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It’s time to munch!
Highlights
The winter is here and with the temperatures dropping by the day have these lip smacking delicacies with a hot cup of tea
The winter is here and with the temperatures dropping by the day have these lip smacking delicacies with a hot cup of tea
CAULIFLOWER LOLLIPOPS
Ingredents
- Medium sized cauliflower 1
- Gram flour (besan) 2 cups
- Carom seeds (ajwain) 1 tsp
- Red chilli powder, 1/2 tsp
- Chaat masala, 1tsp
- Pinch of asafoetida (hing)
- Pinch of baking soda or powder (optional)
- Water, add as required to make a thick flowing batter
- Refined oil for frying
- Salt to taste
Method
- Cut the cauliflower into medium sized florets, rinse them well in warm water and set aside.
- Mix the gram flour in a bowl to make a smooth batter with the asafoetida, carom seeds, baking soda or powder, red chilli powder, salt and water.
- Heat oil in a wok/kadai.
- Dip each cauliflower floret, and deep fry till the fritters are crisp and golden.
- Drain excess oil on paper towels, and then sprinkle some chaat masala.
- Poke wooden skewers into each floret to make it look like a lollipop!
- Serve hot with green chutney or ketchup
COCONUT AND POTATO GOLDEN BALLS
Ingredients
- Large potatoes 3,
- Arrowroot (or cornflour) 2 tbsp
- Salt 1/2 tsp
- Grated coconut 1/2 cup
- Green chillies 1 or 2
- Fresh coriander 1/4 cup
- Golden raisins 1 tbsp
- Sugar 1 tsp
- Salt to taste
- Lime juice 2 tbsp
- Oil for frying
Method
- Boil potatoes, peel and mash.
- For the filling take coconut in a bowl, add minced chillies and fresh coriander, raisins, sugar, salt, arrowroot and lime juice and mix.
- Form potatoes into golf ball size balls.
- Make an indent in each and stuff with the filling (aprproximately half a teaspoon of filling, then wrap the potato again into a ball.
- Heat oil in a wok or kadhai. You should have 2-3 inches of oil in the pan.
- Test oil with a smidgen of potato. It should swim to the surface immediately.
- Fry 2-3 balls at a time, turning often so they are browned all over.
- Drain on paper towels and serve hot.
MOONG DAL PAKODAS
Ingredients
- Moong dal 1 cup
- Ginger (chopped) 1 tsp
- Onion (small) 1
- Green chillies 3-4
- Chilli powder ½ tsp
- Cumin seeds ½ tsp
- Fresh coriander leaves 1 tbsp
- Pinch of turmeric
- Pinch of baking powder
- Salt
- Oil
Method
- Soak moong dal for 2 hours. Drain and grind it along with ginger and chillies to a coarse paste.
- Combine all the other above ingredients in a bowl along with the dal paste and rest it for 10 minutes.
- Heat oil in a wok, drop spoons full of batter in it.
- Fry until golden brown.
- Serve hot.
MASOOR DAL VADAS
Ingredients
- Masoor dal soaked for about an hour 2 cups
- Cumin seeds 2 tsp
- Cloves garlic8-10
- Onion chopped 1 large
- Green chillies chopped 4-5
- Mango ginger finely chopped 3-4 inch
- Mint leaves finely chopped1 cup
- Salt to taste
- Peanut oil to deep fry
Method
- Grind the masoor dal along with the cumin seeds and garlic to a coarse paste.
- Add the rest of the ingredients and mix well.
- Shape into vadas and deep fry on a medium flame till done.
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