DAL KACHODI

NEEDED
FOR STUFFING
moong dal - 1/2 cup
Channa dal - 1/2 cup
Green chilly - 2  to 3
Ginger - small piece
Salt to taste
Turmeric powder
Hing
Amchur powder - 1/4 tsp
For tempering
saunf -1/2 tsp
Kalonji - 1/2 tsp
Oil - 1 tbsp

Soak  moong dal,  channa dal together , for 1/2 hr.
 Drain the water and grind smooth,  adding chilly and ginger.
(Add water if required)
 In a pan add oil,  temper kalonji,  saunf.
Add the dal paste, hing , turmeric,  salt.
Mix well and cook for few minutes.
Remove and keep aside.

FOR OUTER LAYER
1 cup maida
1 tbsp melted ghee or vegetable ghee.
Water as required
Salt to taste
In a bowl add maida and melted vegetable ghee.mix well.
Then  add water little by little and knead to a soft dough.

METHOD
Make small balls with the maida dough .
Take 1 maida ball and roll it to a small round . Keep the dal stuffing (1 TSP) and close the edges.
Then again  gently roll to a small round or slightly flatten using ur hands.
Repeat the same for the rest of the dough.
Heat oil in a pan , medium flame .
Drop this kachodi in the oil and cook on both sides till golden brown and crisp.
Serve  hot .

ONION RINGS

this is a tasty rainy day snack . i feel its too oily but can have it once.

Buttermilk fried onion rings.

Ingredients

4 onions
1 1/4 cups plain flour (maida)
1 cup buttermilk
1 tsp  black pepper powder
a pinch of baking soda
salt to taste
oil for frying

 

Method

1.        Peel and cut the onions into rings. Keep aside.

2.        Make a batter of pouring consistency with the flour, buttermilk, black pepper powder, soda bi-carb and salt.

3.        Dip the onion rings in the batter and deep fry in hot oil till golden brown in colour.

4.        Drain on absorbent paper.

5.        Serve hot with ketchep.

Tips:

1.       To make the onion rings crisper, add 1/2 teaspoon of cornflour to the batter.

CHANNA KARARE

needed:
1 1/2 cup white channa
2 tbsp  Rice flour
1 cup Gram flour / Besan
Red chilli powder
 haldi
 Coriander powder  and Cumin powder
 salt to taste
 Mango powder /amchoor (opt)
 ginger paste

finely chopped corriander

pinch baking soda

 Water

Oil to deep fry

Method:-

1) soak channa over night. next day pressue cook  and drain the water.
2) In a big bowl mix Gram flour ,Rice Flour, Red chilli powder,coriander powder,cumin powder,salt,turmeric,,amchoor,bk powder , corriander, ginger well.
3) Add the boiled channa to the mixture bowl.
4) Then add water as reqiured in a sprinkled manner  making sure the spices and flour stick to the channa uniformly.
5) Heat the oil in a pan on medium heat for deep frying.
6) Apply few drops of oil to your hand so that you can drop groundnuts easily in the oil. While dropping the channa  into oil, loosen them with your fingers to make sure the channas are separated and do not form lumps. channass should be separated while frying.
7) Fry till they turn light brown.
8) Take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.

ALOO SAMOSA

Ingredients:

4 large potatoes - boiled, peeled and mashed

1/2 cup boiled and drained green peas

1 tsp cumin seeds/jeera

1/4 tsp amchoor/mango powder( optional)

red chilli powder or finely choppedgreen chilli

1 tsp saunf

1/2 tsp garam masala powder

1 tsp dhaniyajeera powder

1/2 tsp turmeric powder

little asafoetida/hing

1 tbsp chopped cashewnuts( optional)

Salt to taste

3 cups maida

1 tbsp heated oil or little dalda

oil for deep frying samosas

Method:-

Heat 2 tsp oil & add jeera,saunf & cashewnuts.

When the seeds splutter add the dry powders and fry for 10 seconds.

Add the mashed potatoes and green peas and mix well.

add salt & Fry on a low flame for 5- 10 minutes.Set aside.

Prepare the cover for the samosa by combining the maida, hot oil and little salt .

Add wateras required & knead the dough.

Set aside for about 10 minutes.

Divide the dough into round portions.Take each portion and dust it with some maida so that it does not stick to your hands.

Roll it into a( not too thin) thin perfect round.

cut & make 2 semi circles with the round.

Take one half circle.

Dip your index finger into the cold water& apply it to the straight edge of the semi circle.

Now hold the semicircle in your hand.Fold the straight edge , bringing together the watered edges.Seal the watered edges.

You will now have a small triangular maida pocket.

Stuff it with the potato mixture and now water-seal the upper edges.

Repeat the same for the rest .

Deep fry in oil ,on a medium flame till golden brown and serve hot with ketchup.

AMERICAN CORN

Sweet corn is high on carbohydrates and serves as a quick appetizer. Piping hot and spicy corn laced with ghee when served in the rainy season stimulates our taste buds and leaves a lingering taste in our mouth.
needed:
 sweet corn - pressure cook
ghee - 1/2 tsp
salt
pepper powder
lemon juice - 1/2 tsp
mtd:
 put the corn in a cup . add salt , pepper powder, to ur taste .
add lemon juice , ghee .
mix well and serve piping hot.

ALOO BONDA

needed:
 for aloo balls:
5 medium sized potato( i calculated for 1 person 1 aloo)
green chilly 5-6 - finely chopped
ginger 1 tsp - grated ( optional)
turmeric powder/ haldi
salt 2 taste
seasoning- mustard, jeera, oil
curry leaves/ corriander - chopped

for batter :
 1/2 cup besan
2 tsp rice flour
salt
soda a pinch ( optional)
mix the above said, adding water as required to a thick batter consistency.

METHOD:
 boil , peel, & mash the potatoes.
temper mustard , jeera , chilly in 2 tsp oil & add to the potatoes.
add haldi, salt , ginger , corriander / curry leaves.
mix well & make small balls .
dip this aloo ball in batter 1 by 1, deep fry till golden brown. ( can fry 4-5 at a time)

PAV BHAJI

Needed:

• carrot -1 , beetroot 1,beans , peas , capsicum -1,
• tomato 5-6 and potato 4 if big ( these 2 must)
• (finely chop all the vegetables)
• PAV BHAJI MASALA- 3sp
• salted butter
• chilly powder 2 ur taste
• salt 2 taste
• 1 tsp sugar
• turmeric powder / haldi - 1tsp

TO GRIND

• Ginger- 1/2 lemon size
• green chilly - 6

Mtd:

• put the veg in a cooker except tomatoes and pour enough water and pressure cook .
• leave 4 whistle and keep in low flame for 10-15 min.
• then using a masher finely mash the veg.
• heat butter and add the ground paste.
• fry slightly and add the mashed vegetables.
• add salt , chilly powder , haldi, 3sp pav bhaji masala , chopped tomatoes , 1 tsp sugar.
• cook in sim for 10 - 15 min and remove.
• squeeze 1/2 lemon , mix well and  serve.
• toast the pav with salted butter.
• serve hot, pav and bhaji topped with butter, chopped onion , corriander, tomato.

TOMATO OMLETTE

Ingredients:

1. tomato - 8
2. besan / gram flour - 1 tbsp
3. 1 -1 1/2 cup wheat flour
4. 1-2 tbsp rice flour
5. 1 green chilly - chopped
6. 1tbsp chopped corriander
7. 1 tsp pepper powder
8. salt 2 taste
9. 1 tsp dhaniya jeera powder
10. 1/2 tsp hing/ asafoetida
11. 1/2 tsp haldi / turmeric powder
12. a pinch amchur powder - (optional)
Method:


1. boil the tomatoes for 5-10 min, remove the skin , grind to a puree.
2.pour the puree in a bowl & add the above said ingredients.
3. Add water to the batter to bring it to a spreadable consistency(round 1/4 - 1/2cup) and
mix well.
4. make same as dosa.( small in size)
(if it sticks to the pan , add little more rice flour to the batter.)
5. transfer to a plate & serve hot
or
6. take 2 bread slices & slightly toast it .
7. keep the tomato omlette inbetween the slices & serve with ketchup .

ALOO VADI

Ingredients:

potatoes - 4
( pressure cook ,remove skin , mash)

for stuffing:


1. roasted groundnut - broken and  skin removed - 1-2 tbsp
2. finely chopped green chilly - 2
3. 1 tbsp grated coconut
4. 1 tsp finely chopped ginger
5. salt 2 taste
6. 1 tbsp finely chopped corriander  or pudina
7.1/2 tsp sugar
8. saunf - 1 tsp
 mix the above said and keep aside

for batter:

1. 2 tbsp maida
2. water
3. mix well .( like dosai batter)

method:

1. add a pinch salt to the mashed potatoes and mix well.
2. make small balls with the potatoes.
3. then make like cups or flatten it.
4. keep the stuffing in centre and close it.
5. make it to a ball again..
6. Heat oil in a kadai/pan Dip each ball in the batter so that it gets coated on all sides with the batter. Put it immediately in the oil  or (add 1 tsp oil in each hole and  place in a kuliappam mould.)
Do the same for some more balls.(as much as the pan can hold)fry in medium flame till golden brown.