Vermicelli Vada

Vermicelli vada is a crunchy tea time snack. Noodles can also be substituted for Bambino.

Ingredients:

• 1 cup vermicelli ( Bambino)
• 2 potatoes
• 2 or 3 green chilies finely chopped
• 1 tsp finely chopped ginger
• 1/2 cup coriander leave
• 5 curry leaves(finely chopped)
• 1/4 cup mint leaves (as required)
• salt to taste
• 1 tsp chat masala
• 1 tsp lemon juice
• ½ tsp black pepper powder
• oil for frying

Method:

• Take a deep saucepan and boil about 8-10 cups of water. Add 1 tsp of salt and 1 tsp of oil to water. When water starts boiling, add vermicelli and stir continuously. Boil for 2-3 minutes till it is just done ( soft vermicelli becomes very soggy and sticky). Strain in a colander. Keep colander under free flowing water till vermicelli is cooled, then keep it aside for some time so that extra water is drained off.
• Boil potatoes separately till they are cooked. Peel and mash the potatoes.
• In a bowl take boiled vermicelli, mashed potatoes, chopped coriander leaves, mint leaves, curry leaves, green chilies, ginger and mix them well.
• Add black pepper powder, chat masala and salt.
• Add vermicelli and mix them all well. Add lemon juice.
• Shape the mix into round flat vadas.
• Deep fry them until they are golden brown.
• Pat out excess oil with a paper towel.
• Serve them hot with tomato ketchup or chutney.

Tips:

Fresh coriander is often used in Indian cooking as an ingredient during the preparation of a dish or as a garnish after the dish is ready. It is however, not always easily available. It also perishes quickly. The next time you buy fresh coriander, keep it fresh for longer by chopping off the roots and then wrapping the leaves in a sheet of newspaper. Store in the crisper section of your refrigerator.

Fried Dalmoth

Dal Moth is a popular 'anytime snack'. It is liked because of its crispiness and spiciness. Sometimes it so happens that you get ‘not so fresh’ type of Dalmoth from stores. Here is a recipe to convert this bland Dalmoth to a delicious snack ready to be served with tea.

Ingredients:

• 1 cup of Dalmoth
• 1 small onion chopped fine
• 1 green chili chopped fine
• 2 tbsp coriander leaves chopped fine
• Chaat masala according to taste
• Black pepper powder according to taste
• ½ tsp cooking oil

Method:

• Heat about ½ tsp oil in a frying pan on low flame.
• Add chopped onion and chopped green chili; fry until onion is transparent.
• Now add Dalmoth to the pan and stir slowly and continuously to prevent Dalmoth from getting overheated as it is already deep fried.
• When Dalmoth is crisp, turn off the flame.
• Add Chaat masala, pepper powder and chopped coriander leaves.
• Serve hot with tea.

Crispy Moong Dal Cheela ( Green Gram Pancakes)

Nutritious, crispy, pancake is made with Green Gram Flour, grated boiled potato and spices.

Ingredients:

• 2 cups Moong flour (Green Gram Flour)
• 1 medium potato, boiled and grated
• 2-3 green chilies chopped fine
• One bunch of green coriander leaves chopped fine
• 1”ginger piece grated
• ½ tsp cumin seeds
• Pinch of asafetida ( hing)
• 1 tsp chaat masala (available in Indian Grocery Stores)
• Salt to taste
• Cooking oil for shallow frying

Method:

• Take Moong flour in a bowl.
• Add enough water to make a batter of pouring consistency.
• Beat the mixture with hand beater to make it a smooth paste. Leave to rest for half an hour.
• Add grated boiled potato, chopped onion, green chilies, coriander leaves, ginger, cumin seeds, asafetida, salt, chaat masala and 1 tbsp of hot oil.
• Heat a flat pan/griddle and grease it. When moderately hot, wipe it clean with a cloth.
• Pour one ladleful of batter on the griddle and spread it with the back of the ladle or a flat bottomed Katori, in circular way, to make round cheela on a medium flame.
• Sprinkle some oil around the edges of cheela (pancake) and some oil on the upper side of the cheela. When one side is light brown, flip it over. Drizzle oil around and cook on other side also till golden brown.
• Serve hot with chutney of your choice.

Do You Know?

Archaeological evidence suggests that varieties of pancakes are probably the earliest and most widespread types of cereal food eaten in prehistoric societies whereby dry carbohydrate-rich seed flours mixed with the available protein-rich liquids, usually milk and eggs, were baked on hot stones or in shallow earthenware pots over an open fire to form a nutritious and highly palatable foodstuff.

Stuffed Papads (Thin Indian Wafers)

Papads or Poppadoms are salty (usually spicy) crispy thin wafers. These are served as a side dish to a meal or as an appetizer or snack.

Ingredients:

• 6 Urad Dal papad medium size
• ½ cup boiled mashed potato
• 2 tbsp green peas
• 1 small onion finely chopped
• 2 green chilies chopped fine
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ¼ tsp amchoor powder
• Salt to taste
• Chopped coriander leaves
• Cooking oil for deep frying

Method:

• Heat 1 tbsp of oil in a pan on medium heat.
• Sauté the onion and green chilies till golden brown. Add mashed potato, peas, red chili powder, turmeric powder, amchoor powder and salt. Stir fry for 3-4 minutes. Add chopped coriander leaves.
• Moisten each papad carefully with a wet kitchen cloth towel.

• Place a teaspoonful of the potato mixture at one end of the papad.

• Now roll the papad, turning in the top and sides, so that the potato mixture does not escape.

• Heat oil in a frying pan on medium heat and fry the papads, a few at a time carefully, turning them over till they are crisp and golden brown in color.

• Serve hot with Tea.

Do you know?

Papad is a dried lentil chip studded with Indian spices that comes alive when grilled or deep fried. Chickpea and rice papads are common in South India.

In certain parts of India, raw papads (dried but unroasted) are used in curries and vegetable preparations.

Papads are made in different sizes. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.

Murmure Ka Upma (Seasoned Puffed Rice)

It is a great evening snack item. Soaked Puffed rice or Murmure are seasoned with mustard seeds, curry leaves, green chilies, roasted peanuts and lime juice.

Ingredients:

• 2 cups Puffed Rice (Murmure)
• 1 medium onion chopped fine
• 1 tbsp peanuts
• 2-3 green chilies chopped
• 3-4 curry leaves
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 medium tomato chopped fine
• 2 tbsp coriander leaves chopped
• Salt to taste
• Lemon juice
• 2 tbsp cooking oil

Method:

• Wash the puffed rice in water and soak it for about 2-3 minutes. Squeeze out all the water from the Murmure after that.
• In the mean time heat 2 tbsp of oil in a pan, add mustard. After they splutter add peanuts, curry leaves, green chilies and chopped onion. Sauté a little; and then add chopped tomatoes, red chili powder, turmeric powder and salt. Cook till tomato is soft and mushy.
• Now add moist Murmure (puffed rice) and chopped coriander leaves; mix well. Add lemon juice if required.
• Garnish with chopped coriander leaves and serve as snack.

Do You Know?

Puffed rice is made from white rice, meaning that it is not a whole grain and contains very little fiber. One cup of puffed rice cereal provides 56 calories and just .1 g of fat. The calories mostly come from the 13 g of carbohydrates. The cereal has only .9 g of protein, making it an insignificant source.

Stir fried Peanuts

This delicious snack is quick and easy to make. Peanuts are stir fried with oil, until golden and then mixed with spicy tangy seasoning.

Ingredients:

• ½ pound raw Peanuts without skin
• 1 tbsp vegetable oil
• ½ tsp Amchoor powder
• ¼ tsp Dahi Masala (available at Indian Grocery Stores)
• ¼ tsp red chili powder
• Salt mix to taste

Method:

• Heat the oil in a wok or Kadhai. When hot add peanuts and stir-fry over medium heat for one minute.
• Turn the heat down and continue to stir-fry for 3-4 minutes or until the peanuts uniformly turn light golden. Remove and transfer to a dish.
• Add all powdered spices and salt according to your taste (while it is still warm). Mix well.
• Cool to room temperature and store it in an air tight container.
• Serve as a mid meal crunchy snack with tea.

Do You Know?

Peanuts are legumes like lentils and black beans. They contain high quality plant protein. When comparing peanuts with similar food, peanuts have more protein than any other legume or nut.

Mixed Dal Vada

Masala Vada is very popular in South India which is made by combining Chana Dal, Arhar Dal and Urad Dal.

I made some changes because I wanted to use whole Dal (Dal with the skin), so Arhar is replaced by Sabit Moong in my recipe.

Although color of Vadas is little darker but it is more crunchy and nutritious than Masala Vada.

These can be eaten as a snack or as a part of the meal.

Ingredients:

• ½ cup Chana dal (split Bengal Gram)
• ½ cup Sabit Moong (Green Gram)
• ½ cup dhuli Urad dal (split skinned Black Gram)
• 1 Onion chopped finely
• 8-10 Curry Leaves
• 1 tbsp Ginger chopped finely
• 4-5 Green Chilies chopped finely
• 2 tbsp Cilantro (Coriander Leaves) chopped fine
• A pinch of Hing (Asafetida)
• Salt to taste
• Oil to deep fry

Method:

• Wash and soak dals separately for 2-3 hours. Drain. Keep a handful of chana dal aside. Grind drained dals together with ginger, curry leaves and salt to a coarse batter (thick paste). Add only spoonful of water at a time if required.
• Take out dal paste in a bowl, add hing and keep aside for at least an hour. Add now chopped onion, chopped green chilies, chopped coriander leaves and the handful of chana dal (which was kept aside) and mix well.

• Heat sufficient oil in a kadhai/wok on medium heat.
• Shape the batter into 1 ½ inch round ball on your palm and lightly press it to flattish shape.

• When the oil is hot enough, fry these vadas in oil till golden brown from both sides turning as needed.

• Drain on an absorbent paper and serve Mixed Dal Vadas hot with Coconut Chutney/ Green Chutney/Tomato Chutney.

Do You Know?

In Ayurveda, hing is used to aid digestion, cure colic, and stagnation in the gastro intestinal tract. It reduces the growth of flora in the gut, especially candida, directly reducing gas.

It destroys worms and has anti-viral properties.

It nourishes the nervous tissue in case of stagnation with high vata, sciatica, paralysis, and epilepsy.

It was used to fight the flu during World War I.

Paneer Pakoda

Paneer (Cottage Cheese) pieces are dipped in spiced Gram Flour batter and deep fried.

Ingredients:

• 10-12 rectangular pieces of Paneer (Cottage Cheese)
• 2 cups Besan (Gram Flour)
• 1 tsp Ginger Garlic paste
• ½ tsp Green Chili paste
• 1 tsp Red Chili powder
• 1 tsp Amchoor Powder
• ½ tsp Cumin Seeds
• ¼ tsp Baking Powder
• Salt to taste
• Chaat masala to garnish
• Cooking oil for deep frying

Method:

• Mix ½ tsp red chili powder, ½ tsp amchoor and little salt. Sprinkle over paneer pieces and mix well.
• In another bowl take besan (gram flour), remaining red chili powder, ginger garlic paste, green chili paste, amchoor powder, cumin seeds, asafetida, baking powder and salt. Mix little water and make a thick paste (batter). Besan paste (batter) should be thick enough to coat the paneer pieces completely. Keep the batter aside for 15 minutes.
• Heat the oil for deep frying in a kadhai or wok on a medium flame.
• When the oil is ready for frying, dip one by one paneer piece in the gram flour batter and coat well on all sides. Put them into the hot oil, a few at a time, and fry till golden brown all over turning occasionally.
• Remove and drain on absorbent paper.
• Sprinkle Chat masala on Pakodas and serve with chutney of your choice.

Do You Know?

Baking powder is a leavening agent. It is made of baking soda and cream of tartar (another acid powder). It is almost always double action. This means it releases carbon dioxide when mixed with liquid, and releases it again when exposed to heat.

Mirchi Ka Pakoda

Mirchi Ka Pakoda can be perfectly teamed with Masala Chai (Tea) on a cold day. If you do not enjoy heat of the chilies, make pakodas with the Banana Peppers for a milder taste.

Ingredients:

• 10 straight green chilies
• Oil for frying

For Filling:

• 2 tbsp coriander powder
• 1 tbsp red chili powder
• 1 tbsp amchoor
• 1 tsp cumin seeds
• Salt to taste
• 2 tbsp lemon juice

For Batter:

• 2 cups besan (gram flour)
• 1 tbsp rice flour
• Pinch of hing (asafetida)
• ¼ tsp ajwain
• ½ tsp baking powder
• 2 tbsp oil
• Salt to taste

Method:

• Put the gram flour in a large mixing bowl with the ingredients required for the batter. Adding water, prepare medium thick batter. Keep aside for about 15 minutes.
• Mix properly all the ingredients required for filling in a small bowl and keep aside.
• Wash and pat dry all the chilies. Make one slit along the length of the chilies from just under the stem to just above the end of the chili. If you are using the hot chilies, you can reduce some of the heat by removing the seeds. For this insert the knife at the tip of chili and pluck the thick white vein in the middle along with the seeds.

• Now fill the slit in the chili with the stuffing, filling evenly one by one and keep them aside on a plate.

• Heat the oil in a kadhai or wok on medium flame. One by one dip the stuffed chilies in batter and gently drop into hot oil and deep fry until golden. Remove to a paper towel covered plate.

• Serve with some chopped onions and /or chutney of your choice.

Do You Know?

The hotness of a chili pepper is measured in Scoville Heat Units, named after the US pharmacist Wilbur Scoville. In 1912 he invented a test to measure how hot chilies could be. On the Scoville scale, a sweet pepper scores 0, a jalapeño pepper around 3000 and a Mexican habañero a scorching 500,000.

Aloo Ke Kebabs (Potato Kebabs)

This tea time snack is a tasty alternative for those who love kebabs but are vegetarian.

Ingredients:

• 1 cup potato boiled and mashed
• 1 cup grated cottage cheese (paneer)
• 1 tbsp corn flour
• 1 tsp ginger grated
• 1 tsp white pepper powder
• 1 tbsp lemon juice
• ¼ cup chopped cashew nuts
• 2 tbsp coriander leaves chopped fine
• 2 tbsp green chilies chopped fine
• Breadcrumbs/maida for crumbing
• Salt to taste
• Oil for frying

Method:

• Mix paneer and boiled mashed potato well. Add corn flour, ginger grated, white pepper powder, salt and lemon juice. Mix well.
• Knead the potato mix (dough) well until it is smooth and soft.
• Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Put some of the chopped cashews, chopped coriander leaves and chopped green chilies in the potato cup, and cover with the potato mix around it to make a ball. Roll each cylinder in breadcrumb/maida and refrigerate for about 10-15 minutes.
• Heat oil in a deep pan or kadhai on medium heat and fry the potato rolls until light brown.
• Serve with Green Chutney or Tamaatar Ki Chutney of your choice.

Do You Know?

Dry breadcrumbs are made from very dry bread which has been baked or toasted to remove all remaining moisture, and may have a sandy or even powdery texture. They can be used to make a crisp and crunchy coating for fried foods.

The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing.

Arvi Cutlets (Colocasia Cutlets)

Boiled and mashed Arvi (Colocasia) mixed with spices, shaped into cutlets and shallow fried.

Ingredients:

• 1 pound Arvi (Colocasia)
• 1 tbsp ginger chopped finely
• 1 tsp garlic chopped fine
• 2-3 Green Chilies chopped finely
• 1 tsp Garam Masala Powder
• ½ tsp Red Chili Powder
• 1 tsp Chaat Masala
• Salt to taste
• ½ tsp Ajwain (carom seeds)
• Oil to shallow fry

Method:

• Boil colocasia in sufficient water till soft. Cool, peel and mash.
• Heat 2 tbsp oil in a non sticking pan or kadai and add ajwain. As it changes color add chopped onion, ginger, garlic, green chilies and sauté.
• Add mashed colocassia and sauté for two to three minutes.
• Add garam masala powder, red chili powder, chaat masala and salt; sauté till the mixture leaves the side of the pan. Remove from heat and set aside to cool.
• Divide the mixture into equal parts and shape them into cutlets.
• Heat a little oil in a pan, place a few cutlets on it and shallow fry till golden on both sides. Similarly shallow fry all the cutlets
• Drain them onto an absorbent paper.
• Serve hot sprinkled with chaat masala.

Do You Know?

Ajowan seeds contain an essential oil which is about 50% thymol. It is a strong germicide, anti-spasmodic and fungicide.

It is used in a steeped liquid form against diarrhea and flatulence.

In India the seeds are used as a household remedy for indigestion and colic, and used in poultices to relieve asthma and arthritis.

Moong Dal Pakodas

Make Pakodas with soaked ground Green Gram and lots of finely chopped vegetables and serve with chutney of your choice.

Ingredients:

• 2 cups split Green Gram with skin ( Hari Moong Dal )
• 2 tbsp Green Chilies finely chopped
• 2 tbsp Green Coriander leaves chopped fine
• ½ cup Potato cubed
• ½ cup Cauliflower chopped
• ½ cup Onion chopped fine
• ½ cup Tomato chopped fine
• ½ tsp Cumin (jeera)
• pinch of Asafetida ( hing)
• 1 tsp Red Chili powder
• 1 tsp Chat Masala
• 2 tbsp Corn flour
• ¼ tsp Baking Powder
• Salt to taste
• Cooking oil for deep frying

Method:

• Soak dal for 2 hours.
• Drain and grind in a mixer grinder with minimum water to a paste.
• Beat the mixture with hand to make it a smooth paste.
• Add all vegetables and spices along with 1 tbsp of hot oil.
• Let the batter rest for about ½ an hour at a warm place.
• Heat the oil in a Kadhai or Wok for deep-frying on medium flame. Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden from all sides.
• Remove from the oil and drain them onto an absorbent paper.
• Serve the hot pakodas with coriander / mint chutney or Ketchup.

Do You Know?

The high fiber content of Green Gram yields complex carbohydrates, which aid digestion.

Complex carbohydrates are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level.

Those who suffer from diabetes or high cholesterol are recommended frequent consumption of Green Gram.

Pav Bhaji

Pav Bhaji is a popular snack in most metropolitan areas in India. Hot Bhaji (a mixture of various vegetables - boiled, mashed and cooked with a spicy masala) is served with butter fried pav in a flat dish with ample amount of butter on top.

The Bhaji is garnished with diced onions and a slice of lemon.

Ingredients:

For Bhaji:

• 2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, bottle gourd etc.)
• ½ cup shelled green peas
• 1 capsicum chopped fine
• 2 onions chopped fine
• 2 tomatoes chopped fine
• 2 tbsp butter
• 2 tsp pav bhaji masala
• 1 tsp. chili powder
• ¼ tsp. turmeric powder
• ½ tsp. sugar
• salt to taste
• ½ tsp. each ginger grated, garlic crushed
• 1 tsp Lemon juice
• For garnishing: coriander chopped, onion chopped, small pieces of lemon and dollop of butter

For Pavs:

• 8 pavs (square soft buns)
• Butter for roasting pavs

Method:

For Bhaji:

• Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.
• Heat butter in a pan. Add crushed ginger garlic, chopped onion, chopped capsicum and chopped tomatoes. Fry till very soft.
• Add Pav Bhaji Masala, chili powder, turmeric powder, salt, sugar and fry further for 2-3 minutes.
• Now add mashed vegetables to it.
• Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
• Add lemon juice, stir.
• Garnish with chopped coriander, chopped onion, lemon pieces and a dollop of butter.

For Pavs:

• Slit pavs horizontally, apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
• Serve hot with bhaji.

Do You Know?

A majority of the Indian bread is made of wheat and can be broadly divided into three kinds: bread that is roasted on a griddle, bread that is fried and bread that is baked.

The most popular form of the Indian bread is the roasted form, known as Chapati/Roti.

Parathas and Puris are the examples of breads which are shallow fried/fried in fat after being rolled out in different sizes.

Naans and pavs are baked in modern electric ovens or the Indian styled ovens called tandoor. The dough for the these is leavened before being baked in the ovens or tandoors.

Matray Ki Chaat (Dried Yellow Peas Chaat)

Matra Chaat (Dried Yellow Peas Chaat) is one of my favorite chaats. If it is served with Kulcha (Pan Cooked Leavened Indian Flatbread), it can be a great alternative to a meal.

Ingredients:

• 2 cups dried yellow peas (Yellow Bataney or Yellow Matra )
• 1 bay leaf
• 1 brown cardamom
• 1 medium potato boiled, peeled and chopped
• 1 large onion finely chopped
• 1 tomato chopped (optional)
• 1 small cucumber peeled and chopped
• 1 green chili chopped finely
• 2 tbsp cilantro Chopped finely
• Lemon juice or tamarind water
• Tamarind chutney
• Green coriander chutney
• Red chili powder
• Ground roasted cumin
• Salt mix
• Chaat masala
• Garam masala (optional)

Method:

• Soak dried peas overnight in water.
• Place soaked peas, bay leaf and brown cardamom in a saucepan and add sufficient water to cover them. Cook over a moderate heat for about 15 minutes until the peas are tender but not mushy. You can also pressure cook them. Drain.
• Now serve chaat individually.
• Take 2 scoops of cooked peas in a bowl and cover it with little chopped onions, cucumber, tomatoes and potatoes. Sprinkle with spices (chaat masala, red chili powder, garam masala, ground cumin) and salt mix to individual taste. Pour a little tamarind chutney, green chutney, lemon juice and tamarind water on the top. Tamarind water can be prepared by soaking tamarind in water and then squeezing out pulp.
• Toss well and serve Matray Ki Chaat with Kulcha.
• You can get Kulchas from Indian Grocery Stores. Toast each Kulcha on both sides on a hot skillet for a minute or so on low heat before serving with the peas mixture.

Kulcha with Matra

Do You Know?

Kulchas are North Indian in origin and are often eaten with Chole (chickpea curry).They are however, like any other bread and can be eaten with pretty much anything you like.

Kulcha is made using refined flour. It is leavened with baking powder, active yeast and whole milk yoghurt.

It can be eaten as is or lightly toasted in a pan or toaster.

It is quite soft and tastes slightly sour, It is sometimes garnished with chopped coriander leaves on top.

Medu Vadas

Medu Vadas are crispy doughnut shaped fritters made with urad dal (split skinned black lentil). They are usually served alongside idli (South Indian savory cakes) as part of a perfect South Indian breakfast.

Ingredients

• 1cup Urad dal (split skinned black lentil)
• 1” Ginger grated
• 3-4 Green chilies chopped fine
• ½ tsp Pepper corns crushed
• ¼ tsp Hing (Asafetida)
• 2-3 Curry leaves chopped fine
• 2 tbsp Coriander leaves chopped fine
• Oil for deep frying
• Salt to taste

Method:

• Soak the urad dal in enough water for about 3-4 hours. Drain it.
• Grind drained dal to a smooth batter (thick paste). Add only spoonful of water at a time if required. Grind until the batter turns fluffy.
• Keep this urad dal batter aside for 3-4 hours and let it ferment a bit.
• Now add all other ingredients except the oil. Mix well.
• Heat the oil in a kadai or wok on medium heat.
• Wet your fingers and palm and take a small portion of batter. Shape it into a ball and then poke your thumb in the center so that a hole is formed (doughnut like structure is formed). Gently invert the vada in the oil. Make other medu vada similarly and place them in oil. Do not overcrowd the kadhai/wok to avoid sticking of vadas with each other.
• When the medu vadas are cooked from underneath, turn them over with a slotted spoon. Vadas should be golden brown from both the sides. They should be fried on medium heat otherwise they will be golden from outside and doughy from inside.
• Drain on an absorbent paper.
• Serve hot with Sambhar and Coconut Chutney.

Do You Know?

In South India eating from a banana leaf is very common because it is considered hygienic and healthy. Any guest can be served on a banana leaf which is considered humble and respectful. It is considered auspicious to put a bit of sweet dish (dessert) on the banana leaf to eat before the actual meal is placed thereon.

According to tradition, one has to eat rice first, then dal, iron-rich vegetables and curd. This is the order in which food is served and consumed as well. It is even more traditional to sit on the floor on a mat and eat one’s food.

To show your appreciation after a satisfying meal, fold the banana leaf towards you (i.e. inwards) to signify that the meal was good. Folding the opposite direction (i.e. upwards /away from you) signifies that the meal was not satisfying.

Phool Gobhi Ke Pakode (Cauliflower Fritters)

This perfect evening snack is easy to prepare. Cauliflower florets are dipped in spiced Gram Flour batter and deep fried.

Ingredients:

• 1 small phool gobhi (Cauliflower)
• 1 cup besan (Gram Flour)
• 1 tsp red chili powder
• 1 tsp ginger garlic paste
• ½ tsp green chili paste
• 1 tsp amchoor powder
• ½ cumin seeds
• ¼ tsp ENO
• Salt to taste
• Cooking oil for deep frying

Method:

• Remove florets of cauliflower and keep in a bowl. Sprinkle ½ tsp red chili powder, ½ tsp amchoor powder and little salt over florets. Mix well.
• In another bowl take besan (gram flour), red chili powder, ginger garlic paste, green chili paste, amchoor powder, cumin seeds and salt. Mix little water and make a thick paste (batter). Besan paste (batter) should be thick enough to wrap the gobhi florets completely. If besan paste is thin, besan will not stay on the florets and pakoras will not become crispy. Keep the batter aside for 15 minutes.
• Heat the oil for deep frying in a kadhai or wok on a medium flame.
• When the oil is ready for frying, dip one cauliflower floret in the gram flour batter and coat well on all sides. Put it into the oil and fry till golden all over turning occasionally.
• Remove and drain on paper towel. Fry remaining batter coated florets in the same way.
• Now press each gobhi pakoda with potato masher slightly so that it becomes little flat. Do not bother about the outer gram flour coating which will burst open at few places.
• Add these pressed pakodas again in hot oil and fry till golden brown and crispy.
• Remove and drain on paper towel.
• Sprinkle Chat masala on Pakodas and serve with chutney of your choice.

Do You Know?

Cauliflower may turn yellow in alkaline water. For whiter cauliflower, add a tablespoon of milk or lemon juice to the water. Do not cook cauliflower in aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.

Bread Rolls

These rolls are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side.

Ingredients:

• 8 slices of white bread (fresh)
• Oil for frying

For Stuffing:

• 2 medium Potatoes (boiled and mashed)
• ½ cup green peas (frozen or blanched)
• 1 small onion chopped fine
• 1 tbsp grated ginger
• ¼ cup coriander leaves finely chopped
• 1 green chili chopped
• Red Chili powder to taste
• ¼ tsp Garam Masala powder
• ½ tsp amchur powder
• Salt to taste

Method:

• Prepare potato stuffing: Heat 2 tbsp of oil in a pan. Add chopped onions and chopped green chili. Fry over medium heat, until light brown. Add mashed potato, green peas, grated ginger, red chili powder, garam masala powder, amchur and salt. Fry for 2-3 minutes. Add chopped green coriander leaves and remove from heat. Stuffing is ready.
• Cleanly cut hard edges of the bread slices with the help of a sharp knife.
• Take some water in a bowl and dip a bread slice for few seconds. Squeeze out the water by pressing the bread slice (flat) between palms gently.
• Take one scoop of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape. Ensure that the potato mixture is completely covered with the bread slice.
• Repeat the same process for making more rolls.
• Heat oil in a kadhai or wok and deep fry on medium flame till golden brown.
• Serve bread rolls hot with green chutney and/or tomato chutney.

Do you know?

A ‘sop’ is a piece of bread or toast that is soaked in liquid food and then eaten. In medieval cuisine, ‘sops’ were very common. ‘Sops’ were served with wine, soup or broth, which were then picked apart into smaller pieces to soak in the liquid. The word ‘soup’ is a cognate of ‘sop’, both stemming ultimately from the same Germanic source.