BANANA CHIPS

When Mrs.R dropped in with the nice raw bananas from her backyard, i suddenly got the idea of making chips.
It had been  real long time since i had these things. Again the childhood memories of my grand parents place and all.... :) . You all pretty much know how the story goes.

Anyway i tried my hand at these chips not sure if they are going to be soggy or crisp. But they turned out real nice. Yummy too.  So i am so inspired to try out the Nendra banana chips next time. All i have to do is find some nendra banana ;-)

CHILI BABY CORN

Babycorn -- 10-15

for marinade
------------
Garlic -- 2-3
Ginger -- 1 cm piece
Pepper powder -- 1/4 teaspoon
Cornflour -- 2 heaped teaspoons
salt 1/4 teaspoon

for seasoning
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Oil -- 4-5 tablespoons
Garlic -- 3-4 (chopped finely)
Ginger -- 1/2 inch piece (chopped finely)
Spring onion -- 2-3 (chopped)

Vinegar -- 1 teaspoon
Soy sauce -- 1/2 teaspoon
Tomato sauce -- 2-3 teaspoons
Green chilly paste (or sauce) -- 3 teaspoons
salt to taste


Slit the baby corns lengthwise and cut it into 1 1/2 inch pieces. Keep aside.

Crush garlic and ginger and make a paste. You can also use ginger garlic paste. Add pepper salt and cornflour and make a watery paste with 3-4 tablespoon of water.

Add the baby corns to the marinade and toss it lightly to coat well. Leave it for half an hour.

Heat a griddle (tawa) and pour a couple of tablespoons of oil on it. Lay the baby corns side by side and roast it on both sides until brown spots appear.

Heat rest of the oil in a wok and add the chopped ginger and garlic. Once it is cooked add the spring onions. (reserve some of the spring onion greens for garnish)
Saute for a minute on high flame.

Add the sauces, vinegar and salt to the wok and saute for another minute. Add the leftover marinade to this seasoning and lower the heat for a minute.(This step is optional.)

Finally add the browned baby corns and toss for a minute or two to coat the corns with the seasoning.

Garnish with chopped spring onion greens and serve hot with tomato sauce.

PANEER TIKKA (ON TAWA)

Paneer -- 350 gms
Onoin -- 2 (medium)
Capsicum -- 1
Tomato -- 2


for marinade
------------
Curd -- 3-4 tablespoons
Garlic -- 4-5 cloves
Ginger -- 1/2 inch piece
Chilly powder -- 3-4 teaspoons
Garam masala powder -- 1/2 teaspoon
Cumin powder -- 1/2 teaspoon
Salt to taste
Oil -- 1 teaspoon


Cube paneer and all the vegetables into equal sized cubes.

Crush garlic and gingerand make a paste. Take curd in a bowl. Add all the ingredients for marinade to the curd along with the ginger garlic paste. Mix it nicely.

Add the paneer cubes to the marinade and cover and keep it in the fridge for an hour. Remove it after an hour and take out the panerr cubes.

Add the cubed vegetables to the leftover madrinade. Coat the veggies with the mixture and take it out.

Heat tawa and roast the paneer and all the vegetables on the tawa until they are browned.

Serve hot with a lemon and any chutney of your choice.

BREAD FRUIT PAKODA

Bread fruit -- 1/2 (peeled and sliced)

Coriander seeds -- 1 teaspoon
Asafoetida -- 1/2 teaspoon
Cumin seeds -- 1/2 teaspoon
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup (optional)

Lemon juice - 1 tablespoon
salt to taste
Oil for deep frying


Grind coconut with all the spices into a smooth paste with water. Take it in a bowl.

Add the flours, salt and lemon juice and mix it into a nice batter. Add water if required.

Heat oil in a pan. Dip the bread fruit slices in the batter to make a nice batter coating on it.
Now drop them into hot oil and fry them till they are cooked. Remove them on tissue papers.

Serve hot with any chutney of your choice or tomato sauce.
Other vegetables like potato, raw banana, capsicum etc. can be used to make pakoda.

BRUSCHETTA

Bread (French Loaf/Wholemeal Bread) -- 1 loaf
Olive oil -- 1/4 cup
Garlic -- 4-5 cloves
Tomato --5-6
Basil -- 2-3 teaspoons (chopped)
Balsamic vinegar -- 1 teaspoon
Pepper powder/chilli flakes -- 1/4 teaspoon
Salt to taste


Slice bread in to 1/2 inch thick slices and toast it. When done rub it with garlic and drizzle olive oil on top.

For tomato topping, chop sweet and ripe tomatoes into cubes. Add basil and vinegar. Sprinkle it with salt and pepper.

Top it on the bread toast and serve.

CABBAGE PAKODA

Cabbage -- 2 cups (chopped)

Asafoetida -- 1/2 teaspoon
Coconut -- 1/4 cup
Cumin seeds -- 1/2 teaspoon
Ginger -- 1/2 inch
Carom seeds -- 1/2 teaspoon
Red chilli powder -- 1 teaspoon

Chickpea flour (besan) -- 3/4 cup
Rice flour -- 1/4 cup
Oil for deep frying

Green chillies -- 2
Coriander leaves -- 1 small bunch
Onion -- 2 (medium)
Lemon juice -- 1 tablespoon

Chop green chillies, coriander leaves and onion finely. Add it to the chopped cabbage.

Grind coconut with all the spices into a coarse powder without adding water.
Add it to the cabbage . Add salt and lemon juice, and mix all the ingredients nicely.

Now slowly sprinkle a little besan and rice flour on the cabbage and mix nicely. Continue this process until cabbage has enogh flour to hold it together when shaped into a small ball.

Heat oil in/a deep frying pan. Make small balls from the dough , flatten it slightly and deep fry on medium heat, until pakodas are golden brown on both sides.

Serve hot withtomato sauce or any chutney of your choice.

CRACKLING SPINACH

Spinach -- 4 cups.
Garlic (chopped) -- 2tsp
Sesame seeds -- 3-4 tsp.
Red chilly flakes -- 1tsp.
Sugar -- 1tblsp.
Sesame oil (optional) -- 1tblsp.
Salt to taste.
Oil for deep frying.


Wash and completely dry spinach. Then shred finely and deep fry them in batches. Take care not to let the color of spinach change.
Put them on absorbent papers and blot out all the oil.

Heat sesame oil in a pan, add chopped garlic, red chilli flakes and sesame seeds. When the sesame seeda starts spluttering add spinach. Mix lightly and sprinkle salt, sugar. Toss well and serve hot.

PODI (VEGITABLE FRY)

This dish is usually made from bread fruit.
Vegetables like potato, sweet potato, cauliflower, brinjal ,colocasia roots (arbi),ridge gourd etc. can also be used to make this dish.

Vegetables -- sliced
Rice flour -- 1 cup
Chili powder -- 2 teaspoons
Salt to taste
Lemon juice -- 1/2 teaspoon
Oil


Mix Chili powder with salt, lemon juice and water and make a paste. Add a little more water,and make a thin paste if you don't like it spicy.

Heat a tava or a griddle on medium flame and glaze it with little oil.

Dip the vegetable slices in this paste and roll it in the rice flour.
Arrange it on the tava.
Sprinkle a little water for the vegetables to cook.Cover and cook for 2 to 3 minutes on low flame. Take care not to burn them.

Now put a drop or two of oil on each slices and turn them. Can oil the other side as well. Cook on low flame until crispy. Should take 2 to 3 minutes.

Serve hot with tomato sauce.