Vegetable Puff

     PUFFS - I love this snack all the time only because of crunchy, flaky, spicy tea time snack. I still remember my dad use to get this during all weekends/holidays during my childhood. I will gobble minimum two :D Suddenly this stroked my mind why not to give a try. So during my grocery shopping purchased all the required items and now the snack is for your reviews.

For Stuffing:

Puff Pastry Sheet	2 Nos.
Turmeric Powder	1/2 spoon
Coriander powder	1/2 spoon
Chopped Onion	1/2 No.
Boiled Potato	1 No.
Amchur Powder	1/4 spoon
Garam Masala	1/2 spoon
Green Peas	1/4 cup
Grated Carrot	1/4 cup
Grated Ginger	1/2 spoon
Cumin Seeds	1/2 spoon
Green chilly	1 No.
Salt	To taste
Oil	3 spoons

METHOD:
     Heat a spoon of oil in a pan. Add cumin seeds, chopped green chilly, chopped onion, grated ginger, saute it by adding pinch of salt. Now add grated carrot, green peas, coriander powder, turmeric powder, garam masala, mix well. Cover the pan with lid and simmer the flame. Once the peas and carrots get cooked, add mashed potato, amchoor powder, adjust salt and mix well. Let it cool.

     Meantime preheat oven to 400 F, take a pastry sheet, roll it thin. Add 1 1/2 spoon of filling and close the pastry sheet and using fork gently press the sides to close the gap. Repeat process for the remaining sheets. Take a baking tray cover it with aluminium foil and grease with oil. Now line up the puff and grease the puff top with butter or oil. Bake it for 20 to 25 mins or until the top turns golden brown.

Broccoli 65

     Nowadays, got bored of trying and even tasting broccoli stir fry. So decided to try a new dish using broccoli. Suddenly this idea flashed me, why not 65 with broccoli when its tried in cauliflower all the time. Hence this was excavated by my small brain. Here you go for the recipe.

ALL YOU NEED:

* Brocolli	1 Floret
Corn flour	2 spoons
Maida	1 spoon
Besan Flour	2 spoons
Kashmiri Chilly Powder	2 spoons
Salt	To taste
Oil	To deep fry

METHOD:
     Boil a pan of water, add the floret pieces and dip it into the hot water for a while. After 10 mins, drain the water completely. LEt it sit for another 5 mins. Take an another pan, mix all the items in "All you need" except oil and marinate with the floret pieces for 15 or 20 mins. Heat a frying pan by pouring required amount of oil and make a deep fry of the marinated broccoli in batches.

Note: I used medium sized broccoli which got around 10 pieces. Adjust the powder based on your broccoli size.

- Sangeetha Nambi

Channa Chaat

     Am a hige huge fan of chaat varieties. If its just a simple pori/puffed rice with raw onion and tomato, i can gobble it without sharing it anyone (Literally am mouthwatering here). This i learnt from one of my friend during our potluck day which she prepared for evening snack. I really loved it and grabbed the recipe from her.

ALL YOU NEED:

Chickepeas	2 cups
Chopped Onion	1 Nos.
Chopped Tomato	1 No.
Red Chilly Powder	1 1/2 spoon
Coriander Leaf	Few
Boiled Potato	1 No.
Amchur Powder	1/2 spoon
Garam Masala	Pinch
Cumin Powder	1 spoon
Salt	To Taste
Lemon	To Squeeze

METHOD:
     Soak channa for 6 hours and pressure cook it by adding water and pinch of salt for 3 whistles. Once pressure gets released, pour channa cooked water in the pan. Add red chilly powder, cumin powder, garam masala and amchoor powder, let it boil until raw smell goes off, now add cooked chall. Mix well with the masala evenly. Adjust with salt. Take a serving bowl, add a cup of masala channa, top it with chopped onion, chopped tomato, chopped coriander leaf, chopped boiled potato, besan sev/omapodi and squeeze some lemon. Gobble it with hot tea.

Note: You can also add Tamarind and Green Chutney if you like it.

- Sangeetha Nambi

Tapioca Chips/Kuchi Chips

     I should say this is my nostalgic recipe. Hopefully for most of them. Fine, Today is going to a snack dish which always recollect my school days. Its my all time favorite, delicious, tasty, best tea time muncher with all the best adjectives in the world and the dish is Home made Tapioca chips. Wait ! Wait !! Its sound so dramatic to me, i would always love to call its as “Kuchi Chips”(Stick Chips) that too homemade. OMG ! Without any further delay, lets move on to the method.

ALL YOU NEED:

Tapioca	Medium size
Red Chilly Powder	1 spoon
Salt	To Taste
Oil	To Deep fry

METHOD:
     Soak tapioca in water for 2 hours in water. Once done, peel the skin and make julienne cuts and let it dry for 30 mins. After 30 mins, heat oil in a pan for deep frying, when the oil is hot, add the tapioca juliennes in batches. Keep frying it in medium-high flame until its turns mild golden color. Transfer it to a bowl with tissue paper. Keep repeating the process for the left overs. Once you all done frying, add a spoon of chilly powder and salt. Mix evenly and here comes my favorite Kuchi chips/Tapioca chips.

- Sangeetha Nambi