Potala 1

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!!!

Potala 1

CARROT PAYASAM / CARROT PUDDING

 

Hello!!!

Diwali is fast approaching.Hope you are all geared up to celebrate this festive spirit.Me and my family are all set to celebrate the festival of lights.We don’t burst fire crackers in my part of the world, yet we celebrate this festival with all fervor.We make lot of snacks and sweets at home and share it with friends and neighbors. But we do miss the celebrations with family and friends in our home country.We are pampered with new clothes and gifts from parents and in laws. This is the best time of the year.

Today i am sharing a very simple recipe of Carrot Payasam / Carrot pudding for 114th #Foodiemonday #Bloghop theme #Diwali that can be prepared in a very short time.

Ingredients:

1 Cup =250 ml

2 Carrots (medium sized)

6 Kaju Katli pieces

1.5 Tsp Ghee

1 Cup Milk (increase the qty of milk to adjust the consistency)

6 Almonds slivered

Method:

Blend the boiled carrots and kaju katli pcs to get ta fine paste. Heat a wide bottom pan. Add ghee.Now add the carrot paste and keep stirring until the raw smell is gone. Then add milk and keep stirring until the ghee starts to leave the side and the mixture starts to boil. Add sugar if you need to adjust the sweetness.Switch off the stove and allow it to cool. Garnish with slivered almonds and serve.

Enjoy this yummy and healthy Payasam this Diwali!!!!!!!!!!

Notes:

1.I had some kaju katli so i have used it in the payasam. You can add cashew or almond paste.

2.Adding sugar is optional as per your sweet tooth.

3.Increase the quantity of milk to adjust the consistency as per your requirement.

 

Wishing all my readers a very Happy Diwali!!!!!!!!!!! Play safe!!!!!!!!