Very Very Veggy

Hi Ayesha,

nice to see you back...welcome!!!,...

hi dev
thnx
feels gr8 to be back :)

got the recipe from a magazine and made a little changes.

BHINDI JAIPURI

bhindi - 300 gms
cut into long strips and fry till crisp in heated oil. keep aside.

oil - 2 tbsp
onion - 2 , chopped
tomato - 2, chopped
garlic - 6 pods, minced
green chilli - 2, chopped
turmeric powder - 1/4 tsp
salt
chaat masala - 1 tsp

1. heat oil and saute onion and garlic.
2. add tomato, green chilli and cook till oil separates.
3. add bhindi and the rest of the items; toss and serve immediately.

GOBI 65

cauliflower - 2 medium heads, cut into florets

marinade:
yogurt - 2 tbsp, thick
lemon juice - 1/2 no
ginger - 2 tsp
garlic - 1 tsp
turmeric - 1/4 tsp
red chilli powder - 2 tsp
coriander powder - 1 tsp
cumin powder - 1 tsp
garam masala powder - 1/2 tsp
soya sauce - 1 tbsp
salt
pepper
corn flour - 2 tbsp
maida - 1 tbsp
egg - 1 (optional)
oil - 1 tbsp
orange colour (optional)
ajinomoto (avoiding this is better)
tomato ketchup - 2 tbsp

1. marinate for a few minutes and deep fry in oil till crispy.
2. serve garnished with lemon wedges, onion rings and chopped coriander.

paneer 65 is the same as above , use paneer cubes instead of gobi.

KOVAKKAI/ TINDLI FRY

tindli - 2 cups, cut into 2 or 4 length wise
onion paste - 1 tbsp
ginger - 1/2 tsp
garlic - 1/2 tsp
salt
turmeric - 1/4 tsp
chilli powder - 1/2 tsp to 1 tsp
cumin powder - 1/4 tsp
coriander powder - 1/4 tsp

mix all the above and keep.

oil - 2 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
curry leaves

1. heat oil and add the above ; when it splutters , add the tindli mixture.
2. stir fry till done sprinkling water as needed.

when done, add 2 tbsps of roasted peanut powder and mix well.
serve.

BABY POTATO FRY

baby potatoes - 10, boiled and peeled

for masala powder:

mustard seeds - 1 tsp
red chillies - 5
coriander seeds - 1 tsp
cumin seeds - 1 tsp
chana dal - 1 tbsp
fry the above in 1/2 a tsp of oil and cool; grind into a powder.

for masala 2:
oil - 2 tsp
cumin seeds - 1 tsp
curry leaves - a few
onion - 2, finely chopped
ginger garlic paste - 1 tsp
salt
tomato puree - 3 tbsp
heat oil, splutter cumin, and saute all items till oil separates.


1. heat 1 tbsp (can add more :) ) and fry the baby potatoes till golden.
2. now add in the dry masala and fry.
3. add wet masala and keep frying on very low heat till completely dry and crispy.

serve hot.

BAGARE BAIGAN

baby brinjal - 1/2 kg, slit in the centre with the stem
tamarind - lemon sized, soaked in water

fry each separately in oil and grind:
onion - 2 nos, sliced
ginger - 2 inch piece
garlic - 15 to 20 pods

fry in 1 tsp oil and powder the following:
cumin seeds - 1 tbsp
sesame seeds - 3 tbsp
peanuts - 4 tbsp
cashewnuts - 1 tbsp
grated dry coconut - 3 tbsp
coriander seeds -3 tbsp

chilli powder - 3 tsp
turmeric - 1/4 tsp
salt
oil - 30 ml

1. heat oil, fry the brinjals till brown.
2. add all the items except tamarind.
3. when masala is fried ,add little water and cook the brinjal....take care not to over cook and mash it.
4. add the tamarind pulp, boil and remove from heat.
5. serve with biriyani.
note:
some like to splutter some mustard seeds , jeera and black pepper corns in the oil and then fry the brinjal in it.

the same ingredients and method is used for making MIRCH KA SALAN...only substitute brinjal with mirch (chillies which are not hot...those which we make bhajjis) and reduce the chilli powder.

KARELA FRY

bitter gourds - 2 , each slit in half and then sliced into very thin semi circles

marinade:
tamarind juice - from a lemon sized pulp
turmeric - 1/4 tsp
salt - 1 tsp

put the karela inthe marinade and keep for 20 minutes; drain and keep aside.

masala:
garlic - 1 clove
besan powder - 2 tbsp
dry coconut powder - 2 tsp
chilli powder - 1/2 tsp
salt to taste

powder the above and keep aside.

1. heat 3 tbsp of oil and fry the karela in batches till crisp. drain and keep aside.
2. in the same oil, add 2 onions thinly sliced and fry till golden.
3. return the karela to the onion and sprinkle the masala powder, all the time frying on low flame.

serve hot with rice and dahi kadi or simple curd rice.

OATS KHICHDI

quaker oats - 1 cup

oil - 1 tsp
mustard seeds - 1/2 tsp
cumin - 1/2 tsp
curry leaves
onion - 1, chopped
green chilli - 1, chopped
ginger - 1/2 tsp, finely chopped
turmeric - a pinch
frozen peas - 1/4 cup
fresh yogurt - 2 tbsp
Salt to taste
coriander leaves chopped

1. heat oil, splutter mustard, cumin.
2. add curry leaves, onion, ginger and g.chilli.
3. add turmeric, salt and the oats; fry on low heat.
4. add frozen peas and keep sprinkling water as needed and saute till done.
5. remove from heat; add the yogurt and mix well.

serve garnished with coriander.