Roasted Pumpkin / Spicy Roasted Pumpkin / Baked Pumpkin

Baked Pumpkin

Ingredients
Yellow pumpkin - 2 or 3 cups
( Cut into big cubes with skin on or any size you wish)
Salt and pepper to taste
Red chilly powder - 1/2 tsp
Grated garlic - 3
Oregano - 1/2 tsp
Dry basil - 1/4 tsp
Chopped fresh parsley - 1 tsp
Olive oil - 1 tbsp

Method
Wash and cut the pumpkin,remove seeds and cut into any size you like.
Put it in a plate to this add garlic,red chilly powder,salt,pepper powder,oregano,basil,parsley and oil.
Massage the pumpkin pieces till everything is well coated.Keep it covered for 2 to 3 minutes.
Line a baking tray with an aluminum foil and spread the pumpkin evenly.
Bake at 400 deg F for 10 minutes or depending upon the size of the pieces ( each oven is different so keep an eye).
Remove it from the oven and mix once and in broil mode roast it for another 5 minutes.
Your baked pumpkins are ready to serve.


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Crispy Parwal / Crispy Potal / Crunchy Parwal / Deep Fried Parwal

Crispy Parwal

Ingredients
Parwal/Potal - 10
( cut into semi thin slices)
Salt to taste
Red chilly powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Corn flour - 2 tsp heaped
Oil for deep frying

Method
Wash and wipe the parwal,cut the parwal into semi thin slices.
Take a bowl put the sliced parwal to this add the salt,hing,red chilly powder and turmeric powder,mix it well and leave it for 15 minutes.
Now add the corn flour and mix make sure the parwals are well coated on all sides.Leave it for another 15 minutes( Do not add any water).
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides.
Remove it on a kitchen tissue for excess oil to get absorbed.
Enjoy !

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Cheese Samosa / Jalapeno Cheese Samosa / Easy Cheese Samosa / Cheese Samboosak

Cheese Samosa

Filling ingredients
Cream cheese - 4 tbsp
( I used Jalapeno cream cheese)
Mozzarella cheese - 1/4 cup
Chilly flakes - 1/2 tsp
Chopped fresh parsley - a handful
Salt to taste

Method
Take a bowl put all the above mentioned ingredients,mix well till everything is well combined and keep it aside
Other Ingredients
Samosa sheets - 16
All purpose flour/Maida - 2 tsp
( pour some water and make a paste,this is used for sealing the samosas)
Oil to deep fry

Method
Take a samosa sheet place a teaspoon of the filling at one corner and fold it like a triangle( see picture).
Apply some maida paste at the end to seal the samosas.Repeat with all the sheets.Keep it covered till frying to avoid drying.

Heat oil in a pan and in medium high flame deep fry till crisp and golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy them with tea or as a starter.

Note:
You can also bake these samosas instead of deep frying.
A all time kid's favorite snack.


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Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls

Tandoori Tofu Spring Rolls

Tandoori tofu ingredients
Thick curd-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Roasted & powdered jeera/cumin powder-1tsp
Garam masala-a pinch
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1tsp
Firm tofu -14 oz pack one
(cut into big cubes)
Besan / chickpea flour - 1 tsp
Oil-2 tsp

Method
Take a bowl add all the above ingredients and marinate for 20 minutes.
Arrange the tofu along with the marinate on a baking tray,at 375 deg. F bake for 8 to 10 minutes,turn the tofu and then broil it for another 10 minutes till the top is brown.
Don't bake it too brown,otherwise they may get burnt or become hard.
Each oven is different so keep an eye while baking,keep these aside.

Stuffing ingredients
Rice papers-4
Vegetables cut into thin strips
(Cucumber,carrot,red bell pepper or any vegetable of your choice)
Lettuce or Kale - 4 leaves
Basil leaves few

Tandooro Tofu Soft Spring Rolls

Method
Soften the rice papers by immersing them in water for 2 seconds.
Place it on a plate,place the kale leave then the vegetables and top it with tandoori tofu lastly place a basil leaf on top.
Tightly roll them as you roll for the spring roll.
Cut into half & serve it with any dip you like.

Note:
Use your imagination to make your filling more interesting.

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Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes

Tandoori Tofu

Ingredients for marination
Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Homemade tandoori masala - 1 & 1/2 tsp heaped
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces

 Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed

Tandoori Tofu

Method
Pat dry the tofu cubes well to remove extra water
Take a bowl add all the ingredients mentioned under marinate.
Mix well till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Line a baking tray with an aluminum foil grease it with some oil,arrange all the marinated cubes.
Bake it for 10 minutes at 400 deg.F then turn it other side apply some oil on top and broil it for another 5 minutes.
Each oven is different so time can vary.Watch it carefully so you don't end up burning.
Once done brush it with some melted butter,sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.
I broiled some onion and capsicum cubes in the same tray and served.

Below picture is pan fried Tandoori Tofu ,people who don't have oven can make it this way

Tandoori Tofu

Recipe for Tandoori masala

Ingredients
Dry long red chilies - 20
Coriander seeds - 3 tbsp
Jeera/Cumin seeds - 2 tbsp
Black peppercorns - 1 tbsp
Fenugreek seeds/Methi seeds- 1 tsp
Cinnamon - 3" piece
Green cardamom - 7
Cloves - 7
Black cardamom - 2
Kasoori methi/Dry fenugreek leaves - 1 tbsp
Black salt - 1 tsp
Method
Dry roast all above ingredients ( except kastoori methi and black salt) till nice flavour comes out.
Switch off the stove and add kastoori methi and black salt.
Cool completely and dry grind to a fine powder.
Sieve it well to get a smooth powder.
Store it in a clean dry jar.Use as you need.

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Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

Palak Pakora

Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Aloo Tuk Recipe / Sindhi Aloo Tuk Recipe / Aloo Took Recipe / Fried Potato Recipe

Aloo Tuk

Ingredients
Small baby potatoes - 10
Oil to deep fry
Spice Powder
Salt to taste
Black salt - 1/8 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Chaat masala - 1/2 tsp
Amchur/Dry mango powder - 1/4 tsp
Jeera / Cumin powder - 1/8 tsp
Coriander leaves for garnish
Method
Take a bowl add all the dry ingredients mentioned above mix and keep it aside.
Boil the potatoes with skin on  in salt water till its 3/4th cooked.
Remove the potatoes from water and let it cool.
While still warm use your palm or a flat spoon slightly press it.
Heat oil in a pan and shallow fry the potatoes till its light brown and crisp on both sides.
Place it on a kitchen paper to remove excess oil.
Take a bowl add the fried potatoes sprinkle the spice mix,gently shake the bowl for even coating.
Sprinkle chopped coriander leaves and serve it with simple dal or as a starter.

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Poha Cutlet / Potato Poha Cutlet / Avalakki Cutlet / Aval Cutlet - No Onion No Garlic recipe

Poha Cutlet

Yields: 8 Cutlets
Ingredients
Potato - 2 medium size
( Boil remove skin and mashed or grated)
Poha/Flat Rice - 1 cup
( wash and sprinkle very little water for the poha to get soft.Do not add too much water)
Salt to taste
Grated ginger - 1/2 tsp
Grated or chopped green chilly -1
Chaat masala - 1/2 tsp
Roasted jeera powder/Cumin powder- 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Dry mango powder - 1/4 tsp
Chopped coriander leaves - 2 tsp
All purpose flour - 1 tbsp
( Diluted to get a semi thick paste)
Bread crumbs as needed
Oil to shallow fry
Method
Take a wide bowl add all the above ingredients except bread crumbs and maida paste.
Mix everything well,divide into equal size balls.
Flatten the ball and dip it into the maida paste and coat it well.
Next roll it into the bread crumbs.
Heat oil in a pan and shallow fry them till crisp and brown on all sides on medium high flame.
Serve them hot with any dip of your choice.

Note:
a) If you don't want to deep fry just add bread crumbs to your mixture and fry it in tawa with very little oil like tikkis.
b) Do not add too much water to soak poha otherwise the mixture will be too loose to handle.
c) You can add any vegetable to your mixture to make it more healthy if giving to kids.

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Khandvi Recipe / Kandvi Recipe / Besan Khandvi Recipe /Surali Wadi / Surali Vadi / Suralichi Wadi - A Gujarati Snack

Step by step method/picture to make Khandvi/Surali Wadi a Gujarati Snack.

Khandvi

Ingredients for batter
Besan/Chick pea flour/Kadalai mavu -1/2 cup
Thick Curd-1/2 cup
Water-1 cup
Salt to taste
Crushed green chilly-1/8tsp
Crushed ginger-1/8tsp
Turmeric powder-a pinch
Ingredients for tempering
Oil-1tsp
Mustard & sesame seeds-together 1/2tsp
Hing- 1/8tsp
Chopped green chillies-1/8tsp
Curry leaves-few
Garnish
Shredded coconut
Coriander leaves

Method
Before starting to make the Khandi spread a long aluminum foil or keep a stainless steel plate or a thin plastic cutting board ready for spreading the batter on it.
Take a bowl & mix all the ingredients under batter,mix it well to make sure there are no lumps.The batter should be a lump free smooth liquid.
Now cook this mixture on a low flame till it starts to thicken may be for 4 to 5 minutes.
To check if your batter is ready spread a small portion of batter behind a stainless steel plate,wait for a minute & try to roll it out .If the rolls doesn't stick to your finger & easy to roll ,then its ready to spread.
Now switch off the stove & act fast in spreading the mixture evenly & thin on the aluminum foil or plate.Use a flat ladle/knife or a spatula to spread.
When cool cut the khandvi into long strips & roll the strips into a cylinder.Arrange them on a plate.
Heat oil in a pan & temper it,pour this on top of the Khandvi & garnish it with coriander leaves & coconut.Serve it with mint chutney.

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Masala Corn Recipe / Buttered Corn Recipe / Sweet Corn Chaat Recipe / Spicy Masala Corn Recipe - An Easy Evening Snack

Masala Corn

Ingredients
Sweet corn - 1
Salt to taste
Chaat masala - 1/2 tsp
Pepper powder - 1/8 tsp
Red chilly powder - a generous pinch
Roasted & powdered jeera powder/cumin powder - 1/8 tsp ( optional )
Lemon juice - 1/4 tsp
Butter - 1 tsp
Method
Steam the corn or boil with little salt and keep it aside.
Melt butter in a pan add the corn and all the dry masala ingredients adjust salt mix till everything is well combined.
Switch off the stove squeeze the lemon juice and toss..
Serve immediately!

Instant Kadalai Maavu Bonda / Gram Flour Bonda / Chickpea Fritters / Besan Flour Fritters/Instant Bonda Recipe - A Quick Snack Recipe

Instant Bonda

Ingredients
Kadalai maavu / Chick pea flour/ Besan- 1/2 cup
Rice flour- 1 tbsp
Water- as needed
Salt to taste
Chopped onion-a handful
Chopped green chillies-1
Chopped curry & coriander leaves-together 1tbsp
Red chilly powder-1/4tsp
Cooking soda - 1/8 tsp
Hing-1/4 tsp
Oil-to deep fry

Instant Bonda

Method
Mix all above ingredients together in a bowl except the oil.
Pour water little by little and make a thick sticky batter.
Heat oil in a pan,wet your finger and take small balls from the batter and drop it into the hot oil.
Deep fry till crisp & golden brown on all sides in medium flame
Remove on a kitchen tissue to remove excess oil if any.
Serve them hot with any dip you like.

Courtesy:chithra with a slight change

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Soya Chilly Manchurian Recipe / Chilli Soya Manchurian Recipe

Chilli Soya Manchurian

Ingredients for the sauce
Tomato ketchup-1/2 cup
Salt & Pepper to taste.
Corn flour-1tsp
Red chilly paste-1tsp
Vinegar-1tsp
Yellow food colour-a pinch
(mix all above ingredients together,pour some water & mix it to a sauce consistency)
Ingredients for marination
Soya chunks(meal maker)-1 cup
(soak it in hot water for 20 minutes,then squeeze out excess water)
Ginger & garlic paste-1tsp
Red chilly paste-1tsp
Soy sauce-2tsp
Salt to taste
(mix all above ingredients together,rest it for 10 minutes)
Other ingredients
Chopped capsicum-1
Chopped onion-1/2
Chopped garlic-1
Chopped green chillies-1
Oil-3tsp
Method
Heat oil in a pan saute garlic,chillies,onion & capsicum for a 2 minutes in medium high flame.
Add the marinated soy in this & saute for 2 more minutes.
Reduce the flame & pour the sauce ,add little water.Cover & cook till its thick.
Switch off the flame garnish it with spring onions .
Best served with Chinese fried rice....

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Vermicelli Cutlet Recipe / Vermicille And Vegetable Cutlets Recipe / Semiya Cutlet

Vermicelli Cutlet

Yields : 12 cutlets
Ingredients
Finely chopped vegetables - 1 cup
( I used carrot,cabbage & beans)
Boiled and mashed Potato - 1 medium size
Cooked vermicelli - 1/4 cup
Chopped green chillies -2
Chopped ginger - 1/4 tsp
Salt to taste
Red chilly & coriander powder together - 1/2 tsp
Turmeric powder - 1/8 tsp
Jeera / cumin powder - 1/8tsp
Garam masala - 1/8 tsp
Chopped coriander leaves - 1tsp
Maida/All purpose flour - 1 & 1/2 tsp
(dilute maida with little water)
Roasted vermicelli or bread crumbs - 3/4 cup
Oil to deep fry

Method
Heat 1 tsp of oil add ginger & green chillies,saute for a minute.
Add the vegetables & saute till raw smell disappears.
Now add all the spices & fry for couple more minutes.Switch off the stove and cool the mixture.
Take a bowl add the vegetable mixture,cooked vermicille,chopped coriander leaves and boiled potato.
Mix everything well and take small portion and shape it to any shape you like.

Method
Dip them into the diluted maida mixture,next coat it well with vermicelli or bread crumbs.repeat it with all the cutlets.
Heat oil in a pan and deep fry it in medium low flame till golden brown and crisp on all sides.
Serve them hot with ketchup.

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Besan Dahi Phulki / Dahi Phulki / Gram Flour Dumplings In Yogurt Sauce

Dahi Phulki

Ingredients for the Pakoras
Besan/Gram flour-1 cup
Cooking soda-1/8tsp
Salt to taste
Sugar-a pinch
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Water required amount to make a batter
Oil-to deep fry
For the dahi/curd
Beaten curd -2 cups
Salt to taste
Black salt a pinch
Roasted & powdered jeera/cumin powder-1/4tsp
Red chilly powder-a pinch
Sugar a pinch
Tempering
Oil-1tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-2
Curry leaves-little
Method
Make a smooth semi thick batter with the above ingredients for pakoras.
Heat oil in a pan drop a spoon full of batter,fry them till light brown on all sides.
Slightly prick it with a fork or put it in warm water & then squeeze out excess water & keep it aside( this is done for the curd to get absorbed into the pakoras).
Heat oil in a pan & temper it.Pour this into the curd mixture and mix.
Drop the fried pakoras into the curd mixture.
Leave it to soak for some time & serve it as an appetizer.

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Vegetable Manchurian / Chinese Vegetable Manchurian / Veg Manchurian Recipe / Dry Vegetable Manchurian

Vegetable Manchurian

Ingredients for the balls/dumplings
Finely chopped vegetables-3 cups
(I used peas,carrot,sweet peppers,cabbage,spring onions)
Corn flour-8tsp
Salt & pepper to taste
Red chilly paste-1tsp
Soy sauce-1tsp
Ginger & garlic paste-1 & 1/2tsp
(mix all above ingredients together,make small balls & deep fry them till light golden colour on all sides.But today i have fried these in kuzhi paniyaram pan with very little oil)
For the sauce
Chopped onions-2tsp
Oil-3tsp
Ginger & garlic finely chopped-1tsp
Chopped spring onions-a handful
Salt to taste
Vinegar-12tsp
Tomato ketchup-1/2 cup
Red chilly paste-2tsp
Soy sauce-2tsp
Sugar-a pinch(optional)
Corn flour-1/2tsp (dilute it with little water,this is to thicken the sauce & gives a glaze)
Method
Heat oil in a pan fry onion,ginger & garlic till light brown in colour.
Add all the remaining ingredients for the sauce,stir.
Pour the diluted corn flour mixture & give a boil.
Switch off the stove & add the fried Manchurian ball.Mix till all the fried balls are well coated & garnish it with chopped spring onions.
Best served with Chinese fried rice.

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Beguni Recipe / Bengali Beguni / Bengali Eggplant Fritter / Batter Fried Brinjal

Beguni

Ingredients
Besan Flour/ Gram Flour - 1 cup
Rice flour - 1 tbsp
Baking soda - 1/8 tsp
Hot oil - 2 tsp
Onion seeds / Kalonji / Nigella seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - a generous pinch
Salt to taste
Water as needed
Eggplant cut into thin slices- 1
Oil to deep fry
Method
Wash and cut the eggplant into thin slices.
Take a bowl add all the above dry ingredients and 2 tsp of hot oil,add water little by little and make a smooth semi thick batter.
Heat oil in a pan,dip each eggplant slices into the batter,make sure both sides are well coated with the batter.Slowly drop it into the hot oil.
In medium heat deep fry till golden brown on all sides.Remove it on a kitchen paper.
Serve it hot with little black salt sprinkled on top(optional).

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Vegetable Tawa Dhokla / Mixed Flour Tawa Dhokla / Tawa Dhokla / Grilled Dhokla

Vegetable Tawa Dhokla

Ingredients for tempering
Oil - 1 tbsp
Mustard - 3/4 tsp
White sesame seeds - 1 tsp
Chopped green chillies - 2
Curry leaves few
Chopped ginger - 1 tsp
Hing - 1/8 tsp
Ingredients for the batter
Semolina/Sooji/White Rava - 1/2 cup
Semi coarse powdered oats - 1/4 cup
Semi coarse powdered quinoa - 1/4 cup
Thick curd - 1/4 cup
Water as needed ( around 3/4 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Mixed vegetable 3/4 cup
( I used grated carrot,finely chopped beans and peas)
Chopped coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Method
Take a bowl add all the mentioned batter ingredients except ENO.
Mix well make sure the batter is lump free,it should be a semi thick batter.
Heat a non stick pan or a iron skillet pour 1 tbsp of oil and temper it with above ingredients.
Now add the ENO to the batter mix well and pour immediately on the tempering.
Cover it with a lid and cook it in very low flame till cooked and crisp at the bottom.
Slowly flip it other side,pour some oil and cook.
Switch off the stove cool,cut and serve it with any chutney you like.
Note:
a) Non stick pan is best for this recipe,but i have tried it in iron skillet and turned out crisp and perfect.
b) Only sooji can also be used for dhokla.
c) Add vegetables of your choice.

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Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal

Sago Sundal

Ingredients fried in a drop of oil till light brown,cool and ground to a smooth dry powder
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Methi seeds - 5
Red chillies -1
Grated coconut - 1 tbsp
Hind a pinch
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Other ingredients
White pearl sago - 1/2 cup
Water - 1/2 cup to soak sago
Yellow moongh dal - 2 tbsp
Salt to taste
Coriander leaves for garnish
Method
Wash sago for 3 or 4 times to get rid of the smell.Then soak it in 1/2 cup of water overnight,next day strain out the extra water if any.
Cook the moongh dal till its just cooked.Do not cook till is mushy.Strain out extra water .
Heat oil in a pan and temper it with mustard and curry leaves then add the sago and moongh dal.reduce flame and mix it up gently.Non stick pan is best for any sago recipe.
Add the ground powder and toss it well.
Switch off the stove garnish with coriander leaves and serve.
Note:
a) Wash sago well to get rid of the smell.
b) Do not overcook the dal
c) Use non stick pan for any sago recipe.
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Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

Poha Vadai

Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

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Podi Idli Recipe / Spicy Podi Idli Recipe / Podi Idli Fry - A Quick Idli Variety

Podi Idli Recipe

Ingredients
Mini Idli - 18
Idli Podi - 3 tsp
Sesame oil - 2 tsp
Coconut oil - 1 tsp
Chopped onion - 2 tbsp
Chopped green chillies - 1
Chopped curry & coriander leaves - 1 tsp
Mustard,Urad,Channa dal,jeera - 1 tsp together
Method
Heat both the oils temper it with mustard,urad,channa dal & jeera.
Add onion,chillies & curry leaves fry for a minute.
Reduce the flame add the idli & idli podi.
Gently toss it well till everything is well coated.
Switch off the stove garnish with curry & coriander leaves.Serve hot.
Note:
a) To make it more colourful add grated carrots & capsicum.

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