Semolina/Rava vada

Recipe Type : Indian                                                                    Yield : 4
Preparation Time : 10 mins                                                         Cooking Time : 15 mins


Ingredients:
1 cup semolina/rava
1/2 cup curd
1 chopped onion
1 tbsp chopped coriander leaves
1/2 tsp cumin seeds
2 chopped green chilies
1 tsp grated ginger
salt
pinch of baking soda
oil for frying

Method :
1. In a bowl add all ingredients except oil. Mix well. Keep it aside for 6 mins.

2. Heat a thick bottom pan containing oil.
3. Once oil is hot, put semolina batter into the oil one spoon at a time.

4. Fry on a medium flame.
5. Once fritters are cooked, serve with tomato ketchup or chutney.

Cabbage-Onion Pakoda

Recipe Type : Indian                                                                                   Yield : 4

Preparation Time : 10 mins                                                                        Cooking Time : 25 mins

Ingredients :

1 and 1/2 cup chickpea flour/besan

1 tbsp corn flour

1/2 tsp asafoetida

1/2 tsp chilly powder
salt

1/4 tsp turmeric powder

water as required

1 small onion

1 cup chopped cabbage

1 tsp cumin seeds

1 tsp crushed coriander seeds

1 tbsp coriander leaves

oil for frying

Method:

1. In a bowl add all ingredients except oil. Mix well to prepare thick batter.

2. Heat a thick bottom pan containing oil. 

3. Now put batter into the oil using spoon. Cook on low flame.

4. Deep fry until it's crisp. Serve with chutney. 

Kelle Mulik/Banana Fritters

Recipe Type : Indian                                                                        Yield : 15 nos.
Preparation Time : 5 mins                                                               Cooking Time : 3 mins

Ingredients:
2 bananas
3 tbsp jaggery powder
4 tbsp semolina
5 cashew nuts
1/4 tsp cardamom powder
1/4 cup + 1 tbsp white rice (soak)
salt to taste
1/2 cup frying oil

Method:
1. In a blender add chopped banana and soaked white rice. Make a fine paste. Don't add water.
2. Add salt, cardamom powder, jaggery powder, sugar, cashew nuts, and semolina. Mix well.
3. Heat a pan containing oil.
4. Drop lemon size banana fritters batter into frying pan.
5. Deep fry until fritters becomes golden brown color or fully cooked.

Chattambade/Vada

Recipe Type : Indian                                                                Yield : Count of 10      
Preparation Time : 15 mins          Soaking Time : 5 hrs       Frying Time : 10 mins each batch


Ingredients:
1 cup chanadal/split chickpeas
3 green chilies
1 tsp grated ginger
1/2 tsp asafoetida
2 tsp crushed coriander seeds
salt
7 curry leaves
oil for deep frying

Method :
1. Soak split chickpeas in water for 5 hours.
2. Sieve water from split chickpeas.
3. Grind split chickpeas coarsely. Don't add water while grinding.

4. Put coarsely ground split chickpeas in a bowl.
5. Sprinkle salt, crushed coriander seeds and asafoetida. Add grated ginger, finely chopped green chilies and chopped curry leaves. Mix well.
6. Now prepare round ball from the mixture. Press it gently.

7. Heat a thick bottom pan containing oil.
8. Deep fry it on a medium flame to make it crispy.
9. Serve with chutney or ketchup. 

Vada / Chattambade

Recipe Type : Indian                                                                Yield : Count of 10      
Preparation Time : 15 mins          Soaking Time : 5 hrs       Frying Time : 10 mins each batch


Ingredients:
1 cup chanadal/split chickpeas
3 green chilies
1 tsp grated ginger
1/2 tsp asafoetida
2 tsp crushed coriander seeds
salt
1/4 cup chopped coriander leaves
3 tbsp chopped onion
oil for deep frying

Method :
1. Soak split chickpeas in water for 5 hours.
2. Sieve water from split chickpeas.
3. Grind split chickpeas coarsely. Don't add water while grinding.

4. Put coarsely ground split chickpeas in a bowl.
5. Sprinkle salt, crushed coriander seeds and asafoetida. Add grated ginger, finely chopped green chilies, coriander leaves and chopped onion. Mix well.
6. Now prepare round ball from the mixture. Press it gently.

7. Heat a thick bottom pan containing oil.
8. Deep fry it on a medium flame to form crispy.

9. Serve with ketchup. Enjoy.

Kothambari Vadi/ Coriander leaves fritters

Recipe Type : Indian                                                                             
Preparation Time : 20 mins                                                         Cooking Time : 30 mins


Ingredients :
1 cup chickpea flour
2 tbsp finger millet flour
2 tbsp pearl millet flour
2 tbsp sorghum flour
2 tbsp rice flour
2 tbsp roasted chickpea flour
salt
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp chilly powder
2 tsp chopped ginger
3 green chilies
1 tsp sesame seeds
1/4 tsp garam masala
2 tsp lemon juice
2 cups chopped coriander leaves
3/4 cup+1 tbsp water

For tempering:
1 tbsp oil
1 tsp mustard seeds
7 curry leaves
1/2 tsp sesame seeds
1/2 tsp cumin seeds
pinch of asafoetida

Method:
1. In a bowl add all flours and mix well.

2. Take another bowl and put all remaining ingredients. Mix well.

3. Now mix contents of both bowls to form batter.

4. Heat a steamer containing water.
5. Apply little oil on plate. Pour batter on it.
6. Steam it for 25 mins.

7. Once kothambari vadi is cooked. Keep aside. Allow to cool it.

Continuation 1: (Pan Fry)
8. Heat a sauce pan containing little oil. Add mustard seeds, sesame seeds, cumin seeds and curry leaves for tempering.
9. Put kothambari vadi pieces in tempered substance. Fry for few minutes.

Continuation 2: (Deep Fry)
10. Heat a pan containing oil.
11. Deep fry kothambari vadi until golden.
12. Serve with chutney or ketchup.

  

Onion-Cabbage Pakoda

Recipe Type : Indian                                                        Preparation Time : 15 mins
Cooking Time : 15 mins each batch

Ingredients :
3 onions
1 cup chopped cabbage
1/2 cup water
2 tsp crushed coriander seeds
salt
1 tsp turmeric powder
2 and half cups chickpea flour
1 tsp asafoetida
3 tsp chilly powder
3 chopped green chilies
oil for deep frying

Method :
1. Chop onions into long slices.
2. In a bowl add onion slices, cabbage slices, salt, chilly powder, chopped green chilies, crushed coriander seeds, asafoetida, turmeric powder, chickpea flour and water. Mix well.
3. Heat a pan containing oil.
4. Deep fry coated onion-cabbage until crispy.
5. Serve with ketchup or chutney.

Stuffed chilies

Recipe Type : Indian                                                                Yield : 4
Preparation Time : 20 mins                                                     Cooking Time : 25 mins

Ingredient :

For outer coating:
3 large cooked potatoes
1 tsp grated ginger
2 tbsp chopped coriander leaves
1/4 tsp asafoetida
salt

For chilly stuffing :
1 onion
1 tomato
2 tbsp chopped coriander leaves
2 tbsp parmesan cheese, or 2 cubes of paneer (cottage cheese)
salt
1 tsp grated ginger

For batter
1 cup chickpea flour
water
1 tsp chilly powder
salt
1/4 tsp asafoetida

Remaining ingredients:
8 chili peppers/jalapeño, or 8 green bell peppers
oil for frying

Method :
1. For outer coating:
In a bowl add mashed potatoes, salt, grated ginger, asafoetida and coriander leaves. Mix well.
Keep aside.

2. For chilly stuffing:
In a bowl add chopped tomato and chopped onion. Add grated parmesan cheese or grated paneer (cottage cheese), salt and grated ginger. Mix well. Keep aside.

For batter :
In a bowl add chickpea flour, water, salt, chilly powder and asafoetida. Prepare thick paste. Keep aside.

Final method :
1. Cut open washed chili peppers and deseed prior to stuffing.

2. Fill each chilly with the stuffing mentioned earlier.

3. Now for outer coating, apply potato mixture. Coat the each chilies completely.

4. Now dip each chilly in chickpea batter.

5. Heat a pan containing oil.
6. Deep fry each chilly on medium-hot oil until it's done.

7. Serve with chutney or ketchup.

Eggplant Fritters

Recipe Type : Indian                                                                            Yield : 4
Preparation Time : 10 mins                                                                 Cooking Time : 10 mins

Ingredients :
1/2 tsp of chilly powder
1 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
1/4 tsp cumin seeds
1/2 cup of water
1/4 turmeric powder
1 cup of oil
12 eggplant (brinjal) slices (Keep them soaked in a bowl of water)

Method:
1. In a bowl add chickpea flour, salt, cumin seeds, asafoetida, chilly powder, and water. Mix well. Make thick paste.
2. Sieve water from the bowl containing eggplant slices. Dip the slices in chickpea batter.
3. Heat a pan containing oil. Deep fry the coated eggplant slices on both sides. It will take 3 mins to cook.
4. Serve with tomato ketchup.

Biscut Ambado/ Black gram fritter

Recipe Type : Indian                                                     Soaking Time : 4 hrs                
Preparation Time : 10 mins                                         Cooking Time : 10 mins

Ingredients :
1 cup black gram/ urad dal (soak in 3 cups of water for 4 hrs)
1/2 cup semolina
salt
2 tsp grated ginger
2 finely chopped green chilly
5 crushed black peppercorns
2 tbsp water
1 and half cup canola oil (for deep fry)
7 chopped curry leaves

Method :
1. In a mixer jar add black gram (soaked and water sieved). Make a smooth paste. If required add little water.
2. Add salt, grated ginger, crushed black peppercorns, finely chopped green chilly, chopped curry leaves and semolina. Mix well.
3. Heat a thick bottom pan containing oil.
4. Drop 1 tbsp of batter into the oil. (Repeat this step to fry multiple fritters in a batch.)
5. Deep fry till golden.
6. Serve with chutney or ketchup.

Squash flower fritters

Recipe Type: Indian                                                                            Yield: 4
Preparation Time: 10 mins                                                                 Cooking Time: 2 to 3 mins

Ingredients:
10 squash flowers
1/2 tsp of chilly powder
1/2 cup of chickpea flour (besan)
1/2 tsp of asafoetida
1/4 salt
water
1/4 turmeric powder
1/2 tsp of cumin seeds
1 cup of oil
1/4 tsp of carom (ajwain) seeds (optional)

Method:
1. In a bowl add chickpea flour, salt, asafoetida, chilly powder, carom seeds (optional), cumin seeds and water. Mix well. Make thin batter.

2. Now dip squash flowers in the chickpea batter.

3. Heat oil in a sauce pan. Deep fry the squash flowers on both sides. It will take 2 mins to cook.

4. Serve hot squash flower fritters with chutney or tomato sauce.

Karanji / Gujiya / Sweet empanadas

Recipe Type : Indian                                                                        Yield : 16
Preparation Time : 15 mins                                                             Cooking Time : 4 mins 

Ingredients :
1 cup maida / all-purpose flour
1 tbsp clarified butter / ghee
1/2 tsp salt
1/2 cup milk + 1 tbsp
1 cup oil (for frying)
3/4 cup grated coconut
7 cashew nuts
7 raisins
1/4 cardamom powder
2 tsp sesame seeds
1/2 cup sugar

Method :
1. In a bowl add all-purpose flour, salt, hot clarified butter, and milk. Mix well. Prepare a dough.
2. Keep this dough for 20 mins (resting period for dough).
3. Heat a pan. Add grated coconut. Saute for 4 mins.
4. Now add sesame seeds, cardamom powder, cashew nuts and raisins. Fry for 2 mins.
5. Pour sugar and switch off gas. Allow this stuffing to cool down.

6. Prepare small balls from the dough.

7. Flatten to form small round shapes.

8. Place 1 tbsp of stuffing on the flatten dough and fold the dough to cover the stuffing.

9. Press the edges to close the openings.

10. Heat a pan containing oil. Deep fry the stuffed doughs till golden.

Kodubale

Recipe Type : Indian                                                             Yield : 4 cups 
Preparation Time : 30 mins                                                  Cooking Time : 6 mins

Ingredients :
1 and 1/2 cups rice flour
3/4 cup hurikadale / roasted Bengal gram or chanadal / dalia (dry roast and make powder)
2 tsp chilly powder (as per taste)
1/2 tsp asafoetida powder
1 tbsp butter (melted and hot)
7 curry leaves (optional)
1 tsp and 1/2 salt
1/4 cup maida
1 tbsp semolina
1 tsp cumin seeds
1/4 tsp carom seeds
1/4 tsp turmeric powder
water
1 cup canola oil or coconut oil

Method : 
1. In a bowl add all ingredients (except oil and water).
2. Add water little by little to prepare dough.
3. Apply oil on your palms and take little dough.
4. Rub the dough with your hands to make a thick noodle and join it's ends.
5. Repeat this process to make several such shapes.

6. Heat a pan containing oil. Lower the gas to medium flame.

7. Deep fry the shapes until golden.

8. Once at room temperature store in airtight container.

Note: If dough breaks while preparing shape add little oil or little water.