CORN AND SPRING ONION PAKORA

INGREDIENTS:

• Gram flour(besan)- 1cup,
• Rice flour(chawal atta)- 1 cup,
• Finely chopped spring onion green(patti pyaz)- 2cup,
• Finely chopped spring onion white(pyaz)- 1 cup,
•  Frozen corn(makai)- 1cup,
• Chopped green chili(hari mirch)- 1-2,
• Ginger-garlic paste(lahsun adarakh)- 1tsp,
• Black pepper powder(kali mirch)- ¼ tsp,
• Garam masala- ¼ tsp,
• Chaat  masala- ½ tsp,
• Salt(namak)- to taste,
• Baking soda- a pich,
• Oil- for deep frying.

METHOD:

1.    Combine all ingredients accept oil and prepare batter by mixing well. ( no need to add water as spring onion releases water. and batter should be thick.)

2.    Heat oil in frying pan. Fry pakoras till gold color and crisp in medium low flame.

3.    Serve hot with ketchup.

SAMOSA

INGREDIENTS:

• Boiled and mashed Potato(aloo)- 2 big,
• Frozen green peas(hari matar)- 1/2 cup,
• Cumin seeds(jeera)- 1/4 tsp,
• Coriander seeds(dhaniya)- 1tsp,
• Fennel seeds(sounf)- 1 tsp,
• Chopped green chili(hari mirch)- 2,
• Garlic paste(lahsun)- 1tsp,
• Turmeric powder(haldi)- less than 1/4 tsp,
• Garam masala- 1/4 tsp,
• Coriander powder- 1/2 tsp,
• Salt(namak)- to taste,
• Oil- for deep frying and for dough,
• Refined flour(maida)- 1 1/2 cup,
• Water(pani)- as per need.

METHOD:

1.    Combine maida, salt and oil. mix well. add water to makea soft dough.cover it and keep aside.

2.    Heat oil in pan. Add cumin seeds.

3.    Add green peas, fennel seeds, coriander seeds and garlic paste, mix well. and cook for 1 min.

4.    Add green chilies, potatoes, garam masala, turmeric powder, coriander powder and salt. stir and cook for 2-3 mins in low flame.

5.    Masala for samosa is ready. keep aside.

6.    Knead dough nicely. take small portion of dough and make a ball.roll  round shaped thin roti.

7.    Cut it in to parts. take one part of roti and fold it into cone shape. apply water for sticking. pinch the side of cone nicely.

8.    Fill the cone with potato masala. adjust the masala in cone. and close the open part of cone applying water.pinch nicely.

9.    Heat oil in frying pan. fry samosas in medium low flame till golden color from both the sides. serve hot with sweet tamarind chutney.

BABY CORN PEPPER DRY

INGREDIENTS:

• Diagonally sliced Baby corn- 10,
• Corn flore(makai ka atta)- 1tbsp,
• Refined flour(maida)- 1tbsp,
• Ginger garlic paste(adarakh, lahsun) -1 tsp,
• Salt(namak)- to taste,
• Black pepper powder( kali mirch)- ½ tsp,
• Red chili sauce- 1tsp,
• Soya sauce- 2tsp,
• Tomato sauce- 2-3 tsp,
• Minced garlic(lahsun)- ½ tsp,
• Minced ginger(adarakh)- ¼ tsp,
• Sliced green chili(hari mirch)- 2,
• Finely chopped spring onion(pyaz patti)- ¼ cup,
• Shredded cabbage(patta gobhi)- ¼ cup,
• Sliced Capsicum(shimla mirch)- ¼ cup,
• Lemon juice(nimbu)- 1/2 tsp,
• Oil- for deep frying.
•  

METHOD:

1.    Wash baby corn and wipe.

2.    Place all flour in a large bowl. Add salt, ginger garlic paste, 1 tsp soya sauce, ¼ tsp black pepper powder and make a thick batter by adding water.

3.    Heat oil in frying pan.

4.    Dip baby corn in batter and deep fry in oil on medium low flame till they become golden color and crisp.

5.    Remove from oil and drain excess oil on paper towel.

6.    Heat oil in another pan. Add green chili, minced garlic and ginger. Saute for 1 minute.

7.    Now, add white part of spring onion, cabbage and capsicum. And stir fry on medium heat for 4 minutes.

8.    Now reduce heat, add soya sauce, chili sauce, tomato sauce, salt, black pepper powder,lemon juice. mix well and cook for 3-4 minutes.

9.    Add fried baby corn and toss on high flame for 1 minute.

10.                       Remove from heat and garnish with chopped spring onion.

11.                       Serve hot with tomato sauce.

 *

CRISPY VEG

INGREDIENTS:

• Cabage(pattagobhi)- ½ cup,
• Onion(pyaz)- 1,
• Carrot(gajar)- 1,
• Spinach leaves(palak)- 10,
• Capcicum(shimla mirch)- 1,
• Corn flour(makkai ka aata)- 1 cup,
• Rice flour(chawal ka aata)- 1tbsp,
• Refined flour(maida)- 2tbsp,
• Ginger paste(adarakh)- ½ tsp,
• Garlic paste(lahsun)- 1tsp,
• Soya sauce- 1tbsp,
• Lemon juice(nimbu)- 1tsp,
• Black pepper powder(kali mirch)- ½ tsp,
• Red chili powder(lal mirch)- ½ tsp,
• Cooking soda- 1pinch,
• Oil- for deep frying. 

METHOD:

1.    Wash all the vegetables and chop into strips except spinach.

2.    Sieve all the flour and place in a large bowl.

3.    Add salt, red chili powder, garlic paste, ginger paste, black pepper powder, soda and make a thick batter by using water.

4.    Now add chopped vegetables, soya sauce and lemon juice. Mix well.

5.    Heat oil in frying pan.

6.    Drop vegetable strips with batter into hot oil and fry till golden brown and crisp.

7.    Drain on paper towel.

8.    Serve immediately with tomato ketchup.