Ingredients
1cup shredded Palak( spinach)
2 Boiled Potatoes
1tbsp.Ginger garlic chilly paste
1 tbsp. bread crumbs/rice flakes as required .
Salt
Oil
Method
Boil Spinach and grind to a paste
Mix it with boiled mashed potatoes along with salt, garlic ginger chilly paste.
Add bread crumbs/ rice flakes to make small patties.
Dip patties in bread crumbs.
Shallow fry in pan.
Garnish it with some cheese and serve along with tomato sauce and mint chutney.
Ingredients:
For making stuffing
1 1/2 cup Grated cabbage
1/4 cup grated carrot
1/4 cup finely chopped Onion
salt to taste
1 tsp shredded ginger
1/4 tsp black paper
1/2 tsp finely chopped green chillies
1 tsp oil
Method:
Mix all ingredients in the bowl and leave it for 10 minutes. Strain out the water and stuffing is ready.
For chutney
3 dried red chillies
2 small chopped tomatoes
3-4 garlic cloves
1/4 tsp cumin seeds
Salt to taste
1 tsp lemon juice
1 tsp ghee
1/4 water
Method:
Grind all above ingredients and chutney is ready
For coating
1 cup Ragi flour (nachani flour)
Salt to taste
1 tsp ghee
1 cup water
Method:
Boil 1 cup water, add salt and ghee and then mix the Ragi flour in it.
Bind it int a dough
Make small balls, roll out into small puri,
Add one spoonful of stuffing inside
Seal the puri like momos
Steam it 15 for minutes. Momos are ready
Serve it with chutney
Ingredients :
1cup chopped Broccoli
1cup Green peas
1cup Carrot
1 cup Potato
1/2bunch Spinach
1 Beet root
3 Tomato
10 Cashew nut
2 Onion
Oil,
10 cloves Garlic 1
1inch Ginger
2 Bay leaves
2small pieces of Cinnamon
6 black pepper
1Black Cardamom
5 Cloves
1 Star Aniseed
Salt to taste
1/4tsp Turmeric powder
1tsp Coriander-Cumin powder,
1tsp Red chilli powder
1/2 tsp Garam Masala
1/2cup Fenugreek leaves
Preparation :
* Clean and cut vegetables as per required size
Method:
Step 1
Take 1tsp oil and stir fry Broccoli, Green peas, Carrot, Potato. Once cooked well, take out in bowl.
Step 2:
Blanch Spinach, cool and grind into paste
Step 3 :
Heat oil, add bayleaves, Cinnamon, Black paper, Black cardamom, Cloves, Star anise
Add Onion, Garlic, Ginger, stir fry till onion is red,
Add Tomatoes and Cashew nuts and fry for 3~4 minutes.
Once cooled, grind the mixture. Gravy is ready.
Step 4 :
Heat oil in pan, add gravy and cook on low flame for 5 ~ 7 minutes
Add Turmeric powder, Red chilli powder,Coriander-Cumin powder
Add Spinach paste and mix well.
Add pre-cooked vegetables. Mix well for about 4 ~ 5 minutes. Add hot water as per requirement.
Add salt to taste. Add Fenugreek leaves and ½ spoon garam masala. Cook for 5 minutes.
Vegetarian Hariyali is ready to serve.
Garnish with beetroot and tomatoes
Ingredients:
1cup Wheat
250ml Milk
2tbsp Curd
1/2cup Sugar
Dry fruits - as per your preference
2tsp Coco powder
4tbsp Ghee
Preparation:
1.Keep the wheat soaked for five hours, then tie it overnight to sprout.
2.In a bowl of wheat sprouts, add 1 table spoon milk and grind it coarsely.
3.Put wheat paste in a heavy pan and roast it on low flame.
4.Add two teaspoons of curd and milk and mix it well.
5.Add sugar and cook till dry.
6.Mix two teaspoons of cocoa powder into two teaspoons of milk and add it to the wheat mixture.
7. Add finely chopped dry fruits and ghee to it.
by Charu Shah
Dal used: Udad dal, Moong dal, Chana dal
Ingredients
1cup Udad dal
1/4 cup Moong dal
1/4 Chana dal
2 green Chillies
1 inch Ginger
4/5 Garlic cloves
1tsp Turmeric powder
Salt to taste
1 chopped onions
small bunch of Coriander leaves
Pinch of Eno
Oil as required
Method:
1. Wash and soak udad dal, Moong dal, Chana dal for 3/4 hours
2. Drain water and grind it along with 2 green chillies, 1 inch ginger, 5/5 garlic cloves, Turmeric and salt.
3. make a smooth past adding 2 tbsps of water.
4. Remove in a bowl,
5. Add chopped onions, chopped coriander leaves and a pinch of Eno.
6. Mix it well in one direction only.
7. Heat appe pan, grease with oil and drop the small mixed paste into the pan,
8. Add few drops of oil in each pan and cover it.
9. Turn them a while to roast the upper side.
10. Remove them and serve them with mint coriander chutney. You can also serve it with thick besan-curd curry
By Grace Cornelius Simoes
Dal used: Moong, Toor, Masoor, Chana dal
Ingredients
2 tablespoons each dal (Moong, Tur, masoor and Chana dal)
5 green chilies
½ inch Ginger
2 pieces garlic
Coriander leaves
1 tbsp Jaggery powder
4-5 pieces-Tamarind
1 tsp- Cumin seeds
1 tbsp -Fennel seeds
1/2 tbsp -Carom seeds
1/2 tbsp Turmeric powder
Hing- pinch
Salt to taste
Oil for deep frying
Toothpick sticks
Method
1. Soak all dals for 2-3 hours
2. Remove the soaked dals and grind along with green chillies, ginger, garlic, jaggery, tamarind, Cumin seeds, Fennel seeds, Carom seeds, salt, Hing, turmeric powder in to a coarse thick mixture adding little water.
3. Add chopped Coriander leaves.
4. Mix it well.
5. Make small balls from mixture.
6. In a pan pour oil and make it hot.
7. Add balls into pan and fry for at least 2/3 minutes.
8. Put off the stove.
9. Serve hot Mix dal's Lollipop with toothpick sticks.
by Pushpa Moorjani
dal used: Toor dal
Ingredients
1cup Toor dal
1tsp sugar
5-6 Kokum leaves
1tbsp Tamarind paste
1tsp Cumin seeds
1tsp Fenugreek seeds
pinch of Hing
1tbsp Ginger
2 chopped Tomatoes
100gms Drumsticks
2 green Chillies
few Curry leaves
1tsp Turmeric powder
1tsp red chilli powder
1tbsp Lime juice
Coriander leaves for garnishing
1. 2 cups of Toor dal is soaked for thirty minutes before cooking and then pressure cook it with 1tsp turmeric upto 3 whistles.
2. The boiled dal is churned and strained it.
3. Add 1tsp salt, 1tsp sugar, 5-6 Kokum rind and 1tbsp tamarind paste, keep this flavoured dal aside.
4. In the separate pan, heat 2tbsp oil, add 1tsp cumin seeds, 1tsp fenugreek seeds, small pinch of Hing and 1tbsp of ginger.
5. Fry for few seconds then add 2 chopped tomatoes.
6. Add 100 grams drumsticks and mix it.
7. Add chilies and Curry leaves.
8. Add 1tsp turmeric powder and 1tsp red chili powder.
9. Let it cook on medium flame, stirring it regularly till the drumsticks are tender.
10. Add the flavoured dal. (as prepared in step 3).
11. Mix it well and add water if it is too thick.
12. Let it cook for 30 minutes on low flame.
13. Finally garnish with coriander leaves and lime.
