MISSI ROTI (Authentic Punjabi Cuisine) 

Rice flour for dusting (she uses Wheat flour for dusting)



METHOD:

The post Missi Roti (Authentic Punjabi Cuisine) - Indian Flat Bread appeared first on My Veg Fare.

LEEK AND MUSHROOMS FRITTERS

INGREDIENTS:
150 gms Button Mushrooms
1 Medium sized Leek
1 and 1/2 tsp (or required amount of needed) Salt
1 tbsp Red Chilli Powder
A pinch of Soda
1/4 tsp Turmeric powder
4 to 5 Green chillies (optional)
1 tsp of crushed Pomegranate seeds
Few sprigs of Coriander leaves
3/4 th cup Gram Flour
Oil for Deep Frying

METHOD:
wash the Mushrooms and remove the stalk, Remove the first two layers and the end of Leek and slice it into two, and wash them well and slice both of them into thin slices then add rest of ingredients into a large bowl mix them well together and start adding water do not make the batter too thin or too thick, Add water to the Ingredients to coat them very well.
Heat oil in a Pan/Kadai/wok, using a tbsp drop spoonful of this batter into the hot oil a few at a time until they are golden yellow in colour, once they are done they usually float to the top, Once they are fried take them out and drain them on a kitchen towel.
These fritters or Bajjias are now ready to devour :))

The post Leek and Mushrooms Fritters appeared first on My Veg Fare.

Janet from Taste the Space sent me 4 entries...
Here is whole load of 4 types of Salads Janet has made (another 28 in her blog!), for a very healthy living I should say, check out the first one of the lot she has a list of Salads she wants to try from other blogs :)), may be with these 4 you have a cart load of them for every day!, she
1.Turkish Bulgur, Pomegranate and Almond Salad
turkish-bulgur-pomegranate-and-almond-salad/
2.Apple, Pomegranate, and Arugula Salad with Apple Cider-Honey Vinaigrette
apple-pomegranate-and-arugula-salad-with-apple-cider-honey-vinaigrette/
3.Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad

 gwar-ji-bhaji-sindhi

   anardana-masala-stuffed-bhindi

Santhosh Bangar sent me this...

      oats-muesli


Nayana Kanabar has sent me this....
She has a beautiful blog with lots of things going on in her kitchen check out for some more events she is hosting..
Pomegranate Fool

Paaka shaale sent me this

Here are the Beautiful pictures for all these entries.....


I have tried to bring out your pictures well, but I had to struggle a lot with collaging and i just gave it up, hope you all don't mind, My apologies...

Here is an other one.......

Here is the last one.....

The post Cooking with Seeds - Anardana Seeds Round-up and wishing all my readers a VERY HAPPY NEW YEAR appeared first on My Veg Fare.

BHINDI/OKRA STIR FRY

INGREDIENTS:
500 gms Bhindi/Okra
2 Tomatoes
2 Big Onions(1 cup)
2 sprig curry leaves
1 tbsp Chilli Powder
1 tsp Garam Masala Powder
1 tsp Amchur powder
1 tsp Turmeric powder
1 tsp Mustard seeds
3 tbsp of Oil
Salt as required

Grind to Powder:
Dry Ingredients:
1/2 tbsp Coriander seeds
1 tsp Cumin powder
1 clove
1/2'' Cinnamon stick
Dry fry all the above seeds and dry spices until they change colour and gives a nice aroma
2 tbsp of Anardana seeds
Dry Grind all the above Ingredients together

METHOD:
Wash and wipe the Okras clean, Remembering will not just wash away the dirt on them, it is best to use a cloth or a kitchen cloth to wipe it clean and wiping it clean also helps in stir-frying the Bhindis well, as the water content makes them gooey and will not hold them together and they might get mushed up :(.
Once they are cleaned, cut them into 2 to 2 1/2'' pieces, add the Garam masala powder, Amchur powder and leave it for kind of marinating until we need it.
Chop the tomatoes and onions, Heat 2 tbsp of Oil in  a Kadai/wok/Pan add mustard seeds, once they crackle up add chopped Onions and curry leaves and fry until they are transparent then add chopped Tomatoes Saute them until they are well cooked now add Turmeric powder and chilli powder and fry for few minutes.

Once they are well cooked add the Marinated Okras and fry them in a medium flame with another tbsp of oil in the middle of the process and saute them
Meanwhile Grind to powder all the Ingredients under that heading finely and keep aside, when the okras are still cooking.
Once the Okras are well done, add this powder and required quantity of salt, Saute for few more minutes and 5 to 10 minutes before switching of close the lid and leave the dry curry for few more minutes so the Masala powders are well absorbed in them.
Serve it with anything you prefer to eat it, I served it with my Mushroom parathas.
I am sending this to Priya's CWS event Guest hosted by me as CWS as - Pomegranate seeds.

Hope you all like my Bhindi Masala

The post Bhindi Masala or Okra Stir-fry with Anardana Seeds appeared first on My Veg Fare.

GREEN BATAKI

INGREDIENTS:
FOR THE CURRY:
1 bunch of Mustard leaves  (around 250 to 300 gms) (Recipe called for spinach)
1/4 Kg Potatoes (5 to 6 Medium sized)
3 to 4 pods of Garlic
2 small Onions (45 to 50 gms)
2 Small Tomatoes (45 to 50 gms)
3 to 4 Green chillies

Ground to Paste:
6 to 7 Cashew nuts
1 tsp Fennel seeds
1 tbsp Anardana seeds ( Recipe called for Magastari seeds)

METHOD:

First of all peel the Potatoes and cook them on a stove top with enough water until it is 3/4th done. (Actually the recipe calls for peeling and cutting and half cook the potatoes into Small cubes and deep fry them in Ghee until they are good), I did not deep fry but once it was nearly done I cut them into cubes and with a bit of more oil say around 4 to 5 tbsp of oil I roasted them nicely and kept it aside.
Then I cooked the Mustard Greens in 1 and 1/2 cups of water, drained the water into a bowl (do not throw away the water) and kept aside.
when the Greens were cooking I grounded everything in the Ground to paste heading to a smooth paste.
In a wok heat a tsp of oil add Green chillies and Onions saute then until they turn transparent then add Tomatoes and saute them again, until well cooked, allow them to cool.
Grind the spinach and the sauteed vegetables into a smooth puree and keep aside.
Next take a wok heat oil and cumin seeds, when they splutter add the Roasted potatoes then add the pureed Green paste and the Cashew paste to it with the reserved drained water and allow it to boil to this add Red chilli powder, Garam masala powder and salt as required with an other cup of oil as it starts thickening you can adjust by adding  more water as needed to make it into a nice Gravy.
Garnish with coriander leaves and serve it with any roti, pulka or Nans.
I would like to send this to Pari's Flavours of Punjab  event started by Nayana of simply food and to Anardana event hosted by me, started by Priya.

Hope she accepts my entry :)........

The post Green Bataki (Mustard Green leaves and Potato Gravy) appeared first on My Veg Fare.