Healthy Gujarati snack platter
1) Limbu Mari sev in mixed millet flour
2) mixed millet puri
3) brown poha chevda
4) Bajra wheat flour shakkapara made with jaggery

Ingredients

For Mixed Millet Puri
     1 cup mixed millet flour
     1 tspn Turmeric powder
     1 tspn red chili powder
     1 tspn carom seeds
     1 tspn salt
     1 tbspn oil for dough
     2 cups oil for frying
     1/2 cup water
Method
1) In a bowl mix all the dry ingredients and the 1 tbspn oil and mix well.
2) To that add water slowly and form stiff dough
3) Make equal sized small balls and roll them in puri shape
4) Poke the puris with a fork
5) Deep fry the puris at medium flame till they turn brown and crispy

For Brown Poha Chevda
     2 cups of Brown Rice flakes
     1 tbspn Grondnut
     1 tspn Turmeric powder
     1 tspn red chili powder
     Few dry curry leaves
     Salt to taste
     2 tbspn oil
     1/4 tspn asofetida
Method
1) In a pan , add oil and once it heats, add asofetida
2) Immediately, add the beaten rice flakes and other dry spices and mix well
3) Dry roast the Poha at medium flame for about 5-10 min till they become crispy and loose moisture
4) Store in airtight container



For Lemon Pepper Sev
      2 cups Gram flour
      1 cup water
      1 tspn turmeric powder
      2 tbspn pepper powder
      3-4 tbspn lemon juice
      2 tbspn oil for batter
      Salt to taste
      2 cups oil for frying
Method
1) In a big bowl, add the Gram flour and other ingredients and mix them well. Add lemon juice and pepper powder too
2) Slowly add the water and form a batter (like that of a cake)
3) In a Sev spreading machine, add the batter after greasing it
4) Heat the frying oil in a pan
5) Once the oil heats well, start spreading the sev like noodles shape and deep fry at medium flame till it becomes light brown and crispy
6) Remove and let it cool
7) Store it in airtight container


For Shakkarpare
      2 cups Bajra flour + Wheat flour
      1 cup Jaggery water
      2 tbspn oil for dough
      2 cups oil for frying
Method
1) In a bowl, add the flour, jaggery water and oil and form a stiff dough
2) Make 4 equal sized big ball 
3) Roll one ball into 10 inch circle
4) Cut in desired shape
5) In frying pan , heat the oil and start frying the shakkarpare till they turn light brown
6) Remove from frying pan and let them cool

Khasta Kachori
(Urad Daal filling)

Ingredients
1 cup Urad Daal / Mung daal (soaked for one hour)
1 tspn Garam masala
1 tspn salt
1/2 tspn mustard seeds
1/2 tspn Fennel seeds
1/2 tspn Cumin seeds
1/4 tspn chili ginger paste
1/4 tspn Turmeric powder
1/4 tspn red chili powder
1/2 tspn Amchur powder
4 tbspn Gram flour
Pinch of Asofetida

For Dough
2 cups All purpose flour
4 tbspn Oil or ghee
Salt to taste
1/4 cup water

Method

1) First soak the Urad daal for an hour and then drain the water 2-3 times
2) In a cooking bowl, add the urad daal and about 3 cups water and boil for about 5 minutes
3) Drain the water and dry the Daal
4) In a pan , add  1 tbspn oil, mustard seeds, corriander, cumin and fennel seeds and saute them for about half a minute
5) To that add the ginger chili paste, other dry spices and then add the cooked daal
6) Add about 4 tbspn Gram flour and roast for about 2-3 minutes till the mixture turns dry
7) Cool the mixture
8) Now mix the oil with flour and salt in a bowl and slowly add water to that and form soft dough
9) Make sure the dough in not very tight
10) Make about 10 -12 equal sized balls from dough
11) Take one ball and roll it to about 4-5 inch and then fill it with about 2 tbspn mixture
12) Seal it from the edges and press them to make them flat
13) Deep fry the kachoris at medium flame twice to make them crispy 
14) Serve them hot with chutney and tea

Falafel with Hummus dip

Ingredients
2 cups Chickpeas (soaked overnight)
1 small onion copped finely
1 tspn chopped garlic
1 tbspn Parsley
2 Green chillies
1/4 tspn corriander powder
1/4 tspn pepper powder
1/4 tspn cumin powder
1/4 tspn turmeric powder
1/2 lemon 
salt for taste
2 tbspn All purpose flour
Oil for frying

For Hummus
1/2 bowl Chickpeas
2 tspn olive oil
3 tbsn Sesame seeds
3 cloves of garlic
1/2 lemon
salt for taste
1/4 tspn cumin powder
Dash of paprika

Method
1) For making falafel first soak the chickpeas overnight in water
2) In a grinder add the chickpeas, parsley, onions, garlic, chilies, and other spices
3) Grind them to make a smooth paste
4) To that add the All purpose flour and mix thoroughly
5) Now make small balls from that mixture
6) Heat some oil in a frying pan. Then slowly add the falafel balls and fry them at medium flame till they turn brown
7) For the Hummus dip, grind the chickpeas, sesame seeds, garlic and other dry spices along with olive oil to make a smooth paste
8) Serve the Falafel with the Hummus dip. You can even wrap these falafel into Tortillas 

Mexican flavor Potato Pop-ups

Ingredients
2 Large potatoes (boiled and mashed)
4 tbspn corn flour
salt to taste
Mexican seasoning
Pepper powder
Oil for frying

Method
1) First of all boil the potatoes and mash them finely
2) To that add the corn flour , salt, seasoning and mix thoroughly
3) Make a dough and roll out into a square.
4) Cut that into small squares and refrigerate it for about 30 min
5) Now in a pan add oil and heat it
6) Deep fry the pops once for a minute and take them out on absorbent paper
7) After 5 min again deep fry them and make them light brown and crispy
8) Again take them out on absorbent paper
9) Sprinkle some pepper and seasoning on pops and serve with any kind of dip

Dahi Vada

Ingredients
1 cup Urad Daal (soaked for 4-5 hours)
2 green chilies
1/4 tspn ginger paste
salt for taste
Oil to fry
2 cups Curd + 1/2 cup water (mix and dissolve some salt and sugar in this)
Spices to sprinkle: Pepper powder, Blacksalt, Cummin powder, Red chili powder

Method
1) First soak the Daal for 4-5 hours and then grind it to form a smooth paste. Make sure you dont add extra water during grinding
2) Now add salt, green chili paste and ginger paste to batter and leave it aside for about one hour
3) Add pinch of cooking soda
4) Meanwhile mix curd and water and form a smooth paste. Add 1 tspn sugar, 1/4 tspn salt and mix it thoroughly
5) In a pan add oil and heat it for boiling process
6) Now take the daal batter in your hand (a lemon size scoop), punch it in center to form a whole.
7) Slowly slide this balls along with whole in the hot oil
8) Follow the same process for all the scoops and fry them at high flame till they turn crispy and golden
9) Now take a bowl of water and drop all the vadas in this water so that all the oil gets drained into the water. Squeeze the water out of vada. they becomes soft and spongy now
10) For serving, take about 2 ladle of curd mixture. Add 2-3 vadas to it. Sprinkle the dry spice powder on this. Garnish with some Sev or Coriander leaves

Paneer Bell Pepper Bombs

Ingredients

1 boiled potato

1 cup grated paneer (cottage cheese)

1 cup mix bell peppers (green, yellow and red)

1 tspn Garlic chili paste

1 small onion chopped

1 tbspn chopped corriander

salt to taste

pinch of garam masala

3 tbspn bread crums

2 tbspn gram flour + 1 tbspn corn flour to make slurry

1/2 cup water

1 tspn oil

2 tbspn grated Mozzarella cheese (optional)

Method

1) In a pan add some oil

2) To that add the chili garlic paste, onions and bell pepper and saute them for 1 minute

3) Add garam masala, corriander, cheese

4) Turn off the stove and let it cool

5) Mix it thoroughly with hands and make small balls

6) Now coat the balls with some corn flour and dip in the slurry and then coat it with bread crums

7) Place the balls in refrigerator for about one hour

8) Now deep fry the balls at medium flame till they turn brown

9) I have baked these balls in oven by apply very less oil on the outer layer

10) Serve them hot with any sauce of your choice

Vada Pav

Indian Fast food... Brother of Burger i call it.. But far more spicy tasty and lip smacking

Ingredients
3-4 Pavs (or burger buns)
2 boiled potatoes
1 tspn ginger garlic chili paste
1 tbspn chopped corriander
1/2 cup Gram flour (Besan)
1 tbspn oil for tadka
1/4 tspn Mustard seeds
2 cups oil for frying
salt as per taste
1/4 tspn turmeric powder

For dry garlic chutney
2 tbspn roasted peanuts
3 tbspn garlic paste
1/4 tspn salt
3-4 dry red chillies
1/4 tspn oil

Some green chilies to add spice to the vada pav (optional)

Method
1) First mash the potatoes in a bowl
2) In a pan , add 1 tbspn oil and then add mustard seed
3) once they splutter, add pinch of hing, ginger, garlic,chili paste and turmeric powder
4) Saute for few seconds and immediately add the mashed potatoes
5) Add salt and turn off the flame and mix well
6 ) Let the mixture cool
7) Meanwhile mean a slurry by mixing gram flour, salt, turmeric and water and mix it thoroughly
8) Make small sized balls of the potato mixture
9) Pour 2 cups oil in the frying pan and turn the stove on
10) Now dip the potato balls in slurry and fry them at medium flame till they turn brown
11) For assembling the vada pav, cut the pav horizontally from center and apply some green chutney and tamarind sweet chutney on inner size
12) Place the vada on it. Sprinkle the dry garlic powder
13) Then close the upper layer and press it 
14) You can even toast the vada pav using a cube of butter on a pan and serve it hot

Hope you would have a spicy treat by cooking this dish at home
Since i m a hardcore baker, i had made the pav at home.
I shall be sharing the pav recipe soon

Idada
A surti dish cooked during monsoon season
Generally we have it with Mango pulp juice (Ras)

Ingredients
1 cup rice
1 cup Urad Daal
3 tbspn curd
1 tspn oil
salt
1/4th tspn pepper powder

Method
1) Soak rice and Urad daal over night and then grind them to make smooth paste
2) To that add curd and leave it to 4-5 hours for fermentation
3) Then add salt, ginger chili paste and oil and mix well
4) Now put a steam vessel on stove and boil water
5) Add pinch of cooking soda to batter and pour it immediately onto a greased plate
6) Sprinkle the batter with pepper powder
7) Steam cook the Idada for 15 minutes
8) Then cut the idada into desired shape and serve hot with oil and or green chutney

Oats vegetable balls with chili chinese flavour

Ingredients
2 cups of chopped and blanched vegetables (carrots, peas, cabbage, potatoes,etc)
1/2 cup  oats coarsely crushed
1 tspn salt
1 tspn soya sauce
1/2 tspn green chili paste
1 tspn tomato sauce
oil for frying

Method
1) Blanch all the vegetables and mash them 
2) Then add salt, 1/4 th cup oats, soya sauce, chilis,tomato sauce
3) Make balls from the mixture
4) Now in a second plate take the crushed oats and coat the balls with oats
5) Refrigerate these balls for about 30 minuts
6) Deep fry the balls till they turn crispy and brown
7) Serve with Tomato sauce or Tamarind chutney

Ragda Pattice

Ingredients
2 cups soaked Dried Green Peas
1 cup chopped onion
1/2 cup chopped tomatoe
1 tbspn garlic
4 boiled potatoes
1 tspn salt
3 tbspn oil
1/2 cup bread crumbs
1 tbspn chopped corriander
1 tspn Garam masala
1/2 tspn turmeric powder
1/2 tspn red chili powder
1/2 lemon juice
4 cups water

Method
1) For Ragda, soak the dry peas overnight
2) Now boil the green peas in a pressure cooker
3) In a pan add oil and add onions, garlic,and tomato and saute them well
4) Add all the spices and salt and add some water and cook it till it becomes gravy
5) Finally add the boiled peas and cook for 5 minutes 
6) For Pattice, boil the potatoes and peel them
7) Mash them thoroughly and add salt and bread crumbs
8) Make flat tikkis and stir fry on a nonstick pan
9) Serve the hot ragda with tikkis , onions, tamarind chutney and sev

Platter : Soup shots + Corn Cabbage nuggets
A total meal for illness

Ingredients
For soup shots
1 bowl cabbage
2 tomatoes
1 big carrot
1 small onion
1/4th tspn pepper powder
1/2 tspn salt
1/2 tspn sugar
1/4th tspn cummin powder
1/4th tspn Clarified Butter (Ghee)

For Nuggets
1 cup boiled corn kernels
1/2 cup boiled cabbage
1 boiled potato for binding
1/4th tspn Garam masala
1/2 tspn salt
1/4th tspn Amchur powder
1/2 cup chopped onion (optional)
1/2 cup bread crumbs 

Method
1) For soup: In a pressure cooker, add all the vegetables including onion and add one cup water and boil it for 2-3 whistles
2) Once done, blend the veges and add salt, sugar, cummin, pepper and simmer it for 3-4 minutes
3) Finally add Ghee to the soup
4) For Nuggers, blanch the vegetables and mix them thoroughly
5) To that add dry ingredients and finely chopped onions and bread crumbs
6) Make small square of the mixture
7) On a nonstick pan, add 1 tbspn oil/ butter and roast the nuggets till they turn brown and crispy
8) Serve the healthy soup with the very healthy nuggets

Cajun Potatoes

Ingredients
8-10 baby potatoes (boiled and peeled)
4 tbspn Mayonese
1 tspn tomato ketcup
1 tspn chili flakes
1 tspn Italian herbs
1/2 tspn Thyme
2 tbspn oil to roast the potatoes
salt to taste

Method
1) In a pan add oil and add the peeled potatoes and roaste them till they turn brown 
2) In another bowl mix Mayonese, tomato sauce, thyme, herbs, salt, chili flakes
3) In a server tray arrange the baby potatoes and pour the sauce over it
4) You can even flatten the potatoes before garnishing for ease of eating

Khandvi
My favorite gujarati dish 
A very instant, bit tricky yet yummylisous and healthy snack

Ingredients
1 cup Gram Flour
4 cup butter milk
1 tspn salt
1 tspn Turmeric powder
1 tspn ginger chili paste
1 tbspn oil for garnishing and tadka
1/2 tspn mustard seeds
1/4 tspn Asofetida 
2-3 red chillies
For stuffing : Green chutney made up of corriander, Mint, Chillies, salt, lemon

Method
1) In a pan add Gram flour, buttermilk, ginger paste, salt , turmeric powder and mix thoroughly and make sure it doesnt have any lumos
2) Keep stirring at medium flame for 5- 7 minutes
3)  Meanwhile clean the kitchen counter and grease it with some oil
4) Exactly after 7 minutes, turn off the flame and spread the batter on the greased counter. Make sure that the spread is very thin  (thickness of roti)
5) Let it cool for 3-4 minutes
6) Now from one end start rolling the khandvi with greased hands and roll it upto another edge
7) Cut the roll into 7-8 equal rolls 
8) For Tadka, add the oil and mustard seeds in a pan. Once they splutter, add hing and red chillies and immediately pour it on the khandvi rolls
9) To make stuff khandvi, apply the green paste on the top of the spread before rolling

Smoked Malai paneer
Grilled on traditional sigdi and coal..
Smells as if old days are flashing from the earthy smokey vapour

Ingredients

For marination
1 cup hung curd
1/2 cup fresh cream
1 tspn salt
1 tspn black pepper powder
1 tspn kasuri methi
1 tspn mint powder
1 tspn white pepper powder
1 tbspn oil

6-8 cubes of paneer

Method
1) In a bowl mix all the ingredients of marination and then add the paneer cubes to it
2) Leave it for around 5-6 hours
3) Then grill the paneer on hot coal over sigdi or may be you can grill it in oven too
4) Don't make it black.. Make sure it is just grilled for 5-7 minutes
5) Serve it with green chutney and sprinkle some chat masala over it

Baby Corn Fritters

Ingredients
5-6 baby corns(cut vertically into half)
for Slurry
1/2 cup Maida
2 tbspn corn flour
1 tspn salt
1 tspn paprika
1 tspn garlic powder
1 tbspn curd
1 tspn oil
pinch of soda
water as need to make the slurry

Method
1) First cut the baby corns into half, vertically
2) Make the slurry by mixing all the ingredients
3) Dip the corn in the slurry and fry it at medium flame till it turns brown
4) Sprinkle some chat masala on it
5) Serve hot with tea or chutney or any other dip

Tandoori Paneer Tikka (With veges)

Ingredients
100 Paneer (Cottage Cheese cut in cubes)
1 capsicum
1 Tomato
1 cup Hung Curd
2 tbspn Besan (Gram Flour)
1 tspn Kasuri methi
1tspn dried Mint powder
1 tspn Amchur powder
1 tspn salt
1 tspn Garam masala
1tspn oil
1 tspn Chat masala
1 Onion


Method
1) In a bowl mix the curd and other spices along with flour to make the marination
2) Add the Paneer cubes and big pieces of Capsicum and Tomato and let it rest in Fridge for around 5-6 hours
3) Preheat the oven 
4) In a skewer, add the marinated paneer and veges
5) Cook the tikkas for 20 minutes at 250C
6) Serve it hot with Green chutney and chopped onions

Khichu

Ingredients
1 cup Rice flour
3 cups Water
1 tbspn Green chilly paste
1 tspn Cummin seeds
2 tbspn oil for topping
1 tspn salt


Method
1) In a pan add 3 cups water and add chillies, cumin seeds and salt and let them boil till 5 min
2) To that start adding Rice flour slowly and gradually to avoid any lumps
3) Try to mix it with a rolling pin tip instead of a ladle
4) Cover the vessel and let it cook for about 5-7 minutes
5) Turn off the stove and again mix it with Rolling Pin Tip thoroughly
6) Serve it hot with Raw oil on top and Pickle powder (Methiyo masalo)

Pyaaz Kachori (Onion Kachoris)

Ingredients
2 onions
1 boiled potatoe
1 cup Maida (All purpose flour)
1/2 cup water
2 tbpsn oil for making dough
1 tspn half crushed Corriander seeds
1/2 tspn Asafetida (Hing)
1 tspn salt
1 tspn Garam Masala
1tspn Amchur Powder


Method
1) In a pan , heat 1 tbspn oil and add coriander seeds and Hing to it
2) Add chopped onions and sauté them till translucent
3) Add garam masala, salt, amchur powder
4) Add mashed potatoe to ti
5) Turn off the stove
6) On the other side, make a soft dough by mixing flour, salt, 2 tbspn oil and 1/2 cup water
7) Make small balls and roll them into circles
8) Add one tbspn stuffing of onion on it and seal the side and flatter them to make the shape of Pattice
9) Deep fry the Kachoris till they turn brown at medium flame
10) Serve them hot with Sweet chutney and Green chutneys

Crispy Paneer Fingers 
(Cottage Cheese)

Ingredients
100 gms paneer
2 tbspn maida + 1 tbspn Corn flour for slury
Salt, Pepper powder, Coriander powder for marinating
Oil for frying


Method
1) Cut the paneer slab into long finger like sticks
2) Marinate the paneer sticks with salt, pepper, coriander powder
3) Then dip the paneer sticks into the slurry
4) Coat the sticks with bread crumbs
5) Deep fry the sticks till they turn crispy and brown
6) Serve with tomato sauce and green chutney


Servings: around 7-8 paneer fingers