Ingredients required for Preparing Onion Dosa

• 2 cups Rice
• 1 cup Urad Dal (Black Gram)
• 2 large Onions (chopped)
• 5 Green Chillies (chopped)
• 4 twigs Coriander Leaves (chopped)
• 1 tbsp Cooking Oil
• cumin powder
• 1/4tsp Jeera Powder
• Salt

Method for Preparing Onion Dosa

1. Soak urad dal and rice in cold water separately, preferably overnight.
2. Grind the soaked dal and rice to make a smooth paste. Add salt to this paste and mix well until it becomes a batter of semi-liquid consistency. Allow it to ferment for at least 3 hours.
3. In the meanwhile, mix the chopped onions, green chilies and coriander leaves with salt and cumin powder in a bowl. Keep it aside.
4. Now heat a flat pan on high flame. Apply little oil to the heated pan and then carefully pour a tbsp of batter onto the pan and immediately spread it evenly in a circular shape.
5. Add a little oil to it and spread about 2 tsp of the onions-chilli-coriander-cumin and salt mixture on the uncooked side and wait for a few seconds.
6. Turn over the dosa and again apply some oil to cook the other side.
7. Onion Dosa is ready to eat. Serve hot with coconut chutney.

Ingredients Required For Preparing Bhel Puri

• 100 gm Puffed Rice
• 1/4 cup Boiled Potatoes (peeled and coarsely chopped)
• 50 gm Tamarind
• 50 gm Jaggery
• 50 gm Sev
• 1 Bunch Mint Leaves
• 1/2 tsp Chat Masala
• 1 Bunch Coriander Leaves
• 3 Green Chilies
• Salt to taste

Method For Preparing Bhel Puri

1. Boil the jaggery and tamarind in a cup of hot water until the mixture thickens slightly. Keep it aside.
2. Mix the green chilies and mint leaves. Grind to a smooth paste. Keep it aside.
3. Take the chopped potatoes in a bowl and toss it with chaat masala and salt. Keep it aside.
4. Put the puffed rice in a large bowl and add mint leaves paste.
5. Add chopped onions, tamarind water, sev, green chilies potatoes and mix well.
6. Garnish with coriander leaves.
7. Bhel Puri is ready to serve.

• 2 cups – all purpose flour (maida)
• 1/3 cups – semolina (suji)
• 1 cup – vegetable oil
• 4 – boiled potatoes
• 1 tsp – whole coriender seeds
• 1 tsp – red chilli powder
• 1 tsp – garam masala
• 11/2 tbs coriender powder
• 1 tbs – amchur
• 3 to 4 pinch – asafoetida powder
• 1 tbs – cumin seeds
• 1 – chopped green chilly
• chopped ginger
• vegetable oil for frying
• chopped coriender leaves
• salt to taste

Method For Preparing Samosa

Method For Preparing Filling Mixture :

1. Boil potaoes in microwave or pressure cooker.
2. Mash potatoes with fingers into medium size pieces.
3. Add oil in heavy pan.
4. Add cumin seeds, asafoetida powder, coriender powder and chopped ginger and fry it.
5. Add mashed potaotes, salt, garam masala, whole coriender seeds, chili powder and amchur powder.
6. Mix it very well and stir it for 8-10 mins.
7. Add chopped green chillies and coriender leaves for garnishing.

Method For Preparing Cover :

1. Sieve all purpose flour, add salt.
2. Add vegetable oil (so that you can make bowls)and mix it very well.
3. Then add small quantity of water and make a smooth dough.
4. Make small round rolls with dough.
5. Roll it like chappati (chappati should be around 8-10 inches in diameter).
6. Cut it into 2 equal halves along the diameter.
7. Put small water along the diameter.
8. Join and press together to make a cone.

Method For Preparing Samosa

1. Place a 1 to 1 and 1/2 tsp of potato mixture in the cone and seal third side as above.
2. Make five to six.
3. Put in hot oil, deep fry on low to medium till light brown.
4. Do not fry on high or the samosas will turn out oily and soggy.
5. Drain on rack or kitchen paper.
6. Serve hot with green chutneys.

• 2 Large potatoes
• 1/2 Cup boiled green peas
• 1/2 Capsicums
• 2 Large chopped onions
• 1 Large chopped tomato
• 2 tbsps garlic
• 5 tbsps butter
• Salt to taste
• 4 Pavs

Method for Preparing Pav Bhaji

1. Cut all the vegetables into small pieces.
2. Fry onions in melted butter.
3. Add vegetables and garlic and mix it well.
4. Cook it till it turns tender.
5. Add butter and cook it for 5 minutes.
6. Place the Paavs on heated tawa and add spread butter on it.
7. Cook it till it turns brown.
8. Hot Pav Bhaji is ready.

• 1/2 cup chick peas daal
• 1/2 cup Soya bean
• green chillies – to taste
• 2 onions – chopped
• 2 tbsp ginger – grated
• salt – to taste
• refined oil

Method for Preparing Masala Vada

1. Soak soybeans overnight and chick peas for two hours. Drain water completely and combine both the beans.
2. Grind the beans and green chillies together with as little water as possible into a coarse batter.
3. Add chopped onions, grated ginger, and salt to the batter and mix well.
4. Make the vadas with the batter (approximately two tbsp for each vada) and deep fry in hot oil till golden brown.
5. Serve hot with tomato ketchup.

• 2 cups whole-wheat flour
• water to knead the dough
• 1/2 cup ghee
• dry flour for dusting

For Mixture

• 2 cups potatoes-boiled and mashed
• 2 tbsp chopped coriander leaves
• 1 tsp finely chopped green chillies
• salt to taste
• 1 tbsp lemon juice

Method for Preparing Aloo Ka Paratha

1. Make a dough with the flour and water and make small balls of it. After you have flattened the round balls between, press flat a little more with your fingers, to make rounds.
2. Pinch the edges to about one-third way towards the center, so that the edges are thinner than the center, and form a sort of a cup.
3. Place a tbsp of the ingredients ground together in the center of the cup.
4. Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.
5. Roll out to smoothen and then dip in dry flour to coat well before rolling again.
6. On a surface dusted with dry flour, roll out the paratha as thinly as you can without tearing it, as you would roll a chapatti. More care is needed with this, as the wet filling inside causes it to tear more easily.
7. Heat the griddle till very hot.
8. Lower the heat and place one paratha on the hot griddle. When the edges start lifting, make a trail of ghee along the outer edge of the paratha, so that some ghee trickles under it. Then smear some ghee on the surface.
9. When underside is a golden brown, increase heat and turn the parantha over. Lower heat and cook on the other side. Take off when both sides are brown. Serve hot.