Vada pav

Ingredients (Serves 6):

6 pavs/hamburger buns
Butter

Aloo bonda:
See potato filling recipe under Potato Palya here - Adjust the recipe to make 6 lime sized balls
4 tbsp besan/chickpea flour
1 tbsp rice flour
1 tsp red chili powder
1/2 tsp baking soda
Oil for deep frying
Water
Salt

Green chutney:
1 bunch coriander leaves
5-6 sprigs of mint
2-3 green chili
Juice from 1 lemon
1 tbsp oil
1 tsp sugar
1/2 tsp cumin seeds
Thick slice of ginger
1 tsp salt
Pinch of asafoetida

Spicy garlic chutney:
4-6 dry red chili
6 tbsp dessciated coconut
2 garlic cloves
Salt

Method (Vada):
1) Make 6 lime sized balls of potato filling.
2) Mix the rest of the ingredients with water to make a batter. Consistency should be thick. Check for salt.
3) Heat a deep frying pan with enough oil (on medium heat). Once the oil is hot enough, coat the potato balls by dipping it in batter and gently drop it into the pan for deep frying.
4) Fry until the balls (vada) are golden brown. Remove and keep aside on a plate lined with tissue paper

Method (Spicy garlic chutney):
1)  Grind all the ingredients into a fine powder. Check for salt.

Method (Green chutney):
1) Grind all the ingredients into a fine paste.

Bringing it all together:
1) Slice pav/bun in the centre. Apply butter and fry on a pre-heated pan.
2) Take a tbsp of green chutney and spread on the lower half of the bun.
3) Place the vada at the centre, sprinkle a tbsp of spicy garlic chutney. Place upper half of the bun.

DONE!!!

Instant Oats-Red Lentils Dosa

Ingredients:

1 cup Oats
1 cup Red Lentils
2-3 dry red chili
1 green chili
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 onion
Salt
Oil
Water

Method:
1) Soak lentils in hot water for 20-30 mins.
2) Grind it along with the rest of the ingredients into a dosa/pancake batter like consistency. Check for salt
3) Heat a pan on medium-high. Once it is sufficiently hot, pour a ladleful of batter on the pan and with circular motions spread it into a circle.
4) Add a few drops of oil. Flip and cook the other side after a minute. Remove it after 15-20 seconds.

DONE!!!

Serve it with chutney :)

Tips:
1) I soaked lentils in hot water as I was short on time. Soaking it in cold water for couple of hours does the trick as well.
2) The spices and herbs you want to use is left to your imagination. Krupa's version added coriander leaves, onion and green chili
3) You can substitute red lentil with moong dal as well :)

Vegetarian pie with chickpea and vegetables

Ingredients (2 pies):

1½ puff pastry sheets
See Curry recipe for the stuffing

Method:
1) Preheat oven to 220°C/200°C fan-forced.
2) Cut 2 rounds from 1 pastry sheet 5mm larger than pie dish tops. Keep aside
3) Use the remaining pastry sheet to line the pie dish.
4) Spoon the curry into the dish. Place the puff pastry rounds and seal the edges
5) Place it in an oven and bake for 15-20 mins or until the pastry is puffed and golden.

DONE!!!