Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat ghee in a kadhai and deep fry on medium flame till golden brown.
Chana Tikka
Roasted peanuts ½ cup
Roasted chana dal (Bengal gram - split) ½ cup
Boiled potatoes 6
Green chilies, chopped 2
Bread crumbs ½ cup
Lemon juice 1
Flour (atta) 1 tsp.
Asofoetida 1 tsp.
Spinach leaves 8-10
Finely chopped coriander leaves
Ghee for frying
Salt To taste
Grind the roasted peanuts and chana dal to a coarse mixture. Grate the boiled potatoes into the ground mixture, add green chilies, asofoetida, finely chopped coriander leaves, atta, lemon juice, chopped spinach leaves and bread crumbs and mix well. Using the mixture shape into balls, then flatten them. These are tikkis. Shallow fry in hot ghee, drain, and offer.
Coconut Vegetable Bake
Chopped and boiled cauliflower 1 cup
Boiled green peas ¼ cup
Chopped and boiled carrots ¼ cup
Boiled and chopped potatoes ¼ cup
Coriander leaves ½ cup
Gram flour ¼ cup
Maize flour 1 cup
Thick coconut milk 1-1/2 cup
Turmeric powder ½ cup
Green chilli-ginger paste 1 tbsp
Sugar 2 tbsps
Lemon juice 2 tbsps
Fruit salt 1 tbsp (Eno’s)
Salt to taste
For tempering:
Ghee 4 tbsps
Mustard seeds 2 tbsps
Sesame seeds 1 tbsp
Mix all the ingredients to form a thick batter of pouring consistency. Heat oven to 250°C. When almost ready, add fruit salt to the mixture. Mix well. Pour the batter in a well greased baking dish. Heat ghee and add the mustard. When it splutters, add the sesame. When light brown, pour the mixture evenly over the batter. Bake until it forms a brown crust. Take out and cool. Then cut into pieces.
Crisp Dal Toast
8 Slices of bread
1\2 cup Gram Dal
1\2 cup Urad (moong dal washed) Dal
1 cup boiled Green Peas
2 tbsps. Ghee
1 tsp. Mustard Seeds
½ tsp. Asofoetida
1\2 cup finely chopped Coriander Leaves
1 inch crushed Ginger
2 Green Chilies
Salt to taste
Soak Gram Dal and Urad Dal in water for 4 to 5 hours. Throw away the water and grind the Dals together to a fine paste. Heat the ghee in a vessel, put in mustard seeds and the Dals. Cook, stirring for about 5 minutes. Then add Ginger, Green Chilies, Salt, Coriander Leaves, and Green Peas, mix thoroughly and cook for a few minutes. When cooked, remove from the heat and allow to cool. Now spread the mixture evenly on each Bread slice. Apply a little butter to the baking pan. Arrange the slices on the tray and put in the oven for about 20 minutes to toast.
Crispy Kappa Boonda
Tapioca 1 pound
Green chillies (chopped) 4
Turmeric powder ¼ tsp
Asofoetida ½ tsp
Rice flour ½ cup
Chilli powder ½ tbsp
Curry leaves (chopped) 4 sprigs
Salt to taste
Ghee for frying
Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the ghee. Mix till blended. Heat the ghee. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot ghee. Fry till crisp. Remove to a strainer and drain. When cool, transfer to an airtight tin and store until ready to offer as a savory snack, or use in another prep.
Cucumber Steamed Croquettes
1-1/2 cups semolina
1/2 cup wheat flour
1 cup cucumber, grated with the skin
1/4 cup coriander leaves, chopped
1/4 cup thick curd
1 tbsp green chilli-ginger paste
Salt to taste
Big pinch soda-bi-carb
1/4 tsp turmeric powder
4 tbsps ghee
For Tempering:
3 tbsps ghee
1 tsp mustard seeds
2 tsps sesame seeds
Take all the ingredients for croquettes in a thali and mix well. Use little water if needed to make soft dough. Take a fistful of dough and shape it ovally to make croquettes. Arrange them on a greased colender and steam in a cooker, without pressure for 15 to 20 minutes till cooked. Take out from the cooker and cool. Cut thick slices. Prepare tempering, heat ghee, add mustard seeds when they stop crackling, lower heat, add sesame seeds and cover . After 30 seconds add croquettes and stir fry for a few minutes. Offer immediately.
Curry Puffs
2 pastry puff sheets (eggless)
2 medium potatoes
1/2 tsp garam masala
1 tsp Lemon juice or aamachur powder
1 tsp black pepper
1 tsp ghee
salt to taste
Wash potatoes, boil them for 20 minutes. Peel potato skin and cut them in small pieces. Heat ghee in a pan and place the potato pieces in ghee. Add salt, aamachur powder, garam masala and pepper powder for taste. Let it fry for 5 minutes on a medium heat. Once done, remove from the fire and set aside. Take puff pastry sheets. Roll them a little with the rolling pin. Cut them into 4 X 4 inch square pieces. Place the stuffing on one half of the sheet. Fold the remaining half of sheet over the stuffing. Take little amount of water and close (press) both the ends of stuffed puffs. Make all such puffs with stuffing. Place in the oven at 350 degrees for 5 - 10 minutes or till light brown and crispy.
Dahi Tikka
1 Cup Curds
1 Cup Gram Flour
¼ cup dry Grated Coconut
Green baby Peas Boiled
10 Cashewnuts
10 Walnuts
10 Groundnuts
10 Raisins
10 Almonds
10 Pistachios
1 Inch Piece Ginger (Minced)
1 Teaspoon Garam Masala
Coriander Leaves (Finely Chopped)
2 Tblspn Lime Juice
2 Green Chillies (Minced)
1 Teaspoon Chilli Powder
Ghee for Frying
Salt To Taste
Roast the coconut to a light red color. Grind the nuts coarsely and mix along with the coconut and the rest of the ingredients for the filling. Hang the curds in a clean muslin cloth for a couple of hours to enable all the liquid from it to drain out. Make dough with the drained curd, gram flour and salt to taste. Now make equal portions of the curd dough and the filling. Form cup shapes of the curd dough and stuff with the filling. Bind the edges together and shape into round balls. Shallow fry the dahi tikkis till golden brown. Drain the ghee and serve hot.
Dhokar Dalna #1
Chana Dal / Cholar: 2 cups
Potato : 1 large, diced
Garam Masala powder, 1 tsp
Coriander seed paste: 1 tbsp.
Cumin powder: 1 tbsp.
Chili powder: 1/4 tsp.
Turmeric powder: 1/4 tsp.
Curd: ¼ cup
Ginger paste: 2 tbsp.
Green chilies: 4
Ghee 1 tbsp.
Salt to taste
Ghee for frying
Wash and soak chana dal overnight. Grind chana dal with a little ginger, salt and green chili. Roast Garam Masala, cumin and coriander together and grind to a powder. Heat ghee and fry the chana dal paste until moisture dries off. Spread the mixture in a greased plate. Cut in diamond shapes and fry in deep ghee till golden brown. Fry potato till brown. In the same ghee add ginger paste, coriander, cumin powder, turmeric powder, chili powder, salt and curd. Fry till oil separates. Add water, fried potato and boil. Add already fried dhoklas and cook for 2 minutes. Add ghee and garam masala, mix well, and offer.
Dhokar Dalna #2
2 cups channa dal (soaked overnight)
1 tbsp cumin seeds
1 tbsp chili powder
1 tbsp turmeric powder
1 tsp asofoetida
1 inch ginger, minced
4 tbsp tomato puree
Ghee for frying
For the Dhoka: Grind the soaked channa daal, do not add any additional water for grinding. The batter should be thick. To it add chili powder, asofoetida, whole cumin seeds, salt and sugar. In a deep pan, heat ghee and pour in the batter, fry it for sometime and then remove from heat and pour the fried batter into a greased pan and let it to cool. Next, cut the fried mixture into squares and deep fry it again until golden.
For the Dhoka: Grind the soaked channa daal, do not add For the gravy: Heat ghee in pan, add chili powder, then add ginger and fry until the oil leaves the sides. Now add tomato puree, and fry, then add sugar and salt. Fry for 5 minutes, then add water and leave it to boil. After you see the water boiling add in the fried dhoka and leave it for sometime to boil. Then add ghee, coriander and garam masala.
Dhoodhi Muthias
1 cup grated dhoodhi (bottlegourd)
1 cup besan
1/2 cup rice flour
2-3 green chillies cut into fine pieces
A pinch of haldi (turmeric)
Red chilli powder
1 tablespoon curd or juice of 1 lemon
Salt to taste
1 tablespoon sugar
Ghee for frying
2 tsp. mustard seeds
3 tblspn. dessicated coconut to garnish
Handulf Coriander leaves, chopped
Squeeze the grated dhoodhi to remove excess water. Mix the gram and the rice flour with the dhoodhi, adding salt, sugar, green chillies, red chilli powder, a little curd or juice of lemon. Without adding water, knead the mixture into a dough. You can sprinkle a little water. In an oiled pan, flatten the dough and steam it. After the dough is cooked, let it cool, then cut it lengthwise or into squares. Put a little ghee in a pan. Add mustard seeds. After they splutter, add the cut pieces of the dough, dessicated coconut and coriander leaves. Coat thoroughly, and offer.
Fried Pumpkin Blossoms
2 tsp black mustard seeds
2 hot red peppers, fresh, minced fine (or to taste)
Salt to taste
8 Pumpkin flowers
1 cup besan flour
1 cup regular flour
1 tsp coriander
¼ tsp turmeric
½ tsp sugar
Ghee for frying
Grind mustard seeds in a coffee grinder. Make a thick slurry with water. Add minced hot pepper (preferably cayenne or Thai) with a little salt. Use this slurry as a stuffing for the pumpkin flowers, spreading it on liberally, like jam. Fold the end of the blossom over to keep the stuffing inside, then dip the flowers in a batter made from the flours and remaining spices and sugar. Deep fry or pan fry in ghee, drain, and offer.
Goan Sannas
1-1/2 cup parboiled rice
1/4 cup urad dal
2 tsp baking powder
1/2 cup coconut milk
1/2 tsp sugar
Salt as per taste
Wash and soak rice and dal separately overnight. Wash well with plenty of water and drain it. Grind dal to a very fine paste, with help of coconut milk. Grind rice till fine grains are left (like very fine semolina), with help of coconut milk. Mix both rice and dal together after grinding. Mix dal and rice, add to it salt and baking powder and beat well. Add a little coconut milk if necessary, the batter should be fairly thick. Cover and set aside for 7-8 hours, undisturbed. Spoon batter onto an idli stand. Heat water in idli cooker, and place stand in. Heat till the sannas are fluffy, approximately 20-25 minutes. Offer hot.
Gujarati Handvoh
1 cup rice
1 cup yellow moong dal
1 medium bottlegourd
3 tbsp. coriander chopped
3-4 green chillies finely chopped
3 cups buttermilk
3/4 tsp. soda bicarb
1 tsp. urad dal
1 tsp. channa dal
1/2 tsp. cumin
1/2 tsp. mustard seeds
salt to taste
4-5 tbsp. ghee
Dry grind the rice and moong dal together to fine semolina texture. Pur buttermilk in a large vessel and add salt, soda and flour, mix well. Set aside for 6-7 hours in a warm spot. Grate bottlegourd and squeeze out excess water. Add gourd, coriander and green chilli. Heat ghee in a pan, add urad and channa dals, and seeds. Allow to splutter, pour half into the batter, mix thoroughly. Put in a greased oven proof deep container. Pour remaining seasoning on top. Place in a preheated oven at 280C for 10 minutes. Reduce to 200C for 40 minutes or till done. Check by inserting a skewer, which should come out clean. Slice into wedges and offer hot.
Gujurati Khandvi
1/2 cup besan flour
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. ghee
For Seasoning:
2 tsp. ghee
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Mix water, flour, salt and turmeric to form a batter. Heat ghee in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook, stirring continuously, for about 7-8 minutes), then pour a ladleful in a large plate. Spread as thin as possible with the back of a the ladel. Use circular outward movements as for dosas. When cool, cut into 2" wide strips, long and straight. Carefully roll each strip into a coil, and repeat for all strips. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat ghee and fry the cumin, asafoetida, curry leaves and chillies. At last add sesame seeds to ghee, and immediately pour over rolls. Offer immediately.
Gujarati Patra Bhajia
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind paste
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. ghee
salt to taste
For seasoning:
1 tbsp. ghee
1/2 tsp. cumin
1/2 tsp. mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves, finely chopped
1 tbsp. coconut grated fine
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors. Roll lightly with a rolling pin. Keep aside. Mix all ingredients (but not those for seasoning). The mixture should be a thick paste. Place a leaf backside up on a flat work surface. Take a little paste and apply thinly all over leaf surface. Place another leaf over it. Repeat. Get a set of 3-4 layered leaves, top layer being that of paste. Fold in the edges and roll the leaves, starting with their base towards tip. Make the roll tight and seal sides with some paste. Place in the perforated vessel of a double boiler or steam cooker. Repeat for all the leaves and paste. Steam in the cooker for 30-40 minutes till cooked. Cool, and remove. Cut into 1/2" thick slices. When cooled well, season as follows. Heat ghee, add seeds, allow to splutter. Add sesame, coriander, and coconut. Add salt, chilli and sugar as desired. Mix well, offer hot or cold.
Khasta Kachodi
Moong dal 1 cup
Maida (regular flour) - 1 cup
Garam masala - 1 teaspoon
Haldi (Turmeric) - 1/2 teaspoon
Red chilly powder - 1 teaspoon
Dhania powder - 2 teaspoon
Salt to taste
Ghee
Soak moong dal for 2 hrs and then grind it into semi-solid paste. Put around 5 to 6 teaspoon of ghee in pan and start frying the paste in it over slow flame until it becomes golden brown and solidifies. Grind it into fine powder and add all the above masalas and salt to taste. To the maida add around 5 teaspoon of ghee (to soften the maida) and salt and mix it well and then make it into soft dough using lukewarm water. Roll this maida dough into small circles and fill with the dal mixture, sealing the edges, then roll it again lightly and fry it in ghee till it is light brown. Offer hot or at room temperature.
Khosha Bhaja
2 cups peeled Vegetables (Pumpkin, Potatoes, Bottlegourd, etc.)
3 Tbsp Ghee
1 Tsp Asofoetida
½ Tsp Turmeric Paste
½ Tsp Red Chilli Powder
¼ Tsp Mustard Seeds
½ Tsp Salt
Wash vegetables and cut into fine juliennes. Heat ghee and fry the mustard seeds, then add the vegetable juliennes. Fry for a minute, then add red chilis, turmeric paste and sauté well. Add salt and mix. Add water as needed. Cook till the vegetables become soft.
Konkani Pathrado
1/2 cup rice
1/2 cup toor dhaal
1 cup fresh grated coconut
25 red chillies
1/4 teaspoon tamarind paste
¼ tsp asofoetida (hing)
1/2 packet pathrado leaves (colocasia leaves)
Salt to taste
Soak rice and toor dal together for 4-5 hours. Grind rice-dal mixture with coconut, red chillies, tamarind paste and hing to a smooth paste with scant water (if the masala is too watery, it will leak out of the leaves). Add salt to the masala. Meanwhile snip off the stems, wash and dry the pathrado leaves. Spread out one big leaf and apply a portion of the masala on it. Place another leaf on top of it and apply another layer and so forth (don't overstack). Roll this stack of leaves and masala (to look like egg rolls) and steam in a pressure cooker for 30 minutes. Sprinkle with cococut oil and offer.
Layered French Toast
Bread slices 12
Cashewnuts 2 tbsps (Finely chopped)
Currants 2 tbsps
Thick cream 2 tbsps
Icing sugar 1 tbsp
Milk 2 cups
Custard powder 3 tbsps
Vanilla essence 1/4 tsp
Butter for shallow frying
Pour milk into a flat dish and add custard powder and vanilla. Soak bread slices in it for a few minutes. Remove carefully with a spatula and place on a floured board. Now mix cashewnuts, currants, cream and icing sugar. Divide this mixture into six equal portions. Pat a portion of this mixture on six bread slices. Cover with the remaining slices. Heat butter in a skillet and fry these layered French toasts two at a time on both sides till golden brown. Offer hot with a sprinkling of sugar and a few lemon wedges, or fresh berries.
Mathis
2 cups plain flour (maida)
1 tbsp. Ghee
1/4 tsp. ajwain seeds
Salt to taste
Warm water to make dough
Ghee for deep frying
Blend together maida and salt, rub in the ghee and then add enough water to make a smooth pliable dough. Make small thin rounds out of all the dough. Prick them on both sides with a fork. Allow to dry a bit for 20-30 minutes. Now heat ghee in a pan and deep fry a few until they’re a pale gold color. Drain thoroughly and cool and store in air-tight container until ready to offer.
Mysore Kodvale
3 cups rice flour
½ cup cream of what (rava)
½ cup coconut powder
4 teaspoons red chili powder
¼ teaspoon asafoetida
1 teaspoon cumin seeds (jeera)
2 tablespoons butter
Salt to taste
Ghee for frying
1 sprig curry leafs
A few coriander leaves finely chopped
Dissolve asafoetida and salt in a cup of water. Mix well the rice flour, rava, chili powder, coconut and cumin seeds. Add butter and the chopped leaves to the flour mixtures, and blend well. Add sufficient quantity of water, along with the salt and asafoetida solution to the flour mixture. Mix all the ingredients by hand to make a soft dough. Kneed the dough well. Prepare suitable size kodvale rolls out of the dough by hand, on a plastic sheet or on a convenient plate. Deep fry 4 to 6 kodvales at a time slowly until golden brown.
Namak Pare
1 cup Maida
1 cup Sooji
1 tsp. Ajwain
2 tbsp. Beaten curd
2 tbsp. ghee
Salt to taste
Mix the flour, rava, ajwain and salt together. Then add the beaten curds and enough warm water and knead into a stiff dough. Shape the dough into a ball and roll the ball into a thick circle. Cut them into squares or diamonds. Deep fry these pieces and remove when light brown in color. Drain thoroughly, cool and store in air-tight containers.
Nepali Vegetable Momos
Dough for Wrappers:
3 cup All-purpose flour
1 tablespoon ghee
1 cup water
Pinch of salt
For Filling:
3 cups assorted vegetables (spinach, cauliflower, carrot, green peas, daikon, red pepper, green pepper), finely chopped
1/2 cup cilantro, chopped
1 teaspoon fresh ginger, minced
1/2 teaspoon turmeric
1 teaspoon freshly ground black pepper
3 fresh red chilies, minced
1-1/2 cup paneer, roughly crushed
2 tablespoon ghee
1/2 teaspoon fenugreek
1 tablespoon water-flour mixture (thickening agent)
Salt to taste
For Dough: In a large bowl combine flour, ghee, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before staging the wrappers.
For Filling: In a little hot ghee splutter fenugreek until it darkens just a shade (don’t overcook). Add turmeric, ginger and chilies. Fry for 30 seconds. Add vegetables and stir-fry until slightly soft, and don’t overcook. Season the vegetable mixture with salt and pepper. Add cheese and cilantro, mix well. To solidify the vegetable mixture, add one tablespoon of flour-water mixture. Mix the mass well until thickened. Transfer the vegetable filling into a bowl. Cover and refrigerate for at least 1 hour to allow cooling.
Assembly: Give the dough a final knead. Prepare 1 inch dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a slightly damp cloth. Use a rolling pin to roll out each flattened circle into a wrapper. For well excecuted momos, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains a 3 inch diameter circular shape. Repeat with the remaining few semi-flattened dough. Cover to prevent from drying. To assemble, hold wrapper on one palm, put one tablespoon of the filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. Heat up a steamer and oil the steamer rack or basket well. This is critical because it will prevent dumplings from sticking. Arrange uncooked momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 8-10 min. Take the dumplings off the steamer, and offer immediately.
Nombu Adai
1 cup Rice Flour
1 cup
Juggery (powdered)
2 cups water
1 cup cooked Karamani seeds (cowpeas)
Grated Coconut 1/4 cup
Salt to taste
Elachi (cardamom) Powder - 1/2 tsp.
Sieve and roast the rice flour until light brown. Put water in a kadai, add the juggery and stir until dissolved, then strain and remove and sediments. To the juggary syrup add the cooked Karamani, elachi powder, salt and grated coconut, and cook on simmer, adding the rice flour and stirring so that it does not form lumps. When all the liquid has dried up remove from fire, let it cook. Now take a little ghee and grease the Iddly trays and set aside. Take a ball of the mixture flatten it out, make a hole in the centre and place in each Iddly compartment, steam like Iddly's for 10 to 15 minutes on medium heat. Coat with a little butter, and offer.
Nutritious Rice Balls
Grated carrots 4 cups
Rice rava 2 cups
Grated coconut ½ cup
Water 3 cups
Ghee 2 tbsps
Mustard seeds 1 tsp
Urad dhal (black gram) 1 tsp
Channa dhal 1 tsp
Salt ¾ tsp
Chopped ginger 1 tsp
Chopped green chillies 1 tsp
To make rice rava: wash rice, drain well and spread on a towel to dry. Put the rice in a mixer and run dry for a second. Two cups of rice will get you two cups of rice rava. Heat ghee in a pan, add the mustard and both the dhals and fry till the mustard splutters. Add the green chillies and the ginger, fry a bit. Add the salt and water. Allow the water to boil, add coconut and the rice rava, stir till the batter becomes dry. Remove from flame and allow to cool. Mix in the grated carrots and make moderate sized balls from the mixture. Steam in an idli cooker for 10 minutes. Serve hot with sambar or with tamarind sauce.
Nutty Goujons
4 large sliced potatoes
1/4 cup grounded almonds
2 cups Fresh white breadcrumbs
1/4 cup all purpose flour
½ cup regular flour
½ cup water
Salt & Black Pepper according to taste
Ghee for frying
Mix together almonds, breadcrumbs and cilantro. Put ¼ cup flour, salt and pepper and potatoes in a large bag and shake well. Blend together ½ cup flour and water, and dip the potato in the mixture, then and roll into the breadcrumbs to coat it completely. Chill in the freezer for 15 - 20 minutes. Heat ghee and then deep fry the breaded potato sticks until golden brown. Remove, drain, and offer while hot.
Oma Podi
1 cup Channa Dal Flour
1 cup Rice Flour
½ tsp. Jeera (cumin) seeds
Salt to taste
Asofatida powder 1/4 tsp.
Ghee for frying
Sieve the channa dhal flour, salt and rice flour, and to the sieved flour now add 2 tsp. ghee, jeera, asafetida powder, add warm water and mix to form a smooth dough. Heat ghee in a kadai. Make small donut shapes with batter and fry in hot ghee, moving gently and turning to cook other side until golden brown all around. Remove, drain and offer.
Paneer Pinwheels
1-1/2 cup grated Paneer
5-6 pieces of fresh Bread
5 finely chopped Green Chilies
1 tsp. grated ginger
Salt according to taste
1 grated Carrot
1 tbsp. Butter
1 cup breadcrumbs
Trim the edges of all bread slices. Press each slice thin with a rolling pin. Lightly mix together paneer, chili, ginger, salt and carrot. Spread some paneer filling on the bread slices. Roll tightly. Secure with a toothpick if required. Repeat for all slices. Tightly wrap the rolls in a wet muslin cloth. Refrigerate for 30 minutes. Remove, brush with ghee and roll in the crumbs. Grill in the oven at 300 degree C till golden, turning once if required. Rolls can also be deep fried in ghee. Cut into thick pinwheels and serve hot.
Papdi Chaat
Thick beaten curds 2 cups
Sweet tamarind and date chutney 1 cup
Sev (fried yellow bengal gram flour noodles, ompudi) ½ cup
Chopped coriander leaves ¼ cup
Boiled channa ¼ cup
Boiled and cubed potatoes 4
Green chutney 2 tbsps
Salt ½ tsp
Chilli powder 1 tsp
For Papdis:
Maida 2 cups
Ghee 4 tbsps
Salt ½ tsp
Kalonji (nigella) ½ tsp
Mix the curd and all the following ingredients and set aside. Mix everything together for the Papdis, adding a little water and kneading into a firm dough. Make balls of the dough, roll out into thin large circles, deep fry till crisp. Crush slightly into small pieces and set aside. Once cool, stir gently into the curd mixture and offer.
Pappad Rolls
Kachha Pappad 8
Half boiled Potato medium 3
French Beans 8
Shredded carrot 2tbs
Cauliflower 4 tbs
Ginger 1 tsp
Green chillies 3
Pudina (mint) leaves, a few
Haldi (turmeric) ½ tsp
Dhania (coriander) 1 tblsp
Salt & pepper
Ghee for frying
For Batter:
2 tblsp corn flour
2 tblsp maida (regular flour)
Salt to taste
A pinch of bicarb soda
In a kadai pour a little ghee and fry the ginger and green chillies until lightly crisped. Add a pinch of haldi, then add beans, carrots and cauliflower. Sprinkle a little water and cook on low fire for 10 minutes. Lastly add half the boiled shredded potatoes. Cook till done. Let it cool. Slightly heat the pappad over flame for elasticity. Put on a working surface and put vegetable mixture on one side, then roll it over. Seal the edges with flour paste. Prepare all the Pappad rolls in this fashion. Dip each roll in the batter. Fry when the ghee is really hot. See that the inside of the pappad is fried evenly. When crisp remove from ghee. Cut each roll into 4 pieces and offer.
Patishapta #1
For Crepes:
Semolina 1 cup
Milk 1-1/2 cups
Maida 1 cup
Sugar 3-1/2 tablespoon
For Stuffing:
Coconut ½ cup
Sugar 1/4 cup
Khoya ½ cup
Cardamon 1 tsp
Ghee 3 tbsp
For Stuffing: Grate the coconut. Mix the sugar and coconut and put on low fire and stir till the mixture becomes homogenous and sticky. Mix in the khoya and cardamon powder and stir well. Remove from heat, cool and set aside.
For crepes: Soak the semolina in milk for 2 hours. Mix in the maida and sugar and make a smooth paste without lumps.
For Patishaptas: Heat a non-stick pan and smear it with a little ghee. Put 2 tablespoons of the crepe batter and move the tava or pan in a circular motion so that the batter spreads out in a circular shaped crepe. Do not let it get brown. The colour should be off white. Put a little coconut stuffing on one side of the crepe and fold it like an omlette to make the Patishapta. Offer Patishapta hot or cold with thick sweetened milk or rabri spread on top.
Patisapta #2
1 cup maida
½ cup rice flour
¼ tsp sodium bicarbonate
2/3 cup milk
Ghee for frying
1-1/2 tblsp ghee
¼ cup fresh coconut (grated)
1/3 cup condensed milk
1 tblsp nuts finely chopped
1 tblsp raisins soaked in hot water
5 tblsp milk
Mix maida, rice flour, milk and sodium bicarb in a bowl and make a smooth batter. In a frying pan heat ghee and lightly fry the coconut. And chopped nuts, condensed milk and raisins and stir over low heat till the milk is absorbed. In a non-stick pan pour two tblsp batter and lightly fry one side to make a pancake. Place 2 tblsp of mixture on one end of the pancake and roll it over the filling, and patisapta is ready.
Potato Bhakarwadi
For Dough:
3 cups plain flour
3 tbsp. melted ghee
1/2 tsp. salt
For Potato Mixture:
3 cups boiled and mashed potatoes
1 tbsp. cornflour
1 tsp. salt
For Coconut Mixture:
1/2 grated coconut
1 tsp. garam masala
3 tbsp. chopped coriander
2 green chilies, chopped
1 tablespoon sesame seeds
Salt according to taste
Ghee for deep frying
Mix the ingredients for the dough and add enough water to make a semi-stiff dough. Divide both the dough and the potato mixture into small equal portions. Roll out each portion thinly into chapatis. Put one potato chapati over each dough chapati. Spread a little coconut mixture on top of each potato chapati. Roll up each chapati tightly and seal the edges by applying water. Deep fry in ghee. Cut into pieces and serve hot.
Pudla (Chickpea Pancakes)
1-1/4 c. chickpea flour
1/2 tsp salt
1/2 tsp cayenne pepper
2 inch piece of ginger, minced
4 jalapenos, minced
1 tsp asofoetida
2 Tblsp chopped cilantro
3 Tblsp Ghee
Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, asofoetida, ginger, chiles, and cilantro. Mix well and set aside for 15 minutes. Place 1/2 tsp of ghee in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.
Sabudana Uttapam (Sago Pancakes with Greens)
1/2 cup Sago
1 cup Curd
2 cups Rice flour
Sprig of Curry leaves
6 chopped green chilies
¼ tsp. asofoetida
1 bunch chopped coriander leaves
1/2 cup Ghee
Salt according to taste
Soak sago in curd for 3 hours. Mix all the ingredients together. Add enough water to make a thick pouring consistency batter. Heat ghee in a frying pan and pour 1/2 cup of batter on it. Spread evenly and cook on both sides, on a medium flame, till both the sides are evenly cooked and are light golden in color. Extra water may be added to the mixture to make the pancakes thin with crisp edges like a dosa. [Sago comes in white beads similar to tapioca, but comes from the sago palm.]
Sindhi Alu Tikka
4 large Potatoes
3-4 Bread slices
1 tsp Cumin seeds
1 Lime, juiced
5 Green chillies
1 inch piece Ginger
1/2 cup Coriander leaves
2 cups Water
2 cups Ghee
Soak bread in water, squeeze out water and mash. Finely slice green chilli and ginger. Boil potatoes with water. Peel and mash while still hot. Mash breads, lime juice, Coriander, green chillies, ginger and cumin seeds together. Add Salt. Mix and knead well. Shape into round, fat balls. Deep fry in hot ghee. Remove, drain and offer hot.
Stuffed Bread
Round loaf bread (unsliced) 1
Baby potatos 2
Fresh shelled green peas 100 g
Big tomato (sliced) 1
Green chillies (chopped) 4
Ginger paste 1/2 tsp
Coriander powder 2 tsps
Chilli powder 1/2 tsp
Asofoetida 1 tsp
Turmeric powder 1/4 tbsp
Garam masala powder ¼ tsp
Cashewnuts broken 2 tbsps
Raisins 2 tbsps
Coriander leaves (chopped) 2 tbsps
Ghee for frying
Salt
Maida (regular flour) 2 tbsp
Water
Bread crumbs
Carefully remove the crust from the bread. Cut out a small round piece from the base and set aside. Scoop out the inside without breaking the bread. Set aside. For the stuffing: Heat one tbsp of ghee and fry the chillies. Add the ginger and fry until lightly crisped, then add all the powders, peas and salt. Fry for a few seconds. Add 1/2 cup of water and cook till the peas are done. Add the coriander and garam masala. Stir and remove from fire. Stuff the bread with the peas masala and boiled potato. Close with the piece cut out. Next make a thick batter with maida and water. Smear this batter on the bread and roll in bread crumbs. Heat 4 tbsps of ghee in a shallow non-stick frying pan. Shallow fry the stuffed bread evenly on all sides until golden brown. Remove. Cut into pieces and offer hot.
Stuffed Bread Loaf
Medium sized bread loaf 1 (unsliced)
Thick curd 1 cup (hung)
Potato 1 cup (boiled and mashed)
Green chillies 2 (Finely chopped)
Green coriander 1 tbsp (finely minced)
Garam masala powder
Salt to taste
Cut one slice from one end of the loaf. With a wooden spoon, carefully remove insides, keeping the shell intact. In a bowl, mix crumbled bread core, curd, potato, green chillies, green coriander, garam masala powder and salt. Put this mixture into the hollowed bread loaf. Put the cut slice back into position and pierce with a toothpick to hold it. Wrap in foil and refrigerate till serving time.
When ready to offer, cut into thick slices and serve with any sweet chutney.
Stuffed Rice Balls
Rice flour 1 cup
Water 1-1/4 cup
A pinch of salt
1 tsp ghee
For the Stuffing:
2 cups fresh coconut grated
1/2 cup jaggery powder
one pinch cardomom powder
For the stuffing: Put all the stuffing ingredients in a heavy bottomed kadai with 2 tablespoon of water and keep on stirring for about 10 minutes, or until the moisture dries. (It should not be too dry, however.) Make small balls about the size of a cherry.
il the water adding the salt and the ghee. Add the rice flour and stir it until it forms a lump. Cooking the rice flour should take only 2 minutes. As soon as it is done, cover it for about 10 minutes. Knead it well until very smooth. Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 minutes.
Sweet Kolakattai Dumplings
Rice flour 1 cup
Jaggery (Crushed) 1/2 cup
Grated coconut 1 cup
Gasagasa (Poppy Seeds) 1 tablespoon
Raisins 1 tablespoon
Cashews 1 tablespoon
½ tsp cardamom
scant grains of pachakarpooram (edible camphor)
few scrapes of fresh Nutmeg
1/8 tsp Mace (Jaypathre)
Preparing the dough: (Called the Kali/Kazhi). Boil 1-1/2 cups of water in a thick-bottomed pan. Add one tablespoon of ghee and a pinch of salt. Add the rice flour slowly, all the while stirring the mix, for about three to four minutes, and prevent lumps from forming. The whole mix should come out into a non-sticky lump, which is now the famous Kali. The quantity of water required in preparation of Kali depends on the type of rice flour. In the case where the Kali is not fully cooked add a little more boiling water and stir it. Let it cool.
Stuffing: Mix grated coconut with filtered and clean jaggery syrup and other seasonings and stir it well in a thick bottomed pan on low heat, till it is non sticky. Add raisins and roasted cashew nuts. When cool enough to handle, make it into small balls. Kneed the Kali well and make small balls. Form a small cup shape of the Kali balls with a thin wall, (flour your fingers) and insert the stuffing and form into a Kolakattai shape (like a dumpling). This is the trickiest part of the whole job. Steam the dumplings for five minutes in a preheated, Idly cooker or steamer without the weight added.
Vatana Ghugra
For Covering:
1 cup wheat flour
1/2 cup flour
3 tablespoons ghee
1/4 teaspoon salt
Ghee for deep frying
For Filling:
1-1/4 cup green peas, crushed
Big pinch soda-bi-carb
1/4 cup coriander leaves, chopped
1/4 cup coconut, grated
salt to taste
1 tablespoon chilli-ginger paste
1 teaspoon sugar
juice of one lemon
pinch of garam masala
2 tablespoons ghee
Heat ghee, add crushed peas and soda-bi-carb. Cook on slow heat, covered with a lid. Stir often for even cooking. When the peas are cooked remove from heat, take out in a plate and cool. Add, coriander leaves, coconut, and all the seasonings. Mix well. Divide into 18 portions.
Prepare covering by mixing all the ingredients and make a dough like puri by using a little water. Knead well and divide into 18 balls. Roll each ball like a small puri, put one portion of filling inside, fold and stick edges together by making it into a crescent shape. Now decorate the edge by creating designs with your fingers to make ghughara. Deep fry in ghee to light brown, crisp ghughara, and offer hot.
Vegetable Balls
Potatoes 3
Carrot 1
Peas, small handful
Garam masala - 1 tbsp
Chilli powder - 1 tbsp
Ginger, minced 1/2 tbsp
15 cashews or almonds, ground
Salt to taste
Coriander - 1 bunch
Lime juice - 1 tbsp
Bread crumbs
Ghee for frying
Boil all the vegetables. Mash potatoes and add carrot, peas, garam masala powder, ginger, chilli powder, salt, coriander, and lime juice. Make the mixture into small balls and roll in the bread crumbs. Deep fry in the ghee until golden brown in color.
Vegetable Rolls
1 Large Potato (boiled and mashed)
1-1/2 cup Paneer (grated or mashed)
1 cup Green Peas (Boiled)
1 small Capsicum (very finely chopped)
Salt to taste
2 tsp Garam Masala
1 Red chili powder
Ghee for frying
1 cup Bread Crumbs
1 cup Maida (All Purpose flour)
1 cup Water
Salt to taste
Mix mashed potatoes and paneer. Now add Green peas, capsicum, coriander, salt, chili powder, garam masala and a little breadcrumb and mix well. Now make small rolls. In a bowl make a batter using maida and water. Heat ghee in a kadhai. Dip rolls in the batter and then roll in the breadcrumbs and deep fry on a medium flame till crisp. Offer hot.
Vegetarian Breakfast Sausages
1 cup raw bulgur wheat, cooked
1/4 cup gluten or whole wheat flour
1-1/2 teaspoons buttermilk or egg replacer
1 tablespoon nutritional yeast
2 tablespoons tamari
1 teaspoon dried basil leaves
1/2 teaspoon sage
½ teaspoon thyme
1/2 teaspoon paprika
1 teaspoon asofoetida
1/2 teaspoon black pepper
1/4 teaspoon crushed dried red pepper flakes
Ghee for frying (optional)
To cook bulgur wheat put one cup bulgur wheat in a saucepan with 2-1/2 cups water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes before using. In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well. Add nutritional yeast to buttermilk/egg replacer and water; mix into bulgur mixture. Add tamari and the rest of the seasonings, mixing well. Form into patties and saute in a little ghee in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
Vegetarian Keema Potlis
2 cup Flour (Maida)
4 Tbsp Semolina (Hindi Suji)
Salt to Taste
½ cup Ghee
Warm Water
3 Tbsp Ghee
1 Tsp-Cumin Seeds
1 Tbsp Chopped Ginger
1 Tbsp Chopped Green Chilli
1 Tomato, diced
1 cup Soyabean Granules (soaked in water for 5 hours, water squeezed out)
½ cup Peas
3 Tbsp Chopped Coriander Leaves
1 Tsp Salt
1 Tsp Red Chilli Powder
1 Tsp Mango Powder
2 Tsp Coriander Powder
1 Tsp Garam Masala Powder
1 Tsp Chaat Masala Powder
1/3 cup well beaten Curd
1 Tbsp Bengal Gramflour
2 cup Water
Cornflour and water batter for sealing the edges
Ghee for Deep Frying
Knead flour, semolina, salt and ghee with warm water to get a stiff dough. Keep covered with wet muslin cloth for 45 minutes. Divide the dough in about 20 balls and set aside. Heat ghee and fry teh cumin seeds until they crackle, then add green chilli and ginger. Add tomatoes and fry well. Next add the soyabean granules, peas, spices, curd, Bengal gram flour, salt, and water and cover and cook for 15-20 minutes. Cook till the soya granules are fully cooked and the mixture becomes dry. Sprinkle coriander Leaves. Roll out the dough into small rounds 4 inches in diameter. Place a bit of the filling in the centre and give the shape of Potlis to the dough by joining all the edges to the top and folding them in the shape of a fan. Seal the edges by applying cornflour batter. Repeat for all the Potlis. Deep fry the Potlis in hot ghee till golden brown. Drain well on a tissue and offer hot.
Vegetarian Sausage Patties
8 ounces Tempeh
Regular Seasonings:
1/2 teaspoon Sage
1/2 teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Cumin
2 tablespoons -Warm water
2 tablespoons Soy sauce
2 tablespoons Ghee
Italian Sausage Seasonings:
1/2 teaspoon Red pepper flakes
1 teaspoon Oregano
1/4 teaspoon Black pepper
2 tablespoons Flour
2 tablespoons Ghee
2 tablespoons Soy sauce
For Regular Sausage: Steam tempeh for 15 minutes. Cool and grate on coarse side of grater. Mix together dry seasonings, then stir in water, ghee and soy sauce. Press firmly into thin patties. Fry in a little ghee until browned on both sides.
For Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, ghee and soy sauce. Press into thin patties and fry or bake.
