VEGETABLE PIES WITH COCONUT AND CASHEW

INGREDIENTS:
FOR THE VEGETABLE SAUCE
2 to 2 and 1/2 Cups of Assorted Vegetables ( I have used Cauliflower, Broccoli, Peas, Carrot, French Beans )
2 Green Chilli **
1/2'' Ginger
1/4 cup or 2 fist full of Fresh Grated coconut
8 to 10 or fist ful of Cashews
1/4 cup Milk
1+ 1 tsp Jeera / Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Turmeric
1/4 tsp Pepper corns (optional )**
3 tsp Oil

1 Block Ready made Short Crust pastry (You can even make it at home which I will post soon on how to make it, you can even use puff pastry )

METHOD:
Thaw the Pastry by keeping it out of the freezer before starting the gravy as directed by the suggestion on the cover.
Soak Cashews in warm milk till you get all the vegetables cut and get them ready. Wash all the veggies and then Chop Beans, Carrots in chunks and Cauliflower and Broccoli in florets,
In a Kadai / Pan heat oil to this add 1 tsp of Jeera / Cumin seeds then add all the vegetables mix them well and cook them in a low flame with 1/4 cup of water and closed lid.

Meanwhile in a dry pan lightly roast cumin, pepper and coriander seeds, In  a blender or mixer grind roasted cumin, Pepper, coriander, coconut, Ginger,  Chillies, turmeric and soaked cashews into a fine paste with the help of soaked milk and some water.
Once the vegetables get cooked 3/4th add required amount of salt and the ground paste and mix thoroughly, taste and adjust the salt.
Let the gravy be in a semi solid consistency. That is not too thick nor too thin.  Allow this to cool.
Preheat oven to Gas Mark 5 / 180 degrees
Take your thawed short crust pastry, dust some flour on to the surface, cut the block into 4 equal pieces, flatten each one of them into a slightly round shape, Now using Pie Cups, I have used the foil ones as you can see in the picture fold in the pastry base to line the foils.
Fill the pie cups with cooled down vegetable sauce equally then top them or cover them over with hanging pastry cases completely.
Then make some cuts here and there and bake these cups until well browned.
Remove it from the oven and keep them on the wiring rack for it cool a little bit then serve.
Serve the Pastry cups in wholesome on individual plates with any sides you like. Just remember they will be quite hot inside and be careful when eating.
The vegetable pies have Indian taste and a great look as well...

** You can either use green chillies or Peppercorns, I have used both, you can increase the quantity of coconut if you wish to make it more rich.
Optional : If you want you can use Eggs in this, I would say after the curry is done and cooled down a bit  you can break two eggs mix it with the sauce, adjust salt and pepper mix well with the curry then fill up the cups and Proceed as indicated earlier.

Sending these wonderful and yummy pies to Champa's Bake-a-thon event, which had to be posted Yesterday, my apologies for being late.., for reasons happened unexpectedly.  Check out my blogger friends Preethi, srivalli, Priya and sumana for their wonderful virtual treats...
And don't forget to tune in tomorrow to what I am going to post for my Bake-a-thon series...
Enjoy make them and tell me of how you like it...

The post Vegetable pies with Coconut and Cashew appeared first on My Veg Fare.

CRISPY RICE STUFFED CROQUETTES

Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,

INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil

FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting

METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders  mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and  set it aside to cool.

Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.

FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes

c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.

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LENTIL CROQUETTES

Here is a picture of the lentils I have used in this recipe I have taken the photo from here

The Ready Roasted Soya I have used are just like these ones, I took this photo from google

METHOD:
INGREDIENTS:
1 Cup Red Lentils
1 Medium sized Green pepper
1 Medium Onion
2 to 3 Garlic cloves 
1'' Ginger
1/2 cup Green peas (I used frozen)
1/4 cup of grated carrot
1/4 cup of finely chopped beans
few sprigs of Coriander leaves
2 to 3 tbsp of Lemon juice
Oil to fry
MASALA
1 tsp of Coriander powder
1/2 tsp of Cumin powder
1/2 tbsp of Chilli powder
1/2 tsp of Amla powder
1 tsp Garam Masala powder
1 tsp Kitchen king masala (optional)
1/2 tsp of Turmeric powder
Salt as required
2 tbsp of oil
FOR THE COVERING:
1 and 1/4 cup of Cup of Bread crumbs (or as required)
1 cup of Ready Roasted Soya Nuts powdered (or as required)
1/4 cup of Maida/Corn flour made into a semi thin paste

METHOD:
First of all I would like to say please adjust Masala powders to your liking.
First of all cook the Red lentils exactly in 1 cup of water, which makes it exactly how we want, not too watery, mushy but it will look so fluffy and nice. (1 whistle would be enough I think)
Meanwhile chop all your veggies and keep it ready.
Next take a wok, heat oil add finely chopped onions, Garlic and ginger and saute them well, when onions turn transparent add all the chopped vegetables and cook them by sprinkling water now and then and cook them in a low flame until well done. 
When these are cooking use 2 or 3 bread slices powder them in a mixie and fry them in a dry wok for 4 to 4 minutes which gives them a crunchy touch and powder the already ready roasted Soya nuts, keep them separately ready in a plate.
Now add all the Masala powders and saute them again, for few minutes cover with a lid and leave it for an other 5 minutes so the veggies absorb all the masalas, Now try and mash the veggies a little bit so they are kind of mushed up.
Now add the cooked Lentils and salt as required which are cooked perfectly mix well and again leave it for an other 5 minutes with closed lid, Garnish with Coriander leaves.
Now every thing will be like a mass to this add a 1/4 cup of Roasted bread crumbs. 
This helps in absorbing any water in the dal mixture and makes it more firmer.
Make little balls and roll them into croquettes shape.
Dip these balls/rolls or whatever shape you desire first into the Maida/cornflour paste, then roll it on bread crumbs and then on the soya powder then roll it on a plain surface pressing them slowly so the crumbs get stuck to it nicely.
Leave it for few minutes get 2 to 3 of the ready like this and deep fry them in hot oil until golden brown in colour.
Do fry them very carefully not like bhajjis/ do not overturn them immediately leave them for few minutes then slowly roll it down and then you know they are done well, drain them on a kitchen towel and serve them with ketchup and few salad leaves. Kids will love it.
To make it HEALTHIER bake them in an oven. There you go either way it is good........... :))

MY LITTLE TIP:  They will be very soft to handle if you want them to be more firmer grind 1/2 cup of Bread Crumbs with 1/4 cup of Walnuts and mix it with the subzi. which gives a more meaty smell and makes it more firm.
Sending this to MLLA#33 of susan's hosted by Amalu's kitchen, Torview Toronto's Brown event, and only Original recipes of Pari's hosted by Nivedita. I am also sending this to Priya of Now servings ''Fast food not fat food'' event 

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• 250 gms of Moong daal /Hesaru Bele
• 2 cups of mixed chopped vegetables (cauliflower,beans,peas,carrots,capsicums)
• 3-4 green chillies
• salt to taste
• oil for frying

1. Soak Moong dal washed and soaked for 2 hours, drain all the water completely and grind into a smooth paste without any water, if it doesn't grind add a tbsp of water and grind, it is important to add very little water, if you add more water it starts absorbing more oil.
2. Then cook cauliflower, french beans, carrots, peas and drain all the water from them do not throw the water but keep it aside for future use.
3. Then wash wipe and chop the capsicums and add them directly do not cook them.
4. To the finely ground moong dal paste add all the cooked completely drained veggies and capsicum mix well, with salt to taste and with little coriander leaves finely chopped.
5. Take a wok and heat oil for frying using a spoon or your hand drop small whole walnut sized balls into the wok and fry until cooked
6. Drain them in kitchen towel and keep aside.

• 7 to 8 Ripe Tomatoes
• 1/4 cup /cottage cheese mashed (paneer)
• 2 medium sized Onions
• 1'' Ginger
• 5-6 cloves of Garlic
• 2 tbsp Red Chilli powder
• 2 tsp Coriander powder
• 1/2 tsp of turmeric powder
• 1 tsp Garam Masala powder
• 1 tbsp of tamarind juice or 1 tsp Amchur powder
• few sprigs of coriander leaves to garnish
• 4 tbsp of oil

1. Grind Onion, ginger and garlic into a fine paste and keep aside
2. Take water in a loarge bowl and put tomatoes into it and remove their skins once well cooked, this is called blanching, and then chop into one or two pieces and allow it to cool
3. Once they are cool grind them into a smooth paste
4. Heat oil and fry the onion paste till brown (that actually takes some time!!).
5. Add the ground tomatoes once they start boiling add chilli powder, coriander powder, garam masala powder, turmeric powder, Tamarind or Amchur powder and salt to taste.
6. Add the mashed cottage cheese (paneer).
7. Mix well and cook for further five minutes.
8. Add the water from the kofta recipe which you had kept aside when drained, mix well and allow it to boil for further five minutes
9. Now add the koftas and allow it to boil once or twice, add a little bit of Garam Masala powder and garnish with coriander leaves and serve hot with puris, chapatis, pulkas or Rice.

The post Dal Kofta with Tomato Curry By the Book appeared first on My Veg Fare.

I used this JUS-ROL PUFF PASTRY BLOCKS  to make these Gorgeous puffs.....

Ingredients:

• Jus-Rol puff pastry Blocks (as shown above)
• 2 carrots
• 5 to 6 beans
• 1/2 cup of green peas
• 1 small beetroot
• 1 onion
• 1 tbsp Ginger-Garlic paste
• 2 tbsp oil
• 1 tsp mustard seeds
• 2 green chillies
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tbsp of chopped coriander and curry leaves 
• salt as required

METHOD:

1. The puff pastry blocks are quite big and have 2 of 500gm each, follow the instructions just as written in the cover of the blocks, you need to take them out from the freezer the night itself and keep it in the fridge.
2. Then you have to take it out from the fridge and keep it out side 2 to 3 hours before you are going to use them.
3. On a floured surface roll them out into square big block and cut them into any desired shape you want it.
4. Mean while when they are thawing you can prepare the subji or the vegetable dry curry for the filling and leave it cool, before using it for the filling
5. I used the above ingredients to make the vegetable dry curry, cooked all the vegetables then added the tempering and masalas and cooked them into a dry curry with coriander and curry leaves for garnishing and it really smelled good.
6. cut out the puff pastry blocks into small squares put in 2 to 3 tbsp of the filling by allowing the sides to be free for pasting them together with the help of little water and glaze it with milk.
7. Put it in the oven on Gas mark 6 for about 25 to 30 minutes or until you see the top of the puff turns golden brown in colour and says that it is done!
8. Take it on a platter and just savour the taste by indulging yourself in the nice and spicy beauty of it!.  You will just love it!

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TOMATO-PEAS GRAVY

Ingredients:

• 4 Tomatoes
• 1 onions
• 1 cup peas
• 1 carrot
• 4 to 5 dwarf beans
• 2 garlic pods
• 3 to 4 sprigs of coriander leaves
• salt as required
• 2 to 3 tbsp oil
• 1 tsp mustard seeds

To Grind:

• 2 to 3 tbsp fresh coconut
• 4 to 5 cashew nuts
• 1 tbsp poppy or khuskhus seeds
• 4-3 Guntur-Badgi Red chillies
• 1 tsp Coriander powder
• 1/2 tsp cumin powder
• 1 tsp Garam masala powder

METHOD:

1. Take a wok heat oil and add the mustard seeds as they splutter add the finely chopped onion & garlic pods and fry for 2 to 3 minutes.
2. Then add the chopped Tomatoes, carrots and beans and fry for few minutes, sprinkle little salt over it and close the lid and allow it to cook.
3. meanwhile in a mixer Grind all the ingredients under To grind into a smooth paste.
4. Once the subjis i mean veggies are completely cooked add the ground paste and pour 2 cups of water and allow it boil for few more minutes until the raw smell disappears, 
5. Add more water if necessary that is if the gravy becomes too thick, then add the required amount of salt, but just do not forget that you have already added a little bit of salt for the vegetables to get cooked faster. So, be careful when adding salt and finely chopped coriander leaves to garnish.
6. Serve it with hot idlis or dosas or chapatis

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