Aval Laddu / Poha Laddu

Aval laddu / poha laddu is a very easy to prepare sweet snack made with red aval / red flattened rice. The following ingredients are needed to prepare Aval Laddu / Poha laddu.

Ingredients:
Red Poha./Aval-2 cups
Peanuts.            -1/2 cup
Pottukadala.     -1/2 cup
Sugar.               -1/4 cup
Cardamom.       -2
Ghee.                 -2 tsp
Cashew nuts.     -5
Grated coconut. -1 cup
Vanilla essence. -1 tbsp
Ghee.                 - 2 tbsp

Method:
1). Heat a pan and dry roast red aval / red poha (red flattened rice) until crisp and keep aside. In the same pan dry roast peanuts and pottukadala (roasted gram dal) separately. In a mixie jar add dry roasted poha, dry roasted peanuts and dry roasted pottukadala and grind together to a fine powder.

2). Grind sugar and cardamom to a fine powder.

3). Heat 2 tbsp ghee in a pan and fry cashew nuts.

4). In a mixing bowl add ground poha peanut pottukadala powder mixture, ground sugar cardamom powder, grated coconut, vanilla essence and fried cashew nuts along with ghee. Mix together all the ingredients in the mixing bowl using your hand and shape it into small round balls.

Aval Laddu / Poha Laddu is ready to serve as a sweet snack. 

Coriander Baby Corn / Kothamalli Baby Corn

Kothamalli baby corn / Coriander baby corn is a deep fried snack and can be served as a starter. The following ingredients are needed to prepare Kothamalli Baby Corn / Baby Corn Coriander Starter.
Ingredients:
Baby corn.          -400 gms
Coriander seeds. -1 tbsp crushed
Coriander leaves.-2 tbsp chopped
Coriander stems. -2 tbsp chopped
Spring onion.      -3
Onion.                 -1
Garlic cloves.      -10
Green chilly.        -3
Chilly flakes.       -1/2 tsp
Turmeric powder.- a pinch
Kashmiri chilly powder.-1tsp
Garam masala.    -1tsp
Chat masala.        -1tsp
All purpose flour. -1tbsp
Corn flour.            -1 tbsp
Pepper powder.     -1tsp
Ketchup.                -2 tbsp
Lemon.                  -1/2
Salt.                       - to taste
Oil.                         -1 tbsp
Oil.                         -for frying
Water. -2 tbsp +1/4 cup

Instructions:
Blanch baby corn along with turmeric powder and required salt and keep aside. In a mixing bowl add all purpose flour, corn flour, pepper powder, chopped coriander stems, required salt and 2 tbsp of water and mix well. Add blanched baby corn and mix well. Deep fry the baby corn mixture in hot oil. Keep aside the fried baby corn.

Method:
1). Heat 1tbsp oil in a wide bottom pan. Add coarsely crushed whole coriander seeds, chilly flakes, thinly chopped garlic cloves, thinly chopped green chilly and saute well.

2). Add finely chopped onion into the pan and saute well until onion turns translucent. Add 2 tbsp ketchup, 1tsp kashmiri red chilly powder and mix with 1/4 cup of water.

3). Keep the heat to high flame and add the fried baby corn, chat masala, garam masala and salt into the pan and toss well on high flame.

4). Add finely chopped spring onion and finely chopped coriander leaves into the pan and toss again. Lastly squeeze 1/2 lemon and toss well.

Delicious Coriander Baby Corn / Kothamalli Baby Corn is ready to serve as a snack or starter. 

Spinach Corn Paneer Rice

Spinach corn paneer rice is a variety rice made with spinach, paneer, corn and rice. The following ingredients are needed to prepare Spinach Corn Paneer Rice.
Ingredients:
Spinach chopped.-1 cup 
Corn.              -1/2 cup
Rice.               -1 cup
Paneer.            -100gms
Onion.             -1
Garlic cloves.  -2 
Green chilly.    -3 slit
Fennel seeds.   -1 tsp
Cumin seeds.   -1/2 tsp
Ghee.               -1 tbsp
Pepper powder.-1/2 tsp
Salt.                 -to taste

Method:
1). Cook the rice and keep aside.

2). In a pan add 2 tsp oil and add cubed paneer pieces sauteed with turmeric powder, cumin powder and chilly powder until crisp on all sides. Keep aside.

3). Heat ghee in a pan. Add cumin seeds, fennel seeds and saute well. Once splutter add garlic cloves and green chilly. Saute well until raw smell goes away.

3). Add onion and saute well until onion becomes translucent. Add corn and saute well. Add spinach and saute well. Add required salt. Mix well and cook until all water from spinach is absorbed .

4). Add cooked rice and fried paneer pieces and mix well. Add pepper powder and mix well. 

Spinach Corn Paneer Rice is ready to serve hot.   

Tofu Burji / Scrambled Tofu

 Tofu burji is a very tasty and easy to prepare scrambled tofu and can be served as a side dish with rice or roti. The following ingredients are needed to prepare Tofu Burji
Ingredients:
Tofu.                   -200 gm
Onion.                 -1
Tomato.               -1
Green chilly.        -1
Curry leaves.       -few
Cumin seeds.       -1 tsp
Fennel seeds.       -1 tsp
Turmeric powder -1/4 tsp
Red chilly powder.-1 tsp
Coriander powder. -2 tsp
Pepper powder.      -1/2 tsp
Garam masala.       -1 tsp
Lemon.                   -1
Salt.                        - to taste
Oil.                          -1 tbsp
Coriander leaves.- hand full

Method:
1). Heat 1 tbsp oil in a pan. Splutter cumin seeds and fennel seeds. Add thinly chopped green chilly and few curry leaves into the pan and saute in oil. Add finely chopped onion and saute well until onion turns translucent.

2). Add thinly chopped green chilly, turmeric powder, red chilly powder, coriander powder and saute well until raw smell goes.

3). Add finely chopped tomato into the pan and saute well and cook until tomato becomes soft.

4). Crush the tofu and add it into the masala mixture. Add required salt, garam masala and a handful of finely chopped coriander leaves and mix well.

5). Add lemon juice and pepper powder and mix well. Switch off the flame and transfer the scrambled tofu /tofu burji to a serving bowl.

Tofu Burji / Scrambled Tofu is ready to serve with rice, or roti.

Palak Vada

 Palak vada is a deep fried crispy teatime snack made with chana dal, finely chopped palak leaves, onion, green chilly, ginger and other ingredients.The following ingredients are needed to prepare Palak Vada.

Ingredients:
Palak leaves. -2 cup chopped
Chana dal.     -1 cup
Onion.           -1
Green chilly.  -2
Ginger.           -a small
Garlic cloves .-2
Fennel seeds. -1/2 tsp
Asafoetida.    -1 tsp
Salt.               - to taste
Oil.-for deep frying

Instructions:
1). Wash palak leaves and remove the thick stems from it and finely chop the palak leaves. Chop ginger and green chilly into thin pieces. Crush garlic cloves. Finely chop onion. Keep aside.

2). Wash and soak chana dal in enough water for 4 hours. Drain and keep aside 2 tbsp of soaked chana dal separately from it. Grind the remaining soaked chana dal coarsely without adding water.

Method:-
1). In a mixing bowl add the coarsely ground chana dal. Add thinly chopped green chilly, thinly chopped ginger, crushed garlic cloves, finely chopped onion, fennel seeds, asafoetida and required salt into the mixing bowl and mix with the coarsely ground chana dal paste.

2). Add finely chopped palak leaves into the mixing bowl and mix with the coarsely ground chana dal paste mixture. Add 2 tbsp soaked chana dal which is kept aside into the mixing bowl. Mix all the ingredients in the mixing bowl until combined and make a thick chana dal palak leaves mixture.

3). Taka a small portion of the thick chana dal palak leaves mixture in your hand and make it a ball shape.Then slightly press it to get the vada shape. Repeat the process and make vada shape with the remaining chana dal palak mixture.

4). Heat enough oil in a kadai for deep frying. Drop the vada shape into hot oil and deep fry them on medium flame in small batches until golden brown and crisp.Flip and turn the vadas in hot oil using a slotted spoon to cook all its sides.

5). When the vadas become crisp and golden colour remove the fried palak vadas from hot oil and transfer to a serving plate.

Crispy Palak vadas are ready to serve with a cup of hot tea or coffee.