Split Pea Fritters (Ambode)

Those from the southern part of India will be very familiar with the very delicious "Ambode" which promptly takes its place in almost all festival menus! This little treat is also great for the healthy conscious as it is made with yellow split peas (lentil) making it a high protein food.

However there's no short cut to achieving the authentic taste of Ambode, as deep frying is the way to go. Go on, it's ok to indulge in a deep fried treat atleast as it made from healthy ingredients!

So here it is, my version of the famous Ambode/SPLIT PEA FRITTERS: 

Ingredients: 1 cup yellow split peas soaked for 2 to 3 hours, few green chillies, 1 tablespoon fresh chopped ginger, 1 onion chopped (if desired), handful of dill leaves chopped (if desired), handful of chopped fresh coriander and curry leaves, salt to taste, oil for deep frying.

Make: Take the soaked split peas and chopped ginger and grind in a mixer roughly. Ensure it is not a smooth paste (should still have some split peas visible). In a bowl, combine the split peas mixture with chillies, onion if using, salt and green leaves. It should form a firm moist dough which you can shape into small balls then pat into oval shapes. Heat oil and deep fry the fritters until golden brown on each side. 

Serve hot with your favourite chutney or sauce!

Carrot Cake

Carrots in sweet treats are one of the best combinations to add that bit of healthy touch to sweets. The good old Carrot Cake is one that is best enjoyed with a hot cuppa! Best part is that kids will love it without even knowing all the goodness of carrots hidden inside.

Given my love for eggless baking, including carrots in my recipe makes it even easier to achieve a soft, juicy cake without the use of eggs. 

Here it is, my version of Carrot Cake:

Ingredients: 1 carrot grated, 1 cup self raising flour, half cup brown sugar, half cup full cream milk, 1 tablespoon melted butter, 1 tablespoon olive oil, 1 teaspoon vanilla essence, dry fruits if desired. For topping, 1 tablespoon icing sugar, 1 tablespoon milk, dry coconut shreds.

Make: In a bowl, combine the flour, brown sugar, butter, olive oil. Mix well and add milk. Once the consistency is smooth, add in the grated carrot, dried fruits and combine well. Pour the batter into a bread baking tray (greased with baking paper is recommended) and bake in a pre-heated fan forced oven 160 degrees for 30 minutes. You will know it is baked if it bounces back when touched slightly in the middle. 

Let the cake cool. Prepare the topping by mixing the icing sugar and milk and pour over the cake. Sprinkle the coconut shreds on top immediately so it sticks.

Enjoy with your favourite cuppa! 

Hara Bhara Kabab (Green Veg Cutlet)

As the cold weather approaches, so do cravings for those hearty warm dishes. It's probably true that a lot of people throw that healthy diet out the window as warm weather disappears, but it doesn't has to be that way! A lot of hearty hot foods also means things like deep frying and overdoses of fatty ingredients...not this little gem that we love :)

The very popular Hara Bhara Kabab or green veg cutlet is usually made by deep frying, not the best if you are conscious of keeping calories low. At our place, this little goodie is preferred not deep fried but pan fried instead - the same crunchy texture with softness inside, only a whole lot healthier!

Here it is, my version of HARA BHARA KABAB:

Ingredients: 1 cup peas, 1 cup blanched spinach, 1 onion chopped, 1 chilli chopped, 1 teaspoon crushed garlic, 1 teaspoon crushed ginger, a small plate of corn flour, a small plate of bread crumbs, a little oil for pan frying. 

Make: In a pan, add in a spoon of oil and saute the chilli, onion, garlic and ginger. Add the peas and spinach with salt to taste. Cook together for a few minutes. Let it cool then transfer to a blender. Pulse a few times and ensure it does not become a smooth paste. 

Make small cutlet shapes, dip into the plate of corn flour then bread crumbs. Now to pan fry these cutlets, add some oil (the less the better) and fry on each side until golden brown. 

Serve hot with side salad, chutney or anything you choose!