Rainy time snacks

Ingredients:


Potatoes boiled 1 kg
Corn flour 2 tb sps.
fresh coriander leaves 2 cups (finely chopped)
Cashew nuts 1/2 cup (broken)
Kis mis 1/2 cup
Grated coconut 1/2 cup
Green chilies 4 nos (finely chopped)
Poppy seeds 1 tb sp.(roasted)
Oil for frying.
salt to taste



Method:


Peel and mash Potatoes.

Mix Corn flour and salt with Potatoes.

Mix rest of the ingredients to make the filling.

Make small balls of the potato mixture and roll them to make circlet of about 4".

Place some filling and close it carefully.

Flatten it with your palms.

Deep fry in oil (or Ghee if desired) till golden brown.

Serve with Tomato chutney.

Ingredients

For filling:

1 cup fresh peas, shelled and cooked with salt
1/2 cup green or yellow moong dal , cooked
5 green chilies salt to taste
1" piece ginger, grated
1/2 tsp. garam masala powder
1/4 tsp. coriander seeds, crushed coarsely
1 tsp. chilly powder
1/4 tsp. turmeric powder
1/4 tsp. amchoor powder
salt to taste
1/4 tsp. each mustard & cumin seeds
3-4 pinches asafetida
1 tbsp. oil


For crust:
2-1/4 cups plain flour
1 tbsp. melted ghee
water to knead

Method

Make a thick dough. Divide dough into 10 parts.

In a pan pour oil and make seasoning with mustard and cumin seeds.

Add cooked peas and moong dal and all other ingredients.

Mix well and allow the filling to become like a mass.

Remove and allow it to cool. And make 10 balls out of that.

Make the dough balls like a small thick puri and keep one filling in that.

Close it with fingers and palm.

Frim press together, pluck off any extra dough.

Heat oil in frying pan, add enough kachoris to fit comfortably.

Fry other side, drain, keep aside.

Repeat for all dough and filling.

Serve hot with green or tamarind chutneys. .

Ingredients

½ kg potatoes
¼ kg arrow root powder


Ingredients for the stuffing :

1/2 grated coconut
100 gms roasted peanuts, crushed
2-3 green chilies (finely chopped) /red chilies crushed
1 small bunch of coriander leaves
2 tbsp sugar
salt to taste
oil for deep frying

Method

Cook the potatoes. After peeling mix well with arrowroot powder to make dough.

Dry fry the coconut and add crshed peanuts, sugar very coarsely.

Add finely chopped coriander, green chilies and salt to taste to this mixture.

Roll out small puris and put 1 tbsp of this mixture and make balls.

Deep fry in oil to light brown colour.

Ingredients

2 cups groundnuts (roasted and coarsely powdered)
1 large onion (finely chopped)
4 slices bread (soaked in water and drained)
4-5 green chillies
coriander leaves
1/2 tbsp ginger-garlic paste
salt to taste
2-3 tbsp maida (add water to make thick batter as for batata vadas)


Method

Mix all together to form a thick mixture. Make balls and press like cutlets.

Press, dip in maida paste and deep fry in oil till golden brown

Ingredients

1 cup fine rava
2 small packets cheese
3 cups milk
butter 3 tbsp
4 to 5 green chillies
ginger 1 inch
garlic small pod make paste out of both ginger & garlic)
onions 2 (finely chopped)
carrot 4 to 5
green peas 1/4 kg
lime 1 (extract the juice)
bread crumbs 1 cup
salt per taste
oil for frying
coriander leaves a few

Method

First roast rava till light brownish in color, keep aside

Cut vegetables finely and boil the Veg. with little salt, and keep aside (strain the

remaining water)

Take milk in a vessel and boil it. Then add little by little Rava and mix well, stir and add

cheese, butter, boiled veg.

Take thick bottom vessel heat some oil fry green chillies, finely cut onions, ginger garlic

paste, coriander leaves and add salt. then add rava mixture extracted lime juice and stir

for few minutes.

Grease the plate and pour the mixture and cool it, then make desired shapes and roll in

bread crumbs and deep fry in oil till golden brown in color.

Serve hot with Tomato ketchup!!

Ingredients

1 cup coconut scrapped fine
3 potatoes, boiled, peeled, mashed
4 green chilies finely chopped
1" piece ginger grated finely
1 tbsp. corn flour
1/4 cup bread crumbs
2 tbsp. desiccated coconut powder
salt to taste
oil to deep fry

Method

Mix coconut, potatoes, chilies, ginger, salt, corn flour.

Knead to make pliable dough.

Divide into ten-twelve parts, shaping each into a cutlet.

Mix breadcrumbs and coconut powder in a plate.

Roll each cutlet in crumb mixture.

Place in refrigerator till required or 10 minutes at least.

Heat oil in a frying pan, gently drop in a few cutlets, when oil is hot.

Fry on medium flame till golden brown, flip sides.

Fry other side evenly, drain.

Place on kitchen paper for a few minutes to drain excess oil.

Serve hot with green and tamarind chutneys or tomato ketchup.

Ingredients

big potatoes - 6
channa dhal - 1 small cup
5 bunches palak leaves
3 carrots
3 medium sized onions
garam masala
rusk powder
fine semolina (little)
chilli powder
1 lemon
green chillies (optional)
salt

For the Chutney:
2 tbsp dry grapes
1 tsp tamarind powder or paste
garam masala
jeera powder
jaggery
green chilli - optional.
salt


Oil for shallow fry

Method

Soak channa dhal for six hours before preparing cutlet.

Pressure cook potatoes with little water, at the same time pressure cook washed palak

leaves without water.

Cook till softly done, drain water from both potatoes and palak

(palak will collect lot of water while steam cooking),

DO NOT THROW THE WATER AWAY.
Drain palak and potatoes very well, peel and mash potatoes in to a bowl.

Grind palak with channa dhal to a smooth paste without adding water.

Grate carrots, cut onions finely and fry in little oil, add all these to mashed potatoes, add

garam masala, salt, chilly powder to taste.

Add juice of 1 limes, (green chilli) mix very well.

If mixture turns a little watery add fine semolina to turn the mixture to a thick paste.

Shape to cutlets, roll in rusk powder and shallow fry on dosa griddle with oil till done.

Note:

The cutlets retain good shape and taste even without oil. So the oil used while

Cooking may be varied depending on the age of the person who eats. Oil need not be

used at all for old people.

Ingredients
1 cup fresh soft maize (grated)
1 tablespoon gram flour (besan)
1 tablespoon rava
½ cup boiled peas
1 teaspoon ginger paste or grated ginger
2 green chilies finely chopped
2 teaspoon finely chopped coriander
1 sp. lime juice
chat masala or garam masala

For frying:

oil
4 table spoon rava
2 teaspoon roasted sesame seeds

Method

Take grated maize (this will be like a paste with some juice try to take thick portion of
this )

Put the thick portion of grated maze in a hollow big bowl, add gram flour, rava, ginger

paste, boiled peas without water, chopped chillies and coriander, salt, lime juice and chat

masala or garam masala if you like.

Mix this mixture well keep this mixture in refrigerator for 1/2 hour to set.

Take out the mixture out of fridge and see if the mixture is very loose and you find

difficult to make shapes then add some more rava till you are comfortable but let this

mixture not be very tight.

If you have followed the instruction well this problem will not arise.

Heat the oil in frying pan.

Take a plate and spread thick layer of rava and sesame seeds over it.

Make flat oval shapes of the batter and put it on this plate.

Try to wrap the rava and sesame seeds all over the shape and put in the heated oil

carefully for deep frying.

Let the cutlets be brown on slow flame in heated oil.

Take out the cutlets over blotting paper.

Note: You can use fresh Maize instead of fresh corn.

Ingredients

3 potatoes, cooked
2 carrots, grated
200 gms french beans , cooked
400 gms cabbage,grated
1 tsp. ghee
oil to fry
2 to 3 onions
3 tsp. plain flour

Method

Chop all the vegetables finely.

Heat the Ghee in a frying pan and fry the onions for a minute.

Add turmeric, chilly powder and salt along with grated vegetables and continue to cook

till vegetables are cooked.

Add smashed potato and beans. Mix well.

Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes.

Mash the vegetable.

Add the coriander and green chilies and mix well.

Shape into Cutlets.
Roll in breadcrumbs and shallow fry on dosa griddle with oil till done.

Ingredients

Any sprouts : 250gms

bread 1/2 loaf

salt to taste

red chilli powder : 1/2 tsp

green chillies : 2

onion : 1 small

oil for frying

water : in a bowl

Method

Gently separate the sprouts with finger tips in a container.

Now cut green chilies, onion & mix these well with sprouts.

Add red chilly powder and salt.Cut the sides of bread & keep aside.

Heat oil for frying in a karahi .

Dip bread in bowl of water for a second take out and squeeze and fill little

mixture of sprout & roll and make like ‘cutlet’.

Now fry these but not in very hot oil, take out when Light brown.

Serve with tomato ketchup.

Note: Do not make & keep Balls for frying as they'll become soggy.