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POTATO & BABY PEA SHOOTS PATTY

Ramadaan Kareem to all my readers who are fasting during this holy month and eagerly waiting to celebrate Hari Raya this week. Sharing a easy and delicious starter recipe to please your family and friends.I have made a vegetarian Potato & baby pea shoots patty that can be used in burges or eaten just like that with any dip,sauce or chutney.

Meat lovers can add meat to this recipe and enjoy the dish. This week our fellow bloggers decided to share some wonderful recipes for Ramzan which will help our readers to plan what to cook in case they are still not sure what to cook.

My humble contribution for 98th #Foodiemonday # Bloghop theme #EidWithFoodies is this delicious Potato and baby pea shoots Patty.

Recipe for Potato and Baby Pea Shoots Patty:

Ingredients:

  • 4 Potatoes boiled and Peeled
  • 150 Gms Baby Pea Shoots Finely Chopped
  • 1.5 Tbsp Flaxseed Meal
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Amchur Powder
  • 1.5 Tsp Tava Fry Masala
  • Salt to Taste
  • 1 inch Ginger Finely Chopped
  • 2 Green Chillies Finely Chopped
  • 1 Tsp Jeera
  • 4 Tbsp Besan / Gram Flour
  • Some water for Thick Paste
  • 1 Cup Vermicelli for Coating
  • Oil for Frying

Method:

Take a wide bottom bowl.Mash the potatoes and ensure it is lump free. Add flax seed meal,chopped baby pea shoots, chopped green chilli, chopped ginger,jeera, chilli powder, tava fry masala, amchur powder and salt. Mix well. Mix well and allow it to rest for 15 to 20 mins. Shape them into round patties .

Take another bowl add besan and little water to make a thick paste. Add water slowly and add some salt to the thick batter.

Heat oil in a wok. Dip the round patties in the besan batter and roll it on the vermicelli and deep fry.

Transfer them on to a plate and serve with any dip / chutney / sauce.

I served them with yogurt and dill leaves dip. It tasted fabulous!!!

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STUFFED PARCELS

 

Hello!!!

We are all gearing up for Christmas next week. We are on a baking spree to celebrate the festivities with our family and friends. Along with baked goodies do try this savoury stuffed parcels thats goes well as starters. I am sure it will be loved by your family and friends.

My humble contribution for 175th  #Foodiemonday # Bloghop theme #ChristmasSpecial is this simple and delicious stuffed parcels.A vegetarian dish that will make you drool and crave for more.

Recipe for Stuffed Parcels:

Ingredients:

For Dough:

1 Cup Multi grain Flour

1/2 Cup Sooji / Rava

1/2 Tsp Ajwain

1/2 Tsp Chilli Powder

Salt to taste

2 Tbsp Oil for Kneading the dough

Water as required

For Stuffing:

3 Boiled Potatoes

2 Onions finely chopped

1 Green Chilli Finely chopped

1/2 Cup Finely chopped Coriander

1/2 Tsp Garam Masala

1/2 Tsp Tikka Masala

Salt to Taste

2 Tbsp Oil

1 Tsp Jeera

1/2 Tsp grated ginger

1/4 Tsp Haldi /Turmeric

3 Garlic pods finely chopped

1/2 Cup Bread Crumbs

1/4 Tsp Amchur Powder

Oil for Frying

Method:

For dough:

Take a wide bottom bowl. Add multigrain flour, rava , ajwain and chilli powder.  Heat 2 Tbsp oil and once it sizzles add it to the flour mix. Mix the ingredients well. Add water as required and knead soft dough.Cover the dough with a damp clean cloth and allow it to rest for 30 mins.

For the Stuffing:

Heat a wide bottom pan. Add oil. Once the oil is hot ,add jeera. Once it splutters add grated ginger and finely chopped garlic.Once it turns slightly brown add the finely chopped onions and chopped green chillies.Saute untill they turn slightly brown and oil starts to leave the sides. Add garam masala, tikka masala, turmeric ,salt and amchur powder and mix well. Saute for a minute and then add mashed boiled potatoes.Mix all the ingredients well.Lastly add bread crumbs and finely chopped coriander. Mix well and keep it on medium flame for 2 mins. Once done switch off the flame.

For the Parcel:

Take a lime sized dough and roll the dough on a flat surface into desired shape. Place the stuffing in the center. Fold the dough from all the sides.It will overlap and look like small parcels.

Take a wide bottom pan.Add oil for deep frying. Once the oil is hot  deep fry the parcels.Repeat the process for the remaining parcels.

Serve with any green chutney or Ketchup.

 

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PESTO COATED SMASHED POTATOES

 

Hello!!!!!

I am back with another interesting recipe this Monday. An appetizer to treat your family and friends for all occasions.This is a crowd please for sure and will leave your guests craving for more. Loaded with cheese and herbs will take this humble potato to a new level.There are close to 4,000 varieties of potato including common commercial varieties and come in different colors too.

My humble contribution for #172 #Foodiemonday # Bloghop theme #InternationakFeast as suggested by our fellow blogger  Mayuri dee who blogs at https://mayuris-jikoni.com .A simple dish loved by many all over the world.The potatoes are coated with pesto and loaded with cheese and herbs.Calling all potato lovers to try this  lipsmacking dish .

Recipe for Pesto Coated Smashed Potatoes:

Ingredients:

10 Potaotes (Medium sized or Baby potatoes)

Salt to taste

1.5 Tbsp Olive Oil

1 Tsp Dill leaves to sprinkling

1 Tsp Chilli Flakes for Sprinkling

1 Tsp Pepper Powder for Sprinkling

1 Cup Mozzarella Cheese

For Pesto:

1 Cup Chopped Coriander( 250 ml cup)

3 Garlic Pods

2 Tsp Olive oil

1/4 Cup Roasted Cashews

1 Tbsp Lime Juice

1 Green Chilli

Salt to taste

Method:

Grind all the ingredients of pesto to a fine paste and keep it aside.

Boil the potatoes with 1/4 Tsp salt. Once done transfer the potatoes on to  the baking tray with parchment paper. Just smash the potatoes using a flat surface of a glass  or a potato masher. Sprinkle some salt and pepper and drizzle some olive oil. Place the tray in a pre heated oven at 180 C for about 15 mins. Now remove the tray and reverse the sides. Sprinkle salt and pepper an drizzle olive oil. Now place the tray in the oven for another 15 mins. Once done remove the tray from the oven. Sprinkle  cheese generously ,chilli flakes and dried dill. Drizzle the pesto over the roasted potatoes and place it in the oven for another 10 mins.

Once done remove from the oven .Transfer it to a plate. Drizzle the remaining pesto and serve.

Enjoy with family and friends!!!!!!

Other Potato recipes:

http://potatoes

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QUINOA AND BEETROOT PATTIES

Hello Everyone!!!!

I am back with another healthy  recipe  in this beautiful month of February that celebrates Love. Red is the color of this month.

Deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable.The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat . In a 100 gram amount providing 43 Calories, raw beetroot is a rich source of folate and a moderate source  of manganese. We use beetroot very often in various recipes.It add a nice colour to the dish as well.

Another wonderful ingredient is Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to  wheat, couscous and rice.

My Contribution to this 130th  # Foodiemonday #Bloghop theme #SeasonofRed is this yummy and healthy Quinoa and Beet Patties.These Yummy patties is loaded with the goodness of Quinoa and other multigrain and beetroot. It is easy to make and can be used in Burgers too.

Ingredients for the Recipe:

3 Beetroots
2 Potatoes
1”Ginger
4 Garlic Cloves
1 Cup Quinoa cooked in Vegetable stock
1.5 Tsp Garam Masala
2Tbsp Gram Flour/ Besan
1 Tsp Chilli Powder
Salt to Taste
1 Tsp Jeera
1 Tsp Chaat Masala
1Cup Multigrain Powder( A mix of roasted and powdered Green Gram ,Flax seeds and Chia Seeds)
1 Green Chilli
Finely Chopped Coriander

Method:

Pressure cook Beets, Potato,green chilli,Ginger and Garlic with 1 glass of water upto four whistles. In
case the beets are not fully mashed, blitz once in a blender to get a fine paste. Put all the boiled veggies
in a wide bowl without the stock . Use the Vegetable stock to cook Quinoa.
Add all the masalas, besan, coriander,jeera,multi grain powder and salt to the boiled veggies and mix
well. Take a small quantity of the mixture and give a round shape. Repeat this process for the balance
mixture.

Heat a heavy bottomed pan. Smear a tsp of oil to the bottom of the pan. Place the round patties and
cook on both sides with a Tsp of oil.
Enjoy these yummy patties with green chutney!!!!

Enjoy!!!!!!!

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BRUSCHETTA VADA CHAAT

Hello!!!!!

Today I am back with a lovely fusion recipe that will knock your socks off. Bruschetta  is  popular italian  starter  consisting  of crisp bread served with various toppings .These are many variations in topping consisting of both vegetarian and non vegetarian options. I am presenting it with indian twist.

As a part of our #127th #FoodieMonday  #bloghop theme #Bruschetta Recipes my contribution is this yummy Bruschetta Vada Chaat. A simple and easy recipe that will leave your family and guests craving for more.There are no fancy sauces or masala used.

Recipe for Bruschetta Vada Chaat:

Ingredients:

4 Slices of Bruschetta

1/2 Tsp Butter

1 big Onion Finely Chopped

1 Big Tomato finely Chopped

1/4 Cup finely Chopped fresh Coriander

1/4 Coarsely Ground Pepper Powder

Salt to taste

2 Tbsp Chutney Powder

4 Urad dal Vadas (Vada recipe at Pepper Rasam Vada   )

Garden fresh Cherry Tomatoes (Green and Red)

Method:

Take  wide bottom bowl. Mix finely chopped onions,tomatoes,pepper powder,finely chopped fresh coriander,1.5 Tsp chutney powder and salt to taste and mix well.Keep this mixture aside. Brush butter on both sides of bruschetta slices and grill it in the oven for about 5-6 mins untill it turns crisp and golden brown on both sides.

Ensure it does not burn.Place the crisp bruschetta slices  on a plate. Spread the onion tomato mixture on the crisp slices.Place the crisp Urad dal vada on the top. Sprinkle some more chutney powder ,garnish with fresh cherry tomatoes and serve .

Enjoy this yummy Vada chaat served on the crisp Bruschetta slice!!!!!!!!

Tempted to try? Do share your feedback.Would love to hear from you.

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GRILLED RAW BANANA TIKKIS (SERVED IN 2 DIFFERENT WAYS)

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Each one of us is so busy with our daily routines juggling home and office. I love to host my friends at my place during weekends. Friends are an important part of our lives when we staying out of our country. They become an important part of our extended family here.

Are you looking for some innovative recipes to impress your friends and family when you host a party? Today i am sharing a recipe that can be served as starters or as a side dish. Choice is yours.

Our 107th #Foodiemonday #Bloghop theme is #Partydish and my contribution is Grilled Raw Banana Tikkis that can be served as a starter or dunked in rich gravy as a side dish.

Recipe for Grilled Raw Banana Tikkis (Served in 2 different ways):

Ingredients for Tikki:

4 Raw bananas

2 Potatoes

1 Green Chilli

1/2 Cup Finely Chopped Coriander /Cilantro

Salt to taste

1/2 Tsp Red Chilli Powder

2 Tbsp Rava

2.5 Tsp Kebab Masala

2 Onions finely chopped

Method:

Wash and peel the raw bananas and potatoes. Pressure cook with 250 ml water upto 2 whistles . Allow it to cool .Once cooled remove from pressure cooker. Drain all the water. Take a wide bottom bowl.In the bowl now mash banana and potatoes until lump free. Add all the other ingredients and mix well. Shape the mixture  as desired and refrigerate it for 30 mins. After 30 mins remove from the refrigerator . Heat a grill pan and place the tikkis on the hot grill pan and cook until all the sides are well cooked. Repeat the process for the balance tikkis.

Serve hot tikkis as starters  with any sauce or  green chutney of your Choice.

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Ingredients for Gravy:

4 Red Tomatoes roughly chopped

3 Onions roughly chopped

1 Green Bell Pepper roughly chopped

2 Tsp Jeera

Salt to taste

1/2 Cup Finely chopped Coriander /Cilantro

1/2 Tsp Garam Masala

3 Garlic Cloves

1 Inch Ginger roughly chopped

1/4 Tsp Black Pepper

1/4 Tsp Turmeric /Haldi

2 Tsp Oil

1 Tsp Kasuri Methi

Method:

Heat a tsp oil in a wide bottom pan. Add 1 Tsp Jeera ,black pepper and haldi.Saute for 2 seconds and then add ginger ,garlic and chopped onions until they turn slightly golden brown. Now add the chopped bell pepper , tomatoes and chopped coriander.Allow this mixture to cool. Once it is cooled blend the mixture to a fine paste.

Now heat the balance oil in the wok. Add balance jeera and saute. Now add the ground mixture. Add garam masala and salt and let it simmer on low flame for 6-8 minutes. Lastly add Kasuri Methi and switch off the flame. The gravy is now ready. Just before serving dunk the grilled tikkis and serve this lip smacking side dish.

Enjoy with Naan or Rotis!!!!!!!

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MULTIGRAIN BANANA BLOSSOM FRITTERS / MULTIGRAIN BALEHOOVINA AMBODE

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Hello from my part of the world!!!!!!!!!

School holidays are over and my boys are back to school from today. Celebrating the last day of their holidays with an unusual Ambode recipe from my hometown. I have tweaked in a little by adding multigrain powder  and banana blossom that makes the amobode more crispy ,crunchy and tasty.

Our 99th #Foodiemonday #Bloghop theme is #Flowerrecipes and my contribution to this wonderful theme is Multigrain Banana Blossom Ambode .

Recipe for MULTIGRAIN BANANA BLOSSOM FRITTERS / MULTIGRAIN BALEHOOVINA AMBODE :

Ingredients:

2 Cups Channa dal / Split Chickpeas

1 Cup Banana Blossom florets  cleaned and chopped

2 Green Chillies

2 Red Chillies

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Hing / Asafoetida

3/4 Cup finely chopped Coriander

1 Tbsp  Fresh Ginger finely chopped

Salt to Taste

2 Tbsp Multigrain Powder ( refer to notes)

Salt to taste

Oil for frying

Method:

Soak channa dal for about 2.5 to 3 hours.

Remove the tough reddish leaves  and florets of the banana blossom one by one.Beneath these leaves there is a row of delicate yellow-tipped florets that can be removed and immediately soaked in butter milk  to avoid discoloration and bitterness.The florets are part of a tedious cleaning process.Pluck the matchstick-shaped pistil and soak the cleaned florets in butter milk again.

Grind and make a fine paste of Coriander ,jeera ,ginger ,green chilli and red chillies .Tranfer this mixture to a wide bowl. Now Coarsely grind channa dal and add it to the chilli coriander mixture. Now add hing, salt , multigrain powder , chopped florets and mix well. Add a tbsp of sizzling hot oil and mix well. Take a small quantity of mixture ,shape it into a round flat patty and deep fry until both the sides are golden brown.

Serve with any chutney or sauce of your choice. I enjoyed them with curd rice.

Enjoy!!!!!!!!!

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Notes :

  1. Clean the florets properly and ensure to remove the pistil. Immediately soak the cleaned florets in butter milk to avoid discoloration and bitterness.
  2. The  multigrain powder mix consists of Green gram ,Jowar, Flaxseed ,Bajra  all roasted and coarsely ground)

 

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Mango Thokku & Aloo Potlis / Mango dip & Potato Pouches (Baked)

 

I love baked goodies as they are healthy and can be eaten guilt free too. I have used the ready made Pastry sheets for this yummy snack after a long time. The baked Potlis were  finger licking good and vanished in a jiffy once out from the oven. Well the secret ingredient here is Mango thokku.

An easy  snack recipe that will be loved by both kids and adults.

Ingredients:

12 Baby Potatoes boiled and mashed

1 Tbsp Mango Thokku

1.5 Tsp Rasam Powder

1 Tsp Jeera

2 Onions finely chopped

1″ Ginger grated

4 Sprigs of Coriander finely chopped

1 Tsp Jeera / Cumin

Salt to Taste

15 Frozen Pastry sheets

1 Tbsp Corn Flour

1 Tbsp Water

Method:

Mix the corn flour and water to get a thick paste.Keep it aside.

Remove the Frozen pastry from the refrigerator.

For Filling:

Heat 2 Tsp oil in a wok. Add Jeera and saute. Add the chopped onion and grated ginger and roast on low flame until the onions turn slightly brown.Once done add the mashed potatoes and mix well. Add Mango thokku and rasam powder and mix again. Add the chopped coriander and salt. Mix again and keep it on low flame for about 8 to 10 mins.

Take a single pastry sheet add about a tsp of the above filling and bring the edges together. Apply the corn flour paste so that the edges stick to each other and insert a tooth pick.

Pre heat the oven at 190C for about 10 mins. Place the tray with these potlis in the middle rack of the oven and bake for about 20 mins. They will turn slightly brown and crisp.

Once done ,remove from the oven and serve with any chilli sauce or green chutney .

 

Enjoy!!!!

This is my contribution for the Sonal’s Collective on Semi Homemade dishes.Do check out her blog http://simplyvegetarian777.com/  for some easy and healthy recipes.

 

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Stuffed Multigrain Guntur Bombs / Multigrain Stuffed Chilli Fritters

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I was introduced to this yummy street food during my Stay in Vizag. It is one of the most popular spicy street food that I have ever had. My family loves to have it. I hardly make fried stuff at home but once in a while I don’t mind pampering my family and myself with fried stuff. Being a weekend and on the occasion of Rakshabandhan I made these Stuffed Multigrain Chilli Fritters. It was lip smacking . Worth a try and I am sure you will fall in love with these bombs.I have made these with my own variations.
Enjoyed with my Masala Chai. Saturday bliss!!

Recipe for Multigrain Guntur Bombs /Multigrain Stuffed Chilli Fritters
Ingredients:
15 Green Chilli(Bajji Chilli )
3 Potatoes Boiled and peeled
1 Tsp Grated Ginger
Handful coriander chopped
1 Tsp Ajwain/ Carom Seeds
1 Tsp Red Chilli Powder
1 Cup Besan/Gram Flour
2 Tsp Roasted green gram powder
2 Tsp Roasted Flaxseed Powder
2 Tsp Roasted Chia seeds Powder
2 Tsp Roasted Quinoa Powder
1 Tsp Jeera /Cumin Powder
1 Tsp Sooji/Rava
1.5 Tsp Chaat Masala
Salt to Taste
Oil for frying

Method:
Wash the chilli,slit it ,deseed and keep it aside.
For Stuffing:
Mash the Boiled Potatoes. Add chaat masala, chopped coriander,salt to taste.grated ginger,Ajwain /Carom seeds and mix well. Stuff the chilli with this mixture.
For Batter:
Add besan,chilli powder, Roasted green gram powder,Roasted Flaxseed Powder, Roasted Chia seeds Powder, Roasted Quinoa Powder,Sooji and Jeera /Cumin Powder. Heat about 5 tsp oil in a pan. Add the sizzling hot oil to this flour mixture. Mix well. Add water and make thick batter. Add salt to taste.
Heat oil in a pan for frying. Dip the stuffed chilli in this mixture and deep fry. Serve hot with green chutney or sauce.

Enjoy!!!!

Potala 1

Multigrain Brinjal Rings

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I love multigrain and like to use it in my recipes as and when possible. The Coarsely powdered Multigrain adds a nice crunch to the dishes that are especially roasted, baked or fried.
A healthier version of Bajji that are shallow fried with minimal oil. Easy to make and guilt free to relish .I love to have these with my hot cup of Masala Tea when its pouring outside. An all time favourite at my place.
Best eaten hot. I will try the baked version soon.

Recipe for Brinjal Rings
Ingredients:
1 Medium Size Purple Brinjal(not the long ones) cut in rings
2 Tbsp Besan /Gram Flour
1 Tsp Red Chilli Powder
1/4 Tsp Hing/ Asafoetida
3 Tbsp Multigrain powder mix(Slight roast and coarsely powder Quinoa,Chia seeds,Flax seeds-(1 Tsp each) Green gram (2Tsp)).
Salt to Taste
1 Tsp Jeera/Cumin
A Pinch of Garam Masala (optional)
Salt to Taste
Finely Chopped Fresh Coriander
Oil

Method:
Mix Besan / Gram Flour, chilli powder,salt, hing/asafoetida,jeera/cumin, garam masala, coriander. Add 1 Tsp of sizzling hot oil to this mixture.Mix Well. Add water and make a thick paste like you make for Bajji Batter. Dip the cut Brinjal rings in this batter and tap it on the multigrain powder on both sides.
Heat 2 Tsp oil (You can add more if you like)in a pan .Please these rings and roast on both the sides for 2 to 4 mins on both sides on medium flame.

Multigrain Brinjal Rings are ready.Serve hot with Green Chutney.

Enjoy!!

PS: Multigrain -Each item is raosted , coarsely ground separately and then mixed.