Phata phat - Corn Chat

Required:

1 cup Corn ( boiled or steamed)
One small size finely chopped onion.
one small size finely diced tomato
1 tbs chaat masala
2tbs lemon juice
salt to taste
half tea spooon red chilli powder
cilantro

Directions :

Take the corn kernels (already cooked and ready to use) in a bowl and add the onions, tomatoes. Add salte to taste.
Then add chaat masala and the red chilli powder.
Add the lemon juice and mix well.
Garnish it with cilantro and serve.

healthy and tasty snack keeps you on track ;)

Cauliflower Pakoda

Cauliflower Pakoda:

Humm,its 6:30 PM,my husband would start from his office and reach in half an hour.He will be hungry and even iam ,as i also came from office
just now.
I have permission ;) to prepare things with besan only 3 days a week ...and remaining shud be maggii or packed vadapav which we get over here.
and thought of using some vegetable in fridge which is about to be dead...yesss Cauliflowerr !!!

I just decided to do cauliflower pakoda,sooo fasttt and very easy to prepare.Have a glance .

Required:

Cauliflower: 12 florets
Oil for deep fry.
Green chillies : 4

Bajji/ fritter Ingredients:
pepper powder : 1 spoon
curd                   : 1/4 cup
senagapindi / besan : 1 cup
Maida                  : 1 spoon
Rice flour        :1 spoon
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

preparation:
1. Boil the cauliflower florets in water for 5 mins and then allow it to cool
2. Mix all the ingredients under bajji/fritter ,adding water slowly to get bajji consistency.
3. Now coat the florets with the batter so that it gets coated evenly and leave it for 5 to 10 mins based on your convinience.
   You can also fry it immediately.
4. Now heat oil for deep fry
5. Once the oil is hot enough, deep fry the marinated florets.

While frying the florets ,fry the green chillies also for 2 mins ,get them out and add some salt to them or add lemon juice on the chillies.Now we are all set.

Serve the florets with the fried chillies dipped with lemon juice.
Yummyyyy...Isnt it?

Note: Before frying the chillies put holes to them using a safety pin to avoid chipat -chit pat during the frying :)

Happy cooking !!!

Sorakaya bajji / Bottle gourd fritters:

Sorakaya bajji / Bottle gourd fritters:

Required:
Bottle gourd: 1/2 piece ( thin one): sliced thinly in circles like layers
pepper powder : 1 spoon
Oil for deep fry

Bajji/ fritter Ingredients:
curd                   : 1/4 cup
senagapindi / besan : 2 cups
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

Preparation:
1. First Take the thinly sliced bottle gourd layers in a bowl
2. Add pepper powder to bottle gourd pieces and mix it well
3. Now heat oil for deep fry
4. Meanwhile add all the ingredients under bajji / fritter ingredients and prepare the batter adding water slowly
5. Now check it the Oil is sufficiently hot by dropping a bit of batter in oil,if the oi s hot enough,
   the batter turns to solid making a sound tushhhhhhhhhhhhhh,okayy !!!

6. Now dip the bottle gourd slice in batter such that it get coated all over and put it in oil
7. similarly do it for all the slices ,turning upside down so that it gets fried evenly

coolll!!! oooopsss Hottt bajji is ready...you can also stuff this bajji by slitting it and
stuffing onion mixed with lemonjuice or onions coated with pich of salt.

It tastes too good in the evening with our Tea ...Try it.

Kotthimeera kabab / Kothmeeri ki wadi ( marathi)

Very delicious, you have to believe.
I was just having lunch asusual with my friends at office located in pune,one of my friend  brought this wadi and just shared it to eat
and my god !!!!! irresistible.
I couldnt stop from asking her whats the name of the recipie and asked her to get the procedure to prepare it from her mom.
Moreover my husband is fondd of kothimeer and soo couldnt stop from googling it also.hence got it in a  marati web site and prepared it in my style.
hence now its in front of you.
Lets start...

Things required:
1. kotthimeera       - 1/2 bunch ( cut in to small pieces)
2. senagapindi-basen - 2 cups
3. Salt              - acc to taste
4. Chilli powerder   - acc to taste
5. Haldi       - 1 spoon
6. Oil (optional)   - for deep fry

1. Take a bowl ,put the chopped and washed coriander, mix with all the other ingredients with some water to gain a medium consistency ( not too thin)
2. Now we need to steam this mixture so that it comes into shape of a cake.
   I used my idli cooker for that.In place of idli batter i just kept this coriander-besan paste.
    Hence in 10 mins i could get my paste in shape of idlis.

3.Then we need to just cut the idli's into desired shape ( vertical stripe cuts give a nice look as in pic)
4.Now heat the oil for deep fry in a pan and deep fry our vertical cuts here.
5.Take them out onto a absorbing kitchen towel or a nice news paper ;) until some oil is absorbed and now serve hot with tomato ketch up
and i bet you will reach heights of happiness.

You can also shallow fry with out oil at cost of 10-15 mins more.In that case ignore Point #4 over here.

Iam happy i could share this recipie.its a different and tastyy snack.

Sliced Brinjal Fritter

Brinjal slice fritter : in 15 mins for sure

Brinjal                - 2 ( Long ones)
basen ( senaga pindi)  - 1 cup ( according to the brinjal pieces)
rice flour             -2 spoons
salt                    - acc. to taste
turmeric            - acc. to taste
chillipowder      - acc. to taste
Oil for deep fry
1.slice brinjal into round shaped slices
2.Take a bowl and mix all the other ingredients
3.Now add brinjal slices to the above mixture
4.just wet the brinjal  mixture with very little water and leave it like that for 5 mins with a lid
5.Mean while heat the oil in a kadai for deep fry
6.Once the oil is heat,take the brinjal bowl and each slices for deep fry
7.Finally put all the fried brinjal slices on a  absorbing towel and serve hot with tea

Great !!! and Fast!!! snack in evenings.