Spicy Sev

Ingredients:
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method:
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.

Khara Shankarpali

Ingredients:
2 cup maida or all purpose flour
2 tea spns rice flour
2 tea spns(approx) chili powder (According to your taste)
2 tea spns hot oil + oil for deep frying
A tea spn slightly crushed cumin seeds
Salt to taste

Method:
Mix flours with chili powder, salt and 2 tea spns hot oil. Add enough water to make a dough. Leave the dough for about 30mins.
Take a big ball of the dough and roll into a thin circle. Cut into small squares or your desired shape. Do not stack the pieces one above other.
Heat oil for deep frying. Deep fry the pieces on medium heat.
When they are done, allow them to cool at room temperature.
Now they are ready to serve with tea.
Store them in air tight container.

Sending it over to EC for Fried Snack Event Announcement

Coconut Chutney

Ingredients:
Shredded Coconut(Fresh or dry) - 1 cups
Hurigadle or Groundnut or Peanuts- 1 tablespoon
Putani or Dalia split - 1 tablespoon
Ginger - 2″ pc
Garlic Cloves - 3-4
Green Chillies - 3-4 (According to taste) (slit)
Tamarind - marble size
Jaggery - same size as tamarind
Salt - to taste
Cilantro/Coriander Leaves - small bunch
Curry Leaves - 1 sprig

For Seasoning
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - A few
Urad Daal - 1 tsp

Method:
First roast the Coconut, green chillies, garlic and groundnut on medium heat for just two minutes. Allow it to cool.
Transfer all these into the blender. Also add the remaining ingredients to the blender.
Blend to desired consistency by adding Water.
Pour into a serving bowl.
In a small skillet, on medium heat, heat the Oil.
Once hot, add in Mustard Seeds and allow them to splutter.
Add in Urad Daal and cook till they change to a light golden color.
After that add in Curry Leaves, mix and turn off the stove.
Pour the seasoning over the chutney.
Serve with Dosas, Idli or Vadas or even sometimes with chapatis.

Green Groundnut/Shenga chutney

Ingredients:
Roasted Groundnut/Hurigadle/Peanuts/Shenga - 1 cup (100 gms)
Green chillies - 2-3
Tamarind - marble size
Jaggery/Bella - marble size
Garlic pods - 5-6
Corainder
Salt to taste

Seasoning (optional)
Mustard seeds + Urud dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp

Method to prepare:
Chop the green chillies to small bits, soak the tamarind to make it soft.
Then take all the ingredients in a mixie and grind to so smooth paste.
Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney.
You can serve with Paddu, Dosas or Idlis.

Gobi paratha

For the dough:
3 cups atta/whole wheat flour
1 1/2 cup water (use more as needed)
Salt

For the filling:
Minced cauliflower - 1 cup
Onion - 1/4 cup, minced
Garam masala - 1 tsp (optional)
Cumin / jeera - 1/2 tsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp (optional)
Oil - 2 tsp
Salt - to taste

Dough
Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:
Heat oil in a pan.
Add the jeera and when it starts spluttering add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder.
Mix well with salt for a few seconds.
Now add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
Now the filling is ready.

Making paratha:
Divide the dough and Gobi filling into equal parts. The gobi balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the pan on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over. After a few seconds, spread 1 teaspoon of oil on the paratha.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Gobi paratha is ready to serve. It can be served with plain yogurt or spicy pickle or just butter.