Panko dipped potato balls

What is so special about the potato balls one may ask? Everybody makes them. This time I tried dipping it in those awesome flaky Panko bread crumbs and they have turned out simply amazing! Hardly any oil absorbed and extremely crunchy. Yes, it does involves a little more work, but then the end result is delicious!

Ingredients:

5 large potatoes

6 green chillies

2 inch piece of ginger

7 garlic cloves

1/2 tsp chilly flakes

1/2 tsp oregano

1/4 tsp pepper powder

Salt

2 tbsps finely chopped coriander leaves

5 tbsps Besan/ chickpea flour

A large pinch of ajwain/ carom seeds

Panko breadcrumbs as required

Oil to fry

Method:

Pressure cook the potatoes to only two whistles. Please ensure that they don’t turn mushy. Peel and mash them well. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed potatoes along with the salt, oregano, chilly flakes, pepper and coriander leaves. Mix well and make small balls. Refrigerate for half an hour. Make a slurry of besan, ajwain, salt and water. It should be neither thick like a batter nor so thin that it just runs off when the balls are dipped in it.

Heat oil in a pan. Dip the balls in the besan slurry and drop them into the Panko bread crumbs. Coat them well and drop them into oil which is constantly kept medium hot. Fry till they turn a golden brown. Remove, drain and serve along with tomato ketchup and mint chutney.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Tender Jackfruit fritters

Tender Jackfruit fritters are a delicacy. It is extremely easy making it these days as raw Jackfruit is available online, cleaned, chopped and packed. The one I have posted today is a traditional one made by the Konkani community. You may innovate and use a masala of your choice.

Ingredients:

16 slices of tender jackruit cut into thickness of half an inch.

Salt

Chilly powder

Hing/ asafoetida

Rice flour

Oil for frying the fritters

Method:

Drop the slices of tender jackruit in boiling water with a little salt. Keep simmering till they are almost seventy five percent done. Switch off the gas and drain the water. Sprinkle chilly powder, salt and asafoetida as per taste and requirement. Dust it with rice flour and refrigerate for about half an hour to forty five minutes. Heat oil in a pan. Drop the slices three to four at a time and fry till they are crisp. The entire process must be carried out on a medium flame. Drain and place the fritters on a tissue or paper towel. Serve hot.

Note: the proportion of chilly powder, salt and asafoetida is not mentioned as it all depends on individual preference.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

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.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Pazham Pori/ Kerala Banana fritters

These are fritters made from Nendra Pazham, a variety of banana cultivated and widely used in the state of Kerala. Halva, chips, roast, fritters are a few of the varieties made . Posting a variety of fritter called Pazham pori where Maida/ all purpose flour is used to make the batter instead of the usual Besan/ chickpea flour. Please note that the bananas should neither be raw nor over ripe. This lovely recipe was shared by my friend Shobha Shenoy Kini.

Ingredients:

2 medium sized Nendra Pazham peeled and sliced vertically into pieces of desired size

1 cup Maida/ all purpose flour

2 tbsps rice flour

3 tbsps Besan/ chickpea flour

2 tsps sugar

1/4 tsp baking soda

1/4 tsp Turmeric powder

Salt

Oil to fry the fritters

Method:

Tip the maida, besan, powdered sugar, salt, turmeric powder and baking powder into a bowl. Mix thoroughly. Add enough water to make a batter of pouring consistency. Whisk thoroughly and check that the batter is free from lumps. Heat oil in a pan. Dip the sliced bananas into the batter and deep fry to a rich golden brown. Serve hot.

Serves three.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Palak Pakora/ Spinach fritters

These fritters can be served with a tomato ketchup at get togethers or as a quick snack when children have their friends over. A variety of preparations are made using Palak/ spinach, the most popular being Palak Paneer, Palak and corn subzi and even the Lahori Palak Chole…… but who doesn’t love fritters? This is a quick and simple recipe shared by my friend Amruta Prabhu.

Ingredients:

A small bunch of Palak washed, dried and chopped

1 cup Besan/ chickpea flour

3 tbsps rice flour

1 tsp Cumin seeds

5 flakes of garlic minced

1 tbsp Kashmiri chilly powder

1 tbsp crushed coriander seeds

Salt

Oil for frying the Pakora

Method:

Tip the chopped Palak leaves, salt, chilly powder, minced garlic, cumin seeds into a bowl. Mix well and allow to stand for a few minutes. The palak releases a little water. Add the besan and rice flour and mix well. If required just sprinkle a few drops of water to help bind everything together. Heat oil in a pan. Drop in lumps of the mixture and fry on a medium flame till they are crisp. Serve hot with tomato ketchup and mint chutney.

Serves two.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

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.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Cabbage vadas/ fritters

I have shared a recipe of the instant cabbage vada that my mother always made. This recipe requires soaking of Toovar/ Arhar Dal/ split pigeon peas and rice. No onions are added, so either Asafoetida or grated ginger is added to enhance the taste. This recipe shared by my friend Usha Tukaram comes in handy on days when one avoids onion and garlic.

Ingredients:

1/3 rd cup split pigeon peas

2/3 cup raw rice

1/4 th of a coconut grated

2 tbsps chilly powder or 8 dry red chillies

1/2 tsp tamarind paste

2 Inch piece of ginger grated

3 large fistfuls of chopped cabbage

Salt

Oil for frying the vadas

Method:

Soak the rice and Toovar dal for three hours. Drain and keep aside. Grind the coconut, chilly powder, and tamarind to a smooth paste. Tip in the rice and dal mixture and grind to a semolina like consistency adding little or no water. Remove and tip it into a bowl. In the meantime heat oil in a pan . Now add the grated ginger, salt and finely chopped curry leaves to the ground batter. Mix thoroughly and start frying immediately as it oozes water if it’s allowed to rest. Fry to a golden brown on a medium flame. Drain and serve either as a snack or with a meal.

This proportion makes 25 vadas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Babycorn fritters-3

This is the third variety of Babycorn fritters that I am posting in my website. A traditional Konkani masala used to coat them. Babycorn has only been recently included in the Konkani cuisine. This recipe was shared by my friend Pushpalata Pai. These fritters double up as a snack as well as an accompaniment to a meal. Usually rice is soaked and ground fine, but when in a hurry you may use rice flour. Just grind it with a little water, chilly powder and cumin seeds, but the way it is traditionally made is hands down a winner.

Ingredients:

15 tender Babycorn slit lengthwise into two

1/2 cup raw rice soaked for an hour

4 Byadgi chillies ( they add colour)

4 Guntur chillies ( they add spice)

1 tsp Jeera/ cumin seeds

Chickpea sized piece of Hing/ asafoetida

Salt

Oil for frying

Drain the soaked rice. Tip it into a mixer jar with the Byadgi and Guntur chillies, Jeera, Hing and salt. Grind to a fine paste with a little water . Drop the batter into a bowl. Add the Babycorn. Mix gently and keep aside for about fifteen minutes. Heat oil in a pan. Drop in the Babycorn about 6 -7 at a time and fry till they are golden orange and crisp. Serve hot.

This proportion makes 30 fritters.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Okra fritters

Left with a batch of not so tender okra? No worries. Here are some delicious Okra fritters that can be served as an accompaniment to a meal , as a snack or as starters. A heartfelt thanks to Gowri Baliga who shared her recipe with me.

Ingredients:

25 Okra ends snipped and slit lengthwise

1 tbsp Chilly powder

1 tsp powdered Hing / asafoetida dissolved in a tbsp of water

Salt

Oil for frying the fritters.

Semolina and rice flour required to coat the Okra. I used roughly about 3 tbsps of rice flour and 2 tbsps of Semolina, but it may vary depending on the amount of water oozed out by the vegetable.

Oil for frying the fritters

Method:

Tip the sliced okra in a bowl. Tip in the Hing water, salt and chilly powder. Mix well and allow to rest for fifteen minutes. Heat oil in a pan. As the oil is heating, drop in the semolina and rice flour over the marinated Okra. Mix well and drop them into the hot oil around ten to fifteen pieces at a time. Fry till they turn golden brown and crisp on a medium flame. Drain and serve hot crispy Okra fritters.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

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.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.