Sweet-Potato chips

Easy to make.
Take a sweet-potato. Slice it thinly. Deep fry in oil on low flame till cooked and crispy. Place on paper to remove excess oil. Sprinkle with chilli powder, salt and dry raw mango powder (amchoor).

Sweet Potato is a tuber with a sweet taste. Known as  रताळे in Marathi.

Eggless Doughnuts

Made these for the first time. Trawled the internet for recipes, then made a few adjustments as made sense to me and prepared these. Thank you all the internet food bloggers!
Turned out pretty good.. crsipy on the outside, light as air and spongy inside. Just how a donut should be. Didn't bother with icing etc. Couldn't wait to eat them! These are just perfect for vegetarians who don't eat eggs.

Ingredients:
Maida - 3 katoris for dough (approx 250 gm.s) and some for the rolling board.
Milk - 1 cup, and a little more if reqd.
Powdered Sugar - 1 tbsp for yeast mixing; 2-3 tbsp for adding to dough
Yeast - 1 tbsp. I used active dry yeast by Recipia.
Baking powder - 1 tbsp
Oil - 3-4 tbsp., plus oil for frying.
Salt 1 tsp or less, according to taste.

Steps:

• In a bowl add the yeast and 1 tbsp sugar to warm milk, stir a bit with spoon and keep it aside for 5-6 minutes.
• In another bigger bowl, mix flour, powdered sugar, baking powder, salt. Add 3 tbsp oil and the yeast milk mixture to it and knead for 6-8 minutes till smooth. Use a little oil while kneading if dough is sticky. Dough should be soft but firm enough to lightly roll it.
• Then spread a few more drops of oil on the dough all over, cover it, and keep for an hour. It will double in size.
• After one hour remove the cover, and punch the dough to let some of the air out.
• Take a ball of the dough and roll it out 1cm thick approx. Using a cutter or katori with sharp edge, blank out doughnuts. Punch holes in the middle with smaller katori or bottle cap. (The tiny dough pieces from the middle can be fried too. They make bite sized donuts.)
• Then keep these for another 10 minutes to rise again.
• Deep fry the doughnuts on slow to medium flame till golden.
• Drain on paper to remove excess oil. Sprinkle with powdered sugar. 
• Taste best while warm and fresh.
  
  

Crispy sweet sour Alu wadi

This alu wadi is a typical snack made in Marathi homes. (Alu: Colacasia or edible Arum leaves; Patra in Gujarati). It is fried, crispy and much more tasty than the ones you find in food stores or restaurants these days.

Given below are the steps to make this delicious snack.

What you need is some alu leaves that are meant for making wadi. These you can get from the market. Wash and pat them dry.

The bowl to the left in the first picture. contains Besan ie chana daal flour, salt, turmeric powder and chilli powder. Half a teaspoon of turmeric is enough for three tablespoons of besan. The remaining ingredients are according to taste.

The second bowl contains Tamarind Sweet chutney. Jaggery is used in substantial quantity rather than sugar for the sweetness.  The Besan is mixed with this liquid chutney to form a stiff batter which will stick on as shown in the picture.

 

The above leaf bundle is pressure cooked. One whistle is usually enough. It can also be steamed. 

 The above wedges are deep fried.

 

Enjoy!