Hyderabad Pune Kolkata Gujarat. Cricket Fever. recipe collection. Bangalore Delhi Punjab Mumbai

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1 Hyderabad Pune Kolkata Gujarat Cricket Fever recipe collection Bangalore Delhi Punjab Mumbai

2 Index Lamb Momos with Sweet Chilli sauce 0 Spiced Fruit Chaat 0 Basil Butter Bread 0 Honey Chilli Potatoes 0 Vegetable Macaroni 0 Zucchini Fritters 07 Mushroom Manchurian 08 Idli Chaat 09 Omelette Bun 0 Palak Kebab Ragi Roti Aloo Paratha Hyderabadi Chicken Biryani Sabudana khichdi Aloo Chaat Vada Pav Rava Idli 8 9 0

3 Index Butter Chicken Chicken Hyderabadi Gujarati Kadhi Shikampuri Kebab Pav Bhaji 8 Bhel Puri 9 Kulche Chole Khandvi Dahi Bhalle Tandoori Chicken Bhapa Ilish or Steamed Hilsa Fish Kande Pohe Golgappe Mughlai Paratha Kheema Baida Roti Aloo Tikki

4 Cricket Fever recipe collection IPL is not just plain cricket, it is the nation s passion, that ties the entire country into a knot. A professional Twenty0 cricket league that has been consistently contested on Indian soil every year during the summer months of April and May, for a decade now. Prestige brings to you an exclusive collection of recipes to add to the cricket fever. Get your IPL moods on with these lip-smacking recipes that we have carefully curated keeping in view your favourite teams be it the Hilsa Maach of Kolkata or Khaman Dhokla of Gujarat. Cheer your favourite team donning their jerseys and snacking their favourite dishes at the same time. -0-

5 Lamb Momos with Sweet Chilli sauce Hot steamed meat Momos are more than welcome during the cricket seasaon. These pretty soft dumplings stuffed with lamb mince taste delicious with the fresh sweet chilli sauce. North Indian 0 Minutes Ingredients For the Stuffing 00 grams of lamb mince teaspoon of chilli sauce ½ teaspoon of pepper powder teaspoons of chilli powder A pinch of Ajinomoto Ingredients For the Dough Preparation cups All purpose flour Salt Water Ingredients For the Sweet Chilli Sauce cup sugar ½ cup vinegar red chillies ¼ cup water ½ teaspoons of coriander powder tablespoon of vinegar tablespoons of soya sauce tablespoon of garam masala ½ teaspoon of turmeric powder Salt to taste Oil The ingredients listed under the stuffing are combined well with the lamb mince and stir fried with some oil in a hot fry pan till the moisture from the meat evaporates and the flavours are blended in well. -0-

6 A soft dough is prepared using all-purpose flour, salt and water. These are then separated into small balls to roll them out into small circles. The lamb mince stuffing is placed in the centre of this circle and closed up into half moon shape crescents. The edge is sealed starting from one tip by lightly folding the adjacent edge of the dough onto the front edge, giving it a folded and pinched effect.this process is completed along the entire edge so that the stuffing is well enclosed. All such prepared Momos are steamed till well cooked. The ingredients of the sweet chilli sauce are boiled on a high flame and simmered till the sugar dissolves. This mixture is cooled down and refrigerated. Serve this delicious thick sauce along with the Momos. Spiced Fruit Chaat A delicious platter of fruit is so refreshing in the summer heat. To top it, it is prepared with a spicy and tangy twist. Make sure to use the seasonal mangoes to add a nice zing to the taste. North Indian 0 Minutes Ingredients large Mango large Apple Sweet potatoes, boiled and cubed large Potato boiled and cubed Bananas, peeled and cut teaspoon of lemon juice teaspoon of chaat masala teaspoon of chilli powder teaspoon of roasted cumin powder ½ a teaspoon of black salt -0-

7 The apple and banana pieces are well coated with lemon juice to keep them from discolouring. All the cut ingredients are then combined together and chilled. The spice powders and black salt are mixed in just before serving. The spiced fruit chaat is then served garnished with some mint leaves. Basil Butter Bread It is a simple and yet a very delicious recipe. It is very easy to put together with some favourite ingredients, being basil, butter and cheese on bread. North Indian Ingredients Minutes 7-8 slices of bread Salt to taste ½ tablespoons of butter (Salted) tablespoons of grated processed cheese 7 large cloves of garlic ½ a cup of fresh Basil leaves ½ a teaspoon of olive oil -0-

8 Crush the garlic cloves in a mortar and pestle. To this add the fresh basil leaves and again crush them gently. Combine these crushed ingredients with the olive oil. Take the melted butter in a bowl and combine the crushed mixture with it. Apply this basil butter mix onto the bread slices. Sprinkle the grated cheese onto them generously and bake them in an oven for 0- minutes at 00 degrees C. The aromatic snack is now ready. Honey Chilli Potatoes Honey Chilli Potatoes are zesty and mouthwatering with a sweet chilli explosion. North Indian Ingredients 0 Minutes Potatoes peeled and sliced Salt to taste teaspoon of chilli powder Oil for deep frying - tablespoons of cornflour or Maida capsicum sliced spring onions and stalks sliced tablespoons of Honey tablespoon of Garlic paste ¼ teaspoon of soya sauce teaspoons white sesame seeds teaspoons of chilli sauce -0-

9 Combine the cornstarch, salt, chilli powder in a bowl and mix in the potatoes, such that they are coated evenly. Deep fry these potatoes till golden brown. Heat a wok and stir fry the garlic paste with the spring onions. Add in the capsicum, salt, soya sauce, chilli sauce and saute for - minutes further. Lastly mix in the fried potatoes and sesame seeds for the lovely crunch. The sweet spicy snack is all ready. Vegetable Macaroni Italian cuisine with a desi tadka! A mix of healthy vegetables with Indian spices makes this dish innovative. North Indian Ingredients 0 Minutes tablespoons of Oil Capsicum- finely chopped ½ cup Cabbage - finely chopped Tomatoes- finely chopped ¼ teaspoon of red chilli powder - tablespoons of Tomato sauce Salt to taste Carrots- finely chopped ¼ teaspoon of soya sauce teaspoon of Ginger paste teaspoon of Chaat masala tablespoons of finely chopped Fresh Coriander cup Macaroni (boiled with salt and ½ tsp of oil) Green chilly- finely chopped -0-

10 Take a pan, heat oil, stir fry the ginger paste along with the finely chopped green chilly. Add in the carrots and capsicum, saute for minutes. Now add in the cabbage, tomatoes and saute further. Add the salt, tomato sauce, chaat masala and red chilly powder. Finally add in the fresh coriander and the macaroni. Cook it for a minute and serve. Zucchini Fritters Zucchini not in the salad, but in the form of crispy fritters. A sure shot hit recipe. Go for it! North Indian Ingredients 0 Minutes Zucchinis, peeled and grated cloves Garlic minced ½ Onion minced tablespoon of Parmesan Cheese tablespoons of fresh parsley Egg Oil for deep frying ¾ cup of flour Combine all the ingredients in a bowl except the oil. Heat oil in a wide fry pan, add palm sized round portions of the zucchini mixture and shallow fry on either side till golden brown. Serve the Fritters with mint-coriander chutney. -07-

11 Mushroom Manchurian Mushroom Manchurian is a great appetiser to begin a party with. The goodness of button mushrooms with spicy sauces make it very delectable. North Indian 0 Minutes Ingredients for the mushroom batter packet of Button Mushrooms chopped into halves tablespoons of Cornstarch tablespoons of Maida Ingredients for the ½ teaspoon of Garlic paste Saucy mixture tablespoons of water ½ teaspoon of Garlic paste ½ teaspoon of Ginger paste tablespoons of finely chopped Spring Onion ½ teaspoon of soya sauce ½ teaspoon of Ginger paste Onion finely chopped ½ tablespoons of Soy sauce tablespoons of Tomato Ketchup Salt to taste tablespoons of Cooking Oil ½ tablespoon of Chilli Sauce Green Chilly finely chopped Make a medium thick batter by combining corn starch, maida, salt, soy sauce, very little water with ginger and garlic paste. Dip the mushrooms in this batter to coat them evenly. Fry these Mushrooms till light golden colour. Drain the excess oil out on kitchen paper towel. Take a wide fry pan, heat oil, saute the onion, green chilli, ginger and garlic paste for minutes. Add salt, soy sauce, chilli sauce, tomato ketchup, spring onion and give it a good swirl for a couple of minutes. Add the fried mushrooms to it and give it a good stir. Mushroom Manchurian is ready to be served. -08-

12 Idli Chaat Idli with sambar and chutney is a regular affair. Give it a chaat makeover for that tangy, spicy and sweet satisfaction. North Indian Ingredients 0 Minutes 0 Idlis tablespoons of freshly chopped coriander Onions- finely chopped ½ a teaspoon of Red chilli powder Tomatoes- finely chopped ¾ teaspoon of roasted Cumin powder tablespoons of fresh curd teaspoon of Chaat masala tablespoons of salted Boondi ¼ teaspoon of Black salt tablespoons of mint-coriander chutney tablespoons of Fine Sev tablespoons of sweet chaat chutney teaspoons of Cooking Oil Pan fry or shallow fry the idlis till crisp, after cutting them into equal parts. Keep them aside. Spread a layer of curd over the idlis. This is optional. Or just sprinkle a layer of the finely chopped onions, then tomatoes, Boondi. Spread mint coriander chutney, followed by the sweet chaat chutney. Sprinkle a generous layer of Sev on top now. Sprinkle black salt, red chilly powder, roasted cumin powder and chaat masala. Serve it garnished with fresh coriander. Your Idli Chaat is ready. -09-

13 Omelette Bun Omelette Buns are so easy to make and are so yummy. It is a versatile dish that you could add your favourite ingredients and alter the recipe. North Indian Ingredients Tea Buns or Sweet Buns Eggs Onions - finely chopped pieces of Chicken Salamichopped into big pieces 0 Minutes tablespoons of Carrot - grated tablespoons of Peas - boiled ½ cup of Mozzarella Cheese - grated Salt and Pepper to taste Preheat the oven to 7 degree C. Scoop out a wide middle portion of the buns to get a nice cavity. Whip up the eggs gently with salt and pepper. Add the chicken salami, onions, carrots and peas to it. Now pour this mixture into the cavity of the buns and sprinkle cheese over it. Bake these buns in the oven for just 0 minutes. The delicious Omelette Buns are ready. -0-

14 Palak Kebab Snack on these healthy, crispy kebabs on any special occasion to make it even more special. Enrich your system with the goodness of spinach and some light spices. North Indian Ingredients 0 Minutes I Onion - finely chopped tablespoon of Fine Semolina pieces of Paneer - crumbled Salt to taste tablespoons of Corn Flour ½ teaspoon of Turmeric Powder tablespoons of Rice Flour ½ teaspoon of Chilli Powder ½ teaspoon of Lime Juice Bread Slices - crumbled ½ teaspoon of Cumin Seeds teaspoon of Chaat Masala for garnish Bunch of Chopped Fresh Spinach Cooking Oil Heat oil in a wide Fry pan. Splutter the cumin seeds, add the chopped spinach and saute for minutes. Cool the spinach and grind it to a fine paste. Take a large mixing bowl, combine the spinach and the rest of the ingredients to make a firm mixture. Add more cornstarch if there is excessive moisture. Shape them into patties and shallow fry them to a crisp texture. Sprinkle chaat masala and serve with mint-coriander chutney. --

15 Ragi Roti Ragi Roti can be cooked soft or crispy just like dosas to suit your palate. Along with the match flashing before your eyes, it is time to treat your taste buds to energise you during the emotional upheavals of the match. South Indian Ingredients 0 Minutes ½ - cups of Ragi Flour tablespoon of Fine Semolina cup of Water - finely chopped Green Chillies Salt to taste Onions finely chopped Oil for cooking ¼ teaspoon of Cumin Seeds tablespoons of Ragi Flour ½ teaspoon of finely chopped Ginger ¼ bunch of Dill Leaves (chopped) tablespoons of grated Coconut ¼ bunch of Fresh Coriander Leaves (chopped) Combine all the ingredients with Ragi flour, except for the tablespoons of Ragi flour, oil and water. Make a smooth mix of the tablespoons of Ragi flour with some water, add cup of water to it, bring it to a boil, stirring continuously. Simmer it for minutes. Now add this boiled paste to the above mixture and mix it up well with a spatula. Allow it to cool down. Bring it to a wet dough consistency by mixing with your hands. Keep this dough aside for 0 minutes. --

16 Now pull out big sized balls out of this dough. Place one such ball on a butter paper or aluminium foil with oil generously smeared on it. With the Ragi ball in the centre, keep spreading it out with wet fingers till a thin chapati like spread has been achieved. Make a hole in the center of the roti with your finger which will allow faster cooking. Now heat the griddle, turn the butter paper upside down over it and carefully peel it away from the paper onto the griddle. After a minute spread a ¼ teaspoon of oil over the roti and flip it over. Again spread another ¼ teaspoon of oil and cook till roasted well on both the sides. Prepare one by one all the roti till you exhaust the dough. Serve these rotis with a variety of chutneys, curd or pickle. Aloo Paratha A rich, spicy and tangy paratha loaded with wholesome potatoes is totally welcome during the nail-biting matches. Check out this delicious recipe. North Indian finely chopped Green Chilly ¼ teaspoon of Carom Seeds 0 Minutes Ingredients for the stuffing medium sized boiled and grated potatoes ¾ teaspoon of dry Pomegranate seeds (roasted and ground into a semi-fine powder) ¼ teaspoon of Garam Masala ¼ teaspoon of Kashmiri Red Chilli Powder Ingredients for the dough cups of Whole Wheat Flour Salt as per taste Water as required ½ teaspoon of Oil Ghee is used as per requirement for roasting the parathas. --

17 Knead the dough by combining all the ingredients into a soft consistency. Keep it covered and away for 0- minutes. Mix all the ingredients of the stuffing into a uniform blend. Pull out medium sized balls out of the soft dough and roll them out into a small circle. Now place the potato stuffing in the centre of this circle. Bring in all the edges together to completely enclose the stuffing within. Sprinkle some wheat flour over this ball and carefully roll it out into an even circle. The stuffing like this gets spread out evenly. 7 Heat a griddle on medium heat till hot. Place the rolled out paratha on it and let it cook for a minute. Spread ghee over it generously and flip it over. Now again spread ghee over the flipped side and roast it till well cooked on both the sides. Serve these delicious parathas with curd or pickle. Chicken Hyderabadi Biryani Tender chicken with aromatic rice is a fulfilling meal to satisfy a growling tummy. This succulent dish is enjoyed by all, especially where there is an enthusiastic crowd gathered to cheer their favourite teams. --

18 South Indian 0 Minutes Ingredients for the Marinade tablespoon of Ghee ½ cup of Browned Onions finely chopped Green Chillies ½ tablespoons of Garlic Paste tablespoon of Ginger paste ½ teaspoon of Turmeric Powder ¼ teaspoon of Kashmiri Red Chilli Powder teaspoon of Garam masala ½ teaspoon of Cardamom Powder tablespoon of Freshly chopped Coriander Leaves tablespoon of Fresh Mint Leaves Salt to taste teaspoon of Lemon Juice cup of Curd ½ kilogram of Chicken cut into medium sized pieces Ingredients for Basmati Rice 8 Black Peppercorns ½ litres of Water Salt as per taste Green Cardamoms Black Cardamom inch Cinnamon - Cloves Star Anise Bay leaves teaspoon of Shahi Jeera teaspoon of Ghee ½ kilogram of Basmati Rice Ingredients to assemble the Biryani ½ cup of Browned Onions teaspoon of thinly sliced juliennes of Ginger teaspoons of Ghee ¾ cup of Milk with a pinch of Saffron soaked in it / tablespoons of finely chopped fresh Coriander Leaves tablespoon of Fresh Mint Leaves ½ teaspoon of Kewra Water --

19 Deep fry the thinly sliced onions till well browned. Now marinate the chicken. Mix the curd and chicken with all the ingredients listed under marinade. Keep aside for minimum hour. Overnight marination is best to get rich flavours. 7 8 Boil the Basmati rice adding salt, whole spices till half cooked. Drain it in a colander and add the ghee to it, once drained. Keep aside. Assemble the Biryani dish now. Take a large sauce pan, place the chicken marinade first. Spread the half cooked rice over it. Sprinkle the juliennes of ginger, browned onions, mint and coriander leaves. Pour the ghee, kewra water and saffron milk over it. 9 Spread an aluminium foil tightly over the saucepan and cover with a tight fitting lid. Cook for 0 minutes on medium flame and minutes in addition on a tawa 0 on a low flame. Sabudana khichdi This fantastic Maharashtrian dish is relished on many fasts, as a breakfast dish and as a great snack too. Loaded with potatoes and peanuts, these tapioca pearls have a lovely texture to it with fresh cilantro and tangy lime juice. --

20 Others Ingredients 0 Minutes cup of soaked Sabudana tablespoon of Lime juice (tapioca pearls soaked for - hours) ½ cup of roasted and coarsely ground Peanuts teaspoon of finely chopped Ginger tablespoons of fresh Coriander Leaves teaspoon of Cumin seeds tablespoons of Ghee teaspoon of finely chopped Green Chillies tablespoons of Grated Coconut 8-0 Curry leaves Rock salt as per taste medium sized boiled and cut Potatoes teaspoon of Sugar Dry roast the peanuts in a pan till brown. Now coarsely pound the peanuts in a mortar and pestle. Combine the peanuts, fresh coriander, salt and sugar with the tapioca pearls. 7 8 Heat a Kadai, pour in the ghee. Splutter the cumin seeds, green chillies and curry leaves. Stir fry the ginger for a few seconds. Now stir in the cut and boiled potatoes for - minutes. Now add the tapioca pearls mixture to this and cook for - minutes. Once the opaque tapioca pearls become translucent, it is a good indication that it is cooked. 9 0 Now stir in the grated coconut and switch off the heat source. Now drizzle in the lime juice and serve hot. -7-

21 Aloo Chaat Delhi Aloo Chaat is a lip smacking delicacy that goes very well with the evening tea or coffee. It is a great stimulant with the spicy and tangy ingredients elevating your mood altogether. Others Ingredients Minutes Potatoes boiled and cut into equal cubes Oil for frying the potatoes Salt to taste ½ teaspoon of Kashmiri Red chilli Powder ¼ teaspoon of Cumin Powder teaspoons of Fresh Coriander Leaves finely chopped Green Chilly ¼ teaspoon of Grated Ginger finely chopped medium sized Onion ¾ teaspoon of Chaat Masala Powder teaspoon of lime Juice Deep fry the cubed potatoes till crispy and golden in a pan and drain them on absorbent kitchen towels. In a mixing bowl, combine the potatoes, onions, green chillies, ginger, coriander leaves, chaat masala, cumin powder, lemon juice, red chilli powder and salt. Your Aloo Chaat is ready. -8-

22 Vada Pav It is an Indian Burger indigenous to Maharashtra and frequently relished on a daily basis, especially when you are on the go. Laced with dry garlic chutney and green chutney on a soft pav with deep fried green chillies, it is a challenge to refuse this deep fried crispy potato fritter. North Indian Ingredients 0 Minutes boiled and mashed Potatoes ¼ teaspoon of mustard Seeds finely chopped Green Chillies - Curry leaves Salt to taste Oil for tempering and deep frying ½ cup Gram Flour Pinch of Baking Soda ¼ teaspoon of Asafoetida ¼ teaspoon of Turmeric Powder tablespoons of finely chopped fresh Coriander Leaves teaspoon of Lime juice ¾ inch of Ginger piece Cloves of Garlic Water to make gram flour batter Ingredients to assemble the Vada Pav Pavs slit to accommodate the Vada - deep fried Green Chillies Ketchup to serve Spicy green Chutney Dry Garlic Chutney -9-

23 Pound coarsely the green chillies, ginger and garlic in a mortar and pestle Heat oil in a Tadka Pan, splutter the mustard seeds, asafoetida, curry leaves and the green chilly mixture. Stir in the turmeric powder. In a large bowl combine the mashed potatoes with the tempering, fresh coriander, lime juice and salt. Combine the gram flour with salt and enough water to get a coatable consistency. Make medium sized balls out of the potato mixture. Now add a pinch of baking soda to the gram flour batter. Coat the potato balls in the batter completely and deep fry till golden brown. Drain them on absorbent kitchen towels. Now slit the pav, spread the green chutney on both the inner halves. Now 0 spread the red garlic chutney over the green chutney. Place the fried potato fritter within the slit pav and serve with green chutney, deep fried green chillies and ketchup. Rava Idli Rava Idli is an inviting snack which does not require any fermentation or grinding of batter. It is made from semolina, and is made nutritious with your choice of vegetables like grated cabbage or carrot added to it. It is relished with a variety of spicy and tangy chutneys. -0-

24 South Indian Ingredients 0 Minutes cup of roasted Semolina finely chopped Green Chillies ½ teaspoon of Grated Ginger tablespoons of freshly chopped Coriander Leaves ½ teaspoon of Mustard seeds teaspoon of Ghee Salt to taste Pinch of Asafoetida Oil for tempering Eno Salt ¾ cup of Curd ¼ cup of Water ¼ cup of Grated Carrot ¼ cup of Grated Cabbage ½ teaspoon of Chana dal 8-0 Curry leaves 0- Cashewnuts Add this tempering to the semolina in a large mixing bowl, along with the green chillies, salt, ginger, fresh coriander leaves and the grated vegetables Roast the cashew nuts in ghee and combine with the roasted Semolina. Take a tadka pan, heat oil, splutter the mustard seeds, chana dal, curry leaves and asafoetida. Mix in the curd with the semolina and add water slowly to get a drop like the consistency of the batter. Keep the batter aside for -0 minutes. Now heat the Idli Maker with sufficient water and bring it to a boil. Now add ½ teaspoons of Eno salt into the batter, mix it up quickly. Instantly load the Idli moulds with this batter and steam them for 0- minutes. Open the Idli Maker and keep the Idli plates separated out on the kitchen countertop for - minutes Now remove the Rava Idlis from the moulds and serve them hot with a spicy 0 chutney. --

25 Butter Chicken A dish that is liked by all with its rich creamy aromatic gravy with succulent chicken pieces. It is best enjoyed with Naans, Kulchas and vegetable pulao too.entertain a lovely gathering at home with this favourite dish that completes every occasion. Punjabi Ingredients 0 Minutes ¼ kilogram of Cubed Boneless Chicken tablespoon of Tomato sauce teaspoon of Ginger Paste cup of Whole Milk teaspoon of Garlic Paste tablespoons of Cashewnut Paste large Minced Onion Salt to taste medium Pureed Tomatoes teaspoons of Coriander Powder ¼ teaspoon of Turmeric Powder teaspoon of Kashmiri Red Chilli Powder tablespoon of Kasuri Methi teaspoon of Garam Masala tablespoon of Ghee - tablespoons of fresh coriander leaves Heat the ghee in a saucepan and saute the minced onion till golden brown. Add the ginger-garlic paste, coriander, red chilli and turmeric powder and cook further for - minutes. Add the pureed tomatoes, salt and fry for -7 minutes till the oil separates. Mix in the tomato sauce and fry for a minute. --

26 Add the chicken pieces along with milk and kasuri methi. Cover the saucepan with a lid and cook for 8-0 minutes on a low flame till the chicken is soft and tender. 7 8 Open the lid, add the garam masala and cashew paste, adjust the salt and give it a good stir. Remove the saucepan from the heat source and serve garnished with fresh coriander leaves. Serve the Creamy butter chicken with naans or rotis. Chicken Hyderabadi No good time is good enough without some mouth watering dish adding to the fervour of the occasion. Succulent and flavorful Chicken Hydrabadi is here to enliven your IPL evenings. South Indian 0 Minutes Ingredients Chicken 800 grams Peanuts / cup Sesame seeds (til) tablespoon Mint leaves chopped / cup Oil to deep fry Cashewnuts / cup Ghee / cup Lemon juice tablespoons coriander leaves chopped / cup Onion finely chopped large Ginger-garlic paste tablespoons Green chillies seeded and chopped finely 8 Turmeric powder teaspoon Scraped coconut / teaspoon Yoghurt / cup Salt to taste Garam masala powder teaspoon Sunflower seeds (charoli/chironji) tablespoon --

27 Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat sufficient oil in a kadhai and deep fry the cashew nuts till they are golden brown. Drain on an absorbent paper and set aside. Heat ghee in a non-stick pan. Add onions and sauté till golden brown. Add ginger- garlic paste and sauté for the half minute.add chillies, turmeric and sauté for the half minute. Add ground peanut mixture, coconut and sauté for a minute. Add yoghurt, salt and sauté for two minutes. Add chicken and sauté for five to seven minutes. Add / cups of water. Once it comes to a boil, simmer until tender. Adjust seasonings. Sprinkle garam masala powder and mix well. Add lemon juice, coriander, mint and cashew nuts. --

28 Gujarati Kadhi A kadhi that has multiple flavours to tantalize your taste buds. Sour, spicy and sweet flavours simmer in this curry that introduces Gujarat to your plate. Relish it with hot steamed rice or khichdi to feel satiated. Gujarati 0 Minutes Ingredients to combine with the Curd Ingredients to for Tempering ¾ cup of Sour Curd ½ tablespoons of Gram Flour cups of Water Salt to taste ¾ teaspoon of Sugar teaspoon of Minced Ginger Green Chilli Paste ¼ teaspoon of Cumin Seeds ¼ teaspoon of Mustard Seeds ⅛ teaspoon of Fenugreek Seeds Pinch of Asafoetida 8-0 Curry Leaves tablespoon of Ghee Cinnamon Stick broken into pieces - Cloves Dry Red Chilly Coriander Leaves for garnish Beat the gram flour and curd together, till smooth. There should be no lumps in the mixture. Add the cups of water and beat again. Heat this mixture in a large saucepan and bring to a boil. To this add the ginger green chilli paste, salt, sugar and simmer it for another 0 minutes. --

29 7 8 Heat ghee in a tadka pan, crackle the mustard and fenugreek seeds along with a pinch of asafoetida. Throw in the red chilly, cumin seeds, cloves, cinnamon and curry leaves. Now pour this tempering over the kadhi in the saucepan and boil on low flame for further minutes. The gujarati Kadhi is ready. Serve garnished with fresh coriander leaves along with steamed rice or khichdi. Shikampuri Kebab Shikampuri Kebab is a unique Hyderabadi kebab that is spicy and delicious. It is prepared with minced mutton along with aromatic spices. Hyderabadi Ingredients 0 Minutes ½ kilogram of Minced Mutton ½ cup of Chana Dal ½ cup Curd ½ kilogram of Hung Curd ½ cup fresh Coriander leaves Cinnamon Sticks Bay Leaves cups of Water Salt per taste Cloves Black Cardamoms ½ tablespoons of Ginger- Garlic Paste ½ teaspoons of Garam Masala Powder teaspoon of Red chilli Powder tablespoons of fresh Mint Leaves ( finely chopped) finely chopped Green Chillies tablespoons of Lime Juice lightly Beaten Eggs tablespoons of Oil for frying --

30 Take a large saucepan and boil some water in it. To this add the washed mutton mince, chana dal, green chillies, ginger garlic paste, whole spices (cinnamon, cloves, cardamoms, bay leaves) and cook for around 0 - minutes till the meat is tender. Drain the water and let the contents cool. Now grind the mutton mixture in a mixer grinder or food processor into a fine paste. There should be no water used at all while grinding. Take a large mixing bowl, combine the ground mutton mixture with curd, red chilli powder, garam masala powder, salt, lime juice, mint and coriander leaves into a uniform mix. 7 8 Divide this mixture into equal portions. Take one such portion in your hand, flatten it, make a small depression in it. Fill this depression with the hung curd and bring all the edges together to enclose it completely. 9 0 Carefully shape them into round or oval cutlets with no hung curd spilling out. These kababs are dipped into the beaten eggs to coat them uniformly. Now these are roasted on each side for 7-0 minutes till golden brown in a wide fry pan. Serve these aromatic kebabs with fresh coriander chutney or with the choice of your dip. -7-

31 Pav Bhaji This is a favourite street food in Mumbai, that is fervently prepared at home too to appease the children and family. The favourite soft pavs satiate your buttery and spicy craving with this famous Bhaji. Maharashtrian Ingredients 0 Minutes medium Onions finely chopped large Capsicum cubed medium Tomatoes finely chopped ½ teaspoon of Kashmiri Red Chilli Powder large cubed Potatoes ¼ teaspoon of Turmeric Powder ¾ cup of Peas ½ tablespoons of Pav Bhaji Masala Powder cup of Cauliflower Florets Salt to taste large tablespoon of Ginger-Garlic Paste tablespoons of Butter finely chopped Onions for Garnish tablespoons of Lime Juice tablespoons of freshly cut Coriander Leaves - Pav buns slit in between. Pressure cook the potatoes, peas and cauliflower florets together with just enough water. Let the pressure settle down, open the cooker and mash up the boiled vegetables gently. Take a Kadai, heat the butter and stir fry the onions till pink. -8-

32 7 8 9 Stir in the ginger-garlic paste and fry for a couple of minutes. Add red chilli powder, turmeric powder and the pav bhaji masala and fry the contents for a few seconds. Add the chopped tomatoes and stir fry till the butter seeps out. Add the capsicum and stir fry for another minutes. Now pour in the mashed vegetables, add the chopped fresh coriander leaves, salt and let it simmer for -7 minutes with a closed lid. The Pav Bhaji is ready now. Serve along with the Pav that is slit in between and roasted with butter on the tawa. Finely chopped onions with little salt and lime sprinkled on them are served 0 along with the Pav Bhaji. Bhel Puri Bhel Puri is a popular Mumbai dish with mouth-watering chutneys with a zest of tangy and fresh lime juice to awaken your senses. It is enjoyed as an anytime snack to rejuvenate your senses, especially during the IPL season. You need sweet tamarind chutney and fresh coriander chutney to render this dish its unique flavours. North Indian 0 Minutes Ingredients for the Bhel cups of roasted Puffed rice in ghee with a pinch of turmeric powder. medium sized boiled and cubed Potato medium sized finely chopped Onion medium sized finely chopped Tomato ½ cup of Fine Sev tablespoons of freshly chopped Coriander Leaves 7-8 Papdis ( flat deep fried puris crumbled into pieces) teaspoon of roasted Cumin Powder teaspoon of Chaat Masala teaspoon of Lime Juice tablespoons of roasted Peanuts -9-

33 Ingredients for the Sweet Tamarind Chutney 7-8 tablespoons of Jaggery ½ cup of seedless Tamarind soaked for hours ½ teaspoon of Ginger Powder ½ teaspoon of Red Chilli Powder ½ teaspoon of Cumin Seeds Pinch of Asafoetida cup of Water Rock Salt as per taste teaspoon of Oil Ingredients for the Green Chutney cups of fresh Coriander Leaves ½ inch of Ginger ¼ teaspoon of Cumin Seeds teaspoon of Lime Juice Salt as per taste Green Chillies small cubed Onion Procedure to prepare the Sweet Tamarind Chutney Mash the soaked tamarind with your hands in the water and strain out the pulp. Take a frying pan, heat oil, crackle the cumin seeds, add the asafoetida, red chilli powder and the ginger powder. Now add the tamarind pulp, water and cook for a few minutes. To this add the jaggery, and stir it up, cook for further - minutes. Once it thickens, take it off the heat source, mix in the rock salt and let it cool. -0-

34 Store this sweet and sour chutney in an airtight container. Procedure to prepare the Spicy Green Chutney Grind the onion, green chillies, ginger, cumin seeds, salt, coriander leaves and lime juice together into a fine paste in the chutney jar of the mixer grinder. Store this into an airtight jar. Procedure to prepare Bhel Puri Take a large mixing bowl, add the crispy puffed rice, chopped onions, tomatoes and potatoes in it. Now add the roasted peanuts, papdis, spicy green chutney, sweet tamarind chutney and give it a good mix. Place a good amount into individual medium sized serving bowls. Top the portions of puffed rice with a generous layer of fine sev. Over this sprinkle the roasted cumin powder, chaat masala and lime juice. Garnish with fresh coriander leaves and serve immediately. Kulche Chole Kulcha Chole is an authentic Punjabi dish that is relished as a popular street food. These soft flavoursome chickpeas melt away in your mouth and are relished with hot kulchas. Punjabi 0 Minutes --

35 Ingredients for the Chole 00 grams of Chickpeas are soaked overnight ½ teaspoon of Turmeric Powder ½ teaspoon of Baking Soda teaspoon of Red Chilli Powder Tea Bag teaspoon of Pepper Powder teaspoon of roasted Cumin Powder teaspoon of Cinnamon Powder ½ teaspoon of Cardamom Powder ½ teaspoon of Cloves Powder ¾ teaspoon of roasted Pomegranate Powder teaspoon of Amchur Powder teaspoon of dry Ginger Powder ¼ teaspoon of Rock salt ½ teaspoon of Carom Powder tablespoons of Ghee Salt to taste ½ teaspoon of Cumin Seeds a pinch of asafoetida Ingredients for Kulcha ½ cups of All Purpose Flour Salt to taste ½ teaspoon of Baking Powder - tablespoons of ghee to roast the Kulchas Water as required to knead the dough ½ tablespoons of Oil teaspoons of Sugar A few Nigella seeds Some flour for dusting ¼ teaspoon of Baking Soda tablespoons of Yoghurt Procedure to prepare the Chole Wash the soaked Chickpeas well, add fresh water such that it is just ½ an inch level above the chickpeas. Pressure cook the chickpeas with baking soda and tea bag for 7 whistles. Let the steam die down and open the pressure cooker, remove the tea bag and discard it. Add in all the spice powders,salt and rock salt into the pressure cooked chickpeas. Heat Ghee in a tadka pan, add a pinch of asafoetida, crackle ½ a teaspoon of cumin seeds and pour this into the chickpeas to give aroma to the preparation. --

36 Boil the chickpeas, adding some more water if necessary, for further -0 minutes till the spice powders lend its flavours to the chole. Procedure for Kulcha Take a large mixing bowl, add the flour, baking soda, baking powder, salt and sugar. Mix them up well as such. Make a well in the centre of the mixed flour, add in curd, oil and water. Gently mix in the liquids into the flour and knead it into a soft and pliable dough, adding water as necessary. Cover the dough with a wet kitchen napkin, keep aside for hours to let it ferment. After hours, divide the dough into medium sized uniform balls. Dust some flour on the rolling board, sprinkle a few nigella seeds over the ball and roll it out evenly into a circle that is with a little thick consistency. Heat the griddle, place the rolled out kulcha on it, cook for a while and flip it over. Now add ghee over each side and roast it equally on both the sides till golden brown. The delicious Kulchas are ready now. Khandvi Khandvi are soft and delicious fluffy rolls that melt in your mouth. It is made from a mixture of gram flour and buttermilk, that is delicately cooked and rolled up from thin strips. Bring home Gujarat by preparing this challenging recipe. --

37 Gujarati 0 Minutes Ingredients for the Khandvi Batter cup of Gram Flour cups of Sour Buttermilk teaspoon of Ginger-Green Chilli Paste Pinch of Asafoetida Salt to taste / teaspoon of Turmeric Powder Ingredients for the Garnish tablespoons of Grated fresh Coconut tablespoons of freshly cut Coriander Leaves Ingredients for the Tempering teaspoon of Oil ½ teaspoon of Mustard Seeds sprig of Curry Leaves teaspoon of White sesame Seeds Take - large steel plates and grease the inside and outside surfaces. The gram flour and the butter milk are whisked together till you get a smooth batter. There should be no lumps at all. To this add asafoetida, ginger-green chilli paste, salt and turmeric powder and whisk it up well again. Take a wide pan, start the flame and keep it low. Pour in the batter and continue stirring using the low flame for the next - minutes. The batter starts thickening, take care again that there are no lumps being formed. Once the batter looks creamy and shiny, take a teaspoon of this thickened 7 batter and spread over the clean greased kitchen countertop and let it cool for a couple of minutes. --

38 8 9 Try rolling this cooled spread out batter by peeling up one side of the edge and rolling it up tightly. If it does not peel away and roll, then it requires further cooking. Once the batter looks ready, spread a large ladle of the batter onto the 0 greased plates with a round bottomed cup real quick into a thin layer. Continue spreading of the batter on all the greased plates, one after the other, beginning with the inside surface first, then on the outside, till all the batter is used up. After it cools down, run a knife, as if cutting them into vertical strips. Lift up the edge from one side and roll it up tightly. Similarly roll up all the strips and arrange them on the serving dish next to each other. Heat oil in a Tadka pan, crackle the mustard seeds, sesame seeds and curry leaves. Now pour this tempering over the Khandvi rolls. 7 8 Garnish by sprinkling the grated coconut and fresh coriander over them. Serve these with green chutney. Dahi Bhalle Dahi Bhalle are lentil dumplings that are served with sweet and spicy chutneys in smooth and creamy yoghurt. It is served chilled and is enjoyed as a snack as well as an accompaniment with hot parathas. North Indian 0 Minutes --

39 Ingredients for the Vada Batter cup of Urad Dal soaked for - hours chopped Green Chilly ½ inch chopped Ginger teaspoon of Cumin Seeds tablespoons of freshly chopped Coriander Leaves ½ teaspoon of coarsely ground Black pepper Salt to taste - tablespoons of Water Pinch of Asafoetida Ingredients for the Green Chutney cups of fresh Coriander Leaves ½ inch of Ginger ¼ teaspoon of Cumin Seeds teaspoon of Lime Juice Salt as per taste Green Chillies small cubed Onion Ingredients for the Sweet Tamarind Chutney 7-8 tablespoons of Jaggery ½ cup of seedless Tamarind soaked for hours ½ teaspoon of Ginger Powder ½ teaspoon of Red Chilli Powder ½ teaspoon of Cumin Seeds Pinch of Asafoetida cup of Water Rock Salt as per taste teaspoon of Oil Ingredients for the Yogurt and Garnish ½ cups of fresh Yoghurt teaspoon of roasted Cumin Powder ½ teaspoon of Red Chilli Powder teaspoon of Chaat Masala tablespoon of freshly chopped Coriander Leaves Rock Salt as per taste Procedure to prepare the Sweet Tamarind Chutney Mash the soaked tamarind with your hands in the water and strain out the pulp. Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red chilli powder and the ginger powder. Now add the tamarind pulp, water and cook for a few minutes. To this add the jaggery, and stir it up, cook for further - minutes. Once it thickens, take it off the heat source, mix in the rock salt and let it cool. --

40 Store this sweet and sour chutney in an airtight container. Procedure to prepare the Spicy Green Chutney Grind the onion, green chillies, ginger, cumin seeds, salt, coriander leaves and lime juice together into a fine paste in the chutney jar of the mixer grinder. Store this into an airtight jar. Procedure to prepare the Dahi Vadas or Bhallas Grind the urad dal with very little water into a smooth batter with ginger, asafoetida and green chillies. In the ground batter, mix in the coarsely ground pepper, cumin seeds and fresh coriander leaves. Mix the salt into the batter just before deep frying. Heat oil in a kadai to deep fry the vadas. Once the oil is hot to fry, introduce spoonfuls of the batter into the kadai and fry till golden brown all over. Flip them once the base begins to show a golden hue and fry uniformly. 7 Drain these fritters on absorbent kitchen towels. Immediately place the hot vadas in a wide bowl of room temperature water for minutes. 8 9 After minutes, take them out one by one into a serving bowl, squeezing out the water gently by pressing it between the palms. Whisk up the yogurt with some rock salt till smooth and creamy. Add this generously over the squeezed out vadas. Spread an even layer of green chutney over the yogurt, followed by the 0 sweet tamarind chutney. Sprinkle cumin powder, red chilli powder and chaat masala over the chutneys. Now finally garnish with freshly chopped coriander leaves and serve either immediately or chilled. -7-

41 Tandoori Chicken Mildly spiced and infused with aromatic flavours in a yoghurt based marinade, the Tandoori chicken turns out tender, delicious and juicy either as drumsticks or as kebabs. Hyderabadi Ingredients 90 Minutes 0 grams of Chicken boneless breasts cubed Chicken Drumsticks teaspoon of Lime Juice ¼ teaspoon of Turmeric Powder teaspoon of Kashmiri Red Chilli Powder Salt as per taste tablespoons of Cooking Oil / cup of yoghurt teaspoon of Garam Masala / teaspoon of Pepper Powder teaspoon of Coriander Powder ¼ teaspoon of Amchur Powder ½ tablespoons of Ginger-Garlic Paste teaspoon of Kasuri Methi Wash the drumsticks and cut deep slits in - different places on the meat. Rub salt, turmeric powder, chilli powder and lime juice generously on the chicken. Keep aside for -0 minutes. -8-

42 Prepare the yogurt marinade by combining the yogurt, ginger-garlic paste, oil, garam masala, pepper, coriander powder, amchur powder and kasuri methi Place the chicken pieces in this marinade and ensure they are uniformly coated. Let this marinate for -7 hours or preferably overnight in the refrigerator. Preheat the oven for minutes at 0 degree celsius. Grease the baking tray that has been covered with an aluminium foil. Remove the Chicken pieces from the marinade, brush them with oil and place them on the tray and grill it for 0 minutes. Retrieve the pieces after 0 minutes, brush them with oil again, flip them 0 over and grill further for -7 minutes. Your Tandoori Chicken is ready. Serve with fresh Green chutney along with sliced onions and lemon wedges. Bhapa Ilish or Steamed Hilsa Fish Hilsa Fish is a signature dish of the Bengalis from Bangladesh. It is fondly named Bhapa illish due to the steaming process involved in cooking this authentic Bengali dish. This dish is best enjoyed with steamed rice. Bengali 0 Minutes -9-

43 Ingredients -7 pieces of Hilsa Fish tablespoons of Mustard Oil tablespoons of Grated Fresh Coconut tablespoons of Sour Curd teaspoons of Black Mustard seeds Paste (soaked in lukewarm water for ½ hour) Salt to taste ½ tablespoons of Khus Khus (soaked in lukewarm water for minutes and made into a paste) - Slit Green Chillies teaspoon of turmeric powder ½ teaspoon of Red Chilli Powder Rub a little salt and turmeric powder all over the fish and keep aside for 0 minutes. In a bowl mix together sour curd, tablespoons of mustard oil, mustard paste, khus khus paste, grated coconut, red chilli powder, remaining turmeric powder and adjust the salt. 7 Add a cup of water to the mixture and stir it up nicely. Take a wide stainless steel tiffin box which can accommodate the fish pieces. Pour /rd of the marinade into the box with slit green chillies. Place the fish pieces over the poured mixture. Now pour the remaining marinade over the fish, remaining slit green chillies and the mustard oil. 8 Secure the lid of the box tightly. -0-

44 You can steam this in a vessel for minutes on medium flame or pressure 9 cook it for - whistles in a pressure cooker or cook in a microwave in a steaming process. In the microwave, you could pour - cups of water in a large microwave 0 proof vessel, place a microwave proof tight container with the fish in, within the large vessel. Microwave this for minutes on high temperature and at 0% of the temperature for further minutes. Once the steam has escaped, open the lid of the tiffin box and you will find your fish all tender and inviting. Relish this Bengali delicacy with hot steamed rice. Kande Pohe It is a favourite Maharashtrian dish that is relished anytime either as a snack or as breakfast. The poha, peanuts, fresh scraped coconut make this dish very inviting. North Indian 0 Minutes Ingredients ½ cups of Thick Poha or Beaten Rice tablespoons of Peanuts finely chopped Onions ½ teaspoon of Asafoetida - finely chopped Green Chillies teaspoon of Turmeric Powder Sprigs of Curry Leaves tablespoons of Cooking Oil ½ cup of chopped fresh Coriander Leaves teaspoon of Mustard Seeds ½ cup of freshly scraped Coconut teaspoon of Cumin Seeds Lime teaspoons of Sugar Salt to taste --

45 Wash the beaten rice thoroughly and let it rest in a colander for 0 minutes Heat tablespoons of cooking oil, splutter the mustard and the cumin seeds. Throw in the peanuts, curry leaves and lightly stir fry them. Add the onions and stir fry till translucent. Now add the asafoetida and turmeric powder. Stir fry for another couple of minutes. Add the soaked poha and salt. Give it a good mix. Now add the sugar and lime juice. Keep it covered under low flame for a couple of minutes. Switch off the heat source, open the lid, garnish with fresh coriander and coconut. Serve hot poha with some sev sprinkled over. --

46 Golgappe Golgappe are small puris that carry spicy and tangy pani with flavoursome spices that leave an enrapturing and lingering taste behind making you crave for more. These Golgappe make friends get into exciting and fun filled competitions with each other to see who can eat the most. Let s see how to make this popular Delhi street chaat. North Indian 0 Minutes Ingredients for the Puris or Golgappas cup semolina ½ cup All-purpose flour tablespoons of Oil Lukewarm Water to knead the dough. Ingredients for the Sweet Tamarind Chutney 7-8 tablespoons of Jaggery teaspoon of Oil ½ teaspoon of Ginger Powder ½ teaspoon of Red Chilli Powder ½ teaspoon of Cumin Seeds Pinch of Asafoetida cup of Water Rock Salt as per taste ½ cup of seedless Tamarind soaked for hours Ingredients for the Pani bunch of fresh Mint Leaves ½ bunch of fresh Coriander Leaves Green Chillies fresh Lime Salt to taste Rock Salt to taste tablespoons of roasted Cumin Seeds ¾ tablespoons of Black peppercorns ¾ inch of chopped Ginger tablespoons of Tamarind Pulp --

47 Procedure for making the Golgappas Combine the semolina, all purpose flour, oil with sufficient lukewarm water to make a soft dough. Keep it covered with a wet cloth and set aside for -0 minutes. After 0 minutes, uncover the dough, make large balls out of the dough. Roll out one ball into a wide circle using the rolling pin. Take a small bottle cap and press it onto the rolled out dough circle with as many indentations as you can Meanwhile continue to keep the remaining balls of dough covered. Separate the small circles from the rolled out dough and collect them on a plate. Now roll out these individual small circles into a thinner consistency and continue to keep them covered too under a wet cloth. Now deep fry these in a kadai on a low flame till all of them turn crispy and puffed up. Deep fry these on both the sides till they turn golden brown. Drain them on absorbent kitchen towels. Leave them open for - hours before storing in an airtight container. Procedure to prepare the Pani Grind all the ingredients to a fine paste adding enough water with the juice of one lime in a mixer grinder. Add litre of water to the above paste and stir it up well. Your Pani is ready. --

48 Procedure to prepare the Sweet Tamarind Chutney Mash the soaked tamarind with your hands in the water and strain out the pulp. Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red chilli powder and the ginger powder. Now add the tamarind pulp, water and cook for a few minutes. To this add the jaggery, and stir it up, cook for further - minutes. Once it thickens, take it off the heat source, mix in the rock salt and let it cool. Store this sweet and sour chutney in an airtight container. The Final Pani Puri Preparation cup of boiled and chopped potatoes are kept ready. cup of soaked salted boondi is kept ready. Sweet Tamarind Chutney is served. Pani is served. Puris or Golgappas are served. A hole is gently made in the golgappa by tapping with firm strokes in the centre. A small filling of potatoes and boondi is introduced within. Sweet Tamarind chutney is added according to taste and of course the golgappa is filled to the brim with the pani and had in one bite. 7 This treat is enjoyed with ample golgappas to your satisfaction. --

49 Mughlai Paratha Mughlai Paratha is a popular Bengali street food known for its exquisite taste and texture. It is prepared delicately and fondly with ingredients that are always available in your kitchen. Bengali 0 Minutes Ingredients cups of Whole Wheat Flour cup of All Purpose Flour Water to knead the dough Eggs tablespoons of Ghee Onions finely chopped Green Chillies finely chopped Dry Flour for rolling Salt to taste tablespoons of freshly chopped Coriander Leaves Knead a soft dough with sufficient water, incorporating ghee, all-purpose flour and the whole wheat flour. Leave the dough covered for - hours. Take a big sized ball out of the kneaded dough and roll it out evenly. Heat a griddle, place the rolled out paratha on it. Now break an egg over it, sprinkle onions, green chillies, salt and coriander over the paratha and give a gentle mix. --

50 Lower the flame, fold the paratha on either side towards the centre enclosing the egg mix so that you end up with a square shape. Drizzle ghee around the paratha and cook till light brown. Drizzle ghee over the top surface, now flip it over and roast it well. Exhaust the rest of the dough by making more parathas similarly. Serve the Mughlai paratha with spicy chutney. Kheema Baida Roti Mutton and eggs in a crispy roti is a royal treat. It is famously prepared during the Ramzan days and enjoyed as a popular Mumbai street food. Maharashtrian Ingredients Minutes ¼ kilogram of All Purpose Flour - finely chopped Green Chillies Salt to taste teaspoon of Cooking Oil Water to knead the dough ¼ kilogram of minced Mutton ¼ teaspoon of Garam Masala Water to cook the Mutton Mince tablespoons of freshly chopped Coriander Leaves Eggs beaten finely chopped Onion teaspoon of Red Chilli Powder teaspoon of Ginger-Garlic Paste ½ teaspoon of roasted Cumin Powder -7-

51 Knead a soft dough using the all-purpose flour, salt, some oil and water. Keep aside for 0 minutes covered with a wet cloth. Cook the mutton mince in a saucepan in water with onion, green chillies, ginger-garlic paste, salt and red chilli powder. When nearly done, stir in the garam masala and the cumin powder. Cook till it is completely tender and dry. Mix in the fresh coriander leaves and let it cool down. Now roll out a thin chapati from the soft dough. In the centre of the rolled out chapati, place a good portion of the cooked mince, pour a teaspoon of the beaten egg over. Fold the chapati on either side towards the centre to enclose this stuffing, it thus forms a square shape. Heat a griddle, spread some oil on it and place the square stuffed chapati over it. Pour some beaten egg over the chapati, flip it over. Again pour some beaten egg over the flipped side and drizzle oil over it. Take care to cook on both the sides till it is roasted into a golden brown colour. Your Keema Baida Roti is ready. Serve it with fresh green chutney. -8-

52 Aloo Tikki Spicy, crispy Aloo Tikki or patties is an all time favourite north Indian snack. It is so versatile that it can be had as such with ketchup or fresh green chutney. It can be had with chole or as a chaat as well. North Indian 0 Minutes Ingredients medium sized boiled potatoes finely chopped Green chilly ½ teaspoon of minced Ginger ¼ teaspoon of Chaat Masala Powder Salt to taste ¼ teaspoon of Coriander Powder ¼ teaspoon of Cumin Powder tablespoons of freshly chopped Coriander Leaves ½ teaspoon of Kashmiri Red Chilli Powder tablespoons of Rice Flour or Corn Starch Cooking Oil to shallow fry the tikkis Grate the boiled potatoes, place this in a large mixing bowl. To this add the coriander, cumin, red chilli powders, ginger, green chilli, chaat masala, salt, rice flour and fresh coriander leaves. Mix them up well and separate them into equal portions. Make medium sized patties out of the separated portions. Heat a griddle, spread oil over it and now shallow fry the aloo tikkis or patties. -9-