Spring onion and cabbage pakoda:
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:
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Basil pesto sauce:
tip:can be stored in the refrigerator for 15 days in an airtight container
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coriander mint and walnut pesto:
tips:this is for pesto based pastas
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spinach and corn pakoda:
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:
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
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:
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 :
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!
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:
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:
- 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
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
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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
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
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
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
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
- 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
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
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:
tip:
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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
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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
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Spicy baked potato wedges:
ingredients:
potato- 2 medium
red chili powder- 1- 1/4 tsp
garlic finely crushed- 1/2 tsp
garam masala powder- 1/2 tsp
corn flour- 1/2 tsp
olive oil- 2 1/2 tbsp.
salt
chili sauce
procedure:
wash potatoes and slice them to wedges(do not peel the skin) marinate it with salt, garam masala powder , red chili powder , crushed garlic , corn flour and olive oil for 20 minutes. preheat oven to 200 centigrade. then bake for 20 - 25 minutes or until crisp on the outside .serve with chili sauce
4.add sauces according to your taste
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Spicy baked potato wedges:
ingredients:
potato- 2 medium
red chili powder- 1- 1/4 tsp
garlic finely crushed- 1/2 tsp
garam masala powder- 1/2 tsp
corn flour- 1/2 tsp
olive oil- 2 1/2 tbsp.
salt
chili sauce
procedure:
wash potatoes and slice them to wedges(do not peel the skin) marinate it with salt, garam masala powder , red chili powder , crushed garlic , corn flour and olive oil for 20 minutes. preheat oven to 200 centigrade. then bake for 20 - 25 minutes or until crisp on the outside .serve with chili sauce
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