Category Archives: vegetarian

vegetarian

Stuffed Aloo Tikki

vegetarian
 

Cuisine: North Indian

Aloo tikki is a North Indian and Pakistani snack made of boiled potatoes, onions and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. Aloo Tikki is. Mumbai Street food, the kind that locals would happily eat while walking along the beach or watching a game.

INGREDIENTS

  • 2                    lbs medium potatoes boiled
  • 2                    spring onions finely chopped
  • 1/2                 tsp freshly ground cumin seeds
  • 1/2                 tbsp freshly ground black pepper
  • 1                    tbsp green masala
  • 2                    tbsps roasted chana dal powder (optional)
  •                       salt to taste
  • 1                    tsp garam masala powder
  • 1                    tbsp chopped cilantro

For stuffing

  • 1                    cup boiled and crushed green peas
  • 2                    tbsps oil
  •                       pinch asafoetida
  • 1/4                 tsp mustard seeds
  • 1/4                 tsp fenugreek seeds
  • 2                    tbsp grated unsweetened coconut
  • 1/4                 tsp freshly ground cumin seeds
  • 1/4                 tsp freshly ground black pepper
  • 1                    tsp green masala
  • 1/2                 tsp turmeric powder
  • 1/2                 tsp dry mango powder (amchur) or
  • 1/2                 tsp citric acid
  •                       salt to taste
  • 1                    tbsp chopped cilantro
  • 1                    tbsp chopped mint leaves

Instructions

  1. In a large bowl, mash the potatoes.
  2. Add the rest of the ingredients and mix well. Set it aside to cool.

For the Stuffing

  1. Heat oil in a small pan. Add asafoetida, mustard seeds, fenugreek seeds, when the seeds start to pop add crushed green peas and cook stirring till the mixture is dry (about 5 minutes).
  2. Add the rest of the ingredients and mix well. Transfer the mixture in a bowl and let it cool.
  3. Divide the potatoes mixture into 12 equal balls. Coat it with bread crumbs, flatten it on the palm of your hands, about 2 1/2 inch circle. Add more breadcrumbs if needed.
  4. Add a spoonful of stuffing, bring the outside edge inside to form a small ball. Make sure it is sealed.
  5. Flatten the ball into a disk about 2 inches wide.
  6. On medium heat, heat oil in a frying pan and shallow fry the disks for about 3 minutes on each side. It should be golden brown on each side.
  7. Serve hot with spicy Chana(chickpea)  green chutney, yoghurt and tamarind chutney.

Daal Kachori

vegetarian

Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Ingredients

Dough

  • 2               cups all purpose floor
  • 2               tbsp vegetables oil
  •                  salt to taste
  • 3/4            cup water

Filling

  • 2               cups Moong daal (without skin)
  • 2               tbsp oil
  • 5               curry leaves
  • 1/2            tsp cumin seeds
  • 1/2            tsp mustard seeds
  • 2               tbsp unsweetened coconut
  • 1/2            tsp fennel seeds crushed
  • 1/2            tsp cumin seeds crushed
  • 1               tsp green masala 
  • 1/4            cup water
  • 1               tsp salt( or to taste)
  •                  juice of 1 lemon
  • 2               tsp sugar
  • 1               tbsp chopped cilantro

Instructions

In a medium bowl, soak daal for a couple of hours.

Filling

  1. Drain the daal.
  2. In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
  3. When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
  4. Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
  5. Meanwhile make the dough.

Make the dough.

  1. In a medium bowl, add salt to the flour and rub in the oil.
  2. Use enough water to make a soft dough.
  3. Cover and leave it aside.
  4. When the filling is cold, take a tbsp full and form a ball.
  5. Divide the dough into 25. Roll each dough into a round ball.
  6. Flaten the ball into a puri about 2 1/2 inches round.
  7. Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
  8. In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.

Masala Dosa

Entrees, vegetarian
 

 Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore. You will find a lot of different recipes of the dosa filling. Dosa

  • 3             cups idli rice
  • 1             cup urad daal
  • 1             tsp fenugreek seed
  • 1             tsp salt

Filling

  • 1/4          cup vegetable oil
  • 1             tbsp urad daal
  • 1             tsp mustard seeds
  • 10           curry leaves
  • 1             lb thinly sliced onions
  • 1             tbsp green masala*
  • 1             tbsp corriander powder
  • 1/2          tsp haldi (turmeric powder
  • 1/2          tsp Garam Masala
  • 1             tsp salt or to taste
  • 1             lb potatoes, peeled and diced to 1/2″
  •               Juice of 1 lemon
  • 2            tbsp chopped cilantro

Red Chilly Paste

  • 2            tbsp chopped cilantro
  • 2            tbsp chopped onions
  •               Green Chutney
  •               Sambal Daal


Instructions Dosa

  1. Rinse the rice and daal seperately and soak it in water overnight. Add the fenegreek seeds with the daal.
  2. In the morning drain the daal and reserve the water.
  3. Drain the rice.
  4. In a liquidizer or food processor grind the daal to a fine paste using the daal liquid as needed.
  5. Grind the rice to a fine paste using the daal liquid
  6. Mix the two together, the consistency should be like a pancake mix, quite thick.
  7. Leave this to ferment in a warm place overnight. In cold places it will take 24 hours. The mixture should have doubled in size.
  8. Heat up the tawa to medium hot(if you drop some water on it, and the water disappears rightway, you know the tawa is ready). brush the tawa with oil.
  9. Pour 1/2 cup mixture on the tawa and with the back of the laddle in circular motion, spread the mixture into a 10″ round. the crepe should be thin.
  10. Brush the top with oil, turn it over, cook for 1 min, turn it over again, spread it with red Chilly paste, sprinkle it with chopped onions and cilantro.
  11. In the middle of the crepe put in about 3 tbsp of potato filling and roll it over.
  12. Serve it with the chutney and Sambal.
    Dosa Batter
 
Filling
  1. In a medium saucepan heat the oil, add mustard seeds, curry leaves and urad daal.  When the seeds start to pop, add the sliced onions and fry till they are transperent, about 5 minutes.
  2. Add the green masala, coriander powder, haldi, garam masala and salt.  Cook for about 5 minutes, stirring frequently.
  3. Add the diced potatoes, mix and let it cook on medium heat, about 15 minutes or till the potatoes are cooked.
  4. Add lemon juice and cilantro and mix.
Red Chilly Paste
  • 1/2             cup roasted chana daal (daria)
  • 5                 red chili pepper
  • 5                 cloves garlic
  • 1                1″ ginger piece
  • 1/2            tsp salt
  •                   Juice of 1 lemon

Instruction In a food processor, grind everything to a fine paste. Chutney

  • 1                 tsp oil
  • 1/2             cup peanuts
  • 1/4             cup fresh coconut
  • 4                 green chillies(or to taste)
  • 1                 1″ piece ginger
  • 2                 dried red chillies(optional)
  • 1/2             tsp salt

Temper

  • 1                  tsp vegetable oil
  • 1/4              tsp mustard seeds
  • 1/4              tsp cumin seeds
  • 4                  curry leaves
  • pinch          Hing(Asfetida)


Instructions

  1. In a frypan heat the oil.
  2. Add the mustard seeds, cumin seeds. curry leaves and Hing. 
  3. Add the rest of the chutney ingredients, when the seeds start to pop and fry  for 3 minutes.
  4. Make a smooth paste in a food processor.
Green Masala
  • 2                 jalepeno 
  • 5                 loves garlic
  • 1                 1” ginger
  • 1/2              bunch cilantro
  • 10               leaves mint
  1. Rinse with cold water and puree it in a blender or food processor.

Gruyere and Pecan Pastry Parcels

Snacks & Appetizers, vegetarian
IMG_0989.JPG
Makes 36

Ingredients

  • 4             oz gruyere cheese, choppe
  • 3             oz ricotta cheese
  • 1             stick celery, finely chopped
  • 1/2         tsp, chopped fresh rosemary
  • 1             egg, lightly beaten,
  •                pinch cayenne pepper
  • 2             tbsp chopped pecans
  • 6             sheets fillo pastry
  • 2             oz butter
Instructions
  1. Combine cheese, celery, rosemary, egg, pepper and nuts in bowl; mix well.
  2. Brush 3 sheets of pastry with some of the butter; layer together.
  3. Cut sheets into 2 inch squares.
  4. Top each square with a level tsp of cheese mixture.
  5. Bring corners together in the centre, press edges together firmly.
  6. Repeat with remaining pastry, butter and filling.
  7. Place parcels on lightly greased oven trays, brush lightly with butter, cover, refregerate 1 hour.
  8. Just before serving : bake in a preheated 350 degree oven for 15 min or until browned and crisp.
Parcels can be made a day ahead, cover and refregerate.
Uncooked parsels can be frozen.

 

Bhel Puri

Snacks & Appetizers, vegetarian
Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’. This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev.  Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantroleaves and green chillies and mint.You will find different
 recipes for bhel.
 
 IMG_2021 (1)

 Different ways of serving Bhel

  • Ingredients
  • 4            cups Mumra(puffed rice)
  • 1/4          tsp each salt and turmeric powder
  • 1             tbsp oil
  • 1             cup sev
  • 1             cup Chevro
  • 12           medium size puris
  • 1             tsp salt
  • 2             boiled potato diced  in 1/2 ”
  • 2             cups chickpeas
  • 1/4          tsp freshly ground black pepper
  • 1/4          tsp freshly ground cumin
  • 1/2          tsp green chutney
  • 2             tbsp diced raw Mango(optionl)
  • 2             tbsp Pomagrante
  • 1             medium onion, finely diced
  • 2             tbsp chopped cilantro
  • 1             tbsp chopped mint leaves
  • 1/4          tsp chat masala

To serve

  • Mint chutney
  • Red garlic chutney(optional)
  • Tamarind chutney

Instructions

  1. In a large mixing bowl mix turmeric powder, red chili powder and salt.  Add the Mamra and toss it around. Bake the Mamra in a  preheated 300 degree oven for 20 min till the Mamra are crispy.  Remove from the oven and let it cool.
  2. In a medium bowl put the diced potatoes and Chickpe    Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.

To assemble

  1. Take  6 soup bowls.  Break the puris in bite size pieces and divide it between the 6 bowls.
  2. Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
  3. Sprinkle onions, cilantro, mint,  mangoes and pomagrante.
  4. Sprinkle freshly ground black pepper and cumin.
  5. Put some chutney before serving.

Chutneys

Mint Chutney

Mint Chutney

 

 

 

 

 

 

 

 

Ingredients

  • 1        cup cilantro
  • 1/2     cup mint leaves
  • 2        jalepino(or to taste)
  • 1        small onion
  • 1/2     tsp salt
  • 1        lemon/lime(zest anf juice)

Instructions

  1. Rinse the cilantro and mint leaves in cold water.
  2. Put everything in a blender and blend to a fine paste.

Green Chutney Ingredients

 

 

 

 

 

 

 

Red Chutney

Red Chutney

 
 
 
 

Ingredients

  • 1/4       cup chopped garlic
  • 1          tbsp red chilli powder or
  • 10        fresh red chilli pepper
  • 1/4       cup oil
  • 1/2       tsp salt
  • 1          lemon/lime(juice)

Instructions

  1. Blend the garlic and chillies in a blender to a fine paste.
  2. In a small saucepan heat the oil, add the paste and saute for a few minutes.
  3. Add the salt and lemon juice and serve.

Red Chutney Ingredients

 

 

 

 

 

 

 

 

 

 

 

Tamarind Chutney

Ambli(Tamarind)Chutney

 

 

 

 

 

 

 

Ingredients

  • 1          lb tamarind(amble)
  • 1          lb dates
  • 1          tsp salt
  • 1/2       tsp red chilli powder(optional)

Instructions

  1. In a medium saucepan boil the tamarind and dates with 1 lt water.
  2. When cool squeeze the pulp out add more water as needed.  It should be quite thick.  Pass it through a colander to get all the seeds and strings out.
  3. Add the salt and red chillies.
  4. This will make about 2 litres.
  5. Make ice cubes and freeze them.  Use as needed.

Note:

You can freeze these chutneys.

Make them into ice cubes and freeze them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Chickpeas

Snacks & Appetizers, vegetarian

Serves 10

Ingredients

  • 2                tbsp vegetable oil
  • 2                tbsp ground corriander
  • 2                tbsp ground cumin
  • 1/2             tsp ground turmeric
  • 1/2             tsp salt
  • 1/2             tsp granulated sugar
  • 1                tbsp gram flour
  • 2                tomatoes chopped
  • 2                cans chickpeas(garbanzo beans)
  • 1/2             tsp crushed green chilli(to to taste)
  • 1/2             tsp crushed garlic
  • 1/2             tsp crushed ginger
  • 2                tbsp chopped cilantro
  •                   fresh mint sprigs, to garnish

Instructions

  1. Heat oil in a medium saucepan, over medium hot heat.
  2. Add curry leaves, mustard seeds and fenugreek seeds. When the seeds start to pop add corriander, cumin, turmeric, salt, sugar and gram flour. Stir for a couple of minutes, the flour will start to bubble.
  3. Add the tomatoes, chickpeas, green chillies, garlic and ginger.
  4. Mix, lower the heat to medium low and cook covered, stirring occassionally till the liquid has evaporated. (about 15 minutes)
  5. Transfer to a serving dish, sprinkle with chopped cilantro and mint.
  6. Serve with Aloo Tiki, Tamarind chutney and Green chutney.

Batakiya

Snacks & Appetizers, vegetarian

Batakiya is vagarala chapattis or/and rotlo(curried rotli or rotla).  You take a day old or couple of days old chapatti or rotla, make it into batakiya and have it for lunch.  We would always ask our mother to make extra chapattis so, we can have batakiya for lunch.

Ingredients

  • 6              day old chapatti or
  • 1              day old rotla
  • 2              tbsp vegetable oil
  • 1/4           tsp jeera
  • 1              medium onion finely sliced
  • 2              medium tomatoes finely chopped
  • 2              tsp green masala
  • 1              level sp dhana jeera(coriander and cumin powder)
  • 1/4           tsp haldi
  • 1/2           tsp salt
  • 1/4           tsp red chillies 
  • 1              cup yoghurt
  • 1/2           cup water
  • 1              tbsp chopped cilantro

Instructions

  1. With your hands tear the chapatti or rotlo into 1inch pieces.
  2. In a medium saucepan heat the oil, add the jeera(cumin seeds) and sliced onions.  Fry the onions till they are golden brown about 5 minutes.
  3. Add the tomatoes, green masala, dhana jeera(corriander and cumin powder) haldi(turmeric powder) salt, and cook for 5 min till the oil separates.
  4. Add the yoghurt, cook stirring for 2 minutes till the mixture starts to bubble.  Add the water and mix well.  Lower the heat to medium, add the torn chapatti, cook covered for 5 minutes.  The chapattis will have absorbed the liquid and the mixture should be moist not dry.
  5. Sprinkle the chopped cilantro before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Aloo, Gobi and Mattar nu Shak

Entrees, vegetarian

Potatoes, Cauliflower and Peas Curry

Ingredients

  • 2                medium potatoes
  • 1                cup frozen mattar (peas)
  • 1/2             small Gobi (cauliflower)
  • 4                tbsp oil
  • 5                curry leaves
  • 1/4             tsp cumin seeds
  • 1/4             tsp mustard seeds
  • 1/4             tsp fenugreek seeds
  • 1                tbsp green masala
  • 1                tsp dhana jeera powder
  • 1/4             tsp haldi
  • 1                tsp salt
  • 2                tbsp chopped cilantro

Instructions

  1. Peel potatoes and cut them in 3/4 cubes.
  2. Rinse the cauliflower in cold water and cut them in small florets
  3. In a Medium sauce pan heat the oil.
  4. Add curry leaves, cumin seeds, mustard seeds and fenugreek seeds.  When the seeds start to pop add potatoes and peas, green masala, dhana jeera, haldi, and salt and mix well.  Cook covered for about 5 minutes on medium heat.
  5. Add the cauliflower and mix.  Cover and cook for another 5 minutes or until the vegetables are soft and cooked.
  6. Sprinkle cilantro before serving.

Serve with Naan, Paratha or chapatti.

Dahi Vara Moong(Moong in Yoghurt Sauce)

Entrees, vegetarian


 Ingredients

  • 1               cup moong beans
  • 3               cups water
  • 1               tsp dhana jeera
  • 1/4            tsp (haldi)turmeric powder
  • 1               tbsp green masala
  • 1               tsp salt
  • 1/2            tsp chili powder(optional)
  • 1               cup yoghurt
  • 2               tbsp oil
  • 2               cloves garlic peeled and sliced
  • 6               curry leaves
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seeds
  • 1               tsp sugar (optional)

Instructions

  1. Rinse Moong beans in cold water and soak it in cold water for 5 hours.
  2. In a medium saucepan boil the moong beans with 3 cups of water, for about 10 minutes.
  3. Add dhana jeera, haldi, green masala, salt,  red chili powder and yoghurt.  Mix well and cook for about 5 minutes. (The moong beans should be soft to the touch).
  4. In a small frying  pan, heat the oil.
  5. Add the sliced garlic clove, curry leaves, mustard seeds and fenugreek seeds.  When the seeds start to pop, add this to the moong mix. 
  6. Add the sugar.
  7. Mix and cook for another 5 minutes.
  8. Add chopped cilantro before serving.

Serve it with chapatti or paratha.

InstantPot Instructions

Connect the power code.  The Led displays OFF, indicating the cooker is on standby.

Select the Sauce program.

Add 2 tbsp vegetable oil, when hot add sliced garlic, curry leaves, mustard seeds and fenugreek seeds.  When the seeds start to pop add the yoghurt, dhana jeera, haldi, green masala, salt and chilli powder, mix well.

Rinse the moong beans in cold water and add this to the yoghurt mix.  Add the water, place the lid and lock it.  Turn the Steam release handle to Sealing position. 

Malaysian Style Paratha

Snacks & Appetizers, vegetarian

Vegetarian

Ingredients

  • 2             tbsp oil
  • 1             tbsp green masala
  • 1/2          tsp salt
  • 2             medium onions, peeled and sliced
  • 1             lb cabbage, grated
  • 1/2          lb carrots, peeled and grated
  • 2             Soy sauce
  • 4             oz bean sprouts
  • 2             tbsp chopped fresh cilantro
  • 2             tbsp sugar
  • 10           Paratha pastry
  • 1/4          cup oil for frying

Paste

  • 2             tbsp white flour
  • 2             tbsp water

Instruction

  1. In a medium saucepan on med – hot heat, heat the oil.  Add the vegetables and cook for 3 minutes.  Add the  green masala, salt, soy sauce, cilantro and mix. Let the mixture cool.
  2. Mix the white flour and water and make the paste.
  3. Put 2 tbsp of filling in the centre of the parath,  fold envelope style, sealing with the paste.
  4. Cook the paratha in a heavy griddle, on medium heat for a minute.  Turn and cook on the other side for a minute.  Brush with oil, turn and cook for a minute, brush the other side with oil and cook for a minutes.
  5. Put the paratha on paper towel to drain the oil.

Serve with a chutney.

Serve with a green salad for lunch.