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Vegetable Bonda

>> November 17, 2014

This is very popular snack in South India. Makes this all occasions. Best suited with coconut chutney. Perfect for winter snack as well.


 photo VegetableBonda2_zpsa98629f1.jpg

Prep Time : 20 Mins
Cook Time : 15 Mins

Ingredients
  • Besan / Gramflour / Kadalehittu - 1-1/2 cup 
  • Rice flour / Akki hittu - 1/4 cup 
  • Red chilli powder - 1 tbsp 
  • Salt to taste 
  • Turmeric - a pinch 
  • Asafoetida / hing - a pinch 
  • Baking Soda - a pinch 
  • Oil - 400ml (to deep fry) 
Ingredients for Stuffing
  • Green Beans - 1/4 cup, finely chopped (cooked )
  • Potatoes - 1/2 cup boiled & mashed 
  • Carrots - 1 , Cubes, (cooked) 
  • Peas - 1/4 cup (cooked) 
  • Oil - 1 tbsp 
  • Mustard seeds - 1/2 tsp 
  • Curry leaves - few 
  • Asafoetida / Hing - a pinch 
  • Turmeric - a pinch 
  • Ginger grated - 1/2 tsp 
  • Salt to taste 
  • Lemon juice - 1 tsp 
  • Coriander leaves - 2 tsp, chopped
 photo vegetablebondacollage_zpsb603c59a.jpg

 Method 
  1. Heat pan add oil , add mustard seeds, curry leaves, green chillies, turmeric , ginger and hing, stir fry 
  2. Then add all the vegetables saute once and add salt , coriander leaves and lemon juice. Remove from the stove mix well and allow the mixture to cool and make a small round size balls 
  3. Mix besan, rice flour, chilli powder,turmeric, hing, baking soda and salt mix all and add 1/2 cup of water and make a smooth thick batter. 
  4. Heat oil in a pan , dip the vegetable mixture one by one to the batter and drop carefully into the hot oil and deep fry them till golden color. Repeat the same for next batch. 
  5. Serve with chutney along with tea or coffee photo 
 photo VegetableBonda_zpsc3d58a28.jpg


| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Kadai Vegetable | Kadai Sabzi

>> November 12, 2014

It is a delicious vegetable sabzi. This is the best suitable for chapathi's or roti's or rice dish. This is a gravy dish. Kadai is nothing but wok. Made out of fresh ground masala / spice into it. Kadai Vegetable is one of my viewers request. 

 photo Kadaivegetable1_zpsb9329c19.jpg

 photo Kadaivegetable2_zpsb3c0870c.jpg

Prep Time : 15 Mins
Cook Time : 10 Mins

Ingredients
  • Vegetables - Each 1/4 cup of ( beans, carrots, peas, cauliflower, potatoes)
  • Onions - 1 , chopped
  • Capsicum / Green bell pepper - 1 , chopped
  • Tomato  - 1/2 , chopped
  • Ginger  + Garlic paste - 1 tsp
  • Fresh ginger grated - 1 tsp
  • Red chillies - 1 or 2 
  • Coriander seeds / Dhaniya - 1 tsp
  • Clove - 2
  • Cinnamon / Chakke - a small piece
  • Garam masala - 1 tsp
  • Salt to taste
  • Oil - 2 tbsp
  • Tomato puree - 1/4 cup
  • Fresh milk cream - 1 tsp
Note : Red chillies i used Byadagi (origin from karnataka), it is not too spicy and gives more color to the gravy. If you are using some other chillies use as per your taste.


Method
  1.  Boiled all vegetables and keep aside
  2. In a kadai/pan add oil , then add coriander seeds, clove, cinnamon, ginger garlic paste, red chillies, garam masala, cream and tomato puree saute for few minutes
  3. Grind into a thick paste (do not add water)
  4. In the same pan add 1 tsp of oil then onions, capsicum, tomatoes and fresh ginger stir fry till cook 
  5. Add grinded masala , saute , add vegetables & salt bring into boil for few mins
  6. Garnish coriander leaves 
  7. Serve hot
 photo Kadaivegetable3_zps9c8af572.jpg
| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Chole Recipe (Chole Bhatura)

>> November 06, 2014

  photo CholeBatura_zps5e6a9c70.jpg
 Chole  Ingredients
  • Kabuli Channa / Chickpea - 2 cups
  • Onions - 1 , chopped
  • Tea bag - 1 
  • Clove - 2 
  • Jeera seeds - 1/2 tsp
  • Salt to taste
  • Turmeric - 1/4 tsp
  • Coriander leaves - 1 tsp, chopped
  • Ginger + Garlic paste - 1 tsp
  • Channa masala - 2 tbsp
  • Red chilli powder - 1/4 tsp
  • Aam chur powder - a pinch
  • Bay leaf - 1 
  • Oil - 2 tbsp
  • Tomato paste/puree - 1 tbsp (tinned)
  • Lemon / Lime juice -  1 tsp
Method
  1. Soak the chickpea over night
  2. Pressure cook the chickpea add with fresh enough water along with turmeric (a pinch), salt (a pinch) clove and tea bag for 3 whistle
  3. Heat pan add 2 tbsp of oil , add jeera seeds allow them to splutter then add onions fry till soft , add ginger garlic paste, turmeric, tomato sauce, bay leaf saute for 2 mins.
  4. Add chana masala powder,  red chilli powder, Aam chur powder saute again for 2 mins
  5. Add cooked chickpeas and salt bring to boil , gravy becomes dry
  6. Remove from the flame , add coriander leaves and lemon juice mix. Serve with Puri or Bhatura 
 Bhathura2 photo CholeBatura3_zps86465a65.jpg

| Copyright © Malas - Kitchen 2014 | | All rights reserved

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