001. Gobi Manchoori 002. Mushroom manchoori003. Dokla (Gujarat)004. Moong dal tukdi005. Crispy cones006. Ragada pyaties007. Sabbakki wada008. Mushroom fitters009. Mushroom cutlet010. Mushroom sauce011. Mushroom sand-witch012. Spicy baked mushroom013. Sabbakki Pudding014. Kachori015. Dal batti017. Gatte ka saag018. Masala dokla019. Garimuri masala020. Potato muruku021. Corn flour nippattu022. Paneer makhanwala023. Rice-maida pastry024. Methi leaves bonda025. Noodle samosa026. Fruit mixed bread wada027. Mosarina wada028. Wheat - rava vada029. Raw banana Wada (Balekayi)030. Rice-potato puri with peanut sauce031. Rice Castles032. Rice rolls033. Crunchy vadas034. Noodle wrapped wonders035. Seeni Sambole036. Bread Dahi Wada 037. Avarekalu Kodubale038. Banana Bun039.Channa Chuda 040. Bread masala puri

01.Gobi Manchoori Cauli flower – 3 Big CupGarlic – 2 piecesOnion – 1Ginger – 1 ½ Tsp (Grated)Coriander – as requiredSoya sauce – 3 TspTomato Sauce – 2 TbspSalt and pepper to tasteGreen chilies – 3For Dough – Maida – ¾ CupCorn flour – 2 TbspSoya sauce – 1tspChili sauce – 1 tspGinger-garlic Paste – ½ tspVinegar – 1 tspRed colour (Optional)Soda – 1 pinchAjinomoto – 1 pinch (Optional)Salt to taste, Oil to fryMethod: - Mix all the ingredients for the dough and little water. (Bonda consistency)Add little salt to the boiling water and add cauli flower. Leave for 1 minute and strain the water. Splash some cold water over that. Let it cool. Then dip this in the dough and deep fry in oil.Put little oil in a pan. Add onion, garlic, green chilies and fry little. Then add Soya, and tomato sauce, salt pepper powder and sauté for some time. Then add the fried cauli flower and sauté. Mix corn flour in water and add this. Sauté till it thickens. Season with coriander and chopped spring onions and serve hot.

02.Mushroom manchooriMushroom – ½ cupCorn flour – 3 tbspSalt to tasteSoya sauce – 2tbspAjinomotto – ½ tspOil for fryingMasala – Garlic – 4-5 cloves, Ginger – 1”, Chilies 7 – grind this to fine pasteMethod: - Cook the mushroom in salted water. It should be par-boiled.Add salt, ajinomotto and sauce to the ground paste. Apply this mixture over the mushroom and leave it for 1 ½ hour. Then spread cornflour over this and deep fry on oil.

03. Dokla (Gujarat)Kadalebele – 1 cupMoong dal (Hesaru bele) – 1 cupCurd – 2 tbspGreen chilies choppedGinger, Salt, sugar – 1 tspSoda bicarbonate – ½ tspCoconut -3 tbspCoriander little – choppedMethod: - soak the dal separately for 2-4 hours. Grind kadalebele coarsely. Add soaked green gram dal and curds and grind. Add sugar and salt and leave it overnite. Next morning add chilies, ginger and soda bi corbonate and mix well. Pour that on greased plate and cook in the cooker for 20 minutes without weight. Pour the seasoning of mustard, curry leaves over this. Garnish with coriander and coconut and serve with chutni.

04. Moong dal tukdiMoong dal – 1 cupWheat flour – 1 ½ - 2 cupSalt to tasteTamarind powder – 1 pinchSugar – 2 tbspLime – 1 tbspCoconut – ½ cup (grated)Clove and dalchini powder – 1 tspCoriander – ½ cupMethod: - Soak moong dal for 1 hour and grind into a fine paste. Add all the ingredients and mix well to chapatti dough consistency. Extra wheat flour can be added if needed. Make small balls and roll that in to chapattis (It should be twice thicker than chapatti)cut into small pieces and deep fry in oil.

05.Crispy conesRice flour – 2 cupWater – 2 cupOam – ½ tspHing – ¼ tspGrated coconut – ½ cupSalt to taste and oil for fryingMethod: - boil water with oam, hing and coconut and add flour and mix well. Cook for a while and remove from fire. Knead well and roll in to small circles. Cut that in to half and make samosas out of it and deep fry in oil.

06. Ragada pyaties (Maharashtra)Ragda –White peas (dried) – 1 cup Oil – 4 tbspOnion – 2 choppedGarlic – 8 clovesGinger – ½”Green chilies – 4Turmeric – ½ tspGaram masala – 1 tspTomato – 2Coriander – 3 tbspTamarind to tasteRed chili powder to taste

PyatiesBoiled potato – 6Ginger – ½”Green chilies – 3-4 Red chili powder – to tasteTurmeric – ½ tspCoriander – 3 tbspLime juice – 1 tbspSalt to taste Chiroti rawa – 4-5 tspMethod: - Grind ginger, garlic and green ciliesSoak peas overnight and cook that next morningHeat oil in a pan and add jeera. Add onion and fry. Then add ginger-garlic paste and sauté. The add red chili powder, turmeric, garam masala and fry. Add tomato and fry till the oil separates. Add salt and cooked peas and water and cook till it thickens and remove from fire.PyatiesMash potato. Grind ginger, garlic, green chilies. Mix all this with red chili powder, garam masala, turmeric, coriander, lime juice and salt. Make small wadas and roll this in chiroti rava and deep fry in oil and serve with ragada.

08.Sabbakki wada (Maharashtra)Sabbakki – ½ cupRice flour – 2 tbspPotato – 4Green chilies to tasteGinger – littleJeera – ½ tspGroundnut – ½ cup (fried and powdered)

Coriander – 2 tbspMustard – ½ tspSalt and oil for fryingMethod: - wash sabbakki and drain water. Spread that on a plate for 1 hour (take care that the crumps are not formed)Boil potato and mash that. Add chilies, ginger, salt, jeera, groundnut powder, coriander. Season with mustard seeds and onion (optional). Make small balls and roll this over sabbakki and deep fry in oil serve with chutney

09. Mushroom fittersMushroom – ¼ kgMaida – 2 tbspRice flour – 2 tbspOil for fryingMasala- Aneeseeds – ¼ tsp, garlic – 6-7 cloves, ginger – 1”, red chilies – 8, fried gram – ½ tsp, salt to taste - grind this to fine pasteMethod: - Cook mushrooms in a cooker. Add cornflour and maida to the ground paste. Apply this mixture over the mushroom and leave it for 1 ½ hours. Either it can be deep fried in oil or baked over tawa.

10. Mushroom cutletMushroom – ½ kgPotato – 3Onion – 2Green Chilies – 2-3Ginger-garlic paste – ½ tspRed chili powder – ½ tspGaram masala ¾ tspSalt to tasteDhaniya powder – 1tspBred crumbs – ½ cupOil for fryingMethod: - cook mushroom and potato. Mash that and keep it aside. Heat oil in a pan. Fry onion, green chilies, ginger-garlic paste, Add garan masala, chili powder. Sauté till water evaporates. Add mashed mushroom and potato and fry sometime. Allow it to cool. Add half of the bread crumbs to this and mix well. Prepare cutlet and fry this on a tawa till it is cooked on both sides.

11. Mushroom sauceMilk – 2 cupButton mushroom – ¼ kgMaida 2 tbspWater ¼ cup

Method :-Boil milk. Mix maida with little water and add this to milk. Cut the mushroom into 4 parts and add this to above mixture. Add salt and season with pepper and chili. Cook till it becomes thick and allow it to cool

12. Mushroom sand witchMushroom – ¼ kg (Cooked)Onion – 2 (Chopped)Tomato – 2 (Chopped) Salt to tasteBread pieces – 10Ginger, garlic and chili paste – 2 tspCoriander, Curry leaves, pudina – 2tbspMethod: - Heat oil in a pan. Fry onion, tomato, masala paste till water evaporates. Add cooked mushroom, salt, coriander, curry leaves and pudina. Keep this mixture in between two slices of bread and make the sand witch in toaster.

13. Spicy baked mushroomMushroom – 100 gmBread crumbs – ½ cupCurds – ½ cupSalt and pepper to tasteMethod: - Add bread crumbs, salt and pepper to curd and mix well. Add chopped mushroom. Arrange this in baking dish and cook this in the oven in 175 degree and serve with sauce.

14. Sabbakki Pudding (Malasiya)Sabbakki – 2 cupWater – 8-10 cupDalchinni – 1”Coconut milk – 2 tbspSalt – 1 pinchSugar – 250 gmWater ½ cupCoconut milk (Thick) – 1 ¼ cupSalt – 1 pinchMethod:-Boil water with dalchini. Then add sabbakki to this water and stir well. Cook for 10 minutes. Switch off the burner. Close the lid and leave it for some time. It will be cooked. Drain the water and add 2 tbsp coconut milk and keep it in the fridge till it thickens. Prepare the sugar syrup and keep it in the fridge. Before serving put the sabbakki in a bowl, pour sugar syrup over it. Add thick coconut milk and serve.

15. KachoriGreengram dal – ½ glassMaida – 175 gmRed chili, clove – 4-5 eachDhaniya powder – 1 tsp

Jeera – ¾ tspPepper – to tasteTurmeric, hing – pinchSalt to tasteGhee – 2 tbspOil – 1 tbspOil for fryingChatni – pudina – ½ cup, sugar, salt, tamarind juice, green chilies. Grind this.Curds – Beat the curds without wate. Add sugar and fried jeera powder.Method – Soak dal for 3-4 hours. Fry red chilies, pepper, clove, jeera, dhaniya without oil and powder.Heat oil and add hing, dal, turmeric, masala powder, salt and cook.Heat oil in a pan and pour the cooked dal and fry till water evaporates. Cool that and make small balls.Mix ghee and maida together for sometime. Add salt and water and knead well. Make small balls. Keep the dal mixture inside this and cover it. Roll a little and deep fry this in oil and serve with pudina chatni and curd

16. Dal battiWheat flour – 2 cupRava – ½ cupChiroti rava – ½ cupDhaniya powder – 1 ½ spSalt to taste, soda 2 pinchGhee – 2 tbspGravy – Urad dal – ½ cup (with skin can also be used)Channa dal - ½ cupJeera – ¾ tspRed chili powder – to tasteTurmeric – ½ tspGreen chilies, garam masala powderGinger-garlic pasteSugar – 1 tspMethod: - Mix flour, rava, salt, dhaniya powder, soda, ghee with water and knead to puri dough consistency. Make lime sized balls. Arrage this in a vessel and keep it in the cooker. Keep both the dal in another pan and pressure cook both of this. Remove the balls and cook the dal in cooker with weight.Pour little oil over the balls and keep it in the oven till it becomes brownHeat oil in pan. Add jeera, hing, chili powder, dhaniya powder, ginger- garlic paste, garam masala, green chili, turmeric and sauté. Add cooked dal and cook for sometime. Add sugar and salt and cook till it becomes gravy. Serve this with the balls and ghee.

17. Gatte ka saagBesan – 2 glassRed chili powder – to taste

Turmeric – ¼ tspSoda – ¼ tspSalt, oil – 2 tbspGravy – Sour curd – 2 glassSugar – ½ tspGreen chilies – to tasteHing, Oil – 1 ½ tspJeera – ½ tspTurmeric – ½ tspDhaniya powder – 1 tspSalt, Method: - Mix besan Chili powder, salt, turmeric, soda, oil together with water. Roll it out. Twist this and cook this in the boiling water for 20 minutes. Then take it out and cool it. Cut that to 2’ pieces.Heat oil. Add jeera, hing, green chili, dhaniya powder, turmeric. Add curd, salt and sugar. Finally add the besan pieces and cook for some time and remove from fire.

18. Masala doklaBesan – 200 gmPotato – 2 (Cooked and mashed)Paneer – 2 spoonSoda – 1 pinchSalt to tasteGreen chilies – 1-2Red chili powder and salt to tasteSour curds – 2 cupMethod: - Add curd and soda to besan . Mix well. leave it for 2 hours. To the mashed potato add paneer, salt, green chilies, red chili powder and fry. Grease a vessel. Pour the besan mixture. Spread the potato sabji over this. Pour besan mixture again over this and cook. Cut and decorate with coriander and serve.

19. Garimuri masalaBesan – 100 gmSoda – 2 pinchOm – 1 pinchGreen chilies – 8-10 (Chopped finely)Tomato – 2-3 (Chopped finely)Oil for frying, salt to tasteMethod: - Add soda, om, salt to besan and knead to chapati consistency. Roll that to chapati. Cut this lengthwise and deep fry in oil.Heat oil in pan. Add chili, tomato and sauté. Add salt and cook for 2 minutes. Serve with the fried suruli.

20. Potato muruku

Potato – 500 gm (boiled and mashed)Maida – 500 gmJeera – 50 gmHing – 1 pinchSalt to taste Oil for fryingMethod: - Sieve maida and tie that in a cloth and steam cook this for 15-20 minutes. Mix the mashed potato and maida. Add jeera, hing chili powder (Optional) and salt and knead well. prepare the muruku and deep fry in oil.

21. Corn flour nippattuCorn flour – 1cupOm – 2 pinchGhee – 4 tbspMilk – ½ cupSalt to tasteOil for fryingMethod: - Mix corn flour, salt, om with milk and knead well. Add ghee and knead again. Cover this in wet cloth and leave it for ½ hour. Prepare nippattu.

22. Paneer makhanwalaPaneer – 200 gm (cubes)Onion – 1 cup ((Finely chopped)Ginger paste – 1 spoonGarlic paste – ½ spoonOil – 3 big spoonGaram masala – 1 spoonSalt to tasteSauce – Maida – 1 tbspButter – 1 tbspTomato sauce – 5 tbspCream – 2tbspMethod: - Heat oil in pan. Fry onion, gonger-garlic paste and sauté. Add paneer cubes and masala. Cook for 5 minutes and keep it aside.Sauce – Heat butter and fry maida for 1 minute. Add milk and stir still it thickens. Cool it and add tomato sauce and mix well. Add fried paneer to this sauce. Add cream and coriander and cook for 5 minutes and serve. Decorate with carrot, capsicum rings.

23. Rice-maida pastryMaida – 200 gmRice – 200 gm (Cooked)Salt to tasteRed chili powderJeera ½ sp

Ginger – 1 “Green chilies – 2-3Coriander little, oil for fryingMethod: - Add jeera, salt and ghee to maida, knead well and keep it aside. MakeAdd all the masala, green chili, coriander to rice and mix well. Roll the maida balls into poori and keep it aside. Roll the rice balls to poori by applying ghee. Put this poori over the maida poori and cut that into square shape and deep fry in oil.

24. Methi leaves bondaMaida – 250 gmGhee – 250 gmHot water – 2 tbspSalt to tasteOm – ½ sp, soda – 1 pinchPepper – littleMethi leaves – 2 bunches (Finely chopped)Green chilies – 4-5 (Finely chopped) Sesame – 4tbspOil for fryingMethod: - Add methi leaves, green chilies, pepper, oil om, soda to maida with hot water. Make small roud balls and pat it little like wada. Sprinkle sesame over this and press a little. Deep fry this in oil.

25. Noodle samosaMaida – 175 gm, Oil – 1 tbsp, Salt to tasteFilling Cabbage – 1 ½ cup (Finely chopped)Onion – 2 (Finely chopped) Carrot – 1 (grated)Sprouted green gram – ½ cupNoodles – 1 cup (cooked)Pudina – 8-10 leavesGaram masala – ½ spSoya sauce – 1 ½ spGhee – 3 tbspOil for fryingChatni – Ginger 1” Garlic - 5-6 cloves (fried)Chili sauce – 2 spTomato sauce – 1 cupSalt to tasteMethod: - Heat oil in pan. Fry onion, cabbage, carrot, green gram and sauté. Once it is ¾ done, add noodle, pudina, garam masala, soya sauce and salt and cook for some time and keep it aside.

Add salt and ghee to maida and mix this with lukewarm water. Roll this to poori and cut it in the centre and give samosa shape. Keep the filling, cover it and deep fry in oil. Serve with chatniChatni – Grind ginger, garlic and mix this with tomato, chili sauce and salt.(Heat the oil, cool it a little and then fry samosa. Otherwise it will be overdone)

26. Fruit mixed bread wadaBread – 12 slicesGreen gram dal, urad dal – ¼ cup (Soaked & ground)Red chili powder – ¼ spGreen chilies – 2-3 (Finely chopped)Coriander leavesHing – 1 pinchCucumber – 1Guava fruit – 2Banana – 2Tomato – 2Apple – 1Green and blue grapes – 100 gmSalt to taste, oil for fryingGaram masala – 1 spTamarind powder, red chili powder – ½ spLime juice – 1 small spoonMethod: - Cut bread slices into round shape. Add salt, red chili powder, green chili, coriander and hing to the ground dal paste. Apply oil on one side of the bread. Spread the dal mixture on the other side. Put this dal mixture side in the oil and deep fry it. Do the same with all the slices. Chop finely all the fruits. Add salt, dry masala, and lime juice and mix well. Make cup shape in the deep fried bread and fill this fruit mixture and serve.

27. Mosarina wadaUrad dal – ½ cup (Soaked previous day and grind with little salt next day)Ghee or oil for fryingCurd – 2 cupsRed chili powder – ½ spoonJeera powder – 1 spoon (fried and powdered)Method: -Prepare wada with urad dal paste and soak that in water. Beat the curds and add little salt. Take out the wada from water and arrange this on a plate with curds. Spread pepper and jeera powder.

28. Wheat - rava vadaGodi rave – 3 cupWheat flour – 1 cupGreen chilies – 20-25 (Finely chopped)Coriander leaves – 1 bunch (Finely chopped)

Ginger – 1 small piece (Finely chopped)Salt to tasteSour curd littleSoda – 1 pinchCurry leavesMethod: - Fry wheat rava, wheat flour with little ghee. Remove from fire and allow it to cool. Add coriander, chilies, ginger, curry leaves to rava and mix well with salt, soda and curds. Don’t add water. Prepare poories and press with the fork and deep fry in oil.

29. Raw banana Wada (Balekayi)Chiroti rawa – ½ kgRaw banana – 6Jeera – ½ tspAjwain – ½ tspHing – littleCorinder – littleSalt to tasteMethod: - Grate the raw banana and put it in water. Let all the black comes out. Squeze it and add 1 sp oil and boil in a cooker. Allow it to cool and add rawa and other masala. Pat a little and prepare wada and deep fry in oil. (Don’t knead the dough, juct mix it)

30. Rice-potato puri with peanut sauceRice flour – 2 cupsPotato – 4 medium sized, boiled and mashedSalt - 1 tspOil for frying.Sauce:-Roasted peanut – 1 cupButter – 50 gmOnion – 1 (Grated/finely chopped)Garlic – 1-2 clovesGreen chillies – 2 (finely chopped)Soya leaves – 1 bunchSlat and lime juice – 1 tsp eachMethod: Mix rice flour, salt and mashed potato with warm water and knead well. Keep it aside for 15 minutes. Divide it into small portion and roll that into poori and deep fry in oil.Sauce: heat butter, fry onion, garlic and add other ingredients and sauté. Boil till it thickens and serve this with poori

31. Rice CastlesCooked rice – 3 cupsPotato – 3 bigPalak – ½ cup boiled and mashedTomato puree – ½ cupWhite sauce – ½ cup

Ginger-garlic & green chillies paste – 1 tbspWhite sauce – Butter 1 tbspRice flour – 1 tbspMilk – ½ cupWhite pepper and saltMethod Heat butter and fry rice flour. Add milk and keep stirring till it thickens. Finally add salt and pepper.Mash the rice, Add mashed potato, Salt, chilli-garlic paste.Spread 1 layer of this in a vessel, then palak paste, rice, tomato paste, rice, white sauce, tomato paste, grated cheese and press a little. (So that it will get the shape of the vessel) garnish with tomato. Cut it and serve with mixture of green chillies and vinegar.

32. Rice rolls Rice flour – ½ cupMaida – ½ cupCooked rice – ½ cupRajma – ½ Cup (Boiled)Soya sauce – 1tbspChilli sauce – 1 tbspCapsicum – 1 (Chopped)Onion – 1 (Chopped) Oil – 1 tbspTomato – 1 Salt and red chilli powder ½ tsp eachOil for fryingMethod: Mix flour, maida, oil, salt and knead it into soft dough and keep it aside.Add little turmeric to rice. To make the filling mash rajma a little. Mix rajma, rice, soya and chilli sauces, capsicum, tomato, salt and chilli powder together.Divide the dough into 8 equal parts, roll it into poori. Keep the filling inside the poori and roll it. Deep fry in oil and serve with sauce.

33. Crunchy vadasHorsegram 2 cupsBengal gram ¼ cup Green chilies – 2 Red chilies - 2Salt to tasteCoconut grating 2 tbspTurmeric ¼ tspAsafetida a pinchOnion 1 (chopped optional)Oil for fryingMethod: Soak horsegram and Bengal gram overnight or for 8-10 hours. Drain and grind along with the rest of the ingredients to a coarse paste without adding water.

Heat the oil, take a lime-sized ball of the paste, flatten slightly and deep fry till crisp. Drain and serve the vadas hot with any chutney.Variations: - Same vadas can be used as koftas (soaked in rasam)

34. Noodle wrapped wondersCooked noodle strands - 2 cupsCooked mixed vegetables - 2 cupsGaram masala powder – 1 tbspChopped green coriander 1 tbspGrated cheese ½ cupMaida 2 cupsSalt to tasteOil for deep fryingMethod: In a mixing bowl, put the cooked vegetable. Mix in the masala powder, coriander and salt. Mash well and make small koftas. Put the maida and cheese in a bowl. Add enough water to make it a dipping consistency. Now wrap the noodles carefully around the koftas. Heat oil in a kadai. Dip the noodle-wrapped koftas in the batter and deep fry till golden. Serve hot.

35. Seeni Sambole (Sinhalese Sweet and spicy chutney)Onion 2Chili powder, sugar and salt to taste and oil to sautéMethod: Chop the onion and keep aside. Add oil to a frying pan and keep on medium heat. When the oil is hot, add the chopped onion and sauté until it turns slightly brown. Reduce the flame, move the oil to one side of the pan and add a little more oil. Add chili powder, salt and sugar to it mix well. Then mix it with the onion. Remove from heat and put it in a bowl. It goes well with appam and makes a food spread with half cut buttered buns.

36. Bread Dahi Wada (Serves 4)Bread – 6 slicesCurd 1 ½ - 2 cupsChili powder and jeera powder for garnish (optional)Salt to tastePinch of sugarCoriander leaves (Chopped) ¼ cupSev ¼ - ½ cupsMethod: Cut the bread into 4 squares and toast the slices on tawa on low heat. Make sure they do not burn. After it is brown and little crisp, remove from heat. Churn the curd into medium consistency and add a little salt and chopped coriander leaves.Before serving, place a few toasted bread squares in a bowl, top it with the dahi mixture and sprinkle chili powder, jeera powder and sev. Serve immediately.

37. Avarekalu Kodubale

Rice flour – 2 cupMaida – 1 cup (Warm it a bit)Chiroti rawa – ¼ cupAvarekaalu – 1 cup (Boiled and mashed)Hing and jeera littleGround to paste - Ground Nut, Fried gram Coconut – ¼ cup eachRed chillies and salt to tasteMethod: Mix all the flour. Add little hot oil. Add jeera, hing, avarekaalu, ground masala and knead well. Preapare kodubale and deep fry in oil.Maida crunchMaida – ¼ kgWheat flour – ¼ of the qty of maidaSalt to tasteGreen chilies – 4Ginger – 1”Jeera – ½ tspOil for fryingMethod: Grind ginger, chili and jeera coarsely. Mix the flour and add 1-2 sp of hot oil and mix well. Add the masala and mix well with salt and water. Leave it for 10 minutes. Then roll it into chapati and cut into the required shape and deep fry in oil

38. Banana BunMaida – ¼ kgWheta flour - ¼ of the qty of maidaSugar – 4 tspSalt – 1 tspSour buttermilk – ½ cupBanana – 1Soda – 1 pinchMethod: Add sugar, salt and soada to butter milk in a vessel. Mash the banana and add this to the butter milk and mix well. Mix the flour and add to this and knead well. Cover this and keep it aside for 8 hours. Make puris (Thicker than puri) and deep fry in oil and serve.

39.Channa Chuda Kabul channa – ¼ kgRed chilli powder – 2 spJeera – 1 tspDhaniya – 1 tsp Tamarind - Lime sizedJaggery, salt, ground nut, fried grm - littleCoconut pieces, Curry leavesMethod: soak kabuli channa. Press a little so that it will flatten like flakes. Dry this under the shade for 2-3 hours. Grind all the masala with salt and Heat oil in kadai, add ground nut, coconut pieces, fried gram and Keep it aside. Deep fry channa flakes in oil. Add curry leaves, and masala and ground nut seasoning and mix well.

40. Bread masala puriBread pieces from ½ pound Kabuli channa – ¼ kgChat masal – 2 tspTamarind – lime sizedOnion – 2 (Finely chopped)Tomato - 2 (Finely chopped)Coriander – littleSev – 100 gmMethod: Soak kabuli channa for 6-7 hours and cook. Heat oil in a kadai, add mustard, jeera and boiled channa, tomato, salt, tamarind juice and sauté. Add chat masala and cook for 10 minuts. Add 2-3 glass of water. Remove from fire once it starts boiling.Deep fry the medium sized bread pieces in oil. Pour channa masala, over that bread pieces, onion, coriander, sev and serve. Pudina chutney can be added if needed.

40. Maddur wadaMaida- 1 cupRice flour – 1 cupChiroti rawa – 1 cupFried gram powder – 2 tspOnion – 3 (chopped finely)Red chillies – 8Hot oil – 3 tbspSalt to tasteMethod: Mix all the ingredients and add hot oil and mix well without wate. Prepare the wada and deep fry in oil.