Vegetable Fritters

This is one of easy recipes in my collection, and it so nice give to children in the morning. They will love it, and in this vegetable fritters you will able to taste uniqueness , and I would like to add Bit of spices in to that too. it's good to have in the lunch time too

Preparation Time

15 minutes

Cooking Time

15 minutes

Total Time

30 minutes

Yield

 6 potions

Saving

200 g

Ingredients

·         600g    potatoes

·         200g    carrot

·         200g    zucchini grated

·         125g    corn kernels, drained

·         50 g     onion, chopped

·         100 g   self-rising flour

·         1 tsp    salt

·         30 g     chopped continental parsley

·         5          eggs, separated

·         2 tbs     olive oil

Method

1.      Peel potatoes and carrot. Grate into a bowl.

2.      Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.

3.      Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.

4.      Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes.  Turn and cook for a further 10  minutes.

Cauliflower and Bitter Gourd Curry

Ingredients:

500 g    cauliflower 
250 g    bitter gourd 
150 g    carrot, cut into wedges  
150 g    round baby eggplants 
600 ml  coconut milk 

100 g    shallots (A)
50   g    garlic 
25   g    ginger 
3           red chilies 

1 tsp     turmeric powder   (B)
3  tbsp   coriander powder  
2  tbsp   cumin powder 
1/2 tbs   pepper

1 tsp     mustard seeds 
2.5cm     cinnamon stick 
4            cloves 
2 stalks   curry leaves 
1 stalks   lemon grass

Method :

1.    Heat 2 tablespoons oil in a saucepan and sauté spice  until fragrant. Add spices (A) and (B) and continue to fry for 5-6 minutes until fragrant. Add a little coconut milk.

2.    Add carrot and bitter gourd and fry for 1-2 minutes. Add coconut milk and simmer for 3-4 minutes.

3.    Add the rest of the vegetables and soft . Cook until done. Adjust seasoning to taste.

Carrot ,beans and Potato stir fry

Ingredients

100 g        Beans

100 g        potato

100 g       Carrots

50 ml         Lemon juice

Salt to taste

For the Seasoning:

25   ml      Oil
2   tsp       Mustard
2   tsp      Turmeric powder


For the Masala powder :

2 tsp      fenugreeks
2 tsp      Mustard seeds
3 tsp.     Cumin  seeds
8 - 10     Red Chillies

METHOD :

Chop the Potatoes and Carrot into thin long strips.

 Slit the Beans and cut into long pieces. Fry fenugreek, Mustard,

 Jeera and Red Chili separately using very little oil.

 Grind it to a powder. Heat oil in a pan , add mustard seeds and turmeric powder, next add the vegetables and fry for 3 to 4 minutes. Add salt and mix well. Close the lid and let it cook for sometime.

 Add masala powder and mix well. Again close the lid and cook until the vegetables are done.

Remove to a serving bowl and mix lemon juice and serve.

Aloo Palak ( Indian Potato and spinach curry)

Ingredients:

• 500 g     Spinach
• 4           cloves garlic
• 25 g      fresh ginger
• 100 g    onion , chopped
• 2           green chilli , chopped with seeds
• 300 g     potatoes , peeled and cubed
• 2 tsp      tumaric
• 5 tsp     ghee
• 1 tsp     cumming seed
• 1 tsp     gram masala
• 1 tsp     ground corriander
• 3 tsp     fresh cream (optional)
• salt

Method

1.      In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.

2.     Remove from the pan and blend to a fine puree and keep aside.

3.      In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.

4.      Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.

5.      Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.

6. Simmer for few minutes till the potatoes absorb the flavor.

7.  Add fresh cream if desired

Crispy Vegetable pakora

Ingredients

·         150 g       chickpea flour

·         1 tsp tsp   ground coriander

·         1 tsp         salt

·         1/2 tsp      ground turmeric

·         1/2 tsp     chili powder

·         1 tsp        garam masala

·         2             cloves garlic, crushed

·         1             Cup water

·         200 ml     oil for deep frying

·         100 g       cauliflower florets

·         3              onions, sliced into rings

Method

1.     Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

2.     Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

3.     Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

4.     Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Potato and corn cake

Ingredients

6           potatoes parboiled
150  g   cooked corn
50    g   onion chopped
25    g   grated cheese
25    g   green chilli chopped fine
25    g   chopped coriander leaves

1tsp      Chilli powder
2   tsp   lemon juice
2 ml     fresh cream
2  tsp    butter
             salt and pepper to taste

Methods

1.     Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion,and saute on medium heat for about 2  minute

2.     Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6  minutes.

3.     Lift the cake in one piece and turn it upside down. Keep again on low heat for 6  minutes till it is crisp and brown. Cut into squares before serving.

Vegetable chopsuey

Ingredients:

For Sauce:
1     cup   vinegar
2     tbsp  worcestershire sauce
2/4  cup   sugar
8     tbsp   tomato ketchup
4     tbsp   soy sauce
5     tbsp   corn flour

For Chop Suey:
4 tbsp oil
4 cups sliced onions
1 cups shredded cabbage
3 cups shredded carrots
2 cup shredded  beans
1 tsp salt
400 gms noodles, boiled

for Garnish:
3 spring onions

Method:
To make Sauce:
1. Mix all the ingredients in a pan, except the corn flour, with some water and bring to boil.
2. Mix corn flour with a little water and add to the pan.

To make Chop Suey:
1. Heat the oil in a pan and fry the onions for 3-4 minutes
2. Add the remaining vegetables and saute.
3. Stir in the salt and noodles and toss.
4. Mix in the prepared sauce
5. Serve hot garnished with shredded spring onion greens.