Doddapatre bajji

Servings: 1-2

Ingredients:

Content	Quantity	Comment
Doddapatre Soppu / Coleus aromaticus / Ajwain ka patta	8-10	Cleaned with a wet cloth, dried, halved from the centre
Besan / Gram flour	½ cup
Salt	To taste
Chilli powder	To taste
Water	¼ cup
Rice flour	1 tbsp
Oil	To deep fry

Method:

Take besan, salt, chilli powder, and rice powder in a bowl. Add water slowly while continuously stirring to form a batter of dosa batter consistency. Heat oil on medium flame. Dip the leaves in the batter and deep fry like pakoras.

Serve hot.

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Bitter gourd fry / Hagalakayi mixture

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Bitter gourd	1 big
Curry leaves	1 sprig
Peanuts	2-3 tbsp
Onion	1 small	Thinly sliced
Gram flour / Besan	2-3 tbsp
Rice flour / corn flour	1 tbsp
Salt	To taste
Chilli powder	½ tsp
Jeera powder	½ tsp
Turmeric powder	¼ tsp
Oil	For frying
Water	As required
Tissue / absorbent paper	To drain oil

Method:

Remove the seeds of the bitter gourd and julienne. Prepare the batter by mixing gram flour, rice flour, salt, jeera powder, chilli powder, turmeric and water. Batter should be medium thick.

Heat oil in a deep pan on medium flame. Dip the bitter gourd in the batter and drop them one by one into the oil. Fry till golden brown and crisp and drain on an absorbent paper / tissue. Now fry the peanuts till light brown in color. Repeat the same with onions. Switch off the flame and fry the curry leaves till crisp. Drain all on tissue. Mix all the fried items in a bowl. 

Serve with the dish of your choice or as a starter.

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Gobi Manchurian

Servings: 2-3

Ingredients:

Content	Quantity	Comment
For Batter
Maida flour / Refined flour	1 cup
Corn flour	1 tbsp
Salt	To taste
Green chilli sauce	1 tbsp
Ginger garlic paste	1 tbsp
Water	For batter
For Manchurian
Cauliflower	1 medium	Cleaned and cut
Water	To cook
Oil	For frying
Spring onions	2 tbsp
Coriander leaves	2-3 tbsp
For Sauce
Oil	2 tbsp
Onion	1 big	Chopped
Garlic	5-6 pods	Chopped
Soy sauce	4-5 tbsp
Red chilli sauce	2-3 tbsp
Tomato Ketchup	2-3 tbsp
Spring onions	2-3 tbsp

Method:

Heat water with some salt and boil the cauliflower till 3/4th cooked. This removes any kind of worms remaining. Strain and run it through cold water and set it aside to cool.

Mix all the ingredients under the batter heading except water. Now add water bit by bit while beating it to avoid any lumps till it becomes a bit thin but not too thin in consistency (the batter should be such that too much batter should not stick to the florets). Add the cooked cauliflower florets and set it aside for 2 minutes.

Heat oil in a pan for deep frying on medium flame. Add the florets one by one and fry till golden and crisp. Fry in batches. Strain it on a strainer.

Heat oil 2 tbsp of oil in a pan on medium flame. Add the chopped garlic and onion, spring onion  and fry till translucent. Add the soy sauce and saute once. Add the red chilli sauce, tomato ketchup and mix well. Bring it to a boil. Add the fried cauliflower, coriander leaves and mix well on low flame. Garnish with spring onions and serve hot.

Tip:

If you want the sauce to be thin then you can add some water, adjust red chilli sauce and ketchup  and bring it to thinner consistency and serve it with rice.

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Chilli paneer

Servings: 2

Ingredients:

Content	Quantity	Comment
Paneer	200 grams	Cubed
Tomato	1 small	Sliced and halved
Onion	1 small	Sliced
Oil	2 tbsp
Jeera	1 tsp
Capsicum	1 small	Quartered
Spring onions	2 tbsp
Coriander leaves	2-3 tbsp
Ginger garlic paste	1 tbsp
Green chilies	2 long	Slit
Green chili sauce / green chili paste	2 tbsp / 1 tbsp	If you don’t have both you can use 2 more green chilies
Tomato ketchup	1 tbsp

Method:

Heat oil in a pan. Add jeera. Once it starts popping, add green chilies, onion, ginger garlic paste, salt, and saute till transparent. Add tomatoes and cook till soft. Add capsicum and cook till 3/4 done. Let capsicum be a bit crunchy. Add green chili sauce/paste, tomato ketchup and mix well. Add spring onions, paneer and coriander leaves and mix well. Serve hot.

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