Safna's Cook Book

Vaaav, the look itself is yummy, Isn't. This is Dahi Puri Chaat, originated from the ever great city of Mumbai, Maharashtra and one of the most sold items in Mumbai streets. Chaat masala is originally from North India, mainly Uttar Pradesh but then people made different variants of chaat. Dahi Puri is one among that which I liked most. This is the most tasteful one in all chaats. In Mumbai, if anybody goes out for shopping etc. nobody will come back home without having some sort of chaat items or the main snack item of the common working class people. You cannot see a street in Mumbai without a chaat wala. Dahipuri is not only famous in Maharashtra, but also a common item ordered by all chaat lovers all over India. Now this has been a favourite snack item in South India also. Dahi means curd in Hindi and Batata is Marathi word for potatoes. Ingredients Puris                                            -      50 Cooked mashed potatoes            -      1 cup Boil

Ingredients Milk                          -    500 ml Condensed milk        -   1/2  tin Falooda sev strands   -   a handful Basil seeds                 -   1 tbsp Custard powder         -    2 tbsp Rose syrup                 -    1 tsp Dry fruits                   -     for garnishing Preparation Soak basil seeds in 1 cup of  water with 2 tbsp sugar. The seeds swell and turn in slimy, translucent small balls. Boil water and add falooda sev strands.once they are cooked , rinse them in water and  keep aside. Boil  450 ml milk and add the 50 ml milk to custard powder to make a smooth paste. Keep the flame low and add custard paste slowly into the milk.Stir continuously to avoid burning and cook it for 2-3 minutes. Add condensed milk slowly and 2 tbsp sugar to milk .Stir for 2-3 minutes. Switch off the flame and let it cool.refrigerate this for 1 hour. In a tall serving glass , add soaked basil seeds ,falooda sev and chilled milk - custard mix. Add

Ingredients Plantains                - 2 large (chopped into small pieces) Eggs                      - 2 Grated coconut        - 3 tbsp Sugar                      - 3 tbsp Ghee                      - 2 tsp Cardamom              - a pinch Cashews                  - 4 (slit) Raisins                     - 6 Preparation Heat ghee in a sauce pan.Roast the cashews and raisins. Add chopped the  plantains and saute for a few minutes. Sprinkle in the sugar and cook until the plantains are soft . Add the grated coconut and cardamom powder and saute this for another 2 minutes. Break in  the eggs and scramble it. Cook for another 3 minutes and switch off the flame. Serve warm with a cup of tea.