Aloo Vada

The perfect snack for a rainy day..and yes don't forget to heat it up with adrak wali chai :)
You Need
2 cups potatoes boiled and mashed coarsely.
½ cup chopped onion (optional)
1 teaspoon chopped green chillies
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon mustard seeds
pinch of asafoetida
½ cup chopped coriander leaves
½ teaspoon turmeric powder
Salt to taste

Ingredients for Batter
1 cup gram flour/chickpea flour/besan
1 teaspoon turmeric powder
Vegetable/Sunflower Oil for deep frying
Salt to taste

Method

1. Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
2. Heat 2 tablespoons of oil in a frying pan. Add asafoetida, mustard seeds, green chillies and onions. Saute for a couple of minutes till onions are soft and light golden color.
3. Add ginger paste, garlic paste, turmeric and salt and sauté for a few more minutes; then add the mashed potatoes, mint leaves and sauté for a couple of minutes.
4. Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
5. Heat oil in a wok for deep frying
6. Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.
7. Drain on absorbent paper and serve hot

My tip - the best I like it with is Imli chutney..but Ketchup works great too.

Meethi Supari

100 gm muleti (meethi lakdi)
300 gm badi saunf
20 pieces lavang
1/2 tsp sukha pudina
20 pieces elaichi peeled
1 tbsp ajwain
1 tsp kala namak
50 gm lal supari (wakal)

Roast saunf and supari in 1 tbsp ghee.
Grind fine with all other ingredients.
Freshen your mouth after every meal!

Bite Size Samosa

You Need
2 cups flour
4 potatoes
6 green chillies
about 10 sprigs coriander
few mint leaves
1 tbsp lemon juice
1 tbsp salt
1 tsp turmeric powder
few ajwain seeds
oil for frying

1. Add a tbsp oil,salt ajwain seeds to flour and knead the dough of chapati consistency.Cover and keep aside.
2. Boil and peel potatoes.
3. Make a paste of green chillies,coriander and mint leaves.
4. Mash potatoes adding this paste and add salt and turmeric powder.
5. Heat a tbsp oil in a pan and add the mashed potatoes.
6. Cook for few minutes until it leaves the pan.
7. Make golf size balls of the dough and roll into discs.
8. Cut into halves and place a tbsp of potato mix.
9. Dip your fingers in water and rollover the corners of the semis.
10.Close nicely and deep fry in oil.

Mango Cheesecake

For the sponge cake
1 sponge cake - use a ready pack and bake it according to directions on the box.
For the cheesecake mixture
2 8 oz packs cream cheese
2 mangoes, peeled and cut into pieces
4 tablespoons thick curds
1/2 cup cream
3/4 cup castor sugar

For the garnish
a few mango slices

For the sponge cake
1. Slice the sponge cake into two horizontally. Use only one layer of the sponge.
2. Use the other layer for the variation.
For the cheesecake mix
1. Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender.
2. Whip the cream till soft peaks form and mix gently with the mango mixture.
Now
1. Place one layer of the sponge cake on the bottom of a spring foam pan.
2. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin.
4. Serve chilled garnished with mango slices.

Tips

Hang curds in a muslin cloth for 10 -15 minutes to get thick curds.

Achari Paneer Pulao

For the rice
1½ cups uncooked long grained rice
2 pinches saffron (kesar)
1 tsp milk
½ tsp caraway seeds (shah jeera)
25 mm. (1") cinnamon sticks (dalchini)
2 cloves (laung / lavang)
2 cardamons (dalchini)
3 tbsp oil
Salt to taste

For the achari marinade
2 cups paneer (cottage cheese), cut into 25 mm. (1") cubes
¾ cup thick curds (dahi)
1 tbsp green chilli pickle
1 tsp fennel seeds (saunf)
½ tsp mustard seeds (rai /sarson)
¼ tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
¼ tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
Salt to taste

For the achari paneer
1. Blend the curds and green chilli pickle together to a smooth paste.
2. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric
3. powder, mustard oil and salt and blend again so the spices are coarsely crushed.
4. Add the paneer and marinate for 20 minutes. Arrange on skewers.
5. Cook on a barbeque for a few minutes. When the edges turn golden brown, remove from the skewer and keep aside. Alternatively you could use the grill
6. option of the over or just use a tava (griddle).
For the rice
1. Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
2. Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.
3. Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
4. Add the rice, achaari paneer and salt and toss gently for a few minutes.
5. Serve hot.

Boondi Anar Raita

You Need
1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste


1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.

Bharva Bhindi

You Need
4 cups bhindi
1/2 cup each grated coconut,til,peanuts
1 cup besan
1 tbsp each red chilli,turmeric,cumin-coriander powder
2 tbsp lemon juice or amchur
1 tbsp salt
3 tbsp oil

1.Grind coconut,till and peanut together adding little water.
2.Add all masalas including salt and roast on medium flame.
3.Add besan 1 tbsp at a time and stir continously.
4.Once brown and cooked till semi dry consistency, remove and cool.
5.Wash,dry bhindis.
6.Cut off the ends and slit vertically.
7.Stuff with the prepared mix.
8.Add oil to a frying pan with a wide base.
9.Add the bhindis and cook on low flame.
10.Turn occasionally using a soft spoon very gently. This will retain the stuffing in place.
11.Serve hot with rotis