COCONUT RICE

Ingredients:
Rice ................ 2 cups
Coconut ......... 1/2 cup (grated)
Ginger ........... 1 inch piece
Green chillies ... 1-2
Coriander leaves ... 1/4 cup
Cumin seeds .......... 2 tsp.
Bay leaf .................. 2-3
Cinnamon stick..... 2 pieces
cloves .................... 4-5
dry red chillies ..... 2-3
Asafoetida ............. a pinch
Curry leaves ......... 1 sprig
Salt to taste.
Oil ........................ 2 tbsp.
Method:
1. Boil the rice with salt and drain it.
2. Grind coconut, ginger, green chillies, coriander, cumin seeds adding a little water.
3. In a pan heat oil, add asafoetida, bay leaf, cloves, cinnamon, dry red chillies and curry leaves.
4.Now add the ground coconut mixture, salt and stir fry for 2-3 minutes.
5. Mix this into the cooked rice.

STIR FRIED METHI GOBHI

Ingredients:
Cauliflower .... 1
Garlic ............. 1 pod (crushed)
Ginger .......... 1 tsp. (grated)
Green chillies ... 2-3
Coriander leaves ... 1/2 cup
Methi leaves .......... 1/4 cup
Turmeric powder ... 1/4 tsp
Cumin powder ...... 1/2 tsp.
Coriander powder ... 1/2 tsp
Salt .... to taste
Oil
Method:
1. Cut the cauliflower into small pieces. Boil water in a pan, add a little salt and put cauliflower pieces into it. After one boil switch off the gas and leave the cauliflower in hot water for 10-15 minutes.
2. In a pan heat a little oil and add the ginger, garlic paste and saute. Add the coriander leaves and methi leaves and stir fry.
3. Now add the cauliflower and all the dry masalas. Check the salt and add a little if needed. Keep stirring it till the masalas and gobhi are blended well.
This sabji goes well as a side dish with dal chawal.

PALAK WITH DAL ( Andhra Style )

Ingredients:
Toor dal or Chana dal ...... 1 cup
Palak (spinach) ............... 1 cup
Onion ................... 1 small (sliced)
Green chillies ...... 1-2
Tomato ........... 1 (chopped)
Tamarind juice .... 2-3 tbsps.
Jaggery ........... a small piece (optional)
Turmeric powder ...... 1/4 tsp.
Salt ...... to taste.
For tempering:
Garlic ............ 6-7 cloves (crushed)
Curry leaves .... 1 sprig
Dry red chillies ... 2 broken
Asafoetida ...... a pinch
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Red chilli powder. 1/4 tsp.
Method:
1. Heat a little oil in a pressure cooker. Add the sliced onion and stir fry. Now add the Palak and saute for a minute. Now add the washed and soaked dal, tomato, green chillies, salt, turmeric powder and 1 cup water. Pressure cook it for 3-4 whistles. Alternately you may cook it even in a pan on low fire until done.
2. Mash the palak dal coarsely. Add the tamarind juice and jaggery piece.(if you like it)
3. Heat oil for tempering. First add a pinch of hing and then the seeds.When they crackle add the dry red chillies and curry leaves. Finally add the crushed garlic and let it become pink in colour. Switch off the gas and add the red chilli powder and immediately mix this into the prepared dal.
(Any other greens could be used instead of palak)

CHICKEN GOLD COINS

Ingredients:
Chicken mince --- 250 gms
Onions ----------- 1 small, very finely chopped
Ginger Garlic Paste - 2 tbsp
Soya Sauce ---------- 1 tbsp
Green Chillies ------- 3-4 finely chopped
Eggs ---------------- 2
Cornflour slurry ----------- 2 tbsp
White pepper powder------ 1 tsp
Ajinomoto ----------------- 1/4 tsp
Salt to taste
White sesame seeds ------- about 3 tbsp in a flat bowl
Bread slices without edges --------------- 8-10
Oil for frying
Method:
1. Mince chicken well again to get a fine texture.
2. Add to the mince, the chopped onions, green chillies, ginger garlic paste, corn flour paste, white pepper powder, ajinomoto, salt, soya sauce and 1 egg. Mix well. Keep aside

3. Break the 2nd egg in a bowl, whisk and keep aside.

4. Cut 1 and 1/2 inch diameter discs from the bread slices.

5. Brush the bread discs with a little egg, apply a thick layer of the chicken mince mixture, taking care to cover the edge of bread well. Sprinkle sesame seeds over it and press lightly. (Alternately, to get a thick layer of sesame seeds, place the coin mince-side first over the sesame-filled bowl.) Shake off excess seeds.

Refrigerate for 15 minutes.
6. Heat oil in a shallow pan, place the coins mince-side first and fry at low flame for about 3-4 minutes. Then turn and fry the bread side until golden brown.

CARROT PARATHA

Ingredients:
Carrots ..... 1 (grated)
Wheat flour
Green chillies ... 1 chipped finely
Coriander leaves ... handful
Methi leaves ... 1 tbsp.
Turmeric powder ... 1/8 tsp.
Red chilli powder .. 1/4 tsp.
Salt ..... to taste
Oil or Ghee
Method:
1. Knead dough for 4-5 parathas adding a little oil or ghee and salt.


2. Grate the carrot and add a little salt and set aside for 5-10 minutes. Squeeze out the water from the carrot completely. ( you can even use this water for kneading the dough) Mix the chillies, turmeric, coriander and methi leaves.



3. Roll out a roti and stuff a little filling in it. Roll it out again and roast on a griddle applying a little ghee or oil.

4. Serve hot with dahi and pickle.

BEEHA JI TIKKI (Lotus Root Tikkis)

Ingredients
Lotus root ..... 1 root/1 cup
Potatoes........ 2 medium sized
Bread crumbs ... 2 tbsps.
Ajwain/carom .... 1/4 tsp.
Anardana ........... 1 tbsp. (crushed) or 1 tsp. amchoor powder
Garam masala .... 1/2 tsp.
Red chilli powder ... 1/4 tsp
Green chillies ..... 1-2 (chopped finely)
Coriander leaves ... handful (chopped finely)
Salt ................... to taste
Oil ............. to fry
Method:


1. Boil the potatoes and mash them.

2. Scrape the lotus root and cut into 1 inch pieces. Boil them adding a little salt and let them cool. Crush them in the mortar and pestle.

3. Add the ingredients (except oil) Mix well and make tikkis of any desired shape.

4. Deep fry the tikkis to golden brown colour and serve hot.
Linking this to the events:
Kebab Mela @ - Cooking 4 all Seasons

CC Vegan Diet - Only Plants @
Shrav's Culinary Concepts

Any One Can Cook Series 43 @ - Taste of Pearl City

TUK PATATA (Crispy Fried Potatoes)

Ingredients:
Potatoes
Salt ..... to taste
Oil ..... to fry
To Sprinkle:
Cumin powder (roasted and ground)
Amchoor powder
Red chilli powder
Black pepper
Garam masala (optional)
Salt
Method:
1. Peel and cut the potatoes into half inch thick circles.

2. Marinate them in salt water for at least half an hour.

3. Drain the water and deep fry them till half done. (4-5 mins.)

4. Keep them in a covered dish to make them soft.

5. Press each potato slice with the palm of your hand and deep fry them on medium flame to make them crispy. (fry them just before you serve)

6. Sprinkle all the above mentioned dry spice powders and salt ( if required ) on the hot potatoes.
These potatoes are usually served as an accompaniment to kadhi-chawal, dal-chawal, pulao-dal.

CHICKEN IN BLACK BEAN SAUCE

Ingredients:
Chicken ........... 200 gms. (boneless)
Garlic .............. 2 tsp.
Ginger ............ 1 inch piece ( julienned)
Red capsicum .... half (sliced)
Green capsicum ... half (sliced)
Spring onion ....... 2 bulbs with leaves ( chopped)
Ajinomoto ........ a pinch
Black bean sauce .. 1 tbsp
Soy sauce.............. 1 tbsp
Corn flour ........... 1 tsp
Black pepper ........ 1/4 tsp
Vinegar ............... 1 tbsp.
Oil........................ 2 tbsp.
Salt ............... to taste
Method:

1. Clean and slice the chicken fillet into thin strips.
2. Marinate the pieces with one tsp. garlic and soy sauce.

3. Heat oil in a wok and add the remaining garlic. Saute and add the marinated chicken. Stir-fry for a few minutes and simmer it to cook.(about 7-8 minutes).

4. Now put the capsicums, onion and ginger. Add the black bean sauce, ajinomoto and a little salt. Saute for 2-3 minutes.

5. Mix the corn flour in half a cup of water and add to the chicken. To finish it sprinkle the black pepper and simmer for half a minute.
(If you want to keep the consistency dry then add only quarter cup water)
Serve with plain rice/fried rice/noodles.

TUNA CUTLETS

Ingredients:
Tuna fish ..... 1 can (200 gms) - you may use freshly steamed fish too.
Potatoes ....... 3-4 (boiled and mashed)
Bread crumbs .. 3-4 tbsps.
Garam masala .. 1 tsp.
Turmeric powder .... 1/4 tsp.
Green chillies ... 2 (finely chopped)
Coriander leaves ..handful (finely chopped)
Caraway seeds/kummel seeds ..... 1 tsp.
Salt .................. to taste
Oil
Method:

1. Mix the tuna, boiled potato, bread crumbs and all the other ingredients.( if using fresh fish, steam it and cool it before mixing)

2. Make cutlets in any shape, round or oval and sprinkle breadcrumbs on them.
3. Fry the cutlets and serve hot.

STIR-FRIED BEAN SPROUTS

Ingredients:
Bean sprouts ..... 500 gms
Carrot ................. 1 (cut into thin strips)
Capsicum .............. 1 (cut into thin strips)
Spring onion ......... 2 sprigs
Ginger/garlic paste.. 1 tbsp.
Oil ............................... 1 tbsp.
Soya sauce ................. 1 tbsp.
Chilli sauce ................. 1 tsp.
Honey .......................... 1 tsp.
Salt to taste
Method:

In a wok, heat the oil and saute the ginger/garlic paste.
Stir fry the carrot and capsicum for a minute and add the spring onion.
Stir in the sauces, honey and salt.
Now add the sprouts and stir fry for two or three minutes.
Prepare this just before eating because the sprouts should be crunchy.
This is a very healthy snack.
Bean sprouts are a rich source of Omega-3 and Omega-6 fatty acids and Vitamin C. Sprouts also provide higher amounts of most minerals.

CABBAGE ROLLS

Ingredients:
Potatoes .............. 4 (boiled)
Onion ................... 1 (chopped very finely)
Cabbage ............... 1 cup (chopped very finely)
Bread ................... 3 slices (Soaked and squeezed)
Cheese ................. grated 1/4 cup
Green chillies ....... 2-3 chopped finely
Coriander leaves .... finely chopped
Salt to taste
White flour 1/2 cup
Bread crumbs
Oil for frying
Method:

1. Mash the potatoes well and add bread (soaked and squeezed), cheese,onion, cabbage, chillies, coriander leaves and salt. Mix well.

2. Make a thin batter with white flour and about 3/4 th cup water.
3. Shape into rolls (or cutlets).
4. Dip each roll in the batter and roll in bread crumbs.

5. Deep fry and serve hot.