Veg
VEG CHOP
Click here for video veg chop recipe https://youtu.be/YY4OWIr7Aic
- INGREDIENTS
- Boiled potato – 6
- Chopped beetroot – 2
- Chopped carrot – 2
- Green peas – 1/4 cup
- Cashew nuts – 12
- Raisins – 15
- Chopped onion – 1
- Chopped ginger – 1 teaspoon
- Chopped garlic -1/2 teaspoon
- Green chili chopped – 1 teaspoon
- Chilly flakes – 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Black salt – 1/2 teaspoon
- Jeera – 1 teaspoon
- Coriander leaves – 2 tablespoon
- Maida – 1/4 cup
- Oatmeals powder – 1/2 cup
- Salt to taste
- Oil for deep frying
METHOD
Heat the oil in a kadhai, put jeera and crackle it then add chopped onion and green chillis and saute it for 2 minutes. Then add chopped ginger and garlic saute it for another 2 minutes. Then add cashews and raisins and chopped beetroot, carrot, and peas, add salt and mix it well and cover it and leave for 2 minutes. Then add chilly flakes, boiled potato, smash it and mix well and add coriander leaves and garam masala. And leave it to cool.
Take maida and black salt in a bowl and add water as required to make a thin batter. Keep the oatmeals powder on a plate for covering.
Take the stuffing and make it into cylindrical shapes and roll it over the maida batter and roll it over the oatmeals powder and put it into oil for deep frying till golden brown in color. Veg chop is ready to be served.
Serve it with a salad/chutney.
PITAGAMHA (PITA SAGA) PATUA
PITAGAMHA (PITA SAGA) PATUA
Ingredients
- Pitagamha( Pita Saga)– 125 g
- Mustard (Sorisha ) seeds-1 tsp
- Poppy seed (khaskhas)- 1 tsp
- Cumin seeds (Jeera)-1/2 tsp
- Garlic (Lasoon) -10 to 12 cloves
- Red chilly -3
- Turmeric powder (Haldi)-1/4 tsp
- Oil -2 tbsp
- Potato(chopped)-1
- Salt – to taste.
Method:
- Clan and wash the Pitagamha in running water and keep aside. Sock mustard seeds, poppy seeds,cumin and red chilly in a pot for 15 minutes.
- Then grind the mustard seeds, poppy seeds,cumin, red chilly , 5-6 cloves of garlic and Pitagamha( Pita Saga) to make a smooth paste. Take the
- paste from the grind keep in a kadai. Add oil. salt, turmeric powder, left over garlic cloves , chopped potato and 1/4 cup of water. Mix well and
- cover with a lid. Cook it in a low flame. Take out the lid to ensure that the chopped potatoes are boiled properly. Continue to stir the paste to dry in low flame. You can also use oven to cook the paste.
MANJA (Banana stem)BARA
MANJA (Banana stem)BARA
Ingredients
- Manja (banana stem) fine chopped – 1 cup
- Onion chopped – 1
- Ginger garlic paste – 1 teaspoon
- Mustard paste – 1 teaspoon
- Besan – ¼ cup
- Rice powder – 2 tablespoon
- Red chilly powder – 1 teaspoon
- Salt to taste
- Oil for frying
Method:
- Mix all ingredients well except rice powder & besan and wait for five minutes.The mixture will leave little water.
- Add rice powder and besan and toss throughly.
- Heat oil in a deep fry pan. Make small balls from the mixture and flatten them. Drop them in hot oil and fry both sides until turn golden brown . Take out .
- Your tasty MANJA BARA is ready. Serve hot with sauce/ chutney during tea time. Also can be served as side dish with steam rice and pakhala bhata /water rice.
PANASA KATHA KASA(jackfruit sabji)
Ingredients
Jackfruit – 1 kg
Chopped onion – 3
Ginger garlic paste – 3 teaspoon
Red chilly powder – 1 teaspoon
Turmeric powder – 1 teaspoon
Panchfuran – ½ teaspoon
Oil – 3 tablespoon
Clove – 3
Garam masala powder – ½ teaspoon
Salt to taste
Procedure
Remove the skin and the hard portion inside the jackfruit. Then cut it into small cubes. Soak in turmeric water, and then wash it. Then put it in a pressure cooker and add turmeric, salt and 1 cup water and boil it till the whistle blows. Heat oil, add panchfuran and clove crackle it, add onion sauté it for some time, add red chilly powder and ginger garlic paste. Stir it over low flame till masala leaves the oil. Add boiled jackfruit, water if required and stir it. Cover it and cook it for 10 minutes. Add garam masala powder.
Your panasha katha kasa is ready.
BHENDI KURKURI
Ingredients-
- Lady-fingers-500 g
- Coriander powder-1tsp
- Cumin (Jeera) powder-1tsp
- Red chilly powder-1tsp
- Garlic and Mustard paste-1tsp
- Rice powder-1tbsp
- Gram flour(Besan)-2-3 tbsp
- Carom (Juani) seed-1 tsp
- Lemon juice-2 tbsp
- Salt to taste.
- Oil- to deep fry
METHOD
- Wash the lady fingers. Cut the top and bottom ends. Cut each lady finger into 4 long pieces or slices.
- Take cut lady fingers in a bowl. Add all ingredients except besan and rice powder. mix them well.
- Add Besan and rice flour and toss thoroughly.
- Deep fry the lady finger in hot oil.
- Your bhindi kurkuri is ready.
Bhendi chips
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