INGREDIENTS (Potato patty):
1 large potato, boiled and peeled and mashed completely
1 tsp cumin seed
1 Tbsp chopped cilantro
1 Tbsp corn starch
oil (for frying)
extra corn starch to roll the patty in before frying
1 c cooked chickpeas
1/2 tsp turmeric powder
DIRECTIONS (Potato patty):
1. Mix all the ingredients in a bowl and adjust salt. form patties and dust some corn starch on the patties. Set aside.
2. Heat 1/2 c oil in a 9 inch frying pan and heat for about 5 minutes over medium heat. Slide 3 patties at a time and fry on each side for a couple of minutes or until golden brown,
In a saucepan, add 1 c water and all the chickpeas and turmeric. Mash and adjust salt.
On a dessert plate, plate the potato patty. Pour 3 Tbsp chickpeas sauce on it. Add 1 Tbsp of raita, 1 Tsbp of green chutney and 1 Tbsp of tamarind chutney. Garnish with sev.
2 boneless skinless chicken breasts
1 Tbsp curry powder
1 Tbsp garam masala
1/2 c plain yogurt
1. In a mixing bowl, mix all the ingredients and make sure that the rub and the yogurt is applied all over on chicken breasts.
2. Cover and marinade in the refrigerator for 8 hours.
2 medium size tandoori chicken breasts, chopped in 1 inch cubes
4 large rotis
1 red onion, thinly sliced
1 Tbsp chaat masala
3 Tbsp green chutney
1 egg, beaten
1 Tbsp butter
1. In the frying pain on medium heat, place a roti and spread 2 Tbsp egg on top. Gently pick up the roti and flip to cook the egg. Set the roti aside.
2. Spread 1 Tbsp green chutney, 4-5 sliced onions, a couple of chicken pieces, sprinkle some chaat masala and wrap the roti.
3. Heat little butter again in the pan and cook the roll until it is slight brown on each side.
4. Repeat with other rotis. Serve warm!
7 oz. can sweetened condensed milk
1/2 c mango pulp
1 c Greek yogurt
1/2 c milk
dry fruits, for garnish
1. Pre-heat oven at 350 F.
2. In a mixing bowl, add all of the ingredients and mix well.
3. Pour in ramekins and place ramekins on a cookie sheet. Place cookie sheet in the oven and pour water in the cookie sheet and fill it up to 1/4 of its height.
4. Bake for 25 minutes or until yogurt is set. You will know that yogurt is set when you gently shake one of the ramekins and the yogurt does not jiggle.
10 pani puris (only the puris)
1 Tbsp finely chopped cilantro stirred in the mixing bowl
1 Idaho potato, boiled and peeled, mashed
1/2 c tamarind chutney
1/2 c green chutney
1 c plain yogurt or raita
1/2 c sev (optional)
1. Break a hole on top of each puri.
2. Fill each puri with potato, yogurt and tamarind chutney and green chutney.
3. Garnish with sev and serve immediately.
2 corns, off the cob
1 Tbsp paprika
1/8th tsp cayenne pepper
1/2 tsp salt
1 lemon cut in 4 quarters
1. Mix paprika, cayenne and salt, set aside.
2. Dip 1 lemon quarter into the spice mixture and apply it on the corn on all sides. Keep dipping and applying on all sides of the corn.
3. Wrap corn in an aluminum foil and grill for about 15 minutes. Set aside, remove foil.
2 cups chopped cilantro, use the stalk as well
1/2 cup chopped mint leaves
2 Tbsp lemon juice
1 tsp sugar
Blend all the ingredients in a blender.
Stir the mixture 3-4 times until completely blended.