Vegetable Pakora with a cup of masala chai is comforting food on a pleasant winter evening. A vegan recipe that makes for a great party finger food. The standard Vegetable Pakora recipe calls for the use of mixed vegetables, chick pea flour and carom seeds. But I tend to tweak the recipe and add a few more spices to pep up the flavor.

In today’s Vegetable Pakora recipe, I used carrots, beans, cabbage and potatoes but you can also add raw plantain, eggplant, caulilfower and pumpkin. Make sure to use fresh firm vegetables. Chickpea flour and carom seeds are essential ingredients that make the pakoras visually appealing and appetizing. But do add an extra ingredient, dry fenugreek leaves aka kasoori methi to your pakora batter which will elevate the flavor of the pakoras by leaps and bounds. It adds depth of flavor and keeps you coming back for more.

Many of you following my blog for sometime would know that I enjoy Indian Chinese food immensely. I haven’t posted any Indian Chinese recipes in a while and was going through the archives when I realized that I had not blogged a popular Indian Chinese appetizer, Vegetable Manchurian. Its prepared almost on the same lines as Gobi Manchurian except that we use finely chopped mixed vegetables instead of Gobi (Cauliflower).

There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

I do get a lot of requests to post snacks and appetizer recipes and I try my best to update the site with such recipes. Please be patient with me as I try to cater to your requests. For today, I am happy to post a favorite appetizer. Do make this popular appetizer at home and surprise your family.

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

For Wet Vegetarian Manchurian (with gravy) follow the steps below.

1 Mix a tbsp of cornflour in a little water. Keep aside.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.

I always have left over Idlis when I prepare Idlis for breakfast or dinner. When I am in need of snacks, Indian recipe style, all I do is saute the crumbled cold refrigerated idlis with a spiced base of onions and lots of fresh coriander leaves. I tend to play with the spices each time I go the crumbled idli upma way.

Recently, I prepared a version of Idli Upma with fresh coconut and carrot being the star players. It made for a visually appealing, filling, delicious and healthy evening snack for my son, Nehal. Use fresh coriander leaves which give a herb-y flavor to the dish.

1 Heat oil in a cooking vessel, add the curry leaves and saute till a nice aroma emanates the kitchen.
2 Add the green chilies and chopped onions and saute for 3-4 mts.
3 Add the turmeric pwd, red chili pwd, garam masala pwd and kasuri methi and half of the fresh coriander leaves and mix well. Add tomato sauce and mix. Saute for a mt.
4 Add the grated carrots and grated coconut and saute for 4 mts on low to medium flame. Add the crumbled idlis and mix. Saute for 2 mts. Turn off heat.
5 Garnish with fresh coriander leaves. Serve this quick left overs snack warm.

Amaranth leaves (Chauli/Thotakura) are much loved in our home and take the form of stir fry, dal and stew in our daily meals. In recent past, I have used these nutritious greens along with chick pea flour (besan) to prepare fritters. They are easy to make, work great as appetizers for parties and also make for a wonderful tea time snack.

These vegan crispy green leafy balls taste best when warm. Try them the next time you bring home some amaranth greens and you’ll want to invite your friends just to serve them a perfect finger food treat.

1 In a bowl, add the chopped amaranth greens, green chilles, ginger-garlic paste, red chili powder, cumin seeds, besan and salt. Add little water to make a dough such that you can make small balls. Make small balls and keep aside.
2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop the balls gently into the oil and fry them to a golden brown color. Deep fry a batch of 8-10 balls depending on the size of the vessel.
3 Heat 2 tsps oil in a pan, add mustard seeds and allow to splutter. Add sesame seeds, red chilies, hing and curry leaves and saute for a few seconds. Add the balls to the pan and mix well. Turn off heat and sprinkle fresh grated coconut.
4 Serve warm with a cup of masala chai.

Are you familiar with this exotic underground stem? Goes by the name Taro root, Elephant Ears, Colocasia, Arbi in Hindi and Chamadumpa in Telugu. You will find it at across all the Rythu Bazaars (farmer’s market) in Andhra.

Its the sliminess and slippery feel of taro root which keeps away many from relishing its flavor. Please don’t let that put you away from trying it. It is full of fiber, lot of starch and has a delicious creamy texture.

Today’s recipe for chips is a deep fried version. You can even shallow fry the taro root slices which would yield a less crisp exterior but tasty nevertheless. I’m yet to try baking them. Do try this Arbi recipe you wouldn’t want to miss.

1 Boil taro roots with enough water till soft. Drain water and cool. Peel the taro roots and slice them slightly thick.
2 Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying chamadumpa aka arbi root slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3 Into the hot oil, drop the sliced taro roots (depending on the size of vessel used for deep frying, drop just enough arbi slices such that the vessel isn’t overcrowded). On medium flame, deep fry chamadumpa slices.
4 Use a slotted stainless steel ladle to stir the taro root chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of arbi slices.
5 Season chamadumpa slices with salt, chilli pwd, cumin pwd and coriander pwd. Remove onto a serving plate and serve.

Savory snack enthusiasts will love today’s Navrati Special offering to Durga Ma. Addictively satisfying, Chitti Budagalu are adorable, tiny puffed up crisps with a hint of spice. Only 3 ingredients go into its making – urad dal aka black gram dal, rice flour and chili powder.

It does take some time to prepare but its worth the effort. Serve these crispy treats with a cup of chai and you will have your family and guests asking for seconds and thirds.

1 Soak whole black gram dal in water for 2 hours.
2 Strain the water and grind the dal to a paste sprinkling very little water. Remove from the grinder.
3 To the ground urad dal, add rice flour, salt and chili powder, mix well. Add little water to make a smooth dough.
4 Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
5 Make very small balls from the dough. Grease two sheets or 2 small banana leaves. Place a small ball in between two greased sheets (place a small ball on the greased sheet and place the greased side down of the other sheet over the ball).
6Lightly flatten the ball using a flat spatula or tumbler. Remove the flattened dough and place on a plate. Prepare with rest of the dough and keep aside
7 Slowly drop the flattened rounds into the hot oil and cook them on medium flame. They will puff up on touching the hot oil. Fry the chitti budagalu on both sides to a golden brown color. Deep fry 8-10 budagalu per batch depending on the size of the vessel.
8 Remove the chitti budagalu onto a serving plate. Bring to room temperature and store in an air tight container. Stays fresh upto 3-4 days.

Yesterday, I prepared Vegetable Fried Rice and had some left over white rice and chopped mixed vegetables. Decided to use the left over rice and veggies to prepare an Indo Chinese appetizer. Very easy and quick to bring together and makes for a great evening snack when your kids come home hungry after play. Interesting combination of flavors and textures. Nehal enjoys them with tomato ketchup.

1 Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool.
2 Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Prepare small lemon sized balls and refrigerate for 15 mts.
3 In a small bowl, make a thin batter for flour, water and salt. Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
4 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
5 Serve hot with tomato sauce.

This post was lying in my drafts and wouldn’t have seen the light of day if a reader had not requested for Chilli Cheese Toast recipe. Not much of a recipe really. A quick breakfast/brunch or lunch box recipe that can be prepared in 10 minutes.

Here goes Chilli Cheese Toast recipe:

In a bowl grate a cheese cube (about 2 tbsps). Add 2 finely chopped green chilies, finely chopped small green or red bell pepper, finely chopped small onion, 2 tbsps chopped coriander leaves, pinch of salt and 1/4 tsp pepper pwd to the grated cheese and mix lightly.

Take a slice of brown bread or whole wheat bread, spread 2 tbsps of the prepared filling and sprinkle some cheese on top. Bake in a pre-heated oven at 175 C till cheese melts and the bread it toasted, approx 5-6 mts.

You can use Amul cheese, Mozzarella or Cheddar cheese.

Many a night, our dinner comprises of either soup, salad, wrap or sandwich. Last night I made Kati rolls with vegetable filling. I introduced the avocado based dip – Guacamole flavor to the roll which worked great as a spread and was SO delicious. Works great as a lunch box treat, one that you kid will surely relish. Makes for a complete meal and super easy to bring together.

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.
3 Add the lemon juice and salt to taste and mix. Keep aside.
4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

You can find Chicken Kathi Roll recipe at my other blog, Kids Zone.

Have you relished cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi. Cabbage needs to be sliced into thin strips along with onions before combining in chick pea flour, rice flour, ginger garlic paste, curry leaves and green chillis and deep fried to a golden brown color. Serve warm with a hot cup of tea on a rainy day and you have a snack to provide comfort to your body and soul.

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).