Category Archives: Vegetarian

Perfect combo – Puri & Vegetable Saagu!

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Favourite among the kannadigas, the Vegetable Saagu is  best served with Puris, Set Dosas or Rava Idli. Mom would make this on Sundays and we would just love it. She learnt most of the  South Indian dishes from her childhood friend Sandhya who is also a great cook. Do make this on weekend and relish every bite!

Here’s how you can make hot puris!

Puri Image Credit: Mujahid Khaleel

Puri
Image Credit: Mujahid Khaleel

Ingredients

  • Wheat flour – 2 cups
  • Water – enough for making the dough
  • Oil – 2 tsp for kneading + for deep frying
  • Salt as required

Method:
Mix the flour and salt in a large bowl. Add water little by little to form a medium soft dough. Mentioning it as medium soft, as the dough should not be too stiff or soft. The secret of soft puris lies in the way you knead the dough. Add 2 tsp of oil and continue kneading till the dough is smooth and has the right softness. Keep aside covered for 30 minutes.

Divide the dough into lemon sized balls. Roll these balls till they are smooth and make sure there are no cracks. Roll them into circles using a rolling pin. Let the circles be of medium thickness which helps in making puffy puris.

Heat oil in a wok enough for deep frying on medium flame. Deep fry the puris one at a time, pressing it under oil with a slotted spoon until the puri puffs up. Turn and cook on the other side. Serve hot with any side dish of your choice.

Delicious Vegetable Saagu 🙂

Vegetable Saagu Image Credit: Mujahid Khaleel
Ingredients:

  • Chopped onion – 1 medium sized
  • Chopped tomato – 1 medium sized
  • Beans, carrot, peas, cauliflower, cabbage, chowchow/ chayote, potato – 1/4 cup each
  • Fried gram – 2 tbsp
  • Grated coconut –  2 tbsp
  • Green chillies – 2 tbsp
  • Coriander leaves – 1 cup
  • Ginger – 1/2 inch piece
  • Cloves – 2
  • Cinnamon – 1 small stick
  • Coriander powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Salt – as required

Method:

  • Grind together all ingredients from Fried gram to cinnamon with very little water.
  • Heat oil in a Kadai. Add mustard seeds, after they splutter add urad dal, chana dal and curry leaves.
  • Add onions and sauté on medium flame till translucent.
  • Add tomatoes and cook until soft.
  • Add the ground masala, coriander powder, turmeric powder, salt as required and fry well for sometime until raw smell goes.
  • Add all the vegetables and fry. You can add vegetables according to your choice. Mom used to say not to omit chowchow/ chayote as it gives a very good taste to the Saagu.
  • Add water and cook until the vegetables are done. For faster cooking, use cooker and cook for 2 quick whistles. Make sure not to over cook the vegetables.
  • Serve hot with Puri , Set Dosa or Rava Idli.

Aloo Matar Recipe

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Potatoes are to die for! And when the combination is Potato and Peas, it’s simply heavenly!
Try the simple and enjoyable Aloo Matar ricpe 🙂

Aloo Matar Image Credit: Mujahid Khaleel

Aloo Matar
Image Credit: Mujahid Khaleel

Ingredients:

  • Potato – 2 medium sized
  • Peas – 1 cup
  • Onion finely chopped – 1 medium sized
  • Tomatoes – 2 medium sized
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Jeera powder – 1/2 tsp
  • Sugar – 1 tsp
  • Coriander leaves – 2 tbsp
  • Salt as required

Method:

  • Finely chop the onion and grind tomatoes to a fine paste.
  • Heat oil in a cooker and fry the onions for sometime. Add ginger garlic paste and fry both till golden brown. (For one to make a good masala the onions should be rightly fried. If not fried properly, you will feel the onions as it is while eating and if burnt, obviously the taste would completely differ. Just add very little water immediately if the masala is getting  burnt. )
  • Add the tomatoes and fry for sometime. Slit the. green chillies and add it too.
  • Add all the powders as well as salt and fry the masala till raw smell goes and oil separates. (once the oil separates it means the masala is done.)
  • Add sugar as this will reduce the sourness of the tomatoes.
  • Add the potatoes and peas and fry for sometime.
  • Add a little water and  pressure cook for 2 whistles.
  • Garnish with fresh coriander leaves and serve it with hot rotis .

Yummy Vegetable Cutlet

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Mum would make yummy cutlets with spicy mint chutney and we would enjoy every bite!

Perfect for an evening snack, do  try out this heavenly vegetable cutlet. You will love it 🙂

Vegetable Cutlet © Mujahid Khalee

Vegetable Cutlet
© Mujahid Khaleel

Ingredients:

  • Potatoes – 4 medium sized
  • Beans – 1/4 cup
  • Carrot – 1/4 cup
  • Peas- 1/4 cup
  • Cabbage – 1/4 cup
  • Cauliflower -1/4 cup
  • Green chilli and ginger paste – 1 tbsp
  • Onion finely chopped – 1 small
  • Red chilli powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Bread slices – 2
  • Corn flour – 1 tbsp
  • Semolina/ rava – 1/4 cup
  • Oil – 1tbsp + for shallow fry
  • Salt – as required

Method

  • Boil, peel and mash the potatoes and keep it aside. Steam the vegetables.
  • Heat oil in a Kadai.
  • Add the green chilli and ginger paste. Sauté for a few seconds.
  • Add the finely chopped onions. Sauté till pink and translucent.
  • Add the steamed vegetables and fry for 2 minutes.
  • Add the mashed potatoes.
  • Add all the powders and fry for about 3-4 minutes.
  • Remove it from heat and allow to cook for 10 minutes.
  • Take some water in a bowl. Dip  1 bread slice into it.
  • Remove immediately , squeeze the water and add to the vegetable mixture. Repeat the same for the second slice too.
  • Add corn flour. (Corn flour and bread slices helps in binding the mixture). Mix well. Shape them into cutlets.
  • Add the rava to a plate.
  • Coat the cutlets with rava. This again help in binding and gives a crispy texture.
  • Shallow fry on a Tava or grill them by adding some oil.
  • Serve with pudina chutney, slices of cucumber and tomato.

Crispy Cabbage Pakoda

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Simple evening snack, these Cabbage Pakodas leave you wanting for more!

Try it out 🙂

Cabbage Pakoda ©Mujahid Khaleel

Cabbage Pakoda
©Mujahid Khaleel

Ingredients:

  • Cabbage shredded – 1 cup
  • Onion thinly sliced – 1/2 cup
  • Methi leaves finely chopped –  handful ( optional)
  • Coriander leaves – 2 tbsp
  • Gram flour / Besan – 3/4 cup
  • Rice flour – 2 tbsp
  • Green chillies – 4-5
  • Cumin seeds – 1 tsp
  • Turmeric powder -1/4 tsp
  • Coriander powder – 1/2 tsp
  • Cooking soda – a pinch
  • Hot oil – 1 tbsp
  • Salt – as required

Method:

  • Add all the ingredients in a bowl and mix well.
  • Meanwhile heat oil in a Kadai. Once the oil is hot add it to the bowl. By then the cabbage would have released some water.
  • Add a little water now and make a thick batter. Make sure not to add too much water as the cabbage mixture would leave some water.
  • Drop small portions of the batter with your hands into the Kadai  to make pakodas.
  • Fry them on medium flame until they are crisp. (The rice flour and hot oil helps in making a crispy pakoda).
  • Serve them with tomato ketchup or green chutney.

Paneer Tikka!

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Mum, would make yummy Paneer dishes for us – sandwiches, parathas, curries and more.
Bringing to you delectable Paneer Tikka recipe!
Simple and easy to make, relish these Paneer Tikkas with spicy green chutney 🙂
Paneer Tikka Image Courtesy: Mujahid Khaleel

Paneer Tikka
Image Courtesy: Mujahid Khaleel

Ingredients
  • Paneer cubes –  2 cups
  • Onion cut  into cubes – 1/4 cup
  • Capsicum cut into cubes – 1/4 cup
  • Hung Curd- 1/2 cup ( hang  the curd for an hour in a muslin cloth)
  • Ginger garlic paste – 1 tsp
  •  Red chilli powder – 2 tsp
  • Coriander powder –  1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Cumin/ Jeera  powder -1/4 tsp
  • Pepper powder – 1/4 tsp
  • Chaat masala – 1 tsp
  • Dry mango powder – 1/2 tsp
  • Oil – 1 tsp
  • Salt as required
Method
  • To prepare the marinade, combine all the ingredients from curd to salt, with only 1/2 tsp chaat masala
  • Remember  not to add too much curd as the Tikkas might become soggy
  • Add the Paneer, capsicum and onion to it. Arrange these on a skewer and keep  in the refrigerator for 45 minutes
  • Then grill the Tikkas till cooked. You can roast them on Tawa too
  • Don’t over cook as the Paneer tends to become too hard
  • Cook  till it starts browning in the edges to have soft Paneer Tikkas
  • Sprinkle the remaining chaat masala and serve hot

Methi Paratha

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Parathas would make a great start for the day. Mum would make parathas of all types – aloo, methi, cabbage, radish, and paneer.

Miss the yummy taste. But, here’s Didi’s hand at Methi paratha 🙂

Methi Paratha

Methi Paratha
Pic Courtesy: Mujhahid Khaleel

Ingredients

  • Wheat flour – 3 parts
  • Gram flour – 1 part
  • Methi leaves – 1 cup
  • Garlic – 6-7 cloves
  • Cumin seeds/ Jeera – 1 tsp
  • Green chillies – 4-5
  • Salt – as required

Method

  • Wash and finely chop the methi leaves. Mix the same with wheat and gram flour
  • Finely chop the green chilies and crush them along with jeera. Add the same to the flour. Add salt.
  • Make the dough by adding water little by little.
  • Knead it well by applying some oil.
  • Leave is covered for about 30 minutes.
  • Roll it into thick parathas.
  • Shallow fry on both sides with oil or butter.
  • Serve hot with any curry or pickle.

Delectable Pakoda Kadhi

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Mum’s Pakoda Kadhi was just mouth-watering!

Try it out if you cannot resist!

Pakoda KadhiPhoto Courtesy: Mujahid Khaleel

Pakoda Kadhi
Photo Courtesy: Mujahid Khaleel

Ingredients

For pakoda
  • Gram flour/ besan – 1 cup
  • Green chillies chopped – 3
  • Jeers / cumin seeds – 1 tsp
  • Rice flour – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Onion thinly sliced – 1 medium
  • Coriander leaves
  • Salt as required
For kadhi
  • Sour yogurt – 2 cups
  • Gram flour / besan – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala – 1/4 tsp
  • Ginger garlic paste – 1/2 tsp
  • Mustard seeds- 3/4 tsp
  • Methi seeds – 5-6
  • Oil- 1-2 tbsp
Method 
  • For the pakoda, mix all the ingredients with enough water
  • It should of dropping consistency
  • Heat oil in a kadai, make pakodas by dropping the mixture little by little and fry till golden brown
  • Drain and keep aside. For the kadhi, mix yogurt, besan and all the powders and whisk well
  • Heat 1-2 tbsp of oil in another kadai, add mustard seeds , methi seeds,  and ginger garlic paste
  • Sauté for a minute. Add curry leaves and then the yogurt mixture
  • Cook for sometime until it thickens Stirring continuously
  • Add the pakodas and serve hot with rice.

Masala Vada

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Mom would make this mouth watering vadas with tea in the evenings or she would serve this with dal and green leaves curry ( Kathli dal) for lunch.
Masala VadaPhoto Courtesy: Mujahid Khaleel

Masala Vada
Photo Courtesy: Mujahid Khaleel

Ingredients 

  • Chana dal – 1 cup
  • Dill leaves – 1 cup
  • Green chillies – 5
  • Ginger – 1 inch piece
  • Onion- 1 medium sized
  • Curry leaves – 7-8
  • Coriander leaves
  • Salt as required
Method
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal
Heat oil in a kadai and deep fry
Serve hot.

Kaala Chana with Aloo and Dill Leaves

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Pic Courtesy: Mujahid Khaleel

Pic Courtesy: Mujahid Khaleel

Ingredients

  • Kaala Chana / Black chana – 1 cup
  • Potato – 1 medium sized
  • Dill leaves – 1 cup
  • Onions finely chopped – 1 medium sized
  • Tomato finely chopped  – 1 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric. Powder – 1/4 tsp
  • Garam Masala – 1/4 tsp
  • Coriander powder – 1 tsp
  • Salt – as required

Method

  • Soak kaala chana over night and pressure cook for about 15 – 20 minutes
  • Heat some oil in kadai
  • Add onions and fry till golden brown
  • Add ginger garlic paste and fry till raw smell goes. Add tomatoes, fry for sometime. Add all the masalas
  • Cook till tomatoes become soft and oil separates
  • Now add the dill leaves and fry for sometime
  • Add in the potatoes. Cook till the potatoes  are done
  • Add the  chana , fry for a minute then add the  water with which the  chana was cooked
  • Cook for sometime. Serve hot with rotis

Interesting Fact – Dill leaves also known as sabbaki soppu or sew bhaji. This green leaf  vegetable is very delicious and healthy too.

Specially good for pregnant women and nursing mothers.

Simple and tasty Capsicum Rice

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Simple and easy to make for school or office, pack some capsicum rice and enjoy 🙂

Capsicum RiceImage Courtesy: Mujahid Khaleel

Capsicum Rice
Image Courtesy: Mujahid Khaleel

Ingredients

  • Cooked rice – 1 cup
  • Onion – 1small. Finely chopped
  • Capsicum – 1 small. Finely chopped.
  • Green chillies – 3
  • Mustard seeds – 1 tsp
  • Butter/ ghee – 2 tbsp
  • Curry leaves –  a few
  • Salt – as required

Method

  • In a Kadai, add oil
  • When heated, add mustard seeds
  • Wait till they spurtle
  • Add the curry leaves, green chilies, onion,  Capsicum and salt . Fry for sometime
  • Let the capsicum be a little crunchy
  • Add in the rice. Mix well
  • Serve hot