GREEN MOONG VADA

NEEDED

green moong - 1 cup

Toovar dal - 2 tbsp

1 big onion  - finely chopped

4 green chilly 

A small piece ginger 

3 to 4 garlic

Curry leaves little

Jeera -1tsp

Saunf- 1tsp

Salt

Oil for frying

METHOD

SOAK moong and toovar for 3 hrs. 

(Can use full moong Or broken moong, whichever is available) 

Grind onion, garlic, green chilly, ginger ,curry leaves slightly, and transfer it to a bowl. 

Then coarsely grind, moong and toovar, without adding water. 

Transfer to the gingergarlic bowl. 

Add salt, jeera, saunf. 

Mix well. 

Heat oil in a pan. 

Then take a small ball size batter. Slightly flatten it. 

Check the oil heat, carefully drop this vada in oil. 

Fry in medium flame, till crisp and brown on both the sides. 

Serve hot with coconut chutney. 

SAMBAR VADAI

NEEDED
For sambar:
Small onion - 1 handful (remove skin)
Sambar powder
Hing
Salt
Tamarind water

METHOD
In a pan add 1 tsp oil and add  the onion.
Fry for 2 min and add the tamarind water.
Add the sambar powder, hing and turmeric powder.
Add water as required.
Cook on medium flame till the raw tamarind smell goes and the onion is soft.
Add salt and cook for few minutes.
(Can add little jaggery  if u like.)
Remove and keep aside .
Temper mustard and curry leaves in 2 tsp ghee and add to the sambar.

Now make the urad dal Vadai.
drop the Vadai in the sambar .
Let it rest for 10 min .
Then serve hot garnished with coriander.

VALAIPOO VADAI

NEEDED 

Valaipoo - chopped 1 cup

Toovar dal - 2 cups

Red chilli

Salt

1 Onion - chopped(optional)

Oil for frying

METHOD

Clean the valaipoo, discard the middle stem,chop the valaipoo.

Then slightly crush the valaipoo using Ur hands and keep aside.

Soak toovar dal in water for an hr.

Drain the water completely , add red chilli .

Grind the dal coarsely ,without adding water .

Transfer it to a bowl.

Add the valaipoo, onion , and salt .

Mix well and make vada.

Heat oil in a wok.

Keep in medium flame, and fry the Vadas both the sides till crisp and golden brown.

Snake gourd crispy

NEEDED
Snake gourd
Ginger garlic paste ( u can also avoid garlic and   make this)
Corn flour as required
Salt
Chilly powder
Orange red colour a pinch
Oil for frying

(( Ingredients to be adjusted according to the quality u r making ))

METHOD
Cut snake gourd ,to thin 2" pieces.
Spread in a paper or a clean towel  for 2 min .
Then transfer it to a bowl.
Add ginger garlic paste.gently mix.
Then add chilly powder, salt, colour.
Add corn flour as required.
Gently mix, adding very little water as required.( Snake gourd should get fully coated with this masala.)
Keep oil in a pan.
When the oil is hot ,reduce the flame.
Drop this in a sprinkled manner( same like do for onion pakoda.)
Fry till the colour changes,and crisp.
Remove and spread in an absorbent paper.
Tasty and crispy snake gourd pakoda is ready.

BABY CORN FRY.  Method and ingredients same .
( Only u have to cut the baby corn to a small buttons size.)
It should not be very thin or too thick.
Crisp when  hot .

BEETROOT. PAKODA.

NEEDED
beetroot - 2 - grated
radish - 2 - grated  ( i used radish leaves also )
radish leaf- finely chopped
carrot - 1 - grated
cabbage - chopped  little
ginger - finely chopped - little
onion - 1 big - roughly chopped
finely chopped green chilly
chopped corriander , curryleaves - little
wheat flour
rice flour ( take 1/2 the qty of wheat flour   , if wheat flour 1 : rice 1/2)
lemon juice - 1 tbsp
garam masala
salt to taste

METHOD
take a bowl , and add all the grated vegetables, chilly ,ginger, onion .
sprinkle 1 handful of wheat flour, and 1/2 the qty rice flour .
add salt,  garam masala and lemon juice .
mix well , same as we make for other pakoda.
( add little water if required )
adjust wheat flour ,accordingly .

now heat oil in a wok . make pakodas .
keep on medium flame , and fry till golden .

KOLLU PAKODA.

NEEDED
Kollu/ horse gram - 1/4 cup
Toovar dal - 1/2 cup
Channa dal - 1/2 cup
Green chilly
Small piece ginger
Little curry leaves
Salt
1 big onion chopped
Little corriander

METHOD
Soak kollu seperately for 5 hrs.
Soak toovar and Channa dal for an hour .
Then wash and drain the water from both.
( In kollu sometimes there may be small small stones , so clean it properly.)
Now grind kollu , toovar dal , Channa dal ,green chilli, curry leaves, ginger.
Grind coarsely ,add little water if required.
Transfer it to a bowl.
Add salt , corriander and onion .mix well.
Heat oil in a pan , medium flame.
Make pakoda , fry till golden brown.
( Can make without adding onion also)

AVAL SAMOSA / POHA SAMOSA

NEEDED
FOR POHA STUFFING:
aval / poha - 1 cup
1 or 2 green chilly - finely chopped
Finely chopped corriander - little
1/2 tsp sugar
Salt
Juice of 1/2 lemon - 2 tsp

Wash the poha , drain the water .
Sprinkle some water and keep aside for 10 min .
( if u press and c it shd b soft)
  the poha poha shd be soft and dry ( without water)
Then add chopped chilly , corriander,  salt , sugar, lemon juice.
Mix well and keep aside.

FOR OUTER LAYER
maida - 1 cup
Oil - 1 tbsp ( heat and add)
Little salt
Water as required.

Combine all the above said and knead to a soft dough.
Then roll it to small roti.
NOw using  a knife cut the round. ( there will b 2 semi circle )
 take 1 half , keep the stuffing in the middle , fold both the ends , give a triangle shape.
Heat oil in a wok .
Drop the samosa slowly,  can fry 3  or 4 at a time.
Keep on a medium flame and fry on both sides till golden brown.
Serve hot with ketchup.

NOTE
can add onion , carrot  to the  poha.
U can cook any vegetable add masala , and can mix with the poha studfing .

SWEET POTATO BOMB

NEEDED
Sweet potato - ( medium size) 3
Potatoes - (big ) 3
Oil for deep frying
Thin roasted vermicelli CRUSHED ( for coating the balls)

FOR OUTER LAYER
Potatoes -peel skin and pressure cook.
Mash and keep aside .
Green chilly - 2 , finely chopped
Salt
Juice of 1/2 lemon
Bread crumbs 1 tbsp (opt)

• In a bowl and the mashed potato , green chilli , salt and lemon juice.
• Mix well and keep aside.
• Add bread crumbs  if required  , this will make the potato mixer stiff.

FOR SWEET POTATO STUFFING
sweet potato - 3 peel skin and steam it.( u can cook along with potato)
1 tbsp -oil
Grated coconut - 2 tbsp
Finely chopped  corriander - 1/2 cup
Hing
Chilly powder
Turmeric powder -1/2 tsp
SAlt
Garam masala- 1/2 tsp

• Take the steamed sweet potato and cut to small pieces .
• In a wok add 2 tbsp oil and fry the sweet potatoes till light brown .
• Remove and keep aside.
• In a bowl add the fried sweet potatoes,  chilly powder , salt , hing , tumeric , garam masala ,grated coconut,  and corriander .
• Mix well using ur hands and make small  balls .( let the stuffing  be spicy)

METHOD

• TAke a ball of potato  and flatten it .
• Keep the sweet potato stuffing in the middle and carefully  wrap the potato from all sides   and make a ball.
• Then roll the ball in the vermicelli .
• Repeat this with the remaining also.
• Heat oil in a pan , medium flame .
• Then carefully drop the balls (can add 3 at a time) and roast till  golden brown.
• Serve hot .

BITTERGOURD PAKODA

NEEDED
bittergourd - ( big ones )- 4
gram flour/ besan /kadalaimavu  - 1/2 cup approx
turmeric powder/ haldi - 1 tsp
hing
white til / sesame seeds - 2 tsp
chilly powder
salt
oil for frying

METHOD

• wash the bittergourd and cut to small pieces . discard the seeds .
• put the chopped  bittergourd in a bowl.
• add salt , chilly powder, hing , haldi and  .
• add besan little by little and mix well .
• sprinkle some water if required.
• the bittergourd  should be well coated with the besan .
• (if not add little more besan ).

• now heat oil in a wok . medium heat.
• gently sprinkle the bittergourd in the oil.
• fry for few minutes till crisp and golden .
• ( method is same as we  make onion pakoda.)
• serve hot.

PALAK CHEESE PARCEL

NEEDED:
spinach / palak - 1 /2 bunch
(add the palak in the boiling water , cook for 2 min and remove. then chop the palak and keep aside)
onion  and garlic - chopped (opt)
cheese - grated
(can also add paneer)
green chilly and ginger - paste
salt
1 tsp oil , kalonji

FOR OUTER COVER
maida - 1/2 cup
salt
little vegetable ghee(1 tsp)
water as req

mix maida , salt , veg ghee 1 st. then add water little by little and knead to a soft dough.

METHOD:

• temper kalonji and fry the onion , garlic .
• then add spinach ., cook for 2 min and remove.
• transfer it  to a bowl , add ginger chilly paste, salt, cheese .
• mix well and the filling is ready.

• take a small piece of maida dough and make small round . 
• ( can cut the edges and keep like square.)
• then keep the filling in the middle , and seal the edges. 
• ( can make like cone, potli r parcels)
• deep fry in oil , till crisp and golden  brown .
• serve hot with ketchep.

CABBAGE CHANNA DAL VADA

NEEDED                                           makes   15 - 20 vadas
Channa dal / kadalai parupu - 1 cup
urad dal - 1 tbsp
red chilly - 3
green chilly- 2
hing - 1/4 tsp
cabbage - 1 cup - finely chopped
little corriander - chopped (optional )
salt to taste
oil for deep frying

METHOD

• Soak the dal together  in water for 1/2 hr .
• clean and drain the water .
• take the jar , add the dal , red chilly, green chilly , salt.
• grind coarsely without adding water.
• transfer the batter to a bowl .
• add hing and the chopped cabbage .
• add chopped corriander . mix well , now the vada batter is ready.

• heat oil in a kadai , check the heat .
• ( if u drop a piece of batter in the oil , it will raise immediately  to the surface , then the oil is ready for frying.
• reduce the heat to medium.

•  first wet ur hand. now take little batter , shape it to a ball and then slightly flatten it.
• gently drop it in oil , and deep fry on both sides till golden brown. 

RAGI PAKODA

NEEDED:
ragi flour - 1 cup ( as required)
gram flour / besan - 1/4 cup
chutney dal / porikadalai - powdered - 2 tsp
onion -1 - roughly chopped
cabbage - finely chopped
ginger - small piece - grated
broken cashewnut - little
curry leaves, corriander - coarsely chopped
white til/ white sesame seeds- 2 tsp
black pepper - crushed
peanut / groundnut - little
salt
chaat masala ( opt )

oil -for frying

METHOD

• mix all the above said ingredients  ( except chat masala) in a bowl. 
• add water as required , little by little and make dough.
• heat oil in a pan .
• add 1 tsp of hot oil to the dough and mix well.
• drop small bit pieces of the dough in the hot oil and fry on medium flame.  .
• sprinkle   chat masala above the pakodas and serve hot

MANATHAKALI KEERAI PAKODA

NEEDED
Manathakali keerai - 1 cup, clean and  chopped
Channa dal  - 1 cup
Toovar dal- 1/2 cup
Moong dal - 1/4 cup
Green chilly
Curry leaves
Hing/  perugayam
Chopped small onion - 1/2 cup
Salt

METHOD
Soak channa dal ,toovar dal together for 1/2 HR.
Soak moong dal separately.
Wash and drain the water from the dal .
Add green chilly , curry leaves, hing , grind without adding water.
Transfer it to a bowl .
And the soaked moong ( without water).
Add salt , chopped keerai , and onion .
Mix well.
Heat oil , medium flame .
Make pakodas.

MASOOR DAL VADA

NEEDED
masoor dal - 1/2 cup
Channa dal - 1/4 cup
Finely chopped coconut- little
Red chilly - 2
Saunf - 1/2 tsp
Hing
Turmeric powder
Salt
Oil for frying

METHOD
Soak masoor dal, channa dal together for 1/2 hr.
Drain the water.
grind coarsely masoor dal , channa dal ,  saunf, red chilly  .( do not add water )
Transfer it to a bowl, add salt, hing , chopped coconut,  and turmeric powder.
Mix well.
Make small vada and deep fry in oil till golden brown.( keep the oil in medium flame )

CARROT CUCUMDER PAKODA

NEEDED
carrot - 1 big (grated)
cucumber - 1 big grated
chilly powder  or green chilly - 2 finely chopped
gram flour / besan - 1 cup ( as required)
hing
turmeric powder/ haldi
salt to taste
chopped corriander little
water as required
oil for frying

METHOD

• in a bowl add the grated carrot  and cucumber .
• add salt , chilly powder, turmeric powder , hing .
• add gram flour little by little and gently mix well.
• add little  water as required.

• heat oil in a pan and drop the dough little by little .(medium , uneven balls)
• fry till golden brown , (medium flame)
• serve hot .

NOTE
Onion can also be added to this .

PEAS VADA

NEEDED
Fresh green peas  - 2 cups
Green chilly
Ginger
Chopped corriander  - 1/2 cup
Salt
Majaj ( pumpkin seeds, cucumber seeds)-  3 tsp
Little cashew ( broken ) - opt
Hing
Oil for frying

METHOD

• Grind peas , green chilly,  ginger , little corriander  without adding water.
• Transfer it to a bowl.
• Add hing ,salt,  remaining corriander,  Cashewnut,  majaj .
• Mix well .
• Make small ball and slightly flatten it .
• Deep fry in oil , till crisp and light brown.

NOTE
Adjust chilly to ur taste.
( fry on a medium flame )

PORIKADALAI PAKODA / CHUTNEY DAL PAKORA

NEEDED
Porikadalai powdered / chutney dal ( coarsely powdered) - 2 cups
Rice flour - 1/2 cup
Grated ginger little or ginger powder
Salt
Finely chopped cabbage or onion - 3/4 cup
Chilly powder
Hing
Turmeric powder
Water as required
Oil for frying

METHOD 

• in a bowl add porikadalai powder, rice flour , ginger , salt , cabbage  , chilly powder , hing , turmeric powder.
• sprinkle  water  and gently mix this to a stiff dough.
• heat oil in a pan , keep on a medium flame .
• drop the dough little by little ,( medium , uneven balls)
• fry till golden brown .
• serve hot  pakodas .

WHEAT BAJJI

NEEDED
potato - 1 , peel skin ,cut to thin rounds
(Can use any vegetable of ur choice)

FOR BAJJI BATTER
2 cups - wheat flour
1 cup - rice flour or corn flour
salt
chilly powder
hing - a pinch
Turmeric powder - 1/4 tsp
water as required.
Mix this to a thick batter consistency.

METHOD
Dip the potato slice in the batter and deep fry in oil  till golden brown.

VALAITHANDU VADAI

NEEDED
valaithandu - finely chopped - 1/2 cup
1 big onion - chopped
small piece- ginger
green chilly - 1
little chilly powder (optional)
1/2 cup - toovar dal
1/2 cup - channa dal
salt to taste

METHOD

• Soak toovar dal and channa dal together  in water for an hr .
• wash and drain the water from the dal .
• add green chilly , ginger and grind coarsely . 
• add little water if required for grinding .
• transfer it to a bowl .
• add salt , chopped onion , valaithandu .
• mix well .
• heat oil, ( medium flame) make vadai ,
• fry till crisp and golden brown .

GREEN MOONG DAL VADA

NEEDED;
whole green moong - 3/4 cup
whole urad dal - 1/4 cup
little ginger - peel skin and chopped
green chilly
hing
salt
curry leaves
corriander little

METHOD;

• soak green moong and urad dal in water for 2 hrs .
• wash twice, drain the water ,
• add green chilly , hing , ginger .
• grind adding water as required . ( u may require very less water)
• then heat oil in a pan and make vada.
• serve hot with coconut chutney.