veg starters and snacks

Spring onion and cabbage pakoda:

• spring onion-5-6 strands
• onion -1 small long thin slices
• cabbage-long chopped -1 cup
• salt to taste
• coriander leaves chopped-3tablespoons
• redchilli powder-1tsp(according to your spice requirement)
• coriander powder-1/2tsp
• cumin powder-1/2 tsp
• garam masala powder-1/2 tsp
• turmeric powder-1/4 tsp
• gram flour-5-6 tsp
• rice flour -1tablespoon

in a bowl add all the ingredients and mix well  pinch lemon ball size of mixture and drop into hot oil and fry until cooked golden brown and crisp
serve with tomato ketchup

tips:if u feel the binding is not enough u can adjust with some more flour

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Hummus dip:

• boiled channa or chickpea-1cup
• pepper powder-1/4 tsp
• chilli flakes-1/4 tsp
• salt to -taste
• olive oil-3-4 tablespoon
• garlic cloves-3
• lemon juice-1/2 to 1 tsp

put all the ingredients except olive oil into the blender ,when it starts to grind pour olive oil slowly into the blender,then grind it to a paste . u can serve with chips,pita bread, sandwich or tortilla chips

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Basil pesto sauce:

• basil leaves -1cup
• pine nuts--1/4 cup
• salt-to taste
• pepper powder-1/4 tsp
• olive oil-1/4 cup
• parmesan cheese or pecorino cheese-3tablespoon
• garlic cloves-2

in a blender add all the ingredients then start the blender ,pour olive oil as the blending process is on .grind until slightly coarse

tip:can be stored in the refrigerator for 15 days in an airtight container

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coriander mint and walnut pesto:

• walnut-1/2 cup
• coriander leaves-1/2 cup
• mint leaves-1/4 cup
• garlic cloves-2
• pepper powder-1/4 tsp
• salt to taste
• olive oil-1/4 cup
• parmesan cheese-1/4 cup

put all the ingredients in the blender then start the blender slowly adding olive oil ,grind until slightly coarse paste

tips:this is for pesto based pastas

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spinach and corn pakoda:

• frozen spinach chopped -3/4cup
• fresh corn-3/4cup
• coriander leaves chopped-3tsp
• greenchilliesfinely chopped-1-2 chopped
• grated ginger-1tsp
• bread crumbs-1/2 cup
• cumin seeds-1/4tsp
• boiled and mashed potato-1 small
• garam masala powder-3/4  tsp
• salt to taste
• oil 1 1/2 tsp
• corn starch 2-3tsp diluted in little water(not to thick or thin)
• bread crumbs for coating

firstly put the corn in the blender pulse it for few sec just to half crush the corns ,heat oil in a pan then add cumin seeds,ginger,and  greenchillies,then add the spinach(squeeze water completely after thawing) fry for a minute or two then switch off the heat .in a bowl take the spinach mix add crushed corn ,mashed potato,bread crumbs salt ,garam masala powder mix well ,if the mixture is very sticky then put some more crumbs .make little balls dip in the cornflour mixture then roll it on the bread crumbs 
heat oil and fry on medium flame  until golden brown ,serve with tomato sauce 

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Tapioca and chickpea dal vada:  

• channa dal/begal gram split soaked-1 cup
• soaked tapioca/sabudana-1/4 cup
• fenugreek leaves chopped-1/4 cup
• salt
• chopped ginger-1 1/4tsp
• green chillies chopped-2
• cumin seeds-1/4 tsp
• chopped coriander leaves-2 tbsp
• curry leaves chopped-4-5 leaves
• oil for deep fry

         first  take soaked  channa dal and pulse until its 3/4th ground(you can still see some whole and half crushed ones)take it  out to a bowl add the soaked tapioca ,cumin seeds chopped curry leaves coriander leaves ,ginger,green chillies chopped,salt ,mix all together  .check for salt then make little balls and just slightly press between your palms to give it a patty shape .deep fry this on medium low flame until golden brown and cooked through 

tips:1soak begal gram for atleast 2-3 hrs and the tapioca too
2 its the begal gram which acts as the binding,so make sure to check after you mix all the ingredients and try to make a ball it should bind well if it doesn't just pulse a small portion and mix again,make sure you chopp the leaves finely.
3if u want an intense flavor u can add the ginger and green chilli while pulsing the Bengal gram.  
4 its a tea time snack ,doesn't need any dipping         

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Mom's recipe: buns(banana) /mangalore buns

•  banana-1 1/2 small
• ghee/clarified butter-2tsp
• salt pinch
• sugar-4tsp
• yogurt-3tsp
• maida/all purposeflour-required to make a soft dough

in a bowl take banana,yogurt,ghee,salt and sugar together squish them to paste by hand then slowly add flour little by little until you have a soft dough(not sticky)   ferment the dough for minimum 8 hours  .then make lemon size balls  and roll it to slightly   thick roundels may be to the size of your palm/small pancake size ,deep fry on medium heat in the oil until golden brown

tips: in this recipe the main flavor is of banana,
if you don't have small bananas you can use big ones but just use 1/2 or 3/4  depending on size
you can find small bananas in the oriental store or a Vietnamese store 
if the dough is remaining then keep it in a airtight container and refrigerate it for the next day ,thaw it to room temperature before using.  

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Potato bonda/aloo bonda:

• potato boiled and mashed-1 big
• ginger chopped-1/4 tsp
• coriander leaves chopped-2 -3 tsp or more
• turmeric powder-little
• green chillies chopped -1/4 of 1
• cumin seeds-1/4 tsp
• garam masala powder-1/4 tsp
• oil-1 tsp
• oil- for deep fry

For  batter:

chick pea flour/gram flour-1/2 cup
redchilli powder-1/2 tsp.you can increase according to your taste
salt
cumin and coriander powder-3/4 tsp
water to mix

in a pan heat oil  add cumin seeds,ginger,green chilli and turmeric  then add mashed potato add salt and the dry spices mix and add coriander  leaves chopped   mix and allow to cool
then make small lemon size balls

in a bowl mix all the ingredients  together make sure you add water little by little so that the batter doesn't become runny and thin         .make a thick batter so as to coat the potato balls evenly and not drip too much  

then coat the potato balls with the batter then fry them to golden brown .

tips:  remember the potato mixture is fully cooked so too much frying might dry the bonda
if the batter is too thick it will coat thick and not cook through 
do not fry on low heat or else it will soak oil

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Corn and potato cutlet :

• corn -1cup
• potato boiled and mashed-1
• chopped mint leaves-5-6nleaves
• coriander chopped-3 tbsp.
• red chilli powder-1/4 tsp
• green chilli finely chopped-1
• salt
• oil-3-4tsp
• bread crumbs-for binding about 1/2 cup
• chopped onion-2-3 tbsp.
• ginger chopped-1/2 tsp
• turmeric-pinch

firsltly heat oil in a pan then add ginger,then add chopped green chilli ,onion fry until translucent take of the heat then add redchilli powder and turmeric  let it cool .
 just cook corn for 3-4 mins in a microwave,  pulse once in a food processor,take it out to a bowl add boiled and mashed potato then add the onion mixture ,coriander chopped and mint chopped and salt mix well now add bread crumbs enough to bind and make patties then pan fry with little oil till golden brown on both sides

tips:you can also cook corn on stove too
if you don't have bread crumbs you can pulse bread slices(edges removed).or you can just put bread slices edges removed, on a hot iron tava or skillet(removed from heat) flip slices once and leave it to get slightly crisp and then pulse(this process will not brown the bread  and the bread crumbs will be like store bought)

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Paneer tikka :tawa fry!

• paneer-250 gms cut to cubes
• tomato deseeded-1 cut to cubes
• button mushrooms-4 cut to halves or quartes same size as paneer and other vegetables
• bellpepper -1 medium
• onion -1small cut to cubes

marinade:

•  hung yogurt-3/4 to 1cup
•  gram flour slightly roasted to take out the raw smell-3tsp
• ginger garlic paste -2 tsp
• coriander powder-3/4 tsp
• cumin powder-3/4tsp
• chaat masala-3/4tsp
• turmeric-1/4tsp
• kasurimethi crushed/dry fenugreek leaves-3/4tsp
• garam masala powder-1/2tsp
• salt
• oil-4tbsp or as required
• lemon juice-1/4 to1/2 tsp optional
• Kashmiri red chilli powder- 1 to 1 1/2 tsp
• pepper powder-1/4 tsp
• wooden skewers or tooth picks for serving

in a large bowl take yogurt,redchilli powder,gingergarlic paste ,cumin coriander powder,corriander powder,turmeric,,chaat masala,salt,pepper powder and roasted gram flour together into lump free paste(enough to coat all veggies and paneer) then add all the other ingredients marinate for an hour
then heat a non stick pan ,grill pan or a iron griddle add oil then place the veggies and paneer well coated with the marinade and fry until both sides are golden brown and crisp .paneer cooks ver fast around 2-3 mins on each sides so if you cook for long it might get dry.you can also grill this.or if you have a ovenyou can cook it on broil until its done

when done take a tooth pick or skewers first pierce paneer then bellpepper,onion , tomato and mushroom then panner again ,arrange this way with all  of the rest and serve hot

tips:1. take yogurt and put it in a strainer with small mesh the water will drain and you will get hung yogurt
2 you can use amchur powder/dry mango powder if you don't have chaat masala
3.heat a pan until hot then turn off the heat and immedeatly add gramflour/chickpeaflour fry for 2 mins or until raw smell is gone
4.if you don't have kasurimethi you can use coriander leaves/cilantro very finely chopped-but the flavor differs
5.chaat masala have salt in them and so does store bought ginger garlic paste so make sure you add just enough
6.kashmiri red chilli powder is apt for this dish coz it gives good colour and isn't very spicy,if yoy are adding regular red chilli powder just adjust measurements according to spice
7,bellpepper needs more time to roast and tomato just needs a minute on each side it softens quick

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Soya nuggets:

• soya chunks/nuggets soaked- 1 cup
• salt
• oil-3tbsp+2tsp
• butter-1tbsp
• onion finely chopped-1 medium
• garlic chopped-1 tbsp.
• chopped coriander leaves -2tbsp
• chopped green chillies-2
• ginger garlic paste -3/4 tsp
• cornflour -2tsp
• soya sauce-2tsp
• red chilli sauce-1tbsp or more
• vinegar-1to 1 1/2tsp

firstly mix soya nuggets salt ginger garlic paste and corn flour together

in a small bowl mix soya sauce,vinegar and redchilli sauce together with a tsp of water

then fry in a pan with 2tsp oil on high flame until outer layer is slightly brown take it out to a bowl

heat up a pan add 3tbsp oil and butter and on high heat fry onion green chillies and chopped garlic  for few mins (raw smell is gone and slightly starts changing colour) then add the soya chunks and toss now add the sauce mixture and corrinader leaves

tips:1.heat a bowl of water and when the water begins to boil switch off the heat and add dry soya chunks and close lid wait for about 15-20 mins .that's when the nuggets soakup the water and turn 2-3 times bigger in size. now squeeze the water completely(with your fist) out of the soya chunks and then use it in any dish .
2 just adjust sauces according to your taste and the amount of soya chunks
3.the key to the smokey flavor in this dish is the high heat when frying.
4.check salt before adding as soya  gingergarlic paste and chilli sauce have salt in them

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Masala corn:

• corn-1 whole
• butter-2tbsp
• redchilli powder-1/2 tsp
• chat masala-1/4tsp
• pepper powder -little
• salt
• chopped cilantro/corriander leaves-1tbsp
• lemon juice- few drops
• pinch of sugar

firsly take out thye corn kernels with a help of corn cutter/remover or a knife

then take them in a microwavable bowl add salt and butter 1 1/2 tbsp cook for 4-5 mins

you can also steam it but do not boil and strain water because the corn will lose its taste .

then heat upa psn add the remaining butter then add redchilli powder after 5-10 seconds add the corn and add all the remaining ingredients and mix well 

if you want more tang add more chat masala or amchur powder

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Soy-pepper mushroom:

• button mushroom-8-quartered or halved
• onion big-1 thick sliced
• green chilli slit-2 or depending on spice
• pepper powder-1/2 tsp
• soy sauce- 1tbsp
• garlic chopped-1bsp
• salt
• oil-1-2tbsp

heat up a pan add oil then add sliced onions and green chillies fry for 2 mins untill rawness is gone,then add mushroom and salt fry for 2-3 mins then add soy sauce and pepper fry for 2-3 mins more finally add garlic chopped and cook untill mushrooms are done 

tip:

dont over cook or else mushrooms shrink 

add just enough salt coz soy sauce have salt in them

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paneer manchurian: my style

• paneer cubes 200 gms
• ginger garlic paste 2 1/2 tbsp
• corn flour-4-5tsp
• kashmiri redchilli powder-1 tsp
• onion chopped-1
• garlic chopped-1 1/2 tbsp
• ginger chopped- 1 tbsp
• tomato chopped -1/2 of 1
• pepper powder-1/2 tsp
• chopped corriander leaves-3tsp
• tomato sauce-3-4 tsp
• soy sauce-2tsp
• vinegar-1 1/2 tsp
• salt
• oil-for deepfrying and masala

mix kashmiri redchilli powder ,salt,and ginger garlic paste with paneer cubes and keep aside for some time then heat up oil for deep frying then fry paneer cubes just enough for 2-3 mins (too much frying makes paneer rubbery and tough) takes them on a tissue paper to take out the extra oil.

                   in a pan heatup oil(high heat) then add chopped onion fry for a minute  then add chopped ginger and garlic fry for a minute then add chopped tomato and very little salt. fry for a minute then add paneer cubes add all the sauces pepper powder and chopped corriander leaves mix well .serve hot

tips:1.you can add green chilli if you like

2.i have not used any food colour for this dish its the kashmiri red chilli powder and the tomato sauce which gives this colour.

3.fry paneer just enough for the outer coating to cook ,or else the coating might be browned and also the paneer might become tough
4.add sauces according to your taste