Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander.

Serve immediately because if you leave it for sometime,the ingredients will get soggy.

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Combine all the ingredients in a bowl and knead into a soft, smooth dough using enough water. Keep aside for 10 minutes.

Knead again using soya oil till smooth and divide the dough into 12 equal portions.

Roll out one portion of the dough into 150 mm (6″) diameter thick circle using a little flour for rolling.

Cook each roti on a non-stick tava (griddle) over a medium flame using, ½ teaspoon of soya oil, till both sides are golden brown.

Repeat with the remaining portions to make 11 more rotis.
Serve hot.

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In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly.

Shape into 1-1/2-in. meatballs (about 36). In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.

For gravy,

stir flour into drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.

Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley. Yield: 6 servings.

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soak the chana/chickpeas overnight or for 8-9 hours.
pressure cook the chanas, water and salt till they have completely cooked.
drain the chanas and keep the stock aside.
in a frying pan, add all the whole spices mentioned under “roasting the masala” list, except coconut
roast till the spices start emanating their aroma.
then add the freshly grated coconut.
roast till the coconut gets browned.
keep on stirring so that the coconut does not get burned.
once this mixture has cooled, grind in a chutney grinder with 1 cup water.
grind to a smooth paste.
heat oil in a pot or kadai.
first splutter the mustard.
add the bayleaf
then add onions and fry till they are softened and become translucent.
add curry leaves, asafoetida and ginger-garlic paste.
stir and fry till the raw aroma of ginger-garlic disappears.
add chopped tomatoes.
saute for 2-3 minutes, stirring in between.
add the ground masala paste and stir.
add the drained chanas and slit green chili.
stir and saute for 1-2 minutes.
now add the stock or water.
give a boil and then simmer for 5-6 minutes or more till the gravy thickens a bit.
mash a few chanas with the sides of the spoon.
this will help in thickening the gravy.
check the seasoning and add more salt as per your taste.
garnish chana masala with coriander leaves.
serve chana masala hot with pooris, chapatis, bread or steamed rice accompanied with lemon & onion slices.

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Put the chicken in a bowl with the cucumber, shallots, herbs and chilli. Mix the lime, fish sauce and sugar together until the sugar dissolves, then pour over.

Gently mix together and serve with the peanuts sprinkled over the top.

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In the bowl of a stand mixer fitted with the dough hook, mix the flour and sugar on low speed. Add the eggs and beat well. Add the yeast, mixing for about 1 minute, until the ingredients are evenly combined. Gradually add the butter a few cubes at a time, and then add the salt. Increase the mixer speed to medium and continue to mix until the butter is completely incorporated and the dough has pulled away from the sides of the bowl, about 10 minutes. The dough will typically make a slapping sound when it’s ready to come out, and it should be glossy and smooth.

Transfer the dough to a medium metal bowl and cover it tightly with plastic wrap. Let it sit in a draft-free environment until it has doubled in size, 1 hour 30 minutes to 2 hours.

Put the proofed dough in the refrigerator until it’s cool and firm.

Take the chilled dough out of the refrigerator and turn it out onto a sheet of parchment paper. Put a second sheet of parchment paper on top of the dough and roll it out until it is 1/2 inch thick. Put the dough back in the refrigerator and chill it for about 20 minutes more. (At this stage, the dough may be chilled for up to 24 hours before continuing.)

Prepare two baking sheets: one lined with paper towels, and the other with greased parchment paper.

Peel off the top sheet of parchment paper and flip the dough onto a floured surface. Remove the second sheet of parchment paper and dust the dough with flour. Using a floured biscuit or doughnut cutter about the size of a half dollar, cut the dough into rounds and put them on the greased baking sheet.

Cover with plastic wrap and let the doughnut holes proof at room temperature until they double in size, 30 minutes to 1 hour.

Refrigerate them once more until chilled, about 20 minutes. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F.

Fry the doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 3 to 4 minutes per side. Drain on the paper towel-lined baking sheet. Toss the doughnut holes in the cardamom sugar (simply combine the sugar, salt, and cardamom in a bowl) and serve them immediately.

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