Kabuli Chana Vadas (Chick pea Vadas)

Ingredients:

Soaked Kabuli Chana- 1 cup

Onion- 1

Cumin Powder- 1/2 tsp

Coriander Powder-1/ 2 tsp

Red Chili Powder- 1/2 tsp

Coriander Leaves- A bunch

Oil for deep frying

Salt to taste

Procedure: 

1. Grind all the ingredients together (except oil) in a mixer*

2. Make small sized balls and deep fry in oil.

Notes:

1. Grind the chana first and make sure not to make a paste of it. Grind smaller quantities to get a but coarse paste

2. Onion's can be chopped finely with a knife and mixed.

Paneer Aloo Tikki

I found this recipe from another food blog. Both are high fat food items. So I decided to reduce the fat a bit and shallow fried them instead of deep frying.

Ingredients:
Potato- 2
Cottage cheese (Paneer) - 2 cup (Grated)
Bread - 2
Onion - 1
Coriander Powder- 1tsp
Chilly Powder- 1 tsp
Cumin Powder- 1 tsp
Coriander Leaves- a small bunch
Oil- 3- 4 Tbsp per pan
Corn flour Paste
Breadcrumbs
Salt to Taste

Procedure:
1.Soak the bread in water for a while as soon as it becomes soft take it out mix them with boiled and masked potatoes.
2. Mix all the other ingredients except oil (bread crumbs and corn flour paste too)
3. Keep the Cottage cheese in the refrigerator for a while as it will be easy to grate.
4. Make tikki's with the dough. (I made it into several shapes)
5. Dip it into Corn flour paste and later give a coating of bread Crumbs.
6. Shallow fry them on a non- stick pan.

Pudina & Lemon Soda Sherbat

Pudina & Lemon Soda Sherbat

Ingredients:
Soda Bottle- 1
Pudina (mint leaves)- 1 bunch
Sugar- 4 Tbsp
Lemon-1
Water- 1/4 glass

Procedure:
1.Grind the pudina leaves with little water and squeeze the lemon juice in the mixer and grind it for a second time.
2. In a jar add a little water and sugar and stir till the sugar dissolves completely.
3. Sieve the pudina and lemon juice mixture from step1 into the water.
4. Add soda in the end only when serving (or it will taste like water).

Green Peas Curry

Green Peas Curry

Ingredients:
Green Peas (soaked overnight)- 1 cup
Grated Coconut- 1/2 cup
Red chilies- 5-6
Tamarind- a small ball (Gooseberry Size)
Garlic- 5-6 Pods
Salt to Taste
Oil- 2 Tbsp

Procedure:
1. Boil the soaked Green peas* for 2 whistles and lower the flame and keep it for 5 min.
2. Grind the coconut with chilies and tamarind.
3. Bring the peas to a boil by adding salt and later add the grinded masala from step 2 to the boiled peas.
4. In the seasoning pan heat oil and add the garlic pods (crush the garlic pods).
5. Add the seasoning to the boiled Peas curry.

Goes well with Idli, dosa and rice.

Papaya MIlk Shake

Today morning was a milk shake one. Since the papaya season has begun I thought why not a milk shake with Papaya. Papaya contains anti- oxidants and Vitamin B. It also helps in Digestion. So why not shake it up a bit!!!

Ingredients:

Papaya- 2 Cups 

Milk- 1 glass

Sugar- 2 Tbsp (Vary according to the sweetness of Papaya)

Powdered Cardomom- 2- 3

Procedure:

1.Beat the papaya in the mixer at first and all the required amount of Milk and sugar later.( As the mixer may overflow).

2.Add powdered Cardomom for flavour.

Golgappa (Paani Poori)

This one's my all time favourite. I used to always jump at the sight of paani poori wala. And in the end waiting for the sooka poori. I once read a message that even the richest of the rich person stands in front of the pani poori wala with a "Katora" in his/her hand waiting for the next poori. Well here's the recipe.

1. Potato  Masala
 
    Ingredients:
 
    Potato (Boiled)- 3
    Chilli Powder- 1 tsp
    Cumin Powder- 1 tsp
    Salt to Taste
 
    Procedure:
    Mash the boiled potatoes and mix all the other ingredients.

2. Peas Stuffing

    Ingredients:
    Soaked Green Peas- 1 Cup
    Chopped Onions- 1 Big
    MDH channa masala- 1 tsp (I got this one from a store)

   Procedure:
   Mix all the ingredients

3. Sweet Chutney

   Ingredients:
   Tamarind- 1 Ball orange size
   Dates (Seedless and soft)- 10-12
   Fennel Seeds- 1 Tbsp
   Jaggery- 1 cup
   Chilly Powder- 1 tsp
   Cumin Powder- 1 tsp

   Procedure:
   1.Soak the tamarind in hot water and bring it to a boil.
   2. Cool it and grind it with dates and fennel Seeds.
   3. Strain the mixture and add the jaggery and boil it.
   4. Add the chilly powder and Cumin Powder.

4. Pani for the Poori

    Ingredients:
    Everest Paani Poori Powder-3 Tsp
    Pudina (Mint Leaves)- 1 Bunch
    Green Chilies- 7-8
    Lemon Juice
    Everest Amchur Powder

    Procedure:
    1. Make a paste of pudina, Green Chilies and lemon juice.
    2. Sieve it and add it in 1 litre Water.
    3. Add 1 tsp of Amchur Powder.

Stuff the puri's (I got it from the store) with the potato and peas mixture. Put 1 tsp of Sweet chutney and fill it with the Pani.

Spicy Tomato Prawn's Masala

I picked this recipe from a blog called Pappadam Pazam Payasam which displays all the authentic Kerala cuisines. My MIL just knew to make the usual Konkani Prawn's curry. So me and MIL googled for this recipe. And trust me it was indeed a different one. It goes well with Chapathi as well as rice.

Spicy Tomato Prawn's Masala:

Ingredients:
Prawn's cleaned-1 Kg
Onion- 2 medium

Tomato- 3
Chopped Ginger-1 TBsp
Chopped Garlic- 1 Tbsp
Green chilly - 4-5
Curry leaves
Red Chilly Powder-1tsp
Turmeric Powder-1/2tsp
Garam Masala-1/2 Tsp
Black pepper Cloves-10-15
Coriander leaves
Oil for deep fry
Coriander leaves

Procedure:
1. Powder the black pepper cloves with pestle and mortar (half is used for marination and half for later use)
2.Marinate the Prawn's with Chilly powder, Black pepper powder, turmeric powder, garam masala and salt and keep for an hour.
3.Fry the marinated Prawn's.
4. In the same pan add 2 tsp oil add the chopped onion, green chilly, curry leaves, chopped ginger and garlic and fry till the onion turns slightly brown.
5.Add the chilly powder, turmeric powder and chopped tomatoes and salt to taste.
6.Add the fried Prawn's and one glass water.
7. When up to 70% water is evaporated add the rest of the ground pepper powder and cook util till turns slightly dry.
8.Garnish with coriander leaves.