Vegetable Burger

Ingredients: 

1)  2 medium potatoes,

2) 1/4 cup crumbled paneer/soft tofu

3) 1/4 cup grated or finely chopped cabbage

4) 2 carrots grated

5) 1/4 cup finely chopped green beans

6) 1 cup fresh spinach leaves

7) 1/4 cup green peas

8) 1/4 cup corns

9) 2 tsp crushed ginger

10) 2 tsp crushed garlic cloves

11) 4 green chilies ground

12) 1 tsp garam masala

13) 1 tsp kitchen king masala

14) 1/2 tsp chat masala

15) chopped cilantro (coriander leaves)

16) salt to taste

17) fresh breadcrumbs or rice flour for binding

18) breadcrumbs for coating the patties

19) Oil for deep frying

20) burger rolls

21) lettuce leaves/spinach leaves

22) sliced tomatoes and onions

23) butter  for brushing the rolls

Method :

1. Boil potatoes and mash them.
2. Grate carrots..
3. Blanch spinach leaves. Drain well by pressing between your hands to extract excess water from them. Chop them finely.
4. Microwave cabbage and green beans separately until soft. Alternatively pressure cook them until just tender, but not mushy.
5. Boil green peas and corns (if using fresh).
6. Combine potatoes, paneer or soft tofu, vegetables including the uncooked grated carrots.
7. Meanwhile heat a skillet or a frying pan.
8. Add all the masalas mentioned above in the mixture. Add breadcrumbs or rice flour just enough to hold the mixture together.
9. Grease hands to avoid sticking and mix until everything incorporates well. Shape the mixture into equal sized patties.
10. Dredge each patty into the breadcrumbs. Make sure that both the sides are coated well with the breadcrumbs.
11. To shallow fry the patties, add oil to the skillet. Once heated, add the coated patties into the hot oil making sure not to overcrowd the skillet.
12. Flip over each patty once the bottom side turns crisp and golden brown. Continue to fry the other side too until crisp. Remove and drain onto a paper towel.
13. Brush the rolls on the inner sides lightly with oil or butter. Grill them in the oven or a on a grill or a griddle until golden and a little crunchy.
14. To make the spread, add 1 tsp cajun seasoning to the mayonnaise and mix well.
15. To serve, apply some spread on the cut sides of both the halves of the rolls.
    Arrange 1 or two lettuce leaves, tomatoes and onions on the bottom half of the roll.
    Place one patty on top, Cover with the top half.
16. You also add chees slices if u like..
    
17. Serve with tomato ketchup.....!

Aalu Vadi

Ingredients:

     1) 5-6 colocassia leaves/Taro leaves(Alu chi pane in Marathi)

     2) 1/2 cup gram flour

     3) 1/4 cup rice flour (for crispness)

     4) ginger-garlic paste (optional)

     5)2 teaspoon black maharashtrian masala or garam masala

     6) 1 teaspoon tamarind paste

     7) 2 teaspoon jaggery or sugar

     8) 1 teaspoon white sesame seeds

     9) 1 teaspoon turmeric powder

    10) chili powder (as per your liking)

    11) 1/4 teaspoon asafoetida

    12) salt to taste

    13) Oil for frying

Method :

1. Remove stems and wash colocassia leaves. With the help of a knife. scrap the veins and the midrib of each leaf.
2. Dissolve 1 tsp tamarind in water and soak the leaves in tamarind water for half an hour to get rid of their itchy taste. Remove and wipe dry.
3. Combine gram flour, rice flour, sesame seeds, black masala, tamarind paste. jaggery, chili powder, ginger-garlic paste, turmeric powder, asafoetida, salt and water to make a thick paste.
4. Place one leaf on a flat surface with the darker side up and also make sure that the narrow end of the leaf is towards you. Spread some paste on top so that it covers the surface fully, press another leaf on top of it with it darker side down this time and broad end (heart shaped end) towards you. Again spread enough paste to cover its top surface. Arrange all the leaves one over the other in a similar manner with the layer of paste in between them.
5. Cover the topmost leaf with the remaning paste. Fold in the edges along the length slightly and with gentle hands wrap the leaves tightly to make a roll. Tie it with a thread if desired..
6. Steam the rolls for about 25 minutes.
7. Remove and insert a toothpick or knife into the roll to check the doneness. If the toothpick comes out clean, the roll is well done. Let cool and slice.
8. Heat oil in a deep frying pan or a wok. Fry the pieces in hot oil until crisp. Alternatively you may shallow fry them. Remove when golden brown and crisp. Serve hot.

Matar Karanji (stuffed Peas Patty)

Ingredients: 

 

For dough :Take 1 small bowl of wheat floor add salt to taste and kneedle it to make puri's. Make 4 equal part of it and make chapati's. now take 1 chapati and spread some Ghee on it. add 2nd chapati on this and same way make all 4 chapatis rely on each other. Make a role of these chapatis now and cut that role into small parts so you can make puri. Make puris of all these roll.

 

For SARAN (Stuffing) : Green peas 5 small bowl, chaat masala 1/2 tabl spoon, ginger garlic paste 1/2 tspoon, 1 small onion, crushed peanuts 6 tspoons , 1/4 tspoon green crushed chili,  red chili powder 1/2 tspoon,  5 tb spoon paneer, suger and salt to taste.

 

Method for SARAN(Stuffing) : fry onion, green peas on pan. after 5 mionuts add all other remaining ingredients in it. Let it cook for 10 minuts. Add salt and suger to taste. ( If u want these karanjis sweet don't add chilis & chaat masala.) Keep it to cool.

 

Method :  

 

Take 1 puri and add 1 tbl spoon above SARAN in it. roll over second part of puri onto first part so it will become half moon shape. now fold endpart of it. same way fold all the corner parts on each other. fry these karanjis in pan until golden brown. 

serve with tomato sause or chutni...!

 

Moong Dal Vada

Ingredients:

1) 2 cups Moong Dal
2) 1 tbsp til (sesame seeds)
3)4-5 garlic pods, 2 tsp grated ginger and 2-3 green chillies (grind to paste)
4) 8-10 Curry leaves (chopped)
5) Salt as per taste
6) Oil for frying 

Method:

1) Soak the Moong Dal in water for 4-5 hrs and then grind to a coarse paste. Add all the ingredients and mix. The mixture should be of a thick but dropping consistency.
2) Heat oil in a kadai (wok).
3) Using a tablespoon, drop as many helpings of the above mixture that the hot oil can accomodate into the kadai. Deep fry till they become golden in colour.
4) Repeat the above step till all the mixture is used up.
5) Serve hot with chutney or tomato sauce.

Suran Cutlets

Ingredients:

 
1) 1/4 kg Yam/Suran
2) 2 Fresh Green Chillies, finely chopped
3) Salt or as per taste
4) 1/2 tsp Red Chilli Powder
5) 2 tbsp Scraped Fresh Coconut

6)2tbsp Tamarind Pulp/Chinch(Optional)
7) 1/2 tsp Sugar
8) 1/2 cup Rice or Rajgira Flour
9) 1/4 cup Oil 

10) 1/4 cup green coriander, finely chopped  

Method:

1) Wash and peel Suran and cut into four pieces.
2) Soak suran pieces in 2 cups water, add kokam, and pressure-cook till 2 whistles blow off.
3) Remove suran pieces into a bowl, let them cool.
4) Mash  cooked suran pieces, add salt, sugar, coconut, chilli powder, green chillies, coriander. Mix all the ingredients together.
5) Add 2-3 tbsp flour or as required to bind the mixture and mix well. Divide this mixture into six equal portions and roll them into balls. Grease your palms with a little oil and flatten the balls to give it a flat tikki shape.
6) Roll each cutlet into flour.
7) Heat (non-stick) pan,arrange cutlets into the pan,spread some oil around each cutlet. Turn them and spread some oil  on the other side too. Cook till both sides are evenly golden brown.
8)Serve hot with tomato sauce or Turmarind chatani. ...!

Tomato Curry (Bhaji)

Ingredients:

1) 2 medium Tomatoes, finely chopped
2) ½ cup chopped Onion
3) 1 tbsp Oil
4) ¼ tsp Cumin seeds

5) pinch of Asafoetida

6) 1/8 tsp Turmeric Powder

7)  2-3 Curry leaves
8) 2-3 Green Chilies, finely chopped
9) ½ tsp Ginger paste 

10) 1 tsp Jaggery
11) Salt to taste
12) 1 tbsp Cilantro for garnishing

Method :

1) Heat a wok and add oil. Let oil become hot, Then temper with Cumin seeds, Asafoetida, Turmeric, curry leaves and green chilies. Add Ginger paste and sauté for few seconds. Then put chopped Onion and sauté. Let it cook until golden brown. Add little salt while sautéing Onion.
2) Once onion is cooked, add chopped Tomatoes and stir well. On medium heat, let the tomato cook.
3) Add Jaggery once Tomato is half done. Mix nicely and let it cook for a while. Add salt if required. Garnish with Cilantro
  Tomato curry (Bhaji) is ready to serve...!!

 

Thalipith

Ingredients:

1 cup whole wheat flour (atta)

1 cup Jawar  flour(jwari)

1/2 cup rice flour

 3-4 tablespoon  besan

1/2 tsp chilli powder

salt to taste

1/2 tsp turmeric (haldi)

1 tsp dhania powder

1 tsp cumin powder

1 tsp ajwain( omum) powder

1 medium onion chopped fine

oil as required for the thalipith

Method:

1) Mix all the flours and Add the chopped onions, haldi, dhania powder, jeera powder , ajwain , chilli powder and salt and mix well.

2) Add water and knead to a firm dough ( little more stiff than chapati dough)

3) Heat a tawa and keep ready. Take a  dough ball and then pat it into a medium circle with your hands. Put it on the hot tawa, and then poke the whole in between this circle cook smearing oil on both sides. ( it is done when you see the brown spots on both sides).

4) Serve with any pickle or chutney.