CORN CUTLETS

Ingredients

Fresh soft maize (grated)
1 tablespoon gram flour (besan)
1 tablespoon rava
1 cup boiled peas
1 teaspoon ginger paste or grated ginger
2 green chillies finely chopped
2 teaspoon finely chopped coriander
1 lime juice
Chat masala or Garam masala

For frying:

refined vegetable oil
2 table spoon rava
1 teaspoon roasted sesame seeds

Method

Take grated maize (this will be like a paste with some juice try to take thick portion of this and take off juice with the help of spoon and by pressing the thick portion)

Put the thick portion of grated maze in a hollow big bowl, add gram flour, rava, ginger paste, boiled peas without water, chopped chillies and coriander, salt, lime juice and chat masala or garam masala if you like.

Mix this mixture well keep this mixture in refrigerator for 1/2 hour to set.

Take out the mixture out of fridge and see if the mixture is very loose and you find difficult to make shapes then add some more rava till you are comfortable but let this mixture not be very tight.

If you have followed the instruction well this problem will not arise.

Heat the oil in frying pan.

Take a plate and spread thick layer of rava and sesame seeds over it.

Make flat oval shapes of the batter and put it on this plate.

Try to wrap the rava and sesame seeds all over the shape and put in the heated oil carefully for deep frying.

Let the cutlets be brown on slow flame in heated oil.

Take out the cutlets over blotting paper.

Serve it with Tomato Sauce or with Green Chutney and Tamarind Chutney.

DAHI BHALLAS

For Bhallas (Dumplings)

250 gms - black gram split (skinless) soaked overnight
2 tbsp - raisins
½ tsp - red chilli powder
1 tsp - cumin seeds
2 tbsp - coriander leaves, chopped
1 pinch - soda bicarbonate
Oil for deep frying1 tsp - salt

For Dahi

1 kg - yoghurt
2 tsp - cumin seeds, dry roasted and crushed
1 tsp - black salt
salt to taste

For Toppings

1 tsp – Red Chilli powder
Tamarind Chutney
Green Chutney
Corriander leaves.

Method

Grind the soaked black gram daal in a blender adding as little water as possible, so that a thick batter is made.

Add to it all the ingredients for the dumplings except the oil and whisk with hand for at least 3-4 mins.

So that air is incorporated in the batter.

Heat oil in a kadhai (wok) on medium-low heat.

Make walnut-size balls of the batter and release gently into the oil.

Fry 6-8 balls at a time.

Remove dumplings from oil when they are just turning to light brown (should take 3-4 mins. approximately).

Adjust the heat if they are getting brown too soon.

Remove dumplings from oil and immerse into a pan of hot water.

After they have soaked for about 5 mins, squeeze the dumplings between your palms lightly (taking care not to break the balls) to remove water and place them in a flat serving dish.

Whisk the yoghurt over the dumplings and refrigerate for 30 mins.

Before serving sprinkle Red powder chillies, Chaat Masala, some Tamarind Chutney, Green Chutney and top it with coriander leaves.

BREAD UPMA

Ingredients

5 dry bread slices
(each cut into nine squares)
1 big onion (finely chopped)
1/2 tsp dhania-jeera powder
a pinch of red chilli powder
1/2 tsp mustard seeds
1 tsp urad dal
3 tsps of oil
salt to taste
a pinch of turmeric powder


Method

In a hard bottomed pan, add oil. Add mustard seeds and after it starts spluttering, add
urad dal.
Add the onions and fry till it changes colour. Add the bread pieces and sprinkle a little
water to soften the bread.
Add salt, turmeric powder, dhania-jeera powder and chilli powder. Mix well in a low flame.
Notes:
This requires very little salt as the bread already contains salt.

POTATO ROLLS

Ingredients

Maida -1 cup
Fine rawa - 1/2 cup
Oil - 4 tsp
Salt-1/2 tsp

For Masala :
Potatoes- 1/2 kg
Finely cut onions - 3 tbsp
Chopped coriander leaves - 2 tsps
Ginger garlic paste 1 tbsp
Green chillies -3
Turmeric powder -1/2 tsp
Red chilli powder-1 tbsp
Salt to taste
Oil for frying


Method

Mix maida, rawa, oil and salt in a basin and make a smooth dough.

Cook the potatoes and smash coarsely and add the other ingredients and mix well.

Make medium sized balls & rollouts like chappathis and place the filling lengthwise on that at one corner leaving little gap behind gently roll from that corner to other end.

Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.

Serve hot with Tomato Ketchup.