Ghee 1 tbsp
Semolina ¼ cup
Grated corn ¼ cup
Paneer crumbs ½ cup
Green chillies, finely chopped 2
Soda-bi-carb ¼ tsp
Chopped coriander leaves
2 tbsps
Curd ¼ cup
Salt to taste

For the tempering:

Oil 2 tbsps
Mustard seeds 1 tsp
A few chopped coriander leaves to garnish

Roast the semolina in melted ghee for a few minutes. Cool. Add the corn, paneer, chillies, salt, coriander and curd. Mix well and keep for 10 minutes. Fill greased mini idli mould.

Steam and cook idlis for 10 minutes. Remove from the mould.

Just before serving time, heat oil and add the mustard. When it stops spluttering, add the idlis. Mix well and warm. Sprinkle coriander leaves and serve.

Sprouted moong fresh chivda (Six servings)

Oil ¼ cup
Cumin seeds 1 tsp
Chillies, chopped 1 tsp
Poppy seeds (khaskhas) 2 tbsps
Cashewnut pieces ¼ cup
Kishmish 1 tbsp
Grated carrot ½ cup
Grated potatoes 1 cup
Boiled sprouted moong 1 cup
Lemon juice 2 tbsps
Chopped coriander leaves ¼ cup
Grated coconut ¼ cup
A few curry leaves
Salt to taste

Heat the oil and add the cumin. When brown, add the curry leaves and chillies. Add the poppy, cashewnut and raisins. Saute for a minute. Add the potatoes and carrots. Cook on low. Mix in the moong, salt and lemon juice.

Mix in the coriander and coconut at the time of serving. Serve hot.

Toasted matar sandwiches (Makes four pieces)

Bread (white or brown) eight slices
Butter as required
A few slices of cheese
A few slices of tomatoes
Salt to taste

For matar chutney:

Boiled matar (green peas) ¾ cup
Chopped coriander leaves ¼ cup
Green chillies 3
Lemon juice 3 tbsps
Coconut ¼ cup
Salt to taste

Apply the butter on one side of the bread slices. Make the chutney by grinding all the ingredients together. Apply lavishly on the unbuttered side of four bread slices. Place a slice of cheese and tomato on it.

Cover with the remaining four slices with the buttered side on top. Put prepared sandwiches in a sandwich toaster and make golden crisp sandwiches. Serve hot with tomato ketchup.

Jackfruit fritters

Raw jackfruit pieces 250 g
Green chillies chopped 2
Ginger chopped 2 cm piece
Garlic, cloves 3
Gram flour 1 cup
Turmeric powder ¼ cup
Red chilli powder 2 tsps
Lemon juice 2 tbsps
Chopped mint leaves ¼ cup
Chopped coriander leaves ½ cup
Hot oil 3 tbsps
Oil for deep frying
A large pinch of asafoetida
Salt to taste

Cook the jackfruit with the chillies, ginger, garlic and a little water in a pressure cooker. Cool, drain out water and mash.

Mix in the flour, turmeric, chilli powder, asafoetida, lemon juice, mint and coriander.

Mix hot oil before frying. Deep fry the small fritters till golden brown.

Sweet and spicy dahiwada (Makes 40 pieces)

Urad dal 2 cups
Green chillies chopped 4
Finely chopped ginger
1 inch piece
Grated coconut ¼ cup
Salt to taste
Asafoetida ¼ tsp
Oil for deep frying

For curd:

Fresh curd, beaten 4 cups
Oil 2 tsps
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Finely chopped green chillies 2
Dry red chillies 2
Finely chopped ginger 1 tsp
Sprig curry leaves 1
Salt to taste
Powder sugar 4 tsps

Soak the dal for two hours. Grind to a little coarse paste. Add the rest of the ingredients. Beat vigorously with hand to make the mixture fluffy.

Heat oil, wet fingers with water and drop lemon size balls in hot oil. Deep fry until golden brown. Add to a large bowl of water. Soak for about an hour. Lightly squeeze excess water.

For curd:

Beat the curd with salt and sugar. Add the chillies and ginger. Prepare tempering with oil.

Heat and add the mustard, cumin, curry leaves and chilli pieces. Add to the curd.

Serve wadas covered with prepared curd and a sprinkling of red chilli powder.

JYOTI NIKUNJ PAREKH

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