TRI COLOR STUFFED VEGGIE SANDWICH

Does your kids and your family elders hate tofu,then try this delicious sandwich.In my home every is to hate tofu,since tofu is very rich in proteins I tried this way to make my family members to eat the tofu.Now I make this very often ,it is so simple and quick making snack.I used all the healthy ingredients for this recipe

INGREDIENTS:
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1. Whole wheat bread-1 pack
2. Finely grated carrot-2 cups
3. fine chpped broccoli crowns-2 cups
4. Extra firm tofugrated-1/2 block
5. Butter-1 table spoon
6. Mayonnaise-2 to 3 table spoons

METHOD:

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1. Heat butter in a pan and add carrot,fry for few seconds


2. Add broccoli and tofu cook till soft and tender,add salt and set a side


3. Toast the bread slices and apply mayonnaise on one side of a bread


4. now stuff 2 teaspoons of curry and close with another bread slice


5. Cut in a triangular form and serve with tomato ketchup

DUM GOBI AUR ALU KI SABJI

This is a tasty recipe which I tried.For this recipe fer baby potatoes if I find in the stores,but this time I used normal potato cubes.potato with cauliflower gives an yummy combination. This is my entry for Aayeesha of http://tasteofpearlcity.blogspot.com/ for the on going event COOKING WITH SEEDS-NIGELLA SEEDS and for priya of http://priyaeasyntastyrecipes.blogspot.com/


INGREDIENTS:
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1. Potatoes medium-3


2. Gobi florets-1 cup


3. Ginger pieces-1/2 teaspoon


4. Curd-1 table spoon


5. Fennel seeds-1/4Th teaspoon


6. Nijella seeds-1/8Th teaspoon


7. Salt-to taste


8. Red chili powder-1/2 teaspoon


9. Cloves-2


10. Cardamom-1


11. Cumin-1/2 teaspoon


12. Cilantro-1 table spoon

METHOD:

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1. Peal the skin of potatoes,and boil,now pierce the alu with fork and deep fry in oil and set them a side


2. now pick the florets of cauli flower and blanch them


3. Heat ghee in a kadhai and add cardamom1,cloves2,cumin,ginger pieces,cinnamon stick,nigella seeds and fennel seeds,fry well


4. Now add red chili powder,turmeric ,salt,curd and some water


5. When gravy is minutes add the veggies and cook for few minutes


6. Garnish with cilantro and serve hot with rotis or rice

VEG KOLHAPURI

INGREDIENTS:
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1. Onion paste coarsely blended-1/2 cup
2. Tomato puree-1 cup
3. Mixed vegetables(carrot,alu,peas,gobi,capsicum)-1 cup
4. Ginger garlic paste-1/2 teaspoon
5. Whole garam masala powder-1/4Th teaspoon
6. Red chili powder-1/8Th teaspoon
7. Salt-to taste
8. Butter-1 table spoon

PREPARATIONS:

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• For making whole garam masala powder roaste 3 cloves,4 pepper corns,small cinnamon stick,1/4th teaspoon shahijeera,and blend to a fine powder
• Blanch veggies ,drain water and set a side

METHOD:

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1. Heat butter in a pan and add ginger garlic paste and onion paste,cook till raw smell goes out from the onions,now add tomato puree
2. Cook for few minutes,add masalas and powders,salt for few more minutes
3. Now add the veggies and cook for 10 minutes on low flame
4. Veg kolhapuri is ready to serve
5. Goes well with rotis or mild fried rice dishes

KAJU PANEER CURRY

VEGGIE KOFTA CURRY WITH TOMATO GRAVY

INGREDIENTS FOR KOFTAS:
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1. Shredded cabbage-1/2 cup
2. grated carrot-1/2 cup
3. Chopped beans -1/2 cup
4. Chopped capsicum-1/2 cup
5. Corn starch-4 teaspoons
6. maida-2 teaspoons
7. Ginger chopped-1 teaspoon
8. Chopped chilis-2 teaspoons
9. Salt-to taste

INGREDIENTS FOR TOMATO GRAVY:

1. Medium roma tomatoes-6
2. Onions fried or roasted in oil-1 cup
3. Curd-2 table spoon(preferably sour curd)
4. Garam masala-1/2 teaspoon
5. Salt-to taste
6. Red chili powder-2 pinches
7. Food color red-optional(pinch)
8. Ginger garlic paste -1/4th teaspoon

METHOD FOR MAKING KOFTAS

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1. Mix all ingredients in a bowl very hardly so that the veggies release water and you can able to make balls,if not wet your hands and make balls
2. Now deep fry the koftas and set a side

METHOD TO MAKE TOMATO GRAVY:

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1. Chop tomatoes and fry with 3 teaspoons of oil
2. Now in a blender add onions,curd and blend to fine paste,now add the tomatoes and make fine puree
3. Heat1 table spoon of oil in a kadai,add ginger garlic paste and saute for few seconds,now add the blended puree and boil on low flame,add 1 cup of water and boil
4. Now add powders and salt,
5. adding a pinch of food colour gives rich look during parties.
6. once done set a side
7. Now in a dish put all the koftas and pour 1 cup of gravy,so that the koftas will absorb the gravy and gives nice taste
8. Now while serving add all the koftas to the remaining gravy and serve,other wise they will break into pieces.

NOTE:PLEASE FOLLOW STEP 7 AND 8 JUST 20 MINUTES BEFORE SERVING,IT GIVES GOOD LOOK

MIXED VEGETABLE BONDA

INGREDIENTS:
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1. potato boiled-2
2. Beans-1/2 cup
3. Green chilis chopped-1 teaspoon
4. Ginger pieces-2 teaspoons
5. Grated tofu-3 table spoons
6. Chopped broccoli-1/2 cup
7. Grated carrot-1/2 cup
8. Salt-to taste

INGREDIENTS FOR BATTER:

1. Chik peaflour/besan-1 cup
2. Rice flour-1 table spoon
3. Corn starch-3 teaspoons
4. Salt-to taste
5. Cumin-1 teaspoon
6. Oil-deep frying

METHOD FOR STUFFING:
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1. Heat 1 teaspoon of butter in a pan and add Ginger and green chili's,saute for few seconds
2. Add grated carrot,beans ,broccoli and tofu and saute until raw smell goes,now add mashed potato,and remaining ingredients
3. Once the mixture is cooled make small dumplings
4. Now prepare batter of pouring consistency and dip the balls in the batter
5. Deep fry in oil till golden brown over medium flame
6. Enjoy with green chutney
7. Yummy yummy mixed vegetable bonda is ready to serve

MOONGDAL MURUKKU

INGREDIENTS:
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1. Boiled moong dal-1cup
2. Rice flour-4 cups
3. Sesame seeds-1 table spoon
4. Shortening/clarified butter-1 teaspoon
5. Salt-to taste
6. Red chili powder-1 teaspoon
7. Cumin-1/2 teaspoon
8. Oil-for deep frying

METHOD:
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1. In a bowl mix all the ingredients in a bowl and knead well to fine doygh
2. Add some water if needed
3. Make into small balls,and put in the murukku press
4. Then press in hot oil and deep fry in oil on medium flame
5. Cool and store in air tight container