HARA BHARA VEG KABAB

INGREDIENTS:
Spinach: 1 bunch
Peeled peas : 1 cup
Boiled Potato : 4
Fresh Coriander
Fresh Mint
Green Chilli 2-3
Ginger
Garlic
Masala:
jeera
Coriander seeds
Chilli Powder
Salt to taste
 METHOD:
Boil water. Cook spinach for 1-2 minutes. Add the peas and cook for 1 minute. Transfer it to a bowl of cold water and keep it for 5-10 minutes. Then strain and keep it aside
Roast the jeera and coriander and powder
Mash the potatos.
In the mixer put half the qty of boiled potatoes,ginger,garlic, roasted jeera and coriander powder, green chilli
grind it to a fine paste. Add the spinach and peas and grind the same.
Transfer it in a bowl. Add the remaining mashed potatoes,corn flour,1/2 spoon of chilli powder and salt. keep it in fridge for 10 minutes. Make small balls and flatten it like tikkies.
Heat thava with oil and place the kababs on the tava . shallow fry like tikkies.
Serve it with mint chutney or sweet imli-date chutney

BABY CORN GOLDEN FRY

INGREDIENTS
Baby Corn : 10-15
Corn Flour : 3-4 tbsp
Gram Flour : 3-4 tbsp
Chilli Powder :
Turmeric Powder : 
Coriander Powder :
Chat Masala : 
Ginger Garlic Paste :
Salt to taste
Oil For Frying
METHOD:
Boil water in a Vessel. Add the corns and boil it for 5 minutes. Then transfer to a Bowl of Chill water Keep it for 5 minutes.
Drain the water.  Make a paste of chilli powder, coriander powder, amchur powder, a pinch of chat masala, turmeric powder, with cooking oil.  add the same to the corn and mix it.  keep it in the fridge for 10 minutes.
Batter: Mix corn flour, gram flour, with 1 tsp chilli powder , coriander powder, 1 tsp ginger garlic paste and salt adding chilled soda to the required consistency. keep it in fridge for 10 minutes.
Heat oil. When the oil is hot dip the baby corn in the batter and deep fry. Crispy golden baby corn ready. Serve it with sauce or mint chutney

RICE & DALL VADA

INGREDIENTS:
Rice :  1 cup
Toor Dall : 1 tbsp
Shredded coconut : 1 cup
Curry Leaves
Green chillies : 2
Red Chillies :    2
Salt to taste
Oil for frying
METHOD:
Soak rice and dall for half an hour . Grind coarsely into a thick paste adding red chilli, green chilli and salt. Make lemon sized balls, flatten it like vadas and deep fry in oil.

CABBAGE DAL VADAS

INGREDIENTS:
Chana Dall     :    1 cup
Toor Dall       :     1 cup
Moong Dall    :     1 cup
Rice               :      1 tbsp
Red chilli         :      2-3
Green Chilli     :      2-3
Asafoetida      :      1/2 tsp
Salt to taste
Cabbage 100 gms
Onion : 1
Curry Leaves
Coriander Leaves
METHOD:
Soak the dall and rice for one hour.  Grind it coarse adding salt, red chilli, green chilli and hing. The batter should be thick. Chop cabbage and onion finely and add to the batter. Add curry leaves and finely chopped coriander leaves. Mix it well and make lime size balls and flatten it like vadas.  Steam the vadas in the idli mould for 10 minutes.  Transfer it to a plate and allow it cool.  Heat a kadai and shallow fry it in oil till it turns golden brown and crispy.