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Masala Papad

Ingredients:

2 papads
1 tomato
1 onion
2 tbsp chaat masala
2 tbsp ghee/oil
1/4 bunch cilantro
Salt to taste

Method:
Place two papads on baking tray already greased with ghee and toast it at 350 deg for 2 to 3 minutes. Cut tomato and onion into small piece. Take one raosted papad, brush it with ghee/oil, heap cut tomato and onion bits on it. Now sprinkle chaat masala and red chili powder and garnish with cilantro. Repeat with other papad. Serve as a starter.

Cilantro & Mint Chutney

Ingredients:
3/4 cup chopped fresh cilantro
1/2 cup fresh mint leaves, chopped
1 green chili, optional
1 tbsp lemon juice
3/4 cup yogurt whisked until creamy
1/4 tsp salt

Method:
Blend together cilantro, mint, green chili, lemon juice and three tablespoons of water to a smooth paste. Fold it into the yogurt. Add salt and mix well.

Hare Chane aur Ambi ka Seekh

Ingredients:
3 raw mangoes, peeled and finely chopped
200 gms green peas
200 gms dried green gram, soaked overnight, boiled till soft and drained
2 bell peppers, deseeded and cubed
6 green chilies, chopped
3 spring onions, chopped
1 tsp each, finely chopped ginger and garlic
2 tbsp chickpea flour (besan)
1 tsp cumin seeds
1/2 tsp turmeric powder
200 gms butter
1/2 cup cashewnut powder
1 tsp garam masala powder
Juice of one lemon
Salt to taste
1 tbsp chopped cilantro

Method:
Boil green peas and capsicum, drain and cool. Mince green peas, green gram and capsicum together. Heat butter in a pan and splutter cumin seeds. Add garlic, ginger and green chilies. Add spring onion greens and mix well. Add the chickpea flour and saute until the flour emits fragrance. Add turmeric, cashew nut powder and saute until it becomes a mass/dough. Add minced pea mixture. Saute until the dough leaves the sides of the pan. Remove and cool. Add raw mangoes, lemon juice, garam masala powder and chopped cilantro to the dough. Mix well and with moist hands apply a handful of the mixture on skewers. Grill it till slightly golden brown. Serve hot with mango green chutney. 

Green Peas & Mushroom Curry

Ingredients:
11/2 cups shelled green peas
200 gms button mushrooms
2 medium onions
4 flakes garlic
2 cm ginger
3 cloves and cardamoms each
2 pieces cinnamon
11/2 tsp chili powder
1/2 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
3 tomaotes
2 tbsp poppy seeds
2 tbsp cashewnuts
3 tbsp Fresh cream
4 tbsp oil

Method:
Cover the green peas with water and cook. Add mushrooms to the peas towards the last five minutes of cooking. Meanwhile roast poppy seeds slightly on a tawa. Mix with cashewnuts and grind it to a powder. Add a little water and grind to a fine pasteHeat oil. Add coves, cinnamon, cardamom. Add onion paste and fry till brown. Add masala powders and ginger garlic paste. Fry for a minute. Add tomato puree. Fry well. Add the cashew-poppy paste, cooked peas and mushrooms. Add enough water to form a creamy gravy. Add salt. Simmer gently for five minutes. Add cream and remove from fire. Serve hot.

Sprouts & Mushroom Rice Ring

Ingredients:
2 cups basmati rice
4 cups vegetable stock
2 tsp refined oil
1/2 tsp shahjeera
Salt to taste
1 cup sprouted green grams
200 gms button mushrooms
1 medium onion
2 medium tomatoes
2 tbsp refined oil
Salt to taste

For masala
1 bunch cilantro
2 tbsp mint leaves
4-6 green chilies
2 cm ginger
10 flakes garlic
2 tsp cumin
1 tsp fennel
4 cloves
2 tsp poppy seeds
4 cardamoms
2 pieces cinnamon

Method:
Wash the rice. Heat oil and season with shahjeera. Add to the rice. Add salt and vegetable stock. Cook till done. While the rice is cooking prepare the filling. Steam cook sprouts and mushrooms. Lightly roast all the ingredients from cumin to cinnamon for the masala. Grind. Add the remaining ingredients for masala and blend to a smooth paste. Blanch, peel and blend the tomatoes. Heat oil, fry onion till brown. Add ground masala paste, cook on slow flame for 2-3 minutes. Add tomato puree. Cook till thick. Add the steamed sprouts and mushrooms and salt. Simmer for five minutes.
To serve, press the cooked rice into a lightly greased ring mold and unmolded on to a serving plate. Fill the center with the filling and arrange tomato and cucumber slices around the edges of the plate. Serve immediately. 

Apple Phirni