These Sweet potato cutlets are amazing. A good change on the days when one is fasting. Thankyou so much Venkatesh Swaminathan sir for sharing the recipe. I did tweak it a bit to cater to the family’s taste, as we are all garlic lovers. Planning to make some next week, the way you made them as we fast during the month of Shravan. One can serve them as starters during a get together or pack them in the children’s lunch box.
200 gms Sweet potatoes
7 green chillies
1 inch piece of ginger
7 flakes of garlic
1/2 tsp Chaat Masala
Juice of half a lemon
Bread crumbs to coat the cutlets
Oil to roast the cutlets.
Pressure cook the sweet potatoes and peel them. Mash them with a masher. Grind the green chillies, ginger and garlic to a smooth paste. Drop it into the mashed sweet potatoes. Add the Chaat Masala, salt Lemon juice and chopped coriander leaves. Mix thoroughly. Shape them as required and roll them in the bread crumbs. Heat a tava/Skillet. Drizzle with a teaspoon of oil. Place the cutlets on the Tava. Drizzle some oil on the cutlets and shallow fry them till crisp and done. Serve with mint chutney or Tomato Ketchup.
Pinwheel Sandwiches are a hit with children. Serve them at a get together or in their school lunch box, and, they will be gone in no time! Easy to make and they stay well. Here I have not used any shredded vegetables, but you may add thinly sliced cabbage and carrot.
3 slices of Bread
Slice of cheese
Cut the edges of the bread slices and e dry them to make bread crumbs. Gently roll out each slice with a rolling pin. Take care to see that you use a gentle hand while rolling out the slices. Apply butter and chutney on the first slice, place the second slice over it and top it with the slice of cheese. Place the, third slice over the cheese slice and apply ketchup on it. Roll the slices together to form a log. Cut slices of the log and serve either with ketchup or as is.
Stir fries are a wonderful way of remaining healthy and at the same pandering to the taste buds. They are low on fat and a seasoning of choice can be used. I usually keep varying the seasoning as a change is always welcome. I have not mentioned the exact amount of condiments and spices to be used as they depend on individual preference.
Equal quantity of the following vegetables :
Green, Red & Yellow Bell peppers
Spices and condiments used:
Pressure cook the baby corn to two whistles. Keep aside. Slice the Bell peppers and onions lengthwise. Chop the baby corn into roundels. Heat butter in a pan as per requirement. Drop in the sliced onions and sauté till translucent. Drop in the sliced Bell Peppers, baby corn, salt, pepper, chilly flakes, Oregano, mixed herbs and toss them on a high flame till they are done but crunchy. Drizzle with some tomato ketchup. Mix well and serve immediately.
Boiled Peanuts can be used in Subzi, Chaat, or even enjoyed on their own. Can be served as a starter with a dash of lime or enjoyed as is. I make use of the fresh ones when they are in season, or use the dried ones. Groundnuts have a high protein content and including them in your diet everyday is essential for the vegetarians. What better way than to have them boiled rather than snack on the fried ones?
Wash and soak a bowl of peanuts overnight. Pressure cook them with a little salt. Allow them to cool. Serve as is or garnished with freshly chopped onions, tomatoes and coriander leaves and a dash of lime for that added zing!
This is an oil free and healthy version of the Sabudana Vada. Sabudana or Sago Pearl is commonly used in India on the days one fasts. The regular vada is fried. Here I made balls of the dough, but did not flatten them as I would, while frying the Vada. Made use of a non stick Appam pan to roast them. Serve with either a tomato ketchup or green chutney. Recipe Link to the preparation of the Sabudana dough is given below.
Hariyali in Hindi is Green and Aloo are potatoes, so literally translated it means Green Potatoes. They have been so named because of the green chutney in which they are marinated and which gives them their distinctive colour. These can be served as a starter or hors d’oeuvre. They can also be used as a filling for sandwiches.
250 gms potatoes
1 small bunch coriander leaves
1 inch piece of ginger
3 tbsps grated coconut
10 cloves of garlic
Juice of one lemon
10 green chillies
1 tsp of oil
Deskin and wash the potatoes well. Slice them or cube them as per preference. Keep them immersed in water. Grind together the grated coconut, green chillies, ginger, garlic, lemon juice, coriander leaves and salt to a fine paste. Heat the oil in a pan. Drop in the potatoes and salt. Toss. Sprinkle water, cover and cook till three fourth done. Tip in the ground paste and mix well. Cover and cook on a gentle flame till done.
A delicacy available only during the monsoons, a variety of dishes from a fry, a sukka, stir fry or a mix gravy can be made from Teasel Gourd. One needs to ensure that they are Dark Green in colour as the Light Green ones have large seeds within them. I personally love the crunch of the seeds so buy the slightly Light Green ones. Posting a Teasel Gourd Fry today which can be enjoyed as a side dish with Rice or can be eaten as a snack with tea.
250 gms Teasel Gourd
2 tsps chilly powder
1/2 tsp Hing/Asafoetida
A mixture of Rice flour and Besan/Gram Flour in the ratio of 2:1.
Oil for frying
Wash and slice the Teasel Gourd as shown in the picture. Sprinkle Chilly powder, salt and Hing. Mix well. Take the Rice flour and Besan in a plate and mix them well. Coat the slices with this mixture. Heat oil in a pan. Drop the coated slices and fry on a medium flame till crisp. Serve hot.
Chana or Chickpea Chat can be served as a starter or a quick snack. Healthy, as its high in protein and absolutely delicious as it is garnished with a spicy and also a tamarind and date chutney. I have served it in cones made of Papad. You may serve it in a plate or in a bowl depending on one’s preference. Recipe Link to the Chutneys is given below.
100 gms Chickpeas
1 large tomato
1 large onion
100 gms sweet Corn
1 tbsp Green chutney
1 tbsp Tamarind and date chutney
1/2 tsp Everest Chat Masala
Juice of half a Lemon
Wash and soak chickpeas for eight hours. Pressure cook with salt. Allow to cool completely. Pressure cook the Corn too. Chop the onion, tomato and coriander leaves fine. Tip the cooled corn and Chana into a bowl. Add the green chutney, tamarind and date chutney, Everest Chat Masala, the chopped onion tomato and coriander leaves and adjust salt. Drizzle with lemon juice and serve.
Cut the Papad into two halves. Lightly roast them on both sides on a Tava/ griddle and immediately roll them into the shape of a cone when it is still warm. It has to be done swiftly, as the Papad breaks when it cools.
A very popular dish from Gujarat, a state that lies to the West of India, the Khaman Dhokla is a highly nutritious snack served with a Green chutney. Healthy too because it is steamed and tempered with minimum of oil. Recipe link for the Chutney is given below.
300 gms Besan /Bengal gram flour
2 tbsp Rava/ semolina
4 tsp sugar
1 tsp ginger-green chilli paste
1 tsp lemon juice
1 tsp Eno fruit salt
3 tsp oil
1 tsp Mustard
1 tsp sesame seeds
A large pinch of Hing/ asafoetida
2 sprigs curry leaves
3 green chillies slit
Coriander leaves to garnish.
Tip in the Besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt into a bowl. Add around ¾ cup of water and mix well using a whisk to get a smooth batter. Keep the steamer boiling.
Just before steaming, add the fruit salt and mix lightly.
Pour the mixture immediately into a greased Thali. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside. A knife inserted in the Dhokla should come out clean.
Heat the oil in a pan. Add the mustard seeds. When the seeds splutter, add the sesame seeds, asafoetida, curry leaves and slit green chillies and sauté on a medium flame for 30 seconds.
Remove from the flame, add ½ cup of water and wait for 5 minutes or till the water is absorbed completely.
Pour the tempering over the prepared dhoklas and spread it evenly.
Cut into pieces, garnish with coriander and serve immediately with All purpose chutney.
These Bengal Gram Fritters are popular all over South India and are known by various names depending on the region where they come from. One can make them with or without onions, but adding finely chopped onions adds to the taste.
250 gms Chana dal/ Split Bengal Gram
1 fistful rice flour
10 green chillies
2 inch piece ginger
2 large onions chopped fine
4 sprig curry leaves chopped
Coriander leaves chopped
Wash and soak the chana dal for four hours. Drain the water and spread it on a piece of cloth for an hour to dry slightly. Grind in small batches in the blender to a coarse mixture. (DO NOT grind it to a smooth paste)
Crush the green chillies and ginger in the blender to a coarse paste.
Add the crushed green chilly, ginger, chopped coriander, chopped curry leaves, salt, ground chana dal n the rice flour and make balls. Flatten them slightly. Heat oil in a pan. Deep fry four to five at a time and serve hot.
It is just by accident that I found that drying the chana dal for an hour or so makes the fritters really crisp as the chana dal does not become a paste and can be ground coarsely.