Desi Grilled Sandwich

Preparation time:15 mins
Makes 2 servings
Cooking time :3 min


Ingredients:

Cucumber - 1
Tomato - 1
Onion -1
Capsicum -1
Butter - 2 tsp
Red chutney- 3 tsp
Chat masala - 1/4 tsp
Thick wholegrain Bread Slice - 4
Salt

Procedure:

1.Cut cucumber,onion and tomato into round shapes.
2.Chop capsicum finely.
3.Apply butter on a bread slice and place cucumber, onion, tomato and capsicum.
4.Sprinkle chat masala and salt.
5.Apply red chutney on another slice of bread and place it over the vegetables with chutney side facing inwards.
6.Place this in a preheated iron grill, close and cook until crisp.
Serve hot with Orange juice.

Red Chutney

Ingredients:

Onion - 1 small
Tomato - 2 small
Garlic - 1 pod
cumin seeds - 1 tsp
cilantro
Oil

Procedure:


1.Fry the above ingredients in  oil , allow to cool and grind with little water.

Note :
Chutney can be stored in airtight container for a week.

Moong waffle

Preparation time:3-4hrs
Makes 8
Cooking time: 15 mins  (each)

Ingredients:

Moong dal- 1cup
Green chilly- 4
Ginger- 1 inch piece
Cumin seeds-1/2 tsp
Rice flour - 3 tsp
Oil
Salt


Procedure:

1.Soak the dal for 3 to 4 hours.
2.Grind moong dal, ginger and green chilly. Add the other ingredients to the mixture, except oil.
3.Spray oil over preheated wafle iron.
4.Pour the mix onto the hot iron.Cook till crisp.
5.Sprinkle chat masala.
Serve hot with chutney or tomato sauce.

Note:
If you dont have waffle iron , dosa can be made in pan.

Egg Puffs

Puffs : the very thought of it makes me my eyes pop. Egg puffs are one of the things I worried about missing , when i moved to US. I always thought puffs are the secret recipes of our Indian bakeries. Imagine my delight, when i saw the golden crisp vegetable puff my friend made one day. :) Bless her and the recipe sites which helped me make my own puffs thereafter.
Its a very simple recipe if we get those puff-pastry sheets.

Preparation Time : 45 mins ( to thaw )
Cooking Time : 20 mins
Makes 12

Ingredients: 

Puff Pastry Sheets(Frozen) - 1 packet ( it has 2 sheets )
Eggs - 6
Onion - 1 medium, sliced thinly lengthwise
Tomato - ¼ cup or 1 small, chopped
Turmeric - 1/4 tsp
Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Garam masala powder - 1 tsp
Chicken masala powder - 1 tsp or egg masala powder
Coriander Powder - 1 tsp
Cilantro - 1 cup, chopped
Salt
Oil

Procedure :

1. Thaw the puff pastry sheets for about 45 minutes or as per the instructions on the carton. 
2. Pre-heat oven at 400o F.
3. Hard boil the eggs and keep it aside.
4. Heat 2 tbsp oil in a kadai and saute onion to pink. 
5. Add the tomato and let it cook.
6. Now add turmeric and rest of the masala powders - chilli powder, garam masala, coriander powder, cumin powder and chicken masala powder. 
7. Adjust Salt.
8. Give it a good mix and let the masala powders cook for about 5 mins. 
9. The End result should be nicely cooked-brown semi-gravy.
10. Garnish with chopped cilantro and let this cool for about 5 -10 mins while you peel the shell of the eggs.
11. Slice the eggs into halves.
12. Cut the thawed pastry sheets into squares, big enough to wrap the egg. The sheets are roll-able like chapathi dough. 
13. Take a piece, Keep a spoon of the onion gravy, half of the egg on one side of the sheet and fold the other half  over it. 
14. Or you can keep the gravy and egg in the centre of the square and bring the corners to the centre. 
15. The other option is folding the sheet diagonally. 
16. Either of the above ways, make sure you press the folding sides to one another to wrap it fully.
17. Prepare the same way for rest of the sheet. 
18. Keep them in a baking pan and keep it in pre-heated oven for 15 mins. 
19. Take it out after 15 mins and cut it in to halves, to serve.

Crispy hot egg puffs are ready to relish. Serve with Ketchup :)

Notes :

• Before keeping the puff in oven, you may brush it with egg yolk. This gives a nice golden brown shade to the puff. 
• You can alternate the filling with vegetables, mushroom , channa etc instead of egg, as desired. 
• You get puff pastry sheets in any of the departmental stores in frozen food section. 1 packet has 2 sheets. folded into 3 strips. The strips can be cut into half and used for 12 puffs. These sheets are like chapati dough, we can roll it according to the requirement. 
• If making veggie or any other filling puffs, you may cut the strips into 3 and roll it accordingly. Egg need more space thus we cut the sheet-strips into half. 
• Do not roll too much; a very thin sheet might get burnt in the oven. The sheets need to be considerably thick. (experience speaking ;) )

Chilli Gobi

This my version of simple Chilli Gobi, inspired from  Rak's Kitchen. Tastes great for an evening snack or side dish for rice :)

Preparation time: 15mins
Cooking time: 15 mins

Ingredients:


Cauliflower - 1 cup ( florets separated )
Corn flour - 4 tbsp
Besan flour - 1 tbsp
Curd - 2 tbsp
Cooking soda - a pinch (not more)
Chilli powder - 1-2 tsp
Ginger-Garlic paste - 1/2 tsp
Turmeric - 1/4 tsp
Orange food color - a pinch
Salt
Oil - to deep Fry
Curry Leaves - a handful, chopped

Procedure:

1. Boil water with salt and put the cauliflower florets in it. Let be for 5 mins, covered.
2. Drain out the water.
3. In a bowl, add corn flour, besan, soda, salt, curd, chilli powder, turmeric, food color and ginger garlic paste. Mix it well to make a thick batter. Do NOT add water. :)
4. Add the cauliflower florets to the batter and mix well. Let it stand for sometime.
5. Meanwhile heat oil in a kadai to deep fry. 
6. Fry the florets one by one in medium heat to golden brown. 
7. Garnish with Lime juice, chopped curry leaves and sliced onion. 

Paneer Satay

Preparation time: 35mins
Makes 6
Cooking time: 15 mins

Ingredients:


Paneer - 12
Cheery tomoato- 6
Onion -1 big( cut into cubes)
Capsicum- 1 big (cut into cubes)
Red chilly flakes- 1 tsp
Chilly powder - 1 tsp
Garam masala - 1 tsp
Cumin seeds- 1/4 tsp
Green chilly- 10
Lemon juice- 2 tsp
Honey- 2 tsp
Ginger - 1 inch
Garlic - 2 pods
Salt
Oil

Procedure:


1.Grind ginger, garlic, green chilly and cumin seeds to a fine paste.
2.Mix red chilly flakes, salt, garam masala, chat masala honey, lemon juice with the paste.
3.Marinate everything in this paste for 30 mins.
4.Arrange everything in satay sticks.
5.Heat griller, add little oil and shallow fry the sticks.

Serve with chutney or tomato sauce.

Masala Vadai

Preparation time: 2 hr
Makes 15
Cooking time: 15 mins


Ingredients:

Channa dal - 1 cup
Cinnamon- - 1/2 inch piece
Fennel seeds- 1/4 tsp
Red chilly - 7
Shallots - 1/2 cup finely chopped
Curry leaves
Cilantro
Salt
Oil

Procedure:


1.Soak Channa dal  for about 2 to 3hours.
2.Grind soaked dal, cinnamon , fennel seeds and red chilly coarsely, without adding water.
3.Mix the other ingredients except oil.
4.Make small balls , flatten it a little and deep fry in oil.
5.Fry until golden brown on both sides and drain the excess oil.

Serve hot

Bonda

Preparation time:2 mins
Makes  10
Cooking time: 10 mins(each)

Ingredients:

Gram flour- 1 cup
Onions -1
Garlic - 2 pods
Green chilly - 5
Chilly powder- 1 tsp
Curry leaves
Cilantro
Water
Salt
Oil

Procedure:


1.Mix all the ingredients.
2.Add water to form a  thick batter.
3..Heat oil in a pan, take small amount of  batter, in ball like shape and deep fry in oil.
4.Once they turn golden brown, remove and put them in paper towel to drain the excess oil .

Serve hot with Tomato sauce or Chutney.

Boondi chat

Preparation time:5 mins
Makes 2 servings


Ingredients:

Onion- 1 big (Finely chopped)
Tomato- 1 big  (Finely chopped)
Boondi - 1 cup
Roasted peanuts- 6 tsp
tamrind Chutney - 3 tsp
Green Chutney - 3 tsp
Lime juice - 3 tsp
Salt


Procedure:

1.Mix all the ingredients together like a salad.
Serve immediately.

Dahi Vada

Preparation time: 5 hr
Makes 20
Cooking time: 15 mins

Ingredients:


Moong dal - 3/4 cup
Urad dal - 1/4 cup
Curd - 2 cups
Salt
Oil

TO GARNISH
Tamrind chutney- 3 tsp
Chilly powder -  1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cocunut milk - 1/2 cup

Procedure:


1.Soak moong dal and urad dal for about 4 to 5 hours.
2.Grind and whip it in circular motion for 5 mins.Dont add water to grind.
3.Heat oil in a pan, take small amount of  batter, in ball like shape and deep fry in oil .
4.Once they turn golden brown, drain the excess oil and put them in hot water.
5.Squeeze the excess water and place it in serving bowl.
6.Beat curd and add salt.
7.Add curd to vada and soak for 5 mins.

8.Garnish with the ingredients mentioned above.

Godhumai Maavu Bonda

Preparation time: 10 mins

Makes 15 bondas
Cooking time: 20 mins

Ingredients:

Atta / Wheat Flour - 3/4 cup

Maida / All purpose Flour - 1/2 cup

Thick Yogurt - 1/2 cup

Onion - 1/2 cup, chopped

Ginger - 2" piece , julienned
Green Chillies - 2, chopped finely
Asafoetida - a pinch

Cumin Seeds - 1 tsp

Chilli powder - 1/2 tsp

Baking Powder - 1 tsp

Curry Leaves - 3-4 , chopped

Salt
Oil to Deep Fry


Procedure:

1. In a bowl, add onion, g.chilles, asafoetida, ginger, curry leaves, jeera , chilli powder & baking powder. Mix well.
2. Add the wheat flour & maida into the above mixture along with salt. Make it into a thick paste by adding the yogurt. DO NOT add any water as it might take in more oil.
3. Heat oil in kadai.
4. Take small quantities of the above paste n roughly roll into a ball.
5. Put into the hot oil slowly.
6. Let it cook in medium flame to golden brown. Make sure oil is not very hot else the outer layer will become Dark very soon without the inner part cooking.
7. Remove from oil and let it rest for a while in tissue paper.

Serve hot with chutney of your choice.

Pav Bhaji

Preparation time:15 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Potato - 2 big (boiled and mashed)
Onion- 2 big (finely chopped)
Tomato - 1 big
Ginger garlic paste- 1 tsp
Chilly powder- 1 tsp
Pav bhaji masala- 1 tsp
Cumin seeds- 1/4 tsp
Plain Bun - 5 small
Butter
Cilantro
Salt
Oil

Procedure:

1.Heat oil in a pan, add cumin seeds and 3/4th of onions and ginger garlic paste.
2.When onions are translucent, add tomato.
3.When tomatoes are mashed,add chilly powder,pav bhaji masala and salt.
4.Mix it well and add mashed potatoes.Water can be added.
5.Cook until oil seperates.Garnish with cilantro.
6.Slit bun into two and fry in butter.
Serve bun with gravy and onions.

Note: Other vegetables of your choice can also be added along with potatoes.

Mushroom Pepper Fry

Preparation time:10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Onion - 1 big (finely chopped)
Mushroom- 1 cup (finely chopped)
Tomato - 1 (finely chopped)
Green chilly- 3 (finely chopped)
Chilly powder- 1/2 tsp
Pepper - 1/2 tsp
Coriander leaves
Curry leaves
salt
Oil

Procedure:

1.Heat oil in a pan, add jeera, onion, chillies, curry leaves
and tomato.
2.Saute until tomato is mashed completey ,add mushroom now. 
3.Saute for some time and add salt , chilly powder and pepper powder.Saute until raw smell goes off.
3.Garnish with coriander leaves.
Serve hot.

Onion pakoda

Preparation time:10 mins
Makes 3 servings
Cooking time: 15 mins

Ingredient:

Onion - 2 big (sliced lengthwise)
Corn flour- 3 tsp
Gram flour- 1/2 cup
Chilly powder- 1 tsp
Curry leaves (optional)
Salt
Oil

Procedure:

1.Mix all the ingredients except curryleaves.
2.Sprinkle water if needed.
3.Heat oil in a pan and deep fry the mixture spoon by spoon.
4.Finally fry the curry leaves and garnish.

Black-eyed Peas and Spinach Vadai

Friday evenings are usually a gala time for us with our gang of movie buffs beginning the weekend in a glorious way watching a super-hit cinema accompanied by hot tea and mouth-watering snacks. This has become a tradition and since we usually don't make snacks any other day, the friday evening snacks are something we all look forward to. :) Come thursday we start browsing & planning what special to make.

So i had this remaining black-eyed peas after making the Thattai Payir Puli Kozhambu and was wondering what to do with it. It was a friday, and as i was browsing the usual way , came across this very easy n unique recipe of black eyed peas vadai. Of course, i had to make my own variations as the recipe in the site, didn't work out for me. The outcome was an instant hit !! :D

Preparation time : 10 mins

Cooking Time : 3-4 mins per vadai

Makes : 20-25 vadais

Ingredients

Black-eyed Peas : 1 cup ( soaked for 4-5 hrs)

Spinach- chopped, 1 cup

Besan or Kadalai maavu : 1/2 cup

Onion : 1 small , finely chopped

Ginger : 2 inch, thinly sliced

Green Chillies : 3-4 , finely chopped

Curry Leaves : 1 Sprig, chopped finely

Cilantro : chopped , 1 handful

Cumin Seeds : 1 tsp

Oil : to deep fry

Salt : to taste

Procedure

1. Grind the soaked black-eyed peas into thick paste with adding very little water.
2. Add the chopped spinach, onion, chillies, ginger, curry leaves, cilantro, cumin seeds and salt to this paste and mix well. Do this just before frying otherwise, it tends to become watery.
3. Add besan and mix it to a thick paste, do not add any water.
4. Heat oil.
5. Take small balls of the mixture n pat them in your palm , to make small rounds.
6. Deep fry these in the oil in medium heat so that the inside cooks.
7. Take it out once the vadai turns golden brown and let it be in tissue paper for a while to drain the excess oil.

Serve the delicious hot Vadai with a chutney /sauce of your choice and steaming tea. :)

Aloo Bonda

Aloo (meaning potato in Hindi) Bonda is a spicy mashed potato ball which is dipped in a chickpea flour batter and deep fried.

Preparation time: 15 mins
Makes 10 servings
Cooking time: 20 mins

Ingredients:

Chickpea flour or besan- 1/2cup

Potato - 2 medium sized

Onion - 1 big (finely chopped)

Ginger - 1/2 inch piece

Green chilly - 4 (finally chopped)
Chilly powder - 1 tsp

Cumin seeds - 1 tsp
Oil - 1 cup (deep frying)

Curry leaves

Cilantro

Water

Procedure:

1.Boil and mash the potatoes.

2.Heat oil in a pan.

3.Add jeera to hot oil.

4.When it splutters, add ginger,curryleaves,green chilly,onions, turmeric powder.

5.When onions are translucent, add salt and mashed potatoes,cilantro and mix well.Allow it to cool.

6.Make a thin batter of gram flour,chilly powder,salt by mixing with water.

7.Make small balls of mixture and dip in chickpea flour batter and deep fry in oil.

Serve hot with any chutney of your choice.