PANEER AND RADISH GREENS PAKODA

required:paneer-50 g,green chillies-3,chickpea flour-1 cup,red chilli pd-1/2 tsp,cumin seeds-1/2 tsp,white radish-1 medium size,oil-to feep dry,salt-to taste

method

peel and grate the radish.wash and finely chop the radish greens.also grate the paneer. egg can also be substituted instead of paneer.mix everything well with salt,cumin,green chillies,red chilli pd and lastly chickpea flour.drop the mixture slowly into the moderately heated oil by seperating the mixture with fingers.fry until golden

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AMARANTH LEAVES PAKODA

required:sweet peppers[red,orange,yellow]one each-thinly sliced,green chillies-4 finely chopped,cumin seeds-1/4 th tsp,amaranth leaves finely chopped-3 handfuls,chickpea flour-1&1/2 cups,water-leass than 1/4 th cup,salt-according to taste,oil-to deep fry

method

mix sweet peppers,cumin seeds,salt,amaranth well and keep it aside for 5 min.next add the chickpea flour and  mix well.adjust the salt if required.sprinkle little water and mix again.deep fry by dropping small amounts of mixture in oil.once dropped into oil reduce the flame to cook evenly.

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ARBI CHIPS

required:arbi or colocasia-250 g,cornflour for dusting-1/4 th cup,salt-as required

method

peel and wash the arbi nicely.use a mandolin and make thin round slices.season the cornflour with salt.dust the arbi slices with cornflour and tap them so that there is no extra flour.deep fry.

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BABYCORN VADA

required:340g-babycorn,ginger finely chopped-1&1/2" piece,green chillies-6,cornflour-4 tbsp,cumin seeds-1/2 tsp,salt-according to taste,onion-finely chopped-1/2 cup,coriander-finely chopped little

method

blanch babycorn and grind coarsely.squeeze out any water and mix with other ingredients and shape into vadas.deep fry

ADAI

required:idli rice-1cup,coconut-1/2 cup grated,chanadal-3/4 th cup,toordal-1/2 cup,moongdal-1/4 th cup,uraddal-1/4 th tsp,cumin seeds-1/4 th tsp,hing-2 pinches,water-to grind,dry red chillies-4,curry leaves-few chopped,onion-1 small finely chopped,coriander-finely chopped,salt-according to taste,hing-2 pinches,oil-few spoons

method

soak the dals,dry red chillies and rice for 3 hours.grind coconut pieces also along with dals if not using grated coconut.grind to make the batter little coarse and slightly thinner than dosa batter.mix cumin seeds,hing,coriander leaves,curry leaves,onion,keep aside for an hour and make dosas.spread as thinly as possible and flip and cook on the other side as well with help of little oil.

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THREE DAL VADA

required:chanadal-1 heaped cup,1/2 cup-moongdal,uraddal-1/2 cup,ginger-3 tsp grated,onion chopped-3/4 th cup,curry leaves few-chopped,mint leaves few-chopped,coriander leaves chopped-few,green chillies-4,cloves-4,cinnamon-1" piece,saunf-1/4th tsp,cumin seeds-1/2 tsp,salt-according to taste,oil-for deep frying

method

soak cinnamon,cloves,dals together for 3 hours.drain and grind coarsely.mix all the chopped leaves,saunf,cumin,onion,salt,green chillies,ginger to the mix and make even sized balls.if the mix is too dry use wet hands to make the balls.flatten them and gently drop into moderately hot oil.fryon both sides until golden brown.

proportions can also be changed for this recipe.use moongdal-1/4 th cup and uraddal-1/4 th cup instead

or the other option is to  use uraddal-1/2 cup and moongdal-1/4 th cup

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KALE AND CASHEW PAKODA

required:kale leaves roughly chopped-3 cups,1/2 or 3/4 th cup riceflour for binding,garlic cloves-3 finely chopped,green chillies-2 or 3 finely chopped,salt-to taste,oil-to deep fry,raw cashews-a handful,onion thinly sliced-1/2 medium

method

put the kale leaves in a vessel and tip in green chilli,garlic,salt,onion.mix the kale leaves well.when the kale releases water add riceflour,cashews and mix again.sprinkle little water if required for binding.heat the oil and make small balls of this mixture.drop these balls in whole or two lumps

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SPINACH APPAM

required:1&1/2 cups of thick dosa batter,salt-as required,cumin seeds-1 tsp,spinach leaves-3 handfuls,green chillies-4 finely chopped,red onion-1 medium finely chopped,water-as required,oil-for frying

method

wash and grind the spinach leaves with little water.mix dosa batter with spinach puree,onions,cumin seeds,green chillies,salt.adjust the consistency of batter.batter should be slightly thick but easy to drop into the heated ebelskiver pan.turn and fry on other side as well until done.the ebelskiver pan molds should be filled with upto one fourth of the height before heating.

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METHI PAKODA

required:methi leaves-1 small bunch chopped,onion-1 large sliced thin,green chillies-3 finely chopped,ghee-2 tsp,salt-according to taste,chickpea flour-1&1/2 cups,oil-to deep fry,water 1 or 2 tbsp

method

wash the leaves thoroughly.put the chopped onion in a mixing bowl.add green chillies,ghee and mix well.now tip in the chickpea flour,methi leaves,salt and mix again.meanwhile heat the oil.

if necessary sprinkle little water onto the onion mix, in order to coat the onions well with flour.deep fry by releasing small lumps of this mix slowly into the oil and fry on both sides.

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CASSAVA ADAI

required:cassava or karra pendalam-312 g grated,green chillies-3 finely chopped,turmeric pd-a pinch,salt-according to taste,red onion finely chopped-1/2 medium size,coriander-finely chopped little,vegetable oil-few spoons

method

mix all the ingredients except oil and take a handful of mixture and press it down as thinly as possible on a seasoned flat tawa.heat the tawa and fry the adai with oil on both sides until nicely brown.repeat until the mixture is used up.

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PEPPERONI,FIG AND GOAT CHEESE FLATBREAD

required:uncured pepperoni-few slices,soft goat cheese-little,salt-a pinch,italian seasoning mix-1/2 tsp, ripe figs-few sliced thin,1 rectangular or round flatbread-store bought,

method

place the flat bread on a baking tray.if it is rectangular cut into even pieces.sprinkle salt all over them and arrange pepperoni slices.then arrange the figs and add the cheese.sprinkle the seasoning mix all over.preheat the oven to 300 F.while preheating put the baking tray inside and when the bread starts to brown on the edges remove.remove the goat cheese from the refrigerator 10 min before preparing for the cheese to melt.

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MICROWAVE PEANUT PAKODA

required:1 heaped cup raw peanuts,coriander pd-1/4 th tsp,red chilli pd-1/4 th tsp,salt-little less than 1/4 th tsp,oil-3 tsp,riceflour-1 tbsp,chickpea flour-3 tbsp,hing-2 pinches,water-1 tbsp
method
take a large pyrex dish and grease it with oil.tip in the peanuts,coriander pd,salt,red chilli pd,hing and mix well.now add chickpea flour,riceflour along with water into the peanuts and mix well.microwave for two min and remove the dish.separate the peanuts.again microwave for 1&1/2 min.remove and taste after it comes to room temperature.if it is slightly underdone keep the vessel back in the microwave for 5 sec intervals until done

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SAVOURY CAKE

required:bombay rawa or sooji-1 heaped cup,salt-according to taste,coriander-chopped,frozen or chopped mixed vegetables[corn,peas,carrots,green beans]-2 handfuls,fresh curd-1 heaped cup,baking soda-1/2 tsp,green chillies-2 finely chopped,raw white sesame seeds-few,ginger-1&1/2" piece-grated or finely chopped
for tempering
oil-2 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,curry leaves-few
method
mix rawa with salt,vegetables,coriander,green chillies,ginger well.add curd and make a batter. set it aside for 10 min.add little water to get the pouring consistency like cake batter.prepare the tempering and add to the mixture.now add the baking soda and mix well.pour the batter into a lined oven proof dish.tap the dish lightly to evenly spread the batter.sprinkle sesame seeds on top.bake in a preheated oven for 45 min to an hour at 350f or 180c until the top is golden in colour

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ALMOST CHICKEN 65

required:boneless thigh pieces-700 g cut into small pieces,red chilli pd-1 tsp,ginger&garlic paste-1&1/2 tsp,turmeric pd-a  pinch,salt-1/2 tsp,readymade tandoori masala-2 tbsp,oil-4 tbsp,curd-2 tbsp
curry leaves-few,few green chillies-slit
method
mix chicken,red chilli pd,salt,ginger&garlic paste,turmeric pd,tandoori masala together and marinate for 30 min.cook the chicken pieces on medium flame and uncovered until water evapourates.heat oil in another pan and tip in curry leaves,green chillies.after they change colour add chicken pieces along with beaten curd and when almost dry turn off.
tip
after boiling the chicken pieces check for tandoori flavour,spice and salt. accordingly mix any required masala with curd before adding.

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TAPIOCA VADA

required:sabudana or tapioca-1 heaped cup,riceflour-1 heaped cup,salt-according to taste,green chillies-4 finely chopped,coriander chopped-little,curry leaves-few chopped,cumin seeds-1/2 tsp,onion medium size-finely chopped,oil-to deep fry
method
soak the sabudana or tapioca in water for 5-6 hours.pour enough water to immerse the tapioca.cover it.after soaking remove any excess water and grind coarsely.add riceflour,cumin seeds,green chillies,coriander to the mix,make balls of equal size and flatten them.deep fry until onions appear almost brown in a medium flame.

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SORAKAYI[BOTTLEGOURD] PAKODA

required:bottle gourd or sorakayi-250 g,green chillies-7 slit and cut in the middle,wheat flour-2 tbsp,riceflour-4 to 5 handfuls,ginger-3 tsp grated,salt-according to taste,cumin seeds-1/2 tsp,onion-1/2 medium size thinly sliced,curry leaves chopped,coriander-chopped,oil-to deep fry
method
peel and grate the bottlegourd.press firmly and seperate the vegetable juice.to this add onions,green chillies,ginger,cumin seeds,curry leaves,coriander and mix well.then tip in wheat flour,riceflour and make a sticky dough.if necessary add the vegetable juice.drop the dough in hot oil and deep fry.

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CORN TIKKI

required:corn rawa-1/2 cup,green chillies-6 finely chopped,breadcrumbs-3/4 th cup,water-2&3/4 th cups,coriander-finely chopped,curry leaves-few chopped,cumin seeds-1/4th tsp,salt-according to taste,red onion-1/2 medium finely chopped,oil-a tsp or little more for each tikki to fry
method
heat up the water and add rawa to it.reduce the flame and let the rawa cook.when the cooked mixture comes to room temperature add onions,green chillies,cumin seeds,bread crumbs,salt,coriander,curry leaves and make round balls.flatten them and put them on a seasoned non stick pan.cook on both sides until golden by adding oil.

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FALAFEL SANDWICH

required:readymix falafel,green chutney[store bought],bread slices
method
prepare the falafel according to the instructions on the pack.apply green chutney to a bread slice and place the lightly crushed falafel balls on the slice.cover it with another slice.

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BOILED PEANUTS

required:1&1/4 th  cups raw peanuts with skin,water-1/2 cup to cook,salt-1/2 tsp,water-2 cups to soak
method
wash and soak the groundnuts in water for 2 hours.drain some water and keep enough water to cook.add salt and cook for 2 whistles in a pressure cooker.open the lid when the pressure goes down and simmer until all water has evapourated.

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FRUIT CHAAT

required:1 small apple,1small pear,1 small banana,avacado-1/2,lemon juice-2 lemons,chaat masala-2 tsp
method
squeeze the lemon juice in a bowl.dice the apple,pear and avacado.add to the bowl and also slice the banana.toss them nicely.now sprinkle chaat masala and toss them again.serve chilled.

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