Recipe- Kuli Paniyaram/ Appe
Ingredients
Dosa Batter 2 cups
Onion 1 large (Finely Chopped)
Capsisum 1 small (Finely Chopped)
Carror 1 medium (Finely Chopped)
Curry Leaves 15-20 nos
Green Chilli 2 nos
Oil 1 tbsp+ to fry
Mustard Seeds 1 tsp
Salt 1 tsp
Baking Soda 1 pinch
- Take 1 tbsp oil in a non stick pan and heat on medium flame.
- When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
- Add curry leaves and fry (Fig 2).
- Add all vegetables and 0.5 tsp salt, fry for few seconds.
- Cover the pan and reduced the flame to low, check after 2-3 minutes.
- When vegetables looks bit soft, switch off the flame (Fig 3).
- nd add this tempering to dosa batter, Mix well (Fig 5).
- Now add a pinch of baking soda, beat well and keep it aside (Fig 6).
- Heat Kuli Paniyaram tawa on high flame.
- Add few drops of oil in each grove.
- Now pour a tbsp of dosa batter in each grove (Fig 7).
- Cover the tawa and reduce the flame to low and let it cook for 5-6 minutes.
- Check if the top side looks cooked (Fig 8) flip the Kuli Paniyaram and let other side also cook (Fig 9).
- Check in 4-5 minutes if done remove all in a serving tray.
- And follow the same method with rest of the batter.
- Serve hot with chutney.
Recipe- Semolina Bites
Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos
Oil 1 tbsp
- Take suji in a bowl add curd and salt, mix well.
- Add sufficient water to make a medium thick paste.
- Cover and keep aside for 0.5- 1 hour.
- Heat a steamer and grease the plates.
- When done add the eno salt to the semolina paste and mix well (Fig 1).
- greased plates.
- And steam for 20 minutes.
- Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).
- For that half fill a big wide microwave safe bowl with water.
- And microwave for 5 minutes.
- Meanwhile grease a microwave safe bowl and keep aside.
- Now add the eno salt to the semolina paste and mix well (Fig 1).
- greased microwave safe bowl.
- And place this bowl in the water filled big and wide bowl (Like a double boiler system).
- Cover with another bowl and microwave for 10 minutes on high.
- When done remove from the bowl and allow to cool (Fig 3).
- Now take 1 tbsp oil in a non stick pan and heat on medium flame.
- When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
- Add curry leaves and green chili, fry (Fig 6).
- Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
- Serve hot with coconut or daal chutney.
Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.
“Be Vegetarian be Happy”
Aamras
Ingredients
Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp
- Grind mango pulp with sugar well and keep aside.
- Crush saffron and green cardamom seeds well in a traditional grinding stone (Fig 1).
- Add milk and grind well again (Fig 2).
- Mix this with mango pulp.
- Sprinkle a pinch of nutmeg powder and mix well.
- Pour in a serving dish and garnish with some saffron and cardamom seed.
- Serve with puri, rice or paratha.
Tips
Do not add nutmeg powder more than half a pinch otherwise it may dominate the taste of mango.
Use sweet mango otherwise the taste would not be good.
Vegan may substitute cow milk with any vegan/almond/ coconut milk.
Adjust sugar as per the sweetness of mango.
“Be Vegetarian Be Happy”
“Live and Let Live”
Recipe- Bean Sandwich
Ingredients
Bread Bun (Long or Round type) 6 nos
Cucumber 1 large (Sliced)
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
For Cutlets
Lobia/ Black eye bean 0.5 cup
(Finely chopped)
(Finely chopped)
(Finely chopped)
Salt 1 tsp or as per taste
Roasted Jeera Powder/ Bhuna Jeera Powder 1 tsp
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Aamchur Powder 0.5 tsp
Bread Crumbs 2 tbsp+
Corn Flour 1 tbsp
For Dressing Sauce
Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
(Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste
- Take ans clean lobia and soak overnight (Fig 1).
- Pressure Cook lobia for 1 whistle on high and then 3-4 whistle on low flame.
- Drain and refrigerate for 1-2 hours.
- In a big bowl add boiled lobia and crush them roughly.
- Add chopped vegetables and all spices, mix well (Fig 2).
- Now mix sufficient bread crumbs for the binding purpose.
- Make medium size balls out of that (Fig 3).
- Flatten each ball giving a shape like your bread (Fig 4).
- Now in another bowl take corn flour and mix with water to make a thin dip.
- Add a pinch of salt and crushed black pepper amd mix well.
- Do the same with all cutlets and arrange in a plate (Fig 7).
- Now deep fridge the cutlets for atleast 1-2 hour.
- Now when you want to make a sandwich take cutlets out of the deep freezer and directly fry in hot oil.
- Remove on absorbent papaer.
For Dressing Sauce
- Beat the thick curd well and mix with cheese spread or mayonnaise.
- Mix well with all other ingredients (Fig 8).
- Keep aside.
For Sandwich
- Cut the bread in to half.
- Dry roast on both sides over a medium heated tawa.
- Now take the bottom piece of bread in a plate and apply dressing sauce.
- Arrange cutlet on it (Fig 9).
- Now take top piece of bread and apply little dressing sauce and cucumber slices.
- Sprinkle a pinch of salt and pepper (Fig 10).
- And place on lower piece of bread.
- Make other sandwich same way.
- Serve immediately with ketchup or dressing sauce.
Tips
For Cutlets
If you want quick cutlets you may use baked lobia available in tins in market.
Just drain them and refrigerate for some time before use.
Make the cutlets of same shape as of the bread you are using.
Deep fridge the cutlets and and fry directly in hot oil. You no need to defrost them.
Do not fry for more than a minute as everything inside does not need to be cooked.
For Dressing Sauce
To enhance the flavour you can use flavored cheese spread or mayonnaise.
Check if cheese spread or mayonnaise is suitable for vegetarians or not.
For Sandwich
Use your choice of bread. You can also try flavored bread here.
You may also use sliced onion, tomato or lettuce leaves instead of just cucumber.
Recipe- Assorted Bagel
Ingredients
Bagel Bread Dough
- In a big deep bowl take 50 ml warm water.
- Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
- Meanwhile sift maida into another bowl.
- Check after 10 minutes the yeast will raise and bubbles should form.
- Now add 100 ml warm water, 50 ml oil or melted unsalted butter to that and mix well.
- Now add salt and half of maida.
- Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough.
- Then knead for further 10 minutes until the dough is smooth and elastic.
- Shape the dough like a ball and put in a greased big bowl (Fig 1).
- Cover loosely with a cling film making sure no air can go inside (Fig 2).
- Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
- By then it should become double or triple in size (Fig 3).
- Take the dough out and punch it a few times.
- Now make 7 balls out of the dough and arrange on a grill (Fig 4).
- Cover with a cling film and leave for 10 minutes.
- Meanwhile take a big pan and fill 3/4 with water.
- Add 1 tbsp sugar and let the water boils.
- Now pick one ball and make a hole in the center with your index finger.
- Move your finger a little bit to make the hole wider (Fig 5).
- Dip this ball in to the boiling water (Fig 6).
- Now pick another ball and do the same.
- Do not dip more than 3 balls at a time inside the boiling water as they will double or triple in size (Fig 7).
- Turn each bagel ball after 2-3 minutes or when it looks cooked one side.
- Boil other side as well for 1-2 minutes. (Do not over boil as it may break)
- Gently remove from water and place over a grill.
- Do the same way with all bagel balls and arrange over a grill so that all excess water leaves the balls.
- Now preheat the oven at 200°C.
- Dust all bagels with different toppings. Like Oregano, Zaatar, Chopped Olives, Sesame seeds or Chocolate Chips (Fig 8).
- Pour 1 tsp of olive oil over all bagels except chocolate one.
- Bake in a preheated oven at 200°C for 20-30 minutes keep checking if the upper crust is not still brown bake them for further 5-10 minutes at 180°C.
- When done take them out from the oven and let them cool to handle.
- Serve warm.
- First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
- For better results sift the maida 2-3 times.
- The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use all maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
- Knead the dough until you will feel bit lighter in weight.
- While dipping the bagel balls into the boiling water be very careful. If your pan is small dip only one bagel at a time as they will raise in size.
- Do not boil each bagel for more than 5 minutes.
- You can use your choice of toppings.
Ingredients
Bread Slices 6
Boiled Potato 1 medium (Grated)
Onion 1 medium (Roughly Chopped)
Hing /Asafoetida 1 pinch
Roasted Jeera Powder 1 tsp
Red Chilli Powder 1 tsp
Lemon Juice 1 tsp
Black Salt 0.5 tsp
Salt 0.5 tsp (or according to taste)
Method
- Take grated boiled potato in a bowl.
- Add roughly chopped onion, hing, roasted jeera powder. red chilli powder, black salt and salt, mix well.
- Now add lemon juice and mix to a smooth paste.
- Spread the potato (aalu) paste over the bread slices.
- Heat a non stick tawa on medium flame.
- Apply 1 tsp ghee or oil on the aalu paste side of breads and fry on tawa at low flame.
- Turn and fry the other side of bread till it becomes crispy.
- Enjoy with ketchup.
“Be Vegetarian be Happy”
“Live and Let Live”