Ingredients: Besan/Chickpea flour/Kadlehittu-1cup Rice flour-1/4cup Onion,sliced-1 Green chillies,finely chopped-2 Cabbage,shredded thinnly-1cup Cumin seeds-1tsp Fresh coriander,finely chopped-2tbsp Curry leaves,finely chopped-1 sprig Chillipowder-1tsp Salt to taste Sodabicarbonate-1/2tsp Oil for frying
Method: Heat oil in a kadai. In a bowl mix besan,riceflour,cuminseeds,chillipowder,salt,soda add tbsp of hot oil and mix until it becomes like crumbs.Now add veggies and little water and mix well.Take a tbsp of mixture and drop into hot oil and deep fry until golden brown.Serve hot.
Ingredients: Corn -1cup,frozen or fresh Plain flour-1tbsp Butter-1tbsp Milk-1cup Chedder cheese-1/2 cup Black pepper to taste salt to taste English Mustard paste-1/4tsp Chilli flakes-1/2 tsp(optional) Mixed herbs-1/4tsp Toasted bread slices-4-6
Method: heat a butter in a pan,when it melts add flour and fry until the raw smell of the flour is gone.then add milk and stir continously until it thickens a little now add pepper, salt,chilliflakes,mustard paste,mixed herbs mix well. add corn and cheese,stir well cook for a 2 minutes and take out of fire.if the sauce is very thick you can add little more milk.Spoon a tbsp of mixture on toasted bread slices.Bake the slices in the oven for 5minutes at 200'C.Serve hot.
Hash browns
Ingredients: Potatoes-2big Salt to taste Black pepper Oil for shallow fry
Method: Boil the potatoes nearly soft but firm. Cool and peel the skin,grate the potatoes season it with salt and pepper,mix gently. Make patties out of the mixture and shallow fry them with little oil.Cook until golden brown on both sides.Serve hot.
Ingredients: Maida-2cups Fine rava-1/4cup Baking powder-1/2tsp Salt-1/2tsp Sugar-1tsp Buttermilk-3/4cup Oil for frying+2tbsp
Method: Heat a oil in a kadai.. In a bowl mix maida, fine rava,baking powder, sugar,salt and buttermilk and knead a stiff dough,if needed use little water to knead.Smear little oil on the dough and leave it aside for 2hours.Divide the dough into equal portions,roll them into balls.Roll out bigger poori's and deep fry them on high flame till light brown on both sides.
Channa masala
Ingredients: Chickpeas-1 1/2cups Onion,finely chopped -1 big Tomatoes,finely chopped-2 Green chillies,slited-2 Ginger garlic paste Bay leaf-1 Mace-1 Cinnamon-1"stick Cloves-4 cardamom-2 cuminseeds-1tsp Turmeric-1/4tsp Salt to taste sugar-1tsp Channamasala-2tsp Fresh coriander for garnish Lemon juice/Lime juice-2tsp oil-1tbsp
Method: Wash and rinse chickpeas in a clean water for 6-8 hours or better overnight. then pressure cook them with pinch of sodabicarb up to 2 to 3 whistles. drain the liquid and keep it aside,reserve the liquid as well. Heat a oil in a kadai add all the whole spices when they begin to splutter add finely chopped onions fry them until they are golden brown in colour. Now add gingergarlic paste,green chillies and tomatoes and sugar cook until tomatoes are soften now add turmeric,channa masala and salt cook on a low medium flame until the gravy oozes out oil then add boiled chickpeas and 1 cup of reserved liquid,close the lid and leave it to cook for 5 minutes on medium heat.If need more liquid add more reserved liquid.Turn off the heat add lemon juice and garnish with coriander.Serve hot with batura.
Note:If you want more gravy grind fistful of boiled chickpeas,1/2 onion and 1 tomato into fine paste and add it to above mixture along reserved water.
Ingredients: Flour-150gms Eggs-2 Baking powder-1tsp Milk-150ml-200ml Salt-pinch Sugar-1tbsp Zest of orange-1tsp Butter/oil for frying
Method: Mix everything like a dosa batter consistency. Heat a non stick pan,add 1 or 2tsp of sunflower oil. Pour 2tbsp of batter and allow to spread itself. Cook on both sides until golden brown.
Carmelised Apples Ingredients: Apples-2,thinnly sliced Light brown sugar(muscavado)-2tbsp Cinnamon powder-1/2tsp Butter-1tbsp
Method: Heat a pan add butter when it melts add sliced apples and sugar, mix well closed the lid and on a low medium flame. When apples becomes nearly soft and brownish,take out from the flame. serve warm on pancakes.
Ajwain biscuits always reminds me of my childhood..There was a small shop opposite to my house,there we used to get this biscuits which are ,small sized but very tasty,for 50p we used to get 30 -35 small biscuits.Me and my brother used to buy this biscuits often.After so many years now,while cooking whenever I opened a ajwain container I remember those biscuits which smell the same..At that time I did not know it was ajwain or not but now I am sure to tell they are made out of ajwain as I still remember the smell of those biscuits.So thought of making them on my own,so with little bit of experiments :) I came out with this recipe which turn out to be a big hit in my family,not single biscuit was left and my little one love them...This recipe yeilds 20 -25 biscuits,I made them normal cracker size.These are sweet and salt in taste...So perfect for afternoon tea or as snack..You can store them in a airtight container.
Method: In a mixing bowl, add flour,ajwain,salt and sugar,mix well. Add cold butter rub into flour wntil it become crumbs. Add milk and knead into a stiff dough like chappathi dough. Lightly flour the surface and roll the dough thin and evenly into large chappathi.Take cookie cutter of your desired shape,Cut the discs and place on a baking sheet,repeat this process until you are finished with the dough.Prick the disc's so they don't puff up.Bake in the preheated oven at 180'C for 15 to 20 minutes.Cool and serve.
Note:This biscuits will be soft when you take out of oven,they will become crispier and hard when they are cooled.
Ingredients: Carrots-2,grated Moongdal/hesarubele-2tbsp Roasted peanuts-2tbsp Fresh coriander-1tbsp Green chillies-1,finely chopped Fresh coconut,grated-2tbsp Pepper powder to taste Salt to taste Lemon juice-1tsp Oil-1tsp Mustard-1/2tsp Hing-pinch
Method: Wash and soak moongdal in half cup of water for 1hr. Roughly crush the roasted peanuts and keep aside. In a bowl mix grated carrot,moongdal, fresh coriander,grated coconut,Lemonjuice and seasonings to taste. Heat oil in a pan add mustard,when they begin splutter add green chillies and hing and take out of the flame. Add the tempering to carrot mixture and mixwell. Add crushed peanuts before serving.
