Traditional Indian Cousins Vegeterian
By Lalit Niranjan.
CHANA DAL PAKODA
INGREDIENTS
1 cup chana dal (soaked in water for 2 hrs)
1 onion finely chopped
½ tsp turmeric powder
½ tsp red chilly powder
1 tsp crushed black pepper corns
1 tbsp rice flour
3-4 green chilly finely chopped
½ cup coriander leaves finely chopped
1 tbsp mint leaves finely chopped
A pinch oh hing, a pinch of ajwine
A pinch of mangraila (kalaunji)
½ cup oil
METHOD
1 Blend the soaked dal in a mixer, it should be towards course thick 9not a fine paste), take it out and keep it in a bowl
2 Add all the ingredients in to the dal (except oil) and mix thoroughly
3 Heat oil in a kadahi, take small quantity of the mixture in your hand or a spoon can also be used, add this to the kadahi, repeat this procedure 5-6 times depending upon the size of the kadahi, deep fry it from all ends, take it out and serve hot
4 Repeat this procedure with remaining mixture,
NOTE; the pakada can be eaten as snacks with coriander chutney and onion salads and also be supplemented in the main course of vegetarian dishes
CHATPATEE ALU
INGREDIENTS
¼ kg potatoes
1 tbsp samber powder
1 tsp amchur powder
½ tsp crushed black pepper corns
3-4 green chilly finely chopped
1 tsp roasted jeera
3-4 tbsp beaten curd
¼ cup finely chopped coriander leaves
¼ cup finely chopped mint leaves
2 tbsp oil, 1 tsp chat masala
Salt to taste
METHOD
1 Hard boil potatoes peel and cut into small cubes1/2”x1/2”
2 Heat oil in pan, add jeera, let it splutter, add potatoes and all the ingredients except beaten curd, chat masala ,samber powder and coriander and mint leaves, sauté it for a minute or two, take it out and keep it in a bowl
3 Add beaten curd in to the bowl, coriander and mint leaves, mix thoroughly
4 Finally sprinkle samber powder and chat masala, serve hot.
CHEESE BALLS
INGREDIENTS
4 Cheese cubes
4 Potatoes -3 large
1 tbsp corn flour
1 tbsp Maida
A pinch of oregano seeds (Ajwain)
2-3 green chilly
¼ cup oil
Salt to taste
METHOD
1 Boil the potatoes peel and mash it, keep aside, grate the cheese cube, mix all the ingredients except oil, add salt to taste and make dough of it, keep aside for 45 minutes, make small ball of dough, keep aside.
2 Roll the balls into round shape using both hands and oil, keep asides.
3 Heat oil in a pan, let ot cool down, now add the rounded balls and deep fry it on low flames till golden brown, take it out and serve hot with tomato and chilly sauces
MOONG DAL KI PAKODI
INGREDIENTS
1 cup moong (soaked in water for 45 minute)
1 tsp crushed black pepper corns
½ tbsp rice flour
½ tsp turmeric powder
½ tsp red chilly powder
3-4 green chilly finely chopped
½ cup coriander leaves finely chopped
1 tbsp mint leaves finely chopped (optional)
A pinch oh hing, a pinch of ajwine
A pinch of mangraila (kalaunji)
½ cup oil
METHOD
1 Blend the soaked dal in a mixer, it should be towards course thick (not a fine paste), take it out and keep it in a bowl
2 Add all the ingredients in to the dal (except oil) and mix thoroughly
3 Heat oil in a kadahi, take small quantity of the mixture in your hand or a spoon can also be used, add this to the kadahi, repeat this procedure 5-6 times depending upon the size of the kadahi, deep fry it from all ends, take it out and serve hot
4 Repeat this procedure with remaining mixture,
NOTE; the pakada can be eaten as snacks with coriander chutney and onion salads and also be supplemented in the main course of vegetarian dishes
HOT ROLL
INGREDIENTS
1 cup wheat flour (aata}
1 cup white wheat flour (maida)
1 cup spring onion, finely sliced
6-8 green chilies finely chopped
¼ cup coriander leaves finely chopped
1 capsicums, ½ cup grated cheese
¼ cup French beans finely chopped
1 tomato finely sliced, 2 tsp lemon juice
¼ cup milk, 2 tbsp butter or desi ghee
Chilly sauce to taste, tomato ketch up to taste
Black pepper to taste
PREPARATION & METHOD
1 knead both the flours in milk, add 1 tbsp desi ghee, salt to taste and make dough of it, and keep aside for 45 minutes, make small ball of dough, keep aside.
2 Add all the ingredients except sauces and black pepper, add butter and salt to taste, add tomato ketchup and chilly sauce to taste, mix thoroughly and keep this mixture aside.
3 Heat ghee or oil in a pan, add capsicum and French beans, sauté for a while, add sliced tomato and again sauté for a minute or two, take it out and keep aside.
4 Roll the small ball it in to circular roti, heat a tawa, place the roti and cook it on both side, take it out and repeat the process till all the balls are made into roti, keep all the roti aside
5 Now heat the tawa again, place one roti, heat the roti on both side, add few the prepared mixture, spread well over the roti on one side, spread spring onions, coriander leaves, finely chopped green chilly and tomato sauce, sprinkle some lemon juice and the French beans, capsicums and tomato, cook both sides by adding butter or desi ghee, roll it from ¼ from both ends covering the middle half, and cook again till crispy
5 Serve hot in wrapped kitchen paper
PANEER KABABS
INGREDIENTS
1 cup grated paneer
1 tbsp corn flour
2 tbsp fine bread crumbs
4 green chilies finely chopped
1 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1 tsp. lemon juice
1 slice of bread
¼ cup oil to deep fry
Salt to taste
METHOD
1 Soak the bread slice in water for few minutes, squeeze out water and crush coarsely with the hand.
2 Mix grated paneer with all ingredients, except oil and bread crumbs. knead into a dough and make small roll ball of round shape
3 Coat the ball with the bread crumbs
4 Heat oil in a pan, deep fry the balls on medium flame, till golden brown, remove and keep aside
5 Serve hot with sauce or tamarind chutney, tomato ketchup