Masal Vadai

Ingredients

Channa dal- 1 cup

red chillies- 2-3 or acc to taste

saunf- 1/2 tsp

hing- a pinch

onions- 1 chopped finely

curryleaves- a few,chopped finely

coriander leaves - a few chopped finely

oil for deep frying

salt to taste

Method

Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.

Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.

Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.

Note:

You can use yellow split peas instead of chana dal. By using this dal the vadais turn out to be more crispy.

Ribbon Pakoda

Ingredients

Rice flour -4 cups
chutney dal(roasted chana dal/daliya)- 1 cup
Asafoetida- 1/4 tsp
salt to taste
butter- 4 to 5 tsp
chillie powder-2 tsp or acc to taste
oil for deep frying

Method

Grind the chutneydal in the mixie and sieve it. Mix riceflour,dal powder, butter, chilli powder, salt, asafoetida and add enough water to make it into a soft dough. Heat oil in a pan and squeeze the dough from the murukku press(place the mould/plate used for ribbon pakoda) into big circles. Deep fry the pakodas , drain it in paper towel and store in airtight containers when cooled.

ONION PAKODA

Ingredients

• baking pdr – 1/2 – tsp
• big Onion – 1 – cup
• caswnuts – 0
• curry leaves – 2 – leaf
• Ginger finely sliced – 1 - piece
• Gram Flour Besan -1 – cup
• Green chillies – 2 – number
• jeera – 0
• oil – 1 - to fry
• oil or butter – 2 – tbsp
• Rice Flour – 1/4 – cup
• salt – 1 – to taste

For preparing the onion pakoda, slice finely the onions length wise, cut green chillies length wise, slice ginger finely, take a little karipak, chopped coriander leaves, pinch of salt. The salt when mixed with onions releases the moisture and this helps in mixing the flour. Avoid using excess water.

Take the besan flour, add rice flour to it (this gives the onions a crispy texture and retains its crispness for long time). Add little salt, jeera or ajwain, little baking powder and mix. Add oil and mix well (like the way you mix for short crust pastry). Add the onion mixture to this and mix well. Sprinkle little water and mix to form a nice dough. The dough should be dry so that you can make dumplings from it. Heat oil in pan in medium flame and deep the onion pakodas till the pakodas turn golden color and crispy.

The ingredients added to the onion pakoda can be adjusted to your liking. Onions pakoda should be served with tamarind chutney or mint chutney or you can also serve with sauce or ketchup. It’s a real yummy awesome great snack to beat the cold weather of rainy and winter seasons.

Instructions

1. Take a bowl add very thin sliced onions, green chillies,ginger sliced,curry leaves, if you want to add caswnuts soke in water for 10min and then add it to the onions,salt mix well.in another bowl add basen,rice flour, salt, jeera, baking powder, oil, now add the onion mixture mix well if need sprinkle water and mix well again.Heat oil and deep fry till it is golden brown.

Medu Vada

Ingredients

	1 cup urad (moong dal washed) dal
	1 tsp. Crushed black peppercorn
	1/4 cup Asafetida
	1 tsp. Cumin seeds
	A handful of chopped coriander leaves
	Oil for deep frying
	Salt according to taste
Serve with	Serve hot with Sambar and Coconut chutney.
Method	1. Wash and soak urad dal for 6 hours.  2. Grind into a fine paste and add salt, asafetida, coriander leaves, cumin seeds and crushed peppercorns to the batter and mix well. 3. Heat oil in a Kadhai. 4.Wet your palms and take batter into the palms. Shape into a ball and make a hole in the center like a doughnut. This is now called a vada. 5.Deep fry the vadas in medium hot oil until golden brown and crisp.

Garlic Knots

Garlic knots, flavored with fresh garlic and cilantro. 

Ingredients:

Dough:

• All purpose flour - 2 cups
• Olive oil - 1 tbsp
• Yeast - 1 tbsp (1/2 packet)
• Sea Salt - 1/2 tsp
• Sugar - 1 tsp
• Warm Water - 3/4 cup

Garlic butter: 

• Melted Unsalted Butter - 1/4 cup
• Garlic cloves - 2

Topping/Coating:

• Garlic cloves - 5
• Cilantro - handful
• Red chilly flakes - 1/2 tsp
• Dry Basil - 1/4 tsp
• Melted Unsalted Butter - 1 tbsp
• Olive oil - 1 tbsp

Method:


Pre-heat oven : 300 deg C
Baking time: 15-20 mins

1. Mix all dry ingredients listed under dough, slowly add olive oil and water, knead it to soft dough
2. Cover dough with damp paper towel and a container, set aside for 2 hrs for the dough to raise double
3. For garlic butter, mix butter with crushed garlic and heat it till you get nice garlic aroma
4. Mix all ingredients listed under topping/coating and set aside
5. Roll dough to 6 inch diameter as you do for pizza or roti and cut it into 1 inch wide strips
6. Take each strip, tie a knot and tuck in the ends (one side on top and one side on bottom). Check here for shaping knots.
7. Repeat it for remaining strips to create knots
8. Place knots in baking tray with some space between the knots for it to raise, allow it for 15 mins to raise
9. Apply garlic butter and prepared topping on each knot and bake till its golden 
10. Serve hot and enjoy

Samosa

Samosa, popular and famous Indian snack /street food, made from all-purpose flour stuffed with spiced potato, peas and deep fried, served with Cilantro chutney.

Ingredients:

Dough/Coating: 

• Maida / All-purpose flour - 1-1/2 cup
• Salt - 1/2 tsp
• Ajwain/Carom seeds - 1/2 tsp
• Oil - 1 tbsp
• Yogurt/Curd - 1 tbsp
• Warm Water - 1/4 cup

Filling/Stuffing:

• Potato (medium size) - 3 
• Fresh green Peas - 1/2 cup
• Cumin seeds - 1/2 tsp
• Ginger - 1 inch piece
• Green chilly - 2
• Asafoetida - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilly powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Chaat masala - 1/2 tsp
• Amchoor powder - 1/2 tsp
• Lime juice - 1 tsp
• Cilantro - handful
• Salt

Method:

Dough:

1. Add maida, salt, ajwain seeds, oil and mix them well to coat oil all over the flour
2. Add beaten yogurt, warm water and knead for 5 mins to form smooth dough
3. Cover dough with damp cloth and set aside of 30 mins

Stuffing:

1. Boil potato and green peas in microwave for 10 mins and drain water
2. Mix boiled potato-peas with turmeric powder, red chilly powder, amchoor powder, garam masala, chaat masala and salt to taste
3. Heat pan, add little oil and fry cumin seeds, finely chopped ginger and green chilly
4. Add potato-peas mixture and cook for 3 mins
5. Add chopped cilantro and lime juice
6. Allow stuffing to cool down completely

Rolling and Frying:

1. Divide dough into 6 equal parts and make into balls
2. Take one ball of dough and roll to 6 inch diameter disk, by applying little oil in rolling pin
3. Cut each disk into 2 equal parts to yield 12 samosas
4. Take one half of disk shapped dough, apply water in edges and fold ends to form cone
5. Divide stuffing into 12 equal parts and make small balls
6. Place one ball of stuffing inside cone and seal edges
7. Repeat it for remaining dough 
8. Deep fry in medium heat till its golden brown in all sides

Serve samosa with hot cup of chai and enjoy.

Cabbage Onion Pakoda

Cabbage Onion pakoda / fritters, crispy and yummy tea time snack popular in South India. Hot snack for a cold rainy day.


Ingredients: 

• Besan/Gram flour - 3/4 cup
• Rice flour - 1/4 cup
• Asafoetida - 1/2 tsp
• Red chilly powder - 1 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Ginger - 1 inch
• Garlic - 4 cloves
• Green chilly - 2
• Onion  - 1
• Cabbage - 1/8
• Curry leaves - 2 strand
• Salt
• Oil

Method:

1. Mix all dry ingredients gram flour, rice flour, turmeric powder, asafoetida, cumin powder, red chilly powder and salt to taste
2. Grind ginger, garlic and green chilly to fine paste and mix it with dry ingredients
3. Add thin sliced onion, shredded cabbage and curry leaves to batter and mix well to coat batter on veggie
4. Heat a tbsp of oil and mix it along with batter, and add very little water if required
5. Heat oil in a pan, split and drop veggie batter into small sized fritters and deep fry till golden brown
6. Server with hot cup of tea/chai and enjoy