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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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.

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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.

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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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Mix Dal vada

A no fail starter when served at get togethers. Hot and crisp mixed Dal vadas when accompanied by some mint chutney or a tomato ketchup are absolutely out of this world. This is a lovely recipe shared by my friend Maya Joshi.

Ingredients:

1/4 cup each of

Urad dal/ split black gram

Moong dal/ split green gram

Chana dal/ split Bengal gram

Masoor dal/ red lentil

7 green chillies

1 tsp pepper corns

7 cloves of garlic

2 sprigs curry leaves finely chopped

3 tbsps of finely chopped coriander leaves

Salt

Oil for frying the vadas

Method:

Wash and soak the Dals for four hours. Drain and grind to a coarse consistency along with the green chillies and garlic adding just a few tbsps of water to facilitate grinding. The batter should be coarse and firm. Crush the pepper corns coarsely and tip them into the batter. Add the finely chopped coriander and curry leaves. Add salt and mix thoroughly. Heat oil in a pan. Pinch small amounts of the batter and drop them into the hot oil, around five to six at a time. Deep fry on a medium flame to a golden yellow. Drain and serve hot with tomato ketchup and mint chutney.

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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