Medu Vada~~Ingredients~~

•1 cup: Urad dal

•1 big piece: Ginger

•3-4: Green chilli's

•1/2 tsp: Pepper corns

•1 tsp: Hing

•A few: Curry leaves

•Oil for deep frying

•Salt to taste

~~Method~~

1.Soak the urad dal in water for an hour.

2.Grind to a paste all the ingredients except oil with as little oil as possible.

3.Refrigerate the batter for an hour.

4.Heat oil in deep pan for deep frying.

5.Shape into Vadas and deep fry on both sides till brown.

6.Serve hot.

Masala Vada ~~Ingredients~~

•1/2 cup: Toor Dal

•1/2 cup: Channa Dal

•1 tbsp: Urad Dal

•1 large: Onions (finely chopped)

•5-6: Red Chillies

•1" inch piece: Ginger

•A few: Curry leaves

•Oil for deep frying

•Salt to taste

~~Method~~

1.Soak all dals together for an hour.

2.Grind all ingredients except onions to a coarse paste.

3.Heat oil for deep frying.

4.Add onions to the paste.

5.Shape like Vada and deep fry.

6.Serve hot with ketchup or chutney.

Gobi Manchurian

Gobi Manchurian ~~Ingredients~~ (Serves: 6)

•1 pcs: Cauliflower (medium, clean and broken into big florettes)

•1/4 cup: Plain flour

•3 tsp: Cornflour

•1 small bunch: Spring onion (finely chopped)

•2 tsp: Ginger (finely chopped)

•1 tsp: Garlic (finely chopped)

•1/4 tsp: Red chilli powder

•2 no: Red chillies (dry)

•1 tsp: Milk

•3 tsp: Oil

•1-1/2 cup: Water

~~Method~~

1.Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.

2.Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

3.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

4.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry
for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.

5.Add florettes and soya sauce. Boil for two more minutes and remove.

6.Serve hot with noodles or rice.

7.Variations:

a.Dry Manchurian can be made by omitting the gravy.

b.Make florettes as above and instead of adding water as above, add fried florettes,
spring onions and soya sauce at this stage.

c.Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.

d.Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato
sauce.

e.Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

Paav Bhaaji

Paav Bhaaji~~Ingredients~~

•2 cup: Mixed vegetables chopped fine

•1 cup: Potatoes-chopped fine

•1 cup: Onions-grated

•1 tsp: Chopped cloves of garlic-ground together

•1 tsp: Chopped ginger

•1 cup: Tomato-grated

•½ cup: Tomato puree

•Green chillies-chopped to taste

•2 tsp: Cumin seeds

•½ tsp: Turmeric

•1 tsp: Pav bhaji masala

•½ tsp: Powdered red pepper

•1 tbsp: Salt

•6 pcs: Pav breads

•6 tbsp: Butter for the bread

•½ cup: Oil

~~Method~~

1.Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.

2.Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.

3.Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks.

4.To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.

5.Serve with the vegetables.

Seekh Kebab~~Ingredients~~

•450 gm (1lb): Lamb mince

•Following should be all chopped together:

◦2 medium size: Onions

◦5 cloves: Garlic

◦1.5cm: (0.5 inch) of ginger

◦1-2: Green chilli (de-seeded)

◦2-4 sprigs: Fresh coriander

!!Dry Masala!!

◦2-3: Cardamoms (small, green, ground)

◦1-2: Cardamom (Black, ground large)

◦A pinch to 1/2 a tbs: Chilli powder

◦1/2 a tbs: Salt

◦1/2 a tbs: Garam masala

◦1/2 a tbs: Cumin seeds (whole)

◦1 tbs: Dry coriander

~~Method~~

1.Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.

2.Take a large hand-full and make into a long kebab using the handle of a wooden spoon.

3.Put foil on to your grill and put your kebabs under a hot grill. Cook on all sides until brown.

4.Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chillies and coriander.