Wholesome Homemade Food……Satisfaction Guaranteed..!!!

Posts tagged ‘Vegetarian recipe’

Rice and Vermicelli Patties

Rice and Vermicelli Patties

 

This dish is my experimental savoury snack,which came out very tasty and crispy.This is deep fried but doesn’t take much oil at all.Goes easy on the stomach….so even kids ENJOY…

 

Ingredients

Cooked Rice – 2 cups

Cooked Vermicelli – 1 cup

Onion – 1 large chopped

Green chillies – 3 deseed and mince or fine chop

Curry leaves – 2 sprigs chopped

Peanuts/Groundnuts – a handful crush sligtly

Plain flour/Maida – 4 tbsps

Chickpea flour/Besan – 2 tbsps

Red chilli powder – 1/2 tsp

Salt – as per taste

Garam masala – 1/4 tsp

Cumin/Jeera – 1/2tsp

Oil – 2 tsp

For frying

Oil enough for Deep fry

For Serving

Tomato Ketchup or Sweet and Hot Tomato Sauce or Your favourite yoghurt dip

 

Method

In a large mixing bowl take all the ingredients mentioned above and mix well.

Add few spoons of water to combine and prepare patties.

Heat oil for deep fry and fry the patties till golden brown.

Drain on paper towels and then on to serving plates.

Serve hot with Tomato Ketchup.

 

Crispy,Crunchy and Tasty Patties

These Rice and Vermicelli Patties are soo….crispy and crunchy as we have added the crushed peanuts…for a variation try with cashew nuts too….Adjust chilli also according to your family taste….So go ahead and experiment….happy cooking…

 

 

Advertisements

Brinjal (Eggplant/Aubergine) Biryani

Brinjal Biryani

This Biryani is the Best tasty dish for Vegetarians,as well as Non-Vegetarians as it is full of flavour and taste of the “BIRYANI”……with easily available year long veggy and called as king of all veggies….low in calories along with its good taste….Go ahead and try if you wanna…have a taste!!!

Ingredients

Rice – 4 cups

Brinjals – Dark purple long and tender ones 10-12

Onions – 2 med sliced

Green chillies – 5

Tomatoes – 3 med chopped

Fresh Coriander – 1 cup leaves chopped

fresh mint – 1 cup leaves

Curry leaves – 2 sprigs

Yoghurt/curd – 2 cups whisked

Lemon – 1 whole (Extract Juice)

Ginger garlic paste – 1 tbsp

Biryani masala – 1 tsp (refer  Chicken biryani photo tutorial for masala ingredients)

Whole Garam masala For Rice as given below

Bay leaf  – 1 large

Cloves- 5

Cinnamon – 2” pc

Pepper corns – 1/2 tsp

Oil – 1/2 cup

Ghee/clarified butter – 2 tsp

Salt – as per taste

Red chilli Powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Preparation

1.Wash rice and soak for atleast 1 hour.

2.Wash brinjals and remove stems and slit into quarters towards bulb side leaving a little to keep the whole thing intact,for stuffing masala.place them in salt water till use.

3.Prepare Biryani Masala  as said or with what ever ingredients you have  in hand for biryani.

4.Heat oil and fry sliced onion till golden brown and keep.

5.Chop tomatoes and green chillies and keep.

Method

In a mixie jar take half of the fried onion,biryani masala,2 tbsp yoghurt,half of fresh coriander and mint,2 green chillies and grind to a smooth paste.Now add little salt,red chilli powder,turmeric powder,coriander powder and mix well.

Now drain of the water from the slit brinjals and stuff the prepared masala paste into them and keep the remaining masala aside.

Take a thick bottom vessel and heat oil remaining from fried onion,and add curry leaves and 3 green chillies and add the stuffed brinjals.

Saute gently for a couple of minutes,add the remaining masala and chopped tomatoes,cover cook on low heat for 2-3 mins.

Stuffed Brinjals for biryani

Now add 1 cup of whisked yoghurt to the prepared biryani curry.

As you are doing this,on the other hand boil water  double the measure of rice,add whole garam masala,salt,1 tsp oil,little fried onion and add soaked and drained rice and cook aldente.

Add this cooked rice to the biryani curry prepared and drizzle remaining yoghurt,fried onion,fresh mint and coriander along with lemon juice and melted ghee on top and cover with aluminium foil tightly.

Place the thick bottom vessel on a tawa and on the cooking top or the vessel can be placed in the grill oven(OTG). Keep on med-low for 20-30 mins.

Remove foil carefully and serve hot with raita of your choice.

Goes well with Gongurachicken or any sorrel leaves(gongura) chutney.Refer Chutneys…

Baby Idlis/Sambhar Idlis

Baby Idlis/Sambhar Idlis

 These Idlis are so cute and soft,my kids just love them.These Idlis are prepared with the same batter which i use to make Dosas or normal Idlis at my Home.Just by using this Idli Tray with small slots makes the difference in the looks and kids will love them.These Idlis can be served with Sambhar and is easy to eat so called as Sambhar Idlis.

For the batter

Urad Dal/Split black gram/Minappapu – 1 cup

Rice ( I used normal raw rice) – 3 cups

Cooked rice  – 2 tbsps

Baking soda – 1 pinch

Salt to taste

Method

Wash and soak the dal and rice together for atleast 6 hours.

Now drain off the water and wash again,add the cooked rice and little water ,then grind to a smooth paste as for how we do for dosa batter.

Remove into a airtight container and keep for fermentation over night.

The next day, mix the batter well and take the required batter into a bowl and add few spoons of water,a pinch of soda and salt and combine well.

Grease the Idli Tray as this one and pour the batter with a small spoon/tea spoon.

Baby Idli tray and Batter

Place this in the Idli Cooker.I placed this in the steamer basket in the rice cooker and placed the lid and placed the cooker vessel on stove top.But doing this way only 1 tray at a time is done.I did this way to avoid the steam to get around the idlis and which makes them wet somtimes.

Steamer Basket to place the Idli Tray

As the Idlis are small they just cook in 5-7 mins.Check for doneness with your finger,if you touch and nothing sticks to it,it is done.Take care while opening the lid as there is hot steam inside.

Remove when done and cool for 2 mins and remove each idli with a tsp.

Prepared Baby Idlis

Baby Idlis

 Serve them with your fav Chutney or Sambhar.See Recipes For Chutneys or Sambhars in the Categories Filed in my blog.

Baby Idlis Served with Sambhar.

Sambhar Idlis

 Enjoy This dish as breakfast or Lunch or Brunch or Dinner….Any time This becomes  a meal when served with vegetable sambhar/sambar or Pappu charu..An energy boosting dish..Enjoy.

Tempered Cucumber Raitha/Talimpu Perugu Pachhadi

Tempered Cucumber Raitha/Talimpu Perugu Pachhadi

 Ingredients

Yoghurt/Curd/Dahi – 4 cups whisked

Cucumbers – 2 trim edges,wash and chop roughly and grind to a paste and keep

Onion – 1 finely chopped

Green chilli – 2 sliced

Fresh coriander – a hand ful chopped

Salt to taste

For Tempering/Talimpu

Oil – 1 tsp

Red dry chillies – 2 deseeded snd chopped into small pieces

Curry leaves – few chopped

Method

Take a bowl and mix the whisked yoghurt,ground cucumber,choped onion,green chilli and fresh coriander.Add salt and mix well.

Now heat a pan and add oil,splutter mustard seeds and drop in the curry leaves and red chillies and turn of heat pour into the bowl of prepared cucumber raitha/perugu pachhadi and mix.

Serve with Biryani or fried rice as a side dish.This tastes delicious with chappatis.

 

Vegetable Cutlets/Hash Browns(Pinks)

Vegetable Cutlets/Hash Browns(Pinks)

 I have prepared this with the remaining contents of the vegetable juice (Beetroot Carrot and Cucumber Juice) ,add few other ingredients like boiled potatoes and herbs along with flavourings like chaat masala and garam masala and shallow frying to avoid excess oil…so this is tasty and healthy too.

Ingredients

The remains of the juice  – 1 cup

Onion – 1 finely chopped

Oil – 1 tbsp

Garam masala – 1/6 tsp

Ginger garlic paste – 1/2 tsp

Red chilli powder – 1/8 tsp

Salt – a pinch

Step one

Heat a pan and add oil,add the chopped onions and fry 3-4 mins and then drop in the ginger garlic paste and fry well,now add the veggy remains of the juice and stir well till the rawness is dissappeared and sprinkle red chilli,garam masala powders and salt and mix well.turn off heat and remove into a bowl.

Step two ingredients

Potatoes – 2 boiled and peeled.

Fresh Mint and Coriander(Cilantro) – a handful washed and chopped

Chaat masala – 1/4 tsp

Salt and pepper – a pinch

Method

Now as step two,Take a mixing bowl and mash the boiled potatoes and add the remaining ingredients and keep.

Ingredients for cutlets

 

As Step 3

Mix both the beetroot carrot and potato mix together and add 2 tbsps pf bread crumbs and prepare patties in any shape.

Prepared mixture for the Cutlets

 

Heat a tawa and spread a tbsp of oil and shallow fry on both sides till brown.

Serve hot with sauce and salad.

Vegetable Cutlets/Hash Browns(Pinks)

Spinach with Potato

Spinach with Potato

 Ingredients

Spinach/Palakura – 1 bunch.washed and chopped leaves

Potato – 3 med peeled and cubed

Onion – 1 finely chopped

Green chilli – 2-3 sliced

Cumin/jeera –  1/2 tsp

Oil – 2 tsps

Salt – to taste

Turmeric powder – 1/6 tsp

Chaat masala – 1/2tsp

Method

Heat oil in a pan,drop in the cumin seeds and then green chillies and onions and fry 3-4 mins and add potato cubes stir fry on high for few secs and then on med heat till crust forms on potatoes and centre is cooked.

Add the turmeric powder and spinach and stir fry add salt and chaat masala and combine .

Turn of heat and Serve Hot,Goes well with Chappatis or Rotis.

Okra Tangy Curry (Bendakai Pulusu)

Okra Tangy Curry

Okra Tangy Curry – Bendakai Pulusu

Okra/Bendakayalu/Bhindi – 500 gms

Onion – 1 large sliced

Tomato – 1 med chopped

Green chilli – 2 slit

Ginger garlic paste – 1 tsp

Sugar – 1 tsp

Curry leaves – few

Methi-Jeera-Mustard seeds – 1 tsp together

Oil – 3 tsps

Turmeric powder – a little

Red chilli powder ¼ tsp

Salt

Coriander powder – ¼ tsp

Tamarind juice – 1 cup

Fresh coriander a handful chopped

Method

Wash and pat dry the Okra and trim edges,cut into 1” long pieces

Heat a kadai and add a tsp of oil and sauté okra for few mins and remove.

Sauteed Okra

In the same pan add the remaing oil and splutter the seeds and drop in the onion,green chilli and curry leaves,fry few mins and as the onion edges starts turning brown add ginger garlic paste and fry well.

Now add the chopped tomato and cover cook till soft,open lid and stir in the powders and salt sauté 2 mins and add the tamarind juice and 2 more cups of water.

Bring this to a boil and add the sautéed okra and a tsp of sugar and cover the pan and simmer for 7-8 mins till thick and lastly sprinkle fresh coriander.

Okra Tangy Curry (Bendakai Pulusu)

Serve with White Rice and Potato Crisps

Tag Cloud