CRISPY ONION PAKODA

INGREDIENTS:

1.Bengal gram flour/kadalai maavu---1 cup

2.Rice flour/Arisi maavu-----------1/2 cup

3.Onions----2(Big)

4.Chilli powder----1/2 tsp

5.Ghee-------2 tsp

6.Coriander leaves----few

7.Cashews---handful(broken ones)

8.Oil to fry

METHOD:

Mix both the flours and salt.

Cut the onions lengthwise and add them to the flour.

Add the rest of the ingredients too.

Now sprinkle water little by little and should not be like a soft dough.

It should be in such a way that u can take some and drop it in the oil.

Now heat oil and using ur hand take the mixture and drop it in the oil.

Now when the pakodas are golden brown in colour remove and serve with tomato ketchup.

Thank u!!!

CHANNA MASALA

INGREDIENTS:

1.Kabuli channa/kondakadai-----1cup
2.Big Onion----1
3.Big tomatot---1
4.Tomato sauce ---1/4 cup
5.Ginger garlic paste---1 tsp
6.Green chillies---2
7.Channa masala powder---1 full tsp
8.Coriander/dhaniya powder--1/2 tsp
9.Jeera powder------1/2 tsp
10.Garam masala powder---1/4 tsp
11.Chilly powder---1/2 tsp
12.Butter/ghee----to fry
13.Lemon juice---1 tsp
14.Coriander leaves --to garnish
15.Bayleaf---1
16.Saunf/sombu----1tsp
17.Hing--1/4 tsp

METHOD:

Soak the channa in water overnight or for 5-6 hrs.
Pressure cook the channa and keep aside.
Heat butter/ghee in pan and add saunf and bayleaf.
Now add chopped onions ,green chillies and ginger garlic paste.
When the onions are brown in colour add the chopped tomatoes and fry till soft.
Now add all the masala powders and tomato ketchup and stir till oil floats on top.
Add the cooked channa and salt and fry for few mins.Add 1 cup water.
Now when channa masala is thick switch off the stove and add lemon juice.
Garnish with coriander leaves and serve with poori or chappathi.

Thank u!!

BROCCOLI CUTLET

INGREDIENTS:

1.Chopped broccoli----1 cup
2.Onion----------1/2
3.Ginger garlic paste---1 tsp
4.Cashews----few
5.Coriander powder----1 tsp
6.Garam masala powder---1/2 tsp
7.Chilly powder----------1 /2 tsp
8.Coriander leaves------few
9.Bread crumbs--------1/2 cup
10.Maida-----------1/4 cup

METHOD:

Chop the broccoli into fine pieces.
Heat oil/ghee in the pan and fry saunf,onions and ginger garlic paste.
Then add chopped broccoli and fry till raw smell goes.
Now add the masala powders and fry for few minutes .
Add salt and coriander leaves and switch off the stove.
Allow it to cool and make like oval shaped ball and flatten with palm.
Dip in maida paste and again dip it in bread crumbs.
Shallow fry the cutlets and serve with ketchup.
I tried this recipe for the first time and it turned out to be great.
Hope u too enjoy this snack:)

Thank u!!!

SPINACH CARROT PULAO

This recipe is adapted from Viji's VCUISINE .The only change i did was instead of grated ginger i used ginger garlic paste.I used spinach and it tasted good.Thank u viji for posting such a nice recipe.It came out very well.
U can view the original post here

POTATO CAPSICUM GRAVY

INGREDIENTS:

1.Potato -----3
2.Capsicum---1 big
3.Onion------1 big
4.Tomato-----1 big
5.Ginger garlic paste---1 tsp
6.Green chillies----2
7.Madras curry powder---1 tsp
8.Coriander powder-----1/2 tsp
9.Coconut milk----1/2 cup
10.Coriander leaves----few
11.Turmeric powder----1/4 tsp

METHOD:

Grind the tomato and green chillies to smooth paste and keep aside.
Boil potato in microwave.
Heat oil in pan and add jeera.Now add cut onions and ginger garlic paste.
Add the chopped capsicum pieces and fry till soft.
Now add the ground tomato paste and all the masala powders.
When oil comes on top add the boiled potatoes and salt .
After one boil finally add the coconut milk and cook for a minute.
Switch off the stove and garnish with coriander leaves.
Serve hot with chappathi or poori.

Thank u!!