VADA PAV

INGREDIENTS

FOR THE VADA
green chillies 2 finely chopped
ginger finely chopped   1/2 tsp
garlic finely chopped   1tsp
oil  1 tsp
mustard seeds   1/2 tsp
asafoetida/hing  1/4 tsp
curry leaves few
potatoes boiled, peeled, mashed   1 1/2 cups
turmeric pdr  1/4 tsp
salt to taste
oil for frying

FOR BATTER
besan    1/3 cup
turmeric pdr a big pinch
salt to taste
water 1/4 cup

FOR SERVING

pavs/burger buns  4
sweet chutney
spicy chutney
garlic chutney/pdr
green chillies fried 8-10

METHOD
FOR VADA
combine green chillies, ginger, garlic & pound using a mortar-pestle. keep aside.
heat oil, add mustard seeds, once it crackles, add hing, curry leaves & saute on medium flame for few seconds.
add the pound mixture & saute on medium flame for few more seconds.
add the turmeric pdr, saute, add potatoes, salt, mix well & cook for 2 minutes stirring continuously. 
remove from fire, keep it aside to cool.
divide  the mixture into 4 equal portions & make it flat like a cutlet. burger.
dip in prepared batter & deep fry in hot oil till they turn golden on all sides. 
drain on an absorbent paper & keep aside.

TO SERVE
slit each bun/ pav, apply the sweet chutney on one side, spicy on the other, place the per pared vada , sprinkle the dry garlic chutney, cover with the other half, serve at once with fried green chillies.

MOONG DAL BHAJIYA

INGREDIENTS

moong dal /split yellow gram    1 cup
green chillies finely cut 2
peppercorn crushed  7-8
coriander seeds coarsely crushed   1 tsp
salt to taste
oil for frying

METHOD
wash & soak the dal in just enough water for 2 hours.
drain, add green chillies & grind in a mixer to a coarse paste using the drained water if needed ( remember it should not be too watery, but like vada batter)
add crushed peppercorns, coriander seeds & mix well.
heat oil, drop spoonful of the mixture & deep fry till light brown & crisp on all sides.

Serve hot with chutneys of your choice.

CHEESY CORN CUTLETS

Ingredients

Potatoes, boiled and grated: 1 cup

Paneer, grated: 1 cup

Fresh  corn: 1 cup

Cooking cheese, grated: 1/2 cup

Green chillies, finely chopped: 3-4

Coriander, chopped: 4 tbsps

Cornflour: 2-3 tbsps

Breadcrumbs: 4 tbsps

Salt and pepper to taste

Oil for frying

Method

Mix the grated paneer, potatoes, cheese, corn, green chillies, chopped coriander and cornflower. Add salt and pepper. Knead well. Make medium size balls. Give it the shape of a cutlet. Roll the cutlet in breadcrumbs and deep fry in hot oil until it is crisp and golden brown. Serve hot with mint chutney and tomato ketchup.

CORN CHAAT

INGREDIENTS

Sweet Corn peeled, boiled: 1/2 kg

Large potatoes (boiled and shopped square): 2

Roasted jeera powder:1 1/2 teaspoon

Black salt: 2 tsp

Chat masala: 1 teaspoon

Ginger: a small piece

Green chillies: 5-6

Refined oil : 1 tbsp

Mustard seeds : 1/2 tsp

Sugar: 1 tbsp

Juice of one lemon

Salt to taste

Coriander, chopped :2-3 tbsps for garnishing

Potato Sev or any bhujia of your choice

Method

Heat the oil. Add mustard seeds, green chilli and ginger. Stir fry for two minutes. Then add the remaining ingredients , except Sev and mix well. Add sugar, salt and lemon juice. Cook on a low flame. Garnish with chopped coriander and sev.

'KADAI ' BABY CORN

INGREDIENTS

baby corn   20
tomatoes 4 finely chopped
red chillies 2-3 
ginger 1" finely chopped
capsicum 2 finely chopped
coriander seeds  1 tsp ground coarsely
garlic paste  1/2 tbsp
garam masala pdr  1/2 tsp
salt to taste
oil  2 tbsp

METHOD

cut the corn into 1"pieces & parboil in salt water.
heat oil in a kadai, fry coriander seeds ground & red chillies for 30 seconds
add garlic, fry for a minute. 
add tomatoes & salt, mix well, add some water, cover the kadai tightly & let the tomatoes cook till 
they soften & oil starts to separate.
add the masala pdr & the ginger, fry for a minute.
add the capsicum & corn, fry over high flame for 3-4 minutes.
serve hot with bread, roti/ rice.

BABY CORN BAKED

INGREDIENTS

baby corn  1/4 kg cut into halves

green peas  100 gm

butter  30 gm

milk   300 ml

refined flour   30 gm

cheese grated   100 gm

freshly ground pepper   1 tsp

salt to taste

METHOD

parboil the corn & peas in salt water for a few minutes.

melt the butter in a large pan over medium heat.

add the flour, stir for a minute to a pale golden colour.

add milk in a slow stream, stir continuously with a wire whisk to break any lumps & cook till the sauce thickens.

remove fom heat, stir in salt, pepper, corn, peas & half the cheese.

transfer the contents into an oven proof dish. sprinkle with the remaining cheese  on top.

bake in hot oven for 10-12 minutes by when the top should be set & the cheese will be a golden crown.

CORN, PEAS, TOMATOES IN GRAVY

INGREDIENTS

baby corn  12- 14

peas   1/4 kg

onion 1 big finely chopped

green chillies  2 chopped fine

oil  2 tbsp

butter   1 tbsp

ginger   1" piece finely cut

tomatoes   3 big ones

turmeric pdr   1/4 tsp

Kashmiri red chilli pdr  1/2 tsp

cumin pdr  1/2 tsp

garam masal pdr  1/4 tsp

salt to taste

fresh cream   50 ml

coriander leaves finely cut 2 tsp

METHOD

cut the corn into halves & boil it in salt water for 3/4 minutes.

parboil the peas in salt water.

puree the tomatoes.

heat oil & butter in a pan, saute the onion, add chillies, ginger, turmeric, cumin & masala pdr. fry for a minute. add the tomato puree & salt. allow the gravy to boil.

add the corn & peas. cook for a few minutes, stir in fresh cream.

garnish with coriander leaves & serve hot with rice, roti, bread.

BABY CORN DELIGHT

INGREDIENTS

baby corn  12 cut into 1"pieces

onion   1 big sliced fine

ginger 1'"

garlic  10 cloves

peppercorns  10

poppy seeds  1 tsp

green chillies  2 chopped fine

garam masala pdr. 1/2 tsp

coconut milk   200ml

milk   1 cup

cheese grated  50 gm

fresh coriander leaves 2 tbsp finely chopped

corn flour  1-2 tbsp dissolved in 1/2 cup water

oil 3 tbsp

salt to taste

METHOD

parboil the babycorn in salt water. Grind the ginger, garlic, peppercorns & poppy seeds to a fine paste. Heat oil in a pan, add onion & fry till golden, add the chillies, ground paste, garam masala pdr & fry for few more minutes.

Add the corn & dalt, stir fry for a minute. Add the coconut milk, milk & a cup of warm water & let it boil. Reduce the heat, gently stir in the cornflour & allow the gravy to thicken. Mix in the coriander leaves, garnish with grated cheese. Serve hot with rice, roti/ bread.

CORN PAKORAS

Ingredients

Raw corn  500 gm

Chilli pdr.  2-3 tbsp or to taste

Cumin pdr  3 tbsp

Turmeric pdr ½ tsp

Fenugreek pdr  1 tbsp

Asafoetida ½ tsp

Salt to taste

Curry leaves few

Fresh coriander leaves finely chopped 2 tbsp

Oil as required

Method

Grind the corn in a blender to make a coarse mixture. Add all the ingredients except oil, mix well.

In a frying pan, heat oil, either you can flatten the mixture like vada & deep fry, or take small portions & drop in hot oil, fry till golden on both sides.

Serve it hot with any chutney or tomato ketchup.

BAKED PAKORAS

INGREDIENTS
maida or all purpose flour  1 cup
corn flour 1/2 cup
salt & chilli pdr to taste
bread crumbs 1 1/2 cups
onion 2-3 cut into rings
oil as needed

METHOD

mix the flours & season to taste, add water & the batter should be thick
in a plate spread bread crumbs, add seasoning little, mix well & keep.
separate onion rings & place in a bowl of cold water.remove, allow water to drip well, with a fork, dip the rings in the batter well, with the fork lift, let the excess batter flow down, then put it in bread crumbs, roll it with fork well, so that it coats on all sides.
place on a baking tray, spray cooking oil lightly on top.
bake for 8-10 minutes in a pre-heated oven at 200 deg. C, but reduce heat to 150-160 to bake, after 3 minutes, turn the sides to bake well, till crisp.

BAKED CHIPS

INGREDIENTS

potatoes medium unpeeled & sliced few
oil1-2 tsp
salt 1/2 tsp
pepper pdr 1/2 tsp or chilli pdr  1/4 tsp

Method

slice unpeeled potatoes into medium thin rounds. Toss into a bowl with oil, salt, pepper pdr/ chilli pdr. to coat evenly.
spray a large microwave plate with oil & arrange the potato slices in a single layer.
microwave uncovered high for 2-3 minutes or until they start to brown. then turn the slices & bake till they're crisp & brown around the edges.
transfer to another place & cool & store.


ps-you can do the same with bananas too, slice them & proceed in the same way , eat healthy & be healthy !

VEGGIE BURGER

INGREDIENTS

bread crumbs     1/4 cup
cumin pdr     1/4 tsp
fresh coriander finely chopped     2-3 tbsp
kidney beans cooked    2 cups
hung curd  2 tbsp
salt to taste
pepper pdr to taste
celery stalks  chopped  2
tomatoes  chopped few slices
cucumber  chopped few slices


Method

blend together bread crumbs, cumin pdr., corainder, kidney beans, hung curd, salt & pepper pdr. well.
Put it in a large bowl, add chopped celery stalks. 
divide into 5 portions & shape into cutlets.
lightly spray oil on a baking sheet, place the cutlets & keep them in a preheated oven for 5-7 minutes, then turn the sides & roast until brown on both sides.
place a lettuce leaf on a large burger bun, place the burger, then tomato & cucumber slice. If you like place some hung curd or a piece of cottage cheese on top, cover with the other half of bun. 

GRILLED COTTAGE CHEESE PIZZA

Ingredients

onion  4 medium
capsicum  1
tomatoes   2 large ones
pepper pdr
salt 
oil 1 tbsp/ butter
wheat bread slices

Method
sauté the tomatoes, onions, capsicum finely chopped with salt & pepper to taste in olive oil or any cooking oil or butter if you prefer
take a wheat bread, spread tomato puree, put the sauteed mix, sprinkle grated cottage cheese on it.
place the bread on a grilling tray & microwave for 5 minutes till the cheese melts.

ps- this is a healthy version of pizza, as it contains no cheese, no flour based dough, but wheat bread, less oil.

ADVANTAGES OF DRINKING WATER IN THE MORNING

GOODNESS OF COCONUT OIL

NEVER WASTE FOOD, AS RESOURCES BELONG TO THE SOCIETY

Money is yours, but the Resources belong to the Society – Moral Story! This may or may not be a True Story, but it gives us a very important Lesson in life. Germany is a highly industrialised country. It produces top brands like Benz, BMW, Siemens etc. The nuclear reactor pump is made in a small town in this country. In such a country, many will think its people lead a luxurious life. At least that was my impression before my study trip. When I arrived at Hamburg , my colleagues who work in Hamburg arranged a welcome party for me in a restaurant. As we walked into the restaurant, we noticed that a lot of tables were empty. There was a table where a young couple was having their meal. There were only two dishes and two cans of drinks on the table. I wondered if such simple meal could be romantic. There were a few old ladies on another table. When a dish is served, the waiter would distribute the food for them, and they would finish every bit of the food on their plates. We did not pay much attention to them, as we were looking forward to the dishes we ordered. As we were hungry, our local colleague ordered more food for us. As the restaurant was quiet, the food came quite fast. Since there were other activities arranged for us, we did not spend much time dining. When we left, there was still about one third of unconsumed food on the table. When we were leaving the restaurant, we heard someone calling us. We noticed the old ladies in the restaurant were talking about us to the restaurant owner. When they spoke to us in English, we understood that they were unhappy about us wasting so much food. We immediately felt that they were really being too busybody. “We paid for our food, it is none of your business how much food we left behind,” my colleague Gui told the old ladies.The old ladies were furious. One of them immediately took her hand phone out and made a call to someone. After a while, a man in uniform claimed to be an officer from the Social Security organisation arrived. Upon knowing what the dispute was, he issued us a 50 Euro fine. We all kept quiet. The local colleague took out a 50 Euro note and repeatedly apologized to the officer. The officer told us in a stern voice, “ORDER WHAT YOU CAN CONSUME, MONEY IS YOURS BUT RESOURCES BELONG TO THE SOCIETY. THERE ARE MANY OTHERS IN THE WORLD WHO ARE FACING SHORTAGE OF RESOURCES. YOU HAVE NO REASON TO WASTE "RESOURCES.”

QUICK TIPS FOR EASY COOKING

As ,we all are over stressed these days, we all want easy way out to cook faster, healthy food. One alternative is using microwave to brown onion, boil potatoes, etc. Many of you're aware that I use microwave extensively cook all types of food, the other day even made egg-less semolina cake, as it gets baked in 8 minutes, so does most other cakes. I don't have convection mode microwave, just normal one.

Those of us who use mustard to season our foods, can splutter a lot of mustard & store it in air-tight containers, as it will last up to  a week. whenever, you need to temper, say, chutney, rasam, just add 1/2 teaspoon of it.

To make tamarind paste at home, pressure cook for one whistle, tamarind with little water. cool, grind it in a mixer & store it in the fridge. But to be frank, I used to take out tamarind juice, by soaking tamarind, taking out the juice, then storing it in a container in the fridge for a week, as taking out a small cup of juice to cook for 2 was difficult. If you add little salt is fine, but, I never added any salt.

The same way, for 2 of us to make sambar, it was difficult to cook 2 ladleful of arhar/ tuvar dal daily, so I used to pressure cook enough dal for the whole week & keep it in the coldest part of the fridge. But one thing, always remember that whether you're using a spoon for pickles or chutneys, or from the stored dal in fridge, always use a dry spoon, as it will last long this way, also make sure that your hands are dry.

For the chapati eaters, you can make enough dough for some days, then separate as much as you need for a day, then tightly wrap it in plastic wrapper to prevent it from changing colour or getting hard.

More tips to follow. Take care all of you, eat healthy, be happy.