MonsoonMunching – Masala Vada

Soybeans and chickpeas deep fried till golden brown. Crisp and crunchy, Masala Vada makes for a perfect evening tuck.

Recipe Servings :  6

Recipe Cook Time :  Overnight

Ingredient:

• 1/2 cup chick peas

• 1/2 cup soya bean

• Green chillies – to taste

• 2 onions – chopped

• 2 Tbsp ginger – grated

• Salt – to taste

• Refined oil

Method

• Soak soybeans overnight and chick peas for two hours.

• Drain water completely and combine both the beans.

• Grind the beans and green chillies together with as little water as possible into a coarse batter.

• Add chopped onions, grated ginger, and salt to the batter and mix well.

• Make the vadas with the batter (approximately two tbsp for each vada) and deep fry in hot oil till golden brown.

• Serve hot with tomato ketchup.

Courtesy: NDTV Cook

MonsoonMunching – Baby Corn Pakodas

Baby corns coated in a masala paste then dipped in a gram flour batter and deep fried till golden. A perfect snack to tuck in on a rainy day.

 

Recipe Servings: 5

Recipe Cook Time: 45 Minutes

Ingredients

• 250 gm baby corn
• Oil, to deep fry

For the batter:

• 3 Tbsp corn flour
• 3 Tbsp besan
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 50 ml chilled soda

For the masala paste:

• 2 Tbsp ginger-garlic paste
• Salt, to taste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 Tbsp refined oil

Method

• Blanching the corn:
• Boil the water with salt in a pan. Add 250 grams of baby corn. Blanch it for 3 minutes.
• Strain away the hot water. Put baby corns into cold water for sometime.

For the batter:

• Mix them all together and keep it in the fridge for 10 – 15 minutes.

For the masala:

• Mix all the ingredients together. Apply the paste on the blanched baby corn. Keep them in the fridge for 15 minutes.

Main preparation:

• In a wok heat up the oil to deep fry the pakodas.
• Coat the masala paste baby corn with the batter and deep fry them in a oil.
• Serve hot.

Courtesy : NDTV Cook

MonsoonMunching – Besani Mirch

 

Chillies filled with gram flour mixture, fried crisp. Munch on these with a hot cup of tea.

Recipe Cook Time: 25 Minutes

Ingredients

• 15-20 green chillies – thick variety

• 2 Tbsp oil

For the Filling, Mix together:

• 1/2 cup gram flour

• A pinch of asafoetida

• 1/2 tsp chilli powder

• 2 tsp coriander powder

• 2 tsp amchoor

• 2 tsp salt

 

Method

• Wash, wipe and slit the green chillies lengthwise.

• Heat 1 Tbsp oil and saute the gram flour mixture in it over low flame, stirring continuously till it darkens a little.

• Remove the mixture from flame and leave to cool.

• When it cools, then fill the green chillies with it.

• Heat the remaining oil in the same pan, add stuffed chillies and stir around till they look a little glossy.

• Serve either hot or cold.

Courtesy: NDTV cook

 

MonsoonMunching – Fresh Corn Bhel

A chunky chaat with corn, potatoes, sev and onions mingled in a tangy chutney.

Recipe Cook Time   :   20 Minutes

Ingredients

• 2 cups corn-boiled
• 1/2 cup boiled potatoes-diced
• 1/4 cup sev
• 1/2 cup onions-chopped fine
• 2 Tbsp coriander-chopped
• 2 tsp lemon juice or to taste
• 2 Tbsp chutney

For Chutney (blend together):

• 1 cup coriander leaves- chopped
• 1 Tbsp green chillies-chopped
• 1 Tbsp garlic-peeled and chopped
• 1 Tbsp tamarind paste
• 2 tsp sugar
• 1 tsp salt
• 1 tsp chilli powder

Method

• Dilute the chutney with water, thin enough to mix well into the dry mixture.
• Mix the corn, onions, potatoes, half the coriander, lemon juice and chutney.
• Transfer to a serving dish, garnish with the coriander and serve.

 

Courtesy : NDTV Cooks