SUKHIYAN (Diwali Special sweet)

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: Four

Ingredients:

* 200 g whole green gram (moong dal), Don't over cook the gram

* Salt to taste

* 2 cups of water 

* 2 tsp ghee

* 200 g jaggery

* 200 g coconut, grated

* 1/2 tsp cardamom powder

* 200 g flour

* Water as required

* Oil to deep fry

Methods:

1. Pressure cook the green gram with a pinch of salt and water. When done, drain water and set aside.

2. In a heavy-bottom pan, heat ghee and add jaggery. When jaggery has almost melted, add coconut, cardamom powder and cooked green gram. Saute until mixture comes together and then remove from heat.

3. Once cool, make lemon sized roundels of the mixture and set aside

.

4. Mix flour with a pinch of salt and enough water to make a medium thick batter. Dip each roundels in the batter and deep-fry in hot oil until golden crisp. Serve hot.

ALOO TIKKI (Spiced potato cutlets)

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: Four

Ingredients:

- 30 ml oil + extra for frying
- 4 tsp cumin seeds
- A pinch of asafoetida
- 100 g green peas, chopped fine
- 2 tsp chopped ginger
- 4 green chillies, chopped fine
- 3/4 cumin powder 
- 4 tsp chaat masala powder
- Salt to taste
- 400 g potatoes, boiled, peeled and grated
- 20 g coriander leaves, chopped finely
- 100 g corn flour
  
Method:

1. FOR STUFFING- Heat 30 ml oil in a pan and ADD 2 tbs cumin seeds.When they splutter, add asafoetida, green peas, ginger and green chillies, and saute until peas are crispy. Add cumin and chaat masala powders and salt. set aside.

2. TO MAKE TIKKI- Mix grated potato with remaining cumin seeds, salt, coriander leaves and corn flour. Take a portion of Tikki mixture and make a medium size ball out of it.Stuff some stuffing inside the ball and gently flatten the Tikkis into a round shape.

3. Deep-fry tikkis in hot oil  till golden brown. Serve hot.

Okra/ Ladyfingers/ Bhindi Chaat

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: Four

Ingredients:

- oil, for frying 

- 500 g ladyfingers(cut into long thin strips)

- 100 g onions sliced

- 100 g green bell pepper/ capsicum(cut into long thin strips)

- 100 g tomatoes(cut into long thin strips)

- 2 tsp chilli powder

- 3/4 cumin powder and garam masala powder

- 4 tsp chaat masala

- 2 tsp chopped ginger

- 20 g coriander leaves, finely chopped

- 4 tsp lemon juice

- Salt to taste

Method:

1. Heat the oil in a pan and deep fry ladyfingers until golden and crispy. Drain well on tissue paper.

2. Put the fried ladyfingers in a bowl with the remaining ingredients and toss well.

3. Serve with your favorite chutney.