Banana Fritters

Ingredients

  • 2 overripe bananas
  • 100 gm flour
  • 1/2 tsp baking soda
  • A pinch of salt
  • 2 tsp sugar
  • Oil to fry

Method –

  1. In a bowl, mash the bananas and add flour, soda, salt and sugar to it.
  2. Make a nice thick batter
  3. Heat oil in a pan
  4. Drop the batter in small spoonfuls
  5. Fry on each side for 3-4 minutes
  6. Drain and serve

Hash Browns

Ingredients

  • 4 medium potatoes
  • 2 tbsp all purpose flour
  • 1/4 cup grated cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Oil for frying

Method

  1. Peel potatoes and grate them using a box grater.
  2. Place the grated potatoes in a bowl of cold water
  3. Mix and leave for about 5 minutes
  4. Transfer the potatoes to a strainer and squeeze till all the water drains out
  5. Fry potatoes in 2 tsp oil in a skillet over medium heat for 4-5 minutes
  6. Turn off the heat and let it cool for a few minutes
  7. Add in flour, cheese, onion powder, garlic powder, salt and pepper
  8. Mix well
  9. Scoop into big golf ball size, shape into round shape, flatten it.
  10. Fry in batches till golden brown

Pesarattu (Green Gram Dosa)

Ingredients

  • 2 cups green gram dal
  • 1/2 cup uncooked rice
  • 5 green chillies, chopped
  • Salt to taste
  • 1/4 tsp asafoetida powder
  • 1 large onion, chopped fine
  • 2 tbsp grated fresh coconut (optional)
  • 1 potato, boiled and mashed (optional)
  • A bunch of coriander leaves, chopped fine
  • Oil for shallow frying

Method –

  1. Soak the green gram dal and rice in water for 45 minutes and grind coarsely along with the green chillies.
  2. Add salt, asafoetida powder, chopped onion, grated coconut, mashed potato and coriander leaves to the batter and mix well to make a batter of thick dropping consistency.
  3. Heat the tawa. Sprinkle with a few drops of water. If it sizzles, the tawa is ready for use.
  4. Smear a little oil on the tawa. When the oil smokes, lower the heat.
  5. Pour a ladle of the batter and spread, as thin as possible.
  6. Make a hole in the centre.
  7. Pour a tsp of oil in the centre and around the edges of the batter. Cook till golden brown at the base.
  8. Flip over carefully and fry till golden and crisp.
  9. Serve hot with coconut chutney.

Pancakes

Ingredients

  • 1 1/3 cups all purpose flour (160 gm)
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 large egg
  • 4 tbsp melted butter
  • 1 cup buttermilk
  • 2 tsp vanilla extract

Method –

  1. Sift the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside.
  2. Melt the butter in a small bowl.
  3. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter.
  4. Add the wet mixture to the dry and mix until combined
  5. Place a tsp of butter in a large pan over medium high heat
  6. Once melted and bubbling, add 1/3 to 1/2 cup of batter for each pancake
  7. Cook for a few minutes until golden then flip over and cook an additional minute.
  8. Add more butter as you make additional pancakes.
  9. Serve with butter and maple syrup.

Chilli Cheese Toast

Ingredients

  • 2 green chillies, chopped
  • 1/2 medium red/green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp coriander leaves, chopped
  • 1 heaped tbsp butter
  • 3/4 cup processed cheese
  • 4 slices bread

Method –

  1. In a bowl, add all the ingredients except bread and mix to a smooth mixture
  2. Heat a pan, toast the bread on one side.
  3. Remove from pan and apply the cheese mixture on the toasted side
  4. Put the bread back in the pan, cover and let it cook on medium heat until the cheese has melted
  5. Serve with ketchup

Aloo Sabji (Potato Curry)

Ingredients

  • 5 large potatoes, boiled and peeled
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp amchur powder (dry mango powder)
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 glasses of water
  • 1/2 tsp garam masala powder
  • 1 tbsp wheat flour
  • 2 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1.5” ginger piece
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1 dry red chilli
  • 2-3 green chillies
  • A pinch of asafoetida powder
  • 1/2 tsp red chilli powder

Method –

  1. Crumble the potatoes slightly
  2. In a wok, add the potatoes
  3. Add turmeric powder, red chilli powder, coriander powder, amchur powder, garam masala powder, salt and sugar
  4. Now add 2 glasses of water and put the wok on high flame
  5. Let it come to a boil
  6. In the meantime, add wheat flour and water to make a smooth paste
  7. Add this to the boiling curry and cook for 2 minutes
  8. Remove the foam which rises to the top
  9. Now heat the ghee in a small ladle
  10. Add cumin seeds, fenugreek seeds, fennel seeds, dry red chilli, green chillies, a pinch of asafoetida powder, ginger and red chilli powder
  11. When the seeds splutter and it is aromatic, pour it over the curry

Chirer Pulao (Flattened Rice Pulao)

Ingredients

  • 1.5 cups chire (flattened rice)
  • 1 medium sized boiled potato
  • 1 tbsp oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1 tbsp peanuts
  • 1 tbsp cashew nuts
  • 1 tsp raisins
  • 1 medium sized onion, chopped finely
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 2 tbsp sugar
  • 1 tbsp ghee

Method

  1. Wash the flattened rice thoroughly and drain in a colander
  2. Dice the potatoes into small cubes
  3. Heat 1 tbsp oil in a pan
  4. Add cumin seeds and fennel seeds
  5. Sauté for a few seconds
  6. Add the peanuts and fry on high flame for 1 minute
  7. Add cashew nuts and raisins and sauté for 30 seconds
  8. Add boiled potatoes and fry on high flame for 2 minutes
  9. Add onion and fry for 2 minutes on high flame
  10. Add turmeric powder, salt and fry on high flame for 2 minutes
  11. Now, add sugar, sprinkle some water and fry on high heat for 1 minute
  12. Add the flattened rice. Stir and mix for 2-3 minutes
  13. Switch off the flame
  14. Add ghee, mix well
  15. Cover the pan and let it rest for 5 minutes before serving

Sada Aloor Torkari (White Potato Curry)

Ingredients

  • 4 medium potatoes
  • 1/2 tsp nigella seeds
  • 2 green chillies
  • 1 pinch asafoetida powder
  • Salt to taste
  • 1/2 tsp sugar
  • 1 cup warm water
  • 1 dry red chilli
  • 1 tbsp mustard oil

Method

  1. Peel and cube potatoes
  2. Steam the potatoes till just soft
  3. Strain the water and set aside
  4. Heat mustard oil in a pan
  5. Add nigella seeds
  6. When it splutters, add dry red chilli and asafoetida
  7. Add the potatoes, salt and sugar
  8. Sauté for 2-3 minutes
  9. Add strained water and cook till water dries up and the potatoes are soft
  10. Add green chillies and serve hot

Bread Upma

Ingredients

  • 400 gm sliced bread, each slice cut into 4 squares
  • 6-7 large onions, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 tsp mustard seeds
  • A sprig of curry leaves
  • 2 green chillies, chopped
  • 2 tbsp tomato ketchup
  • 1 tsp turmeric
  • Salt to taste
  • 3 tbsp vegetable oil
  • Chopped coriander leaves for garnishing

Method –

  1. Heat oil in a large wok
  2. Add mustard seeds
  3. When the seeds splutter, add curry leaves and onions and fry till light brown
  4. Add the chillies and tomatoes and tomato ketchup
  5. Fry till the tomatoes become pulpy
  6. Add turmeric powder and salt
  7. Fry till the oil releases
  8. Add sufficient quantity of warm water and let it boil
  9. The water should be sufficient to cover the bread pieces
  10. Now, add the bread pieces and mix gently
  11. The bread will absorb the water
  12. Cover with a lid and place the wok on a tawa for 5 minutes
  13. Garnish with chopped coriander leaves

Instant Upma Mix

The roasted mix
The cooked semolina ready to be served

Ingredients

  • 3 cups coarse semolina
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • A big pinch of asafoetida powder
  • 5-6 dry red chillies
  • 2-3 green chillies, chopped
  • 4-5 tbsp cashew nuts (can add more or less)
  • 3-4 tbsp peanuts (optional)
  • 4 tbsp ghee/oil
  • Salt to taste

Method

  1. Heat ghee/oil in a wide wok
  2. Add Chana dal and urad dal
  3. Roast on low to medium flame until slightly brown
  4. Add dry red chillies, cumin seeds, mustard seeds, curry leaves and asafoetida powder
  5. Sauté until seeds crackle on low flame
  6. Stir in green chilli and cashew nuts and cook on low heat until cashews are golden
  7. Now add the semolina and cook on low flame for about 5-7 minutes
  8. It will become aromatic and golden
  9. There should be no raw smell
  10. Add salt and mix well
  11. Remove from heat
  12. Let the mix cool properly and store in airtight jar in refrigerator

To Cook the Instant Upma Mix –

  • Boil 2.5 cups of water for 1 cup of the above mix
  • Add the mix into the boiling water
  • Stir and cook for a minute
  • Mix well without lumps
  • Cover for 2 minutes
  • Fluff it up with a fork and serve immediately
  • Can add diced fresh or frozen vegetables like carrot, peas, French beans, etc. In that case, add a little more water, boil the vegetables and then add the roasted semolina