Sweet Corn Sundal

Ingredients:

Sweet Corn - 250 g
Onion - 1 (fine chop)
Sundal Masala - 3/4 tbsp
Pav Bhaji masala - a pinch
Kashmiri Chilly powder - a pinch
Coriander Leaves - Little (fine chop)
Salt, Butter - As reqd

Method:

• Boil corn and strain water and set aside.
• Heat a pan and add a tbsp of butter.
• Add in onions and saute in low flame.
• Add in corns and toss.
• Add in salt, spice powders and sundal podi.
• Toss this well.
• Add in coriander leaves and little butter.
• Toss well and serve hot.

CarrotBeetroot Pakoda

Ingredients:

Carrot - 1 (grated)
Beetroot - 1/2 (grated)
Onion - 1
Curry Leaves -  2 sprigs (fine chop)
Coriander Leaves - Little (fine chop)
Red Chilly powder - 1/2 tsp
Kashmiri chilly powder - 1/8 tsp
Garam Masala - 1/8 tsp 
Fennel powder - 1/8 tsp
Ginger Garlic paste - 1/2 tsp
Besan flour - 2 tbsp
Rice flour - 1 tbsp
Salt, Oil - As reqd

Method:

• Grate the beetroot and carrot and set aside.
• In a bowl just squeeze(little) and add the beetroot and carrots.
• Add in fine chopped onions, curry leaves and coriander leaves.
• Add in flour, salt and mix gently.
• No need to add water, as the vegetable has enough water.
• Heat oil in pan and fry these pakodas.
• Serve hot.

Ribbon Pakoda / Ola Pakoda #2

Ingredients:
Rice flour - 150 g
Besan flour - 75 g
Roasted gram flour - 75 g
Red Chilly powder - 1 rsp
Turmeric powder - a pinch
Hing - a pinch
White Sesame Seeds - Little
Curry Leaves - 2 sprigs
Salt, Water, Oil - As reqd

Method:

• Heat oil in a pan, in medium flame.
• Added roasted gram to a blender and blend it to fine powder.
• In a bowl add in rice flour, besan flour and roasted gram flour.
• Add in salt, chilly powder, turmeric powder and hing.
• Mix this well.
• Add in 2 tbsp of hot oil and mix with spoon.
• Fry the curry leaves in hot oil and drain the oil in tissue paper or kitchen towel.
• Now crush this and add to flour.
• Add in water little by little and make a soft dough.
• Grease the mould with and place the greased press acc.
• Fill in dough.
• Pipe them in hot oil and cook in low flame.
• Flip and cook both sides.
• Place them in kitchen towel or tissue to remove excess oil if any,
• Store in airtight container.

BesanSooji / KadalamaavRava Halwa

Ingredients:

Besan flour - 1 1/4 cup
Rava - 2 tbsp
Milk - 2 tbsp
Sugar - 1/2 Cup + As reqd
Hot Water - 1 1/4 cup
Ghee - 1/2 cup
Cashewnuts - 5-6
Raisins - 5 -6
Elaichi powder - a pinch

Method:

• I just halved the ingredients and made the halwa.
• Add ghee to the pan and once it melts, reduce the flame to low.
• Add in besan flour and mix it.
• Add in rava and mix well.
• Keep mixing in low flame for 3 mins.
• When you see bubbles add in a tbsp of milk and mix well.
• Then add in one more tbsp of milk and mix well.
• Keep mixing for 2 mins.
• When you see a change in color, add in sugar and mix it.
• Cook for 2 more mins.
• Now add in piping hot water in parts(little by little).
• Keep stirring and once it leaves the edges add in elaichi powder.
• In other pan add in ghee and toast nuts and raisins and add this to halwa.
• Mix well and serve hot.

Spooky Witch Finger Cookies

Ingredients:

Wheat flour - 40 g
All purpose flour - 50 g
Corn flour - 10 g
Salt - a pinch
Cocoa powder - 1 tsp
Sugar - 50 g
Unsalted Butter - 56 g
Milk - 1 -2 tsp
Vanilla Esc - 1/2 tsp
Almonds - 15-20
Jam - 3 tbsp

Method:

• In a bowl cream butter and sugar.
• Add in flour, cocoa powder and esc and mix it.
• Add in milk if the mixture is dry.
• Gather the dough.
• Make small balls out of it.
• Roll each ball to a log and make inderntations with your finger.
• Use tooth pick and draw lines.
• Place an almond piece on top(Refer pic).
• Place them in a lined baking tray.
• I placed the tray in freezer during the preheat time.
• Bake them in a preheated oven(OTG) 160°C for 18-20 mins.
• Set aside to cool.
• Now add a tbsp of water and jam to a pan.
• Cook in low flame and mix well.
• Set aside to cool and then fill in piping bag.
• While serving, squeeze in jam to give the blood effect.
• Yields 15-18 cookies