Serves 2
Ingredients:
3 cups potatoes boiled and mashed
¼ cup refined flour (maida)
1 cup flaked rice (poha)
2 green chillies chopped
1 onion chopped
1 tomato chopped
2 tsp cumin powder (jeera), roasted
2 tsp red chilli powder
1 cup curd (yogurt)
salt to taste
3 tbsp vegetable oil
½ cup green chutney
½ cup tamarind chutney
Preparation:
Wash the poha thoroughly and squeeze out all the water. Soak it in about ⅛ cup water for 5 min so that it becomes soft and then mash it. Add mashed potatoes, refined flour and salt. Mix to a smooth mixture. Take a little potato mixture and flatten it on your palm in the shape of a circle which is about 1 cm thick. Similarly, make tikkis from the remaining mixture and keep aside. Heat about 3 tbsp oil in a frying pan (preferably flat) or non-stick pan. Fry the tikkis on medium heat until golden brown on both sides. While frying, turn the tikkis over so that they don't burn. Serve the tikkis hot. To serve, take 2 tikkis on a plate. Flatten them and then add some chopped onions, chopped tomatoes and green chillies. Add about 1 tbsp yogurt, a little green chutney and some tamarind chutney. Sprinkle a pinch of red chilli powder, roasted cumin powder and salt. Optionally, garnish the tikkis with chopped green coriander leaves.
Showing posts with label Veg. Dish. Show all posts
Showing posts with label Veg. Dish. Show all posts
Friday, January 18, 2008
Jimikand Ka Saag
Serves 4
Ingredients:
250 gms yam (jimikand)
Oil to deep fry
5-6 cloves garlic
2-3 whole red chillies
A few sprigs coriander leaves
1 tbsp coriander seeds
Turmeric powder
1 tsp cumin seeds
Salt to taste
Preparation:
Cut yam into big pieces and boil till tender. Remove, drain, and cut into medium-thick slices. Heat sufficient oil in a kadai (Pan) and deep fry till golden crisp. Peel and wash garlic. Remove stems of red chillies. Clean, wash, and chop coriander leaves. Grind together garlic, coriander seeds, turmeric powder, and red chillies to a smooth paste using a little water. Drain excess oil from kadai, leaving about three tbsp. Heat the oil. Add cumin seeds; when they begin to change color add the masala paste. Stir fry for two to three minutes, add two cups of water, and bring to a boil. Simmer for five minutes. Add fried yam slices and salt. Cook for five minutes. Remove, serve hot sprinkled with coriander leaves.
Ingredients:
250 gms yam (jimikand)
Oil to deep fry
5-6 cloves garlic
2-3 whole red chillies
A few sprigs coriander leaves
1 tbsp coriander seeds
Turmeric powder
1 tsp cumin seeds
Salt to taste
Preparation:
Cut yam into big pieces and boil till tender. Remove, drain, and cut into medium-thick slices. Heat sufficient oil in a kadai (Pan) and deep fry till golden crisp. Peel and wash garlic. Remove stems of red chillies. Clean, wash, and chop coriander leaves. Grind together garlic, coriander seeds, turmeric powder, and red chillies to a smooth paste using a little water. Drain excess oil from kadai, leaving about three tbsp. Heat the oil. Add cumin seeds; when they begin to change color add the masala paste. Stir fry for two to three minutes, add two cups of water, and bring to a boil. Simmer for five minutes. Add fried yam slices and salt. Cook for five minutes. Remove, serve hot sprinkled with coriander leaves.
Thursday, January 17, 2008
Vazakkhai Poriyal
Serves 2
Ingredients:
2 raw bananas, peeled and cut into small pieces
½ tsp salt
2 tbsp coconut oil
½ tbsp mustard seeds
1 tsp black gram or urad dal
2 diced green chillies
A few curry leaves
2 finely chopped onions
Salt to taste
4 tbsp fresh coconut (grated)
Preparation:
Boil raw banana pieces with ½ tsp salt and when partially cooked, remove from fire and drain the water. Heat a frying pan, add oil and mustard seeds and once the seeds sputter, add urad dal, green chilies, curry leaves and onions. When the onions are cooked, add grated coconut and salt to taste. Add the boiled raw banana pieces and toss before removing from fire. Serve hot.
Ingredients:
2 raw bananas, peeled and cut into small pieces
½ tsp salt
2 tbsp coconut oil
½ tbsp mustard seeds
1 tsp black gram or urad dal
2 diced green chillies
A few curry leaves
2 finely chopped onions
Salt to taste
4 tbsp fresh coconut (grated)
Preparation:
Boil raw banana pieces with ½ tsp salt and when partially cooked, remove from fire and drain the water. Heat a frying pan, add oil and mustard seeds and once the seeds sputter, add urad dal, green chilies, curry leaves and onions. When the onions are cooked, add grated coconut and salt to taste. Add the boiled raw banana pieces and toss before removing from fire. Serve hot.
Momos
Serves 7
Ingredients:
4 cups refined flour (maida)
2 spring onions
4-6 mushrooms
1 tbsp oil
½ cup sweet corn kernels
2 red chillies
1 tbsp brown bean sauce
Salt to taste
Pepper to taste
Preparation:
Sift flour in a bowl. Add sufficient water and mix into a soft dough. Peel, wash, and roughly chop spring onions. Remove stems, wash, and chop mushrooms. Heat oil in a pan and stir fry mushrooms, onion, and sweet corn kernels for two minutes. Stir in brown bean sauce, salt, and pepper and remove from the heat. Divide the dough into 16 balls. Flatten each in your palms and place one tablespoon of filling in the centre.Gather the edges to a point together and twist to seal. Steam for 10 to 12 minutes. Serve this rare Indian dish with a spicy sauce.
Ingredients:
4 cups refined flour (maida)
2 spring onions
4-6 mushrooms
1 tbsp oil
½ cup sweet corn kernels
2 red chillies
1 tbsp brown bean sauce
Salt to taste
Pepper to taste
Preparation:
Sift flour in a bowl. Add sufficient water and mix into a soft dough. Peel, wash, and roughly chop spring onions. Remove stems, wash, and chop mushrooms. Heat oil in a pan and stir fry mushrooms, onion, and sweet corn kernels for two minutes. Stir in brown bean sauce, salt, and pepper and remove from the heat. Divide the dough into 16 balls. Flatten each in your palms and place one tablespoon of filling in the centre.Gather the edges to a point together and twist to seal. Steam for 10 to 12 minutes. Serve this rare Indian dish with a spicy sauce.
Wednesday, January 16, 2008
Masala Bhutte
Serves 4
Ingredients:
6 large fresh corn cobs (bhutta)
4 tbsp oil
10-12 curry leaves
7-8 green chillies
1 inch piece of ginger (adrak)
1 tbsp mustard (sarson) seeds
salt to taste
2 tsp sugar
lemon juice to taste
2 tbsp coconut, scraped
Preparation:
Wash and grate the corn. Wash and pat dry the curry leaves. Remove stems, wash, and chop the green chillies. Peel, wash, and grate the ginger. Heat oil in a thick-bottomed kadai. Add mustard seeds. When they begin to sputter, add curry leaves and green chillies. Add grated corn, ginger, and salt to taste. Stir fry on medium heat till the corn is done. Add sugar, lemon juice, and scraped coconut. Serve hot.
Ingredients:
6 large fresh corn cobs (bhutta)
4 tbsp oil
10-12 curry leaves
7-8 green chillies
1 inch piece of ginger (adrak)
1 tbsp mustard (sarson) seeds
salt to taste
2 tsp sugar
lemon juice to taste
2 tbsp coconut, scraped
Preparation:
Wash and grate the corn. Wash and pat dry the curry leaves. Remove stems, wash, and chop the green chillies. Peel, wash, and grate the ginger. Heat oil in a thick-bottomed kadai. Add mustard seeds. When they begin to sputter, add curry leaves and green chillies. Add grated corn, ginger, and salt to taste. Stir fry on medium heat till the corn is done. Add sugar, lemon juice, and scraped coconut. Serve hot.
Methi Papad
Serves 4
Ingredients:
4 papads (North Indian variety)
3½ tsp methi seeds
¾ cup oil
50 gms chopped garlic (lahsun)
1 tbsp garlic paste
Salt to taste
¼ tsp turmeric (haldi) powder
2 tsp coriander (dhaniya) powder
1½ tsp chilli powder
¾ cup curd
3 cups water
Preparation:
Dry roast the papad on an open gas flame, hot oven, or grill top and break into medium-sized pieces. Boil the methi seeds, wash with fresh water and strain. Heat oil and lightly fry chopped garlic. Now mix salt, turmeric powder, coriander powder, chilli powder, and garlic paste in curd and simmer for 8-10 min. When the masala is fried thoroughly, add the methi seeds and cook for 2-3 min. Add the pieces of roasted papad with three cups of water. Reduce the heat and cool till the papad becomes soft. This preparation should have a gravy of medium thickness.
Ingredients:
4 papads (North Indian variety)
3½ tsp methi seeds
¾ cup oil
50 gms chopped garlic (lahsun)
1 tbsp garlic paste
Salt to taste
¼ tsp turmeric (haldi) powder
2 tsp coriander (dhaniya) powder
1½ tsp chilli powder
¾ cup curd
3 cups water
Preparation:
Dry roast the papad on an open gas flame, hot oven, or grill top and break into medium-sized pieces. Boil the methi seeds, wash with fresh water and strain. Heat oil and lightly fry chopped garlic. Now mix salt, turmeric powder, coriander powder, chilli powder, and garlic paste in curd and simmer for 8-10 min. When the masala is fried thoroughly, add the methi seeds and cook for 2-3 min. Add the pieces of roasted papad with three cups of water. Reduce the heat and cool till the papad becomes soft. This preparation should have a gravy of medium thickness.
Raj Kachori
Serves 20
Ingredients:
500 gms refined flour (maida)
150 gms semolina (suji)
25 gms salt
15 gms red chilli powder
10 gms chaat masala
10 gms chopped coriander (dhaniya)
5 gms chopped green chillies
150 gms kala chana (black gram)
150 gms moong moth
100 ml tamarind chutney (imli)
100 ml mint chutney (pudina)
100 ml hung curd, whisked
100 gms pithi
120 gms boiled and diced potatoes
Preparation:
Mix maida, suji, salt, ½ tsp baking soda and warm oil into a stiff dough. Leave to rise. Mix pithi (paste) with a little red chilli powder, salt and remaining baking soda. Make 20-25 balls of the dough and fill with prepared pithi. Roll with rolling pin. Deep fry, turning sides till evenly coloured. Cool the kachori. Make stuffing of moong moth, potatoes, coriander, chilies and black gram. Season with chat masala and red chili powder.Top the Raj Kachoris with both chutneys and beaten curd.
Ingredients:
500 gms refined flour (maida)
150 gms semolina (suji)
25 gms salt
15 gms red chilli powder
10 gms chaat masala
10 gms chopped coriander (dhaniya)
5 gms chopped green chillies
150 gms kala chana (black gram)
150 gms moong moth
100 ml tamarind chutney (imli)
100 ml mint chutney (pudina)
100 ml hung curd, whisked
100 gms pithi
120 gms boiled and diced potatoes
Preparation:
Mix maida, suji, salt, ½ tsp baking soda and warm oil into a stiff dough. Leave to rise. Mix pithi (paste) with a little red chilli powder, salt and remaining baking soda. Make 20-25 balls of the dough and fill with prepared pithi. Roll with rolling pin. Deep fry, turning sides till evenly coloured. Cool the kachori. Make stuffing of moong moth, potatoes, coriander, chilies and black gram. Season with chat masala and red chili powder.Top the Raj Kachoris with both chutneys and beaten curd.
Vegetable Rice
Serves 4
Ingredients:
1 cup uncooked rice
100 gms diced carrots
100 gms diced french beans
50 gms diced cauliflower
1 cup boiled peas
50 gms diced celery
1 tsp sugar
3 tsp soya sauce
pepper as per taste
salt to taste
Preparation:
Boil the rice separately. Boil carrots, french beans and cauliflower with some salt. Fry celery in hot oil (1 tbsp). Remove and keep aside. Fry carrots, french beans and cauliflower in hot oil (3 tbsp) for a minute. Add peas, celery, salt and pepper and keep aside. Fry the cooked rice in 2 tbsp oil, add soya sauce, toss in the vegetables and serve hot.
Ingredients:
1 cup uncooked rice
100 gms diced carrots
100 gms diced french beans
50 gms diced cauliflower
1 cup boiled peas
50 gms diced celery
1 tsp sugar
3 tsp soya sauce
pepper as per taste
salt to taste
Preparation:
Boil the rice separately. Boil carrots, french beans and cauliflower with some salt. Fry celery in hot oil (1 tbsp). Remove and keep aside. Fry carrots, french beans and cauliflower in hot oil (3 tbsp) for a minute. Add peas, celery, salt and pepper and keep aside. Fry the cooked rice in 2 tbsp oil, add soya sauce, toss in the vegetables and serve hot.
Tuesday, January 15, 2008
Masaledar Beans
Serves 3
Ingredients:
½ kg green beans (trimmed at the ends and cut in half crosswise)
1” long and fresh piece of ginger (adrak), peeled and chopped coarsely
1 cup water
3 tbsp vegetable oil
2 tsp cumin (jeera) seeds
2 tsp coriander (dhania) powder
3 tomatoes, peeled and finely chopped
Salt to taste
Ground pepper to taste
2-3 tbsp lemon juice
Description:
Grind ginger and garlic with some water to form a smooth paste. Heat the oil in a pan over a medium flame. When hot, put in the cumin seeds. Stir for a few seconds. Add the ginger-garlic paste. Stir and cook for about two minutes. Add the coriander powder and stir for a few seconds. Put in the chopped tomatoes. Stir and cook for 2 minutes. Now add the beans, salt and one cup of water. Cover, turn heat to low and cook for 8-10 min or until the beans are tender. After that add the lemon juice and ground pepper. Turn up the heat and boil away the remaining water, stirring the beans gently. Serve hot with plain rice or chapattis.
Ingredients:
½ kg green beans (trimmed at the ends and cut in half crosswise)
1” long and fresh piece of ginger (adrak), peeled and chopped coarsely
1 cup water
3 tbsp vegetable oil
2 tsp cumin (jeera) seeds
2 tsp coriander (dhania) powder
3 tomatoes, peeled and finely chopped
Salt to taste
Ground pepper to taste
2-3 tbsp lemon juice
Description:
Grind ginger and garlic with some water to form a smooth paste. Heat the oil in a pan over a medium flame. When hot, put in the cumin seeds. Stir for a few seconds. Add the ginger-garlic paste. Stir and cook for about two minutes. Add the coriander powder and stir for a few seconds. Put in the chopped tomatoes. Stir and cook for 2 minutes. Now add the beans, salt and one cup of water. Cover, turn heat to low and cook for 8-10 min or until the beans are tender. After that add the lemon juice and ground pepper. Turn up the heat and boil away the remaining water, stirring the beans gently. Serve hot with plain rice or chapattis.
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