Do you love cooking? how about cooking with your friends? I do, unfortunately, it's only virtual but still we enjoy this how about you? don't you want to  see what we all have been doing in our kitchen!

Cooking With Friends: This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out. Meanwhile, check out what the others in the group have come up with this month.

Anjana from At the Corner of Happy and Harried, Garima from CafeGarima, Jyothi from Curry Tail, Madhuri from MADaboutkitchen, Subhasmita from The Flavors of Kitchen, and Sujatha from Spice n Treats, Dolphia from Story  of Cooks

When we decided to cook something with a vegetable which we have never used before, so, what’s next step, off to the market, I took my daughter to a nearby supermarket. We went through the aisles, my daughter said that it's going to be tough day and said we should have gone to some gourmet shops, wherein I might find something, I am not boasting I promise, I literally have cooked every vegetable from the supermarkets here, I should thank Mr.R for this, anything new he sees he brings it home, he loves to try every vegetable.  As we were walking through the aisles my eyes fell on this sea vegetable, I had been eyeing it from a long time but never bought it. I think there were two reasons for this, firstly, I didn’t know what I was going to make out of it so I left it alone for when I thought of something, and secondly for just around 100g it was too expensive, so, I never had a chance of tasting it and didn’t know if my family liked it or not I didn’t want to take a risk.

But, all this said, it was a challenge I had to put myself in to see how it goes, not with the cooking but I mean with how I am going to make my family eat it.  My girl had more ideas when I was unsure, she said let’s buy it Amma (mum), go home and taste it, on the packet it says salty and goes well with fish, only we can’t eat fish we will use this with potatoes, shrugging her shoulders she went on saying, anything with Potatoes we can push it, (we were thinking of my twins who are a slightly difficult to please that they would enjoy it more if I am going to serve it this way), After tasting it if we find it not interesting we will bin it and not tell Dad about it, keep it  a secret between us.  We were giggling away, have I ever told you my daughter is my best mate, we share so many things not as mother and daughter but as friends, we have almost similar interests and enjoy exploring lots of things together.  So I came back home with the Samphire packet, ripped it open and tasted it, the packet said it was salty, but it wasn’t as bad as we were imagining, so we were not going to bin it! Now I had the task of having to think what I have to make with it.

I have joined these group of bloggers who are such a bunch of wonderful people, they just don't blog recipes but amazing photographs as well.   I planned to post this yesterday, when I started getting updates on my mobile, I lost track of the time, because I got so carried away with their lovely photographs, I got a bit depressed that I have such a long way to go learning this beautiful and colourful world of photography, but also inspired to try harder and make more time and use of the long summer days ahead! Check out their blogs for beautiful photography and interesting recipes.

Samphire according to Wikipedia is  Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter),^[2] samphire was named after the patron saint of fishermen because all of the original plants with its name grow in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle. In Norfolk, it is commonly called sampha [sam-fa]. In North Wales, especially along the River Dee's marshes, it has always been known as sampkin.

All the plants bearing the name are annuals that begin growing in late autumn and vegetate throughout the winter until the first warm weather arrives. Then the first stems and internodes form, and by mid-spring the plant measures 6 to 8 cm.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, "glasswort") In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade. Samphires of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. It is mentioned by Shakespeare in King Lear:
Halfway down Hangs one that gathers samphire; dreadful trade! (Act IV, Scene VI). This refers to the dangers involved in collecting rock samphire on sea cliffs.

Collecting Information through Googling I have found these tidbits which might be useful if you are going to use it in your kitchen, it is said that it is gaining more popularity in England now and is available in all supermarkets
Types:  There are two types of Samphire available; Marsh (salicornia europaea) and Rock (crithmum maitimum) but Marsh is the one which is more widely used.
Taste:  it is salty and crispy
Availability:  best to buy during July and August
How to use it: It is best to buy fresh and won’t stay for long, wash thoroughly before using it, and can be eaten raw, if not cook it in a pot of boiling water for just 2 to 3 minutes and use it or steam over a pot of boiling water for a few minutes.
If you are interested and know more about this sea vegetable check out this link, you have lots information available. Coming back to the recipe, this is how I used it, do try it out and tell me if you liked it.

Ingredients:
100g - Samphire
7 to 8– potatoes *
1 cup – Peas *
2 tsp freshly crushed Black Pepper
1 tbsp of oil
2 Garlic pods
Few sprigs of parsley and mint
Salt as required
*(Check notes)

Method
Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter(optional), chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies. That’s it done.

 SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

Print

Samphire with Roast Potatoes and Peas salad

This dish is a fantastic summer salad both in flavours and looks Salty Samphire makes its appearance with a new avatar mildly spicy and delicious, serve with yogurt

Course Dinner / Breakfast /

Cuisine British

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Jayasri

Ingredients

• 100 g - Samphire
• 7 to 8 – potatoes *
• 1 cup – Peas *
• 2 tsp freshly crushed Black Pepper
• 1 tbsp of oil
• 2 Garlic pods
• Few sprigs of parsley and mint
• Salt as required

Instructions

• Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
• Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
• Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
• Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
• In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
• When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter, chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies.
• That’s it done.

Notes

SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

The post Vegan Samphire with Roast Potatoes and Peas salad appeared first on My Veg Fare.

Get a day off and you would think the whole day is yours and yours only, may be somewhere I had this little teeny weeny bit in my heart saying No no.., everything won't turn out as you want, I always go straight to my conservatory with my cup of tea Mmm..., and the plants I adore trying to save them from this cold winter, a pity I don't have a heater in my conservatory which would have made my plants have a warm surrounding, but poor little darlings have no such luxury, everyday I pray please don't die on me, I talk to each one of them, that's started my day off, checking all the plants, cleaning around picking around the withered leaves do you want to see my conservatory garden you can have a look at it.. here it is ....
I have got a few more this is just a sample.., they are not doing very well now especially my Doddapatre..:(

I had planned to bake a cake and got all the ingredients ready but everything got haywire, Once I started I couldn't stop picking around the kids clothes sorting out their rooms, trying to wake up my daughter asking her to get ready for her driving lessons, the time just flew, I remembered I had to do some shopping it is so cold, days are getting colder and colder walked down to a little town nearby to go to my favourite shop its a health wise shop I get lot of organic goods from there, I couldn't walk back as did a bit more shopping than I intended to and waited for the bus to turn up but incidentally it didn't turn up it was getting late and there was this kind gentleman who dropped us off near our house. Bless him, came home and had to cook something quickly as it was arrival time and they come home hungry.
I had some puy lentils which I had soaked earlier, and some thawed short cut pastry, this was quick one I could muster up right at the time they knock the door !!.
Here is how I stirred this up...

PUY LENTILS AND VEGETABLES HOT PIE
Recipe : own

INGREDIENTS:

Short cut / Puff Pastry Block (use as required )
100 grms Puy Lentils
2 Onions
3 to 4 Garlic
1" Ginger
2 Cups of assorted vegetables
( Carrot, Green, yellow and Red peppers, Potatoes, peas, broccoli)
1 tsp Chilli powder
1/2 tsp Pepper powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 single cream
Salt as required
1/4 cup of grated cheddar cheese
2 tbsp Butter

Cook the Puy Lentils with enough water with little salt in a Pressure cooker.
In a large wok heat 2 tbsp of butter, add chopped ginger, garlic and onions saute them until they sweat and become soft and translucent to this add the  masalas chilli powder, pepper powder, coriander powder, cumin powder then add the cooked puy lentils and chopped vegetables add required amount of salt and close the lid and cook for few more minutes around 10 to 15 minutes until all the veggies get properly cooked to this add single cream and grated cheese mix well and switch off the stove.
Allow it to cool completely,

pour them on to a buttered dish,

take thawed short cut pastry or puff pastry cut them for the three buttered dish press them on to the dish make three slits and brush them with milk, bake them in a pre heated oven for 30 minutes to 40 minutes until you see the pastry nice and golden in colour.

doesn't it look good, for a winter evening a one pot meal.

Sending this off to Bake-a-thon event started by champa, here is entree...

The post Puy Lentils and Vegetables Hot Pie appeared first on My Veg Fare.

KOLAI ER DAL / BENGALI URAD DAL

INGREDIENTS:
1/2 Cup Urad Dal/ Black gram split Dal
1 whole cucumber
1/2 tbsp Panch poran ( I used panch poran as it has fennel seeds in it)
3 to 4 Red chilles
1/2 '' crushed Ginger
curry leaves
A pinch of Hing/ Asafoetida
1 tbsp oil
salt to taste.

METHOD:
Soak Urad Dal around two hours, peel and chop cucumber into cubes.
Cook Dal and cucumber in a pressure cooker with 2 cups of water in a low flame for at 3 to 4 whistles just to make sure that the dal is well cooked.
Then In a pan heat oil and make tadka with Panch poran , Red Chilles and curry leaves. saute add this to the cooked Dal.
Add Crushed Ginger, Hing / Asafoetida and salt to the Dal and cook for few minutes until everything is well combined.
Serve it with hot rice or pulka.

ALOO POSTO / POTATOES IN POPPY SEED PASTE

INGREDIENTS:
7 to 8 Aloo / Potatoes
2 tbsp Poppy seeds ( actually used 4 tbsp )**
4 to5 Green chillies
1/2'' ginger crushed
1 tsp Kalonji seeds / Onion seeds
curry leaves
2 to 3 tbsp Oil
1 tsp Ghee
Salt as required
1/2 tsp red chilli powder ( I omitted )

How to make posto Bata ( Poppy seed Paste ) : Soak poppy seeds in water for few hours or over night, this helps in making it into a nice paste. As little water as possible grind it with the chllies and ginger.
** I had only 2 tbsp poppy seeds so I had to just use that but if you are making use 4 tbsp poppy seeds.

METHOD:
Cut Potatoes into small pieces, Heat oil add onion seeds and curry leaves, I crushed ginger and chillies into paste fried them for a minute then add chopped Potatoes, add finely ground poppy seeds paste, add some water mix everything very well, close a lid and cook until well done.
serve it with Kolai er Dal or with rice or pulka.

Notes: Check out suchi's blog for the perfect recipe, as I have made few changes, I did not crush fennel seeds as my family do not like the taste of it too much so instead I used Punch pooram as tadka / seasoning.

Thanks to Suchi and Deepa for these two lovely recipes, so we had a lovely Bengali cuisine and thanks to Radhika for giving this opportunity. My family loved both the recipes, the posto was well consumed because of the potatoes :))
Enjoy...

The post Kolai er dal - Bengali Urad Dal with Aloo posto appeared first on My Veg Fare.

Call them cutlets or Burgers, call it however you want but definitely a delicious healthy recipe.  If you like to eat in between Burger Buns with sauce, Mayonnaise and salad leaves they become Burgers OR If you don't want to eat it like that you can just eat with a ketchup or sauce they become cutlet, If you want to make it like restaurant, Hotel or take away style you can deep fry them.  I grilled them and put them on the stove top with a bit of oil to give that good perfect look.
My kids love these kind of Burger / cutlet I make, and usually make them in different ways, I have got a few in my draft, this was also in my draft :), when Moong dal and Pepper were the magic ingredients, I was shocked to find how many recipes I have in drafts, I should have started posting from the day she announced, but with my Neck stuck and I sitting here looking like a ostrich with my Neck collar it is so difficult to even sit and type or sit comfortably but then I thought I will pull myself and do this, as this is good chance to post some in my drafts than them still waiting for me to publish right ?.  Ok let me stop at this, and get back to the recipe.  Here is how it was made... Hope you like it

SPINACH AND MOONG DAL CUTLETS / BURGERS

INGREDIENTS:
1/2 Cup Moong Dal
1 Bunch Spinach
1 Large Onion
2 Medium sized Potatoes
1 Medium sized CarrotCup 
1/2 grated Cauliflower
1/2 tbsp Ginger- Garlic Paste
3 to 4 tbsp of Coriander chopped
1 tsp Chilli flakes
1 tsp Pepper powder
1/2 tsp Cumin powder
1 tsp Coriander powder
Salt as required
2 cup Bread Crumbs ( use as required )

HOME MADE BREAD CRUMBS FRESH
2 to 3 Brown / white bread slices
1/4 cup Walnuts
Grind both of these in a mixie / food processor fry it in a wok / pan for few minutes until it looses the moisture in it.

FOR THE COATING / COVER
1/4 cup Corn Flour and 1/4 cup All purpose Flour and water as required to make it into a sauce consistency
OR you can use Egg instead of this

METHOD:
Clean, Chop and cook spinach in a very minimum water say around 1/4 cup water or even less, I cooked it in my little cooker in a low flame, that way they don't get stuck to the cooker.  Puree the cooked spinach.
Next grate cauliflower and cook the same way, drain out the water and keep it separately.
Next grate carrots, onions and keep it aside.
Wash and soak Moong Dal from at least 2 hours, cook it until they become soft but doesn't loose too much of their shape then drain out the water.  ( The water can be reserved and can be used in making Rasam / sambhar )
Cook potatoes peel the skin and mash them up as well.
In a wok / pan add 2 tsp of oil add G-G paste chopped onions all the spices saute for just few minutes, then add all the other Ingredients mix them up well.
TASTE and adjust OR Adjust , salt and spices in it, as you like it, ( I usually make it less spicy because one kid doesn't like to eat anything spicy, the other two eat everything with Nando's Sauce which is very hot, so I try to adjust to see that they don't eat anything too hot and spicy).
Add bread Crumbs ( If you don't like too much bread crumbs the burger will only be a bit softer and doesn't hold shape if you are not careful, I always use less bread crumbs so I really struggle to make them hold well together but I like it that way ).
So, add bread crumbs and bring them together they will hold into shape then, make round balls of the size you prefer then flatten it a bit.
Dip these balls in the Sauce you have made ( or you can use Eggs to coat them ) then again Dip them in bread crumbs.  When all of them are ready coat them with a bit of oil on all sides and grill it for 15 to 20 minutes on Gas Mark 5, they will harden up a bit.
Now transfer them on to the girdle / flat pan / tawa on the stove top then with help of little oil toast them or shallow fry on  both the sides for few minutes until you see it is roasted well on both the sides.
Serve them immediately with some fresh salad leaves or with Burger buns and sauces or as you wish.
Enjoy...
A few days back my kids were saying it's been a long time I made these kind of things and they love my Burgers and miss it..
Tune on I will post some more these kind of recipes...

Sending this to Kalyani's Magic Mingle # 7 - Moong Dal and peppers
Kid's delight  - evening snacks and tiffins hosted by vardhini started by valli
sending this to Learning to cook hosting Dish name starts with M, hosted by Akhila
Sayantani of A home maker's dairy hosting Monsoon of India started by Jagruthi
show me your hits Lentils - Legumes by Nalini's kitchen started by Sangeetha
MLLA# 49 hosted by Simone of Briciole started by susan of the well seasoned cook
vardhini's Only vegan - Kitchen chronicles started by Kalyani
Priya's Olympics 2012 started by Jagruthi

The post Moong Dal and Spinach Burgers/ Cutlets appeared first on My Veg Fare.

Who doesn't like ''Maggi 2 minute Noodles'', I think nobody would say No!, Yes, these noodles have been in India as part and parcel of our life for around 25 years now!,  right from kids to adults everybody loves this, It is basically I would say a quick food for hungry kids when they need it something quickly, Perfect Bachelor food sometimes and loads of adults love this quick tasty Noodles.

3 Packets (85gms each) Nestle Maggi Noodles
1 Big Green Bell Pepper ( Green Capsicum )
1 Big Red Bell Pepper ( Red Capsicum )
15 Mangetouts
1/2 Fresh Green Peas
2 Medium sized Potatoes
1/4 Cup Quinoa
1 and 1/4 Cup water***
1 and 1/2 tsp Ginger Garlic paste**
2 tsp Coriander seeds powder
1 tsp Cumin powder
1/2 tsp of Paprika/chilli  powder
1/4 tsp of amla powder
1 tsp Chat Masala powder
1/2 tsp Kitchen King Masala
1 and 1/2 tsp Salt (or as required)
3 to 4 tbsp of Chopped Coriander leaves
Water as required*
1/4 Cup Oil

FOR THE COATING OF THE BURGER
2 tbsp each of Corn Flour and Plain Flour
1/2 Cup water
1Cup Bread Crumbs ( Home Made )
I make my own Bread Crumbs with 1/4 cup Walnuts and 4 to 5 slices of Brown Bread, Mixie them together and allow it to dry out.

***This water I have used to cook Quinoa
** I usually crush 4 cloves Garlic, 1'' Ginger and 2 chillies in my pestle and Mortar
* This water I haven't measured so I have said as required to cook the Noodles


METHOD:
First of all open three packets of Noodles and keep aside the taste maker in them if you are going to use this instead of all the masala powders I have used.
First of wash the Noodles with water and discard the water**
cook the noodles in enough water,keep moving them around so they are evenly cooked, until it is cooked, don't cook it too much, this might make the noodles become mushy so keep an eye on it, once it is done, that is you know it is well cooked, throw away the water with the help of sieve and run it through cold water.
Then drain the water completely pressing it lightly and add 2 tsp of oil mix the noodles in it so they don't get stuck with each other.

In a bowl wash Quinoa drain water and cook it in the amount of water I have given, be careful cook it in a low flame keep an eye on it when the water starts reducing so they don't get burnt and get stuck to the bowl, It should be perfectly cooked and with no water in it. Keep it aside until required.
Cook Potatoes in a bowl of water, drain, peel of the skin and keep aside.
Meanwhile wash all the vegetables and chop them into pieces,
In a Pan or Wok, heat 1/2 tbsp of oil, add G-G Paste ( careful they have water content in it if you are using ready made, they might splutter around ) or use my method which is much safer.
fry them for a minute then add all the chopped vegetables and fry them until they are soft but capsicums are still crunchy.
Then add slightly mashed up potatoes mix well, then add all the masala powders and salt, then add a tbsp of oil mix well, Then add cooked quinoa and close the lid and leave it in a low flame for few minutes so the masala is observed.
Then add Noodles and coriander leaves mix once again, close the lid again and leave it for few minutes, Then remove the lid and allow it to cool down a bit, so you can handle it easily.

For the coating of these Burgers:
Make a paste which is not too thin nor too thick with corn flour and plain flour (Maida).
Make Round balls out of the Burger filling prepared,  Press them in the shape of Burgers Dip them in the Corn Flour Paste then Press them on the Bread crumbs coating them completely.
Either Deep fry them or Toast them on the Pan / Tawa with a bit of oil until it turns Golden brown or put them in the grill for few minutes until they are golden in colour
If you want to turn it into a Cutlet, either deep fry them or Shallow fry them.
serve them Pita Bread, Buns or Baps or just like that with your favourite Sauce, Ketchup etc..,

Some Tips:
I do not use the Taste Maker provided with the Maggi Noodles will update about it soon
If you do not like Quinoa you can omit and make it as said above.
You can even trying making it with Bulgur Wheat if you are unable to find Quinoa
There is no Particular set of vegetables you can use Cabbage, carrots, onions etc.., you can add veggies which your kid doesn't like which can be hidden in this.
Instead of the Paste I have suggested you can dip them in Egg as they do commercially and then dip in Breadcrumbs and proceed.

Enjoy!!, Thank you Radhika for this opportunity and for the lovely blog you assigned me to., thanks Charul enjoyed your blog immensely.., Sorry for posting this really late, lots of things, thought first I will make use of the sudden sunshine to sort my garden out, then fell sick with severe Hay Fever, which I never had from past 6 years, Lots of work as kids have exams, life is very busy these days. Do check out here for the Lovely round up of this month BHW here from my fellow bloggers.

I am sending this to Shobha of Good Food's - Cook it Healthy (Proteinicious)
PJ of Simply foods - Barbecues and picnics 
Sending this to Sumeesculinary - Bon viviant - Apetizers and starters
Radhika of Tickling Palettes - Let's cook 16 - Kid's Special
Divya's Culinary Journey - Fun in the sun
Vardhini of Cook's Joy hosting srivalli's Kids delight evening snacks/Tiffin 

The post Quinoa and Maggi Noodles Burgers / Cutlets appeared first on My Veg Fare.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

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I know my photo is so bland, but I promise you the dish is so delicious.., I have got so many votes for this like g+!. how many would say yes with me....,  Yay!!, I know you all would, especially kids don't they.., I won't say kids only..., as my hubby loves potatoes so much.., If we go to market he specially keeps asking can we buy some potatoes Pleaseeee..., I sometimes literally fight with him baring him from buying them.., as my kids insist that I have to make potato curry dry or gravy at least twice in a week, I try to use more veggies than potatoes all the time.
I will go straight to the recipe.., this is for BM#14 - kid's delight - 30 minutes.., My kids are not very small kids they are teenagers..., so please adjust the spiciness in all the dishes I have posted in this series.. if you are making it for your little ones..

SLICED POTATO PATICE
INGREDIENTS:
I have given approximate measurements as I just made it in the nick of time..., just make this to your taste. 
Potatoes - 2 ( I used large ones)
Potato - 1
7 to 8 Walnuts
3 to 4 Bread slices (day old)
2 to 3 tbsp of Corn flour
water to make paste ( may be around 1/4 cup)
1/2 tbsp of Chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
A pinch of Hing/Asafoetida powder
salt as required

METHOD:
First of all grind walnuts and bread in your mixie to fine crumbs, then roast the powder mix for a few minutes in a wok,
Meanwhile cook 1  potato, peel the skin and mash it nicely to this add the bread crumb mix, all the spice powders, corn flour and required amount of salt.
Mix all of these into a paste like base using water, ( Just like potato bonda base consistency or like a very thick pancake batter or I could say like a cake batter!)
Inbtw take Raw potatoes (2) peel the skin and slices the potatoes in a potato slicer, put these slices in water so it doesn't change colour and cook them for few minutes so they are partially cooked (even if they are completely cook don't panic, just make sure it doesn't loose its shape!) , drain the water from the slices  and keep aside. Separate the pieces and drain them on a kitchen towel quickly otherwise they tend to stick together, this helps in taking away the water content from them and keeps them more drier.
Heat a tawa/girdle, pour some oil (say around 1 or 2 tsp) , Dip each potato slice into this batter and put them on the tawa just like the photo down here....

put around 3 to 4 pieces on the tawa just as shown above, add one or two tsp of oil on each side and roast them nicely until they change colour.
Variation: If you want you can fry them in oil or you can bake them too...
What I have done -  I wouldn't say a very healthy version, as I have used oil in roasting them,  but totally in limited quantity.
But kids enjoyed with Tomato ketchup, there was a bit of crispiness and a burger smell because of the walnuts...
Mum was happy that she made them eat some walnuts!..., kids were happy that they were potatoes so both parties were happy ever after....
Want to try them and tell me..., or tell me what else can be added or deleted to make it more nice and nutritious... any ideas... tell me....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Sliced Potato Patice appeared first on My Veg Fare.

You must have noticed that my baking is always to please my kids.., My whole cooking and baking is involved with my kids..., they are my inspiration to create whatever I do.. , My eldest is my greatest inspiration as she loves to try out every dish possible (only vegetarian) .
My kids love these Tarts and pies and keep asking me to bake them. That was when I started these journey on Tarts and pies from plain tarts to different kinds of tarts  lot of experiments I have indulged myself in!!
I have baked these tarts many a times and Just because my kids and of course my hubby loves it too....., sometimes I bake them as brunch on weekends or sometimes as their snacking time, coming from school they are always very hungry....
Basically baking this kind of Tart started one day when there was an argument between my two girls, My eldest  doesn't like these french fries, chips etc.., she feels that they are very oily to her taste, even though they are baked ones, only when I make them she likes as she mum wouldn't use too much oil  but she loves eating cheeses though!.
My second one loves potatoes to the core, she has already told me, that on her birthday and of course her twin R's D-Day I have to make, cook and bake only potatoes her list was too long, I just had to ignore her.
so coming back to the recipe she wanted potatoes in her tart and the eldest said I should not use it with other veggies in the tart.
When I saw both them together, an idea came to my mind!, why not use them both in flours satisfy and both the girls. so here goes my recipe...

WHOLE WHEAT AND POTATO VEGGIES TART
FOR THE TART: 
INGREDIENTS:
1 cup whole wheat flour (atta)
1/4 cup plain flour
3/4 th cup  peeled, cooked and Mashed potato
salt to taste
6 tbsp of Chilled butter
1/4 cup cold water ( use when needed)
Cheese for the topping of the tart

FILLING FOR THE TART
INGREDIENTS:
1 Green bell pepper
1 yellow pepper
100 gms of Broccoli florets
100 gms of Cauliflower florets
1 cup chopped spinach
1/2 cup peas
1 Onion
1 Carrot
1 tsp salt
100 ml single cream
1 tbsp Flax seed meal
1 cup of vegetable stock ( I used 1 ready made cube, gently warm water and add the stock cube).
50 ml single cream
1 tbsp Corn starch

METHOD AND SAUCE FOR THE TART
You can use an Egg in the sauce recipe but I have baked an eggless version...
First of all sift both the flours, with salt.
Cut all your veggies, cook broccoli, cauliflower, peas and carrot set them aside, don't cook too much.
Beauty of the veggies might become too soft and become a mess
Mash the cooked potato blend it with butter, once those two are ready, start adding the flour, to make it into a dough consistency. Rub the flour with your finger tips, just add 1 or 2 tbsp of cold water make it into a nice dough, knead it well so it forms into a ball.
wrap this dough in a plastic wrap and chill that in the refrigerator for at least 30 minutes
Meanwhile soak in a 3 tbsp of hot water flax seed meal.( around 10 minutes)
preheat the oven to 200 degree centigrade/Gas mark 6)
In a large wok, add 2 to 3 tbsp of Ginger-Garlic paste, once sauted add chopped onions, and pepper finely sliced and saute them too..,
Now add pre-boiled  broccoli, cauliflower, carrot etc.., into the wok then add the vegetable stock and allow it to boil with Pepper powder.
Now blend these flax seed meal first and then add corn starch without any lumps and single cream blend well together again, keep the flame low, pour this into the cooking veggies, adjust salt  and allow it boil for few minutes stirring continuously once it starts thickening keep it aside to cool.
Take out the dough roll out into a nice big round, then press this pasty ball into the tin, allowing any excess to hang over the side, you can roll a rolling pin over the tin and cut the excess slices for a good looking pasty case or like me just leave it aside.

Prick the base with a fork,  reduce the heat to moderate 180degree C, (Gas Mark 4) and all the fillings on to it then  grate some Cheddar cheese top it over close all the hanging out extra bits of the pastry  to cover it up and bake for 35 to 40 minutes until cheese melts and turn light golden in colour.
Serve warm and let the kids enjoy.

MY TIPS: To get a more crispier base you can trim of the extra dough, cover the pastry case with baking paper then add baking beads place the tin on a baking tray and bake for 15 to 20 minutes. Remove the paper and beads reduce the heat add the fillings and cheese bake further 25 to 30 minutes or until golden.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

The post Whole wheat & Potato Veggies Tart appeared first on My Veg Fare.

I did not know what to call this so I wrote everything I used in the recipe, I mean the main Ingredients.., I started of to do something and ended up doing something else.., I know why I am still posting whole wheat flour and corn meal, I am like going on these two flours spree, actually this recipe started with something and I ended with something else.., so when you go through and lot of things you might modify.., Please go through my shortcut method in my notes below if you want to try this recipe, as it might save some time and energy!

Please do check out my Notes, before trying out this recipe.., but I will write what I did rather than changing the recipe...,

This is how I did this...

I have joined this week's BM#14 (Blogging Marathon 14) started by Srivalli, I will doing 7 weeks of Whole Grain foods..., so you will be seeing some of whole grain recipes here all through this week, hope you will enjoy.

WHOLE WHEAT AND CORN MEAL CUPS WITH SPROUTED CHAT

INGREDIENTS:

For the cups

100 gms whole meal flour

75 gms Corn meal flour

75 gms plain flour

1 tsp salt

½ tbsp Chilli powder

2 tbsp finely chopped coriander

1 tbsp butter/oil

½ tsp Coriander powder

¼ tsp Cumin powder

Water as needed (sorry I did not measure I think i used around ¼ cup + 2tbsp)
Potatoes and Spices
2 Peeled and grated potatoes, 1/2 tsp of salt, 1 tsp chilli powder, coriander leaves.

METHOD:

First of all sieve all the flours with the dry ingredients at least thrice, which ensures the blend of all the ingredients properly with enough water to make it into a stiff dough. Let the dough be stiffer than the chapati dough.
Then wash and peel potatoes, grate them in a large holed grater when you are grating put these grated potatoes in a bowl of water this helps in potatoes not changing colour, Wash these grated potatoes at least twice this will remove some of the starch which helps in potatoes getting mushy (sticky). Drain the water completely and leave them for few minutes, to this add all the other ingredients listed under Potatoes and spices.
Now both the things are ready to be mixed together, that is mix this potatoes into the ready stiff dough. this makes the dough very soft, keep kneading for few minutes, keep rice flour next to you, dip your hands in it once take it out, this helps in gathering the dough well enough for kneading and helps the dough not sticking to your hand.
Take 2 to 3 tbsp of rice flour, coat the dough with it and leave it until needed say around an hour or so.

HOW TO MAKE THE CUPS

After an hour knead it all well together again, Take a 12 cup muffin tin.  Grease the tins with little oil; pinch a small ball out of the dough (may be 15 to 20 gms) Press this dough into the Muffin tins like cups, Prick the dough completely so that the dough when baked will not rise up.

Put some baked beans in each of the cup and bake these cups in Gas Mark 4 for 20 minutes.

Take it out, after 5 minutes; remove all the baked beans from it, press down the baked dough once again, spray little oil on top of each one of the cups and bake again for another 5 minutes, you can see they are well done now.

Remove the cups after they are done and keep aside.

INGREDIENTS:

FOR THE FILLING:

1 Cup Sprouted beans (I have used moth beans)

1 Cup sweet corn (I have used frozen)

1 tbsp Oil

½ tsp Coriander powder

½ tsp Cumin powder

½ tsp Garam masala

1 tsp Chat masala (optional)

½ tsp Kitchen king masala (optional)

1 & ½ tsp Salt

1 tsp Ginger-Garlic paste

1 tsp Green chilli paste





METHOD:

In Micro wave or in a pan/vessel or in a cooker cook Sprouted beans and sweet corn with a ¼ tsp of salt.

How I cook in a cooker (I have a little one) is I poured just 1 cup of water with both these sprouts and corn in it with salt closed the lid with weight on it, then I keep it in a low flame for around 10-12 minutes, then I switch off, this helps in the veggies not becoming mushy.

If it is not completely cooked when I put it in the pan it gets completely done by absorbing all the Masalas added to it.

Once the veggies are ready take pan heat oil, add Ginger-Garlic & Green chillies paste, sauté for a minute, then add sprouted beans, sweet corn and all the masala powders to it, sauté for a few mintues so all the ingredients are well combined, Keep the stove in a low flame, close a lid for another 5 minutes always steam cooking this way ensures everything gets cooked perfectly with the veggies absorbing all the Masalas in it. Always taste and adjust the seasonings as you like it as everybody’s tastes differ. Remove the lid and keep the curry dry. Once the curry is ready keep it aside.

EXTRA THINGS FOR THE FILLING

1 to 2 Red onions (or Indian onions also called Bombay onions here)

2 Carrots

1 Cup fine sev

2 to 3 tbsp of Coriander leaves

METHOD:

Chop the onions finely. Wash, peel & Grate the carrots, finely chop coriander leaves and keep everything ready.





DATES CHUTNEY

100 gms Pitted Dates

10 gms Tamarind

25 gms Jaggery

1 tsp salt

½ tsp Chilli powder (use it as you need)

½ tsp Coriander powder

1 tsp Cumin powder

2 Cups Water

METHOD:

Remove the seeds from the Dates, Boil ½ cup of water and soak these dates and Tamarind in it for 10 minutes. Then grind these dates and Tamarind into a smooth paste.  Take a bowl take remaining water mix this smooth paste into it with Jaggery, Filter this liquid into a vessel, Keep this vessel on a stove on a medium flame, boil it for few minutes till the raw smell disappears, then add all the Masala powders to it, taste and adjust the seasonings to your liking.., it will start thickening, so be careful keep stirring continuously so it becomes too thick and get stuck to the bottom of it. Add extra water if needed to decrease or increase the gravy consistency.

ASSEMBLING THE MASALA CHAT CUP

Take a large bowl add chopped onions, grated carrots, chopped coriander leaves, and the sprouted & Corn Chat Masala curry into this, Mix them all together until well combined, Taste and adjust salt and Chat masala if necessary.

In each plate arrange cups (I arranged 3 cups in each plate), fill up the above said sprouted corn chat masala into them and garnish them with Sev and serve each plate with Date chutney.





MY NOTES :
As I had no idea when I started what I was doing and started adding ingredients, I made a long process for my masala cups, what I would suggest to you is sieve all the flours ready add the right amount of seasonings, then grate the potatoes (just make sure to do all the things I have suggested for the potatoes,), add these also to the flours, mix them all well together, leave it for few minutes, so potatoes are giving out water, you would know how much water you need to add to make it into a nice pliable dough, knead it for  few minutes and keep it aside for an hour, then carry on with the rest of the process as said above.


VERDICT: My kids and hubby just loved it, they said it was different and very tasty.., only Son said I could have made it more spicier..

Check out My friends who are running this Blogging Marathon with me.
Blogging Marathon page for the other Blogging Marathoners doing BM#1

This BM#14 with whole grains is run with me by Harini and Sangeetha , check out their blogs too...

I am also sending this to Magic Mingle of Kalyani's which is Whole grains and corn this month...

sending this to Kalyani's - Holy fest, Rasya's I am the Star, Just for fun of Shobha's, I am also sending this sangee's Fibre rich food event , Kalyani's Bake fest event started by Vardhini of zesty palletes

The post whole wheat & Corn meal cups with sprouted chat appeared first on My Veg Fare.

TAWA SUBZI

INGREDIENTS:
FOR THE GRAVY PASTE:
800 to 900 gms of Tomatoes
3 Garlic Cloves
1 small Carrot
1 Bay leaf
5 to 6 Pepper corns
2 Medium sized onions
1'' Ginger
4 Green Chillies
3 Cloves/Lavung
a tiny tiny piece of star anise
1 tbsp Kasoori Methi
1/2 tsp of Cumin seeds
2 tbsp Oil
1 Cup of water

TO MARINATE VEGETABLES:
My tweaked version - for the original version check here
1 and 1/2 tbsp of Red chillies Powder
1/2  tbsp of Coriander powder
1/2 tbsp of Cumin powder
1 tbsp of Ginger-Garlic paste
1 tbsp Garam Masala powder
1 tsp Ajwain powder (cauliflower, Brinjal)
1 tsp Amchur powder ( Lady's finger/Bhindi)
3 to 4 tbsp of Curds
Almost 1/4 cup Besan flour/Chick pea flour

VEGETABLES:
I had around 3 to 4 cups of Vegetables
what I used in this Subzi were:
2 Green peppers
1 Yellow Pepper
1 Big Aubergine
1 Small Cauliflower head
Nearly 1 Kg of  Bhindi/Lady's finger
5 to 6 Medium sized potatoes
150 gms of Paneer
Around 1/4 to 1/2 cup oil for cooking veggies

METHOD:
Cut the cauliflower into little florets (cook them in water with a bit of salt for 10 minutes), cut the capsicums (peppers) into slightly big chunks, Aubergines into big chunks too (once cut keep them in water until you use them), cut the Bhindi/Lady's finger into 2'' pieces and give it a slit in the middle, peel the skin of the potatoes, cut them into chunks (keep them in water until use).
Mix everything under Marinate well enough with a tsp of salt.
Drain water from the cauliflower florets and leave it for sometime so the water drains completely.
In a bowl take capsicums, potatoes and Brinjal/Aubergines chunks add 2 to 3 tbsp of the spice powder for marinating, mix well and keep aside, then do the same with all the veggies, just add Amchur powder to the Bhindis/Lady's finger.
Keep all these vegetables for 2 hours using up all the marinating spice completely. If left over add this to the Tomato gravy ( I had a bit left over I put it in the gravy and it helped in thickening the gravy too because of besan flour, just make sure about the spiciness but)
When the veggies are marinating in a wok,  heat  2 tbsp of oil, add pepper corns, bay leaf, a tiny piece of star anise,  Cumin seeds, ginger, garlic, chillies  and onions then fry until they turn transparent then add chopped tomatoes and one carrot, with a cup of water close the lid and cook until well done in a low flame, check now and then that the curry doesn't dry out add some more water if needed ( I did not add any water as it was good to go).
Meanwhile while the Tomato gravy is in process, Take these marinated veggies, some of them like cauliflower and Baingan (aubergine) might have given out some water, you may add a bit more Besan flour to make it more stiff than gooey  and fry them with 2 to 3 tbsp of oil, one by one, when you are cooking capsicum fry them in a high heat that gives a crunchiness, Add potatoes to the oil first fry for few minutes until it is semi cooked then add  Aubergines mix well and close the lid with a tsp of salt and cook them in a low flame, mix now and then, until well done.
Now make the Tomato Gravy:  when you are in the process with the veggies, Tomatoes would have got cooked really quickly, with everything in it, take it off the stove and allow it to cool.  Using a blender/mixie, removing the Bay leaf blend everything well together into a smooth paste, filter and take the pith squeeze out all the juice and blend it again then add 1/4 cup of water and blend it again, filter again and throw away the left over pith.
Heat a pan with oil, Add this Tomato gravy to the wok taste it, adjust salt add Garam Masala, chilli powder and I added a tbsp of Pav bhaji masala for an extra kick to the dish, add finely chopped coriander leaves, mix well boil it for a few minutes, taste again for the right taste... Mmm..., that's delicious ready to go on the plate with all the roasted vegetables.

This is how you have to serve says Vaishali...
Arrange all the vegetables (Check out her blog for a good click of what she says) in a circle, pour the tomato gravy either on top of it or in the middle or in a bowl and when serving on your plate take the veggies and the gravy to top it and enjoy it with your choice of Naans, parathas, rotis or pulkas etc...
It was fabulous definitely give it a try..,
will see you soon with the next blog hop wednesday ( it's day after tomorrow!)

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