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.

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Vegetable Burger Recipe

This one is a healthier option to the regular Burger as it is loaded with veggies. Children will soon get hooked on to this one as it is so flavourful.

Ingredients :

  • Half of a red, green and yellow bell pepper.
  • 3 potatoes, deskinned, chopped lengthwise and marinated with salt.
  • Salt
  • Chilly powder as per taste
  • Thousand island dressing or even Mayonnaise will work equally well
  • Burger buns
  • Butter
  • Oil for frying

Method :
Deep fry the potatoes to a golden brown
Heat a tsp of oil. Add the bell peppers and salt and saute. Add the chilly powder and toss till cooked but crunchy. Add the fried potatoes. Mix well.
Slice the burger bun and butter it. Pile the bell peppers and potatoes and thousand island dressing and microwave for just half a minute. Enjoy with tomato ketchup.

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Instant Bread Idli Recipe

This is, an instant idli which can be made plain or with vegetables added. Both taste equally good and are an instant option when having guests.

Ingredients :

  • 6 slices of bread
  • Idli Rava/ rice rava the same quantity as of the bread after it is powdered
  • A pinch of soda bicarbSalt
  • Tomato, onion, coriander leaves, green chillies and Cucumber chopped fine.
  • 200ml curd
  • Water
  • Salt

Method :
Remove the edges of the bread slices. Grind the slices to a fine powder. Measure and add equal amount of Idli Rava. Add the chopped onions, tomatoes, cucumber, coriander leaves, green chillies, salt and soda bicarb. Tip in the curd. Mix well. Add enough water to make batter of pouring consistency or akin to idli batter. Allow it to stand for half an hour. Grease the Idli mould with oil or Ghee. Pour the batter into the mould and place it in a steamer. Steam for ten minutes. Remove. Allow to cool. Unmould and serve with green chutney.

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Methi Leaves Pakoda Recipe

Methi leaves/ Fenugreek leaves have that distinct aroma when fried. They are used to make zhunka, in subzi, Dal and also dried and used as a garnish in North Indian dishes. Posting a Methi leaves Pakoda today which can be served as an appetizer or as a side dish with rice and dal.

Ingredients :

  • 250 gms Chana dal (Bengal gram dal)
  • A small bunch of methi leaves
  • A few sprigs of coriander leaves
  • 9 green chillies
  • 4 medium sized onions
  • 2 inch piece of ginger
  • 7 flakes of garlic
  • Salt
  • 3 tbsps rice flour
  • Oil for frying

Method :

Wash and soak the Chana dal for four hours. Drain and grind to a coarse mixture in batches without water. Do not grind it all at once as it turns into a paste. Remove in a bowl. Chop the onions, methi leaves and coriander leaves very fine and add them to the chana dal mixture. Grind the chillies, ginger and garlic coarsely and tip it into the mixture. Finally add salt and mix thoroughly. Keep it aside for five minutes. The onions release water. Mix well and add the rice flour. Make small balls of the mixture. Pat them into roundels. Heat oil. Slip in five of the pakoras at a time and fry to a deep golden brown. These pakoras need no accompaniment.

Makes 27 pakoras.

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Mangalore Bonda Recipe

A visit to Mangalore is incomplete without tasting Mangalore Bonda or Goli Bazo a delicacy that will keep you asking for more. It isn’t for the health conscious and the diet lovers. Well, I believe in ‘when in Mangalore be a Mangalorean’ (which I am).

Ingredients :

  • 250 gms maida/All purpose flour
  • 6 tbsps besan/gram flour
  • 8 green chillies
  • 2 inch piece of ginger
  • 5 tsps sugar
  • Salt
  • 1 heaped tsp jeera
  • 1/4 tsp soda bi carb
  • 200 ml thick curd
  • Oil to fry the Goli bazo

Method :
Take maida, besan and curd in a bowl. Grind the chillies, ginger, sugar and salt to a paste. Add the jeera and grind it just once. Add it to the Besan, maida and curd and mix thoroughly. Drop in the soda bicarb, mix and allow to rest for fifteen minutes. The batter should be thick as of dropping consistency or it will absorb oil. Heat oil and drop in small portions of the batter. Deep fry to a golden brown. Serve with green chutney.

Chutney

Ingredients :

  • One fistful Daalia/roasted Gram dal
  • One fistful grated coconut
  • 1/4 tsp tamarind paste
  • A few mint leaves
  • A small bunch coriander leaves
  • Green chillies as per requirement
  • Salt.

Method :
First powder the Daalia. Then add the remaining ingredients and grind to a make a smooth but thick chutney.

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Spicy Tukdi/ Shankarpali Recipe

Spicy Shankarpali or as the Konkani community calls it Teek tukdi is a popular savoury which is prepared not only during Diwali but also during summer vacations when the children clamour for munchies. Easy to make and delicious too, it can be made using green chillies or with chilly powder.

Ingredients :

  • 125gms wheat flour
  • 125gms maida/all purpose flour
  • 8 green chillies
  • A Rajma sized piece of hing
  • 3sprigs of curry leaves
  • Salt
  • 2 tbsps oil
  • Oil for frying

Method :
Sieve the wheat flour and the all purpose flour together. Grind the green chillies and hing. Add a little water to it and strain it. Keep it aside. Heat 2tbsps of oil to smoking point and drop it into the flour. Crumble the mixture. Chop the curry leaves fine. Add the strained chilly hing water, salt and the chopped curry leaves into the flour. Adding a little water at a time bind a stiff dough as for pooris. Keep aside for ten minutes. Knead well and make balls. Roll out the balls thinly into six inch diameter chapatis. Cut into diamonds. Heat oil. Drop in the tukdi and fry over a medium flame till they are crisp and take on a golden brown hue.

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Spicy Phenori Recipe

Spicy Phenori is a crunchy munchy snack which goes by other names too depending on the region where it comes from. Thin chapatis are rolled out of a dough to which spice is added. The thinner the chapati, the crisper the Phenori.

Ingredients :

  • 250 gms all purpose flour/maida
  • 8 green chillies
  • 5sprigs of curry leaves
  • A Rajma sized piece of hing /asafoetida
  • Salt
  • 2 tsps oil
  • Slurry of 2 tbsp oil and 1tbsp of maida.

Method :

Grind the green chillies and asafoetida to a smooth paste. Tip it into a vessel. Chop the curry leaves fine and add them too. Add the oil, flour and salt and crumble it well. Add enough water to bind a stiff dough. Keep it aside for about half an hour. Make 10 balls out of the dough. Roll out five of them as thinly as possible. Place a chapati on the board. Apply the slurry thinly all over the chapati and place another chapati on top, a little away from the edge of the first chapati. Continue applying the slurry and placing the chapati in the same manner. After placing the fifth one, roll it tightly into a log and cut into pellets. Dust the pellets with maida and roll them out gently. Finish of thus with the remaining dough. Heat oil, and deep fry the Phenori on a slow flame to a crisp and rich golden brown.

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Bhakarwadi Recipe

Bhakarwadi is a popular Maharashtrian delicacy. Though a little time consuming, the end result is really worth it.

Ingredients :

For the dough
2 cups Maida/ All purpose flour
2 tbsp Besan/gram flour
Salt
2 tbsp Oil
1 tsp Ajvain (carom seeds)

For the filling
1 tbsp Besan/gram flour
1 tsp Sesame seeds and Poppy seeds
1 tsp Ginger paste
1 tsp Garlic paste
3 tsp Red chili powder
2 tsp Powdered Sugar
1 tsp Garam masala
1 tsp Coriander powder
1 tsp Suanf/fennel
1 tbsp Grated dried coconut
3 to 4 tbsp Nylon Sev
salt to taste

Method:
Mix the all purpose flour and the gram flour in a bowl. Add salt and Ajwain. Heat 2 tbsp Oil and add it to the flour mixture. Add water and knead a hard consistency dough. Cover the dough and let it rest for 15-20 minutes.
Dry roast sesame seeds and poppy seeds. Heat 1 tbsp oil, add coconut, ginger garlic paste, red chili powder, gram flour, sugar, coriander powder and nylon sev. Saute for a couple of minutes. Let the mixture cool down.
Once the filling is ready, divide the dough into 3 to 4 equal balls. Roll one dough ball into thin round shaped Roti. Spread 2 tbsp of the mixture evenly and start rolling from one side. Roll it tightly. Cut into 1 inch pieces. Heat oil . Deep fry them till golden brown in color.

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Tinglodu/ Murukku Recipe

One of the easiest to make, delicious and crunchy, the Tinglodu is a melt in the mouth savoury. Some add a bit of all purpose flour while binding the dough. I prefer making without it.

Ingredients :

  • 250 gms rice flour
  • 100 gms Dalia/ roasted chana / hurakadle powdered
  • 1 tbsp black til/sesame
  • 1 tbsp chilly powder
  • 2 tbsps coconut oil heated to smoking point.
  • Salt.

Method:
Mix the rice flour, powdered daalia, salt, sesame and the hot oil together. Add a little water at a time to bind a dough not as soft as for chapati but not as hard as for puris. Put in mould and press over a plastic sheet. Heat oil. Slide 5 to 6 at a time in hot oil n fry to a golden brown.

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Tikha Gatiya Recipe

Specially prepared during Diwali, tikha gathiya or Karo as the Konkani community calls it is a snack which is relished by the young and old alike!!

Ingredients :

  • 250 gms besan/gram flour
  • 10 green chillies
  • Rajma sized piece of hing
  • 1/2 tsp ajwain / carom seeds
  • Salt
  • 4 tsps hot oil.
  • A pinch of soda bicarb
  • Oil for frying

Method :
Sieve the Besan. Grind the green chillies and hing to a smooth paste. Heat the oil and pour it into the Besan. Add the soda, ajwain, ground paste n salt and adding a little water at a time bind it to a smooth dough. Press the karo onto a plastic sheet. Heat the oil. Slide 3- 4 at a time in hot oil n deep fry till done.

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