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.

Gobi Manchurian

Indo-Chinese Appetizer

Prep time & Cooking time: 40mins

Recipe will serve- 4-5 persons

Ingredients 

1.1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2. 2 tbsps maida/all-purpose flour
3. 2 tbsps cornflour
4. 1/2 tbsp rice flour (optional)
5. 1 tsp red chilli pwd (preferably Kashmiri)
6. approx a little less than 1/2 cup warm water
7. salt to taste
For the Sauce
1.1/2 onions, finely chopped,
2. 1/2 capsicum, finely sliced
3. 1&1/2 tbsps finely minced garlic
4. 1/2 tbsp finely sliced ginger
5. 2 finely chopped green chillis
6. 2 tsps soya sauce
7. 1 tbsp chili sauce
8. 1/2 tsp brown sugar (optional)
9. salt as required
10. 1 1/2 tbsps Vegetable oil
11.1 tbsp finely chopped coriander leaves

How to make:

• Heat oil for deep frying in a heavy bottomed vessel.
• In a bowl, combine maida, cornflour, rice flour, salt, 1 tsp red chilli pwd and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.
• Add the finely chopped onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
• Reduce to medium heat and add the salt, brown sugar, soya sauce and chili sauce. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
•  Add the deep fried gobi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped ginger and coriander leaves.

Egg Stuffed Aloo Masala

Prep time: 10 min

Cook time: 15 min

Recipe will serve 2

Ingredients 

1. Hard Boiled Eggs: 2

2. Green Chili: 2

3. Turmeric powder: a pinch

4. Garam masala - 1 teaspoon

4. Boiled and mashed potato: 2

5. Grated carrot- 1/2 cup

6. Grated Paneer- 1/4 cup

7. Salt: needed

8. Oil: for deep frying

9. Bread crumbs - 1 cup

How to make:

• In a bowl add mashed potato, grated carrot , grated paneer, finely chopped green chili, pinch of turmeric powder, garam masala & salt to taste mix all these thoroughly and bring it to a dough consistency. 
• Take the hard boiled eggs and cover them in the aloo masala.
• Once that is done dip it in the bread crumbs and make sure its spread evenly.
• Heat oil in a pan and deep fry the balls till all sides become reddish brown color.

Paneer Tikka with Mint Chutney

Simple recipe with out any great efforts.

Prep time: 10 min

Cook time: 10 min

Recipe will serve 4

Ingredients for panner marinate:

1. 200gms of Paneer
2. One Onion,Tomato,Capsicum
3. Sour cream or Curd
4. A pinch of Turmeric powder
5. Half a tsp of Chilli Powder
6. Half a tsp of Garam Masala Powder
7. Half a tsp of Chat Masala Powder
8. Half a tsp of Ginger garlic paste
9. Salt to taste
10.One tbs of Lime juice
11.Few Skewers

Ingredients for Mint Chutney:
1.Two cups of Mint leaves
2. One cup of Coriander leaves
3. One to two Green chilies
4. Two tbs of Lime juice
5. Salt to taste.
6. Half a tsp of Sugar
7. 1 small piece of Garlic

Grind all the above ingredients to a smooth paste.You can add curd if you wish.

How to make:

• Soak the skewer sticks in water to protect it from burning or turning black.Cut the paneer in to medium sized blocks. Dice the onions,capsicum,tomato(remove the pulpy part ) into same size as the paneer.
• Mix the sour cream or curd with salt, turmeric, chilli, both masalas, lime juice and mix well.
• Marinate the paneer blocks with the above mixture and leave it in the refrigerator for half an hour. If you want, you can marinate the vegetables too.
• Arrange the paneer and the vegetables in the skewer as shown in the picture.
• Heat the tawa spread few tbs of oil and shallow fry the tikkas with vegetables in the skewers.Turn on all sides and fry uniformly until required.
• Sprinkle chat masala powder and lime juice on top and serve with Mint chutney.