Corn Pakora

 Corn is a decent source of vitamin B1, B5, C, E, folic acid, magnesium and phosphorus.It is considered to be low in protein. It is a good source of complex carbohydrate, fiber, and healthful essential fatty acids.

INGREDIENTS

1 cup gram flour

2 cup tinned corn or boiled corn
1/2 capsicum chopped
1 tsp green chili paste
1 tsp ginger paste
1/2 tsp turmeric powder
Salt to taste
1/2 tsp red chili powder

METHOD

Take gram flour in a vessel add water to it. Consistency should be thick.

Now add corn and capsicum. Mix it.
Add salt, turmeric powder,red chili powder, ginger paste, green chili paste.
Heat oil in a vessel.
With medium size spoon take the gram flour mixture and add to this vessel for frying.
Take out when it is golden yellow.
This snack goes well with Tomato ketchup, coriander chutney or chili garlic sauce.

Pumpkin Curry(Kashiphal,Kaddu)

Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as Alpha carotene, Betacarotene, Fiber, Vitamins C and E, Potassium, Magnesium. 

INGREDIENTS

2 Tbsp oil
2 cups pumpkin cut into small pieces.
1 tomato chopped
1 medium onion chopped
2 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
1/4 cup green peas boiled

METHOD

    Heat oil in Vessel.

    Add cumin seeds, ginger, garlic & green chili paste.
    After 30 sec add chopped onions.
    Add little salt. Let it fry for 2min.
    Add green peas.
    Then add pumpkin pieces.
    Add some more salt. Let it fry for 2 min.
    Now close the lid and allow this to cook for 2 min.
    Then add chopped tomatoes.
    Mix it and let it cook with open lid for 10 min.
    Mash the pumpkin pieces while it is getting cooked.
    Add turmeric, red chili, coriander, garam masala powder.
    Mix well and let it cook for 5 min.Or till the time it gives out
    some oil.

Wada Pav (Indian Burger)

Wada Pav or Indian Burger is a very popular dish in Western Part of India. It is served with two to three types of sauces.

INGREDIENTS

Bread or Burger buns.

2 Tbsp oil

1 cup gram flour (besan)
2 tsp green chili paste
2 tsp ginger paste
3 curry leaves
1 tsp mustard seeds
3-4 large potatoes
Pinch of Asofetida (hing)
1 tsp turmeric powder
1/2 cup water
1/4 tsp Sodium Bicarbonate.

METHOD

• Boil the potatoes and mash well.
• Heat oil in a vessel.
• Add hing, mustard seeds. let the seeds split.
• Then add ginger paste, green chili paste, curry leaves. Fry this on low flame for 3 min.
• Then add 1 tsp turmeric powder.
• After 1min add mashed potatoes.
• Add salt and let it fry for 10 minutes.
• After this mixture cools down make large size balls or the size u prefer. Keep it aside.
• Now take gram flour in a vessel and add some water and stir. Consistency of mixture should be thick.
• Add salt, 1 tsp turmeric and 1/4 tsp sodium bicarbonate (soda) to this mixture.
• Now heat oil in Vessel for frying Wada.
• Put the Wada balls in the gram flour Mixture and let the flour coat the Wada.
• Then with a large spoon add Wada in a vessel containing oil for frying. Let it fry on medium flame.
• Make sure it does not turn brown. Let the wada be yellow in color.
• Now Wada can be put between the burger bun and is served with sauces like tomato ketchup, coriander chutney and garlic peanut chutney and fried green chilies.
• Garlic peanut sauce and coriander sauce are covered in sauces category.

EggPlant Puree ( Baigan Bharta )

Its fiber content is high, which helps our digestive process. Eggplants not only feature a number of vitamins, proteins and minerals but also contain important phytonutrients. These phytonutrients are known to act as antioxidant.     
                

INGREDIENTS
3 Tbsp oil
1 large eggplant (brinjal)
3 tomatoes chopped
1/2 cup frozen green peas.
1 onion chopped
1 tsp cumin seeds
Pinch of Asafoetida (hing powder)
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala

METHOD

• Roast the EggPlant. This can be done either by putting it on stove in all directions till the skin becomes black and easy to peel off. Or by preheating the Oven to 400 deg F and let the eggplant remain in Oven for an hour. Apply some oil on eggplant before keeping in Oven.
• Add the eggplant in water and remove the skin.
• Then mash the roasted Eggplant properly.
• Heat oil in a vessel. Add Hing powder.
• Add the mashed eggplant to vessel. Add some salt.Let it fry for 5 min.Then turn off the heat.
• Take some oil in another vessel. Add cumin seeds to it.
• After 30 sec add ginger paste,garlic paste,green chili paste.
• After 1 min add chopped onion. Add some salt and let it fry till it becomes brown.
• Add green peas. After 1 min add chopped tomatoes.Let it fry for 5 min.
• Then add eggplant mixture which we fried earlier. Let it fry for 5 min.
• Then add all spices turmeric, red chili , coriander , garam masala powder. let this fry for about 10 min.
• Then turn off the heat and garnish with cilantro leaves.

Black-eyed peas curry (Lobhiya,ChawaLie,Rongi)

Black-eyed peas provide a number of nutrients, are a rich source of fiber, low in fat and high in protein. This curry is served with Rice or Chapati(Roti,flat Indian Bread).

INGREDIENTS

1 cup Black-eyed peas

3 Tbsp oil

Salt as per taste.

1 tsp mustard seeds

Pinch of Asafoetida (hing)

1 tsp ginger paste

1 tsp green chili paste

1 tsp cumin seeds

4 curry leaves

2 tomatoes crushed (grinded)

1/2 onion chopped

some Cilantro

1/2 tsp turmeric

1/2 tsp red chili powder or as per taste

2 tsp corainder powder

1 tsp garam masala

     
 METHOD

Soak black-eyed peas for about an hour.

Boil it in pressure cooker with some salt (as per taste).
Turn off the heat and let the peas be in cooker.

Heat oil in a vessel.

Add mustard seeds & let it split. Add cumin seeds, hing powder.

After 30 sec add ginger,green chili paste,curry leaves. Let it Fry on slow flame for a minute.

Then add tomato paste. Let this cook for about 2 min.
Then add turmeric powder, Red chili powder, garam masala, coriander powder.
Add about 1Tbsp water for spices to cook well.
Heat this mixture for 2 min. Then Turn off the heat.
Then transfer this mixture in Pressure cooker with boiled peas.
Add 2 cup water to this mixture if all the water is dried while boling the peas.
Then let it be on slow flame for 10 minutes, give one whistle and turn off the heat.
This way by transferring the masala in cooker, it mixes well with peas and gives this dish a real flavor.
Now garnish with cilantro leaves and chopped onion.