Ghia/ Lauki/ bottle gourd fritters.

After preparing a stir fry and a coconut based preparation with the farm fresh bottle gourd that had been sent across by my friend, I was left with a small piece. I decided to use it up by making fritters.  Deskinned the bottle gourd and cut them into a hexagonal shape.. These are made exactly as one makes the potato fritters. Sharing the link below.

https://vinayasculinarydelights.com/potato-bhajia-fritters-recipe/

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Fulaver, Kanda nu bhajia/ cauliflower and onion pakora.

These cauliflower and onion fritters were a staple at my maternal household during the rains. Any type of Pakora/ bhajia was welcome, but this in particular was a favourite one. I relived those fond memories today as the rain beat incessantly against the French windows. Hot pakoras and a cup of masala chai…. absolute bliss!.

Ingredients:

A medium sized cauliflower broken into florets. (21 bite sized florets to be precise)

3 tbsps finely chopped onion

2 tbsps finely chopped green chillies

1/2 tsp Ajwain crushed gently

1 tsp asafoetida powder

2 tbsps finely chopped coriander leaves

1 tsp lemon juice

200 gms Besan/ chickpea flour

Salt

Oil to fry the pakora.

Method:

Soak the cauliflower florets for about  ten minutes into water to which is added a teaspoon of salt. Drain. Wash well and pat dry.

Tip the Besan, chopped coriander leaves, onion, green chillies, ajwain, salt, lemon juice and asafoetida powder into a bowl. Add a little water at a time and prepare a lump free  batter of dropping consistency. Mix thoroughly. Keep aside.

Heat the oil in a pan.Drop a blob of batter into the hot oil. If it rises to the surface immediately, lower heat. Coat about 7-8 florets with the prepared batter and drop them into the hot oil. Fry on a medium flame to a rich golden brown. Drain on a kitchen paper towel. Serve as is or with tomato ketchup.

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Raw banana cutlets.

Easy to make and delicious are these raw banana cutlets which can be either deep fried or shallow fried. Deep frying is definitely more tastier, but for the health conscious,  air frying and shallow frying work equally well.


Ingredients:

2 raw bananas

1 onion finely chopped

1/2 tsp garam masala

1 inch piece of ginger

8 small garlic cloves

7 green chillies

Juice of half a lemon or 1 tsp Amchur powder

1/4 tsp turmeric powder

4 tbsps finely chopped coriander leaves

1 tsp cumin seeds

2 tbsps oil

4 tbsps Besan/ chickpea flour

Semolina for dusting

Oil for frying

Salt

Method:

Boil the banana along with it’s skin till done. Remove the skin and mash it well. Keep aside. Make a coarse paste of the ginger , garlic and garlic and green chillies. Heat the oil in a pan. Add the cumin seeds and once they splutter add the onions and the ginger, garlic and green chilly paste. Saute till the raw smell disappears and then add the turmeric , garam masala and besan. Roast for a couple of minutes. Add the salt and mix thoroughly. Drop in this mixture into the mashed banana. Add the lemon juice and coriander leaves. Mix thoroughly. Pinch balls of this mixture and shape into cutlets. Dust them with semolina and keep aside. Heat oil in a pan. Gently drop the cutlets two or three at a time and fry them on a medium flame till crisp. Drain and place on a tissue. Serve hot with coriander,mint chutney or ketchup.

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Broccoli stem fritters.

The tender stem of the Brocolli can not only be used in a variety of dishes like Pulao, stir-fry or pickle but also can be served as fritters. Fritters can be prepared by either dipping the stem in a batter of Besan or by sprinkling them with spices and Besan and then deep frying them. Either way they taste delicious!

Ingredients:

Tender stem of Broccoli sliced into thin strips.

Salt, coriander powder, cumin powder, chilly powder, asafoetida all as per preference.

A mixture of three parts of Besan and one part of rice flour.

Oil to fry.

Method:

Tip the sliced stems into a bowl. Rub in the salt and allow to stand for a couple of minutes. Add the spices, besan and rice flour and mix well. Sprinkle a little water if the mixture seems too dry so that the spices, besan and rice flour coat the stems well. Marinate for about half an hour. Heat oil in a pan. Drop in the stems a few at a time and deep fry them till golden brown and crisp. Serve as a side dish with rice and dal or as a starter with a dip.

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Aloo Tikki.

Aloo tikki is a golden fried-potato patty that is stuffed either with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas or just a potato patty that has spices added to it before being fried to a crisp.

Ingredients:

9 potatoes pressure cooked

5 green chillies

2 inch piece of ginger grated

5 cloves of garlic

3 tbsps finely chopped coriander leaves

Salt

Bread crumbs

Oil to roast the tikkis.

Method:

Peel the boiled potatoes and grate them. Make a paste of the green chillies, ginger and garlic.

To the grated potatoes add the ginger, garlic, green chilly paste, finely chopped coriander leaves and salt. Mix everything really well and knead it. Shape into tikkis, roll them into bread crumbs and keep them aside.

Heat a tava/ griddle. Drizzle some oil on it and spread it evenly. Now place as many tikkis as possible on the pan. Drizzle them with oil. Let the tikkis roast till they get golden brown in color. Then flip and roast the other side as well. Transfer the tikkis to a plate and serve hot with tamarind and mint chutney.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Urad Dal ke Pakode

Urad dal ke pakode is a tasty treat made on all auspicious occasions – marriages, birthdays, Mundan, and also during Diwali. It is also made as an offering to the Gods. Urad is considered an auspicious grain in Uttarakhand. Therefore a celebration is never complete without these delicious urad dal pakodas. On days when it is not used as an offering, finely chopped onions and coriander leaves are added. Posting the traditional one today.

Ingredients:

250 gms Urad dal/ split black gram


1 tsp coarsely crushed seeds


6 green chillies chopped fine


1 tsp garam masala


Sesame seeds (optional)


Salt


Oil to fry the pakoda

Method:

Wash and soak the Urad dal for five hours. Drain and grind the dal in a wet grinder or in the mixer to a smooth and fluffy batter. Tip into a bowl. Add the finely chopped chillies, coarsely crushed cumin seeds, garam masala and salt. Mix thoroughly.
Heat oil in a pan. Drop in tiny portions of the batter into the hot oil and deep fry them to a deep golden yellow. Transfer them on to a paper towel. Serve with chutney or tomato ketchup.

Note: if using the sesame seeds, balls of the batter have to be dropped into sesame seeds and then fried.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Ram Ladoo

Ram Ladoo is a popular street food in Delhi. The origin of the name is not known. The speciality of this dish is that it is served garnished with grated radish and it’s tender leaves. A spicy mint chutney is drizzled on the Ram ladoo just before it is served.

Ingredients:

200 gms Moong Dal


100 gms Chana dal

4 green chillies chopped fine

1 inch long piece of ginger grated

2 tbsps finely chopped coriander leaves

Salt

Oil to fry the Ram Ladoo.

Method:

Wash and clean the moong and chana dal and soak them together for 5-6 hours in enough water. Drain and grind till fluffy without adding much water. I use the wet grinder for the same. If using the mixer, grind in small batches.

Tip the batter in a bowl and add salt to it along with green chilli, ginger and coriander leaves. Mix the ingredients well . Whisk the batter thoroughly.

Heat oil in a pan. Pick up a small portion of the batter and drop small balls of it into the hot oil. Fry around six to seven ladoos at a time. Keep on turning them so that they fry evenly… Always fry on a medium flame. Drain the ladoos once they take on a golden brown hue. Finish off similarly with the remaining batter.

Grate a large radish and mix 1 tbsp of coriander leaves and finely chopped tender radish leaves( optional) into it.

Serve the Ram Ladoos with mint chutney and grated radish.

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Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Leftover Chole tikki

Left with a bowl of chole which is too little to serve for the next meal? Just mash it well and turn it into a tikki. You may deep fry or pan fry it as I have. All that you need are a couple of slices of bread to bind the mash . Recipe links to Chole and all purpose Chutney given below.


Ingredients:

One bowl leftover Chole

Three slices of bread crumbled in the mixer

Salt

2 tbsps finely chopped coriander leaves

Oil for roasting the tikki.

Method:

Mash the chole well. Add salt, finely chopped coriander leaves and the powdered bread slices. Bind to a smooth dough and shape into tikki. Heat the tava/ griddle. Place the tikki on it and drizzle with oil. Roast till done. Flip and roast on the other side as well. Serve hot with all purpose Chutney or tomato ketchup.

Note: No extra spices need be added as the Chole itself is very flavourful.

Recipe link to the Chole and all purpose Chutney given below.

https://vinayasculinarydelights.com/amritsari-chole/

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

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Ripe Jackruit fritters

Ripe jackruit fritters was something I had never tried . I was pleasantly surprised to see it being posted by my sister in law who lives in the interiors of Mangalore. I lost no time in trying it out and it tastes simply divine. I made a slight change to her recipe by using Besan/ chickpea flour instead of semolina.

Ingredients:

12 pieces of Jackfruit ( the firm variety)

Salt

2 heaped tsps chilly powder

3 tbsps Besan/ chickpea flour

4 tbsps rice flour

Oil to fry the fritters

Method:

Remove the seed from the Jackfruit segment and slice it into long one inch wide strips . Sprinkle salt and chilly powder over them. Marinate them for around ten to fifteen minutes. Tip the Besan and rice flour into a bowl. Mix thoroughly. Dust the marinated segments with this mixture. Heat oil in a pan and deep fry the segments on a medium flame till crisp. Serve hot.

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Cauliflower Pakora – 3

Cauliflower Pakora is one dish that can be served along with a meal or as a snack. I have already posted a couple of different varieties in this website. Posting a third variety today. This Pakora needs no accompaniment, though one can serve it with a tomato ketchup or some mint chutney.

Ingredients:

1 large Cauliflower broken into florettes

2 tsps Kashmiri red chilly powder

2 tsps coriander powder

1/4 tsp turmeric powder

Juice of half a lemon

2 tbsps finely chopped coriander leaves

Salt

Half cup Besan/ chickpea flour

2 tbsps rice flour.

Oil to fry the Pakora

Method:

Wash the florettes thoroughly. Drain and add the chilly, turmeric, coriander powders, salt, lemon juice and coriander leaves to them. Mix thoroughly and marinate for about half an hour. Heat oil in a pan. When the oil is heating up, sprinkle the Besan and rice flour on to the florettes. Mix thoroughly. Drop a few florettes at a time in the hot oil. Deep fry till crisp and golden brown in colour. Drain and place on a kitchen towel. Serve hot.

Note: The Pakora should be fried on a medium flame throughout to ensure that they get cooked evenly . Frying on a high flame only results in the outer coat turning brown, leaving the insides uncooked.

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