Masala Vada

Ingredients

1 cup yellow gram (chana) dak

1/2 cup onion finely chopped

1/2 cup coriander finely chopped

1/2 cup dill leaves finely chopped

3-4 green chillies finely chopped

1/2 tsp. cumin seeds

oil o deep fry

Method

Wash and soak dal for 3-4 hours.

Keep 2 tbsp. dal aside, grind the rest, coarsely.

Mix all other ingredients, including whole dal.

Add 2-3 tbsp. hot oil to the mixture.

Heat oil, make pattie shaped rounds with moist palm.

Let carefully into the hot oil.

Fry first one side then the other till golden brown.

Serve hot with green chutney, tamarind chutney, or ketchup

Making time: 20 minutes (excluding soaking time)

Makes: 15 vadas (approx.)

Shelflife: Best fresh

Samosa

Ingredients

For cover:

1 cup plain flour (maida)

2 tbsp. warm oil

water to knead dough

For filling:

2 potatoes large boiled, peeled, mashed

1 onion finely chopped

14

2 green chillies crushed

1/2 tsp. ginger crushed

1/2 tsp. garlic crushed

1 tbsp. coriander finely chopped

1/2 lemon juice extracted

1/2 tsp. turmeric powder

1/2 tsp. garam masala

1/2 tsp. coriander seeds cru shed

1 tsp. red chilli powder

salt to taste

oil to deep fry

Method

For dough:

Make well in the flour.

Add oil, salt and little water.Mix well till crumbly.

Add more water little by little, kneading into soft pliable dough.

Cover with moist cloth, keep aside for 15-20 minutes.

Beat dough on worksurface and knead again. Re-cover.

For filling:

Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.

Stir fry for a minute, add onion, saute till light brown.

Add coriander, lemon, turmeric, salt, red chilli, garam masala.

Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.

Cool. Keep aside.

To proceed:

Make a thin 5" diam. round with some dough.

Cut into two halves. Run a moist finger along diameter.

Join and press together to make a cone.

Place a tbsp. of filling in the cone and seal third side as above.

Make five to six. Put in hot oil, deep fry on low to medium till light brown.

Do not fry on high, or the samosas will turn out oily and soggy.

Drain on rack or kitchen paper.

Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: Bestfresh

Potato in Curd Gravy

Ingredients:

3 medium. potatoes boiled and peeled

1 cup curd or yogurt beaten

1 tsp. red chili powder

1 tsp. salt

1/2 tsp. dhania powder

1/4 tsp. turmeric powder

1/4 tsp. garam masala

2 pinches asafoetida

1 stalk curry leaves

11

1 tbsp. coriander leaves chopped

1 1/4 cup water

1/2 tsp. each ginger, garlic grated

2 green chillies slit

1 tsp. each cumin, mustard seeds

1/4 tsp. wheat flour

1 tbsp. oil

Method:

Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.

Mix all the dry masala in 1/4 cup water.

Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.

Add the masala mixture and fry for 2 minutes.

Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.

Add the remaining water and all the potato and flour. Stir well.

Boil and simmer for 10 minutes or till gravy thickens

Garnish with chopped coriander.

Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.

Makes for: 5

Shelf life: Best fresh