Puff Pastry with Mixed Vegetable Curry.

    Ingredients

Carrots, Potatoes, Peas Cauliflower. Fresh/ Frozen vegetables.	500 gms
Onion	1  big one
Chilli powder	2 tsp
Garam masala( Kitchen king)	2 tsp
Oil	1 tbs
Salt	As per  taste
Pastry Sheets (frozen)	3-4

Method

1. Boil vegetables with just enough water for 3-4 mins, or steam cook. 
2. Drain any excess water.(as this curry should be dry).
3. Chop onions finely. 
4. Heat oil and fry onions until golden brown. 
5. Add all the spices and fry another 2 mins and add the vegetables and salt and fry until everything is mixed well. 
6. Let it cool completely.
7. Thaw the pastry sheets on the bench top for 5-6 mins.
8. Cut each sheet into 9 squares (3x3). 
9. Take each square and fill a spoon of curry and seal all the edges properly. 
10. Complete all the sheets in the same way and arrange them on the baking tray and cook in the preheated oven on 180 degrees for 10-12 mins. 
11. Keep checking once it turns golden brown, remove it from the oven.
12. Serve this hot with green chutney/tomato sauce.

Gobi Manchurian

Ingredients

Cauliflower	1 big
Spring onions	1 bunch
Green chillies	4 or 5
Ginger/garlic paste	1 ½ tbs each
Soy sauce	40 ml
Tomato ketchup	100 ml
Oil	For deep frying
Corn flour	1 cups
Ajinomoto /MSG (optional)	½ tsp
Salt	As per taste
Chopped coriander leaves	2 tbs

Method

1. Wash and cut the cauliflower into small flowerets and keep it aside.
2. Chop spring onions and green chillies.
3. Make ginger garlic paste.
4. Heat 1 tbsp of oil in a large pan. Add green chillies and then ginger garlic paste and fry for 2 minutes.
5. Add chopped spring onions and ajinomoto and fry for about 3 minutes.
6. Add soy sauce, tomato ketchup and salt and fry for 1 minute.
7. Heat oil in a pan to fry the cauliflowers. Meanwhile in a mixing bowl, mix corn flour with water to make a thin batter (like bhajji). Take a few flowerets and dip it in the batter. Fry in hot oil until it is crispy.
8. Once everything is fried, put them together in the sauce and fry for 2 minutes in medium heat until the cauliflower is thoroughly coated with sauce.
9. Sprinkle coriander leaves on top and serve it with ghee rice or fried rice.    

Please feel free to leave your comments below. 

Aamb Vade/Aam Vada/Aam Vadai

Ingredients

Channa dhal/split chick peas	2 cups
Thoor dhal	¼ cup
Red chillies	6 -8
Green chillies	1-2
Freshly grated coconut	½ cup
Curry leaves	A few
Oil	2 cups
Asafoetida	¼ tspn
Salt	To taste

Method

1. Wash and soak the dhals for at least 5 hours. Drain the water completely. 
2. Grind the dhals coarsely in a mixie jar and keep it aside. It is very important not to make it into a smooth paste.
3. Grind coconut, salt, chillies and hing, without adding water, into a fine powder and mix it along with the dhals. Add chopped curry leaves.
4. Heat oil in a wok. Deep fry the mixture on a medium heat.
5. Make small balls of the ground mixture, roughly about the size of a lime. Put the ball in the middle of your palm and press it gently to form a patty.
6. Gently put the patty in oil and let it fry until it is golden brown.
7. Drain on a paper towel.

Please feel free to leave your comments below. 

Onion Pakoda

Ingredients

Onions	3 big ones
Green chillies	3-4
Channa basin	2 cups
Rice flour	¼ cup
Mint leaves	2 tbspn
Curry leaves	1 sprig
Oil	2 cups
Salt	To taste

Method

1. Cut onion into thin pieces lengthwise.
2. Add salt and keep aside for 5 - 10 minutes.
3. Add Besan flour, rice flour, green chillies, chopped curry leaves and mint leaves to the onion-salt mixture.
4. Mix nicely and if required use a little water (onion mixed with salt leaves water). Don't make the batter too dilute.
5. In kadai heat oil and put one spoon of batter in to the oil. Fry until brown in colour.
6. Serve hot with green chutney/tomato sauce.

The same can be done by adding vegetables like carrots, potatoes, cauliflower and capsicum along with onions, following the same procedure above. 

Please feel free to leave your comments below. 

Nippattu

Ingredients

Rice flour	2 cups
Maida	¼ cup
Peanuts	100 gms
Roasted gram (hurigadale)	100 gms
Sesame seeds	100 gms
Dry coconut pieces	50 gms
Chilli powder	2 tspns or according to taste
Asafoetida/Hing	½ tspn
Oil	For deep frying
Salt	As per your taste

Method

1. In a bowl, mix rice flour, maida, peanuts, roasted gram, sesame seeds, coconut pieces, chilli powder, asafoetida and salt, without adding water yet.
2. Now heat oil in a small laddle. When it is really hot, pour it over the above mixture. Be careful not to mix it with hand straight away as the oil will be very hot.
3. Using a wooden spoon or a plastic big spoon, mix the ingredients until everything is mixed.
4. Now add water and knead into a  thick dough. Cover it with a wet cloth and keep it aside.
5. Now shape them into lemon-sized balls. Press them into the shape of a circle on a grease-proof paper or a wet cloth. Make enough to fry for each batch.
6. Heat oil in a kadai for frying. When it is hot, start frying the nippattus until they are crispy and store them in an air tight container.

Please feel free to leave your comments below. 

Savoury Pastry Cups

Ingredients

Puff pastry sheets (frozen)	2 sheets
Tomato	2 medium
Onion	1 large
Black olives (pitted and sliced)	½ cup
Tomato paste	50 gms
Butter	60 gms
Brown sugar	1 tbspn
Mozzarella cheese (shredded)	50 gms
Oil	1 tbspn
Salt	As per taste
Oregano (dried)	½ tspn
Italian herbs (dried)	½ tspn

Method

1. Dice tomatoes into small pieces and keep aside. 
2. Slice onion into fine, thin pieces.
3. Leave the pastry sheets to thaw aside, whilst making the tomato and onion mixture.
4. In a pan, heat butter and oil, add onions and fry until they are soft. Add brown sugar and keep stirring until it is caramelised.
5. Now add tomato paste and salt and fry for a few minutes until the mixture becomes thick.
6. Add the herbs and diced tomatoes to the mixture and turn the stove off. Let it cool completely.
7. Pre heat the oven at 160°C.
8. Brush the pastry sheets with butter. Cut them into 6 parts and line them into the greased muffin tray. Alternately you can use patty pans.
9. Spoon the mixture into the muffin trays. Don’t fill it more than half level, as the pastry rises to the top when it is baked.
10. Add sliced olives on top of the mixture and finally sprinkle cheese.
11. Place the trays in the oven and bake for 15 minutes or until it is golden brown in colour. Make sure to keep checking constantly.
12. Once cooked, remove the tray from the oven and let it cool.
13. Serve hot with your favourite cake.

Potato/Aloo Bhajji

Ingredients

Potatoes	2
Channa basin/chick pea flour	200 gms
Chilli powder	1 tspn
Rice flour	2 tbspn
Ingu/Asafoetida	½ tspn
Oil	For deep frying
Salt	To taste

Method

1. Put channa basin in a bowl. Add chilli powder, rice flour, asafoetida and salt. Mix well with water to make a thick paste.
2. Cut potatoes into thin, round slices and keep it aside.
3. Heat oil in a frying pan. When the oil becomes hot, dip the potato pieces in the batter and deep fry until it becomes crispy.
4. Serve hot with mint /coriander chutney or tomato sauce.

The same can be done using different vegies instead of potatoes - use zucchini, capsicum, onion, chokoes or egg plants. However, make sure to cut them in round circles.