American Sweet Corn

American sweetcorn is found everywhere in India now. A small cup of sweet corn costs upto 25 Rs. Hmmmm...Well I am not going to give recipe for the masala sweet corn. I tried fajita seasoning instead of chat masala and it tasted different and yummy.

Spicy Hot Pakodas

Spending a Saturday evening watching TV with hot tea and spicy pakodas is heaven. Thats what we did. I made pakodas/pakoras with a small ingredient flip. I love to play with ingredients of a regular recipe. I did the same with these pakodas. Here is the recipe.

Ingredients

• 1 and 1/2 Cups of Rye flour
• 1/2 Cup Rice flour
• 4-5 Green Chillies, finely chopped
• 1 Medium onion, finely chopped
• 1/2 Cup of finely chopped coriander leaves and curry leaves
• 4 Garlic Cloves, minced
• 1 Tablespoon Fennel seeds
• 1/2 Tablespoon red chilli powder
• 1 Carrot, shredded
• Salt to taste
• Oil to fry the pakodas

Directions
Heat the oil in a frying pan. Mix the rest of the ingredients in a bowl. Add debatter moist of water to make the batter. I added only 1/2 cup of water as the onion and the carrot make the
batter without even adding water. Scramble the batter in the hot oil and fry until they are golden brown. Remove the pakodas from the oil and drain the excess oil with a tissue napkin. Serve hot with ketchup or maggie sauce.

Sprouted Green Gram Vadai

I had some green grams left after the idly that I made. I let them sprout and tried making vadai with the sprouted greengrams. Here is the recipe.

Ingredients

• 2 Cups of greengram sprouts
• 1/2 Cup of red lentils
• 6-8 Red chillies
• 3 Garlic Cloves minced
• 1 Tablespoon of fennel seeds
• Salt to taste
• 1 Medium onion, finely chopped
• 1/2 Cup of corriander leaves finely chopped
• 1 Tablespoon of cummin seeds
• Oil to fry

Directions

Soak the red lentils in water for 2 hours. Grind the greengram sprouts, red lentils, red chillies, fennel seeds coarsely with salt. To this add the onions, cummin seeds, minced garlic, corriander leaves. Make small balls and pat them flat. Fry these in hot oil. Serve hot with corriander chutney, ketchup or hotsauce.

Fried Eggs With Tostadas

This is a dish my mexican friend often made for our lunch gettogethers. My husband loves it and I make this for dinner. Its simple and tasty. Here is the recipe. This recipe is for one person.

Ingredients

• 1 Tostada
• 1 Egg
• 4 Tablespoons of cooking oil
• 1 Medium onion, finely chopped
• 1 Green bellpepper, finely chopped
• 2 Green chillies, finely chopped or 1 Jalapeno, seeded and finely chopped
• 1 Cup of crushed tomato
• 1 Tablespoon of garlic powder
• Salt to taste

Directions

Tomato sauce

Heat one tablespoon of oil in a saucepan. Add the green chillies, onions and bellpeppers and saute until the vegetables are cooked. Pour in the crushed tomato, garlic powder and little water and salt. Let the sauce cook for 5 minutes.

Fried egg

Heat the remaining oil in a skillet. Pour in the egg into the oil (dont beat the egg). Turn the egg and fry the other side too. Remove the excess oil by placing the egg on a tissue.

Place the tostada on a plate. Keep the fried egg on the tostada and pour the sauce on the fried egg and serve!

Egg Dumplings

When I was in India I used to eat egg bhonda from a road side shop. I have tried the same at home lot of times. I wanted to try a different recipe. I made dumplings with eggs and vegetables. I am sure people that dont like to smell of egg would love this recipe.

Ingredients

• 1 Medium onion finely chopped
• 5 Hard boiled eggs roughly chopped
• 1 Small bellpepper finely chopped
• 1 Carrot finely shopped
• 2-3 Tablespoons of Corriander leaves
• 1 Tablespoon of corriander powder
• 1 Teaspoon of red chilli powder
• Salt to taste
• 1 Tablespoon of corn powder
• 1/2 Cup of all purpose flour
• 2 Cups of seasoned bread crumps
• 3 Cups of oil (I used corn oil)
• 1 Cup of shredded cheese (optional)
• 1 Cup of water

Directions

Mix eggs, vegetables, corn powder, salt and the spices together. Make medium size balls with the mixture. Add the water to the all purpose flour and mix well. Dip the balls in the all purpose flour and roll them over the bread crumps. Deep fry in the oil. Serve hot with ketchup or hot sauce.

I am tagging the Foodista website to this blog.

Quick Snack

Tea time is the most challenging time for me. I need to make something to munch since my husband he always comes home very hungry. I usually make oven baked snacks for tea time. I also grill asparagus and we have it with sauce. Its a very simple and healthy snack.

Ingredients

• Asparagus
• Olive oil
• Salt
• Pepper
• Garlic powder

Directions

Preheat the oven to 400 degrees. On a baking tray arrange the asparagus. Drizzle some olive oil on the asparagus and sprinkle the salt, pepper and garlic powder. Toss the asparagus with hands so that all the asparagus are seasoned. Cook it in the oven for 10-15 minutes until the asparagus are tender. Serve it with ranch or ketchup.

Masala Tostadas

I have seen masala papad as an appetizer item in most of the Indian restaurants. I make this at home as an evening snack with vegetables and tostadas. Tostadas are crisp flat tortillas. I made 8 of these. The ingredients are for 8 tostadas.

Cook Time - 20 Minutes
Level - Easy
Serves - 4-8

Ingredients

• 8 Tostadas
• 1 medium onion finely chopped
• 1 Green bell pepper finely chopped
• 1 Carrot finely chopped or shredded
• 1 Jalapeno seeded and finely chopped (2 if you want it hot)
• 1 Zucchini finely chopped
• 1 teaspoon salt (more if you need)
• 1 teaspoon chat masala
• 1/2 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper powder
• 1/2 cup shredded cheese (I used mexican style mixed shredded cheese)
• 2 tablespoons dill leaves finely chopped
• 2 tablespoons corriander leaves finely chopped
• 1 cup Tomato ketchup

Directions

Preheat the oven to 450 Degrees. Mix all the vegetables and spices together. Spread each tostadas with tomato ketchup. Alternately, you can also use chilli sauce. Top the tostadas with the mixed vegetables. Bake the tostadas in the oven for 5 - 10 minutes until the cheese melts. Serve hot.