Mix Veggies and fruits Salad Recipe

A healthy salad that one can make a meal of!!! The fruits in it add to the sweetness and tang. One can even sprinkle it over Puffed rice and enjoy it as a Bhel.

Ingredients :

  • 100 gms Moong/ Green Gram sprouts
  • 1 small carrot
  • 100 gms Sweet corn
  • A big fistful of pomegranate seeds
  • Juice of one lemon
  • 10 grapes
  • Coriander leaves
  • 1 green chilly
  • Salt
  • A pinch of sugar

Method :

Boil the sprouted Moong in salted water till three fourth done. Drain. Allow to cool thoroughly. Boil the sweet corn and cool it too. Grate the Carrot. Halve the grapes. Chop the coriander leaves fine. Mix the Moong sprouts, boiled corn, pomegranate seeds, grapes and grated carrot together. Mince the green chilly and crush it with salt. Drop it into the salad. Drizzle with lemon juice and a pinch of sugar. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Yam fritters Recipe

Try out these wonderful fritters made from Yam/ Sooran . Melt in the mouth and so delicious that you will keep asking for more. Pieces of Yam are boiled in salted water, marinated and then fried which gives them their awesome texture.

Ingredients :

  • 1/2 kg Yam
  • Chilly powder
  • Salt
  • Hing/asafoetida
  • Besan/Chickpea flour
  • Rice flour
  • Oil for frying

Method :

Deskin the yam and wash it throughly. Chop it into bite sized pieces and boil it in salted water till three fourth done. Drain the water and sprinkle chilly powder and hing. Allow to stand for half an hour. Mix Besan and rice flour in the proportion of 2:1. Dust the pieces in this mixture. Heat oil in a pan. Deep fry the pieces to a golden brown and crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cauliflower Pakora Recipe

Cauliflower Pakora is an all time favourite with the family after the Gobi Manchurian. Florets of Cauliflower are dipped in batter and deep fried to a golden brown. Great as appetizers or even as a side dish with Dal and rice, they are delicious!!!!

Ingredients :

  • 500 gms Cauliflower
  • 200 gms Besan /Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • Hing as required
  • 1/4 tsp ajwain / Carom seeds
  • A few sprigs of coriander leaves
  • Salt
  • Oil for frying the Pakora

Method :

Break the cauliflower into florets. Wash thoroughly and sprinkle a little salt on them. Mix well and keep aside. Mix Besan, rice flour, ajwain, chilly powder, hing, salt and the finely chopped coriander leaves. Add just enough water to make a thick but free flowing batter. Heat the oil. Dip the cauliflower florets in the batter and drop them into the oil. Deep fry till golden brown and crisp.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Capsicum/ Bell pepper Fritters Recipe

One of the easiest and tastiest of fritters that are a hit during get togethers and buffets, are the Bell pepper Fritters. These fritters are generally made from the green ones which are found in abundance as compared to the yellow, red and orange ones. They may be served with a dip but are best eaten without any accompaniment.

Ingredients :

  • 3 Bell peppers
  • 200 gms Besan/Chickpea flour
  • 100 gms rice flour
  • 2 tsps chilly powder
  • 1/4 tsp ajwain/Carom seeds
  • Salt
  • Coriander leaves
  • A large pinch of Hing/asafoetida
  • Oil for frying

Method :

Wash and cut the Bell pepper vertically into half. Core it. Remove the seeds. Cut it lengthwise into 1 inch long slices. Chop the coriander leaves fine. Mix the rice flour, Besan, chilly powder, salt, ajwain, coriander leaves and hing. Add a little water at a time and make it into a thick but runny batter. Tip a few pieces into the batter. Heat the oil. Check that the pieces have been coated well by the batter. Drop them into the hot oil. Fry to a crispy golden brown. Serve with dip or chutney of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cabbage Pakora Recipe

Cabbage Pakora or Cabbage Ambado as the Konkani community calls it, is a tea time snack or even prepared as a side dish for lunch. I have innovated by grating a small potato and adding it to the usual Pakora batter. It adds to the texture and can be fried or even shallow fried. Here I have deep fried it as that is where the real taste lies!!!

Ingredients :

  • 3 onions finely chopped
  • Cabbage the same quantity as that of the chopped onion
  • A small potato, deskinned and chopped fine
  • 1 green chillies minced
  • 2 inch piece ginger grated
  • A few sprigs of coriander leaves finely chopped
  • Besan/ Chickpea flour
  • Rice
  • Salt
  • Chilly powder as per spice level
  • Oil for frying

Method :

Mix the chopped cabbage, onions, grated potato, finely chopped green chillies, coriander leaves and ginger. Add salt and chilly powder and keep aside for ten minutes. It will release water. Mix the Besan and rice flour in the proportion of 2:1. Sprinkle the mixture onto the chopped vegetables and mix well till you get a semi solid dough like consistency which can be shaped into balls. Pat the balls into shape, press and keep them aside. Heat oil. Gently lower the balls 3-4 at a time in the oil and deep fry to a crispy golden brown.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Tomato Saar Recipe

Tomato Saar is an aromatic preparation which can be served as an appetizer or as a mixer for rice. The basic ingredient that is used here as the name indicates is Tomato. What makes it different is that it can be seasoned in a variety of ways. Each seasoning lends its own unique taste to the Saar. Here I have seasoned it with garlic. You may also try seasoning it with finely chopped onion or a simple one of asafoetida, mustard and curry leaves.

Ingredients:

  • 3 medium sized tomatoes
  • 1 litre water
  • 1 tsp tamarind paste
  • 3 tsps sugar
  • 2 tsps Sambhar powder
  • Salt
  • 20 garlic cloves
  • 2 tbsps ghee/ clarified butter
  • Coriander leaves

Method :

Chop the tomatoes fine. Drop them into the boiling water along with the tamarind paste, salt, sugar and sambhar powder. Cook till soft. Heat ghee and add the lightly crushed garlic cloves to it. Roast to a rich golden brown. Tip the seasoning into the boiling Saar. Boil for a couple of minutes to allow the aroma of the garlic to infuse into the Saar. Switch off. Garnish with coriander leaves and serve hot.

Note : The recipe to the Sambhar-powder can be found under the catagory of Spice powders of this website. You may also use the store bought one too.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Whole wheat Bread Sandwich Recipe

A healthy snack from the regular white one, you can use a filling of your choice and also grill it or roast it. I had some Vegetable Makhanwala leftover from the previous night’s dinner so used it up. Most curries taste delicious sandwiched in between toasted bread and if topped with cheese and onion rings, are simply out of this world!!! Recipe of Vegetable Makhanwala can be found under the Category of North Indian recipes of this website.

Ingredients :

  • Brown Bread slices
  • Butter
  • Onion rings
  • Cheese
  • Cucumber slices
  • Tomato ketchup

Method :

Butter the slices on both sides and roast it well on only one side. Spread the curry of your choice on the roasted side, top it with onion rings, grated cheese and Cucumber slices. Place another slice of the roasted bread with the roasted side towards the curry. Roast the sandwich on both sides till crisp and brown. Serve with tomato ketchup.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Waldorf Salad Recipe

Waldorf Salad traditionally prepared with apples and mayonnaise is now made with a variety of fruits. Mayonnaise could be replaced by thick yoghurt and celery with cilantro. Served with toasted walnuts it is a salad lover’s delight.

Ingredients :

  • 1 apple cored and chopped
  • 3 tbsps mayonnaise or thick yoghurt
  • Salt
  • 1/4 tsp pepper powder
  • A few pieces of walnut toasted
  • 1/2 tsp Lemon juice
  • Celery or cilantro
  • A few kishmish /raisins
  • Lettuce or Cabbage leaves

Method:
Drop the cored and chopped apples in a bowl and tip in the mayonnaise, salt, pepper, lemon juice, chopped cilantro or celery and the raisins. Mix well. Place on a bed of lettuce or cabbage leaves. Garnish with toasted walnuts. Serve chilled.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Crispy Fried Wanton Recipe

Wantons are a Chinese delight. Steamed, fried or used in a soup, they can be enjoyed without any accompaniment, though a Schezwan sauce or a hot and sweet ketchup add zing to it. Here is a mixed vegetable Wanton which is super crisp and delicious.

For the outer covering:

Ingredients

  • 250 gms Maida/ All purpose flour
  • 2 tbsps oil
  • Salt

Method :

Mix the salt and oil with the maida. Crumble it. Add enough water to bind a semi soft dough. Knead well and rest it for about 15 mnts.

For the stuffing:

  • 1 medium sized carrot
  • Cabbage
  • Purple cabbage
  • French Beans
  • Spring onion greens
  • Spring onions
  • Boiled Sweet Corn
  • The remaining vegetables to be chopped are in the same proportion as the quantity of the chopped carrot.
  • Salt
  • 1 tsp soya sauce
  • 1/2 tsp pepper powder
  • 10 flakes garlic
  • 2 inch piece of ginger
  • 1 tbsp Amul butter
  • Oil for frying the Wantons

Method:

Chop all the vegetables fine and keep them aside. Mince the garlic and grate the ginger. Heat the butter in a pan. Drop in the ginger and garlic and roast till they give out an aroma. Drop in the chopped vegetables and salt. Sauté on a high flame for a couple of minutes. Add the soya sauce and pepper powder. Mix well and keep aside.

Preparing the Wantons:

Knead the dough for a couple of minutes and divide it into 12 portions. Take a portion and make a ball. Roll it out into a circle of six inch diameter. Cut it into a four inch square piece. Place the filling in the centre and fold it into a triangle. Seal the edges and bring the two ends of the triangle together. Pinch them together. Finish off similarly with the rest of the dough. Heat the oil. Gently slide in a wanton and deep fry till crisp and golden brown. Serve hot with sauce of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Mini Potato Papad

A favourite of young and old alike, these potato papads can be served as a tea time snack or as a side dish with Dal and rice. A variety of these papads can be made by changing the spice or the condiments according to one’s preference. Here I have kept it simple as the children would find the spicy ones a little too hot.

Ingredients

  • 250 gms rice
  • 500 gms potatoes
  • 5 cups (1.250 Litres) of water
  • Salt

Method :
Wash and soak the rice for four hours. Pressure cook the potatoes, deskin and mash them thoroughly. Grind the rice to a very fine paste. Pour it into a pan, add salt and five cups of water. Cook it on a slow flame till it turns transparent and forms into a lump. Remove and keep aside. When it has cooled sufficiently enough to handle, add the mashed potatoes. Mix thoroughly. Make tiny pellets of the dough. Place a pellet on the back of a dish and press it down with a bowl to get a two inch diameter Papad. Finish off with the remaining pellets. Dry them on a plastic sheet in strong sunlight for two to three days. Store in an air tight container.

To serve:
Heat oil. Drop in four of the papads and deep fry them till crisp. Drain on tissue paper and sprinkle with chilly or pepper powder.

Note: A coarse paste of green chilly and hing or of red chilly powder and hing depending upon individual spice level can be added to the rice batter when it is being cooked. You can also keep it simple by adding some cumin seeds and omitting the spice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.