Appetizers / Chaats

Grilled Veggies

Ingredients

Vegetables - cut into cubes (Green Peppers, Onions, Paneer)

mint leaves - a handful

green chillies - 2 to 3

Garlic ginger paste- 1 tsp

chaat masala - 1 tsp
Dry masala powders (dhaniya, jeeya, redchilli, garam masala, chaat masala) - 2 tbsp
Oil - 4 tbsps
Tomato ketchup - 1 tbsp

Method Mix together the dry masala powders, oil, salt and tomato ketchup.  Cut Paneer, Peppers, Onions into cubes and keep aside.  Marinate the vegetables in the above marinade for atleast 4-5 hrs Grill these vegetables in a charcoal grill until they turn golden brown as per taste.  I usually serve it hummus usually.

Vegetable Tempura 

Crispy vegetables dipped in a mixture of all purpose flour, black pepper powder, salt and a pinch of baking soda and deep fried... Serve with any sauce of your choice

Dahi Puri

 

• Mash potatoes and mix garam masala, dhaniya powder, jeera powder, salt, coriander leaves. 
• Stuff this mixture in the puris ...  If you have some ragada homemade (recipe in the masala puri section below) , you can add some of this too into the puris..
• Add sweetened beaten curds into it...
• Add sweet chutney, mint chutney(recipe in the masala puri section below) ...
• Sprinkle salt over it ... 
• Garnish with grated carrot, fine sev, coriander leaves chopped.

Mangaluru Bajji (a.k.a goli bajji)

• Maida 
• Eno - 2 tsps
• Sliced coconut 
• Green chillies - 4 or 5
• Jeera
• Curds 
• Curry leaves 
• Dhaniya leaves
• Salt to taste

Mix all the ingredients together. use as much curds as needed to make the batter thick. Take small portions and deep fry in oil until golden brown. Serve hot with garlic-chilli chutney or coconut chutney.

Aloo Bonda 

Who doesnt like potatoes and that too fried in oil... Here is a recipe that is easy to make and will steal hearts ...

Ingredients
Potatoes - Cooked and mashed into chunks...
curry leaves
mint leaves
coriander leaves 
green chillies
turmeric powder
salt to taste
Lemon juice - 2 to 3tbsps Gram flour 
rice flour - 2 tbsps
a pinch of baking soda
Light tamarind water
Red chilli powder



Method:

• Heat oil in a pan. Add hing, mustard seeds, curry leaves , turmeric powder, mint leaves and fry for sometime. Then add mashed potatoes and mix well. Add the lemon juice and keep it aside...
• Mix the ingredients starting from gram flour until the end in to a thick batter...
• Make small balls of the potato mixture , dip in the batter and deep fry in oil... Serve hot with green chutney

Fried Zucchini and green tomato

This one is adapted from an episode I watched on Diners, Dive-ins and Dinners on food network with Guy Fiery ... 

Ingredients

• All purpose flour
• Soda water or use baking soda 1/2 tsp
• Bread Crumbs - I use Panko
• Dry Italian seasoning - I use McCormicks
• Salt
• Green Tomato or Tomatillos - Cut into rounds of 1' thickness
• Zucchini

 Method

• Mix the AP flour in water. Add 1/4 portion of italian seasoning to the mixture. 
• Heat oil in a pan. 
• Dip the veggies in this flour mix and then rub them in the bread crumb mixture.
• Fry the coated veggies in oil until golden brown ...
• Serve hot with Marinara sauce

Marinara Sauce:

• Chop a small onion into small pieces.
• Heat butter in a pan. Add garlic and then onion. Saute until tender. Then add 2 tbsps tomato paste and a can of diced tomatoes. 
• Add red chilli flakes and salt. 
• When the sauce starts to boil, add basil leaves and turn off the heat.  

Gobi Manchurian 

Ingredients

Gobi - separated into florets

Onion - 1 (chopped)

spring onion - 1 cup

chinese stir fry sauce - 2 tbsp

tomato sauce - 1 tsp

soy sauce - 1 tsp

salt - to taste

For the batter

maida - 1 cup

red chilli powder - 1 tbsp

cornflour - 2 tbsp

Method Mix all the batter ingredients to a thick batter. Heat oil in a pan, dip the cauliflower florets in the batter and fry until golden brown. Use the remaining oil in a wok and fry the onions. Add all the sauces & salt and fry for another minute Add the fried cauliflower florets and mix well. In the end add spring onions and mix well. Garnish with cilantro and serve hot

Batata Vada

Ingredients

Potato - boiled, peeled and mashed - 2 big

Chopped green chillies - 4

Turmeric powder - 1 pinch

hing - 1 pinch

lemon juice - 1 tbsp

Salt to taste

For the batter-

Maida - 1 cup

Red Chilli powder - 1/2 tsp

baking soda - 1/2 tsp

Method

• Heat oil in a pan. Add hing and mustard. Allow the mustard seeds to spultter. Add curry leaves, green chillies, turmeric powder and salt. Now, add the mashed potatoes and mix well. Add lemon juice and mix well. Make medium sized balls of this mixture and keep aside
• Mix the batter ingredients to form a thick paste.
• Heat oil in a deep pan. Dip the potato balls in the batter and fry them on a medium flame until they turn golden brown.
• Serve hot with coconut chutney or peanut chutney (check out peanut chutney recipe in accompaniments section)

Black eyed peas vada

Ingredients Black eyed peas soaked overnight - 2 cups grated coconut - 2 tbsp ginger green chillies - 2 dry red chillies - 2 hing jeera chopped onions coriander leaves

Method

• Grind together all the above ingredients except onions and coriander leaves with no or very less water.
• add chopped onions, coriander leaves and salt to this.
• Heat oil in a pan and make flat vadas of the above mixture and deep fry in the oil till they turn golden brown.
• Serve hot with coconut chutney or tomato sauce.
• The same can be tried with chana dal instead of black eyed peas

Ambode

Ingredients Chana dal - 2 cups (soaked for 5 hrs atleast or overnight) Green chillies - 3 Dry Red Chillies - 2 Ginger - 1" Grated coconut - 1/2 cup Mint leaves - 1 bunch Coriander leaves

Method
Grind coarsely all the ingredients except mint leaves by keeping a few grains of the dal aside.
To this mixture, add chopped mint leaves and the set aside dal.
Just before frying, add a tbsp of ghee and sugar. 
Roll small quantities of this mixture into pattice and deep fry in oil until golden brown..

Roasted Potato 

Ingredients

Baby potatoes / potatoes cut into cubes

Jeera

coriander powder - 1/2 tbsp

jeera powder - 1/2 tbsp

red chilli powder - 1  tsp

turmeric powder- 1 tsp
Amchur powder - 1 tsp
Rice flour - 2tbsp

salt

cilantro leaves

Method Cook the potatoes until tender. Peel the skin and keep it aside Sprinkle rice flour so that all the potatoes get coated.  Heat oil in a pan. Add hing, jeera and when it splutters add all the dry powders.  Immediately add, potato and mix well.. Cook on a slow flame until the potatoes get golden brown.  garnish with coriander leaves and serve hot with either rice or rotis.

Chilli Paneer

Ingredients

Paneer - 1/2 cube (cut lengthwise)

Capsicum - 1 big cut into jullians

Onions - 1/2 medium cut into jullians

Soy sauce - 1tsp

Chinese stir fry sauce - 1 tbsp

Tomato sauce - 1 tsp

Method Heat oil in a wok or a pan. Add onions and fry well. Then add capsicum and fry well. Add soy sauce, chinese stir fry sauce , tomato sauce and mix well. Keep on high flame for 2 minutes. Then add the paneer pieces and mix well. Garnish with cilantro and serve hot.

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Rice-paper veggie rolls

Stuffed Jalapenos

This is a very simple recipe that can be classified as a starter for any occassion. This is a recipe from my sister.

Ingredients

Jalapenos - each one slit into half along with the steam and seeds retained as required

Cream cheese 

Cheddar cheese (fresh )

Fresh herbs (but I used McCormick because I dint have any at home)

salt - a pinch

Green Onions - thinly chopped

tomato - 1 .. chopped

Method Mix all the above ingredients except  Jalapenos Stuff the above mixture into jalapenos and bake in the oven for 30 or 35 mins at 350F or until the cream turns brown...

Dry Potato fry

Ingredients Potato - 2 turmeric powder jeera powder dhaniya powder red chilli powder

Method

• Cut potato into medium sized cubes and cook them. Do not overcook as the fry becomes soggy.
• Heat oil in a pan on medium flame. Add mustard seeds and curry leaves.
• Reduce the flame and add all the dry powders. Then add cooked potato and fry it until they crispy as desired.

Sabudana vada (Sago pattice)

Ingredients Sago seeds - 1cup jeera - 1 tbsp Potatoes - 2 medium sized, cooked and mashed chopped green chillies - 2 Chopped cilantro rice flour - 1 tbsp Oil for deep frying

Method

• Wash sago seeds thoroughly and soak them in enough water for atleast 6 hrs. Occasionally drain the water and refill fresh water.
• Drain the water completely and spread the seeds on a plate and leave it aside for a few minutes
• Mix all the above ingredients and make a ball of dough from it.
• Heat oil in a pan for deep frying the pattice.
• Make smalls of the above mixture and flatten them on your palms and deep fry in oil until golden brown.

Vegetable Puff

Ingredients Puff pastry sheets Jeera - 1 tbsp Potatoes - 3 medium sized, cooked and mashed  capsicum - 1 small, chopped Few curry leaves mustard seeds - 1 tsp hing- 1 pinch red chilli powder - 1 tsp Chopped cilantro

Method

• Thaw the pastry sheets as per the instruction. I usually keep the sheets at room temperature for about 40 mins. 
• Pre-heat the oven at 400F .
• Meanwhile, heat a lil' oil in a pan. Add hing, mustard seeds and curry leaves. Add capsicum and fry until tender. Add turmeric powder,salt and read chilli powder and mix well. Add the mashed potatoes and mix well.
• Cut the pastry sheet horizontally into three parts. Stuff the above mixture in the center portion and then fold in the other two sides.
• Place these in a baking tray and bake in the oven for 30 mins or until golden brown

 Gobi fry or fritters

Looking for some quick, tasty starter for your Friday evenings....Here is gobi fry. It is very tasty and very quick to make. No planning necessary whatsoever.. This is younger sister's recipe

Ingredients Cauliflower florets - 2cups Cornflour - 3 tbsps Red chilli powder Salt

Method

• Steam the cauliflower florets until they become tender. Drain the water completely.
• Mix together cornflour, chilli powder and salt. Add this to the cauliflower florets and mix well. the mixture will be battered to cauliflower florets.
• Heat oil in a pan and deep fry these florets until they turn brown.
• Serve hot with onion chutney or tomato ketchup

Veggie Kebabs

Ingredients

• Green beans
• Carrots
• Cauliflower
• Potatoes
• Besan / gram flour - 2 tbsps
• red chilli powder 
• salt
• tava fry masala 
• chaat masala
• ginger-garlic paste

Method

• Finely chop the veggies excluding potatoes. I usually chop them in food processor.
• Cook potatoes separately and mash them and keep it aside.
• Heat oil in a pan. Add the veggies in one side of the pan and the other side of the pan and allow it to cook. 
• When the veggies are tender, add ginger-garlic paste in the other side of the pan
• Fry fir a few seconds and add the besan flour and fry until golden brown.
• Bring everything together and mix well.
• Add the mashed potatoes and dry masala.
•  Make small balls out of this mixture and brush olive oil on these. 
• Bake them in a pre-heated oven until golden brown
• Serve hot with mint chutney / hot chilli sauce.

Bruschetta

An Italian masterpiece and soo easy to make. Look in your pantry and you are all set :-) How easy is that? Apologies for the poor presentation in the picture!

Ingredients

• Baguette bread - found in all stores almost
• tomatoes - chopped
• fresh basil leaves 
• grated cheese- I used italian blend cheese
• salt 
• pepper powder
• Spring onions

Method Slice the baguette into slices. Place in a baking tray and bake in the oven for a quick couple of minutes. Mix all the other ingredients in a bowl. Place the mixture over the toasted baguette and serve.

Masala Puri Staying in the US often deprives me of those finger licking street side masala puris. Here is one recipe which I managed to get from one of the persons selling m.puri on the street in Bangalore.  Ingredients For the Masala Puri, Pani puris Tomatoes Chopped - 2 Onions chopped - 1 Carrot grated - 1 Sev - for garnishing Salt Mint(Pudina) chutney ( recipe given below) Meetha chutney ( recipe given below) Chopped coriander for the Ragada:  Dry Green Peas - 1 ½ cups Turmeric - ¼ tsp Red chilli powder - 2tsp Dhaniya powder - 2 tbsp Black pepper powder - ¼ tsp onion chopped 1 large Garlic Cloves - 2 or 3 Garam masala - ½ tsp Curry leaves - 2 -3 Ginger - 1/2" Corriander Green chillies- 6 or 7   Method Soak peas overnight and boil it with little salt and keep aside.  Blend the remaining ingredients for the ragada in a grinder along with 1/2 cup of boiled peas, into a fine paste. On a low flame, add this paste to the remaining peas and bring to a boil stirring occasionally. Add salt to taste and use as required. In a bowl mix the chopped onions, coriander and grated carrot. Flatten 6-7 puris in a plate by pressing down with your palm. Pour ragada over the crushed puris. Pour 1 tsp of Pudina chutney and meeta on top. Add a pinch of salt and top with the onion mixture. Cover with fine sev. Top with chopped tomatoes. Serve hot. Always prepare when ready to eat otherwise puris will become very soft. Mint Chutney Grind to a fine paste, the following ingredients Mint leaves - 1 bunch Coriander leaves - 1/4 bunch Ginger - 1" Green chillies - 6 or 7 Meetha chutney Ingredients 2-3 portions Jaggery 1 portion of Tamarind juice 1/2 tbsp - Coarsely ground jeera ¼ cup Water Method Soak tamarind for 2-3 hrs. Take the pulp out of it. On a low flame, add jaggery, coarsely ground jeera powder and water. Brind it to a boil       Pav Bhaji Ingredients Pav - 4 Finely cut vegetables (carrot, beans, potatoes, cauliflower, capsicum, peas) - 2 cups jeera powder, dhaniya powder. Dry red chillies - 4 garlic - 2 cloves chopped onion -1 chopped tomatoes -1 Method Pressure cook all vegetables until they are very soft. Soak red chillies in hot water for 30 mins and grind together with garlic to a fine paste. Heat oil in pan, add chopped onions and fry well. Then Add tomaotes and fry further.Add the chilli garlic paste and saute. Add jeera powder and dhaniya powder and crush kasuri methi into it. Fry well until oil separates.Add turmeric powder and salt to taste. Mix well. Add the vegetables and mash well. Add lil' water to desired consistency and mix well. Cook this mixture on sim for 10 minutes. Garnish with coriander leaves.Serve hot with pav, raw onions and lime.