DABELI

This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burgerbun and then topped with onion, pomegranate,fresh garlic chutney and sev.
Instead of pomegranate, you can use black or green grapes cut into small pieces.

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 15 buns.

For the dabeli masala
1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)

For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste

Other ingredients
15 small burger buns
butter or oil for cooking

To serve
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 tablespoons khajur imli ki chutney

For the dabeli masala
1. Roast all the ingredients in a pan for 2 to 3 minutes.
2. Grind to a fine powder in a blender. Use as required.

For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.

CORN ROLLS

Cooking Time : 20 min.
Preparation Time : 10 min.
Makes 20 rolls.

Ingredients
10 bread slices
2 tablespoons plain flour
oil for deep frying

For the filling
1 teacup canned sweet corn, cream style
1 onion, chopped
1 green chilli, finley chopped
1 teaspoon soya sauce
1/4 teaspoon Ajinomoto powder (optional)
2 tablespoons oil
salt and pepper to taste

To serve
1 teaspoon chilli sauce

For the filling
1. Heat the oil and fry the onion and green chilli for 1/2 minute.
2. Add the sweet corn, soya sauce, Ajinomoto, salt and pepper. Mix well and cook till the mixture becomes dry. Cool.

How to proceed
1. Steam the bread for 1 minute and roll out with a rolling pin so that it becomes thinner.
2. On the corner of each slice, spread a little filling and roll into cylinder shape.
3. Make a paste of the flour with 2 tablespoons of water.
4. Seal the edges of the rolls from all sides with a little flour paste.
5. Deep fry in oil until golden brown.
6. Cut each roll into two.
7. Serve with chilli sauce.

HERBED FOOTLONG

Preparation Time : 10 mins.
Baking Time : 15 mins.
Cooking Time : 25 mins.
Baking Temperature : 180°C (360°F).
Makes 2 footlongs.

Ingredients
2 large French breads, sliced into 2 horizontally
1 cup grated mozzarella cheese or cooking cheese
oil for greasing

For the filling
1 cup chopped onions
1 cup chopped capsicum
4 large cloves garlic, finely chopped
2 stalks celery, chopped
1 cup chopped brinjal (optional)
½ cup boiled sweet corn
1 cup chopped tomatoes
8 tablespoons tomato ketchup
½ cup milk
½ teaspoon mixed dried herbs
2 tablespoons oil
salt and pepper to taste

For the filling
1. Heat the oil in a pan, add the onions, capsicum, garlic and celery and sauté till the onions turn translucent.
2. Add the brinjal and corn and sauté for 4 to 5 minutes till the brinjal softens.
3. Add the tomatoes, tomato ketchup, salt and pepper and stir till the tomatoes soften.
4. Add the milk and mixed dried herbs and mix well.
5. Simmer till the liquid evaporates, remove from fire and cool slightly.
6. Divide into 2 equal portions and keep aside.

How to proceed
1. Spread one portion of the filling mixture on one half of the sliced French bread.
2. Place it on a greased baking tray.
3. Top with half the grated cheese and then top half of the French bread and bake in a pre-heated oven at 180°C (360°F) for 8 to 10 minutes or till the cheese melts.
4. Repeat for the remaining filling, cheese and French bread to make another footlong. Serve hot.

BEETROOT CUCUMBER AND TOMATO RAITA

Preparation Time : 15 minutes.
Cooking Time : 1 minute.
Serves 6.

Ingredients
2 teacups fresh curds
1 beetroot, boiled and cut into cubes
2 cucumbers, cut into cubes
2 tomatoes, chopped
3 tablespoons roughly chopped peanuts
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
2 tablespoons grated fresh or flaked coconut
1 teaspoon sugar
salt to taste

For the tempering
1 teaspoon cumin seeds
2 pinches asafoetida
2 teaspoons oil

Method
1. Beat the curds and add all the remaining ingredients.
2. Prepare the tempering by heating the oil and frying the cumin seeds until they begin to crackle. Then add the asafoetida.
3. Pour the tempering over the raita.
4. Serve cold.