Tangy Creamy Sabzi

This sabzi is prepared from all the left ingredients in my fridge. It so happened, as I was checking the vegetable tray, found that a little of all these veggies left. The question that  came to mind that now what do I  make?  Just decided to try this recipe a creation, spur of moment and it turned out superb. This vegetable is on a sweet side so if you want is spicy, adjust the spices to your taste. There is no hard and fast rule that you use these vegetables and  quantity given but I can assure you that this will still taste yummy.  Do give it a try.

Ingredients 

1/4 Cup Rajma soaked and boiled
1/4 Cup Corn kerenels boiled
1 Large Potato boiled and diced
1/4 Okra/Bhendi chopped and fried till lightly crisp
A few Mushroom chopped
1 Tablespoon Oil
Salt to taste
1 Tablespoon Coriander finely chopped 

Grind to a fine paste 

1 Onion lightly fried 
2 Flakes Garlic

3 Kashmiri red chillies
1 Tablespoon Malai or fresh cream

1 Tablesppon chopped raw mango

Method 

In a pan heat oil, add the ground paste and fry well , then add the vegetables and fry well till well coated , add salt to taste and stir well, cover and cook for a few minutes or till the flavors are well incorporated.  Garnish with chopped coriander and serve hot. 

Labels: Vegetables, Main course

Cooked Rice Cheese Patties (Leftover Series)

July 15, 2014

This is a part of the Leftover food series that I have  been blogging about.  There was left over rice and potatoes and that how this recipe came to be born.  These are delicious patties.  Do give it a try.

Ingredients
For the Patties
1 Cup cooked rice
1/4 cup Boiled and  Mashed potatoes
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Coriander chopped
Salt to taste

For Stuffing
Cheese cubes cut into small pieces
Ghee and Butter for frying

Method
Grind the rice in a mixer coarsely. In a bowl add all the ingredients along with the ground rice and mix well.  Divide it into even size balls and keep a side.  Press each ball into a thick small puri, place a cheese piece in the center  and cover it. Roll it using light pressure to form a patties and keep aside.
Heat a frying pan and add ghee/butter and fry the patties till golden in color.

These patties were so soft and tasty that H enjoyed them with tomato ketchup.  The cheese was oozing out from the pattice as you can see from the pics.

Sending this to Mireille's and Elizabeth who are hosting this event.

Labels:  Starters, No Waste Food Challenge, Leftover series, Patties

Biscuit cake

July 13, 2014

Sorry folk's for the delayed post. This cake was prepared for the Easter party . It was so late in the night that I finished making this cake, forgot to take a pic., realized it while icing as you can see.  This cake is super easy to make and can be used as a dessert to. 

Ingredients
168 Grams  Glucose Biscuit - crushed & powdered

2 Tablespoons Cocoa powder-        

2 Tablespoons Drinking chocolate powder    

2 Tablespoons Sugar powder

2 Tablespoons Walnuts pieces 

5 Grams (1 sachet) Fruit salt ( flavorless ) 

4 Drops Vanilla essence  

200 Ml  Milk 

For the Chocolate Ganache Icing
100 Grams Bittersweet or Semisweet chocolate -chopped
200 Grams Fresh cream

Method
For the cake

Mix all ingredients together. Pour this mixture in a greased microwave proof dish. Level it and microwave on high for 4 minutes.  

For the Chocolate Ganache Icing

Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges, pour over chocolate. Then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

When cake cools pour the ganache over the cake and spread evenly.  Keep it in the refrigerator to set.  You can serve this cake with ice cream or chocolate sauce.   This cake is super easy to make so enjoy making it and eating it too !!!!!!

Note: 
As you can see I, let the ganache cool completely and used a offset knife to evenly spread it.




Labels: Cakes, Sweets & Desserts, Healthy, Microwave, Eggless

Rice Crepes

July 11, 2014

These rice crepes are soft and spongy yet very fine. These are easy and quick to make. This batter remains in the fridge for a week in an airtight container. It can also be frozen till further use for 15 to 20 days.

Ingredients
1 Cup Rice                 
2 Tablespoons Cooked Rice  
1/8 Teaspoon Dry yeast          
Salt to taste.

Method
Wash  and soak the rice for an hour or two.  Grind this to fine paste along with cooked rice.  Add the yeast and  mix well. Keep it overnight or for 8 - 10 hours till it doubles in size. Add salt and water to make a batter for thin crepes.  This batter cannot be spread with a spoon.

Heat a non-stick pan and just grease it with very little oil. Pour a  ladle full of batter and swirl the pan around so that the batter spreads.  Cover, cook on slow flame till done and the crepe is slightly brown on the sides. Do not flip the crepe. Remove and serve it with chutney or tomato sauce.  We had with sauce. You can also add a filling of your choice and roll it.  This can be given to children as tiffin as they remain soft.  Do try this recipe and give your comments.

Linking this post "Come, join us for Breakfast" event .

Labels: Breakfast, Healthy, Kids delight, South Indian, Vegan, Come join us for Breakfast

Stuffed Brinjals (Bharli Vangi)

July 9, 2014

This recipe needs a bit more oil which makes it delicious as you can see in the pictures. Bharli Vangi are small brinjals stuffed with a sweet and spicy, peanut flavoured masala bringing out all  flavors of Maharashtrian cooking. These brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish and also that the brinjals do not break or become like paste. This dish also requires a lot of fresh coriander, this also enhances the taste of the dish.

Ingredients

10 small Brinjals/Eggplants

1 large Onion chopped

1 large Tomato chopped

1/2 teaspoon  Ginger chopped

1/2 teaspoon Garlic chopped

1/2 cup dry shredded Coconut,
1/2 cup peanut powder or peanuts (roasted),
1 tablespoons Sesame seeds,
1 teaspoon each coriander-cumin powder
1 tablespoon Goda Masala ,
1 teaspoon Tamarind pulp,
1 teaspoon  Jaggery,
2 teaspoon Chili powder,
salt to taste

For the tempering

1 teaspoon Mustard seeds
1/2 teaspoon Asafoetida,
1/2 teaspoon Turmeric powder.
1/4 cup oil.
Method

Give the brinjals four vertical slits (not fully) from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
Roast onions, ginger, garlic,coconut, sesame seeds, coriander-cumin till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, tomato, salt, chili powder and goda masala with the ground spices. Grind all these ingredients together to fine paste.  Mix chopped coriander and stuff all the brinjals with above masala.
Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When they start spluttering  add asafoetida and turmeric powder. Arrange the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water. Cover and cook with a lid and pour water on top so that the brinjals get cooked in its own steam. Keep the flame low for about 15 minustes or until the brinjals turn soft and completely cooked.  Remove the lid and stir to check if the brinjals are done. If not, cook further until done. Garnish with coriander leaves. Serve hot with chapati or rice.

Labels: Vegetables, Vegan, Brinjal
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