Ingredients
Cabbage- 1 cup chopped finely
Onion- 1 small chopped finely
Green chili- 1 minced
Garlic paste-1/4 tsp
Rice flour- 1/2 cup
Gram flour- 1 cup
Baking soda- a pinch
Red chilli powder- 1/2 tsp
Salt- as needed
Oil- for frying
Method
- Heat oil in a pan.
- In a bowl, mix all the ingredients. Add water gradually until a smooth thick batter is formed.
- Set aside for five minutes.
- With a tablespoon, scoop the batter and drop into hot oil.
- Turn on the other side and cook until golden brown.
- Drain in a paper towel lined plate.
- Serve warm with tomato ketchup.
Ingredients
For the filling
Potato- 2 large boiled and peeled
Carrots- 2 grated
Beetroot- 1 medium grated(optional)
Peas- 1/2 cup cooked and mashed
Onion- 1 medium grated
Ginger garlic paste- 1/4 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp(optional)
Cumin powder- 1/4 tsp
Bread crumbs- 1/4 cup
Lemon juice- 1 tsp
Salt- as needed
For the batter
Gram flour- 1 cup
Rice flour- 1/2 cup
Baking soda- a pinch
Chilli powder- 1/2 tsp
Salt- as needed
Oil for deep frying
Method
- In a pan, heat oil and saute onions until soft.
- Add ginger garlic paste and cook for a minute.
- Add grated carrot and beetroot and saute for 3-4 minutes or until veggies are cooked.
- Mash the potatoes and add to the pan. Sprinkle all the powders along with salt and cook for 5- 7 minutes.
- Remove from heat and transfer the contents to a bowl.
- when the mixture is cool to the touch, add lemon juice and bread crumbs.
- Mix everything together and make golf sized balls.
- Heat oil for deep frying.
- Mix all the ingredients listed under batter with enough water to form into a smooth paste.
- Thick batter consistency makes thick crust.
- Dip the veggie balls in the batter and deep fry in oil.
- Drain in a paper lined plate and serve warm with tomato ketchup.
Ingredients
Onion- 2 large chopped
Tomato- 3 large chopped
Tomato paste- 1tbsp
Ginger garlic paste- 1 tsp
Potatoes- 2 medium peeled cooked and mashed
Green pepper- 1 large chopped
Green peas- 1 cup frozen
Pav bhaji masala- 1tbsp
Chilli powder- 1tsp
Coriander leaves- to garnish
Salt- as needed
Hamburger buns- 4
Butter- 2 tbsp + 2 tbsp
Oil- 2tbsp
Method
- In a pan heat oil and 2 tbsp of butter. Add the onions and saute till soft.
- Add turmeric powder and ginger garlic paste and saute till the raw smell of g g paste is gone.
- Add tomatoes and tomato paste and cook till tomatoes are soft. Mash the tomato and onion mixture with the back of a spatula.
- Add green pepper and peas and cook for 5 minutes. Add the mashed potato, salt and the powders.
- Mix well and add 1/2 cup of water. Cover the pan with a lid and cook for 7-8 minutes.
- Remove the lid and mash the whole mixture with a spatula or potato masher.
- Garnish with coriander leaves
- Spread butter in the hamburger buns and toast until brown and slightly crispy.
- Serve the buns with the gravy and some chopped onions.
Ingredients
Tortilla chips
Black beans- 2 cups cooked
Taco seasoning- 2 tbsp
Cheese- 8 oz Mexican blend
Salsa- 1 cup (hot)
Jalapenos- 1 (4 oz) can
Sour cream- for garnish
Method
- Preheat oven in broiler setting.
- In a pan, add black beans, taco seasoning and 1/4 cup of water and cook for 15 minutes. Mash the beans and set it aside.
- Cover a tray with foil. Arrange the chips evenly, spread the bean mixture on top of the chips, layer with salsa, cheese and jalapenos.
- Broil for 12 minutes or until cheese is melted and browned slightly.
- Serve warm with sour cream.
Ingredients
Onion- 2 large sliced lengthwise
Gram flour- 1cup
Rice flour- 1/2 cup
Corn flour- 1/4 cup(optional, adds crispness)
Red chili powder- 1/2tsp
Baking powder- 2 pinches
Asafoetida- 1/4tsp
Method
- Heat 1 cup of oil in medium flame.
- Mix all the ingredients listed with approximately 1 cup of water. Add the water slowly, so the consistency can be adjusted. The batter should be semi solid.
- When the oil is ready, scoop the batter with a tbsp and drop it gently in oil. Fry till crispy.
Ingredients*
Large green chilies- 3
Raw green banana- 1
Eggs- 3 boiled and peeled
For the batter
Gram flour- 1 cup
Rice flour- 1/4 cup
Red chili powder- 1/2 tsp
Baking powder-1/2tsp
Salt- as needed
Method
- Peel the banana skin and make it into thin long slices with a mandolin or food processor.
- If the chilies are too long cut into two pieces to fit the pan.
- Slice the peeled eggs into half and sprinkle with salt and pepper.
- In a large bowl, mix the batter ingredients with 1 1/2 cups of water.Set aside for 10 minutes. The batter should not be watery or too thick.
- Heat oil in medium flame for 10 to 15 minutes.
- When the oil is ready, dip the banana, chilies and egg one by one into the batter and fry it in oil.
- Drain in a paper towel. Serve warm with ketchup and mint chutney.
*Variations for the ingredients
Onions sliced into thick rounds
Potatoes
Bread cut into triangles.
Whole Spinach leaves.
Ingredients
Toor dhal- 2 cups
Gram dhal- 1 cup
Red chili- 4
Coriander seeds- 1tbsp
Cumin seeds- 1tsp
Pepper- 1tsp
Salt- as per taste
For tempering
Oil- 2tbsp
Mustard seeds- 1tsp
Urad dhal- 1tbsp
Curry leaves- few
Method
- Soak both the dhal together for 2 to 3 hours.Grind coarsely with rest of the ingredients.Do not add water while grinding.
- Shape the ground mixture into kabobs(cylindrical shape) and steam in a pressure cooker for 15 minutes.
- Remove from the cooker and set it aside to cool.
- In a pan, heat oil and do the tempering. Cut the cooked kabobs into thick rounds and add it to the pan.
- Saute till the dhal rounds are roasted well with a golden color. The outside of the rounds should be crunchy.
- Remove from pan and serve warm.
- This is a healthy protein snack to serve with tea.
Ingredients
Ragi flour- 1 cup
Rice flour- 1/2 cup
whole wheat flour- 1/2 cup
Salt- as needed(at least a tsp)
Baking soda- a pinch
Garlic paste- 1/4tsp
Onion- 1 large sliced lengthwise
Green chili- 2 minced
Water- as needed
Oil- 1 cup
Method
- In a shallow pan, heat oil. Mix all the ingredients in a large bowl and set aside for 5-8 minutes.
- When the oil is hot enough(try the temperature by dropping little dough and when it comes up, the oil is ready), drop the batter into the oil with a teaspoon.
- The fritters are ready when it turns into dark brown color.Remove from oil and place it on a paper towel lined plate.
- Serve hot with ketchup.
Ingredients
Mozzarella cheese balls- 6
Grape tomatoes- 6
Black olives- 6 (pitted)
Salad greens- 6 leaves
For the dip
Balsamic vinegar- 2tbsp
Olive oil- 2tbsp
Garlic powder- 1/4 tsp(optional)
Red chili flakes- 1/4 tsp
Method
- Mix the dipping ingredients and set it aside for the flavors to blend in.
- Cut all the ingredients, except the greens into halves and set it aside.Fold the salad leaves.
- In a toothpick,arrange the ingredients starting from salad green.
- Arrange in a platter and serve with the dip.
- The dip can also be sprinkled on the arranged toothpicks.
Spicy Southwestern cups
Ingredients
Phyllo cups- 1 pack
Onion -1/2 cup
Black beans- 1 cup cooked
Corn- 1 cup
Red pepper- 1/2 cup
Salt - 1/2 tsp
Cumin powder- 1 tsp
Chilli powder- 2tsp
Lemon juice-1 tbsp
Lime juice- 1/2 tbsp
Cilantro- 2 tbsps finely chopped(optional)
Cheddar cheese- 1/4 cup
Method
- Preheat the oven to 350 F.
- In a pan heat 1tbsp vegetable oil and saute the onions, beans, corn and red pepper till soft.
- Add the cumin and chilli powder. Saute well.
- Remove the pan from heat and add the lemon and lime juice.
- Fill the phyllo cups and sprinkle cheddar cheese on top.
- Bake at 350 F for 5-7 minutes or until cheese is slightly melted.
Ingredients
Potato- 2 cups boiled and mashed
Carrots-1 cup grated
Beans- 5 chopped finely
Beetroot-1cup grated
Green peas-1/2 cup
Chilli powder-1 tsp
Garam masala-1tsp
Corn flour-1 tsp
All pupose flour-2tbsp
1/2 cup of water
Plain bread crumbs-2cups
Salt as needed
Method
- Cook all the vegetables with salt, chilli powder and garam masala.
- When the vegetables are soft , sprinkle with corn flour and mash it well. Set aside for 5 minutes to bind.
- Make balls and press with the palm into patties.
- Mix all purpose flour in water. Dip the patties in the flour water and roll it in bread crumbs.
- Place it in a foiled lined cookie sheet and spray with oil.
- Bake at 350 degrees until golden brown or shallow fry in a pan.
Serve hot with tomato ketchup and mint chutney.
Tip
Place cooked patties in between wax paper and freeze it for up to a month. Can be used later for making veggie burger or served as cutlets again.
