ChocoPeanut Butter

Ingredients:

Roasted peanuts - 105 g
Cocoa Powder - 15 g
Brown sugar - 57 g
Oil - 1 1/2 tbsp
Salt - a pinch

Method:

• Blend the roasted peanuts till it leaves oil.
• Now add salt, sugar and blend.
• Add in cocoa powder and blend.
• Now add oil and blend it.
• Blend it desired consistency.

Note:

• Add oil accordingly, while blending to get desired consistency.

Peanut Butter

Ingredients:

Roasted peanuts - 105 g
Honey - 3/4 tbsp
Oil - 3 tsp
Salt - a pinch

Method:

• Blend the roasted peanuts till it leaves oil.
• Now add salt, honey and oil.
• Blend it desired consistency.

Note:

• To add extra flavour I added 2 tbsp of biscoff spread.
• This is purely optional.
• Add oil accordingly, while blending to get desired consistency.

Ingredients:

Aloo Tikki - 3
Buns - 3
Pizza sauce - 2 tbsp
Tomato sauce - 2 tbsp
Cheese - 1/4 cup (grated)
Chaat masala - 1 tsp
Butter - 3 tbsp

Method:

• Cut the buns into half and set aside.
• Fry the tikkis and set aside.
• Heat a pan and add a tbsp of butter.
• Toast the bun slices and set aside.
• Now to once slice spread the pizza sauce and add grated cheese.
• Place a tikki and top with cheese.
• Sprinkle chaat masala.
• Apply tomato sauce in other bun slice.
• Place this on top of tikki.
• Serve hot.

Note:

• You can apply green chutney and top it with tikki.
• Then place onion rings and sprinkle chaat masala.
• You can try different variations too.

Aloo Tikki

Ingredients:

Potato - 4
Corn kernels - 2 tbsp
Mint Leaves - 2 tbsp
Kashmiri Chilly powder - 1 1/2 tsp
Garam Masala -  1/2 tsp
Lime Juice  - Half limes juice
Rice flour - 1 1/2 tbsp
Salt, Oil - As reqd

Method:

• Boil potatoes and mash them and set aside.
• Add corn and fine chopped mint leaves to this.
• Add in chilly powder, garam masala and salt.
• Mix well.
• Add in lime juice and rice flour and mix well.
• Make tikkis and arrange in plate.
• Refrigerate for 10-15 mins.
• Heat oil in pan and fry these tikkis.
• Serve with spicy green chutney.

Karamani Paniyaram

Ingredients:

Karamani (Red black eyed pea) - 1 cup
Raw rice - 1/2 cup
Dry red chilly - 4
Garlic - 2
Onion - 1 (fine chop)
Curry Leaves - A sprig
Salt, Water, Oil - As reqd

Method:

• Soak the rice in a bowl.
• In other bowl soak karamani.
• Soak them for min 4 hours.
• Now strain water from rice and add salt.
• Add little water and blend them to fine batter.
• Transfer this to a bowl.
• Don't add excess water, batter should be semi-thick.
• Now to the same blender add chilly, garlic.
• Strain and add karaamani.
• Blend this coarsely without adding water.
• Now add the rice batter to this and blend it.
• It should be of adai batter consistency.
• Now transfer this to a bowl.
• Saute onion and curry leaves in little oil.
• Add that to batter and mix well.
• Now heat paniyaram kadai and add oil in each case.
• Pour a spoon of batter in each case.
• Cook in low flame for few mins.
• Flip and cook both sides.
• Serve hot with kaara kozhambu or spicy chutney.
• Yields 7-8 paniyarams.