*#R..Bread/Rice Bombs

INGREDIENTS

Bread Slices : 16-18
Green chilies : 2
Besan : 2 tbsp
Curd (dahi) : 1/2 cup
Haldi : 1/4 tsp
Salt : to taste

METHOD
Soak bread in water for 5 mins and then squeeze out water. Add rest of ingredients. Heat oil for deep frying. Drop spoonfulls of mixture in hot oil and fry well. Serve with chutney or sauce.



Serves: 4 persons


REMARKS



Instead of Bread you can also use 2 cups cooked rice and call it Rice Bombs, or replace the dahi with grated cheese and call it Cheese/Rice Bombs or Cheese/Bread Bombs.

Bread Dhokla

Serves: 3-4

INGREDIENTS

Bread 10 pcs
Kari patta 8-10
Curd 250 gm
Mustard seeds (moti) and salt tsp each.
Green chilly 2
Oil 2 tbsp.

METHOD

Strain the curd through a strainer. Add salt to taste. Remove the sides of the bread. Spread the curd on the first piece of the bread. Cover it with the second piece. Cut into 4 square pcs. Heat oil in a kadahi. Add mustard seeds, green chilly and kari patta. Add the bread pcs. and mix well. Cover it for 2 minutes. Serve hot with tomato sauce.

Lahori Chana Chaat

INGREDIENTS


Kabuli Chana (boiled) 250 gms
Green Chilies (chopped) 3-4
Boiled Potatoes 2
Ginger (finely chopped) 1 tbsp
Onion (chopped) 2
Coriander Leaves (chopped)

1 cup
Lemon juice 3 tbsp Tomatoes (chopped) 2
Sugar 1 tsp Salt 1 tsp
Roasted Jeera Powder 1 tsp
Rock Salt (kala namak) 1/2 tsp
Red Chilly Powder 1/2 tsp
Black Pepper Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Chat Masala 1/2 tsp



METHOD



Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.



Serves: 6-7 persons.

S..Moong daal ke gatte/Patarveliya

Moong Daal Ke Gatte
Ingredients:

Moong Dal 100gms
Ginger garlic paste 1 tsp
For Masala:
Onion finely chopped 2
Tomoto chopped 1
Turmeric Powder 1/2 tsp
Red chili powder 1 tsp
Garam Masala Powder 1 tsp
Vegetable Oil 4-5 tbsp
Salt according to taste
Coriander Leaves for garnishing



Method:
1. Soak dal for 4 to 5 hours.
2. Grind and make smooth and fluffy paste.
3. Add salt and pour in a dish and steam it till set. Cool it and cut square pieces.
4. Heat oil and fry onion, ginger/garlic paste until light golden brown. Add tomoto and stir well.
5. Add red chili powder, turmeric powder, garam masala and salt.
6. Put the square pieces of dal and fry for some time

Garnish with coriander leaves and serve hot.

S#..Egg Kababs

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Egg Kababs

Ingredients

* 4 eggs-hard-boiled
* 2 tsp besan
* 1 onion finely chopped
* 1 egg (white only)
* 1 tbsp mint leaves, finely chopped
* 1 tbsp coriander leaves, finely chopped
* 2 green chillis, finely chopped
* 1/4 tsp chilli powder
* Salt to taste
* Oil for frying

Method

* Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
* Mix well and knead into smooth dough.
* Divide mixture into flat round cutlets and keep aside.
* Heat oil in kadai and fry kababs, untill crisp and golden brown.
* Garnish with onion rings

Serve hot with mint chutney.

*..Aloo Mint Chaat

INGREDIENTS


Boiled Potatoes (small) 1/2 kg
Coriander Chutney 1 cup
Oil for frying

Chat Masala 1 tsp.



METHOD



Heat oil in a kadahi. Peel and fry potatoes to a reddish brown color. Leave aside to cool. Transfer the potatoes to a serving bowl and pour the entire chutney over it. Sprinkle chat masala and serve with tooth-picks.



Serves: 4-5 persons

*..Egg Chaat

Egg Chaat

Ingredients

* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.

Method

* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.

Serve garnished with lemon wedges and chopped coriander leaves.