Vada Paav

Ingredients: 

To make approximately 8 vada paavs

1. Potatoes - 4 medium sized (boil and remove the skin)
2. Green Chilies - 2 medium sized (finely chop)
3. Curry leaves (wash and chop finely)
4. Garlic - 2 cloves (chop finely)
5. Cilantro -  handful (chop finely)
6. Asafoetida
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1/4 tsp
9. Besan - 1 cup
10. Turmeric powder
11. Red chili powder
12. Baking soda - 1/4 tsp
13. Water 
14. Salt to taste
15. Oil - for deep fry
16. Garlic chutney
17. Green chutney
18. Tamarind chutney
19. Paav
20. Butter

Method:

Prepare the filling:

1. Mash the potatoes and add salt to taste.
2. Heat 1 table spoon of oil in a kadai.
3. Add mustard seeds, when they crackle add cumin seeds, green chilies, curry leaves, garlic, asafoetida and 1/2 tsp turmeric.
4. Fry for few minutes.
5. Add it to the mashed potatoes.
6. Add coriander leaves and mix all the ingredients and make them into lemon sized balls and keep aside.

Make the batter:

1. Mix besan with water, salt, baking soda, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, asafoetida.
2. Beat the mixture and make it into a smooth batter without any lumps.

Make the vada:

1. Heat oil in a pan.
2. Coat each potato ball with the batter.
3. Deep fry one by one till it becomes golden brown. Drain excess oil with a napkin.

Arrange the vada paav:

1. Toast the paav with butter.
2. Spread garlic, green and tamarind chutneys on the paav.
3. Keep the vada in the center.
4. Serve hot!

Homestyle Minestrone Soup

Ingredients:

1. Penne pasta - 1/4 - 1/2 cup
2. Garbanzo beans - 1/2 cup (or 1 can)
3. Onion - 1 large; chopped
4. Garlic - 2-3 cloves; chopped
5. Celery - 1 stalk, chopped
6. Carrots - 3; chopped
7. Tomatoes - 2 ; chopped
8. Tomato paste - 3 table spoon
9. Zucchini - 1; chopped 
10. Baby spinach -  5 oz bag 
11. Olive oil
12. Dried basil - 1 tablespoon
13. Oregano - 1 tablespoon
14. Pepper powder - 1 tablespoon
15. Salt - to taste
16. Water - 6 cups

Method:

1. If not using canned garbanzo, soak it for about 5 hrs and cook for 2 whistles in a pressure cooker with little salt. (Do not mash the beans).
2. Cook pasta in boiling hot water with salt until soft. Set aside.
3. Heat olive oil in a deep pot and add carrots, celery, onions and garlic.
4. Saute till the vegetables are cooked.
5. Add water, tomato, tomato paste, garbanzo beans.
6. Add the seasonings along with salt and pepper.
7. Bring to boil. Reduce the heat and simmer for about 15 minutes.
8. Add in the zucchini and let it boil again for 5 minutes.
9. Add the spinach to the soup  and let it simmer for about 2-3 minutes.
10. Add the cooked pasta and give it a stir.
11. Serve hot with shredded cheese (optional)

Note: You can also substitute garbanzo beans with red kidney beans or use both!