Veg Cheese Club Sandwich

Veg Club sandwich refers to layered sandwich having 2 to 3 layers. It is a popular Pune or Bombay street food and also served in restaurants, but nothing difficult to make at home.

This can be prepared in different ways, by using fillings of your choice. As long as toasting or grilling is concerned, you can either toast the slices and then assemble or first assemble everything and then toast  or grill it. You can use vegetables of your choice like tomato, cucumber, onion, boiled potato, boiled beetroot, lettuce as per the availability. Then you need a coleslaw salad (cabbage, carrot, capsicum with mayonnaise dressing). Additional fillings you can use like chilla (tomato omelette) or grilled paneer. Cheese can be used as per one's requirement. 

When it comes to sandwiches, I remember my post graduation days in Pune. I did not like to have the food provided by the 'dabbawala' and excessive use of oil would cause acidity problem, so I loved eating three things : 1) 2 or 4 fruit dish (platter serving 2 or four types of fruits - self sufficient) 2) Kachhi dabeli and 3) Sandwich - it used to be without coconut based chutney.

These sandwiches can be served for breakfast with hot cup of coffee or for evening snacks with a glass of cold coffee.

I will share the recipe of very simple veg cheese club sandwich, with coconut based chutney and coleslaw salad. Here goes the recipe.

Measurement: 1 Cup = 180 ml

Serves: 3

Ingredients:

For Veg Cheese Club Sandwich:

1. Jumbo bread slices - 9
2. Sandwich chutney - 4 to 5 tbsp
3. Cheese slices - 3
4. Processed cheese (grated) - as per your requirement
5. Cheese spread - as per your requirement
6. Butter - as per your requirement
7. Tomato ketchup - 6 tsp
8. Pepper powder - 1/3 tsp approx
9. Salt - 1/3 tsp approx
10. Tomato (sliced) - 2 medium or 12 slices
11. Cucumber (sliced) - 1 medium
12. Onion (sliced) - 2 medium
13. Coleslaw salad 

For Coleslaw Salad:

1. Cabbage (shredded) - 1 cup
2. Carrot (grated) - 1 small
3. Capsicum (finely diced) - 1 small or just a half
4. Mayonnaise (eggless) - 1/2 cup (I have used funfoods - small pack is also available)
5. Sugar - 1/2 tsp
6. Salt - 1/4 tsp
7. Pepper powder - 1/8 sp

Procedure:

For Coleslaw Salad:

• Take a mixing bowl and combine all the ingredients.
• Divide the salad into 3 portions and keep aside.

For Veg Cheese Club Sandwich:

• Apply cheese spread over 1 slice.
• Now, spread 1 to 1 1/4 tbsp chutney over it. Keep it on a plate.
• Place 4 slices of tomato (in a single layer)  over it.
• Place cucumber slices, sprinkle little salt.
• Place onion slices and sprinkle little salt and pepper.
• Place cheese slice over the vegetables. (In case grilled paneer is used, then use it here instead of cheese slice)
• Place second slice of bread.
• Apply 2 tsp of ketchup.
• Now, spread coleslaw salad and place the third slice. (If you are using chilla, it will form an additional layer after this)
• Now, apply some butter over the third slice.
• Either repeat the procedure for remaining sandwiches or prepare them parallely.
• Heat a frying pan (tava).
• Spread some butter over it and place the sandwiches, toast them on low flame for a min. (Buttered side should be on top)
• Turn them gently and toast on the other side. (Alternately, you may grill them)
• Cut them diagonally.
• Garnish with grated cheese.
• Serve immediately with or without ketchup accompanied by coffee. (Potato wafers or french fries would also serve as a good accompaniment)

Goad Bhakri

Goad Bhakri is a Goan homemade breakfast. It is a flat bread - wheat flour, jaggery and coconut are the ingredients. It has a thickness like uttapam. It is topped up with pure ghee. It is best enjoyed with a cup of coffee.

Measurement: 1 Cup = 180 ml
Makes: 2 to 3

Ingredients:

1. Wheat flour - 1 1/2 cup
2. Scrapped coconut - 1/2 cup
3. Jaggery (powdered) - 1/2 cup
4. Water - 1 1/4 cup and a bowl for dipping fingers
5. Ghee - for frying
6. Salt to taste - 1/2 to 3/4 tsp approx

Procedure:

• Take a mixing bowl and combine all the ingredients except ghee. Rest it for 10 min.
• Divide the dough into 2 to 3 balls of equal size.
• Heat a skillet and grease it with a teaspoon of ghee. 
• Take a bowl of water and dip your fingers in it. Now, take one ball of dough and place it on the skillet and press it gently giving it round shape. Make use of water for pressing it conveniently. Don't make it thin, it has a thickness.
• Pour ghee around the edges and fry it on medium flame.
• Turn over and again pour ghee around the edges, fry.
• Serve hot.

Tip:

• A pinch of cardamom powder may also be added while making dough.
• You may also prepare a savoury variant by excluding jaggery and using green chillies and coriander leaves.

Sabudana Khichdi

Sabudana Khichdi is a popular Maharashtrian snack, which is prepared for fast (vrat). It is prepared even in the states of Rajasthan, Gujarat and Madhya Pradesh. It is made by soaking sabudana (sago) made from tapioca roots. Soaked sabudana is stir  fried with cumin seeds, red chillies or green chillies and potato. It can be had for breakfast or as an evening tea time snack.

Preparation time: 3 hrs or Overnight
Cooking time: 10 to 15 min

Measurement: 1 Cup = 180 ml
Serves: 2

Ingredients:

1. Sabudana - 1 Cup
2. Potato - 1 large
3. Roasted peanut powder - 1/2 cup
4. Cumin seeds - 1/2 tsp
5. Red chillies (broken) - 2
6. Oil / Ghee - 2 tbsp
7. Sugar - 1/2 tsp 
8. Salt - 1 1/4 tsp approx
9. Coriander leaves - for garnishing (optional)

Procedure:

• Take sabudana in a mixing bowl. Wash and drain it. Now, add some water to it (level of water should be equal to the level of sabudana in the bowl). Cover it and rest it for 3 to 4 hrs or overnight for soaking. After soaking it will get doubled.
• Once the sabudana is ready to use; combine sabudana, roasted peanut powder, sugar and 1 tsp salt.
• Wash and peel potato, chop it and rinse it. (Alternately, you may use boiled, peeled and cubed potato.)
• Heat oil or ghee in a kadai.
• Add cumin seeds and let them crackle.
• Add broken red chillies and chopped potato, stir fry till potato is done. Sprinkle remaining salt over potato and stir fry.
• Add sabudana and mix well.
• Cover it and let it cook on low flame. Stir occasionally. Once it is done, its will turn translucent. (It may take 7 to 10 min)
• Garnish with coriander leaves and serve hot.

Tip:

• There are varieties of sabudana available in the market, regular sabudana should be used.
• Curry leaves may also be added along with chillies.
• Green chillies may be used instead of red chillies.
• Scrapped coconut may also be used for garnishing.
• Lemon juice can be sprinkled to suit one's taste buds.
• It can be served with sweetened yoghurt. 

Batata Vada

Batata vada is a popular Indian snack. Batata means potato. Potato patty is coated with gram flour batter and then deep fried. It can be served for breakfast or as an evening tea time snack with or without chutney/ ketchup. It is best enjoyed when accompanied by a cup of tea.

I prepare these batata vadas in two ways. 

1. Yellow coloured stuffing, that is used for wada pav.

2. Green stuffing. 

Here goes the recipe for vadas with green stuffing.

Measurement: 1 cup= 180 ml
Makes: 6

Ingredients:
For Wada:

1. Potato stuffing
2. Batter for covering
3. Oil - for deep frying

For the Stuffing:

1. Potatoes (boiled & peeled) - 3 medium
2. Garlic  - 6 to 8 cloves
3. Ginger  - 1/2" piece
4. Green chillies - 2 
5. Coriander leaves (chopped) - 1 1/2 tbsp
6. Mustard seeds - 1/3 tsp
7. Asafoetida - a pinch
8. Turmeric powder - 1/4 tsp
9. Oil - 2 tsp
10. Salt to taste

For the Batter:

1. Besan (gram flour) - 1 1 /4 cup
2. Water - 3/4 cup approx
3. Baking soda - 1/4 tsp
4. Turmeric powder - 1/8 tsp
5. Chilly powder - 1/4 tsp
6. Salt to taste

Procedure:

For the Stuffing:

• Finely dice potatoes.
• Grind garlic, ginger, green chillies and coriander leaves with spoonful of water. 
• Rub this paste and salt to potatoes.
• Heat oil in a tempering pan and add mustard seeds, let them crackle. Put off the flame.
• Add asafoetida and turmeric powder. Pour the tempering over potatoes.
• Divide the mixture into 6 balls of equal size.

For the Batter:

• Combine all the ingredients in a mixing bowl and make a smooth batter. Use more water, if you find batter too thick. (You may use a wire whisk for mixing)

For making Batata vada:

• Heat oil in a deep frying pan. Oil shouldn't be smoky.
• Pour a spoonful of hot oil into the batter and mix well.
• Dip the potato ball into the batter and drop it into the frying pan. Deep fry on medium flame. Turn the side. Deep fry till it turns golden brown.
• Place on an absorbent paper.
• Repeat the procedure for remaining vadas.
• Serve hot with or without chutney / ketchup.

Pizza Flavoured Mini Bhakri

Pizza flavoured mini bhakri is an innovative dish. It is a Goan and Italian fusion. Bhakri is a Goan home made breakfast. It is a flat bread made from semolina or any flour and coconut, but this recipe does not make use of coconut. Mixed vegetables and semolina (suji) are combined with cheese, mixed herbs or oregano and water. The dough is then pan fried with butter. It can be served for breakfast or as an evening tea time snack or even for kid's tiffin. 

Here goes the recipe.

Measurement: 1 Cup = 180 ml

Makes: 6 to 8

Ingredients:

1. Semolina (suji) - 1 cup
2. Onion (chopped) - 1 medium
3. Capsicum (finely diced) - 1 small
4. Tomato (chopped) - 1 small
5. Processed Cheese (grated) - 1 cube for the dough and more as per your requirement
6. Mixed herbs or oregano - 1 1/2 tsp
7. Chilly flakes - 1/2 tsp or as per your requirement
8. Melted butter - for frying
9. Salt to taste

Procedure:

• Combine all the vegetables, grated cheese (1 cube), mixed herbs, chilly flakes and salt in a mixing bowl.
• Now, add semolina and mix well.
• Add water (3/4 cup approx), and mix well. Check the taste and add salt if required. Let it rest for 5 to 10 min. Divide the dough into 6 to 8 balls of equal size.
• Heat a frying pan and grease it with melted butter.
• Place one ball and gently flatten it with the help of fingers. ( It should have thickness of uttapam, 3 to 4 can be made in one batch) 
• Pour little butter around the edges and fry on medium flame. Let it get slightly cooked.
• Drizzle little butter on top and flip over. Fry on medium flame till golden brown.
• Again turn over and spread cheese on top. Let it melt slightly. It is ready to serve.
• Repeat the procedure for remaining dough.
• Serve hot with ketchup.

Tip:

• You may add vegetables of your choice, which are used for pizza topping.

Wada Pav / Vada Pav

Wada Pav is a popular Maharashtrian snack. It is very common in Pune and Mumbai. Batata (potato) wada is placed between the two halves of pav and served with garlic chutney and deep fried green chillies. Potato stuffing is dipped in gram flour batter and deep fried, which is called wada. 

Wada pav can be served for breakfast or as an evening tea time snack. I wouldn't mind call it an Indian burger.

Here goes the recipe for the same.

Measurement: 1 cup= 180 ml
Makes: 10

Ingredients:
For Wada:

1. Potato stuffing
2. Batter for covering
3. Oil - for deep frying

For the Stuffing:

1. Potatoes (boiled & peeled) - 6 medium
2. Garlic (crushed) - 10 cloves
3. Ginger (grated) - 1/2 tsp
4. Green chillies (crushed) - 2 to 3
5. Curry leaves - 6
6. Coriander leaves (chopped) - 1 tbsp
7. Mustard seeds - 1/2 tsp
8. Asafoetida - 1/8 tsp
9. Turmeric powder - 1/4 tsp
10. Oil - 1 1/2 tbsp
11. Salt to taste

For the Batter:

1. Besan (gram flour) - 1 to1 1 /4 cup
2. Water - 1 to 1 1/4 cup
3. Baking soda - 1/4 tsp
4. Turmeric powder - 1/8 tsp
5. Salt to taste

For Serving:

1. Pav - 10
2. Dry garlic chutney - 5 tbsp approx
3. Green chillies (deep fried and salted) - 10

Procedure:

For the Stuffing:

• Dice potatoes and slightly mash them.
• Sprinkle salt over mashed potatoes.
• Heat oil in a tempering pan and add mustard seeds, let them crackle. Put off the flame.
• Add all the ingredients except coriander leaves. Put on the flame and stir fry for 2 seconds.
• Pour the tempering over mashed potatoes, add coriander leaves and mix well.
• Divide the mixture into 10 balls of equal size.
• Slightly flatten the balls with the help of your palms and keep aside.

For the Batter:

• Combine all the ingredients in a mixing bowl and make a smooth batter. (You may use a wire whisk for mixing)

For making Wada:

• Heat oil in a deep frying pan.
• Dip the potato ball into the batter and drop it into the frying pan. Deep fry on medium flame. Turn the side. Deep fry till it turns golden brown. 
• Place on an absorbent paper.
• Repeat the procedure for remaining wadas. 

For Serving:

• Slice the pav into halves.
• Spread 1 1/2 tsp dry garlic chutney on one half of the pav.
• Place the wada over it and then the other half of pav on top.
• Serve with green chillies.

Tip:

• You may avoid garlic while preparing wadas.
• Green chutney may also be used for spreading on the pav.

There is one special serving and that is Cheese Wada Pav, which I prepared to suit my taste. After placing the wada over the sliced pav, grated cheese, onion and corriander leaves should be sprinkled. Dry garlic chutney may be avoided and tomato ketchup can be used. 

For Cheese wada pav you need:

• Wada pav - 2
• Processed cheese (grated) - as per your requirement
• Onion (chopped) - 1 small
• Coriander leaves (chopped) - 1/2 tsp

Cheese Wada Pav

Davangere Benne / Loni Dosa

Davangere Benne Dosa is a South Indian snack. Davangere is a city in Karnataka, benne is butter in Kannada and dosa is a crepe made from rice batter. It is also called loni dosa. These dosas are extremely soft and loaded with butter (white / salted). Use of puffed rice and flattened rice makes it really soft. It is similar to set dosa. It is  served with onion potato sabzi /bhaji and coconut chutney. It can be served for breakfast or as an evening tea time snack.

Measurement: 1 Cup = 180 ml
Makes: 10

Ingredients:

1. Urad Dal (split black gram) - 1/3 cup
2. Parboiled rice (ukda) - 1 1/2 cup 
3. Puffed rice (kurmura) - 1 cup
4. Flattened rice (poha) - 3/4 cup
5. Fenugreek seeds - 1 1/2 tsp
6. Yogurt - 1 1/2 tbsp (optional - not required in summer season)
7. Baking soda - 1/4 tsp
8. Salt to taste 
9. Ghee - 1/4 tsp
10. Butter - as per your requirement

Procedure:

• Wash urad dal, poha and  rice.
• Soak dal, rice, poha, puffed rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
• Drain and grind it to a smooth paste by adding water and yogurt. 

•  Pour this batter in a big vessel. Rest it for at least 8 hrs at room temperature to ferment.

• After fermentation add salt, sugar and baking soda. Stir well.
• Add water if necessary, the batter should be of pouring consistency.
• Heat a nonstick frying pan and grease it with ghee. (only for the first dosa)
• Pour 2 ladleful batter at the centre. (Don't spread) 

• Initially, fry on high flame for 15 seconds. For next 15 - 20 seconds keep it on medium flame. It will get slightly cooked. 
• Now, add butter.

• Flip over and fry for 20 seconds on medium flame or till it turns golden brown.

• Repeat the procedure for remaining dosas.
• Serve hot with coconut chutney and onion potato sabzi.

For onion potato bhaji preparation, you may have look at the recipe for masala dosa.

Bataat Fov

Bataat fov is a Goan breakfast dish. Bataat is potato and fov is flattened rice in Konkani. Kanda pohe is a very popular snack from Maharashtra, but it is prepared in Goa too. The difference between the two is, use of groundnuts. Groundnuts are a must in Maharashtrian pohe and it is not added to Goan fov. Bataat fov is a similar preparation to Kanda pohe, but suitable on a no onion no garlic day.

I always liked the bataati fov served at our Purohit's house. Whenever it was prepared at home, the aroma would vary. Once I asked them hesitantly, the secret of their fov. The secret was very  simple, covering the tempering for 10 to 15 seconds, before adding potato. Yes! the secret really worked. 

Here goes the recipe.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Potato (peeled and chopped) - 1 large
2. Flattened rice - 3 1/2 cups
3. Coconut (scrapped) - 3 1/2 tbsp
4. Green chillies (slit) - 2
5. Curry leaves - 15
6. Mustard seeds - 1/2 tsp
7. Asafoetida - 1/2 tsp
8. Turmeric powder - 1 tsp
9. Sugar - 2 tsp
10. Coriander leaves (chopped) - 2 tsp (optional)
11. Oil - 4 tbsp
12. Salt to taste

Procedure:

• Wash and drain flattened rice.
• Heat oil in a kadai.
• Add mustard seeds, let them splutter.
• Add curry leaves, green chillies, asafoetida and turmeric powder. Cover it for 10 seconds. (Flame should be low)
• Add potatoes and stir fry.
• Sprinkle little salt over it, when half done and cover it for 2 min.
• Combine coconut, sugar and salt with flattened rice.
• Add it to the stir fried potatoes and mix well. Keep it covered for a min or two.
• Add coriander leaves.
• Serve hot.

Tip:

• You may use boiled and peeled potatoes too.
• Coconut and coriander leaves can be used for garnishing as well.

Mooli Paratha

Mooli Paratha is an unleavened flat bread, stuffed with radish. It is a popular breakfast dish in North India. It can also be served for dinner.

Measurement: 1 Cup = 180 ml
Makes: 6

Ingredients: 

1. Dough for the covering
2. Stuffing
3. Oil or ghee - for shallow frying
4. Wheat flour / Maida - for dusting
5. Water - 1 1/4 cup approx

For the Dough:

1. Wheat flour - 2 1/4 cups
2. Maida - 1/2 cup
3. Oil - 2 tsp
4. Salt to taste

For the Stuffing:

1. Radish (grated) - 4 cups
2. Carom seeds - 1/3 tsp
3. Turmeric powder - 1/3 tsp
4. Garam masala - 1/4 tsp
5. Green chillies (chopped) - 2
6. Chilly powder - 1/4 tsp
7. Amchur - 1/4 tsp
8. Oil - 2 tsp
9. Salt to taste

Procedure:

• Take water in a mixing bowl.
• Add salt, add wheat flour, then add maida.
• Start kneading, add oil while kneading. If you find the dough sticky, add little flour. Dough should be soft. Let it rest for 15 min.
• Heat oil in a pan, add carom seeds, green chillies and turmeric powder. 
• Squeeze radish and add it. (discard water)
• Stir fry for 2 to 3 min.
• Add salt, garam masala, chilly powder and amchur. Mix well. Let it cool.
• Divide the dough into 12 balls of equal size. 
• Divide the stuffing into 6 portions.
• Dust the dough ball and roll it into a circle of 6" to 7" diameter approx (just like a roti). Prepare 2 such rotis.
• Spread the stuffing evenly on one roti.

• Place the other roti on top. 
• Sprinkle little flour over it.

• Roll it gently and make it even.
• Heat a frying pan, and spread oil or ghee over it.
• Place the paratha. 
• When it is cooked, flip over.
• Fry it till golden brown on both the sides. (Flame should be medium)
• Repeat for remaining parathas.
• Serve hot with a blob of butter, pickle and dhaniya pudina chutney or yogurt.

Hitt / Khotto

Hitt is idli batter steamed in jackfruit leaves. This preparation is found in Goa as well as Karnataka. It is mainly a breakfast dish. In Goa, it is served with coconut milk sweetened with jaggery and flavoured with cardamom powder, it can also be served with tondak (spicy coconut based curry). The leftovers are fried with ghee or coconut oil and can be served with chutney or green gram curry or brown lentil curry. In Karnataka, it is served with sambar and coconut chutney.

There are two types of containers made, 1. Single leaf - cone shaped called Suyo in Goa and Surlyo in Karnataka 2. 4 leaves - basket called khotto / khotte. Jackfruit leaves are connected with the help of mid ribs of coconut leaves and the containers are prepared.

For making Containers:

21 jackfruit leaves and 2 to 3 mid ribs of coconut leaves, or toothpicks could be used. Cut the mid ribs into 1" size pieces. Place the leaves in a container of water for 20 min. Wash  them once. Make the containers as shown in the following pictures. 

Measurement: 1 Cup = 180 ml

Makes: 4 baskets and 5 cones

Ingredients: 

1. Urad Dal - 1/2 cup
2. Idli rava -  1 to 1 1/2 cup
3. Salt to taste
4. Baskets - 4
5. Cones - 5

Procedure:

• Wash dal and soak it for  6 hours.
• Drain the dal and grind to a fine paste by using little water.
• Pour this paste in a big vessel.
• Wash idli rava and mix it with the paste, the batter should be of dropping consistency. 
• Close it tightly and rest it for 8 to 10 hrs to ferment.
• Add salt and mix well.
• Pour the batter in cones and remaining batter in baskets. Place the cones in a steel container, to make them stand. Place the baskets and container with cones in a pre heated steamer.

• Steam for 15 min approx. 
• Remove from the steamer, let them rest for 2 min.
• Open the leaves.
• Serve with sweetened coconut milk or sambar and chutney.

Cabbage Pohe

Cabbage Pohe is a breakfast dish. Poha is flattened rice. Kanda Pohe is a typical Maharashtrian breakfast, Batata pohe or Matar pohe  are also common. Cabbage poha are not so commonly made. These pohe are spicy and ginger flavoured.

I learnt it from my mother. My brother loves these pohe with matar as an addition to cabbage.

Measurement: 1 cup = 180 ml
Serves: 2

Ingredients:

1. Cabbage (shredded) - 1 1/2 cup
2. Poha - 2 1/2 cups
3. Mustard seeds - 1/3 tsp
4. Hing - 1/3 tsp
5. Turmeric powder - 1/2 tsp
6. Ginger (grated) - 2 tsp
7. Green chillies (chopped) - 2 or as per you requirement
8. Oil - 3 tbsp
9. Coriander leaves (chopped) - for garnishing
10. Lemon wedges - 2 for serving
11. Salt to taste

Procedure:

• Wash and drain poha, keep aside. Sprinkle little salt over it.
• Heat oil in a kadai, add mustard seeds and let them crackle.
• Add hing, turmeric powder, ginger and green chillies.
• Add cabbage and stir fry till cabbage turns slightly golden brown.
• Add poha and mix well.
• Keep it covered for 1 to 2 min on low flame.
• Garnish with coriander leaves.
• Serve hot with lemon wedge.

Ravyachi Bharkri

Ravyachi Bhakri is a Goan homemade breakfast. It is a flat bread - rava (suji) and coconut are the main ingredients. It has a thickness like uttapam. It is best enjoyed with a cup of coffee.

Measurement: 1 Cup = 180 ml
Makes: 2

Ingredients:

1. Rava - 1 1/2 cup
2. Scrapped coconut - 1/2 cup
3. Green chillies (chopped) - 1
4. Coriander leaves (chopped) - 1 1/2 tbsp
5. Water - 1 1/4 cup and a bowl for dipping fingers
6. Ghee for frying
7. Salt to taste

Procedure:

• Take a mixing bowl and combine all the ingredients except ghee. Rest it for 10 min.
• Divide the dough into 2 balls of equal size.
• Heat a skillet and grease it with a teaspoon of ghee. 
• Take a bowl of water and dip your fingers in it. Now, take one ball of dough and place it on the skillet and press it gently giving it round shape. Make use of water for pressing it conveniently. Don't make it thin, it has a thickness.
• Pour ghee around the edges and fry it on medium flame.
• Turn over and again pour ghee around the edges, fry.
• Serve hot. Accompaniments are not necessary, but you may top it up with butter and pickle can be served.

Tip:

• You may prepare similar bhakri with wheat flour too.
• You may exclude green chillies and coriander leaves, add jaggery and prepare a sweet variant.

Pineapple Sheera

Pineappple sheera is a variant of sheera or shira, which is an Indian sweet dish. It is prepared with suji (semolina), sugar and ghee. This variant has pineapple in addition. It can be served as a breakfast, as a part of the meal or as an evening tea time snack.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

Ingredients:

1. Rava / sooji - 3/4 cup
2. Pineapple (peeled & diced) - 3/4 cup
3. Sugar - 3/4 cup
4. Vanaspati / pure ghee - 3 tbsp
5. Water - 2 1/4 cups
6. Warm milk - 1 tbsp
7. Cashew nuts, raisins, almonds - as per your requirement
8. Edible lemon colour - a pinch 
9. Cardamom powder - a pinch (optional)
10. Pineapple essence - 3 to 5 drops (optional)

Procedure:

• Heat 2 tbsp ghee in a kadai and add rava.
• Stir fry till it changes colour and gives out aroma.
• Soak saffron in milk and keep aside.
• Simultaneously, heat remaining ghee in a thick bottomed pan add dry fruits, stir fry for 5 seconds.
• Add pineapple and stir fry for a min.
• Add water and bring it to boil.
• Simmer for  2 to 3 min.
• Add sugar and colour, simmer for a min.
• Add saffron milk mixture.
• Add pineapple essence / cardamom powder.
• Add rava to the boiling mixture. (Both should be hot)
• Stir well (don't keep on stirring, it will become sticky) and cook covered for 2 min. Keep it covered for another 3 to 5 min.
• Press it in a mould or a small bowl and invert it on a plate.
• Serve hot.

Tip:

• Before frying rava, 2 cloves can be added to the ghee.
• You may use more ghee if you wish.
• A pinch of salt can also be added. I don't like with salt.
• Use either pineapple essence or cardamom powder, so the option is between the two.

Pesarattu (Moong Dosa)

Pesarattu is a variant of dosa (crepe) prepared from moong (green gram). It is an Andhra style breakfast or snack. The batter does not require fermentation. This dosa is served with ginger chutney or tamarind chutney (Andhra style). You may have it with any chutney of your choice.

Measurement: 1 cup = 180 ml

Makes: 10 to 12

Ingredients:

1. Moong - 1 cup
2. Rice - 1/4 cup
3. Poha - 1 tbsp (optional - my addition)
4. Ginger - 1" piece
5. Green chillies - 2 
6. Cumin seeds - 1 tsp
7. Oil/ghee for frying
8. Salt to taste

Procedure:

• Wash moong, rice and poha. Soak for at least 4 to 5 hrs or overnight.
• Drain. Grind with ginger and green chillies by adding sufficient water.
• Add cumin seeds, salt and water if necessary to have a pouring consistency.
• Rest it for 10 to 15 min.
• Grease a frying pan and pour ladleful batter and spread immediately.
• Fry on medium flame.
• Drizzle oil/ ghee on top and flip over and fry.
• Repeat the procedure for remaining batter.
• Serve with ginger chutney /tamarind chutney/ tomato coconut chutney

Aloo Paratha

Aloo paratha is flattened Indian bread stuffed with boiled potato mixture. It is a popular North Indian breakfast. It can be served for dinner too. Another variant is Aloo Pyaz Paratha.

This particular paratha reminds me Chaitanya Parathas at FC Rd, Pune. I was staying as a PG near Kamala Nehru park and Sunday evenings used to weekly off for the 'dabbewalas'. We all the girls went to this food joint and had to be back by 9.00 p.m otherwise the landlady would not allow. We had to wait in a queue just by starring at the watches and finally were offered a seat. Those hot parathas with a blob of melting butter over it....thought of returning never allowed us to enjoy it to the fullest. Now, I prepare the same at home and enjoy it.

Here goes the recipe for it.

Measurement: 1 Cup = 180 ml
Makes: 6 to 8

Ingredients:
For the Parathas:

1. Dough for covering
2. Stuffing
3. Atta or maida for dusting
4. Oil or ghee for frying

For the covering:

1. Wheat flour - 2 cups
2. Maida - 1 cup
3. Oil - 1 tbsp
4. Water - 1 1/4 cup approx
5. Salt to taste - 1 1/4 tsp approx

For the Stuffing:

1. Potatoes (boiled, peeled and mashed) - 5 to 6 medium
2. Ginger (grated) - 1 1/2 tsp
3. Green chillies (chopped) - 2 or as per your requirement
4. Corriander leaves (chopped) - 1 tbsp
5. Salt to taste

You may use more seasonings fort the stuffing like cumin powder or cumin seeds, red chilly powder, turmeric powder, carom seeds, amchur or lemon juice.

Procedure:

For the Covering:

• Take water in a mixing bowl and add salt, dissolve it.
• Add wheat flour.
• Add maida and knead.
• Add oil while kneading. If you find it sticky add more flour. Dough should be softer than the dough for chapati.
• Let it rest for at least 20 min.

For the Stuffing:

• Combine all the ingredients in a mixing bowl.

For making parathas:

• Divide the dough into 6 to 8 balls (You may find the dough slightly sticky while dividing, but it will be fine when you dust it.) and divide the stuffing into 6 to 8 portions. (Dough balls should be smaller or of the equal size of the stuffing ball.) 

• Roll the dough balls into approx. 4” circle, one by one. (Centre should be thicker and edges slightly thinner) 
  
• Place the stuffing ball at the centre. 
  

• Wrap it by pulling the edges at the centre. 

• Seal it completely. 

• Roll the stuffed balls into a circle of 8" diameter approx., one by one. (Use wheat flour or maida for dusting, so that it doesn’t stick. Don’t stack them one on top of the other as they will stick. If at all you stack, use butter paper in between the parathas) 
  
• Heat a frying pan and grease it.
• Fry the parathas on both the sides. (flame should be medium)
  
• Repeat for remaining balls.
• Serve hot with a blob of butter, yogurt/ pickle/ raita / mint chutney.

Tip:

• You may use only wheat flour for the dough. I use maida for the texture that I like with its use. if you are using only wheat flour, then water requirement will vary.
• You may boil 2 extra potatoes. I say this for the following reasons: 1. Sometimes potato is spoilt inside. 2. Stuffing may turn salty, so you will need more potato. 3. Dough could be slightly extra.

Ragi Dosa (रागी डोसा)

Ragi dosa is a South Indian snack. It is a healthy pancake made from fermented urad dal (split black gram) batter, ragi flour and suji. It is to be served with coconut chutney for breakfast or evening snacks.

Measurement: 1 Cup = 180 ml
Makes: 16 to 20 dosas

Ingredients:

1. Urad dal - 1 cup
2. Ragi flour - 2 1/2 cups
3. Suji / finest rava - 1 cup
4. Yogurt - 1 tbsp (not required in summer season)
5. Ghee (melted) for frying 
6. Salt to taste

Procedure:

• Wash urad dal and soak it for at least 8 hrs. 
• Drain and grind with yoghurt and sufficient water.
• Rest it for at least 8 hrs. for fermentation.
• After fermentation, add ragi flour, suji, salt and water (3 cups approx). Mix well.  The batter should be of pouring consistency.(You may use a wired whisk for making the batter smooth)
• Heat a non stick frying pan. 
• Lower the flame, apply little ghee (only for the first dosa) and pour 1 to 1 1/2 ladleful of batter and spread it gently (thick or thin as per your choice).
• Keep it on high flame for 15 seconds, then cover it and keep it on medium flame for 10 seconds.(covering is not compulsory)
• Drizzle little ghee and flip over.
• Fry for 15 seconds on medium to high flame.
• Repeat for remaining dosas.
• Serve with coconut chutney.

Tip:

• The first dosa may not turn out good.
• You can make maida dosas in a similar manner. Just replace ragi flour by maida.

Palak Paratha

Palak paratha is a flatbread prepared from spinach and wheat flour flavoured with certain spices.

Measurement: 1 Cup = 180 ml
Makes: 8

Ingredients:

1. Palak (chopped) - 3 cups
2. Wheat flour - 3 to 4 cups approx.
3. Onion (chopped) - 1 medium (optional)
4. Garlic paste - 1 to 1 1/2 tsp
5. Garam masala - 1/2 tsp
6. Cumin powder- 1/3 tsp
7. Turmeric powder - 1/3 tsp
8. Chilly powder - 1/2 tsp
9. Carom seeds -  1/8 tsp (optional)
10. Oil - 1 1/2 or more as per your requirement
11. Maida or wheat flour for dusting
12. Salt to taste
13. Oil/ghee for frying

Procedure:

• Take a mixing bowl and mix all the ingredients except wheat flour and oil.
• Mix well and add wheat flour.
• Knead the dough by adding water slowly, add oil too. If it is sticky, then add more flour.
• Prepare the dough and rest it for 15 minutes.
• Make 8 balls of equal size and roll them into circle, one by one. (Use maida/ wheat flour for dusting, so that it doesn’t stick. Don’t stack them one on top of the other as they will stick. If at all you stack, use butter paper in between the parathas)
• Heat a frying pan and grease it.
• Fry paratha on both the sides.
• Repeat for remaining balls.
• Place butter on top and serve hot with chhole / dal makhani / yoghurt / pickle / raita/ mint chutney etc.

Tip:

• If you want to avoid onion and garlic, then carom seeds quantity should be slightly more.

Masala Bread Upma

Masala bread upma is a snack made from fresh or leftover bread flavoured with pav bhaji masala.

Ingredients:

1. Bread slices - 8 to 10
2. Onion (chopped) - 1 large
3. Tomato (chopped) - 1 large
4. Capsicum (finely diced) - 1
5. Garlic (crushed) - 8 to 10 cloves
6. Pav bhaji masala - 1 heaped tsp
7. Red chilly powder - 1/2 tsp
8. Turmeric powder - a dash
9. Oil - 3 tbsp
10. Butter - 1 tbsp
11. Sugar - a pinch
12. Corriander leaves - for garnishing
13. Salt to taste

Procedure:

• Cut bread slices into small cubes.
• Heat oil in a kadai and fry onion till golden brown.
• Add capsicum and stir fry for 2 min.
• Add tomato and stir fry for a min.
• Add garlic, turmeric powder, chilly powder and pav bhaji masala.
• Sprinkle little salt, mix well and keep it covered till tomato softens.
• Add butter, sugar and bread cubes.
• Sprinkle more salt and mix well.
• Sprinkle little water and keep it covered for 2 to 3 min.
• Garnish with corriander leaves.
• Serve hot accompanied by a cup of tea or coffee.

Mangalore Buns

Mangalore buns are sweet banana puris. A very popular snack from Mangalore. It is served for breakfast or as an evening snack.

Measurement: 1 Cup = 180 ml

Makes: 10 to 12

Ingredients:

1. Banana (over ripe) - 1 1/2
2. Maida - 2 1/2 cups approx
3. Sugar - 1/2  to 3/4 cup
4. Yoghurt - 1/3 cup
5. Baking soda - 1/8 tsp
6. Cumin seeds - 3/4 to 1 tsp
7. Pepper powder - 1/4 tsp
8. Saffron colour - a pinch (optional)
9. Melted ghee (hot) - 2 tsp
10. Oil/ ghee - for deep frying
11. Maida - for dusting
12. Salt to taste

Procedure:

• Blend banana, sugar and yoghurt.
• Add cumin seeds, pepper powder, food colour and salt.
• Add maida, baking soda and ghee.
• Knead the dough. It should be soft. If the dough is sticky, add more maida. 
• Cover the dough and let it rest for 4 to 6 hrs or overnight.
• Divide the dough into lemon sized balls. Roll into thick puris. Use maida for dusting.
• Deep fry till golden brown.
• Serve hot. It can be served as it is or with coconut chutney.

Tip:

• If you want extra sweet buns, then add more sugar.

Veg Cheese Grilled Sandwich

Veg cheese grilled sandwich is an easy to make snack. Can be served for breakfast or evening snacks

Serves: 2 to 3

Ingredients:

1. Salt to tasteBread slices - 8 to 10
2. Vegetables of your choice (sliced) - Tomato, Cucumber, Onion, Boiled Potatoes, Capsicum, Cabbage
3. Sandwich Chutney - 4 to 5 tbsp
4. Butter - as per your requirement
5. Processed cheese (grated) - as per your requirement
6. Pepper powder - a pinch
7. Chat masala - 1/4 tsp

Procedure:

1. Butter all the slices.
2. Place half of them on a plate with buttered side on top. (You may apply little chutney over them)
3. Spread grated cheese over them.
4. Apply chutney to remaining buttered slices.
5. Sprinkle salt and pepper over veggies.
6. Place them over cheese.
7. Sprinkle chaat masala.
8. Place slices with chutney over them with chutney side down.
9. Grill them or toast on a non-stick tawa.
10. Cut into two halves.
11. Garnish with grated cheese.
12. Serve immediately with tomato ketchup.