Mumbai home chefs share three flavourful snack recipes

OisobagiServes Three to four Preparation time 60 to75 minutesIngredientsgtgt 5 green cucumbers or 2 ridge gourds or 1 to 2 snake gourds gtgt 1 orange carrot gtgt 6 small cloves of garlic gtgt Less than 12 cup of gochugaru flakes or kashmiri chilli powder or chilli flakes gtgt 14 cup chopped garlic chives or spring onion gtgt 1 tbsp toasted white sesame seeds gtgt 3 tbsp soy sauce gtgt 12 tsp hing gtgt 34 to 1 tbsp sugar scant not heaped gtgt Juice of 1 lime Note that 1 cup 250 ml 34 coffee mugFor the base and stuffingFirst prepare the elements for the stuffing Peel and chop the onions into thin long strips Chop the carrot into thin matchsticklike slices Peel and chop the garlic into small pieces Chop the garlic chives or the green part of the spring onion into bits Dry roast the sesame seeds on a low flame in an iron wok until they start to pop Remove the seeds from the hot wok immediately before they begin to burn Once all the elements are ready move on to the main vegetable you will be stuffing inside If you are using green cucumbers then chop off the ends and cut them in half so that you have two pieces of 35 inch length each If you are using ridge gourd then chop off the ends and use a peeler to remove the skin If you are using snake gourd then first cut it into pieces that are each 35 inch in lengthAparna BhatThen scoop out the insides of the vegetable If you are using green cucumbers or ridge gourd make a cross slit and cut almost to the base still leaving the base intact You will have four pillars and a base that connect them all Salt the insides of the hollow vegetable with a pinch of salt per piece and leave them on a strainer for 10 minutes Do not leave the cases for longer as that will make them too softPrepare the stuffing at this point In a bowl add the carrot onion garlic toasted sesame seeds and garlic chivesspring on on Add sugar gochugarukashmiri chilli powder salt soy sauce hing and lime juice to taste Use a spoon or gloves to mix them all inMethodFill the green cucumberridge gourdsnake gourd with as much stuffing as possible It is recommended that you wear gloves during this process Serve immediately with cooked rice You can store the leftovers in a clean glass jar in the refrigerator if you make it with green cucumber Avoid storing ridge gourd or snake gourd as they turn soft when eaten staleGhugniServes Four Preparation time 1 day Cooking time 12 hrIngredientsgtgt 250 gm yellow split pea or matar dal gtgt 2 tbsp mustard oil gtgt 500 ml water gtgt 12 tbsp jeera gtgt 1 tsp ginger slices gtgt 2 to 3 sliced green chillies gtgt 12 cup tamarind water gtgt 12 tsp turmeric for colour gtgt 12 fresh coconut diced into small cubes gtgt A handful of chopped coriander leaves gtgt Salt and sugar as per tasteFor the bhaja masalaDry roast a teaspoon of jeera seeds dhaniya seeds and whole dry red chillies in a pan until they begin to splutter Let it cool down before grinding it to a fine powder Store the dry powder in an airtight jarArpita RoyFor the tamarind waterSoak three to four soft imlis in half cup water and then mash it with your hands Strain the water before using itMethodThe main ingredient of the dish yellow split peas should be soaked overnight Pressurecook the soaked matar in water for three whistles Heat mustard oil in a kadhai and add jeera diced coconut ginger and chilli slices to it Stir fry for a minute Pour the boiled matar dal mdash along with its water mdash into the cauldron Add some turmeric powder and salt and sugar as per taste Cook for two minutes for the ingredients to mix well Turn off the heat If you like tang be generous while adding the tamarind water in the end Sprinkle a tablespoon of bhaja roasted masala and chopped coriander leaves before serving it hotBreggfastServes Two Cooking time 10 minutesIngredientsgtgt 12 cup milk gtgt 4 eggs gtgt 5 to 6 slices of breadgtgt 1 chopped tomato gtgt 1 chopped capsicum gtgt 1 small onion diced gtgt 2 small green chillies chopped gtgt Salt and pepper as per tasteJasleen MarwahMethodTake a mixing bowl and add the eggs one by one Break the bread slices roughly with your hands and add them too Pour in the milk followed by a dash of salt pepper or red chilli flakes Mix the ingredients well but do not mush the bread pieces completely Heat oil on a skillet and put two heaps of the mixture Spread the mixture out evenly before adding toppings such as chopped onions tomatoes capsicum and green chillies Press them in so that they donrsquot jump out when the pancake is flipped Cook until both sides catch a nice golden brown colour Serve it hot with a dollop of ketchup