Palak Ke Pakore (Spinach Fritters)

Palak Pakore or Palak Pakoda is a crispy spinach fritter Indian recipe. Its served as a starter or a tea time snack especially during the winter days or in rainy evenings. Spinach shopped is dipped in chickpea flour mixed with some flavored spices.


Ingredients:-

• 250 gms Spinach / Palak
• 1 ½ Cup Chickpea Flour / Besan or use ½ Corn Starch
• Salt to taste
• 1 Onion Puree
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• ½ tsp Green Chili Paste
• 1 tbsp Dry Pomegranate Seeds / Anardana
• ½ tsp Mint Powder or 1 tbsp Mint Leaves
• A pinch of baking Soda
• ½ tsp Cumin seeds / jeera
• ½ tsp Carom seeds / Ajwain
• Water as per required
• A pinch Turmeric Powder / Haldi
• Oil for fryings

Direction :-

1. Wash and chop the palak finely
2. Then mix all the above ingredients into a paste like consistency.
3. After this mix in the chopped Palak to form a batter not so thin and not so thick.
4. Now take a teaspoon full of the batter and drop it in the hot Oil.
5. Fry in batches, about 6 to 8 tsp at once.
6. Tilt on upside down till golden brown in color.
7. Strain out over a paper towel and serve hot with your chosen dip.


Tips:-

• Fry on low to medium heat so they don’t remain raw inside.
• Drop in the batter only when the oil is perfect hot, otherwise the batter might stick below.
• To check if the oil is perfect hot ,drop a small portion of the batter in the oil and if you see bubbles coming out this indicates the oil is right for frying.
• Instead of refrying the fritter to make them more crispy (Its very unhealthy) its better to pop them in oven for sometime before serving if you need to make them in advance.

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Mexican Vegetarian Chimichanga

Chimichanga originated from Mexico and Spain and is now popular in south-west America.

Ingredients:-

FOR THE CHIMICHANGA

• 5 Tortillas
• Oil to Fry

FILLING

• 1 Cup Boiled and mashed Sweet Potatoes
• 1 Cup Green, Yellow and Red Bell Peppers
• ½ Cup Spring Onions
• 1 Cup Beans
• 1 Cup Baby Corn
• ½ Cup Tofu
• ½ tsp Cumin Powder
• ½ tsp oregano Powder
• Salt to taste
• ½ tsp Pepper
• ½ tsp Chili flakes
• ½ tsp Garlic Powder

Method:-

1. Mix all the filling ingredients for Chimichanga.
2. If you are taking out the tortillas from the refrigerator  warm them up, so tht they don’t break while folding.
3. Keep the baked side of tortillas upwards.
4. Place a teaspoon full of the filling in the centre of tortillas.
5. Fold the tortillas from all the sides or make a parcel shape and stick the ends with the help of water or a tooth pick.
6. Deep or shallow fry the chimichanga till crispy golden brown from all sides or you can even bake them.  (If you are baking spray the chimichanga with butter.)
7. Top the chimichanga with shredded onions, capsicum, lettuce leaves, tomato and black olives.
8. Serve  with tomato chili garlic sauce and sour cream.

Note – You can use any combination of veggies as you like for the filling.

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Chinese Veg Stir Fry Recipe

A perfect easy to make Chinese vegetarian recipe.

Ingredients:-

• 1 Cup  half cut  button Mushrooms
• 1 Cup diced Baby Corns
• 1 Cup Whole Water Chestnuts
• 3 tbsp Water
• ¼th  Cup Soya sauce
• 1 tbsp Red Wine
• 1 tsp Sugar
• 1 tsp Cornstarch
• 1 tbsp Peanut Oil
• Salt to taste
• 1 tsp vinegar (Optional)

Method:-

1. Heat the Wok and add the peanut oil.
2. Add mushrooms and keep on stirring till soft for about 3 minutes.
3. Take them out and add some more peanut oil in the wok if needed.
4. Now add in the Baby corn and water chestnuts.
5. Keep on frying till another 3 minutes
6. Add the fried mushrooms again in the wok.
7. Add all the remaining ingredients one by one.
8. Keep on cooking till the vegetables get soft totally coated with sauce and the sauce gets thick.

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Gobi Matar Keema [Cauliflower and Peas]

This is a very tasty and innovative recipe using simple ingredients that can be enjoyed as a bun sandwich filling or can also be taken with Paratha or bread.

Ingredients:

• 1 Medium sized Cauliflower / Gobi
• 1 Cup Peas / Matar
• 2 Medium sized Tomatoes
• 2 Medium sized Onion
• 1 tsp Garlic & Ginger
• Coriander Leaves for garnishing
• Oil
• Water
• 1 tsp Turmeric Powder / Haldi
• ½ tsp Green & Black cardamom Powder
• 1 tsp Red Chili Powder
• ½ tsp Cumin Seed Powder
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds / Jeera
• ¼ tsp Caraway / Black Cumin Seeds /Shahi Jeera
• Pinch of Cinnamon Powder / Dajchini
• Salt to Taste
• 2 to 3 Green Chilies

Method:

• Grate the Cauliflower.
• Heat some Oil in the non stick frying pan
• Add Cumin seeds and finely chopped Onions.
• Fry till golden brown addinggreen chilies slit in between along with Ginger & Garlic paste.
• Now add the chopped Tomatoes and keep on cooking till tender.
• Add all the grounded spices along with Salt.
• Now add the Cauliflower and Peas.
• Keep cooking till tender, adding a little water if required.

For any further clarification please do watch the video.

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Karela Aloo Fry Recipe [Fried Bitter Melon And Potato]

This recipe may not rate too high from the health point of view but it certainly is finger licking with fried potatoes, our all time favorite.
Ingredients: (Serving 2)

• 300gms Bitter Melon / Bitter Gourd / Karela
• 2 Medium sizedPotatoes/ Aloo
• 2 Big Onion
• Oil
• Salt to taste
• ¼ tsp Garam Masala
• ¼ tsp Dry Mango Powder / Amchoor
• ½ tsp Turmeric Powder / Haldi
• ½ tsp Cumin Seeds / Jeera
• ½ tsp Carom Seeds / Ajwain
• 1 tsp Coriander Powder / Dhania

Method:

1. Take enough of Oil in a frying pan and fry long cut and peeled Potatoes till golden brown.
2. Same as this fry the peeled and long cut Bitter Melon till golden brown.
3. Now in a non stick pan take 1 tbsp of hot Oil and add Cumin seeds and Carom seeds into it to crackle.
4. Add Onions to fry till transparent and then add Salt and Turmeric powder.
5. Sauté for a while and then add the fried Bitter Gourd and Potatoes.
6. Add the rest of spices and keep on cooking till the Karela and Aloo is tender.
7. At last sprinkle with Garam Masal and serve hot with Roti or Paratha.

Tips:

• Don’t keep the Bitter Gourd or even Potatoes cut and refrigerated long before cooking; they don’t become soft easily at time of cooking.

For any further clarification please do watch the video.

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Raw Green Papaya & Carrot Fry Recipe

Raw papaya is considered to be a low fat healthy vegetable fruit. It has a lot of health benefits starting from - its good for your stomach to cure intestine bacteria infection, then helps out for indigestion problem. We usually have Papaya as a salad but here we will make it in a very Indian style yet not compromising with its nutritional value. 
Ingredients :

• 500 gms Raw Papaya / kacha Papita
• 2 Medium sized Onions
• 1 inch Ginger
• 2 Green Chilies
• 250 gms Carrot
• ½ Cup Chopped Capsicum (Optinal)
• ½ tsp Shahi Jeera / Black Cumin
• 1 tsp Turmeric Powder
• ½ tsp Garam Masala
• 1 tsp Cumin Seeds / Jeera
• 2 Cloves
• Salt to taste
• 2 tbsp Oil

Method:

1. Wash and peel off the outer skin of Papaya, Carrot and Ginger.
2. Grate and mix all the three together.
3. Heat some Oil in a non stick frying pan and then add to it Cumin seeds.
4. Let them to splatter, and then add chopped Onions.
5. Over the Onions add chopped green chilies and Cloves.
6. After frying the onions for a while add grated Ginger and keep on frying till the onions turn golden brown.
7. Now add the grated Papaya, Carrot, Salt, and Turmeric Powder and keep on stirring and sautéing for about 10 minutes till the veggies get tender. ( You can sprinkle a little water for moisture or even if you feel the Papaya and Carrot are still raw in taste )
8. Now sprinkle the Garam Masala and Shahi Jeera over it and mixing properly cook for another couple of minutes.
9. Serve hot with Roti, Paratha or Bread.

Variation

• You can even add Capsicum along with Carrot in Papaya fry. It too tastes awesome.

For any further clarification please do watch the video.

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Crispy Capsicum Potatoes [Fried Aloo Aur Shimla Mirch Ki Sabzi]

Capsicum and Potatoes together make a very tasty Sabzi recipe and here we have tried not to overcook the Capsicum to maintain its nutritional value plus in this method of preparation the Capsicum gets easily digested. Ingredients (Serving 4) :

• 2 Big Size Bell Pepper/ Capsicum / Shimla Mirch
• 10 to 12 Small Potatoes / Aloo
• ¼ tsp Carom Seeds/Ajwain
• ½ tsp Cumin Seeds / Jeera
• 1 tsp Turmeric Powder / Haldi
• Salt to Taste
• 2 tbsp Oil
• ½ tsp Garam Masala
• ½  Cup Chopped Coriander Leaves / Dhania
• 1 tsp Lemon Juice (Optional)
• Green  Chilies as per taste (Optional)

Method:

1. Boil and peel the Potatoes.
2. Cut them into big chunks.
3. Heat Oil in a frying Pan and when the Oil is hot enough add Carom Seeds and Cumin Seeds into it.
4. As the seeds splatter adds Turmeric Powder along with the Potatoes into it.
5. Sauté the Potatoes till they are golden brown in color and add salt (Add it very cautiously if you have already added salt while boiling Potatoes.)
6. After the Potatoes have turned golden brown in color add the long cut pieces of Capsicum and keep on cooking for another 5 min tossing the Potatoes and Capsicum in the Pan.
7. At last add the Garam Masala and Lemon Juice and put of the burner.
8. Garnish with Coriander Leaves.
9. Serve hot with Paratha, Roti or Bread at lunch or breakfast.

Tips:

• Cook in a nonstick utensil.
• It’s recommended to cut boiled potatoes in big chucks otherwise they might become mushy while sautéing.
• You can also boil the potatoes in salted water.
• You can use this filing as a Samosa or Sandwich

For any further clarification please do watch the video.

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Fried Urad Dal

Urad dal is the most widely used lentil in India starting from north to south with a variety of recipes made out of it starting from Vadis’s to vadas. A dish can be prepared out of it for any course. It has a lot of nutritional value including for those having diabetes

Ingredients (Serving 4) :

• 300gms Urad dal / Black Gram
• 2Medium Sized Onions
• 1 tbspClarified Butter/ Desi Ghee
• Oil
• ½ CupGrated Cheese
• ½ CupCoriander Leaves / Dhania
• Saltto taste
• ½ tspCumin Seeds / Jeera
• 1 tsp TurmericPowder / Haldi
• ½ inchGinger Paste
• ¼ tspOnion Seeds / Kalonji
• 2 to 3Green Chilies
• ½ tspGaram Masala

Method:

1. Soak the Urad dal in water for about 2 hours till the Urad dal gets tender and absorbs some water.
2. Put the dal now into a pressure cooker along with its water ( Add little more water if required approx 1 to 1 ½ cup) adding Salt, Turmeric powder plus Clarified butter and cook it till 2 to 3 whistles.( Depending on how much tender you want the dal.)
3. Meanwhile in a pan heat some Oil and add the Cumin Seeds and Onion Seeds into it and let them to crackle.
4. You can now add the chopped onions into it along with the finely chopped Chilies.
5. Sauté this for a while and then add the Ginger paste.
6. Now keep on sautéing till the Onion turn golden brown in color.
7. We will now add our cooked Urad dal into it along with the Clarified butter and Garam Masala.
8. Keep on sautéing the dal in the fry till whole of the dal water gets evaporated. It will take you about 7 min.
9. Serve the dal now garnishing with some cheese flakes, Coriander leaves and onions.

Tips:

• Cook in a non stck cookware.
• Adding a little bit butter while cookingdal in the pressure cooker prevents the excess dal water to come out.
• Cook on a medium flame.

For any further clarification please do watch the video.

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Baingan Dahi Bartha

Baingan Bartha is a very famous North Indian recipes made by mashing the roasted Brinjals or Egg Plant. It’s a spicy and tangy dish easy to make at home and goes at top of menu chart priorites in North Indian restaurants and Dhabas.

Ingredients: (Serving 4)

• 500gms Egg Plant /Brinjal /Baingan
• ½ tsp Cumin Seeds
• Oil
• ¼  tsp Cinnamon Pwdr
• ½ tsp Green & Black Cardamom Pwdr
• 2 to 3 Dry Red Chilies
• 1 tsp Salt
• 250 gms or 1 Cup Curd (Yoghurt )
• ½ tsp Turmeric Pwdr
• ¼ tsp Cumin Pwdr
• ¼ tsp Dry Ginger Pwdr
• ½ tsp Fennel Pwdr (Saunf)
• A Little Garam Masala

Method:

1.  Wash and dry the Egg Plant.
2. Pierce the Egg Plant with a knife.
3. Apply Oil all over the Brinjal/Egg Plant.
4. Roast the Baingan/Egg Plant in an oven or over the gas stove flame.( In oven it will take about 20 min and over gas stove flame it will take you about 5 to 7 min to roast the Egg Plant.)
5. After this keep the Egg Plant/Baingan immersed in water for about 5 min to cool down.
6. Then remove the skin and mash the Baingan.
7. Meanwhile take a frying pan and add oil into it.
8. Put Cumin Seeds and Dry Red Chilies in the hot Oil to crackle and then add the mashed Egg Plant.
9. Sauté it for some time and then add the Curd.
10. Now you can add all the grounded spices that is – Cumin Seed Pwdr, Cinnamon Pwdr, Black and green Cardamom pwdr, Turmeric Pwdr, Dry Ginger Pwdr, Fennel Pwdr (Saunf)
11. Mix every thing well and keep on stirring and cooking till the curd gets completely absorbed.
12. After a while then put off the flame and sprinkle up to garnish with little Garam Masala.

Serving:

• Serve hot with Rice or Bread

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Aloo Gobi [Potatoes & Cauliflower] Masala Fry Curry

Simple, healthy and easy to make potatoes and Cauliflower recipe using minimum spices and ingredients. You just need some main ingredients that are Turmeric powder, Cumin seed, Cumin powder, Coriander powder, few cardamons, coriander leaves and fresh ginger.

Ingredients(Serving 4)

• Cauliflower 1 Medium Sized
• Potatoes 3 Big to Medium Sized
• Cumin Seeds(Jeera) 1tsp
• Coriander (Dhania)Leaves 1 tbsp
• Shredded Fresh Ginger 1 inch
• Turmeric powder 1 tsp
• Coriander Powder 1 tsp
• Cumin(Jeera) Powder ½ tsp
• Oil 2 tbsp
• Salt 1 tsp (as per taste)
• Garam Masala ½ tsp
• Green cardamom 2
• Black Cardamom 1
• Water 2 Glass

Method

1. Heat the oil in a frying pan
2. Next add the cut pieces of potatoes into it and fry them till golden brown.
3. Take out the fried potatoes in a bowl and keep aside.
4. Now add the cauliflower in the pan to fry it till golden brown.
5. After the cauliflower gets fried up take it out.
6. Now in the remaining oil add ginger, cumin seeds, turmeric powder, Coriander Powder, Cumin Powder, crushed green & black cardamom and garam masala. Sauté the spices for a while. Be careful not to over cook the spices.
7. Pour 2 glasses of water to it along with salt.
8. Add now the fried potatoes and cauliflower kept aside.
9. Cover the pan with the lid and keep on cooking at a medium flame for 7 to 10 min till its soft.
10. Take the curry out now and sprinkle with garam masala and coriander leaves to garnish.

Tips:

• As we are frying the vegetables here, use a frying pan having depth so that potatoes and cauliflower get fried up nicely using less oil/
• Cauliflowers splatter while adding it in oil so be at a bit distance.
• You can test if the oil is hot enough for frying by adding a cumin seed into it; if the cumin seed start crackling and comes up its good to go.
• Pierce the potatoes before frying so that it gets soft inside and absorbs all the spices and salt nicely.

Please do watch the video above.

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Methi And Masala Vadi Fry

Fresh Methi or fenugreek Leaves made with Urad Dal Masala Vadi that makes a spicy and delicious fried recipe

Ingredients: (Serving 4)

• 200 gms or 2 bundles Fresh Methi / Fenugreek leaves
• 1 Cup or 2 to 3 pieces of Urad Dal Masala Vadi
• Oil
• 2 big size Onions
• Salt (According to taste)
• 1 tsp Turmeric Powder
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala

Method

Take a frying pan and pour oil in it as per required. When the oil gets hot put Cumin seeds into it so that they start crackling. Now add onion, fry the onion till it turns into golden brown in color, After this add Masala vadi into it and fry again for 2 to 3 minutes. At last now add Methi and put salt along with turmeric powder and keep on frying for 5 to 8 minutes till your Methi becomes soft and settles down. In the end sprinkle Garam Masala over it and serve hot with Paratha.

Please do watch the video above.

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