Mosaru Vade/Dahi Vada

 
Ingredients:
Urad dal/uddinabele-1 1/2 cup
Rice flour-2tbsp
Black pepperpowder-1/2tsp
Salt to taste
Soda bicarb-pinch
Oil for frying
Yogurt-1cup
Water-1/2cup
Crushed ginger-1/2tsp

For Garnish:
Chilli powder
Cumin powder
Chaat masala
Fresh coriander

Method:
Clean dal, wash and soak in water for 4 hours. Blend in blender 
using the minimum amount of water required to keep paste
moving freely. In a bowl mix urad paste, rice flour, salt,pepper
and soda mix well. Heat a oil in a kadai.Wet your hands and take
tbsp of batter and drop it in the hot oil Fry until golden brown.
Drop them into water. Let it soak till ready to serve.
Beat yogurt with water. Add ginger and salt according to taste.
Squeeze out water from the vada and add yogurt. Before serving spinkle
chilli powder,chaat masala and garnish with freshly chopped coriander.

Vegetable Quesadilla

Ingredients:

Spring onions-2 sticks,finely chopped

Coriander-2tbsp

Cheddarcheese-1/2cup,grated

Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)

Sweetcorn-handful(I have used frozen)

Red or green bellpepper-1/2portion,finely chopped

Salt to taste

Flour tortilla's-4

Method:

Toast all the tortilla's and keep aside.In a bowl mix all ingredients and keep aside.Heat a tava place the tortilla and spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla' will burn quickly.Cook on both sides until cheese melts,cut them into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.

This Quesadilla's are off to  Event Kids lunch box treats hosted by Smitha of Taste Buds

Lime Pickle

 Ingredients:

Juicy lime's-7

Dry red chillies-20(I have used byadagi variety)

Mustard-1/2tsp

Methiseeds-1tsp

Rocksalt-1/2cup

Turmeric-1tsp

Method:

Wash and wipe the lime's and cut them into quarters and keep it aside.

Dry roast the red chillies, mustard and methi seeds and grind them to coarse powder.

Mix all the ingredients with clean and dry hand or Wooden spatula.

Fill the pickles into clean and dry glass jar and tightly close the lid.

keep the jar in dark place or keep the jar in a big box and don't touch for 

5days.After 5days open and stir them with a dry wooden spoon.By this time all the juices from the limes oozing out and the limes will become very tender then you will know it is ready for use.

Note:This pickle recipe can be made with lemon as well,after 10 days keep them in refrigirator and use as required.select the juicy lime's and lemon's as possible.

Cabbage Bonda

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.

Corn on Toast with Hashbrowns

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.

Channa Batura

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.