LAHSOONI ALU TIKKI

NOTE: A mouthwatering snack  you can have as light supper when served with toasted bread or pav.

U need:
Boiled medium size potatoes: 3 peeled 
Green chillies minced: 2 tsp
Boiled kabuli channa: 1/2 cup boiled 
Salt: to taste
Filling:
Grated fresh paneer: 1/2 cup
Cooked fresh green peas: 2 tsp
Minced garlic: 2 tsp
Minced green chillies: 2 tsp
Chat masala: 1/2 tsp
Red chilli powder
Coriander leaves: minced 2 tsp
Salt to taste
Oil: 2 tablsp
Minced onion: 1 small
Garam masala: 1/4 tsp
Crushed pepper: 1/4 tsp
Broken cashew: 3 tsp
Kismish: 2tsp
To coat:
Bread crumbs 
2 tsp maida mixed in 1/2 cup water 
Oil to shallow fry or deep fry.
METHOD:
1. Add the hot boiled potatoes in a bowl.To this add the boiled chola,green chillies,salt and mash to a smooth dough.Ensure there are no lumps. Cover and set aside.
2. Heat 2 tablsp oil in a pan.To this add the finely minced garlic and quickly saute.Now add the green chillies followed by the minced onions.Continue stirring.Add chilli powder,garam masala powder and fry.Add the grated paneer,green peas and toss well.Add salt to taste,chat masala and coriander leaves.Add the cashew,kishmish and crushed pepper.Toss well and off the gas.Cool the filling.
3.Divide the mashed potatoes  into 6 parts.Stuff each potato cups with 1 tsp of the filling.Roll well and shape to tikkis .Ensure the filling doesn't spill out. Keep the tikkis aside in a plate
4.You can either deep fry the tikkis or shallow fry.
Dip the tikkis into the thin maida batter,roll into bread crumbs and either deep fry in hot oil or shallow fry on tawa.
Serve hot with a nice coleslaw salad as a light supper.

CHETTINAD DRUMSTICK SAMBHAR

NOTE: Chettinad cuisine is known for its aromatic recipes where spices are used liberally. This sambhar is one such recipe full of flavour and taste.

U need:
Drumstick:2 cut to pieces
Shallots(Sambhar vengayam); 3/4 cup peeled
Grated coconut: 1/2 cup
Fennel seeds: 1 tsp
Garlic pods: 3 crushed
Red chillies: 2
Coriander seeds: 2tsp
Cloves: 2
Red chillies: 2
Cinnamon stick:1
Sambhar powder: 1 tsp
Methi seeds: 1/4 tsp
Til oil: 3&1/2 tabslp
Mustard seeds: 1 tsp
Curry leaves:3 tsp
Khus khus: 1tsp soaked in 1/4 cup water for 15 mins.
Salt
Ghee: 1 tablsp
Tamarind paste: 2 tsp

Method:
1. Heat 1&1/2 tablsp of til oil.Add the cloves,cinnamon,coriander seeds ,fennel seeds and saute well. To this add 2 red chillies.Continue frying till a nice aroma comes.Now add 1/4 cup coconut,1/2 cup shallots and fry for few mins.The frying should be done on medium-low heat.Remove and set aside.
Grind together the remaining 1/4 cup coconut and khuskhus with a little water to a smooth paste.
2. Heat the remaining oil.Add mustard seeds and methi seeds and red chillies.Add some curry leaves.Add the crushed garlic.Saute well.Once they sputter add the balance 1/4 cup shallots .Fry for few mins. Now add the drumstick and continue frying. Add the sambhar powder,salt. and the coconut-khuskhus paste .Fry well for few mins..Add 2 cups water and the tamarind paste.Let the gravy simmer on medium heat till the vegetables are cooked.
3.Meanwhile grind the roasted coriander-coconut to a smooth wet  paste and set aside.
4. Once the raw smell of tamarind goes and the sambhar starts to thicken add the ground coconut paste.Add 1/2 cup water stir well and simmer further for 5 to 7 mins.In a small pan add ghee.When hot add the remaining curry leaves.Pour this over the simmering sambhar. The gravy should be semi thick.
5. Serve hot with rice and potato roast and pappads.Goes very well with idlis and dosas too.