ALOO METHI ROTI

INGREDIENTS :

• Wheat flour - 2 cups
• Potatoes - 3 or 4
• Methi leaves - 2 bunches
• Fresh peas - 1/4 cup
• Salt - 2 tspns
• Red Chilli pwdr - 1 tspn
• Oil - frying

METHOD :

• Pressure cook potatoes. Peel mash into fine paste, when it is still warm.
• Cook peas and crush it.
• Chop methi leaves and mix everything to the flour along with the salt and chilli powder.
• Sprinkle little water or milk and knead into a thick dough.
• Pat and Knead several times.
• Roll out into thick rotis and fry on hot tawa without using oil.
• Ater removing from heat apply little ghee or oil on top. Serve hot.

GREEN GRAM DHALL KOOTU

INGREDIENTS :

• Green Gram Dhall - 1/4 cup
• Snake gourd - 1 cup
• Salt - as per taste
• Turmeric powder - 1/4 tsp

GRIND TOGETHER :

• Grated fresh coconut - 2 tbspns
• Green chillies - 3
• Cumin Seeds - 1/2 tsp

FOR SEASONING :

• Oil - 2 tspns
• Mustard seeds - 1/4 tsp.

METHOD :

• Wash dhall , add vegetable and enough water.
• Cook till Dhall and vegetables becomes tender.
• Add ground paste, salt, turmeric powder and boil for few minutes.
• Add seasonings and curry leaves just before removing from fire.

OLAN

INGREDIENTS :

• Yellow Pumpkin or White Pumpkin (chopped) - 2 cups
• Green chillies (Slit Lenghth wise) - 2 0r 3
• Grated fresh coconut - 1 cup
• Curry leaves - little
• Coconut oil - 1 tblspn
• Salt - as required

METHOD :

• Add water to coconut and grind it in a mixie.
• Strain and squeeze to get the first coconut extract.
• Do it twice more to get the second and third extract.
• Boil the vegetable in third extract till it is cooked well.
• Add green chillies, second extract, salt and cook again for a few minutes.
• Add first thick extract, allow it to come to boil and remove from fire immediately.
• Add curry leaves, raw coconut oil and close with lid.

KADAI VEGETABLES

INGREDIENTS :

• Beans - 10 -12
• Carrots - 2
• Capsicums - 2
• Cauliflower - 1/4 flower
• Tomatoes - 3 Large sized
• Coriander Seeds - 1 tbspn
• Cumin Seeds - 1 tspn
• Dried Red Chillies - 4 - 5
• Garlic - 12 -15
• Green Chillies - 3 - 4
• Ginger - 2" piece
• Coriander Leaves - 1/4 cup
• Oil - 4 tbspns
• Green Peas - 1/4 cup
• Turmeric Powder - 1/2 tspn
• Coriander Powder - 1 tbspn
• Red Chilli Powder - 1 tspn
• Salt - As per Taste
• Garam Masala Powder - 1 tspn

METHOD :

• String the beans, Peel the Carrots. Halve the Capsicums and deseed the capsicum. cut all the Veggies into 1/4 " cubes. Separate the Cauliflower into small florets.
• Wash tomatoes and chop them. Peel onions and slice them. Peel and wash ginger.
• Grind Coriander and cumin seeds and red chillies coarsely.
• Grind Garlic green chillies and half ginger to a paste. Make Julliene of the rest of the ginger. Finely Chop the coriander leaves.
• Heat oil in a Pan. Add the coarsely ground masala. Add sliced onions and saute till golden brown. Add Ginger garlic green chilli paste and saute for one minute. Add the vegetables except capsicum and stir. Cookcovered on low heat till carrots are almost done. Sprinkle a little water id necessary.
• Add turmeric powder, coriander powder and red chilli powder. Stir continously. Add tomatoes, Salt and half cup of water and cook till the vegetables are cooked and the water has dried up.
• Add Capsicum and salt cook for 4 -5 minutes on a low flame, Sprinkle Garam masala Powder.
• Serve hot Garnished with Ginger julienne and chopped coriander leaves.

BEANS MILAGOOTAL

INGREDIENTS :

• Urad dhall - 4 tbspns
• Red chillies - 2 - 3
• Jeera - 1/4 tbspn
• Coconut - 1/2 cup
• Oil - 1 tbspn
• Asafoetida - a pinch
• Toor dhall - 1/2 cup
• Beans - 250 gms
• Haldi - 1/4 tsp

METHOD :

• Heat a tablespoon of oil and fry urad dhall, red chillies and jeera.
• Add coconut at the end of frying (urad dhall, red chillies and jeera) and grind it with a little water.
• Cook the dhall in the pressure cooker and boil the beans in a sauce pan separately till cooked.
• Once the beans is cooked add the toor dhall, ground paste, Haldi and salt.
• Let it boil for a few minutes, finally splutter mustard , urad dhall and curry leaves and asafoetida.
• Serve hot with rice or rotis.

INSTANT SOOJI UTHAPPAM

INGREDIENTS :

• 1.5 Cups Sooji (Rawa)
• 1.5 Cups Sour curd
• 3/4 cup water
• 1/4 tsp soda bi carb
• 1 tsp salt
• 1 tsp red chilli powder
• 1/2 tsp Garam masala ( Mixed Spices)

TOPPING

• 2 Tomatoes - Finely Chopped
• 2 Onions - Finely Chopped
• 2 tbspn Chopped Coriander
• 1 Green chilli - Finely Chopped
• 1/2 Tsp Salt to Taste

PROCEDURE

• Sift Sooji. Add Curd, Salt, Red chilli powder and Garam masala. Beat well.
• Add enough Water to get a smooth thick batter. Add soda bi carb and beat thoroughly for 3 - 4 minutes.
• Mix all ingredients of the topping and keep aside.
• Heat a Non Stick Pan. Spread 1 tsp oil in the centre. Pour 1/4 of the batter in the pan. Spread but see that it does not become too thin, otherwise it will break when you turn it.
• Cook on Low flame. when the upper side is slightly cooked sprinkle some topping on it. Press. Pour 2 tsp poil on the sides and the top.
• Turn only when the underside gets crisp and brown, otherwise the uthapam might break while turning.
• Continue to cook on low flame till the onions turn light brown. Remove from the pan and serve hot with Chutney and Sambhar.

VEGETABLE FRIED RICE

INGREDIENTS :

• 1.5 Cups of Rice
• 12 french beans Sliced
• 1 Carrot Finely Chopped
• 1 Medium green Capsicum Finely chopped
• 4 Tablespoons Oil
• 3 - 4 Garlic Cloves
• Salt to taste
• 1 tsp Light SoySauce
• 1/4 tsp MSG
• 1/2 tsp White Pepper Powder
• 1/2 tbspn White Vinegar
• 2 Spring Onion greens

METHOD :

• Soak rice in 4 -5 cups of water for one hour. Cook in five cups of water until just cooked. Drain and spread on a plate to cool.
• Heat oil in a wok; add garlic and stir fry for one minute. Add french beans, Carrot, green capsicum and cabbage and stir fry for two minutes.
• Add Cooked rice and salt and cook for one minute, stirring continously. Add soy Sauce, MSG, and white pepper Powder and mix thoroughly.
• Stir in Vinegar. Garnish with spring onion Greens and serve Hot.

KHAMAN DHOKLA

INGREDIENTS:

• Besan - 2 Cups
• Yoghurt - 1 cup
• Salt to taste
• Green chilles -3
• Ginger - 1'' piece
• Fresh coriander leaves - a few sprigs
• Turmeric powder - 1/2 tsp
• Oil - 2 tbspns
• Soda bicarbonate - 1 tsp
• Lemon juice - 1 tbsp
• Mustard seeds - 1 tsp
• Coconut Scraped - 1/2 cup

PROCEDURE:

• Take gram flour in a bowl. Add beaten yoghurt and warm water.
• Whisk thoroughly so that no lumps remain. The mixture should be a little thick in consistency. Add salt and leave it to ferment for 3 -4 hours.
• Grind green chillies and ginger into a paste.
• When the gram flour has fermented add ginger - chilli paste. Add turmeric powder and correct seasoning.
• Heat the steamer.
• Grease the dhokla mould or a shallow tin with a little oil. In a small bowl take soda bi carbonate one teaspoon of oil and lemon juice. Mix and add to the gram flour mixture. whisk briskly.
• Pour the batter into the greased mould and steam for 10 - 12 mins.
• when a little cool cut into squares and keep in a serving bowl/plate.
• Splutter mustard seeds and pour over the dhoklas.
• Garnish it with Scraped coconut and fresh coriander leaves.

CHILLI MUSHROOM FRIED RICE

INGREDIENTS :

• 4 Green chillies Finely chopped
• 1.5 cups Fresh button mushrooms
• 1.5 cups cooked rice
• 3 Tbspns Oil
• 1" Ginger Finely chopped
• 6-8 Garlic Cloves chopped
• 5-6 Spring onions Finely chopped
• A Pinch of MSG (Optional)
• 1/2 tsp White pepper powder
• Salt to taste
• 1 tbspn Soy Sauce
• 3-4 Spring Onion Greens Finely chopped

METHOD :

• Heat oil in a Wok, Add ginger, garlic and green chillies and stir fry for 2 minutes.
• Add the spring onions, mushrooms, MSG, White pepper powder and salt and stirfry over high heat for 2 minutes.
• Add the rice, soy sauce and spring onion greens. Stir fry over high heat for 3 minutes.
• Serve Hot.

DHARIWALA

INGREDIENTS :

• Potatoes - 1/4 kg
• Peas - 1/2 kg
• Tomatoes - 3 medium

GRIND TOGETHER :

• Coriander Leaves - 1 Bunch
• Onions - 2 Big
• Garlic - 3 flakes
• Turmeric Powder - 1/4 tsp
• Red chilli Powder - 1.5 tsp
• Salt - to taste
• Sugar - 1/2 tsp
• Garam masala powder - 1/4 tsp

FOR SEASONING :

• Ghee - 2 tbspns
• Cumin seeds - 1/4 tsp

METHOD :

• Cook peas and potatoes.
• Remove the skin of the potatoes and crumble it coarsely.
• Boil water in a pan, put the whole tomatoes in it and keep it aside for few minutes.
• Peel the outer skin and grind the tomatoes to a smooth paste.
• Grind the masala paste using very less water.
• Heat ghee in a heavy bottompan, season with cumin seeds and fry the ground masala in medium flame, till the ghee separates from it. Add tomato puree and bring to a boil.
• Add crumbled potatoes and peas. pour enough water and boil for a few minutes.
• Remove from fire and serve it with rotis or puris.

Vegetable Burger

INGREDIENTS :
FOR THE BURGER :

• 6 Burger Buns

FOR THE VEGETABLE CUTLETS :

• 1.5 cups Mixed chopped boiled vegetables
• 1 cup potatoes, boiled and mashed
• 1 slice bread
• 1/2 tsp chilli - ginger paste
• 1 tsp lemon juice
• 1 tsp garam masala
• salt to taste
• 1 cup bread crumbs
• Oil for deep frying

TO MIXED INTO COLESLAW :

• 1 Cup shredded cabbage
• 1/2 cup grated carrot
• 1 cup salad cream

FOR THE FILLING :

• 1/2 Cup Salad cream
• 3 tbsp tomato ketchup
• 12 lettuce leaves
• 6 onion slices
• 12 cucumber slices
• 12 tomato slices
• 6 cheese slices

METHOD:

FOR THE VEGETABLE CUTLETS :

• Dip the bread slices in water for a few seconds. Squeeze out the water and crumble the bread.
• Mix vegetables, potatoes, crumbled bread, chilli-ginger paste, lemon juice, garam masala and salt and divide the mixture into 6 equal portions.
• Shape into small flattened rounds and coat with bread crumbs. press them firmly so that they stick to the surface.
• Deep fry in hot oil till the cutlets are golden brown.

HOW TO SERVE :

• Cut the bun horizontally into two and toast them lightly in an oven or a tawa.
• Spread a little tomato ketchup and salad cream on the lower half.
• Place 2 lettuce leaves on each bun and top with some coleslaw.
• Place a cutlet on top and then 1 onion slice, 2 cucumber slices, 2 tomato slices and 1 cheese slice.
• Spread some salad cream on top and then cover with remaining half of the bun.
• Repeat with the same ingredients to make 5 more burgers.

And hog it like a pig!!!