Vegetable cutlets

Ingredients

• Potatoes-1kg Boiled without skin (Mashed)
• Peas-1 cup
• Carrot-3
• Broad Beans (sem ki phali)-1 cup (chopped)
• cauliflower-1 (separate flowers)
• Green chili-4 chopped
• Coriander-1bunch
• Mint leaves-1bunch
• mustard seeds (grind)-1/2tbsp
• black pepper-1tbsp
• red chili-1/2tbsp
• white cumin (baked) grind-1tsp
• onion-2
• salt-as required
• Lemon-2
• Egg beaten-2
• Bread crumbs-1 pack
• garlic cloves-2
• oil-as required

Method

• Take a frying pan put oil with garlic, golden brown it.
• Now put peas, broad beans, cauliflower, carrot n cook it for a while n chopped it in a chopper.
• After that take mashed potatoes and add that chopped mixture,  onion, green chili, coriander, mint leaves, mustard seeds, red chili, black pepper, lemon mix it well.
• Now give them a shape of a kebab, dip it in beaten eggs n fry if until they become golden brown

Moussaka

There r 5 layers in moussaka i-e eggplants,red sauce,mince filling,white sauce and then mozzarella cheese.
Here is the recipe..

 first layer:

2 large eggplants (washed n cut in to round thin slices)
olive oil for frying

heat plenty of olive oil in a pan (not for deep fry but use good amount of oil) n fry eggplant slices until done.remove n transfer to an absorbent paper.
u can also bake or grill the eggplant slices but i like the fried ones :D
second layer:
red sauce
i used bottled pasta sauce   any other you can use.....or use your homemade red sauce.

mince filling:

400 gm beef or mutton mince or u can also use chicken mince
1 large onion chopped
1 tsp ginger garlic paste
oil
2 tomatoes,chopped
red chilli powder to taste
turmeric 1/4 tsp
 coriander powder 1 tsp
cumin powder 1/2 tsp
 salt
1 tsp vinegar

heat oil in a pan...saute onions till transparent.add ginger garlic paste.fry for few sec....add mince n fry on high heat until no pink shows....add tomatoes n all other spices.keep frying on high heat until all water dries out n u have a dry mince filling.

third layer:

white sauce
make white sauce by whisking butter,flour,salt n pepper with milk n set aside.make little thick consistency white sauce.

4th layer or top layer:

  mozzarella cheese (grated)

How to assemble:

preheat your oven to 180 degree with the upper griller on.take a baking dish...rectangle or round or oval.grease it with olive oil or normal oil.layer fried eggplant slices in the way to cover all the bottom of the dish.then spread some red sauce all over it.dun spread too much sauces.then layer with mince filling.then spread white sauce all over the mince filling.now repeat the layers once again in the same manner which is egg plants,red sauce,mince n white sauce.now on the top...sprinkle grated mozzarella cheese all over the top.sprinkle with dried oregano.put a fried piece of egg plant in the middle on the top if desired to give it a beautiful look.....n bake for about 15 min or until cheese starts bubbling n golden from top.

Aaloo Dam

Ingredients

•	Baby potatoes	500 grams
•	Tomatoes,chopped	4 small
•	Ginger,chopped	2 inch piece
•	Mustard oil	4 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Green cardamoms	2
•	Cinnamon	1 inch stick
•	Whole dry red chillies	3
•	Bay leaves	2
•	Asafoetida	a pinch
•	Red chilli powder	1 teaspoon
•	Cumin powder	1/2 teaspoon
•	Turmeric powder	1/2 teaspoon
•	Salt	to taste
•	Sugar	1/2 teaspoon

Method:

 
Wash and boil potatoes. Cool and peel them. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds, green cardamoms, cinnamon, red chillies, bay leaves, asafoetida and ginger and sauté for a couple of minutes. Add red chilli powder, cumin powder, turmeric powder, salt and sugar and sauté for a minute more. Add tomatoes and potatoes. Mix well. Cover and cook for a couple of minutes. Serve hot with puris or chapatis.

Stuffed Tomatoes

 Ingredients

4 Tomatoes,
 Bread crumbs 50 g,
 Grated cheese 50 g,
 Onion 3, chopped,
Coriander 1 tablespoon, chopped,
Salt To taste.

Preparation

• Cut the head of the tomatoes and scoop out the pulp inside.
• Mix the pulp with the rest of the ingredients and fill in the tomatoes.
• Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
• Serve hot.

Vazhakkai Poriyal (Raw banana Vegetable)

  Ingredients3 Raw banana, 1/2 teaspoon Turmeric powder, 2 Green chillies, 2 tablespoons Grated coconut, 1 tablespoon Curry powder, 2 tablespoons Tamarind paste, 1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 1 teaspoon Black gram dal, 1 teaspoon Bengal gram dal, 1 Red chilli, 1/4 teaspoon Asafoetida, Few Curry leaves, 2 teaspoons Oil, Salt (as per taste)

Preparation
• Peel and chop the raw bananas to 1/2 inch cubes. Soak the tamarind in 3/4 cup of water and keep aside.
• Heat the chopped raw bananas, tamarind water, turmeric powder and salt in a pan and cook covered on low heat till the banana pieces are tender and dry. Take off flame and keep aside.
• Heat oil and add the mustard seeds, cumin seeds, Bengal gram dal, urad dal, red chilli, curry leaves and asafoetida. When the mustard seeds splutter, add the slit green chillies and the cooked bananas. Add the curry powder and grated coconut and cook for 3-4 minutes till everything blends wel

Vegetable kofta curry

For the gravy:

Onion – 2
Tomato – 4
Ginger – 1 inch piece
Garlic – 3-4 pods
Green chillies – 2
Cinnamon – 1 inch piece
Cloves – 2
Cardamom – 2
Turmeric powder – 1 tsp
Red chilli powder - 2 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Cumin seeds – 1 tsp
Bay leaf – 1
Salt – to taste

Oil – 5 tbsp

For the koftas:

Mixed Vegetables – 2 cups (I used potatoes, carrot, cauliflower and peas)

Onion – 1

Ginger – 1 inch piece

Green chillies – 1

Red chilli powder – 1 tsp

Garam masala powder – 1 tsp

Coriander powder – 2 tsp

Bread crumbs – 1 cup

Coriander leaves – 3 tbsp

Salt – to taste

Oil – for deep frying

Method:

For the koftas:

Steam the vegetables and mash them well. Heat a skillet with 3 tsp oil. Add ginger, green chillies, onion and sauté till it turns translucent.

In a big bowl combine mashed vegetables, sautéed onions, salt, red chilli powder, coriander powder, garam masala powder, coriander leaves and mix well. Make small lemon sized balls and roll over bread crumbs till they are well coated and keep it aside.

Heat a kadai with oil and deep fry these balls till golden brown and drain over a kitchen paper and keep aside.

For the gravy:

Grind together onion, ginger, garlic and green chilli to a fine paste. Blanch and puree the tomatoes. In a pan dry roast cloves, cinnamon and cardamom till the aroma arises and powder finely in a mixie.

Heat a kadai with oil. Temper with cumin seeds and bay leaf. Add the ground paste and keep sautéing till it becomes brown in color. All the oil would have been absorbed by now. Now add red chilli powder, coriander powder, garam masala powder and cook for a minute.

Add the tomato puree and salt and cook till it comes to a boil and cook over low flame covered with a lid till the oil floats on top. If the gravy is too thick add a little water for the tomato puree to cook well. Garnish with coriander leaves and powdered spices on top.

Vegetable corn soup

Ingredients:

450 grams corn
2 level tablespoons cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Chinese salt
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies

For serving:

 
chillies in vinegar and chilli sauce grated cheese

Mix the cornflour with 6 cups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done. Add the vegetables, butter and cheese and boil for a few minutes. Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Green rice

Ingredients:

Onions 2

Green leafy vegetables -3 cups (any variety may be chosen)

Peanuts roasted - 1 tbsp.

Lemon - 1

Oil - 3 Tbsp.

For the masala powder

Black gram dal- 1 tsp

Coriander seeds - 1 1/2 tsp.

Fenugreek-1/4 tsp.

Bengal gram dal - 1 tsp.

Asafoetida -pinch

red chillies- 5 (Fry the above ingredients in half a tsp. of oil and powder

For the Seasoning:

Cumin seeds- 1/4 tsp.

Black gram dal - 1 tsp.

Mustard seeds- 1/4 tsp

cashew-nuts few

Cook rice till each grain is separate. Allow it to cool completely. Cut onions into small pieces. Clean greens, remove stems wash and then chop finely. Heat oil, fry seasonings and then with cut green chillies. Add onions and fry for two minutes.

Continue frying with greens till it shrinks and raw flavor goes from it. Add cooled rice, salt, powdered spices, pea nut powder and mix well in high flame till everything is mixed well. Add grated fresh coconut, squeeze lemon, mix well and serve with curd raita.

Chick-Peas Pulao

For the rice

1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt

For the gravy

1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste

For the baking

2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron

For the rice 

Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the cardamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.

For the gravy
 
Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.

Eggplant with Mango

Ingredients:

Eggplant 3
Raw Mango 1
Fenugreek Leaves/ methi 10
Green chillies 3
Salt to taste
Turmeric powder a pinch

Talimpu:

Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Urad dal 1 tbsp
Broken red chillies 4
Curry leaves 3
Oil 1 tsp

Method of preparation:

Remove stems and slice green chillies into halves.
Peel the skin of raw mango.
Continue peeling the white flesh inside until you see the seed.
Keep the peeled mango aside.
Remove stems and wash eggplants.
Chop them into inch sized cubes.
Add them to bowl of 1 cup water, sprinkle salt and turmeric powder.
Microwave for 5-10 minutes or cook covered in a vessel until done.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal turns light brown, add sliced green chillies,
cooked eggplant cubes, fenugreek leaves, peeled mango and salt.
Stir fry for a minute or two and serve.

Capsicum peanut Rice

Ingredients:

Bell Pepper 1
Onion 1 Small
Basmati Rice 1 Cup
Raw Peanuts 1/3 Cup
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Mustard Seeds 1 tsp
Curry Leaves 5
Cilantro few Sprigs
Salt to taste
Oil 3 tsp

Method of preparation:

Peel and slice the onion.
Wash, remove stem, discard seeds and slice the bell pepper into 2 inch long strips.
Soak tamarind in few tablespoons of warm water and extract all the juice discarding the veins.
Wash and finely chop the cilantro.
Cook basmati rice in 1 1/2 cups of water till all the water has been absorbed by the rice.
Heat two tsp of oil in a pan, add raw peanuts and fry till peanuts turn golden brown.
Remove the peanuts from heat, add broken red chiles, cumin seeds and fry till red chiles change color and crisp up.
Remove the red chiles from heat and cool the ingredients to room temperature.
Grind the peanuts, red chiles, cumin seeds and salt into fine powder.
Heat tsp of oil in the pan, add mustard seeds and curry leaves.
When mustard seeds start spluttering, add bell pepper and onion.
When onion turns translucent and the bell pepper turns little soft, add the peanuts powder.
Stir well and add tamarind extract and salt.
Mix well and stir in cooked basmati rice and cilantro.
Serve capsicum rice with any raita of your choice.

Notes: Make sure not to overcook the bell pepper.

Spinach Rice

Ingredients:

Basmati Rice 1 1/2 cups
Spinach 2 Cups Packed
Boiled Garbanzo / Chickpeas 1/2 Cup
Onion 1 Large
Green Chillies 3
Ginger 1 1/2 inch piece
Cumin Seeds 1/4 tsp
Caraway Seeds 1/4 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch stick
Bay Leaf 1
Coriander Powder 1 tsp
Red Chile Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Milk 1 Cup
Salt to taste
Oil 2 tbsps

Method of preparation:

Soak the rice in water for half an hour and strain the rice.
Wash and finely chop spinach leaves.
Peel, wash and slice the onions.
Remove stems, wash and slit green chillies into two.
Peel, wash and mince the ginger.
Heat oil in a deep heavy bottomed pan, add cumin seeds, caraway seeds, cardamom, cloves, cinnamon and bay leaf.
When seeds start to change color, add sliced onion, minced ginger and green chillies.
When onion turns translucent, add spinach, red chile powder, coriander powder and salt.
Once spinach wilts, add the soaked basmati rice and fry again for couple of seconds.
Add garbanzo, milk and 1 1/2 cups of water to the rice pot.
Stir once and cook covered till all the water has been absorbed by the rice.
Alternatively, pressure cook for 3 whistles.
Sprinkle garam masala on top and serve spinach rice with raita of your choice.

Notes: Make sure rice is cooked right

Fried Eggplant

Ingredients:

Italian or American / Globe Eggplant 1
Turmeric Powder 1/2 tsp
Red Chili Powder 1/2 tsp (optional)
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop the eggplant into quarter inch thick slices.
Mix together turmeric powder, red chili powder (if using), salt and spread it on a plate.
Dip each eggplant slice into the powder and rub it on each side.
Heat oil in a flat pan on medium heat, carefully arrange the eggplant slices.
When one side of the eggplant slices turn brown, slowly turn on other side.
Let the other side turn brown before removing from heat.
Serve fried eggplant with steamed rice or with dal.

Notes: Make sure to cook the eggplant well.

Spring Roll ( Indian style )

Ingredients

Wheat sooji (wheat rava) 1 cup

Salt

Thick yogurt (curd) 1 cup

Corn sooji 1 cup

Rice rava (idli rava) 1/2 cup

Butter 2-3 tea spns

I didn’t use corn sooji (have no idea what is it). Instead I used corn flour 1/2 cup.

For stuffing

Sprouted moong 2 cups

Oil

Salt

Onion(chopped finely) 1/2 cup

Soya sauce 2 tea spns

Chili sauce 2 tea spn

Directions

Heat oil and fry onions till they turn brownish. Add sprouted moong, soya and chili sauce. Add salt and fry for around 5-6mins.
Mix the 3 types of sooji with yogurt, salt and leave for 3-4 hrs.
Heat tava and spread small dosas. Keep 1 tbl spn of stuffing and fold tightly as shown in the picture. If required, cut it into small rounds.

Stir-Fry Cabbage salad

Ingredients:

• 2 cups cabbage cut into thin slices
• 1/2 cup carrots cut into thin slices
• 1/2 cup red and green bell pepper cut into thin slices
• 1/4 cup green beans cut in approx. 11/2 inch and halves
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• 2 whole red peppers
• Few leaves of curry leaves
• 1/4 teaspoon salt adjust to taste
• Pinch of sugar
• 1/4 teaspoon lemon juice
• 2 tablespoon shredded coconut

Method

1. Heat the oil in frying pan over medium high heat.
2. Add mustard seeds, curry leaves, and red pepper as seeds crack. Tip: as you add curry leaves it will splatter, be careful. Add cabbage, carrots, bell pepper, and beans stir-fry for 3-4 minutes, vegetables should be crisp don’t overcook.
3. Turn off the heat, add salt, lemon juice and coconut, and mix it well.
4. Serve warm.

Cauliflower Pickle

Ingredients:

• 1 large cauliflower
• 3 green chili sliced
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds (rai)
• 1 teaspoon coarsely ground fennel seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/4  teaspoon turmeric (haldi)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon lemon juice
• 3 tablespoon mustard oil or olive oil

Method:

1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
4. Pickle can be refrigerated for about one week

potato cutlets with a twist

Ingredients:

2 large potatoes
mozzarella cheese
Chinese salt
pepper
salt
spring onion
coriander
bread
water
curry leaves
red chili flakes

method:

boil and mash the potatoes then in a separate pan add very little oil and sizzle curry leaves and add it to mash potatoes, then add salt , pepper, Chinese salt, red chili flakes , spring onion and coriander and mozzarella cheese and mix well, form round shapes then soak bread in water (breads edges should be taken off) and drain the excess water by pressing in between palms, roll the potato balls in the bread and make a firm round ball now shallow fry and serve in skewers :)

South Indian veggie pulao

 Ingredients:

Basmati Rice 3 cups
veggies of your choice (i used carrot,turnip,peas,beans,)
2 medium onion paste
8 green chillies
coriander leaves (optional)
ginger garlic paste 2 tsp
bay leaf 2
cloves 7
Cinnamon stick 1
2 cups thick coconut milk



Method:

1.grind onion into paste
2.grind green chillies n coriander leaves into paste
3.soak rice in water for 30 mins
Take oil in a pan when it is hot add bay leaves,cinnamon stick, cloves n fry for a minute add onion paste n fry till brown then add ginger garlic paste and fry for 2 mins n add chilly paste n all the veggies n cook till the veggies are half done n then add the coconut milk n rice n add required amount of hot water n leave for dum till the rice is done n serve with raita of your choice.

My veggie fried rice!

I made this with leftover boiled rice I had in my fridge & took just 10 Min in total as I had frozen veg ...too.

So I used

A bowl of left over rice
butter/margarine 1tbspn
frozen veges (half a cup) any u like I added peas,carrots,sweet corn,green beans.
Chinese salt/flavor enhancer (a pinch)
soya sauce 2tblspn

Boil veges a bit (should still have crunch when u drain. put veges back to pan add butter and fry for a minute. add Chinese salt & soya sauce.fry for like 2 Min. add rice.mix well.simmer for 10 minutes.all done!!

Mushrooms in a spicy coconut milk gravy

Ingredients:

mushrooms-8-10 medium sized chopped
red chilly pdr-1/2t
turmeric pdr-1/4t
coriander pdr-1/2t
garam masala powder
cumin powder
caraway powder
pepper powder
fennel powder
1/4t of all the above
onion-1 chopped
tomatoes-1
green chillies
coconut milk-250ml

 Method:

cook the mushrooms in little water with the masala powders.when water is almost dry add in the coconut milk and more green chillies if required.adjust salt.

in a pan add 1 tablespoon oil and add a few mustard seeds and when they splutter add few cumin seeds,curry leaves and pour into the mushroom curry.sprinkle few coriander leaves and serve..

Best with plain rice !!