Authentic Vegetarian Cuisine
These cucumber bites are an instant hit at parties and get togethers. I have used a Cheese spread here. You may grate any cheese of your choice.
Ingredients :
Method : Deskin the Cucumber and slice them. Top them with the Cheese spread. Sprinkle pepper powder and garnish with small wedges of tomato and a sprig of coriander leaf.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.
Vegetable Bullets can be served as an appetizer or as a snack by itself. Teamed with a tomato ketchup or a green chutney, it is delicious and filling too.
Ingredients :
Method:
Deskin the potatoes. Chop them along with the other vegetables. Boil all the vegetables together . Mash them coarsely. Grind the green chillies, ginger and garlic to a coarse paste. Tip it into the mashed vegetables. Dip the slices of bread in water, squeeze them well and drop them into the vegetable mash. Add the lemon juice, salt and finely chopped coriander leaves. Mix thoroughly. Pinch pieces of the dough and shape into bullets. Coat them with vermicelli. Heat oil. Drop the Vegetable Bullets three at a time in the hot oil and fry till they are a golden brown. Serve hot with tomato ketchup or green chutney.
This measurement yields 24 Vegetable Bullets.
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Another favourite snack is the Sabudana/ Sago pearl vada. It is popular as an evening snack and is accompanied by a yoghurt dip.
Ingredients:
Method :
Wash and soak the sabudana in just enough water to cover it for 5 hours. Mash the boiled potatoes and grind the green chillies and sugar. Add salt, whole jeera, lemon juice the peanut crush and the chopped coriander leaves and mix well. Refrigerate for two hours. Pinch portions of the dough and roll into balls. Flatten them as shown in the picture. Heat oil. Fry them in batches of four till they are crisp and golden.
For the dip.
Method :
Add all the above mentioned ingredients to the curd and mix well. Serve with the vada.
Note:The vada dough is refrigerated for a couple of hours so that the vadas do not soak up oil.
Copyright © 2017. All rights reserved.
Each country has it’s own version of our Indian Roti subzi. Tried my hand at a vegetarian version of Fajita which is basically a Tex-Mex cuisine and it turned out simply delicious.
Ingredients :
Method :
Thinly slice the Bell peppers, baby corn and onions. Boil the sweet corn and the baby corn al dente. Saute all the vegetables in the garlic flavoured butter for about five minutes on a high flame taking care to see that that they are done but retain their crunch. If you do not have garlic flavoured butter, finely crush around seven to eight cloves of garlic, drop in 3 tbsps of salted butter and a sprinkling of chilly flakes. Mix and use. Add the herbs, salt, pepper and the salsa sauce. Mix well. Heat the corn tortilla or the chapati. Spread a couple of heaped tablespoons of the mixture on it. Either tightly fold it like a wrap or enjoy it as you would a pizza.
Copyright © 2017. All rights reserved.
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This one is a healthier option to the regular Burger as it is loaded with veggies. Children will soon get hooked on to this one as it is so flavourful.
Ingredients :
Method :
Deep fry the potatoes to a golden brown
Heat a tsp of oil. Add the bell peppers and salt and saute. Add the chilly powder and toss till cooked but crunchy. Add the fried potatoes. Mix well.
Slice the burger bun and butter it. Pile the bell peppers and potatoes and thousand island dressing and microwave for just half a minute. Enjoy with tomato ketchup.
Copyright © 2017. All rights reserved.
This is, an instant idli which can be made plain or with vegetables added. Both taste equally good and are an instant option when having guests.
Ingredients :
Method :
Remove the edges of the bread slices. Grind the slices to a fine powder. Measure and add equal amount of Idli Rava. Add the chopped onions, tomatoes, cucumber, coriander leaves, green chillies, salt and soda bicarb. Tip in the curd. Mix well. Add enough water to make batter of pouring consistency or akin to idli batter. Allow it to stand for half an hour. Grease the Idli mould with oil or Ghee. Pour the batter into the mould and place it in a steamer. Steam for ten minutes. Remove. Allow to cool. Unmould and serve with green chutney.
Copyright © 2017. All rights reserved.
Methi leaves/ Fenugreek leaves have that distinct aroma when fried. They are used to make zhunka, in subzi, Dal and also dried and used as a garnish in North Indian dishes. Posting a Methi leaves Pakoda today which can be served as an appetizer or as a side dish with rice and dal.
Ingredients :
Method :
Wash and soak the Chana dal for four hours. Drain and grind to a coarse mixture in batches without water. Do not grind it all at once as it turns into a paste. Remove in a bowl. Chop the onions, methi leaves and coriander leaves very fine and add them to the chana dal mixture. Grind the chillies, ginger and garlic coarsely and tip it into the mixture. Finally add salt and mix thoroughly. Keep it aside for five minutes. The onions release water. Mix well and add the rice flour. Make small balls of the mixture. Pat them into roundels. Heat oil. Slip in five of the pakoras at a time and fry to a deep golden brown. These pakoras need no accompaniment.
Makes 27 pakoras.
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A visit to Mangalore is incomplete without tasting Mangalore Bonda or Goli Bazo a delicacy that will keep you asking for more. It isn’t for the health conscious and the diet lovers. Well, I believe in ‘when in Mangalore be a Mangalorean’ (which I am).
Ingredients :
Method :
Take maida, besan and curd in a bowl. Grind the chillies, ginger, sugar and salt to a paste. Add the jeera and grind it just once. Add it to the Besan, maida and curd and mix thoroughly. Drop in the chopped curry leaves, soda bicarb, mix and allow to rest for an hour. The batter would have risen well. Add the rice flour. Give it a good whisk. The batter should be thick as of dropping consistency or it will absorb oil. Heat oil and drop in small portions of the batter. Deep fry to a golden brown. Serve with green chutney.
Chutney
Ingredients :
Method :
First powder the Daalia. Then add the remaining ingredients and grind to a make a smooth but thick chutney.
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Spicy Shankarpali or as the Konkani community calls it Teek tukdi is a popular savoury which is prepared not only during Diwali but also during summer vacations when the children clamour for munchies. Easy to make and delicious too, it can be made using green chillies or with chilly powder.
Ingredients :
Method :
Sieve the wheat flour and the all purpose flour together. Grind the green chillies and hing. Add a little water to it and strain it. Keep it aside. Heat 2tbsps of oil to smoking point and drop it into the flour. Crumble the mixture. Chop the curry leaves fine. Add the strained chilly hing water, salt and the chopped curry leaves into the flour. Adding a little water at a time bind a stiff dough as for pooris. Keep aside for ten minutes. Knead well and make balls. Roll out the balls thinly into six inch diameter chapatis. Cut into diamonds. Heat oil. Drop in the tukdi and fry over a medium flame till they are crisp and take on a golden brown hue.
Copyright © 2017. All rights reserved.
Spicy Phenori is a crunchy munchy snack which goes by other names too depending on the region where it comes from. Thin chapatis are rolled out of a dough to which spice is added. The thinner the chapati, the crisper the Phenori.
Ingredients :
Method :
Grind the green chillies and asafoetida to a smooth paste. Tip it into a vessel. Chop the curry leaves fine and add them too. Add the oil, flour and salt and crumble it well. Add enough water to bind a stiff dough. Keep it aside for about half an hour. Make 10 balls out of the dough. Roll out five of them as thinly as possible. Place a chapati on the board. Apply the slurry thinly all over the chapati and place another chapati on top, a little away from the edge of the first chapati. Continue applying the slurry and placing the chapati in the same manner. After placing the fifth one, roll it tightly into a log and cut into pellets. Dust the pellets with maida and roll them out gently. Finish of thus with the remaining dough. Heat oil, and deep fry the Phenori on a slow flame to a crisp and rich golden brown.
Copyright © 2017. All rights reserved.
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