Grilled Capsicum Toast

Grilled Capsicum Toast

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INGREDIENTS:

8 to 10 bread slices, whole wheat, brown, multi grain, oats or white bread

2 tbsp finely chopped onions/shallots

3 tbsp finely chopped tomatoes

¼ cup finely chopped capsicum/green bell pepper (you can also use a mix of all the three colored capsicum)

1 garlic, crushed or minced

80 grams cheese or ½ cup tightly packed grated cheddar cheese or paneer (can also use processed cheese or a mozzarella cheese or a mix of cheeses)

¼ tsp black pepper powder or crushed black pepper or as required

1 tsp dry oregano

1 tsp dry basil or ½ tbsp chopped basil leaves

Salt as required

Butter, salted or unsalted, as required

INSTRUCTIONS:

• In a bowl, add 2 tbsp finely chopped onions/shallots, 3 tbsp finely chopped tomatoes, ¼ cup finely chopped capsicum/green bell peppers.
• Add ½ cup tightly packed grated cheddar cheese or processed cheese.
• Add the seasonings - ¼ tsp black pepper powder or crushed black pepper, 1 tsp dry oregano, 1 tsp dry basil or ½ tbsp chopped basil leaves. Instead of basil you can also add chopped coriander or mint leaves. Use herbs which you have or the ones which you like. You can also use Italian seasoning.
• Mix everything. Check the taste and then add salt. Just a pinch or two is fine as cheese already has salt.
• Spread butter on the bread slices.
• Spoon the capsicum tomato filling on half of the slices.
• Cover with the remaining slices.
• Grill or toast the sandwiches in a Sunflame Healthy grill till golden and crisp. Keep the sandwich. When one side is browned, turn over carefully and roast the other side till golden and crisp.
• Spread some butter on top the sandwiches if you want.
• Serve cheese capsicum sandwiches with tomato ketchup or chili sauce.

Source: vegrecipesofindia

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Bajra Vada

 Bajra Vada

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INGREDIENTS:

1 cup bajra flour/pearl millet flour

2 tbsp whole wheat flour/atta

2 tbsp curd/dahi/yogurt

1 green chili + 2 garlic cloves + ½ inch ginger, crushed to a paste in a mortar-pestle

3 tbsp chopped coriander leaves

3 tsp white sesame seeds

¼ tsp turmeric powder/haldi

¼ tsp red chili powder/lal mirch powder

½ tsp coriander powder/dhania powder

½ tsp cumin powder/jeera powder

1 tbsp oil

½ tsp sugar or add as required

4.5 tbsp water or add as required

Salt as required

Oil for deep frying

INSTRUCTIONS:

• Take 1 cup bajra flour in a mixing bowl or in a rimmed plate/thali.
• Add 2 tbsp whole wheat flour/atta. Then add a paste of 1 green chili + 2 garlic cloves + ½ inch ginger. Also add 3 tbsp chopped coriander leaves.
• Now add the spices - ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin powder, 3 tsp white sesame seeds, ½ tsp sugar and salt as per taste.
• Then add 2 tbsp curd.
• With a spoon mix everything very well.
• Now add 1 tbsp oil. Again mix.
• Then add 2 tbsp water and mix again.
• Add 1 to 2 tbsp more of the water and knead the dough. Do add more water if required. Knead to a smooth dough. Make a dough which is not very soft nor too tight. If the dough becomes soft, then add 1 or 2 tbsp or more of the bajra flour. If the dough become hard or looks dry, then add 1 to 2 tbsp water or as required.
• Cover and keep aside the bajra dough for 30 minutes or for a couple of hours.
• Make small to medium sized balls from the dough.
• Rub little water in your palms and shape each ball into a vada or patty. The patty should not be thick or thin. About ⅛ of an inch. Thinner than an aloo tikki.
• Heat oil for deep frying in a kadai or pan.
• Gently slid the vada in the hot oil. The oil should be medium hot.
• Prepare more vadas and add them to the oil.
• When one side is half done, turn over and fry the other side.
• Fry bajra vadas till golden and remove with a slotted spoon.
• Drain on kitchen paper towels.
• Serve bajra vadas hot or warm. Accompany the vadas with fresh or spiced curd/yogurt or with evening chai. These vadas stay good for a week too and also can be made as a picnic or travel snack.

Source: vegrecipesofindia

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Cheese Balls

Cheese Balls 

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INGREDIENTS:

·         100 grams potatoes or 3 small or 2 medium or 1 large potato

·         60 grams cheese or ½ cup grated cheese tightly packed

·         ¼ tsp black pepper crushed or ⅓ tsp black pepper powder, add as required

·         a pinch of garam masala, optional

·         1.5 tbsp chopped coriander leaves or parsley leaves

·         3.5 to 4 tbsp gram flour/besan or 2 to 3 tbsp arrow root flour or corn starch or all-purpose flour/maida

·         Two to three pinches of black salt or regular salt or rock salt.

INSTRUCTIONS:

• Boil 3 small potatoes (100 grams) in a steamer or pressure cooker or an electric cooker. Boil the potatoes till they are completely cooked.
• When the potatoes become warm, peel them and mash very well in a mixing bowl. Allow the potatoes to come at room temperature before you add the remaining ingredients.
• Grate 60 grams cheese and keep aside. In cup measurement, the amount is ½ cup tightly packed grated cheese. You can use either cheddar cheese or processed cheese. If using Amul processed cheese, then use 3 cubes.
• To the mashed potatoes, add ¼ tsp black pepper, crushed or ⅓ tsp black pepper powder, a pinch of garam masala (optional) and 1.5 tbsp chopped coriander leaves or parsley leaves.
• Add 3.5 to 4 tbsp gram flour/besan. You can also add 2 to 3 tbsp all-purpose flour/maida or corn starch.
• Mix very well.
• Then add the grated cheese and two pinches of black salt. Add salt accordingly as cheese already has salt. You can even add rock salt or regular salt instead of black salt.
• Mix the cheese with the rest of the potato mixture very well. Check the taste and add more salt or crushed black pepper if required.
• Make small balls from the mixture and make one tiny ball to test while frying.
• Heat oil for deep frying in a kadai or pan.
• When the oil becomes hot, add the tiny cheese ball. The temperature of oil can be from 170 to 190 degrees celsius. The oil has to be hot, otherwise the cheese balls may break.
• When the tiny cheese ball, does not break, then you can easily fry the other balls. If it breaks, then you have to add 1 to 2 tbsp besan to the mixture again. Keep the same temperature while frying.
• Add the remaining balls.
• With a slotted spoon, turn over when the balls get to become golden.
• Fry them till they are evenly golden all over and crisp.
• Remove them on kitchen paper towels.
• Serve cheese balls hot with tomato ketchup or coriander chutney.

Source: vegrecipesofindia

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Paneer Pakora

Paneer Pakora

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INGREDIENTS:

1. Besan – 200 gms (Gram/Chickpea Flour)

2. Red Chili Powder – 1/2 teaspoon

3. Salt – as per taste (don’t take too much)

4. Green Chillies – 2-3 (finely chopped) (optional)

5. Paneer Cubes (Cottage Cheese)

6. Oil to deep fry

7. Water

INSTRUCTIONS:

• Mix Besan (Gram Flour) with around 2-3 cups of water in a bowl, to form a liquid paste. Then add Red Chili Powder, Salt (To taste) and chopped Green Chillies to it and mix well. The Consistency of the mix should be slightly liquid.
• Now take Paneer and cut them in shapes similar to French Fries or Chips or Cubes.
• Now Heat some oil in a pan to deep fry.
• When the oil is heated up, then dip the paneer pieces in the mix and deep fry till light brown. (Remember do not overcook)
• Then remove excess oil by putting them in a plate over tissue paper.

Source: indiamarks

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Bread Pakora

Bread Pakora 

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INGREDIENTS:

4 to 5 slices of bread

1 cup besan/gram flour, about 185 gms

½ tsp ajwain/carom seeds

½ tsp red chili powder/lal mirch powder

¼ tsp garam masala powder

½ tsp oil

2 pinches of baking soda

⅔ to ¾ cup water or as required

Salt as required

Oil for deep frying

INSTRUCTIONS:

• In a mixing bowl, take all the dry ingredients - 1 cup besan, ½ tsp ajwain, ½ tsp red chili powder, ¼ tsp garam masala powder and two pinches of baking soda.
• Add the wet ingredients - ½ tsp oil and water to make a medium thick batter. Add water in parts and about ⅔ to ¾ cup water or as required.
• Whisk to a smooth batter without any lumps.
• Slice the bread slices in rectangles or triangles.
• Dip each slice in the batter and evenly coat it with the batter.
• Place the batter coated bread slice in medium hot oil for frying. Also add a few more batter coated slices.
• Fry the pakoras on medium hot oil turning over a couple of times to ensure even cooking and browning.
• Fry the bread pakoras till crisp and golden.
• Remove with a slotten or perforated spoon and drain as much oil as possible.
• Place the fried bread pakoras on kitchen paper towels to drain excess oil.
• Sprinkle a bit of chaat masala on the bread pakoras. Serve these bread pakoras hot with tomato ketchup or coriander chutney or sweet tamarind chutney.

Source: vegrecipesofindia

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Kala Chana Masala

Kala Chana Masala 

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INGREDIENTS:

1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)

3 cups water for soaking black chickpeas

1 medium size onion, finely chopped

1 large tomato, finely chopped

4 to 5 garlic cloves/lahsun, finely chopped

1 to 2 green chilli/hari mirch, finely chopped

1 tsp cumin/jeera

½ tsp kashmiri red chilli powder or degi mirch

½ tsp Punjabi garam masala or regular garam masala powder

¼ tsp turmeric/haldi

Pinch of asafoetida/hing

2 tbsp ghee or oil

Salt as required

INSTRUCTIONS:

• Soak the black chickpeas or kala chana overnight or for 8-9 hours.
• In a pressure cooker, add 2 tbsp of ghee or oil.
• Add cumin, crackle them and then add finely chopped onions.
• Sauté the onions till they become light golden.
• Add garlic, green chilli and saute for 15-20 seconds.
• Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
• Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds.
• Then add the kala chana along with all of the water. Season with salt and stir well.
• Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
• Lastly sprinkle the garam masala and stir. Garnish the kala chana curry with coriander leaves.
• Serve the kala chana curry with steamed rice, rotis or chappati.

Source: vegrecipesofindia

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Aloo Vadas

Aloo Vadas

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INGREDIENTS:

2 cups Potatoes (mashed)

2 Onions (chopped)

1 tsp Green Chillies (chopped)

1 tsp Ginger (adrak) (paste)

1 tsp Garlic (lehsun) (paste)

1 tsp Mustard Seeds (rai/sarson)

1 pinch of Asafetida (Hing)

1½ tsp Turmeric Powder (Haldi)

Oil for deep frying

Salt to taste

Ingredients for Batter

1 cup Besan (Bengal Gram Flour)

1 tsp Turmeric powder (Haldi)

INSTRUCTIONS:

• Mix all ingredients (besan and turmeric powder) of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
• Heat 2 tablespoons of oil in a frying pan. Add asafetida, mustard seeds, green chillies and onions.
• Saute for a couple of minutes till onions turn golden color.
• Add ginger paste, garlic paste, turmeric and salt and saute for a few more minutes; then add the mashed potatoes and cook it for 2 minutes.
• Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
• Heat oil in a frying pan.
• Coat each of the potato balls in the gram flour batter and gradually let it into the oil.
• Deep fry the potato balls until golden brown in color.
• Drain on absorbent paper.

Source: indobase.com

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