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.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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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.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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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.

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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.

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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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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.

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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.

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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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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.

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