PEAS AND POTATO SOMASI / SOMAS

Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...

• For the dough

Ingredients

• Flour-1 cup
• Rawa -1 teaspoon
• Salt to taste
• Ghee -I teaspoon
• Warm water for kneading
• Oil for frying

• For the filling

• Boiled potatoes-2 Cups
• Boiled green peas -1/2 cup
• Chopped onions-1 cup
• Red chilly powder -1 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/2 teaspoon
• Salt to taste
• Oil- 2 teaspoons

Method

To make the dough-

• Mix together the flour,rawa ,ghee and salt .
• Add just enough warm water,little by little and knead a stiff dough.
• Keep aside for 30 minutes.

Method

To prepare the filling

• Heat some oil in a pan.
• Slightly saute the onions .
• Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
• Add the salt ,chilli powder and garam masala powder.
• Keep aside the mixture and let it cool.

• Make one inch sized balls of the dough .
• Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
• Keep 2 teaspoons of potato filling on the rolled out chappati.
• Close it into a semicircle.Seal well using a little warm water to stick well.
• Heat the oil in a kadai.

• When the oil is hot, drop the somasis into the hot oil and fry till well done.

• Serve hot with chutneys or tomato sauce.

SWEET MAIDA CUTS / MAIDA BISCUITS

Here is a tasty ,easy to make any time snack....

INGREDIENTS

• MAIDA(ALL PURPOSE FLOUR)-1 CUP
• SUGAR-1/3 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• SODA BICARBONATE-4 PINCHES
• SALT -4 PINCHES
• OIL/VANASPATI FOR FRYING

METHOD

• Powder the sugar in a mixie.
• Sieve together the maida,soda bicarbonate salt,elaichi powder  and powdered sugar.
• To this mixture add a few spoons of oil and mix to get a crumb-texture.
• Sprinkle water little by little and knead to a stiff dough.
• Keep aside for 15 minutes.
• Make lemon sized balls out of this dough and dust them with maida .
• Roll out into slightly thick chappatis.
• Cut into diamond shaped bits or small squares with a sharp knife.
• Heat the oil and fry the bits till done.Drain.
• Serve hot or cool.

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.

POTATA BONDA

INGREDIENTS

• Boiled and mashed potatoes- 2 cups
• Chopped onions-1 cup
• Turmeric powder-little
• Green chillies -3
• Cashew nuts -few
• Green peas - 1 teaspoon (optional)

FOR TEMPERING

• Mustard seeds-1/4 teaspoon
• Urad dhal-1/2 teaspoon
• Channa dhal-1/2 teaspoon
• Asafotida powder- a pinch

 Salt to taste

Curry leaves and coriander leaves - few

FOR THE COATING BATTER

• Gram flour- 1 cup
• Rice flour -1 tablespoon
• Soda bicarbonate -few pinches
• salt and chilli powder to taste

Oil for frying

METHOD

• Mix the flours ,salt,chilli powder , and soda bicarbonate well.
• Add water and mix to a fairly thick batter of coating consistency.
• Keep aside.

• Now,heat little oil in a pan.
• Fry the mustard seeds,urad and channa dhals.
• Now add chopped green chillies and chopped onions .fry well.
• Add the mashed potatoes,salt ,asafoetida and turmeric powder.
• Cook well.
• Add broken cashews and boiled peas if desired.
• Add chopped curry leaves and coriander leaves. Mix well.

Remove from heat.

• Make small balls of the potato mixture.
• Heat oil in a frying pan.
• Dip the potato balls in the batter. Fry in hot oil till it is cooked uniformly to a golden brown.
• Drain.
• Serve hot with coconut chutney or mint chutney.

ONION PAKODAS

Here is another simple and tasty anytime snack...


INGREDIENTS

• GRAM FLOUR-1 CUP
• RICE FLOUR -3/4 CUP
• CHOPPED ONIONS-2 CUPS
• CHILLY POWDER -11/2 TEASPOON
• BICARBONATE OF SODA -1/4 TEASPOON
• SALT TO TASTE 
• OIL FOR FRYING

METHOD

• Mix the flours ,salt ,chilli powder and bicarbonate of soda.
• Add the onions.
• Sprinkle water little by little and make a dry and flaky mixture.(take care not to make it too soggy)
• Heat oil in a kadai.
• Drop small ,uneven bits if the mixtur and fry till golden brow and well cooked.Turn once to ensure even cooking.
• Serve hot or later.
• It can be served with any chutney or sauce or even had plain. 

KHANDVI

Khandvis are mildly spiced and slightly sour rolls made of  
gram flour and sour butter milk.

It is a great tasting Gujarati snack....

Try it once and you will fall in love with it...



INGREDIENTS

• GRAM FLOUR -1 CUP
• SOUR BUTTER MILK -3 CUPS
• GREEN CHILLI PASTE - 1 TEASPOON
• ASAFOETIDA - 2 PINCHES
• TURMERIC POWDER - 4 PINCHES
• SALT TO TASTE
• OIL -2 TEASPOONS
• MUSTARD SEEDS - 1/2 TEASPOON
• CURRY LEAVES -FEW
• GREEN CHILLIES -2

METHOD

• Mix the gramflour, chilli paste, asafoetida ,turmeric powder and salt to taste with the butter milk.
• Beat till it is smooth and lump free.
• Heat the mixture in a heavy bottomed pan(preferably nonstick pan) till it thickens and forms a lump..
• Now pour ladle fulls of this mixture into individual ,oiled smooth plates (reverse side of the plate ) and spread the mixture to a thin layer.
• Let it cool for a few minutes.
• Now,roll the layer into tight rolls and cut these rolls into           1 - 1 1/2 inch rolls.
• Arrange in a plate.
• Garnish with mustard seeds and curry leaves spluttered in oil.
• Serve with green chutney.
• You can also garnish it with a little freshly grated coconut, if you wish.

MOONG DHAL PAKODA

Here is a crunchy and spicy , protein rich snack.....

INGREDIENTS

• MOONG DHAL (PAASIPPARUPPU) -1 CUP
• CHOPPED ONIONS - 1 CUP
• CRUSHED GARLIC - 3 FLAKES
• GREEN CHILLIES -4
• GINGER - 1 SMALL BIT
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the moong dhal in water for 30 minutes.
• Drain.
• Grind to a coarse paste in a mixie.
• Mix in the finely chopped onions,green chillies,ginger,crushed garlic and salt to taste.
• Heat the oil in a kadai.
• Drop small bits of the batter into the hot oil.
• Fry toll reddish brown on all sides.
• Drain  .Serve hot with chutney or sauce.

CHANNA SUNDAL

INGREDIENTS

• KABULI CHANNA                   -1 CUP
• (CHICK PEAS)
• GRATED COCONUT                -1/2 CUP
• CURRY LEAVES                       - FEW
• OIL                                             -2 TEASPOONS
• MUSTARD SEEDS                    -1/4 TEASPOON
• URAD DHAL                             - 1/2 TEASPOON
• GREEN CHILLIES                     - 4-6
• ASAFOETIDA POWDER          - A PINCH
•  SALT TO TASTE

METHOD

1.SOAK CHANNA OVERNIGHT OT FOR 6-7 HOURS

2.PRESSURE COOK CHANNA TILL DONE .

3.HEAT OIL IN A KADAI.

4.ADD MUSTARD SEEDS,URAD DHAL AND LET THEM  SPLUTTER  WELL.

5.ADD THE CHOPPED CHILLIES,CURRY LEAVES AND ASAFOETIDA AND FRY WELL.

6.ADD CHANNA AND SALT. COOK WELL.

7.WHEN ALMOST DONE ,ADD THE GRATED COCONUT AND STIR WELL AND REMOVE FROM HEAT.

# THIS IS A VERY HEALTHY DISH WITH HIGH PROTIEN AND  A LOW GLYEMIC INDEX ,

IT HELPS  TO KEEP SUGAR LEVELS UNDER CONTROL.

# SEVERE DIABETICS MAY AVOID OR MINIMISE THE COCONUT IN THE DISH.