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.

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.

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.

Quesadilla Recipe

Quesadilla is a popular Mexican dish using chicken, vegetables or even beans as stuffing, as per individual taste. I have adapted it to cater to the family’s taste by stuffing it with grated cottage cheese, vegetables and Indian seasoning. The tortillas have been made using a half and half mix of wheat flour and maize flour to keep them healthy.

Ingredients :

  • 250 gms wheat flour
  • 250 gms maize flour
  • Salt

Method :
Mix the wheat flour salt and the maize flour. Add a little water at a time to make a dough which is medium soft, so that it can be rolled easily. Pinch balls of this dough and roll out tortillas six inches in diameter. Gently roast them on a hot skillet on one side. Keep aside.

For the stuffing:

  • 200 gms Paneer / cottage cheese crumbled fine
  • Half of each of the following finely chopped
  • Red bell pepper
  • Green bell pepper
  • Yellow bell pepper
  • 1 large onion finely chopped
  • 1 tsp mixed herbs
  • 1 tbsp ginger, garlic and green chilly paste
  • 100 gms peas boiled and coarsely crushed
  • Salt
  • 1/2 tsp pepper powder
  • 2 tbsps oil

Method :
Heat the oil and add the onions and green chilly and ginger garlic paste. Roast till translucent. Add the bell peppers and salt and sauté on high flame for a couple of minutes. Add the herb mix, paneer, crushed peas and pepper powder. Heat well. Keep aside.

For the Salsa:

  • 5 large tomatoes blanched, peeled and chopped roughly
  • 1 tbsp chilly powder
  • 7 garlic cloves
  • 2 tbsps tomato ketchup
  • 1 tbsp oil
  • Salt

Method :
Grind the chilly powder and garlic with a little water to a thick paste. Heat oil. Add the paste and toss for a couple of minutes. Add the chopped tomatoes and salt. Heat for a couple of minutes. Transfer to the blender and puree. Add the tomato ketchup and salt. Mix well and keep, aside.

To serve:
Place the tortilla on a hot skillet with the roasted side up. Apply the salsa and pile the prepared stuffing on it. Place another tortilla, roasted side downwards on the stuffing. Gently press down so that the ends of both the tortillas touch each. Roast using butter on both sides till crisp. Remove. Serve cut into triangles with either a salad or with raw onion rings.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Cucumber Bites Recipe

These cucumber bites are an instant hit at parties and get togethers. I have used a Cheese spread here. You may grate any cheese of your choice.

Ingredients :

  • 1 Cucumber
  • 1 tomato
  • Herb and Garlic Cheese spread
  • Coriander leaves
  • Pepper
  • Salt

Method : Deskin the Cucumber and slice them. Top them with the Cheese spread. Sprinkle pepper powder and garnish with small wedges of tomato and a sprig of coriander leaf.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Vegetable Bullets Recipe

Vegetable Bullets can be served as an appetizer or as a snack by itself. Teamed with a tomato ketchup or a green chutney, it is delicious and filling too.

Ingredients :

  • 6 potatoes
  • A small bowl each of the following vegetables :
  • Peas
  • Carrots chopped
  • French Beans chopped
  • 5 slices of bread
  • 2 inch piece of ginger
  • 9 flakes of garlic
  • 7 green chillies
  • 1/2 tsp Garam Masala
  • Coriander leaves
  • Juice of half a lemon
  • Salt
  • Vermicelli
  • Oil for frying

Method:

Deskin the potatoes. Chop them along with the other vegetables. Boil all the vegetables together . Mash them coarsely. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed vegetables. Dip the slices of bread in water, squeeze them well and drop them into the vegetable mash. Add the lemon juice, salt and finely chopped coriander leaves. Mix thoroughly. Pinch pieces of the dough and shape into bullets. Coat them with vermicelli. Heat oil. Drop the Vegetable Bullets three at a time in the hot oil and fry till they are a golden brown. Serve hot with tomato ketchup or green chutney.

This measurement yields 24 Vegetable Bullets.

Copyright © 2017. All rights reserved.

Sabudana Vada recipe

Another favourite snack is the Sabudana/ Sago pearl vada. It is popular as an evening snack and is accompanied by a yoghurt dip.

Ingredients:

  • 250 gms Sabudana/ sago pearls
  • 4 potatoes pressure cooked
  • 2 tsps jeera/cumin seeds
  • 12 green chillies
  • 100 gms roasted peanuts crushed coarsely
  • Salt sugar and lemon juice as per taste.
  • Coriander leaves chopped fine.
  • Oil for frying

Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Refrigerate for two hours. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture. Heat oil. Fry them in batches of four till they are crisp and golden.

For the dip.

  • One cup curds beaten till smooth and creamy
  • 3 tsps Sugar
  • Salt
  • 1/4 tsp jeera/cumin powder
  • 1/4 tsp pepper powder
  • 1/4 tsp chaat masala
  • 1/4 tsp chilly powder
  • Coriander leaves chopped finely
  • A few pomegranate seeds

Method :

Add all the above mentioned ingredients to the curd and mix well. Serve with the vada.

Note:The vada dough is refrigerated for a couple of hours so that the vadas do not soak up oil.

Copyright © 2017. All rights reserved.

Vegetarian Fajita recipe

Each country has it’s own version of our Indian Roti subzi. Tried my hand at a vegetarian version of Fajita which is basically a Tex-Mex cuisine and it turned out simply delicious.

Ingredients :

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 6 baby corns boiled al dente
  • 100 gms boiled sweet corn
  • 2 onions
  • 2 tbsps Garlic flavoured butter
  • 1 tbsp mixed herbs
  • 1/2 tsp pepper powder
  • Salt
  • Salsa sauce
  • 6 corn tortillas or even chapatis work equally well.

Method :

Thinly slice the Bell peppers, baby corn and onions. Boil the sweet corn and the baby corn al dente. Saute all the vegetables in the garlic flavoured butter for about five minutes on a high flame taking care to see that that they are done but retain their crunch. Add the herbs, salt, pepper and the salsa sauce. Mix well. Heat the corn tortilla or the chapati. Spread a couple of heaped tablespoons of the mixture on it. Either tightly fold it like a wrap or enjoy it as you would a pizza.

Copyright © 2017. All rights reserved.