Ingredients:

Finely chopped onion – 1 cup

Corn -1 cup

Potato – 4

Green Chilli finely chopped – 1 tablespoon

Chilli powder – 1 tsp

Pepper powder – 1 tsp

Tomato sauce – 3 tsp

Bread crumbs – 1 cup

Oil – to fry

Salt – to taste

Method:

1. Cook the corn and potatoes and keep aside.

2. Fry onion until they turn pale pink and keep aside.

3. Mash cooked corn and potatoes separately.

4. First take the mashed corn, add salt, pepper powder, fried onion, tomato sauce andm ix well and make small balls.

5. Take another bowl, add the mashed potato, chilli powder, salt, mix well and take small portions and make a cup like shape and stuff the corn balls prepared.

6. Close the stuffing and dust the bondas with bread crumbs and fry till golden brown.

Corn Bonda

Serve hot with tomato sauce.

Ingredients:

For Kachori:

Maida – 1 1/2 cup

Salt – 1/2 tsp

Ghee – 2 tsp

Baking Soda – a pinch

For Stuffing:

Cooked green peas – 1 cup

Mashed potato – 1 cup

Finely Chopped green chilli, ginger and coriander – as required

Garam Masala powder – 1 tsp

grated Cheese – 3/4 cup

Salt – to taste

Oil – for frying

Method:

1. Take a bowl, add maida, salt, ghee, soda and mix well.

2. Add little water and prepare the dough.(chapati dough consistency)

3. Allow it for 15 mins.

4. Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.

5. Make small balls of the above mixture.

6. Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)

7. Flatten the cheese stuffed balls and keep them ready.(like vada)

8. Make small balls of the maida dough and flatten.(small poories)

9. Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.

10. Seal the corners of both the poories with little water so that the stuffing don’t come out.

11. Heat oil in a tawa and deep fry them and the Kachories are ready.

Cheese Peas Kachori

Ingredients:

Pav Slices

For making Vada:

Cooked Potato – 4

Cooked Peas – 1/2 cup

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Chaat masala – 1/2 tsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tsp

Green chillies-2

Oil – to fry

Besan flour – 1/2 kg

Baking Soda – a pinch

Salt – as required

Water – as required

For making Chutney:

Green Chutney: Pudina or mint leaves – 1 cup

Ground nut – 2 tsp

Coriander leaves – 1 cup

Green chilli – 4

Salt – to taste

Red Chutney: Garlic – 1/2 cup

Chilli powder – 1 tsp

Green chilli – 2

Salt – as required

Method:

1.  Grind ginger, garlic paste and green chilies together into a paste.

2.  Add ginger, garlic and green chili paste, to mashed potato.

3. Then take 2 teaspoons oil in a kadai. When oils becomes hot add turmeric powder,chilli powder, coriander powder  and add the mashed potatoes, cooked peas,salt,chat masala and mix gently.

4. Make small balls of mashed potato mixture.

5. Add some salt, turmeric powder and chili powder to the gram flour and make a batter by adding water gradually and keep mixing with a spoon. Remove lumps if any. The batter should not be too watery or too thick.

Note: If lifted by a spatula, it should flow in a ribbon like consistency.

6. Heat some oil in a pan. Now dip each ball in the batter and deep fry all the vadas until golden. Remove on a paper towel and drain. Vadas are ready.

Fried Vada

7. Grind the ingredients of the green chutney and prepare the green chutney.

8. Similarly, grind the ingredients of red chutney and keep it ready.

9. Now take a pav, slice it in middle and (do not break it into two halves) apply green chutney on one side and red chutney on the other. ( The chutney should be applied on the inner side of the pav)

10. Stuff the prepared vada and serve with tomato ketchup.

Bombay Pav Vada

Ingredients:

Sweet corn – 1 cup

Green Capsicum finely chopped – 1 cup

Onion chopped – 1

Tomato – 2

Red Chilli Powder – 1/4 tsp

Salt – 1/4 tsp

Vinegar – 1/2 tsp

oil – 1 1/2 tsp

Method:

1. Take a pan, heat oil and add onion and allow it turn pale pink.

2. Now add corn, capsicum, tomato and mix well.

3. Add chilli powder and salt and allow it for few mins.

Note: The tomato should not lose its shape and color. Do not cook too much.

4. Finally add vinegar and turn off the stove.

Sweet Corn Capsicum Relish

Serve hot with Ragi oats dosa or even be had as a snack or salad. The taste will be different and tempting.

Ground Nut Balls or Kadalai Urundai

Ingredients:

Groundnut – 2 cups

Grated Jaggery – 1 cup

Water – as required

Method:

1. Roast the groundnut, remove the skin and break it into halves.

2. Add some water to jaggery and heat it until it thickens (thick syrup)

3. Now take a bowl, add the groundnut and pour the jaggery syrup and keep stirring and mix well.

4. When heat subsides, take few portions of the groundnut mixed jaggery and make small balls.

This Kadalai Urundai is rich in protein and iron. This is best suited for children as it is good for health.