Batani Vade / Green Peas Vada

Ingredients:
1 cup Green Peas
7-8 Green Chillies
1/4 inch sized Ginger
8-10 Curry leaves
1 medium sized Onion
12-15 Coriander leaves
1/4 cup Rice flour
Salt to taste
Oil

Recipe:
Soak green peas in water for about 8-10 hrs. Wash them in water for about 2-3 times and keep them aside.

Grind green chillies, ginger, curry leaves, little amount of soaked green peas into smooth paste without adding water. Grind remaining soaked green peas coarsely without adding water.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well. Add salt, rice flour and mix them well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas.

Basale Bendi / Malbar Spinach Curry

Ingredients:
1 bunch of Malabar Spinach
1 medium sized Onion
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small grape sized Tamarind
Grape sized Jaggary (Optional)
3/4 - 1 cup cooked Yellow Lentils
3/4 -  1 cup grated Coconut
Salt to taste
1/2 tsp Mustard Seeds
3 - 4 Curry leaves
1 tsp Oil

Recipe:

Wash malabar spinach properly, separate the leaves from its stem and keep it aside. Chop the leaves into medium pieces and stems into 1 inch sized pieces. Chop the onion into medium thin long pieces.

Put tamarind, little amount of water in a bowl, mash it and keep it aside. Put this chopped leaves and stems in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, chopped onion, little amount of water and cook them well (2 whistles). Once the pressure goes off, add the cooked yellow lentils and bring them to boil.

Grind grated coconut into smooth paste by adding sufficient amount of water. Add this ground coconut to a vessel containing cooked malbar spinach, mix well and bring it to boil. Add salt and water if required. Put mustard seeds and oil in a pan. Once it starts spluttering add curry leaves and then add it to curry. It goes well with any kind of Rottis/Chapathis.

Sabudana(Sabbakki) Kichdi

Ingredients
1 - 11/4 cup Sago / Sabudana / Sabbakki
1 small / medium sized Potato
1/4 cup Peanuts
2-3 Green Chillies
4-5 Curry leaves
Salt to taste
Pinch of Turmeric powder
1tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 1.5 tsp Lemon Juice
5 - 6 strands of Coriander leaves
2 tsp Ghee

Recipe:
Soak sago in water for about 2-3 hrs. Drain the water and keep it aside.

Cook the potato in a pressure cooker by adding sufficient amount of water(2-3 whistles). Once the pressure goes off, remove the outer skin of potato, chop it into medium sized thin pieces as shown in the picture below.
Chop coriander leaves and green chillies into small pieces as shown in the picture below.
Dry roast the peanuts and crush them in a mixer as shown in the picture below.

Put mustard seeds, cumin seeds seeds, ghee in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies and fry them for about 30-40 seconds. Add chopped potato, turmeric powder, salt and fry them for about 3-4 mins in medium flame.

Add soaked sago, salt, sprinkle little amount of water and mix them well. Cook them in medium flame by covering a lid for about 8-10 mins. Keep stirring the mixture once in 2-3 mins. Add the crushed peanuts and mix well.

Garnish with chopped coriander leaves and serve hot. I tried this recipe from Khana Khazana. Thanks Sanjeev Kapoor for the recipe.

Aloo Tikki

Ingredients:
3 large Potatoes
3/4 cup Green Peas
1/2 - 3/4 tsp Ginger Garlic paste
3/4 - 1 tsp Chilly powder
3/4 tsp Chat Masala
1/2 tsp Garam Masala
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
1/2 tsp dry Mango powder / Amchoor powder
10-12 strands of Coriander leaves
Salt to taste
1/4 cup Bread Crumbs
4 - 5 tsp Oil

Recipe:
Put potatoes in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker and keep them aside. Once they come to room temperature remove the outer cover and grate them as shown in the picture.

Cook the green peas by adding sufficient amount of water in a pressure cooker. Once the pressure goes off, remove the excess water content, mash them lightly and keep them aside. Chop the coriander leaves into small pieces as shown in the picture below.

Put 1 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add mashed green peas and fry them for about 1 min. Add grated potato, cumin seed powder, coriander seed powder, garam masala, chilly powder, dry mango powder, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

Take little amount of prepared masala and pat it to medium thick round shapes as shown in the picture below.

Roll each patties in bread crumb mixture and keep them aside.

Sprinkle 1-2 tsp oil in a nonstick pan and heat. Place the patties as shown in the picture below.

Shallow fry both the sides of patties in medium flame for about 4-5 mins as shown in the picture below.

Serve hot along with green mint chutney and tomato ketchup.

Eerulli(Onion) Tambli

Ingredients:
1/2 small Onion
1 cup grated Coconut
1 Red Chilly
1/2 - 3/4 cup Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard Seeds
2-3 Curry leaves
1 tsp Oil

Recipe:

Chop the onion into medium thin sized pieces as shown in the picture below.
Put 1/2 tsp oil in a pan and heat it. Add red chilly and fry them for about 2-3 mins in medium flame until it gives nice aroma.

Grind grated coconut, fried red chilly into smooth paste by adding sufficient amount of water.(If it is frozen coconut, use hot water while grinding.) Add chopped onion and grind them together for about 1 min. Add this ground coconut to a vessel. Add buttermilk, salt, around 1/2 cup of water to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Put mustard seeds, broken red chilly piece and 1/2 tsp oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.