-->

Monday, February 16, 2009

Vegetable Puffs

Ingredients:
2 Puff pastry sheets (You will get it in frozen food sections)
1/4 cup Green Peas
1/4 medium sized Beetroot
8-10 Beans
1/2 Carrot
1/4 medium sized Onion
3-4 Coriander leaves
1/4 tsp Chilly powder
1 - 1.5 tsp Garam Masala
1/8 tsp Coriander powder
1/8 tsp Cumin seed powder
Pinch of Chat Masala / Chunky Chat
Pinch of Amchoor powder / Mango powder
Salt to taste
5-6 Carom seeds / Saunf seeds / Sompu
7-8 Cumin seeds / Jeera
Oil
Recipe:
Remove puff pastry sheets from freezer and keep it aside for about 30 mins.
Chop all the vegetables into small pieces as shown in the picture below.

Cook chopped beetroot, beans, carrot, peas, in a pressure cooker by adding salt and very little amount of water. (2-3 whistle)
Put 2-3 tsp oil in a thick bottomed vessel. Add saunf seeds, cumin seeds and fry them for about 1-2 minutes. Add chopped coriander leaves and fry them for about 1 min. Add chopped onion and fry until it turns golden in color. Add cooked vegetables(Don't add cooked vegetable's water), garam masala powder, cumin seed powder, coriander seed powder, mango powder, chilly powder, chat masala, salt and fry them for about 3-4 mins in medium flame.

Preheat the oven to 350-400 degrees F.
Take 2 sheets, wipe it once using tissue paper and cut each sheet into 2 parts as shown in the picture below.

Take little amount of prepared masala and place it over the sheet as shown in the picture below.

Fold the pastry sheet into rectangle shape and press all the sides as shown in the picture below. Keep it in a freezer for about 3-4 mins.
Put one aluminum foil over the oven tray and place this puffs on the aluminium foil as shown in the picture below.
Place this puffs in a oven and cook them at 350-400 degree F temperature for about 10-15 mins. Turn the puffs and cook other side as well for about 10-15 mins.
Take it outside from the oven and alow them to cool for about 5-10 mins. Serve hot along with tomato ketchup. The above mentioned ingredients will serve 4-5 vegetable puffs.

Khara Neeru Dose / Khara Tellavu

Ingredients:

2 cups White Rice

1/4 cup grated Coconut

3-4 Red Chillies

1/4 tsp Coriander seeds

4-5 Curry leaves

1 medium sized Onion

Salt to taste

Oil / Ghee

Recipe:

Soak rice in water for about 4-5 hrs. Wash soaked rice 2-3 times and keep it aside.

Chop onion into medium sized pieces.

Grind soaked rice along with grated coconut, red chillies, curry leaves, coriander seeds, chopped onion into smooth paste by adding sufficient amount of water. Pour this ground mixture to a vessel and make it to thin batter by adding sufficient amount of water.(Batter should be thin enough like milk) Add salt and mix well.

Heat the Tava(Iron Tava preferred). Take a spoonful of batter and spalsh it over the Tava. Add 1 tsp of oil/ghee on top of dosa(optional), cover it in a lid and cook it for a minute in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve 15-16 Khara Neeru dosas.

Godhi Rotti / Wheat Grain Rotti

Ingredients:

2 cups Whole Wheat Grain / Godhi

3-4 Green Chillies

3/4 inch sized Ginger

15-20 Curry Leaves

1/2 cup grated Coconut

1 medium sized Onion

Salt to taste

Oil/Ghee

Recipe:

Wash wheat grains in water for 2-3 times.

Chop onion into small pieces as shown in the picture below.

Grind washed wheat grains, curry leaves, green chillies, ginger, grated coconut into medium smooth paste by adding sufficient amount of water.(Consistency of the batter should be like that of thick milkshake.) Add chopped onion, salt and mix well.

Heat the Tava. Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of rotti, cover it in a lid and cook it for a minute in medium flame. Roast other side of the rotti as well for about 3-4 mins in medium flame.

Serve hot along with any curry or sambar. The ingredients mentioned above will serve 10-12 Godhi Rottis.

Mulangi Sambar

Ingredients:

1 medium sized Radish / Mulangi / Muli

Grape sized Jaggary

1/4 tsp Chilly powder

Pinch of Turmeric powder

Grape sized Tamarind

Salt to taste

1/2 cup grated Coconut

5-6 Red Chillies

1 tsp Mustard seeds(1/2 tsp for Sambar Masala ; 1/2 tsp for Seasoning)

1/4 tsp Cumin seeds / Jeera

1/2 tsp Balckgram seeds

1 tsp Coriander seeds

2-3 Fenugreek seeds

Pinch of Asafotida powder

10-12 Curry leaves

3/4 - 1 cup cooked yellow lentils/Thogari bele/Toor dal

3-4 tsp Oil

Recipe:

Put tamarind, little bit of water in a bowl, smash it and keep it aside

Peel radish and chop it into medium sized pieces as shown in the picture below.

Put chopped radish in a pressure cooker. Add salt, chilly powder, turmeric powder, jaggary, tamarind water, little bit of water and cook them well. (2-3 whistles)

Once it is cooked, add cooked yellow lentils and bring it to boil. ( You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 8-10 days)

Add red chillies, cumin seeds, coriander seeds, 1/2 tsp mustard seeds, blackgram seeds, fenugreek seeds and 1-2 tsp oil in a pan. Once it starts giving nice aroma, add asafotida powder and fry them for about 5-10 seconds. Add 5-6 curry leaves and fry them for about 20-30 seconds.

Add grated coconut, fried sambar masala in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked radish , bring it to boil and stir well. (Add water, salt if required.)

Put 1/2 tsp mustard seeds and oil in a pan. Once it starts spluttering, add 3-4 curry leaves and add it to sambar. It goes well with Rice/Dosas.

Apple Milkshake

Ingredients:

1 Apple

2 cups cold Milk

Sugar(1 cup)

Recipe:

Peel the apple and cut it into medium sized pieces as shown in the picture below.

Add chopped apple, sugar, milk in a mixer/blender and grind it for 1 min. Pour the ground mixture to a juice glass and serve.