Tofu Bhurji + Palak Kulcha

TOFU BHURJI

Ingredients

Tofu grated (squeeze water out of it)

Onion chopped

Capsicum chopped

Tomato chopped

Carrot diced

Curd

Fresh cream

Green chilly-garlic paste

Garam masala

Cumin seeds

Red chilly powder

Turmeric powder

Salt

Method

1. Take oil in kadai and add cumin seeds, chilly-garlic paste. Saute it for a min and add chopped onions, carrots and capsicums. Cook it for few mins.

2. Add tomatoes and grated tofu and mix well.

3. Add curd and all masalas. Lastly add fresh cream and cook it until it releases oil from side in kadai.

4. Garnish with grated tofu / cheese and serve hot with kulcha.

PALAK KULCHA

Ingredients

For dough

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Maida

Wheat flour

Curd+Milk

Sugar

Salt

For filling

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Chopped spinach leaves

Boiled and mashed potatoes

Chopped green chillies

Chopped coriander leaves

Cumin seeds

Chat masala

Salt

Method

1. Mix equal proportions of wheat flour and maida, sugar and well.

2. Make a soft dough using curd and milk (use lil water if needed)

3. Cover and keep aside for 2 hrs. Use oil for binding.

4. Mix all the ingredients of filling well and form into small balls.

5. Take a ball of dough and add filling inside. Roll out and roast in tandoor or on tawa up-side-down.

6. Use butter while serving.

Bisibele

Ingredients

For rice

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Rice

Tuver dal

Diced vegetables - green peas, carrot, potatoes

Onion chopped

Tomato chopped

Aamchur powder (or imli chutney)

Ghee

Turmeric powder

Hing

cumin Seeds

Red chilly powder

Oil

Salt

For seasoning

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Garlic chopped

Red chilly powder

Salt

Oil

For spice powder

--------------------

Roast and grind:

Tuver dal - 1 tsp

Chana dal - 2 tsp

Urad dal- 1 tsp

Dhana (seeds) - 1 tsp

Cumin seeds- 1 tsp

Cinnamon - 2 pcs

Cloves - 5

Black pepper - 6

Fenugreek seeds - half tsp

Saunf/Aniseeds - half tsp

Curry leaves - 5

Red chillies - 4

Method

1. Cook the rice after adding salt and water.

2. Cook the tuver daal after adding water, tomato, hing. Once it is done, grind it well.

3. In kadai, heat some oil and saute chopped onions. Once they turn light brown, add chopped vegetables along with chopped tomato, mix well and saute for few mins. Add salt to taste.

4. Add aamchur powder, haldi, red chilly powder and a little water. Cook until the vegetables are soft. Add the spice mixture and saute for 2 more minutes until it gives nice aroma.

5. Lastly add cooked rice and dal to this mixture and mix well. Cover and cook for about 10 minutes.

6. Heat oil in a small pan and add chopped garlic, salt.

7. Pour this seasoning over prepared rice and garnish with onions.

Beetroot Rice

Ingredients

Basmati rice 80% cooked

Carrot diced and boiled

Green peas boiled

Beetroot shredded

Corn boiled

Tomato chopped

Onion chopped

Capsicum chopped

Tofu diced

Butter/oil

Salt

Red chilly powder

Haldi powder

Garam masala

Spring onion greens chopped

Method

1. Take butter/oil in kadai and add chopped onion and capsicum. Saute it for a min on high flame and add tomato, carrot, corn and green peas into it and stir it for a while.

2. Add tofu and cooked rice in kadai. Keep gas on lowest flame and mix well.

3. Lastly add beetroot and mix till rice is coated with light pink color. Garnish with spring onion greens and serve with curd.

Dry Manchurian

Ingredients

For Balls

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1 cup Shredded cabbage

1 cup Shredded carrots

2 tbsp Maida

2 tbsp Cornflour

Spring onion greens chopped

Salt

Red chilly powder

Black pepper powder

Aji no moto

For slurry

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1 tbsp cornflour

3 tbsp water

1 tbsp soya sauce

1 tbsp red chilly sauce

Salt

Aji no moto

For gravy

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2 tsp oil

Chopped garlic

Chopped green chillies

Chopped spring onion whites

Chopped spring onion greens

Method

1. Mix all ingredients of balls and keep aside for around 5 mins. Then make balls out of them of random shape and fry on high flame till its dark brown in color.

2. Mix all ingredients of slury and stir it nicely.

3. Take oil in pan and add chopped garlic and green chillies. Saute it for a while and add whites of spring onions. Cook it for half min and then add greens of spring onions. Mix well.

4. Add prepared slurry in pan and stir fast. Immediately add the manchurian balls. Mix well and make each ball coated with the gravy.

5. Garnish with spring onions and serve hot.

Sabudana Vada

INGREDIENTS

sabudana
Potatoes (boiled and mashed)
Roasted peanuts (coarsely ground)
Green chillies (finely chopped)
Fresh coriander leaves (finely chopped)
Lemon juice
Salt
Oil


METHOD

1. Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.

2. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

3. Divide into lemon sized balls, flatten between palms of your hands.

4. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper.

5. Garnish vadas with green chillies, coriander leaves and lemon slices.

6. Serve hot with chutney of your choice.

Green Pulao

Ingredients

Spinach

Basmati rice

Ginger-garlic-green chillies paste

Coriander-mint paste

French beans (chopped)

Green Peas (boiled)

Onions (chopped)

Tomato (chopped)

Salt

Oil

Garam masala (or biryani masala)

Method

1. Cook basmati rice in open vessel on low heat and add lil salt. (Cook up to 80%)

2. Blanch and boil spinach leaves and grind them to make smooth paste.

3. Take oil in pan and add ginger-garlic-green chillies paste and saute it for a while. Add chopped onions and french beans into it. Make it light brown.

4. Then add chopped tomatoes, green peas and mix well. Once it starts smelling, add both pastes (spinach, coriander-mint) in it and stir for few mins.

5. Add salt and garam masala powder and in a min, add cooked basmati rice. Mix well, garnish with coriander leaves and serve hot with Curd.

Ragda-Patis

Ingredients

For Patis

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Boiled potatoes

Green chili paste

Ginger paste

Garlic paste

Cornflour

Coriander leaves

Bread Crumbs

Salt

For Ragda

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Dried white peas (soaked overnight and boiled)

Tomato (chopped)

Onion (chopped)

Green chili-ginger-garlic paste

Garam masala

Jeera

Hing

Aamchur powder

Red chilly paste (kashmiri mirch - for color)

Coriander powder

Red chili powder

Lemon juice

Oil

Salt

Method

1. Soak Dried white peas in water for 2-3 hours and pressure-cook them.

2. Heat 2-3 tbsps of oil and add chilly-garlic-ginger paste, saute it for a min. Add chopped onions and tomatoes, stir it until it becomes light brown.

3. Add boiled white peas in the same and a cup of water. Add all masalas and lemon juice and mix well. Let it boil for a while.

4. Mix all ingredients of patis and make round shaped tikkis out of it.

5. Put some oil on Tawa on high flame and shallow fry it on both side (dark brown color).

6. Take patis in serving plate and add ragda on it. Add green chutney, imli chutney, chopped onions-tomatoes, aloo bhujia, chat masala and serve hot.

Dahi Wale Aaloo

Ingredients

Baby potatoes

Hung curd

Salt

Red chilli powder

Jeera powder

Sanchal

Garam masala

Chat masala

Kasuri methi

Ajwain

Lemon juice

Oil

Method

1. Peel and Parboil the baby potatoes.

2. Shallow fry the potaoes in the fry pan till they become brown all sides.

3. Take hung curd in one bowl and mix all masala ingredients and add shallow fried potatoes into the curd gravy.

4. Then keep the mixture in refrigerator for 2 hours to marinate.

5. After two hours take oil in pen and sizzle the marinate stuff.

6. Serve it sizzling hot.

Aloo Tikki

Ingredients

Potatoes
Ginger paste
Green chillies (chopped)
Red chilli powder
Garam masala
Salt
Bread crumbs
Coriander leaves
Oil to shallow fry

Method

1. First boil the potatoes in presure cooker with three or four whistles. Then peel the boiled potatoes.

2. Mix the all ingredients except oil in one bowl.

3. Make tikkis of that mixture.

4. Take oil in fry pen to shallow fry the tikkis. Fry tikkis both sides till they become brown in colour.

5. Serve hot tikkis with green chatney or tomato ketchup.

Sizzling Baby Potatoes

INGREDIENTS:

10-12 Baby potatoes

5-6 Baby corns

1/2 cup Capsicum (diced)

1/2 cup Spring onion Whites (chopped)

2 tsp Ginger-garlic paste

1/2 tsp Green chillies (chopped)

2 tsp Red chilly sauce

A pinch of Aji no moto (MSG)

2 tsp Soya sauce

1/2 tsp Chat masala

1/4 tsp Red chilly flakes

2 tsp Lemon juice

Salt, to taste
1 tbsp Oil

METHOD:

1. Peel and parboil baby potatoes. Parboil baby corns as well and prick them with a fork.

2. Mix baby potatoes, diced capsicums, baby corns with all the spices and lemon juice. Cover it with a lid or cling wrap and keep it in refrigerator for around 15 mins to absorb all the flavors.

3.Heat oil in pan, add ginger-garlic paste and chopped red chillies. Saute them for a while and add chopped spring onions and tomatoes.

4. Once onions are translucent, add red chilly sauce and aji no moto in that. Mix well and saute it for a min.

5. Add veggie mixture and toss well on high flame. Let it sizzle for a while and turn off the heat. Garnish with Spring onion greens and serve hot.

Linking it to Nivedhanam's Event and Foodelicious: