Golgappe ka pani (spicy, sour tamrind water)

Ingredients.....................

1. Tamarind paste- 3tbsp
2. Mint leaves- 100gm
3. Coriander leaves/ parsley - 100gm
4. Roasted Cumin seeds- 2tbsp
5. Black salt- 4tbsp
6. Asofortieda- 1/2tbsp
7. Lemon juice- 1tbsp
8. Green chili- 7-9
9. Water- 1big bowl

Method ...................

• Make a smooth paste using mixer.
• Now transfer the paste to another vessel and add water according to you.
• Galgappe ka pani is ready to serve (spicy, sour tamarind water)

Golgappe, Pani puri, Batashe, Gup Chup

Ingredients................

1. Semolina- 1Bowl
2. Plain Flour(Maida)- 1/4 bowl
3. Water- 1cup
4. Oil- 1bowl
5. Golgappe ka pani- link is http://noopurnikhil.blogspot.com/2011/06/golgappe-ka-pani-spicy-sour-tamrind.html

Method.................

• Mix the flour and semolina/sooji, and add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a clingfilm for about 1-2 hours.

Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the golgappe.

• Make a small ball and roll it with rolling pin about 5 inch diameter, now take a bottle cap or bottle press on it like picture and keep them under a damp cloth and cover with another damp clothe, Placing the golgappe between damp cloths helps the golgappeto puff evenly on all sides.

Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.,start frying the Golgappe, starting first with the golgappe you first rolled.

Put one golgappe in the oil and press lightly. When it puffs turn over and put another golgappe in the oil. Keep adding six to eight golgappeat a time. Fry the golgappe until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

• Fry all the golgappe. They should be crisp and puff like a ball.
• Gaolgappe is ready to eat

Semolina Upma

Ingredients...............

1. Semolina- 200gm
2. Chopped onion-1
3. Green chili-2
4. Mustard seeds- 1tbsp
5. Salt to taste
6. Peanuts-1/4 cup
7. Garam masala- 1/2 tbsp
8. Turmeric Powder- 1/4 tbsp
9. Grated ginger-1/2 tbsp
10. Green peas frozen-1/4 cup
11. Oil -4tbsp
12. Grated coconut for garnishing
13. Lemon juice-1tbsp
14. Water- 1/2 cup

Method...................

• Heat the wok pour oil after 1/2 min add mustard seeds, green chili, grated ginger, chopped onion and peanuts fry till light brown.
• After 1/2 min add green peas , turmeric powder, garam masala, salt and fry till soft now add semolina, fry again 1 min or till light brown.
• Now add water 1/2 cup and slow the heat and cook about 2 min.
• Semolina Upma is ready to eat.

Muffinice Dessert

Ingredients...............

1. Muffins cut into small pieces- 10-15
2. Ice cream-300gm
3. Strawberry Syrup-6tbsp
4. Edible sprinkles-4tbsp

Method...................

• Take a flat bowl place 1 layer of muffins, now pour ice cream on it .
• Now again place the muffins on the ice cream and again pour the ice cream.

Final layer should be of muffins.

• That's it keep it in fridge about 2 hours
• Muffins is ready to serve chilled.

Spaghetti

Ingredients......................

1. Dry Spaghetti-200gm
2. Button Mushroom-5-6
3. Green chili-3-4
4. Bell Pepper-1cup
5. Chopped Cabbage-1cup
6. Grated Ginger-2tbsp
7. Grated Garlic-2 tbsp
8. Sliced Onion-1.2cup
9. Green peas-1/2cup
10. Soy sauce-5tbsp
11. Lemon juice-3tbsp
12. Tomato ketchup-3tbp
13. Vinegar-3tbsp
14. Olive oil- 4tbsp
15. Salt to taste

Method.............

• Fill , larger pot at least half full with water and bring to a boil, Add a tablespoon of salt. Slowly add the spaghetti, stirring to prevent clumping. Allow the water to come to a boil again.
• About 10-12 minutes. When spaghetti cooked but still a little firm, remove the pot from the heat. Add a cup or two of cold water to the spaghetti to stop the cooking. Drain the water from the spaghetti.
• Heat the wok add olive oil, after 2 scond add, grated ginger, garlic fry till light brown then add sliced onion and chopped green chili after 1 min add bell pepper and mushroom cook about 1 min till tender.
• Now add cabbage, green peas and french beans, again fry abut 1 min now add spaghetti fry 1 second now pour soy sauce, tomato ketchup, lemon juice, vinegar, salt and mix it well.
• Spaghetti is ready to serve.

Falafel

Ingredients..........................

1. Boiled chick peas (garbanzo, kabli chana)-1/2 cup
2. Boiled Black whole Bengal gram-1/2cup
3. Boiled Kidney beans-1/2 cup
4. Chopped cilantro/Coriander leaves- 1tbsp
5. Green chili-1
6. Mango power-1/4tbsp
7. Coriander powder-1/4tbsp
8. Garam masal powder-1/4tbsp
9. Salt to taste
10. Red chili flakes-1/2tbsp
11. All purpose flour (plain flour, maida)-2tbsp
12. Bread crumbs-4tbsp
13. Butter-3tbsp
14. Oil to fry-5tbsp

Method..................

• Combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
• Divide the mixture in 8 equal parts or make them as desired size patties, now dip in butter and cover with bread crams.
• Heat the flat pan on medium high heat, slowly place the falafel patties on the pan and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
• Falafel is ready to eat.