CHATS & TV SNACKS

ROASTED ALMONDS/CASHEWNUTS/PEANUTS

Almonds/other nuts 200gms

Oliv oil 3tbsp

Salt

Pepper powder

Method:-

Take almonds without skins.

Heat oil and roast them to golden,stirring all the time.

Place them on kitchen paper to absorb extra oil.

Sprinkle salt & pepper.

They are tasty as cold as warm.

Handy tips:- Can be made with sunflower seeds also.

MURMURA CHAAT

Murmura 1 full cup

Chickpeas halves

Roasted groundnuts

Chopped coriander leaves

Fresh lemon bit

Chopped green chillies 1tsp(finely)

Pudeena(mint fresh ones) 1tsp

Chillipowder 1tsp

Salt

sev/plain crushed corn flakes 2tsp

Finely chopped red onion 1/2cup

Cored/grated carrot

Method:-

Make ready all chopping vegetables,

Mix together and add the powders,mix well.

In a bowl add roasted peanuts,chickpeas

and above mixture,rub well.Add chopped chillies,chopped red onion.

Mix lemon to it.

In a serving bowl take 2tbsp of mixture,and place the murmura(tbsp),and chopped green leaves over,sprinkle crushed corn flakes.Serve immediately.

GREEN PEAS MASALA

This is also the same process as above!

The only changing is instead of murmura we are using,peas.

Soaked & boiled greenpeas 1cup

All ingredients are same as above.

But the peas should be "warm" before you serve.

So,heat oil(tsp) and warm them ,before keeping in serving bowls.Serve a piece of lemon bit.

Mix the other ingredients well in a other bowl.

Suggestion:-

Can be made with mung(green gram whole) sprouts,chick(whole)peas,(soaked & boiled),Yellow peas,ROASTED PRESSED RICE etc....

ROSTED SOYA BEANS

Soya seeds 2cups

Baking powder/sodium bi carbonate 1tsp

Salt,oil and chaat masala

Method:-

Soak seeds in soda water for 5 hours.

Allow to dry (spread on a cloth).

Heat oil and fry them to crispy.

add salt,chatmasala.

Suggestion:-

Add tomato slices,keera (green cucumber) and little red chilli powder for spicy masala.

BHEL POORI

Rice flakes            2cups
onions                2chopped
mint leaves            1tbsp
green chilies          4-5(thinly chopped)
chaat masala           11/2tsp
Tamarind               40gms
Jaggery                40gms
sev(thin murukku)      1/2cup
coriander leaves
Salt to taste

Method:

Boil the tamarind and jaggery in 1 cup of water for few minutes, strain&remove the pulp and keep the water aside.

Mix the mint leaves and green chillies and grind to a smooth paste.

Take the rice flakes in a bowl, add mint leaves paste, tamarind water, chopped onions and green chilies, chat masala, salt, sev and mix well.
Place this mixture on a plate, garnish with coriander leaves and serve.

SALAD WITH SEEDS& SPROUTS

White beans sprouts 1cup

Riped mango 1

Orange/Clementine bits 11/2 cups

Pineapple slices 2

Apricots 3

Peach 1

Cherry tomatoes 1cup

Fresch orange juice 21/2 tbsp

Ground pepper(freshly) 1/2tbsp

Olive oil 3tbsp

Lettuce 1cup

Balsam vinegar tbsp

Chickoo bits 1tbsp

Method:-

Soak apricots in warm water for 21/2 hrs.

peel orange and separate segments,discord seeds,cut into cubes.

Cut pineapple into cubes,Peel and remove the stone from mango,cut into cubes.

Cut apple & peach into cubes.

Place them in a big bowl,along with cherry tomatoes.

add torned lettuce,bean sprouts.

Dressing:-

olive oil,vinegar,salt,ground pepper,and orange juice.

Mix chill juice.

Combine all cut fruits in a serving bowl,and add above sauce over (make whirls ,it looks nice!!),serve immediately.

CAULIFLOWER FRITTERS IN CURD

whisked Yogurt 900 gm.
Gram flour 2cups
Cumin seeds 1tsp
Red chiilli powder 2tsp

Turmeric

Asafoetida pinch

Bi-carbonate of soda pinch

Chaat-masala 2tsp
Potatoes (sliced) 150 gm.
Brinjal (sliced) 100 gm.
Cauliflower 250 gm.
Salt
Oil for frying.

METHOD :
Cut cauliflower into small florets and par boil with a pinch of salt.

Make a thick batter out of gram flour, cumin powder, chili powder, turmeric powder, asafetida, soda bi-carbonate, salt and water.

Heat oil, dip vegetable in the batter and deep fry till brown and crisp.

Place fritters in a dish and pour the yogurt over them.

Sprinkle chaat-masala, and

serve cold with tamarind /coriander chutney.

DOUGHNUTS

Condensed milk 2tbsp(sweetened)

Milk 1/2cup

Allpurpose flour 1/4kg

Egg 1

Butter tbsp

Dry yeast 2tsp

Salt pinch

Powdered sugar 50gms

Cinnamon powder ½ tsp

Method:-

Mix the condensed milk and milk and warm it over a pan of hot water

Mix the yeast and one/two tbsp of flour and cover it to ferment for 30 min.

Mix the salt, remaining flour, beaten egg and melted butter to the fermented yeast and stir well.

Knead the dough well and cover it with a polythene sheet and allow it for 30 minutes.

Roll the dough into ¼ thickness & cut it into rings with a doughnut cutter.

Deep fry this & roll it over sugar and cinnamon mixture and serve

Greenleaves Dip

A dip is suitable for any snack.

Finely chopped mintleaves 1/2cup
chopped green onions 1/8cup
chopped coriander tbsp

salt &pepper as per taste
water/ milk 2cups
plain yoghurt 2½cups
Hot green peppers 1

Method:

mixevrything into a thick batter,add water andmix witout any lumps.

Serve chill with snacks.
Tips:-kasoori methi can be used instead!