Moong Dal Fritters

Ingredients
Moong dal 1 cup
Onion 1 chopped
Green chillies 2 finely chopped
Ginger 1 tsp finely grated
Garlic 1 tsp finely grated
Baking soda 1/8 tsp
Asafoetida 1/8 tsp
Coriander seeds 1 tsp coarsely grounded
Black peppercorns 1/2 tsp coarsely grounded
Fennel seeds 1 tsp coarsely grounded
Red chilli powder to taste
Salt to taste
Cilantro finely chopped
Oil 1 tbsp(hot) + for frying

Method
Wash and soak moong dal for 4 hours
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter
Beat the batter for 3 mins to make the batter light.
Heat the oil in a frying pan
Place about 1 tbsp of batter into the oil.
Fry the vada in small batches.
Fry vadas until golden-brown all around.
Moong Dal Fritters should be crispy from outside and should be soft inside.
Serve hot with chutney

Tandoori Aloo

Ingredients
Baby Potatoes 15
Hung Curd 3/4 Cup
Besan 1 tbsp
Ginger Garlic Paste 1/2 tsp
Lemon Juice 1/2 tsp
Tandoori Masala 3/4 tsp
Chaat Masala 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Kasuri Methi 1/2 tsp
Ajwain 1/2 tsp
Oil 1 tbsp + for grilling
Salt to taste
Red Chilli Flakes to taste

Method
Boil the potatoes till partly cooked
Peel off the skin and prick them with a fork
Mix all ingredients for marinate and add the boiled potatoes
Keep refrigerated for 3 hours.
Heat a non stick tawa. Sprikle some oil
Grill the marinated potatoes till golden brown from all the sides
Alternatively you can bake them for 15 mins in the oven
Serve hot with green chutney
Sprinkle some chaat masala and lemon juice over the tandoori aloo
Enjoy!!!!