pakoda

250 grams besan
1/2 tsp. turmeric
1/2 tsp. red chilly powder
1 tsp. dried pomegranate seeds
1 tsp. Coriander paste
1 medium sized onion, chopped
1 medium sized potato, chopped
1 green chilly chopped.
Salt to taste




Mix all the ingredients to make a thick batter. Heat oil in a frying pan. Drop chunks of the batter in hot oil and fry till light brown. Drain cut into small pieces using a blint knife and re fry till crisp. Serve hot with green chuttney and tamarind chutney

vegetable pancakes

250 grams Besan
3 tbsp Maida
2 tbsp cornflour
3 tbsp rice flour
1 tsp baking powder
1 Potato (large) finely chopped
1 carrot (large) finely chopped
2 onion, chopped
1/2 cumin powder
1/2 turmeric powder
3 spring onions, finely chopped
1 tbsp fresh lemon juice
1-1/2 cups (375 ml) oil
1 cup (250 ml) water, approximately
Salt and red chilly powder to taste
300 ml water
Oil for shallow frying.

Method

Mix all the ingredients and make a thick batter with water. Keep aside for 10 minutes. In the mean time grease a pan and heat it. Now drop the batter in 2'' rounds in the pan fry till deep yellow on both the sides. Serve hot with green chutney or tomato ketchup

Vermicelli kheer

1cup Roasted Vermacili
1.5 liter Milk
1/2 tsp. Cardamom Powder
1/2 tsp. Saffron
Dry fruit and resins

Boil the milk in a broad mouth pan add the roasted Vermicelli and sugar to taste. Let it boil till thick. Dissolve saffrom in 1tsp. Water. Add cardamom and saffron to the thick vermacelli and milk mixture Garnish with soaked almonds and resins.

Banana cutlets

6 Raw bananas
1/4 cup fresh peas, boiled
1/4 cup beet root, boiled and finely chopped
1 tbsp. each mint leaves & coriander leaves finely chopped
4-5 green chillies finely chopped
1" piece ginger grated(optional)
1/2 tsp. each mustard & cumin seeds
1/2 tsp asafetida
1/2 tsp. turmeric powder
1 tsp. Amchur
oil to deep fry
1-1/2 cups Breadcrumbs
salt to taste




Steam whole bananas with skins, till soft. Remove skins. Mash while still hot. And keep aside. Heat 2 tbsp. oil in a pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, amchur, peas and beet root. Mix this well with the mashed bananas. Add salt and other spices as well.

Heat oil in a pan. Shape the cutlets with the mixture, roll them in the breadcrumbs and deep fry till golden brown. Drain and serve hot with green chutney or tamarind chutney or tomato ketchup

masala corn with rice

2 corn cobs
1 tomato chopped fine
1 tbsp. coriander chopped fine
1/4 cup tamarind juice
1 tsp. red chilli
1/2 tsp. coriander seed powder
1/4 tsp. turmeric powder
2 tsp. sugar
salt to taste
1 tbsp. gram dal
1/2 tsp. each cumin and mustard seeds
1 tbsp. oil
2 cups plain boiled rice
1 tsp. butter



Method



Break the corn cobs into 1 1/2" chunks. Pressure cook till tender. Keep aside. Heat oil in a heavy pan. Add the gram dal and stir. Add the cumin and mustard seeds and wait to splutter. Add the tamarind juice, all dry masalas, sugar and salt. Bring to a boil and simmer for 5 minutes. Add the corn cobs, coriander and stir. Cover and simmer on low till the gravy becomes thick. The masala should coat the corn pieces well. Dot the hot boiled rice with butter. Serve the masala corn hot with the rice.

Note: You can use tiny corn pierces or forks or your fingers to hold the corn while eating it. Use corn which is tender and juicy or it will become difficult to eat while hot.

Variation: If you still find it difficult to eat the cobs, remove the kernels after boiling, and add to gravy. Proceed as above.