Ingredients- Potatoes -1kg
- Onions, chopped finely-3,4
- Bengal gram flour (besan) -2 cups
- Green chillies -3-4
- A small piece ginger
- Garlic-4 cloves
- Grated coconut -2 tbsp
- Sugar to taste
- Juice of one lime
- A few sprigs coriander leaves, chopped
- Salt to taste
- Oil for deep frying
- Mustard seeds -1 tsp
- Turmeric powder -1 tsp
- Red chilli powder -1/2 tsp
- Cumin seeds -1 tsp
- A pinch of soda-bi carb (baking soda)
Method- Pressure cook the potatoes till soft.
- Peel and mash. Set aside.
- Blend together the green chillies, garlic and ginger to a fine paste.
- Mix together the potato, onions, ginger/garlic/chilli paste, coriander leaves, sugar, lime juice and salt to taste.
- Heat a little oil and add the mustard seeds and curry leaves.
- When the mustard crackles, remove from heat and add to the potato mixture.Mix well.
- Make a smooth batter with the bengal gram flour, salt to taste, cumin seeds,red chilli powder and turmeric powder.
- Add a teaspoon of hot oil when making the batter.Let the batter remain thick.
- Divide the potato mixture into equal sized portions, the size of a lemon.
- Dip each ball in the batter and deep fry till golden brown in color.
- Serve hot with chutney/ketchup.
Ingredients- Potatoes( boiled , peeled & mashed) - 2 small
- Amchor( mango powder) -1/2 tsp
- Garam masala powder -1/2 tsp
- Green chillies (finely chopped )- 2
- Ginger -garlic paste - 1 tsp
- Chopped coriander leaves - 1 tsp
- Chopped cashewnuts 1 tsp
- Breadcrumbs - 1 cup
- Salt to taste
- Ghee (clarified butter)- 1 tbsp
- Oil for shallow frying the cutlets
- Vegetables, chopped finely, boiled and drained well- 3 cups
(You can use beets, carrots, peas, cabbage,etc)
- Red chilli powder - 1 tsp
- Dhania (coriander) powder - 1 tsp
- Cumin powder - 1 tsp
- Saunf(fennel) powder - 1/2 tsp
Method- Method for preparing vegetable cutlet .
- Heat the ghee and add the ginger-garlic paste and green chillies.
- Fry for about a minute.Now add the cashew nuts and all the powdered spices.
- Add the coriander leaves.Fry for 1/2 a minute.
- Now add all the drained vegetables and mix well.If there is any water, fry till all moisture is totally lost.
- Mix in the mashed potatoes and salt to taste.
- Heat through and take off the stove top.Make flat rounds of the above.
- Shallow fry on both sides till golden brown.
- Eat when hot with chutney.
Ingredients: - Cabbage finely shredded - 2 tbsp.
- Carrot finely julienned (slivers) - 2 tbsp.
- Cauliflower finely chopped- 1 tbsp
- Celery, finely chopped - 1 small stick
- Spring onion greens finely chopped - 1 tbsp.
- Ginger grated- 1/4 tsp.
- Red chilli sauce - 1/2 tsp.
- Soya sauce - 1 tsp
- Brown vinegar- 1 tsp
- Pepper powder - 1/4 tsp.
- Salt to taste
- Cornflour- 2 tsp.
- Butter or oil- 1 tsp
- Water or vegetable stock- 4 cups
Method: - Heat fat, add vegetables, ginger, except spring onions.
- Stir fry till cooked, add spring onions, stir.
- Add stock, chilli sauce, soya sauce, vinegar and stir.
- Bring to a boil, simmer for 7-8 minutes.
- Add salt and pepper.
- Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
- Cook for 2 minutes.
- Serve hot.
Ingredients:- Shredded spinach (1 bunch)-2 cups
- Grated bottle gourd or white pumpkin-2 tbsp.
- Fresh cream (optional)-2 tbsp.
- Salt to taste
- Pepper to taste
- One small blob butter
- Water-2 cups
Method:- Wash spinach well. Put in a large vessel.
- Sprinkle 2-3 pinches salt and add gourd.
- Boil covered, on high, till soft. (3-4 minutes after boiling)
- Take of fire and put in colander.
- Pour cold water over it.
- Blend in a mixie till smooth.
- Add water, mix and take in a deep pan.
- Add all other ingredients, except cream.
- Bring to a boil. Serve piping hot.
- Beat cream and pour a swirl of it over individual bowls.
- Serve with warm garlic rolls or soup sticks.
Ingredients:- Half capsicum
- One leaf cabbage
- Tomato (seeded, finely chopped)-1/4
- One small onion
- Carrot peeled - 1" piece
- One leaf spinach stem finely chopped
- Cauliflower - 1 floret
- One french bean
- Mint finely chopped- 3,4 leaves
- Coriander finely chopped- 3,4 leaves
- Ginger peeled - 1/4"
- Garlic - 1 pod
- Dried red chilli( deseeded and crushed well) - 1/2
- Soya sauce - 1/2 tsp
- Salt to taste
- Oil - 1 tsp
- Cornflour - 1 tbsp.
- Water or vegetable stock - 3 cups
- Sugar- 1/2 tsp
Method:- Very finely chop the capsicum., cabbage, onion, carrot, cauliflower, bean, ginger, garlic, all together.
- Heat oil in a wok or pan, add all vegetables and stir fry for 3-4 minutes.
- Add 2 1/2 cups water and bring to a boil.
- Meanwhile, mix cornflour in the remaining water and add to the boiling soup.
- Stir continuously, till boil is resumed. Cook till the clarity returns.
- Add the soyasauce, salt, sugar and crushed chilli.
- Stir well. Serve piping hot with green chilli in vinegar and soyasauce.
Ingredients- Wheat flour - 2 tbsp
- Ghee - 1 tsp
- Salt to taste
- Water- 2 cups
- Hot Milk (sweetened or plain)
Method- Roast the flour to an aromatic golden brown on low flame in a heavy saucepan.
- Stir continuously or the flour will burn.
- When the flour is done, add water stirring continuously so that no lumps are formed.
- Add more water if required. Bring to a boil.
- Add the ghee and salt.
- Simmer on low for 2-3 minutes. Stir frequently.
- Pour into porridge bowl.
- Serve piping hot with plain or sweetened hot milk to be mixed as desired.
- Stir in some corn flakes or other cereal as desired.
