SNACKS

Vegetarian
Pav Bhaji
Ingredients: 1. Carrots (chopped) ----- 3 2. Bottle gourd (chopped) ----- ½ 3. Small cauliflower (chopped) ----- 1 4. Cabbage (chopped) ----- ½ 5. Beans (chopped) ----- 10-15 6. Potatoes (chopped) ----- 2 7. Onion n garlic paste ----- 3 tbsp 8. Tomatoe puree ----- 3 tbsp 9. Ghee/oil ----- 2 tsp 10. Pao bhaji masala ----- 2 tsp 11. Garam masala ----- ¼ tsp 12. Buns (pao) ----- 4 13. Butter ----- 2 tsp 14. Salt and red chilli powder to taste 15. Ggreen coriander and onions to garnish	Preparation: 1. Wash and cut all vegetables. 2. Botl them with ½ cup of water for 10mins till tender. Stir in between. 3. Allow to stand for 5 mins. Blend in a blender. 4. Heat oil/ghee in a pan for 30 seconds. Add onion-garlic paste and fry for 3-4 mins. 5. Add tomato puree boil it for 3 mins. Add all spices and salt stir well. 6. Mix blended vegetables keep covered and cook for 3 mins. 7. Take buns and slit in between. Rub a littke butter on both sides, place then on non stick pan for 2 mins. 8. Garnish bhaji with green coriander and relish with rings of onions. Note: You can add any seasonal vegetables in the bhaji to make it more nutritious.
Papdi Chat
Ingredients: 1. Wheat flour ----- 1cup 2. Maida ----- 2tbsp 3. Ghee ----- 2tsp 4. Rava ----- 2tsp 5. Salt to taste 6. Oil to fry Other Ingredients: 1. Chat massala powder 2. Curd 3. Sev 4. Sweet chutney 5. Coriander leaves ----- finely chopped 6. Potatos boiled ----- 2 7. Salt to taste	Preparation: 1. For making papdi mix all ingredients with little water except oil and make soft dough. 2. Make small purls and deep fry these till golden brown in color. 3. Take a serving plate arrange six papdis in a plate (can also used smashed papdis whichever way we like) 4. Add some mashed potatos on it and sprinkle some salt on it. 5. Add little sev, sweet chutney, green chutney as per taste. 6. Add some more sev on it and garnish with finely chopped coriander leaves. 7. This chat should be served immediately after assembling.
Bobbarla Vada
Ingredients: 1. Bobbarlu ----- 1 1/4 cups (soaked in water for 4-6 hours) 2. Onions ----- 3/4 cups 3. Green chillis ----- 3-4 4. Ginger ----- 2 pieces 5. Coriander leaves ----- 1 small bunch 6. Ssalt to taste 7. Oil for deep frying	Preparation: 1. Grind the soaked and drained black eyed peas to a coarse paste adding very little water. Add the chopped onions green chillis, ginger, coriander leaves and salt and mix well. 2. Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a pattie shape. Prepare patties with the rest of the mixture. 3. Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color. Serve hot with tomato sauce or any chutney
Boorelu
Ingredients: 1. Black gram ----- 1 cup 2. Cumin seeds ----- 1 tsp 3. Chillies ----- 3 4. Asafoetida powder ----- ¼ tsp 5. Corriander leaves 6. Salt or to taste 7. Oil for deep frying	Preparation: 1. Wash and soak black gram for atleast 4 to 5 hours. 2. Wash again and drain all water and  blend it adding very litlle water. (1/4 cup water should be fine and not more) 3. Add cumin seeds, chillies, corriander leaves, asafoetida powder and salt to the batter and mix thoroughly. 4. Heat oil in a kadai. 5. Wet your palm(can use plastic sheet) and spread little batter and shape it like a doughnut using your  other hand. Make a hole in the center and drop carefully in the heated oil and deep fry until golden and crispy on both sides. Drain excess oil using a paper towel and serve hot with sambar or chutney.
Dahi Vada
Ingredients: Ingredients for the Vada 1. Urad dal ----- 1 cup (soaked for 2 hours) 2. Oil for deep frying Salt to taste Ingredients for the Dahi: 1. Fresh yogurt ----- 4 cups 2. Black Salt (Kala Namak) ----- 2 tsp 3. Chaat Masala ----- 2 tsp 4. Fresh roasted and powdered cumin powder ----- 1 tsp 5. Sugar ----- 2 tsp 6. Salt and Red chilli powder to taste 7. Tamarind Chutney for garnishing	Preparation: Grind the urad dal with salt adding just enough water to make into a thick and smooth paste. Heat oil in a frying pan. Once the oil is hot; using a scoop spoon, spoon the batter into the hot oil. Deep fry on medium heat until golden brown, gently turning the vada’s while they are getting fried in the oil. The Vada’s once fried will come out to be lemon sized. They increase in size while frying due to the fluffy nature of the urad dal. Once all the Vada’s are fried, keep them aside. Now heat a big broad pot of water; once hot turn off heat. Add the Vada’s to the hot water. Don’t add too many at a time. Give enough space for the Vada’s to breathe, as they tend to expand more in water. Keep in water for about 10 minutes or until they are soaked. Take the Vada’s out and very gently squeeze them to take the excess water out. Don’t squeeze them too much to make them flat. Soaking the Vada’s in water makes them soft and fluffy and juicy, they also tend to absorb the yogurt well when soaked in them. Once all the Vada’s are soaked, set them aside. Place the Vada’s in a serving bowl and pour the yogurt mixture evenly over the Vada’s, covering them completely. Refrigerate until serving. Now, whisk the yogurt. Garnish - Sprinkle one after the other, red chili powder, roasted jeera powder, chaat masala powder and over the immersed vada's. Serve the vada in a serving dish with tamarind chutney
Non-Vegetarian
Apollo Fish
Ingredients: 1. Fish ----- 1/2 kg diced (firm & healthy fish, deskinned & deboned) 2. Besan ----- 4 spoons 3. All purpose flour ----- 2 spoons 4. Salt as per taste 5. Ginger-Garlic paste ----- 1/2 spoon 6. Lemon juice ----- 1/2 cup 7. Turmeric powder ----- 1/4 spoon 8. Chili powder ----- 1 spoon 9. Red food color ----- 1 pinch 10. Egg white alone from one egg 11. Oil for deep frying For garnishing, crisply fry these each separately in smoky hot oil: 1. Curry leaves 1 bowl 2. Green chilies slitted 6-8	Preparation: 1. First clean the fish finely 2. In a bowl add all the above said ingredients except oil. Marinate fish for minimum 2-3 hours. 3. In a deep pan add oil. Once it is smoky hot. Fry fish with thin batter over it like bajjis. Let the stove be in medium to high flame. Once the fish is reddish brown take them off. 4. Completely wipe off the excess oil with blotting tissue. Then garnish them with above said items