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Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.

makes 8.

Ingredients:

8 green chillies (I use yellow chilli peppers)

For Filling

1 cup potatoes boiled peeled and mashed

1/2 teaspoon salt

1/4 teaspoon cumin seeds (jeera)

1 teaspoon coriander powder (dhania)

1/4 teaspoon mango powder (amchoor)

1 tablespoon chopped cilantro (hara dhania)

1/4 teaspoon chilli powder (lal mirch), (optional)

For Batter

1/2 cup Besan (gram flour), (available in Indian grocery stores)

1/4 teaspoon salt

1/4 teaspoon cumin seeds (jeera)

1/8 tablespoon baking powder

1 tablespoon cilantro chopped (hara dhania)

Approx. ¼ cup water

Also need oil to deep fry

Method

Vertically slit the chili and remove the seeds,.but not the stems. Set aside.

Mix all the filling ingredients together and set aside.

To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.

Add cilantro and mix it well.

Stuff the chilies with potato mix.

Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.

Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.

Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.

Vadas are best served hot. Serve them Tamarind Chutney.

Suggestion

You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.

The left over makes great sandwiches.

Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal

Makes approximately 16-20 Idlis.

Ingredients

For the batter

1 cup coarse semolina (moti sooji)(available in Indian grocery stores)

1 teaspoon salt adjust to taste

1 green chili finely chopped

1 teaspoon ginger finely grated

1 tablespoon cilantro chopped (hara dhania)

1/4 cup finely cabbage chopped (pata ghobi)

1/2 cup yogurt (curd, dahi)

1 cup water as needed

1 teaspoon ENO (fruit salt) (available in Indian grocery stores)

For the seasoning

1 tablespoon oil

1/4 teaspoon mustard seed (rai)

1/4 teaspoon cumin seeds (jeera)

2 green chilies sliced lengthwise and cut in half.

Utensils for Steaming Idlis

Idli stand – this has three to four plates stacked over each other. For this recipe I am using the rack that makes 16 Idlis.

Covered pot, large enough to hold the idli stand.

Alternatively, an egg poacher can work just as well, if you do not have an Idli stand

Method

Mix semolina, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.

The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.

Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil

Lightly grease Idli plates with oil.

Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.

Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.

Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.

For The Seasoning

Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.

Pour the seasoning over the Idlis on the serving plate.

Tips

You can replace the cabbage with shredded zucchini or carrots.

This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches. The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.

Serving Suggestions

Serve seasoned Idlis with coconut or cilantro chutney.

Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.

Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.