Badam Sandheko

Ingrediants:

200 gm of Fried Peanuts
8 gm Ginger
Salt to taste
4 gm Chilly powder

8 gm Green Garlic
4 ml Mustard Oi1
4 slices Lemon
10 gm Ginger Garlic Paste


How to prepare Badam Sandheko

• Roast the peanuts.
• Marinate the roasted peanuts using salad oil, julienne of ginger and garlic.
• Add two slices of lemon juice, salt to taste, ginger garlic paste, chilly powder and garnish it with fine chopped coriander leaves.

Sel Roti

Sel roti is made mainly of Rice flour, water, sugar, cooking oil and ghee. People sometime prefer banana and coconut mixed on it.
Some people use milk instead of water to make sel- paste. However, it is advisable to use water to preserve for longer period.

Sel roti is made and served through out Nepal in the festival of Tihar (Dipawali), during wedding parties and other ceremonies. It is essential food in most of Nepalese cultural and traditional events.

Ingredients:
• 1 kg Rice
• 500 ml Milk
• 100 gm Ghee
• 250 gm Wheat Flour
• Cardamom, Clove (optional)
• 200 gm Sugar (granulated)

How to make Sel Roti:
•Wash and soak rice overnight, drain excess water and grind into a fine paste.
•Then add butter, granulated sugar and some spices if desired into the rice paste. Add milk and water occasionally to make a batter and allow it to ferment at room temperature.
•Heat oil in a pan and pour the not too thick batter as continuous ring onto hot edible oil till they become gold brown.
•Sel Roti is served as confectionery bread with pickles or mutton curry.

Potato Chips

Ingredients :

Potatoes
Oil for frying
Chilli powder
salt

How to make potato chips:

Remove the skin of a potato.

Cut chips briskly, using the chips-cutter.

Soak in water for 10 to 15 minutes. Then shift to colander.

Allow water to trickle down. Spread the chips on a piece of cloth and dry in sun for 10 to 15 minutes.

Dissolve salt in water, and keep aside.

Heat the oil in frying pan. Put the chips briskly but carefully into the hot oil.

Turn over now and then till the chips turn yellow.

Then gently pour 1 tbsp of salt solution and wait till the resulting noise completely stops.

Sprinkle a little chilli powder on chips removed from the pan.

Shift the fried chips to a colander and allow oil to trickle down.

When cool, keep the chips in an airtight container.

Paneer Pakora

Ingredients:

• 250 gms Paneer
• 1 cup Chickpea Flour (Besan)
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies (Jalapeno)
• 1/2 cup Water

How To Make Paneer Pakora:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil that is heated to 375°.
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

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Onion Bhajis

Ingredients:

• 100g / 4oz Chick-Pea Flour or Gram Flour 
• 1/4 teasp Chilli Powder 
• 1/2 teasp Turmeric 
• 1/2 teasp Baking Powder 
• Salt 
• 1/2 teasp Ground Cumin 
• 1 Large Onion, halved and thinly sliced 
• 1 Green Chilli, deseeded and finely chopped 
• 25g / 1oz finely chopped Fresh Coriander 
• Cold water to mix 
• Vegetable oil for deep frying

How to make Onion Bhajis

• Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.
• Preheat the deep fat fryer to 180ºC / 350ºF.
• Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
• Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
• Drain well on kitchen paper and serve very hot.

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Pani Puri

Ingredients:

To make puri: 

• 1 cup Semolina (Rava / Suji) 
• 3 tblsp Fine Wheat Flour (Maida) 
• 1/4 tsp Baking Soda
• Oil to deep fry 

To make pani: 

• 1/2 cup Tamarind (Imli) Pulp 
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera) 
• Coriander Leaves 
• 3 Green Chilly (Hari Mirch) 
• 2 tblsp Mint Leaves (Pudina Leaves) Chutney
• 1 tblsp Black Salt (kala namak )
• 2 tblsp Jaggary (Gur)

How to make pani puri?
To make pani:

• Measure all ingredients.
• Adjust spices and tangyness to taste.
• Strain through a wire strainer to remove any rough bits.

To make puri:

• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.

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Aloo Chaat

Ingredients

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

How to make Aloo Chat?

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves.

You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

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