Vegetable Samosa or Veggi Samosa

Ingredients:

For dough:

There are two ways in which you can make dough.

First one is:

Atta or wheat flour(wholemeal)- 2 cups

Oil- 2 tbspn

Salt-1 tspn

Geera- ½ tspn

Ajwain- ½ tspn(optional, but good for digestion)

Second one is:

Atta or wheat flour(wholemeal)- 1 cup

All-purpose flour- 1 cup

Oil- 2 tbspn

Salt-1 tspn

Geera- ½ tspn

Ajwain- ½ tspn(optional, but good for digestion)

For filling:

Vegetables (Carrot, potato, beans, capsicum or pepper, peas, cauliflower)- altogether 3 cups chopped or diced or cubed.

Oil- 2 tspn

Onion- 1 finely chopped

Geera-1 tspn

Ginger-garlic paste- 1 tspn

Garam masala- 1 tspn

Coriander powder- ½ tspn

Geera powder- ½ tspn

Sugar- ½ or 1 tspn

Red chilli powder or green chillies- acc to your taste

Salt to taste

Turmeric- ¼ tspn

Cooking Method:

For dough:

• Put all the ingredients together mix with water to for a smooth dough (as that of bread dough or chapatti dough)
• Cover it with a vessel and keep it aside till you prepare filling

For filling:

• Heat 2 tbspn of oil in a vessel or kadai or pan.
• Add geera let them splutter. Add onion and fry till golden brown.
• Add all the vegetables and fry for 4 mins.
• Add salt, mix and cover it with a lid and allow all the vegetables to cook.(if the vessel surface starts getting brown then sprinkle some water so that the vegetables don’t burn.)
• When the vegetables are cooked, add all the spices and mix well.
• Let it cool down a little. meanwhile  roll the dough into small circles of 10cm diameter and cut into half.
• Make apramid shape out of it as shown in the pic above and deep fry in oil.

Serving Suggestion:

Serve hot with tomato sauce.

Vegetable Samosa

Cucumber Dosa

Ingredients:

Wheat flour(wholemeal) or atta- 1 small cup

Jowar flour- 1 small cup

Gram flour- 1 small cup

Rice flour- 1 small cup

Geera- 1tspn

Cucumber- 1 cup grated

Onion- 1cup finely chopped

Tomato-1 medium sized finely chopped

Coriander and curry leaves(about 1tspn)-finely chopped

Green chillies or red chilli powder- according to your taste

Salt

Cooking Method:

• Put all the ingredients together in a mixing bowl. Mix them well.
• Add water to make a thin batter(as pan cake batter or dosa batter. shown in the above picture)
• Taste the batter to check salt. Salt is very important,it should be correct no less no more.
• Heat the pan and grease it with oil if u like.  Pour 1 spoon full of batter on the pan and cook both sides.

Serving Suggestion:

Serve hot with butter and tomato sauce.

Sending this to BREAKFAST MELA by Srivalli

Puran Poli or Holige

Ingredients:

For filling:

Yellow spilt peas- 1 cup

jaggery- 1 cup

cardamom powder- 1/2 tspn

water-1/2 litre

For dough:

plain flour- 1/2 cup

wheat flour(wholemeal or chapati flour)-1/2 cup

salt

oil

Cooking Method:

• In a mixing bowl, add plain flour,wheat flour, salt.
• Heat 3-4 tbspn of oil and add to the mixing bowl.Mix it well with water and make into a smooth dough.dont make it too though.let it be very smooth.
• keep it aside for 1/2 an hour.
• Put the water in a vessel and bring it to boil.add yellow split peas and boil until they are cooked well.
• drain the water and add jaggery and heat till the jaggery melts.
• Take it out from heat and grind the mixture to very smooth paste.Dont let any yellow split pea to remain.
• Now grease your hands with oil.take small amount of dough. Make it flat.
• Take  double size filling and fill it into the dough so that the dough covers the whole filling.
• Apply oil and roll it on a flat surface by applying oil.
• shallow fry on the pan both sides.

Serving Suggestions:
Serve hot with ghee and popadum.

Sending this to CELEBRATE SWEETS~STUFFED SWEETS  event.

Handmade Bread or Bread without machine

Ingredients:[for 1 small loft]

Strong bread flour- 350 grms       

Dried Yeast-1/2 sachet(3-4 grms)

Sugar-1/2 tspn

Salt-1/2 tspn

Warm water(usually made of 1 part boiling water and 1 part chilled water.)

Cooking Method:

• Put all the ingredients for the base except water in a mixing bowl.
• Gradually add water and mix till soft dough is formed.
• Put this on some flat surface so that you can kneed. Kneed it for 5 min. you can always sprinkle some flour if its being sticky.
• Place the dough in a greased tray and cover it with the greased polythene.
• Leave it in a warm place till its double its size.(usually takes 1 or 1 ½ hours)
• When its double, take it out. Remove the polythene.

Keep it in the pre-heated oven for 25-30mins at the temp of 230 deg cel.

Veggi Pizza

Ingredients:[for 1 medium sized pizza]

For base:

Plain flour- 1cup                          

Dried Yeast-1/2 tspn

Sugar-1/2 tspn

Salt-1/2 tspn

Warm water(usually made of 1 part boiling water and 1 part chilled water.)

For toppings:

Cheese- as much as you like

Tomato sauce- 2 tbspn

Green pepper(capsicum)- ½ sliced

Tomato- ½ chopped

Onion- ½ chopped

Mushroom- 2 or 3 sliced

Cooking Method:

For base:

• Put all the ingredients for the base except water in a mixing bowl.
• Gradually add water and mix till soft dough is formed.
• Put this on some flat surface so that you can kneed. Kneed it for 5 min. you can always sprinkle some flour if its being sticky.
• Place the dough in a greased tray and cover it with the greased polythene.
• Leave it in a warm place till its double its size.(usually takes 1 or 1 ½ hours)
• When its double, take it out and make it flat and round. Dont make it too thick.

For toppings:

• Spread the tomato sauce evenly. Then add pepper, tomato, onion, mushroom, and cheese.
• Keep it in the pre-heated oven for 15-20mins at the temp of 200 deg cel.

Serving Suggestion:

Serve hot with some drinks.

Potato and Peas Kurma

Ingredients:

Potato- 2 or 3 cut into small cubes

Peas- 1 cup

Onion- 1 chopped

Tomato- 1 big size chopped

Dry coconut- ¼ cup grated

Coconut- ¼ cup grated

Garam masala-1 tbspn

Red chilli powder-1/2 tspn

Termeric-1/2 tspn

Geera- 1tspn

Oil  -2 tbspn

Curry leaves-4 to 5

Coriander

Salt

Cooking Method:

1.      Heat a kadai or pan. Fry onion tomato, coconut, dry coconut separately.

2.      Grind each separately.

3.      Meanwhile boil potato and peas.

4.      Heat oil in pan. Add geera, let them splutter.

5.      Add onion paste, curry leaves and fry till golden brown.

6.      Now add tomato paste fry for 2 mins

7.      Add both coconut powders and cook for 3-4 mins (you can add tamarind juice and jaggery to taste more stronger)

8.      Add garam masala, chilli powder, turmeric powder, salt, boiled potato and peas. Stir and mix well and allow it to cook for 10 mins.

9.      Garnish with coriander. Can add any sprouted grains. I have added green grams which were left over.

Serving Suggestion:

Serve hot with poori or chapatti or dosa.

Chilli Panner

Ingredients:

Panner (Indian Cheese)- Cut into small cubes

Ingredients for sauce:

onion- 1 chopped into thin and long slices

Garlic chopped- 1 tspn

Green chillies(optional)-chopped

Chilli sauce-1 tspn

Tomato sauce- 3 tbspn

Soya sauce 1 ½ tbspn

Oil  -2 tbspn

Salt

Capsicum(green pepper) - 1/2 chopped into thin and long slices

Cooking Method:

1. Fry panner in oil/ghee till slightly golden brown (or you may try it without frying as well. Both taste good.)
2. Heat oil in kadai or pan. Add onion, garlic, capsicum and fry till they are soft.
3. Then add Sauces and mix well.
4. add fried panner and fry for 2 min.
5. If the consistency is very think just add some water(1 or 2 spoon). You can  add salt and sugar if desired. 

Serving Suggestion:

Tastes best when served hot.

Gobi Manchurian

Ingredients:

Cauliflower cut into big pieces.

Ingredients for batter:

Maida – ½ cup

Corn flour – ¼ cup

Rice flour -2 tspns

Ginger-garlic paste

Red chilli powder, salt- according to your taste.

Ingredients for sauce:

Spring onion- 2 tbspn

Garlic chopped- 1 tspn

Green chillies(optional)-chopped

Chilli sauce-1 tspn

Tomato sauce- 3 tbspn

Soya sauce 1 ½ tbspn

Oil

Salt

{optional--1 medium sized onion and ½ Capsicum(green pepper) }

Cooking Method:

1. Put all the ingredient of batter together in mixing bowl. Add some water and make a thick batter.(not very thick)
2. Meanwhile boil the cauliflower.(the cauliflower should not boil too much. They should be firm and crunchy. )
3. Now dip the cauliflower in the batter and fry in oil till golden brown and keep aside.
4. Heat some oil in kadai or pan. Add spring onion, capsicum and onion(if using), Garlic,chillies and fry till everything is soft.
5. Add all the sauces and mix well. Fry for 2 min and take off the heat.
6. Add salt and sugar if desired.
7. Now put the fried cauliflower and mix well. Add some water so that the sauce spreads on.

Serving Suggestion:

Tastes best when served hot with tomato sauce.

Coconut Chutney

Ingredients:

Coconut- 1 cup grated

Yellow split chick peas- 1/3 cup Or Peanuts (Groundnuts) - 1/3 cup

Geera-1 tspn

Ginger-Garlic (paste or pieces) – 2 tspn

Curry leaves-4 to5

Coriander -2 to3 strands

Salt to taste

Green chilies- 1 or 2

Tamarind juice or lemon juice- 2 tbspn

Sugar or jaggery -1 tspn

Cooking Method:

Put all the ingredients together in grinder (mixer) jar. Grind till you get a fine paste. Put some water if you don’t want it to be thick.

Serving Suggestion:

Tastes good with everything. Especially with idli, dosa, Onion Bhajji, etc etc.

Panner Wrap

Ingredients:

Panner(Indian Cheese): Around 8 cubes for 1 wrap

Cucumber- 5 cm grated

Carrot- 5 cm grated

Lettuce - 1 leaf

Garam masala-1/2 tspn

Red chilli powder- 1/2 tspn

Salt to taste

Turmeric-1/4tspn

Oil -1 tspn

Onion & green pepper(Capscium)- cut into thin long slices

Curd Or Yogurt.

Tortilla or chapati-1

 

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.Add Garam Masala, chilli powder, Turmeric, salt and paneer cubes and mix well. keep it refridgerator to marinate for minimum two hours.You can also keep it for overnight.
2. When its Marinated, heat oil in kadai add onion,capsicum and the marinated mixture. Stir-fry till the paneer goes soft.
3. Now place the tortilla or chapati on a plate. Place a leaf of lettuce on it. Put grated cucumber and carrot and the content of kadai(how much ever u want).
4. Spread it nicely in the middle. Fold the tortilla or chapati from all four sides and roll.
5. Cut in between and its ready to eat.

Serving Suggestions:
It is always ideal for packed lunch. Warm the tortill(if u are using one) before preparing/eating Wrap.
This can also be used to make paneer bread roll(Baguette).

Tomato-Onion Raitha

Ingredients:

Tomato - 2 finely chopped( to server 3)

Onion - 1 finely chopped

Groundnut Or Peanut Powder- 1 or 2 tbspn

Curd Or Yogurt.

Salt to taste

Red Chilli powder- 1/2 tspn

Sugar- 1/2 tspn

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.
2. Add  all the ingredients and mix well.
3. You can always garnish with Coriander(i usually dont do because i dont like coriander much especially in Salads and Raithas).

Serving Suggestions:

Dont server it too cold. Its tastes better in normal temp. Serve with Chapatis and Currys. For diffrent types of Curries click here

Cucumber-Carrot Raitha

Ingredients:

Cucumber- grated(10 cm length to server 3)

Carrot- 1 grated

Curd Or Yogurt.

Salt to taste

Black Pepper powder- 1/2 tspn

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.
2. Add  all the ingredients and mix well.Can add water or milk if its very thick.
3. You can always garnish with Coriander(i usually dont do because i dont like coriander much, especially in Salads and Raithas).

Serving Suggestions:

Dont server it too cold. Its tastes better in normal temp. Serve with Chapatis or Currys. For diffrent types of Curries click here

Cucumber-Mint Raita

Ingredients:

Cucumber- grated(10 cm length to server 3)

Dried mint- 1 tbspn or Mint leaves 5 or 6

Curd Or Yogurt.

Salt to taste

Black Pepper powder- 1/2 tspn

Cooking Method:

1. Put curd or yogurt in a big bowl and beat well.
2. Add  all the ingredients and mix well.Can add water or milk if its very thick.
3. You can always garnish with Coriander(i usually dont do because i dont like coriander much especially in Salads and Raithas).

Serving Suggestions:

Dont server it too cold. Its tastes better in normal temp. Serve with Chapatis or Currys. For diffrent types of Curries click here

Cabbage Curry

Ingredients:

Cabbage(Green or white) - 1 whole cut into long thin peices

Urad dal -1tbspn

Geera or Cumin Seeds - 1/2 tbspn
Oil -3 tbspn
Ginger- 1/4 tspn cut into small peices
Green Chillies - 1or 2 accoring to your taste

Onion(optional)-1 med sized

Curry leaves- 5 or 6

Termeric- 1/2 tspn
Garam masala(optional)- 1/2 tbspn
Coriander for garnishing
Salt to taste

Cooking Method:

1.  Heat 1 tbspn of oil in a kadai or a vessel. put cabbage and fry till golden brown as shown in the fig 1.
2. Cover it and keep aside.
3. Heat 2 tbspn of oil in another vessel. Add Cumin seeds, Urad dal, ginger peices, onion, chillies ,Curry leaves. Fry till the onion is golden brown.
4. Add garam masala, termeric and salt.
5. Now add cabbage in and stir it well. Just sprinkle some water and cover it and cook till the cabbage is soft and ready to eat.
6. Garnish with  Coriander.

Serving Suggestions:
Serve it hot with plain parathas or chapatis with some Raitha. For Raitha recipes Click here.

Masala Rice

Ingredients:

Rice -200 grms
Garam masala- 1tbspn
Ginger-Garlic paste-1tbspn
Mustard seeds- 1/2 tspn
Cumin seeds- 1/2 tspn
Oil - 3 tbspn(can put more if u wish)
Curry leaves- 5-6 leaves
Coriender- 3-4 strands chopped
Onion- 1 med sized(Chopped)
Tomato-1 Sliced
Green chillies- 2(Cut into big peices)
Red Chilli Powder(if necessary)
Lemon- 1/2 slice
Sugar-1/2 tbspn
Turmeric powder- 1/4 tspn
Vegetables(Carrot,Potato,Beans,Cauliflower,Peas)
Salt to taste
Water

Cooking Method:

1. Wash the rice and soak it for half an hour.
2. Heat oil in a big vessel.Add musterd and cumin seeds ,let them splutter.
3. Add ginger-garlic paste,Onion,green chillies and curry leaves.
4. Put all the vegetables,tomato and fry for 2 mins.meanwhile drain the rice.
5. Now add drained rice to the vessel and fry for 3 min more.
6. Then add Garam masala, salt, red chilli powder, termeric and fry for 2 mins.
7. Now add 2 1/2 measures of water.stir well and can taste it now so that the salt is correct.
8. Add lemon juice and sugar.(if u feel its too soar u can add more sugar)
9. Cook it for 15-20 min.(that is till the rice is soft and water is gone)
10. then sprinkle Coriender and grated coconut(optional)

Serving Suggestions:
Serve hot with Raita(For Raita recipe Click Here) and Pappad.Also tastes good if eaten with lemon juice.

Raita with Masala rice

Ingredients:

Curd or Yogurt- 3 tbspn

Cucumber(Grated)- 2 tbspn

Carrot(grated)- 2 tbspn

Tomato-1/2 sliced

Onion-1/2 sliced into thin long slice

Coriender- 1or 2 strands chopped

Mustard and Cumin Seeds-1/4 tspn each

Curry leaves 3 or 4

Green chillies- 1 cut in peices(optional)

Oil-1 tbspn

Cooking Method:

1. Heat oil in a pan. Add Mustard and Cumin Seeds and let them splutter.
2. Add curry leaves and green chillies fry for sometime.
3. take it off the heat and let it cool.
4. Now in a mixing bowl, put the curd and beat it well.
5. Now add cucumber, carrot, tomato, onion and coriender.
6. Add the cooled content from the pan and mix well.
7. Add some water according to the consistency you want.

Serving Suggestion:
Server with hot Masala rice Or can also have as a side dish with Indian breads.

Vegi Spaghetti

Ingredients:

Spaghetti- 200 grms

Tomato Sauce- According to taste

Chilli Sauce- According to taste

Soya sauce- 2 tbspn

Dried basil or basil leaves.

Cheese(any)-Grated(as much you like)

Vegetables(Potato, Carrot, Beans, Cauliflower, Capsicum(pepper), Broccoli and any other vegetable u wish)
Oil - 2 tbspn
Onion(opional but adds to taste)- 1 small sized

Salt to taste.

Cooking Method:

1. Boil Spaghetti according to packet instructions and drain.Before draining take out some water from it.
2. Boil all the vegetables.
3. Heat oil in a vessel. Add onion and fry till its slightly golden brown.
4. Add all the vegetables and fry for 1 min.
5. Add salt according to your taste, tomato sauce,chilli sauce and soya sauce,basil
6. Fry for 2 mins more.
7. Then add boiled Spaghetti and Cheese and mix well.
8. If you think the Spaghetti is very dry you can add the water which you saved before draining.

Serving Suggestion:

Dont let the Spaghetti very dry,it will not taste good.Serve hot.you can always sprinkle some more dried basil for more taste.

Vegi Pasta

Ingredients:
Pasta(any shape)- 200 grms
Tomato Sauce- According to taste
Chilli Sauce- According to taste
Soya sauce- 2 tbspn
Dried basil or basil leaves

Cheese(any)-Grated(as much you like)

Vegetables(Potato, Carrot, Beans, Cauliflower, Capsicum(pepper), Broccoli and any other vegetable u wish)
Oil - 2 tbspn
Onion(opional but adds to taste)- 1 small sized
Salt to taste.

Cooking Method:

1. Boil Pasta according to packet instructions and drain.Before draining take out some water from it.
2. Boil all the vegetables.
3. Heat oil in a vessel. Add onion and fry till its slightly golden brown.
4. Add all the vegetables and fry for 1 min.
5. Add salt according to your taste, tomato sauce,chilli sauce and soya sauce,basil
6. Fry for 2 mins more.
7. Then add boiled pasta and Cheese and mix well.
8. If you think the pasta is very dry you can add the water which you saved before draining.

Serving Suggestion:
Dont let the pasta very dry,it will not taste good.Serve hot.you can always sprinkle some more dried basil for more taste.

Sending this to BREAKFAST MELA by Srivalli

Onion Pakoda (Kaanda bhajji) recipe

Ingredients:
Onion- 1 big size(cut into long and thin peices)
Gram Flour- 4 tbspns
Rice Flour- 1 tbspn
Chat masala(optional)- 1/4 tspn
dhaniya powder- 1/4 tspn
Geera(Cumin seeds)-1/2 tspn
Chilli powder-1/2 tspn(or can use green chillies cut in small peices)
Salt to taste
Curry leaves(optional)-3
Coriander
Oil to fry

Cooking Method:

1. Put all the ingredients togeather in a mixing bowl.
2. Mix them well with little amount of water till you get a very thick batter.
3. Heat oil in a kadai or a vessel. Spoon in the batter into the hot oil to make small balls.
4. Fry them till golden brown as shown above.

Serving Suggestion:
Serve with tomato sauce or coconut chutney .