Vegetable Wrap with Hummus

(Tarla Dalal's Recipe with a bit of modifications)

Ingredients :

For the Chapatis/Rotis :

1. Whole Wheat Flour (Aata) - 2 cups

2. Warm Water

3. Salt

For the hummus :

1. Chick peas (kabuli chana), soaked - 1/2 cup

2. Garlic, chopped - 1/2 tsp.

3. Juice of 1 lemon

4. Low fat curds - 4 tbsp.

5. Garam Masala - 1 & a 1/2 tsp.

6. Red Chilli Powder - 1 tsp.

7. Salt to taste

For the salad :

1. Tomatoes, thinly sliced - 1/2 cup

2. Spring onions, sliced - 1/2 cup

3. Carrot, cut into thin strips - 1/2 cup

4. Bean sprouts - 1/2 cup

5. Finely chopped coriander - 2 tbsp.

6. Finely chopped mint - 2 tbsp.

7. Roasted cumin (jeera) powder - 1/2 tsp.

8. Juice of ½ lemon

9. Olive Oil or Sunflour Oil - 1 tsp.

10.Garam Masala - 1 tsp.

11.Salt to taste

Method :

For the chapatis/rotis :

1. Mix together the wheat flour and water with a bit of salt and make a non sticky dough.

2. Let it rest for atleast half an hour.

3. Make thin circles out of the dough and then heat on a pan from both sides.

For the hummus :

1.Soak the chick peas in water for 6 hours making sure that they are covered with water.

2.Cook the chick peas in a pressure cooker. Cool and drain. Keep the drained liquid aside.

3.Add the olive oil, lemon juice, curds, red chilli powder, garam masala, cooked chick peas, garlic, garam masala, red chilli powder, salt and some of the strained water in a blender and blend until smooth.

4.If the mixture is too thick, add 2 to 3 tablespoons water.

5.Keep refrigerated.

For the salad :

1.Combine all the vegetables, bean sprouts,leaves, red chilli powder and garam masala in a bowl and refrigerate for at least 30 minutes.

2.Just before serving, add the cumin powder, lemon juice, olive oil/sunflower oil and salt and mix well.

How to proceed :

1.Place one chapati on a clean dry surface.

2.Spread an even layer of hummus on the chapati.

3.Top with a generous portion of salad in the centre of the chapati and roll up tightly.

4.Serve immediately.

Palak Paneer

Ingredients:

1. Spinach - 1 bunch

2. Green Chillies - 2

3. Turmeric Powder(Haldi) - 1/4 tsp.

4. Medium Sized Onions - 2

5. Ginger-Garlic Paste - 2 tsp.

6. Cumin Seeds(jeera) - 1/2 tsp.

5. Medium sized tomatoes - 2

7. Corriander Powder - 1 tbsp.

8. Cinnamon - 1 inch piece

9. Black Cardamom(badi elaichi) - 2

10.Red Chilli Powder - 1 tsp.

11.Bayleaf(tejpatta) - 1

12.Paneer(Cottage Cheese) - 250g

13.Garam Masala Powder - 2 tsp.

13.Salt

Method:

1. Thoroughly wash the spinach leaves after removing the stems.

2. Chop the green chillies and boil them with turmeric powder and the spinach leaves for 8-10 minutes. Don't let the leaves turn black.

3. Cut the onions and tomatoes.

4. Add little oil in the kadhai(frying vessel), add cumin seeds,cinnamon and ginger-garlic paste and corriander powder.

5. Add the onions and fry till they turn light brown. Then add the tomatoes and continue frying for a few minutes.

6. Let the mixture cool and then grind together this mixture and the boiled spinach.

7. Then transfer this into the kadhai and add some water to make a thick gravy.

8. Add black cardamom, red chilli powder, bayleaf, garam masala powder and paneer and let the mixture boil.

9. Once it boils, let it get cooked on simmer for a few minutes.

Your dish is ready :-) Serve hot with rotis or rice.

Mix Veg. Kurma

Ingredients:

1. Choppedcabbage, beans, carrots, cauliflower - 1/2 cup each
2. Small onions, sliced - 3
3. Salt - as per taste
4. Grated Coconut - 1/2 cup
5. Ginger - Garlic paste - 2 tsp.
6. Curd - 2 tbsp.
7. Poppy seeds/ Khus Khus soaked in warm water- 1/2 tsp.
8.Jeera/Cumin seeds - 1 tsp.
9. Corriander Powder - 2 tsp.
10.Green Chillies - 3
11. Dry Red Chillies - 2
12. Pepper - 1 tsp.
13. Saunf/Aniseeds - 1/2 tsp.
14. Cinnamon - a small stick
15. Cloves - 2/3
16. Cardamom - 1
17. Tomato - 1 small
18. Cashewnuts(optional) - a few
19. Lemon juice - 2 tsp.

Method:

1. Steam the vegetables till they are about half done. Remove and set aside.
2. Heat the oil and fry the sliced onions and ginger garlic paste till they turn slightly brown.
3. Add corriander powder.
3. Grind together coconut, curd, poppy seeds, jeera, green and red chillies, pepper, saunf, cinnamon, cloves, cardamom, tomato and cashewnuts(optional).
3. Now add the blended masala to the frying pan and fry till the oil starts leaving the sides of the masala.
4.If the masala starts sticking to the pan, lower the heat and sprinkle a little water and continue frying, stirring continuously.
5.Then add the half cooked vegetables and salt to taste. Add some water. Mix well.
6.Boil it. Cook until the vegetables are soft and tender.
7.Remove from heat. Garnish with coriander leaves. Serve hot with naan or rice :-)

Green Tomato and Beans Sabji

Ingredients:

1. Green Tomatoes, chopped - 1 cup
2. Beans, chopped - 1 cup
3. Red chilli powder - 2 tsp.
4. Turmeric powder/ Haldi - 1/4 tsp.
5. Corriander powder - 1 tsp.
6. Ginger - garlic paste - 2 tsp.
7. Jeera/ Cumin seeds - 1 tsp.
8. Salt


Method:

1. Fry jeera and ginger garlic paste in little oil.
2. Add corriander powder, cook for a minute.
3. Add the tomatoes, red chilli powder and haldi. Cook for some time.
4. Add beans and salt, and cook till they are done.
5. Serve with rotis.

Hare chane ke kabaab

Ingredients :

1. Green kabuli chana - 1/2 cup, soaked in water and pressure cooked
2. Chopped onions - 2
3. Chopped tomatoes - 2
4. Ginger-Garlic paste - 1 tsp.
5. Turmeric powder/Haldi - 1/4 tsp.
6. Jeera/Cumin seeds - 1 tsp.
7. Amchur powder - 1.5 tsp.
8. Salt
9. Corriander Leaves
10. Chilli Sauce - 2 tsp.
11. Vinegar - 1 tsp.
12. Garam masala - 2 tsp.
13. Red chilli powder - 2 tsp.

Method:
1. Grind the cooked chana till mashed.
2. Mix with all the remaining ingredients.
3. Heat a non-stick pan and add lillte oil.
4. Make small flat balls of the mixture and place them on the pan,turn them to make both the sides brown.
5. Serve with any sauce.

Do try this out as this tastes differnet from the normal cutlets :-)

Plaintain Paneer Sabji

Ingredients:

1. Paneer Cubes - 1 cup
2. Plaintain (Cubes) - 1 big
3. Chopped Onions - 2
4. Chopped Tomatoes - 2
5. Turmeric Powder/Haldi - 1/2 tsp.
6. Red Chilli Powder - 1 tsp.
7. Corriander Powder - 2 tsp.
8. Chopped Green Chilli - 1
9. Salt - according to taste

Method:
1. Boil the plaintain cubes till they become soft.
2.Fry the onions, green chilli and ginger-garlic paste till the onions turn brown.
3.Add corriander powder, chilli powder, haldi, tomatoes and stir on high.
4.Then add paneer, plaintain cubes, garam masala, salt and cook for a few minutes.

Didn't know that panner and plaintain could make such a nice combination b4 inventing this recipe!!!

Paneer Bhurji

Paneer Bhurji

Ingredients:

1.Crumpled Paneer/Indian Cheese - 1 to 1 1/2 cup

2.Diced Capsicum - 1

3.Garlic Paste - 1 tbsp.

4.Ginger - 1 tbsp.

5.Green Chilli(finely chopped) - 1 to 2

6.Cumin Seeds/Jeera - 1 tsp.

7. Finely Chopped Onions - 2

8.Chopped Tomatoes - 2

9.Turmeric Powder/Haldi - 1/4 tsp.

10.Red Chilli Powder - 1/2 to 3/4 tsp.

11. Chaat Masala or Garam Masala - 1 tsp.

12.Salt - according to taste

13.Corriander Leaves - for garnishing

Method :

1.Fry the onions, green chillies and ginger-garlic paste till the onions turn brown.
2.Add chilli powder, haldi, tomatoes and stir on high.
3.Lower the heat, add paneer, capsicum, chaat/garam masala, salt and cook for a few minutes.
4.Garnish with corriander leaves. You can add the juice of half a lemon.

Chinese Sabji

Chinese Sabji

Ingredients:

1.Carrots,Caulifowers,Spring onions,Cabbage,Beans(all cut lengthwise) - 2 cups

2.Onions(sliced lengthwise) - 2 cups

3.Red Chilli Powder - 1 tsp.

4.Turmeric Powder - 1/4 tsp.

5.Green Chilli(finely chopped) (optional)- 1 big

6.Corriander Powder 2 tsp.

7. Ginger-Garlic Paste - 1 tbsp.

8.Tomato Sauce - 2 tsp.

9.Soya Sauce - 1 tsp.

10.Chilli Sauce - 1tsp.

11. Vinegar - 1tsp.

12.Salt - according to taste

13.Corriander Leaves - for garnishing

Method :

1.Pressure cook the beans upto 1 whistle.

2.In a separate pan, fry the onions and ginger-garlic paste till the onions turn brown.

3.Add corriander powder, red chilli powder and turmeric powder.

4.Then add the vegetables, green chilli(optional) and salt.

5.Stir fry till the vegetables are cooked. Sprinkle some water.

6.Then add vinegar, tomato sauce, soya sauce and green chilli sauce.

7.Garnish with corriander leaves.

This dish has an Indo-Chinese taste. Do try it out and leave your comments :-)

Pav Bhaji

Pav Bhaji

Ingredients:

1.Pav - 8-10

2.Finely Chopped Onions - 2 big

3.Finely Chopped Green Chillies - 3

4.Finely Chopped Tomatoes - 3

5.Boiled and mashed potatoes - 4

6.Carrots(Boiled and Diced) - 2

7.Cauliflower(Boiled and cut into small florets) - 1/2

8.Capsicum(cut into small pieces) - 1

9.Clove/Laung powder - 1/2 tsp.

10.Cinnamon/Dalchini powder - 1/2 tsp.J

11.Jeera powder - 1 tsp.

12.Red Chilli powder - 1tsp. (you may increase according to taste)

13.Ginger - 1 inch piece

14.Garlic paste - 1 tbsp.

15.Garam masala - 2 tsp.

16.Chaat masala/Pav bhaji masala(optional) - 1 tsp.

17.Black salt - 1&1/2 tsp.

18.Butter for frying

19.Corriander leaves - for garnishing

Method:

1. Fry onions,garlic,capsicum,jeera powder,cinnamon powder and clove powder.

2. Grind this in a mixer.

3. Separately, stir fry the potatoes, carrots and cauliflower.

4. In a wide skillet/pan, add butter, green chillies and ginger.

5. Add the vegetables, the mixture, garam masala and pav bhaji/chaat masala(optional).

6. Add black salt, salt, little water and cook for 20 minutes.

7. The longer it is cooked, the better will it taste. This is the secret of the taste of the pav bhaji we get on streets.

8. Add butter in the end as well. You may also garnish with butter.

9. Drizzle some butter on the pav and serve hot with bhaji, lemon and onions.

Pav Bhaji is a sought after spicy dish in the streets of Maharashtra. This dish has become so popular that you can find it on the menu of almost all Indian restaurants all over the world!!!

Veg. Semolina Cake

Veg. Semolina Cake

Ingredients:
1. Semolina/Rava - 1 1/4 cups
2. Yoghurt - 1.5 cups(you may increase according to the consistency)
3. Grated carrot - 1 small
4. Beans - a few
5. Green Peas - 1/2 cup
6. Ginger - 1/2 inch piece
7. Asafoetida/hing powder - 1/4 tsp.
8. Cumin Seeds/Jeera - 1 tsp.
9. Mustard Seeds/Rai - 1 tsp.
10. Red Chilli Powder - 1 tsp.
11. Sesame seeds/White til - 3-4 tsp.
12. Baking Powder - 1/4 tsp.
12. Chopped Corriander leaves - a few
13. Salt - according to taste

Method:

1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
1. In a bowl, mix the semolina and yoghurt.
2. Add chopped beans, grated carrot and green peas(frozen peas will also do).
3. Grate the ginger piece and add to the mixture. Mix well.
4. Heat oil in a small pan and add the tadka - hing powder, jeera, rai and 1tsp. sesame seeds. Let them splutter(tempering). Take care that they do not burn.
5. Add this to the semolina mixture along with red chilli powder, baking powder, corriander leaves and salt.
6. Mix well. The batter should be of a semi-solid consistency. Pour the batter in a baking dish and keep it in the oven. I kept it in the OTG(Oven Toaster Grill) for 20 min. at 180 degree Celcius. I guess, in the normal oven, it can be kept for around 35-40 min.
7. When the cake is cooked, insert a toothpick into it. The toothpick should come out clean.
8. Cut into pieces and either have it as it is, or with chilli sauce or mint chutney.

This is a modified version of the famous Gujarati Dhokla. The cake is slightly sour, still if you want to increase the sourness, you may add the juice of half a lemon, but I don't think that would be necessary:-)

Aloo ka Saag

Aloo ka Saag
Ingredients:

1. Boiled potatoes(cut into half inch cubes) - 4
2. Asafoetida/hing powder - 1/4 tsp.
3. Cumin Seeds/Jeera - 1 tsp.
4. Mustard Seeds/Rai - 1/2 tsp.
5. Ginger Paste - 1 tsp.
6. Green Chilli Paste - 1 tsp.
7. Red Chilli Powder - 3/4th tsp.
8. Turmeric Powder/Haldi - 1/4 tsp.
9. Cardamom Powder/Elaichi Powder - 1 tsp.
10. Yoghurt ( preferably sour) - 1 cup
11. Salt - according to taste

Method:

1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
2. Add the boiled potato cubes and saute for a few mins.
3. Add red chilli powder, haldi, cardamom powder and salt. Cook for some time.
4. Then take the kadhai/vessel away from the flame and add yoghurt.
5. Keep the vessel again over the flame.
6. Cook for 2 mins. and then add half a cup of water.
7. Once it starts boiling, cook for a few mins. on sim.
8. Remove from heat.

You may garnish with corriander leaves. Serve with chapattis. This is a bitter-sour Rajasthani potato dish. Made it for the first time today; it can be served with rice as well. Do try it n leave ur comments:-)

Kadhai Sabji/ Kadhai Vegetables

Kadhai Vegetables
Ingredients:

1. Mixed vegetables (carrot, beans, cauliflowerm capsicum etc.) - 2 cups
2. Onions, cut lengthwise - 2 big
3. Chopped Tomatoes - 2 big
4. Ginger-Garlic Paste - 2 tsp.
6. Chopped Green chilli - 1
7. Turmeric powder - 1/2 tsp.
8. Garam Masala - 2 tsp.
9. Corriander powder - 2 tsp.
10. Red chilli powder - 1 tsp.
11. Jeera/ Cumin Seeds - 2 tsp.
12. Finely chopped corriander leaves - for garnishing
13. Salt - to taste

Method:

1. Pressure cook the vegetables ( 2 whistles).
2. Add 2tsp. oil in a kadhai/pan and fry the onions and ginger-garlic paste till the onions turn brown.
3. Add corriander powder and fry.
4. Add tomatoes and fry till the tomatoes become pulpy.
5. Add the green chilli.
6. Add turmeric powder/haldi and red chilli powder.
7. Add the vegetables, salt and garam masala.
8. Stir fry for a few minutes till cooked.
9. Garnish with corriander leaves.
10. Serve with chapattis/puris.

Variation: You may add the juice of half a lemon.

This is an easy to make recipe, especially if you get the already cut mixed vegetables, that cum in sealed packets.

Samosa

samosa
Ingredients:

Cover
1. Plain flour/Maida - 2 cups
2. Warm oil - 1 tbsp.
3. Water - to knead dough
4. Salt

Filling
1. Boiled, peeled, mashed potatoes - 2
2. Finely chopped onion - 1
3. Mixed vegetables - 1 cup
4. Chopped Green chillies - 2
5. Ginger-Garlic paste - 2 tsp.
6. Finely chopped corriander leaves - 1 tbsp.
7. Juice of 1/2 a lemon
8. Turmeric powder - 1/2 tsp.
9. Garam Masala - 2 tsp.
10. Corriander powder - 2 tsp.
11. Red chilli powder - 1 tsp.
12. Salt - to taste
13. Oil - to deep fry

Method:

For dough
1. Make a well in the flour.
2. Add oil, salt and little water.Mix well till crumbly.
3. Add more water little by little, kneading into a soft dough.
4. Cover with moist cloth, keep aside for 15-20 minutes.

For filling
1. Fry the onions till brown.
2. Add the ginger-garlic paste and green chillies.
3. Add corriander powder, turmeric powder/haldi and corriander powder.
4. Stir fry for a minute. Add the boiled vegetables and potatoes.
5. Stir fry for a few minutes till cooked.
6. Add lemon juice, salt and garam masala.
7. Add corriander leaves.
8. Cool. Keep aside.

To proceed
1. Roll the dough in the form of a square.
2. Place the stuffing in the centre.
3. Join then diagonal ends and press together the edges to make a triangle.
4. Deep fry in hot oil on LOW to MEDIUM (not high), till light brown.
5. Absorb the oil with tissue paper.
6. Serve hot with green and tamarind chutneys.

Variation: This stuffing can be replaced by a stuffing of cabbage and beetroot.

Enjoy this savoury snack:-)