Corn Tikki

Time 15 min

Ingredients

Fresh corn 1 cup

Chopped onion 1 big size

Green Chili 1

Ginger 1/4 inch

Ghat masala 1/4 tsp

Cornflour powder/rava 2 tbsp

Lemon juice 1/2 tsp

Coriander 1 tbsp

Salt to taste

Oil for shallow fry

Method

In blender mix all ingredients except oil & cornflour. Make coarse mixture. Grinding process leaves water. So squeeze and remove excess water. Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in cornflour/rava, so that it get coated very well from all sides.
Heat oil in tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

King Fish Fry

Time 20 min

Ingredients

Surmai fish king fish slices 3 

Finely chopped coriander 3 tbsp 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Coriander powder 1/2 tsp

Red chili powder or chili flakes 1/2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and salt to the slices. Keep it aside for 15 min. Then shallow fry fish in fry pan till it becomes crispy and golden brown. In kadai heat 1 tbsp oil, oil becomes hot then switch off the flame. Now add coriander  powder and chili flakes in the kadai. Pour this seasoning on fish in the fry pan. Switch on the flame again fry fish for 2-3 min, sprinkle coriander. Switch off flame and then serve hot.

Tip
U can deep fry instead of shallow fry. 

Acknowledgement:
This recipe is contributed by my friend Dr. Madhu

Sweet Potato Omelette / Pancake

Time 20 min

Ingredients

Chickpeas flour / Besan 1/4 cup
Boiled and Mashed sweet potato 1/4 cup
Dhana jeera powder 1/4 tsp

Amchur powder 1/4 tsp
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp

Freshly cut coriander 1 tsp

Water 1/4 cup

Baking soda  1-2 pinch

Salt to taste

Oil for shallow fry 1/4 cup

Method

To make a batter, take besan in a bowl then mix the remaining ingredients. The consistency of the mixture should be like dosa.  Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 4-5 min turn upside down and shallow fry for 4-5 min (Time depends upon how crispy omelette you want )

Tip

U can add green chilies instead of red chili powder.

Yam / Suran Fry

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies paste 1/2 to 1 tsp 

Amchur powder 1/2 tsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/2 tsp

Kokum 2-3

Corn flour 1/2 cup

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 5 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Make the mixture of all ingredients except oil & cornflour. Apply to the suran slices. Keep it in refrigerator for 1/2 hrs. Then dip each slice in cornflour and shallow fry the slices till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Fresh Bombay Duck Fry / Bombil Fry

Time 20 min

Ingredients

Bombay duck fish pieces  medium size2 

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Rice flour 2 tsp

Besan 1/2 tsp

Kokum juice 2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder, ginger garlic paste, red chili powder, kokum juice and salt to the slices. Keep it for 10 min. Then mix besan and rice flour in another flat bowl. Dip the slices in the dry besan+rice flour mixture, shallow fry till it becomes crispy and golden brown.

Tip
You can add 1 tsp rava / semolina to the besan+rice flour mixture. 

Instant Batata Poha Cutlet

Time 20 min

Ingredients

Poha 1 cup

Boiled and smashed potato 1/2 cup

Finely chopped coriander 1 tbsp

Chaat masala 1/2 tsp

Wheat flour/all purpose flour 1 tbsp + 3 -4 tbsp water

Breadcrumbs 2 tbsp + Crushed cornflakes 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha by adding more 2 tsp water for about 15 min. Then in a mixing bowl mix all ingredients, except breadcrumbs and cornflakes. Make a dough kind of mixture. Mix Wheat flour/all purpose flour with water. Keep it aside. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in Wheat flour/all purpose flour mixture then into breadcrumbs + cornflakes, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Sweet Potato Fry

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Peel off sweet potatoes, make medium slices. Apply chaat masala, salt, rub on all slices, keep it aside for 10 min. Sprinkle the cornflour on slices, Shallow fry till it turn golden in colour.

Tip

U can use, pepper powder instead of chaat masala and can eat at the time of fast.

Coriander / Kothimbir Wadi with Poha

Time 45 min

Ingredients

Chickpeas flour/ Besan 1/2 cup
Poha 1/2 cup
Moong daal 1/4 cup

Fresh chopped coriander 3 cups
Cumin coriander powder 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/2 tsp

Ginger 1 inch
Garlic cloves 4-5 tsp
Coriander seeds 1tsp
Fennel seeds 1tsp
Grated jaggery 1 tsp
Green chilies 3-4
Water  1/2 cup

Salt to taste

Oil to add to batter 2 tsp
Oil to shallow fry vadi 1/4 cup

Cooker for steaming

Method

Soak moong daal and poha for about 1/2 hour. Now grind moong daal, poha, ginger, garlic, green chilies, turmeric powder, red chili powder, cumin coriander powder, jaggery, coriander seeds, fennel seeds, salt and 1 cup of coriander. Make smooth paste. Now add remaining chopped coriander, water 1/2 cup and oil. Mix well. If required then add 2-3 tsp water. The batter should be like idli. So that soft vadis can be prepared. 
Now grease the pressure cooker vessel with oil. Pour batter to this vessel, Keep in cooker, allow it to cook with steam for about 20-25 min. 
Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai.  It tastes wonderful with rice, chapati as a side dish.

Tip
U can do the seasoning with mustard seeds, asafoetida and serve.

Surmai / King Fish Fry

Time 20 min

Ingredients

Surmai fish slices 4-5 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and asafoetida to the slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown.

Tip
U can deep fry instead of shallow fry. Coriander makes the taste superb.

Yam / Suran Kaap 2

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Dry kokum 2-3

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Apply turmeric powder and asafoetida to the suran slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Yam / Suran Kaap 1

Time 20 min

Ingredients

Yam / Suran 100 gms 

Ginger garlic paste 1/4 tsp

Red chili powder 1/2 tsp

Garam Masala 1/4 tsp

Turmeric powder 1/4 tsp

Kokum syrup 1 tsp

Besan 1tbsp

Rice flour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and 1 tsp kokum syrup, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Mix all ingredients except rava, by adding 1-2 tbsp water. The mixture will become like dosa batter (not too thick nor thin). Apply this mixture on suran slices, then dip in rava, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Carrot Omelette

Time 45 min

Ingredients

Chickpeas flour / Besan 1 cup
Onion 2 medium size (peeled and cut into very small cubes)
Grated carrot 1 cup
Cumin coriander seeds powder 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Freshly chopped coriander 2 tsp

Red Chili powder 1 tsp

Water 1/2 cup or less

Baking soda 1-2 pinch

Salt to taste

Oil for shallow fry 1/4 cup

Method

To make a batter, take besan in a bowl then mix with the remaining ingredients along with 1 tsp oil. The consistency of the mixture should be like dosa. Take fry pan, heat on a medium flame. Apply oil evenly on fry pan. Pour the mixture on fry pan, spread evenly. Keep medium flame. Apply oil on the upper surface of omelette. After 6-7 min turn upside down and shallow fry for 6-7 min (Time depends upon how crispy omelette you want )

Tip

U can add green chilies instead of red chili powder.

Spinach Carrot Cutlet

Time 40 min

Ingredients

Finely chopped spinach leaves 1 cup

Carrot 1/2 cup

Boiled potato 1/2 cup

Chopped green chilies 2

Grated ginger 1/2 tsp

Garam masala 1/4 tsp

Cornflour powder/aararoot powder 1 tsp

Lemon juice 1/2 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

In a mixing bowl, mix all ingredients except oil & rava very well.  Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in rava, so that it get coated very well from all sides.
Heat oil on tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

Tip

Spinach and carrot, leaves water so shallow fry for more time to make it crispy. 

Soya French Toast

Time 40 min

Ingredients

Bread slices 4-5

Soya chunks powder 1/2 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

If you do not have soyachunks powder, then just crush soya chunks in blender to make powder.
Make batter adding all remaining ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder (coat very well with soya powder from all sides) and shallow fry on pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

 

  

Soya Chunks Cutlet with Poha

Time 40 min

Ingredients

Soya chunks 1 cup

Boiled smashed potato 1/2 cup

Poha 1/2 cup

Finely chopped onion 1/2 cup

Chaat masala 1/4 tsp

Red chili powder 3/4 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Completely remove water from soya chunks.
Chop soyachunks, onion. Keep it aside. 
Soak poha in water for 10 min adding only adequate water.
Mix soyachunks, onion, potato, chaat masala, red chili powder, salt. Now make 7-8 portions of it. Take plastic paper, apply oil on palm and paper. Now keep one portion on paper. Keep pressing till u make a round shape of cutlet. Heat oil on tava, remove cutlet from paper dip in rava on both sides and then put on tava and roast till golden brown. Flip and roast with little oil. Serve with sauce and bread.

Tip
If u wish u can dip cutlet in breadcrumbs instead of rava or can directly add 1/4 cup of breadcrumbs to the mixture.

Prawns Fry

Time 30 min

Ingredients

Prawns 1 cup

Turmeric powder 1/4 tsp

Chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Chopped mint leaves 1 tsp (optional)

Semolina 1/2 tsp
Rice Flour 1 tsp
Corn flour 1/2 tsp

Ghee/Butter 2 tbsp

Salt to taste

Method

Marinate cleaned prawns with turmeric powder, gingergarlic paste, salt, red chili powder, mint leaves. Keep it refrigerator for half hour.

Mix semolina, corn flour and rice flour and little salt, apply evenly this mixture to marinated prawns. Heat ghee in pan, shallow fry till it turn golden brown. 

Spinach / Palak Wadi

Time 45 min

Ingredients

Spinach leaves big size 6-7
Chickpeas flour/ Besan 1 cup

Soaked jada poha paste 1 tbsp (optional)
Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger Garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering (optional)
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean spinach leaves with wet cloth. Keep it aside.
In a mixing bowl mix all ingredients, and make a paste like idli batter.
Divide the leaves of same size, make group of 3 leaves.
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string.

Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.

After cooling cut into desired size.

(optional)

Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste

Aloo Wadi

Time 45 min

Ingredients

Arbi leaves / aloo leaves 6-7
Chickpeas flour/ Besan 1 cup

Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean taro leaves with wet cloth. Carefully slice off the thick center rib of each leaf, taking care that you don’t tore leaves in this process. Keep it aside. 
In a mixing bowl mix all ingredients, and make a paste like idli batter. 
Divide the leaves of same size, make group of 3 leaves. 
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string. Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.
After cooling cut into desired size. Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste

Poha Cutlet

Time 20 min

Ingredients

Poha 1 cup

Finely chopped onion 1 medium size

Boiled smashed potato 1/2 cup

Finely chopped coriander 2 tbsp

Chaat masala 1/2 tsp

Cornflour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha for about 15 min. Then in a mixing bowl mix all ingredients, except rava. Make a dough kind of mixture. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in rava, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Coriander / Kothimbir Wadi with Besan

Time 45 min

Ingredients

Chickpeas flour/ Besan 1 cup

Fresh chopped coriander 1 cup
Cumin coriander powder 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1 tsp

Ginger garlic paste 3/4 tsp
Crushed dhana 1tsp
Fennel seeds 1tsp
Sesame 1 tsp
Grated jaggery 1 tsp
Green chilies 4-5
Water  1/2 cup

Salt to taste

Oil to add to batter 2 tsp
Oil to shallow fry wadi 1/4 cup

Cooker for steaming

Method

Mix all ingredients except oil and make a thick batter. Batter or dough consistency should be thick so that you can make roll. Put little oil on your palm and make 3-4 rolls of 2-3 cm diameter. Keep these rolls on greased flat vessel and steam for 20 - 30 minutes. Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai.  It tastes wonderful with rice, chapati as a side dish.

Tip
You can first blend 1/4 of coriander, ginger, garlic, turmeric powder, jaggery, salt, green chilies, red chili powder fennel seeds, sesame in blender. Then add remaining coriander, besan and oil to make batter but of thick consistency so that u can make roll to steam.
If you want very soft vadais u can make batter like idli adding more water, then pour this batter on greased plate and steam. Cut into square shape, deep fry or shallow fry.