APPETIZERS:SOYA CHUNKS KEBAB:

Ingredients : ( serves 4-6)

1. Soya Chunks : 100 gms ( Boiled and drained)2. Onion : 1 cup ( Finely chopped)3. Garlic : 2-3 cloves ( crushed)4. Green chilli : 3-45. Mint leaves : 2 Tbsp6. Coriander leave : 1 Tbsp7. Vinegar : 1 Tbsp8. Garam Masala : 2 Tbsp9. Corn flour : 1Tbsp10. Salt to taste 11. Red chilli powder : 1 tspOil for shallow frying.

Method :

1. Boil and drain the soya chunks. Make sure to squeeze out all the water. Keep some water aside.2. In a blender, put all the soya chunks, finely chopped Onion, Garlic, Green Chilli, Chopped Mint leaves + Coriander Leaves, Vinegar, Red chilli powder & Salt. make a fine paste of the above mixture, add water is necessary.3. Transfer all the blended mixture into a plate, mix it with your hand and add corn flour as a binder.4. Meanwhile, heat your tawa, and make small kebabs of the mixture.5. Shallow fry the kebabs till they are nice ad golden brown on both sides.6. Serve with finely sliced Vinegar Onions, Mint leaves and Mint Chutney

Eggless Dorayaki 

By Payal Dhiran 

1 cup whole wheat flour 1/2 tsp baking powder1/8 tsp baking soda1 cup powdered sugarA pinch of salt2tbsp honey1 cup milk1 tsp oil or butterNutella for fillingSift all the dry ingredients to mix them properly. Then add honey and milk and mix well .. The quantity of milk can be adjusted to form a pancake like consistency. Make pancakes on a nonstick tawa...let it cool and make pancake sandwich with generous filling of Nutella. ..

Asparagus Grilled Cheese Sandwich

Ingredients:6-8 stalk asparagus (trimmed and cleaned)1 tablespoon olive oilsalt and pepper to taste1 slice of your favorite Sargento's 40 calorie cheese2 slices of Sara Lee 45 calorie bread breadParkay zero calorie butterDirections:1. Toss the asparagus in the oil, salt and pepper.2. Arrange the asparagus in a single layer on a baking sheet.3. Roast in a preheated 400 degree oven until tender.4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Pizza Puffs of Paradise

Ingredients:1-1/4 cups water1/3 cup shortening1-1/2 cups all-purpose flour4 eggs3/4 cup finely chopped pepperoni (3 oz.)3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)2 tablespoons chopped fresh parsley1/8 teaspoon garlic powder1/8 teaspoon pepper1 jar pizza saucePreparation:Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450°F for 15 to 17 minutes or until golden brown.Serve with pizza sauce for dipping

Desi burzettas:

For Chutney :::1/4 bowl peanuts 1/4 cup kacha keri in big pieces (can add more if the chutney doesnt1/2 cup mint leaves 1/4 cup coriender4 green chilli's Salt to taste

For topping ::::1 cup kurmura - masala wala 1/2 cup masala sev 1/2 cup masala boondi 1/4 cup masala peanuts 1/2 cup tomato fine chopped1/4 cup cucumber fine chopped 1/2 cup kachha keri fine chopped 1/2 tbsp chaat masala1 tbsp of lemon juice ( this is to be added only if the kacha keri is not very khatta)1/2 cup tomato ketchup2 cubes of cheese

Procedure: -- Toast the bread first, it should be crunchy

-- apply chutney that we made on the toast also put tomato ketchup on the chutney

-- take a bowl mix all the ingredients together , chaat masala n lemon juice

-- put this topping on the bread toast

-- grate cheese on each brushetta

--- heat in microwave until cheese melts That's about 60-70secs

And serve this with tomato sauce n chutney

Sooji idli:Heart shape sooji Idli:-sooji-1cupcurd-1tbspsalt,black pepper-acc to tastewaterveggies-onion,bell peppers,cabbage,carrot,green coriander n green chillies.eno-1/2tsp

Batter:-mix sooji ,curd,salt n black pepper.add some water to make a batter.set it aside for 8-10 min.add all chopped veggies n mix it well 

Tadka:-curry leaves-8,10green chillies-2,3mustard seeds or sarso-1tspsaltpeanuts-1tsp

heat a pan.add 1tsp olive oil.splutter mustard seeds.add fresh curry leaves n green chilli.add some peanuts n salt.

add this tadka to the idli batter.mix it well.steam it in idli stand.(i used muffin moulds for steam.and steam it for 2 min in microwave.)enjoy with chutney and ketchup.

Binani recipe:

neer Stuffed Mirchi Bajji/Pakoda (Spicy mashed potato and paneer/Indian cottage cheese stuffed chillies coated in spicy gram flour batter and deep fried till crisp)Prep Time: 20 minsCooking Time: 15 minsRecipe Level: Easy/Beginner to IntermediateSpice Level: MediumServes: 6-8 PeopleShelf Life: Best served fresh but can be refrigerated for a day or two (Read notes)Serving Suggestion: As an appetizer with any chutney or sauce or tomato ketchup 

Ingredients:8-10 Bajji Chillies Oil for Deep Frying

For the outer coating:1 cup Besan/Gram Flour1 tbsp Rice Flour½-1 tsp Red Chilli Powder (Adjust as per taste)A generous pinch of Hing/Asafoetida½ tsp Carom Seeds¾ tsp Jeera/Cumin SeedsA pinch of Baking Soda (Optional)¾-1 tsp Salt (Adjust as per taste)

For the filling/stuffing:1½ - 2 cups cooked and mashed Potato1½ - 2 cups Paneer/Indian Cottage Cheese, grated2-3 Green Chillies, finely chopped (Optional. Adjust as per taste)1 inch Ginger, peeled and finely chopped or grated1 tsp Jeera/Cumin Seeds2 tsp Dhania/Coriander Powder1 tsp Amchur/Dry Mango Powder½-1 tsp Red Chilli Powder (Adjust as per taste)½ tsp Haldi/Turmeric Powder1/2 -1 tsp Garam Masala (Adjust as per taste) 2 tbsp Fresh Coriander Leaves, finely choppedSalt to taste

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Method:Prepare the Spiced Paneer and Potato Filling:

1. Take grated paneer and mashed potatoes in a bowl and add all the ingredients listed above (finely chopped green chillies, ginger, dry mango powder, red chilli powder, turmeric, cumin seeds, garam masala, chopped coriander leaves) along with salt to taste.2. Mix them well with a help of spoon or fingers so that all the ingredients are evenly mixed.3. Keep it aside until needed.

Prepare the Gram Flour Paste:

1. Take sifted gram flour in a mixing bowl and to this add rice flour, baking soda, cumin seeds, carom seeds, red chilli powder, hing and salt to taste. Mix them well with a help of whisk or your fingers.2. Pour little water at time to make fairly thick paste. This paste is little thicker than the usual pakoda batter. Whisk the paste well to remove any lumps. Keep it aside until needed.Proceed to make Pakoda:

1. Heat oil in a deep fryer or pan on low to medium flame.2. Cut the bajji chillies into two equal sized pieces. Slit the bajji chilli on one side and carefully discard the seeds and membranes. Take care not to break the chillies.3. Carefully stuff the green chilli with the spiced paneer and mashed potato mixture and arrange them on a plate.4. Once you have stuffed all the bajji chilli pieces dip them in a spicy gram flour paste. Make sure that the chillies are coated well with the paste on all the sides.5. Gently drop them in heated oil and deep fry them in batches of 2-3 pakoras at time until they turn golden brown and crisp.6. Once cooked, remove the Paneer Stuffed Mirchi Bajji/Pakoda using slotted spoon into a bowl lined with kitchen towel to remove excess oil.7. Serve these delicious Paneer Stuffed Mirchi Bajji/Pakoda with any chutney or tomato ketchup for tea time snack and enjoy!

Recipe : Thank you all . Here goes the recipe -It's a 3 step process - Step 1- heat 1 tbsp olive oil in a pan. Add 1 cup of boiled corns in it. Sauté for some 3-4 minutes on medium heat. Then add 2 cups of chopped spinach. Stir well and add salt( you can add garlic salt also), black pepper, oregano, red chilly flakes and basil ( I had used fresh chopped 2-3 basil leaves). Cook for another 5 minutes till the water evaporates. Step 1 done!!Step 2 - take another pan. Heat 1 tbsp butter on medium heat. Add 1 tbsp maida ( I had used wheat flour here). Cook it on medium flame and then add 1 cup milk. Add some salt and black pepper. Cook it until you get paste like consistency....like toothpaste smile emoticonNow remove from flame. This is your white sauce...base for the corn spinach. Mix step 1 mixture in this sauce. #### Btw  you can skip this step of making white sauce, u can simply mix corn spinach mixture to cheese spread. Step 3 - now add grated mozeralla cheese to this mixture. Spread on bread, grill it. Here you go!! Yummy cheesy grilled sandwiches ready.

Pinwheels:

SOYA

recipe for veg chaps..ingredients _ semolina1/2 tbs,besn 1/2 tbs,potato (boiled),carrot(grated),frenchbeans(finely chopped ,capsicum, cheese (grtd),dry bread crumps,onions (minced,maida ,oil fr frying,green chillies(finely chopped), garlic paste,salt as reqdmethod--squeeze xtra water from vegetables. mix ol ingredients. knead nd mix well.make balls and roll out into fingers by rolling on the board. dust fingers with semolina or bread boora.heat oil in pan.on slow heat deep fry to golden brown. .nutritious tea time snaks are ready .

CHAPS:

INGREDIENTS

1 1/2 cup - soya chunks

1 - onion, medium sized finely chopped

1 cup - potato, boiled and mashed

1 tbsp - ginger garlic paste

1/2 tsp - Red Chilli powder

1/2 tsp - Garam Masala powder

2 tbsp - Coriander leaves1/2 cup- sabudana (soaked)

1 cup - bread crumbs

Oil - 3 tbsp or as required to toast/deep fry

Salt - to taste

For coating:

2 tbsp - maida

METHOD:Step 1. Wash and soak soya chunks for 1 hr and then boil until soft. Wash it well at least twice to get rid of the raw smell.

Step 2. Drain water completely and squeeze to remove excess water.Step 3. Now in a food processor add mashed potatoes, soya chunks, soaked sabudana, chopped onion, coriander leaves, red chilli, garam masala powder, required salt andchurn it well.

Step 4. If your mixture is to sticky and loose,Then saute the mixture on a low flame for 3 mins to tighten it.

Step 5. Make the coating ready by spreading maida in a flat plate.

Step 6. Make small oval shaped patties.( you can bind it on top of the ice cream stick also to give a look of chaaps )

Step 7. Fold it in the maida until coated well on both the sides.

Step 8. Heat dosa pan with oil and cook it on both sides until golden brown.

Serve hot with ketchup or green chutney.

You can deep fry the cutlets too.

POTATO CROQUTTES:Preparation Time : 5 minsCooking Time : 25 to 30 minsMakes : 15 to 20 croquettes

Ingredients:

Oil - 1 tsp + for deep fryingOnion - 1 medium size chopped finelyCurry leaves a spring chopped finelyGreen Chillies - 1 chopped finelyGinger Garlic Paste - 1 tspChilli powder - 1 tspCoriander powder - 2 tspGaram Masala Powder - 1 tspSalt to tastePotatoes - 2 large boiled, peeled and mashedCornflour / Cornstarch - 1/4 cupAll Purpose Flour / Maida - 1/2 cupBread Crumbs - 2 cup

Method:Heat oil in a pan, add in onions, curry leaves, chillies, salt and saute for a min.Now add in all spice powders and toss well.Pour this in mashed potatoes and mix well. Divide it into equal portions.Take small portion, roll it into a cylinder. Do this for all croquettes.Take cornflour in a bowl, add some water and make it into a paste.Take one croquettes, roll it in some all purpose flour, now dip it in cornflour mix and roll it in breadcrumbs.Repeat this for all potatoes. Now put the balls in fridge for 15 mins.Heat oil for deep frying. Drop balls in, and fry till golden.Drain and serve.

Soya ChilliIngredients (Serves 2-3):150-200 grams of soya nuggets, soaked in boiling hot water and strained,2 small onions, finely chopped,2 green chilies, finely chopped,6-7 cloves of garlic, finely chopped,1 tbsp ginger1 large capsicum, finely chopped,2 tsp of soya sauce,2-3 tsp of green chili sauce,2 tsp corn flour, diluted in half cup water,1 egg,(optional)1 tsp of chili vinegar,Salt to taste,1 tsp of black pepper1 tsp tomato sauce

Preparation:Begin the first step by marinating the cooked soya nuggets, with a tsp corn flour, eggs(optional), 1 tsp soya sauce, 1 tsp of green chili sauce, half tsp of vinegar and salt. Leave the marinade for half an hour.Take a kadai and pour some oil(I used 2 tbsp for shallow frying, u can deep fry also). Once hot, fry the soya nuggets till lightly crisp. Strain the excess oil and keep it aside on an absorbent paper towel.Now take some more oil in the kadai and toss in the chopped garlic and chilies and ginger. Fry till light brown and add the chopped onions.Fry them well, until light brown and then add the chopped capsicum, to only fry on high flame, for another minute or two.Add the chilli and tomato sauce and vinegar and soya sauce, including the rest of the corn flour, which has been diluted in water. Let the gravy simmer for a few minutes, before tossing in the fried nuggets.Serve it with either rice or rotis. They go great with both!

Receipe for soya NuggetsIngrediants250gms soya chunksCornflour 3tbspMaida 2tbspCurd 3tbspGinger garlic green chilly paste 4tbspTandoori masala 1tbapKitchen king masala 1tbspPinch of orange colorSalt to tasteMethod:Boil the soya chunks n drain the water n keep aside fr 15mins til cool.Now take some soya chunks in hand n press wth ur palm so thr wil b no water in soya chunks. Now in bowl add soya chunks ,ggg paste ,curd,orange color, tandoori masala n kitchen king masala n mix wel. Now add cornflour, maida n salt mix wel. If u feel its very dry to mix add 1tbsp water and mix properly. Keep the marination minimum for 20mins and then deep fry.. sprinkle chaat masala serve hot.

PANEER SKEWERS:ingredients

88 ounces (250 g) cottage cheese 2 teaspoons salt 1 1/2 teaspoons turmeric 2 teaspoons ginger paste 2 teaspoons garlic paste 4 tablespoons canola oil 4 tablespoons gram flour 1 lemon 3 teaspoons chili flakes 2 tablespoons garlic, chopped 2 teaspoons yellow chili powder 1 teaspoon black pepper 2 tablespoons green coriander, chopped 1 teaspoon readymade spicy masala 12 wooden skewers

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more videosdirections1. Cut cottage cheese into batons 3 inches long. Sprinkle salt, half the turmeric, ginger and garlic paste. Keep aside in warm place for half an hour. Drain water and keep aside.2. Heat canola oil and add gram flour. Cook on very low heat until gram flour lightly browns. Remove from fire, add turmeric and let cool.

3. In gram flour, squeeze lemon, add salt, chili flakes, chopped garlic, yellow chili powder and black pepper.4. Marinate cottage cheese in this marinade, skewer and keep aside for 15 minutes.5. Heat pan and drizzle canola oil; cook cottage cheese on all sides until it browns. Sprinkle spicy masala, chopped coriander and serve hot with fresh salad.

STUFFED GARLIC MUSHROOMSNOVEMBER 26, 2014 BY RUCHIAIREN LEAVE A COMMENT

Who can resist stuffed cheesy mushrooms! Their earthy rich flavor make it a fav appetizer at any celebration! My daughter is especially fond of them…so this time around, I had her make them too! 

Method:Wash and dry large button mushrooms by gently rubbing them with soft paper towel.

 Remove the thick stems and reserve caps. Chop the stems finely

 

   Also finely chop some onions and chillies(optional)

 Heat oil and sauté the chopped onions, chillies and mushroom stems for 2-3 minutes. Add salt, pepper, crushed red pepper and oregano.

 Transfer to a bowl and cool to room temperature.

 To make filling add equal quantity of shredded cheese to the mix.

 Sprinkle mushroom caps lightly with salt n pepper.

 Tightly pack mushroom caps with the mushroom cheese filling.

 Next mix bread crumbs with some melted butter.

 Top the filled mushrooms with a thin layer of the bread crumbs.

 Arranged the stuffed mushroom caps on a foil lined greased baking tray.

 Finally garnish with flat thinly sliced garlic.

 Bake in a 425 degree Oven for 15-20 minutes (time will vary slightly depending on the size of the mushrooms)

 Transfer to serving platter.Garnish with chopped herbs…I used chives.Serve warm!

 PS: Notice the absence of excessive butter and cheese…as is the case of stuffed mushrooms, commonly served in Italian Restaurants….a most off putting sight!!

Microwave pani puri:

Method:

For the microwave golgappe/puchkas…Place dry ready to fry golgappe/puchke on a plate lined with a napkin or paper towel. Microwave for 25 seconds. Open and check. Then subsequently microwave in 5 seconds bursts….checking and transferring those that are done.

For the filling…Boil, peel and chop potatoes sprinkle with salt, red chilli pwdr and bhuna hua jeera. Steam moong sprouts lightly with some jeera, ginger and green chillies.

You will also need…Imli ki chutneyPhenta hua/whipped dahi

For bringing it together…Crack a whole in the puchka, fill with a little potato and some sprouts. Top with dahi and imli ki chutney. Final sprinkle of red chilli pwdr and jeera, done…..eat immediately!

Moong dal pakori:Soak moong daal for 3-4 hours. Drain the dal and coarsely grind it with some ginger, green chillies and fresh dhania. Add some minced onion and garlic (optional). Mix in salt, red chilli powder, dhania powder and amchoor. Heat oil in kadhai on medium high flame. drop small balls into the oil. Reduce flame to medium and fry till golden brown. Drain on a paper towel. Sprinkle kala chat masala, while hot! Enjoy with garma garam chai….

Veggie muffins:Ingredients:1 cup whole wheat flour/APF1.5tsp baking powder2 eggs1/2tsp salt1/2 tsp chili flakes1/2tsp oregano1/2 cup sweet corn(boiled with little salt)1 cup veggies of your choice finely chopped ( I used carrots, onions, spring onion, capsicum, beans)3-4pcs mushrooms finely chopped1/2 cup milk1/2 cup grated cheese1/2 cup olive oil2 tbsp butter( melted)MethodSieve the flour and baking powder and keep aside.Beat the eggs. Add the oil and butter and mix well with a beater.Slowly add the flour. Fold it in.Now the mixture would be very dry. So add the milk. Mix well.Now add salt, oregano, chilli flakes and the veggies, mushrooms.Mix it in with a spatula.Lastly add the grated cheese.Spoon the batter into a greased muffin pan lined with paper cupcake liners.Bake in a preheated oven at 180°C for 18-20 mins or until golden brown.Enjoy!P.S. you can also add boiled& shredded chicken to the muffins.

 Crispy honey chilly potatoesIngredients

2 potatoes (cut in to french fries)4 tbsp flour4 tbsp cornstarch3 tbsp sesame oil2 / 3 tbsp honey2 tbsp chili sauce2 tbsp soy sauce1 tbsp vinegar1 tsp tomato ketchup1tps crushed ginger garlic2 /3 green chilies½ cup spring onions½ capsicumsSalt Oil MethodWash the potatoes, mix flour, cornstarch, salt and coat the potatoes with the mixture well and deep fry keep aside. In a wok heat sesame oil until smoky. Remove wok from the flame and toss in the ginger, garlic n chilies, sauté and add in all the sauces, vinegar stirring continually. Add chopped capsicum, spring onions. Season the mixture add in honey. Add the potatoes Mix well. Serve immediately .

RICE BALLS:Leftover rice: 2-3 bowlsBoiled n mashed potatoes - 3Chopped veggies like cauliflower , carrot, green beans, peas,tomato, green chilly, ginger n garlic Method - Mashed the rice with the help of masher n flat them Filling material-Heat the non stick pan put garlic ginger n a little bit of oil in it n then put all the veggies in it except mashed potatoes n green chiliesHeat them for 5 mins Take mashed potato in a bowl , put all veggies in it , put salt , red chilly, zeera powder, coriander powder, green chilies, kasoori mathi , amchor in it n mix well.Material is readyU can also use cheese the place of potatoes Take mashed rice n flat them with palm put the material in it n make a ball Deep fry it n serve with green chilly sauce n tomato sauce ...

Veg burger with homemade burger patty recipe – Mc Donald's style ! Cuisine: International Category: Snacks Serves: 4 nos Prep time: 60 Minutes Cook time: 10 Minutes Total time: 70 Minutes

INGREDIENTSFor arranging burger Fresh Burger buns - 4 nos Lettuce leaves - few Shredded celery - as needed ( i used cabbage) mayonnaise - as needed Sliced tomato - 4 slices Cheese slice – 4 nos ( optional,i dint use)For burger patty Boiled potatoes - 3nos ( medium) Cooked peas - 1/4 cup Carrot - 1 no ( finely chopped) Onion - 1 no ( finely chopped) Garlic crushed – 4 nos Thick poha/Aval – 1/2 cup ( soak in water for 20 minutes) Maida - 1.5 tbsp Salt & water – as neededSpice powder recipe Chilli flakes  or paprika – 1/2 tsp Amchoor powder –1/2 tsp Turmeric powder – 1/8 tsp Pepper powder – 1 tsp Salt – as needed Parsley – 1/4 tspFor batter Maida - 1/2 cup Corn flour – 1/4 cup Corn meal OR powdered corn flakes - 1/4 cup Oil – 1 tbsp Water - as neededBread crumbs - 1 cup  ( to coat)

METHOD

Finely powder the cornflakes in a mixer and keep in a bowl.Mix all the powders given under “ Spice powder” and set aside.( If u are using raw corn flakes,microwave it in high power for 1.5 minutes & then powder it)

Wash and soak poha in hot water for 20 minutes.Then crush & squeeze it with ur hands very well.It will become a dough like thing.Keep it covered & set aside.

Pressure cook potatoes,peel the skin,mash it well.Cook the peas and keep it ready.Chop the carrots and keep it in hot water till use.Chop onions.

In a kadai,heat oil and saute onions,crushed garlic cloves till onion turns transparent.Now add the carrot and saute till its soft.Add some salt to quicken the cooking process.Lastly add the mashed potato and cooked peas.Add little water & let the carrot cook for some time.After carrots are cooked & water is absorbed,add the spice powder mix.Adjust salt.Mix well & Mash it with the back of ladle.Finally add the soaked & squeezed poha and maida.Mix well.Poha & maida acts as a binding agent here.So mash it really well and make the entire mixture to a thick dough. Switch off the flame & let it cool.

After the mixture is cooled down,wrap it in a polythene sheet like a cylinder as shown in the picture.Cover the edges using a rubber band.Refrigerate it for 30 minutes to 1 hour.o After 30 minutes,remove the patty dough and roll it tightly.Cut it into roundels.Refer picture below.The size of the patty should be the size of burger.Roll the patty on the kitchen counter or a plate to bring uniform thickness and to make a perfect round.

In the mean time,prepare the batter & bread crumbs.To prepare bread crumbs,remove the corners i.e brown part of the bread and powder it in a mixie.Set aside in  a plate.Homemade instant bread crumbs is ready.For the batter,mix all the ingredients given under “ for batter” and add little water to make a thick dosa batter consistency.Keep it ready.

Now dip the patty and in maida batter.Again dip in bread crumbs.Repeat the same once again.Yes,u have to coat it twice to get a super crispy exterior.

Now heat oil to deep fry and check the temperature by dropping a pinch of batter.If it comes up,simmer

the flame completely and drop the patty.If the heat of the oil is high,patty will burn.So take care.Cook only in low flame till they turn golden brown in both the sides.Flip it whenever needed.Deep fry,remove & drain in a tissue.Repeat the same procedure and keep all the patties ready.

For arranging the burger : Take the burger bun and slit into two roundels.Toast in dosa pan by drizzling oil or butter.Take one portion of the bun and apply mayonnaise using a spoon.

Wash and chop lettuce & celery.Place some of them on the bun.Now keep the patty.Above the patty keep some lettuce leaves,tomato slice & cheese slice.Cover it with another portion of toasted bun.( i applied mayonnaise on both the portions of bun as we love it that way) Adjust the quantity of mayonnaise as per ur taste.You can also keep some onion rings,tomato slices & cheese slices if u like.

Serve immediately with ketchup !! Enjoy it to the core !!

Note

Use fresh burger buns for best taste. As per the actual recipe,u have to refrigerate the boiled potatoes for 6 hours.But i skipped that step. I have used corn flakes powder instead of corn meal here. U can add corn meal if u have in hand. I coated the patty twice in the batter & bread crumbs to make a crispy exterior.But make sure oil is in right temperature else patty will get burnt. You can make the patties instantly instead of refrigerating it for 30 minutes.In that case,take a ball of dough and pat it to bring the shape and proceed as given above. If u r planning to make this for parties,u can make the dough very well in advance and refrigerate it by tightly wrapping in sheet & keep it covered.This dough stays good for 2 days in refrigerator if  properly stored.o Adjust the quantity of mayonnaise as per ur taste.You can also add keep some onion rings,tomato slices & cheese slices if u like.

JACKET POTATOES :Ingredients 

Baby potatoes- 500 gms ( you can use normal big potato , cut it into roundels) Cornflour - 4 tbspMaida - 2 tbspChili flakes - 1/4 tspSalt to taste 

Cold water Oil for frying 

For the sauce 

Mayonnaise - 1/4 cupTomato ketchup - 2 tbspCajun spice powder - 1/2 tsp ( if you don't have cajun spice add chili flakes )Finely chopped onions - 2 tbspFinely chopped garlic - 1 tspChopped coriander or parsley - 1 tsp Salt to taste 

Method 1) Wash the baby potatoes, and boil it with skin till its 1/2 done ( 2 whistles in pressure cooker ) , cool them and press with your palm to flatten the potatoes.2) Make a thick batter with corn flour , Maida , chili flakes ,salt and water .Heat oil and dip each potato in the batter and deep fry them till they are crisp and done ,cool them for few minutes before coating with sauce 3) In a bowl add the sauce ingredients and mix well .Add the fried potatoes into the sauce and toss well .Serve immediately.Note : Once you coat the potatoes with sauce, you need to serve immediately otherwise the coating will get soggy ....I took 25 minutes to make this dish 

Fajita Quesadillas1 Tbsp. high heat oil like safflower or grape seed oil1 yellow bell pepper seeded and julienned1 red bell pepper seeded and julienned½ large red onion seeded and cut to a fine julienne1 large zucchini, cut in half lengthwise then cut thin crosswise 1 tsp. lemon pepper½ cup grated vegan cheddar½ cup grated vegan mozzarella1 bunch scallions, (green parts only) cut on the bias8 flour tortillasVegan butter or extra virgin olive oil as needed2 small firm avocados Chipotle Crème as needed (recipe below)

Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium size bowl. Season with salt and fresh ground black pepper.Heat a grill pan or large sauté pan over high heat.Add the vegetables and cook until they are soft and charred. Remove the pan from the heat and allow the vegetables to cool.Place the vegetables in a bowl and incorporate the cheese and scallions.Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve.Repeat with the remaining tortillas. Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil.Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the

cheese is melted.Cut each Quesadilla in 3rds.Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème Makes 10 quesadillas.

Chipotle Crème 1 (7 oz.) can Chipotle Chiles in adobo sauce 1 cup vegan mayonnaise

Using a small bowl mix 1.5 Tablespoons of the thick liquid found in the can of chipotles with 1-cup vegan mayo. Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight fitting lid.Sauce is good for 2 weeks refrigerated.

MASALA PEANUTS:

1.Take raw peanuts in a microwave safe glass bowl2.add Besan,salt, red chilly powder, haldi(optional), chat Masala.... Mix all very well... Take good Amt of besan as shown in d pic.. 3.now add 1-2 tsp oil(optional) and 2-3spoons of water n mix it till it coats d batter on d peanuts as shown in d pic.... Do not add much water at a time.. 4. devide d batter in 2parts n put it on micro mode it for 1min....5.now separate all d peanuts as shown in d pic6.now again put it on micro mode 4 mins.... Keep mixing all d peanuts after 1-2mins....or else it will burn.. 7.masala peanuts is ready.... 8.for garnish... Take a spoon of oil n add curry leaves n put it on micro mode for 30 sec...n sprinkle it on masala peanuts

POTATO PANEER CROQUETTE:Recipe 1 cup grated boiled potatoes 1 cup grated paneer1/2 cup bread crumbs1/4 cup steamed sweet corn 1 tbsp chopped fresh dill / thymePinch of turmeric 1 tsp garlic powderSalt to taste1/2 tsp red chilly powder 1/2 tsp garam masala I used Amul cheese cut into small cubes to fill in athe centre

Mix everything together to form a bounded mixture , except cheese Form a small ball of the mixture..Make a depression in the centre very gently.. Add cheese cube in it.. Seal it well with the mixture and shape it like a cylinder .Fry them on medium heat until golden brown .. Serve with chutney , ketchup .. Enjoy!!First fry only one croquette to make sure it isn't breaking .. If it does .. U can add 1 tbsp cornflour to your mixture.. I didn't 

CORN:RECIPE

Boil 1 cup sweetcorn. Keep aside.In a pan, heat 1tsp olive oil. Add in the boiled corn. Fry for a minute. Add 1 and 1/2 tsp schezwan chutney or as per taste.Add a pinch each of coriander powder, salt and sugar.Add in half a chopped tomato. Fry for a minute or two.Switch off gas.Add chopped coriander leaves and green part of spring onions.

Enjoy garam garam 

KACCHE-KELE-KI-ASHARFI(AUTHENTICFOODDELIGHTS)

Ingredients

2 Med capsicum (cut the tops and remove the seeds)

1 med sized onion finely chopped

1 unripened Green Banana

2 med sized potato (boiled and grated)

1 and 1/2 tbsp grated gin - garlic paste

2 -3 green chillies finely minced

2 tbsp coriander leaves

1 tsp red chilli powder

2 tbsp gramflour

salt to taste

1 and 1/2 tsp oil for roasting on the tawa  + 2 tbsp extra

Method  

1. Boil Green banana with skin and cool and peel of the skin and mash it and add mashed potato to it and keep aside.2. Heat oil in a pan on medium heat add onions and fry till golden brown. add gin garlic pasted, minced green chilli and fry well it u get nice aroma and it gets cooked add coriander leaves anf fry well now add red chilli powder and fry well.3. Now add this fried onion mix, gramflour to the mashed vegs and mix well. Add salt 4. Fill this mixture into cleaned hallow capsicum and stuff well . 5. Using a sharp knife cut the the stuffed capsicum into thin slices.6. Heat the tawa on the low flame and drizzle with oil and fry on both sides till it gets cooked and turns golden on both sides.7. Serve with coriander chutney or any dip of your choice....one of the best recipes..so do try this and leave in your feedback.

PANCAKE:1.5 CUPS OF FLOUR TBSP BAKING PWD1 TBSP WHITE GRANULATED SUGAR50GM TO 60GM MELTED BUTTER1.4 CUPS OF MILK1 LARGE EGGBUTTER TO LIGHTLY GREASE THE PAN sift the bakng pwd and flour together and add the sugar.In a separate bowl whisk the egg till its pale and fluffy and add the milk bit by bit whisking it well.Now add the dry ingredients to the wet mixture bit

by bit folding it in rather than whisking it and in the end add the melted butter and just fold it in gently and let the batter rest fpr 10 mins to 15 mins.Grease a skillet and put a ladle of butter letting the bubbles form on one side before flipping it over gently and cooking it till its well set.Enjoy these airy tenser and light pancakes soaked in honey or maple syrup or even molasses.

tips:The folding in of the flour gives u extra fluffy pancakes coz u dnt knowck dwn the airbubbles.Resting the batter gives a smoother batter.You have to adjust the heat from medium to low so that the pancakes are golden with a light brown edge.

sakhroli..

1 cup rice aata.1/2 cup wheat flour.1 egg.jaggery as per taste.i take half of jaggery as we dont eat v sweet.elaichi powder 1 tsp.a pinch of salt.u have to beat all this to make a batter.beat in one direction only.add water or milk as per needed.keep beating for atleast half an hour.now heat oil in a broad non stick pan.add a ladel of this batter n throw oil from all sides so that we get that bud in the middle.thats the actual art of making it..and its done..

RICE CUTLET:

Ingredients:

2 cups cooked rice 1 small potato peeled and cut in small pieces 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot) 2 teaspoon ginger chopped 1/2 teaspoon red chili powder, adjust to taste 1-1/2 teaspoons salt 1 teaspoon cumin seeds 1 tablespoon corn starch Oil to fry

Method

1. Pet dry all the vegetables.2. Put all the ingredients in food processer and mix for about half a minutes. Mix should

not become like paste and you should be able to see all the vegetables.3. Remove from the food processer, rice mix will be textured of chunky soft dough. Divide

the mix into 16 pieces and roll them into flat patties about 1/2 inch thick.

4. Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them.

5. Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel.

6. For best taste serve them hot. Cutlets taste great with cilantro chutney

Recipe for Cauliflower oothappam:Wash and clean a cup of cauliflower florets...semi-cook in salted water for 5 mts in microwave... drain the excess water and grate..mix a tsp cumin powder, 1 pinch chilli powder, 1/4 tsp pepper powder... Now on a tawa, spread very little oil, and the cauliflower mix..over this pour the batter and spread into thin or thick oothappams as u like.In this method the florets stick to the batter very well, even when we flip it over.. Else if u put the batter first and put cauliflower on top then the florets doesnt stick much to the batter and wl come out..Recipe for the batter:Soak together 2 cups raw rice, 2 cups of idli rice, t tsp mehti seeds, 1 tsp toor dal for 3 hours...grind and allow it to ferment for atleast 6 hours. While grinding use cold water....Recipe for Green tomato chutney:Fry a tsp cumin, 2 tsp urud dal, 1/4 tsp mehti, one green chilli, 2 red chillies, hing, tamarind...saute 10 green tomatoes...grind all together with salt..temper in gingelly oil with mustard and curry leaves

BATAT KACHORI:Directions

1/2 tsp Black salt (kali namak)1/2 cup Coconut, ground1 tbsp Corn flour1/2 tsp Cumin seeds2 tbsp Ghee/ Clarified butter1 tsp Green chillies, crushed0 Oil for deep frying2 cup Potatoes, boiled and grated1 tbsp Roasted peanut powder0 Salt to taste1 tsp SugarAdd 1 tbsp ghee in a pan, add when the oil is hot enough add cumin seeds, crushed green chillies, ground coconut, salt and little black salt. Cook this for few minutes. Add roasted peanut powder, sugar and mix well. Keep aside and cool this mixture. Take 2 cups boiled, grated potatoes, add 1 tsp hot ghee, salt for seasoning, and cornflour. Mix of these ingredients and form into dough. Make lemon sized balls

and keep aside. Take a dumpling of dough and slightly dusting some flour in your palm and finger, flatten the dough and stuff some peanut and coconut mixture and cover it well with the potato mixture evenly on all sides. Heat oil in a pan on low to medium heat and when it gets hot, drop the dumpling and fry on medium heat until golden brown.

KOTHIMBIR VADI:Ingredients1/4 tsp asafoetida1/4 cup bhajani1 bunch cilantro/coriander leaves1 tsp garam masala4 clove garlic1 piece ginger1 cup gram flour10 number green chilies1 tsp lemon juiceto fry Oil1 tbsp rice flour1 tsp roasted poppy seeds1 tsp roasted sesame seedsto taste salt1/4 tsp Sodium Bicarbonate (Soda)1 tsp turmeric powder

Directions 1. Chop coriander leaves finely. Mix in gram flour, bhajani and rice flour.2. Grind chillies, ginger and garlic into a fine paste. Add this paste, sesame seeds, poppy seeds, lemon juice, garam masala, turmeric powder, asafoetida and salt to the above mixture.3. Add some water to make a thick batter (dosa batter consistency) and mix well. Remove the lumps.4. Grease a flat vessel. Pour the batter into the vessel.6. In a pressure cooker, steam (without using the weight) for about 25 minutes.Or grease a microwavable container and pour the batter into it. Microwave cook the batter for 5-7 minutes (Microwave settings may vary)7. Remove and insert a needle into it to check if it is done. Let cool and cut square shaped pieces.8. Heat oil in a deep frying pan. Deep fry the pieces in hot oil. Remove when golden brown and crisp. Serve hot as an appetizer.

recipe of Manchurian ...Take finely chopped veggies (I took cauliflower n carrot). Add cornflour n maida (50:50 )for binding. Add salt pepper n make a thick batter so that v can form balls. Instead of frying these balls grease appam pan n put these balls in d pits n cover.cook on medium heat .when one side browns flip it .n cover .it will take 7-8 min. When both sides turn brown.. remove.Then in a wok take 2tbsp oil.add finely chopped ginger n garlic. Saute add 2-3 tbsp finely chopped veggies..saute. Add salt pepper soya sauce vinegar n tomato sauce.add water n cook till boil add 1 tsp cornflour. It

will make Ur gravy thick. Add Manchurian balls n mix well. Sprinkle green onions.Spheggeti I cooked like noodles.will share if u guys need that

Vazhapoo nd prawn tiki:Chingri Mocha'r Chop

8 -10 largeish prawns, shelled, deveined and chopped into small pieces1 Mocha/Banana flower, cleaned and chopped1 large potato1 tsp ginger garlic pasteturmericsaltdhania/coriander powderjeera/cumin powderchilli powder or chopped fresh green chilli

breadcrumbsoil1 egg1 tbsp maida or plain flour

Pressure cook the cleaned mocha along with the peeled potato, with a little turmeric in the water. Drain out the excess water and keep the potato aside. Squeeze out as much water as you can from the mocha. Mash the potato.

In a wok heat a little oil and saute the chopped prawns. After a couple of minutes add the mocha and the mashed potato. Add the spice powders and stir to mix really well. Add salt. Saute the mixture for a few minutes stirring and mixing constantly so it is evenly blended with the spices and there are no clumps of potato.

Cool the mixture and form flat round patties or chops.

Heat enough oil in a kadai to deep fry the chops.

In a wide bowl crack the egg, add the plain flour and beat lightly to mix. Spread some breadcrumbs in a plate. Now dip the chops one by one into the egg and then roll in the crumbs to coat completely. Deep fry till golden brown and serve hot with kashundi or ketchup.

SOYA-BROCCOLI RECIPE :Ingredient

Soya 1 cupBroccoli (crush) 1cupPotato ( boiled & mashed )

1

Red chili powder 1/2 tspGaram masala 1/2 tspCoriander powder 1/2 tsp

Fennel powder 1/4 tspTurmeric 1/4 tspCumin seeds 1/2 tspGinger garlic paste 1 tspCornflour 4 tspBread crumbs 1/2 cupMilk 1 tspSalt To tasteOil Deep frying

 How to make?

In a large vessel boil water with a tsp of milk till bubbles up. Add soya chunk and turn off the flame. Let it aside for 4-5 minutes till they rise up or grow in size. Then put soya chunks in cold water. keep changing water twice to get rid of raw smell. Drain water completely and squeeze very well to remove excess water. Add into mixer jar ground coarsely. Washed broccoli florets and pat dray. Ground coarsely. In a mixing bowl, add ground soya chunks, ground broccoli, mashed potato, red chili powder, garam masala, coriander powder, turmeric, fennel powder, cumin seeds, ginger garlic powder and salt. Mix all ingredients well and make a dough.  In a bowl mix cornflour and water. make thick paste. Keep ready bred crumbs in a small plate. Make a small round shape patties. Dip them into cornflour paste and gently coats both sides with bread crumbs. Repeatthis process with rest of the pattiesDeep fry them on medium flame till golden brown in color. Drain in a tissue paper

Hara-Bhara Palak Papadi ChatRecipe serves 4

Colour full and delicious Papadi Chat with Palak Pakoras, spicy Potato mix, sprouted moong and pomegranate seeds.

Ingredients for Making Papdi:

1 cup all purpose flour (Maida or plain flour) 1/4 cup semolina flour (sooji) 2 tablespoons oil 1/2 teaspoon salt Finely chopped onions(optional) 1/4 teaspoon Red chilli powder

Ingredients for Making Palak Pakoras:

1 cup chick pea flour(Besan) 1/4 slat 1/4  red chilli powder Pinch of baking soda Pinch of Ajvain Palak(spinach) small leaves Oil for frying Water as required

For Garnishing the Papadi:

1 Boiled potato, mashed Palak Pakoras Hari cilantro chutney (recipe from manjulaskitchen.com) Tamarind chutney (recipe from manjulaskitchen.com) Sprouted Moong Smooth yogurt Pomegranate seeds Tomato slices

Method

Papdi:

Make Papadi either round or square in shape as showed in the video at manjulaskitchen.com and if you want add finely chopped onions (optional) to the dry ingredients before adding water.

Palak Pakoras:

Add all the dry ingredients and mix well. Add water and get it to the dosa batter consistency. Heat oil in a frying pan and once its hot dip palak leaf in the batter and fry it in oil. Remove when it’s fried and keep the Pakoras on a paper towel to remove excess oil.

Arranging the Papadi and Garnishing:

Mash the potato’s and mix with hari cilantro chutney. Arrange the papadi on the plate. Place one palak pakora on each papadi. Now place spicy potato mixture on top of each palak pakora. Put drop of yogurt and tamarind chutney as shown in the picture. Add pomegranate seeds on top. Add sprouted moong in between each papadi. Arrange tomato slices and drop of tamarind chutney on the edge of the plate to make it

colour full.

Enjoy the Hara-bhara palak papadi chat. If you want garnish with shev.

FLOUR CHIPS :

Recipe will serve 6,

Ingredients:

4 flour tortillas uncooked I am using 8” diameter tortillas Oil to fry

Spice Mix

1 teaspoon dry mint leaves available at Indian grocery store 1 teaspoon roasted cumin seed powder 1/4 teaspoon garam masala available Indian grocery store 1/2 teaspoon black salt available in Indian grocery store 1/2 teaspoon salt 1/2 teaspoon red chili powder 1/2 teaspoon mango powder (amchoor) available Indian grocery store Generous pinch of citric acid (nimbu ka sat)

Method

1. Spice mix, in a bowl mix all the spices really well. Set aside.2. Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.3. Cut each tortilla in 8 triangles, like slicing pizza.4. Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch

of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.

5. Fry them in small batches until both sides are a light golden-brown, this should take about 3 minutes.

6. Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.

7. After the chips cool to room temperature they can be stored in airtight container for 1 month.

8. Enjoy!

Suggestions

1. For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.2. Fried tortillas store well in air tight container for a month.3. Fried tortillas can be served in many different ways; a quick and easy way is to

make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.

4. For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.

 

SAMOSA:

Makes 8 samosas.

Ingredients:

for the Dough:

1/2 cup all purpose flour 1/2 tablespoon sooji (semolina flour) 1/4 teaspoon salt 11/2 tablespoons oil 1/4 cup minus 2 tablespoon lukewarm water

for the Filling:

3 large boiled potatoes, peeled and chopped into very small cubes 1/2 teaspoon cumin seeds 2 chopped green chilies 1 teaspoon coriander powder

1/4 teaspoon garam masala 1 teaspoon amchur (mango powder) 1 teaspoon salt 2 tablespoons oil 1/2 cup green peas (frozen)

Method

Making the Dough:

1. Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).

2. knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.3. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15

minutes.

Making the Filling:

1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.

2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.

3. Next add green peas and turn heat to medium and stir until tender.4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and

amchur. Add more salt or amchur according to taste.5. Let the filling cool to room temperature.

Making Samosa:

1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.

2. Knead the dough for a minute.3. Divide the dough into 4 equal parts and make into balls.4. Roll each ball into 6-inch diameter circles and cut each circle in half.5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with

both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

7. Continue filling the rest of the samosas.8. Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot

enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

9. Place the samosas in the frying pan a few at a time.10.After samosas are floating on top of the oil turn them slowly. Fry the samosas until the

samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Additional Tips:

1. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.

2. The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.3. If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

1. Samosa can be prepared ahead of time and can be freeze for a month.2. Before freezing fry them enough until samosa changes the color to very light gold

brown.3. After samosas are on room temperature bag them in zip lock bags and freeze them.4. To use frozen samosas take out as many you need and fry them on medium heat.

SAMOSA PINWHEEL:

Serves 4

Ingredients:

Filling

4 medium potatoes boiled peeled and roughly mashed (to make 2½ cups of mashed potatoes)

1/2 cup green peas boiled and drain, I am using frozen green peas 1 teaspoon cumin seeds (jeera) 1 tablespoon green chili chopped 2 teaspoons coriander powder (dhania) 1/2 teaspoon red chili pepper 1/2 teaspoon garam masala 1 teaspoon mango powder (amchur) 1-1/4 teaspoons salt, adjust to taste 2 tablespoons cilantro finely chopped(hara dhania)

Dough

1 cup all purpose flour (plain flour or maida) 2 tablespoons fine sooji (semolina flour) (available in Indian grocery stores) 1/2 teaspoon salt 3 tablespoons oil Approximately 1/3 cup cold water

Also needed

3 tablespoons all purpose flour (maida or plain flour) 1/4  cup water Oil to fry

Method

Dough

1. Mix flour, salt, and oil. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.

Filling

1. Squeeze the water from the green peas. Mix all the ingredients for filling: potatoes, cumin seeds, coriander, green chili, mango powder, salt, and cilantro.

2. Divide the filling in 2 parts and set aside

Making Pinwheels

1. Mix the 3 tablespoons all purpose flour and ¼ cup water to make a thin batter. Set aside.

2. Knead the dough for a minute before rolling. Divide dough into two equal parts and make them into patties and roll each one into about 11 inch diameter.

3. Spread one part of the filling evenly over one of the rolled dough, slightly pressing.4. Roll the sheet gently, but firmly until you have a nice firm log. Use a little water to seal

the end of the sheet firmly, roll the log gently 6-7 times this helps keeping together.5. With a sharp knife slice the both ends about 1 inch long then slice the log into ½ inch

thick, this should make about 14 -16 pinwheels. Press each pinwheel lightly.6. Do the same with second sheet, you will have about 30 pinwheels.7. Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small

piece of dough into the oil; dough should sizzle and come up slowly, but not change color.

8. Fry the pinwheels in small batches. Dip them in the batter one at a time and drop them slowly into the hot oil. Fry the pinwheels until both sides are golden-brown, turning occasionally. Each batch will take three to four minutes to cook. Repeat this process until all the pinwheels are cooked.

9. The crisp, delicious pinwheels are now ready to serve.

Suggestions

1. Samosa pinwheels can be frozen five to six weeks. To freeze, fry them halfway. Once they reach room temperature, layer them in a container between sheets of waxed

paper. When ready to use, re-frythem or heat them in the oven at 350° F until golden brown.

2. You can also refrigerate them three to four days.

Serving Suggestions

1. Serve Samosa Pinwheels With Hari Cilantro Chutney and or Tamarind Chutney.2. Serve them as a chaat with drizzling whipped yogurt and tamarind chutney.3. Also can be served with chola .

POTATO ND TAPIOCA VADA:

Recipe will serve 4 people.

Ingredients

3 medium potatoes 1/3 cup tapioca (sabudana) teaspoon salt adjust to taste(namak) 1 teaspoon cumin seeds (jeera) 1 finely chopped green chili adjust to taste Approximately 2 tablespoons finely chopped cilantro (hara dhania) 1 teaspoon lemon juice Oil to fry

Method

1. Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours.2. Drain the water. After soaking, the tapioca will have increased in volume, by

about 2 times. Set aside.3. Par-boil the potatoes, so they are only half-cooked. Insert a knife into the potato to

ensure that it is still somewhat firm.4. Cool the potatoes, then peel and grate them using a vegetable grater.5. Mix all the ingredients together. The dough will be a little sticky and soft in consistency.6. Divide the potato dough into 16 parts.

7. Roll each one into a smooth patty. You will need to lightly oil your palms to prevent the dough from sticking.

8. Heat the oil in a frying pan on medium high heat. There should be at least 1½ inches of oil in the frying pan. To check if the oil is ready, drop a small piece of dough into the oil. The dough should rise to the surface, and not change its color immediately.

9. Slowly drop the patties into the frying pan.10.Fry the vada until both sides are golden brown. Turn them occasionally. It will take

approx. 4 to 5 minutes to cook.11.Remove the vada and place over a paper towel so the excess oil is absorbed.12.Sabudana vada should be crunchy on the outside and soft inside.13.Serve them as is or with cilantro or tamarind chutney.

Tip

The frying oil needs to be sufficiently hot, or else the Vadas will turn out greasy and may break into pieces while cooking.

Serving suggestions

1. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip.2. Vadas taste best when they are served hot.3. Sabudana Vadas can be made one day in advance and stored at room temperature. Do

not refrigerate. When ready to serve, place on a cookie sheet and heat in the oven at 300 degrees till warm.

VEGETABLE PAKORA:

Makes about 30

Ingredients:

1 small potato, sliced thin 8 thin slices of cauliflower 1/2 small zucchini, sliced thin 1 cup besan (gram flour) (available in Indian grocery stores) 3 tablespoons rice flour (optional) 1 tablespoon of coriander coarsely ground (dhania) 1 teaspoon cumin seeds (jeera) 2  green chilies chopped 2 tablespoons cilantro chopped  (hara dhania) 1 teaspoon salt adjust to taste 3/4 cup of water (Use water as needed) Oil to fry

Method

1. Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.

2. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

3. Add the green chilies and cilantro. Mix well.4. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop

of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.

5. Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.

6. Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.

7. Repeat this process for the remaining batches.8. The crispy, delicious pakoras are now ready to serve.

Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Variations

You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!

Serving Suggestions

1. The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.

2. Pakoras taste best when they are served hot.3. You can make the pakoras one day in advance. Do not refrigerate. When ready to eat,

place on a cookie sheet and heat in a 300°F oven.4. Leftover pakoras make good sandwiches.

VEGETABLE CUTLET:

Recipe makes 10.

Ingredients:

2 medium potatoes 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn) 2 tablespoons chopped cilantro (green coriander) 2 finely chopped green chilies (adjust to your taste) 1 teaspoon chopped ginger 1 teaspoon salt (adjust to your taste) 1 teaspoon mango powder 3 tablespoon All Purpose flour (plain flour or maida) 1 cup breadcrumbs Oil to fry

Method

1. Boiled the potatoes until they are tender.2. Once cooked, drain the water and let the potatoes cool down.3. Peel the skin off and mash the potatoes.4. Steam the chopped mixed vegetables.5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.6. Mix all the ingredients togather; adjust salt and pepper to your taste.7. Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.8. With oiled hands, divide the mixture into 10 equal parts.9. Shape into flat round patties about 1/2 inch thick.10.Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.11.Heat the oil on medium high heat in a frying pan.

12.Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.13.Fry a few cutlets at a time until they are golden-brown on both sides.14.Repeat this until all the cutlets are done. Serve hot.

Tips:

1. If the oil is not hot enough, the patties will break.2. If the vegetable/potato mixture looks wet, you can add some breadcrumbs.3. You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

1. Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.2. Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes,

chutney or ketchup.

RAJ KACHORI

Recipe will make 12 Raj Kachories

Ingredients:

Kachori Dough

1 cup all purpose flour 1 tablespoon oil

1/2 teaspoon salt Approximately ½ cup lukewarm rater

Kachori Filling

1/3 cup Gram Flour (besan) Pinch of asafetida 1/2 teaspoon salt 1/2 teaspoon red chili flakes 1/2 teaspoon mango powder 1 tablespoon oil

Condiments to be served Kachories

1 cup moong sprouts 1 cup boiled potato cut into small pieces 1 cup whipped yogurt 1/4 cup Hari Cilantro Chutney 1/4 cup Tamarind Chutney 2 tablespoon chopped cilantro (optional) 2 green chilies finely chopped (optional) 1/4 cup fine save available in Indian grocery store (optional)

Method

Dough

1. In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.

2. Cover and set dough aside for at least 10 minutes.3. Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes,

mango powder and oil. Set aside.

Making Kachori

1. Knead dough for a minute and divide into 12 equal parts.

2. Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.

3. Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.

4. Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.

5. Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Serving Kachories

1. Gently make an inch sized hole in the center of the kachori.2. Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and

a drizzle with both of the 2 chutneys.3. As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a

little more texture and flavor to the Kachori.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.

POTATO SKINS:

Recipe will serve 4.

Ingredients:

4 medium size red potatoes 3 cups water 1 tablespoon salt 2 tablespoons oil

Filling

1/2 cup chickpeas 1/2 teaspoon salt 1/4 teaspoon black salt 1/2 teaspoon roasted cumin 1/2 teaspoon mango powder 1/2 teaspoon garam masala 1/4 teaspoon black pepper 1 tablespoon finely shredded ginger 1 tablespoon finely chopped green chili adjust to taste 1 teaspoon lemon juice

For Garnish

2 tablespoons Hari Cilantro Chutney 2 tablespoons Tamarind Chutney

Method

Wash the potatoes and slice them into halves.

Boil approximately 3 cups of water in a pan over medium high heat; add salt, oil and potatoes.

Cover and cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water.

Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely.

Set potatoes aside.

Filling

1. Soak chickpeas for at least 8 hours in 3 cups of water or more.2. Boil the chickpeas in 1 ½ cup of water in a pressure cooker over medium high heat. As

the pressure cooker begins to steam, lower    the heat to medium and cook for 6 minutes.

3. Add all the spices, mix well and cook for 3-4 minutes over low heat.4. Spicy chickpeas should be a thick gravy-like consistency, not dry. As chickpeas cool

they will absorb the water. Set aside.

Assembling Potato Skin

1. Take each potato bowl and coat the inside with one teaspoon of Hari Cilantro Chutney.2. Place 2 tablespoons of spiced chickpeas into the chutney coated bowl. Drizzle the top

with tamarind chutney.3. Serve warmed up or at room temperature.

POTATO PANEER:

Recipe makes about 24.

Ingredients:

2 medium russet potatoes 1 cup mashed paneer 1 teaspoon salt, adjust to taste 1 finely chopped jalapeno pepper (hari mirch) 1/4 teaspoon black pepper

For batter:

3 tablespoon all purpose flour (maida, plain flour) 5 tablespoons water

Also needed:

Oil to fry

Method

1. Mix flour and water together and make a thin, smooth batter and keep aside.2. Peel the skin off the potatoes and shred them in a grater or food processor.3. In a pan boil the water. After it comes to boil put the shredded potatoes in the water and

let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes

4. Once cooked, drain the water and pour some cold water over the potatoes.5. Gently squeeze the excess water out of the potatoes, again making sure to not make

the shredded potatoes mushy.6. Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together

7. Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.

8. Heat the oil in a frying pan on medium high heat.9. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one

small piece of mix in the oil, it should sizzle and come up right away.10.Dip the potato balls in the batter one at a time and slowly drop into the frying pan.11.Turn them occasionally. Fry tots until golden-brown all around.12.Remove them with a slotted spoon and drain on a paper towel.13.Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or

tamarind (imli) chutney. They also taste great as IS

PAPDI CHAT:

Recipe serves 4 to 6

Ingredients:

for Papdi:

1 cup all purpose flour (maida or plain flour) 1/4 cup semolina flour (sooji) 2 tablespoons oil 1/2 teaspoon salt Approx 1/3 cup lukewarm water as needed

To garnish the papdi:

1 small boiled potato, peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)

1/4 cup boiled or canned chickpeas (rinsed and drained) 1 cup plain yogurt Approx. 1/2 teaspoon Salt 1/2 teaspoon roasted cumin seed powder (bhuna jeera) 1/4 teaspoon red chili powder 2 tablespoons hari cilantro chutney 2 tablespoons tamarind chutney

MethodMaking Papdi:

1. Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.

2. Cover the dough and set aside for 15 minutes or more.3. Divide the dough into about 3 equal parts.4. Roll one section of the dough to eight inches in diameter, fairly thin – about thickness of

dime. Do the same with the remaining two parts.5. Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from

puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.6. Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a

small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough risesimmediately, let the oil cool slightly and try again.

7. Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.Fry the papdi until both sides are a light golden brown.

8. Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.

9. After the papdi cool to room temperature they should be crisp.10.Papdi can be stored in airtight container for 1 month.

Notes:To make round papdi, divide the dough in about 30 equal parts and roll them individually into 2½-inch rounds. Prick with a fork in four to five places.

Making the Garnish

1. Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.

2. Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside

3. Arrange the papdi on a large plate.4. Place a slice of potato on top of each papdi (does not need to be the exact size). Place

½ teaspoon of the chickpea mixture over each potatoa slice.5. Drizzle yogurt over each papdi.6. Sprinkle roasted cumin powder, and red chili to your taste.7. Finish the papdi chat by drizzling with tamarind chutney.

PAANI PURI:

Makes about 60 puris.

Ingredients:

Pani (Spicy Water): 1 cup mint leaves (Pudina) 2 to 4 green chilies (adjust to taste) 3 tablespoons tamarind paste (Imli) 3 tablespoons lemon juice 1 teaspoon black salt 1 teaspoon salt (adjust to taste)

1/4 teaspoon ginger powder 1/8 teaspoon asafetida (Hing) 1 tablespoon roasted cumin seed powder 1 tablespoon sugar (adjust to taste) 1/2 teaspoon black pepper 4 cups water (adjust to taste) Puris: 1/4 cup All Purpose flour (Maida or Plain Flour) 3/4 cup fine Sooji (Semolina Flour) 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water): Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.

2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.

3. After straining mix the paste with remaining water or adjusting to the taste.4. The pani (water) will taste best if refrigerated for a day.

Puris:

1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.

3. Divide the dough into about 60 small balls. Keep them under a damp cloth.4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and

cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.

6. Start frying the puris, starting first with the puri you first rolled.

7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.

9. Fry all the puris. They should be crisp and puff like a ball.

PANEER PAKORA:

Makes 14 to 16 pakoras.

Ingredients:

4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices (available in Indian grocery stores)

2 tablespoons yogurt (curd, dahi) 4 tablespoon corn starch or arrowroot 1 teaspoon ginger paste 1 green chili minced 1/2 teaspoon salt 1 tablespoon cilantro finely chopped (hara dhania)

For Batter

1/2 cup besan, gram flour (available in Indian grocery stores)

1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon salt adjust to taste 1/8 teaspoon baking soda Approx. 1/4 cup water

Method

1. Marinate the paneer: In a mixing bowl combine the yogurt, corn starch, salt, ginger, green chili, and cilantro. Mix well, to the consistency of a soft paste. Add the paneer pieces and gently coat them with the yogurt mixture. Set aside one hour or more.

2. For batter: mix the besan, cumin seeds, salt and baking soda. Add water slowly to make a thick, pasty batter.

3. Heat about one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color.

4. Dip the marinated paneer slices in the batter one at a time. Drop slowly into the frying pan. Fry the pakoras in small batches. The pakoras will take about four to five minutes to cook. Turn them occasionally, until both sides are golden brown.

5. Repeat for the remaining batches.6. The crispy, delicious paneer pakoras are ready to serve, with a dip of your choice. I like

to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney.

MOONGDAL VADA:

Recipe will make 24 Vadas.

Ingredients:

1 cup split wash moong dal (available in Indian grocery stores) 1 cup potatoes boiled peeled and shredded Approx. 2 tablespoon finely chopped cilantro (hara dhania) 1 green chili minced adjust to taste 1 tablespoon finely grated ginger 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1/8 teaspoon of baking soda 1 teaspoon salt adjust to taste Oil to fry

Method

1. Wash and soak dal in about 3 cups of water for four hours or longer.2. Grind dal coarsely using very little water.3. Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin

seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.

4. Heat the oil in a frying pan on medium high heat.5. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop

of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.

6. Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.

7. Moong Dal Vada should be crispy from outside and should be soft inside.8. Serve them with Hari Cilantro Chutney.

MIRCHI VADA:

makes 8.

Ingredients:

8 green chillies (I use yellow chilli peppers)

For Filling

1 cup potatoes boiled peeled and mashed 1/2 teaspoon salt 1/4 teaspoon cumin seeds (jeera) 1 teaspoon coriander powder (dhania) 1/4 teaspoon mango powder (amchoor) 1 tablespoon chopped cilantro (hara dhania) 1/4 teaspoon chilli powder (lal mirch), (optional)

For Batter

1/2 cup Besan (gram flour), (available in Indian grocery stores) 1/4 teaspoon salt 1/4 teaspoon cumin seeds (jeera) 1/8 tablespoon baking powder 1 tablespoon cilantro chopped (hara dhania) Approx. ¼ cup water

Also need oil to deep fry

Method

1. Vertically slit the chili and remove the seeds,.but not the stems. Set aside.2. Mix all the filling ingredients together and set aside.3. To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds,

baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.

4.  Add cilantro and mix it well.5. Stuff the chilies with potato mix.6. Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in

the oil. The batter should form a small ball on the surface of the pan, but not change color right away.

7. Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.

8. Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.

9. Vadas are best served hot. Serve them  Tamarind Chutney.

 Suggestion

1. You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.

2. The left over makes great sandwiches.

 

MATTAR KACHORI:

Make 12 Kachoris.

Ingredients:

For crust

1 cup All Purpose flour (plain flour or maida) 1/4 teaspoon salt 2 tablespoons oil Approximately 1/2 cup chilled water

For filling

1 cup green peas 1 teaspoon oil 1 tablespoon coriander powder (dhania) 1 teaspoon fennel seed powder (sonf) 1 teaspoon red chili powder 1 teaspoon shredded ginger 1/2 teaspoon mango powder (amchoor) 1/2 teaspoon salt (adjust to your taste) Oil to deep fry

Method

To Make Crust

1. Add the flour, salt and oil in a bowl and mix it well.2. Add the chilled water slowly, mixing with your fingers as you pour the water.3. Do not knead the dough. The dough should be very soft but not sticking to fingers.4. Cover the dough and let it sit for at least fifteen minutes.

To Make Filling

1. Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.2. Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and

salt, stir fry for another few minutes.3. While stir frying the peas mash them with spatula.4. Let the filling cool to room temperature.

To Make the Kachoris

1. Take the dough and lightly knead it.2. Divide the dough in twelve equal parts.3. Take one part of the dough and with your fingers flatten the edges and make into about

2-inch circle. Leaving center little thicker then edges around.4. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the

edges of the dough to wrap the filling. Proceed to make all 12 balls.5. Let the filled balls sit for 3 to 4 minutes before pressing.6. Set the filled balls on a clean and dry surface with the seam facing up. Using the base

of your palm, slowly flatten them into about 3 inches circle.7. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if oil is ready

put a little piece of dough in the oil. It should sizzle, and come up very slow.8. Do not over crowd the kachories in frying pan, fry them on medium heat.9. After they are puff, slowly turn them over.10. It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.11. If the kachories are fried on high heat, they will get soft and will not be crispy.

Serving suggestions

Kachoris can be served plain, with a variety of chutneys, or with Aloo Dam.

MATTAR CHAT:

Serves 4.

Ingredients:

1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)

1 teaspoon salt (adjust to taste) 1 teaspoon black salt (adjust to taste) 1/4  teaspoon black pepper 1/4  teaspoon sugar 1 tablespoon cumin seed 1 tablespoon coriander 2 tablespoons ginger finely chopped 2 small green chilies finely chopped, (adjust to taste) 2 tablespoons tamarind pulp 1 tablespoon lemon juice

For Garnishing

Few slices of lemon 2 tablespoons ginger finely chopped 2 green chilies finely chopped

Method

1. Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.

2. Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.

3. Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.

4. When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.

5. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.

6. Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.

7. Serve warm garnish with ginger and green chili and lemon

MASALA FRENCH FRIES:

Recipe serves 2 to 4.

Ingredients:

2 medium russet potato 2 tablespoons corn starch 1 teaspoon salt 1/2 teaspoon dry mint powder (sukha podina) 1/4 teaspoon black pepper (kali mirch) 1/4 teaspoon ground red pepper 1/8 teaspoon citric acid (tatri)

Oil to fry

Method:

1. Peel the potatoes wash and cut into French fries.2. Mix the salt with potato and let it sit for about ten minutes.3. Drain the salt water well and lightly pat dry.4. Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.5. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with

spices.6. Heat the oil in frying pan on medium high heat.7. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put

potato strip in frying pan. Potato should sizzle.8. Fry the fries till they become gold in color all around, turn the fries a few times while

frying.9. Remove fries from oil and place on paper towel.10.Serve hot and enjoy!

Variations Replace dry mint with dry fenugreek leaves.Tips:You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

KASTA KACHORI:

Make 12 Kachoris.

Ingredients:

for crust:

1 cup All Purpose flour (plain flour or maida) 1/4 teaspoon salt 2 tablespoons oil 1/4 cup chilled water more or less as needed

for filling:

1/4 cup yellow moong dal (available Indian grocery stores) 1 teaspoon fennel seeds coarsely grinded (saunf) 1 teaspoon coriander seeds coarsely grinded (dhania) 1 teaspoon red chilly flakes 1/4 teaspoon ginger powder 1/2 teaspoon mango powder (amchoor) Pinch of asafetida (hing) 1/2 teaspoon salt (adjust to your taste) 1 tablespoon oil 2 tablespoons water Oil to deep fry

Method

To make crust:

1. Mix the flour, salt and oil.2. Add the chilled water slowly, mixing with your fingers as you pour.

3. Do not knead the dough. The dough should be soft.4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:

1. Grind the moong dal dry, almost to a powder.2. Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat

for about two to three minutes or until dal changes color slightly. Stir continuously.3. Turn off the heat. Add all the spices mix well. Let the mixture cool off.4. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover

with demp cloth.

To make the Kachoris:

1. Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.2. Take one part of the dough and with your fingers flatten the edges and make into 3-inch

circle. Leaving center little thicker then edges.3. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of

the dough to wrap the dal filling. Proceed to make all 12 balls.4. Let the filled ball sit for three to four minutes before rolling.5. Set the kachoris on a surface with the seams facing up. Using the base of your palm,

slowly flatten them into about three inches in diameter.6. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil.

To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

7. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

8. Kachories can be stored for at least a week in an airtight container

Additional Tips:Don’t roll the kachoris with a rolling pin.Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.

Variation:Instead of using moong dal, you can use washed urad dal or chana dal.The rest of the recipe stays the same.

Serving suggestions: Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.Serve them as a chat, pouring plain yogurt and chutney on top.

KALMI VADA : CHANA DAL AND MOONG DALRecipe will serve 6.

Ingredients:

1/2 cup chana dal 1/4 cup split moong Dal 1-1/2 medium size boiled and mash potatoes (this should be about 3/4 cup of mashed

potatoes) 2 green chili chopped adjust to taste (hari mirch) 1 tablespoon chopped ginger (adrak) 3/4 teaspoon salt, adjust to taste 1/2 teaspoon crushed black pepper 2 teaspoon crushed coriander (dhania) 1/8 teaspoon asafetida (hing) About 2 tablespoon chopped cilantro (hara dhania) Oil to fry Method

1. Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.

2. Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.

3. Next mix all the ingredients together; this will make soft and crumbly dough.

4. Divide the dough into 7-8 equal parts and make them into patties.5. Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.6. Note: Kalmi Vadas are double fried.7. Fry the patties until they are golden brown it should take about 5-6 minutes.8. Take them out over paper towel and let them cool of to the room temperature, now cut

patties into four pieces.9. Fry them again over medium high heat till they are golden brown. Take them out over

paper towel.10.Kalmi vadas are ready.To enhance the taste serve vadas with hari cilantro chutney.

Note

Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.

BREAD PAKORAS:Make 12 pieces.

Ingredients:

4 slices of firm white bread 1 cup gram flour (besan) 1 tablespoon rice flour 1 teaspoon salt

Pinch of asafetida (hing) 1 teaspoon cumin seeds (jeera) 2 finely chopped green chilies 1/4 cup chopped cilantro (green coriander) 1/2 cup + 2 tablespoons of water Oil to fry

Method:

1. Remove the crust from all sides of the bread.2. Slice the bread lengthwise into 3 equal parts.3. Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin

seeds, and salt.Rice flour adds to the crispness.4. Add the water slowly to make a smooth batter. (Batter should be the consistency of

pancake batter or dosa batter)5. Next, add the green chilies and cilantro. Mix well.6. Heat the oil in a frying pan on medium high heat.7. Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one

drop of batter in the oil. The batter should come up but not change color right away.

8. Dip the bread slices in the batter one at a time and slowley drop into the frying pan.9. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.10.Turn them occasionally. Fry the Pakoras until both sides are golden-brown.11.Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

Tips:

1. If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy.

2. You may have to adjust the heat as needed while cooking.

Variations:

Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

Serving suggestions:

1. The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.

2. Pakoras taste best when they are served hot.3. Pakoras can be made one day in advance do not refrigerate. When ready to eat, place

on a cookie sheet and heat in the preheated oven on 300 degrees.

BREAD POTATO ROLLS:Makes 8 Bread Rolls.

Ingredients:

4 bread slices, (bread should be firm) 2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup

mashed potatoe) 1/4 cup green peas, boiled 1 teaspoon oil 1/4 teaspoon cumin seeds (jeera) 1/2 teaspoon salt 1/8 teaspoon red chili powder 1/2 teaspoon mango powder (amchoor) 1 tablespoon Cilantro (hara dhania), finely chopped 1 green chili (hari mirch) minced; adjust to taste 1 teaspoon ginger (adrak),finely chopped Oil to fry

Method

1. Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.

2. Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.

3. Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside

4. Trim the edges of the bread slices and cut them into two pieces. Set aside.5. Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The

size of the potato rolls will depend on the size of the bread).

6. Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the breadmoist.

7. Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. Before frying, let them sit for about five minutes. (Thiswill evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).

8. Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.

9. Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.

10.Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney

CHOLA TIKKI :Makes 8 to 10.

Ingredients:

1 cup of boiled chickpeas (kable chana) 3 medium potatoes 1 tablespoon shredded ginger 1 tablespoon chopped cilantro (hara dhania) 2 chopped green chili seeded, adjust to taste

1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon lemon juice Oil to shallow fry

For Garnish:

1/4 cup plain creamy yogurt 2 tablespoons hari chutney (cilantro chutney) 2 tablespoons tamarind chutney

Method:

1. Boil potatoes until they are tender.2. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the

potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.

3. After potatoes are cool, peel the skin off and mash the potatoes.4. Drain the water out of the chickpeas and dry the chickpeas using paper towel making

sure there is no access water in chickpeas.5. Mash the chickpeas coarsely.6. Mix all the ingredients together; adjust salt and pepper to your taste.7. With oiled hands, divide the mixture into 8 to 10 equal portions.8. Make them into the shape of patties keeping them about a half inch thick.9. Heat the oil in a flat bottom saucepan on medium high heat (oil should cover the

surface of the pan generously). To check the oil, place a little piece of tikki in the oil, this should make the oil sizzle.

10.Place the Tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown. If the Tikki is very dry use more oil as needed without making them too greasy.

11.You may have to adjust the heat while cooking as needed.

Serving suggestions:

1. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki, or use any combination you prefer. See the recipes for chutney on this site.

2. Tikki can also be served with tomato ketchup.

Tips

1. Substitute the boiled chickpeas with can chickpeas.2. Also if mixture is too moist Tikki will break.3. Tikki can be made before and refrigerated for two to three days. Before serving, heat

the Tikki over the skiltet or in the oven at 350 degrees for about 15 minutes or until they are hot.

Baking in oven

Heat the oven to 350 degrees, brush oil generously on both sides of the Tikki and bake them on a greased cookie sheet. Let them bake for about 20 minutes then turn and cook for another 10 minutes until the Tikki are golden brown.

Masala Mathri - Spicy Crackers Recipe by Manjula

IngredientsCrust1 cup all purpose flour/plain flour/maida2 tablespoons oil1/2 teaspoon saltAbout ¼ cup lukewarm water use as needed

Filling1 cup besan/gram flour available in Indian grocery stores2 tablespoons sooji/semolina available in Indian grocery stores2 tablespoons oil1/2 teaspoon salt1/2 teaspoon ajwain/carom seeds1 teaspoon chili flakes, adjust to taste1/4 teaspoon kalonji/nigella seeds1/8 teaspoon asafetida/hingAbout 3 tablespoons lukewarm water

SPINACH PAKORAS :Recipe makes about 30 pieces

Ingredients:

For Batter

½ cup gram flour (basen) 1 tablespoon corn starch (arrow root powder) ½ teaspoon salt adjust to taste 1/2 teaspoon cumin seeds (jeera) 1/4 teaspoon black pepper 1/8 teaspoon asafetida (hing) About 3/4 cup water

Also need

About 30 fresh spinach leaves Oil to fry

Method

1. Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.

2. Add the water slowly to make a smooth batter (batter should be thin consistency).3. Heat the oil in a frying pan on medium high heat.4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one

drop of batter in oil. The batter should come up but not change color right away.5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter

completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.

6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.

7. Turn them occasionally. Fry the pakoras until both sides are golden-brown.8. The crispy, delicious pakoras are now ready to serve.9. They can be stored for several days in air tight container.

Tips

If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

Serving Suggestions

1. Spinach pakoras can be served as chips with your choice of dipping sauce.2. Spinach crisp can also be served as papdi chaat.

MACARONI CUTLET RECIPE:Ingredients:Boiled macaroni: 2/3 cup,Boiled grated potatoes: 1/2 cup,Grated paneer: 2/3 cup,Chopped coriander leaves; 2 tbsp,Bread crumbs: 2/3 cup,Red chilly powder: 1/2 tsp,Dry mango powder or amchur powder; 1/2 tsp,Salt, Oil for deep frying

Mix everything make shapes and fry it in oil.

Podi idli:Recipe for Podi

Chana dal- 4 tspsUrad dal- 3 tspsTil- 1 tspPeanuts- 2 tspsRed chillies- 5-6Roast everything in very little oil. Cool and grind to a coarse powder Recipe for Idli batterIdli rice- 4 cupsWhole urad dal- 1 cupMethi seeds- 2 TspsRice flakes- handful Soak rice and rice flakes together for 2-3 hrs. Soak urad dhal and methi seeds together.Grind the dal first to a smooth batter. Do not add lot of water. Add little by little.Then grind rice and rice flakes to a coarse batter.Mix both, add salt to taste and let it ferment for 12-15 hrs

ITALIAN ROASTED BELL PEPPER SUPPLIINGREDIENTS:-2 cups, rice, plain cooked1 small or half of large, red bell pepper1 small or half of large, yellow bell pepper4 tbsp, parmesan cheese, grated3 tbsp, cheddar cheese, grated1 nos, green chili, chopped (you can add more for hotness)3/4 tsp, red chili flakes5-6 nos, basil leaves or 1 ½ tsp of dried basil1/3 cup + extra for coating, bread crumbs75 gms, mozzarella cheese,  cut in 1.5 cm cube3/4 cup, milk for coatingSalt as per tasteOil for frying, preferably olive oilMETHOD:-Clean and wipe the bell peppers.Apply some oil to the bell pepper skin and place on the gas stove. Roast it well till its skin turns black and it has a smoky aroma. Alternatively , you can also roast it in pre heated oven at 180 degrees.Remove the skin of the roasted peppers, deseed it chop and finelyIn a bowl, put the rice and mash it with hands or with masher (do not make it a paste)Add 1/3 cup of bread crumbs, parmesan, cheddar, green chili, red chili flakes, basil, and saltMix it very well. If you feel rice mixture is too dry just sprinkle few drops of water to it to make is soft. Do not add too much water or else it will turn out into pasteDivide the rice mixture equally  according to your choice, depending upon the size of the suppli you prefer. I made 9 suppli from above mentioned proportionTake one portion of the mixture, make an indentation and place one cube of mozzarella. Seal it forming it a ball, oblong shape or a patty. I preferred to make it a pattyRepeat the same for all the portions to form a patty. Refrigerate the patties for 30mins.Dip the patty in the milk and coat it with bread crumbs. Once again dip it in milk and coat it with crumbs again.  Repeat this procedure for all the patties.Heat the oil in a pan (not to smoky point as it is olive oil), shallow fry the prepared patties till golden brown.

Serve hot with the sauce or dip of your choice

NOTE:If you prefer, you can substitute parmesan with cheddar or grated paneer (cottage cheese) or ricotta cheese.

If you prefer deep frying, then make a paste of all-purpose flour with water. Coat the patty with flour paste and then bread crumbs. Deep fry it.

If you prefer baking it, bake it at 375 degrees F for 15 to 20mins or till golden brown.

POTATO BOMB :pTake baby potato .peel n put salt. N fry them.now take gingar garlic pest n 1 onian pest. Sote it.now put shezuan sos red chilly pawder litil garam masala. N orange red coloer.nibu juice put fryed potato in it. N slow d gas. After 10 mn.of d gas. N serve hot bomb wid spirnkal green dhaniya or kasoori methi.n put toothpic in it.

Motta (Egg) Puttu

Author: Maria Jose MartinRecipe type: Breakfast, BrunchCuisine: Indian, South Indian, Kerala 

Ingredients For Puttu Puttu Podi - 2 cups Grated Coconut - ¾ to 1 cup Water - ½ - ¾ cup Salt For Egg Masala Eggs - 4 Onion - 1 medium Tomato - 1 medium Ginger & garlic - ½ tsp chopped Turmeric powder - ¼ tsp Chili powder - ½ tsp Coriander powder - ½ heaped tsp Salt Pepper

Instructions1. For Egg Masala2. Add salt & pepper to eggs & beat well. Heat oil in a pan and make scrambled eggs. Keep it aside. In

the same pan, add some more oil and add chopped onion. Once it becomes soft, add chopped ginger & garlic. Stir for a few minutes. Add the masala powders & fry for 2-3 minutes. Add chopped tomato and salt. Mix well. Add a little water (around 2-3 tbsp) to make it a bit pasty. Note that it should not be too watery or too dry. Add scrambled eggs & mix well. Cook for one more minute and remove from fire.

3. For Puttu4. Add salt to the puttu podi and mix well. Add water little by little till the powder becomes moist/wet.

Add half of the grated coconut to this & mix well. If too much of lumps is formed just run it in your blender/food processor for a few seconds. Keep aside the puttu mix for 10 minutes.

5. Filling the puttu kutti (mould/maker)6. Put one tbsp of coconut as the first layer. Add 2 tbsp of egg masala as the second layer. The third

layer should be 4-5 tbsp of puttu mix. Repeat the process, till the mould is filled. Make sure that the mould is not tightly packed. Cover the mould with the lid. Fill water in puttu kudam (pot). Place the puttu kutti on puttu kudam. Cook it on medium flame for around 5-7 minutes. Serve hot/warm with banana or curry of your choice.

NotesTo check the wetness/moistness of the puttu mix, just press the moistened/wet flour and see if they hold together (this is a tip given by tesschechy, my aunt).

Update: If you've some leftover bread and dont know what to do..check out Vidya's comment for this post!!

Chilli Gobi / Cauliflower

Author: Maria Jose MartinRecipe type: Side dish, Appetiser, Starter, Snack, Finger FoodCuisine: Indian, Indo ChineseServes: 3-4 

Ingredients Cauliflower florets - 2 cups

For Marination Plain flour (maida) - 3 tbsp Cornflour - 2tbsp Pepper powder - ½ tsp Salt Oil - 1 tsp Water Sesame seeds - 1 tsp (optional) Onion - 1 big, chopped Ginger - 1 tbsp, chopped Garlic - 1½ tbsp, sliced Green chilly - 1-2 Soya sauce - 1 - ½ tbsp Tomato sauce - 2 tbsp Red chilly sauce - 1½ tbsp Pepper powder - 1 tsp Vinegar - 1tsp Sugar - 1 tsp Salt Oil

Instructions1. Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely. Make a thick

batter with the marination ingredients (ingredients listed from plain flour-water). Dip the cauliflower florets in the batter & shallow fry it till the florets become golden brown. Keep it aside.

2. In the same oil, add sesame seeds, ginger &garlic, green chilly & onion. Cook till the onion becomes soft. Add all the sauces, pepper powder, vinegar, sugar and salt. Mix well. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces. Garnish with spring onion, coriander leaves etc; Serve hot.

Notes

You can use red chilly paste instead of red chilly sauce. To make red chilly paste, add 1 tsp of vinegar to 2 tsp Kashmiri chilly powder. Please note that if you are using red chilly paste, don't add vinegar separately.

Parippu Vada (Lentil Fritters)

Author: Maria JoseRecipe type: SnackPrep time:  2 hours 10 minsCook time:  10 minsTotal time:  2 hours 20 minsServes: 10-12 

Ingredients Chana dal (split bengal gram/kadala parippu) - 2 cups Onion - 1 big, finely chopped Green chilli - 2-3, finely chopped Ginger - 1-2 tsp, finely chopped Fennel seeds - ¼ tsp (optional, refer notes) Curry leaves - 3-4 stems, finely chopped Kayam (asafetida) - ⅛ tsp Salt Oil

Instructions1. Soak chana dal in water for 2 hours. Drain the water completely. Make sure that the water is dried

well, pat dry the dal with a clean kitchen towel.2. Crush the soaked and drained dal, just run it in mixie for a few seconds. Make sure you dont grind it

to a smooth paste. Add all ingredients except oil to the crushed dal and gently mix it together. Make small balls with the dal mix (gooseberry size).

3. Heat oil for deep frying pan on high flame. When oil is really hot, reduce the flame to low-medium and add the vada. Before adding to the oil, just flatten each ball in your palm. Wet your hands before flattening the dough. It is better to flatten the dough just before adding to the oil, otherwise it may break.

4. Fry till the vadas (fritters) become golden brown or if you like it extra crispy, fry till you get a darker shade of brown. Drain excess oil on a tissue paper. Serve hot.

5. You will get around 20-25 parippu vadas of small-medium size, with the above qty.

NotesIt is better to make small size vada, so that it gets cooked well. If you want the authentic taste, use coconut oil. It is important that the water is drained well, otherwise the batter may become runny and you will not be able to shape it well. But if your batter turn out to be runny, dont worry, just drop the batter into the oil using a spoon and fry in the same method. We added fennel seeds to half the qty, as an experiment. It gives a different taste. It's optional to add fennel seeds, may be you can also try adding it to a small qty and see whether you like it. If you are using, add it along with the onions and stuff. If you want the vadas to be really crispy, fry it till it becomes a bit darker shade of brown. In some places, they use peas dal for making this vada. So if you dont get hold of chana dal, you can try it with peas dal. You can also make this in advance, if you want to make it in bulk. Cook the dal and crush it and keep. Chop the

veggies. Refrigerate. Dont mix it together, since the water from onion can make the batter soggy. Mix everything together just before frying.

Thayir Idli (Dahi Idli)

Author: Maria JoseRecipe type: Main DishPrep time:  10 minsCook time:  5 minsTotal time:  15 minsServes: 3-4 

Ingredients Mini Idlis - 18 (refer notes) Yogurt - 2 cups (preferably non sour) Coconut - 2 tbsp Green chilli - 2 Ginger - ½ -1 tsp, chopped Sugar - 1-2 tsp Onion - 1, finely chopped Kara boondi/sev - ¼ - ½ cup (refer notes) Small/pearl onion - 2 tbsp, sliced Dried red chilli - 1-2 Curry leaves Coriander leaves - 2-3 tbsp, chopped Milk - ¼ cup (optional) Salt Oil

Instructions1. Beat the yogurt well. Grind together coconut, green chilli and ginger to a smooth paste with ½ -1

tbsp water. Mix together the beaten yogurt and coconut paste.2. Add finely chopped onion and sugar to this mix. Add mini idlis to this and combine everything

together.3. Heat oil in a pan and fry the sliced small onion, dry red chilli, ginger and curry leaves till the onion

turns golden brown. Add this to the idli mix. Refrigerate for 1-2 hours. Serve chilled4. Just before serving, garnish with kara boondi/sev and chopped coriander leaves. If you add the kara

boondi and sev and refrigerate, it might turn soggy.

NotesYou can also use regular size idlis to make this. Just cut it into small pieces and follow the recipe. If you dont have mini idli tins, but still want to make it, here you go... steam idli batter in a cake tin. Once it is done, cool it and cut out mini idli's using a round cookie cutter or bottle cap. You can also use grated carrots to make it extra healthy. Just add it along with chopped onion. If you feel that the idli's have become hard, add around ¼ cup of milk and keep for 5 mins, before serving. It will soften the idlis. Kara boondi is the round thing, that you see in mixture. It's available in bakeries. If you still cant figure out, how it looks, give a google image search :) Also, if it's not easily available, you can use spicy Kerala mixture for garnishing.

DAHI VADA:

Make about 30.

Ingredients:

For Vadas:

3/4 cup washed Moong dal (available in Indian grocery Stores) 1/4 cup washed Urad dal (available in Indian grocery stores) Oil to fry

For Garnish:

1 1/2 cup yogurt 1 teaspoon salt 1/2 teaspoon red chilly powder 1/2 teaspoon roasted cumin seed powder (bhuna jeera) 3 tablespoons tamarind chutney

Method

To make the Vadas:

1. Mix both dals and wash several times until the water appears clear.2. Soak dal in 4 cups of water for at least six hours.3. Drain the water.  In a blender, blend the dal to very creamy texture. Use only as little

water as needed to blend. Using too much water for blending will not give the desired creamy textureand.

4. Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.

5. Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.

6. Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changingcolor.

7. Fry the vadas in small batches, until golden all around.8. After you have made all of the vadas, place them in lukewarm water and soak for about

20 minutes.9. Squeeze the vadas gently to remove the water, being careful not to break the vadas.

Set aside.

To make Yogurt topping and Garnish:

1. Mix two cups of yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste.

2. Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.

3. Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.

4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

Variations:

1. Change the proportion of dals, or use only urad dal.2. As an alternative, you can add chopped green chilies and crushed coriander seeds to

the dal batter just before frying.3. Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the

dahi vadas.4. You can also make the vadas very small and serve as a Raita dish.5. If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and

sprinkle some chopped cilantro or chopped mint leaves.

Suggestions:

You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature andsoak for another ten minutes. Now proceed according to the recipe

Ethakkappam/Pazham Pori/ Banana Fritters

Author: Maria JoseRecipe type: Tea Time SnackPrep time:  7 minsCook time:  5 minsTotal time:  12 minsServes: 3-4 

Ingredients Ripe Bananas - 2, sliced

For the batter Atta/Plain flour - ½ cup(refer notes) Rice flour - 1 tbsp Sugar - 1-2 tbsp, depending on the ripeness of banana Salt - to taste Water - ¾ cup - 1 cup

See a Hawaiian Sweet & Sour Sausage Recipe 

Instructions1. Peel and slice the bananas as per your liking. You can slice it into big pieces or small ones. Make

the batter with flour, rice flour, sugar, salt and water. The batter should be thicker than idli batter. Dip the sliced bananas in the batter. Heat oil. The oil should be really hot, but not smoking hot. Deep fry the bananas till golden brown. Drain excess oil and serve hot.

NotesThe bananas should be ripe but not overly ripe. I normally use plain flour (maida) for making the batter. Amma used atta and I didnt find any taste difference. If you prefer the yellow coloured pazham pori, add ½ tsp turmeric powder to the batter. If there is excess batter you can make bread fritters also. Just cut the bread into small pieces and follow the same procedure.

Pepper Baby Corn

Author: Maria JoseRecipe type: Appetiser, Starter, Side dishCuisine: Indo ChineseServes: 2-3 

Ingredients Baby corn - 20 Cornflour - 1.5 - 2 tbsp Plain flour (maida) - 1.5 - 2 tbsp Salt Water Onion - 1 big, finely chopped Grated/crushed ginger and garlic - 1.5 tsp each Crushed pepper - ½ tbsp Crushed red chilli - 1 tsp Soya sauce - 1 tbsp Tomato ketchup - 1 tbsp Chopped spring onion - 2-3 tbsp

Instructions1. Make a medium thick batter with cornflour, plain flour, salt and water. Dip the whole

baby corn in this batter and fry till it turns golden brown.2. Cut the fried baby corn into medium size cubes. Keep it aside.3. Heat oil in a pan and add chopped onion. When it turns golden brown, add ginger

and garlic. Cook for 2-3 mins. Add crushed pepper and crushed red chilli. Stir well. After a min or two, add soya sauce and tomato ketchup. Stir well. Add salt and 2-3 tbsp hot water just to bring everything together. Add fried baby corns and combine everything. Add the chopped spring onions. Stir and remove from gas. Serve hot.

NotesBe careful while adding salt, since we are also using soya sauce. The recipe is a bit spicy, so you can adjust the qty of pepper and red chilli to suit your taste.

 

Kappa Vevichathu

Author: Maria Jose MartinRecipe type: Main DishCuisine: Kerala, Indian, South IndianServes: 3-4 

Ingredients Kappa (Tapioca) - 1 kg, measured after cleaning Coconut - 1 cup Small onion - 2, sliced Green chilli - 2-3, chopped Chopped garlic - ½ - 1 tsp Jeera (cumin) - a pinch Turmeric powder - ½ tsp Curry leaves Salt Oil - I used coconut oil

For tempering Small onion - 3, sliced Mustard - ¼ tsp Curry leaves Coconut - 1.5 tbsp

Instructions1. Add water and salt to cleaned tapioca. The water level should be 2-3 inches higher than tapioca.

Bring it to a boil and reduce the flame to the lowest. Cook till the tapioca is done. Drain the excess water. Mash the tapioca well.

2. Combine coconut, small onion, green chilli, garlic, jeera, curry leaves and turmeric powder using your finger tips (njeraduka).

3. Make a well in the centre of the mashed tapioca and add coconut mixture. Cover it with tapioca. Cover and cook it for 5 - 7 mins on low flame. Mix it well. You can drizzle some coconut oil at this stage, if you like.

4. Heat oil in a pan and crackle the mustard. Add sliced onion and curry leaves. When onions turn light golden, add coconut and fry it, till it becomes golden brown. Add this to the cooked tapioca and mix well.

5. Serve hot with fish curry   or beef curry.

NotesYou can adjust the qty of coconut to suit your taste and health requirements. You can store this in fridge for 2 days. It's better to re heat it on stove top than microwave.

Spinach and Mushroom Rolls

Author: Maria Jose MartinRecipe type: Appetiser, Starter, SnackServes: 5-7 

IngredientsFor the filling

Onion - 2 small-med,chopped

Celery - 1 tbsp, chopped Minced / grated garlic - 1.5 tspn Chopped spinach - 1 cup (I used frozen spinach) Chopped mushroom - 2 cups Chopped spring onion - ½ cup Pepper powder - ½ tspn Salt Oil - I used sunflower oil

For white sauce Salted butter - 1 tbspn Plain flour (maida) - 1 tbspn Milk - ½- 3/4 cup Grated cheese - ½ cup (I used mozarella)

For pancake Plain flour - 2 cups Eggs - 2 Water - 2.5 cups Salt Breadcrumbs - 1.5 - 2 cups Oil - for deep frying (I used sunflower oil)

Instructions1. To make the filling:2. Heat oil in a pan and add chopped onion, spring onion, celery and minced garlic. When onion

becomes soft (no need to brown it) add chopped mushroom.3. When mushroom is cooked and water is dried, add chopped spinach leaves. Add salt and pepper to

this and remove from fire.4. In a saucepan, melt butter. Add plain flour to this and roast till the raw smell goes 3-5 mins. Make

sure the flour doesn't brown. Add milk gradually and keep stirring.Add cheese and cook till it melts. When it reaches a thick sauce consistency, add it to the mushroom and spinach mixture.

5. To make the pancakes / wrapper (recipe adapted from here)6. To make the batter, mix all the ingredients (plain four, eggs, water and salt) well in a large bowl

using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out.(The pancake will be cooked on both sides this way).Place them in a plate rubbed with oil.

7. To make the rolls:8. Keep the filling on the uncooked side of the pancake. Place the filling as a line on the side facing

you. Make sure to leave some gap around the edges .Fold the left and right sides of the wrapper/pancake over the mixture. Gently pull away the edge of pancake facing you and roll over the filling.

9. Continue to fold the roll. Seal the edges using the flour paste mentioned in the notes. When you fill one spring roll, you can start making the next one.

10. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.

11. Serve hot with Tomato Ketchup or Sweet Chilli Sauce

NotesFor eggless wrapper check out this page.I made a thick paste with plain flour (maida) & water and used it to seal the sides of the pancake after filling them.I got around 15 pancakes from the above qty.The number of pancakes may vary depending on the size of pancake you make. If there is left over pancake batter you can make these coconut pancakes. 

I kept the shaped rolls refrigerated for 3 days in an airtight container. Though I didnt try freezing it, I guess you can freeze it 2- 4 weeks. Thaw it before frying. You can also use this filling with puff pasty if you prefer a baked version.

Unniyappam

Author: Maria Jose MartinRecipe type: SnackCuisine: Indian, South Indian, KeralaServes: 10 

Ingredients Rice flour - 1 cup Jaggery - 100 gms Water - 1 cup Coconut bits (thengakothu) - ½ cup, fried in ghee Black sesame seeds - ½ tbspn (optional), fried in ghee Mashed ripe bananas - ½ cup (mashed it in mixie) Sugar - ½ tbsp Bicarbonate of soda - ⅛ tspn Oil- for frying (I used coconut oil)

See a Hawaiian Sweet & Sour Sausage Recipe 

Instructions

1. Melt jaggery in 1 cup water till it becomes syrupy, but not thick. Add the melted jaggery to the rest of the ingredients and mix well. The batter should be of dropping consistency. If the batter is too thick, add water to loosen it. I added 3-4 tbspn of water.

2. Heat oil in Uniyappa chatti, make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown.

NotesI got around 30 small size unniyappam from the above qty. I used cheru pazham in this recipe. You can also make it using chiquita. I med - big size will be enough for the above qty. 

Though I havent tried shallow frying, I think you can do it. But the look and texture may be a bit different. 

Initially I heated the oil at med-high and then reduced to low-medium and fried the unniyappams. Make sure the oils is at right temp, otherwise the unniyappam will brown fast but the inside remain uncooked. Do a trial and error with a few unniyappams to get the right temp.You can store it at room temp for 2-3 days. For longer storage, refrigerate it and microwave for a few seconds before serving.

Vegetable Cutlet

Author: Maria Jose MartinRecipe type: Veg Appetiser, Veg SnackCuisine: IndianServes: 10 

Ingredients Onion - 4 medium, finely chopped Green chilli - 3-4, chopped Ginger and garlic - 2.5 tsp each, finely chopped Turmeric powder - ½ tsp Coriander powder - 2 tsp Fennel (perumjeerakom) powder - ½ tsp Garam masala - 1 tsp Pepper powder - 1-1.5 tsp Chopped veggies - 4.5 - 5 cups (refer notes) Coriander leaves - 2-3 tbsp, chopped Potato - 4 medium Bread crumbs - 2 cups Semolina (rava) - ½ cup (optional) Plain flour (maida) - 3-4 tbsp Salt Curry leaves Oil - I used Sunflower oil

Instructions1. Boil and mash the potatoes. Let it cool completely.2. Microwave the chopped veggies at 100 % power for 4-5 mins. You can steam it on stove top also,

instead of using MW.

3. Heat oil in a wide pan. Add the chopped onion and cook till it becomes soft and starts browning. Add chopped ginger, garlic,green chilli and curry leaves. Cook for 2-3 mins or till the raw smell goes. Add all the masala powders and mix well. Cook for another 2-3 mins. Add the cooked veggies and salt, mix well. Add chopped coriander leaves. Combine and continue to cook for 5 more mins on low flame.

4. Let the veggie mixture cool completely. Add the mashed potatoes to the veggie mixture and mixwell.Make sure there are no lumps. Shape the mixture as per your liking.

5. Make a medium thick paste with plain flour and water. Mix together the bread crumbs and rava (if using). Dip the shaped cutlets in this batter & roll in bread crumbs. At this stage the cutlets are ready to freeze. You can store it in a ziplock bag & freeze it for 1-2 months. Keep the frozen cutlets at room temp for 30-45 mins before frying.

6. To fry the cutlets, heat oil in a pan on med – high flame. When the oil is really hot (not smoking) add the cutlets & fry it till its golden in colour. Drain on a paper towel & serve hot with tomato ketchup.

NotesI used carrot, beans, cabbage and beetroot for the cutlet. I chopped all the veggies together in food processor. 

I got around 35 cutlets from the above qty. I added rava to the breadcrumbs for an extra crunch. 

If you dont mind using eggs, you can make a batter with egg whites and plain flour to coat the cutlets. You may need 2 egg whites for the above qty. 

I prefer deep frying the cutlets to shallow frying. I always end up with more oil in cutlets when I shallow fry them. Make sure the heat is adjusted well, so that the cutlet doesnt absorb any oil. Set the correct heat level by testing with one or two cutlets in the beginning.

Tuna and Vegetable Cutlets

Author: Maria JoseRecipe type: Appetiser, Side dishPrep time:  20 minsCook time:  25 minsTotal time:  45 minsServes: 15 

Ingredients Canned Tuna - 4 cans (net weight of 1 can is 100 gms) Carrot - 1, grated Chopped beans - ¼ cup Potato - 2 big, cubed Onion - 4 medium, chopped Ginger & garlic - 1 - 1½ tbsp, chopped Green chilli - 3-4, chopped Turmeric powder - ½ tsp Coriander powder - 1½ - 2 tsp Fennel powder (perumjeerakam) - ½ tsp

Garam masala - 1 tsp Pepper powder ½ - 1 tsp Salt Oil Curry leaves

For coating Egg whites - 2 Plain flour (maida) - 2 tbsp Water - 1½ - 2 tbsp Salt - a pinch Bread crumbs - 2-3 cups

Instructions1. Drain the oil from tuna.2. Cook the potatoes with salt till it is well done. (I cooked them on stove top, you can

pressure cook them also). Let it cool completely.3. Heat oil in a pan & add chopped onions, ginger & garlic, green chilli & curry leaves.

Cook till the onions becomes soft & start changing the colour. Add grated carrots & chopped beans. Cook till the veggies are done. Add the masala powders, salt & mix well. Cook for 2 mins. Add tuna pieces & mix well. Cook for 5-7 mins, till everything is combined well. Let the mixture cool down completely.

4. Add the cooked potatoes to the tuna mixture & mash them & combine the two. Make sure there are no lumps. Shape the mixture as per your liking (refer notes).

5. Make a thick paste with flour & water & salt (a pinch). Add the beaten egg whites to this & whisk till you get a smooth batter. Dip the shaped cutlets in this batter & roll in bread crumbs. At this stage the cutlets are ready to freeze. You can store it in a ziplock bag & freeze it for 1-2 months. Keep the frozen cutlets at room temp for 30-45 mins before frying.

6. Heat oil in a pan on med - high flame. When the oil is really hot (not smoking) add the cutlets & fry it till its golden in colour. Drain on a paper towel & serve hot.

NotesBe careful while adding salt, since the canned tuna is already salty. You can substitute tuna with chicken also and follow the same procedure. I think you can use around 400 gms of boneless chicken for the above measurements. Boil the cleaned chicken with salt and pepper till it is cooked. Mince the boiled chicken and add to the masalas. I used cookie cutter for shaping the cutlets. I got 29 small- medium size cutlets and 4 medium size patties with the above qty. I didnt coat the patties with egg whites and bread crumbs. Just froze it after shaping, in between layers of parchment paper. I dont defrost the patties before cooking. I shallow fry the patties.

 Potato Pops

Author: Maria Jose MartinRecipe type: Starter, AppetiserServes: 12-15 

Ingredients Potato - 5, medium - large Minced / grated garlic - 2-3 tsp Chopped parsley - 2-3 tbsp Fresh cream - 100 gms (refer notes) Butter - 50 gms Grated mozarella cheese - 200 gms Pepper powder - 1 tsp, optional Salt Breadcrumbs - 1. 5- 2 cups Egg whites - 2 (refer notes) Plain flour (maida) - 2 tbsp Water - 3 tbsp Oil - for deep frying (I used sunflower oil)

Instructions1. Add salt and water to the potatoes and cook till it becomes tender. Drain the water and mash the

potatoes well.2. Add minced garlic and chopped parsley to the mashed potatoes and mix well. Bring it back to stove

top. Keep it on low flame and add cream, butter, pepper (if using) and grated cheese. Cook till everything is mixed well and butter is melted. Do a taste test and add more salt if required. Remove from fire and let it cool completely.

3. Beat the egg whites lightly and add plain flour to it. Whisk well to remove any lumps, add water and make a smooth batter.

4. Shape the cooled potato mixture into small bite size balls / pops. Dip the pops in egg white batter and roll in bread crumbs. You can refrigerate the pops at this stage and store it in an airtight container for 2 days.

5. Heat oil (enough for deep frying) in a deep and wide pan. The oil should be hot, but not smoking hot, low-medium flame is ideal. Add the pops in batches and fry till it turns golden brown. Make sure you dont crowd the pan. Drain the fried potato pops on kitchen tissue and serve hot with dip of your choice. I served it with a Jalapeno cheese dip and ketchup, but it also tastes great without any dip.

6. I got around 60 bite size potato pops from the above qty.

NotesThis recipe is very adaptive and you can change it to suit your taste requirements. You can use any herb like dill, rosemary, thyme instead of parsley. Also you can omit or increase or reduce the qty of garlic. You can add chopped jalapeno if you want to spice it up a bit. I think you can also use mild cheddar instead of mozarella cheese.

Also, you can use full fat milk instead of cream and also use less butter and cheese if you must. 

If you want to make it eggless, skip the egg wites and make a batter with just plain flour and water and follow the rest of the recipe.

The tricky part is in frying, you need to have a bit of patience here. Dont hurry up with heating of oil, if the oil gets too hot, it starts breaking up. Once you feel the oil has reached the correct temp, do a test run with a single piece and if it works well, carry on with the rest.

You can also use the same recipe to make mashed potato.

Chilli Gobi / CauliflowerAuthor: Maria Jose MartinRecipe type: Side dish, Appetiser, Starter, Snack, Finger FoodCuisine: Indian, Indo ChineseServes: 3-4 

Ingredients Cauliflower florets - 2 cups

For Marination Plain flour (maida) - 3 tbsp Cornflour - 2tbsp Pepper powder - ½ tsp Salt Oil - 1 tsp Water Sesame seeds - 1 tsp (optional) Onion - 1 big, chopped Ginger - 1 tbsp, chopped Garlic - 1½ tbsp, sliced Green chilly - 1-2 Soya sauce - 1 - ½ tbsp Tomato sauce - 2 tbsp Red chilly sauce - 1½ tbsp Pepper powder - 1 tsp Vinegar - 1tsp Sugar - 1 tsp Salt Oil

Instructions1. Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely. Make a thick

batter with the marination ingredients (ingredients listed from plain flour-water). Dip the cauliflower florets in the batter & shallow fry it till the florets become golden brown. Keep it aside.

2. In the same oil, add sesame seeds, ginger &garlic, green chilly & onion. Cook till the onion becomes soft. Add all the sauces, pepper powder, vinegar, sugar and salt. Mix well. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces. Garnish with spring onion, coriander leaves etc; Serve hot.

NotesYou can use red chilly paste instead of red chilly sauce. To make red chilly paste, add 1 tsp of vinegar to 2 tsp Kashmiri chilly powder. Please note that if you are using red chilly paste, don't add vinegar separately.

Ingredients

About 15 fingerling potatoes 1 tbsp Olive oil ( little more or less depending upon the size of potatoes) 1/4 - 1/2 tsp Garam Masala 1/2 tsp -1 tsp red chili powder, as per taste Pinch of turmeric powder About 30 fresh sage leaves Salt to taste

Method

1Preheat Oven to 425F. Line a baking sheet with foil or parchment paper. Grease the foil lightly with PAM spray or oil. Cut the potatoes half lengthwise. Place them in a bowl and add the seasoning to it. You need just enough oil to coat the potatoes with the spices. For the size I had, I found almost 1 tbsp of oil enough though the original recipe called for 2 tbsp of oil.Now press a sage leaf against the cut side of the potatoes. The oil will help it to stick to its surface.Arrange the potatoes on the baking sheet, cut side down.Bake them for 15-20 minutes or until tender

EGG AND POTATO SKILLET :Method:Wash, peel and thinly slice potatoes. Finely chop onions, green chillies, peppers, mushrooms and dhania. Beat 3 eggs, add salt n pepper to taste.

Now heat mini uttapam pan and spray it lightly with oil. Arrange three slices of potatoes in each section of the pan. Season with salt n pepper.

Cook till the potatoes brown from the bottom and flip. Cook for a minute. Remove potatoes in a dish and keep asid

Spray pan again with oil. Pour egg in each section. Top with chopped onions, peppers, mushrooms, green chillies and dhania. Add some grated cheese if u like.Cook for 2 minutes on medium flame

Once the mini omelettes are cooked from the bottom, and start to set from the sides. Place the browned potatoes on top.

Flip the omelettes along with the potatoes. Cook for another 2 minutes.

Flip once again and cook for a few seconds. Sprinkle with chopped dhania.

Ready to plate!