Sikkim Momos

Ingredients:

For outer layer:

Maida  1 Cup
Salt As Required
Oil  1 tsp

For Stuff:

Finely cut cabbage  1/2 Cup
Grated carrot  1/2 Cup
Chopped green chilli  1
Chopped corriander leaves  1 Table spoon
Salt  As Required
Lemon  Half
Cooked and smashed potato  1

Method:

Mix maida, salt and oil together.  Add water and make  dough.  Consistency of the dough is like how you will prepare for rotis.  Keep it aside for half and hour.  Mix all the above mentioned items for staff.  Squeeze lemon and mix it well.  If you want you can add more chillies.   Prepare small puris with that dough.  Keep one spoon of mixed stuff in each puri and close it.  Arrange all these momos in a tray and steam it for 15 minutes.  Serve  this with tomato ketchup.

Pani Puri

Ingredients:

To make puri:

Maida : 1 Cup
Bombay Rawa : 3/4 Cup
Salt : 1 Tsp
Cooking Soda 1 pinch

To make Green Pani:

Mint leaves :1 Cup
Coriander leaves : 1 Cup
Green Chillies : 4
Salt As Required
Kala Namak Powder 1 Tsp
Tamarind : small lemon size

To make sweet syrup:

Grated jaggery : 4 Tbl Spn
Dates :5 (soak it in water)
Tamarind : Lemon size
Red chilli powder : 1 Tsp
Salt : 1/2 Tsp

For Stuff:

Boiled potatoes
Boiled green gram dal

Preparation:

Mix maida, rawa, salt and cooking soda. Add water and make a stiff dough. Keep it for an hour. Then again knead the dough till it gets elasticity. Make big chappaties. Take a lid of a small box or bottle which is having sharp edge. Press it on the chappaties to get small puries. If you have wheel type round cutter you can make small cirlcles. As per your convenient you can prepare these puries. Then deep fry them in oil. Fry it till it becomes golden in colour.

For pani yougrind all the above mentioned items for pani with the help of mixie into fine paste. Add water and strain it through a strainer.

For sweet syrup grind all the items mentioned for syrup and strain it with big holes strainer. For this dont add much water.

Arrange the puries on a tray. Make hole on those puries gently. Put little boiled (smashed) potato, boiled green gram. Add little sweet syrup. Remaining space fill it with pani. Distribute immediately.

Bhel II

Ingredients:

Puffed rice (Murmuralu/Pori) 2 Cups
Finely cut onion 1
Sev(Karapusa/Ompadi) Thin one 1/2 Cup
Cooked and smashed potato 2
Fried(without oil) Groundnuts 1 Tbl Spn

Sweet Chutney:

Soaked Tamrind 1 lemon size
Grated Jaggery 1/2 Cup
Soaked Dates 5 (remove the seed and soak)
Red chilli powder 1/2 Tsp
Salt 1 Tsp
Grind all together in mixie and make it into thin paste

Hot Chutney:

Coriander leaves 1 Big bunch
Mint leaves 1/2 bunch
Green chillies 4 or 5
Kala Namak(Black salt) 1 Tsp
Tamarind 1 gosseberry size(soak it in water)
Salt 1 1/2 Tsp
Grind all together in mixie and make it into thin paste

Method:

TAke serving bowls. First put puffed rice. Then put smashed potato. Then put few groundnuts. Then sprinkle finely cut onions. Then decorate it with sev. Then add one Tbl spn of sweet chutney and hot chutney. While eating we can mix it. As per our choice we can add seet or hot chutney.

Plain Dosa

Ingredients:

Purboiled Rice 3 Cups

Urad Dhal 1 Cup

Salt 3 Tsp

Method:

Soak rice for 3 hours and uraddhal for one hour in water. The grind urad dhal with wet grinder adding water little by little. It will take appx. 30 minutes to grind. Keep it in a vessel. Then grind purboiled rice into a fine paste and then mix it with urad dhal dough. Also add salt. Keep it aside for 15 hours. Then next day in a pan you can prepare dosa. Pour one ladle dough in the midle of the pan. Spread it to round shape. Pour oil from the sides. After it becomes golden colour turn the dosa and fry other side also adding few drops of oil. It will be very tasty to eat with small onion sambar and coconut chutney.

Mixed Vegetable Bread Sandwich

Ingredients:

Bread 1 loaf

Butter to fry

Cheese slices

Capsicum 1

Carrot 2

tomato 2

Onions 2

Chopped Coriander leaves 2 Tbl Spn

Salt As required

Pepper powder 1 Tsp

Method:

Finely cut onions, tomatoes and capsicum. Put it in a bowl. Remove the skin of the carrot and grate it. Add grated carrot, salt and pepper powder with those vegetables and mix well. Keep it aside for some time. In stove keep roti pan. Keep it in low flame. Arrange two slices of bread on the pan. Put the vegetables on one bread slice. Then keep one slice of cheese on the top. Then keep one slice of bread. Melt the butter. Pour butter from the outer side of the bread. Close it with a lid. After few minutes take the lid and turn the bread sandwich. Fry the other side. We can use oil instead of butter. Serve it with tomato ketchup

Plantain Bajji (Vazaikai Bajji)

Ingredients:

Bengalgram flour 3/4 Cup

Rice flour 1/2 Cup

Plantain 1

Red Chilli powder 1 1/2 Tsp

Salt As Required

Cooking soda 1 Pinch

Oil To deep fry

Method:

In a bow mix bengalgram flour, rice flour, chilli powder, cooking soda and salt. Add water and mix the flour. The batter must be in plain dosa flour consistency. Remove the skin of plaintain and slice into thin round pieces. Heat oil in a kadai. Dip plantain slices one by one in the batter and put it in oil carefully. Till it becomes brown in colour fry the bajjis and remove it. Put it in a colander to drain excess oil.

In the same way you can prepare onions, brinjal and bread bujjis.

Sago Curd Bonda

Ingredients:

Sago 1 Cup
Rice flour 1 Cup
Sour curd 1 Cup
Chopped green chilles 2
Salt As required
Finely cut onions 2 Tbl Spn
Oil to deep fry

Method:

Clean the sgo with water. Soak it in sour curd over night(means for 8 hours). Add rice flour chilles, salt, onions and mix well. Dont add water. You can sprinkle little curd if necessary. Make it into balls and deep fry it in oil .

Pulusu Vada

Ingredients:

Boiled rice 1 Cup
Red chillies 8
Pumpkin pieces 1 cup
Tamarind small lemon size
Asafoetida little
Soaked bengalgram dhal 1 Tbl spn
Chopped curry leaves 1/2 Tbl spn
Salt As Required
Oil to deep fry

Method:

Soak boiled rice in warm water for 2 hours. Cook the pumpkin pieces. Grind rice with red chillies, salt, cooked pumpkin pieces, tamrind into smooth paste. Dont add water while grinding. Then add soaked bengalgram dhal, curry leaves and asafoetida. Make it into medium size balls. Press it with your fingers in a greased plastic sheet to thin vadai(little bit thicker than roties). Then take it from the sheet and directly put it into oil. Deep fry it. You can fry it one by one only. Drain the excess oil.