Pineapple Kesari

Kesari is a sweet semolina dish, popular in India. In the South it is Kesari and in the North it is called Halwa. A very easy dish. Here it is done with a twist, a pineapple twist. I prepared the dish during Navarathri.

Preparation: 

• Chop the pineapple into small pieces.
• Cook the pineapple pieces in water for 5 minutes on medium flame. Add a pinch of yellow food color and bring to a boil. 
• Meanwhile fry the cashew nuts and raisins in 2 teaspoons ghee, one after the other, separately. Remove the nuts and raisins from ghee and keep aside. 
• Add the semolina to the same pan and fry it in the remaining little ghee. The color of the semolina must not change. Stir continuously on medium heat for 2 - 3 minutes. 
• When the semolina is roasted, carefully add the boiling pineapple water mix. On a low flame, stir continuously so that no lumps are formed. 
• Add the sugar and stir. Again the mixture will become gooey.  
• Add 2 tablespoons of ghee and keep stirring until the mixture becomes thick. Add 2 teaspoons of ghee and transfer to another vessel.
• Garnish with fried raisins and nuts and a few strands of saffron (optional). 
• Serve hot or warm.
• Note : Add sugar only after the semolina is cooked. 

Ingredients: 

Semolina/Rava - 1/2 cup 

Pineapple - 1/3 cup, chopped 

Sugar - 3/4 cup 

Water - 11/2 cups 

Yellow food color - a pinch 

Ghee  - 2 tablespoons + 2 teaspoons 

Cashew nuts - 1/2 tablespoon, chopped finely 

Raisins - 2 tablespoons 

Ghee - 1/2 tablespoon for frying the nuts and raisins

Crispy Medhu Vada

Vada is a common term used for fried savoury snacks, in India. The medhu vada is made primarily of black lentils (urad dal) batter. Black lentils or black gram is a key ingredient in the famous Idly and Dosa. 
Black gram is very nutritious as it contains high levels of protein, potassium, calcium, iron, niacin, thiamine and riboflavin.Black gram complements the essential amino acids provided by cereals and plays an important part in the diets of the people of India and Nepal. Black gram is useful in mitigating elevated cholesterol levels. Like other pulses black gram is also recommended for diabetics. 

Preparation: 

• Soak the black gram in water for 4 hours. 
• Roast one tablespoon each of black gram and raw rice, separately. Cool. Then grind to a powder, not too fine. 
• After 4 hours drain off the water and grind the black gram little by little at a time, along with cooked rice and little salt. Since you are grinding in small portions there is no need to add water while grinding. (I divided the soaked black gram into three portions before grinding). Grind to a smooth paste. 
• Add baking soda to the ground paste, mix well and keep aside for 1 - 2 hours. 
• Chop finely the shallots, green chilly, ginger and curry leaves. 
• After 1 or 2 hours add the chopped vegetables and black pepper into the batter, stir well. Finally mix the roasted gram - rice powder into the batter. 
• Wet your hands (So the batter won't stick to your hands). Take a small lime size ball of batter in your hands, make small hole in the center, drop gently into hot oil and deep fry in medium flame. Flip and cook on both sides till golden brown. I could make 11 medhu vadas with the amount of ingredients given below. 
• Serve hot with coconut chutney or tomato sauce. 

Ingredients: 

Black gram - 1/2 cup 

Cooked rice - 3 tablespoons 

Salt to taste 

Baking soda - 1/4 teaspoon  

Black gram - 1 tablespoon 

Raw rice - 1 tablespoon  

Shallots - 6 

green chilly - 1 

ginger  - 1 very small piece 

Curry leaves - a few 

Black pepper - 6 (whole) 

Raw Banana/Plantain Fritters / Bajjhi

Raw or Green banana contains Resistant Starch which does not breakdown like regular starch, so it passes through the intestines like insoluble fiber. Resistant starch and high fiber increases satiety and thus low consumption. Increases the rate of fat burning.Good for dieters and diabetics. Resistant starch is food for the good probiotic bacteria in the intestine. So bananas can prevent diarrhea and reduce the risk of colon cancer. It helps in the absorption of nutrients, especially calcium. Raw and ripe bananas contain Vitamins B6 ,C and potassium. 

Preparation : 

• Wash the banana/Plantain, Peel it lightly. Do not remove all the skin. Set aside.
• Take the besan/Chickpea flour in a small bowl. Add salt to taste, then add the chilly powder, cumin seeds, asafeotida and baking soda. Add water little by little and make a very thick batter. Keep aside for 5 minutes.
• Cut the banana into 3 or 4 equal parts. Then slice each piece into 3 or 4 pieces. 
• Heat oil in a pan. Dip each piece in the batter and deep fry. 
• Spread out on absorbent paper to remove excess oil. 
• Serve hot with coconut chutney or tomato sauce. 

Ingredients:

Raw Plantain - 1 

Besan / Chickpea Flour - 1/2 cup 

Salt to taste 

Red chilly powder - 1/2 Teaspoon 

Cumin seeds - 1/4 teaspoon 

Asafeotida -a pinch 

Baking soda - 2 pinches 

Water 

Mysore Bonda

Preparation: 

• Soak the urad dal (Black gram) for two hours, and grind well with very little water. Add salt to taste.
• Add the coconut bits, chopped green chilly and pepper corns. 
• Heat oil. When it starts boiling, wet your hands in water and take a little batter, roll into a ball and deep fry to golden brown. Repeat the process until the batter is over. 
• Serve with tomato sauce or coconut chutney. You can even have it as such. 

Ingredients:  *

Urad dal - 1 cup 

Green chilly - 1 chopped finely 

Black pepper - 1/2 teaspoon 

Coconut bits - 1 - 2 tablespoons 

Salt to taste 

Oil - 1 - 2 cups (depending on the size of the deep-fry pan) 




* Makes 28 mysore bondas.

Instant Carrot pickle.

Carrots contain lots of beta-carotene and dietary fiber. Great source of Vitamin A, C, K and B8. Rich in pantothenic acid, folate, potassium, iron, copper and manganese. It is a super food. You can munch it, juice it and cook it. Choice is yours. 

Method: 

• Wash the carrots, scrape the skin and chop it finely. 
• Heat oil in a pan, add the mustard seeds. Whhen the seeds start spluttering add the chopped carrots and sauté, on medium flame. 
• Stir continuously, when the water content is no more and the color carrot changes a bit, lower the flame to minimum. Add the red chilly powder and salt to taste. Stir continuously for a few seconds and remove from fire. 
• Allow the mixture to cool a bit. Add lime juice. Mix well and adjust the salt. 
• Voila! an easy side-dish for rice is ready. 

Ingredients: 

Carrot, finely chopped - 1 1/4 cups (used the pink-red variety )

Red chilly powder - 1 teaspoon ( used Kashmiri red chilly powder) 

Lime juice - from half a lime 

Salt to taste 

Oil - 1 1/2 - 2 table spoons 

Mustard seeds - 1/2 teaspoon 

Jaljeera

Summer is here and it is the time to drink lots of water. Once in a while we would like drink something other than water. Here is the recipe for Jaljeera, a healthier and tastier option. 

Method:

• Wash the mint leaves and Coriander (cilantro ) leaves thoroughly. Grind them well. Add lime juice. Keep aside. 
• Grind together roasted cumin seeds, black salt, black pepper, amchur (dried mango powder), sugar and some salt. 
• Mix the wet and dry ingredients. To this concentrate add enough chilled water. Check the taste. Add more water or salt if required. 

 Ingredients: 

Mint leaves -1/4 cup 
Coriander leaves - 1 tablespoon 
Lime juice - from one lime 
Chilled water - 750 ml. 
Roasted cumin seeds - 2 tablespoons 
Black salt - 1 teaspoon 
Black pepper - 3/4 teaspoon 
Amchur - 1 tablespoon (optional ) 
Sugar - 2 teaspoons 
Salt to taste 

Tawa Mushroom

Mushrooms are a storehouse of essential nutrients. They increase the level of Vitamin D in our body. Mushrooms are low-sodium, low -calorie, cholesterol-free, fat-free and gluten free. They are a good source of protein and dietary fibre. Also provides Vitamin C, folate, iron, zinc etc etc. Contains  potassium. List doesn't end.

Always take care to buy organically grown mushrooms.

Method:

• Heat oil in a tawa. Add cumin seeds. When i starts crackling add ginger-garlic paste, chopped onions. Stir fry for 2 minutes. 
• Add pureed tomatoes to the fried onion and mix well. 
• Add the red chilli powder, coriander powder, cumin powder and garam masala powder. Sauté till the raw smell of tomato is no more. 
• Add salt. Continue cooking till the gravy thickens.
• Add mushrooms, stir and cook for 5 minutes, in low flame. Do not overcook.The mushrooms should be crunchy. 
• Add capsicum pieces and toss and cook for a minute. 
• Add the freshly crushed black pepper, kasuri methi (dried fenugreek leaves ) and coriander (cilantro) leaves. Toss around and remove from fire. 

Ingredients: 

• Mushroom ( Cleaned and each cut into 2 or 3 pieces ) - 2 cups 
• Capsicum ( cut into 1 inch squares ) -1/2 cup 
• Onion chopped - 1/3 cup 
• Tomato pureed 1/2 cup 
• ginger-garlic paste - 1 to 2 tablespoons 
• Red chilly powder - 1 teaspoon 
• Coriander powder - 1 teaspoon 
• Cumin powder (Roasted and crushed) -1/2 teaspoon 
• Black pepper (Freshly crushed ) -1/2 teaspoon 
• Garam masala - 1/2 teaspoon 
• Kasuri Methi - 1 teaspoon 
• Coriander leaves chopped - 1 tablespoon 
• Oil - 1 teaspoon (if needed)
• Salt 

To Temper :  

Oil - 11/2 Tablespoon 

Cumin - 1 teaspoon 

Note: I used 200 gram mushroom. 

This is an adaptation of Sharmi's recipe.

Onion Chutney

Method:

• Heat oil in a pan. Add asafeotida, dry red chillies and stir for a minute. Then add ginger, curry leaves and onions. Saute till the onions turn golden brown. Add tamarind. Remove from flame. cool.
• When cool grind into a coarse paste. Do not add water. Add salt to taste. Serve along with idli or dosa, or rice. 

Ingredients:

Onion  - 2 nos. sliced 

Ginger - 1 teaspoon chopped 

Tamarind - 1 small piece 

Dry red chilli - 5 nos 

Asafeotida - 1 pinch 

Curry leaves - 1 sprig 

Oil - 2 tablespoons 

Salt

• 
  

Cashew Nut Fudge

Cashew nuts are known as "Caju"in portugese. This nut was spread across the world by the portugese. A handful of cashew nuts a day is beneficial to health. It can prevent heart disease, stroke and cancer. It can improve your lipid profile.

Preparation: 

• Melt sugar adding very little water. Let it get to one string consistency. 
• Add all the other ingredients into the sugar syrup. Mix thoroughly. 
• Allow to cool for 10 minutes. Then roll it out, on a ghee smeared surface, to quarter inch thickness.  Leave it for an hour. Then cut into pieces. 
• Apply edible silver paper on the pieces. 

Ingredients: 

Cashew nuts powdered - 1 kilogram 

Sugar - 400 grams 

Cardamom powder - 1 teaspoon 

Ghee - 2 teaspoon 

Note: Prepare with smaller quantities. For example 200 grams cashew nuts and 80 grams sugar. 

                                                                                                                                       courtesy Vanitha.

Aaloo Bhujia Chaat

Any savory snack can be referred to as chaat. Chaat had its origin in UP, India. Now popular in most South Asian Countries. It is available in road-side stalls / Chaat Bandaars as well as star hotels.

Preparation:

Chop the tomatoes, Onion, green chilly and the cooked potato. Transfer to a bowl. Add chaat masala and toss well. Add a few drops of lime juice and toss once more. Finally add the sev. Throw in a few coriander leaves. Toss and serve immediately. Squeeze in a little more fresh lime juice. Enjoy.

Ingredients: 

Cooked potato - 1/2 medium potato
Tomato - 1/2 big tomato
Onion - 1/2 medium onion
Green chilly - 1/2 of one 
Chaat masala - 1 teaspoon 
Lime juice - 1/2 teaspoon
Aaloo bujia Sev - 1/2 cup
Fresh Coriander leaves - a few

Instant Channa Masala

Chickpeas also known as Garbanzo beans or bengal gram must be a part of our daily diet. It is so nutritious that one cannot avoid it. It should be a part of the diet of  diabetics and people with high blood pressure. It contains lots of potassium and many other essential minerals which is good for bone health and the heart. Selenium a mineral present in chickpeas prevent tumor growth.

 This is a very easy and tasty side dish made with split chickpeas.

Method:
Heat oil in a pan and saute the chopped onion and tomato. Do Not brown. When it is well sauteed add the turmeric, coriander and chilli powders, Stir and add the garam masala powder. Now add the boiled channa and stir, Add salt and chaat masala. Bring to a boil. Remove from stove. Serve garnished with coriander leaves.
Serve with roti.

Ingredients: 

• Boiled split chickpea with water - 1/2 cup
• Onion - 1 finely chopped
• Tomato -1 finely chopped
• Oil - 1 tablespoon
• Turmeric powder - 1/4 teaspoon
• Coriander powder - 1 teaspoon
• Chilly powder - 1 teaspoon
• Garam masala powder - 1/2 teaspoon
• Chaat masala - 1/2 teaspoon
• Coriander leaves - 1 tablespoon chopped
• Salt

An adaptation from Sanjeev Kapoor recipe.

Masala Peanuts

Peanuts though a high calorie food, does not support weight gain. Good source of protein, fat, and copper. Contains Vitamin E, niacin and folate. Like fruits, peanuts are a store-house of anti-oxidants. So it has anti-cancerous properties, especially colorectal cancer. It contains monounsaturated fatty acids ( MUFA ), which is very good for heart health. Consume, at least, twice a week. Roasting increases the anti-oxidant quality of peanuts. Among popular fruits, only pomegranate has more antioxidants than peanuts. Consumption of peanuts protects against Alzheimer's and age- related brain degeneration.

This is one snack you can prepare with minimum effort. And can be stored away for a few days. 

Method:

In a bowl mix  all the ingredients( 1 - 9). Sprinkle some water and mix, so that the spices are coated well on the peanuts.
Heat oil in a pan.When it starts boiling add peanut mixture and deep fry on medium high flame. Separate the peanuts while frying, otherwise it will form one big lump.
Fry until light brown, turning occasionally.Drain on a paper towel.

In the same oil fry the crushed garlic and the curry leaves. Add these to the fried peanuts and mix well. Cool and store in air-tight containers.

Serve with hot tea / coffee.

Ingredients:

1.Raw peanuts - 1 cup
2.Chickpea flour / Besan - 3 tablespoon
3.Rice flour - 1 tablespoon
4.Ginger- garlic paste - 1 teaspoon
5.Turmeric Powder - 1/4 teaspoon
6.Red chilli powder - 1 teaspoon
7.Asafoetida - 1 pinch
8.Fennel seeds - 1/2 teaspoon
9.Salt to taste

Garlic crushed - 2 - 3 cloves
Curry leaves - 1 sprig
Oil for deep frying


Adapted from Suresh Palayil's recipe.Original recipe called for more red chilli powder.

Beetroot Chutney

Beetroots are a powerhouse of nutrients. It contains more Vitamin C than spinach. The nitrates in beetroot helps in lowering the blood pressure. It increases your stamina. A certain constituent in beetroot prevents birth-defects, so pregnant women must include it in their diet. The pigment that gives crimson color to beetroots can  prevent cancer. Beetroot detoxifies your body.

This is a sweet chutney. The taste of which enhances with time. 

Method:

Peel and chop the Beetroot and onion.
Grind all the ingredients into a coarse paste. Add little water if needed.
Heat a pan, add oil, mustard seeds, and broken red chillies. When the mustard starts spluttering add curry leaves. Add the ground mixture and cook for a few minutes while stirring.
This chutney is best when used after 2 -3 hrs.
Serve with rice. 

Ingredients: 

Beetroot - 1 medium sized
Onion - 1 small or a few shallots
Ginger - 1" piece
Garlic - 1 - 2 cloves
Green chilly - 2
Dry Red chilly - 2
Cumin seeds - 1/2 teaspoon or to taste
Turmeric powder - 1/4 teaspoon
Tamarind Pulp - 1 tablespoon
Salt to taste

For Seasoning:

Mustard seeds - 1/2 teaspoon
Dry red chilly - 2
Curry leaves - 1 sprig
Oil - 2 teaspoon 

Parippu Vada

Parippu vada / Masala vada is an easy to make tea-time snack, made with split chickpeas. A very tasty, savoury snack.

Chickpeas also known as Garbanzo beans or bengal gram must be a part of our daily diet. It is so nutritious that one cannot avoid it. It should be a part of the diet of  diabetics and people with high blood pressure. It contains lots of potassium and many other essential minerals which is good for bone health and the heart. Selenium a mineral present in chickpeas prevent tumor growth.

Preparation: 

1. Soak the split chickpea and tuvar dal in water for half an hour.
2. Slice the shallots and cut green chilly into 4 or 5 pieces.
3. Drain the chickpeas and grind it coarsely. It is nice to see some whole split chickpea here and there. So on the safer side you can keep aside a tablespoon of chickpea, before grinding.

4. Mix the chickpea mix with shallots, green chilly, red chilly powder, whole black pepper, fennel seeds, curry leaves, coriander leaves and salt.
5. Divide the mixture into 6 parts. Roll each into a ball. Flatten each ball in the centre of your palms.

6. Heat oil in a pan. Deep fry the vadas on medium flame. Flip so that both the sides are evenly cooked.

Serve hot with hot tea.

Ingredients:               
                                                                                                        Makes 6
Channa Dal / Split Chickpea - 1/2 cup
Yellow lentil / Tuvar Dal - 1 tablespoon
Green Chilly - 1 - 2 nos.
Shallots - 4 - 5
Whole black pepper - 9 - 10
Fennel - 1/4 teaspoon
Red Chilly powder - 1/2 teaspoon
Curry leaves - a few
Coriander leaves - a handful
Salt to taste
Oil for deep frying

Nankhatai

   Nankhatais, the crispy and tasty indian shortbreads, are very easy to make. And i was waiting for a recipe which made use of healthier ingredients. Finally i got it from rak's kitchen.
                                                

Ingredients:                                                                               Makes 20 - 23

Preparation:
1.Grind the sugar and cardamom together into a fine powder.

2.Preheat oven to 180 degree C.

3.Sift together wheat flour, all purpose flour, sugar and baking powder, so that all the ingredients are mixed well. Add this to a bowl and mix well once more.

4.Add ghee little by little and rub into the flour mix. Continue this until you get a stiff dough. No Water.

5.Divide the dough into 20 equal parts.Roll each into a ball and flatten slightly. I used a cutter.

6.Line a cooking tray with cookie sheet / grease the tray with ghee and dust with flour. Place the nankhatais on the tray.

7.Bake for 10 -12 minutes at 180 degree C. Keep an eye on the nankhatais while baking, the colour must not change to dark brown. When you observe slight colour change take them out immediately ( don't follow the baking time strictly here, trust the appearence or you will be left with a handful of burnt nankhatais ) and cool on the wire rack. If you have a second batch, it will take even lesser time to bake.

Note:If you have pistachios, grind them coarsely. After rolling out and flattening the nankhatais, make a cross sign on each of them and top with the ground pistachios/ cashew nuts/ almonds and then bake.
Ingredients:
Whole wheat flour - 3/4 cup
All purpose flour -1/4 cup
Sugar - 1/2 cup (You can use lesser quantity, if you wish)
Ghee (melted) - 1/2 cup (you may not need all)
Cardamom -1
Baking Powder - 1 pinch
Pistachios - 10 (optional) it is for garnishing
                                           

Cabbage Potato Masala

     

                                                                                                                                       Serves 4
Preparation:

• Wash and cut the vegetables.

• Grind the dry masala.
• Heat a large, heavy bottomed pan, add oil. When the oil starts to boil add the aniseeds, coriander and sesame seeds respectively.
• When the seeds start spluttering add the cut vegetables and the ground masala.

• Mix well. Press down the mixture lightly, cover and cook on a low flame; till the potatoes are well cooked.
• Stir in between for even cooking and to avoid the vegetables getting burnt.
• Serve warm with rice/roti/dosa.
• Garnish with coriander leaves.

Ingredients:

Cabbage shredded - 2 cups
Onion chopped - 1/2 cup
Potato - 1 medium size (cubed)
Green chillies - 4 (Slit)
Ginger - 1 teaspoon (cut into thin strips)

For Masala:

Red chilly powder - 1/2 teaspoon
Coriander powder - 1 1/2 tablespoon
Fennel seeds/Aniseed - 1/2 tablespoon
Asafoetida/ Hing - 2 pinches

For seasoning: 

Oil - 2 tablespoon
Aniseed - 1/2 teaspoon
Coriander seeds - 1/2 teaspoon
Sesame seeds - 1/4 teaspoon

Aaloo Paratta

                                           

                                           Makes 5 medium size Parathas  


Preparation:

Make a dough using Wheat flour, oil, salt and enough water in the consistency of chappati or Roti dough. Keep aside for 30 minutes.Divide the dough into 5 equal parts.

Filling: Mash the potatoes well. Add all the other ingredients and mix well. Add salt to taste. Add lime juice.  Divide this into 5 equal parts.

Smear oil on a roti maker. Place a ball of dough on it and roll out slightly. Place a ball of the filling in the centre of the small roti and cover the filling from all sides. Smooth the joints, apply little oil all over this and roll it out gently.

Heat a tawa, smear little oil/ghee and cook the parathas. Flip and cook on both sides. pour little ghee/oil on the paratha while cooking.

Serve hot with pickle and curd/yogurt. Garnish the paratha with butter (optional).

Ingredients:

Wheat Flour - 1 1/2 cups
Salt - 1/2 teaspoon
Oil - 2 tbsp
Water enough to make a dough

Filling:

Potato (boiled and mashed ) - 1 cup
Onion (chopped ) - 1/3 cup
Green chilly (finely chopped ) - 1 OR Red chilly powder - 1/4 teaspoon
Ginger (finely chopped )  1/4 teaspoon (optional)
Turmeric - a pinch (optional)
Coriander leaves ( chopped ) - 1 tablespoon (optional )
Lime juice - 1 teaspoon
Salt to taste

Oil - 1 table spoon ( for rolling out the parathas)
Ghee/ oil - 2 - 3 tablespoons ( for cooking the parathas ) 

Cutlet Veg

Ingredients:                                                                                                  Makes 10 cutlets

Preparation:

Heat a pan. Add 11/2 tablespoon oil. Add the mustard and fennel seeds. When the seeds start spluttering add the onions and and saute.
When the onions become translucent add ginger garlic paste and stir on medium flame.
Add green chilly, stir for a few seconds and add the carrot.
Stir for a few seconds and add the mashed potatoes, turmeric powder and salt. Stir and mix the ingredients well.
Now add the crushed pepper, coriander leaves and lime juice. Stir and remove from the stove. Let it cool.

Meantime beat the eggs.
When the veg mixture is cool, divide it into 10 equal parts. Shape each piece into a cutlet.
Heat oil in a deep fry pan. When the oil starts boiling, dip each cutlet in the beaten egg, roll in the breadcrumbs and deep fry to golden brown. 

Serve hot with tomato ketchup.

Ingredients:

Cooked and mashed potatoes - 11/2 cups
Onion (finely chopped) -1/2 cup
Carrot (grated) - 1/3 cup
Green chilly (finely chopped) - 11/2 tablespoon
Ginger- garlic paste - 1/2 tablespoon
Turmeric powder - 1/4 teaspoon
Black pepper (crushed) -1/2 teaspoon
Coriander leaves (chopped) - 11/2 tablespoon
Lime juice/Vineager  - 1 teaspoon
salt to taste
Oil - 11/2 tablespoon
Mustard - 1/4 teaspoon
Fennel - 1/4 teaspoon
Oil - 1 cup (for frying the cutlets)
Egg -1 (lightly beaten)
Bread crumbs - 1/2 cup

Onion Pakoda with Whole Wheat flour

Ingredients:
                                             

1.Whole wheat flour - 1/2 cup
2.Onion chopped - 1
3.Chilly powder - 1/2 teaspoon
4.Green chilly (finely chopped ) - 2
5.Curry leaves ( chopped ) - 3 - 4 leaves
6.Cumin seeds - 1/4 teaspoon
7.Oil - 2 teaspoon
8.Salt  to taste
9.Water
10.Oil - 3/4 cup ( for frying )

Preparation:

*Mix together the first seven ingredients. Add salt to taste. Add little water and make a very thick and smooth batter. Keep aside for 10 minutes.

Heat oil in a deep fry pan. Drop spoonfuls of the batter and deep fry on medium flame.

Serve hot with tomato sauce.

*Note:  I usually mix wheat flour, a pinch of salt and water into a very thick batter and keep it covered for 6 - 7 hours. Then add all the other ingredients and make the pakoda.  The batter should be of dropping consistency, not pouring. So that the pakoda absorbs very little oil and is tastier

Cauliflower and Chickpea Koftas

Ingredients:
                                     

For Kofta :

1.Cauliflower - 400 grams
2.Chickpeas - 350 grams ( cooked or canned )
3.Chickpea flour / besan - 75 gram
4.Cashew nuts - 50 grams ( finely chopped )
5.Green chillies - 2 ( finely chopped )
6.Garlic -2 ( finely chopped )
7.Ginger - 2 teaspoon ( grated )
8.Fenugreek seeds - 1 teaspoon ( ground )
9.Cumin - 2 teaspoon ( ground )
10.Cinnamon -  1/2 teaspoon
11.Turmeric - 1/2 teaspoon
12.Maldon salt - a pinch (more salt if you like )
13.Oil - for shallow frying / baking

For Sauce:

1.Yogurt - 250 grams
2.Lime juice from 1/4 lime
3.Mint leaves  - 2 tablespoon ( shredded )
4.Ground red chilly - a pinch

Preparation:

1. Kofta: Puree all the ingredients, except the chickpea and cashews, until the cauliflower becomes fine particles.

2.Drain the canned/cooked chickpeas and mash them into a rough puree.

3.Add the cauliflower puree and cashew nuts into the chickpea puree and mix them well.

4.Make small balls out of the mix and refrigerate for one hour before cooking.
                                               

5.Preheat oven to 180 degree C. Place the balls on a well greased tray and bake for 30 minutes until they are golden brown.
OR
You can deep fry the Koftas and drain excess oil on a kitchen towel.

Sauce: Mix all the ingredients for sauce.

Serve the hot kofta with the sauce as a starter.

Note: I shallow fried the kofta.