Allpurpose flour 2cups

salt

Oil 2tbsp

Water as required

Oil for deepfry

Mehtod:-Make a fine dough with adding water&other ingredients,knead well.Heatoil and rollout small sized discs,and dropin hot oil.

They get puffed and fry both sides to golden brown.

1)Potato curry:-

Potatoes 1/4 kg

Salt

Greenchillies 5-6chopped

Ginger 2"chopped

Onion 1chopped legnthwise

Madrascurry powder 1tsp

Curryleaves 1tbsp

Oil 1½tbsp

Tempering:-Mustards,broken redchillies(2),blackgram(1tsp),

Cashew(optional),Cuminseeds (½tsp).

Method:-

Semi boil potatoes,peel & cut into cubes.

Heat oil and make tempering with given ingredients.

Add chopped chillies,onion,ginger bits,fry till the onion turn to

pinkish brown.

Now add cut potatoes,curry masala,salt,simmer and cover the lid.

Cook until the potatoes are soften.

Remove the lid and stir occasionally.

When the curry is done & gives fine aromatic flavour,remove and garnish with the fresh chopped coriander leaves,serve with puris!

CHICKPEAS CURRY-1(BOMBAY CHANNA)

Dry chickpeas              2cups

Methileaves/spinach        1cup

chillies                   11/2tsp

salt

Oil                         4tbsp

cumin seeds                 1tsp

garammasala                 1tbsp

Chopped cilantro             1/2cup

Method:-

Soak chickpeas overnight(6-8 hours)

In pressure cooker without whistle,cook them to tender.Drain water,and keep aside.(do not throw them)

Chop the leafy vegetable.

Dry roast cumin seeds and blend them.

Heat oil and add leaves,fry for a while,add everyhting (except garamasala)

 boil along with 1/4cup water.

Now add boiled peas and stored water.

Boil,stir and mix the masala powder and allow to cook for 5 minutes.

It gives aromatic flavour and turn to thick gravy.Sprinkle cilantro leaves.

Serve with puri,batura,roti,naan,pulka/paratha.

ANOTHER VARIETY POTATO MASALA CURRY 

Boiled & peeled potatoes                8

Greenchillies                           8

Ginger bits                             11/2tsp

Fresh curry leaves                      tbsp

salt

Madras hot masala curry Powder             1tsp

Finely chopped cilantro

Oil                                    2tbsp

Onions                                6 medium

Tempering:-Mustards,red chilli,cumin seeds.Turmeric.

Method:-

This type of curry tastes like "resturant curry taste"

Boil potatoes and peel them,cut them into big chunks.

Cut onions legnthwise,chop greenchillies thin slices,chop ginger into small bits.

In a thick bottomed skillet,add oil and heat it.

Add tempering ingredients,fry until done,

add curryleaves,greenchilli bits,onions and ginger.Fry till onion becomes reddish.

Add potato bits,salt,currymasala and cilantro.Stir well.

Keep the lid and simmer.

Stir ocassionally,after it releases good flavour,takeout the lid.Stir and cook further 2 more minutes or until done.

Serve hot with any roti/puri/chapathi.

Handy tips:-Can be added tomato also.

TOMATO CURRY

It can be done gravy type /curry.

For gravy just add 1-2 tspful of gramflour,add 3tbsp of water and make liquid,after cooking tomatoes,add this batter and cook further 2-3 minutes.

Red fresh tomatoes            5

Salt

Greenchillies                  6-8

Onions                          4

Curryleaves                     1twig    Oil                                   11/2 tbsp

Garlic                                optional

Red chilli powder

Gramflour                          1tsp

Tempering:-Mustards,cumin seeds,red chilli broken,blackgram,bengalgram.,turmeric. 

Method:-

Cut the tomatoes into squares.

Slit the green chillies,remove garlic skins,cut onions thinly legnthwise.

Heat oil in a thick bottomed skillet.

Make tempering with given ingredients,fry untiul done,add onion bits,garlic,slit chilliesand curryleaves.Fry till the onions are transulant.

Add salt,chillipowder and stir,fry for a minute.

Now add cut tomatoes and stir on medium flame.Place a lid and cook for 3 minutes,

remove later,and allow to cook for 2-3 more minutes,until extra water is dried.

Sprinkle coriander leaves and serve with any roti/ goes as well with plain rice also.

SPICY PURI

 whole wheat flour 2cups
  cumin seeds           1 tsp 
chilli powder           1tsp
Turmeric 
yoghurt 4tbsp
saunf powder 1/2tsp
cooking oil                        500gm
salt

Method :

In one bowl take 200 gm chapathi atta.
Add jeera, chilli powder, turmeric,saunf powder and salt. Mix it well.
Add 3-4 tbsp yoghurt and 2 tbsp cooking oil.
Add very little water. Mix it well to make a soft dough.
Keep it for about 15 to 20 minutes.
Take a small ball from dough and roll it. Not very thick, not very thin.
In kadai take ½ kg cooking oil and heat it on boiling temperature.
Slow the fire and insert a rolled puri into the oil slowly.
Within no time the puri puffs up.
Turn it and fry for a while.
Take out the puri and place on tissue paper to drain excess oil.
Serve hot.

CHICKPEAS CURRY (BOMBAY CHANNA MASALA)-2

Soaked&drained chickpeas ½cup

Salt

Garmmasala ½tsp(optional)

Greenchillies 4

Chillipowder ½tsp

Redchillies broken(3-4)

Cumin seeds 1tsp

Oil ½tbsp

Cumin powder 1tsp

Method:-Heatoil and addcumin seeds,when they splutter,add redchillies

and curry leavesfry a second.

addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook until the water disappear.Servewith garnishing chopped coriander to puri.

Semolina ½cup

Sugar 3/4-1cup(as yourtaste)

Ghee 1/4 cup

Cardamomsseeds tbsp

Cashewnuts 7-8(optional)

Yellow food color optional

Hot water 1cup

Method:-

Heat ghee,let it warm.

In a non stick skillet dry roast rawa

without changing colour.

Dissolve (if use)colour in atsp milk.

Fry cashew in a tsp ghee.keep aside.

Crush cardamomscoarsely,keep aside.

After boiling water ,reduce the heat,and slowly pour the dryroasted

semolina,on stirring continuously.Coverandcooktilldone.

Check without burning.

Now add slowly the sugar to the cooked rawa without any lumps.

Add more ghee,and cardamom powder,stir & cook till the sugar&semolina

gets to a fine thick lump.Add the colour,too.

Remove and add cashewnuts,serve with puri.

DHOKLA WITH SOYA FLOUR 

Soya flour

Bengal gram flour

Semolina

Take these three flours equal measurement.

Salt

Pinch asafoetida

SAAGO KHICHIRI    Saagoo                 2 cups  Peanuts/groundnuts                 2 cups  coriander leaves                   chopped Green chillies                      2-3(as per taste)potato                               1 salt  oil                               1-11/2tbsp cumin                        1 tsp Method Roast peanuts and grind coarsely. Soak the saago for 4 hours. Mix Saagoo, Peanut powder and salt. Cut the potato in small cubes. Heat the oil.Chop the greenchillies (thin slices)  Add cumin seeds and the green chillies. Add potato cubes and fry it for 4-5 mins Add the above mixture. Stir constantly till sasgo turns to golden brown. Garnish with coriander and serve with a piece of lemon / curds. SPINACH PANCAKES Allpurpose flour                   1 cup salt Egg                                1 Milk                               3/4 cup Spinach chopped                    125gms Sodium bi corbonate                pinch Mehtod:- Wash the chopped leaves,Boil water and place them(blanch) for 1-2 min. Strain extra water. Mix flour,spinach,beaten egg,salt,soda,salt & pepper.Allow to stay for 20 minutes. Heat the griddle(preferably non stick),on medium heat, Pour little oil and spread batter(tbsp). when the down side gets reddish brown,flip and cook it.Remove and sprinkle the pepper,salt,thinly chopped tomato slices and green olive fruits. serve hot with greeny salad(lettuce & chopped green capsicum) DHOKLA WITHSOYA FLOUR  Soya flour Bngalgram flour Semolina Tke equal amounts of above Yoghurt/curd                    1cup Little warm water asafoetida                     pinch Ginger greenchillies Sodabicarbonate                   1/2tsp fresh curry leaves Fresh choppd cilantro Oil Sugar Bengal gram             1/2 cup(soaked 7drained) Lemon                     1 tempering:-Mustards,cumin,red chillies Method:- Mix all flours in curd and warm water. add everyhting and mix as idli batter. Prepare tempering and pour into the batter. allow to stay for 4-5 hours. In a pressure cooker,pour a cup of water. Take a wide bowl ,it can invert in the cooker grease the bowl,nd pour batter up to 3/4 level. Put the cover (no whistle needed),and steam it for 18-20 minutes/or until done. Cut it into diamonds,squeeze over lemon juice and chopped cilantro leaves. Serve hot with chutney. SAAGO UPMA In India some places the people use to eat this as fasting food. This type of tiffin tastes good,directly from the pan.  Indian Saago                       1cup Salt Greenchillies                      2 Ginger                             1tsp bits Fresh curry leaves Roasted cashew/Almonds              1tbsp Fresh chopped coriander              Garnishing Oil                                  2tsp Dry/fresh coconut grated             1tsp(optional) Crushed groundnuts                   1tsp Mustards                             1/4tsp Cuminseeds                           1/4tsp Husked blackgram                     little Water Lemon juice almonds/Cashewnuts                 tbsp Method:-   Soak saago for 1 minutes. Chop greenchillies,ginger,grate coconut. Sqeeze the lemon juice. Drain saago,keep aside. Heat oil and add the mustards,when they cracle,add one one seasoning things,finally add curry leaves,chillies and ginger,fry for one minute.  Add saago,coconut,grounut crush.simmer. Mix well,keep the lid. Add salt,when it partly cooked. After 2-3 min.check it is completely cooked. remove and add the lemon, stir well. Serve hot with garnishing chopped cilantro leaves & roasted nuts over. Suggestion:- Check the saago is not soaked well,otherwise it will be hard to chew. Serve this type of tiffin hot,it is not taste if it gets cold. SINGHARE FLOUR PURI This flour also called as water chestnut flour /kuttu ka atta also. Singhare Flour 100gms oil 11/2tbsp Ajwain 1tsp Coriander Leaves Chopped Spinach 20gms Potatoes Boiled and mashed chopped green chilies 2-3 Red Chili Powder 11/2tbsp Salt Water Oil For Deep Frying Method:- Mix all the ingredients in flour. Add water slowly to make a dough. Now pat a small round disk in the palm of your hand. Heat oil in a frying pan & fry the disc until golden brown. Repeat this with the rest of the flour mixture. Serve with Indian pickles or plain yogurt. SPICY PURIS  Atta /wheat flour             2cups Cumin                         1tsp   chilli powder                 1 tsp Turmeric yoghurt                       4 tbsp saunf powder                   1/2tsp  oil                          450gms salt to taste Method : In one bowl take 200 gm chapathi atta. Add jeera, chilli powder, turmeric powder, saunf powder and salt. Mix it well. Add 3-4 tbsp yoghurt and 2 tbsp cooking oil. Add very little water. Mix it well to make a soft dough. Keep it for about 15 to 20 minutes. Take a small ball from dough and roll it. Not very thick, not very thin. In kadai take ½ kg cooking oil and heat it on boiling temperature. Slow the fire and insert a rolled puri into the oil slowly. Within no time the puri puffs up. Turn it and fry for a while. Take out the puri and place on tissue paper to drain excess oil. Serve hot. CHICKPEAS CURRY (BOMBAY CHANNA MASALA) Soaked&drained chickpeas ½cup Salt Garmmasala ½tsp(optional) Greenchillies 4 Chillipowder ½tsp Redchillies broken(3-4) Cumin seeds 1tsp Oil ½tbsp Cumin powder 1tsp Method:-Heatoil and addcumin seeds,when they splutter,add redchillies and curry leavesfry a second. addmasala,chilli powder and chickpeas.fry for a minute and add 1½ cups of water,cook until the water disappear.Servewith garnishing chopped coriander to puri. VERMICELLI UPPMA It is easy preparable tiffin,can be servedad breakfast tiffin as well as evening tiffin. No need of serving chutney also. Vermicelli - 2cups, Red chilli-1 green chillies-2 mustard -little urad dhall-little curry leaves-few onion-1 ginger- a small piece cashews-few chopped oil /ghee -2t.sp water 4 cups salt-1 Method Dry roast vermicelli. Heat 1tsp oil in a pan and fry mustards,when they spluttered add one by onetempering ingredients. Fry them until done,add greenchillies,curryleaves,ginger and roasted vermicelli. etc.. fry them untilthechillies aredone. add 3cups of water, salt and boi lit.. Add vermicelli and stir then add few drops of oil / ghee into it . After 5 minutes add fried cashews .