Batata Vada /Aloo Bonda

Ingredients
Vada stuffing Ingredients:

1. 5 big potatoes boiled, peeled and mashed
2. 1/2 tsp cumin seeds
3. 1/2 tsp mustard seeds
4. Curry leaves few
5. 1 tsp ginger garlic paste
6. 4 green chilies paste
7. 3-4 strands coriander leaves
8. 1/2 cup chopped onion
9. A pinch turmeric
10. A pinch of Asafoetida
11. Oil for frying
12. Salt to taste

Method for the stuffing

Heat a little oil in a pan and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies paste, ginger garlic paste, onions and fry till onions turn translucent. Add the mashed potatoes, turmeric, salt , Asafoetida and mix well. Cover with lid and cook for 5 mins. Add chopped coriander leaves and mix. Let it cool a bit.

Vada coating:

1. 1/2 cup gram flour (besan)
2. 1tsp chili powder
3. ½ tsp turmeric
4. ½ tsp soda
5. Salt to taste

Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps. Do not make it too thin, otherwise the coating does not hold on to the stuffing if it is too thin.

Making Vadas:
Heat oil in a pan for deep frying.Make a small ball from the stuffing. Dip the ball into the batter and deep fry in hot oil till it gets slight golden brown colour. Then Take it out on a paper towel.
Serve hot with Tomato ketchup or Coconut Chutney.

Vegetable Cutlet

Best way to make kids eat veggies.

Prep time: 7-10mins
Cooking time: 20mins

Recipe will serve- 4 persons

Ingredients 

1. Boiled & mashed potatoes  – 4

2. Boiled green peas  – 1/2 cup

3. Boiled & grated Carrot – 2 medium size

4. Chopped onions  – 1/2 cup

5. Chopped green chili  – 2

6. Bread slices – 4

7. Bread crumbs –  1 cup

8. Boiled & finely chopped Capsicum – 1 medium size

9. Boiled & finely chopped French Beans – 4 -5

10. Red chili powder – 1 teaspoon
11. Garam masala powder – 1 teaspoon
12. Turmeric powder – 1/4 teaspoon
13. Salt to taste
14. All purpose flour – 2 tablespoons
15.Water – 1/2 cup
16. Vegetable oil for frying

How to make:

• Take a big mixing bowl, mix mashed potatoes, carrots, capsicum,green peas, chopped onions, chopped green chili  red chili powder, garam masala, turmeric powder and salt in it. 
• Now for binding the mixture, we need to use soaked bread. Soak the bread in water and squeeze all the water by pressing bread between the palms. Once the entire water is squeezed from the bread, mix it with the vegetable mixture and mix well to make the balls.
• Make balls from the mixture using small quantity of this mixture. You can use heart-shaped cutlet or else flatten the balls with your palms and make oval shape.
• Now dip these cutlets in the maida mixture (mix 2 tablespoon on Maida with little water to make a smooth paste) for proper binding and roll each of them in bread crumbs (for more crisper taste).
• Heat oil in a kadhai and deep fry these cutlets, gently changing sides until golden brown, sprinkle some chat masala before serving.
• Serve them hot with tomato ketchup, mint chutney.

Channa Dhal Sundal

Navaratri  Special

Prep time & Cooking time: 1.15mins

Recipe will serve- 3-4 persons

Ingredients 

1. Channa Dal - 1 cup

2. Coconut - 3 tbsp

3. Ginger scrapped - 1 tsp (optional)

4. Salt - as required

5. Oil - 1.5 tsp

To temper:

1. Mustard seeds - 1/2 tsp

2. Urad dal - 1/4 tsp

3. Curry leaves - few

4. Red chilies - 2

5. Hing - a generous pinch

How to make:

• Soak channa dhal in water for an hour. Then pressure cook channa dhal in 1.5 cups water  in the cooker for 3-4 whistles or until it turns soft but not mushy. Keep aside.
• In a pan heat oil, add mustard seeds, urad dhal allow it to crackle. Add hing, curry leaves and red chilies fry for a minute.
• Then add the cooked channa dhal, scrapped ginger and required salt. Mix well until its combined. 
• Add coconut, give a quick stir and switch off.
• Transfer to serving dish and serve hot!

Note:

• Pressure cooking will be ok but take care not to make channa dhal mushy.
• Adding ginger always helps to avoid gastric problems with most lentils esp with channa dhal.
• You can replace red chilies with green chilies also.

Aloo Tikki

Fried potato dumpling perfect for a starter

Prep time: 10 min

Cook time: 15-20 min

Recipe will serve 4

Ingredients:

1. Potato,boiled and mashed- 5 medium size
2. Salt to taste
3. Canola oil or any vegetable oil - 2 -3 table spoons

4. Onion choped - 1 medium size

5. Coriander (finely chopped)- 1/4 cup

6. Cashew nuts Crushed- 6-8
7. Red Chili powder- 1/2 tablespoon

How to make:

• Add salt, finally chopped coriander, cashew nut powder & red chilli powder to mashed potatoes and knead into a smooth dough.
• Heat one tablespoon of Canola oil in a pan and saute onion till translucent.
• Cool & mix it with the mashed potatoes.
• Divide the mixture into twelve equal portions.
• Roll and shape into tikkis of approximately two-inch diameter and half-inch thickness.
• Heat sufficient oil in a kadai (wok) and fry the tikkis till golden brown. Drain and place on absorbent paper.
• Serve hot with a tomato ketchup or mint chutney.

Poha (Flattened Rice)

                                                                   Quick & easy snack

Prep time: 5 min

Cook time: 15 min

Recipe will serve 4

Ingredients:

1. 2 cups “thick” poha
2. 2 tablespoon oil
3. 1 teaspoon mustard seeds

4. 1 teaspoon of dry peanut

4. 1/2 teaspoon turmeric

5. 1/4 teaspoon red chili powder

6. 1 green chili, finely chopped and adjusted to taste

7. 1 teaspoon ginger (finely chopped)

8. 1 onion (finely chopped)

8. 1 teaspoon salt

9. 1 teaspoon lemon juice

10. 1/4 teaspoon garam masala

11. Approximately 2 tablespoon Coriander (finely chopped)

12. 1 Bread Slice (cut into pieces and fry them slightly)

How to make:

• Gently sprinkle some water on poha and let it sit for approx. 10 minutes. (Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy)
• Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack. Then add the dry peanuts and roast them till it turns medium brown.
• Add ginger,green chili & chopped onion and stir for a few seconds.
• Then add 1 teaspoon salt,  1/2 teaspoon of turmeric, 1/4 teaspoon of red chili powder & 1/4 teaspoon garam masala mix it well after adding these spices.
• Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
• Remove from heat and add lemon juice, coriander & fried bread slices . Mix and cover for few minutes.
• Serve hot with a side of chutney.