Print

Dough Balls #Pizzahut style

These delicious little dough balls are versatile so soft and addictive, served as a starter or snack! with any dips of your choice.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 3

Ingredients

• 200 grams Italian Tipo 00 flour ** Extra flour for dusting and kneading
• 7 grams fast action dried yeast
• 1 tsp salt
• 140 -150 ml water
• 3 tbsp Extra virgin Olive oil
• 1 tbsp Italian herbs (optional)

Instructions

• In a large bowl put the yeast, sugar and one or two tbsp of luke warm water and leave it for few minutes. When you see that it is bubbling up then you know that your yeast is active.
• To this add salt and oil, then add the flour and mix well. Then add water. Then using your hands mix thoroughly and make it into a slightly wet dough.
• Turn the dough onto to a well-floured surface and work it your hands for about 5 to 10 minutes until smooth and elastic. Leave it to rest for 45 to 1 hr
• Place the well-kneaded dough into a well-oiled bowl and brush the top with oil and cover it with a clingfilm so it won't dry out.
• Once the dough is double in size. punch the dough and inflate the air, Make little balls from it and place them on a baking sheet lined with parchment paper for 30 mintues to rise.
• Meanwhile Preheat the oven to 200°C / Gas mark 6**. Brush the dough balls with milk/alternative milk. Bake these dough balls for 15 to 18 minutes, After 10 minutes reduce the oven temperature.
• once done bring them out and bake the next batch until all the dough balls are baked. Serve them with olive oil seasoned with crushed pepper and salt. Or any of your favourite dips! Enjoy.

Notes

Italian Tipo 00 flour is finely ground than normal flour and will give your dough an incredible super smooth texture. I use this flour to make pizza as well and they turn out incredibly beautiful.
The same recipe above turns into an irresistible pizza as well.
Once it rises, punch down the dough and you can freeze it as well. The day you plan to bake take it out and leave it on the counter once it comes to normal temperature, continue the process to make either dough balls or pizza!
I usually bake at a low temperature as my oven gets very hot. Check your oven and bake.

The post Dough Balls #Pizzahut style #Vegan appeared first on My Veg Fare.

Kodubale is a delicacy from Karnataka. It’s one of the deep-fried snacks from this cuisine.  “Kodu” means Horn like shape (after a lot of debating with my friends I got stuck to this now!) and “Bale” means Bangle! So, a dish made in the shape of Horn but turned it into a bangle to keep them intact! Whatever, this tasty snack is simply delicious you can’t just stop at one it's so very addictive!
This is my Amma’s (Mother) favourite snack. She loves making these often, my mom learned a lot from my periamma (Maternal aunt) and I too learnt a lot from her, she was a real foodie! She used to try new recipes and keep the authentic recipes alive as well.  I have never seen anybody like her in, my whole family.  She is no more and I miss her a lot.  Most of my recipes are what I have learned from these two women in my life.  This post is dedicated to my Mum and her late sister.

I remember very well my childhood days in our rented house it was a tiny kitchen she used to put the oil and little dough to each of us make us sit in front of her and ask us to make them, it was like a thumb rule, they should be perfectly in a bangle shape.
I remember my childhood days very well, it was a tiny kitchen in our rented house.  When she put the oil on heat Mom used to give us all a steel plate and little dough to each of us in a bowl, make us sit right in front of her and ask us to roll them into little bangle shaped rings, it was like a thumb rule, they should be perfectly in a bangle shape. She is still a perfectionist.
After she fried she used put them in little plates next to us and to munch on so we enjoyed our given task!! Sometimes we used to go crazy and we used to make the first alphabet of our name or any other shape we fancied, she wouldn’t mind as long as the job was done.  As she always made in large quantities. (I am sharing the same quantity here as given by her, and even today I make the same quantity).  But, after some time my sisters used to get bored and run away but, I always stuck with mom and completed the task!  Probably, that is one of the reasons I started learning and loving to cook from a very young age.  I was a sous chef to them!

I still remember the only time she would never allow us to make kodubale was during Gokulashtami festival, every item on the list had to made with Madi (Madi is a term used in Brahmin communities wherein men and women in the family after bath wears dried clothes untouched by other persons and cook food without eating anything as they make it for Puja and God!).  That’s the only one time she wouldn’t allow us to touch and mom, dad, and periamma used to make all the savouries and sweets they used to make around 30 dishes!  Those days were fun, all the three of us use to enjoy!! Gokulashtami is a big festival in Tamil families. The Mango leaves, a lot of flowers, different kind of fruits, Rangolis etc.., It was bliss!!

This recipe I promise you, you will keep it forever. Don't forget to check my notes on my tips and follow it to T for a fool proof and perfect recipe.

Print

Kodubale/Kodbale (Spicy Bangle rings)! Delicacy from Karnataka

Kodubale is a speciality from Karnataka. Delicious, spicy and crispy perfect Bangle shaped snack which is deep fried, quick to make and tasty.

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Ingredients

• 4 cups Rice Flour
• 1 cup Chiroti rava
• 3/4th cup Maida
• 1 tbsp Omam (coarsely powdered)
• 2 to 3 tbsp white Sesame seeds
• 2 tsp salt ( salt as required)
• 1/3 cup oil (Hot Oil)
• 1/4 cup (2 sprigs) chopped curry leaves

Grind to paste

• 1 cup freshly grated coconut ( pressed almost tightly)
• 1 cup Dried copra (precisely 1/2 the dried copra)**
• 20 Byadgi chillies**
• 1/4 tsp Hing (Asafoetida)
• 1/4 cup coriander leaves (loosely packed) (optional)

Instructions

• Heat a pan and dry roast maida and chiroti rava till it is warm to touch. Keep aside to cool.
  
• Take all the Ingredients under Grind put it in a mixie jar and grind to a smooth paste of coconut, dry copra, red chillies, Hing and coriander leaves (optional).
  
• Take a bowl put all the dry ingredients together, Maida, Chiroti Rava, Rice flour, coarsely powdered Omam and salt as required mix well and keep aside.
  
• Heat a ladle full of (1/3 cup) of hot oil and pour it on the dry ingredients, mix well and keep aside. Heat oil in a wok keep it on the stove to a medium flame.
  
• Next add the ground smooth paste into the dry ingredient mixture mix well cover and keep aside.
  
• Heat oil in a wok keep it on the stove to a medium flame. Take a little portion of the mixture in a separate bowl sprinkle water and start kneading it to make a dough! Do not add more water, sprinkle or use little water ( 1 to 2 tbsp of water) every time and start bringing it into a dough consistency. (check notes)
  
• Once the dough has come together, knead it once and start making Kodubales! The dough should be rolled like a rope with the thickness of our little finger (about 3/4th of an inch) it should be perfectly in a round shape like a bangle with the end pinched and pressed to seal the edge on to the overlapping dough on which it is turned around so that they don’t get opened when they are fried in oil
  
• once the oil is hot drop around 8 to 10 in one batch, depending upon how much oil and kadai you have used to fry! Keep frying them turning around now and then so they cooked well on both sides and turn crispy, on a medium low flame. They turn golden brown once they are done. Take them on to a kitchen towel so it absorbs oil.
  
• Follow the same procedure with the rest of the dough ingredients deep fry all the them. Once done, store them in a air tight container it will stay up to 20-25 days! (unless you don't finish them before that)
  
• Hope you try it out make and enjoy!!

Notes

 

 

Notes and Tips:

1. I have given quite a large quantity so, please do remember do not add water completely to the mix. Divide the mix in parts, take one portion at a time and mix water little by little knead well and make the dough.  According to my mom If you make dough out of the whole mix and then use it, when you fry the rings they will absorb more oil, also they change the colour of the end product and they won’t have a long shelf life.
2. Don't forget to add hot oil to the mixture and mix well, this is the trick for the crispiest kodbales!
3. Keep the temperature of the oil constant for perfectly made crispy kodbales. Once when done and after you remove the kodbales bring the flame to low when you drop the rings then go back to the medium flame and fry them until done.
4. When you roll out them into ropes sometimes you might find that they break or become hollow don’t worry it is natural. Again, knead them into the dough, and roll them they will be fine.  Do not extra Maida or anything else to make it stiffer.  Just knead well and use it.
5. Seal the edge after you overlap it onto the main ring, so it won’t open up.
6. Before frying check, the oil is sizzling hot! To find out hold your hand 3 to 4 inches above the oil you can feel the heat! Otherwise, check by adding a pinch of the dough into the oil, it should come up within seconds and float to the top that means your oil is at the right temperature. Now you can slide the kodbales carefully from the side of the wok don’t drop it from a height, this will splash the oil everywhere, so just slide them into the oil.
7. Don’t leave the rings to dry out cover them with a cloth and the dough mixture too!
8. I have mentioned you can make around 60, it depends on the size you make. It also depends the thickness of the dough rolled don’t make them too thick, it may be not crunchy, don’t make it very thin as well it will be very crunchy but loses its taste.
9. I have used only Byadgi chillies, you can use a combo of Guntur and Byadgi chillies.
10. You can use Roasted Gram (chutney dal) instead of sooji as some kannada people make it.
11. My Mom sometimes uses 1 whole coconut it gives real taste.

The post Kodubale/Kodbale - A Delicacy from Karnataka appeared first on My Veg Fare.

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.

Days are becoming gloomier and the rain making the days much lengthier telling us winter has stepped in :(, The other day we had this heavy rain fall poured suddenly when we were Windsor Castle, with loads of Hail stones, giving us shivers around shoulders and  palms, Weather turned so cold, I cursed myself not taking gloves and rain coat nor an Umbrella. I usually never go out without my umbrella. In UK it is one of the most important thing we need to carry as we never know what the next few hours of weather we would be having :)), some of my plants have found their way into my conservatory, we had a horrible frost as well, worried they might kill my plants. what have you done ? Do you have some precious plants you don't want them to die, what plans do you have to protect them.
Oh! wondering why I am here today, as I am not blogging regularly these days as I already told I have been really busy as my Mom is visiting me, and blogging is lagging the attention it needs.
An other month and An other SRC already. this month Suzanne my hostess assigned me to Le Ann's blog who blogs at Highlands Ranch Foodie.  Ranches, Cow Boys, Texas, Cattle Ranching was all those things I used to read when I was a young girl in books and wondered Wow what a life.  Reading Le Ann's blog I found that she lives in a place which used to be a place where they had cattle Ranches and she talks about it in her space. She says that she loves preparing authentic Mexican food and recipes that reflect the flavours of the west.
I was looking for something to bake, and this recipe caught my eye I have also book marked an other two recipe, I loved this one as it was Healthier and made with Linseed/Flaxseed, my daughter loves eating cheese and this would be a perfect one for her munching tidbits.  I just made little changes to the Original recipe.

FLAX SEED, CRUSHED PEPPER AND SUNFLOWER SEED CRACKERS
Adapted from : Highlands Ranch Foodie 
Preparation : 15 minutes
Baking time : 20 minutes
Yields : 9 Crackers

INGREDIENTS:
3/4th Cup Whole wheat Atta
1/4 cup Oats powdered
2 tbsp Butter
1 tsp crushed pepper
1 tsp salt
2 tbsp ground Flax seed meal
2 tbsp whole Linseed / flaxseed
1/8th tsp baking soda
2 tbsp thick yogurt/curds
2 tbsp water

METHOD:
In a large bowl take all the Ingredients except water and mix them well enough until they are well blended, to this add water as needed and make it into a nice firm dough.
In a baking sheet spread the dough in a rectangular shape, top sunflower seeds on then then as a topping, using Roller pin roll them once again with the toppings.
Cut them into 9 equal pieces with the help of a pizza cutter, keeping them apart, separate them out and bake them for about 20 minutes in a preheated oven  just 10 minutes before.
Remove them on to a cooling rack, they just slide off easily and here you are with your crackers.
Enjoy topping it with some cheese and some salsa.

Make it Vegan : By substituting butter with oil and yogurt with just water :))

The post Flax seed , Crushed Pepper and sunflower seed Crackers appeared first on My Veg Fare.

After coming here it was fine for a few months when kids were small and after that lot of things changed , sometimes when I am alone at home in the morning I don't want to make anything for myself and just eat whatever I get hands on!!,  but when it comes to corn flakes it is all time favourite in my house.
I keep looking for healthy options for my kids to have for breakfast, particularly my eldest who doesn't like to eat anything early in the morning likes to eat tidbits with her milk, her new passion these days is drinking Tea!!, when Gayatri asked us to bake Biscotti I was so very happy I have baked biscotti earlier and I have posted one with eggs, Chocolate Almond Biscotti.  Kids loved it, If you are a regular reader of my blog you would have noticed I try baking Eggless these days, and of course as this is an Eggless Baking Group I was quite happy going on with it.
I made a little mistake,  I pressed the dough it a bit more than necessary, so the biscotti's kind of became Biscuits, Whatever it was Biscotti or Biscuits.  Of course no compromising with the taste , it was delicious, as we loved it.
I have changed a few things in the recipe, trying to make it a bit healthier, Hope you like it.

EGGLESS WHOLE WHEAT AND OATS PISTACHIO APRICOT ORANGE BLOSSOM WATER BISCOTTI / BISCUITS ????
Recipe Adapted from Baking obsession
Makes 12

INGREDIENTS:
1 and 1/4 Oats (125 grms )
1 Cup Whole wheat Atta (140 grms)
1 Cup sugar (200 grms)
Zest of 1 medium Orange
Juice of 1 Orange ( I got 4 tbsp)
1 tbsp Chia seeds
3 tbsp Hot water
1 and 1/2 tsp Baking Powder
1/4 tsp Baking Soda
50 grms Butter
1 tsp Orange flower water
3/4th Cup Pistachios
3/4th Cup Dry Apricots

METHOD:
Soak Chia seeds in Hot water until needed
I used porridge oats and grinded it into a powder.
In a Large bowl mix Oats, wheat flour, Baking soda and Baking powder and sieve them together for at least twice. Just to make sure everything is well blended.
Cream together sugar and butter.
Blend Chia seeds with water and Orange juice into a smooth paste
Add this to the blended sugar and butter with Orange flower water and zest of Orange ,
To this add dried Apricots and chopped Pistachios, mix well.
To this batter and sieved flour and make it into a dough it is a bit sticky dough though.
Flour your hands and make two logs, and flatten it a bit ( I flattened it a far too much ).
Bake at 350 degree F/ Gas Mark 4 / 180 degree C ( But I baked my Biscotti's  at Gas Mark 3 as my oven gets too hot)
Check out your oven and bake,for 25 minutes until it is golden brown and firm to touch , Remove it from the oven and cool it on a wire rack for 10 minutes reduce the temperature of your oven to Gas Mark 2, with a sharp serrated knife cut it into 1'' slices, keep them flat on to the tray and bake again for an other 20 to 25 minutes. until crispy.

It stays for a week in an airtight container, it was tasty and delicious...
VEGANISIED : You can make it Vegan by substituting Butter with Oil.

Orange Blossom Flower Water : Here is a link to know how to make your own Orange Flower water
Shop here for your Orange flower water or even here.

Check out Gayatri's blog for the round-up and a beautiful array of biscotti's.
I am also sending this to Bake Fest Vardhini's event hosted by Archana 

The post Eggless Pistachio Apricot Orange Blossom water Biscotti or Biscuit !? with Whole wheat and Oats appeared first on My Veg Fare.

Hi everybody, Hope you are all doing well, I know I have disappeared from few days, it's a long gap between my posts, well, I have been so busy as Mom is here :))., Oh! I know its so wonderful to be with her here and enjoying her cooking completely. My kids have declared that their Mom is a super cook but their Paati ( Grandmother/Nan) is the world's best cook.  I will have to write about it more in my authentic recipes, which I am planning to post soon enough.  The reason for this little intro for my absence was because I took Mom few places here and still I need to show her some more, fingers crossed hope I will be able to cover as much as possible and I really don't want to miss this opportunity as she won't be coming back here again :(.
Today, I had to come to post this as you all know today is SRC Reveal Day. I thought of writing to my Hostess I might not be able to do it, but I just couldn't do it and really don't want to miss it, for two reasons going through Heather's blog when ever I had time, as her blog was in my phone permanently which I always do when I am assigned a blog!! and  I really wanted to bake and of course team spirit for SRC.
I feel  guilty and I never want to miss out, as this is such a big team and the stress and strain to manage this large group is not a easy joke. Hats of to the SRC team for that and thank them that I always come back to blogging just to post from SRC even sometimes I don't want to!!.

Suzanne my hostess had assigned me Heather's blog. She blogs at Fit Mama Real Food. A wonderful blogger with versatile things she blogs about. I had bookmarked a few like the Moist Banana bread, Zucchini Bread, Energy Balls, Nutella Balls and this Lemon and poppy seed bread. I have been going through her blog quite a few times when ever I got time to browse.  She is a fitness freak!!, Mom to a cutest kid, a good cook and loves to bake and cook good food no processed food and loves to eat what nature provides which turn into meals to please the little crowd!!, DIY and Organizer too.., and of course she is a food blogger, click on to her website you will know what I am talking about, I enjoyed going through her blog and do you want to know why I settled on to this recipe.., Just because of those words she wrote in this post made me feel that is what I always keep thinking when I get free time..
As Heather says:
Baking is total relaxation time for me.  When I need to get my mind off things, I head to the kitchen. When I’m bored I will bake.  If I want to procrastinate, I will bake.
I love to bake particularly Breads.., that's my favourite.
Coming to this recipe I had no poppy seed in hand and just got carried away with the recipe., I loved the texture of her bread as she has used Eggs (2) if you plan to make this Bread check out the original recipe. You will know what I mean. Looks really Gorgeous.  I had some Tutti fruity at home as I had baked a Bread out of it for them to take to school, the Left over filling I used it in this bread.  The bread isn't too sweet, it has the Lemony taste to it.

EGGLESS WHOLE WHEAT AND OAT MEAL LEMON, POPPY SEED, COCONUT AND FRUIT  BREAD
Adapted from Fit Mama Real Food with minimal changes

INGREDIENTS:
1 Cup ( 145 grms) Whole Wheat Flour
1 Cup (95 grms) Oat Meal Flour
100 grms Dried Fruits ( Dessicated sweet Coconut, Mango, Pineapple, Raisins, Cashews, Almonds )
3/4th Cup Natural Cane Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Butter
1 Cup Yogurt
1 tbsp Vanilla Essence
Zest for 1 Lemon
3 Tbsp Lemon Juice
1 tbsp white Poppy seeds ( Indian variety)

METHOD:
Preheat Oven to Gas Mark 1
In 2 tbsp of hot water soak Poppy seeds until you prepare the rest of the ingredients.
Take both the Flours and sieve together and keep aside.
In a Large bowl take the Lemon zest, Yogurt, Lemon Juice and sugar and mix them well together.
Grind poppy seeds with water into a paste ( It won't become too smooth ), add this to the above mixture to this add Baking powder, Baking soda you will start seeing bubbles forming.
Add melted butter to it and mix well.
Add Dried fruits to it.
Add the prepared flour little by little and mix well together don't over mix it.
Pour this on to the prepared Loaf tin and Bake at Gas Mark 3 for about 45 minutes and bake for an other 5 more minutes reducing the temperature to Gas Mark 2.
Totally bake it around 50 minutes I changed temperatures because of my oven.
Insert a toothpick to find out if it comes out clean then it is baked.

Take it out and cool it on a wiring rack leave it for a few minutes then slice it and Enjoy..,

This is perfect Tea Bread can also be enjoyed as a Breakfast bread.

Here are my dear friends who have posted recipes for you to devour and enjoy a visual view of their creations from their kitchen through their Lenses...., take your time and enjoy the recipes... before I sign off I need to do a little thing.., My apologies for posting it a bit late Please do forgive me April, Suzanne and my dear Heather... Hope you like it..
Heather this Bread is so delicious.., I just couldn't resist I usually don't eat too much of what I bake just for tasting & texture to find out how it has turned out, but when I was slicing it Mom & me devoured it. Thank you for this recipe it is a keeper.

I am also sending this Recipe to
Nupur's  ''Cooking with Spice - Poppy Seeds'' started by Anu's ''SYF and HWS - Cook with Spices
Sowmya's ''Taste of Tropics - Coconut'' started by Chef Mireille's event
Srivalli's Celebrating 4 years - Kid's Delight potluck Party
Swathi's Favourite Recipes Event - Breakfast Recipes
Archana's Bake Fest # 11 - started by Vardhini

The post Eggless Whole Wheat and Oats, Lemon, Poppy seed, coconut and Dried fruit Bread 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.

Hi Everybody, Hope you are all doing well, It's so cold and a very wet weather here, hope you all have a wonderful weather out there, It's been quite a long time I participated in Blog Hop Wednesday started by Radhika of Tickling palates, I have joined back again to enjoy this fun game. It's fun to be a part of this group, as I love trying new recipes from other blogs, this is a great opportunity to enjoy everybody's blog, this time I was grouped with Lazy cooks Kitchen by Simran.
She has a lovely blog with varied recipes, she is a good baker with lot of lovely designed cakes, she writes very nicely and I enjoyed browsing through her recipes.  I selected this recipe as it was quite different and thought my kids would love it.., It's so easy to make and not too sweet, A simple and delicious recipe.
She calls it Chocolate Salami, I did not want to call it so, as it has a Non-vegetarian name, reading through lot of blogs, books and shows I have heard and read people asking why do you need to use fake meat, fake names if you are a vegetarian, so I don't want anybody saying so.
I have tweaked a bit in this recipe like I have reduced butter, added more nuts and used evaporated milk as I was short of condensed milk, Here goes the recipe hope you all enjoy trying so...

CHOCOLATE NUTTY ROLLS





INGREDIENTS:
1/2 Cup Condensed Milk
1/2 Cup Evaporated Milk
100 grms Digestive Biscuits
3 tbsp Cocoa powder
1/2 + 2 tbsp Dessicated Coconut
1/4 Cup Sweetened dessicated Coconut
150 grms Nuts ( Mixture of Cahews, Walnuts, Almonds, Roasted Peanuts and Pistachios)
25 grms + 2 to 3 tbsp unsalted Butter
1 or 2 tbsp water

METHOD: 
First of all chop all the nuts using a mixie / food processor or by hand.
Take a Deep Pan / Wok (thick bottom), add both the Milk and start heating it up in a low flame and stir continuously other it will start thickening at the bottom.
Then dissolve Cocoa powder in  1 or 2 tbsp of water (which I didn't do as you can see so I had to use the back of a spoon to dissolve it completely) add it to the cooking milks.

Then add Roasted and Chopped nuts to it and mix well,
Then add powdered digestive Biscuits and mix well and add Butter
Next add Dessciated Coconut and mix well it becomes thick by this time, add an extra 1 or 2 tbsp Butter and keep stirring for an other few minutes until it doesn't stick to the bottom and comes out clean Keep the flame low, this way you will not burn the mixture.
Take it out and place it in a bowl, until it easy to handle, but still warm.

Then spread sweetened coconut on your kitchen slab, I divided the mixture into two parts, Roll each part on the spread coconut and roll it over so it coats completely.
Then spread a Cling film place each of the rolls and cover them completely and twist both the ends and freeze it for at least an hour
Take them out and cut them into discs and serve.

MY VERDICT:
This chocolate rolls were not too sweet, kids were not happy with walnuts, if you have a sweet tooth use condensed milk completely or other wise add some sugar  which would bring out the sweetness.  They were very tasty and delicious..

Check out Radhika's blog other bloggers Blog hop...

The post Chocolate Nutty Rolls appeared first on My Veg Fare.

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

The post Haldiram's Mini Samosa Chat appeared first on My Veg Fare.