15 puris (flat chips)

1 cup mashed potato

Chopped onions

Chopped tomatoes

Chopped cilantro

Tamarind date chutney

Green chili chutney

Crunchy noodles(sev)


Top each puri with potatoes, onions and tomatoes -Add tamarind date chutney and green chili chutney -Top with crunchy noodles (sev) -Garnish with cilantro


1 green mango

1 1/2 cup jaggery

2 tsp cardamom powder

Few strands of saffron


Cook mango in pressure cooker or in stock pan -remove skin and keep pulp aside -blend pulp to smooth paste with a hand blender -add jaggery, cardamom, saffron and mix well -take 5 tsps of concentrate in a glass and add cold water. Stir well. Garnish with mint leaves. Serve cold.
-concentrate can be preserved in a closed container in the refrigerator for up to a week.

Presented by: Smita Borole

Date: 4/7/17