Category Archives: Vegetarian

Potato Garlic Bite

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Ingredients:
Parboiled potatoes – 4 medium
Grated Garlic – 8-10 cloves
Red chili flakes- 1 tbsp
Crushed black pepper- 1 tsp
Cornflour- 5-8 tbsp
Salt to taste
Refined oil for frying

Method:
Grate all the potatoes in a bowl and mash them little bit.
Now,add salt,garlic,chili flakes,black pepper in potatoes and give it a good mix.Keep aside for 5-10 minutes.Now add cornflour in batches or as required.and mix it well.
Heat oil for deep frying in a pan.
Now take some mix on your palm and make little round balls and fry till golden brown.
Serve them hot with your choice of sauce.

 

Kolkata Style Vegetable Chop

DSC_1070Ingredients:
Potato – 2 medium
Beetroot – 2 medium
Capsicum – 2 medium
Peas – 1/2 cup
Beans – 5-6
Carrot – 2-3 medium
Cabbage – 1/2 cup
Green chilli – 5-6
Chopped Onion – 1 large
Chopped Tomato – 2-3 medium
Grated ginger – 2 tbsp
Bread crumbs – 2-3 cup
Besan – 1 cup
Turmeric powder – 1 tsp
Red chilli powder – 1tsp
Chaat masala – 1 tsp
Black salt – 1/2 tsp
Salt to taste
Sugar to taste
Oil for deep frying

For Dry Masala
Whole cumin seeds – 1 tsp
Whole coriander seeds – 1 tsp
Whole black pepper – 1 tsp
Whole cardamom – 2
Whole clove – 3-4
Whole bay leaves – 2
Whole cinnamon stick – 2 inch

Method:
Dry roast all the ingredients for dry masala and grind them to a powder masala.Keep aside.

Peel and wash all the vegies and make a coarse paste with the help of chopper or food processer.(If you dont have any cut as small as you can).

Now heat some oil in a pan and saute onions till golden brown then add chopped tomato,turmeric powder,red chilli powder,chaat masala,salt,sugar cook for 5 minutes with little bit of water.Then add chopped vegetables stirr it in very well and cook till vegies cooked properly .Now add 1 tsp of dry masala and 5-6 tbsp breadcrumbs mix it well.Cook till it release oil.
Take it off from the flame and let it cool little bit.
Now add besan,water,salt,red chilli powder and chaat masala and make a thin paste out of it.

Heat oil in a kadhai for deep frying.
Now take some of the vegie mixture in your palm and give it your favourite shape then dip it into besan mix then coat it with breadcrumbs and repeat thi process again.
Make all the chops like this and deep fry them till golden brown.Take them out on tisue paper and sprinkle black salt over it.
Serve with your choice of salad and sauce.

Crispy Mayo Chilli Potatoes

DSC_1067Ingredients:
Baby potatoes – 200 gms(Parboiled)
Mayonnaise – 1 cup
Chilli garlic sauce – 1tsp
Toamato sauce – 1 tsp
Chopped onion – 1 medium
Chopped spring onions – 1/2 cup
Chilli flakes – 1-2 tsp

Method:
Lightly press the parboiled potatoes and shallow fry the potatoes and keep them on a tissue paper.
Now in a bowl add mayo,tomato sauce,chilli garlic sauce and give it a mix.Then add some chilli flakes,spring onion in this mixture.
Now arrange the fried potatoes on serving platter and pour the ready mayo sauce on it.Garnish it with all of the chilli flakes,spring onion,onion and serve.

 

Spicy Karela

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INGREDIENTS
Karela (Bittergourd) – 2-3
Potato – 1
Onion (big) – 1
Tomato – 2
Green Chillies – 2-3
Turmeric powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Sugar
Salt
Oil

METHOD:
Cut all karela in round shape(maximum 1/2 cms thick).
Cut the Potato in lengthwise (2 inch long).
Slice the onions and chop the tomatoes.
Now marinade the karelas with 1/2 tsp of turmeric n little bit salt.
Take pan and deep fry the karela till light golden brown.Then,fry the potatoes till light golden brown.

Now take a pan heat some oil and saute the sliced onions till golden brown then add chopped green chilli,tomatoes,turmeric,Kashmiri red chilli powder,salt,sugar,1/2 cup water and cook till all masalas cooked properly and oil comes out.Then add fried potatoes and karela mix it well.Cook it for 10-15 minutes on medium flame.Check the seasoning and serve hot with steamed rice.

Crispy Bean Fries

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Ingredients:
French beans
All purpose flour – 1/2 cup
Cornflour – 1 cup
Crushed black pepper – 1 tsp
Garlic powder – 1 tsp
Egg – 1
Paprika – 1/2 tsp
Bread Crumbs – 1 cup
Refined oil for deep frying
Salt

Method:
Take a bowl add Flour,cornflour,garlic powder,crushed black pepper,salt,egg,paprika and make a thick mixture with some water.
Cut two sides of french beans and clean it.

Heat refined oil for deep frying.

Dip the beans into the mixture and then coat it with bread crumbs and fry it till golden brown.
Serve hot and crispy with your favourite sauce.

PALAK PANEER

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INGREDIENTS:
Spinach – 4 cups
Paneer – 200 gms
Chopped onion – 1 cup
Chopped tomatoes – 2 cups
Green chili – 4
Finely chopped ginger – 1 tsp
Finely chopped garlic – 1 tsp
Turmeric powder – 1 tsp
Kashmiri red chili powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Sugar – 1/2 tsp
Heavy cream – 1/3 cup
Ghee – 4 tbsp
Oil

METHOD:
Blanch spinach in salt water for 5-10 minutes.drain it and blend it with green chilies to a paste.Keep aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a pan.Add onion saute it for 5 minutes then and ginger-garlic saute for 5-7 minutes.Add Ground masalas,salt,sugar n tomatoes let it cook until the masala releases oil.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.Add heavy cream and ghee and let this cook another 10 minutes.
Add paneer and fold it gently with spinach and let it simmer for a 5-7 minutes.
Transfer the spinach to a serving dish add a dollop of ghee over it.Serve hot with any Indian bread.

Fried Baigan Bharta

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ingredients:
Baigan – 1
Tomato – 1 medium
Chopped onion – 1 small
Chopped ginger – 1 tsp
Chopped garlic – 1 tsp
Chopped Green Chilli – 2
Turmeric powder – 1/2 tsp
Kashmiri red chilli powder – 1/2 tsp
Chopped Coriander leaves – 2 tbsp
Salt to taste
Sugar – 1/3 tsp
Oil

Method:
Make some slits on the baigan and tomato and Grill the baigan and tomato on the gas/oven.
Let it cool then peel it off.Cut in pieces.Keep aside.
Take a pan heat oil add onion saute it for 3-4 minutes.Then add ginger,garlic,green chilli saute it for another 5-6 minutes.Then add turmeric,red chilli,salt,sugar and tomato cook for 7-8 minutes.Cook till it releases oil.
Now add grilled baigan and stir it well.cook for 15- 20 minutes.Add coriander leaves and stir.
Garnish it with coriander leaves.
Serve hot with your choice of indian bread.

Pav Bhaji

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Ingredients:
Potatoes- 2 medium( peeled and diced)
Chopped Capsicum – 1 medium
Chopped Cauliflower – 1 cup
Green Peas – 1/2 cup
Chopped Carrots – 1/2 cup
Refined oil
Butter – 3-4 tbsp
Chopped Onion – 1 medium
Chopped green chilies – 2-4
Finely chopped ginger – 1 tsp
Chopped tomatoes – 2 medium
Kashmiri red chili powder – 1 tbsp
Turmeric powder – 1/2 tsp
Pav bhaji masala – 2 tbsp
Salt to taste
Lemon juice
Chopped Coriander
Bread buns – 4-6
Method:
Take a pan heat some oil,saute chopped onions till golden brown,add green chillies and ginger saute it for 2-3 minutes.Add turmeric,red chilli,pav bhaji masala (1 tsp), tomato cook it for 3-4 minutes add all the vegetables.Using a spatula, simultaneously mash and stir all the vegetables.Add about ¼ cup of water or as needed,.Cook till everything thoroughly cooked.
Add remaining pav bhaji masala,coriander and lemon juice(as per taste), Mix it well
Toast the halves bun over a skillet using butter over medium heat until buns are golden brown from both sides.
Serve toasted buns with bhaji, garnish with onion and butter.

RADHABALLAVI (Bengali Daal Puri)

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INGREDIENTS:
Maida/all purpose flour – 2 cups
Chana dal/cholar dal(soaked in water for 1hr)- 1/2 cup
Green Chili – 2
Ginger – 1 inch piece
Garlic – 2 clove
Hing/Asafoetida – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Salt to taste
Sugar
Oil

METHOD:
Take a bowl add flour,1/4 tsp of salt,2 tbsp of oil,Hing 1/2 tsp and knead it well with the help of water.Keep aside.
Now first grind the soaked daal then coarsely grind ginger,garlic and green chili.
Heat 4 tsp oil in a pan and add remaining hing,and grind ginger,garlic and chili.Saute it for 5-8 minutes then add the daal salt,sugar,turmeric powder,red chili powder and give it a good mix and cook it for 15-20 minutes.Then Keep aside to cool.
Meanwhile,heat oil for deep frying.
Now take a golf ball size kneaded flour make flat round small chapati wit the help of your hand now put around 1 tbsp daal mixture in it and close it properly.Now make a puri out of it with the help of a rolling pin.
Fry all the radhaballavi and serve hot with Aloo ki sabji or Dum aloo.

LAO GHONTO (Bottle Gourd with moong dal)

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INGREDIENTS:
Bottle Gourd/Lao/Lauki (cut in small pieces)- 1
Moong Dal (yellow) – 1 cup
Jeera/Cumin seeds – 1/2 tsp
Whole dry red chili – 1
Bay Leaf – 2
Green Chili (slit) – 2
Turmeric powder – 1/2 tsp
Sugar – 1/4 tsp
Salt to taste
Oil – 2 tsp

METHOD:
Dry roast the moong dal till golden brown and keep aside.
Take a pan heat oil and add jeera,halved whole red chili,bay leaf let it splutter.Now add Lao (Bottle Gourd/Lauki) , green chili,salt,sugar,turmeric powder,mix it well and cover it.Cook it on slow flame till the dal and lao cooked thoroughly.Don’t add water and stir occasionally.
Serve hot with steamed rice.