Wednesday, May 29, 2013

VEG FRANKIE

Hello! Here's a yummy snack that can be made when guests come home :) 
Serves-6

INGREDIENTS:
FOR ROTI:
Flour / maida                         2 cups
Ghee                                      1 teaspoon
Water                                  
Salt to taste

FOR PATTIES:
Potatoes(large)                       3 (boiled)
Onions (large)                         3 (chopped)
Bread (slices)                          6
Tomato ketchup
Vinegar                                     1 teaspoon
Fenugreek (methi) leaves
Green chilies (chopped)          6
Coriander leaves                      1 teaspoon
Red chili powder                        teaspoon
Jeera (cumin) powder              1 teaspoon
Coriander powder                     1 teaspoon
Amchur (mango) powder         1teaspoon
Ginger garlic paste                   1tablespoon
Salt to taste
Oil





PROCEDURE:
  • Mix and knead all the ingredients under “roti” to make a dough, wrap it in wet cloth & keep aside.
  •  Mash the boiled and peeled potatoes, dip bread slices in little water, squeeze them and mix  with all the ingredients under “patties” to make a paste.
  •       
  • Mould into cylindrical patties as shown in the picture.
  • Heat oil in a heavy bottomed vessel just enough to cover the surface.
  • Place the patties in hot oil & allow them to fry on all sides (keep turning them till they are brown), {frankies are generally deep fried in oil but I prefer to use minimum oil though it takes longer to cook}.
  • Once done place them on a tissue paper to remove excess oil (as shown in the picture) and keep aside.
  •     
  •  Divide the dough into small portions for making thin rotis on a pan (see  pictures).
  • Spread little tomato ketchup, place a patty, sprinkle some onions and roll them neatly (use a tooth pick to hold the roll together).
        

  • Yes!! they are ready !!

Tuesday, May 28, 2013

COLOCASIA FRY!

Hi ! This dish is my kids all time favorite :) Hope you all like it too.

INGREDIENTS:
Arbi / Colocasia / Chamagadda   ½ kg
Tamarind                                    25 gm (helps to prevent itching 
                                      sensation  that is caused by colocasia)
Oil (for deep frying)
Turmeric/ haldi                           1 teaspoon
Crystal salt                                  2 tablespoons
Red Chili powder               
Salt to taste

PROCEDURE:
  •  Wash arbi. Pressure cook the following together – arbi, tamarind, turmeric, crystal salt and water – keep it for 3 whistles.
  •  With hands peel off the outer layer and cut into pieces as shown in the picture (take care not to cut them too thick or too thin).
  • Heat oil in a kadai , deep fry cut pieces.
  • Add red chili powder and salt to taste.
  • Serve hot with rice.
  •  VARIATION: Yam/kanda can be fried in the same way. It is very tasty ! 

PULUSU PINDI

Hello !! Here I am with another recipe...this is a tamarind based dish often made in south Indian families during celebrations


INGREDIENTS:
Tamarind                       100gms
Rice                                 2 cups
Red chilies                     4
Green chilies                10  
Curry leaves
Oil                                  
Cumin seeds/jeera      2 teaspoons
Mustard seeds             1 teaspoon
Groundnuts                  3 tablespoons
Chana dal                     2 teaspoons
Urad dal                        2 teaspoons
Turmeric
Water                    

PROCEDURE:
·      Wash rice & spread it on a cloth. After 20 min grind it (to make rava), then sieve the fine powder out n keep the coarse particles.


·      Soak tamarind in water for 15 min. Then squeeze it to make thick juice.
·      While boiling the juice for 20 min add salt and 1 tablespoon turmeric.

·      Heat oil in a kadai fry mustard seeds, groundnuts, chanadal, urad dal, cumin seeds till they turn light brown .
·      Add red chilies, green chilies and curry leaves in sequence , put off the flame once done.

·      Take another kadai, pour 4 glasses of water into which 1 tablespoon of oil , 1/2 teaspoon turmeric and salt (to taste)is added. Leave it to boil.
·      Mix the rice rava in the kadai, cover with a lid to let it cook until its soft.
·      After turning off the flame once its cool mix(well) the fried (tadka) and the tamarind juice.



·       Its ready! Serve hot!
VARIATION-- Instead of the rice rava , cooked rice can be mixed directly !! 

Saturday, May 25, 2013

SOUTH INDIAN SAMBAR

Hello everybody ! This is Sukanya and welcome to my blog “Flavours of a Vegetarian”. I want to present in my blog recipes of the best dishes in my kitchen.


Here’s my 1st recipe – SAMBAR. Ever wondered how to make a tasty, finger licking sambar without using any instant sambar powders that you find in the market ? This is it ….  

 Ingredients        
Toor Dal (split pigeon pea)  200gms
Tamarind                             50gms (make juice by soaking in 200 ml of water for 10 min,
                                            then squeeze and sieve it , use the juice later)
Coriander seeds                   2 table spoons
Red chilies(dry)                   10
Asafetida (hing/inguva)        2 pinches
Turmeric                       ½ tea spoon
Oil                                        5 tablespoons
Salt to taste
Vegetables
Fresh coconut   1/2
Drum sticks        3 (cut into 3 cm long)
Carrots               
French Beans     5 (chopped)
Potatoes             3
Onions                3
Sweet potato      1 medium sized
Tomatoes           2 medium sized
Curry leaves
Coriander leaves

Procedure:
  • Pressure Cook dal for 4-5 whistles. 
  • Heat oil in a pan, fry coriander seeds, then add red chilies, asafetida and turmeric.  
  • Let it cool and then grind it along with fresh coconut and the cooked dal into smooth and thin paste (add water to make it thin)
  • Now pressure cook (1 whistle) all the vegetables, ground paste & salt, after adding tamarind juice and 2 cups of water.
  • Serve hot with idlis, dosa or rice.



I like to make it at home very often as my family relishes it , hope you all liked it . Please leave comments and ask any questions in case of doubts. HAPPY COOKING!!