“Soul food for a rainy day”
1 cup Besan (chick pea powder)
1/2 tsp paprika (or red chilli powder)
salt to taste
Mix the besan, salt and paprika with water to make a smooth batter.
2 medium potatoes
1 medium onion
2 cups of vegetable oil
For the aloo bajji (or potato fries) slice potatoes into 1 mm rounds. For the ullipaya pakodi (or onion fries) slice onions into rings or thin slices.
In a pan heat the oil. Take each potato round dip in batter till fully covered and deep fry in the hot oil. Once all the potatoes are done, dip the onion rings and deep fry. Other vegetables that can be dipped in batter and fried include: raw banana slices, thin eggplant slices, baby spinach leaves or chopped spinach mixed in batter with cashew nuts. Enjoy hot with tomato ketchup and a cup of spicy hot tea with a book. What better way to spend a gloomy, rainy day!
2 slices white bread
1 tbsp butter
1 tbsp mint chutney
4-6 slices of cucumber circles (optional)
Toast the bread slices till lightly brown. Spread butter across once slice and mint chutney across the other. Add cucumber slices if desired. Enjoy a healthy breakfast or snack any time of day! Excellent way to kick start another great day.
Sandwich can also be made without toasting the bread. Slice of the edges of the bread slices, apply butter to one side and mint chutney to the other slice. Add cucumber and/or tomato slices and enjoy!
Samosa can be enjoyed as an appetizer or snack any time of the day. Although on a wet rainy day, it is extremely delicious when enjoyed hot with a cup of tea!
1-2 medium potatoes
1 onion chopped
1-2 cloves garlic
a little piece of ginger
1 tsp dried mango powder (amchur)
1 tsp garam masala
1 tsp red pepper powder
1-2 tbsp oil
1 tsp cumin seeds
2 cups all purpose flour (or maida)
1-2 tbsp butter or ghee
salt to taste
Mix the flour, with butter (or ghee) and salt. Add some water and mix into a ball. Cover and set aside.
Boil the potatoes unpeeled and set aside. In a pan, add the oil, turmeric powder, some cumin seeds and fry. Add the chopped onion, jalapeno, garlic and ginger and continue frying until slightly brown. Add the peas and cook for 5-10 minutes on low flame. Peel the cooked potatoes, mash and add them to the pan. Add salt, red pepper powder, garam masala. Mix well and continue cooking for another 5-10 minutes. Finally add the chopped cilantro and remove from heat.
In a frying pan, add 2 cups of oil and heat. Meanwhile knead the dough and divide into 4-6 portions. Roll out each portion on a flat surface with a rolling stick into a six or eight inch circle. Cut the circle into two halves. Add 1-2 tbsp of filling to each half and fold into a triangle sealing the edges. Deep fry each samosa in the oil until lightly golden.
Serve hot with mint chutney and sweet and sour tamarind date chutney. Enjoy with a hot cup of tea!
Tamarind and date chutney