Egg Bonda

Ingredients:

• 4-6 Hard boiled eggs
• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method:

1. Discard the shells of the eggs and keep aside.
2. Now in a bowl add gram flour, rice flour, salt, chili powder, asafoetida, turmeric powder, 1 tsp oil  and mix well.
3. Now add water and mix to a thick batter.
4. Heat oil for deep frying.

5. Dip the whole egg or halved egg in the batter and drop into the hot oil.
6. Fry until nice golden brown color is formed.
7. Remove and place on a paper towel.
8. Serve this delicious Egg bonda as a snacks.

Benne Biscuit / Butter Cookie

Ingredients:

• 2 cups All purpose flour ( maida)
• 3/4 cup Melted butter / Oil
• 1 1/2 cup Sugar powdered
• 3/4 tsp Baking powder
• 1 pinch Salt

Method:

1. Preheat the oven to 350 F
2. In a bowl add all purpose flour, baking powder, sugar and salt.

3. Mix well and now add butter or oil little by little until the flour is in a crumbled form.
4. When hold firm a solid ball should be formed.

5. Now make small equal size balls and place on the baking tray lined with baking sheet.
6. Place the tray in oven and bake for 15-18 minutes.
7. Do not over bake. Remove the tray from oven and allow it to cool.
8. Serve this delicious very soft cookies.

9. Store in air tight container for days.
10. This is a very special biscuits seen in Bangalore's Iyengars bakery.
11. Our all time favorite.

Carrot Palya

Ingredients:

• 4 Carrots
• 2 Dry chillies broken
• 2 cloves Garlic crushed
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 2 tbsp Oil
• Salt to taste

Method:

1. Peel the skin of the carrots and wash thoroughly with water.
2. Now grate the carrots with grater and keep aside.
3. Heat a pan, add oil, when hot add mustard seeds, when the seeds splutter add urad dal, dry chillies and crushed garlic.
4. Fry until the dal turns golden brown, add turmeric powder and mix well.
5. Now add the grated carrots and salt. Mix well and close the lid.
6. Reduce the flame to medium heat. Cook for 5-10 minutes.
7. Fry well and transfer to a serving bowl.
8. Serve as a side dish with rice and chapati.

Tadka Dal fry

Ingredients:

• 3/4 cup Toor dal
• 1/4 cup Chana dal
• 1 tsp Ginger garlic paste
• 1/4 cup Onion chopped
• 2 cup Tomatoes chopped
• 2 Green chillies slit
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Ghee/oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Dry red chillies
• 1 pinch Asafoetida
• 1 sprig Curry leaves
• 1/4 tsp Turmeric powder
• 2 tbsp lemon juice
• Coriander for garnishing
• Salt to taste
• Water as needed

Method:

1. Wash the dal and pressure cook in a pressure cooker with enough water until soft.
2. Allow to cool and mash the dal well.
3. Now heat a kadai or wok, add oil/ghee, add mustard seeds, when it splutters add cumin seeds, asafoetida, red chillies and curry leaves.

4. Now add onion, green chillies and ginger garlic paste, fry until onions are golden brown.
5. Now add tomatoes and fry well until oil leaves the sides.
6. Add chili powder, coriander powder, garam masala powder and turmeric powder. Mix them all well.
7. Now add the mashed dhal and salt, close the lid and allow to boil.
8. Switch off the flame and add lemon juice and coriander leaves.
9. Transfer to a serving bowl and serve hot with jeera rice, chapati, roti, etc..

Vegetable Puffs

Ingredients:

• 1 pack Puff pastry sheets
• 2 Boiled potatoes crumbled
• 1/2 cup Fresh/frozen peas
• 1/2 cup Onion sliced
• 1 tsp grated Ginger
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 3 tbsp Oil
• Salt to taste

Method:

1. Defrost the puff pastry sheets and keep aside.

2. Heat a pan, add oil, when hot add onion.
3. Fry onion till golden brown, add ginger, turmeric powder, chili powder, coriander powder and garam masala.
4. Now add potatoes and peas, add salt and mix well.
5. Close the lid, reduce the flame to medium heat and cook until potatoes are soft.

6. Fry them well and transfer to a bowl.This is the filling.
7. Preheat the oven to 400 F.
8. Now spread the pastry sheet and roll with a rolling pin.
9. Cut into equal large rectangle shapes.

10. Place 1 tbsp filling in the middle of the sheet and fold it.
11. Place the folded sheets on a baking tray and bake for 10-15 minutes until golden brown color is formed.

12. Transfer to a serving plate and serve.
13. Enjoy this great dish as a snack.

Kulcha

Ingredients:

• 3 cups All purpose flour (maida)
• 1 tsp Active dry yeast
• 1 tsp Sugar
• 1/2 cup Warm water
• 1/2 tsp Salt
• 2 tbsp Yogurt
• 2 tbsp Oil
• 1/2 cup Sesame seeds
• 1 cup Coriander leaves chopped 
• Water as needed

Method: 

1. Add active dry yeast and sugar to the warm water. Mix them and close the lid and leave it to raise for 5 minutes.
2. Add all purpose flour, salt, yogurt in a bowl and mix well.
3. Now add the frothy yeast to the bowl and knead to a soft dough adding water little by little.
4. Now add oil and knead again. Close the lid and leave it untouched for 2-3 hrs.
5. The dough would have doubled its volume.
6. Now dust dry flour on a clean flat surface, roll the dough to a flat big disc.

7. Spread little oil on top of it and roll it and cut them into small pieces.
8. Now take each piece and roll to a thin disc.

9. Sprinkle sesame seeds and coriander leaves. Roll the rolling pin on it, so the seeds are pressed.
10. Now heat a pan, toast the disc on both the sides.

11. Soft Kulcha is ready.
12. Serve this kulcha with any gravy.

Aloo Bonda

Aloo masala Ingredients: 

• 2 large Boiled potatoes mashed
• 1 medium Onion (chopped)
• 1/2 tsp Chana dal
• 1/2 tsp Mustard seed
• 1/2 tsp Urad dal
• 1/2 teaspoon Turmeric
• 1-2 green Chili
• 1 clove Garlic(chopped) 
• 1 tablespoon Oil
• Salt to taste 
• 2 tbsp Cilantro (chopped) 

Method:

1. Heat oil.
2. Add mustard seed, chana dal, onions,split green chili and turmeric.
3. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

4. Add potatoes and salt.
5. Mix and cook for few mins.
6. Garnish with cilantro and allow it to cool.

7. Now make small equal size balls and keep aside.

Ingredients for Batter: 

• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method: 

1. In a bowl add gram flour, chili powder, asafoetida, rice flour, turmeric powder and oil.
2. Mix them all together, add oil and salt, now make it in to a thick batter by adding water gradually.
3. Now heat oil for deep frying, when hot switch the flame to medium heat.
4. Now drop each potato balls in the batter and carefully drop into the hot oil.
5. Deep fry them until nice golden color is formed.
6. Remove from oil and place on a paper towel.
7. Repeat with other potato balls and fry them.
8. Enjoy this delicous Aloo bonda as it is or with any chutney.

Brussels Sprout Curry

Ingredients:

• 10 Brussels sprouts
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste

Method:

1. Discard the outer layer of the Brussels sprout and wash them.
2. Now chop each one into four pieces and keep aside.

3. Heat a kadai or wok, add oil, when hot add mustard seeds.
4. When the seeds splutter add cumin seeds, onion and garlic.
5. Fry until onions are golden brown.
6. Add tomato and fry until oil leaves the sides.

7. Now add chili powder, coriander powder, turmeric powder and garam masala.
8. Saute them well, until raw smell is out.
9. Add the chopped Brussels sprouts, salt and 1/2 cup of water.
10. Mix well and close the lid and reduce the flame to medium heat.
11. Cook for 10-12 minutes, stirring in between.
12. Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
13. Serve with chapati, roti and also rice.
14. Enjoy this delicious vegetable, if you have missed all these years.