Vada Curry

Ingredients:

1. 1 cup kadlai parupu

2.2tsps coriander,2greenchillies

3. onions medium size-2

4.1tsp mustard

5.1tsp of ginger-garlic paste

6.tomatoes of 2medum sized

7.1tsp of dhania powder,chilli powder and garam masala powder

Method:

soak the dhal for 20mins.Then grind them with salt, coriander leaves and green chillies. Heat oil and add channa daal paste to make small vadai. fry till it is golden brown. fry sliced onions in another kadai. Add urad daal, black mustard seeds and curry leaves.Add ginger and garlic paste and stir for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry . Add-in besan-water boil them. Add the vada, mix well, cover the pan and leave it for 5mins.

Mango Juice

Ingredients

2 cups of water

1 cup of yogurt

5 tsp of sugar

10 tsp mango pulp

Method:

Blend all the ingredients.U can add more sugar and mango according to your taste

Spinach Paratha

Ingredients:
1 cup of wheat flour
1 cup spinach chopped
1 tsp. red chilli powder
1tsp of dhania powder

1/2 tsp of garam masala powder

salt
Preparation :
Mix all dry ingredients together.Knead the dough like chappathi.Do not add excess water or else the dough will be too sticky. Make a tight dough. Make small balls out of dough and press them like thick parathas .

Bitter Gourd Fry

Ingredients:
Bittergourd- 1/2 lb (peel & cut into thick slices)
Green Chilli- 1
Grated Ginger- 1 tsp
Lime juice- 1 tsp
Salt and curry leaves

Preparation:
Sprinkle salt over the bittergourd and set is aside for 15mins.rinse them well and dry with paper towel.Fry oil in pan ad add ginger, green chili, bittergourd & curry leaves and fry for 15 minutes.
Add salt and mix well.Add lime juice.

Lentil Stuffed Tomatoes

Ingredients :

• 1/2 cup uncooked white rice
• 1/2 cup red lentils
• 1 cup boiling water
• 2 tablespoons butter
• 1 onion, chopped
• 1 tablespoon chopped fresh mint
• salt to taste
• ground black pepper to taste
• 8 medium tomatoes
• 2 tablespoons vegetable oil
• 1 clove crushed garlic

Preparation :

1. Rinse rice and lentils in a strainer. Place in a small saucepan and stir in boiling water. Cover. Cook for 10 minutes over medium heat.
2. Meanwhile, melt butter or margarine in a saute pan. Add onion, and saute until golden brown over medium low heat. Stir in lentil mixture and mint. Season generously with salt and pepper.
3. Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve. Fill tomato shells with lentil mixture, and replace the tops. Stand in a baking dish.
4. Chop reserved tomato middles, and place in a small bowl. Mix in oil and garlic. Pour around the stuffed tomatoes.
5. Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes. Remove from oven, and serve.

Bengali Kitchadi

Ingredients :
1 cup rice (washed and soaked 30 minutes)
1 cup masoor dal (washed and soaked 30 minutes)
1 tbsp. channa dal (washed and soaked 30 minutes)
1 bay leaf
3 green cardamoms
1" stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 tiny onions peeled or
1/2 cup sliced onions
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
1 tsp. garlic grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee

Preparation:
Drain dals, rice in a colander and keep aside.
Save this water for adding later.
Semicrush spices (cardamom, cinnamon, cloves)
Heat 3 tbsp. ghee in a large heavy skillet.
Add cumin seeds, bayleaf, crushed spices, splutter.
Add ginger, garlic, chillies, stirfry for a moment.
Add onion, potato (with skin), sitrfry for 2 minutes.
Add carrots, peas, turmeric, garam masala, salt.
Add dals, rice and gently stirfry for 1 minute.
Add water to make drained water 5 cups.
Heat well and add to skillet.
Stir, bring to a boil, cover and simmer till done.
Rice and dals should be done but not overdone.
Veggies will get soft and water should be absorbed.
Add more water if required in between.
When done, pour remaining ghee and sprinkle coriander.
Serve piping hot with gravied veggies or kadhi.

Bread Pakoras

Spicy hot bread pakoras are great as an appetizer, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.

Make 12 pieces.

Ingredients :

4 slices of firm white bread

1 cup gram flour (besan)

1 tablespoon rice flour

1 teaspoon salt

Pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

2 finely chopped green chilies

1/4 cup chopped cilantro (green coriander)

1/2 cup + 2 tablespoons of water

Oil to fry

Preparation :

Remove the crust from all sides of the bread.

Slice the bread lengthwise into 3 equal parts.

Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.

Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)

Next, add the green chilies and cilantro. Mix well.

Heat the oil in a frying pan on medium high heat.

Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.

Dip the bread slices in the batter one at a time and slowley drop into the frying pan.

Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.

Turn them occasionally. Fry the pakoras until both sides are golden-brown.

Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:

If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.

You may have to adjust the heat as needed while cooking.

Variations:

Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

Serving suggestions:

The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.

Pakoras taste best when they are served hot.

Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.