Pyaaz Pakoda (onion fritters) with Mango Chutney

Rain rain come again for I m hungry for pakodas again. Huh! mouthwatering jingle for all the pakoda lovers and why not, for the rainy season is not always wet and gloomy. You can make it hot and happening with savory snacks made in no time along with hot cup of chai propped up in your favorite corner. I remember how we all used to eagerly wait for evenings for mom would create miracle with simple fritters all gorged down by us in no time. The onion pakoda is my favorite one till date. I have made few variations and the result has been yummy.

                                                                                     photo by: Neetu Narayan


Ingredients
1 cup of besan (chana dal flour)
1/2 cup of rice flour
2 cups of sliced onion
1 cup of fined chopped tomatoes
2 tbs chopped green chillies
2 tbs of finely chopped green coriander leaves
1tsp grated ginger
1tsp ajwain (carom seeds)
1tsp of kalonji (onion seeds) optional
1 tsp turmeric powder
salt
oil to fry

Method:
Onions have to sliced roughly and not chopped. Put all the ingredients in a large bowl except oil. First mix all the ingredients with your hands gently crushing the onions. They will release some of their juices. Now add besan and mix again without water again crushing the mix. Now start adding little water at a time and keep mixing gently till you get all the onions coated in besan. Remember to add water only when its difficult to mix. Once the besan attains a thick consistency and well coated, leave the mix for 15 minutes. The mix should not become too runny. You can either shallow fry them in a pan or deep fry in a wok. Serve with mango chutney.


                                        Mango and Coriander leaves Chutney

                                                                 photo by: Neetu Narayan

Ingredients
1 cup sliced raw mangoes
2 cups of green dhania patta (coriander leaves)
4 green chillies
1/2 cup curd
5-7 cloves of garlic
Salt

Method:
Grind all the ingredients in grinder. If the mangoes are too sour, reduce the quantity by half. The fresh curd gives the required moisture so this chutney does not require water. You can avoid the curd if you want.

Almond(badam) Halwa

I m not very fond of sweets as such but sometimes I get this deadly cravings for something sweet but not the regular ones as I find them too boring. It was during one of those rare moments that I was watching a cookery show and there something caught my fancy. It was this almond halwa and it really looked yummy but the problem was I didn't see the whole part. Inspite of this I felt like trying it out....The result was a low cal version of almond halwa that satisfied me to the core. The recipe comes to my rescue even to this day. Hope it does work the same magic for you.

Ingredients:
1 cup Almonds
1/2 cup sugar
2 cups water
1 tbs ghee
1/2 tsp cardamom powder
1 pinch of saffron

Method:
Soak the almonds in lukewarm water for 30 minutes and peel off the skin. Its easier that way. Make a coarse  paste using little water. Heat the pan. Add the sugar and water. Bring to a boil and add the almond paste. Keep cooking and stirring. Reduce the heat if it splutters. Add ghee and saffron and keep stirring till the all the water evaporates. Cool and chill (Do not freeze). Serve with ice-cream

Chana dal fry

Its an everyday story of a mother and a housewife as to what should be on the menu, be it morning, noon or night. And trust me sometimes I m just not in a mood to try or think anything, let alone cook something elaborate. It is at this time I find comfort in my favourite chana dal fry served with steaming rice. Huh! I feel like m in heaven. This is the magic of simple, no fuss food in matter of both eating and cooking.

                                                                       photo by neetu narayan

Ingredients:

1 cup chana dal

1 tsp turmeric

salt to taste

For frying:

1 medium onion chopped

1 tbs chopped garlic

1 tbs chopped ginger

1 tbs chopped green chillies

2 tbs chopped green coriander leaves

1 cup chopped tomatoes

1 tsp cumin seeds

1 pinch of garam masala

1-2 bayleaf

1 tbs ghee

Method:

Pick, wash and soak the dal for 30 minutes. Cook the dal with enough water till its tender and cooked properly (usually I use double ratio of water). Keep aside. Heat ghee in a pan. Add cumin seeds and let splutter. Do not let it burn. Add bay leaves, ginger and sauté till it gets a slight golden colour. Add green chillies and sauté for few seconds. Add chopped onion and sauté till it turns light brown. Add garlic and chopped tomatoes. Mix. Add salt and turmeric. Cover and let it cook till the tomatoes soften and oil separates. Add the dal and let it simmer for 5-7 minutes. Check the consistency. Add water if you want. I like the slightly thicker consistency. Add garam masala and simmer for 1 minute. Garnish with green coriander leaves. Serve with hot steaming rice.

Sewai chow chow

Ingredients

2 cups of plain vermicelli

1 cup chopped onions

1 cup chopped tomato

1 tbs chopped green chillies

Few sprigs of curry leaves (optional)

1 tsp chopped garlic

1tsp chopped ginger

½ tsp mustard seeds

1 tbs chopped green coriander

½ cup chopped French beans

½ diced potatoes

½ tsp amchur powder

salt

½ tsp ghee

2tbs refined oil

2 ½ cup of water

Method: Heat ghee in a pan. Roast the vermicelli till it gets a nice golden colour.(photo right) 

Remove and keep aside. Add 1 tsp of oil and fry the diced potatoes until it gets a slight colour. Add the French beans now sauté it for a while. Keep aside. In the same pan add 1 tbs of oil and let it heat. Add mustard seeds and let it splutter. Add green chillies. Stir. Add chopped onions and sauté for a while till they obtain a light colour. Add ginger and garlic. Sauté for a while. Don’t let them change the colour. Add chopped tomatoes and fry till they become soft. At this stage add salt and amchur powder. Salt will help to cook the tomatoes faster. Now add fried vermicelli, potatoes and beans. Mix. Add water and and let it boil and cover to cook away. Be sure not overcook the vermicelli. Wait till the all the water is absorbed. Garnish with coriander leaves.