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Category Archives: Vegetarian

Banana ball curry

banana ball curry (1)

 

 

Another nostalgic entry from my childhood,recipe courtesy my aunt “saripachi” one of the best vegetarian cooks I know.

Ingredients for the banana ball.

  1. 1 Raw Banana
  2. 1/2 potato.
  3. 1/4 chopped onion.
  4. 1/2 tsp paprika powder
  5. 1 tsp coriander /cilantro chooped
  6. 1 tsp Besan /gram flour/

For Gravy:

  1. 1 /2 chopped onion
  2. 1 Onion ground.
  3. 1 tsp ginger garlic paste.
  4. 1 finely chopped tomato.
  5. 1/4 tsp turmeric powder
  6. 1/4 tsp garam masala powder.
  7. 1 tbsp cream
  8. cilantro & cheese  for garnish

Method:

  1. Cook Potato and banana with their skin on  in Microwave for 10mts.
  2. remove the skin,mash them well and mix with chopped onion,chilli powder,cilantro and gram flour.
  3. Mix well,and make round balls,
  4. Deep fry these balls and keep asode.
  5. In another pan,fry some chopped onion,when translucent add onion and ginger garlic paste.Fry some more.
  6. When mixture leaves oil,add chopped tomato,paprika ,turmeric and garam masala powder.
  7. Mix well and let the tomatoes reduce.
  8. Add 1/2 cup water and let it bring to a boil.
  9. Add cream mix well .
  10. When it is time to serve,bring the gravy to a boil drop the balls and garnish with cilantro and cheese(optional).

To make balls:

Cook 3 raw banana and 2 potatoes in cooker till 2 whistle.
Remove the skin of both and mash them well.
Add onion chopped, chilli powder, coriander leaves, and little besan for binding. Mix well and make small balls.deep fry balls till light brown.

To make gravy:
Fry onion chopped length wise, add onion paste ground sepearately, ginger garlic paste, tomato, haldi, garam masala,salt and required water and boil well. At the end add beated milk cream(shaahi).garnish with coriander leaves and chesse.

Add balls to gravy just before you serve.

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Posted by on December 6, 2013 in Vegetarian

 

Sprouted Moong Fry

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  1. 2-3 Cups of sprouted Whole Moong/Bengal Gram/Mung Beans
  2. 1 medium onion chopped
  3. 1 tomato chopped
  4. 1 tsp Mustard seeds
  5. 2-3 green chillies
  6. 1 cup Cilantro Leaves

Method:

  1. To Sprout Moong:Wash and soak over  night in luke warm water over night.Next morning drain the water and spread out the Moong on Wet cloth-leave it out of a day or 2 to get good sprouts.
  2. Cook the sprouts with no water on medium flame for 20mts
  3. In a Pan add some oil,splutter Mustard.
  4. Add chopped green chillies and mix well.Fry for a couple of mts.
  5. Add Chopped onion and fry till they are light brown.
  6. Add tomatoes and cook till mushy.
  7. Add sprouted moong ,salt and cook till they are less crunchy but not mushy(take about 10mts)
  8. Add Cilantro ,mix well and cook on simmer for 2mts.
  9. Adjust salt if required.
  10. serve with Chapathi or rice&dal.
 
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Posted by on February 19, 2013 in Vegetarian

 

Phanna pathrado/Seasoned Colcassia leaves

 

 

Cola cassia or arbi leaves are very common in the region I belong to,mostly found in moist lands and frequently during rainy season.The Leaves are normally roughly the size of a palm in tender state to as big as an elephants ear when fully grown.The fully grown ones are normally not edible as they would be prone to itching even after cooking,therefore the medium grown ones are most sort after for cooking.

Amongst  us GSB ,there are many items we cook out of the leaves and the root of this particular plant,from a quick stir fry called Ghante Thalasani to an elaborate preparation ie pathrode. Due to the water content of this leave,it cooks almost in mts and is very soft ,almost buttery.

Some of the varieties in this are itchy even in their tender form,and there is no way to tell one from the other.So as a thumb rule,the cooking procedure for this includes a good measure of sour ingredient either in the form of tamarind or bimbul(no idea wat it is in english …so to say its a sour fruit) and also a good measure of chillies.

There are a couple of ways to make PATHRADO,but the basic idea is to roll the leaves with spice mixture and cook with/without seasoning.

The below mentioned measurement s for one single Roll of the same ,which will probably suffice 1-2 person.

Indredients:

  1. 10-15 large to small Colacassia leaves
  2. 1/2 cup rice
  3. 1/2 cup toor dal
  4. 1 tbsp tamarind
  5. 1 tbsp jaggery
  6. 1 tsp salt
  7. 4-5 Red chillies
  8. 1 cup grated cococnut

Method:

  1. Wash and clean the leaves.From the back portion of the leaf remove the protruding part of the main veins so as to not cut the leaf.
  2. Wash and soak,rice and toor dal for atleast 1 hr,
  3. Rinse the Rice and dal and grind together with tamarind,jaggery,redchilly,salt and coconut grating into a smooth paste.The paste needs to be a a tad salty to taste,as we are not putting any salt on the leaf.(save the water used to clean the grinder after removing the paste)
  4. On a clean working surface .place  the larges leaf dark green side down with the tappered end of the leaf away from you.
  5. Now with a hand full of the ground paste,smear it all over the lighter side of the leaf(which is facing you) ,evenly .
  6. Now place another leaf(or more if small size) with dark side facing the paste of the previous leaf and smear paste over it.
  7. Keep doing this till you are either out of paste or leaf(this is one roll).If left over paste  s available mix it with water saved from the grinder and keep ready for cooking purpose.
  8. Use about 8-12 leaves for one roll.
  9. Now start rolling the ends closer to you using both hands into a tight roll,towards the tappered edges which is away from you.
  10. Now cut this roll into 3-4 equal pieces.
  11. In a pressure pan,heat some oil and splutter mustard,then fry fenugreek and urad dal.
  12. To this add about 1.5 cups of ground paste left over + water mix(mentioned above)
  13. Place the cut roll in this,and cook on medium heat for upto one whistle.
  14. Simmer and cook for 1 whistle.
  15. Swtich off,serve hot!
 
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Posted by on November 7, 2012 in Konkani, Vegetarian

 

Kumb Palak subzi

 

 

Conjuring dishes in kitchen is a talent,not one that I believe to possess.I am more of an executor than inventor,but every now then I do come with exceptions to prove the rule.And this dish is one such exception.

Ingredients:

  1. 5-6 Large Button mushroom-Cut into pieces with size and shape of ur liking.
  2. 2-3 cups of Spinach
  3. 1 large onion chopped
  4. 1 large tomato chopped
  5. 1/2 tsp Cumin/Jeera powder
  6. 1/2 red hot chilly powder
  7. 1 1/2 tbsp Goda masala
  8. salt
  9. Turmeric
  10. oil

Method:

  1. In a pan heat oil,splutter cumin till there is a nice aroma.
  2. Add onion and fry till they are golden brown.
  3. Add tomato and fry.
  4. Add all the powders and mix well and fry for 3-4mts.
  5. To this add washed ,cut mushrooms and mix well.Cook without water as the mushrooms will start loosing its water.
  6. When the mushrooms are farily cooked,add the chopped Spinach
  7. Salt to taste and cook till the mushrooms are completely done!

 

 
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Posted by on October 15, 2012 in Vegetarian

 

Mushroom in Bunt style sauce

 

 

I had seen this recipe in one of the sites for bunt style chicken curry,which I tailored to my need when I had Mushroom in my refrigerator instead of chicken.The out come was awesome,and i definitely recommend the same.

  1. 10-12 button mushroom
  2. 3/4 large onion chopped
  3. 2-3 Red chilly
  4. 4-5  Garlic cloves
  5. 3-4 cloves
  6. 1 cinnamon stick
  7. 1/4 tsp turmeric powder
  8. 1/2 tbsp Coriander powder
  9. 2-3 tbsp tomato paste
  10. Salt
  11. Oil for frying
  12. 1/2 cup water

Method:

  1. Wash and cut the mushrooms.
  2. Grind all the items from 2-8 into a smooth paste.
  3. In a wok,add oil and fry the paste till they start leaving oil.
  4. Add tomato paste and salt and fry till ,it mixes well and leaves oil.
  5. Add Mushroom and mix,till they are well coated.
  6. Add water and cook under cover till the mushrooms are cooked.
  7. Add water to make gravy if needed.
  8. Serve with rice/roti.
 
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Posted by on September 2, 2012 in Vegetarian

 

Batata Vada

I tried this recipe for my DH as he is a lover of potatoes and he loved it! I adjusted the ingredients to meet my palate as below:

http://www.aayisrecipes.com/2006/03/10/batata-vada/

Changes highlighted as below :

  1. 2 potatoes-skinned,boiled and mashed
  2. 3/4 tsp mustard
  3. 1/4 tsp hing
  4. 1/4 tsp turmeric
  5. 1/2 jalapeno
  6. 1 tbsp cilantro leaf
  7. 5-6 curry leaves
  8. 1/4 spicy chilly powder for potatoes
  9. 1 cup gram flour
  10. 1/2 coin sized tamarind:made into pulp
  11. 1/4 tsp Chilly powder for Gram flour coating
  12. Pinch baking soda
  13. Salt to taste
Method:
  1. Microcook the potatoes for 12mts with adequate amount of water.
  2. Throw away the water and mash with turmeric powder and salt to taste.
  3. In a wok,heat oil,splutter mustard and fry hing.
  4. Add curry leaves and chopped green chilly and fry
  5. Add this to the mashed potato along with red chilly powder.
  6. Mix well.
  7. Heat a large wok with lots of oil for deep frying.
  8. Meanwhile prepare the batter with Gram flour,salt,tamarind paste,chilly powder and baking soda and 1/2 cup water.Mix well.
  9. Make a ball of mashed potato,coat it in gram flour mix by rolling the mashed potato ball in the batter.
  10. Drop it in hot oil and fry on medium heat for 3-4 mts,or till the outer cover in golden brown.
  11. Serve hot with  ketchup or green chutney.

3.made besan batter with my own measurement and used a little bit of baking soda to get a crispier outer covering.

 
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Posted by on July 16, 2012 in Snacks, Uncategorized, Vegetarian

 

Soy Chunk Chilly

Another one of those healthy and tasty dishes,I have referred the following link and this and modified just the spices to my taste.I love the fact that it was a quick,easy and healthy dish to go with even more light Phulkas.The combination was ultimate and went good with family.

Here are my measurements:

  1. 1.5 cups Soy Vadi/chunks
  2. 3/4 Large onion chopped into small squares
  3. 1/2 capsicum cut into small squares
  4. 1 jalapeno slit into 6
  5. 3-4 dried red chilly
  6. 1.5 tomato pureed
  7. 2tbs dark soy sauce
  8. 1tsp light soy sauce(you can increase the amt of dark soy)
  9. 2tbsp Tomato ketchup
  10. 1tbsp ginger paste
  11. 1tbsp garlic paste
  12. 2cups of water.
  13. Salt to taste
  14. oil for frying.

Method:

  1. In luke warm water,with little salt soak soy for nearly 45mts.
  2. In a wok,heat oil fry the red chilly and green chlly for a mt,then add the chopped onion,capsicum and ginger and garlic paste and fry till onion in translucent.
  3. Now lightly squeeze the soy and add it to the wok,mix well for about 5mts.
  4. In pureed tomato add 1 cup of soaking water frm soy chunks,light and dark soy sauce,Tomato ketchup and add this to the wok,adjust the salt at this point.
  5. Bring it to a boil on high and then cook on medium low flame for 10mts.
  6. Serve hot with roti.as it cools down soy chunk will absorb the gravy ,there fore when its time to serve and if you need gravy add about a cup of water again,mix well and bring to a rapid boil.
  7. Serve immd with roti.

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Posted by on December 14, 2011 in Indo Chinese, Uncategorized, Vegetarian

 
 
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