Ingredients:-

• Sago (sabudana) -1 1/2 cups,
• Potatoes, boiled and mashed-3 medium,
• Roasted peanuts,coarsely grounded -1 cup
• Green chillies, finely chopped- 3
• Fresh coriander leaves, finely chopped- 2 tablespoons
• Sendha namak (rock salt)  to taste
• Oil to deep fry

Method :-

1. In a bowl, soak the sago for about 8 hours, or overnight (See tips below for the method)
2. Drain off excess water in the morning.
3. Now mix together sabudana, mashed potatoes, grounded peanuts, chopped green chillies, coriander leaves and sendha namak.
4. Mix thoroughly.
5. Divide into sixteen lemon sized balls, flatten between palms of your hands.
6. Heat sufficient oil in a kadai and deep fry the vadas in hot oil till golden brown.
7. Serve hot with curd or raita).

Useful Tips:

• While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining
• Cover and leave overnight. This results in perfectly fluffed sago.
• For best results, Roast the peanuts and grind coarsely do not leave the peanuts in big chunks. It should be a fine powder with a few coarse pieces.

• Large potato-3
• Capsicum-1
• Grated cheese-1/2 cup
• Bread crumbs-1/2 cup
• Milk-1/2 cup
• Red chilli crushed-1
• Butter-2 tbsp
• Plain flour-1 tbsp

Method:-

1. Boil the potatoes and put it in the refrigerator overnight before you use.
2. Do not peel the potatoes.
3. Slice the potatoes into thin rounds or grate coarsely.
4. Remove the seed from the capsicum and cut it into thin rounds.
5. Mix cheese, milk, bread crumbs, plain flour, salt and green chillies in a bowl and keep aside.
6. If the mixture loose the consistency , add some bread crumbs.
7. Heat the oil in a nonstick pan.
8. Arrange potatoes to cover the pan. Top up with capsicum.
9. Pour the cheesy mixture evenly on top of the capsicum.
10. Sprinkle pepper and salt and simmer on slow flame till  bottom turn golden brown.
11. Flip over very carefully with a wide sharp spatula, and roast the other side as well.
12. Pour the butter around the edges to seep down,cook it until the other side also turn golden brown.
13. Now remove on a serving plate and cut it into equal size pieces .
14. Serve hot and crisp.

Ingredients:-

• 1 small bowl Besan
• 1 small bowl Water
• 1 teaspoon Salt
• 1/2 tablespoon Lemonjuice
• 1 tablespoon Oil
• 1 tablespoon Eno Fruit Salt

Seasoning:-

• 1 teaspoon Mustard Seeds (rai)
• 2 Sliced Green Chillies
• A few Curry Leaves
• 2 Tablespoon Sugar
• 2 tablespoon Lemon juice
• 1/4 cup Water
• 1 tablespoon Oil
• 2tablespoon Chopped Corinder
• 1 table spoon Grated Coconut

Method:-

1. Mix together besan, salt, oil, lemon juice and water.
2. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan)
3. Grease a baking dish (it should fit in the vassle or cooker)
4. Now add Eno and mix well and pour this mixture right away in the greased pan.
5. Steam it for 20 minutes.
6. Prepare the seasoning adding rai, green chillies and curry leaves in hot oil.
7. Mix together water,sugar and lemon juice and pour into seasoning . boil it.
8. Take out dhokla and cut into pieces. Pour the seasoning mixture over it.
9. Garnish with grated coconut and Coriander.

http://www.flickr.com/photos/cookatease/4500544822/sizes/m/in/photostream/

Ingredients:-

• Boneless chicken 800 gms.
• Lemon juice 2 tbsp.
• Red chilly powder (kashmiri ) 1 tsp.
• Red orange color (optional)Few drops
• Curd/Yogurt 300 gms.
• Garlic paste 2 tbsp.
• Ginger paste 2 tbsp.
• Garam masala powder 1 tsp.
• Cumin powder ½ tsp.
• Butter For basting
• Salt To taste

Method:-

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter.
3. Mix well and then keep the chicken pieces in this marinate for about 3 – 4 hours in the refrigerator.
4. Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes,baste the chicken pieces with butter and again put in to tandoor until slightly colored and cooked.
5. Remove and serve hot sprinkled with chaat masala ,lemon,onion and lemon.

http://www.flickr.com/photos/razlan79/

Ingredients:-

• 1 medium size carrot
• 1 medium size potato
• 1 medium size beet root (optional)
• 4-5 Beans
• Peas (optional)

To Grind:

• garlic 1 small piece
• Fennel seeds 2-3
• Green chili 2-3
• Coriander leaves little bit
• One medium sizes onion finely cut & keep.

To dip:

2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)

Powder:

Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)

Method:-

• Finely cut all the above said vegetables.
• Wash & Pressure-cook with little bit of water, turmeric powder & salt.
• Smash them & keep it aside (if there is any excess water in the cooked vegetables just drain).
• Heat one tablespoon of oil.
• Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
• Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
• Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
• Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok (pan) or tava.
• Now the vegetable cutlet is ready to serve,you can serve the vegetable cutlet with ketchup or Chilly chutney.

Photograph courtesy by Ravi Dhingra

Ingredients:-

For cover:

• 1 1/2 cup plain flour
• 3 tbsp. oil
• salt to taste
• cold water to knead dough

For filling:

• 1 cup yellow moong dal washed and soaked for 1/2 hour
• 1 tsp. garam masala
• 1 tsp. red chilli powder
• 1/2 tsp. dhania (coriander) powder
• 1/2 tsp. coriander seeds crushed coarsely
• 1/2 tsp. fennel (saunf) seeds crushed coarsely
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 tbsp. coriander leaves finely chopped
• salt to taste
• 2-3 pinches asafoetida
• 1 tbsp. oil
• oil to deep fry
• 1 tbsp. plain flour for patching

Method:

For cover:

1. Mix flour, salt and oil, knead into soft pliable dough.
2. Keep aside for 30 minutes.

For filling:

1. Put plenty of water to boil dal.
2. Boil dal for 5 minutes and drain.
3. Cool a little. Heat oil in a heavy pan.
4. Add all seeds whole and crushed allow to splutter.
5. Add asafoetida, mix. Add all other ingredients.
6. Mix well. Do not smash the dal fully.
7. But enough to make the mixture hold well.
8. Remove from fire and let it cool.
9. Divide into 15 portions.
10. Shape into balls with greased palm and keep aside.

To proceed:

1. Make a paste with water, of flour for patching and keep aside.
2. Take a pingpong ball sized portion of dough.
3. Knead into round. Roll into 4″ diam. round.
4. Place one ball of filling at centre.
5. Pick up round and wrap ball into it like a pouch.
6. Do not allow cover to tear.
7. Press the ball with palm, making it flattish and round.
8. Repeat for 4-5 kachories.
9. Deep fry in hot oil, on low flame only.
10. If the kachori get a hole anywhere, apply some paste.
11. Return to oil and finish frying.
12. Turn and repeat for other side.
13. Fry till golden brown and crisp. Small bubbles must appear over kachori.
14. Drain and serve hot with green and tamarind chutneys.

Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Photograph Courtesy by http://www.flickr.com/photos/ashphoto/

• Puffed rice – 3 cups
• Boiled potatoes – 2 (peeled and cut in small 1’ pcs)
• Chopped tomato – 1
• Onion – 1 large (finely chopped)
• Green chilies – 2 (finely chopped)
• Tamarind chutney – 1 tsp
• Mint coriander chutney – 1 tsp
• Garlic chili chutney – 1 tsp
• Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
• Small and Slender sev – 1 cup (vermicelli type snack made from gram flour)
• Chopped coriander leaves – 1/ 2cup

Method of Preparation:

1. Puffed rice (mudi), papadi and Sev can all be obtained from any grocery shop in India.
2. Take a large bowl and mix the puffed rice, potato, tomato, coriander and green chilies in it.
3. Add the tamarind chutney, garlic chili chutney and mint coriander chutney according to your individual taste preferences.
4. Garnish the mixture well with lots of Sev and papdi.
5. Serve and eat immediately to retain the crispness.

Photograph courtesy Stu Spivack.http://www.flickr.com/photos/stuart_spivack/ / http://creativecommons.org/licenses/by-sa/2.0/

Aloo Bonda

Method:-

1. Mix turmeric powder, chilly powder, green chillies and the mashed potatoes together, well. Add a bit of salt to taste.
2. Heat the mixture slightly in the kadai or, a pressure cooker so that the raw taste of chillie powder and turmeric powder is done away with.
3. Heat oil in a kadai.
4. In a bowl, make a batter out of the gram flour by adding water to it. Add a bit of salt to taste. Ensure that the batter is not too thick, nor too liquid.
5. Make small balls out of the mashed potato mixture and put it into the bowl.
6. Cover the mixture well with the batter and insert it into the hot oil in the kadai slowly.
7. Drain the fried potato vadas from the oil when it is slight golden brown.
8. Serve hot along with coriander chutney.

Preparation time – 30 minutes
Serves – 3 people

Ingredients:

250 gms potatoes sliced into long pieces.
2 Capsicum cut into square pieces
2 Onions cut into square pieces
3-4 Green Chillies finely chopped
3-4 cloves of Garlic, finely chopped
A small piece of Ginger finely chopped
3/4 cup Corn flour (Maida can also be used)
2 tsp Oil
Soya Sauce
Tomato Sauce
Chilies Sauce
Ajinomoto (Chinese Salt)

chili Potato

Method of cooking:

1. Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
2. Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
3. Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
4. Drain the potatoes and keep it aside.
5. In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
6. Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
7. Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
8. Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Note – When you cut the potatoes, keep in mind that you cut it into long pieces that are about 3/4 cm in height and width. What we mean by this is that the potatoes should not be tool slender in shape.

Ingredients:

Sooji – 2 Cups (Sooji is also called as Rava or, Semolin – http://en.wikipedia.org/wiki/Semolina)
Carrot – 1 piece slit into slender and small pieces
Onion – 1 finely sliced
Chillies – 2 cut into small pieces
Ginger – a small piece crushed
Garlic – 2 cloves cut finely
Oil – 2 tablespoon
Groundnut – a handful
Mustard – a pinch
Curry leaves
Salt to taste

Sooji upma

Method of preparation:

• Slightly roast the Sooji (Semolina) in a kadai / wok and then keep aside.
• Heat the kadai and put the oil into it. Put the mustard into it.
• As the mustard starts spluttering, add curry leaves. After a minute, add carrots, onions, chilly, groundnut, ginger and garlic. Fry for a couple of minutes until the oil starts leaving.
• Add the roasted sooji into the kadai.
• Fry for about 5-10 minutes.
• Add water, salt and a pinch of turmeric powder if you wish. Ensure that he water is enough to completely cover the sooji.
• The sooji would soak the water quickly. In that case add some more water. Don’t worry about water being in excess, because the sooji will absorb the water quickly. But bear in mind that you do not add a lot of water to it.
• Mix for a couple of minutes.
• Serve hot.