Showing posts with label Green peas. Show all posts
Showing posts with label Green peas. Show all posts

Broccoli and Zucchini Fritters Recipe | Broccoli Cutlets Recipe [Video]

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Broccoli Zucchini Fritters or Tikkis are cutlets made from finely chopped broccoli, grated zucchini, carrots and peas along with some cheese and spices. The fritters are shallow fried in this video. Broccoli Zucchini Fritters are a fun way to eat the healthy vegetables. This recipe is kid-friendly and the perfect dish to sneak in vegetables to your children.

In a hurry? Jump to Video or Jump to Recipe

Shallow fried fritters made from broccoli and zucchini stacked together


It's a Fabulous Friday and I'm back with a snack recipe. I realized you can never have enough of those.

These fritters are so DELICIOUS, you won't even know they are made from such healthy ingredients. It has so many vegetables, it is almost a salad! So these fritters are made with one of my favorite veggies - Broccoli. I've been in love with the vegetable since I first tasted it. The taste, the texture, the color, I cannot get enough of it and I find it hard to accept that there are folks out there hating this awesome vegetable. 

You have to try these Broccoli and Zucchini Fritters if you are a Broccoli lover like me, and you have to especially try it if you hate Broccoli. This recipe will CONVERT you! Trust me when I say, you won't even realize that you ate it with all the delicious medley of flavors in there. 

So these cutlets or fritters are not just about the Broccoli, as I mentioned, it is practically a salad, just shaped beautifully and shallow fried, but a salad nevertheless. It has the added goodness of carrots, now all of us love carrots, right? Now tell me you definitely love Zucchini. I totally do. Carrots, eh, not so much, but Zucchini, I can do so much with. Zucchinis are so versatile, use them in Zoodles, use them as a Lasagna sheet, or you can use them in a frittata like I did. Then I just added in some frozen green peas, because I just wasn't satisfied with all the other healthy ingredients... ok, jokes apart, the peas add a slight sweetness and texture that I really really like.

Some points...

  • To make these fritters, the veggies are microwaved before mixing in the other ingredients. This helps in reducing the batter getting moist at a later time. You can also lightly saute the veggies or just steam them slightly before using. 
  • Soaked and crumbled bread is added to help bind the veggies together. You can use bread crumbs instead. 
  • I used Pizza Cheese, which is a mix of mozzarella and cheddar cheese. Use any cheese you have. I recommend something that melts easily.
  • Deep fry or bake if you desire, I found shallow frying gives it the texture I desired without using too much of oil.
These cutlets are kid friendly and a perfect way to sneak in vegetables to your children.

These Broccoli and Zucchini Fritters are a perfect appetizer to serve for dinners or as a fancy tea time snack. 



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Broccoli and Zucchini Fritters Recipe


Shallow fried fritters made from broccoli and zucchini stacked togetherBroccoli and Zucchini Fritters are shallow fried vegetarian cutlets made from broccoli, zucchini, carrots and green peas.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Makes 8 cutlets

Ingredients:


1 cup finely chopped Broccoli
0.25 cup Green Peas
1 Carrot, grated
1 small Zucchini, grated
2 slices Bread
0.5 cup Pizza cheese, grated
2 Tbsp Corn flour (corn starch)
Salt to taste
Pepper to taste
Oil to fry

Method:


1. Add chopped broccoli and green peas to a microwave safe bowl and microwave on high for 2 minutes.
2. Squeeze out the water from the zucchini and add to the bowl along with grated carrot.
3. Microwave on high for another 2 minutes.
4. Add grated cheese, cornflour, salt and pepper to the bowl and mix well.
5. Soak the bread in water and squeeze out the water. Crumble the bread and add to the bowl. Mix well.
6. Divide the batter and shape into patties.
7. Heat oil in a pan and shallow fry the patties in it.
8. Flip when the first side browns.
9. Remove from oil once both sides browns.
10. Serve hot with ketchup.


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chawal tikki garam masala vegan pan fried snacks appetizer
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How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com
Millet Cutlets




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Pani Puri | Golgappa | Puchka Recipe

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The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

What kind of a place would the world be if there was no street food? Boring???

I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri. 

My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)


If you liked this, you may also like:


Pani Puri | Golgappa | Puchka Recipe


How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.comPani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     8 hours (includes soaking time for peas)
Cook time:     45 minutes
Yield:                Makes 100

Ingredients:


To make the Pani:


3/4 cup chopped Coriander leaves
3/4 cup chopped Mint leaves
1 litre cold Water
Lemon sized piece of Tamarind
2-3 green Chillies
1 tsp Cumin Powder
2 tsp Chaat Masala
Black Salt to taste

To make the Potato-Pea Stuffing:


5-6 Potatoes
3/4 cup dried Green Peas
1 tsp Chaat Masala
Salt to taste
Water as required

To Assemble the Pani Puri:


100 Puris
1 bowl Date Tamarind Chutney

Method:


To make the Potato-Pea Stuffing:


Soak the dried green peas overnight or for 6-8 hours.
Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
Boil and peel the potatoes.
Mash together the potatoes and the green peas.
Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

To make the Pani:


Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
Add the puree to 1 litre of water , preferably cold.
Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
Strain the water before serving.

To Assemble the Pani Puri:


Gently tap a hole in the puri using your finger.
Spoon in the potato stuffing into the puri.
Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
Spoon in the green pani and eat immediately.

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com
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Potato, Peas and Broccoli Mash

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Move over regular potato mash, a healthier one is here!

How to make healthy vegan potato mash at www.oneteaspoonoflife.com

Yes, no butter and not just potato, it's loaded with the goodness of green peas and broccoli. Yes, broccoli. It has extra virgin Olive Oil and mint, salt and pepper. So you see, it isn't lacking in flavor. It definitely isn't lacking in color, Go Green Guys! and it is healthy. And no one will ever find out it has broccoli hidden in it.

Let's be honest, this isn't really my recipe. It is Jamie Oliver's. I'm a big fan of Jamie's 30 minute meals and I try to not miss any of them. While the main course is usually some form of fish or meat, he makes some really nice vegetarian sides. This is just one of them. I loved the sound of it, and now, the taste too...

Before I made the mash, I was wondering what to pair with it. Usually, mash is paired with some kind of meat (Google said the same). I've usually had mashed potato with a vegetarian sizzler or with veggie burgers. It will also go great with a lot of vegetarian options, such as:
I mean, serve it with anything big and chunky with a lot of texture and flavor and no one will complain. 

How to make healthy vegan potato mash at www.oneteaspoonoflife.com

I was super bored to make anything to go along, so I made it a main instead of a side. We ate it just like that and did not mind at all.

Do you have leftovers that you don't know what to do with? Do what I did, I stuffed them along with some cheese in between butter slathered slices of bread and grilled it to make an extremely delicious sandwich. After this, you'll make the mash just for the sandwich.

The quantity of the ingredients is just a loose guideline, I'd say add more or less of each of the items based on your taste.

How to make healthy vegan potato mash at www.oneteaspoonoflife.com


Potato, Peas and Broccoli Mash


How to make healthy vegan potato mash at www.oneteaspoonoflife.comHealthy vegan potato mash with added green peas and broccoli. Adapted from Jamie Oliver's 30 minute meals.

Recipe Type:  Side
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:                Serves 2-3


Ingredients:


3 Potatoes, medium sized
0.5 cup Green Peas, frozen or fresh
0.5 cup Broccoli florets, loosely packed
Handful of mint leaves
3-4 Tbsp Extra Virgin Olive Oil
Pinch of sugar
Pepper to taste
Salt to taste
Water as required

Method:


Peel and dice the potatoes.
Pressure cook them with water until they are done. Around 5-8 minutes or 2-3 whistles.
Wash the broccoli thoroughly and add it along with the peas to the pressure cooker and cook for 3-5 minutes or 1 whistle.
Drain and leave aside to cool for 5 minutes.
Finely chop the mint leaves and add a pinch of salt.
Add 1 Tbsp of boiling hot water and a pinch of sugar.
Mix well and keep aside for 5 minutes.
Mash the potato, peas and broccoli.
Add extra virgin olive oil, salt, pepper and the mint sauce and mash until creamy. If you would like to make this recipe vegetarian instead of vegan replace the oil with 1-2 Tbsp of butter.
Serve it hot.


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Super Tasty Millet Cutlets

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TGIF!! Right? Weekend officially begins for most of us.

How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com

Well not so much for me this week. I'm working tomorrow. Not a happy feeling, I have to admit. Saturday is my favorite day of the week. I like that happy feeling that there is another day of holiday left. By Sunday, I'm usually sad that the weekend is "almost" over. Now all my plans for Saturday are out of the window and pushed to next Saturday. I wanted to go get some fresh mud to plant the variety of seeds I got free at an Organic Terrace Gardening workshop conducted a few weeks ago. 

I am looking forward to some fresh vegetables in the near future, but those plans have to wait until I get an entire weekend to dedicate to my balcony garden. 

More about that later.

vegan millet cutlet tikki fritter vegetables snacks appetizer green peas

So what else happened this week for you guys? 

I baked my first Vegan chocolate cake for Gee and Raj's birthday on Wednesday.  I have baked vegetarian cakes, but never vegan. It was super delicious, but so wrong in texture. I hope to keep trying to perfect it and hopefully will have it soon on the blog. 

foxtail millets navane thinai


So, none of that on top had anything to do with either my recipe for today or my new found obsession with millet. I'm beginning to use millet extensively these days, remember this post on Healthy Millet Salad? Since then I've tried out a few more recipes with Millet, but these Millet Cutlets have to be my favorite. I secretly love the fact that they are healthy too. Well not so much of a secret anymore, is it?

Usually vegetarian cutlets use potato as the base as it binds well. But this recipe, just like my Curried Brown Rice and Zucchini Fritters recipe, uses the starchy grain as the binding agent. And the good thing is, just like potato and rice, millet in itself is bland, so it absorbs all the flavor of the spices.

I used simple vegetables I had at home - frozen peas, beans and carrot. Feel free to use other vegetables like Zucchini or Beets. Next time I'm definitely adding Beets. Beets will give it lovely color and that earthy sweetness which I absolutely love in cutlets.

How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com

If you liked this, you may also like:


Super Tasty Millet Cutlet

How to make vegan foxtail millet cutlet fritter or navane tikki at www.oneteaspoonoflife.com
Shallow fried cutlets made from foxtail millet and mixed vegetables.

Recipe Type:  Appetizer
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:                Makes 13-15

Ingredients:


1/2 cup Foxtail Millet or Navane
4-5 Green Beans
3 Tbsp Green Peas
1 small Carrot
1-2 tsp Green Chilli-Ginger paste
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
1 Tbsp Coriander leaves (finely chopped)
1-2 tsp Lime Juice
1/2 tsp Jaggery or Sugar
Oil to fry
Water
Salt to taste

Method:


Wash and soak the millet in water for 30 minutes
Finely chop the green beans and the carrot.
Boil the green beans, carrot and green peas until done.
Drain the millet, and pressure cook it in 1 cup of water until the millets are cooked. Cook it for 1 whistle or for 3-4 minutes after the pressure builds up. If not using a pressure cooker, cook it the same way you would cook rice regularly until the millet is well done.
Allow it to cool until you can work with it.
In a large bowl, combine the cooked millet, cooked vegetables and mash slightly.
Add the coriander leaves, green chilli-ginger paste, lime juice, garam masala, turmeric powder, jaggery or sugar, salt and mix well.
Shape into cutlets and keep aside.
Heat 3-4 Tbsp of Oil in a frying pan and place the cutlets on it. Once the first side is golden brown, flip and cook until the other side is browned.
Serve hot with ketchup or mint chutney.


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Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

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Tava pilaf pav bhaji mumbai street food masala rice tomato

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tava pilaf pav bhaji mumbai street food masala rice tomato

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

Tava pilaf pav bhaji mumbai street food masala rice tomato

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside. 
3) Puree the tomato in a blender.


Tava pilaf pav bhaji mumbai street food masala rice tomato

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.



Tava pilaf pav bhaji mumbai street food masala rice tomato

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.




9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.



Tawa Pulao | How to make Tava Pulao Recipe


Tava pilaf pav bhaji mumbai street food masala rice tomato Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala. 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:


1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:


If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.
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Matar Dhokla

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Steamed Gujarati Green peas Snacks

Dhokla is a steamed savory cake that is a favorite of western India. They are usually made of semolina and chickpea flour. They are light and fluffy and taste delicious with a tangy green chutney.

I never knew there was so much variety in something this simple.

I was browsing through cookery books in the library when I glanced upon Tarla Dalal’s Non-Fried Snacks. I’m a big fan of non-fried snacks. The book has some good recipes, majorly it has different types of dhoklas and muthias. And this Matar Dhokla or Green Peas Dhokla was a featured recipe.

It is still just as simple to make as the regular dhokla, but now has the added goodness of green peas. You can use either fresh or frozen peas, according to what you have available. 

The addition of peas gives it that lovely vibrant green colour and the slight sweetness of peas. 

Some people like to soak their dhoklas in a diluted syrup of sugar and lime juice, while some enjoy it with creamy yogurt. It tastes awesome with both.

Step-by-step Instructions:

Steamed Gujarati Green peas Snacks

1) Puree the green peas with a little water.

Steamed Gujarati Green peas Snacks

2) Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
3) Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.

Steamed Gujarati Green peas Snacks

4) Grease a shallow vessel that fits inside the steamer and add the batter to it.
5) Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.

Steamed Gujarati Green peas Snacks

6) Turn off the stove and allow it to rest for around 2-4 mins.
7) Then remove slowly and cut into desired shape.

Steamed Gujarati Green peas Snacks

8) Heat the oil in a pan and add the mustard seeds.
9) Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
10) Pour over this tempering on the dhoklas. 
11) Garnish with the fresh coconut and the coriander leaves. I also sprinkled a few pomegranate seeds to add some freshness.


Matar Dhokla

Steamed Gujarati Green peas Snacks

Steamed savory cake made with green peas and chickpea flour.

Recipe Type:  Snacks
Cuisine:          Indian / Gujarati
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:

Dhokla


1 cup Fresh or Frozen Green Peas
1.5 cups of Chickpea Flour / Besan
4 Tbsp Fine Semoline / Chiroti Rava
1 tsp of Ginger-Green Chilli Paste
2 Tbsp of Yogurt / Dahi
1/2 cup of Water
1.5 tsp Fruit Salt (Eno)
2 tsp of Oil for greasing
Salt to taste

Tempering


4 tsp of Oil
½ tsp of Mustard Seeds
10-15 Curry Leaves
1-2 Slit Green / Red Chillies

Garnish


2-3 Tbsp of grated Fresh Coconut
2 Tbsp finely chopped Coriander Leaves

Method:


Puree the green peas with a little water.
Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
Prepare the steamer. (see note)
Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.
Grease a shallow vessel that fits inside the steamer and add the batter to it.
Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.
Turn off the stove and allow it to rest for around 2-4 mins.
Then remove slowly and cut into desired shape.
Heat the oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
Pour over this tempering on the dhoklas. 
Garnish with the fresh coconut and the coriander leaves.

Notes:


STEAMER - I used an idli steamer. You can use a pressure cooker without the whistle or any deep saucepan with a lid. 
1) To prepare it, add around 2-3 cups of water to the steamer and cover and cook on high flame until the water boils. 
2) Next place a small flat bottomed vessel or bowl upside down in the steamer. The top of this bowl should be above the level of water.
3) Place the plate / vessel with the dhokla over this upturned bowl. The purpose of the bowl is that the dhokla plate / vessel does not touch the boiling water directly and is slightly higher than the water level.
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Vegetable Cutlets with Coriander Mint Chutney

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how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Vegetable Cutlets with Coriander Mint Chutney


Shallow fried cutlets made with potato and mix vegetables, served with a coriander and mint chutney.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              7-8 Cutlets

Ingredients:


For the cutlet:


Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney
3 - 4 medium sized Potatoes
1 small Carrot
2 Tbsp Green Peas
7-8 Green Beans
1/2 Beetroot
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
A pinch Garam masala 
1 Tbsp Flour / Maida 
3 Tbsp Milk 
3-4 Tbsp Fine semolina / Chiroti rava
4-5 Tbsp Oil
Salt

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves 
1 Green chilli 
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


Boil the potato until done. Peel and mash them.
Chop carrot, beans and beetroot finely. Boil them along with the peas until done.
Drain and add the vegetables to the potato.
Add all the spices and salt to the potato and mix well.
Shape into cutlets. You can be creative and make fancy shapes.
Mix the flour and milk until there are no lumps.
Heat oil in a pan.
Dip the cutlet in the flour-milk mixture and dip in semolina and place in the pan.
Cook on each side for around 2 mins each.
Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


Grind everything in the mixer/blender with 1 tbsp of water
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Beetroot Pulao with mixed Vegetables

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It's been over a month since my last post. I can attribute it to nothing but heat, laziness and of course, my travels. With so many recipes in the backlog, I must be more diligent but sometimes laziness just rules :) Anyway, better late than never.

You can love it, you can hate it, but ignoring the bright vibrant magenta vegetable is very difficult. I hate the way it colours almost everything it touches from my chopping board to my hands. But its earthy sweetness lets me forget this. I generally just stick to the simple beetroot palya or sambhar. But this time thought of doing something different. I assumed a beetroot pulao would end up being red and sweet. I was wrong on both accounts. The colour is actually due to turmeric and spices rather than the beetroot and the taste was very earthy rather than sweet. I added other vegetables because I had them. You can add any vegetable you like or skip them altogether. This is one simple one-pot meal I've made multiple times...




Beetroot Pulao with mixed Vegetables

Beetroot Pulao

Pilaf / Pulao made with beetroot and other mixed vegetables.
Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3/4 cup peeled and cubed Beetroot
3-4 Babycorn
1 small Capsicum
1 Onion
1/4 cup Green Peas
50gms Paneer (cut into small cubes)
1/2" piece or 1 tsp paste of Ginger
2-3 cloves or 1 tsp paste of Garlic
3/4 cup Rice (uncooked)
1 Bay leaf
1 tsp Cumin seeds
2-3 dry Red Chillies (as per taste)
1 Tbsp Coriander Seeds
1/2" piece Cinnamon
1-2 Clove
1 Cardamom
A pinch Nutmeg
1 cup Water
1/2 cup Milk
3 tsp Oil
1/2 tsp Turmeric powder
1/2 Maggi magic cube (veg)
Salt


Method:

  • Wash the rice 2-3 times. Soak the rice in the 1 cup of water and keep aside.
  • Dry roast the cumin seeds, coriander seeds, cinnamon, cloves, bay leaf, cardamom, nutmeg and red chillies until slightly brown.
  • Remove from heat and allow it to cool.
  • Grind into a fine powder. You can store this powder in an airtight box for 1-2 months.
  • Heat the oil in a pressure cooker.
  • Add chopped onions and fry until translucent
  • Crush the ginger and garlic into a paste and fry along with the onions until fragrant.
  • Add the pulao powder and mix well
  • Add all the vegetables and mic well. Stir fry for around 30-60 secs.
  • Add the rice along with the water.
  • Add the milk.
  • Add the turmeric powder, maggi cube and salt.
  • Pressure cook for 3 whistles.
  • As soon as you can open the cooker, fluff the rice with a fork to prevent it from forming a sticky mess.
  • Serve hot with some cool raita.


Note:

1) If you are in a hurry, you can replace the pulao powder with 1/2 tsp or more of garam masala or store bought biryani or pulao masala
2) The vegetables used here are optional. You can replace it with anything available and still have a wonderful pulao. By anything available, I mean any of the traditional vegetables used for pulao/biryani and not vegetables like brinjal/eggplant, okra which may mush up on cooking.
3) Maggi's magic cube is a taste enhancer. You can replace it with a pinch of ajinomoto or skip it all together. It is better to skip this if you plan on giving this to kids.


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Bombay Pav Bhaji

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The reason I call this the Bombay Pav Bhaji is because I eat and make 2 kinds of Pav bhajis and it gets confusing about which one I'm talking about. The other one being the Goan Pav bhaji ( recipe will be posted soon). The Bombay pav bhaji is the red coloured pav bhaji most commonly eaten across India in restaurants or small chaat carts / gaadis . As a kid, eating out meant small snacks in the evenings, as restaurant culture had not yet caught on as it has today. We would go on my dad's Bajaj scooter to our favorite chaat cart/ gaadi in the market to eat Pav bhaji. With very low tolerance for spices, I was generally stuck eating just butter pav. But as I grew up, the spice tolerance also grew and I was able to enjoy this spicy red bhaji with the greasy yet amazingly tasty butter pav. I'm sure a lot of us have similar memories of the 1990s. Till date, whenever I go home, I make it a point to go to the same gaadi and eat the same pav bhaji. I don't know his secret recipe that makes it so yummy, but I do make it my way at home... The recipe that follows is the way I make it at home...









Bombay Pav Bhaji


A popular Bombay street food consisting of spicy mix vegetable mash and bread rolls/pav.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3 medium Potato
1 cup chopped Tomato
3/4 cup chopped Onion
1/2 cup chopped Capsicum
1/4 cup chopped Carrot
1/2 cup Cauliflower (broken into small florets or chopped)
1/4 cup Green peas
3-4 cloves or 1 Tbsp paste of Garlic
1" piece or 1 Tbsp paste of Ginger
2 Tbsp Pav bhaji masala (In case you don't have this available, use Garam masala - 1/2 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp)
A pinch of Garam masala
2 Tbsp Butter
Red chilli powder - To taste
Salt - To taste
A handful of Coriander leaves
Lemon wedges

Method:

  • Boil and peel the potatoes
  • Boil the carrot, cauliflower, peas and capsicum.
  • Grind the ginger-garlic into a fine paste.
  • Heat 1 tbsp of butter in a kadhai or pan
  • Add the onions and fry until golden brown.
  • Add the ginger-garlic paste and fry until fragrant.
  • Add the tomatoes and fry until soft and cooked.
  • Add all the remaining vegetables and mash them.
  • Add all the spices and salt.
  • Add a little water to achieve the desired consistency
  • Boil for 5-6 mins
  • Add 1 tbsp of butter on top
  • Garnish with chopped coriander leaves
  • Serve hot with some lemon wedges, chopped onion and buttered Pav





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