Mixed Daal Vada

Ingredient:
1 cup mixed lentils (soaked overnight)
¼ cup chana daal (soaked with mixed lentils)
1 big onions thinly sliced
1 green chilli (chopped)
1 tbs ajwain seeds
Salt as per taste
Oil to deep fry


Method:
1) Drain the water from the soaked mixed lentils and grind with little water. make sure the paste should not e too watery. You don’t need to grind it to a smooth paste, leave it coarse.
2) Add salt, ajwain, chopped chilli, onion and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of lentil paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. When it starts getting little brown, turn them to upside down one by one and let it cook till it gets cooked. Slowly drain it from the oil and your mixed daal vada is ready to serve hot with choice of your sauce.

Crispy Spinach Pakora

Ingredient:
1 bunch chopped spinach
1 cup besan
2 Green chillies chopped finely
1 medium onion slices thinly (Optional)
3 tbs suji (optional)
Salt as required
Oil for frying

Method:
1. Clean and chop spinach add salt .
2. Add salt, chillies, onion, spinach to besan and put little water and make a thick paste and add suji and mix it properly.
3. Heat oil in a deep frying pan.
4. Take 1 tbsp of the mix and deep fry until golden brown and your crunchy spinach pakora is ready serve hot with your choice of chutney.
Note: If you want to make it crunchy fry it as soon as you mix the spinach.

Onion Vada

Onion Vada
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Ingredient:
1 cup chana dal (soaked overnight or at least 3-4 hour)
1 tbs besan
3 big onions thinly sliced
3 green chilli (chopped)
1 tbs finely chopped ginger
Salt as per taste
Oil to deep fry


Method:
This dish tastes very good with hot tomato sauce or coriander chutney. This is enough to server about 6 people.

1) Drain the water from the chana dal and grind with little water, make sure the paste should not e too watery. If you use food processer or wet grinder you can do it with very little amount of water. If you like to eat crunchy snacks then you don’t need to grind the chana dal to very smooth paste and you can leave it little coarse.
2) Add salt, besan, chopped ginger, chopped green chilli, sliced onion, chana dal paste and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of vada paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. Turn the heat to medium and after about 1 minutes turn them to upside down one by one ane let it cook for another 2-3 minutes. Slowly drain it from the oil and your onion vada is ready to serve hot with choice of your sauce.

Onion Pakora

Ingredient:
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3 Onions
1 and 1/2 Cups besan
2 tbs of rice flour
1/4 tbs of ajwain
1 tbs red chilli powder
Salt to taste
Oil for frying

Method:
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1)Thinly slice the onions.
2)Add the besan, rice flour, salt, ajwain, red chilli powder and mix well to make a smooth batter.
3)Add the slice onion into this batter and mix it well.
4)Heat oil in a frying pan and take a small spoon of the battered onion mix at a time and drop it in hot oil.
5)Fry till golden brown and strain it out from the oil and your onion bhaji or onion pakora is ready.

Chicken Pakora by Ashok

Ingredients:
2 lb boneless/skinless chicken (cut into about 1-2 inch square cubes)
1 tbs ginger & garlic paste
2 tbs yogurt
1 tbs chilli powder
1 tbs cumin powder
1 tbs coriander powder
1 egg
1 tbs turmeric powder
1/2 tbs black pepper
1/2 cup besan flour
2 tbs corn flour (optional)
1 tbs chicken curry powder
Cooking oil to deep fry
Salt as per taste

Method:
1.Mix chicken, yogurt, ginger/garlic paste, chilli powder, egg, black pepper, corn flour and chicken curry powder and marinate for 20-30 minutes.
2.Make a smooth better of besan with water, salt, cumin powder, coriander powder and turmeric.
3.Heat oil in a frying pan and deep the marinated chicken pieces with this better and deep fry till golden color.
4.It's ready to serve with tomato sauce or ketch-up.

Moong Pakora

Ingredients

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1 inch ginger

4 green chillis

1 cup whole Moong with shell

1 cup rice

1 onion sliced

1 spoon rava(optional)

salt as per need

Oil to Fry

Directions

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Soak moong and rice atleast for 4 hr, then blend it along with 2 green chilli and ginger to a corse paste. In a bowl add blended moong paste, onion, salt, rest of chopped green chillis, rava and mix it well. Take a deep frying pan and add oil for frying. When the oil is hot make small dumplings of the pase and add to oil. Fry till golden brown color in medium heat. Serve with tomato sauce or coriander chutney.