Tahari (Potato and Cauliflower cooked with Rice in Indian Spices)
Ingredients
Basmati Long Grain Rice 1 cup (Washed and soaked in water for an hour)
Potato 1 medium (Washed and peeled then cut in to 1 inch cubes)
1 medium (Washed and separated in florets)
Water 2 cups
Salt 1 tsp or as per taste
Roasted Jeera Powder 2 tsp
Garam masala 1 tsp
Ghee 2 tbsp
Asafoetida/ Hing 2 pinch
Cumin Seeds /Jeera 1 tsp
Black Pepper whole 1 tsp
Bay Leaves /Tej Patta 4-5 nos
Cloves /Laung 4-5 nos
Big Cardamom /Badi Elaichi 2 nos
Onion 1 big (Sliced lengthwise)
Green Chili 3-4 nos (Roughly chopped)
Ginger 1 inch (Sliced lengthwise)
Turmeric Powder 1 tsp
Coriander Powder 4 tsp
Red Chili Powder 2 tsp
Method
- Drain the soaked rice and keep aside.
- Take ghee in a non stick pan and heat on medium flame.
- When ghee is hot enough add hing and jeera and let it cracker.
- Then add whole black pepper, bay leaves, cloves and cardamom, fry till golden brown.
- Now add sliced onion and fry till pink in color.
- Add chopped green chilis and ginger, fry till change in color.
- Now add turmeric powder, coriander powder and red chili powder, fry.
- Add cubed potatos and cauliflower florets, mix well and fry for 1-2 minute on high flame.
- Now add salt and water and let it boil.
- When boil comes add washed and already soaked rice, mix very gently.
- Cover the pan and turn the flame to low.
- Check in 7-8 minutes, when rice seems cooked and no water left, switch off the flame and cover the pan again for 5 minutes.
- But if rice is not cooked, cook it for further 3-4 minutes on low flame.
- Now when you serve garnish with roasted jeera powder, red chilli powder and garam masala.
- Serve hot with green chutney and curd.
Tips
Use only basmati long grain rice.
While washing rice be gentle as do not want to mash it.
Use only soaked rice for around half an hour.
Its important to drain the rice before proceeding as we do not want extra water in rice.
You may also use variety of vegetables here.
Adjust salt and chili as per your taste.
For more aroma and taste top with 1 tbsp of ghee while serving.
Recipe- Aalu Tikki Toast
Aalu Tikki Toast
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.
Tips
If serving to kids, adjust salt and chili according to your child’s taste and tolerance.
“Be Vegetarian be Happy”
“Live and Let Live”
VeggieWheat Steam Dumplings
Ingredients
For Dumplings
Grated Vegetables 1 cup
(Cabbage+Bottle Gourd/Lauki+Carrot)
Whole Wheat (Aata) 0.75 cup
Semolina (Suji) 3 tbsp
Gram Flour (Besan) 3 tbsp.
Turmeric Powder 1 tsp
Ginger 1 tsp (Finely Chopped)
Green Chilli 1 tsp (Finely Chopped)
Ajwain/ Carom seeds 0.5 tsp
Jeera 0.5 tsp
Hing 1 pinch
Red chili Powder 1 tsp
Salt 1 tsp (or according to taste)
Edible Soda 0.5 tsp
Oil 1 tbsp.
For tempering
Oil 1 tbsp.
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp
Method
- Take all grated vegetables in a deep bowl.
- Add sieved Aata, Suji and Besan, mix well by rubbing your hands.
- In a small bowl mix well turmeric powder, ajwain, jeera, hing, red chilli powder, salt and soda powder.
- Add this to dough with ginger, green chilli, and oil.
- Mix well and make a paste like dough.
- (you might not need to add water as vegetables has sufficient water naturally, but you may add sufficient water if you feel the dough dry)
- Now pour sufficient water in a steamer and let it heat.
- Make small sized balls out of the dough and arrange on the greased plate.
- Now steam these for 20 minutes
- Check if dumplings are cooked with the help of knife or toothpick.If knife does not have batter traces, it means dumplings are ready.
- Keep aside and let it cool completely.
- When cool cut each dumpling into four piece and keep aside.
Now when you want to serve
- Take 1 tbsp oil in a non stick pan and heat on medium flame.
- When oil is hot enough add mustard seeds and let it cracker.
- Now add sesame seed and fry until golden brown in color.
- Now add dumplings and toss on high flame until change in color.
- Cover the pan and switch off the flame.
- Open in 5 minutes and serve hot with green chutney or tamarind chutney.
Tips
Jains or others who don’t eat root vegetables, can cook this recipe without carrot and ginger.
You can use vegetables as per your choice.
Sometimes i use only 1 cup of grated lauki.
For better taste fry it just before serving.
While arranging for straming make sure to leave enough gap as they might double in size.
You can sprinkle some chopped coriander leaves while serving.
Make sure to adjust chilli if you are serving to kids.
You may also use it as a curry while dipped this dumplings in any gravy and enjoy.
“Be Vegetarian be Happy”
