CRUNCHY RICE PAKORAS

Its an ideal evening snack which tastes awesome with tea. This dish would be ideal to consume on a rainy day.
INGREDIENTS:

• Besan - 1/2 cup
• Left over rice - 1.5 - 2 cups
• Onion - 1 large
• Green chillies - 2
• Coriander leaves - 2 tbspns
• Mint leaves - 2 tbspns
• Chaat Masala - 1 tblspn
• Red chilli powder - 1 tspn
• Rawa - 2 tbspns
• Salt - to taste
• Oil for Deep frying.

PROCEDURE :

• Mash the rice well.
• Mix all the ingredients well and add some water to make a thick batter.
• Heat oil in a kadai. Then add small portions of the batter into the hot oil and deep fry till light golden brown.
• Drain on a paper napkin to remove excess oil and fry once again in very hot oil briefly.
• Serve it hot with ketchup and tea.

BROCCOLI SOUP

INGREDIENTS:

• 1 cup broccoli
• 1/2 cup onions chopped
• 1 tsp cheese
• 1/2 cup milk
• 1 tbsp olive oil
• Salt and pepper to taste

PROCEDURE:

• Heat oil in a saucepan, add onions and saute till the pieces are translucent.
• Add chopped broccoli, 1.5 cups of water and simmer for 2-3 minutes.Allow it to cool.
• Puree them in a liquidiser and transfer them back into a pan.
• Add the milk and cheese and bring it to a boil.
• Finally add Salt and pepper and serve hot.

STIR FRIED VEGETABLES

INGREDIENTS:

• 1/2 cup paneer / tofu
• 1/2 cup broccoli
• 6 nos. babycorn sliced diagonally
• 1/2 cup green capsicums
• 1 cup button mushrooms
• 1 tbsp soy sauce
• 1 tsp cornflour
• 2 tbsp roasted sesame seeds
• 2 tbsp roasted peanuts
• 2 tsp oil
• Salt to taste
• Pepper to taste

METHOD :

• Heat oil in a wok and add paneer /tofu and cook till golden brown.
• Add broccoli, babycorn, capsicum, mushrooms and stirfry for 1 - 2 minutes.
• Mix the soy sauce, cornflour with 1/2 cup of water and add the vegetables stirring constantly till the sauce thickens and glaze develops.
• Stir in the sesame seeds, peanuts, salt and pepper and cook for 3 - 4 minutes.
• Serve it hot.

KHASTHA BHINDI

This is again one of my favourites!!!!!!!!!!
INGREDIENTS :

• 250 gms ladies finger
• 2 tbsps cornflour
• 1 tsp ajwain
• 1/4 tsp turmeric powder
• 2tsps chaat masala
• 1/2 tsp red chilli powder
• 1 tsp ginger-garlic paste
• 1/2 cup besan
• 1/2 tsp salt
• 1 tbsp Lemon
• Oil for frying

PROCEDURE :

• Wash and pat dry the bhindi.
• Cut the bhindi into 2 pieces lengthwise.
• Then again cut each piece further into 2 pieces lenghtwise so that you get 4 pieces from each bhindi. Place them in a plate.
• Heat oil in a kadai for frying.
• Sprinkle Cornflour, ajwain, turmeric powder, chaatmasala, redchilli powder, ginger garlic paste, besan and salt on the bhindi in the plate and mix well using both the hands.
• Sprinkle Lemon juice & mixwell to coat the bhindi with spices.
• Do not keep it aside fry them immediately.
• Fry them till the bhindi is crisp and serve it hot.