VEGETABLE CONES ROLL DELIGHT SAMOSAS PAKORAS POTATO TIKKI DHOKLA KACHORIS
INGREDIENTS
3 boiled potatoes
5 french beans
1/2 cup boiled green peas
1 carrot
10 cauliflowerettes
1 capsicum
1 big onion
1"piece ginger
1 tsp chilli powder
2 tsps soya sauce
salt to taste
oil for deep frying
FOR FILLING
10 whole fried cashewnuts
1tbsp chopped walnuts
1/2 tsp raisins
12 small cubes paneer
TO COAT
3tbsps plain flour
1tbsp corn flour
4tbsps breadcrumbs
TO GARNISH
A few lettuce leaves
sliced onions
Sliced cucumber
sliced tomatoes
Par boiled beetroot slices(optional).
METHOD
Mash the potatoes coarsely. Cut the french beans, capsicums, carrots and cauliflowerettes into small pieces. Heat the oil in a pan vessel. When really hot, add the vegetables and cook for four to five minutes. Add the chilli powder, green chillies, ginger, soya sauce and salt. Remove and cool. Prepare filling by mixing chopped nuts, raisinsand paneer cubes. Shape the prepared vegetables in the form of a cone. Make it hollow and place the filling in the center and seal well.
Mix the flours well in a cup of water. Dip the cones in this paste and roll into breadcrumbs. Just before serving deep fry in oil. Place on a bed of lrttuce leaves and decorate with the sliced onions, tomatoes and cucumber.
Serve hot with tomato ketchup or chilli sauce.
INGREDIENTS
1 long french roll
2 cups cooked corn
1 onion finely chopped
1 tomato finely chopped
1 green chilli finely chopped
1 tbsp coriander finely chopped
2 tbsps melted butter
2tbsps milk
2 tbsps oil
salt to taste
GRIND TO PASTE
1 onion
4 green chillies
1" piece ginger
TO GARNISH
cheese slices
tomato slices
METHOD
Divide the roll horizontally. Scoop out the center and keep the scooped bread aside. Brush with melted butter and sprinkle a little milk on both sides. Bake in a hot oven for five minutes. Heat oil in a pan and fry the onions till transparent. Add the ground paste, chopped tomatoand curry powder and fry again for a few minutes. Add the cooked corn, green chilli, coriander, 1/4 of the scooped part of the roll and salt. Spread the filling on each half roll, cover with tomato and cheese slices and bake in a hot oven for ten minutes. Serve hot.
INGREDIENTS
1 1/2 cups plain flour
2 med., potatoes
1 onion finely chopped
1 cup green peas or
finely chopped
mixed vegetables
1/2" piece ginger
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp lemon juice
1 tbsp chopped coriander leaves
salt to taste
ghee for frying
METHOD
Sieve the flour with a pinch of salt. Rub in two table spoons of melted ghee. Add enough water(about five tbsps.,) to make a dough. Knead for ten minutes, cover with a damp cloth and allowit to stand. Boil the potatoes, cool peel, dice or mash.
Heat two table spoons ghee and fry the onion. Stir in ginger, peas, salt, coriander powder, chilli powderand fry for two minutes. Add the potatoes, chopped coriander, garam masala and lemon juice. Fry for a few more minutes and allow to cool.
Knead the dough little and make pellets. Roll out each one quite thin. Cut in half, place one piece over the other. Press lightly together, roll as thin as possible to make a semicircle.
Put a prtion of the filling on one pastry, moisten the edges and fold the other half over. Press the edges well together and deep fry in hot ghee till crisp and lightly golden.
To enable the pastry more flaky, roll out, add more tbsps., of ghee, roll up and knead. Stuffings can be varied to suit.
INGREDIENTS
4 tbsps gram flour
2 onions or
2 potatoes sliced
1/4 tsp chilli powder
1/4 tsp garam masala
1 tsp salt
ghee for deep frying
METHOD
Sieve the flour and other ingredients into a bowl and gradually stir in water till a creamy batter is made. When a spoonful of the batter is dropped in a cup of water and if it does not dissolve immediately, then it is the right consistensy.
Prepare the vegetables by washing and chopping into small pieces. Dip in the batter and fry in hot ghee till golden all over, or put the vegetables in the bowl of batter and drop spoonfuls of this mixture into the hot ghee. Serve hot or warm for tea with some chutney.
Other chopped vegetables like cauliflower, green paprika, greens, and cubed cottage chunks can be used to make small these tasty fritters.
INGREDIENTS
8 medium potatoes
2 tbsps whole wheat flour
3tbsps semolina
1 cup boiled green peas
1 green chilli
2 tbsps grated fresh coconut
2 tbsps chopped coriander
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tbsp lemon juice
salt to taste
ghee for frying
METHOD
Boil, peel and mash the potatoes. Knead in the flour. Heat two table spoons of ghee and fry the mashed peas with the chillies, coconut, coriander, turmeric salt chilli powder. Remove and sprinkle lemon juice and mix well.
Make walnut sized balls of the mashed potatoes, flatten each ball and place a little of the pea mixture in the center. Close, flatten and roll in semolina. Fry these tikkis in hot ghee till golden.
INGREDIENTS
3 cups rice
1 cup urad dhal
1/2 cup sour curds
1/4 tsp asafoetida
1tbsp ground black pepper
3/4 tsp soda bi.carb
salt to taste
GRIND TO PASTE
1" piece ginger
4 green chillies
TO GARNISH
1 tsp mustard
2 tbsps grated fresh coconut
4 slit green chillies
1 tbsp sugar
2 tbsps chopped coriander
METHOD
Wash and soak the dhal and rice overnight. Drain and grind coarsely the next day. Add sour curds and hot water and make into a thick paste. Leave to ferment for about eight hours.Add to the batter asafoetida, ginger and chilli paste, salt and sodium bi carbonate. Smear ghee on a metal plate with a low rim. Pour enough batter so as to fill half the height of the plate. Sprinkle the ground pepper on top. Steam for about ten minutes. Cut into pieces and set aside the dhoklas.
Heat a little oil, splutter the mustard seeds, add the slit green chillies and fry for a few seconds. Pour a little water and allow to boil for a minute or two till the water is mostly absorbed. Place the dhoklas in a plate and garnish with the above syrup and fresh coconut.
INGREDIENTS
2 cups wholewheat flour
1/2 cup mung dhal
1/2 cup channa dhal
3 cardamoms crushed
6 peppercorns
4 cloves
1/2 tsp cummin seeds
ghee for frying
salt to taste
METHOD
Soak the dhals overnight. Drain and grind to make a paste.Rub a little ghee into the flour and salt. Gradually mix in enough water to make a stiff dough. Grind the cloves, peppercorns, cardamoms and cummin seeds. Heat a teaspoon of ghee and fry the dhal paste, ground masala and salt.Knead the flour dough and divide into balls. Flatten and put in a portion of dal filling. Close up and roll out into thick round puris. Deep fry in ghee till it bgins to turn golden.
