Rainy time snacks

Take rava and maida equally.

Add chopped onions, green chilies, cumin seeds and salt.

Add ghee or vegetable shortening and make a thick batter (like chapatti dough)

Take a plastic sheet and take a small quantity of dough.

Place the dough on the sheet and spread it like thin vadai .

You can put a hole in the middle.

Heat oil and fry till they become crispy.

Serve hot.

Ingredients:

8 big size Papad

5 spoons oil

100 Gms Tomato

150 Gms Cabbage

75 Gms Green pepper

50 Gms Onion

2 Teaspoon Chat masala

1 inch ginger

2 - 3 green chilies

Salt

Method

Cut all vegetables in length, thin pieces.

Pour oil in a pan and add all vegetables and salt

Fry well and keep the curry aside

Put a papad in the tava and place some curry on that and roll the papad

You have to do it quickly.

And in the meanwhile the papad must rost by the heat tawa.

Serve with tomato sauce.

Ingredients:

1 Cup Udad dal

1 sp Black pepper

1/4 cup coconut pieces (cut it like our teeth)

Salt

2-4 green chilly

Oil to fry

Method:

Soak Udad dal for 1/2 an hour and grind it like a thick batter. (like vada batter)

Add whole pepper, coconut pieces, cut green chilies and salt

Keep oil in a frying pan and make balls out of the dough and put them in the oil

Fry them till they become golden brown

Serve with coconut chutney.

Ingredients

Boiled and mashed potatoes 1 cup

Corn flour 4 Table spoon

Oil for frying

Asafetida Powder a pinch

Ginger garlic paste 1 Tab.

Red chilly powder 1 tsp.

Coriander powder 1 tsp.

Amchoor 1 tsp. (dry mango powder)

Garam masala 1tsp.

Cooked Peas 1 cup

Cashew nuts 1/2 cup

Raisins 1/4 cup (dry grapes)

Coriander leaves 1/2

Chopped green chilies 2 - 3 tab.

Salt

Method:

Add 2 spoons of corn flour and salt with mashed potatoes for binding.

Heat oil in a kadai and add ginger garlic paste, salt, red chilly powder, coriander powder,

amchoor, garam masala, cooked peas, chopped or broken cashew nuts, raisins and green

chilies.


Fry well and add the balance corn flour in this and mix well.

Make like ‘curry’ and keep aside.

Take mashed potatoes and make like 'Tikka' - ‘patties’ and fill the peas

masala which we made, and close .

Close well and deep fry patties.

Allow them till they become golden brown.

Remove from the oil and serve with tomato ketchup.

Ingredients:


To make batter for bonda:

1 1/2 Cup Channa dal flour (besan)

1 Cup Rice flour

2 Spoon red chilly powder

Salt

For Filling:

250 gms Potato, French beans, Peas, Bell pepper etc., (you can select as per your wish)

2 Onion

1 Spoon Turmeric powder

4 - 5 Green chilies

1/2 Lemon (optional)

Coriander leaves

Salt


Oil to fry Bondas

Method:


Cook, peel and mash the potatoes.

Add salt and mix well.

Chop onions, green chilies, all other veg. and coriander leaves.

Heat one spoon of oil and fry onions & green chilies with other veg.

Add turmeric powder and fry well.

Add mashed potatoes and mix thoroughly and add chopped coriander leaves.

Add lemon juice if you like.

Mix well and spread the 'curry' or 'filling' in a tray. Let it cool for a while.

Prepare a thick batter with rice flour and besan. Add red chilly powder and salt in that.

Make balls out of the 'filling'. Dip the balls in the batter and deep fry them in the oil.

Serve with coconut chutney or tomato sauce.

Note: You can select vegetables as per your wish.

1 cup Channa dal Flour (Besan)

1 Potato

Salt

Chilly Powder

A pinch of baking powder

1/2 spoon Ajwan

A pinch Asafetida

A pinch of Saffron Colour

Oil to fry

Method:

Slice the potato (thin).

Add besan, red chilly powder, baking powder, Ajwan, Asafetida, Saffron color in a bowl.

Add water and make a thick batter.

Keep as it is for 1/2 an hour.

Pour oil in a deep frying pan.

Dip potato slice in the batter and carefully put it in a oil.

You can put 4~5 Bajjis at a time.

Take them out when they become golden brown and serve with Coconut Chutney or

Sauce as per your wish.

Note: - Other than potato you can also use Green Plaintain, Egg Plant (Brinjal), Onion also.

Ingredients

3 Cup grated cabbage

2 Table spoons Maida / corn flour

1 Onion

2 Tomato

1 spoon ginger garlic paste

2 - 4 red chilies (soak in vinegar)

2 spoons Soya sauce

2 spoons Tomato ketchup

A pinch of Agi no motto

Salt

Method:

Mix maida/corn flour and cabbage in water.

The batter must be thick than Bajji batter.

Add salt. Pour oil in a pan and make cabbage Bondas.

Fry till they become golden brown.

Make gravy by grinding tomato, onion with salt

Add ginger garlic paste, Soya sauce, tomato ketchup and agi no motto.

Add some water and bring it to a boil

Before serving add fried cabbage balls in that and serve.

Garnish with chopped fresh coriander leaves.

Ingredients:

1 Cup soaked ‘Kabuli’ Channa (White)
2 Potatoes
2 Onions
1 inch Ginger piece
2 - 3 Garlic flakes
1 spoon mustard seeds
1 spoon turmeric powder
1 spoon red chili powder
1 spoon coriander powders
1 small lemon size tamarind
1 spoon Garam Masala
1 small piece Jaggery
1/4 coconut (optional)
2 - 3 Cloves
Ghee or Vegetable shortening to fry 'Tikka'
Salt
Oil for seasoning
1/4 spoon baking powder.

For Garnishing

1 Onion
1 Tomato
Some Coriander leaves


Put soaked Channa and potato in a pressure cooker and cook them by adding some salt

and baking powder.

Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them

in a mixer grinder and grind them well.

In a pan pour oil and make seasoning with mustard seeds. Add the grinded Masala and

fry well.

Add turmeric powder, red chili powder, coriander powder and tamarind water.

Bring them to a boil and add cooked Channa.

Add salt and allow the Channa to boil for 10 minutes

Put Garam Masala powder and Jaggery mix well.

Let it cook for a while. Allow it to become some what thick.

Remove from the fire and keep aside.

Now smash the cooked potatoes and add salt and turmeric powder in that.

Mix well and make 1/2 inch 'Tikka' like vada.

Keep a tava and place the 'Tikka' in the corner of the tava.

You turn all the 'Tikka' one by one like a circle.

Remove one and keep it in the center and pour ghee or vegetable shortening on that and

turn it fry well.

Like this make all the 'Tikka' and keep aside.

Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with

chopped onions, chopped coriander and sliced tomato.

Serve as evening tiffen.

Note: You can pour lemon juice on that before serving

Ingredients

3 cups puffed rice
1 onion finely chopped
1 tomato finely chopped
1/2 cucumber, peeled and finely chopped
1/4 cup pomegranate seeds
1 tbsp. coriander finely chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1/2 tsp. crushed cumin
1/4 cup crushed cornflakes
salt to taste


Method

Put all other ingredients in a large deep bowl.

Toss with hand till well blended.

Put in individual serving bowls or a large dish.

Serve immediately, and do not allow getting soggy.

Ingredients

4 cups puffed rice (murmure)
1/2tsp. oil
1/5 tsp. turmeric powder
2-3 pinches asafetida powder
2 green chilies chopped
1 stalk curry leaves
salt to taste
1 pinch citric acid powdered


Method

Heat oil in a pan, large enough to contain murmure.

Add chilies, curry leaves, turmeric, asafetida, stir.

Add murmure, sprinkle, citric acid, stir very well from below.

Take off fire.

Toss very well till flavours blend and murmure cool.

Cool completely before storing in airtight container.

Serve as an anytime snack.