Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

Print

Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

POHA WITH CUCUMBER AND WALNUTS
Serves 3
Preparation time 30 minutes

INGREDIENTS:
1 and 1/2 cup Flattened Poha*
3 tbsp of Oil
1 fist full of Peanuts
1 tsp channa dal
1 tsp Urad dal
1/2 tsp mustard seed
1 sprig curry leaves
3 tbsp of freshly chopped Coriander leaves
Salt as required
2 tbsp Lemon juice
1/2 Cup Grated Cucumber

Grind together:
fist full of Walnuts
3 tbsp of dry Coconut (copra)

METHOD:
Grate Cucumber and keep aside, Chop Coriander and keep aside.
In a Pan dry saute walnuts for a couple of  minutes, when it cools down, Grind it with grated dry copra into a coarse powder do not grind too much it will become sticky as the walnuts release oil of their own. Keep them aside.
In the same Pan heat oil add all the seasonings one by one in a low flame, Mustard seeds after they splutter add Peanuts and saute them when they start crackling add the dals and fry for few minutes when they change colour, add curry leaves and switch off the stove give a quick stir and add this to Poha then add the Grinded walnut and copra powder add required amount of salt and Lemon Juice then add grated cucumber to it.
Mix well and serve it immediately.
Do not leave it for a long time, it becomes a bit hard..
Enjoy...
will post the other recipes soon.., stay tuned in....

The post Poha with Cucumber and Walnuts 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.

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.

EGGLESS APPLE, CINNAMON AND OATMEAL COOKIES

Hi everybody, how have you all been doing ?, I was down with fever, cough and cold just like the English weather, Drastically weather here has changed to a wet, cold days already, I feel so uncomfortable thinking of all those cold days ahead, but never thought so soon!. My plants do not know how to cope with this silly weather which keeps changing just makes me miserable.

This recipe I made is a last minute decision, I was still looking through her blog wondering what shall i bake, I loved her site and her writing, The first thing I thought about her was hats of to her, with three boys Oh! my God!, how does she manage, I have one son and he is so naughty, these boys don't seem to know how to sit quietly for just a minute. what else do you want to know about her ?, Her hubby is a Chef and they have a resturant which is already a talk of the town!, maybe someday I might visit them!, check it out here for full details and you would really enjoy, The couples are a gorgeous pair.

Bloggers of course you would definitely want to visit her, she has got lot of giveaways and lot of things happening in her little corner as she calls it.
I told lot of things about her, let me introduce you to her she is Cara from Boys made me do it  , you must be wondering what is all this about, well, it is this Monday! SRC Reveal day, Oh! yes it's already a month!, Angela who is co-hostess of The secret Recipe Club assigned me to this blog. Amanda, the fabulous women started this club which has grown like a wild fire is not able to manage on her own has now got co-hosts to help her with this project, She is such a sweet heart, is ready for any help needed, I want to thank both of them to have allowed  me to enjoy this lovely theme with them.

Coming back to the recipe, I chose this as my kids love cookies, and this was a healthy version except for the butter, and I love oatmeal, My kids wanted me to try this so here I am with this recipe...
I have halved the recipe, If you want to check the original recipe is here.
She adapted this cookies recipe from her friend Krystal who in turn adapted from Joy the Baker.

APPLE CINNAMON OATMEAL COOKIES EGGLESS

INGREDIENTS:
1 Cup Oats ( old fashioned quick cooking oats)
1/2 cup
2 tbsp Wheat Germ
1 Apple (I used Royal Gala)

1/2 Cup Brown sugar
1 tsp Vanilla essence
1/2 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp salt
1/2 tsp Ground cinnamon
a generous pinch of nutmeg
10 gms Walnuts
20 gms Chocolate chips
1 tbsp Lemon Juice
1/4 cup Butter
1 Egg ( I just omitted it)

METHOD:
preheat oven to 350 degrees/Gas mark 6
In a large take all the dry ingredients, baking powder, baking soda, salt, two flours, cinnamon, and nutmeg and mix well together.
In an other bowl, beat sugar and butter until fluffy and creamy,( If you are using egg add at this point and beat well together to light and fluffy and do not add lemon juice and apples at this stage add them at the end with nuts and chips but do not forget to add lemon juice to apple and set it aside until use),  then add lemon juice and finely chopped 1 apple mix well together, this is important chop the apples and mix immediately so the apples don't loose colour!
Then to this mix add chopped walnuts and chocolate chips.
Line two baking sheets with butter paper and with a spoon spread the dough on to the sheet with space apart,
and bake them for 15 to 20 minutes I baked mine to 20 minutes as I wanted it to be bit on the crispy side. Even then it wasn't too crispy but tasted great.

VERDICT:
My kids loved it and I felt happy as they were healthy and I had used fresh fruit in it, What else do you need in it 🙂

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FUSILLI WITH ROASTED RED PEPPER (CAPSICUM) AND TOMATO SAUCE

2 Big red peppers
2 Big Tomatoes
1 Big Onion
2 to 3 tbsp of Olive oil
1 tsp Red chilli flakes
1/2 tsp of Ginger-Garlic paste
4 tbsp of broken walnuts
1 tbsp of honey (optional)
1 tsp Italian herbs

METHOD:
Cook pasta as per the Instructions with a tsp of oil, this helps the pasta not sticking with each other, then drain out all the water and run cold water over it, which keeps them apart..
To make the sauce:
Brush the peppers and tomatoes with oil and grill/roast it on the stove top, this blisters the skin on the top remove the skin chop them and keep aside with both the vegetables.
Chop the onions with a tsp of oil saute them until they are brown in colour or caramelized, keep them aside to cool.
Once they are cool, Puree the sauteed Onions, Roasted Peppers, Tomatoes and walnuts.
Take a wok, heat 2 tbsp of oil, add G-G Paste, saute for a minute then add the pureed Tomato sauce add Salt, Chilli flakes, Italian Herbs and honey as per taste and may be 1/2 or 3/4 th cup of water to make that into a sauce consistency and allow it boil for few minutes.
Once the sauce is ready either mix the cooked Fusilli or serve it on top of it with choice of your cheese or eat it just like that.

My verdict : The plates were clean that meant the pasta was well liked, I had a eye on this recipe as I felt it very interesting because she had added walnuts in this, I felt this was a healthy dish to be Book marked, they had cheese on top to relish it more, hubby ate it just like that!, me as I am not a big fan of pasta I ate the sauce just like that to see if everything was perfect, may be I would have liked it bit more spicy but my kids loved it just the way it was!, thanks aparna.

Take a look at my pasta plate one more time....

I will try to come back tomorrow with few more recipes which I have tried from My Diverse Kitchen. take care, bye for now, Have a good day ahead....

The post Fusilli with Roasted Red Pepper(capsicum) and Tomato sauce appeared first on My Veg Fare.

I have loads of these Goodies to post and they are just piling up in my folder, I just made this 2 days back, when my H forgot to get bread for my children, as they take only sandwiches I was quite upset, especially my son gets very hungry and if he doesn't eat at right time, he ends up having headaches :(, as I myself wasn't feeling well, I was really not upto make anything, After 3 long years (except when I go to India) I went to a resturant and had some food and some chat!!, which didnt seem to help me in any way, I had a tummy upset and I was quite tired. The whole day I had just yogurt and in the evening I ate some rice with yogurt again!!, coming back to my recipe I made myself up and decided I will bake something for my kids with what I have in hand, I saw 2 apples and thought of using them up, that is when I started searching for a recipe and I ended up here, like I have found gold, I started digging through her recipe Index and this caught my attention!!, I thought this was quite an interesting recipe and absolutely healthy one too, I had walnuts and Flaxseed too!!, how good is that!!, I was so happy, This lady has such a wonderful recipe collection and her write was very interesting too., with a carefree attitude with her cooking and writing and beautiful clicks, she mesmerized me, such an young talented and gifted, spirited person she is!!, Thanks Joy wilson I had such a Joy in baking this bread with your culinary skills.., Only thing is I tweaked it a little bit by making it Eggless, If you want to use eggs check out the recipe here.

EGGLESS APPLE, WALNUTS AND FLAXSEED BREAD

 

This bread I am sending of to the Bread Baking day with kochoptf who is hosting this months BBB#31, A special occassion of BBD as this is the 3rd Anniversary and she wants us all to go nuts with Bread Baking - nuts!!, and I also wish to send this to Bake of event of champa's

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