2 : c Vanilla Wafers; crushed
1 : c Confectioners sugar sifted
1 : c Nuts; chopped
2 : tb Cocoa
2 : tb Corn Syrup; light
1/4 : c Rum or Bourbon
1 : c Oil
2 : c Sugar
4 : Eggs; beaten
4 : tb Cocoa
1 : ts Salt
2 : c Flour
2 : ts Vanilla
1/2 : c Pecans; chopped
1 : c Chocolate chips
1 : cn Salmon; (5 oz)
2 : c Soft bread crumbs
2/3 : c Olive; sliced
1/3 : c Onion; minced
1/4 : c Milk
2 : Eggs
2 : tb Parsley; fresh, minced
1 : tb Lemon juice
1/4 : ts Dill weed
1 : ds Pepper
1 : c Butter, softened
1/2 : c Packed brown sugar
1/2 : c Granulated sugar
1 : Egg
1 : ts Vanilla
2 : 1/3 c All-purpose flour
1/2 : ts Baking soda
1/2 : ts Salt
1 : /4 c Toasted unblanched almonds,
-chopped : -chopped
1 : c Sourdough Starter
2/3 : c Milk
2 : tb Butter
2 : tb Sugar (natural)
1 : tb Salt
3 : c Bread Flour
1 : /2 ts Yeast
1 : pk Imported vegetable soup mix
1 : pk Frozen chopped spinach;
-thawed; : -thawed; well-drained
1 : /2 c Sour cream
1 : c Mayonnaise
1 : cn Water chestnuts; chopped
-fine : -fine
3 : c Canned undrained tomatoes;
-cut : -cut into chunks
1/2 : c Minced celery
1/2 : ts Dried oregano
1/4 : ts Dried basil
1 : tb Minced onion flakes
1/2 : ts Salt
2 : ts Margarine
2 : ts Sugar
1 : ds Pepper
1 : /2 c Powdered Sugar; sifted
1 : c Butter Or Margarine; soften
1 : ts Vanilla Extract
1/2 : ts Almond Extract
1 : Egg
2 : 1/ c Flour
1 : ts Baking Soda
1 : ts Cream Of Tartar
2 : tb Sun-dried tomatoes; finely
-chopped : -chopped
2 : tb Balsamic/red vinegar
1 : ts Dijon mustard
1 : Garlic clove; minced
0: 1
1: First boil the potatoes
2: Mash them and salt them, add pepper to taste
3: Add some coriander leaves too
4: 2
5: Roast the cumin and grind it
6: 3
7: Dissolve about 4 tbsp of Tamarind concentrate in 1 cup of hot water, and let it simmer to thicken gradually
8: Dissolve the jaggery (or sugar) till the sauce becomes tart and slightly sweet
9: (You may add some salt and ground red paprika, if you want to)
10: The sauce should be of a consistency slightly thinner than maple syrup
11: Pour into a serving container (like a creamer)
12: Mix the puffed rice and sev/bhel mix in a large bowl
13: 4
14: On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions, chillies, dust the cumin powder over it
15: Then pour the sauce
16: Top with the coriander garnish
17: (Add salt/pepper to taste)
18: 5
19: Mix the goop in your plate and eat it soon
20: Note: This is a concoction that I often bought from street vendors in India
21: My mouth still waters whenever I think of Bhel
22: The recipe presented here was taken off the net and I haven't had a chance to try it yet
23: I include the note from the contributors: Warning: this recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the readers, to their taste
24: Purists will have to go to an Indian grocery shop
25: Deviationists may use substitutes) The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until serving, and do so on your plate
26: Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster collection at www
27: synapse
28: com/~gemini