ROASTED CHICKPEAS

required:chickpeas-2 cups,water-to soak,salt-acoording to taste,red chilli pd-1 or 2 pinches,chipotle seasoning[or any other seasoning],oil-to spray

method

soak the chickpeas overnight in plenty of water.in the morning boil them in salted hot water for 10 min.drain and spread on an absorbing cloth for an hour.now put them in a preheated airfrier at 400f for 10 min.shake the basket twice in between.then spray oil and fry again for 8-10 min depending on how much they are browned.toss after every 3 min.remove and put them in a bowl.sprinkle chipotle seasoning while still hot,just enough to coat all the chickpeas and check.add some extra salt and chilli pd if required

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ELEPHANT YAM WAFFLE

required:kanda pieces-2 cups frozen or fresh,1&1/2 cups-yellow moongdal,dry red chillies-5,ginger-1" piece,cumin seeds-3/4th tsp,salt-according to taste,riceflour-1 tbsp,hing-a pinch,oil-4 tsp

method

soak moongdal for 2 hours.if frozen blanch the yam without thawing.if the yam is fresh directly grind along with dry red chillies,cumin seeds,ginger,salt,riceflour,hing,moongdal,oil.spread this batter on a heated waffle maker and make close the lid.serve with mango pickle

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PAV SLIDERS WITH CHIMICHURRI PANEER

required:paneer-150g,chimichurri-few spoons,onion chopped-2 small 

method

take some paneer and dice it.if store bought paneer put the pieces in warm water for 5 min so that it softens.fry the onion and when slightly brown add the paneer.fry for a minute turn off.mix with chimichurri paste.toast the pav buns and put  this  mixture on the pav and close.this gives the italian flavour for the pav

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SOYABEAN VADA

required:1 cup raw soyabeans,salt-according to taste,green chillies-5,garlic-3 cloves,coriander finely chopped,cumin seeds-3/4th  tsp,curry leaves finely chopped-few,oil-to deep fry,shallot-1 finely chopped,riceflour-3 tsp[optional]

method

soak the soyabeans for 8-9 hours.drain them completely on a colander for 30 min.grind the beans,garlic coarsely.mix salt,green chillies,coriander,cumin seeds,shallot,curry leaves.deep fry these in oil.after frying one vada add riceflour to the rest of vada mixture if it has absorbed a lot of oil and adjust the seasonings

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THAI FLAVOURED CORN

required:frozen corn-2 cups, light soya sauce-2&1/2 tsp,coconut sugar or jaggery-1&1/2 tsp,green mango finely chopped peeled or un peeled-1/2,red chillies-2 finely chopped,coriander-finely chopped 

method

instead of soya sauce, brined anchovies can also be mashed and added.thaw and cook the corn for about a minute in the microwave.add mango pieces to the corn.tip in sugar,soyasauce,red chilli,coriander and mix well

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RADISH GREENS PANCAKES

required:white radish leaves-1 big bunch,oil-few tsp,green chillies-5 finely chopped,salt-according to taste,chickpea flour-2 tbsp,rice flour-3 or 4 tbsp

method

nicely wash the radish greens for 4 times.chop them finely.add salt and mix well.keep them aside for 15 minutes.mix chickpea flour,rice flour,green chillies into the greens.adjust any salt.take a hot pan and pat  this mixture down as thinly as possible.fry on both sides with little oil.serve as a snack or with rice

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TAPIOCA PEARLS MIXTURE

required:nylon big size tapioca pearls-1/2 cup,oil-3 tsp,curry leaves-few,salt-3 pinches,red chilli powder-2 pinches,peanuts-2 tbsp

method

mix oil and tapioca pearls on a airfryer liner sheet.preheat the airfryer at 350 for 7 minutes and then place the liners with pearls inside.air fry at 390 for 20 minutes.add a couple of minutes if required.when still hot tip in salt,red chilli pd and mix well.now seperately put the raw peanuts mixed with little oil in the airfryer at 375 for 6 minutes and for the 6th minute remove the basket and add the curry leaves to it,mix everything well together along with enough salt and red chilli powder

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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 blanch the spinach.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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