Samosa Chaat

Preperation Time: 30 min

Ingredients:
Chick Peas - 1 cup
Tomato - 1 1/2 cup (chopped)
Onion - 1 tbsp (chopped)
Cilantro - 1/2 cup
Kasoori Methi - 1 tbsp
Curd - 1/4 cup
Potato - 1/2 cup
Corinader Pwdr - 1 1/2 tbsp
Garam Masala - 1/2 tsp
Jeera Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/4 tsp
Turmeric Pwdr - 1/4 tsp
Plain Sev - 2 tbsp
Salt for taste
Oil

Preperation Method:
1) Soak chick peas overnight and cook the peas well.
2) Boil potatoes in water. Heat oil in a pan, add potatoes, salt and a pinch of garam masala to the pan and mix well. Keep aside.
3) Make a lemon size chapathi dough and roll it as we do for making Chapathi. Put the potatoes on one side of the dough and cover the sides to make a samosa shape. Fry the samosa in oil.
4) Heat oil in another pan. Add all the powders to the pan and stir for a minute. Then add the chopped tomatoes to the pan and mix well. Let this cook in low flame until the tomatoes melt and form a gravy.
5) Add Kasoori methi and a pinch of cilantro to the gravy and mix well. Add the cooked chick peas and mix well.
6) Take a plate and put 1/3 rd of the chick peas curry on the plate. Then palce the cooked samosa in the center of the plate. Add the balance chick peas curry on top of the samosa.
7) Then add curd on the top and sprinkle chopped onion and tomatoes on the plate. Sprinkle coriander leaves and plain sev on top.

Samosa Chaat is ready to eat now.. Serve hot.. :-

Banana Muffins

Preperation Time: 35-40 min

Ingredients:

Ripe Banana - 1 (mashed)

All Purpose Flour - 1 1/2 cup

Egg - 1 large

Brown Sugar - 1/2 cup

Baking Pwdr - 1 tsp

Baking Soda - 1/2 tsp

Salt - 1/4 tsp

Butter - 1/2 cup (half of this melted, other half spread using fork)

Butter Milk - 1/4 cup

Canola/Veg Oil - 3tbsp

Vanilla Extract - 1 tsp

Preperation Method:

1) Pre-heat oven to 350 F.

2) Whisk flour, sugar, baking pwdr, baking soda and salt in a bowl.

3) Mix mashed banana, egg, butter, butter milk, vanilla extract in a large bowl until it turns into a smooth mix.

4) Gradually add the flour mixture to the large bowl and stir until the contents blend well. (If possible, use a hand mixer and blend the contents in a low speed)

5) Fill muffin cups 3/4 full with the blended mix. Bake the muffin in the oven for almost 15-20 min at 350 F.

6) Insert a toothpick into the center of muffin and check. If the toothpick comes out clean, then muffin is done. Remove the muffins from the oven and serve..

Note: You can add walnuts/cashew nuts/pecans etc in the muffin mix if you want.. This will make the muffins more crunchy and tastier..

Bread Chaat

Preperation Time: 5-10 min

Ingredients:
Bread - 4 pieces
Onion - 1 cup (chopped)
Tomato - 1/2 cup (chopped)
Chilly Pwdr - 1/4 tsp
Chat Masala- 1 tsp
Cummin Pwdr - 1 tsp
Corinader Leaves
Ghee - 2 tbsp

Preperation Method:
1) Cut the bread into small cubes and fry these pieces slightly in Ghee in a pan. Remove the bread pieces into a bowl.
2) Fry Onion, tomatoes and all pwdrs in the same pan for 1-2 min.
3) Add the fried bread pieces back to this pan and mix well.
4) Serve the mix in a plate garnished with corinader leaves, tomato, onion. Sprinkle little garam masala on top.

Aloo Vada

Preperation Time: 40-45 min

Ingredients:
Potato - 1 big
Onion - 1/2 cup
Green Chillies - 3 nos
Coriander Leaves - 1/4 cup
Lemon Juice - 1 1/2 tbsp
Mustard Seeds - 1 tbsp
Cummin Pwdr - 1/2 tsp
Garam Masala - 1/2 tsp
Curry Leaves
Oil

For Batter -
Besan Flour - 1 cup
Garam masala - 1 tsp
Red Chilli Pwdr - 1/2 tsp
Coriander Pwdr - 1/2 tsp
Cummin Pwdr - 1/2 tsp
Water
Salt for Taste

Preperation Method:
1) Boil potatoes in water. When potatoes are boiled, drain the water and peel off the skin. Mash the potatoes nicely.
2) Heat oil in a pan, add mustard seeds and allow it to sputter. Add Green Chilly, onion, curry leaves, cummin pwdr and garam masala to the pan and saute until the onion becomes tender.
3) Add the mashed potatoes to the pan and mix well.
4) Switch off the flame and Add lemon juice and coriander leaves to the pan.
5) Make lemon sized balls from the mix in the pan and keep aside.
6) Make thick batter using the ingredients listed for batter.
7) Dip the potato balls in the batter and fry them in hot oil in a pan until the balls turns golden brown in color.

Serve Aloo vada hot with chutney (any) or tomato sauce :-

Veg Pakoda (Cabbage and Spinach)

Preperation Time: 25-30 min

Ingredients:
Spinach (Chopped) - 1 cup
Cabbage (Chopped) - 1 cup
Besan Flour - 1 1/2 cup
Red Chilli Pwdr - 1 tsp
Asafoetida - 1/2 tsp
Coriander Pwdr - 1 tsp
Salt for taste
Oil

Preperation Method:
1) Make a thick batter using Besan Powder, all powders and salt. Split the batter into 2 bowls.
2) Put the chopped spinach into the mix in one bowl and chopped cabbage into the second bowl. Mix the contents well in both pans.
3) Heat oil in a pan. Take small quantities from both bowls and fry them in oil. Remove from oil when the pakoda turns golden brown in color. Repeat this until the contents are over in both bowls.

Serve hot with tomato ketchup :-

Uzhunnu Vada

Preperation Time: 45-50 min

Ingredients:
Urad Dal (Whole) - 2 cups
Baking Powder - 1/2 tsp
Shellots - 1/2 cup
Green Chilli - 5-7 nos
Ginger - a small piece
Curry Leaves
Salt for Taste
Oil

Preperation Method:
1) Soak Urad Dal for atleast 1-2 hrs. Then grind the Urad Dal (without adding water) into a fine paste.
2) Mix chopped green chillies, shellots, curry leaves, ginger, salt and baking powder well with the ground Urad Dal in a bowl. Keep mixing this mix with hand for atleast 3-5 minutes so that all the components come together and the dough gets well aerated.
Note - One you complete mixing, then take some water in a bowl and put some dough mix into it. If the dough remains afloat and intact without spreading in water, then it is ready for frying.
3) Heat oil in a pan.
4) Then, dip your hand in plain water, take some ground mix in your hand and roll the mix in your hand to make a round shape. Then make patties out of this and make a hole in the middle.
5) Deep fry this in Oil until it turns goden brown in color.

Serve the crispy and hot Uzhunnu Vada with Coconut Chutney and Sambar :-

French Fries

Preperation Time: 10-15 min
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Ingredients
Potato - 2 nos
Salt for taste
Oil
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Preperation Method
1) Cut the potato into long slices.
2) Take water in a vessel, add salt and boil it in water for 3-4 minutes. Drain the water.
3) Heat oil in a pan and fry the potato slices until they start turning brown in color.

Vegetable Samosa with Cilantro Chutney

Preperation Time: 30-45 min

Ingredients
Potato(big) - 1 no
Green peas - 1/2 cup
Carrot - 1 no
Onion - 1/2 cup
Green chillies - 2 nos
All purpose flour(Maida) - 1/2 cup
Wheat flour - 1/2 cup
Turmeric powder - 1/2 tsp
Chilly powder - As reqd
Salt - As reqd
Oil - As reqd

Preperation Method for Vegetable Samosa
1) Cut potato and carrot into small pieces.
2) Cook potato, carrot and green peas.
3) Heat oil in a pan or kadai.
4) Splutter mustard seeds.
5) Add onion , green chillies and saute well then add cooked potato, carrot and peas mix.
6) Add turmeric powder and chilly powder and cook for 2 - 3 mins.
7) Mix maida and wheat flour and form a soft dough.
8) Roll the dough to oval shapes and cut each oval shape into 2 halves.
9) Put the cooked vegetable mix in each half and close the ends to make triangle shaped samosa pieces.
10) Heat oil in a pan and deep fry the samosas.

Preperation Method for cilantro chutney
1) Add 1 cup coconut, a bunch of cilantro leaves, Juice of 1 lemon, 4 green chillies and salt and grind all together to a fine paste.

:- Serve the hot samosas with Ketchup/pudhina or coriander chutney.

Aaloo Bonda

Aaloo Bonda is a snack that we usually find in each and every small tea shop.. Freshly prepared Bonda served hot with hot tea is something that can make a snack session really enjoyable..

Preperation Time : 20-30 min
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Ingredients:
Potatoes - 1 (Medium)
Onion - 1
Turmeric Pwdr - a pinch
Green Chilly - 1
Ginger - 1/2 tsp
Mustard Seeds - 1 tsp

For making batter..
Besan Flour/Maida - 1 cup
Asafoetida - a pinch
Coriander Pwdr - 1/2 tsp
Chilly Pwdr - 1/2 tsp
Salt for taste
Oil for fry
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Preparation Method:
1) Cut the potato into small pieces and boil it.
2) Heat oil in a pan, add mustard seeds and allow it to sputter.
3) Add green chilly, ginger, turmeric pwdr, salt and onion and saute the mix until the onion becomes transparent.
4) Add potato and mix well. Allow the mix to cool.
5) Create a thick batter by mixing besan/maida and all other powders
6) Make small lemon sized balls from the cooked potato mix.
7) Heat oil in a pan.
7) Dip the potato balls in the thick batter and fry it in oil. Serve the hot bonda with chutney/tomato ketchup.

Stuffed Bread Roll

Preperation Time : 30-45 min

Ingredients:

Potato - 1 nos

Carrot - 1 nos

Boiled Egg - 1

Small Onions - 1

Corriander Pwdr - 1/2 tsp

Red Chilly Pwdr - 1/4 tsp

Turmeric Pwdr - A pinch

Bread - 8

Salt

Oil

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Preparation Method:

1) Cook Potato and Carrot in a vessel. Allow it to cool.

2) Heat 2 tbsp oil in a pan. Add onion and fry it onion turns golden brown in color.

3) Add all pwdrs and stir it for some time.

4) Add cooked potato, carrot and sliced boiled egg to the mix. Stir the mix for 2-3 minutes. Allow it to cool.

5) Take a bread and remove the edges. Dip the bread slightly in water.

6) Put some cooked mixture in the center of the bread. Roll the bread to make it cylindrical in shape. (Make sure the bread edges are joint)

7) Heat oil in a pan and add the bread rolls to the oil. Fry the rolls and serve them hot :-