Vazhaipoo Vadai (வாழைப்பூ வடை)

Cooking Time: 30 mins
Servings: 4 people

Ingredients

• 1 - Vazhaipoo (cut the buds ,and chopped them well )
• 2  cups - Channa dhal  ( soak them well 2 hours )
• 4 - Green chillies
• 4 -Red chillies
• 2 tsp -Sombu
• 1 tsp - Jeera
• 1 tsp - Fresh Ginger
• 1 -Onion ( chopped )
• Asafortida powder - a pinch
• Curry leaves few
• Coriander leaves 
• Salt to taste
• Oil -( deep frying )

Procedure

1.  Mix the red chillies, sombu, jeera, channa dhal in a blender and blend them well. Add a little (extremely little) amount of water.
2. Then add vazhaipoo,onion,green chillies, curry leaves, salt, ginger, asafortida powder and mix well.
3. Take a lemon size ball and keep it in your left palm and gently pat it with your right palm. Fry it in heated oil in a pan until they turn golden brown.
4. This is best served without a side dish, but if needed, chutney will work very well.

Pav Bhaji (பாவ் பாஜி)

Cooking Time:
Servings: 1 person


Ingredients

•  12 -Pav buns
• 3 - Potatoes
• 1 - Carrot
• 1/2 cup - Beans
• 1/2cup -Peas
• 1 - Onion ( chopped)
• 2 - Tomatoes ( chopped)
• 2 - Green chillies ( chopped)
• 2 tsp -Ginger,Garlic paste
• 1 tsp -Sombu
• 1 tsp -Red chili powder
• 1 tsp -Coriander powder
• 1 pinch -Turmeric powder
• 1/4 tsp -Cumin powder
• 1 tsp -Garam masala powder
• 2 tsp -pav bajji powder
• 1 tsp -Lemon juice
• 1 cup -Coriander leaves
• 2 tsp -butter
• 1 tsp -oil
• salt to taste

Procedure

1. Heat a pan with oil add the onions,fry till add tomatoes,salt and all the powder and till the oil floats on top.
2. Add cup of water and  let it cook to boiling the all vegetable with a maser keep mashing the mixture let it cook nicely .when all the vegetable are cooked thoroughly garnish with coriander leaves and lemon juice. Serve with Pav
3. Dinner rolls can be used pav.still open the dinner rolls.Apply little butter on the tawa and roast the pav till hot and soft.
4. Serve hot with pav bajji and tomato sauce / green chutney.

Vegetable Puff (வெஜிடபிள் பப்)

Ingredients

• 1 cup -All vegetables
• 1 tsp -Chaat masala
• 1 tsp -Coriander powder
• 1 tsp -Red chilli powder
• 1 pinch -Turmeric powder
• 1 tsp -Cumin seeds
• 1 tsp -Ginger,Garlic paste
• 1 tsp -Lemon juice
• 1 bunch -Coriander leaves (chopped)
• 1 tsp -Oil
• 1 number -Puff sheets
• Salt as per taste

Procedure
1. Take all vegetables then cut them into small pieces. Boil,and keep it aside.
2. Take a pan add oil to it then add cumin seeds, turmeric powder, ginger and garlic paste, salt, red chilli powder, saute them then add all vegetables, coriander powder,coriander leaves.mix them, then add chaat masala powder,latly add lemon juice mix well.once it is done transfer it a plate let it cool down.
3. Take puff sheets make it into different shapes add stuffing into it. add little water to the edges and close the puff keep it in the fridge for 5 mins.
4. Preheat the oven at 450 degrees and keep it for 10 mins.Vegetable puff is ready.

Masala Vadai (பருப்பு மசால் வடை)

Vadai

Preparation Time: 5 mins
Cooking Time: 30 mins
Servings: 24 vadais


Ingredients

•  2 Cups of Bengal Gram Dhal
• 1 Large Onion (chopped)
• 2-3 Green Chilies (chopped)
• 2 Red Chillies
• A small piece of Ginger (chopped)
• A few Curry Leaves
• 1 tsp Sombu
• 1 tsp Cumin
• Salt for Taste
• Oil

Procedure

1. Soak the Dhal for an hour, and then drain he water from the dal.
2. Now add the dhal, red chilies, and sombu into a blender. Now blend them together.
3. Taking out the blended mix, and putting it into a bowl. Add the onion, ginger, green chilies, and cumin with it.
4. Flatten the balls between dampened palms and slide them, a few at a time, into the hot oil. Deep fry on medium heat till the vadais turn golden brown and are completely cooked.
5. You are now ready to serve along with a favorite chutney.

Vegetable Cutlet (வெஜிடபில் கட்லட்)

Cutlet

Cooking Time: 30 mins
Servings: 5-6 people

Ingredients

• 3 Small Potatoes (boiled & mashed)
• 1 carrot (boiled and mashed)
• 15 Green Beans (boiled and mashed)
• 1/2 cup of peas (boiled and mashed)
• 1/2 tsp of Garam Masala Powder
• 1/2 tsp of Mango Powder (Amchur Powder)
• 2 Green Chilies (Chopped)
• 1 Ginger (Chopped)
• Handful of Coriander Leaves
• 1 tbsp chopped cashew nuts
• 1/2 a piece of Cardamon
• 2 pieces of Cloves
• 1 cup Bread Crumbs
• 3 tbsp All Purpose Flour or Maida
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• Salt for Taste
• Oil

Procedure

1. After you have all your vegetables boiled up and mashed, keep it separately.
2. Have a pan out, then pour oil it. Add the cashews, cardamons, and cloves together, then fry it.
3. Now add the green chilies and ginger, and fry/stir these too.
4. Add the Garam Masala, Mango Powder, Red Chili Powder, Coriander Powder, and Cumin Powder. Now lightly stir/fry it.
5. Now add the mashed vegetables, salt. Now stir it all up. Add the coriander leaves, and turn the Stove off. Keep this separately.
6. Have the All Purpose Flour mixed with a bit of water, and have it separately. Have the Bread Crumbs in a plate separately too.
7. Now take some of the vegetable mix, roll it into a ball, then flat it, dip it into the All Purpose Flour then the Bread Crumbs, and fry it.
8. Repeat the process with the rest of the mix, and try to keep them equal for a good turnout.
9. Now it is ready to be served with chutney, or sauce.