Smita & Sushmita
Monsoon in India lasts for a couple of months. The rainy days are the ones when movement becomes restricted. It is at this point that food becomes the centre of thought. With rains making market food unhealthy, the best option seems experimenting in kitchen. So here are some spicy recipes that your tongue craves for when it pours cats and dogs!
Samosas
Ingredients:
• 1 Cup all purpose flour
• 2 tsp Butter
• 1/2 Cup chopped onions
• 1 Cup boiled, peeled and chopped potatoes
• 1/2 Cup peas
• 1 Green chilli
• 1/2 tsp Ginger
• 1/4 Cup chopped cilantro leaves
• 1/2 tsp Red chilli powder
• 1/4 tsp Baking soda
• Salt to taste
• Oil for deep frying
Procedure:
• Boil, peel and chop the potatoes.
• Mix together water and all purpose flour in a bowl and make dough.
• Take two tablespoons of oil in a pan and heat it.
• Add onions and chopped green chilli.
• Add peas to it after frying for two minutes.
• Cook for 3-4 minutes and add ground ginger, salt, red chilli powder and chopped potatoes at last.
• Mix above ingredients well after turning off the heat.
• Mix up all purpose flour, salt, baking soda and butter and make strong dough.
• Make small balls of the dough and roll into thin circles of 5-6 inches.
• Cut into half with the help of knife.
• Smear liquid of all purpose flour and water on the sides and shape into cones.
• Fill the cooked potato mix in the cones and close the sides.
• Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
• Fry them on medium heat till they turn golden brown.
• Serve them with chutney.
Bread Dhokla
Ingredients:
• 10 slices Bread
• 5 tbsp Coconut (grated)
• 2-3 Green Chillies (chopped)
• ¼ tsp Ginger (grated)
• 1 cup Yogurt
• ½ tsp Red Chilli Powder
• ½ tsp Amchoor Powder
• ½ tsp Mustard seeds
• 1 twig Curry Leaves
• 2 tsp Ghee
• Salt to taste
Procedure:
• Mix yogurt, chopped green chilies, amchoor powder ginger and salt in a bowl.
• Remove the edges of the bread slices and cut each slice into 4 squares.
• Spread the above-made mixture onto each square and join two squares to form a tiny sandwich.
• Heat ghee in a frying pan, add mustard seeds and curry leaves to it.
• When the seeds splutter, place the sandwiches in the pan and fry on both sides.
• Garnish with chopped coriander leaves and grated coconut.
•Serve it hot with green chutney.
Baby Corn Pakora
Ingredients:
• 8 Baby corns
• 4 tbsp Corn flour
• 4 tbsp Maida
• 4 Green chillies
• 6 Garlic pods
• 1 Inch piece ginger
• 1 tbsp Coriander leaves, chopped
• Oil for frying
• Salt to taste
• Water as required
Procedure:
• Cut the baby corns lengthways into two, set aside.
• Grind together the green chillies, garlic and ginger to make a fine paste.
• Add together maida, cornflour, salt, masala paste, coriander and water to form a soft batter.
• Heat oil in a pan.
• Dip each baby corn in the batter and deep fry until crisp and golden.
• Serve hot with sauce.
Paneer-Onion Pakora
Ingredients:
• ¼ cup chopped potatoes
• 2 tsp chopped green chillies
• 2 tsp ginger garlic paste
• ¼ cup chopped onion
• ¼ cup cottage cheese cut in small pieces
• Salt to taste
• 1 tsp chaat masala
• 1 tap turmeric powder
• 1 tsp cumin powder
• 1 cup gram flour
• 1 cup water
• Oil for deep frying
Procedures:
• Mix together all ingredients.
• Heat oil in a wok.
• Take spoonfuls of mixture and deep fry till golden and crisp.
• Serve hot with green chutney.
Spicy Cheesy Byte
Ingredients:
• 1 cup chopped cheese cubes
• 3 tsp green chillies
• 6 slices of bread (sides removed)
• ½ cup butter
• 4 cup chopped onions
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 4 tsp boiled corns
Procedure:
• Mix together cheese, chilly, onion, garlic, ginger and corns.
• Spread on a slice of bread and cover with another.
• Apply butter on both sides.
• Do the same with all bread pieces.
• Bake for 10 minutes at 180 degrees.
• Serve sizzling hot.
Spicy Supreme Chicken Pakoras
Ingredients:
• 200 gms chicken breasts
• 1 tsp green chilly paste
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp turmeric powder
• Salt to taste
• 1 cup hung curd
• Oil for deep frying
Procedure:
• Rub all the spices and curd on the chicken well and marinate for six hours.
• Deep fry the chicken pieces on low flame till golden brown and crisp.
• Serve hot with tomato sauce.
