Falafel with Cucumber and Mint dip

Any Middle Eastern feast is incomplete without the very famous vegetarian snack Falafel.....Serve them hot with pita bread...cucumber mint dip...fresh tomatoes....lettuce and sliced onions...you end up with the perfect Falafel pita bread sandwich.....

Recipe Source Titli's Busy Kitchen
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Ingredients 

• 200 grams Chickpeas (soaked in water overnight)
• 4 cloves Garlic,finely chopped
• 1 small onion , finely chopped
• 1 tsp Cumin seeds (or 2tsp cumin powder)
• 1 tsp Coriander seeds (or 2 tsp coriander powder)
• 1/2 cup Coriander leaves, finely chopped
• 1/2 tsp Baking soda
• Salt to taste
• oil for deep frying

Method

1. Add the soaked and drained chickpeas into a food processor and blend for few minutes and transfer to a bowl , the chickpea paste should not be too coarse nor too smooth.
2. Using a motor and pestle grind the coriander and cumin powder into coarse powder. 
3. Add the finely chopped onion and garlic,salt, cumin powder and coriander powder to the chickpeas and mix well.
4. Place this mixture in the refrigerator for 30 minutes.
5. After 30 minutes ,remove and add baking soda and give a thorough mix.
6. Place the oil in a frying pan and heat on medium.
7. Take and tablespoon and a half of the chickpea mix in you hand and form and ball and flatten slightly.
8. When the oil is hot fry the chickpea balls on medium flame till the falafel turns golden brown in color.
9. Remove and drain the excess oil in absorbent paper.
10. Serve the hot falafel with cucumber and mint dip and pita bread.

Cucumber and Mint Dip

• 1 medium Cucumber
• 1/4 cup Mint leaves, finely chopped
• 2 cloves Garlic
• 200 ml Yogurt
• Salt to taste

Method

1. Scrape the cucumber skin, slit and scoop out the seeds and discard.Grate the cucmber.
2. In a bowl and yogurt and mix till smooth ,grate the garlic into the yogurt,add the grated cucumber,mint and salt and mix well.
3. Transfer into a bowl and serve with falafel.

Potato Cheese Croquettes

Potato Cheese Croquettes are perfect appetizers for any party.....and kids just love anything that has potato....cheese.....and is deep fried...I would have put this under Kids Special if not for the glass of beer in the pic.....but on second thoughts....it can easily pass off as apple juice (please don't mind the silliness)

Ingredients
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• 5 medium Potatoes 
• 4 tbsp thick White Sauce
• 2 tsp Red Chilli Flakes
• 1 tsp Freshly ground pepper
• 2 tsp Lemon juice 
• salt to taste
• 1 tbsp fresh Coriander leaves , chopped
• 2 Green Chillies ,finely chopped
• 100g Mozarella Cheese ,cut to thin strips
• 1 cup Breadcrumbs
• 1/2 cup Flour (maida)
• 1 egg or 2 tbsp cornflour
• Oil to deep fry

White sauce

• 1 tbsp Butter
• 1/2 tbsp Flour (maida)
• 1/2 cup Milk
• salt and pepper to taste

Method

1. Peel the potatoes and cut into medium size cubes, place in a vessel and add enough water to cover the potatoes, add 2 tsp salt and cover and cook on medium flame till the potatoes are cooked and tender (do not over cook,the potatoes should hold their shape)
2. Drain the water from the potatoes and mash using back of a fork.
3. Transfer the mashed potatoes into a bowl and add white sauce 1 tbsp at a time (do not use all the white sauce), you should get a soft potato dough not a gummy sticky paste, now add remaining ingredients- red chilli flakes ,pepper,salt ,green chillies,coriander leaves and lemon juice. Mix well.
4. Now take a small ball of potato dough and flatten on your palm, place the cheese strip in between and cover,roll into cylinders or desire shapes (try to keep the cheese in the middle or the cheese will melt and ooze out while frying). Prepare rest of the croquettes similarly and rest in the refrigerator for 15 minutes (this will harden the croquettes and will be easy to handle while coating them)
5. Now beat one egg* in a bowl and keep aside , spread breadcrumbs and flour in two separate plates , get ready to coat the croquettes.Roll the croquettes in flour,dust away the excess flour,dip it in the egg and roll in breadcrumbs and keep aside. Repeat the same process for rest of the croquettes.
6. Keep the coated croquettes in the refrigerator till further use.
7. Heat oil in a vessel on medium high flame. When the oil is hot enough drop in the coated croquettes and fry till it turns golden brown (fry two or three croquettes at a time)
8. Remove from oil and place on kitchen towel to remove excess oil.
9. Serve hot with tomato sauce , mayonnaise , sour cream or green chutney.

White sauce

1. Place a small non stick vessel on medium low flame, add butter and flour and fry for 1 to 2 minutes ,now slowly add the milk and keep mixing to avoid lumps.
2. Cook till the sauce thickens,Add salt and pepper.
3. The sauce will thicken more once it cools down.

*Instead of egg, mix cornflour in enough water to make a semi thick liquid and dip the floured croquettes in it and roll in the breadcrumbs and deep fry

Corn and Cheese Balls

I am always on a look out for appetizer recipes for parties......something simple....quick....and can be prepared hours ahead....Corn cheese balls are just the perfect appetizers and kids will love it.

Devina ......these balls are for you........for not coming back......

Recipe Source:From my heart

Ingredients
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• 1 cup fresh or frozen Corn, cooked till soft in little water
• 100g Paneer, grated
• 3/4 cup Cheese,grated (Cheddar or mozzarella)
• 1/4 cup All Purpose Flour/ Maida
• 2 tbsp Cornflour
• 2 Green chillies, chopped
• 2 tbsp Coriander leaves, chopped
• 2 tsp Red chilli flakes, optional)
• 1/2 tsp Baking Powder
• salt to taste
• 1/4 cup milk
• Breadcrumbs for coating
• Oil for deep frying

Method

1. Grind the cooked corn coarsely, transfer into a mixing bowl. Add grated paneer and cheese, green chillies, coriander leaves, flour, cornflour, chilli flakes, baking powder and salt. Mix well.
2. Take a tablespoon of the above mixture and make balls. Toss into the refrigerator for 15 minutes.
3. Bring out the prepared balls, dip them in milk and coat with breadcrumbs.Transfer to the refrigerator for 15minutes.You can prepare this hours ahead.
4. Heat oil and deep fry the corn and cheese balls till they turn golden brown.
5. Serve with tomato ketchup. 

Homemade Corn Chips

Just love homemade corn chips.....its a perfect appetizer....and goes very well with Charred Salsa (my next post).

I love my corn chips crispy and thick...you can go ahead and make it as thin as possible....sprinkle some cheddar cheese......spicy salsa....toss it in the oven......and you will have amazing cheesy nachos ready to munch on.

Recipe Source: Tarla Dalal

Ingredients

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• 100 g Maize Flour
• 50 g All purpose flour (Maida)
• 1tbsp oil
• 1 tsp Chilli Flakes (optional)
• salt to taste
• water
• oil for deep frying

Method

1. Combine maize flour, all purpose flour, salt, chilli flakes and oil in a mixing bowl.Add enough hot water to make a  dough.Knead well. Cover and keep aside for 15 to 20 minutes.
2. Take a big lemon size dough and roll out using flour for dusting to a circle. I used a puri/tortilla press to flatten the dough.
3. Place a flat pan on medium heat and cook the flattened corn tortilla for few seconds on each side and keep it aside.Continue the same with rest of the dough.
4. Prick the half cooked corn tortilla with a fork(this to to prevent the corn chips from puffing up while frying).Using a knife or pizza cutter,cut the corn tortillas into wedges or desired shape.
5. Heat oil on medium high heat, deep fry the wedges till brown and crisp. Remove from oil and place on absorbent paper to remove excess oil.
6. Serve the corn chips with salsa, sour cream, avocado dip ......

Homemade Chicken Nuggets- Kids Special

When I was in Bahrain, I used to have frozen chicken nuggets every other day,I think it was the same in most of the households in the Middleeast ...frozen nuggets, sausage,burgers....Until I came across Jamie Olivers food Revolution... he was determined to make school kids eat healthy food...I am not much of a healthy food person...and I am proud of it...I believe in 'Eat your hearts content'...but the whole video on chicken nuggets just grossed me out...I would not call myself a healthy mom....I do let my kid eat junk food sometimes (she just loves KFC-maybe if I see the truth behind KFC...I would feel grossed out,but I choose to act blind). I strongly believe kids should get used to all kinds of food...be it healthy or junk....so Iam really not a picky mom when it comes to food....but...... Frozen chicken nuggets still makes me feel ...YUCK..That is when I decided to make nuggets at home.

I came across this super simple Nugget recipe....my girl went crazzzyy over it...so did my dad ....lol...

Australian Women's Weekly

Ingredients

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• 1 slice white bread,crust removed
• 2 medium Chicken breast ,chopped
• 1/4 Cup Grated cheese (optional)
• 1 egg yolk
• 1 small potato ,grated
• 1 small onion , grated
• 1 tsp dried chilli flakes
• 1 tsp Seasoning ,personal choice (pepper/5 spice powder/paprika....)
• 2 cloves Garlic , crushed
• salt to taste
• Breadcrumbs to coat the Nuggets in
• Oil for deep frying

Method

1. Blend in a mixie/processor together white bread,chopped chicken breasts and cheese(I skipped cheese). Transfer to a medium bowl and add potato, onion,egg yolk,seasoning, red chilli flakes and salt.
2. Shape the mixture into nuggets (if they don't hold shape,add little bread crumbs). Coat the shaped nuggets with breadcrumbs.
3. Keep in the fridge for 30 minutes (this helps the nuggets to hold shape). Deep fry in hot oil till the chicken is cooked through and turns golden brown.
4. Serve with mayonnaise or tomato ketchup 

Diwali Special - Karanji

After I got married and moved to Bahrain ,I was heart broken...that was the first time I was away from my family...I missed home like crazy...did not have any friends or neighbors....I was surprised that I did not lose my mind in the first 2 years. In course of time I did make friends...mingled with my neighbors.....but there was still something missing. Then one fine day an Indian restaurant-' Navaratna 'opened very close to our house.....this was when I got to meet the Navaratna family.....Ratna Aunty , Acchu, Amit and Ganesh Uncle....there are no words to describe what this family meant to me....if I love Bahrain...its because of this family. Ratna Aunty was like a mother...best friend...filled with wisdom...

Acchu......my sister.....my friend......gossip partner....

Amit .....my eating partner :))....

Ganesh Uncle...father.......hardworking....organised..

Not to forget ...Nowphal Bhai......my brother .

I had the best days of my life with this Family.

I can never forget the day I left Bahrain....it is still so fresh on my mind.....In the airport...when I turned back to say goodbye .....I saw Ratna Aunty, Acchu and Amit ..........my heart had never felt so heavy.

I have learnt a lot of things from Ratna aunty...this Karanji was one. Every Diwali Ratna Aunty and Acchu used to make close to 100 Karanjis....I was lucky to be part of 2 such Karanji making Diwalis in Bahrain. I did show off my Karanji making skills when I came back to Bangalore...my family was blown off.

Ingredients
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For outer crust

• 1 cup Flour (maida)
• 4 tbsp Semolina (fine)
• 2 tbsp oil
• pinch salt
• 1/3 cup lukewarm water

For Stuffing

• 1 cup fine Semolina
• 1/2 cup dry coconut (desiccated)
• 1/2 cup Powdered Sugar (adjust to taste)
• 1 tbsp Black Sesame seeds
• 4 tbsp Cashew nuts (finely chopped)
• 2 tbsp Raisins
• 2 tbsp ghee
• Few drops of Vanilla

Oil for deep frying the Karanji

Method

1. Prepare the dough for outer crust: In a bowl mix flour, semolina,salt ad oil. Add little water at a time and make a smooth and soft dough.Cover and keep aside.
2. Prepare the filling: Place a pan on medium flame, add ghee, when ghee is hot add cashew nuts and raisins and fry for few seconds,now add sesame seeds and semolina and roast for 2 minutes. Add desiccated coconut and vanilla and roast. Do not let the mixture brown, you will know its ready when you touch the mixture and its feels very hot. take off the flame and add powdered sugar. check the sweetness.
3. Make a thick paste with 4 tbsp flour and water, this is used to glue the karanji together.
4. Now make small balls of dough. Roll each ball ,dusting with little flour to thin almost transparent chappatis. Take 1 tbsp of filling and place in middle of the rolled out chappati. Apply maida paste around the edges and fold to half (press the karanji to removed trapped air).Press the edges and using a pizza cutter,cut off the excess dough in the edge to form a proper semi circle.Keep this covered with paper or dry cloth.
5. Repeat the same procedure for the rest of the dough and filling.
6. Heat oil on medium high flame,check if the oil is ready by dropping a small piece of dough into the oil, if it sizzles a little then floats up,you can start frying the karanjis till they turn light golden brown.
7. Place on absorbent paper. let it cool completely before storing in air tight container.

Diwali Special - Karada Kaddi / Kara Sev

Karada Kaddi ...translated .....Spicy Stick.

You tell my mom to cook for 100 people ...she will do it in a jiffy....but ...you tell her to make snacks or sweets .....she will run a mile away from you...She has never been a snack or sweet person(loves to eat them...but not make them)...she believes...."When you can get it in any store, why go through the trouble of making it"...so this duty of making sweets ...snacks...desserts for festivals or parties comes to me.

I had bookmarked recipes for kara sev from many of my fellow bloggers ...but I settled down with my Granny's recipe for karada kaddi...she showed me her hand for measurements...explained the whole procedure in 1 minute and left to sit on her easy chair and  watch her favorite serial. I made the Kara Kaddi

in the afternoon...the whole batch was finished by evening(I was hoping it will last till diwali). It was so crispy and fresh.....never going for store bought Kara sev ever again. Will be making it again next week for my hubby who loves munching on these...

Ingredients
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• 3 cups Besan (Gram flour)
• 4 tbsp rice flour
• Pinch Hing (asafoetida) 
• Pinch Soda powder (optional)
• 2 tsp Red chilli powder
• 3 tbsp butter
• 1 tbsp oil
• salt to taste
• 2 tsp Ajwain seeds
• 3 green chillies 
• oil for deep frying

Method

1. Grind green chillies and ajwain in small mixie jar to a coarse pasted. Add 1 cup water and grind again.Pass this through a sieve. Use this water to knead the dough.
2. In a bowl mix besan, rice flour, salt, soda powder, hing,red chilli powder, melted butter and oil. Add the green chilli - ajwain water and form a sticky dough. Use as much water required (you don't have to use up all the water)
3. Heat oil in a pan. Oil the Sev press and fill it with the prepared dough.and press into hot oil.make one circle of sev. fry on both sides till golden brown or till the sound and bubbles subside.
4. Remove from oil and place it on absorbent paper.
5. Repeat the same with rest of the dough.
6. Let the sev cool down completely before breaking to medium size pieces and store in air tight container.

Diwali Special- Tukdi /Shankerpalli

One of the most simplest  snacks ....very few ingredients.....can make it quick.....and tastes great. These Tukdis/Shankerpalli are like - Deep Fried Short Bread Cookies.

This is the sweet version...we also make spicy Tukdis which are thinner than this.My daughter can just munch on this the whole day.

Ingredients
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• 3 1/2(or as needed) cups Flour (Maida)
• 200grms Butter (unsalted and softened)
• 1 cup Powdered Sugar (adjust to taste)
• pinch salt
• 1 tsp Cardamom powder
• Water to make dough
• Oil to deep fry

Method

1. Cream butter and sugar in a bowl till well combined, light and fluffy.
2. Add flour (maida) and cardamom powder and combine. A soft but crumbly dough will be formed.
3. Now add little water at a time and form a soft dough(you must be able to roll it out easily.)
4. Let the dough sit for few minutes.
5. Take a big boll of dough roll out like chappatis. Using a pizza cutter cut diagonal strips and then cut horizontally to form diamond shapes.
6. Deep fry this in hot oil till they turn golden brown.
7. Serve as a tea time snack.

Corn & Peas Fritters - Blog Hop Wednesdays

     
                                     Ok I will name this Blog Hop Disaster Wednesday.........

Last week when I decided to hop into the blog I was to paired with  this Wednesday..I decided to make Khandvi  from Santhosh Bangar's blog Santhosh's Kitchen.... I was a little apprehensive in the beginning coz I have had a bad experience before with this dish...but I like to challenge myself  ...tried it out again (over confident:)....I tried out the Microwave method of making the Khandvi...all was fine....till the time came to roll the Khandvi.....I was successful with few but the rest just refused  to be rolled (Picture Below).....the dish tasted exactly like it should have  and it disappeared in minutes....but it just wasn't presentable....So that was disaster number one.

Now  Disaster Number 2...I tried Khandvi again yesterday (coz I wanted it to be presentable)...this was not me being over confident.....it was plain foolishness. I struggled and struggled  ...but this time the Khandvi just refused to set....I thought at some point between the one and half hours of struggling...my mom would come for my rescue....but my mom ..being my mom...totally disowned me looking at  my condition and left the kitchen...No Khandvi :(

Disaster Number 3... I was jinxed ..I had to make something ...went back to Santhosh's blog today morning and finally decided to do something quick and simple...Corn and peas Fritters.....had all the ingredients at home...and they tasted good. Came to me room to quickly put up the post...only then to realize that Santhosh actually made these fritters for her Blog Hop Wednesday from another blog ( Anamika Aruns Taste Junction) last month...:))))

Moral of the story : Always read the entire post before trying out the recipe and

 Khandvi is only for experts.

Ingredients
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Recipe source : Santhosh's Kitchen

• 1 cup Corn Kernels
• 1/2 cup Peas
• 1/2 cup Channa dal (Bengal gram)
• 2 Green Chillies
• 1 medium Onion (finely chopped)
• 1/2 inch ginger
• 1 tbsp Dill Leaves
• 1 tbsp Coriander leaves
• 3 to 4 Curry leaves
• Salt to taste
• Oil for Deep Frying

Method

1. Soak Channa Dal in water for 2 hours. Cook corn and peas in water with little salt. Drain and keep aside.
2. Drain the Channa Dal, transfer to a mixie or blender, add cooked corn and peas, ginger and green chillies. Grind to a coarse paste .
3. Transfer to a bowl and mix in the onion, salt, chopped dill leaves, coriander leaves and curry leaves. Mix well.
4. Heat oil to deep fry, Make flat patties with the ground paste and fry in oil. Do not move the patties for 30 seconds (they might break apart). Fry till they turn dark golden brown.
5. Serve with chutney or Tomato ketchup.

Sending this to Radhika :- Tickling Palates

Kane Rava Fry / Fried Ladyfish

Kane Rava Fry is one dish which is very closely associated with Mangalorean Cuisine. You go to any Mangalorean restaurant...you cannot leave without having Kane Rava Fry or Kane Naked fry. 

If its fried fish then it has to be Kane fry, its my favorite..and taste best when fried in coconut oil.

We try not to deep fry fish at home...we usually pan fry the fish with little oil...but this fish we shallow fried with 1/2 cup oil. If you notice in Mangalorean Restaurants the Kane fish has a thick coating of rava/ semolina...this is because the fish is deep fried in lot of oil, you can do that too if you want restaurant style Kane Rava Fry.

Ingredients
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• 1 kg kane meen/ ladyfish
• 2 tsp ginger garlic paste
• 4 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tbsp lemon juice or vinegar
• 2 tbsp rice powder (optional)
• salt to taste
• 1 cup Rava/ semolina (thick rava)
• Oil to fry (I prefer coconut oil)

Method

1. Marinate the cleaned ladyfish in red chilli powder, turmeric powder, ginger garlic paste, lemon juice , rice flour and salt. Keep aside for 30 minutes
2. Heat oil in a shallow pan (deep pan if you are deep frying). Heat the oil, roll the marinated fish in the rava and fry in oil , till cooked.It will take little less than 8 minutes.
3. Remove from oil and place the fish on absorbent paper.
4. Serve as appetizer.

Chattambade - Bengal Gram Fritters

I don't know about you ,but I remember... ..since I was a kid and  till date whenever  I go to functions...weddings or poojas where food is served on banana leaves....I never shy away from asking the person who serves  for 2 chattambades and 2 papads.

Ingredients

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• 2 cups Channa dal (Bengal gram dal)
• 1 small onion (finely chopped)
• 2 green chillies (chopped)
• 2 tbsp Dill leaves (chopped)
• 2 tbsp coriander leaves (chopped)
• 4 to 5 curry leaves
• salt to taste
• pinch hing
• oil to deep fry

Method

1. Wash and soak channa dal in water for 2 hours.
2. After 2 hours , drain the water and keep 2 tbsps of channa dal aside and  transfer the  remaining channa dal into a mixie and using very little water or no water at all  grind for few seconds to a very coarse paste.
3. Add coriander, dill leaves,curry leaves ,onion,green chillies and salt and give one final spin (for 2 seconds)
4. Transfer to a bowl and add whole channa dal and mix well.The paste must be thick.
5. Heat oil in a deep vessel, make flat vadas and slip into hot oil, continue the same with rest of the vadas. Fry till the vadas turn golden brown.
6. Serve with chutney.

Crispy lollipop

  Perfect appetizer for any party and super simple. My daughter just loves this.

Ingredients
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• 1/2 kg chicken lollipop
• 2 tsp ginger garlic paste
• 2 tsp red chilli powder
• 1/4 tsp red color (optional)
• 1 tsp turmeric powder
• 1 egg
• 3 tbsp coriander leaves (chopped)
• 8 tbsp cornflour
• salt to taste
• oil to deep fry

Method

1. In a bowl mix in ginger garlic paste, red chilli powder, egg, red color, coriander leaves, salt,turmeric powder and cornflour. Mix till well combined. 
2. Now add the chicken lollipop and mix till the chicken is well coated.
3. Keep aside for 2 hours.
4. Heat oil in a pan , when hot fry the chicken pieces till well cooked and it looks golden brown and crisp.
5. Remove from oil and place on absorbent paper to remove excess oil.
6. Serve as appetizer with tomato sauce. 

Maddur vada / Semolina and rice fritters

 Maddur Vada gets its name from the place Maddur which is near Mandya district ,Karnataka.I vaguely remember going to Maddur on our way to Mysore,but don't remember eating maddur vada.

The only place I have had maddur vada is at Woody's commercial street, for some weird reason ,no matter what we ordered my dad without fail has to order Maddur vada (and it did not taste that great).So I came to a conclusion that my dad likes Maddur Vada,no matter how good or bad.Everything sweet on this blog is for dad -coz he just loooooooooooooooves anything thats sweet. This spicy vada if for him too, and I am glad he enjoyed it with his evening tea.

I have tried to recreate the picture that was in Sanjeev Kapoor's book (link given below),it looks like my Maddur Vada needs to go on a diet.

 Recipe source:Sanjeev Kapoor-Dakshin Delights

Ingredients
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• 1/2 cup Semolina/rawa(very fine)
• 1/2 cup rice flour
• 1/2 cup maida (all purpose flour)
• 4 green chillies (finely chopped)
• 2 small onions (chopped finely)
• 2 tbsp coriander leaves (chopped)
• 5-6 curry leaves (chopped)
• 3 tbsp ghee(melted)
• 1 tsp cumin seeds
• pinch hing
• salt to taste
• oil to deep fry

Method

1. In a large bowl mix rice flour, semolina, maida, salt, onion, green chillies, coriander leaves, curry leaves, ghee and cumin seeds.Using very little water form a stiff dough.
2. Place 2 tbsp of dough in your hand and flatten the dough with other hand.
3. Heat oil to deep fry on medium flame.You will know that the oil is ready when you drop a small piece of dough and it sizzles and comes up without changing color.Drop the vadas one at a time and fry till crispy and golden brown.For crispy Maddur Vada, fry on medium flame.
4. Remove from oil and place on a kitchen paper to remove excess oil.
5. Serve with chutney.

Note:In Sanjeev Kapoors website Maida is missing in the ingredients list.

sending over to Denny's and Kirthi's blog

bonda sambhar

Recipe source:Alka's kitchen

Ingredients
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• 1 cup toor dal (cooked in 2 cups water and mashed)
• 1 carrot chopped
• 10 french beans chopped
• 1 onion chopped
• 2 tomatoes chopped
• 1 brinjal chopped
• 2 tbsp tamarind paste
• 1tbsp jaggery
• salt to taste
• 3 tbsp sambhar powder
• 2 tbsp oil
• pinch hing
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 tsp mustard
• 1tbsp ginger(minced)
• 5 cloves garlic
• 10 curry leaves
• 3 tbsp coriander leaves chopped

Method

1. Place a vessel on medium flame pour 3 cups of water ,add tamarind pulp, carrot, beans, brinjal, tomatoes, onion, salt and curry leaves. Mix well, cover and cook till the vegetables are 50% cooked.
2. Now add jaggery and 2 tbsp sambhar powder. Mix well , cover and cook.
3. Add cooked dal.
4. In a small pan heat oil ,when hot add hing, fenugreek seeds, cumin seeds, mustard seeds, garlic and ginger fry for few seconds and add curry leaves and 1 tbsp sambhar powder.Mix well and pour this seasoning over the sambhar,Mix well and cook for few minutes and add chopped coriander leaves.
5. Serve hot with idli and bonda.

bonda

Ingredients

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• 3 cups urad dal
• 5 to 6 curry leaves (chopped)
• 4 green chillies (chopped)
• 1 tbsp chopped ginger
• salt to taste
• oil to deep fry

Method

1. Wash and soak urad dal in water for 3 to 4 hours. 
2. Drain water and and grind using very little water to smooth and fluffy batter.
3. Add chopped ginger,green chillies, salt and curry leaves and mix well.
4. Heat oil in a deep vessel, when hot wet hand and take 3 tbsp of urad dal batter and drop into hot oil. Do the same for remaining and fry till light golden brown.

chicken cutlet

ingredients

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• 2  chicken breasts cubed or 250 grms minced chicken
• 2  medium sized potatoes (boiled)
• 1 medium onion finely chopped
• 4  green chillies
• 1 tsp ginger garlic paste
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala powder
• 1/2 tsp turmeric powder
• salt to taste
• 1/4th cup chopped coriander leaves
• 1 egg (beaten)
• 1 cup bread crumbs
• oil 

method

1. Place a pan on medium flame ,add 2 tbsp oil,when hot add onion and fry till translucent,now add ginger garlic paste,fry till the raw smell goes.Now add all the masala powders, salt and green chillies and fry till the oil separates.
2. add the chicken and cook till the chicken is done, if using cubed chicken,break it up with a spoon to small bits.now add in the chopped coriander leaves. let the chicken be a little salty because when you add in the mashed potatoes the taste will be just fine.
3. remove the skin of the potatoes and mash them well, mix in the chicken mixture and make small balls and keep aside.
4. dip the chicken cutlets in the egg remove excess egg and coat the cutlets with bread crumbs. arrange all the cutlets this way.
5. heat oil for frying, you can deep fry or shallow fry the cutlets till they turn brown.

prawn pakoda

Recipe from:Julie Sahni-Classic Indian Cookery

 Ingredients
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• 500 grms prawn
• 3 tsp ginger garlic paste
• 3 green chillies finely chopped
• 1/2 tsp salt
• juice of 1/2 lemon
• 1tsp turmeric powder
• 2tsp red chilli powder

The batter

• 1 1/2 cup cornflour
• 5 tbsp flour
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp red chilli powder
• 2 tsp baking powder
• 1 egg
• 5 tbsp cold water
• oil for deep frying

 Method

1. Remove the prawn shell,leaving the tail part on and de vein the prawns and clean.
2. Marinate the prawns in ginger garlic paste,salt,lemon juice,green chillies,turmeric powder and red chilly powder. Cover and refrigerate for 2 hours or overnight.
3. In a bowl whisk cornflour,Flour,oil,egg,red chilly powder,salt ,baking powder and cold water.Adjust water to required consistency.The batter should be thick and coat the prawns.whisk until well combined and lump free,keep this aside for half an hour.
4. Heat oil in a pan, when oil is hot,hold the marinated prawn by its tail and dip into the batter.Hold it over the batter bowl to let the excess batter drip off.
5. fry the prawn for about five minutes or till they turn golden brown.(notice that at this point the oil will look frothy,this because of the egg in the batter)
6. remove from oil and place on kitchen paper to absorb the excess oil.
7. serve with sauce.