Palak Pakoras

INGREDIENTS:-

Palak leaves - 24

for the batter:

Gram flour - 1/2 cup

Semolina - 1/4 cup

Carom seeds - 1/2 teaspoon

Salt - as per taste

Red chilly powder - 1/4 teaspoon

Coriander powder - 1/2 teaspoon

Water - as required

Oil - for deep frying

METHOD OF PREPARATION:-

• Take palak leaves including a little stem of about 2 ". Wash the palak and pat dry on a clean kitchen towel.
• Put all the ingredients for the batter in a bowl, adding water to make a thick batter with a coating consistency. Do not make it thin as it will not coat the leaves properly.
• Heat the oil in a wok.
• Dip each palak leaf in the batter so that it gets well coated.
• Fry the leaves on medium heat, a few at a time, till golden and crisp on both sides. Remove and drain on an absorbent paper.

Kodubale

INGREDIENTS:-

Rice flour – 2 cups

Maida – 1/2 cup

Wheat flour – 1/2 cup

Pottukadalai (Fried Channa)- 1/2 cup

Dessicated dry coconut (Kopra) – 1/2 cup

Ghee – 1 table spoon

Hing – 1/4 teaspoon

Salt - as per taste

Chilly powder – 1 teaspoon

Oil –  for deep frying

 

METHOD OF PREPARATION:-

• Grind the pottukadalai and kopra to a fine powder.
• Lightly roast the wheat flour and maida together on a low flame till it turns light golden.
• In a large bowl mix the rice flour, ground pottukadalai and the roasted flours.
• Add ghee, salt, hing chilly powder and water and knead to a thick dough.
• Heat oil in a kadai on a medium flame.
• Take a little dough and shape into rings (Thickness of a pencil)
• Fry a few rings at a time on low to medium flame, stirring occasionally.
• When the sound subsides, drain and take out on a kitchen paper.
• Store in air tight containers.

The oil should be on medium heat while dropping the rings and reduced to low till it gets cooked

 

Banana buns

INGREDIENTS:-

Riped banana - 1 (preferably green banana)
Cumin seeds - 1 teaspoon
Sodium bicarbonate - 1 teaspoon
Salt - 1/2 teaspoon
Sugar - 1 cup
Maida - 2 to 3 cups
Curds - 2 tablespoon
Oil - for deep frying


METHOD OF PREPARATION:-

• In a big bowl, mash the banana and add all the above mentioned ingredients and mix well to get a dough type consistency.
• The dough must be of the same consistency  as per the chapati dough.
• Keep it closed for 6 to 7 hours.
• After that make small balls of the dough and flatten it into small puris.( same way as done for making puris but here the puris must be a bit thick.)
• Heat oil in a pan and deep fry the buns.

Bread Channa

INGREDIENTS:-
Bread slices - 3 to 4
Boiled potato - 1
Boiled chik peas - 1 cup
Red chilli powder - 1 teaspoon
Dhania powder - 1 teaspoon
Cumin ppowder - 1 teaspoon
Amchur powder - 1 teaspoon
Ginger-garlic paste - 1 tablespoon
Chaat masala powder - 1 teaspoon
Chana masala powder - 1 tablse spoon
Chopped onions - 1 cup
Chopped coriander leaves
Tamarind chutney - 2 tablespoon
Curds - 1 tablespoon

Green chutney - 1/2 tablespoon

Shev - 1 cup

Salt - as per taste

METHOD OF PREPARATION:-

• Boil potatoes and mash them properly.
• Boil chik peas and keep aside.
• In a kadai, heat oil and add 1/4th  of the chopped onions and fry till golden brown.
• Add ginger-garlic paste and stir fry.
• Add mashed potatoes and boiled chik peas and mix properly.
• Add all the above mentioned masal powders except chat masala powder.
• Add water and bring it to a consistency.
• In a plate, place 1 bread slice and add the above prepared chana masala mixture over it. Let it cover the bread slice properly.
• To this add tamarind chutney and green chutney.
• Pour thick curds mixed with sugar over this.
• Put chopped onions on top of this
• Sprinkle chopped coriander leaves and chaat msala powder.
• Put the shev on top of this.
• Bread chana is now ready to serve.

TAMARIND CHUTNEY:-

• Make pulp of tamarind by adding little water.
• To this add jaggery pieces and dissole well.
• Bring it to a boil to make the mixture thick.

GREEN CHUTNEY:-

• Grind together 2-3 green chillies, coriander leaves, few fennel seeds and a bunch of mint leaves.

Vegetable cutlet

INGREDIENTS:-

Boiled vegetables - potatoes, carrot, beans, beetroot, green peas.
Coriander leaves - a bunch
Fennel seeds - 2 teaspoon
Garlic - 5 flakes
Green chillies - 4 to 6
Chopped onions - 1 big
Maida flour - 4 tablespoon
Water
Salt - as per taste
Bread crumbs or small rava - for coating
Oil - 2 tablespoon


METHOD OF PREPARATION:-

• Cut the vegetables into tiny pieces and boil and smash it well.
• Grind green chillies, garlic flakes, fennel seeds and coriander leaves to a fine paste by adding only a little water.
• Heat oil in a kadai and fry the chopped onions till light brown.
• Add the ground paste and mix well.
• Add the boiled vegetables and fry till the water evaporates.
• Add salt and mix thoroughly.
• remove from the flame and allow the mixture to cool.
• Meanwhile add maida to a bowl, add salt and water and form a consistency and keep aside.
• Spread bread crumbs or rava in a plate and keep aside.
• After the above mixture is completely cooled, take a fistful and form into a shape using moulds. Dip it in the maida mixture to give a coating.
• Roll the coated cutlet over the bread crumbs or small rava.
• Heat a tava and shallow fry the cutlets till golden brown by adding little oil on both sides.

Maddur Vada

INGREDIENTS:-

Maida - 3/4 cup
Rice flour - 1/4 cup
sooji - 1/2 cup
Finely chopped onion - 1 cup
Chopped curry leaves - 10
Chopped coriander leaves - 2 tablespoon
Salt - as per taste
Green chilly - 3 to 4
Cumin seeds - 2 teaspoon

Oil - 1/2 cup

Oil - for deep frying

Grated coconut - 2 tablespoon

METHOD OF PREPARATION:-

• Grind green chillies, cumin seeds and grated coconut to a fine paste.
• Mix the ground mixture with all the other ingredients except oil.
• Heat oil, add to the mixture and mix well to form a dough and check for salt.
• keep aside for 15 minutes.
• Heat oil for deep frying.
• Take a fistful of the dough and pat it into a circle. Not too thin.
• Place the vada carefully and deep fry it until it gets golden brown on both the sides.

Aloo tikki

INGREDIENTS:-

Bread slices - 5 to 6
Potatoes - 200 grams
Pepper powder - 1 tea spoon
Red chilly powder - 2 tea spoon
Salt - as per taste
Sugar - 1 table spoon
Chopped Coriander leaves -  1 table spoon
Oil - for deep frying

METHOD OF PREPARATION:-

• Boil the potatoes and mash them well in a bowl.
• Dip the bread slices in water, remove and squeeze the water out. Put the potatoes into the bowl containing water.
• Add red chilly powder, pepper powder, salt and sugar.
• Mix well and form a dough. Water content should not be there.
• take fistful of dough and make into tikkis of desired shapes using different moulds. Use oil for greasing the mould.
• Heat oil for deep frying and fry the tikkis till they become brown  on both sides.