Chef Aruna Masterclass Recipes- Party Snacks

TOMATO THOKKU BRUSCHETTA

INGREDIENTS –

• OIL – 2 TBSP
• MUSTARD SEEDS – 1 TSP
• CUMIN SEEDS – 1 TSP
• CURRY LEAVES
• DRY RED CHILLI – 2
• ASAFOETIDA – 1/2 TSP
• CRUSHED GARLIC – 3
• FINELY CHOPPED DESI TOMATOES – 4
• SALT TO TASTE
• MANDUVA BIRDS EYE CHILLI – 3
• RED CHILLI POWDER – 1 TBSP
• DHANIYA POWDER – 1 TBSP
• FENUGREEK POWDER – 1 TSP
• JAGGERY – 1 TSP
• PARMESAN CHEESE FOR GARNISH 
• BREAD SLICES

METHOD –

• IN A KADHAI, ADD OIL. ONCE IT’S HOT , ADD MUSTARD, CUMIN,CURRY LEAVES, HING, DRY RED CHILLI AND CRUSHED GARLIC.
• SAUTE THIS FOR A FEW SECONDS, THEN ADD IN FINELY CHOPPED TOMATOES, SALT.
• COVER AND COOK THIS FOR 10 MINUTES, TILL THE TOMATOES ARE SLIGHTLY MUSHY.
• ADD THE MANDUVA PROJECT BIRD’S EYE CHILLI POWDER, DHANIYA POWDER AND CONTINUE TO COOK FOR SOME MORE TIME.
• ONCE THE OIL STARTS LEAVING THE SIDES, ADD FENUGREEK POWDER, JAGGERY AND SWITCH OFF THE GAS.

TO ASSEMBLE – 

.

• CUT THE BREAD LOAFS DIAGONALLY, APPLY SOME OIL AND BAKE ON ONLY TOP MODE FOR 5-7 MINS TILL IT’S CRISPY.
• ADD A SPOONFUL OF TOMATO THOKKU ON IT, FINISH IT WITH SOME PARMESAN CHEESE.

PORIYAL IN RICE PAPER SHEETS WITH MANGO GINGER PICKLE OIL

INGREDIENTS –

• RICE PAPER SHEETS – 5
• MANDUVA PROJECT MANGO GINGER RED CHILLI PICKLE – 2 TBSP
• GINGELLY OIL – 2 TBSP
• SESAME SEEDS – 1 TSP

STUFFING – 

• COCONUT OIL – 1 TSP
• MUSTARD SEEDS – 1 TSP
• CURRY LEAVES 
• ASAFOETIDA – 1/2 TSP
• THINLY SLICED CARROT & CABBAGE – 2 CUPS
• SALT TO TATSE
• GRATED COCONUT – 2 TBSP

METHOD – 

• IN A PAN, ADD OIL, MUSTARD SEEDS, CURRY LEAVES AND ASAFOETIDA.
• THEN ADD IN THE VEGGIES AND SALT. GIVE A QUICK MIX 
• FINISH WITH GRATED COCONUT 

• TO ASSEMBLE – 
• IN A WIDE PLATE, TAKE SOME WARM WATER, AND SOAK THE RICE PAPER SHEETS FOR 20-25 SECONDS.
• TAKE THE SHEET ON A CHOPPING BOARD, PLACE A SPOONFUL OF STUFFING AND ROLL CAREFULLY SEALING THE EDGES.
• FOR THE DIP, IN A BOWL TAKE 2 TBSP OF MANDUVA MANGO GINGER RED CHILI PICKLE, TO THAT, ADD 1/4 CUP OF WARM GINGELLY OIL & SESAME SEEDS. 

SAGO CRISPS WITH KOSAMBARI SALAD AND GONGURA MAYONNAISE 

INGREDIENTS –

SALAD –

• YELLOW MOONG DAL – 1/4 CUP (SOAKED)
• CARROT GRATED – 1 CUP
• COCONUT GRATED – 3 TBSP
• GREEN CHILLI CHOPPED – 1
• CORIANDER LEAVES 
• SALT 

TEMPERING –

• OIL – 1 TSP
• MUSTARD SEEDS – 1/2 TSP
• URAD DAL – 1 TSP
• CURRY LEAVES

MAYONNAISE –

• CHILLED NEUTRAL OIL – 1/2 CUP
• CHILLED MILK – 1/4 TSP
• SALT 
• SUGAR – 1 TSP
• MANDUVA PROJECT GONGURA SPRINKLE – 3 TBSP

METHOD – 

• FOR THE SALAD, MIX ALL THE INGREDIENTS, ADD THE TEMPERING & MIX.
• FOR THE MAYO, IN A MIXER, ADD ALL THE INGREDIENTS, AND GRIND ON THE PULSE MODE TILL CREAMY.

TO ASSEMBLE –

MORINGA & CURRY LEAVES PODI ROLLS (MADRAS PODI ROLLS)

INGREDIENTS – 

DOUGH – 

• MAIDA – 325 GMS
• WARM MILK – 240 ML
• BUTTER – 50 GMS
• MILK POWDER – 45 GMS
• INSTANT YEAST – 1 TSP
• SALT – 1 1/2 TSP
• SUGAR – 2 1/2 TSP

METHOD – 

• MIX ALL THE INGREDIENTS, KNEAD EVERYTHING EXCEPT BUTTER TILL IT STARTS TO FORM A DOUGH.
• THEN ADD IN THE SOFT BUTTER AND CONTINUE KNEADING, COVER AND LEAVE IT FOR FIRST PROOF TILL IT DOUBLES IN SIZE.
• THEN KNOCK OUT THE AIR AND ROLL INTO THICK SHEET.
• MIX THE MANDUVA PROJECT MORINGA & CURRY LEAVES PODI WITH SOME OIL.
• SPREAD IT ON THE DOUGH, ROLL IT AND CUT IT INTO TWO INCH THICKNESS AND PLACE IT INTO MUFFIN CUPS.
• COVER AND KEEP FOR SECOND PROOF FOR 20 MINUTES.
• THEN BAKE IN A PREHEATED OVEN AT 180 DEGREES CELSIUS FOR 10-12 MINUTES.