Green Chilli Baje/Pakoda

Ingredients
----------------
1 cup Besan(gram) flour
1 tbsp Red chilli powder
1/4 tbsp coriander and cumin powder/dhania jeera powder(optional)
Pinch of Garam masala
Baking soda little
Salt to taste
Oil for deep fry
10 Green chilli(I have taken chillies which is not at all hot)

For Batter
--------------
In a bowl put besan, red chilli powder, coriander and cumin powder, Pinch of Garam masala, salt taste, pinch of baking soda and very little water, mix it well. Make a thick consistancy.
Dip the Chilli to this batter and deep fry it.
If the chillies are hot, then you have to take out all the seeds.
Serve it with Rice as a side dish and sprinkle chat masala to the chilli pakoda.

Gobi Fry

Ingredients For Batter
---------------------------
1 cup All purpose flour
1/4 cup Corn flour
1/2 tbsp Red chilli
1 tbsp Rice Flour
Red color(optional)
Salt to taste
Water

Method
-------------
Cut the cauliflower in to medium size.
In a bowl mix all Ingredients for batter and make little thick batter.
In a pan and add oil to deep fry the cauliflower. Take these gobi and dip them in to the batter and deep fry them untill they are crispy and keep them aside.
It can be eaten as a side dish to the rice. or else snack with tea.

Breadfruit Podi (Jegujje Podi)

Ingredients
----------------
1/2 BreadFruit
1/2 cup Besan
little Hing/Asafoetida
1/2 tsp Red chilli powder
Salt as per taste
Pinch of Baking soda(optional)

Method
----------
Peel and wash the breadfruit. Cut into thin slices.
Mix all the ingredients in a bowl adding little water. Make thick paste.
Coat each slice with paste and deep fry them in oil at medium flame till they turn in to golden yellow.
Remove from oil and place them on paper towel to remove excess oil.
Serve them as a side dish with rice or with Tea as a snack. This Podi is Famous in Mangalore.

Karela/Bitter Melon Fry (Kanchala Fry)

Ingredients
---------------
Karela 1
Red chilli powder 3 tsp
Turmeric powder 1/2 tsp
Lime Juice 2 tsp
Salt to taste
Oil for fry 2 tsp

Method
---------
Cut the karela into thin round slices.
In a bowl mix red chilli, turmeric powder, lime juice and salt.
Then add karela and mix well and keep aside for 1 hr.
Finally fry the karela in a pan adding very little oil.
Serve as a side dish with rice.

Potato Fry

Ingredients
----------------
1 Potato
1/2 cup Besan/Chickpea flour
1 tsp Red chilli powder
Little Asafoetida/Hing
little baking soda(optional)
Salt to taste
Oil for deep fry

Method
----------
Cut the potato like thin slice.
Mix all the ingredients with little water like thick batter.
Heat oil in a pan. When oil is ready to fry, dip the potato in a batter and fry it about 5 minutes till color changes.
Serve with rice as a side dish.

Mangalore Buns

Ingredients
--------------------
All purpose flour/Maida
3 to 4 banana
1 tbsp Cumin seeds
5 tbsp Sugar
5 tbsp Curd
Salt to taste
Baking soda

Method
-------------
Mix all these ingredients in a bowl to make a dough. Do not add water while preparing the dough.
Cover the dough and let it sit overnight at room temperature or for 24 hrs.
From the dough make small ball size dough, using the chapati rollers roll in such a way that thicker than the poori, but same size as poori.
Deep fry this in a pan until it golden brown color.
These buns will keep for about 1-2 days and need not be refridgerated.
Serve buns with Chutney.

Vegetable Spring Roll

Ingredients
------------------
All purpose flour (Maida)
1 Egg
Salt
Water to make batter
(These above ingredients are to prepare spring roll wrapper)
Or else you can buy Spring Roll wrappers in supermarket.

Filling
-----------
2- 3 Carrots (thinly sliced or Grated)
1 cup leeks(spring Onion) chopped and well washed (white section only) (optional)
1 Red pepper thinly sliced
1 tsp Ginger Minced
1 tsp Garlic Minced
Rice noodles(soaked in water)
Cabbage Shredded
Mushrooms Chopped
Sprouted Beans
3 Green Chilies Chopped
Salt to taste
1 tbsp oyster sauce
1 tbsp Soya Sauce
1/2 tbsp White or black Pepper Powder
1 tbsp Sugar(optional)
Aginamoto

Method
-------------
To the flour and add salt, egg and water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger , garlic and mushrooms, stir fry for 2-3 minutes.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage, red pepper and cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, rice noodles, salt, sugar, pepper and soya sauce, oyster sauce, aginamoto cook stirring for 3 minutes. Set aside the filling to cool.
To make the spring rolls place 2-3 tbsp of the filling in the center of each pancake. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.

Deep fry in hot oil until golden.
Serve the spring roll hot with chilli Garlic paste.

Pav Bhaji

Ingredients
------------------
2 Large Potato(boiled)
1 Coliflower(boiled)
1/2 cup Mutter(boiled)
2 Carrot(boiled)
2 tbsp Oil
Salt to taste
Butter 2 tbsp
Hing
1 tbsp Cumin Seeds
1/2 tbsp Turmeric powder
1 tbsp Red chilli powder
2 Green chilli
2 Tomato
2 Onion
2 tbsp Ginger Garlic Paste
4 tbsp Pav Bhaji Masala
1 tbsp Coriander powder
1 Capsicum
2 tbsp Lime juice
Coriander leaves finely chopped
Pav or Bread

Method
------------
Add oil in a hot pan, add butter, cumin seeds, hing, chopped Onion, turmeric powder cook for sometime.
Then add salt, ginger garlic paste, green chilli, tomato, capsicum, red chilli powder and cook for few mints, then add pav bhaji masala, coriander powder, boiled potato, Coliflower, green peas, Carrot and smash the whole mixture. add little water and cook it.
Finally add Lemon juice. Garnish with Coriander leaves and little chopped Onion.

Baingan Fry

Ingredients
----------------
Long brinjals 2
Black peppercorns 10
Cumin seeds 1 tbsp
Whole dry red chillies 2
Curry leaves 10
Fennel seeds (saunf) 1 tbsp
Split Bengal gram (chana dal) 1 tbsp
Rice 1 tbsp
Salt to taste
Turmeric powder 1/4 tbsp
Tamarind pulp 1 tbsp
Semolina (rawa/suji) 1 cup
Oil for fry

Method
----------
Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.
Heat oil in a pan.
Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.
Serve hot.

Aloo Bonda(Potato Bonda)

Ingredients
----------------
2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1/2 tsp of cumin
1/2 tbsp mustard seeds
3/4th cup Chopped Onions
Coriander leaves (finely chopped)
1 cup gram flour/besan
1/2 cup rice flour
Salt to taste
2 tbsp. Lemon juice
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
1/4 tsp. baking Soda
Oil for frying

Method
-----------
Heat two tablespoons of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add cilantro and lemon juice and the potatoes. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.
Make a thick batter with Besan/Chickpea flour, rice flour, salt, red chili powder, baking soda and water.
Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every four minutes and remove from oil when it turns golden brown.
Serve aloo bonda hot with green chutney.

Crispy Onion Rings

Ingredients
----------------
2 big Onion
All purpose flour
2 tbsp cornstarch
1/4 tbsp Baking powder
little Paprika
1/4 tbsp Sugar
1 egg beaten
1/4 cup of Milk
salt
Black Pepper
Oil to fry

Method
----------
Cut the Onion in to round shape about 1 cm thick, seperate them into rings.
Mix the dry ingredients, all purpose flour, cornstarch, baking powder, paprika, sugar, pepper and salt.
Mix the wet ingredients, Add the egg to the milk and whisk together. Then pour this mixture into the dry ingredients and combine it together with whisk until smooth batter.
Peheat the oil and gentley dip the onion into the batter and coat them well, then place them into hot oil using Fork, fry them in small batches. fry until color changes to golden brown.

Onion Baje(Neerulli Baje)

Ingredients
-----------------
2 Onion
6 tbsp besan
1 tbsp Corn flour(optional)
1/2 tbsp red chilli powder
1/2 tbsp cumin seeds
A pinch asafoetida
A pinch of sugar
Little baking powder
Little chopped coriander leaves
Salt
Oil to fry

Method
-----------
First cut the Onion length wise. Mix all the above ingredients add little water.
Deep fry this in oil until they are golden brown.

Pakoda

Ingredients
----------------
2 cups Besan(gram) flour
2 tbsp rice flour
1 tbsp Red chilli powder
1/2 tbsp Cumin seeds
Baking soda
Salt
Oil
Potato or Capsicum or green chilli

For Batter
--------------
In a bowl put besan, red chilli powder, rice flour, cumin seeds, salt, baking soda little and water, mix it well.
Dip the potato to this batter and deep fry it.

Goli Baje

Ingredients
-----------------
1 cups All purpose flour(maida)
1 tsp Besan flour
1 tbsp finely chopped Ginger
3 Green chillis finely chopped
4 tbsp Curd or Yogurt(to mix the dough)
2 tbsp Sugar
1 tbsp Cumin seeds
4 curry leaves
baking soda little
Salt to taste
Oil


Method
-----------
Mix all these ingredients and make a medium thick dough. Leave the dough for around 30 mints.
In a hot pan add oil, take one spoon of dough drop it in the hot oil and fry it till golden brown.
Serve hot with coconut chutney or Sambar.

Note: Make sure donot add water to mix the dough. My golibaje looks chattebaje. I dropped this dought to oil from a spoon.

Charmuri/Kurumuri

Ingredients
-------------------
Kurumuru
1 small Onion chopped
1 Tomato chopped
1 tbsp Red chilli powder
Gratted Carrots
Gratted Mango
Peanuts(optional)
Coriander leaves
2 tbsp Oil
Salt

Method
--------------
In a bowl add Oil, salt, red chilli powder mix them then add onion, tomato, gratted carrot, gratted mango, peanuts, coriander leaves mix it properly.
Finally add Kurumuru to this and mix. Serve immedietly.

Potato Poori

Ingredients
----------------
2 boiled potato
2 cups of wheat flour
Salt
Cumin powder
Coriander powder
Red chilli powder

Method
-------------
Mix all these ingredients. make a dough. keep aside for 1 hr.
Then make a small round and roll it like poori size. Fry it in oil.

Butter Naan

Ingredients
------------------
All purpose flour
butter 2 tbsp
Salt
baking soda little
Curd

Method
--------------
Mix all these ingredients in a bowl. and keep aside for 8 hrs.
then make a small round of this dough, and roll it as a chapati, add some oil and fold again , then roll, add some poppy seeds and chopped coriander leaves to that and press it.
Then fry it with little butter.

Cutlet

Ingredients
-----------------
2 Potato boiled
1 Chopped Onion
Ginger Garlic paste 1tbsp
Garam masala 1/2 tbsp
Cumin seeds 1 tbsp
turmeric powder 1/4 tbsp
Chilli powder 1/2 tbsp
Salt
Coriander leaves
boiled vegitables(peas, carrots, beans)
Lime juice
All purpose flour
bread crumps
Oil

Method
--------------
In a heat pan add 1bsp oil add cumin seeds, Onion fry until color changes.
Then add turmeric, ginger garlic paste, garm masala, chilli powder, salt to taste, Mixed vegitables, coriander leaves fry for few mints, turn off the gas.
Add Boiled potato and lime juice and mix well. keep it for cool.
Then in a bowl add little all purpose flour and water mix it.
After that make this mixture to oval shape one by one, then dip this in a all purpose flour and then to the bread crumps and deep fry in a pan until color comes to brown.
Or else you can fry this by depping the cutlet mixture in rava and fry in a non stick pan by using little Oil.
You can eat this with rice as a side dish .

Gobi(Cauliflower) Manchurian

Ingredient
----------------
Gobi(cut the cauliflower in to required size florets and boil it by using hot saletd water for 10 mints, then drain the water & keep aside)
1 Onion big chopped
1 small Tomato
3 green chilli
1 Capsicum
8 Garlic cloves Chopped
Small piece of Ginger chopped
Coriander leaves
1 tbsp Red chilli powder
1 tbsp Soya Sauce
1/2 tbsp red chilli sauce
1 tbsp Ginger garlic paste
1 tbsp tomato ketchup
Spring Onion
1 tbsp Corn flour (add it to 3 tbsp water and mix well)
Oil
Salt
Aginamoto

For Batter
------------------
1 cup All purpose flour
1/4 cup Corn flour
1 tbsp Ginger garlic paste
1/2 tbsp Red chilli
2 tbsp Rice Flour
Red color
Salt
Water

Method
-------------
In a bowl mix all Ingredients for batter and make little thick batter.
In a pan and add oil to deep fry the cauliflower. Take these gobi and dip them in to the batter and deep fry them untill they are crispy and keep them aside.


Heat oil in a pan. add finely chopped ginger and garlic pieces saute them for a while and add chopped onions, finely chopped green chilli and saute and them until the onions are slightly brown. Then add Capsicum, spring onion, ginger garlic paste, 3 tbspn of tomato ketchup and 1 tbspn of soya sauce and mix. then add tomato, red chilli sauce, red chilli powder, Corn flour which is mixed in water, Aginamoto, salt to taste.
Now add the fried cauliflower florets and mix good. and keep it on the stove for 1 min. on low falme and turn off the stobe. Finally sprinkle chooped coriander leaves .

Vegetable Puffs

Ingredients
-------------------
Puff Pastry Sheets - 1 box (from the frozen section of a grocery store)

For the Stuffing:
------------------------
Oil - 1 tsp
Onions - 1 small finely chopped
Ginger garlic paste- 1/4 tbsp
Potato - 1 small
Salt - to taste
Green chilli 1(optional)
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Chaat Masala - 1/4 tsp
Dry Mango Powder (Amchur) - 1/4 tsp(optional)
Red Chili Powder - to taste
Garam masala 1/4 tbsp

Coriander leaves chopped

Lemon Juice(optional)

Mixed vegitables( peas, carrot, beans)

Method
-------------
In a heat pan put oil, cumin seeds, turmeric powder, onion, ginger garlic paste, green chilli for few mints. Then add mixed vegitables, cumin powder, coriander powder, red chilli powder, garam masala, chat masala, salt to taste. fry for few mints. and keep it for cool.

Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.

Pre-heat the Oven at 400 degrees Fahrenheit.

Cut the Pastry sheets strips into 2s to form a rectangle. Put 1 tbsp (approx) of the stuffing in the center. Fold the Pastry Sheets.

Place in the pre-heated oven at 400 degrees F for 10 to 15 minutes.

Vegitable Puffs is ready.