Spicy Green Peas

Spicy Green Peas -

Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.

Ingredients:

3 cups green peas frozen (baby peas are preferred)
1-1/2 tablespoon oil
3/4 teaspoon cumin seeds (jeera)
2 teaspoons ginger chopped
1-1/2 teaspoons green chili chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cilantro chopped (hara dhania)
2 teaspoons lemon juice

Method:

Thaw the peas and pat dry.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
Turn off the heat and squeeze the lemon juice over and stir.
Spicy green peas are ready to serve!

Serving suggestions:

Serve Spicy green peas hot or at room temperature.
Serve this as a side dish with any dal or gravy base dish.
This really goes well as a snack by itself or with any kind of plain crackers, Mathri, Saltine crackers or Papdi.
Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days.
Enjoy!

Spicy Cashews

Spicy Cashews -

Spicy cashews are great as a holiday party snack or simply to munch on anytime. Spicy cashews can be quite addicting – they are that good. This simple and delicious recipe will make a great holiday gift too!

Ingredients:

2 cups raw cashew nuts
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon black salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper
1 teaspoon roasted ground cumin seeds powder
1/2 teaspoon mango powder

Method:

In a large skillet, roast the cashew nuts in oil over low to medium heat, stirring continuously, until golden brown (seven to eight minutes).
Transfer the cashews to a bowl and let them cool until they are warm (not room temperature, or the spices will not coat cashews).
Mix all the spices in a small bowl. Sprinkle over the warm cashews and toss to coat them evenly.
Store  the cashews in an airtight container once they cool to room temperature.
Enjoy!
Note: These cashews can be stored up to a month.

Spicy Indian Chips

Spicy Indian Chips -

If you like chips, and you like spicy food, these chips are for you. This is a quick and easy recipe. Here flour tortillas has been used and has been flavored with Indian spice mix. They are hard to resist you will say just one more.

Ingredients:

4 flour tortillas uncooked. Here 8” diameter tortillas has been used
Oil to fry

Spice Mix:

1 teaspoon dry mint leaves available at Indian grocery store
1 teaspoon roasted cumin seed powder
1/4 teaspoon garam masala available Indian grocery store
1/2 teaspoon black salt available in Indian grocery store
1/2 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor) available Indian grocery store
Generous pinch of citric acid (nimbu ka sat)

Method:

Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Fry them in small batches until both sides are a light golden-brown, this should take about 3 minutes.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.
Enjoy!

Suggestions:

For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
Fried tortillas store well in air tight container for a month.
Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.

Bengali Chicken Keema Chop (Chicken keema Pakoda)

Bengali Chicken Keema Chop (Chicken keema Pakoda) -

Chicken Keema Chop or Chicken Keema Pakoda or Chiken keema cutlet is a mouth watering snacks item which you just can't resist yourself from having.

Method:

Start off with 1 lb of Chicken Keema
Heat 2tbsp oil in a fry pan.
Add 1 medium sized onion finely chopped and fry till it is soft and pink with browned edges.

To above, add -
1 tsp ginger paste, 1 tsp garlic paste,
1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Red chili powder(more to taste)
and saute for a minute

Add the chicken keema. Add salt to taste. Mix well and cook the keema with the spices until keema is no longer pink and is cooked. Sprinkle 1/4tsp of Garam masala. At this point taste and adjust for seasoning.
Once the keema is done, cool. Then add it to a blender and give a whirr to make a crumbly kind of mix. Do NOT blend to a fine paste.
Meanwhile boil 2 large potatoes.Once cooled, peel and mash with salt to taste.

Next with your hands mix all of the the following -
mashed potatoes, the prepared keema, a clove of garlic minced, 2-3 green chili finely chopped, little beet noon or rock salt, a pinch of sugar
Scoop out small portions of the above mix and fashion them into thick disc shapes or oblong shapes.

Here comes Deep Frying:

Now prepare for frying and set up the following
Egg Wash i.e., two eggs beaten with a tbsp of water --> A flat platter with Seasoned Bread Crumbs --> Hot Oil for deep frying
Note: I season the bread crumbs with garlic-pepper powder
Dip the chop/croquette in egg wash --> roll in bread crumbs --> fry till golden brown on both sides.
Note: I have noticed that after the chop/croquettes have been rolled in brad crumbs if you let them rest in the refrigerator for half hour, the coating is better.
Sprinkle the croquettes/chop with some chat masala or beet noon and serve with chopped onion, mustard and Ketchup

Mirchi Bajji

Mirchi Bajji -

Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.

Ingredients:

8 green chillies (big ones which are less or almost not hot at all)

For Filling:

1 cup potatoes boiled peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder (dhania)
1/4 teaspoon mango powder (amchoor)
1 tablespoon chopped cilantro (hara dhania)
1/4 teaspoon chilli powder (lal mirch), (optional)

For Batter:

1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1 tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also need oil to deep fry

Method:

Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
Mix all the filling ingredients together and set aside.
To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.
 Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Vadas are best served hot. Serve them  Tamarind Chutney.

Suggestion:

You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
The left over makes great sandwiches.

Namak Paare (Nimki)

Namak Paare (Nimki) -

Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.

Ingredients:

1/2 cup All purpose flour (plain flour or maida)
1/2 cup whole wheat flour
2 tablespoons Sooji fine (semolina flour)
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry

Method:

Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
After namak paras come to room temperature they should become crisp.

Tips:

Namak paras can be stored for one month in airtight containers.
If the Namak paras are cooked on high heat, they will be soft.

Sabudana Khichdi

Sabudana Khichdi -

Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.

This is a great gluten free dish.

Ingredients:

1 1/2 cups tapioca (sabudana)
1/2  cup broken raw peanuts (mungfali)
1/2  cup green peas (hari matar)
2 green chilies sliced long ways
3 tablespoons oil
1/2  teaspoon cumin seeds (jeera)
1/2  teaspoon mustard seeds (rai)
1/4  teaspoon turmeric (haldi)
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro (hara dhania)

Method:

Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn't get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
Serve hot and ENJOY!

Tips:

To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.

Upma Sooji

Upma Sooji -

Upma Sooji is a great dish for breakfast or brunch.

Ingredients:

1/2 cup sooji (rawa, semolina flour)
2 tablespoons oil
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon cumin seed (jeera)
20 peanuts
1 chopped green pepper
1/2 teaspoon salt to your taste
1/4 cup green peas
1/5 cup of chopped carrot cubes
1 1/4 cup water
1/2 teaspoon fresh lemon juice
2 tablespoons chopped cilantro (hara dhania)

Method:

Boil the green peas in 1 1/4 cup of water.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas and carrot with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
Now add the cilantro and stir. Serve while hot.

Poha (Flattened Rice)

Poha (Flattened Rice) -

This dish is a favorite for breakfast or as a light snack in different parts of India. It is a quick and easy recipe to make and very delicious.

Ingredients:

2 cups “thick” poha (you can find in Indian grocery store)
1 cup frozen green peas
2 tablespoon oil
1 teaspoon mustard seeds
3 cardamom
1/2 teaspoon turmeric
¼ teaspoon red chili powder
1 green chili, finely chopped and adjusted to taste
1 teaspoon ginger, finely chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon lemon juice
¼ teaspoon garam masala
Approximately 2 tablespoon cilantro, finely chopped
Lemon slices to garnish
1/4 cup chopped tomato to garnish

Method:

Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
Sprinkle turmeric, chili powder and salt and toss with a fork.
Wash and drain green peas and set aside.
Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
Serve hot with a side of Hari Cilantro Chutney.

Tips:

Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha

Rava Idli

Rava Idli -

Rava Idli is a popular South Indian dish.  The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious!  Rava Idlis can be enjoyed as a snack or as a light meal

Ingredients:

For the batter:

1 cup coarse semolina (moti sooji)(available in Indian grocery stores)
1 teaspoon salt adjust to taste
1 green chili finely chopped
1 teaspoon ginger finely grated
1 tablespoon cilantro chopped  (hara dhania)
1/4 cup finely cabbage chopped  (pata ghobi)
1/2 cup yogurt (curd, dahi)
1 cup water as needed
1 teaspoon ENO (fruit salt) (available in Indian grocery stores)

For the seasoning:

1 tablespoon oil
1/4 teaspoon mustard seed (rai)
1/4 teaspoon cumin seeds (jeera)
2 green chilies sliced lengthwise and cut in half.

Utensils for Steaming Idlis:

Idli stand – this has three to four plates stacked over each other.  For this recipe I am using the rack that makes 16 Idlis.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well, if you do not have an Idli stand

Method:

Mix semolina, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
The batter thickens as the semolina absorbs the water.  At this point, add a little more water if it is too thick.
Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
Lightly grease Idli plates with oil.
Add Eno Fruit Salt to the batter and mix well.  The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli.  They should come out easily and not stick to the mould.  The idlis should be spongy and soft.

For The Seasoning:

Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies.  Stir for a few seconds and remove from the heat.
Pour the seasoning over the Idlis on the serving plate.

Tips:

You can replace the cabbage with shredded zucchini or carrots.
This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.

Serving Suggestions:

Serve seasoned Idlis with coconut or cilantro chutney.
Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
Enjoy this simple and delicious recipe.

Medu Vada

Medu Vada -

Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.

Ingredients:

1 cup split washed urad dal (available in Indian stores)
1/8 teaspoon asafetida (hing)
2 teaspoon whole coriander seeds (sabut dhania)
1 tablespoon green chili chopped
2 tablespoons cilantro chopped (hara dhania)
1 teaspoon salt
Oil to fry

Method:

Wash and soak dal in about 3 cups of water for about 4-6 hours.
Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
Heat the oil in a frying pan over medium high heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donuts now with other hand wet fingers slowly slide Vada into the hot oil.
Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.
Traditionally Medu Vada served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).

Notes:

If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
If batter is too soft: it will not be able to hold the shape and will absorb too much oil.
It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.

Rava Dhokla

Rava Dhokla -

Rava Dhokla recipe, a classic among Gujarati recipes, is made with semolina, curd and tempered with spices.One of the easy to make snacks which is healthy. The authentic version of Dhokla uses rice and bengal gram or urad dal which are soaked overnight, ground to a batter, spiced up with ginger and green chilis, fermented, steamed and tempered with spices. A labor intensive, long drawn process that requires patience. Home cooks have their own versions or variations of the revered Gujarati snack recipe based on the region its prepared.

Ingredients:

Semolina - 1 cup, sooji
Curd - 1 1/2 cups, yogurt (preferably sour)
Buttermilk - 1/2 cup
Salt to taste
Green chilies - 2
Ginger - 1/2" piece
Besan - 1 tbsp, chickpea powder
Sugar - 1/2 tsp
Lemon juice - 1/2 tbsp
Oil - 1 tbsp
Eno Salt - 1 tsp
Red chili powder - 1/2 tsp
Fresh coriander leaves - for garnish
Grated coconut - for garnish (optional)
For tempering/tadka:
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sesame seeds - 1 heaped tbsp
Curry leaves - 1 sprig
Oil - 1/2 tbsp

Method:

In a bowl, mix semolina and curd. Mix well such that there are no lumps. Place lid and keep aside for at least 2 hours. Its a good idea to soak overnight in the refrigerator.
Make a coarse paste of green chilies and ginger.
At the time of preparing dhokla, add besan, lemon juice, green chilies-ginger paste, oil, sugar and salt to the soaked sooji yogurt batter mixture and mix well. The consistency should be like a thick dosa batter. Add buttermilk as required to reach the dosa batter consistency.
Grease a stainless steel vessel or an aluminum round cake pan that will easily fit into your pressure cooker or steaming vessel.
If using a pressure cooker, add water to it and place it on low flame with out lid. If using a steamer, add water and allow to steam.
To the sooji curd batter, add eno salt and mix well using your hand. You will find that the batter becomes frothy. Immediately, pour the batter into the greased vessel, sprinkle red chili powder and place lid.
Place this vessel in the pressure cooker or steamer and steam it on high without weight for 16-18 mins. Turn off flame and allow to cool for 10 mins.
When the dhokla is cooling prepare the tempering. Heat oil in a small pan, add mustard seeds and allow to splutter. Next add cumin seeds, sesame seeds, curry leaves and saute for a few secs. Turn off flame and keep aside.
Remove dhokla vessel from the pressure cooker and use a knife to run along the edge of the dhokla to loosen it. Overturn the vessel on to a plate carefully and again turn it back to its original position with red chili powder on top. Pour the tempering on top of dhokla, sprinkle fresh coriander leaves and grated coconut. Cut into pieces and serve warm with green chutney made with coriander leaves, mint leaves, sugar, ginger and green chillies.

Tips:

Alternately, you need not overturn the dhokla on to a plate. Pour the tempering all over the dhokla, cut into pieces and serve with green chutney.
To prepare dhania chutney or green chutney - Blend 1 cup packed chopped fresh coriander leaves, 1/2 cup mint leaves, 2 green chilis, 1/2" ginger piece, 1 tbsp lemon juice, 1/2 tsp sugar, salt to taste. You can add a clove of garlic if you like the flavor of garlic in your chutney.
Sometimes the steaming process takes longer than 18 mins. Do steam for additional 10 mins if necessary.

Dahi Vada

Dahi Vada -

Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.

Ingredients:

For Vadas:

3/4 cup washed Moong dal (available in Indian grocery Stores)
1/4 cup washed Urad dal (available in Indian grocery stores)
Oil to fry

For Garnish:

1 1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder (bhuna jeera)
3 tablespoons tamarind chutney

Method:

To make the Vadas:

Mix both dals and wash several times until the water appears clear.
Soak dal in 4 cups of water for at least six hours.
Drain the water.  In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy textureand.
Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing
color.
Fry the vadas in small batches, until golden all around.
After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes.
Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.

To make Yogurt topping and Garnish:

Mix two cups of yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste.
Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

Variations:

Change the proportion of dals, or use only urad dal.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
You can also make the vadas very small and serve as a Raita dish.
If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.

Suggestions:

You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and
soak for another ten minutes. Now proceed according to the recipe.

Aloo Kabli (Bengali style Potato Salad)

Aloo Kabli (Bengali style Potato Salad) -

Aloo Kabli is the easiest thing that you can make in your lifetime.

Method:

Boil 2 medium potatoes in their jacket.Peel and then cube. Soak chickpeas overnight and cook them till soft. OR buy a can of chickpeas, drain, rinse well and use.
Chop half of a large onion in small pieces. Chop about 6 small green chili in thin rounds.
Dry roast 1/2 tbsp Cumin seeds till they roast to a nice smell. Dry roast or char by holding directly on fire two Dry red Chili. Okay, only one for the faint hearted. Dry grind the cumin seeds and red chili together to make a fine powder called Bhaja Masala.
In a bowl add 2 tbsp of Tamarind Chutney, 2 tbsp water, 1 tsp of Bhaja Masala, a little salt to taste and 2 of the finely chopped green chili. Mix well.

Note: Here, Deep Brand Tamarind Chutney has been used, you can also make your own.

In another bowl assemble the potatoes and a cup of boiled chickpeas.Sprinkle rest of the bhaja masla, some pink salt according to taste, the chopped green chili and the chopped onion. Squeeze a little of lime juice, maybe a teaspoonful. Toss together and let it sit for 5 minutes.

Now dole out a serving in a bowl. Drizzle the tamarind water you made. Garnish with some more chili and onion. Sprinkle with some hot sev if you wish. Eat immediately.

Batata Vada & Vada Pav

Batata Vada & Vada Pav -

Mumbai’s popular fast food snack, Batata Vada, is a deep fried indulgence. Spiced mashed potatoes are dipped in chickpea batter, deep fried to a golden shade and served with mint-coriander chutney or garlic chutney. When Batata Vada is sandwiched between green chutney smeared pav, it becomes a Vada Pav, another of Mumbai’s famous street food snack.

There are quite a few variations to prepare the potato stuffing. I like to season with spices, saute onions and ginger garlic paste before combining with mashed potatoes.

Ingredients:

2 large potatoes, lightly mashed
1/4 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1 onion, finely chopped
2 green chillis, finely chopped
1/2 tsp ginger garlic paste
1/4 tsp turmeric pwd
1 tbsp lemon juice
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil

For batter:
1 cup besan/chickpea flour/senaga pindi
2 tbsps rice flour
salt to taste
1/2 tsp red chilli powder
pinch of cooking soda
water as required

Method:

Batata Vada:
Heat oil in a vessel, add the mustard seed and allow them to splutter. Add the cumin seeds and let them brown lightly. Add green chillis, curry leaves and ginger-garlic paste and saute for a mt. Immediately add the onions and saute for 3 mins.
Add the salt, turmeric powder and combine. Add the mashed potatoes and combine and cook for a mt. Add coriander leaves and lemon juice and turn off heat. Cool and make small balls and keep aside.
Place a heavy bottomed vessel on the stove, add enough oil for deep-frying and allow it to heat on low flame. While the oil is heating prepare the batter.
In a bowl, add the ingredients required for making the batter. Slowly add water and make a slightly thick, flowing batter. Dip the potato ball in the batter and coat it well and place in the hot oil. Cook on medium high flame till golden brown. Remove onto absorbent paper.
Serve hot with chutney or tomato sauce and a cup of masala chai OR proceed to prepare Vada Pav.

How to assemble Vada Pav:
Cut pav bread horizontally in the center. Spread a tsp of green chutney and garlic chutney (optional) on one of the halves of the pav, layer with onion slices, place a batata vada and cover with the other half of pav. Gently press using your palm and serve along with lemon wedges.

Veg Samosa

Veg Samosa -

Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.

Ingredients:

Dough:
1/2 cup all purpose flour
1/2 tablespoon sooji (semolina flour)
1/4 teaspoon salt
11/2 tablespoons oil
1/4 cup minus 2 tablespoon lukewarm water

Filling:
3 large boiled potatoes, peeled and chopped into very small cubes
1/2 teaspoon cumin seeds
2 chopped green chilies
1 teaspoon coriander powder
1/4 teaspoon garam masala
1 teaspoon amchur (mango powder)
1 teaspoon salt
2 tablespoons oil
1/2 cup green peas (frozen)

Method:

Dough:
Mix the flour, sooji, salt, oil and salt together to make a soft dough (add more water as needed).
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling:
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
Next add green peas and turn heat to medium and stir until tender.
Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature.

Making Samosa:
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Continue filling the rest of the samosas.
Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips:

Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. Drain immediately and keep aside until cool enough to touch.
The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

Samosa can be prepared ahead of time and can be freeze for a month.
Before freezing fry them enough until samosa changes the color to very light gold brown.
After samosas are on room temperature bag them in zip lock bags and freeze them.
To use frozen samosas take out as many you need and fry them on medium heat.

Crispy Spinach Pakoras

Crispy Spinach Pakoras -

Spinach pakoras are delicious as a snack. Spinach pakoras can be served many different ways and they always taste great. One of my favorite ways to serve these pakoras is papdi chaat.

Ingredients:

½ cup gram flour (besan)
1 tablespoon corn starch (arrow root powder)
½ teaspoon salt adjust to taste
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon black pepper
1/8 teaspoon asafetida (hing)
About 3/4 cup water
About 30 fresh spinach leaves
Oil to fry

Method:

Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
Add the water slowly to make a smooth batter (batter should be thin consistency).
Heat the oil in a frying pan on medium high heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
The crispy, delicious pakoras are now ready to serve.
They can be stored for several days in air tight container.

Tips:

If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

Serving Suggestions:

Spinach pakoras can be served as chips with your choice of dipping sauce.
Spinach crisp can also be served as papdi chaat.

Masala French Fries

Masala French Fries -

Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.

Ingredients:

2 medium russet potato
2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon dry mint powder (sukha podina)
1/4 teaspoon black pepper (kali mirch)
1/4 teaspoon ground red pepper
1/8 teaspoon citric acid (tatri)
Oil to fry

Method:

Peel the potatoes wash and cut into French fries.
Mix the salt with potato and let it sit for about ten minutes.
Drain the salt water well and lightly pat dry.
Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.
Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
Heat the oil in frying pan on medium high heat.
The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
Fry the fries till they become gold in color all around, turn the fries a few times while frying.
Remove fries from oil and place on paper towel.
Serve hot and enjoy!

Variations:

Replace dry mint with dry fenugreek leaves.
Feel free to experiment.

Tips:

You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

Masala Papad (Papad Salad)

Masala Papad (Papad Salad) -

Crispy papad topped with spicy salad makes a very refreshing appetizer. Masala Papad is full of flavors and very tempting. This is a very simple and easy recipe to make.

Papad is a round, flat, dry cracker made with a variety of lentils. They are sold uncooked in Indian grocery stores. You can deep-fry them or dry-roast them.

Ingredients:

2 plain papad, (available in Indian grocery stores)
2 medium tomatoes, seeded and diced very small to make a approx. 1cup
1/2 English or deseeded cucumber, cut in very small pieces to make it about ½  cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1 green chili finely chopped, optional
½ lemon
2 teaspoon oil

Spice Mix for Garnishing:
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon dry roasted cumin seeds powder
1/8 teaspoon black pepper
Pinch red chili

Method:

Mix all the dry ingredients to make a spice mix, set aside.
Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
Lightly oil the papads from both sides, set aside.
Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
Remove the papads from the skillet and break on the folds, creating four triangles from each one.
Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro. Drizzle with lemon juice and sprinkle the spice mix on top.

Notes:

Removing the seeds from the tomatoes keeps the papads crunchy.
English cucumber is crisper on the outside and tender on the inside.
You can prepare  the masala papad in advance, and add the toppings just before serving.

Moong Dal Vada

Moong Dal Vada -

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.

Ingredients:

1 cup split wash moong dal (available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped cilantro (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil to fry

Method:

Wash and soak dal in about 3 cups of water for four hours or longer.
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
Heat the oil in a frying pan on medium high heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.
Moong Dal Vada should be crispy from outside and should be soft inside.
Serve them with Hari Cilantro Chutney.