Onion Fritters / Piyava Bajo / Kanda Bhaji

INGREDIENTS :

Onions, roughly chopped  – 2 cups

Chickpea flour – 1/2 cup

Rice flour – 1/2 cup

Coriander seeds, coarsely powdered – 1 tsp

Corriander leaves (finely chopped) – 6 -7 springs

Red chilli powder – To taste

Asafoetida – A big pinch

Hot oil – 2 tsp

Salt – As per taste

Oil – For deep frying

PROCEDURE :

Chop the onion roughly and transfer them to a bowl.

Add rice flour, chickpea flour, coriander seeds, coriander leaves, red chilli powder, asafetida, oil.

Mix well until everything comes together. Don’t add any water. Let this mixture rest for 15-20 mins.

Heat oil and drop small amount of batter at a time in preheated oil.

Fry until it turns golden brown, Then remove and drain the excess oil on a paper towel.

Onion Fritters are ready!! Serve it with the chutney/ketchup of your choice. 

Phenori / Chiroti

Phenori

INGREDIENTS :

Maida – 1/2 cup

Ghee – 1 tblsp + 2 tblsp

Sugar – 2 tsp

Salt – a pinch

Rawa / semolina – 3 tblsp

Water

Oil for deep frying

For dusting :

Sugar – 1/2 cup

Green cardamom – 4-5

PROCEDURE :

Take maida in a bowl. Add sugar and salt to it. Heat 1 tblsp ghee till smoky hot and add it to the mixture.

Add water and knead to a smooth dough. Keep this aside.

In a mixie jar add the ingredients under “for dusting” and powder the sugar.

Make medium sized balls out of the dough and roll it to thin sheets. Make 5 sheets like this.

Take a sheet and spread ghee on it. Sprinkle some semolina on it and place one more sheet. Repeat this step for remaining 4 sheets as shown  below.

Roll these sheets and cut it into 1 inch thick pieces. Now gently press each with your palm.

Now roll into semi thick puris and fry in oil till golden brown.

Dust the puris in sugar powder on both sides.

Our phenori is ready, store in air tight container.

Vadas

Vadas

Ingredients :

Urad dal - 3/4 cup

Green chillies - 2 

Curry leaves - chopped few
Dry coconut (finely chopped) - 3 tblsp

Salt

Oil for frying

Method :

Soak urad dal for 3 hrs and drain it. Grind this mixture with minimal water. Batter should be thicker than idly batter. 

Add salt ginger chopped chilles and curry leaves to this and mix it with hands. Keep mixing the mixture until it turns fluffy like when u drop little batter in water it should float and not sink. 

Heat oil and when its hot dip ur hand in water and take some batter in your palm and form round shape and make a hole with your thumb finger to get vada shape. 

Drop the vadas in oil. Fry until the vadas become brown. Enjoy with chutney.

Batate ambado

Batate Ambado

Ingredients :

Potatoes - 4
Besan/Chickpea flour - 1 cup
Green chillies - 2
Hing
Salt

To temper :

Mustard - 1.5 tsp
Urad dal - 1 tsp
Curry leaves - 1 spring

Method :

 
Wash the potatoes and boil them. Once its cooked mash the potatoes.

Make a tadka of items listed under "to temper" and add it to mashed potatoes.

Add green chillies, hing and salt and mix well. Keep aside this mixture.

In a bowl take chickpea flour and add water and salt to it. Mix this well such that no lumps are formed. The consistency of the batter should be very thick (thicker than bhajji batter).

Divide the potato mixture in equal proportions and make round balls of this.

Heat oil in a kadai. Once the oil gets heated up dip the potato mixture in chickpea batter and fry it in medium heat until its cooked.

Serve it with chutney or ketchup of your choice.

Veg Ball Manchurian Gravy

Veg Ball Manchurain Gravy

INGREDIENTS :

Minced veggies (I have used carrot, cabbage and spring onions) - 1 cup
Cornflour - 2 tblsp
Plain flour - 3 tblsp
Crushed garlic - 2 tsp
Green chilli - 1 tsp
Salt to taste
Oil for frying

For gravy :

Spring onion - 4 springs
Garlic - 6 flakes
Green chillies (optional) - 2 slit lengthwise
Pepper powder - 1 tsp
Soya sauce - 1.5 tblsp
Chilli tomato sauce - 1/4 cup
Corn flour - 1.5 tblsp
Water - 1 cup
Oil - 2 tblsp
Salt as needed.

METHOD :

Mince all the vegetables in food processor. Take it out in a bowl  and put the cornflour, garlic, green chilli,maida add salt and mix everything together & make small balls. ( You can add little water here). Deep fry in oil till golden brown.


For gravy :

In a wok heat oil and add chopped garlic and fry for a min in high flame.

Add soya sauce, tomato chilli sauce, pepper powder and give it a mix.

Dissolve corn flour in water and pour it. Keep stirring until the mix starts boiling and changes in dark colour.

Once the gravy is thick and shiny add fried manchurian balls add chopped spring onions and mix well. Add salt as required.

Switch off the flame and transfer to a serving bowl.

Granish the dish with chopped spring onions.

Dahi Aloo Pops

Dahi Aloo Pops

INGREDIENTS:

Potato (boiled and mashed) - 1 cup
Rava / semolina - less than 3/4 cup
Curd - 1 cup
Red chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Onion - 2 tblsp
Chopped coriander leaves - 2 tsp
Mozarella cheese
Salt to taste
Dry bread crumbs
Oil to deep fry

METHOD :

In a bowl mix curd and rava and keep for 15 minutes. After 15 minutes it will become thick.


To  that mixture add mashed potato, chilli powder, turmeric powder,salt,onion,coriander leaves and mix well.


Divide the mixture into equal portions.


Take one portion in your hand ,flatten it a little and put one small cube of cheese and shape into a ball.


Roll the ball in the dry bread crumbs and deep fry until golden brown colour


Serve hot with ketchup or mint chutney.