foodatarian.com

Ingredients:
1/2 cup corn flour,
2 tbsp maida (refined wheat flour),
1 tsp jeera (cumin seeds),
1/2 tsp ajwain (carrom seeds),
Salt to taste,
Water,
Oil for frying.

Method:
Knead a soft dough by mixing all the ingredients except oil. Make small balls and roll small round shapes of around 3″ diameter. Using a sharp knife cut this round into 4 or eight equal parts as per your choice. Then using the pointed edge of the knife make small marks on these chips.
Heat a tava / griddle on one stove and heat oil* for frying in another pan. Roast these chips on the griddle on both sides for 2 minutes and then drop them into the hot oil for frying. Drain and cool. Serve with salsa.

* To check if oil is hot enough, drop a small balls of dough into it. If it sinks, its not hot enough, but if it bubbles and comes to the top the oil is heated at right temperature.

Ingredients:
4 cups milk,
1/4 + 1 tbsp sugar,
8 almonds, thinly sliced,
8 pistachio nuts, thinly sliced.

Method:
Boil milk in a deep non-stick pan on high heat, stirring. Reduce the flame to low and stir. A layer of cream forms on the
top, keep mixing till quantity of milk is reduced to about 1 cup. Add sugar and stir till sugar is dissolved. Remove from
heat and transfer to a serving bowl. Sprinkle sliced dry fruits and refrigerate before serving.

Ingredients:
200gms maida (seived flour),
150gms khoya,
2 tbsp oil/ghee,
2 tbsp sugar (powder),
4 tsp chopped badaam (almonds),
4 tsp chopped pista (pistachio nuts),
10-12 strands kesar (saffron),
2 cups sugar,
Ghee/oil for frying
Badaam/pista/silver paper for garnishing.

Method:
Sieve the maida and add 2 tbsp hot ghee to make the dough. Add kesar in a little water and add to the flour.
Use warm water to make the firm dough. Cover the dough with a moist cloth and keep it aside. Mash the khoya and add
ground elaichi, badaam, pista and make 10-12 balls. Take a kadaii and add 2 cups of sugar and 2 cups of water and make
the syrup. Make small puris. Between two puris(3″) place a khoya mixture ball and flatten slightly. Bind the edging with a little milk and frill the edges. Heat ghee in a kadaii and fry the chandrakalas on low heat and transfer to the sugar syrup for 3 min. Take it out and arrange them on a plate. Decorate with almonds, pista and silver paper.

Ingredients:
1 cup green peas (mutter),
1 cup finely chopped onion,
1 cup chopped coriander leaves (dhania),
1/2 cup chopped mint leaves (pudina),
1/2 tsp garlic paste,
Salt and Pepper to taste,
1-2 tbsp cornflour for binding,
Oil for frying.

Method:
Coarsely grind green peas and then mix all the other ingredients except oil to form dough. Make small lemon size balls, flatten them and keep aside for frying. Heat oil for frying in a kadhai / wok. Fry these falafel on a medium-low flame.
Serve with sesame yoghurt dip.

Ingredients:
1-2 tbsp sesame,
1 cup yoghurt,
2 cloves garlic, minced,
Salt to taste.

Method:
Roast the sesame seeds on a griddle for a minute on low flame. Then mix all the ingredients with sesame and use a blender
to blend it to smooth dip. Serve with Falafel or any kababs.