I am not a fan of high calorie, oily food. But every once in a while I like to indulge. I tried lentil fritters on my last trip to India and fell in love with them. I never thought I would make them myself. Inspired by Prathibha, I thought I'd give it a try. My fritters were not as good as the ones I had on the Surat (Western India) railway station but it was definitely a savoury and popular snack. It was different from the mundane. These pakodas/vada/fritters brought a smile on the face of my loved ones which made my day and all worth it in the end! Thanks, Prathu!


Needs preparation. Serves 4-6.

Ingredients:
1. Yellow Split Pea (Chana dahl), 1 cup.
2. 3-4 green chilis chopped.
3. 2 tablespoons fresh cilantro.
4. 1 tablespoon fresh curry leaves, chopped.
5. 1 small red onion, chopped.
6. Salt to taste
7. Oil for deep frying
8. 1 tablespoon ginger, chopped

Instructions:
1. Soak chana dahl overnight.
2. Grate it without water until a rough and course paste is formed. Some pieces of chana dahl can be left ungrated.
3. Add to this, cilantro, curry leaves, red onion, green chili, ginger for a few seconds.
4. Make small balls by patting and then deep fry these flattened balls in hot oil.

Serve hot with tea.

Pilaf, also called polao, pilau or pulao, is a rice dish cooked in oil, and then in a seasoned broth. Depending on the local cuisine it may also contain a variety of meat and vegetables. Pilaf a common food in South east Asia, and particularly India. Pilaf can be eaten alone or topped with any curry to add to the flavour.

Serves 4. Needs preparation.

Ingredients:

1. 2 cups Basmati rice
   
2. 2 heaping tablespoon ghee (pasteurized butter)
   
3. 1 onion, very finely minced
4. 2-3 whole cashewnuts
   
5. 3-4 pods of black cardamom
   
6. 3-4 broken cinnamon sticks
   
7. 5-6 strands of saffron
   
8. 10 leaves of fresh curry leaf
   
9. 1 cup water
10. 3-4 Dried red chili (whole)
    
11. Salt to taste
    
12. Fresh coriander leaves, finely chopped, for garnishing

Directions:

1. Pour 1 1/2 cups of water in 2 cups of Basmati rice. Let stand for 15-20 minutes.

2. Place the Ghee in a high-sided sauté pan (that has a tight-fitting lid) over medium-low heat.

3. Add the red chili, cardamom, curry leaves, cinnamon stick, and saffron.

3.Add the onions and sauté, stirring occasionally, until the onions are very soft. Do not allow the onions to brown.

4. Drain the rice in a sieve, and run the rice under cold water from the faucet for a minute or so. Shake off the excess liquid, and add the rice to the cooked onions.

5. Stir together for a minute or so, coating the rice with the butter. Add salt to taste. Add water. Turn heat to high.

6. When the liquid begins to boil, turn heat down to medium-low and taste for salt. Cover tightly and cook over medium-low heat until the rice is tender and fluffy, about 15 minutes.

7. Keep off heat, covered, for 5 minutes, and transfer the rice to a platter with a fork, fluffing the rice as you go.

Garnish with finely cut fresh coriander leaves serve hot over curry.