Treat for your taste buds!
VEGETABLE PAN ROLLS INGREDIENTS: For filling:
6-7 cauliflower florets 2 potatoes 3 tbsp cooking oil 1 tsp cumin seeds 1 onion chopped 1 tsp ginger paste 2 tsp coriander powder tsp turmeric powder tsp red chilli powder 2 tomatoes chopped 2 green chillies 1 cup shelled peas salt to taste
1 cup flour 2 cups water 1 cup breadcrumbs oil for shallow frying salt to taste
Cut cauliflower and potatoes into tiny pieces. Heat the oil in a heavy-bottomed pan. When oil is hot, add the cumin seeds.
Now add the onion and fry till soft. Add the ginger paste. Add all the spices and fry for a minute. Now add the chopped tomatoes and green chilies. Stir well and fry till tomatoes start to get soft (about 2-3 minutes). Now add the cauliflower florets, potatoes, and peas. Stir well. Add salt to taste. Cover the pan and cook for 3-5 minutes. Turn off the heat.
Mix all the pancake ingredients together in a deep bowl and whisk to make a smooth batter. When the pan is hot, grease and use a ladle to pour a small amount of the
batter onto the centre of the pan. Swirl the pan to spread the batter into a thin pancake. Let it cook until the batter fully sets. When it is ready, take it off onto a flat plate to fill.
Immediately add 2-3 tablespoons of the vegetable filling and roll the pancake. Reserve a little batter to dip the rolls in for shallow frying. When all the rolls are ready, dip each one in the remaining batter, to coat well on all sides. Then roll in breadcrumbs to coat well. Repeat for all the rolls. shallow fry one or two rolls at a time until they are golden brown all over. When done, use a slotted spoon to remove from the oil and keep aside on paper towels.
Serve hot, warm or at room temperature with Mint-coriander Chutney or Tamarind Chutney!
COCONUT ALMOND BITES
+ cup coconut powder cup almonds cup condensed milk, use as needed
Grind the almonds and add coconut powder to combine. Now add condensed milk starting with 1 tablespoon at a time and using hand keep kneading them to form a dough. Roll into a smooth dough and press between the palm to flatten it out. Roll in coconut powder.
STEAMED SPINACH ROLLS INGREDIENTS:
cup gram flour cup semolina 1 boiled potato 50 gm cottage cheese 1 tsp garlic chopped 1 tsp ginger chopped tsp pepper turmeric powder 1 tsp green chillies chopped 1 tbsp chopped coriander 1 tsp cumin seeds 1 tsp salt 1 cup finely cut spinach 1 tsp lemon juice water to knead it
In a bowl mix all the ingredients. Knead them together with water.
Divide the dough into equal portions. Make rolls .
Flatten them and Grease a steam tin with very little oil and place the rolls . Steam for 10 minutes. Serve hot.
ROASTED SWEET POTATO & CARROT SOUP INGREDIENTS:
1 sweet potato peeled and cut into chunks 1 carrot peeled and cut into chunks 2 tbsp olive oil
onion finely chopped 1 garlic clove, crushed 1 cup vegetable stock salt and pepper to taste
O Heat oven to 180 C and put the sweet potatoes, carrots, onion, garlic into a large roasting tin, drizzled with 2 tbsp olive oil and salt and pepper. Roast the vegetables in the oven for 25-30 minutes or until caramelised and tender, blend untill smooth. Add vegetable stock, a little more seasoning and reheat until hot. Serve in bowls topped with salt and a good grinding of black pepper.
SPAGHETTI WITH PEA PESTO
1 cup cooked spaghetti 1 cup peas 1 garlic clove
cup processed cheese 1 green chilli 1 tbsp roasted cashewnuts salt and pepper to taste 1 tbsp oil
Steam peas, until just tender. Drain. Place the peas in blender. Add garlic, cheese, cashewnuts and chilli. Process until smooth. In a pan heat oil saute pea pesto. Season with salt and pepper. Toss
spaghetti to combine. Serve hot, garnished with more cheese.
1 small apple 2-3 dried figs
tsp cinnamon powder 1 tbsp sugar 1 cup water 1 tsp butter
Soak the dried figs in water for 10 minutes. Peel and chop the apples. Heat the butter in a pan and saute apples. Add cinnamon powder, sugar, water and figs simmer for 3-4 minutes. Serve hot.
ATTA GUD CAKE INGREDIENTS:
1 cup wheat flour cup jaggery cup oil cup curd tsp baking soda tsp baking powder 1 tbsp chopped dates 1 tbsp raisins 2 tbsp chopped cashew nuts
Preheat oven. Add dry ingredients wheat flour, baking powder and baking soda and mix it. Whisk curd and add oil in it.
Add grated jaggery in the curd and mix the flour and curd mix add the dates and nuts.
Transfer the batter in the prepared baking tray and sprinkle the chopped nuts and bake it in oven at 160 degree for 20 min or till the toothpick inserted comes out clear.
RICE HALWA INGREDIENTS:
1 cup rice
cup coconut fresh 2 tbsp ghee 1 cup jaggery 3 tbsp chopped cashewnuts
Soak the rice for two to three hours. Drain out the water and grind it along with coconut to a fine paste. Put the jaggery in a vessel and add one cup water and bring to boil. Remove from stove and strain it. Again put this into heat and allow to boil for five minutes. Now add the rice and coconut paste and mix well. Cook on low flame stirring continuously till it becomes solid. Add ghee little by little and stir well. Add cashew nuts fried in little ghee.
CRUNCHY BAKE INGREDIENTS
1 cup rice cup chana dal cup urad dal 1 tomato
cup fresh coconut 1 garlic clove 1-2 green chili 1 piece ginger
cup curd 1 tbsp oil salt to taste
1 tbsp oil
tsp mustard seeds 1 tbsp sesame seeds 2 green chilies 1 tsp baking soda
Wash and soak rice,and dals for 3-4 hours grind and add baking soda and leave for 6-7 hours. Grind tomato, chili, garlic, ginger and coconut, add this to rice batter. Prepare a baking pan by greasing all the sides. Add the batter. Make tempering by heating oil. Add mustard seeds and once they start spluttering, turn the heat off, add sesame seeds and greenchillies. Pour the temper on the batter in the baking pan. Pre-heat oven. Bake for 30-40 minutes, checking after first 25 minutes.
FRUITY MUFFINS INGREDIENTS:
1 cup flour 1 tsp baking powder 1 tsp mixed spice 2 tbsp sugar
cup oil 1 banana ripe mashed 1 apple cored peeled diced cup cashews, almonds, raisins cup milk
Preheat oven and grease a muffin tray. Place all ingredients into a large bowl and stir gently with a wooden spoon until just combined. Spoon mixture into each muffin tin, about 3/4 full.
Bake for 25-30 minutes, until a skewer comes out clean.
COLD RICE FLAKES SALAD INGREDIENTS:
cup rice flakes 1 onion 1 tomato 1 potato
1-2 green chilli 2 tbsp grated fresh coconut
cup steamed peas 1 cup curd salt to taste
1 tbsp oil
tsp mustard seeds 1 green chilli
Rinse the rice flakes in water and finely chop onion, tomato, potato, chilli. In a bowl, combine all the ingredients and season with salt. Heat oil in a pan and put mustard seeds and let it splutter. Take off from the flame. Add green chilli and temper the salad. We