Carrot kebab

Ingredients

6 medium carrots grated

1 boiled and mashed potato

3 tbsp gram flour

Salt to taste

1/2 tsp ginger paste

1 tbsp chopped green chilli

Finely chopped coriander leaves

2 tbsp chopped cashew nuts

Oil as required

Mix well all the ingredients except oil to get a soft dough. Roll in small kebab shapes. Heat a tava and spread some oil over it. Place the kebab pieces and cook, turning over a few times so that all sides get cooked. Add few drops of oil as required for cooking. If the pieces are really small, you can insert a toothpick in it so that its easier to turn around while cooking. 

Serve hot with some tomato sauce.

Mysore bonda

Ingredients

1 cup all purpose flour (maida)

1/2 cup beaten curd

Salt to taste

Finely chopped green chillies and coriander leaves

1/2 tsp ginger paste

1 tsp sugar

1 tsp crushed pepper

1/2 tsp cumin seeds

1/2 tsp cooking soda

Oil to fry

Mix all the ingredients except oil and cooking soda to get a thick batter. If required add more water as needed.

Heat oil on low flame and when its hot enough to fry, add the cooking soda and mix well. Make small balls of the batter and fry in medium flame till its golden brown all over. It is important to ensure medium flame as the bonda may get brown but stay uncooked if done on high flame.

Serve hot.

Vegetable seekh kabab

Ingredients

2 cups finely chopped and cooked mixed vegetables (cabbage, carrot, beans)

2 medium potatoes (boiled, peeled and mashed)

1/4 cup sweet corn cooked and mashed

4 tbsp oil

1/2 tsp cumin seeds

Salt to taste

1 green chilli finely chopped or paste

1/4 tsp ginger paste

2 tbsp gram flour

1/4 tsp chaat masala powder

Finely chopped coriander leaves

Heat 1 tbsp oil and add the cumin seeds. When it splutters, add the green chillies and ginger paste. Add the mixed vegetables, sweet corn and mashed potatoes. Add salt, chaat masala and gram flour. Mix well to get rid of the raw smell of gram flour. Finally add coriander leaves and mix. Allow it to cool for some time.

Use skewers to roll them into long kebabs or make bite sized kababs with toothpicks. 

Cook them on all sides on a hot tava with few drops of oil till golden brown.

Serve hot with some tomato sauce. 

Sweet Corn bhel

Ingredients

1 cup cooked sweet corn

1/2 tomato chopped finely

1/2 onion chopped finely

Salt to taste

Chaat masala to taste

Sev

Finely chopped coriander leaves

Mix up all the ingredients well just before serving and a healthy snack is ready.
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Dosa Chilli

Chilli parota is a famous street food of Tamilnadu that is made with layered parotas. This recipe replaces parotas with healthier dosas..

Ingredients

2 tsp oil

1 medium onion chopped lengthwise

2 tsp capsicum chopped lengthwise

1 tsp soya sauce

2 tsp tomato sauce

1 tsp garam masala powder

Salt to taste

Bit of ajinomoto

Red chilli powder (optional)

Finely chopped coriander leaves

3 dosas

After making dosas, cut them into half first and then stack one above the other. Cut them lengthwise and seperate the pieces.

Heat oil, add onions and capsicum..fry for 2-3 minutes. Add soya sauce, tomato sauce, garam masala powder, salt (remember that dosas and soya sauce both have salt), red chilli powder as required, chopped coriander leaves and ajinomoto. Mix well in high flame for a few seconds and then add the dosa pieces. Slowly mix it so that the gravy gets coated on the dosas. Serve hot with raita.

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Sprouts vadai

Ingredients

1 cup blackgram dal (soaked for 30 minutes)

Salt to taste

1/2 cup cooked moong sprouts

1/4 tsp ginger paste

1 small green chilli

Finely chopped coriander leaves

Oil to fry

Grind the blackgram dal, green chilli finely without adding water. If required not more than 2 tsp of water should be added. Add salt, ginger paste, cooked sprouts and little coriander leaves to this batter. Heat oil. Wet fingers and take a small ball of the dough and throw it slowly on the fingers. Make a small hole in the center and slowly put it into hot oil. Repeat till as much the oil can hold. Fry till golden brown on both sides and drain excess oil in a tissue paper. Serve hot with chutney/sambar.

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Sprouts bhel

Ingredients

1 cup sprouted and cooked whole moong sprouts

1 small onion finely chopped

1/2 of small tomato finely chopped

Finely chopped coriander leaves

A fistful of thin sev (I tried with alu sev)

Chaat masala to taste

Salt to taste

1 tbsp sweet tamarind chutney

Keep everything ready before hand. Just before serving, mix all of them and serve immediately. Delicious and healthy snack for any time of the day.

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Paneer potato balls

Ingredients

1 cup crumbled paneer

1 medium sized potato boiled and mashed

2 slices of bread

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 small onion chopped finely

1 tbsp tomato sauce

Finely chopped coriander leaves

Bread crumbs

Oil to fry

Dip the bread slice in little water and squeeze out water completely. Mix it with other ingredients except oil and bread crumbs to make a dough. Make medium sized balls of it. Roll it into bread crumbs.

Drop few drops of oil in hot paniyaram pan and put these balls. Turn and cook till golden brown.

Serve hot with tomato sauce.

* If you are not calorie conscious deep fry these balls for more taste

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Palak corn stuffed bread cutlet

Ingredients

6 bread slices (I used brown bread)
2 boiled and mashed potatoes
Salt to taste
1 tsp red chilli powder
1/2 tsp chaat masala powder
1/2 tsp garam masala powder
1/4 cup chopped and cooked spinach
1/4 cup cooked sweet corn
Pepper to taste
Bread crumbs
Oil

Mix corn, spinach, pepper and salt as per taste.

Dip the bread slices in water and remove immediately. Squeeze all the water and add mashed potatoes, a bit of salt, red chilli powder, garam masala powder and chaat masala to it. Mix well. Make balls of it. Flatten them and place little corn spinach filling in the center and cover well to make a ball. Shape them into rounds or heart shapes. Dust them lightly with bread crumbs. Repeat for the rest.

It can be either deep fried in hot oil or cooked on tava with little oil till crispy on both sides. Serve hot with sauce or sweet tamarind chutney.

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Masala peas wheat wraps

Ingredients

For covering -

2 cups wheat flour

Salt to taste

2 tsp oil

3 tbsp milk

For stuffing -

Peas masala

1 tbsp gram flour.

Beat the oil and milk well. Add salt to the dough and then the mixture of oil and milk. Add water as required to make a soft dough. Keep covered for atleast hour an hour. Divide into small balls and make rotis of medium thickness and cook on hot tava till brown spots appear.

Make a paste of gram flour and water and add it to the peas masala. Heat it to get really thick. Place a little mixture in the center of the roti and roll slowly and tightly. Make a thick paste of wheat flour and water and apply in the corners so that the stuffing does not come out. Heat the roll on the tava for a minute and serve hot.

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Tangy legume wraps

Ingredients for the wrap

2 cups all purpose flour (Maida)

Salt to taste

1/2 tsp baking powder

1/4 cup milk

2 tbsp oil

Ingredients for the filling

1 cup mixed legumes (soaked and cooked)

1/4 cup cooked sweet corn

1/4 cup chopped tofu (soya paneer)(or normal paneer)w

Salt to taste

1/2 tsp red chilli sauce

2 tsp tomato ketchup

Mix the oil in lukewarm milk for the dough. Beat well and add it to the mix of flour, baking powder and salt and make a soft dough. Knead well and keep covered for 10 -15 minutes. Make balls and roll them into medium thickness rounds.

Heat the tava and cook these rotis in medium flame till brown spots appear on both sides. Repeat for rest of the dough.

Mix the ingredients of filling well and place a little on one side of the roti. Roll tightly. Keep a paste of the flour with little water handy and apply it to bind the corners so that the filling doesnt come out. Cook on the tava for a minute more so that it binds well.

Serve hot.

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Paneer pav bhaji

Ingredients

6 pieces of pav
100 gms paneer cut into small pieces

2 tsp ghee

1 tsp oil

2 green chillies slit into half

1/2 tsp ginger paste

1 medium sized onion chopped finely

2 tomatoes chopped finely

Salt to taste

1/2 tsp turmeric powder

1 1/2 tsp pav bhaji masala powder

For garnishing -

Stuffed ragi bread cutlet

Ingredients

Ragi bread slices
2 boiled and mashed potatoes
2 tsp finely chopped and fried onions
2 tbsp finely chopped and cooked carrots
2 tbsp cooked green peas
1 green chilli finely chopped
finely chopped coriander leaves
Salt to taste
1 tsp chaat masala powder
Oil as required

Mix all ingredients except bread slices and oil. Cut the corners of the bread slices. Slightly wet the bread slices by touching with wet hands. Put a bit of the stuffing in the center and slowly get the corners of the bread together to make a ball. Gently press it trying not to let out the stuffing to get the shape of a cutlet.

Heat about 2 tbsp oil in a tava and shallow fry the cutlets till golden brown.

Serve hot with tomato sauce.
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Rava vadai

An instant crispy vada variety for a quick snack and sudden guests

Ingredients

1 cup roasted rava/sooji

1 cup rice flour

1 green chilli cut finely

Salt to taste

Finely cut coriander leaves

1/2 cup sour curd

Oil to fry

Mix all the ingredients except oil and keep aside for 10 minutes. Add little water if required. The mixture should be thick but not like dough.

Heat oil. Wet palms and pat small balls of the mixture flat to make vadas. Drop them slowly in hot oil and repeat for 2-3 more vadas depending on the capacity of the vessel. Fry in medium flame till golden brown on both sides.

Remove on a tissue paper to drain excess oil. Serve hot with chutney and sambar.

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Multi-legume vadai

Ingredients

Multi legume batter (2 cups of mixed legumes, 2 red chillies and 1 cup of rice soaked overnight and grind to coarse batter with less water)

Finely chopped onions (optional-I didnt use them as we made it for a festival)

Finely chopped coriander leaves

Salt to taste

Few curry leaves

Bit of asafoetida

Oil to fry

Mix all ingredients except oil. Heat oil in a kadai. Make balls of the batter and flatten them to give them the vada shape. Deep fry in hot oil till golden brown and cooked. Remember to cook on low to medium flame so that the batter is well cooked inside.

In case the batter is loose and you are unable to make vadas, just add a little rice flour to it and mix before making vadas.

Serve hot with chutney/sambar

This is my second entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

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Methi cheese pakoda

Ingredients

1/2 cup chopped methi

2 cups gram flour

1/2 cup rice flour

Salt to taste

Bit of asafoetida

Bit of pepper powder

1/2 cup grated cheese

Oil to fry

Mix all the ingredients except oil by sprinkling some water. Heat oil and put in small pieces of the mixture and fry till golden brown and crisp.

Serve hot with tomato ketchup/sweet chutney.

P.S. When you use methi, remember to chop it only just before you mix it with the flours..else it will turn out to be bitter.

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Cheese samosa

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

2 cups grated cheese
1/2 tsp pepper powder

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Mix the cheese and pepper powder and keep aside.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the cheese pepper mixture well and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.
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Onion samosa

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

2 cups chopped onions

1 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Heat 1 tsp oil and add cumin seeds. Then add chopped onions and fry for a minute. Add salt, red chilli powder, coriander leaves and garam masala powder. Mix well.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the onion mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.

This is my first contribution to the WYF: Tea time snack event..waiting to see ur favourite snack too

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Gobi mattar samosa

Ingredients

For the dough-

1 cup Maida
Salt to taste
3 tsp oil
1/2 tsp thymol seeds

For the filling-

1 cup cauliflower florets (cleaned and cooked)
1/4 cup boiled peas
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Finely chopped coriander leaves

Oil to fry

Add salt, thymol seeds and oil to the maida and mix well. Add very little water to get a stiff dough and keep it covered for 15 to 20 minutes.

Mix all ingredients for stuffing well.

Roll out the dough into medium sized chapatis and cut it into half. Apply little water on the sides and fold it into cone shape. Fill in the cauliflower peas mixture and close the other ends as well. Ensure that it is closed well on all sides, else the filling will come out. Repeat for the rest of the dough.

Heat oil on a low flame and fry these samosas. When cooked on a low flame, the samosa get cooked well and also crispy.

Serve with green chutney or sweet chutney or tomato sauce.
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Kuttu (Buckwheat) pakore

Ingredients

2 big potatoes (boiled and sliced into rounds)

Salt to taste

1 cup buckwheat flour (kuttu atta)

1/2 tsp pepper powder

2 tbsp finely chopped coriander leaves

Bit of asafoetida

Oil to fry

Make a thick batter of the flour, salt, asafoetida and coriander leaves. Keep aside for 10 minutes. Dip the potato pieces and coat it with the batter. Fry in hot oil till done on both sides.

Serve hot with chutney.

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