Methi Samosa

Ingredients:

• maida 2 cups
• methi chopped 1 cup
• warm oil to knead
• warm water to make the dough soft
• salt to taste
• oil to deep fry
• oil 3 tbsp
• ginger & garlic paste 1 tbsp
• cooked peas 1 cup
• cooked potatoes 2 medium
• coriander powder 1 tbsp
• jeera powder 1 tsp
• mustard 1 tsp
• turmeric 1/2 tsp
• fennel seeds powder 1 tbsp
• garam masala powder 11/2 tsp
• salt to taste

Method:

• Samosa filling:
• First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds. t
• Then add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
• At last add coriander leaves for the flavour.
• Samosa Crust
• Take maida mix salt, Methi and warm oil together and make a dough, then use warm water to make the dough soft.
• Take a big ball of the dough a roll it very thickly.
• Then cut it into half make a cone and put the above filling into it and close it with the help of water.
• Repeat the same thing with the other half also.
• Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a low flame.
• Then enjoy it with any garlic chutney.

Notes:

• To make crispy ‘samosa crust’, check the flour by making it like a ball, before adding water. That is after you add the oil in the flour, try to make it like a ball and if you can, try to crush it.
• If it is so, now you can add water and mix the dough. Samosas will come very very crispy in this condition.

Samosa

Ingredients:

• 4 large boiled potatoes
• 1 medium onion, finely chopped
• 2 cup frozen/ fresh peas
• 1 large carrot, cut into small pieces
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin seeds
• 4-5 green chillies, finely chopped
• 1 teaspoon ginger paste / grated ginger
• salt and garam masala as per taste
• 1/2 teaspoon sugar
• 6 samosa patties
• 1/2 cup all-purpose white flour
• water

Method:

• Boil peas and carrots in water until cooked, and then drain water.
• Cut boiled potatoes into little cubes.
• In pot, heat oil. When oil is hot, add the cumin seeds.
• Wait till they splutter and then, add the chopped onions.
• Fry onions till golden brown.
• Add ginger paste / grated ginger and fry for a bit longer.
• Add the chillies, potatoes, peas, carrots, lemon juice, salt, sugar, and garam masala.
• Mix well, lightly mashing together ingredients.
• After thoroughly mixed, remove from heat.
• Your filling is ready.
• Now take the samosa patties, put the filling, roll it in the shape of a triangle and seal the edges with a flour and water paste.
• Your Samosa is ready.
• Heat some oil in a deep pan.
• Fry your Samosas to light golden brown and serve hot with mint Chutney or any other Chutney.

Samosa with samosa patties

Ingredients:

• 2-3 cups of cubed boiled potatoes
• 1/2 cup of finely chopped onions
• few cauliflower florets (optional)
• 1/2 cup of green peas
• 1/4 cup of chopped green coriander
• 2 teaspoon coriander powder
• 1 teaspoon cumin powder
• two-three flour( tortillas) samosa patties
• Red chili powder and salt according to taste.
• oil for frying

Method:

• Take some oil in a pan. Fry the onions to golden brown.
• Put cumin and coriander powder and fry for another minute.
• Add the boiled potatoes and green peas.
• Add salt and chilli powder according to taste.
• Stir for 10-15 minutes.
• Stir in the chopped green coriander leaves and stir for another minute or so.
• Your filling is ready.
• Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangl and seal the edges with a flour and water paste.
• Your Samosa is ready.
• Heat some oil in a deep pan.
• Fry your Samosas to light golden brown and serve hot with mint Chutney or any other Chutney.

Hurigaalu

Ingredients:

• 1cup Whole Channa
• 1cup Whole moong dal
• 1cup Whole green moong dal
• 1 cup beans
• 1 cup ground nuts
• 1 cup peas
• 2 table spoons sesame seeds
• 2 table spoons horse gram
• 5 - 6 red chilies
• 1 spoon turmeric powder
• A pinch of Asafetida
• Salt
• 1 spoon oil

Method:

• Soak all pulses over night separately.
• Drain and dry them in shadow for 4 to 5 hours.
• Then fry them one by one and make them crispy.
• Put all of them in a bowl and mix well
• Grind red chilly, salt, turmeric powder and asafetida powder and grind well
• Mix the grind masala with the fried pulses and pour one spoon oil
• So that the masala will stick on the pulses.
• Serve as evening snack with tea or coffee.

Notes:

• You can add salt cheedai or fried coconut pieces or curry leaves in this.

Udad Vadai

Ingredients:

• 1 Cup Udad Dhal
• 4-5 Green Chilies
• 1 Pinch Asafetida
• Salt
• Oil to fry

Method:

• Soak Udad dhal for 1/2 hour and grind by adding less water.
• Add salt, chopped green chilies and asafetida powder.
• Heat oil in a deep pan and make big vadas buy putting big holes in the center.
• Turn them occasionally.
• Remove from fire when they become golden brown.
• Serve with coconut-ginger chutney.

Notes:

• Instead of green chilies you can add whole black pepper also.
• You can add chopped cabbage, greens, onions in the dough to get verities of vada.
• If the dough is thin, add a little rice flour or rava and mix well.
• Keep Aside for 10 min. and then make vadas.

Cooked rice Bakoda 2

Ingredients:

• Take 1 cup cooked rice
• 1 sp Maida
• 2 - 4 sp rava
• 1 onion (chopped)
• Green chilies or red chilly powder (as per your taste)
• Asafetida powder
• ½ ginger chopped
• salt
• Oil to fry

Method:

• Mix them all and make a thick batter.
• Heat oil and make bakodas.
• Serve hot.

Cooked rice Bakoda 1

Ingredients:

• 1 cup cooked rice
• 1/2 cup channa dal flour
• 1 onion (chopped)
• 2 - 4 green chilies
• salt.
• Oil to fry

Method:

• Mix them all in a bowl and make a thick dough
• Heat oil in a pan and make bakodas out of the dough.
• Serve hot.

Images:

Poha bakoda

Ingredients:

• 100 gms Thick Aval/ Poha
• 1/2 cup Chopped onion
• 4 - 5 green chilly
• Salt
• Onion optional
• Oil to fry

Method:

• Wash well and soak Aval for 15 to 20 minutes.
• Add chopped onions, salt and cut green chilies with that.
• Make bakodas out of the dough.
• Serve hot.

Vermicelli Bakoda

Ingredients:

• 100 gms Vermicelli
• 1/2 cup rice flour
• 4 - 5 green chilly
• ½ sp Red chilly powder
• Salt
• Onion optional
• Oil to fry

Method:

• Soak vermicelli for 15 to 20 minutes.
• Add rice flour, salt, red chilly powder and cut green chilies with that
• Make bakodas out of the dough.
• Serve hot.

Mozhuna Kadalai (Coated groung nuts)

Ingredients:

• 1 1/4 rice flour
• 1 channa dal flour
• 200 gm ground nuts
• 2 sp. Red chilly powder
• ½ sp Garam Masala powder
• 1 pinch baking soda
• 1 so. Ghee
• Salt
• Oil to fry

Method:

• Mix all the ingredients in a bowl and add peeled ground nuts.
• Add water and let the flour coat the nuts.
• The dough must be thick.
• Heat oil in a pan and put the dough into small pieces in the oil
• Make Mozhuna kadalai/Coated ground nutslike this and allow them to become
• golden brown.
• Remove from the fire and serve as evening snack.

Rava Bonda

Ingredients:

• 2 cups rava
• 2 sp ghee
• 1/2 cup coconut
• 2 sp sesame seeds
• 1 sp red chilly powder
• 1 pinch asafetida
• Salt
• Coconut Oil to fry

Method:

• Fry rava in ghee.
• Add water with that and mix well.
• Keep aside for a while.
• Add salt, red chilly powder, asafetida and coconut with that and make thick dough.
• Heat oil and put the dough like bondas and fry them till they become golden brown.
• Serve hot with any chutney.

Ground Nut Bakoda

Ingredients:

• 1 1/4 rice flour
• 1 channa dal flour
• 200 gm ground nuts
• 1 onion
• 2 sp. Red chilly powder
• 1 pinch baking soda
• 1 so. Ghee
• Salt
• Oil to fry

Method:

• Mix all the ingredients in a bowl and add cut onion and red chilly powder in that.
• Peel ground nuts and add with the dough.
• The dough must be very thick.
• Heat oil in a pan and put the dough into small pieces in the oil
• Make pakodas like this and allow them to become golden brown
• Remove from the fire and serve as evening snack.

Notes:

• Like this you can prepare keerai (green) bakoda, cabbage bakoda etc., by adding them with the dough.

Cashew Bakoda

Ingredients:

• 1 1/4 rice flour
• 1 channa dal flour
• 200 gm Cashew nuts
• 1 onion
• 2 Red Chilly Powder / 2 - 4 green chilly
• 1 pinch baking soda
• 1 Ghee
• Salt
• Oil to fry

Method:

• Mix all the ingredients in a bowl and add cut onion and red chilly powder or green chilies in that.
• Cut cashew nuts and add with the dough.
• The dough must be very thick.
• Heat oil in a pan and put the dough into small pieces in the oil
• Make pakodas like this and allow them to become golden brown
• Remove from the fire and serve as evening snack.

Onion Bakoda

Ingredients:

• 1 1/4 rice flour
• 1 channa dal flour
• 2 onion
• 2 - 4 green chilly
• ½ red chilly powder
• 1 pinch baking soda
• 1 Ghee
• Salt
• Oil to fry

Method:

• Mix all the ingredients in a bowl and add cut onion and green chilies in that.
• The dough must be very thick.
• Heat oil in a pan and put the dough into small pieces in the oil
• Make pagodas like this and allow them to become golden brown
• Remove from the fire and serve as evening snack.

Images:

Rava Bonda

Ingredients:

• 2 cups rava
• 2 sp ghee
• 1/2 cup coconut
• 2 sp sesame seeds
• 1 sp red chilly powder
• 1 pinch asafetida
• Salt
• Coconut Oil to fry

Method:

• Fry rava in ghee.
• Add water with that and mix well.
• Keep aside for a while.
• Add salt, red chilly powder, asafetida and coconut with that and make thick dough.
• Heat oil and put the dough like bondas and fry them till they become golden brown.
• Serve hot with any chutney.

Sago Rava Bonda

Ingredients:

• 1/2 Cup Rava
• 1/4 Cup Sago
• 1/2 cup thick butter milk
• 4 -5 green chilies
• 1 pinch Asafetida
• 1 sp rice flour
• Salt
• Oil to fry

Method:

• Fry rava and sago separately without oil.
• Soak them in the butter milk for 1/2 an hour
• Add salt, green chilly, asafetida and rice flour with that and make thick dough.
• Heat oil and put the dough like bondas and fry them till they become golden brown.
• Serve hot with any chutney.

Bajji

Ingredients:

• 1 cup Channa dal Flour (Besan)
• 1 Potato
• Salt
• Chilly Powder
• A pinch of baking powder
• 1/2 spoon Ajwan
• A pinch Asafetida
• A pinch of Saffron Colour
• Oil to fry

Method:

• Slice the potato (thin)
• Add besan, red chilly powder, baking powder, Ajwan, Asafetida, Saffron color in a bowl.
• Add water and make a thick batter.
• Keep as it is for 1/2 an hour.
• Pour oil in a deep frying pan.
• Dip potato slice in the batter and carefully put it in a oil.
• You can put 4~5 Bajjis at a time.
• Take them out when they become golden brown and serve with Coconut Chutney or
• Sauce as per your wish.

Notes:

• Other than potato you can also use Green Plaintain, Egg Plant (Brinjal), Onion, big green chilly also.

Images:

Alu Tikka

Ingredients:

• 1 Cup soaked 'Kabuli' Channa (White)
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 2 - 3 Garlic flakes
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 spoon coriander powders
• 1 small lemon size tamarind
• 1 spoon Garam Masala
• 1 small piece Jaggery
• 1/4 coconut (optional)
• 2 - 3 Cloves
• Ghee or Vegetable shortening to fry 'Tikka'
• Salt
• Oil for seasoning
• 1/4 spoon baking powder
• 1 Onion (For Garnishing)
• 1 Tomato (For Garnishing)
• Some Coriander leaves (For Garnishing)

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and fry well.
• Add turmeric powder, red chili powder, coriander powder and tamarind water.
• Bring them to a boil and add cooked Channa.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.
• Let it cook for a while. Allow it to become some what thick.
• Remove from the fire and keep aside.
• Now smash the cooked potatoes and add salt and turmeric powder in that.
• Mix well and make 1/2 inch 'Tikka' like vada.
• Keep a tava and place the 'Tikka' in the corner of the tava.
• You turn all the 'Tikka' one by one like a circle.
• Remove one and keep it in the center and pour ghee or vegetable shortening on that and turn it fry well.
• Like this make all the 'Tikka' and keep aside.
• Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with chopped onions, chopped coriander and sliced tomato.
• Serve as evening tiffen.

Notes:

• You can pour lemon juice on that before serving.

Rice Vadai

Ingredients:

• Boiled rice 2 cup
• Coconut 1 cup
• Red chilly 5 -6
• Asafoetida 1 pinch
• Salt
• Oil to fry

Method:

• Soak rice for about 1 hour.
• Add little water while grinding.
• Add red chilly, salt, coconut and asafoetida and grind.
• Keep oil in a pan and heat.
• Now you can make vada and take then while they become golden brown.

Notes:

• This vada will absorb more oil but for its taste we can make this once in a while :)

Kunukku

Ingredients:

• Rice 1 cup
• Channa dal 3/4 cup
• Thur dal 1 table spoon
• Udath dal 1 table spoon
• Salt
• Red Chilly 5 -6
• Oil to fry

Method:

• Soak rice and dals for about 1/2 an hour.
• Then grind it coarsely, by adding salt.
• Add less water while grinding.
• Pour oil in a pan and let it heat.
• Take a hand full of dough and put little, little bakodas in the oil.
• Fry them till they become golden brown.
• That is all, your kunukku is ready to serve.
• Very good snack for rainy evening:)

Sago Bonda 2

Ingredients:

• 200 gms Sago (wash and soak)
• 1/4 kg Potato (cooked)
• 1 Onion
• 1 inch Ginger
• 1/2 cup coconut
• 2 - 4 Green chilly
• 1 sp sesame seeds
• Salt
• Curry leaves
• Cumin seeds
• 1 sp kis mis (dried grapes)
• 5 - 6 Cashew nuts
• 1 sp sugar
• Oil to fry
• Few drops of lemon juice (optional)

Method:

• In a bowl put cooked potatoes, finely chopped onion, soaked sago, salt and cumin seeds and mix well.
• keep it aside.
• Now add coconut, sugar, sesame seeds, paste of green chilly and ginger, few drops of Lemon juice, cut cashew nuts and dried grapes in a bowl and mix them
• well.
• Make balls out of the second mixture.
• Take some dough from the first mixture that is potato mixture and shape it like a cup.
• Now put the prepared ball in this cup and close it and again make it like a ball.
• You can make ‘patties’ instead of balls.
• Do all the dough like this.
• Put the balls in the oil and fry them till they become golden brown.
• Remove from the fire and serve with tomato sauce or chutney.

Nada (Ribbon) Bakoda 2

Ingredients:

• 2 Rice flour
• 1 1/2 Channa dal flour
• 2 sp ghee to mix with the dough
• A pinch baking soda
• 1 1/2 Red chilly powder
• Salt
• Oil to fry

Method:

• Put all the dough in a bowl and put salt, baking soda and ghee.
• Mix well.
• Then add water and mix well & make a thick batter
• Put it in the ’nadabakoda maker’ and make ribbon bakodas in hot oil.
• Turn it once or twice when it is in the oil.
• Remove it from the oil when it becomes golden brown.
• This will be very crispy and you can keep this for many days.

Nada (Ribbon) Bakoda 5

Ingredients:

• 4 cups rice flour
• 1 cup processed channa dal powder
• 4 - 6 garlic flakes
• 1/2 coconut
• 10 red chilies
• Salt
• Oil

Method:

• Grind garlic, red chilly and coconut and make like a paste.
• Put rice flour and processed channa dal powder in a bowl and add the paste.
• Add salt and water and make a thick batter
• Heat oil and make ribbon bakodas out of the batter
• Remove the ribbon bakodas when they become golden brown.

Nada (Ribbon) Bakoda 4

Ingredients:

• 2 cups rice flour
• 1/2 cup processed channa dal powder (pottu kadali powder)
• a pinch – asafetida
• ½ sp red chilly powder (optional)
• Salt
• Oil to fry

Method:

• Just fry the rice flour and mix with all other ingredients.
• Mix them well and make a thick batter
• Heat oil in a pan and make ribbon bakodas .
• Remove them when they become golden brown.

Nada (Ribbon) Bakoda 3

Ingredients:

• 4 cups channa dal flour
• 1 cup rice flour
• 10 green chilies
• 50 gms ginger
• 1/2 cup coconut milk
• Salt
• Asafetida
• Oil to fry

Method:

• Grind green chilies and ginger.
• Put rice flour and channa dal flour in a bowl and add ginger green chilly paste.
• Add salt, coconut milk and mix well.
• Heat oil in a pan and make ribbon bakodas out of the batter.
• Remove them when they become crispy and golden brown.

Nada (Ribbon) Bakoda

Ingredients:

• 2 Cups Rice
• 1 Cup Channa dal
• 2 sp Thur dal
• 10 - 12 Red chilly
• A pinch baking soda
• 1 Tab sp Ghee / butter
• Salt
• Oil to fry

Method:

• Put all the ingredients in a container and grind them by giving it to a ’Flour mill’
• After grinding, put salt, baking soda and ghee / butter.
• Mix well.
• Then add water and mix well and make a thick batter
• Put it in the ’nadabakoda maker’ and make ribbon bakodas in hot oil.
• Turn it once or twice when it is in the oil.
• Remove it from the oil when it becomes golden brown.
• This will be very crispy and you can keep this for many days.

Vada Pav

Ingredients:

• 1 pack Pav (Bun)
• 1/4 kg boiled potatoes
• 1/2 tsp mustard seeds
• Few curry leaves
• 2 - 4 Green chillies
• 1/2 tsp turmeric powder
• Finely chopped coriander leaves
• 1/2 tsp lemon juice
• 1 cup bengalgram flour (besan)
• 2 tbsp rice flour
• 1/2 tsp red chilli powder
• 1/4 sp asafoetida
• Salt as per taste
• 2 sp Green chutney
• 2 sp Sweet Chutney
• Oil to fry

Method:

• In a pan pour 2 sp oil, add mustard and make seasoning.Add green chillies, turmeric, curry leaves and boiled mashed potatoes.
• Add salt and cook for 2 minutes.
• Add lemon juice and finely chopped coriander leaves.
• Make balls of these.
• Make a thick batter with bengalgram flour, rice flour, salt, asafoetida and red chilli powder.
• Make a thick dough, like bajji batter.
• Heat oil, dip the potato balls in the batter and deep fry till golden brown.
• Cut the bun into half only on three sides and spread green chutney on one side and sweet chutney on other.
• Keep the vadas in between and serve hot.

Cabbage Pakodas

Ingredients:

• 1 cup Gram Flour (kadalai maavu)
• 1/2 tsp Red Chilly powder
• 1 1/4 cup Rice Flour
• 1 1/2 cup finely chopped cabbage
• Few Cashews
• 1/4 sp asafetida
• Few curry leaves
• Salt to taste
• Oil for frying

Method:

• Mix all the ingredients well and add little water to form a dough.
• Make small balls of it and deep fry in hot oil.
• Strain out excess oil on a tissue paper.
• your Cabbae Pakoda is ready to serve.
• Serve with tomato ketchup or any chutney.

Maida Methi Mathris

Ingredients:

• 2 cup Maida
• 1/4th cup fine Rava
• 1/4 cup chopped fresh fenugreek leaves
• 2 tsp Salt
• 1/2 tsp whole Black Pepper (coarsely cracked)
• 1/8th tsp Baking Powder
• 2 tblsp Curd / Plain Yogurt
• 7 tblsp warm Water
• 4 tblsp melted Ghee / Oil
• Ghee / Oil for deep frying

Method:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• Add chopped fenugreek leaves with this.
• Combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color.
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.
• Very tasty snack with the smell of fenugreek.

Gobi 65

Ingredients:

• Cauliflower- 1 big flower
• Gram Flour-2 tsp
• Rice Flour- 1tbsp
• Corn flour-2tbsp
• Maida-2tbsp
• Chili Powder-2tsp
• Turmeric Powder -1/4 tsp
• Soy sauce-2tsp (optional)
• Ginger garlic paste-1tsp
• Tomato Ketchup-1 tsp
• Baking Soda-1 pinch
• Kesari Powder
• Ajino-moto-2 pinch
• Salt to Taste
• Oil for frying

Method:

• Wash and Cut the cauliflower into small flower.
• Heat a pan full of water, add salt and bring to a boil.
• Drop the cauliflowers and half cook them.
• Remove from heat and drain it.
• Or you can wash the cauliflower and put some salt on it.
• Micro Wave it for 3 min.(one full tiffen plate).
• Then add chilly powder,ginger garlic paste,gram flour,rice flour,corn flour,maida,
• soy sauce, turmeric powder,baking soda, kesari powder, ajiomoto and salt.
• Mix it them well and deep cauliflower in that.
• Fry oil till golden brown.
• Serve hot with chutney or sauce.

Images:

Punjabi Dahi Bada

Ingredients:

• 1 cup urad dal
• ½ kg yoghurt
• 2 tsp roasted cumin powder
• 1 tsp red chilly powder
• 1 tsp kala namak
• salt to taste
• 1 inch ginger
• oil for frying
• 3 tbsp chopped coriander leaves
• 15-20 raisins
• 2 -4 green chilly
• mint chutney
• tamarind chutney

Method:

• Wash and soak the dal in cold water 6 to 8 hours.
• Next day, strain and grind to a smooth paste.
• Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilly powder and raisins.
• Heat oil in a deep pan.
• Drop tablespoons of batter in it and fry until light golden.
• Remove, drain on absorbent paper.
• Put the bada in hot water. Leave for 2 minutes.
• Drain, squeeze out the water between the palm of your hands.
• Whisk the yogurt well with kala namak and salt to taste.
• To serve, place the badas on a plate and cover with yogurt.
• Drizzle mint chutney and tamarind chutney.
• Sprinkle red chilly powder, cumin powder.
• Garnish with coriander leaves, ginger and green chilly.

Eggplant Pakodi - Vankayalu Pakodi

Ingredients:

• 10 -12 small eggplant (vankayalu)
• 1/2 cup Besan flour
• 2 - 3 sp red chillypowder
• 1 sp Ajwan (omam in Tamil)
• 1/2 sp Saffron colour
• Salt to taste
• oil to fry
• If you want to stuff, prepare alu masala as per your taste.

Method:

• Dont remove the stem of the eggplant.
• Wash clean and cut into 4 without spoiling the stem.
• Cut the eggplant like this +
• Just steam the eggplants for about 5 min. That is half cook the eggplants.
• Mix red cilly powder, ajwan and salt.
• Stuff this in eggplants.
• (If you want to stuff potato please make potato curry of your choice and stuff.)
• Keep them in a plate.
• Now pour some water in a bowl and put the flour, 1/2 sp red chilly powder, Salt, 1/2 sp ajwan and saffron colour.
• Make it like a thick paste.
• Dip the eggplants by holding the stem.
• Deep fry in hot oil. Remove when they are golden brown.
• Serve with chutney or tomato ketchup.

Batata Vada and Vada Pav

Ingredients:

• 6-8 medium sized boiled potatoes
• 2 cups besan
• oil for frying
• salt
• 4 pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun or sandwich bread.
• To prepare Masala
• 1 small piece ginger
• 4-5 flakes garlic
• 4-5 green chilies
• 1/2 cup coriander leaves (chopped)
• For tempering
• 1 tea spoon turmeric powder
• curry leaves
• 1 teaspoon mustard seeds
• 2 teaspoon oil

Method:

• Grind ginger, garlic and green chilies together into a paste.
• Peel and smash potatoes with a potato masher or simply grate them.
• Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
• Then take 2 teaspoons oil in a kadai. Add mustard seeds.
• When they splutter, add turmeric powder and curry leaves.
• Pour this tempering on the mashed potatoes and mix gently.
• Make small balls of mashed potato mixture. (You can flatten the balls if you like)
• Add some salt, turmeric powder and chili powder to the gram flour.
• Add water gradually and keep mixing with a sppon or wire whisk.
• Remove lumps if any.
• The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.
• Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil.
• If the batter immediately turns soild and float on the surface of the oil, the oil is ready.
• Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before
• they are actually done from the inside.
• Now dip each ball/flatten potatoes in the batter, and put like bajji like this, deep fry all the vadas until
• golden. Remove on a paper towel and drain.
• Batata Vadas are ready.
• For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner
• surfaces of it.
• Place the vada in it. Serve hot.

Notes:

• Instead of adding whole curry leaves, you can grind them along with the ginger-garlic paste to bring out their flavor.

Crispy Corns

Ingredients:

• Fresh corns 1 cup
• Maida 3 tab sp
• Besan 3 tab sp
• Salt
• Red chilly powder
• oil to fry

Method:

• Boil corns along with salt and water.
• In a bowl put maida, besanl, salt and chilly powder.
• Drain cooked corns.
• Mix the boiled corns with them.
• No need to add water.
• Make the dough thick.
• Fry the corns in oil till golden brown and serve hot as evening snack with hot tea.

Notes:

• Like this you can use baby corn and fry them.

Paneer Bakoda 2

Ingredients:

• Paneer - 1/4 kg
• Basan flour - 1 cup
• Rice flour - 3/4 cup
• 2 tbsp Cornflour
• Salt
• Pepper
• For Garnishing:
• Oil-1 tsp
• Jeera Seeds- 2 tsp
• Mint leaves-a bunch
• Red Chillies
• Green Pepper
• Chat Masala- 1 tsp

Method:

• Cut Paneer into inch long pieces.
• Mix Basan, rice flour, salt, pepper, corn flour in a mixing bowl with water into a thick, sticky paste.
• Immerse paneer into the flour.
• Drop paneer into hot oil.
• Deep fry on medium till golden brown.
• Garnishing:
• Chop the green chillies into small pieces finely.
• Heat oil in frying pan. Add Jeera seeds, chillies.
• Sprinkle chat masala powder and add salt, pepper.
• Finally add mint leaves to the ingredients.
• Mix with Paneer Pakoras in the pan.
• garnish the pakoras and serve hot with Tomato Sauce.

Green Moong - Palak Pakoda

Ingredients:

• 2 cups Green Gram
• 2 - 4 tab.sp Rice flour
• 1 bunch Spinach
• 1 Onion
• 3 Green Chillies
• 1 pinch Turmeric Powder
• Salt to taste
• Oil to fry

Method:

• Soak Moong Dal for 1 hour.
• Dry palak after washing and cut them . Keep this aside.
• Chop onion In a mixer take Moong Dal, ginger, chilli and grind it.
• Dont add more water while grinding otherwise the mixture will be thin.
• Take this mixture in a vessel and add Palak, onion, rice flour and turmeric.
• Mix it well.
• Add salt to it.
• Heat oil on medium high and deep fry the mixture in the form of pakoras until brown.
• Serve it hot with Tomato Sauce.

Fresh Methi Leaves Pakoda

Ingredients:

• 3/4 cup fresh Methi leaves
• 1/2 tea spoon half crushed Dry Dhaniya
• 1 teaspoon Garam Masala
• Jeera Powder one tbsp
• Dhaniya Powder one tbsp
• 1/2 tea spTurmeric powder
• Salt to taste
• Red Chilli powder
• Green Chillies 2 finely chopped
• Ginger 1 inch finely chopped
• Ajwain a pinch (optional)
• 1 teaspoon Garlic finely chopped
• 1 1/2 cup besan flour
• 3/4 rice flour / 1/2 cup rava
• 1/2 teaspoon of Baking Powder
• 1 Onion (finely chopped) optional
• Oil for frying

Method:

• First of all mix all of the ingredients given above.
• Make a batter of slightly thick consistency (like cake).
• Mix in the chopped onion & Keep for 10 minutes.
• Now heat the oil and fry small portions of this mixture on a medium flame till they turn brown.
• Serve hot with green fried Chillies & Onions. Enjoy this dish.
• Great appetizer for the parties.

Notes:

• If you do not have fresh methi leaves you can use dried methi leaves same quantity put them in water for 1 hour.
• You can use Palak, drum stick leaves or any other green instead of Methi leaves and make pakodas.
• Those pakodas are called as KEERAI PAKODA

Cashew Pakodas

Ingredients:

• Cashewnut (unsalted) 200gms
• Chana Flour 2cups
• rice flour 1 1/2 cups
• Curry leaves
• garlic 2-3 cloves (optional)
• salt
• Red chilly powder 2 sp.oil 1 tsp
• oil for deep frying

Method:

• Grate garlic and add all ingredients will less water.
• The mixture should be really hard in consistency.
• Heat oil and put small portions of the mixture into it and fry them till golden brown.
• Remove them when they become golden brown.
• Serve with tomato ketchup.
• Can store it for a week in airtight container

Bombay Rava Pakoda

Ingredients:

• Rava:200 gms
• Asafoetida powder: a pinch
• Green Chillies:4 or 5
• Onions: 3
• Sour Curd:1 cup
• Coriander leaves:a bunch
• Ginger Garlic paste:1 tablespoon
• Chilli powder:1 tea spoon.
• Salt: to taste
• Oil: to deep fry.

Method:

• Mix all the ingredients except oil into a stiffer dough.
• Keep the mixture for 30 min.
• Deep fry this mixture into pakoras as usual.
• Serve with Tomato-Chilly Chutney.
• This is really easy-to-make and tasty recipe which suits all occasions.

Mirchi Pakoda

Ingredients:

• besan flour: 1 1/2 cup
• Rice flour : 1 cup
• Chilli powder : 1/2 tsp (optional)
• Black pepper : 2 tsp (broken)
• Coriander seeds : 1 tsp(broken)
• Big size Green chilly : 4-5
• salt : 1/4 tsp
• Vegetable Oi

Method:

• First take a small bowl and pour the Gram flour add the chili powder, black pepper, coriander, salt for taste.
• Next pour water for this mix and the mix should be very thick.
• After that Cut the green chilies into pieces.
• Then take all the pieces and put in the mixture. Mix well.
• Heat oil in a pan and make pakodas.
• Serve with hot MASALA TEA.

Semiya Pakoda

Ingredients:

• 1 Cup Semiya
• Rice flour as required to make pakora dough
• 4 Green Chilli, chopped
• 2 Onions, chopped
• curry leaves
• Salt to taste

Method:

• Boil/soak Semiya in water for 5-10 minutes.
• When you touch it, it should be soft.
• Keep it aside till it cools down.
• Add rice flour and mix with cooked semiya.
• You need to add rice flour till it forms a pakora dough.
• Add chillies, onions, curry leaves and salt according to your taste.
• Fry it in hot oil, turning over so it gets golden brown colour.
• Serve with ginger chutney or just like that.

Quick Pakoda

Ingredients:

• 1 cup leftover ldly batter
• 1/4 cup Rice flour
• 2 Green Chillies (chopped)
• 1/2 tsp Ginger Garlic paste
• Little salt
• Oil to deep fry
• One Small Onion (chopped nicely)

Method:

• Mix well all the above ingredients.
• Allow the oil to heat enough.
• Take the batter with hand and drop in the oil like small pakodas.
• Deep fry them and serve hot with sauce.

Moong dal Pakodi 2

Ingredients:

• 1 cup Moong Dal (Yellow)
• 2 onions
• 3 to 4 green chillies
• A pinch of Asafoedita
• A pinch of turmeric
• Salt as per taste
• A pinch of Eno Fruit salt (optional)
• Bunch of Coriander leaves
• Oil for frying

Method:

• Soak Moong Dal for 1 hr and grind to a Coarse mixture.
• To this add finely chopped onions, finely cut green chilies and the finely cut coriander leaves.
• Add turmeric,salt,hing,eno fruit salt and mix well.
• Make pakodas in hear oil and deep fry in oil.
• When the pakodas turn golden take it out and drain the oil on a kitchen napkin.
• The Pakoras are ready to be served.
• This can be had with Coconut chutney or Tomato Sauce.

Chawal ka Pakoda

Ingredients:

• 1 cup cooked rice
• 1 bunch of fresh coriander leaves
• 4 to 5 strings of mint leaves
• 3 green chillies
• a pinch of hing
• 1 cup of besan
• salt to taste
• oil for frying the pakodas

Method:

• Mix cooked rice and all other ingredients well.
• Add water only if required.
• Once the batter is made, add around 3 to 4 teaspoons of oil to it and mix well again.
• Heat oil in a kadai add teaspoons ful of the batter in it and fry on low flame till pakoras are golden brown.
• Serve it hot with mint chutney.

Vermicelli Bakoda

Ingredients:

• 100 gms Vermicelli
• 1/2 cup rice flour
• 4 - 5 green chilly
• ½ sp Red chilly powder
• Salt
• Onion optional
• Oil to fry

Method:

• Soak vermicelli for 15 to 20 minutes.
• Add rice flour, salt, red chilly powder and cut green chilies with that
• Make bakodas out of the dough.
• Serve hot.

Cauliflower Pakodas

Ingredients:

• Gram flour(Besan)-2 cups
• Rice flour -one cup
• 2 tablespoons of Red chilly powder
• A pinch of Baking powder
• Salt to taste
• 3 cups of water
• Oil to deep fry
• 2 - 3 cups Cauliflower florets

Method:

• Add the flours,salt,chilly powder ,Baking soda with sufficient of water.
• Dont pour so much of water batter must be somewhat thick.
• Wash and half cook florets in salted water and put them in the batter.
• Heat the oil in a saucepan and deep fry these florets till golden brown.
• Remove from oil and serve hot with green chutney or Tomato sauce.

Vada - Cabbage Vada

Ingredients:

• 1/2 cabbage of small size
• shredded coconut 2 to 3 tbsp
• Toor Daal 3/4 cup
• Long Grain raw Rice 3/4 cup
• 2 tbsp --Red Chilliy Powder or 10 to 12 dry red chillies
• A pinch of Hing
• Salt to taste
• Oil for deep frying

Method:

• Soak rice & toor daal in water for a couple of hours, wash, rinse and grind coarsely.
• Grind shredded coconut, dry red chillies or chilli powder adding a little water.
• Add this with the ground flour.
• The dough should be like vada dough.
• Add salt and hing to this dough.
• Wash cabbage and cut into small thin pieces or thin shredder to shred it.
• Mix shredded cabbage to the vada dough and keep it for 15 minutes.
• Heat up oil in a kadai and take mixture of the dough in your right hand make it like vada.
• Fry them until they turn dark red and remove and serve either very hot or semi hot or cold.

Notes:

• Leftovers can be kept in the fridge and served later heating.
• These taste very good as snacks or as a fried side dish at luch or dinner.
• Also cabbage can be substituted by onion, spinach, methi leaves, cauliflower etc.
• Cabbage and onion combination is also good. These are the vegetables I have tried so far.
• The basic dough preparation is same except you can
• choose whatever vegetable you like.

Images:

Cabbage Pakoda

Ingredients:

• Cabbage - 1/4 th
• Onion - 1(small)
• Green chillies - 6
• Besan - 1 cup
• Rice flour - 2 - 4 tbs
• garlic ginger paste - 1/4th tsp
• Zeera powder - 1/4th tsp
• Dhaniya powder - 1/4th tsp
• salt - to taste
• chilli powder - 1/2 tsp
• oil - for frying

Method:

• Cut cabbage, onions, green chillies and add salt, besan, garlic ginger paste, rice flour, zeera powder, dhanniyaa powder, chilly powder.
• Mix them well with water and deep fry as pakodas and eat hot hot.

Bambino Vada

Ingredients:

• 200 gms Potatoes
• 20 gms Groundnut powder (optional)
• 20 gms Dry coconut powder (optional)
• 20gms rice flour
• 6-8 Green chillies
• 1 Bunch Coriander leaves
• 1 Bunch mint leaves
• curry leaves
• 1/2 tsp Coriander powder
• 1" piece ginger
• 1/2 tsp turmeric powder
• oil to deep fry
• Salt to taste

Method:

• Boil Bambino and potatoes separately, strain and keep aside.
• Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes.
• Add turmeric powders, coconut powder, groundnut powder, rice flour and salt.
• Finally add Bambino and mix well.
• Shape them into round vadas and deep fry them till golden brown.
• Serve hot with Coconut Chutney.. Enjoy!!!

Channa Ragada

Ingredients:

• To make the cutlet:
• 3 Potato
• 1/4 tblsp Coriander Leaves
• 1/2 tblsp Garam Masala
• 1/4 tblsp Cumin Seed
• 1/4 tblsp Turmeric
• Bread crumbs
• Oil
• To make ragada:
• 1 tblsp Chaat Masala Powder
• 1/2 tblsp Ginger Garlic Paste
• 1/2 Cup Chana
• 1/4 tblsp Baking Soda
• 4 tblsp Oil
• 1/4 cup Curd
• 1 Onion
• 1 Tomato
• 1/2 tblsp Garam Masala
• 1/4 tblsp Turmeric
• 1/2 tblsp Red chili pepper
• Coriander Leaves

Method:

• How to make ragada patties:
• Boil, peel and mash the potatoes well.
• Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
• Mix and knead well into a dough.
• Now, add the bread crumbs and knead well.
• Divide the dough into balls.
• Press each ball with hand so that it would make into a round patty.
• Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
• Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
• To prepare the ragada:
• Wash and soak channa for about 6 - 8 hours.
• Boil channa with baking soda in pressure cooker till soft.
• Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
• Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry.
• Now add tomatoes and salt.
• Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
• Now, add the boiled channa, enough water, curd and mix well.
• Cover and cook on medium heat for 3-4 minutes.
• To serve cutlet ragada:
• Prepare tamarind chutney and mint chutney.
• Take the serving plate, put two cutlets in the plate.
• Pour the ragada on the cutlets.
• Sprinkle chopped onions and coriander leaves.
• Sprinkle a pinch of chat masala powder and serve hot.

Moong dal Pakodi

Ingredients:

• 100 gms Mung Dal
• 1 1/2 tsp Salt
• 2 Red chilly
• 1 tsp Dhaniya
• 3 - 4 Curry Leaves
• 1 pinch Haldi
• 1 pinch Soda
• 2 cup Oil for frying pakories

Method:

• Soak the dal for 5-6 hours.
• Strain it and grind in a grinder.
• Now take the dal and add salt, red chilly powder, dhaniya and soda.
• Mix well.
• Heat oil in a kadahi and fry pakories of small size to a golden brown color.
• Serve with Ketchup.

Maida Mathris - Maida Chips

Ingredients:

• 2 cup Maida
• 1/4th cup fine Rava
• 2 tsp Salt
• 1/2 tsp whole Black Pepper (coarsely cracked)
• 1/8th tsp Baking Powder
• 2 tblsp Curd / Plain Yogurt
• 7 tblsp warm Water
• 4 tblsp melted Ghee / Oil
• Ghee / Oil for deep frying

Method:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.

Notes:

• You can add Methi leaves in this to get Methi Mathris.

Paneer Bakoda

Ingredients:

• 250 gms Paneer
• 1 cup Besan Flour
• 2 sp Rice flour
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies
• 1/2 cup Water

Method:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes.
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

Bhel Puri

Ingredients:

• 2 cups of boiled chopped potatoes
• 1 1/2 cup chopped onions
• 1/2 cup chopped coriander leaves
• 1 1/2 cup grated carrots
• 2-3 tsp red chilli powder/ fienely chopped green chilies
• 2 cups sev
• 6 cups of rice crispies (Pori)
• 10-15 rice vadas
• 3/4 cup sweet chutney
• 3/4 cup hot chutney
• 1/4 cup mint chutney
• 2-3 tsp chat masala
• Salt to taste
• 2 tablespoon of oil(optional)
• Juice of one big lime
• For Mint Chutney:
• 1/2 cup mint leaves
• Juice of one big lime
• Salt to taste
• 1 tsp chopped ginger
• 1 1/2 tsp chopped garlic
• 2 tbsp chopped onions

Method:

• Blend all the above to a smooth paste using some water.
• For each serving of the bhel puri, mix together in a individual serving bowl.
• One portion each of the potato, carrots, onions, rice vadas, rice crispies, pori and sev.
• Mix well. The rice vadas should be crushed before mixing
• them in.

Notes:

• you can use cooked peas also.

Images:

Sago Soft Bakoda

Ingredients:

• 100 gms Sago
• 4 - 5 green chilies
• 1/2 sp red chilly powder
• 1 onion
• 1/2 cup thick butter
• Salt
• Oil to fry

Method:

• Soak sago in thick butter milk for 2 hours.
• Cut onion, green chilies and add them with soaked sago and mix well.
• Add salt and red chilly powder and mix well.
• Heat oil and make bakodas
• Serve hot.

Images:

Pani Puri 2

Ingredients:

• Pani Puris, also commonly called Gol gappas by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
• 250g Pani Puri or gol gappa
• 125g black chickpeas
• 100 gms steamed bean sprouts (lentils should just begin to sprout) - optional
• 125g potatoes, boiled and coarsely mashed
• 1 bunch of mint leaves
• 1/2 bunch of coriander leaves
• salt to taste
• 1/4 tsp chilly powder
• 6 tbsp pani poori masala
• mint chutney
• tamarind chutney

Method:

• Grind the mint and coriander leaves into a paste.
• Mix pani puri masala in 2 liters of cold water.
• Add mint and coriander paste and the ice cubes.
• Wash chick peas and soak overnight.
• Next day, boil in a pan or pressure cook with water and salt, until soft.
• Drain and keep aside.
• Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
• Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
• Top with a little mint and tamarind chutney.
• To eat, dip each gol gappa into the prepared water and eat.

Notes:

• If you want you can prepare mint and coriander paste and keep in the feezer.
• Or you can make cubes out of that paste and store them easily to use when ever you need.

Sago Bonda

Ingredients:

• 200 gms Sago (wash and soak)
• 1/4 kg Potato (cooked)
• 1 Onion
• 1 inch Ginger
• 2 - 3 sp Channa flour (besan)
• 1 - 2 sp Red chilly powder
• 1 pinch backing soda
• Salt
• Curry leaves
• Cumin seeds optional
• Oil to fry

Method:

• Add all the ingredients in a bowl and mix well.
• Make balls out of the dough and pour oil in a pan and heat.
• Put the balls in the oil and fry them till they become golden brown.
• Remove from the fire and serve with tomato sauce or chutney.