ITALIAN CHEELA

Prep Time  : 15 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Semolina /suji   -  1 cup
Water  -  2 cup
Salt  - to taste
Chopped capsicum  -  1/2 cup
Chopped cabbage  -  1/2 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Oregano  -  1/2 tsp
Chilly flax  -  1/4 tsp
Grated processed cheese  -  100 gns
Soy sauce  -  1 tbsp
Oil  -  4 tbsp

METHOD
Take a large bowl add semolina,water and salt to make a thick batter.
Keep aside for 30 mins.
Heat 2 tbsp oil in a pan.
Add onion and saute for one mins.
Add ginger garlic paste and mix well.
Add cabbage and capsicum and cook till crunchy.
Add soy sauce,oregano and chilly flax and mix well.
Add grated cheese and turn off the flame.
Heat non stick pan grease with oil
Add two spoon batter and spread it.
And also add 1 tbsp fried veggies and cover it and cook for one mins in a medium flame.
Serve hot with ketchup.

SEMOLINA MATHRI

Prep Time  :  10 mins
Cooking Time  :  25 mins
Serve  : 6

INGREDIENTS
Semolina/suji   -  1 cup
All purpose flour  -  1 tbsp
Besan  -  1/4 cup
Oil  -  2 tbsp
Baking powder  -  a pinch
Salt  -  to taste
Crushed coriander seeds  -  1/4 tsp
Whole black pepper  -  4 - 5

METHOD
Take a large bowl combine all purpose flour,semolina,gram flour,salt,baking powder ,crushed coriander seeds,whole black pepper and two tbsp oil and mix well.
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Roll out the small size puri.
Then with palm gently press each roll in mathri shape.
Heat enough oil in a pan.
Deep fry on low flame till golden n crispy.
Serve hot with tea.

RIBBON PAKODA

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve :6

INGREDIENTS
Gram flour  -  1 cup
Rice flour  -  3/4 cup
Roasted gram flour   -  1/4 tsp
Asafoetida  -  1/4 tsp
Red chilly powder  -  --1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine all above listed ingredients.
Make a smooth and soft dough.
Heat enough oil in a pan for deep frying the ribbon pakoda.
Use the sev making machine and fixed the ribbob pakoda plate.
Fill the machine with the gram flour.
When the oil is hot press the ribbon pakoda machine over the oil and put the gas on a medium flame
Repeat the process to finish the dough
Deep fry the ribbon pakoda for 2 - 3 mins and then turn over another side.
Drain in paper napkin.

KATORI CHAT

Prep Time  : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS
For katori
All purpose flour  -  1/2 cup
Semolina/suji  -  1/2 cup
Baking powder  -  1/4 cup
Salt  -  to taste
Oil  -  2 tbsp
Oil  -  for frying
For chat
Boiled n chopped potatoes  -  1
Boiled chickpea  -  1/2 bowl
Sweet curd  -  1/2 cup
Salt  -  to taste
Red chilly powder  -  1/4 tsp
Chat masala  -  1/2 tsp
Sweet tamarind chutney  -  1/2 cup
Green chutney  -  2 tbsp
Sev  -  2 tbsp
Pomegranate seeds  -  2 tbsp

METHOD
Take a large bowl add all purpose flour,semolina,baking powder,salt and 2 tbsp oil and mix well.
With the help of water make a dough.
Make small balls.
Grease the bowl and stick the dough around it and prick it.
Heat enough oil in a pan.
Place the katori in the hot oil.
Fry the dough shape katori and pull out the katori.
Fry the dough shape katori golden n crispy on medium flame.
Place the fried katori on the plate.
Add boiled chickpea,boiled n chopped potato.
Add sweet curd,sweet tamarind chutney,green chutney.
Sprinkle red chilly powder,salt,black salt andchat masala
Garnish with sev and an ardana/pomegranate seeds and serve immediately.

CHURMER STREET FOOD

Prep Time  :10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Papdi  -  8
Boiled n chopped potato  -  2
Boiled chickpea  -   1 cup
Finely chopped onion  -  1
Finely chopped tomato  -  1
Finely chopped green chilly  -  2
Finely chopped coriander leaves  -  1 tbsp
Red chilly powder  -  1/4 tsp
Roasted cumin seeds powder  -  1/2 tsp
Black salt  -  1/2 tsp
Salt  -  to taste
Tamarind water  -  5 tbsp

METHOD
One tbsp tamarind soak in a one cup of water.
After one hour strain it .
Take  a large  bowl add boiled chickpea,boiled n chopped potato,onion,tomato,green chilly,coriander leaves and tamarind water and mix well.
Crush the papdi and add it.
Sprinkle red chilly powder,roasted cumin seeds powder,black salt and salt.
Garnish with coriander leaves and serve.

RAGDA PATTIES

Prep Time  : 25 mins
Cooking Time  : 50 mins
Serve : 4

INGREDIENTS
For ragda
Boiled yellow matar   -  1 cup
Finely chopped onion  -  1
Finely chopped tomato  - 1
Finely chopped green chilly  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Garam masala powder  -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Sweet curd  -  1/2 cup
Sweet tamarind chutney  -  2 tbsp
Pomegranate seeds  -  2 tbsp
Sev  -   2 tbsp
Oil  -  2 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds  -  a pinch
For patties
Boiled n mashed potato  -  2
Corn flour  -  2 tbsp
Bread crumb  -  1 tbsp
Red chilly powder  -  1/4 tsp
Chat masala  -  1/2 tsp
Salt  -  to taste
Ginger garlic paste  -  1/2 tsp
Oil  - 2 tbsp

METHOD
Heat oil in a pan.
Add mustard seeds and cumin seeds to crackle.
Add onion and saute for one mins.
Add tomato,green chilly and ginger garlic paste and saute for one to two mins.
Add garam masala powder,coriander powder,red chilly powder and turmeric powder and mix well.
Add yellow matar and salt and mix well.
Now ragde is ready
For patties
Take a large bowl add all above listed ingredients of patties  and make a patties.
Heat oil in a pan and shallow fry the patties
Take a plate add ragda and patties.
Spread  sweet curd,sweet tamarind chutney.
Sprinkle roasted cumin seeds,red chilly powder.
Garnish with sev and pomegranate seeds and serve.

CHANA DAL/BENGAL GRAM

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Bengal gram/chana dal  -  1 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped onion  -  1
Grated ginger  -  1/2 tsp
Finely chopped coriander leaves  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Finely chopped tomato  -  1
Oil  -  2 tbsp

METHOD
Boil chana dal with salt and turmeric powder and three cup of water in a pressure cooker
Heat oil in a pan.
Add onion ginger and tomato and saute for 2 - 3 mins.
Add green chilly and coriander leaves and mix well.
Add boiled chana dal and cook for five mins.
Add garam masala powder and turn off the flame.