Aloo Bonda

Ingredients:

Potato masala:

• Potatoes -3 medium size           
• Onion -1/2              
• Green chilies  -3 
• Ginger   -1/4 inch(optional)             
• Curry leaves -1spring     
• Cilantro
• Garlic-2cloves
• Oil-as needed

Batter:

• Besan flour  -  1cup    
• Cooking soda (sodium bicarbonate)-  2pinch
• Red Color -2pinch 
• Rice flour-1/4cup
• Hing (asafetida)-few pinches
• Red chilli powder-1tbsp
• Salt

Method:

Step1: Preparing Batter

1. Take oval shaped bowl.
2. Add besan flour, rice flour, chilli powder, hing, salt, food color, sodium bicarbonate and mix well.
3. Then add water little by little on continuous mixing. The consistency of the batter should be medium (not too thick or too water).
4. Mix the batter and keep it aside.

Note: If batter is watery it absorbs more oil .Always try to taste the batter for spice and salt or fry a bonda to test.

Step2: making potato masala

1. Pressure cook the potatoes for 1 to 2 whistle. (To get mashy texture)
2. When pressure goes completely, peel the skin and mash it well.
3. Take a pan, add oil, and splutter with mustard seeds.
4. Then add chopped onion,ginger,green chillies,garlic and sauté till it loses moisture.
5. Finally add mashed potatoes and mix well. Now add cilantro.
6. After few minutes with continuously strring, switch off the stove.
7. Let it cool down, then make into small size balls and keep it aside.

Step3: Preparing Bonda

1. Take pan and heat oil.
2. When the oil is hot, get ready for frying (test by dropping a bit of batter into oil, if it rises right away, oil is hot)
3. Now take the potato masala ball, dip it in the batter and drop into the oil.
4. Fry bonda in batches and place on the paper tower to remove excess oil.
5. Try to turn the bonda’s evenly after adding to oil and remove only it turns brown(be conscious on color, because we have added food color)
6. Now ready to serve with hot sauce or ketchup or chutney’s.Bonda is a good filling to make burgur.

Mushroom pasta Indian style

Ingredients:

• Pasta -1 packet
• Carrot, Cabbage, broccoli florets -2 cups
• Green bell pepper -1 medium (cut lengthwise)
• Mushroom – 1cup
• Spring onion – 1 bunch                     
• Olive oil - 3 tbsp
• Soya sauce – 3tbsp
• Chilli sauce – 1tbsp (Based on spice level)
• Marinara sauce -2tbsp
• Salt to taste

Method:

Step1: Cooking pasta

1.     Take a large pan, half filled with water.

2.     When the water comes to boil, add pasta into it.

3.     Add salt and let it boil for 10 mins.

4.     When pasta is 75% cooked, drain the pasta and keep it aside.

Notes: don’t cook the pasta too much, it become mashy.

Step2: Preparing pasta:

1.     Heat oil in the heavy bottom pan, when oil becomes hot adds green bell pepper and salute for few minutes.

2.     Add mashroom fry till the moisture goes off and becomes dry.

3.     Add the chopped vegetables toss it for few minutes.

4.     Once the vegetables are half cooked, add pasta and mix well.

5.     Finally add spring onion and mix it.

6.     Then add soya sauce, chilli sauce and marinara sauce in the mixture and stir well with a spatula, continuously.

7.     Let it be on stove for 2 min .check for salt, if needed u can add now.

8.     Remove from fire. Serve it with ketchup.

Notes: I cook the vegetable fully, you can half cook it.

Vegetable Kuruma

Ingredients:

• Carrot, beans, potato, cauliflower florets & peas - 2 cups
• Curry Leaves – 1 spring                     
• Cloves - 2
• Cinnamon- 1
• Onion - 1medium
• Ginger garlic paste - 1 tbsp
• Green chilly - 3 or 4
• Grated coconut - 1/2cup
• Cashew - 5 Optional
• Roasted channa dal–less than ¼ cup
• Bay leaves-2
• Oil - 2 tbsp
• Freshly chopped coriander leaves
• Salt to taste

Method:

Step1: Grinding masala

1. Add coconut, cloves, cinnamon, green chillies, ginger, garlic, roasted channan dal to a mixer jar.
2. Make it into fine paste with adding little water and keep aside.

Step2: Preparing Kurma

1. Chop all the vegetables in Medium size and keep aside.
2. Chop the onion and green chili in length wise.
3. Heat oil in a pressure cooker, add cloves, bay leaves, cinnamon and green chilies, wait to crackle.
4. Fry onions till it loses moisture and add ginger garlic paste.
5. Now add all cut vegetables and sauté for 2 to 3 mins.
6. Add coconut masala paste and mix well.
7. Taste and adjust salt and seasonings.
8. Add water and allow to pressure cook for 1whistel.
9. Garnish with freshly chopped coriander leaves.
10. Serve it with chapatti, naan, dosa, rice…

Notes: Add little water, because we are pressure cooking. Otherwise kurma becomes watery.

Radish Sambar

Ingredients:

• Toor dal - 1 cup
• Tamarind- half lemon size
• Radish-1medium size
• Onion (small Pearl onion or regular) - less than 1/4cup(Cut lengthwise)
• Tomato medium sized           
• Oil -2tbsp
• Mustard -1/4 tbsp
• Curry leaves -1spring                               
• Red chilly -1
• Turmeric pwd-1/4 tbsp
• Sambar powder (home made or store bought) - 2 tbsp( based on spicy level)
• Salt to taste
• Ghee- 1tsp (optional)
• Castor oil-2drops
• Fresh coriander leaves

Method:

1.     Take a pressure cooker; add washed toor dal, tomato and 2 drops of castor oil.

2.     Pressure cook it for 1 or 2whistles and keep it aside.

3.     Soak the tamarind in water for 30 minutes and extract the juice.

4.     Cut radish in round pieces and keep it aside.

5.     Heat oil in vessel .when oil or ghee is hot, add radish and fry for a minute.

6.     Add sambar powder and fry for a minute without burning it.

7.     Add 2 cup of water and allow it to boil in medium flame, till the raw powder smell goes.

8.     Add the cooked toor dal, salt and turmeric powder.

9.     Bring to boil and see the radish is cooked

10. Add tamarind juice and check for salt.

11. Let it boil for 3 min, check for consistency. (sambar shouldn’t be too thick or watery).

12. Remove from flame and keep aside.

13. Take a pan, heat oil and add mustard, wait to crackel.

14. Add onion, curry leaves and red chili, saute nicely to light brown.

15. Garnish with above fried mixture and freshly chopped coriander leaves.

16. Serve with rice, dosa, idly, medu vada.