Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.

Tomato Soup

Time 20 min

Ingredients

Poha 1 cup

Boiled and smashed potato 1/2 cup

Finely chopped coriander 1 tbsp

Chaat masala 1/2 tsp

Wheat flour/all purpose flour 1 tbsp + 3 -4 tbsp water

Breadcrumbs 2 tbsp + Crushed cornflakes 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha by adding more 2 tsp water for about 15 min. Then in a mixing bowl mix all ingredients, except breadcrumbs and cornflakes. Make a dough kind of mixture. Mix Wheat flour/all purpose flour with water. Keep it aside. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in Wheat flour/all purpose flour mixture then into breadcrumbs + cornflakes, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Sweet Potato Fry

Time 20 min

Ingredients

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Peel off sweet potatoes, make medium slices. Apply chaat masala, salt, rub on all slices, keep it aside for 10 min. Sprinkle the cornflour on slices, Shallow fry till it turn golden in colour.

Tip

U can use, pepper powder instead of chaat masala and can eat at the time of fast.

Spinach Bread Omelette

Ingredients

Bread slices 4-5

Finely chopped spinach 1/2 cup

Finely chopped onion 1/4 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

Make a batter adding all ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder and shallow fry on non stick pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

Variation
With same ingredients i added fresh crushed corn and brown bread. It tasted wonderful with mint chutney.

Surmai / King Fish Fry

Time 20 min

Ingredients

Surmai fish slices 4-5 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and asafoetida to the slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown.

Tip
U can deep fry instead of shallow fry. Coriander makes the taste superb.

Surmai / King Fish Fry

Time 20 min

Ingredients

Surmai fish slices 4-5 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and asafoetida to the slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown.

Tip
U can deep fry instead of shallow fry. Coriander makes the taste superb.

Yam / Suran Kaap 2

Time 20 min

Ingredients

Yam / Suran 100 gms 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Dry kokum 2-3

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and dry kokum, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Apply turmeric powder and asafoetida to the suran slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Spinach Carrot Cutlet

Time 40 min

Ingredients

Finely chopped spinach leaves 1 cup

Carrot 1/2 cup

Boiled potato 1/2 cup

Chopped green chilies 2

Grated ginger 1/2 tsp

Garam masala 1/4 tsp

Cornflour powder/aararoot powder 1 tsp

Lemon juice 1/2 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

In a mixing bowl, mix all ingredients except oil & rava very well.  Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in rava, so that it get coated very well from all sides.
Heat oil on tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.

Tip

Spinach and carrot, leaves water so shallow fry for more time to make it crispy. 

Soya French Toast

Time 40 min

Ingredients

Bread slices 4-5

Soya chunks powder 1/2 cup

Besan 2 tbsp

Corn flour / aararoot flour 2 tbsp

Chaat masala 1/4 tsp

Red chili powder 1/5 tsp

Water 2 tbsp

Salt to taste

Oil for shallow fry

Method

If you do not have soyachunks powder, then just crush soya chunks in blender to make powder.
Make batter adding all remaining ingredients. Batter should be like idli batter. Dip the bread slice in batter on both sides, then again dip in soyachunk powder (coat very well with soya powder from all sides) and shallow fry on pan on both sides till golden brown. 
Serve with sauce.

Tip
Aararoot powder works as a good thickening agent and rich in proteins so i use aararoot powder instead of corn flour.

 

  

Prawns Fry

Time 30 min

Ingredients

Prawns 1 cup

Turmeric powder 1/4 tsp

Chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Chopped mint leaves 1 tsp (optional)

Semolina 1/2 tsp
Rice Flour 1 tsp
Corn flour 1/2 tsp

Ghee/Butter 2 tbsp

Salt to taste

Method

Marinate cleaned prawns with turmeric powder, gingergarlic paste, salt, red chili powder, mint leaves. Keep it refrigerator for half hour.

Mix semolina, corn flour and rice flour and little salt, apply evenly this mixture to marinated prawns. Heat ghee in pan, shallow fry till it turn golden brown. 

Baby Corn Fritters / Bhaji

Time 15 min

Ingredients

Baby corn, cut into halves vertically 1 cup

Salt 1/2 tsp

Oil for deep-frying

For a Thick Batter

Maida 1/2 cup
Cornflour 1 tsp
Buttermilk 1/2 cup
Red chili powder 1 tsp
Garlic paste 1 tsp 
Pinch of soda
Chaat masala 2-3 pinch

Rock salt / kala namak 2 pinch

Salt to taste

Method

Apply / sprinkle salt to the baby corn. Keep aside for 10 minutes. 
Mix all ingredients to make batter. Keep it aside.

Heat the oil in a kadhai on a medium flame, dip the baby corn into the batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Tip

Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Baby Corn Fritters / Bhaji

Time 15 min

Ingredients

Baby corn, cut into halves vertically 1 cup

Salt 1 tsp

Oil for deep-frying

For a Thick Batter

Maida 1/2 cup
Cornflour 1 tsp
Buttermilk 1/2 cup
Red chili powder 1 tsp
Garlic paste 1 tsp 
Pinch of soda
Chaat masala 2-3 pinch

Rock salt / kala namak 2 pinch

Salt to taste

Method

Apply / sprinkle salt to the baby corn. Keep aside for 10 minutes. Mix all ingredients to make batter. Keep it aside.

Heat the oil in a kadhai on a medium flame, dip the baby corn into the prepared batter and deep-fry till they are golden brown in colour from all sides. Use tissue paper to remove excess oil and serve hot with tomato sauce.

Tip

Keep in mind about the salt, before adding to the batter because u have to apply salt to babycorn also. So it should not be salty.

Soya Chunks Vegetable Cutlet

Time 40 min

Ingredients

Soya chunks 1 cup

Carrot 1/2 cup

Chopped capsicum 1/2 cup 

Chopped onion 1/2 cup

Chaat masala 1/4 tsp

Pepper powder 1/4 tsp optional

Red chili powder 3/4 tsp

Cornflour 1 tbsp

Wheat flour 1 tbsp

Salt to taste

Oil for shallow fry 

Method

Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Blend these completely squeezed soya chunks in blender and make a coarse paste. 
Now again blend in blender chopped capsicum, onion, carrot. Make a coarse paste. Take this mixture in a mixing bowl. Add soya chunk paste, chaat masala, corn flour, wheat flour, salt, red chili powder. Mix well. It will not exactly like dough, because it will be little watery kind of mixture.

Now make 7-8 portions of it. Take one vessel, cover with wet cotton cloth. Now keep one portion on top of it. Apply little water on hand and on the portion. Keep pressing till u make a round shape cutlet.

Heat oil on tava, remove cutlet from cloth and then put on tava and roast till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce.

Tip

U can remove little water from blended vegetables. So to avoid making mixture less watery.
To make mixture consistency as per ur need u can add more wheat flour. 

All in one Soup (Capsicum-Cabbage-Carrot-Onion)

Time 20 min

Ingredients

Medium sized capsicum 1
Medium sized chopped onion 1

Chopped cabbage 1/4 cup

Chopped carrot cubes 1/2 cup
Cornflour 1 tbsp + 1/2 cup water

Pepper powder 1/4 tsp

Maggi masala cubes 1 or 2 as per your taste
salt to taste

Olive or any other vegetable oil 1/4 tsp

Coriander for garnishing

Method

Blend in blender chopped cabbage, capsicum, onion, carrot. Strain the water from the blended vegetables. Use strained water for making soup.

Heat oil in pan add strained water. Stir well. In a separate bowl take cornflour and water, dissolve cornflour so that no lumps are formed. Then add into the pan, stir well. Soup will start getting thickened, then add pepper powder, salt, magi masala cubes. Stir well. Add water according to the consistency of soup you want. Serve hot.

Tip

I do not remove the vegetables after straining i add it to make soup.

To remove the smell of the vegetables u can steam chopped vegetables for 5-7 min in steamer.

U can even make soup without capsicum

Poha Cutlet

Time 20 min

Ingredients

Poha 1 cup

Finely chopped onion 1 medium size

Boiled smashed potato 1/2 cup

Finely chopped coriander 2 tbsp

Chaat masala 1/2 tsp

Cornflour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha for about 15 min. Then in a mixing bowl mix all ingredients, except rava. Make a dough kind of mixture. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in rava, shallow fry till it becomes crispy. Serve hot with any sauce and bread.