Potato Patties

The family is ever so fond of potato and needless to say, I always try out a recipe where it is the main ingredient. Boiled, mashed, roasted, baked or even fried, anything made with potatoes is an utter delight. When my friend Mamta Kamath shared her version of potato Patties with me, I lost no time in making it.

Ingredients:

8 medium sized potatoes pressure cooked, peeled and mashed

5 slices of bread

7 green chillies

7 cloves of garlic

2 inch piece of ginger

1 large onion finely chopped

1/4 tsp Turmeric powder

Juice of half a lemon

3 tbsps finely chopped coriander leaves

Salt

Oil to roast the Patties

Method:

Tip the mashed potatoes into a bowl. Grind the garlic, ginger and green chillies to a semi coarse paste. Tip it into the mashed potatoes. Dip the slices of bread into water, squeeze and crumble it. Add it to the mash. Add the turmeric powder, salt, lemon juice, finely chopped onions and coriander leaves. Mix thoroughly . Pinch balls of this mixture and shape into a Patties. Heat a tava/ skillet. Drizzle with oil. Spread it evenly all over the skillet. Place the Patties and drizzle some oil on top. Allow them to roast to a golden brown. . Flip. Roast the other side as well. Serve hot with tomato ketchup and mint chutney.

This proportion makes 12 Patties.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Pineapple stir fry

This is a recipe for those who love tart fruits but cannot enjoy them as they are allergic to it. A quick saute or seasoning kills the enzymes responsible for the allergy and the fruits can be eaten as a dessert or even with a meal. This is a delicious recipe of seasoned pineapple shared by my friend Sneha Kamath.

Ingredients:

1 pineapple de skinned and chopped into bite sized pieces

1 tbsp jaggery syrup

Salt

1 tbsp finely chopped coriander or mint leaves

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

Method:

Heat the oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chilly bits. Toss and drop in the pineapple pieces. Add the jaggery syrup and salt. Mix well, cover and cook on a gentle flame for five minutes. Garnish with coriander or mint leaves. Serve hot or cold.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Masala roasted Idli.


Leftover idlis can be turned into these yummy roasted masala idlis for a quick evening snack. I have shared a couple of recipes of how leftover idlis can be put to use either by roasting them, turning them into a Manchurian or by making an upma of them. Posting the recipe today which my friend Rita Vaz shared with me of how she roasts them with masala.

Ingredients:

  • 10 Leftover Idlis ( refrigerated)
  • 1 medium sized onion finely chopped
  • 2 tsps Molgapudi
  • 1/2 tsp Kashmiri chilly powder
  • 1/2 tsp turmeric powder

For the tempering:

  • 2 tbsps coconut oil or regular cooking oil
  • 1/4 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp Hing/ asafoetida
  • 10 curry leaves
  • 2 green chillies finely chopped
  • 1/2 cup coriander leaves chopped

Method:

  1. Heat oil in a pan. Add the mustard seeds. When they start to sputter add cumin, asafoetida and curry leaves.
  2. Add onions and roast till they turn translucent.
  3. Lower the flame add Kashmiri chilly powder, turmeric and green chillies and roast for 30 seconds.
  4. Add chutney powder and roast for 30 seconds.
  5. Add 1/4 cup hot water and stir to mix well.
  6. Add Idlis directly from the fridge and coat them well with the masala, cover and cook for one minute on a medium flame.
  7. Remove the cover and roast the Idlis until the water has completely dried.
  8. Remove from flame.
  9. Garnish with coriander leaves.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Bread Rolls

Bread rolls bursting with cheese and condiments of your choice along with a cup of tea or coffee will leave everybody asking for more. The original recipe by Rachel Sequeira calls for stuffing a potato mixture and cheese inside a slice of bread. The bread I had today started crumbling the minute I tried to fill it, so took the easy way out by mashing the bread along with the potatoes and filling it with cheese. Dusted them with cornflour and deep fried them. Served them with a mint chutney and tomato ketchup. They were over in no time.

Ingredients:

3 potatoes boiled, peeled and mashed

7 slices of bread

1 tsp of chilly flakes

1/4 tsp Turmeric powder

1 tsp Amchur/ dry mango powder

2 tbsps finely chopped coriander leaves

Grated cheese as per requirement

Salt

Oil for frying the rolls.

Method:

Tip the chilly flakes, Amchur, turmeric powder, salt and coriander leaves in a bowl. Add the mashed potatoes . Lightly wet the bread and crumble it. Mix it well along with the other ingredients . Take portions of this mixture and pat it like a patty on to your palm. Place some grated cheese over it , bring the sides together and shape it into an oblong roll. Finish off thus with the remaining dough.

Heat oil in a pan. Slide in the rolls gently two at a time and fry them to a golden brown. Drain and place on a kitchen towel. Serve hot with mint chutney and tomato ketchup.

Makes ten rolls.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Sweet corn tikkies

These sweet corn tikkies will certainly be a hit with young and old alike. My heartfelt thanks to my friend Jayanti Mohan who shared this recipe with me. These double up as a snack or as an accompaniment to a meal. Serve them hot with either mint chutney or Tomato ketchup.

Ingredients:

1 cup sweet corn kernels

1/2 of a capsicum chopped fine

2 green chillies

1 inch piece of ginger

5 cloves of garlic

1 tsp Cumin seeds

Salt

2 tbsps finely chopped coriander leaves

Rice flour to bind the dough

Oil to fry the tikkies.

Method:

Tip the cumin seeds, green chillies, ginger and garlic into the mixer jar. Grind it to a coarse paste. Add the corn kernels and run the mixer in pulse mode, taking care to see that the kernels are roughly crushed. Be careful not to run the mixer continuously as the corn kernels easily turn into a paste. Drop the coarsely ground mixture into a bowl. Add finely chopped capsicum, coriander leaves, salt and enough rice flour to bind it into a dough to make tikkies. Pinch a little of the dough and flatten into tikkies or any desired shape. Heat oil in a pan. Drop in the tikkies three at a time and fry on a medium flame till they turn golden brown and crisp. Serve hot with mint chutney or Tomato ketchup. I always serve such hors d’oeuvres with my All purpose chutney. Recipe link to it is given below.

This proportion makes around ten tikkies.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Bruschetta -2

Here is a Bruschetta, an antipasto or an Italian starter. Normally a French Baguette which is a kind of crusty bread cut at a tangent is used. It is toasted, brushed with olive oil and a clove of garlic is rubbed over it when it’s still warm. I had to make do with a Garlic loaf . Topped it with a salad and seasoned it with herbs. I thank my dear friend Vidya Pai for having shared her recipe. You can find another version of the Bruschetta posted under the hors d’oeuvres section of this website.

Ingredients:

1 garlic loaf sliced at a tangent

2 tomatoes

2 onions

1/2 of a capsicum

1 tsp of mixed herbs

1/ 2 tsp pepper powder

Juice of half a lemon

1 tsp olive oil


Salt

1 tsp coriander leaves

Method:

Chop the coriander leaves, tomatoes, capsicum and onions. Tip in the lemon juice, the mixed herbs, pepper, salt and olive oil. Mix thoroughly. Slice the Garlic loaf at a tangent. Butter it on both sides lightly and toast it for just a minute so that it gets warm. Top it with the salad and serve immediately.

Note: you may use finely chopped garlic, basil leaves, jalapenos and olives as well. I had to make do with what is available because of the shortage during the Lockdown

9 slices per loaf.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Cheesy Garlic bread

This Cheesy Garlic bread is a bread lover’s delight. Cheese and garlic, both are my weaknesses , so I was thrilled when my friend Jyothi Baliga posted her version of it. I can only say one thing…… It’s Divine!

Ingredients:

One loaf of garlic bread

Cheese spread

Grated Mozzarella cheese as per requirement

Chilly flakes, oregano and pepper for seasoning

Butter to roast the bread

Method:

Slice the Garlic bread to one inch thickness. Butter the slices on both sides and toast them lightly on a tava/ skillet. Apply some cheese spread, top it with grated Mozzarella, season with chilly flakes, oregano and pepper and place them in a grill. Allow the cheese to melt. Remove and serve hot.

Note: I have again added a layer of cheese spread and sprinkled some chilly flakes for aesthetics. You may avoid the same.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Vegetable cutlets

These vegetable cutlets will have your kids asking for more. Serve it as is or with a tomato ketchup, they will munch on it to their heart’s content. You can use vegetables of your choice but I am posting the recipe that I followed of Arathi Pai my friend. The only change I made is of boiling the Beetroot too along with the potatoes and tempered the mixture with Cumin seeds.

Ingredients:


2 carrots

1/4 cup green peas

A handful of French beans

4 potatoes peeled

2 Beetroots peeled

3 green chillies

1 inch piece of Cinnamon

2 Inch piece of ginger

5 cloves of garlic

1/2 tsp Fennel seeds

1 onion

1/4 tsp each of Coriander, turmeric, chilly and dry mango powders

A pinch of Garam masala

1 tsp Cumin seeds

1 tbsp oil

1 tbsp each of finely chopped mint and coriander leaves

Salt

Bread crumbs to bind into a dough

Semolina or rice flour to dust the cutlets

Method:


Grind the green chillies , Cinnamon, ginger, garlic, fennel and the onion into a fine paste.

Heat oil in a pan. Add the cumin seeds. When they splutter add the ground paste and roast till the raw smell disappears. Allow to cool. In the mean time pressure cook the carrots, peas, French beans potatoes and beetroot. Strain and keep the water aside. It can be used to make a clear vegetable soup. Mash the boiled vegetables well. Tip in the cooled seasoning into it. Add the garam masala, chilly, turmeric, dry mango and coriander powders, the finely chopped coriander and mint leaves and salt. Mix well. Keep adding bread crumbs till you are able to bind it into a dough. Pinch balls of the dough and flatten them into cutlets. Refrigerate for fifteen minutes. Dust them with either semolina or rice flour. Keep aside. Heat oil in a pan. Deep fry them as I have or shallow fry them on a tava till they turn crisp.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Easy Peas Patties

This is an easy to make Pea Patties. Avoids hassles of preparing a separate stuffing and saves time of filling it. Just boil, mash, mix, add spices, roll into desired shapes and fry. Serve hot with a mint chutney or Tomato ketchup.

Ingredients:

100 gms or 1 cup of shelled peas

4 medium sized boiled potatoes peeled and mashed

1 medium sized onion finely chopped

1 cup bread crumbs

5 green chillies

2 inch piece of ginger

5 cloves of garlic

1 tsp Cumin powder

1/2 tsp Garam masala

1/ 2 tsp Chilly powder

Salt

Juice of half a lemon

1 tbsp finely chopped coriander leaves

Oil for frying the Patties.

Method:

Tip the peas in a pan of boiling water and simmer for five minutes. Drain and keep aside. Mash them gently and add them to the potato mash. Grind the green chillies, ginger and garlic coarsely. Tip it into the potato, peas mixture. Also add the salt, finely chopped onion, cumin powder, lemon juice, garam massala, chilly powder and coriander leaves. Drop in the bread crumbs and mix thoroughly. Roll out into desired shape and keep aside. Heat oil in a pan. Drop in the Patties two to three at a time and fry to a golden brown. Drain and serve hot with a mint chutney or Tomato ketchup.

Makes 12 Patties.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Baby corn fritters-2

This is the second variety of Babycorn fritters that I am posting today. This kind is usually served with a meal, though it can be served as a snack too, accompanied by mayonnaise and tomato ketchup.

Ingredients:

250 gms tender baby corn

3 tbsps All purpose chutney

Rice flour as required to dust the baby corn

Salt

1/2 tsp pepper powder

1 tbsp lemon juice

Oil for frying.

Recipe link to the All purpose chutney is given below.

https://vinayasculinarydelights.com/all-purpose-chutney-recipe/

Method:

Wash the baby corn and marinate in the All purpose chutney, salt, lemon juice and pepper powder for two hours in the refrigerator. Heat oil in a pan. Dust the baby corn in the rice flour and fry on a gentle flame till they are crisp and golden. Serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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