Just like that :)

Ingredients: Chana dal – 2 cups Green chillies – 4-5 Onion -2 Coriander leaves – ½ cup Curry leaves – 1 sprig Mint leaves – ½ cup Dil leaves – ½ cup Garlic -4-5 cloves Ginger – 1 inch piece Salt – To taste Oil for deep frying Method: Soak chana dal for 2-3 hours. Drain and keep aside. Chop onion and the leaves finely. Grind the chillies, garlic and ginger (you can just chop them finely too. I grind as the kids do not like the feel while eating). Grind the chana dal coarsely. Mix the onion, chopped leaves, chilli, garlic, ginger, and salt. Mix well.   Pat into vadas of desired size. Deep fry in hot oil. Take them out and place on tissues to soak up the oil. Serve hot with green chutney or sauce. Steps: Soak chana dal for 2-3 hours. Drain and keep aside. Chop onion and the leaves finely. Grind the chillies, garlic and ginger (you can just chop them finely too. I grind as the kids do not like the feel while e...

Mexican coriander is also called American Sambara in Kodagu. Ingredients: Mexican coriander leaves (tender) - 15-20 leaves Gram flour (Besan) – 4-5 tbsp Chilli powder - 1/2 tsp Salt - To taste Turmeric powder - 1/4 tsp Ajwain (carom seeds) Oil for deep frying Method: Mix the gram flour, salt, turmeric, and chilli powder with ajwain in a bowl. Add water and make a slightly thick batter, which is not too runny. Wash and clean the Mexican coriander leaves, keep them whole. Dip the leaves in batter so that it coats the entire leaf, and drop into hot oil. Fry till crisp. Take them out of oil and place on a paper towel to remove excess oil. Serve hot plain or with sauce/chutney.

Ingredients: Chicken – ¼ Kg boneless Garlic – 4 cloves Ginger – 1 inch piece Green chillies – 2 Potato – 2 large Onion – 1 chopped finely Pepper powder – 1 tsp Turmeric powder – ½ tsp Salt – to taste Oil – 3 tbsp (as needed for deep fry versus shallow fry) Coriander leaves – chopped. Curry leaves- 1 sprig chopped fine. Egg – 1 for egg wash Bread crumbs Method: Wash and clean chicken. Marinate with salt and turmeric for half an hour. Make a paste of the garlic, ginger and green chillies. Take oil in a kadai. Add the garlic/ginger/gr chilli paste. Saute for a while.  Add curry leaves. Add onion and fry until golden brown. Add the chicken and mix well.  Fry until the chicken is cooked. Boil and peel potatoes. Mash well. Add salt to taste, chopped coriander leaves and pepper. Blend the chicken to get a coarse mixture. Mix with the potato and shape into cutlets. Beat an egg in a bowl for egg wash. Take the bread crumbs i...

Ingredients : Jackfruit pulp - 1 cup Grated Coconut - ½ cup Maida - ½ cup Sugar/jaggery - to taste. White sesame seeds – ½ tsp roasted lightly. Salt - a pinch Method: Grind coconut till fine. Add sugar, salt, and the jackfruit pulp and grind without water to a mixture that is thick in consistency. Transfer to a bowl and mix in maida and sesame seeds. If the mixture is too thin, add a bit more maida. Deep fry in oil till golden brown.

Ingredients : Ripe banana - 4-5 All purpose (Maida) - 5 tbsp  Sugar - 2 tsp Sesame seeds - 1 tsp Salt - A tiny pinch Oil for deep frying. Method : Peel and mash the banana well. Add sugar, salt, sesame seeds, and flour. Mix well to a drop consistency. If it is too wet, add a bit flour and mix. Drop small bits into hot oil and fry on a low flame until golden brown. #Version with coconut Grind 1/4 cup grated coconut fine, then add the banana and grind into a batter.  Add the flour and follow the recipe. More flour needed in this version. #Whole wheat flour can be used instead of all purpose flour. #You can skip the sugar. Steps: Peel and mash the banana well. Add sugar, salt, sesame seeds, and flour. Mix well to a drop consistency. If it is too wet, add a bit flour and mix. Drop small bits into hot oil and fry on a low flame until golden brown.