Post Veggie Recipes Here! - Page 3

Aloo Tikki

Aloo Tikkis are a great snack. This simple yet tasty potato snack can be made in just a few minutes and is worth the effort. Serve with your favorite chutney as an appetizer or kids love it with ketchup. It's a great after school snack. Make the tikkis ahead of time and heat them in the microwave to serve up.


4 large Potatoes boiled, peeled and grated
3 tablespoons Cornflour
Salt to taste
Add the corn flour and salt to the grated potatoes and mix well. It is important that the mixture become dough like and not crumble. If the dough is crumbly then add more corn flour.


Note: If cornflour is unavailable then you may substitute regular plain flour.

Take 2 table spoons of the potato mixture and roll into a ball, flatten on the palm of your hand. Again, the dough should not crumble.

Shallow fry the patties/"tikkis" over medium heat until golden brown and crisp on both sides. You may do this ahead of time. Place the tikkis on a non-stick pan and cover with foil. Heat at 275 degrees for 15 minutes before serving.
Serve hot with Chole and mint chutney or tamarind chutney.

UPMA

This light and easy dish is great as a Sunday morning breakfast, afternoon snack or anytime meal. Enjoy it with some crispy Papads or if those are not easily available top with some crunchy potato chips. It is often eaten with Indian pickles. Either lemon pickle, mango pickle or a tangy Punjabi vegetable pickle.

Is your mouth watering?
Make this easy recipe.

Semolina 1 cup (Rava)
Onion 1/2 cup finely chopped
Carrot 1 chopped
French Beans 1/3rd cup chopped
Frozen Peas 2 teaspoons
Black Mustard Seeds 1 teaspoon
Green Chili 1 chopped coarsely
Tomato 1 small chopped
Coriander Leaves 2 tablespoons chopped
Lime Juice a few drops
Hot Water 1 3/4 cup
Sugar 2 teaspoons
Salt to taste
Oil 3 tablespoons


Heat oil in a wok/kadhai. Add the black mustard seeds. When they stop sputtering, add the chopped onion. Saut the onion for a few minutes and then add the green chili. Now add the chopped vegetables including the tomato. Saut. After 5 minutes add the salt, lime juice and sugar. Now add the semolina. Mix well. Add the hot water. Cover and cook on low-medium heat for 4 to 5 minutes. When you uncover the kadhai, the semolina would have absorbed all the water. Turn off the heat. Mix gently. Turn the upma over gently onto a serving dish. Garnish with coriander leaves and serve immediately.

You may also top it with freshly grated coconut.

Pohe

Maharashtrian Pohe are a very common and healthy breakfast or anytime snack.

Poha is flattened cooked rice. It is usually washed and drained and used to make savory dishes. Like - Potato Poha, Papads, Poha Dosa, Maharashtrian Chivda etc. Poha is available in 2 forms in the Indian grocery stores - Thick poha and Thin poha. The Thick variety is thicker as the name indicates. The thin variety is used specifically to make "chivda".


2 cup Thick Pohe
1 large Onion, chopped
1 Potato, cubed into 1 inch cubes
2 Green chilies, sliced
1 teaspoon Lemon juice
2-3 teaspoon Sugar
Salt to taste
1 tbsp oil
2 teaspoons Mustard seeds
1/2 teaspoon Asafoetida
2 teaspoons Turmeric powder
Water 1/4th cup

To Garnish

Freshly grated coconut
Coriander leaves, chopped finely
Lemon juice


Wash Pohe and rinse well until the water runs clear. Drain all the water and keep aside for 10 to 15 minutes.

Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, chopped onion, potato and green chilies. When potatoes are almost cooked add the sugar, salt, lemon juice and 1/4th cup of water. Mix well. Now add the soaked pohe. Mix well.

Cover and cook for about 5 minutes on medium heat. Remove the lid, stir and again allow it to cook for 2 minutes. Garnish with freshly grated coconut and coriander leaves. Enjoy !

Coriander Chutney

Chutney made with cilantro leaves and coconut

Coriander chutney is an eternal favorite. Made fresh sometimes for every meal to add zest to a meal. The hot and spicy flavor of the chilies and the mellowness of the coconut lend a burst of flavor to the meal. It goes very well when served with many Indian snacks like samosas and pakoras. Enjoy it with your favorite Indian snack.


1 cup finely chopped fresh coriander leaves
th cup freshly grated coconut or dried unsweetened coconut
3 hot green chilies (or as desired for hotness)
2 teaspoons cumin seeds (dry roasted)
2 teaspoons sugar
Juice of 3/4 lime
Salt to Taste

Blend all the above ingredients at high speed in a blender adding just enough water to make a thick pouring consistency. Store in refrigerator. Serve chilled or at room temperature.


Quick Tip: Dried grated (unsweetened ) coconut is now available in all specialty Indian grocery stores. All you have to do is add warm water to get the desired amount of the fresh coconut mentioned in any recipe.

Garlic Chutney

A typical chutney from the state of Maharashtra. It goes very well with the hearty "Bhaakri". Enjoyed as a taste enhancer with a meal it is an acquired taste.

1/2 dried Coconut ( Indian Grocery Store)

Quick Tip: Buy ready to use UNSWEETENED dry grated coconut. Available in an Indian Grocery Store. Use 1 cup.


1 cup Garlic pieces (medium size)
1/2 cup Coriander seeds
3 tbsp Red Chili Powder
Salt to taste

First grate the coconut and keep aside. Be careful while grating as the coconut tends to slip. Use a fine grater. Or use the ready made coconut.
Peel the garlic cloves and mix them in the grated coconut.

Then roast the coriander seeds lightly and add to it.

Now add the red chili powder and salt to it.

Then grind the above mixture in a mixer in spurts. Do mot over mix as you do not want a fine mixture but a coarse one.

Green Chutney for Sandwiches

1 cup freshly grated coconut
1 cup chopped coriander or cilantro leaves
2 green chilies or according to taste
2 tspns. lemon juice
1 to 11/2 tsp. sugar
1/4 tsp. cumin seeds
Salt to taste

Put all ingredients in a small blender. Blend till smooth. Add very little water as required. Use on buttered or non-buttered bread for sandwiches.

Tamarind Date Chutney

Sweet and our dipping sauce


cup Tamarind pulp or Dried tamarind powder
cup Soft fresh dates
Th cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt

1.Blend all the chutney ingredients in a blender at medium high speed until smooth.

2. Taste for sweetness and sourness according to your taste. The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.

Quick Tip: Make this chutney ahead of time. It stays refrigerated for two weeks.

GARAM GOLPAPDI


This dish is also called sukhdi in some parts of Gujarat. This is a version that is served warm and not cut into the traditional diamond shaped cubes.
The trick to making this version is to add the gud after the wheat and ghee mixture has cooled to a comfortable temperature and yet allows the gud to melt and caramelize, thus giving it a characteristic crunch. The milk is added to keep the golpapdi in a soft molten stage.
When you make this dish the aroma goes right through the house - your kids are sure to gather around waiting to sample some while it's still hot.



Serves 4 to 6.

Ingredients

1 cup whole wheat flour
cup ghee
cup grated jaggery (gud)
1 teaspoon poppy seeds (khus-khus)
1 teaspoon fennel (saunf)
1 teaspoon sliced almonds-pistachios (badam-pista)
teaspoon cardamom powder (elaichi)
2 to 3 tablespoons milk

Method


1. Heat the ghee in a pan and add the whole wheat flour. Roast it over a slow flame till it is golden brown, stirring it continuously.


2. Add the fennel and poppy seeds and cook for a few more seconds.


3. Remove from the flame and stir for a few minutes till the mixture cools down slightly.


4. Add the grated jaggery and mix well till it dissolves into the flour mixture.


5. Return it to the flame if the jaggery has not melted completely.


6. Add the milk and mix well.


7. Serve hot garnished with the almonds and pistachios.

Here is the yummy receipe for "PUNJABI KADHI".Hope you will enjoy it.

Ingredients:

For the pakore
1)1 cup Gram flour
2)1/4 cup Chopped onion
3)1/4 cup Chopped potato
4)1 tsp Ajwain.
5)1 tsp Red chili powder.
6)1 tsp Chopped ginger.
7)1/2 tsp Baking powder.
8)Oil for deep frying
9)Salt As per taste

For the Kadhi:
10)1 cup Kadhi Curd (yogurt)
11)1/4 cup Gram flour
12)2 no. Dry red chili whole
13)1 tsp Turmeric powder.
14)A pinch Asafetida
15)1 tsp Fenugreek seeds.
16)2 tbsp Oil.
17)Salt As per taste


Preparation:


1)Mix all pakora ingredients except oil and add about cup of water. Mix well.
2)Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3)Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4)Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5)Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
6)Serve punjabi kadhi hot with steamed rice.

ENJOY......................

hi i made this for dinner tdy with the bruschetta and my family abs loved it, even the three yr old who as a rule hates food

Potato Corn Bake

1 tin sweet corn
2 med. Potatoes boiled and cubed
1 med. Onion chopped fine
3 – 4 green chillies chopped fine
3 tbsp grated cheddar cheese
2 tbsp butter
1 tsp chopped garlic
100 Gms cream
Grated mozzarella cheese
Milk
Salt to taste

Method:
Saut the onions in butter and when they are transparent, add the garlic and green chillies.
Next add the drained corn, potatoes, salt and pepper. Add the cheddar cheese and then transfer to a greased baking dish. Add a little milk to this. Spread the cream and mozzarella cheese on top, dot with butter and bake.
Serve hot with either garlic bread or tomato and basil bruschetta.