Method:
Peel and cut the potatoes and pumpkin into medium-sized pieces.
Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy.

Ingredients:

2 boiling potatoes, 1 lb total weight, peeled
1/4 cup diced carrots (1/4-inch dice)
1/4 cup fresh or thawed frozen English peas
1 yellow onion, chopped
3 cloves garlic
1 tbsp peeled and chopped fresh ginger
2 tbsp canola or peanut oil, plus oil for deep-frying
1 tsp ground turmeric
1/2 tsp each ground coriander, ground cumin, and sugar
3/4 tsp salt, plus salt to taste
1/8 tsp ground black pepper, plus pepper to taste
1 green jalapeno chile, seeded and minced
1 tbsp all-purpose (plain) flour
12 spring-roll wrappers
 

In a saucepan over high heat, combine the potatoes with water tocover generously. Brinh to a boil and cook until just tender, about 15 minutes. Drain, let cool, peel, and cut into 1/4-inch dice. Fill a small saucepan three-fourths full of water, bring to a boil, add the carrots, and blanch for 2 minutes. Using a skimmer, lift out and set aside. Add the peas to the boiling water, blanch for 3 minutes, drain, and set aside.

In a mini food processor, combine the onion, garlic, ginger, and 2 tablespoons water and process to a paste. In a large saute pan over high heat, heat the 2 tablespoons canola oil. Add the onion mixture and saute until a light golden brown, 5-7 minutes. Reduce the heat to medium-low, add the turmeric, coriander, cumin, sugar, 3/4 teaspoon salt, 1/8 teaspoon pepper, and chile and cook for 2 minutes to blend the flavors. Stir in the blanched carrots and peas and saute until most of the moisture has evaporated, 3-4 minutes. Stir in the diced potatoes. Taste and adjust the seasoning with salt and pepper. Transfer to a plate and let cool.

In a small bowl, stir together the flour and 1/4 cup water to form a thin paste. Separate the spring-roll wrappers and cover with a damp kitchen towel. Working with one wrapper at a time, cup in half to form 2 rectangles. Use each half to enclose 1 tablespoon of the filling.

Preheat the oven to 250 F. Pour oil to a depth of 5 inches into a deep frying pan and heat to 370 F on a deep-frying thermometer. Working in batches of 3 or 4 samosas, carefully lower them into the oil and deep-fry until golden brown, 2 or 3 minutes. Using a wire skimmer, transfer to paper towels to drain. Allow the oil to reheat to 370 F between batches. Place the fried samosas on an oven-proof platter and keep warm in the oven as you cook the remaining batches. Serve with chutney.

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Method:
Grind coconut gratings with haldi smoothly.
While removing masala put green chillies and cumin.
Grind for another 2 minutes.
Put enough water to bring the kadi to desired consistency.
Put salt. Keep it to boil. Then put thick butter milk.
Again bring to boil. Take out from flame.
Season with mustard and curry leaves in ghee.

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Method:
Cut the band gobee into long thin shreds.
Heat the oil in a large frying pan.
Put the onions and fry till it turns deep golden in colour.
Put the Jeera and cook over medium heat for another minute.
Add the band gobee and fry on moderate to high heat until the leaves are shiny and tender.
Mix salt, pepper, chili and garam masala.
Fry for 3 to 4 minutes and continue to stir constantly.
Serve hot with lemon wedges.

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• 2 cups chickpeas, soaked in cold water for at least 3 hours (preferably overnight)
• 3/4 cup onion, chopped
• 2-3 Tbs green cayenne chiles, minced
• 2 tsp ginger, minced or mashed to a paste
• 1 1/2 tsp salt
• 1 cup coriander leaves, loosely packed and roughly chopped
• 2 cups peanut oil (for deep-frying)

Drain the chickpeas and put them into a food processor with the onion, chiles, ginger, and salt (it will probably be easiest to do this in two batches).  Process until chickpeas are broken down but still coarse, not absolutely smooth.  Add the coriander and process briefly to mix, then transfer to bowl.  If you are going to serve any condiments with the fritters (see Tip) put them in small bowls and set aside.

Put out a slotted spoon and a platter lined with paper towlels.  Heat the oil in a stable wok or heavy pot over medium-high heat (325ºF – 350ºF).  Use a deep-frying thermometer to check the temperature, or stick a wooden chopstick or the handle of a wooden spoon into the oil; if bubbles rise around the wood, the oil is hot enough.

Wet your hands with water, scoop up about 2 Tbs of chickpea batter in one hand, and shape it in your palm into a golf-ball size round; the batter will be messy, but not unmanageable.

Then, as if you were making a small hamburger patty, pat the ball into a flattened disk between your palms.  Gently slide it into the hot oil and quickly shape two or four more.  Fry until nicely browned, 3 to 4 minutes (do not overcrowd the pan).

Lift the patties out of the oil with slotted spoon and drain on paper towel-lined platter.  Continue until all the batter has been cooked, making sure that the oil stays between 325ºF – 350ºF before adding each new batch.

Serve hot or warm with condiments.

Tip:  To make this appetizer a little less heavy, try serving it with a coconut or tomato chutney, tamarind sauce, mango salsa, or any refreshing condiment!

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Method:
Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in ¼ cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.

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Method :
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.
Put the garam masala, salt and cilantro.
Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.
Ready to serve.

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Method:
Grate the paneer. Keep aside. Don’t grate in mixer. Grate in grater. Now grate onions in mixer.
Now take butter or ghee in kadhai and heat it. Add rasins and garam masala.
Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min.
Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.
Garnish with raisins.

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Method:
Peel the potatoes and cut in to cubes.
Then wash the cauliflower florets. Boil these together with salt and turmeric powder.
When it is properly cooked strain the water from it and keep aside.
In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green chillies.
Saute till it becomes slight brown in colour.
Now add the garam masala powder, tomato ketchup and stir for 1 minute.
Then add the green peas and 3 tbsp of water.
Cover the kadai with a lid and cook for 2 minutes in low flame.
Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates.
Finally add lemon juice and chopped coriander leaves.
Ready to serve hot.

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Makes about 20 Adais

Directions:
Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce.

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