(This article is sponsored by Milan Restaurant)

They are known for their hospitality, their warmth and their wholesome good food. No kidding. I sampled some of the simple but delicious fare of my friends from the Mid West and couldn’t wait to share it with all of you.

From the kitchen of Veena Vivek

Appetizers

Dahi Idli

1. Make Idlis in regular manner – either from scratch or instant mix
2. Whip up Yoghurt and add Chaat masala and Kaala Namak and salt
3. Drop the idlis in this mix and serve garnished with cilantro

Methi Onion Pakoras

2 Onions cut lengthwise
2 tsp Kasoori Methi
1 cup besan or chickpea powder
chili powder
cilantro leaves
2 tbsp water
salt to taste

Mix all the ingredients to make a thick batter enough to coat the onions. It should not be too watery. Deep fry in hot oil.

From the Kitchen of Sangeeta Nair …

…. Potato Puffs

Puff Pastry Sheets
12 potatoes boiled
1 tsp Cumin seeds
1 tomato
1 tsp grated ginger
2 green chillies
2 tsp coriander powder
cilantro and salt

Take Puff pastry sheets. Defreeze them for half an hour and cut into desired rectangles.
To make potato curry, boil potatoes and cut into small pieces. Then in oil add cumin seeds, grated ginger, a pinch of turmeric, green chillies, tomato pieces, potato pieces, coriander powder and mix. Garnish with cilantro.
Stuff the pastry sheets with this curry, close the edges firmly and bake for half an hour or golden brown.
serve hot with chutney or ketchup

Dessert

Home made Kulfi

Cool Whip – 8 ounces
1 can evaporated milk
1 can sweet condensed milk
kewra essence
Cardamom Powder

Blend with fork. Blanch 12 or 14 almonds. Remove skin. Make a paste with half cup milk. Add this paste to the blend. Add few drops of Kewra Essence and cardamom powder. Pour into a dessert dish or into kulfi moulds and freeze for a few hours.

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