Kara Boondi

Kara Boondi

Time: 30 min

Level:   Easy

Yield:   4 Cups

Ingredients

1 cup Bengal gram flour/besan flour

¼ cup rice flour

1 tsp. Red chilli powder

½ tbs. Salt (or as per taste)

2 tsp. cooking oil

¼ cup peanut

¼ cup cashew

10-15 curry leaves

Cooking oil for frying

Instructions

In a mixing bowl add Bengal gram flour, rice flour, red chilli powder, asafetida and salt and mix well.

First add small quantity of water and mix it well without any lumps. Then add water gradually to make the batter slightly thin. Then add 2 tsp. of oil (it helps to pour the batter smoothly)

Heat the oil. Check the batter consistency first by dropping very small amount of batter into preheated oil. (Using back of your spoon) Here looking for round Boondhi. If it boondhi flat add besan if boondhi forms tail add little water.  

Now you need 2 ladles with holes: one for making boondi and one for draining oil.

Use another ladle to spoon batter.  Pour one ladle batter over ladle with holes and spread it into preheated oil.

Wipe ladles. Fry with constant turning to ensure even cooking and drain oil once bubbling ceases and frying sound reduces or until golden color.

Repeat the process and finish the batter.

Finally fry peanuts, cashew and curry leaves.

In mixing bowl add boondi, fried peanuts, cashew, curry leaves, salt and sugar and toss them together.

Enjoy and store it in air container. 

   

Sugar cookies/Biscuits

Eggless Sugar cookies

Prep Time: 2 min   

Cooking Time: 40min

Level:   Moderate

Yield:    25 cookies

Ingredients

¾ cup All Purpose Flour

¾ cup Confectioners Sugar

¼ cup Corn Starch

½ cup Butter

¼ tsp. Salt

Instructions

In a bowl shift flour, cornstarch and salt and mix well.

In another large bowl mix butter and confectioners sugar until light and fluffy cream.

Gradually add the flour mixture to creamed mixture and mix well

Preheat oven to 350°. Roll into 1-in. balls and place on baking sheet lined with parchment paper.

Bake 25-35 minutes or until golden brown.

Guacamole

                      Guacamole

Prep Time: 2 min   

Cooking Time: 5 min

Level:   Easy

Yield:  4 Serving

Ingredients

2 Avocados

1 Medium chopped tomato

¼ cup chopped onion

¼ cup cilantro

2 Tbsp. Lime juice

1 Green chilli/jalapeno pepper

Salt

Instructions

Using a mortar and pestle, mash half of the cilantro, onion, chilli, and 1/2 tsp. kosher salt to a paste. Leave the paste in the mortar.

Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, be careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl and add the paste from the mortar.

Add the remaining onion and cilantro and add tomato, lime juice and mash the avocado gently with back of the fork, leaving some chunks. Season to taste with more lime juice, salt, and chilli. It’s best served immediately.

Tip: The guacamole can be made up to 1 hour ahead; cover the surface with plastic wrap and keep at room temperature. Leftover also plastic wrap in refrigeratored.

French fries/Finger fries

French fries/Finger fries

Prep Time: 10 min   

Cooking Time: 20min

Level:   Moderate

Yield:    3-4 Serving

Ingredients

4 Large Potatoes

Oil for frying

Instructions

Peel the potatoes, cut them into at least 1/4″ thick fries

Soak potatoes in a large bowl of ice-cold water for about 30 minutes.

Then pat dry potatoes using cheesecloth or paper towel

Toss the potatoes with cornstarch.

Heat oil in a deep fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 2-3 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.