Cut Mirchi Pakoda

Ingredients:-

For Pakoda :-

Green Chillies - 6 nos
Oil For Deep Fry
Onion -1/2
Coriander leaves - few
Chat Masala -1 tsp
Lemon Juice-1 tbsp

For Batter :-

Chick Pea Flour / Besan -2 cups
Baking Soda-1/2 tsp
Ajwain-1/2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Oil-1 tbsp

For Filling:-

Tamarind Paste-2 tbsp
Chilli powder-1/2 tsp
Ajwain-1/4 tsp
Roasted Channa Dal -2 tbsp
Salt to taste


Method:-

Take a mixing bowl add besan ,baking soda,salt ,ajwain,oil and some water use a whisk to blend all together make a thick batter keep it aside.

Take grinder or mixer jar add ajwain,roasted Channa dal,chilli powder and salt grind in to a powder.

Now take small bowl add thick tamarind paste ,and ajwain roasted Channa dal powder and mix it well like a thick paste.

Take green chills make one slit and remove the seeds,  the put the prepared mixture the chili, repeat for all the chilli.

Heat sufficient oil in a wok. for deep frying on medium heat.
when oil is hot dip the stuffed chilli into the besan batter and deep fry till slightly golden in color all over turning occasionally.Drain them on to paper towel so that excess oil is drained off.Cool to room temperature.

Now cut each chilli pakoda into pieces and fry in hot oil till they are brown and crispy.Drain them again on paper towels.

Add chopped onions,some chat masala,chopped coriander leaves and squeeze some lemon juice and serve immediately .

Vegetarian Lettuce Wraps

                This delightful dish is bursting with beautiful and healthy flavors and is so easy to make.And the best part is that you can serve it as a starter or a side.

Ingredients: (Serves - 4)

Iceberg Lettuce
Water-3/4 cup
Cornflour or Cornstarch-2 tsp
Sugar-1tsp
Ginger-1 tbsp (chopped or crushed)
Sesame Oil-3 tbsp
Vegetables-2 cups (cabbage,beans,carrot,capsicum,corn,zucchini)
Soy Sauce-1 tbsp
Dry Red Chilli -1 no (roasted)
Black Pepper-1/2 tsp
Salt
Toasted Walnuts or Pine nuts -2 tbsp (Crushed)
Schezwan Sauce or any chilli sauce -2 tsp (optional)( i added i like little spicy u r choice) 


Method:-

Separate the Ice berg lettuce leaves and soak them in ice cold water.This will help to keep the leaves crisp.So do not miss this step.

In a pan add walnuts or pine nut dry roast them and chop and keep it aside.

In a pan take red chillies dry roast and crush into powder.Keep it aside.

 

In a bowl,put in 3/4th cup water and mix in the cornstarch and sugar.Keep aside.

In a wok ,heat the sesame oil and put in the ginger.Stir fry it for a minute and then add all the finely chopped vegetables.

Stir fry all the vegetables,until done for about 4 to 5 minutes.
Put in the water cornflour mixture,soy sauce,crushed red chilli,pepper,schezwan sauce, and salt.Cook until the sauce thicken,which should take about 3 to 4 minutes.Take off the heat and sprinkle in the toasted walnuts.

Place a portion of the vegetables over a crisp lettuce cup and repeat with the other leaves until the vegetables are used up.

Serve as a started or a side.

Bobbarlu ( Alasanda)Vadalu / Black Eyed Peas (Lobia) Fritters

Ingredients:-

Black Eyed Peas-2 cups
Onion-1 cup (finely chopped)
Green Chillies-4 -5
 Saunf seeds -t tsp
Ginger-2" (peeled and chopped)
Salt to taste
Coriander Leaves-few
Curry leaves-few(chopped)
Oil for deep frying

Method:-


Wash and soak the lobia in lot of water overnight or 5 to 6 hours.In the morning,drain the water and put in colander or take a cloth and rub the lobia till it become dry..Keep it aside.

 Grind  the drained black eyed peas,green chillies,saunf seeds and ginger into a coarse paste.


Add chopped onion,salt,chopped curry leaves and coriander leaves to the ground mixture and mix well.


Divide the dough onto small lemon sized balls and Flatten it on your palm to make a patti shape or make a hole in the center of the vada so that it cooks evenly all over..Prepare patties with the rest of the mixture.


Heat oil for deep frying.Once its piping hot,reduce flame to medium and place these patties in the oil and fry them to a golden brown color.


Serve hot with tomato sauce or any chutney of your choice.

Chilli Tofu Dry Recipe / Chinse Veg Starters

  Ingredients:-

Tofu- 200 gms (firm)
Capsicum or colored Bell Peppers-1 nos (cut into cubes)
Onion-1 small (cut into cubes)

For the Batter:-

All purpose Flour-1/4 cup
Corn Flour-2 tbsp
Water -1/4, approx
Red Chilli Paste-1/2 tsp
Ginger-Garlic Paste-1 tsp
Salt to taste
Oil-For deep Fryining

 Other Ingredients For Chilli Tofu:-

Garlic-4 -5 nos (finely Chopped)
Ginger-3/4" (Finely chopped)
Green Chillies-3 nos
Vinegar-1 tbsp
Soya Sauce-1 tbsp
Tomato Ketchup-2 -3 tbsp
Green Chilli Sauce or Red Chilli Paste-1 tbsp
Freshly Ground Pepper-1/4 tsp
Salt to taste
Oil-2-3 tbsp
Spring Onion-1 (finely chopped)

Method:-

Swaddle in paper towels and place in a colander for 30 minutes with a heavy weight on top,like a saucepan,to press our any water. Cut the tofu into 1-inch cubes .

Remove the stem and deeds and the white internal layer of capsicum and cut into 1" cubes and keep aside.Cut the onion into large 1" cubes and separate into layers.Ginger and garlic finely chopped keep it aside.

In a bowl,add all purpose flour,cornstarch,ginger-garlic paste,salt and chilli paste,littler water and make a slightly thick batter.

Heat oil in a deep curved pan for deep frying.
Dip the tofu pieces in the batter and deep fry until they turn light golden brown color.Drain the tofu pieces on to a kitchen napkin.

Heat oil in a pan and when it's hot,add finely chopped ginger,garlic,green chillies and saute.

Add colored bell peppers and onions,slightly saute for 2 minutes,Reduce the flame add vinegar,soya sauce,tomato ketchup,green chilli sauce,salt,pepper.Remember that all the sauces contain some salt,so do not add more salt.Mix all the sauces nicely on low flame for a minute.

Add the fried tofu pieces and increase the flame and stir fry for 1-2 minutes until they become piping hot.

Serve  hot.