|
Recipe Collection |
********************************************************************************
Uddina Vade(Urad Daal Vada)
Ingredients:
1 cup of Urad daal. 3 tsp Chana daal. 1 tsp Chopped Ginger. 2 Cloves of Garlic. 1 tsp Jeera. 1 Medium sized Onion (optional). 2-3 Green Chillies. Salt to taste. Small pieces of fresh coconut. Vegitable oil to fry.
Preparation:
Soak Urad daal and Chana daal for 1 hour in water.
Grind ginger garlic urad daal chana daal jeera green chillies salt to smooth paste with little water.
Add pieces of fresh coconut and finely chopped onion (optional).
Take a handful of this dough and make vada shape and fry them in hot oil till golden brown colour.
Enjoy these Urad daal Vada's with coconut chutney and sambar.
*********************************************************************************
Vada Pav
Ingredients:
For Vada stuffing:
3 cups boiled, peeled and mashed potatoes . 1/2 tsp cumin seeds. 1/2 tsp mustard seeds. 4-5 curry leaves. 1/2 tsp ginger garlic paste. 2 green chillies. 1/2 cup coriander leaves. 1/2 cup chopped onion. A pinch of turmeric powder. Oil. Salt to taste.
Vada coating:
1/2 cup gram flour/besan. 1 tbl spn rice flour . 1/2 tsp chilli powder. Salt to taste.
Green chutney:
1 cup Coriander leaves. Few Mint leaves (optional). 3 Green Chilies. 1/2 tsp Chopped Ginger (optional). Salt to taste.
Red chutney:
1 cup Dried Coconut/dessicated coconut. 2 tsp Chilli powder. 1 tsp Chopped Garlic. 1/4 tsp Tamarind extract . Salt to taste.
Sweet chutney :
5-6 Dates/Khajoora. 1/2 tsp Tamarind extract . 1/2 tsp Jaggery. Salt to taste.
Preparation:
For Sweet Chutney:
Soak dates in warm water for about 30mins. Take out seeds. Grind with all other ingredients.
For green chutney:
Grind all to a smooth paste. Do not make too watery.
For Aloo vada's:
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well. mash the boiled potatos and mixed well.
Add chopped coriander leaves and mix. Let it cool a bit.
Mix all the above dry ingredients with water to make a smooth paste.Do not make it too thin, the coating does not hold on to the stuffing it is too thin.
Heat oil for deep frying.
Make round shaped balls and Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
For red chutney:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients.
This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Making vada pav:
Take a pav Cut open the rolls horizontally, taking care one end is still connected.
Apply three chutneys to pav as desired.
*********************************************************************************
Methi leaves Salad
Ingredients:
1 Bunch of methi leaves. 1 Carrot grated. 1 Tomato finely cut into small pieces. 1 Cucumber finely chopped. 1 Onion finely chopped as strips. 1 tablespoon lemon juice. 1 tsp Sprouted methi seeds. 2 tsp Fresh grated Coconut. 1/2 tsp Red chilly flakes. Salt to taste .
Preparation:
Wash the methi leaves and dry them well.
Cut the leaves into small pieces.
Soak the methi seeds for 3 hours and tie them in a cotton cloth to get the sprouts.
Mix all the ingredients with salt to taste.
A very healthy salad goes well with Chapati or Roti.
********************************************************************************
Kadle Bele(Chana daal)Vada
Ingredients:
Kadle bele/chana daal - 1 cup. Onion - 1 medium sized(chopped). Ginger - 1 tsp. Garlic - 1 tsp. Green Chillies - 4. Jeera -2 tsp. Coriander leaves. Soda -pinch (optional). Salt to taste. Oil to fry.
Method:
Soak the chana daalin water for 1 hour.
Grind soaked chana daal,ginger,garlic,green-chillies,jeera, corianderleaves corsely.(not very smoothely).
Add salt,chopped onion and pinch of soda to the grinded ingredients.
Make small balls and flat them with hands and deep fry them till they turn to brown color.
Serve hot with your favourite chutney/ketchup/yogurt.
********************************************************************************
Vegitable Pakoda
Ingredients:
For Batter:
1/2 cup Gram flour. 3 tsp Coarse semolina. 1/2 tsp Red chilly powder. salt to taste. 1 tsp Fresh ginger. 1 tsp Black pepper crushed. 1 tsp Lime juice. Coriander leaves, chopped. 1 tsp Hot oil. 1 Small pinch of eno's. Water. Oil for deep frying.
Vegitables:Potato cut into round thin slices. 1/2 medium cauliflower browken into small florets. 1 green pepper, cut round or thick strips. Baby spinach leaves. Mushrooms. bananas.
Preparation:
place all the ingredients for the batter in a bowl.
slowly add water and oil. until it becomes thick consistency.
Allow it to stand for 10 minutes.
Wash and dry all the vegitables,Drain them in a paper towel.
Heat the oil for frying. dip a few vegitables at a time until the batter fully coated.
Deep fry over a medium heat until golden brown.
Drain them on a paper towel.
Serve hot with chutney or tomato ketchup.
********************************************************************************
Vegitable Manchuri
Ingredients:
Boiled Potato - 1/2 cup. Grated cauliflower - 1 cup. Grated carrot - 1/2 cup. Chopped/grated cabbage - 1/2 cup. Pasted /chopped green chilly - 2 tsp. Chopped ginger - 2 tsp. Chopped garlic - 2 tsp. Coriander leaves - 1/4 cup. Grated onion - 1/4 cup. Salt to taste. Sugar to taste. Soy sauce - 4 tsp. Tomato sauce - 3 tsp. Corn starch - 2 tsp. Maida flour - 3 tsp. Veg oil to fry.
Preparation:
In a bowl add boiled potato, grated cauliflower, grated carrot,green chilly,3 tsp of maida, soy sauce.
Bind all these together and make small balls of it.(do not add water to this).
Fry these balls till they become golden brown color.
In a sauce pan add little oil add the chopped garlic and ginger strips. Add the fried balls to it. Add some water and corn starch (corn flour and water) to it.
Add sugar, salt, more soy sauce, tomato ketchup to the vegitable balls.
Boil it for 2 minutes, mix these well and make good thick consistency.
Lastly add small chopped green onions and coriander leaves.
Serve hot with tomato ketup.
********************************************************************************
Aloo Bonda
Ingredients:
3 Medium sized Aloo/Potato. 3 Green chillies . 1 Medium sized onion. 2 tsp Jeera. 1 tsp Ginger&Garlic paste. 1/2 tsp Crushed Coriander seeds. 1/2 cup of Coriander leaves. 2 tsp Lime juice. Oil to fry. 1 cup of Besan. 1/2 tsp Ajwain. Salt to taste.
Preparation:
Boil the potatos for 15 minutes and mash them very well.
Chop finely onion and green chillies.
Method:
In a pan add 2 tsp oil,jeera, onion and chillies. Fry them till golden brown color.
Add crushed coriander seeds and Ginger Garlic paste.
Add mashed potatos to it and mix them very well.
Now add salt and lime water and make thick paste to make them into balls.
In a bowl take besan add pinch of salt,Ajwain,2 tsp hot oil and water.
Make good batter and dip the aloo balls in it.
Cover it good and put it in hot oil and fry them till they turn golden brown color.
Enjoy these hot aloo bonda with Pudina chutney.
*********************************************************************************
Stuffed Grilled Peppers
Ingredients:
10 semi spicy peppers (red,yellow orange). 1/4 cup of finely grated coconut. 1 tsp sambar powder. 1 tsp black sesame. 2 tsp crushed penuts. 1 tsp tamarind pulp. 1 medium sized finely chopped onion. salt to taste. 1/2 tsp ginger garlic. finely chopped coriander leaves.
Preparation:
Mix all these ingredients and fill it in splitted peppers and put them on grill with sprinkling little oil on top.
Turn to the other sides when they get grilled properly.
Serve this as side dish with chapati or Rice.
********************************************************************************
Chilled Cucumber and Buttermilk Soup
Ingredients:
Cutted Cucumber - 2 . Ginger - 1 tsp. Green chillies - 1 . Salt to taste. White pepper powder - 1 tsp. Pudina leaves - 1/2 cup. Butter milk -3 cups. Lime water.
Preparation :
Grind the cucumber ,ginger,green chillies,pudina.
Add buttermilk and lime water to it and grind it well.
Add salt , pepper to it.
Serve it chilled.
********************************************************************************
Pumpkin Curry Soup
Ingredients:
1 tbs olive oil . 2 medium brown onions, diced . 1 tsp ground cumin . 1 tsp ground coriander . 1/4 tsp ground cinnamon . 1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces . 1 L (4 cups) vegetable stock . 125mls (1/2 cup) thin cream (optional) . Salt & ground black pepper, to taste .
Preparation:
Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper. Serve with warm damper (see related recipe).
Preparation Time : 30 minutes
