Onion Drop Fritters

Served hot with coriander chutney and ketchup

I have a great appetizer for parties planned for this cold weather...that is fritters. They are sure to warm up any guest; they're warm, crunchy, and delectable.  Did you know that fritters are popular in many cultures and known by different names: tempura, pakora, or poppers. The hardest part I think about fritters is to keep them from being too oily or heavy. I've tasted many kinds in restaurants, weddings, family parties and it's hard to find ones that are really good. The most common vegetable fritters are made with onions, sliced potatoes, cauliflower florets, or spinach.

My favorite type of the fritters is made with onions and I have laid out the ingredients and directions for you to try as well.

Ingredients:

- Maida (All Purpose flour)............................ 1 cup

- Corn starch................................................. 2 tbsp

- Onion......................................................... 1 ½ medium, chopped into large cubes

- Bread crumbs............................................. 3 tbsp

- Butter milk / Yogurt..................................... ½ cup (or more to mix the flour into a paste)

- Chili powder............................................... 1 tsp

- Salt............................................................. 1 tsp or to taste

- Soda bicarbonate........................................ 1 pinch

- Green coriander........................................... handful, chopped (optional)

- Vegetable oil................................................ For frying

Procedure:
1)  In a bowl mix together maida, corn starch, chili powder and salt. Add butter milk or yogurt and make a paste and allow it soak for 30 minutes.

2) Sprinkle a tbsp of maida on chopped onions and mix to coat them.

3) Add bread crumbs, soda bicarb, onions and coriander to the dough and mix well. The dough should be loose enough to form drops but not too watery (like a pancake batter). Adjust the consistency of the dough with water if needed.

4) Heat oil in a frying pan. The oil should be hot so that a small drop of dough into the oil rises to the surface immediately.

Drop batter (amounts the size of a large marbles) into the oil by hand or use a small ice cream scooper to imitate the same action. Fry the fritters until deep golden color by turning them over a couple of times in between.

Look at those garam garam fritters!

Crunchy Crackling Cashews

For cashews lovers across the globe, this one's for you! Enjoy!!

While we were making the Picante Peanut Poppers, we thought why not mix it up a bit and try the recipe with other nuts. We decided on cashews since they are my dad's favorite. The recipe for making crunchy cashews is almost the same as the peanuts one except for the type of nuts and ginger-garlic paste. We substituted chat masala with ginger-garlic paste because it brings the flavor out more.

Ingredients:

• ½ cup Raw Cashews, split into halves
• ¼ cup Fine Gram flour, (also known as Besan)
• ½ tsp Chili powder, (adjust to your spice level)
• ½ tsp Ginger-Garlic paste
• ¼ tsp Turmeric powder
• ½ tsp Salt 
• A pinch of Soda Bicarbonate 
• ¾ tbsp Vegetable oil
• ½ tsp Whole Cumin seeds

Procedure: 

Soak cashew halves in a cup of water for 10-12 minutes. Sieve flour along with chili powder, salt, turmeric,  and soda to mix well. Add sieved mixture into a mixing bowl and mix in jeera, oil and ginger-garlic paste. Into the above flour mixture, add drained cashews and mix well so that they are coated well with the flour mixture. If the mixture seems dry and powdery, sprinkle a teaspoon or less of water and mix. Spray/rub some oil onto a microwavable plate (or dinner plate) and spread the cashews on it in a single layer. Microwave for 5-6 minutes based on the wattage of the microwave. If it is a high powered one, try using at 80% power until the cashews are well roasted. (Hint: you can smell the roasted aroma) Also halfway through, take the plate out and separate the cashews so they roast evenly.

Watch Out Salsa, Here Comes Raita!

Have ever tried Tzatziki (Greek cucumber yogurt sauce) which is served in most Mediterranean restaurants? Then you're sure to love raitas as well. They are made with yogurt, various vegetables, and some spices.

Below are some of the vegetables we use to make raitas (yogurt based sauces).
 

Long Squash



Frozen Chopped Spinach, 
Tomatoes, Bell Peppers, Cabbage

So the next time you're having people over, instead of serving cheesy nachos or potato chips, try something new. Arrange a plate of pita pieces with any of these raitas as a dipping sauce. Your guests will love you and you will love yourself for eating healthier.

Ingredients:

Use any one of the following vegetables:

- Spinach................................................................... ½ box frozen

- Green Bell pepper.................................................... 3 medium size chopped finely

- Cabbage.................................................................. 2 cups chopped finely

- Long squash............................................................. small size, grated (use larger grate)

-Tomatoes..................................................................4 med, cut into small pieces
Plus:

- Sour cream (Reg / fat-free)....................................... 6oz

- Yogurt (any type as desired, lite / Reg)...................... 1 cup

- Green chilies............................................................ 2, chopped finely or cut into halves for milder taste

- Mustard & Cumin seeds............................................1 tsp each for seasoning

- Vegetable oil............................................................ 1 tbsp

- Curry leaves (optional)............................................. 5-6 leaves

- Salt.......................................................................... 1 tsp or as needed (varies with vegetable)

Procedure:

1) Add the vegetable into a microwavable container (for squash remove any water), add salt and green chilies and microwave for 5-6 min or until they are firm and cooked.



Illustration: Spinach Raita

2) Allow the vegetable to cool for 10 – 15 min and then mix in the sour cream and yogurt.

3) In a small dish heat 1 tbsp of oil and add mustard and cumin seeds. When they splatter add curry leaves, mix well and transfer the contents into the raita.


Illustration: Spinach Raita

4) Raitas can be served with pulao, parathas, rotis or plain rice. They can also be used as a dipping sauce for some appetizers like nachos, tortilla or pita chips.