Potato bonda

Potato Bonda is an evening snack with your tea or coffee. Potato is the main ingredients used to make this snack along with other ingredients and spices.

Items required
350gm potatoes
Salt to taste
1/4 teaspoon turmeric powder
Juice of lemon
1 teaspoon mustard
2″ long piece ginger
4 green chillies
1/4 teaspoon asafoetida powder
A few curry leaves
A few coriander leaves
Cooking medium (oil)
375ml chenna dal flour
125ml rice flour
2 teaspoon chilli powder
A pinch of baking soda
Preparation method
1.Cook the potatoes, drain, peel and crumble them by hand into small piecesand keep aside.
2.Peel the ginger, chop fine and keep aside.
3.Chop the green chillies fine and keep aside.
4.chop the curry leaves and coriander leaves and keep aside.
5.Heat a little oil in a frying pan and add mustard; whenthe mustard crackles, add ginger (vide 2) and green chillies (vide 3) saute a little and add sauteed ingredients to the crumbled potatoes (vide 1).
6.Add also, asafoetida powder, curry leaves and coriander leaves, salt (to taste) , lemon juice (to taste) and turmeric powder to the crumbled potatoes; mix all the ingerdients together, roll into small balls and keep aside.
7.Mix together, channa dal flour, rice flour, salt (to taste), chilli powder, baking soda and a pinch of asafoetida powder; add a little water and prepare a thick batter.
8.Heat oil in a saucepan, dip the potato balls (vide 6) in the batter (vide 7) so that the former is uniformly covered with the batter and then cook to a reddish brown in oil as you would, in the case of Mysore Bonda.
9.Repeat the process in respect of the remaining potato balls and serve hot, with chutney.

Sabzi panchmahal

This “Sabzi Panchmahal” recipe is one of the very famous Indian Recipe. It is very easy to do and simply flavored spicy recipe. This recipe is so tasty too.

Items required
2 tomatoes
2 onions
1kg assorted vegetables like
beans,carrots, potatoes and peas
1 tablespoon cashewnuts
1 tablespoon poppy seeds
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
8 red chillies
1/2 inch ginger
3 cardamom capsules
50gm ghee
Salt to taste
1 teaspoon sugar
4 tablespoon single cream
Preparation method
1.Let the tomatoes stand in boiled water for a couple of minutes; drain the tomatoes, peel them,chop and keep aside.
2.Chop the onions and keep aside.
3.Chop french beans, carrots and potatoes into bite-sized pieces and cook along with peas, drain and keep aside.
4.Grind cashewnuts, poppy seeds, garlic, coriander seeds, cumin seeds, chillies, ginger and cardamoms into a smooth paste and keep aside.
5.Bring to a boil, 100ml of water in a thick-bottomed sauce-pan and cook the onions, until they turn soft.Blend smooth in a liquidiser and set aside.
6.Heat ghee in a thick-bottomed saucepan, add the paste and cook for a couple of minutes;add tomatoes (vide 1) and onion (vide 5) and cook for 5 minutes.
7.Add the vegetables, 100ml of water and salt to taste.Bring to a boil and simmer the ingredients for 5 minutes.Add cream and sugar, mix well and serve hot.

Gulabi kebabs

This “kulabi kebabs” is a cocktail kebebs with a sumptous filling.It is so tasty and it is an appetizers and snacks catagory.So all of them like this dish very much.

Items required
8 medium size potatoes,boiled,mashed
1 medium size carrot,grated
2 green chillies, finely chopped
1 teaspoon finely chopped ginger
1 onion, finely chopped
3 teaspoon chopped coriander leaves
Salt to taste
1 teaspoon chaat masala
1 teaspoon each of coriander powder,
mango powder, red chilli powder
Juice of half lemon
1 cup pomegranate seeds
A drop of red food color
Corn flour mixed with water to make
a batter of dropping consistency
Breadcrumbs for coating
Oil for deep frying
Preparation method
1.In a mixing bowl combine the potatoes, carrots, green chilli, ginger onion, coriander leaves, salt, spices, lemon juice, pomegranate seeds and the red food color. Mix well.
2.Adjust the seasoning if required after tasting.
3.Shape the mixture into cylindrical cutlets and keep aside.
4.Heat the oil for frying;dip the cutlets in the corn flour batter and roll in the breadcrumbs.
5.Gently shake off the excess breadcrumbs and deep fry the cutlets till golden brown.Drain excess
oil on absorbent paper.
6.Serve hot accompanied by tamarind chutney and / or tomato ketchup.
Makes 30 kebabs

Vegetable pilau

Vegetable dishes usually tend to be served with its own water (the cooking water).Because that is very healthy to us.This “Vegetable pilau” is one of the tasteful recipies among the vegetable recipies.

Item required
185 g ghee
2 medium onions, sliced
60 g cauliflower, broken into small florets
60 g potatoes, finely diced
60 g green beans, cut into 2 cm lengths
60 g shelled peas
60 g carrots, finely sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 bay leaf
4 cloves
2 teaspoons cracked pepper
11/2 cups (250 g) rice
4 cups (1 litre) boiling water
Preparation method
1 Heat the ghee in a large saucepan and saute the onions until golden brown. Remove and set aside.
2 Add cauliflower, potatoes, beans, peas and carrots to ghee in pan, saute until tender. Remove and set aside.
3 Saute turmeric, ginger, cardamom, bay leaf, cloves and pepper for 1 minute.
4 Add the rice and fry for 2 minutes, stirring all the time.
5 Add 4 cups boiling water and boil till the water is nearly gone. Turn into a heat-proof dish, add the fried vegetables, cover,
bake in a slow oven 140°C (275°F) for 15 to 20 minutes. Serve with the fried onions sprinkled on top.
SERVES 6 TO 8

Cauliflower in yoghurt

Cauliflower is a delicious and versatile vegetable, yet ask most people to name a famous dish that showcases it and the answer will be “cauliflower in yoghurt”.

Item required
3 onions, finely sliced
2 cloves garlic, crushed
1 teaspoon grated, fresh ginger
1 teaspoon sugar
1 cup (250 mi) plain yoghurt
1 large cauliflower, broken into florets
45 g ghee
cup (160 ml) hot water
1 teaspoon garam masala
Preparation method
1 Combine one onion in a blender or food processor with garlic, ginger, sugar and yoghurt.
2 Blend until smooth.
3 Combine cauliflower and yoghurt mixture, stand for at least 2 hours.
4 Melt ghee in a saucepan, saute remaining onions until golden brown.
5 Add cauliflower mixture and hot water. Cover, simmer over low heat for 15 minutes or until cauliflower is tender. Stir in garam masala.
SERVES 6 TO 8

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