POTATO VADA..

POTATO DUMPLINGS DIPPED IN GRAM FLOUR BATTER AND DEEP FRIED..

INGREDIENTS:
6 potatoes [boiled., peeled and mashed ]
oil- 1 tb sp + for deep frying
asafotida-1/8 t sp..
turmeric powder-1/4 t sp..
green chilli-garlic-ginger paste 3 tb sp..
garlic cloves-3 cloves chopped..
salt-to taste
coriander leaves 1/4 cup [chopped]
lemon juice-1 tb sp..

FOR THE BATTER :

• Gram flour-1 1/2 cup..
• Red chilli powder-1 tb sp
• Baking soda-a pinch

METHOD :

1]Prepare a thick batter of gram flour with water ..add red chilli powder,salt,and baking soda..keep aside.
2]Heat  1 tb sp oil in to a pan..Add ginger garlic,chilli  paste and saute for a minute..add mashed potatoes,chopped garlic,turmeric powder and mix well..add coriander leaves and salt..mix well..
3]Let the mixture cool and then form into lemon sized balls..
4]Heat sufficiant oil for deep frying in a pan.
5]Dip potato balls into gramflour batter and deep fry till light golden brown. ..
6]Drain on absorbent paper..

Serve hot with  green chutney or tomato sauce..

SAMOSA

INGREDIENTS:
FOR OUTER COVER:-
1 cupall purpose flour..
water to knead dough..
2 tbsp oil..
little salt..
1/4 t sp ajwain [optional]
FOR STUFFING:
3-4 potatoes [boiled.peeled & mashed ]
1/2 cup green peas [boiled]
1-2 green chillies ..[finely chopped
1/2 t sp ginger[crushed]
1 tb sp coriander[ finely chopped]
few chopped cashews..
few raisins..
1/2 t sp garam masala..
salt to taste..
1 t sp red chilli powder for taste..
1/2 t sp dry mango powder or 1 t sp lemon juice.
.
HOW TO MAKE SAMOSA :

For cover--
1]Mix all ingredients [salt.oil.ajwain]except water..
2]Add little water at a time..
3]Pat & knead well for several times into a  soft pliable dough..
4]Cover it with moist Muslin Cloth and keep aside for 15 minutes..

For stuffing:
1]In a bowl add mashed potatoes and all dry ingredients..[salt,chilli powder,mango powder,garam masala]and green chillies.ginger and mix well..
2]Add green peas,cashews and raisins and coriander..mix well..keep aside..

RECIPE :

1]Make small lemon size  balls of dough and roll it into a 4"/5 "diameter circle..
2]Cut it into two parts like semi-circles..
3]Now take one semi-circle and fold it like a cone..use water while doing so..
4]Place a spoon of filling in the cone and seal the third side using a drop of water..
5]Prepare all triangular samosas..
6]Heat the oil in a pan deep fry samosas till golden brown..[fry on a medium flame]
7]Drain extra oil of samosa on paper towel..
8]Serve samosa hot with green chutney and tamrind chutney

CARROT PICKLE

INGREDIENTS:
5 midium carrots..
1 1/2 t sp salt
1 1/2 t sp coarsely ground mustard seeds..
1 t sp chilli powder..
1/8 sp asafotida..
1tb sp lemon juice..
1 tb olive oil..
METHOD:
1]Peel carrots and slice them thinly ..about 2 inches long..
2]Mix all the ingredients together with carrots and put them in a glass jar..
3]Keep the jar in Sun for a day..Pickle is ready for the next day..
4]Pickle can be refrigerated for about two weeks..

TOMATO GARLIC CHUTNEY..

INGREDIENTS:
1 lb tomato
1 t.sp red chilli pepper..
2 t.sp ginger stripes..
2 cloves garlic chopped..
4 t sp raisins..
2 t.sp salt..
1 red onion chopped..
1 cup sugar..
1 t sp cardmom powder.. 1 1/2 cup vinegar..
10 blanched almond..
METHOD:
1]Put the tomatoes in boiling water for 5 minutes
2]Take out from water wipe and remove their skins and cut into small pieces..
3]Put tomatoes ,red chilli pepper,chopped garlic and ginger. into a pan and cook till tender..Stir constantly untill thick..
4]Add vinegar,sugar,raisins,cardmom powder and cook for 10 minutes on midium flame..
5]Remove from the fire and keep it in air tight jar.

2]TOMATO CHUTNEY:
2 cup tomato..sliced lengthwise..
4 green chillies..cut lengthwise.Take out seeds so it will not very hot...[apply oil on your hand before cutting chillies]
1 sp.ginger shreded..
2 sp  oil...
pinch of asafotida..
1 t.sp. cumin seeds.
1 sp black mustard seeds..
1/2 t sp red pepperica..
2 bay leaves..
1 sp cornstarch..
1 sp salt..
2 sp sugar..
METHOD:
hot the oil in a pan..add black mustard seeds.,cumin seeds..when it flattered add asafotida.,red pepperica.,bay leaves , tomatoes and green chillies.stir well..cover it and cook it for 5 minutes on slow fire..
2]Add sugar and corn starch ..mix well and cook for 5 minutes..
This chutney can be served as a side dish..or spread over sandwich..

.

DATE CHUTNEY..

INGREDIENTS:
1/2 lb.seedless dates..
1 inch fresh ginger.cut into long stripes.
4 t.sp salt
1 cup sugar..
4 tb sp raisins..
1 1/2 cup or 2 cup vinegar..
1/4 cup blanched almond,slit into halves..
1 t.sp cloves powder..
1 t. sp. cardmom powder..
1 t.sp. ground cinemon..
1/2 t sp red chilli powder..
METHOD:
1]Cut dates into halves..
2]Mix date,ginger.ground spices,salt,chilli powder and vinegar into a pan and cook till dates are tender..
3]Now add sugar,,stir well..cook untill the mixture thickens..
4]remove pan  from the fire..add raisins,almondsand stir well..
5]while the chuteny is hot pour into clean jars and cork tightly..


:

TAMARIND CHUTNEY..

INGRDEINTS :
1 cup water.
2 tb.sp.-concentrated tamarind paste..
1/2 cup jaggary..or 1/2 cup sugar
1 t.sp salt..
1 t.sp.red chilli powder..
1 t.sp. garam masala powder..
1 t.sp.roasted cumin seeds and fennel seeds..
METHOD:
.Mix  tamarind paste in some  water to make a paste..Boil water in a pan ..Add tamarind paste to it..1/2 a cup water should be reduced..Then add jaggary..stir continuesly...when jaggary desolve in the water then add salt.and other ingredients..remove from  gas flame...

2]INGREDIENTS;
1/2 pound seedless tamarind..
2 1/2 cup  sugar..
2 cup hot water..
2 t.sp roased ground cumin seeds..
1 1/2 t.sp. red chilli powder..
1 1/2t.sp salt..
1 t sp black salt--[Indian store]
1/2 t sp ginger powder..
1/2 t  sp black pepper powder..
METHOD:
Break tamarind in small pieces ..Add water and keep it for an hour .. Mash it with potato masher. or grind it into the mixer..Strain and extract the pulp..Add  2 cups sugar.and dry ingredients..Mix well..Taste it..If needed add remaining 1/2 a cup of sugar in it..
This chutney is delicious with samosa.pakoras..Can be used as dipping sauce for french fries,spread over crackers and rice dish or as a veggie dip.. you can refridgerate it for a month..

GREEN CORIANDER AND COCONUT CHUTANEY..

INGREDEINTS:
1 cup green coriander..
1/2 cup  grated  coconut..
3 green chillies chopped..
3-4 cloves garlic
1 t.sp.cumin seeds...
1 tb.sp.lemon juice..
salt for taste..
little water..
METHOD:
Grind all ingredients with little water ..



.

Mint & Green Coriander /Cilantro Chutaney

INGREDIENTS:

2 cup coriander..
1 cup mimt leaves..
1 midium size red onion -sliced..
1 t.sp.cumin seeds..
 2 inch   ginger sliced..
3-4 green chillies broken..
2 tb sp. lemon juice
1 tb.sp. pomegranate seeds--[optional]
[this gives sweet n sour taste.]
salt-for taste..
1/2 cup water..

METHOD:
Mix all ingredients together and make a fine paste in a mixer..
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