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Besan - 1 1/2 cup Rawa - 2 tbsp. Sugar - 1 tbsp. Ginger Garlic paste - 1 tsp Green Chilli - 2, minced Lemon juice - 1 tsp Salt Fruit Salt - 1 tsp Oil - 1 tbsp. Mustard - 1 tsp Sesame seeds - 1 tsp Asafetida - 1/4 tsp Curry Leaves Cilantro Combine Besan, Rawa, Sugar, Ginger Garlic paste, Green chilli, Lemon juice and required Salt with about ¾ cup of Water in a large bowl; mix well and make a smooth batter. Just before steaming, add the Fruit Salt and mix well. Pour this mixtu

1 cup all-purpose flour (maida or plain flour) 2 Tbsp semolina flour (sooji) 1/2 tsp salt 1/4 tsp crushed black pepper 1/4 tsp cumin seeds (jeera) 2 Tbsp canola or vegetable oil 1/2 cup cold water 2 drops lemon juice Oil for frying Combine the flour, semolina, salt, black pepper, cumin seeds, lemon drops, and oil. Note that only 2-3 drops of lemon are used, not for flavor, but to enhance crispness and reduce oil absorption in the Mathris. Gradually add the cold water, mixin

Urad dhal – 1 cup Green chilli – 2 Fresh ginger – a small piece Fresh coriander leaves – few Curry leaves – few Coconut cut into tiny pieces – 2 tablespoons Black Pepper – 1 teaspoon Jeeragam (Cumin) – 1/2 teaspoon Salt – half teaspoon or as per taste Oil – for deep frying Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. T

All Purpose Flour - 1 cup + 2 tbsp. Ajwain - 1 tsp Shortening - 1 tbsp. Oil - 1 tbsp. Salt Potato - 4, steamed and mashed Peas - ½ cup Green Chilli - 2, minced Ginger - 1 tsp, grated Cilantro Turmeric - 1 tsp Garam Masala - 1 tsp Chilli Powder - 1 tsp Mango Powder - 1 tsp In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Smear with Oil and rest the Dough for 20 min. In another bowl add the

AP Flour - ½ cup Wheat flour - ½ cup Rawa - 2 tbsp. Salt Carom seeds - ¼ tsp Oil - 2 tbsp. Water - ⅓ cup Oil for frying Mix the flour, semolina, salt, carom seeds, and oil together, using your fingertips until the mixture resembles breadcrumbs. Add water as needed to create a firm yet smooth dough. Cover with a damp cloth and allow it to rest for at least ten minutes. Knead the dough for another minute and divide it into two equal parts. Form each portion into a flat ball.

Chickpea - 1½ cups, dried, soaked in cold water overnight Onion - 1, chopped Garlic - 3 cloves, chopped Cilantro - ½ cup, chopped Parsley - ½ cup, chopped mint - ¼ cup, chopped Salt & Pepper Coriander powder - 1 tbsp. Cumin powder - ½ tsp Green chillies - 2 Oil for deep frying Grind all the ingredients in your mixer to a slightly coarse paste. Do not add any water while grinding. Make small balls using your palm. Shape the mixture into 1½ inch balls and set aside. Heat

All Purpose Flour - 1 cup + 2 tbsp. Ajwain - 1 tsp Shortening - 1 tbsp. Oil - 1 tbsp. Salt Chicken - ½ lb., cooked and minced in food processor Fennel - 1 tsp Onion - 1, diced Green Chilli - 2, minced Ginger Garlic paste - 2 tsp Turmeric - 1 tsp Chilli Powder - 1 tsp Coriander Powder - 1 tsp Garam Masala - 1 tsp Salt Curry Leaves Cilantro In a large bowl add in Flour, Ajwain, Shortening and required Salt. Adding little Water at a time knead the mixture into a soft Dough. Sme