Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.

Rice Modak

Time 45 min

Ingredients

For stuffing

Grated fresh coconut 1 cup

Jaggery 1/2 cup or more as per the taste

Pedha / Khava/ Khoya 1 tbsp

Cardamom / Velchi powder 1/2 tsp

Pinch of Salt

Dough

Basmati rice flour 1 cup

Ghee 1 tsp

Water 1 cup

Salt to taste

For steaming

Idli stand for steaming

Method

For dough

Boil water in the vessel. Add ghee and salt. Stir well. Then add rice flour slowly by stirring continuously. Then switch off the flame. Cover with lid and keep aside for 10 min. Then knead the dough. It should be not hard or soft. Keep it aside. 

For stuffing preparation

Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing

Divide dough into round balls of 1 inch in size. Apply ghee on the hands. Gently press evenly and make puri type shape, add 1 spoon of saaran / stuffing at the center. Now fold the sides at the center to make nice modak shape. Make remaining modaks accordingly.

Keep modak in idli stand and steam for about 10 min. 

Yam / Suran Kaap 1

Time 20 min

Ingredients

Yam / Suran 100 gms 

Ginger garlic paste 1/4 tsp

Red chili powder 1/2 tsp

Garam Masala 1/4 tsp

Turmeric powder 1/4 tsp

Kokum syrup 1 tsp

Besan 1tbsp

Rice flour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Apply oil on hand (to avoid itching) then peel & wash the suran first. Then make 1/4 inch thick slices of suran. Then boil 4-5 cups of water in pan, by adding salt and 1 tsp kokum syrup, add suran slices boil it for 10 min on medium flame. Allow it to cool. Keep the slices and remove the water. 
Mix all ingredients except rava, by adding 1-2 tbsp water. The mixture will become like dosa batter (not too thick nor thin). Apply this mixture on suran slices, then dip in rava, shallow fry till it becomes crispy and golden brown. Serve hot with any sauce.

Tip
U can deep fry instead of shallow fry.

Prawns Fry

Time 30 min

Ingredients

Prawns 1 cup

Turmeric powder 1/4 tsp

Chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Chopped mint leaves 1 tsp (optional)

Semolina 1/2 tsp
Rice Flour 1 tsp
Corn flour 1/2 tsp

Ghee/Butter 2 tbsp

Salt to taste

Method

Marinate cleaned prawns with turmeric powder, gingergarlic paste, salt, red chili powder, mint leaves. Keep it refrigerator for half hour.

Mix semolina, corn flour and rice flour and little salt, apply evenly this mixture to marinated prawns. Heat ghee in pan, shallow fry till it turn golden brown. 

Instant Rava Dosa

Time 40 min

Ingredients

Rava 1 cup

Rice flour 1/4 cup

Curd 1/4 cup

Chopped onion 1/2 cup
Finely chopped green chilies 1tsp
Finely chopped ginger 1/4 tsp

Hot water 1/2 cup

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rava in hot water for 1/2 hr. Then add rice flour, onion, chilies, ginger, curd salt. Mix well. 

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. Apply butter. Cover with lid. Flip and roast from other side also. Serve hot with coconut or any other chutney.