Khadi…. Yogurt Soup

INGREDIENTS:
1/2 litre water
3 tbsps natural yogury (curd)
1 tablespoon chickpea flour (besan)
1 tablespoon oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon turmeric
1 teaspoon black mustard seeds
Fresh curry leaves
Salt

METHOD:
1. Heat a tablespoon of oil in a large sauce pan and lightly fry the onion, garlic and black mustard seeds until golden.
2. In a bowl, mix the chickpea flour with the natural yogurt to obtain a smooth consistency without lumps.
3. Pour the flour and yogurt mixture into the sauce pan with the onion stir to combine.
4. Add 1/2 litre of water and simmer over a low heat for 30 minutes, stirring accordingly, until thickened.

5.Before serving, add turmeric, a pinch of salt, and curry leaves to flavour.

According to individual tastes, it is possible to add more yogurt to this recipe.

Rasam ….. Tamrind Soup

INGREDIENTS:

1 litre water
4 tbsps tamrind paste
2 tomatoes
1 teaspoon oil
1 teaspoon ground cumin
Fresh coriander leaves
Small handful red chilli, finely chopped
Salt

METHOD:
1. Mix the cumin oil and red chilli together and set aside.
2. Boil the water in a saucepan with the tamarind paste and fresh coriander.
3. Once boiling, add the cumin, oil and red chilli and simmer for 5 minutes.
4. Meanwhile, clean and cut the tomatoes into segments. Add the tomatoes to the soup and simmer for no more than 5 minutes.
5. Be careful not to over-boil as the tomatoes should not be allowed to soften too much.

Baby Corn Manchurian

INGREDIENTS:
15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste

For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

DIRECTIONS:
1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste.
3 Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil.
4 Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown.
5 Remove onto absorbent paper and keep aside.
6 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds.
7 Add the green chillis and ginger and stir fry on high for a few seconds.
8 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts.
9 They should retain their crunch.
10 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts.
11 Add 3 tbsps of water and cook for 2 mts.
12 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Baby Corn Manchurian

INGREDIENTS:
15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste

For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

DIRECTIONS:
1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste.
3 Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil.
4 Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown.
5 Remove onto absorbent paper and keep aside.
6 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds.
7 Add the green chillis and ginger and stir fry on high for a few seconds.
8 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts.
9 They should retain their crunch.
10 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts.
11 Add 3 tbsps of water and cook for 2 mts.
12 Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

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Carrot Soup

INGREDIENTS:
3 carrots, washed, lightly peeled, cubed
1 onion, sliced
1 tsp ginger-green chilli paste
1 tbsp ghee
4-5 cloves
1″ cinnamon stick
1 tsp grated jaggery
salt to taste
1/4 cup coconut milk

DIRECTIONS:
1 Heat ghee in a vessel, add the onions, ginger-green chilli paste and saute for 2-3 mts.
2 Add the cubed carrot and saute for another 7-8 mts. Add 6 1/2 cups of water along with cinnamon stick and cloves.
3 Let it cook till the carrot turn tender, approx 25-30 mts. Discard the cinnamon stick and cloves. Cool, strain and puree the carrot-onion mixture.
4 Add coconut milk to the pureed mixture, the left over strained stock and jaggery and let it simmer on medium heat for 5-6 mts. Add salt and combine.
5 Serve hot with croutons.

Carrot Soup

INGREDIENTS:
3 carrots, washed, lightly peeled, cubed
1 onion, sliced
1 tsp ginger-green chilli paste
1 tbsp ghee
4-5 cloves
1″ cinnamon stick
1 tsp grated jaggery
salt to taste
1/4 cup coconut milk

DIRECTIONS:
1 Heat ghee in a vessel, add the onions, ginger-green chilli paste and saute for 2-3 mts.
2 Add the cubed carrot and saute for another 7-8 mts. Add 6 1/2 cups of water along with cinnamon stick and cloves.
3 Let it cook till the carrot turn tender, approx 25-30 mts. Discard the cinnamon stick and cloves. Cool, strain and puree the carrot-onion mixture.
4 Add coconut milk to the pureed mixture, the left over strained stock and jaggery and let it simmer on medium heat for 5-6 mts. Add salt and combine.
5 Serve hot with croutons.

Chilli Baby Corn

INGREDIENTS:
1/4 kg baby corn, cut into 1″ pieces
2 small onions, quartered (optional)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp brown sugar
1 large green capsicum, cut into thin slices
1 1/2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)
large pinch black pepper pwd
1/4 tsp ginger-garlic paste
salt to taste
1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

DIRECTIONS:
1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown.
2 Flip over and let it brown the other side. Remove and keep aside.
3 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs.
4 Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.
5 Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
6 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
7 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Chilli Baby Corn

INGREDIENTS:
1/4 kg baby corn, cut into 1″ pieces
2 small onions, quartered (optional)
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp brown sugar
1 large green capsicum, cut into thin slices
1 1/2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)
large pinch black pepper pwd
1/4 tsp ginger-garlic paste
salt to taste
1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

DIRECTIONS:
1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown.
2 Flip over and let it brown the other side. Remove and keep aside.
3 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs.
4 Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.
5 Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
6 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to cornflour.
7 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Cabbage Pakodi

INGREDIENTS:
1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour
2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying

DIRECTIONS:
1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters.
4 Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
5 Once they turn golden brown, remove them on to absorbent paper.
6 Store in air tight containers and serve as evening snacks.

Cabbage Pakodi

INGREDIENTS:
1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour
2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying

DIRECTIONS:
1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters.
4 Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
5 Once they turn golden brown, remove them on to absorbent paper.
6 Store in air tight containers and serve as evening snacks.

Carrot Masala Vada

INGREDIENTS:
1 cup chana dal, soak in water 2 hrs, drain
1/2 cup grated carrot
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
2 cloves garlic
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
8-10 curry leaves, finely chopped
1/4 tsp cumin pwd
pinch of garam masala pwd
salt to taste
oil for deep frying

DIRECTIONS:
1 Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste.
2 Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.
3 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
4 Heat oil for deep frying in a heavy bottomed vessel. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
5 Serve hot with tomato sauce or any chutney of your choice.

Carrot Masala Vada

INGREDIENTS:
1 cup chana dal, soak in water 2 hrs, drain
1/2 cup grated carrot
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
2 cloves garlic
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
8-10 curry leaves, finely chopped
1/4 tsp cumin pwd
pinch of garam masala pwd
salt to taste
oil for deep frying

DIRECTIONS:
1 Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste.
2 Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.
3 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
4 Heat oil for deep frying in a heavy bottomed vessel. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
5 Serve hot with tomato sauce or any chutney of your choice.

Chilli Paneer

INGREDIENTS:
1/4 kg paneer, cut into 1″ pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp sugar
2 green capsicums, thin slices
1 1/2 tbsps tomato sauce
1 tsp red chilli paste
salt to taste
1/2 tbsp chopped coriander leaves
2 tbsps oil

For marinade:
large pinch black pepper pwd
salt to taste
1/2 tsp chopped ginger
1/2 tsp chopped garlic
1 tbsp corn flour + 5 tbsps water

DIRECTIONS:
1. Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and shallow fry till brown.
2. Flip over and let it brown the other side. Remove and keep aside.
3. Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs.
4. Add the chopped spring onion whites and saute for 2 mts. Add sliced capsicum and stir fry on high flame for 2 mts.
5. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed paneer and toss for a mt on high flame.
6. Add 5 tbsps of water and adjust salt if necessary.
7. Add the cornflour water and combine on high flame, tossing the contents, for 2 mts. You will find that it becomes thick due to cornflour.
8. Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Chilli Paneer

INGREDIENTS:
1/4 kg paneer, cut into 1″ pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps water
1/2 tbsp sugar
2 green capsicums, thin slices
1 1/2 tbsps tomato sauce
1 tsp red chilli paste
salt to taste
1/2 tbsp chopped coriander leaves
2 tbsps oil

For marinade:
large pinch black pepper pwd
salt to taste
1/2 tsp chopped ginger
1/2 tsp chopped garlic
1 tbsp corn flour + 5 tbsps water

DIRECTIONS:
1. Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and shallow fry till brown.
2. Flip over and let it brown the other side. Remove and keep aside.
3. Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs.
4. Add the chopped spring onion whites and saute for 2 mts. Add sliced capsicum and stir fry on high flame for 2 mts.
5. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed paneer and toss for a mt on high flame.
6. Add 5 tbsps of water and adjust salt if necessary.
7. Add the cornflour water and combine on high flame, tossing the contents, for 2 mts. You will find that it becomes thick due to cornflour.
8. Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Chicken Manchurian

INGREDIENTS:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade:
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required

DIRECTIONS:
1. Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil.
2. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade.
3. Drain with a slotted spoon and place on absorbent paper. Keep aside.
4. Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs.
5. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
6. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
7. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt.
8. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
9. Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
10. Add the chopped spring onion greens and combine. Garnish with more spring onion greens.
11. Serve hot as a starter/appetizer.

Chicken Manchurian

INGREDIENTS:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade:
1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required

DIRECTIONS:
1. Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil.
2. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade.
3. Drain with a slotted spoon and place on absorbent paper. Keep aside.
4. Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs.
5. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.
6. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
7. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt.
8. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.
9. Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.
10. Add the chopped spring onion greens and combine. Garnish with more spring onion greens.
11. Serve hot as a starter/appetizer.

Bhel Puri

In a wide bowl, add a tbsp each of green chutney and sweet chutney and a dash of garlic chutney (optional).
Add 1 finely chopped onion, 1 finely chopped tomato, 1 chopped boiled potato, 1 1/2 tbsps chopped raw mango, 1/2 tbsp of chopped fresh coriander leaves, 1/2 tbsp lemon juice, salt to taste, 2 tbsps roasted peanuts and pinch of chilli pwd.
Mix all the above ingredients well. Add 4-5 cups of puffed rice (murmura/kurmura) and combine well.
Garnish with crushed sev and papdi. Serve immediately.

Bhel Puri

In a wide bowl, add a tbsp each of green chutney and sweet chutney and a dash of garlic chutney (optional).
Add 1 finely chopped onion, 1 finely chopped tomato, 1 chopped boiled potato, 1 1/2 tbsps chopped raw mango, 1/2 tbsp of chopped fresh coriander leaves, 1/2 tbsp lemon juice, salt to taste, 2 tbsps roasted peanuts and pinch of chilli pwd.
Mix all the above ingredients well. Add 4-5 cups of puffed rice (murmura/kurmura) and combine well.
Garnish with crushed sev and papdi. Serve immediately.

Samosa

INGREDIENTS:
1 cup maida (all-purpose flour)
2 tbsp oil
large pinch ajwain (optional)
enough water to knead the maida
salt to taste
oil for deep frying

For the filling:
2 boiled potatoes, crumble
1/4 cup boiled peas
1/4 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
pinch kasuri methi
dash of lemon juice
pinch of garam masala
chopped coriander leaves
salt to taste

DIRECTIONS:
1. Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture.
2. Now slowly add enough water to make a pliable dough, not too soft.
3. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
4. Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown.
5. Add the ginger, spice powders and a tbsp of water and saute for a few secs.
6. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts.
7. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
8. Now that the stuffing is ready, prepare the outer layer for the samosas.
9. Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the image.
10. Take a knife and divide the rolled puri into two by cutting through the center.
11. Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold.
12. Now place this cone between your thumb and index finger and place a ball of the stuffing inside.
13. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
14. Press the ends firmly so that the filling does not come out during the deep frying process
15. Prepare with the rest of the dough in the same manner.
16. Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot.
17. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
18. Deep fry on low to medium heat and not piping hot oil.
19. Remove onto absorbent paper and serve warm over a cup of chai.

Samosa

INGREDIENTS:
1 cup maida (all-purpose flour)
2 tbsp oil
large pinch ajwain (optional)
enough water to knead the maida
salt to taste
oil for deep frying

For the filling:
2 boiled potatoes, crumble
1/4 cup boiled peas
1/4 tsp grated ginger
1 tsp red chilli pwd
1/2 tsp coriander pwd
pinch cumin pwd
pinch kasuri methi
dash of lemon juice
pinch of garam masala
chopped coriander leaves
salt to taste

DIRECTIONS:
1. Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture.
2. Now slowly add enough water to make a pliable dough, not too soft.
3. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
4. Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown.
5. Add the ginger, spice powders and a tbsp of water and saute for a few secs.
6. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts.
7. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
8. Now that the stuffing is ready, prepare the outer layer for the samosas.
9. Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the image.
10. Take a knife and divide the rolled puri into two by cutting through the center.
11. Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold.
12. Now place this cone between your thumb and index finger and place a ball of the stuffing inside.
13. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
14. Press the ends firmly so that the filling does not come out during the deep frying process
15. Prepare with the rest of the dough in the same manner.
16. Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot.
17. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides.
18. Deep fry on low to medium heat and not piping hot oil.
19. Remove onto absorbent paper and serve warm over a cup of chai.

Crispy Onion Pakoda

INGREDIENTS:
1 1/2 cups besan (gram dal flour)
½ cup rice flour
4-5 green chillis, finely chopped
2 large onions, sliced
2 spring onions (optional)
2 tbsp melted ghee (clarified butter)
few sprigs curry leaves
salt to taste
pinch of baking soda
oil for deep frying

DIRECTIONS:
1 Combine both the flours with salt, soda, green chillis, curry leaves and onions.
2 Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture.
3 Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water.
4 Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters.
5 Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
6 Once they turn golden brown, remove them on to absorbent paper.
7 Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

Crispy Onion Pakoda

INGREDIENTS:
1 1/2 cups besan (gram dal flour)
½ cup rice flour
4-5 green chillis, finely chopped
2 large onions, sliced
2 spring onions (optional)
2 tbsp melted ghee (clarified butter)
few sprigs curry leaves
salt to taste
pinch of baking soda
oil for deep frying

DIRECTIONS:
1 Combine both the flours with salt, soda, green chillis, curry leaves and onions.
2 Add the melted ghee and mix well with fingers. Combine well till u have a crumbly texture.
3 Add few tablespoons of water and mix well that it forms a hard batter. Don’t add too much water.
4 Heat enough oil in a deep frying pan. It should be piping hot. Use your fingers to drop the batter in the oil to form small fritters.
5 Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
6 Once they turn golden brown, remove them on to absorbent paper.
7 Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

Egg Masala Curry

INGREDIENTS:
3-4 boiled eggs
2 cloves,
1/2″ cinnamon
1 elaichi
1/4 star anise
pinch of mustard seeds
1 large onions, chopped
1/2 tsp ginger garlic paste
1 large tomato, blanched, peeled and pureed
1 tsp coriander pwd
1 tsp red chilli pwd
pinch of garam masala pwd
salt to taste
2 tbsps oil
coriander leaves for garnish

Make paste:
little less than 1/4 tsp cumin seeds, lightly roast for 2 mts
2 tbsps fresh coconut
3/4 tsp khus khus, soak in a tbsp of water for 15 mts
2-3 cashew nuts
4-5 curry leaves
1 green chilli

DIRECTIONS:
1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts.
2 Add a pinch of turmeric pwd and combine. Remove and keep aside.
3 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters.
4 Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
5 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
6 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
7 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame.
8 Reduce flame and cook till you get the desired curry consistency.
9 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

Egg Masala Curry

INGREDIENTS:
3-4 boiled eggs
2 cloves,
1/2″ cinnamon
1 elaichi
1/4 star anise
pinch of mustard seeds
1 large onions, chopped
1/2 tsp ginger garlic paste
1 large tomato, blanched, peeled and pureed
1 tsp coriander pwd
1 tsp red chilli pwd
pinch of garam masala pwd
salt to taste
2 tbsps oil
coriander leaves for garnish

Make paste:
little less than 1/4 tsp cumin seeds, lightly roast for 2 mts
2 tbsps fresh coconut
3/4 tsp khus khus, soak in a tbsp of water for 15 mts
2-3 cashew nuts
4-5 curry leaves
1 green chilli

DIRECTIONS:
1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts.
2 Add a pinch of turmeric pwd and combine. Remove and keep aside.
3 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters.
4 Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
5 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
6 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
7 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame.
8 Reduce flame and cook till you get the desired curry consistency.
9 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

Spicy Chicken Legs

INGREDIENTS:
4-5 chicken legs, make slits all over
1 tbsp ginger-garlic-green chilli paste
1/4 tsp red chilli powder
3/4 tsp black pepper pwd
large pinch turmeric pwd
3/4 tbsp coriander powder
large pinch cumin pwd
pinch of garam masala pwd
1 tbsp hot and sweet tomato chilli sauce
2 1/2 tbsps hung yogurt
1 tbsp lemon juice
salt to taste
2 tbsps oil

DIRECTIONS:
1 Marinate chicken legs with all the above ingredients except oil.
2 Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
3 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any.
4 Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
5 Remove lid and cook till the water evaporates and roast on medium flame till well cooked.
6 Serve warm with onion slices and lemon wedges.