Roti-Roti

Don't discard leftover chapatis, especially if there are quite a lot left uneaten(this is for fulkas). They can be used in a number of ways as snacks.
1 Cut them in to thin strips and deep fry till golden and crisp. Sprinkle salt pepper/chat masala for a chatpata snack.
2 Sprinkle castor sugar on them as soon as they are out of the kadhai, nice and hot. This will make the sugar stick to the fried strips.This makes a sweet snack.
3 Dry grind the chapatis to coarse crumbs, and eat with sugar and milk/cream or dahi and have it as a hearty breakfast.
4 Spread some leftover dry sabzi which has been spiced up with some chat masala, tomato sause, chilli sauce etc to your taste. Fold in half, then shallow fry on a tawa till golden and crisp. Eat it hot
5 Dry grind chapatis to coarse crumbs. Heat some oil in a kadhai. Throw in some mustard seeds, dry chillies, curry leaves and chopped onions. Add some chopped adrak and green chillies.
S tir till onions are slightly cooked Add the chapati crumbs and salt to taste. Stir and mix well. Garnish with chopped corriander, and finely chopped tomatoes from which the seeds have been removed. Makes a good tea-time snack

Kathiawadi Kadhi

Mix buttermilk with little besan according to reqd consistency till no lumps remain
Add Dhaniya-jeera powder, chillies powder, little haldi, adrak-green chillies ground together, curry leaves,salt to taste, and gur or sugar. Whole or bits of green chillies may also be added.
Heat ghee and add jeera, rai, laung, dalchini, hing and dry red chillies. In this baghar pour in the above mixture.
Boil. Serve hot with steamed rice
Chillies and sugar/gur may be adjusted according to taste.

Easy Shahi Tukra ( Moghalai sweet)

Prepare one thread chashni with sugar and flavour it with cardamum, kesar and rose essence
Trim off sides from slices of bread and cut into triangles. Deep fry to a dark golden colour. Put into the chashni and remove almost immediately. Keep aside.
Whip up some double cream. When the slices are cold, arrange them on a flat dish. Spread the cream on top of each slice. Garnish with thinly sliced almonds, pista, kaju, chironji and kishmish. Serve at room temperature, Silver warq may be used to decorate.

Mungdal Payas ( Kerala dish)

Pressure cook dhuli mung dal with little deshi ghee( optional) till soft. Add gur to taste, chopped cashew nuts,kishmish and finely chopped copra. Stir and cook on low heat till gur dissolvs and it is well mixed, adding a little water as necessary. Add enough thick coconut milk till it looks milky and creamy. Serve either hot or cold. It can be eaten with puris also.
Suggest: use ready made coconut milk.
Variation: Add boiled vermicelli (Bambino is good)
Milk or cream may be added just before serving.

HANDVO--Lentil Cake---Gujerati

Rice 1 measure
Chana dal 1 "

Arhar dal 1/2 "
Udad dhuli 1/2 "
Soak the above fo r 6-7 hrs. and grind to a coarse paste. To it add 1/2 measure of dahi, 1 tblspn of oil, 1 tblspn sugar, hing, 2 tblspn methiseeds, little water and beat to a thickish consistency.Keep aside inwarm place for 10-12 hrs. or overnight to ferment.
Next add salt to taste, chilli pdr., haldi, dhana pdr. about 2 tblspns., adrak-green chilli paste and mix well. Grease a pan, pour in this batter and steam for 20-25 mins or till done.
Next, prepare tadka by heating about 2-3 tblspn oil. Add dry red chillies.rai and lightly roasted til seeds and pour over the handvo.
Now put under a grill in the oven till a golden crust forms on top. Turn out and cut when cold.
Alternatively the handvo can be baked in which case pour the tadka on top before baking.
Vegetables such as grated lauki, grated carrot, peas, boiled corn kernels can also be added to the batter before cooking.

Khatti Methiwali Machli

Fish slices 500grms. Appl;y salt and keep aside for atleast 1/2 hr.
Methi seeds 2 tblspns soaked in water for 1/2 hr
Garlic paste 2 tblespns
Chilli powder 2 tblespns
Thick imli paste 1 tspn or to taste diluted in water
Oil
Salt to taste

In a bowl mix the garliic paste and chilli powder with little water.
In a karahi lightly fry the fish slices in a little oil and keep aside.
In the same oil add the methiseeds after straining them. Saute for 2 mins. then add the garlic-chillimixture. Stir and cook for 5 mins. Add more water and cook till oil separates. Stir in the imli and add the fish slices. Adjust salt. Add more water if required and cook for 10 more mins. or till oil floats. Serve with rice, preferably.