Sunday

Bhel Puri


Something fast... not much work this way!!!

Ingredients:
Onion: 1 medium sized, red, chopped finely
Tomato: 1 medium, chilled and chopped
Cilantro: 1 cup chopped
Cucumber: 1/4, diced
Boiled chana: 3 tbsp (optional)
Red potatoes: 3,Boiled and chopped (microwave 7 minutes)
Papri: Buy (optional)
Peanuts: 3 tbsp, roasted (oven, 300F for 15 minutes)
Sev: Haldirams
Puffed rice (murmura): 5 cups
Yogurt: thick, beaten: 2 tbsp
Pudina chutney: Knorr ($1.99/bottle)
Tamarind chutney: Knorr ($1.99/bottle)
Chaat masala: 1.5 tsp (Shan)
Lemon juice: from one lemon (1 tsp concentrate)


Method: To a large mixing bowl, add the veggies, the chutneys, salt, lemon juice and the chaat powder. Mix well.
Add the boiled diced potatoes and puffed rice. Mix well.
If adding papri or chana, add at this stage.
Serve in a bowl garnished with yogurt, peanuts and sev.

Besan Burfi


Something sweet

Ingredients:
Besan: 1 cup
Coconut: 1.5 cups
Sugar: 2.5 cups
Water: 3/4 cup
Cashews: 3 tbsp
Ghee: 2 tbsp
Saffron: a few strands

Method:
To 1 tbsp ghee, add the cashews, and saute till golden.
Remove cashews. .Keep aside.
In the same ghee, roast the besan till it becomes fragrant and changes color.
Keep aside.
To the same pan, add sugar and water and cook on a low/medium flame till the sugar- water mix begins to boil.
Let boil for 5 minutes, stirring often.
Add the coconut. Mix well.
Then add the besan and the remaining ghee. Mix well.
Add the saffron. Let the mixture thicken.
When it thickens to coat the spatula, transfer the mixture to a greased vessel.
Add cashews on top.
Let cool and cut to desired size.

To remember: If the mix gets too thick, it will dry up after cooling, so let it be a little wet before you transfer.
If you under cook the mix, it remains sticky, so ensure that it isn't sticking by taking a small portion out and cooling it before transfer.

The Colors of Health

The Colors of Health