Sweet Corn and carrot balls

A yummy snack for kids

Makes: 5-6 wadas


Ingredients

1. Chana dal  - 1/2 cup (Soak in water for about 2 hours and grind into a coarse paste)
2. Sweet corn kernels - 1 tbsp
3. Onion - 1 tbsp (Finely chopped)
4. Carrot - 1 tbsp (Grated)
5. Ginger - 1/2 tsp (minced)
6. Green chili - 1/2 tsp (minced)
7. Salt as per taste
8. Oil - For deep frying

Method

1) Mix all the ingredients above except the oil

2) Heat oil. Make small balls of the mixture and drop in oil

3) Fry till golden brown on both sides

4) Serve hot with ketchup

Mixed Veg sandwich

Got this amazing recipe from http://www.vegrecipesofindia.com/veg-masala-toast-sandwich/. Modified slightly to suit our taste :)

Ingredients for the stuffing:

1. Grated carrot - 1 cup
2. Boiled and grated potato - 1 cup
3. Onion (finely chopped) - 1
4. Capcicum (finely chopped) - 1 
5. Green chillies (finely chopped) 2-3
6. Curry leaves - 10-15
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1 tsp
9. Turmeric powder - 1/2 tsp

Other ingredients

1. Butter (as required for grilling)
2. Chaat masala (optional)
3. Green chutney (optional)
4. Fine shev (for garnishing, again optional)

Method

1) Heat oil. Add the mustard and cumin seeds and let splutter

2) Add onion and fry till translucent

3) Add green chilies and curry leaves and fry for 2-3 minutes

4) Add turmeric powder and salt 

5) And grated carrot and fry for some time

6) Add capsicum and fry till all veggies soften

7) Add the grated potato. Mix well and turn off heat

8) Take 2 slices of bread. Apply butter on one side. On the other side, apply green chutney on one slice and keep the vegetable filling on the other. Sprinkle some chaat masala on the vegetable filling

9) Grill in a sandwich maker. Once done, garnish with the shev and serve with ketchup

Dal wada

Used a number of recipes online to make this tasty and healthy snack!

Makes: 25-30 wadas

Ingredients:

1. Moong (Green Gram) Dal  - 1 cup
2. Chana (Split Bengal Gram) Dal - 1 cup 
• (Both dals should be washed and soaked in water for 7-8 hours)
3. Green chilies - 5-6
4. Ginger - 3-4 small pieces
5. Curry leaves - 8-10
6. Peppercons - 7-8
7. Semolina - a fistful
8. Oil - For deep frying

Method:

1) Grind the dals with green chillies and ginger. Add very little water while grinding.

2) Add the curry leaves, peppercons and semolina. Add salt as per taste.

3) Heat oil. Take a little of the batter with your fingers and drop in hot oil.

4) Turn over once golden brown

5) Drain on absorbent paper. Serve with ketchup/Chutney.

Veg cutlet

A very healthy and tasty snack. I added whatever veggies I had at home so you can change the proportion of the veggies or add other veggies as per your taste. 

Makes - 20-25 cutlets

Ingredients

1. Beetroot (Grated) - 2 cups 
2. Carrot (Grated) - 1 cup
3. Spinach (finely chopped) - 1/2 cup
4. Potatoes (Boiled and mashed) - 4 cups
5. Ginger paste - 1 tsp
6. Sweet corn paste - 1 tbsp (Also added a handful of boiled whole sweetcorn)
7. Coriander cumin powder - 1 tbsp
8. Amchoor powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Chili powder - 1 tsp
11. Salt as per taste
12. Oil - As required for shallow frying

For the coating

1. Cornflour - 2 tbsp
2. Breadcrumbs or semolina

Method:

1) Heat about 2-3 tbsp oil. Fry the ginger for 2 -3 minutes

2) Add the beetroot, carrot and spinach. Fry for 5-10 minutes till veggies soften.

3) Add the ingredients from 7-11. Mix well.

4) Add the potato and sweet corn paste.

5) Turn off heat and let cool. Take a small ball of this mixture and flatten with your hands to form a cutlet shape.

6) Mix the cornflour in little water to form a paste of thick consistency.

7) Dip the cutlet into this paste and immediately roll into breadcrumbs or semolina.

8) Shallow fry till golden brown. Serve with ketchup.

Methi palak wadi

This is a variation of the Methi wadi that I posted earlier but has the goodness of Nachni (Ragi) too!

Ingredients:

1. Methi leaves (finely chopped) -1 cup
2. Palak leaves (finely chopped) - 1 cup
3. Green chili - 1
4. Garlic - 5-6 cloves
5. Ginger - 1 small piece
6. Nachni (Ragi) flour - 1 cup
7. Wheat flour - 1 cup
8. Besan - 2 tbsp
9. Curd - 2 tbsp
10. Turmeric powder - a pinch
11. Baking powder - a pinch

For the tempering;

1. Oil - 1 tbsp
2. Mustard seeds - 1/2 tsp
3. Sesame seeds - 1/2 tsp

Method:

1)Combine all the ingredients into a soft dough. Add water as required to form the dough. Add salt as per taste

2) Divide the dough into 5-6 parts and shape into cylinders. Place into a greased flat vessel

3) Steam in pressure cooker for 20-25 minutes

4) Cut each cylinder into small pieces.

5) Heat the oil set aside for tempering. Add the sesame seeds and mustard seeds

6) Pour over the cut wadis.Serve with ketchup.

Mutter kachori

Used a number of recipes online to make this tasty snack!

Makes: 10 kachoris

Ingredients:

Kachi dabeli

A very popular street food !

Ingredients

For the tamarind chutney

1. Tamarind (soaked in water) - 2 cups
2. Jaggery -1 piece (as shown in the picture)
3. Coriander cumin powder - 1 tsp
4. Chili powder - 1 tsp
5. Salt - as per taste

For the pudina chutney

1. Pudina (mint) leaves - 2 cups
2. Coriander leaves - 1 cup
3. Green chilliest - 2
4. Garlic - 4-5 cloves
5. Ginger - 1 small piece
6. Salt as per taste

For the potato filling

1. Potatoes (Boiled and grated) - 5-6
2. Tamarind chutney - 2 tbsp
3. Pav Bhaji masala - 2 tsp
4. Oil - 1 tbsp

For preparing the Dabeli

1. Onion (finely chopped) - 2 (Mixed with a tbsp of chaat masala)
2. Shev - 1 cup
3. Pomegranate seeds - 1 cup
4. Laadi pav - 16
5. Butter - For frying

Method

1) Grind all the ingredients for the tamarind chutney into a fine paste

2) Grind all the ingredients for the pudina chutney into a fine paste

3) Heat the oil set aide for the potato filling. Add the pav bhaji masala and tamarind chutney. Fry for 2 minutes

4) Add the grated potatoes. Add salt and mix well. Let this mixture cool

5) Slit the pav in the middle. On one side apply the tamarind chutney and on the other side apply the pudina chutney

6) Add the potato filling on one side and pomegranate seeds. Add chopped onion on the other side

7) Coat with shev on all side (Dip the pav in shev)

8) Heat a pan with butter and fry the pav on both sides till slightly golden brown. Do not make it too crisp. Serve immediately.