava.

Set aside for 2 to 3 hrs.

Add the cooking soda to the rava mixture and mix well. Add little water or milk if it is too thick.

Grease the idly plates and pour the batter in them. cook them on medium heat for 10 - 12 minutes.

serve hot with chutney or sambar or saagu.

Note:

U can add carrots and peas to make vegetable rava idlies. Check out Supriya's rava idli here

Coconut and coriander chutney

Ingredients

coconut grated-3/4 cup

coriander leaves- a handful(3 tbsp roughly) finely chopped

ginger- a small piece

roasted gram dal- 2 tsp

green chillies- 4 or acc to taste

salt to taste

mustard seeds- 1/4 tsp

urad dal - 1/4 tsp

curry leaves- a few

red chilli -1

oil -2 tsp

Method

Grind coconut, coriander leaves, ginger,roasted gram,green chillies and salt to a fine paste adding water. Transfer the ground paste to a bowl.

Heat oil in a kadai and add the seasoning ingredients one by one.pour over the ground chutney and mix well.

Serve with hot idlies.

I Thank Kribha of 'veetu samayal' for giving me the inspirational blogger award, Sandeepa of Bongmom's cookbook for giving me the Thoughtful blogger award,

and Richa of 'As dear as salt' for giving me the schmooze award. Got these awards almost a month back and wanted to thank them from then on, but somehow kept missing them ...and now finally ,have done it. Thanks guys.. feel proud and happy on getting these awards.

Kothu Chappathi

Just happenned to see this in vijay tv last week... tried it and and it came out very well. So I thought I could share it with u all too... This is my entry to WBB #15 'leftovers' hosted by Nanditha of Saffron trail.

Ingredients

left over or fresh Chappathis- 4 cut into squares

onion-1 chopped lengthwise

tomatoes -1 medium sized chopped finely

tomato sauce- 1 tsp

capsicum - 1 small chopped into squares or lengthwise

green chillies- 1 slited

ginger- 1 " piece- crushed

garlic- 3 flakes - crushed

saunf- 1/4 tsp

mustard seeds- 1/4 tsp

curry leaves- a few

turmeric powder- 1/4 tsp

chilli powder- 1/2 tsp or acc to taste

oil- 2 tbsp

salt to taste

coriander leaves- a few chopped finely

Method

Heat oil in a pan and add the mustard and saunf seeds.When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces and tomato sauce.Then add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then finally add the chopped chappathi pieces. mix well and garnish with chopped coriander leaves.

Serve hot just like that or with raitha.

U can try this with parottas too to make kothu parotta.

Thattai and Appam- Krishnajayanthi treats

Today is 'Krishna Jayanthi', the birth day of lord Krishna.Happy Janmashtami/Krishna jayanthi to all of u.Read more abt krishna jayanthi here.

When I saw thattais and appam in shyamala's and Latha narasimhan's blog I decided to try it out for Krishna Jayanthi.Both turned out very well. Thanks shyamala and Latha.

This is my entry to the festival food event - Janmashtami/Srijayanthi hosted by Latha Narasimhan of 'Yum' blog and to the WYF -Snacks event hosted by Hima of snackorama.

Thattai

Ingredients

Rice flour- 4 cups

roasted dal powder or gram flour- 1/2 cup

butter- 4 tbsp

sesame seeds- 2 tsp

cumin seeds - 1 tsp

chilli powder- 2 1/2 tsp or acc to taste

salt - 1 1/2 tsp or to taste

channa dal- 1/2 cup soaked in water for 30 mins

curry leaves- a few chopped

Asafoetida- less than 1/4 tsp

oil for deep frying

Method

Powder the roasted gram and sieve it finely. Drain the channa dal well and add to the dal powder. Mix all the ingredients except oil together and add water to form a thick dough.

Make small balls out of it , place it in a greased plastic sheet and flatten it with ur fingers .

I I kept the balls in a greased plastic sheet , placed another small sheet on top of it and then placed a flat bottomed steel bowl on top of it and pressed it firmly. Then slightly flattened it out with fingers and it turned out perfect. You can cut open the ziploc bag and sandwich in between those too. However u make it, make thin discs.

Peel the prepared thattais carefully from the plastic sheet, drop it gently in hot oil and deep fry until golden brown on both sides. Keep the oil in an uniform medium flame and deep fry all the prepared thattais the same way .Store in an airtight container.

Appam

Ingredients

Raw rice- 1 cup

Jaggery- 3/4 cup

dry coconut(copra)- a few pieces

ghee- 2 tbsp

cardomom powder- 1/2 tsp

Method

Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.

When it becomes a fine paste add the jaggery to it and grind .

chop the dry coconut into small bits and fry it in ghee till golden brown.

Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.

Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.

Orissa cuisine

Luchi and Ghuguni

Iam a bit late for the RCI oriyan cuisine and Asha had already announced the RCI for karnataka too. Thought that Aug 30 was the last date... anyhow doesn't want to miss this and hope Swapna accepts the late entry.I have never been to Orissa nor had an oriyan friend ...so before the announcement of RCI Orissa, I knew nothing about their cuisine. Googled and read abt their cuisine here and here. I have always thought 'Rasagullas' to be a bengali sweet , but was surprised to learn that they were originated from orissa. Their curries too are different from the usual spicy indian curries.

I wanted to try out a sweet from their cuisine ,as oriyans are very fond of sweets but as I have posted lots of sweets I thought I would try Luchi and Ghuguni.

Luchis are nothing but pooris made with maida. Ghuguni is a simple dish made with peas and potatoes. This is my contribution to RCI Orissa hosted by Swapna and started by Lakshmik.

Luchi

Ingredients

Maida- 2 cups

oil/ghee- 2 tsp

salt to taste and water for the dough

oil for deep frying

Method

Mix all the ingredients and knead to a soft dough. Set aside for 1/2 an hour . Make small balls as u do for puris ,roll out and deep fry it in hot oil.

Ghuguni

Ingredients

Green peas(dried)- 1/2 cup

Potato- 1 medium

onion- 1

tomato-1

oil- 5 tsp

cumin seeds- 1/2 tsp

salt to taste

cinnamon- 1 piece

cloves- 3

ginger garlic paste- 1 tsp

chiili powder-1 tsp

coriander powder- 1 1/2 tsp

cumin powder, turmeric powder, garam masala- 1/4 tsp each

coriander leaves- a few chopped finely

Method

Soak the peas overnight and pressure cook it. Boil the potatoes and cube it.

Grind onion and tomato with all the powders and ginger garlic paste.

Heat oil in a pan and add cumin, cinnamon and cloves. Then add the ground paste and some water. Let it boil for some time till the raw smell disappears.

Add the cookes peas and potato and keep in medium flame for 5 to 10 mins . Garnish with coriander leaves.

Serve hot with puffed up luchis.

Paal poli/puri

I was very excited to get this rocking girl award from SRA of 'When my soup came alive'. Thank you very much Sra.
Felt really happy to receive the award and thought I would post a sweet for this. Happened to see this 'paal poli' recipe form viji's blog and decided to try it out. It turned out very well and even my husband who doesn't like sweets much, loved it.Thanks viji for the wonderful recipe.

Ingredients

whole milk- 6 cups
sugar- 1/2 cup or acc to taste
pistachios- 10 0r nuts of ur choice - crushed coarsely
saffron- a few strands
cardomom powder- 1/4 tsp
maida- 1/2 cup
rava- 1/2 cup
salt - a pinch
ghee- 1 tsp
oil for deep frying

Method

Knead maida and rava into a stiff dough using little water. ( viji suggests to beat the dough with roller pin to make it soft.) Keep aside for half an hour.
Boil milk in a heavy bottomed pan and add saffron and pistachios to it . Simmer the flame for 8 to 10 minutes or till the milk thickensa bit and add sugar to it.
Roll out the dough into very small and thin puris . I made it in the size of paani puris(u can make into bigger size too or in roll out into triangle shapes as, viji did). Deep fry in hot oil .
Add the milk to the deep fried puris . Let it cool for a couple of hours and refrigerate. serve cold.

I would like to pass on this Award to Suganya of 'Tasty palettes', 'Menu today',and Richa of 'As dear as salt'.

Vegetable pulav/biryani

You can call this however u want ... biryani or pulav. Generally they say there is a difference in making biriyani and pulav. My recipe is close to pulav where rice , masala and veggies are cooked together, but I call this as biryani.

This is my entry to 'JFI Rice', started by Indira of Mahanandi and hosted by 'Sharmi of Neiveidyam'.

Basmati rice is a very special type of aromatic rice known world over for their extra long grains, and pleasant and distinct aroma. Traditional Basmati rice is not only in great demand in the domestic markets, but is also seen in the menu of connoisseurs worldwide creating a staggering billion-dollar export market.

Read abt the food facts of Basmati rice here

Ingredients

Basmati rice-2 cups
onions- 1 medium cut into long strips
green chillies- 6 cut into slits
Tomato- 1 medium chopped finely
ginger garlic paste- 1 1/2 tsp
coriander + mint - a few chopped finely
Turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp or acc to taste
Garam masala powder-1/2 tsp
salt to taste
Lemon juice- 1/2 tsp
coconut milk- 3/4 cup if fresh(if using canned milk,take 1/2 cup of milk and mix 1/4 cup water)
mixed vegetables(Beans,carrot,peas,potatoes,cauliflower)- each 1/2 cup chopped
oil+ ghee- 3 tbsp
For seasoning
Bay leaves- 2
cinnamon- 1 piece
cloves- 4
Cardomom- 2
Saunf- 1/2 tsp
Star Anise- 1

Method

Soak rice in water for 15 mins ,drain it well and microwave it with a tsp of oil for 2 mins. keep aside .
Heat oil+ghee in a pressure cooker and when hot add the seasonings . Add onions and green chillies and fry for few minutes till the onions become transparent. Now add ginger garlic paste and fry till the raw smell disappears and add tomato and fry for sometime.
Then add the washed and chopped vegetables, turmeric powder and salt. Fry for some time and add chilli powder, garam masala powder and coriander+ mint. Saute for a minute and add the coconut milk+3 cups of water(I add slightly less water than the 1:2 ratio.)
When the water boils add the rice and lemon juice. mix well, check for salt and close with a lid. Simmer for 5 minutes after the 1st whistle.
Serve hot with Raita.

Stuffed chilli bhajjis

For those who have visited the Marina beach in chennai , one thing that immediately comes to mind is the' milagai bajji'. Light green chillies are tied like garlands in front of the bajji stalls . These chillies are then dipped in besan flour paste ,deep fried in hot oil and served with red chutney .Needless to say that they are mouth watering... isn't it?

My neighbor prepares this stuffed chilli bajjis often and Iam giving her recipe here. There are many varieties of mild chillies with which u can make these bajjis. I used this type and they were very mild.

This is my entry to the' JFI chillies ' created by Indira of Mahanandi and hosted by Nandita of saffrontrail.

Ingredients

Long green chillies- 6

Salt- little

oil for deep frying

For stuffing

Potatoes- 2 medium ,cooked and mashed

Cumin seeds- 1/2 tsp

Coriander leaves- a few chopped finely

Turmeric powder- less than 1/4 tsp

Ginger grated- 1/2 tsp

For the batter

Besan/gram Flour - 1 cup

Rice Flour-2 tsp

salt to taste

chilli powder- 1/4 tsp

water to make a thick paste

Method

Wash the chillies ,make a slit in the center and remove all the seeds. Rub little salt inside the chillies. The chillies I used were very long and so I had to cut them into two.

Mix all the ingredients for stuffing and then stuff the chillies with it.

Mix all the ingredients for the batter( U can use Sakthi masala's bajji bonda mix too) .

Dip the stuffed chillies into the batter and deep fry in hot oil.

Serve hot with ketchep.

Curry leaves powder

I have been eyeing on Sailu's 'curry leaves powder' for a long time. When I got fresh curry leaves in Indian store last week ,I made it at once. It tasted soooooooooo great with rice and its going to be a regular dish in my house hereafter. This is my entry for coffee's MBP 'Preserve it' for the month of july( its a bit late and I hope she will accept it.)

I have never tasted or tried this recipe before. Back in India there is a curry leaf tree in my house. Now here in US, I get a very few sprigs of curry leaves for one dollar. I always thought this was expensive ...Any how Iam going to make this powder often, as I like it very much .

I followed sailu's original recipe and it was really good. Check out for the recipe here. Thanks Sailu for the wonderful recipe.

Toast with Oats

Oats are not only the perfect way to start your day with , but also the best way to manage your weight too. Check out the health benefits of Oats here.This recipe is a tasty and easy way to include oats in our diet and this is my entry to WBB #13 (Weekend breakfast blogging) 'OATS' for the month of july, hosted by Madhuli of 'My Foodcourt'. Richa's 'Malai Toast' inspired me to make this recipe.

Ingredients

Bread slices- 6

Yogurt- 3 tbsp

Milk- less than 1/4 cup

Oats- 1/2 cup roasted and ground coarsely

Chilli sauce

Carrot- 1/2 grated finely

Salt and pepper to taste

Butter- 1tbsp

Method

Add all the ingredients except bread in a bowl and mix/whisk well. The batter should not be very thin or very thick, so adjust milk accordingly.

Cut the bread slices diagnolly and dip in the mixture.

Heat tawa and add little butter. place the bread slices , simmer the flame and cook until golden brown on both sides.

serve hot with tomato sauce or mint chutney.

Check out my other recipe of masala oat pancakes .

Methi matar malai

Punjabi cuisine is popular not only in other states of India butallover the world too.Tandoori chicken, stuffed parathas,paneer dishes, lassi,naans, dal curries are my favourite punjabi dishes(sure to be the favorites for most people). I have never been to punjab , don't have a punjabi friend either but love most of their dishes. Taken back by the taste of their rich and creamy gravies, I used to try cooking a few dishes at my home and now many has become regular.I was really surprised to read that punjabis cook rice occasionlly.... Read more abt their cuisine here.

Methi matar malai was one dish I wanted to try for a long time, but I was not sure how it would taste, as methi is a bit bitter,and as I had not tasted this dish before...

But beleive me ....it tasted sooooo good and I liked the richness in it.

This is my contribution to the RCI punjab Hosted by Richa of 'As dear as Salt'.

Ingredients

Methi leaves- 1 bunch cleaned and chopped finely

peas- 2 cups

Heavy or light cream- 1/2 cup

milk- 1/4 cup

oil- 2tbsp

ghee/butter- 1 tbsp

cumin seeds- 1/4 tsp

kasoori methi- 1/2 tsp

kitchen king masala- 1/2 tsp

salt- acc to taste

to grind

onion- 1 chopped roughly

poppy seeds- 1 tsp

cashews- 5

ginger- 1" piece

curd- 1 tbsp

turmeric powder- a pinch

green chillies- 5

cinnamon- 1 small piece

cardomom - 1

cloves- 3

Method

Heat ghee and oil in a pan and add cumin seeds, when it turns golden add the ground paste.

Fry for 3 to 5 mins till the raw smell of the onion disappears . Add the chopped methi leaves and peas. Fry for some time and then add the cream+ milk. Allow it to boil and add kasoori methi and kitchen king masala. Simmer the flame , cover it with a lid for 5 to 10 mins till the peas and methi are well cooked.Serve hot with rotis or parathas.

note

U can omit kasoori methi and kitchen king masala if u do not have it, but adding that gives a very nice flavour to the dish and tastes like restaurant food.

Watermelon Punch

Watermelon is a nutritious and delicious fruit packed with lots of vitamins and minerals. Iam from chennai ,where summer is really sultry and hot.U can see loads of watermelons on roadsides of Chennai to beat the summer heat. Its really fun to eat the ripe,red and juicy flesh of the melon.

picture courtesy- chennailist.com

Check out the health benefits of watermelon here.

This is a simple recipe which I learnt from my friend's mom during my college days. The ginger and lemon juices comined with melon turns out to be an excellent summer drink.

This is my contribution to the AFAM this month hosted by Bee of Jugalbandhi.

Ingredients

Watermelon chunks- 4 cups (deseeded)

lemon juice-2 tsp

ginger juice- 1 tsp

sugar-1tbsp

Method

Remove the seeds and the rind from the watermelon and cut them into cubes. With all the other ingredients blend until smooth in a blender . No need to strain the juice and no need to add water. Serve chilled or pour into ice trays ,insert a tooth pick and serve like a fruit pop.

Check out this interesting watermelon art .

Fellow Bloggers Recipes

I have learnt a lot of recipes after I started to blog. These are a few recipes from my fellow bloggers,which I tried in my kitchen and loved by my Family members.Thanks guys!!!!

1) Paneer Tikkas from Krithika's Manpasand
Tikkas ready to bake

Tikkas ready to eat
I also Sauted the rest of the chopped veggies and paneer in a pan with little oil and they turned out great too.

Check out for the recipe here.

2) Mushroom Fried Rice from Seema's Recipe Junction.

Check out the recipe here.

3) Gobi Masala from Priya's Kitchen.

Check for the recipe Here.

4) Banana Halva from Soumya's Home Spices.

Check out for the recipe here.

5) Paruppu Usili from RP's Myworkshop.

Check out for the recipe here.

Orange trifle

An easy to make dessert if u have all the ingredients in hand. I had wanted to prepare trifle for a long time and when I googled for it I found interesting recipes.I did not have a trifle bowl with me,but it came out well, tasted great and was a big hit with us.This is my entry for this month's AFAM hosted by Sharmi of Neivedyam.

Read here for the health benefits of Oranges

Ingredients

Vanilla/orange cake mix or store bought pound/angel cake

Instant vanilla pudding mix- 1 medium pack

Frozen whipped topping-1 tub

oranges-5 peeled and segmented

condensed milk- 1 small can

milk- 1/2 cup

method

Bake the cake and prepare the pudding according to the package instructions.

Cut the cake into small rectangular pieces(2"x1").

Now everything is ready to set the trifle.

In a trifle bowl or any glass bowl arrage the cake pieces. pour some milk to soften the cake.

Arrange the orange pieces on top of it. spoon in some condensed milk on top of the fruit.

Pour in the prepared custard into a thin layer(thin or thick layer depends upon the size of the bowl.If u have a small bowl then it is better to have thin layers). Then add the whipped cream.

Repeat these layers once again.

Refrigerate and serve chilled.

Check out this interesting trifle from which I made mine.

Vaazhaipoo Kola Urundai(Banana flower balls)

Each part of the banana tree can be used to prepare a variety of healthy dishes. Right from the trunk ,the vegetable, fruit and the flower delightful dishes can be made. Its leaves can be used to serve food too. This is one dish my MIL made when she visited us and it tasted great.

This is my entry to nupur's A-Z of Indian vegetables(Its 'v' for this week).

Ingredients

Banana flower -1

Chutney dal/roasted chana dal-3/4 cup(powdered)

cashews-6 chopped finely

corainder leaves- a few chopped finely
onion- 1 chopped finely

salt to taste

oil for deep frying
To grind

green chillies-3 or acc to taste

poppy seeds- 1 tsp

cinnamon- 1 small piece

cloves-2

Saunf- 1/2 tsp

ginger - a small piece

garlic- 3 cloves chopped finely

Method

Takeout the florets from the banana flower. Then remove the stamens from them. Get a clear idea of how to do it HERE. Chop the florets finely. Boil water in a pan and add salt and the florets.When the florets are cooked , drain them and squeeze them well to remove excess water.

Add the chutney dal powder to it and mix well. Add chopped onions, cashews,coriander leaves and the ground masala to the banana flower mixture. No need to add water. Make small balls and deep fry in hot oil.

Note

U can add mutton keema /soy granules instead of banana flower.

U can shape this like vadas ,and serve as a snack too.

Brinjal Masala

The eggplant, aubergine or brinjal , a commonly used vegetable in cooking is a native to southern India and Srilanka. As a native plant, it is widely used in the South Indian cuisine, for example in sambar,chutney,curries and oil preserves/aachaar. Owing to its versatile nature and wide use, in both everyday and festive South Indian food, it is often described (under the name brinjal) as the 'King of Vegetables' in South India.(source Wiki)
This is a simple recipe with brinjal which I prepare very often... This is my entry to JFI for the month of july hosted by Sangeetha of 'Ghar ka khana'.

Ingredients

Brinjal- 8 medium

Onions- 2 chopped finely

Tomatoes-2 chopped fienly

Chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Jeera powder- 1/2 tsp

Salt to taste

Coriander leaves- a few chopped finely

For Seasoning

Oil- 5 tsp

Mustard seeds- 1/4 tsp

Urad dal spilt- a few

Curry leaves- a few

Method

Wash and cut the brinjal into thin slices. Heat oil in a pan and add the seasonings one by one.

Add the onions , saute till it turns transparent and then add the chopped tomatoes. Saute for sometime till the tomatoes turn mushy and then add all the powders. Fry for a minute and then add the brinjal pieces. Add little water , simmer the flame and close with a lid. Remove from fire when the brinjal is cooked and when the oil seperates.Garnish with chopped coriander leaves and serve hot with Rice and Sambar.

Check out my Stuffed brinjal gravy here.

Bhel Puri

Bhel Puri is one among the bombay fast food specialities. Bhel puri is made with two chutneys-one hot and one sweet along with puffed rice, sev, puris, chopped onions, tomatoes and other ingredients.... and the result is a wonderful evening snack. Now bhel puri is famous all over India and some parts of the world too.

This is my entry to this month's RCI(Maharashtrian cuisine ), which was an Idea of Lakshmik of 'Veggie cuisine 'and guest hosted by Nupur of 'One hot stove'.

Ingredients

Puffed Rice- 200 gms

Thin Sev- 100 gms

Flat puris or the ones used for pani puri- 1 pack crushed

Onion- 1 big chopped finely

Tomato- 1 big chopped finely

Potato-1 boiled and chopped into cubes

Channa- a few soaked and boiled

carrots- 1 grated

cucumber-1 small chopped finely

Peanuts- a few

coriander leaves- a few chopped finely

salt to taste

Green/Hot chutney

Coriander Leaves- 1/2 bunch

Mint Leaves- 1/2 bunch

Green chillies- 10

salt to taste

Sweet Chutney

Dates-1/2 cup

Tamarind - small lime size soaked

Cumin seeds- 2 tsp

Chilli powder- 3/4 to 1 tsp

Jaggery-2 tbsp

Method

Boil 1 cup of water and add the dates.when it softens ,cool and grind to a paste. Dry roast cumin seeds and powder it. Squeeze thick pulp from the soaked tamarind and in a pan add the jeera powder, jaggery,chilli powder, date pulp and little water along with the tamarind pulp. cook for 2-3 minutes. The sweet chutney is ready.

Prepare the hot chutney by grinding all the ingredients with some water.

Mix puffed rice, sev, puris,onions,tomatoes,potatoes,channa,peanuts,cucumbers,carrots and coriander leaves. Keep aside.

When Serving add the sweet and hot chutney to the mixture. Serve immediately in seperate plates and top with some sev and coriander leaves.