1. Blend all the ingredients of Green chutney and make a fine paste of it. Reserve and keep aside.
2. Take together all the ingredients of Tamarind chutney and boil them in a deep bottom vessel till it is reduced to half. Remove from fire and allow it to cool. Grind it to make a smooth consistency of it and keep aside.
3. Chop the onions, tomaotoes and chillies finely and keep aside. Cumcumber and carrots are optional. Grate them and keep aside. As such the original bhel puri recipe doesnt include carrots and cucumber but some add for added taste or for garnishing. Even finely chopped raw mangoes or kairi adds good taste to bhel puri.
4. Take a deep bottomed large vessel so that it becomes easy to mix the ingredients .
5. Put the chopped onions, tomatoes, chillies and puffed rice in the vessel. Mix them properly. Add the mashed potatoes and mix them.
   
6. Now add the powders like red chilli powder, salt, turmeric powder and mix them well.
7. Now add the chutneys like tamarind chutney and mint chutney and mix well. The bhel should get coated with the chutney and look reddish orange in colour.
8. Now crush the golgappas and few papdis and add them to the bhel. Also add the coriander leaves, sev and sprinkle some lemon juice and mix well.
9. Bhel puri is ready to eat. Take a wide plate and put the bhel puri on the plate and garnish it with sev, chopped coriander leaves . Sprinkle little chaat masala on top and place a spoon in the middle of bhelpuri. Do serve this immediately or else the puffed rice would eat up lot of moisture and loose its puffiness.
10. Enjoy the spicy tangy bhelpuri .
    

• Chop the onions and tomatoes finely.
• You can skip the chillies in case if you dont like it.
• Add 1 tablespoon og tomato ketchup to the bhel while adding the chutney and mix. It gives added taste to the bhelpuri
• If you dont have papdis and golgappas, then crush some Khari and add. It gives the same crunchiness and taste to bhelpuri.
• Sprinkling some chaat masala adds a extra taste to bhelpuri. Some add a pinch of black salt too. Even that gives a good taste.

1. Roast the groundnuts in a kadai on a medium flame.After it cools, rub off the skin and crush lightly with hand .
2. Grease a plate with ghee and set aside .
3. Melt the sugar in a thick bottomed kadai over a very low flame.
4. When it has melted and turned slightly golden, remove from the flame and add the nuts while stirring briskly.
5. If you are using jaggery follow this method. Heat jaggery (or sugar) in water to create a thick syrup. Test by adding one drop in cold water. If the jaggery remains firm, then consistency is correct.
6. Add roasted peanuts, and immediately spread on the greased board.
7. Roll out flat to 1 cm thickness, and allow to cool.
8. Cut into squares when cool.Store in an airtight box.

Making time: 35 minutes

Serves: 4 persons

Shelflife: 2-3 weeks if stored in airtight container.

Note: Though sugar or jaggery , any one of them can be used to prepare chikki, I would recommend to use jaggery. Jaggery gives chikki a good taste and also keeps it little soft making it easier to chew and eat. Also jaggery is better than sugar in terms of nutrition and health, since it contains iron and also doesnt add up more calories.

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1. Soak all the lentils/dal and rice overnight.
2. Grind the lentil-rice mixture with some water to form a thick batter.
3. Add the yogurt and leave aside for another 5-6 hours in a warm place.
4. Alternately if using the ready made handvo mix soak the mixture in yogurt and water overnight in a warm place.
5. Add the grated bottle gourd, sugar and salt and mix well.
6. Crush the green chilies, ginger and garlic to a smooth paste and add it to the handvo mixture.
7. Heat oil, add the mustard and cumin seeds, and when they pop, add the turmeric, asafoetida, chili powder, dried chilies and sesame seeds in that particular order and pour this mixture over the handvo mixture.
8. Mix well and transfer the batter to a baking pan.
9. Sprinkle with sesame seeds on top and bake at 400 degree F for 45-60 minutes till the top is a golden brown.
10. Alternately test by pushing a knife through and if it comes out clean (instead of the batter clinging to it), the handvo is baked.
11. Serve hot with some oil on the side.
12. Take out. Cut into squares and serve immediately.

Making Time: 45 minutes

Serves: 4 - 5 persons.

Shelflife: 1 day.

Note:

• If you are using a oevn, bake for 45 minutes in a preheated oven, 15 minutes at 200 degree centigrade, and 30 minutes at 180 degrees centigrade.
• If you have doubts regarding the batter consistency or its fluffiness, you can add 1 eno fruit salt to the batter before baking, it would amke the handvo soft.

Variations:

As a variation or to make handvo more nutricious, finley chopped vegetables like carrots, cabbage, potatoes, leeks etc to the batter and mix well and then bake them. Remember to chop them very finely for good texture and good taste.

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1. Heat the oil in a saucepan, add the cumin and mustard seeds.
2. When the seeds crackle, add the potatoes and fry them till they are cooked.
3. Add the tomatoes, cook for a few minutes, cook them till the tomatoes are tender soft.
4. Add the garlic, ginger and chillies, mix and cook for a further 5 minutes .
5. Add the salt, tumeric, coriander and cumin powders, mix and cook until the potatoes are cooked.
6. Garnish with the chopped coriander leaves.
7. Serve hot with rotis, puris or Steamed Rice.

Cooking Time: 25 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note: Try using Non stick pan if you find frying the potatoes at intial stages. DO strir the potatoes time and again. Since water is not added to this recipe, close the pan or vessel with lid and keep on low flame. The steam itslef helps in cooking the potatoes further.

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1. Soak the Yellow Moong Dal and Udat Dal together for 2 hours. Grind into a fine paste by adding 1 ½ cups of water (use the water used for soaking for grinding).
2. The batter should be of thick pouring consistency.
3. In the mean while, heat frying pan, crackle the cumin seeds, fennel seeds and add the sliced onions. Sauté on medium heat till the onion changes color.
4. Add the sautéed onions, chopped coriander leaves, chopped green chilies (optional), turmeric powder and salt to the lentil batter.
5. Heat the non stick griddle on medium heat.
6. Pour 1 ladle full of batter on the griddle in the centre and spread it outwards in circular way. Using the back of the ladle spread the batter into a circle
7. Make sure the chilla is not too thick so it gets cooked evenly.
8. Add a little oil along the edges of the chilla, cover and cook for 2 minutes.
9. Turn the chilla over and cook on the otherside until it gets brown patches.
10. Remove and similarly prepare chillas out of remaining batter.
11. Serve hot with any chutney or tomato ketchup.

1. Mix the flour and salt together in a bowl, add the yogurt and mix, to make a smooth paste.
2. Add the water gradually until it has a consistency of pancake batter.
3. Beat it nicely till it becomes a smooth batter.
4. Leave aside for 1 hour.
5. Beat again and add garlic, ginger spring onion, chilli and coriander leaves.
6. Mix well and take care to see there are no lumps formed.
7. Heat a pancake tawa or pan. Spray little oil or rub little oil on base of pan.
8. Pour 1 ladle of batter in the centre of the pan and spread it evenly, flatten it outwards in circular way.
9. Pour little oil on the outer edges of the pancake.
10. Roast on one side. Flip and roast the other side till browned evenly.
11. Repeat the same with remaining batter. Serve hot with coconut chutney or mint chutney.

Making Time: 20 minutes( excluding setting time).

Serves: makes 4 chillas.

Shelife: Best fresh .

Note:

• As a variation, add some finely chopped cabbage, carrots , peas , corns and tomatoes to make it more nutrious and healthy.
• If you dont have besan at home, then roast chanal dal /bengal gram till the aroma is released and it turns pinkish or light brown. Then cool it at room temperature by spreading on a clean cloth at room temperature. Then blend this into a coarse mixture . and the flour is ready.
• The flour can also be grinded finely, but to avoid lump, coarse flour would be best choice.

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1. Place the whole spices in a pan.
2. Heat the oil in another panAdd the oil to the spices.
3. Add chillies and tumeric to the masala mix , cool it and use to make pickle (it is enough to make pickles for 3 preparations so u can store and use later too).
4. Cut the gunda and scrape the seeds with a salted knife.
5. Wash and dry the mangoes and gunda.
6. Mix the lemon juice and salt in a bowl.
7. Cut the mangoes into small pieces keep aside.
8. Split the gunda, remove the seed, and place in the lemon juice.
9. Add the mangoes to the lemon juice and salt mixture and mix well leave overnight at room temperature.
10. The next day, discard the lemon juice and spread the mangoes and gunda on a dry tea towel, leave to dry for one day.
11. Take a clean jar, place 1/2 cup of oil in the jar.
12. Stuff the gunda with 2 tspn of masala and place in the jar.
13. Or else mix in the gunda and the mango pieces cubes to the masala mixture and mix till all of them are well coated with the masala.
14. Place the mangoes in between the gunda.
15. This pickle will be ready to eat in 1 months time.
16. Store it in the fridge, but a cool place should be fine

• Apply a little oil and salt to your hands before handling gunda. Split them and remove the seeds. Also place the knife in salted water or apply salt to it and leave for 30 minutes before using them for scraping off the seeds.
• Instead of placing the mango cubes and gundas in lemon juice, it can also be applied salt and turmeric and left for few hours. In that case leave it for 2-3 hours. And discard the excess water it leaves due to salted marination.
• Always transfer the pickles into sterilized glass or porcelain bottles, packing it tightly to remove any air bubbles. Sterilized bottles means , take a good glass jar with tight lid, clean it properly and place it in hot water for few minutes for about 30-40 minutes. Then remove it and dry it up completely and make sure it is not wet before placing the pickles inside them .
• As a another option, heat the remaining oil to smoking point, cool and add it to the pickles. Again cover and keep for at least ten to fifteen days. (In case the masala is not prepared or ready before hand).
• The preparing process for the pickles to get ready usually takes weeks . Best is for three weeks by which time the oil will surface and the pickle will be ready to eat.

1. Sieve the wheat flour and salt.
2. Mix all the ingredients and knead to firm dough adding enough water.
3. Cover and keep the aside for half an hour.
4. Take small lumps of dough and roll into small puris.
5. Heat oil in a kadhai and deep fry the puris.
6. Serve masala puri hot with curry of your choice.

1. Peel and grate mangoes. Mix with the salt and haldi and leave for about half an hour.
2. Now taking a little at a time sqeeze gently and put the dried pulp into clean steel vessel.
3. To the pulp add the sugar and mix well.
4. Tie a piece of muslin over the mouth of the vessel and place in the sun.
5. Now, if you want to do it right and have the patience, then keep the chunda in the sun for full 21 days.
6. Every morning, stir it once nicely, place it under sun and at night take it indoors.
7. The pickle is done when the sugar has melted to a syrup and reaches a 1.5 - 2 string consistency. (to test, take a smidgen of syrup between your thumb and forefinger. When you pull them apart, they should form 1.5 to 2 threads).
8. When done, add the chilli powder.
9. If well sunned and taken care of the pickle will keep for a year without refrigeration.

Other option:

For those of you not wanting to wait for the pickle to cook in the sun there is an easier option, but be warned it will not taste the same. (It is almost like the flavor of sunlight is captured in this pickle!) .

1. Place a heavy bottomed kadai on fire and put mango-sugar mixture in it.
2. Cook till all the water has evaporated.
3. Keep stirring to avoid sticking at bottom of vessel.
4. Cook it till it reaches to 1.5 or 2 thread consistency.
5. Add chilli powder while still hot.
6. Remove from fire. Chundo is ready. Keep it in airtight container when it cools down.

Making Time: 22 days.

Serves: many

Shelflife: 1 year.

Note:

Selection Of Mangoes:

1. MANGOES - Rajapuri mangoes is what the recipe calls for, these are large mangoes and are used raw and firm. The idea being that the pickle on being done should hold the form of the slivers it has been grated into.
2. Over Ripe Mangoes -Dont go for mangoes which are not firm or if they are ripe. They wont make a good chunda but a chutney of it.
3. Katki kairi Pickle - Instead of Chunda, go for "Katki Kairi Pickle" (a variation of the Chunda) Chop the mangoes into tiny dice, instead of grating them and then cook them on the gas like the gas cooked chunda.

Other points to be noted:

• If you want to add texture, maybe you can add raw firm papaya to the grated mango.
• The Sun is the other variable Remember the sun is very hot in India averaging 38-40 degree Celsius so vary the amount of days accordingly, if its really hot where you are then 3-4 days will suffice, but if the intensity is lower then the number of days will vary between 4-8 days.
• If you notice that there is crystalisation happening, then the sugar ratio is too high, you need to grate and salt some more mango and add it in so keeping one mango spare might be a good idea for the duration, (if you dont use it in the chutney then refer to the bottom of the post for another recipe you can use) it up in.
• Watch out for ants! THe muslin is to keep them and other stuff that might get in out, but this stuff is ant magnetic so extra precaution of placing it in a bath of water should help. Dont let the water get into the pickle though.
• Remember to take the bowl inside every evening. To stir and place outside every morning. When done, add the chilli powder. Crush the other spices coarsely and add to pickle. Be careful not to touch a wet spoon to the pickle. If taken care it, the pickle is kept for a year without refrigeration.

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1. Boil the whole corn, take off the niblets and grind it coarsely in a blender.
2. Take off and finely cut the onions.
3. Wash and cut the tomatoes.
4. Wash and cut the green chillies.
5. Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
6. Mix in cut onions and stir fry till light brown.
7. Mix in cut green chillies and stir fry for 1/2 minute.
8. Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
9. Stir fry for few seconds and mix in cut tomatoes.
10. When tomatoes are cooked mix in corn, salt and little water.
11. Stir fry for another 5-10 minutes.
12. Serve hot decorated with cut coriander.

Making Time: 30 minutes.

Serves: 5 persons.

Shelflife: 1 day(best fresh).

Note: Dont blend the corn niblets finely. Keep it coarse , since it tastes good when coarse.

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1. Take off the potatoes and slit from the centre, but do not split.
2. Heat up oil and fry till golden on medium heat.
3. Heat up 2 tblsp of oil in a kadhai, mix in cumin seeds and stir fry till they crackle.
4. Mix in cut garlic and stir fry for a while, but do not let it brown.
5. Then mix in gram flour and stir fry for another five minutes on a slow heat.
6. Mix in coriander powder, garam masala powder, red chilli powder, turmeric powder and stir fry for one minute.
7. Take off the kadhai from heat up and mix in yogurt, a little water.
8. Mix and stir fry again.
9. Mix in half the cut coriander and the fried potatoes.
10. Stir fry on a very slow heat up for 10-15 minutes.
11. Serve hot decorated with the remaining cut coriander.

Cooking Time: 30 -35 minutes.

Serves: 3 persons.

Shelflife: 1 day (best fresh).

Note: For this cuisine, select only baby potatoes which are small.

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1. Blend together green chillies, cumin seeds and ajwain finely and set aside.
2. In a heavy bottom pan heat water double the quantity of flour .
3. Add the blended mixture to it.
4. Add the soda, salt, turmeric powder, sesame seeds ,brown sugar, turmeric pulp, coriander powder and desicated coconut to this water (do not stir).
5. When the water starts boiling , add the flour to it slowly but do not mix or stir it.
6. Spread the flour over the water with the help of a spoon and close the vessel with a lid (do not stir or mix).
7. keep the flame on low.
8. After some 30 minutes, the flour absorbs all the water and water covers the flour over the top.
9. Now with the help of a wooden laddle, Stir the mixture in one direction continuously.
10. Keep stirring and mixing till all the water is absorbed and the flour comes to dough like texture.
11. Remove from fire and serve hot with kadhi or chutney with papads.

Making Time: 45-50 minutes

Serves: 5-6 persons.

Shelflife: 2 days.

Note: Do not stir when the water is boiled and the flour is added. Do not stir them while cooking untill all the water is absorbed by the flour. After that stir continuously and in one direction to make it soft and smooth.

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1. Mix all ingredients, except oil for deep frying and water.
2. Add water little by little kneading into a pliable dough.
3. Cover and keep for 15 minutes.
4. Break into small portions, roll in 1" wide rounds.
5. Keep a little thicker than puris. Prick with a fork.
6. Place on a clean spread out cloth.
7. Similarly prepare all the matris (puris) .Finish for all dough.
8. Heat oil in a frying pan, add some matri at a time.
9. Fry till lightly golden, flip side and repeat.
10. Drain and cool to allow to become crisp.
11. Store in an airtight container.

Making time: 40 minutes

Makes: 25 pieces (approx.)

Shelflife: 2 weeks at room temperature.

1. Dilute the tamarind pulp in 4 tblsp of water and see that there are no lumps.
2. Wash the lentils and bring them to boil in 200 ml water, then simmer.
3. When nearly done, mix in turmeric, tamarind water, green chillies, jaggery, peanuts and salt.
4. Simmer (boil slowly at low temperature) until dal is cooked.
5. Heat up the oil in a small pan, mix in the mustard seeds when they crackle, mix in cumin seeds, asafoetida, fenugreek seeds and curry leaves.
6. Take off the heat up after a minute and pour out the oil and spices into the dal.
7. Serve hot decorated with coriander leaves.

Cooking Time: 30 minutes

Serves: 3 persons

Shelflife: 1 day.

Note: Any daal red or yellow dal can be used for this cuisine. It should be watery in consistency.

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1. Combine the chick pea flour with 1/2 of the ghee and sift it through a sieve.
2. In a wok or kadai, heat the remaining ghee and the sifted besan.
3. Fry until the besan is golden but not brown and the raw odour of the besan is gone.
4. Add the khoya to this and stir on low flame, set aside.
5. Make sugar syrup of one thread consistency and add this syrup and cardamom powder to the fried besan, mix properly.
6. Pour this mixture on a plate that has been greased with oil.
7. Decorate it with blanched pistachios and almonds.
8. Cut Magaj into diamond shapes.
9. Let it cool.

Making Time: 45 minutes.

Serves: makes 20- 24 pieces

Shelflife: 1 week.

Note: Store magaj in a air tight container to longer shelflife. While frying the Besan in ghee, keep stirring continuously to avoid browning of it.

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1. Mix all the muthiya ingredients and prepare a firm dough.
2. Divide into small portions and shape each into one-inch long half-inch thick rolls.
3. Deep fry in hot oil, remove and keep aside.

For Oondhiyo:

1. Wash, take off and dice potatoes, yam and raw bananas.
2. Wash brinjals and slit them into four without cutting the stem.
3. Make a paste of garlic, green chillies and ginger.
4. Mix together coriander leaves, salt, turmeric powder, coriander powder, red chili powder, grated coconut and the ground paste.
5. Stuff the mixture inside the brinjals.
6. Rub the vegetables with oil and masala paste. Marinate for 30minutes.
7. Heat oil in a deep-bottomed pan, add asafetida, and the marinated vegetables.
8. Mix the soda with ¼ cup water and add into the vegetables. Cook on high flame for 5 minutes.
9. Cover and cook on low heat till the vegetables are almost done (cook for 15-20 minutes
10. Then add the dumplings or the muthiyas.
11. Add lemon and sprinkle some water if required ( add a cup of water).
12. Cover and simmer. Cook on low flame for some 5 minutes.
13. Shake the vegetables occasionally but do not use a spoon to stir
14. Add sugar, stir. Serve hot, either as is, or with parathas.
15. Serve hot decorated with scraped coconut.

1. Soak almonds in warm water to blanch.
2. Take off the skin.
3. Reserve a few for garnishing and make a paste of the rest (make paste of about 2 tbsp)
4. Soak saffron in 2 tea spoons fo hot milk and keep it aside.
5. Chop finely and crush coarsly, the almonds and pistachios.
6. Peel and powder cardamom seend with a mallet.
7. Add it to the chopped dry fruit mix.
8. Make small pieces of saffron in a cup, and dissolve it in milk.
9. Pour milk in a large deep pan, on medium flame and stir ocassionally.
10. When it starts boiling, reduce the heat and continue to boil.
11. Stir frequently, till milk is 2/3 in volume.
12. Add all the dry fruits and cardamom to the boiling milk.
13. Add the paste of dry fruits to the boiling milk.
14. Also add the chironjis.
15. Boil further for 3-4 mins.
16. Turn off the stove and allow it to cool a little.
17. Pour this mixture into a large decorative serving bowl.
18. Allow to cool completely, chill in refridgerator for 4-5 hours.
19. To avoid a layer forming on the surface, stir frequently while cooling.
20. Serve chilled in individual cups and garnish it with some strands of saffron.

Making Time: 1 hour

Serves: 2 persons

Shelflife: 1 day.

Note:

• Basundi id preferred by some in thin consistency and by some in thick consistency. For a thin consistency dont add the nuts paste and for thick consistency, add the nuts paste prepared.
• Basundi has got high calorie amounting to some 1995, so in order to cut down calorie, you can use low calorie sugar available in market.

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1. Wash the leaves and chop them finely.
2. Seive the flours together.
3. Mix all the ingredients except oil for shallow fry .
4. Knead into soft dough using as much as yoghurt as required.
5. Divide the dough into 12 small parts and make smalls of it.
6. Roll this balls into chapatis of 5inch or 6inch diameter as per choice.( i prefer6inch diamter)
7. Sprinkle flour while rolling , it makes it easier to prepare the theplas.
8. Heat a tava or griddle.
9. Shallow fry the thepla over tava on both the sides till they are cooked, baked and change its colour to little brown.
10. Similarly repeat the process for remaining balls and make theplas of them.
11. Cool them in room temperature.
12. Serve with chutney (green chutney also called coriander chutney).

Making Time: 25 minutes.

Serves: 12 theplas.

Shelflife: Can be stored for 2-3 days if packed in foil and stored in air tight container at room temperature.

Note: Theplas can be made crisper by not applying oil while heating them over tava.

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1. Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
2. Take a portion of the dough and place it on a greased surface.
3. With base of your palm, flatten the dough and then, cut out 2" strips from it. .
4. Fry these strips over medium heat until crisp.
5. Let them cool.
6. Fafda is ready to eat. Serve with spicy chutney.

Making Time: 20 minutes

Serves: 4-5 persons.

Shelflife: 2 days if stored in airtight container.

Note: Keep the flame on low ehile frying, since this fadas get fried soon and it should not be let to get brown in texture.

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The masala paste which is prepared is stuffed in the leaf by spreading on it like the one in above pic. Then it is rolled (the way shown in pic) tightly and tied together and baked in steam . Later the baked stuff is cut and deep fried into bhajias.

Patra Bhajia is a well known and delicious cuisine from Gujrat. Patra bhajias are prepared in Maharashtra too, but known by the name of Aloo wadi. It is spicy and is tempting , one should definately try this out. The only difficult part is spreading or stuffing the paste but it too becomes easier if done carefully.

1. Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
2. Roll lightly with a rolling pin. Keep aside.
3. Mix all ingredients (not those for seasoning).
4. The mixture should be a thick paste.
5. Place a leaf backside up on a flat work surface.
6. Take a little paste and apply thinly all over leaf surface.
7. Place another leaf over it. Repeat.
8. Get a set of 3-4 layered leaves, top layer being that of paste.
9. Fold in the edges and roll the leaves, starting with their base towards tip.
10. Make the roll tight and seal sides with some paste.
11. Place in the perforated vessel of a double boiler or steam cooker.
12. Repeat for all the leaves and paste.
13. Steam in the cooker for 30-40 minutes till cooked.
14. Cool, and remove. Cut into 1/2" thick slices.
15. When cooled well, season as follows.
16. Heat oil, add seeds, allow to splutter.
17. Add sesame, coriander, and coconut.
18. Check and adjust, salt, chilli and sugar as desired.
19. Mix well, serve hot or cold.

Making Time: 40 minutes.

Serves: 24-26 patras approximately.

Shelflife: Seasoned 1 day and if deep fried 2-3 days.