Beetroot Fry

It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find.
Edible green leaves are attached to the tapered round or oblong root portions that we know as beets. While we often think of beets having a reddish-purple hue, some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet are very low in calories  (whfoods)
Beets are my fav, may be bcoz of their  eye catching color n buttery taste. My mom used to make lot of varieties wth beets ranging from sweets n savories to curries. 

Ingredients:
Beets: 1 big, peeled n chopped finely
Onion: 1 medium, chopped finely
Oil: 1tbsp
Red chili: 2-3 flakes
Channa dal: 1 tsp
Cumin n mustard seeds: 1 tsp each
Red chili powder: 1tsp
Coriander powder: 1tsp
Garam masala: 1tsp
Salt: to taste
Garlic: 4-5 cloves, crushed


Preparation:
1) In a pan heat oil. Add red chili n Channa dal. Fry for 1 min.
2) Add cumin n mustard seeds. let them splutter  n add onions. Fry for 5mins or until onions are transparent on medium heat.
3) Stir in chopped beets n fry for 10 mins on medium to low heat covered.
4) By now beets will be soft. Cook for another 2 mins on medium to low heat uncovered.
5) Sprinkle all spices n adjust thm to ur taste. Cook for 1 min
6) Add crushed garlic cloves n cook for 1min n switch off.

Enjoy this delicious n healthy Beets fry with rice or chapathi.

Read more...

Beans n Sweet Corn Fritters with some Veggies.

Last week, i posted some similar kind of americanized dish--guess wat?? its Bean Pockets. This time i came up with different kind of filling, i.e, entirely indianized. For this dish, i used 1: 1 ratio of beans n sweetcorn. Last Saturday, we invited Vishnu's frnd Jon to dinner. He like Indian food very much. So, i made this as an appetizer along with main course as lamb curry with a side of pulkas n of-course my fav Rasmalai as desert.They jus loved Rasmalai. He even took some to his home. 
Coming to recipe, to make it indianized, i added onions n spices. Instead of using entirely beans, this time i tried with a combination of beans n sweetcorn. It tasted even better than the beans pockets. Spicy on one side, little bit sweetens on other side, made this fritters fabulous. The main thing i like about this beans n corn fritters is, they wnt absorb oil-which makes a healthy dish n as we all know the imp of beans n corn in our daily life. Kids sure will love this beans n corn fritters as they are served on a bed of colorful veggies.

So here is the recipe for hearty healthy beans n corn fritters:
Ingredients:
Canned Pinto Beans: 1 
Canned Corn: 1(U can use fresh corn too, jus to make it simpler i used canned beans n corn)Tortilla's: 10(1 packet)
Onions: 1, small chopped finely
Green chili: 2-3, finely chopped
Cumin seeds: 2 tsp
Fennel seeds: 1 tsp
Chili powder: 1 tsp
Coriander powder: 1tsp
Garam masala: 1/2 tsp
salt: to taste
Oil: 1 tsp
Oil: To deep fry
Corn Flour/Maida: 1tbsp
Water: As needed


For topping: 
Cheddar cheese
Sour Cream
Lettuce: chopped 
Carrot: sliced
Cucumber: sliced


Preparation:
1) Strain the water from canned beans. Now grind the beans into a coarse paste without adding any water. Don't grind them into a paste. If you can mash them with hand, go ahead n do that. Mashing or grinding beans helps you to make pockets out of tortilla's n also easy to  eat.
2) Now heat oil in a pan. add cumin seeds n fro for 30 secs. Now add onions n green chili. cook for 3-4 mins or until onions are transparent. Stir in fennel seeds, n spices. Fry for 1min. Now add pureed beans n corn to make our filling for pockets. Cook for 10 mins or until water evaporates. The filling has to be dry, otherwise u cannot make pockets n while frying  filling will get double in size. So filling will come out of the pockets.
Making beans paste dry is very important.

3) Now warm tortilla's. This is important because, tortilla' s from packet are dry n you can't make pockets out of dry tortilla's. so jus warm them as per package instructions or jus heat them as you do for chapathi. Don't brown them. Jus heat for 1min or until they are soft enough to make pockets.
4) Make a paste out of Corn flour/ maida by adding little water n keep aside.
5) Now take a scoop of beans n corn paste n put in center of tortilla. 
6) Fold one end of tortilla to the center. Now apply Flour paste all around the edges of tortilla. 
7) Now fold the sharp edges of tortilla towards center. Apply paste as needed.
8) Now cover the center with the other end of tortilla.
All i am trying to say is, jus fold the tortilla in envelope style.
9) Repeat the same process for remaining
10) Now heat oil for deep frying at medium heat.
11) Fry one at a time for 2 mins on each side or until golden color.Repeat the process for remaining.

Serve this delicious n healthy Beans n sweet corn Fritters on the bed of lettuce served along with carrots n cucumbers topped with cheese n sour cream. If u wish u can top them with jalapeños too. 


Here you can check for another kind of filling for beans pockets

This is going to be a part of My legume love affair guest hosted by Ruchikaooks started by Susan and also to my own event Vegetable marathon-Beans

Read more...

Vegetable Marathon:Egg Plant Round Up

Hello Guys,
Thanks for sending wonderful entries. Egg Plant is my fav vegetable n with this event, i got lot of varieties to try...I was so amazed with the varieties n i tried some of recipes already n  tasted delicious...Here i sorted the entries in the order i received  them...
Some of new bloggers i came across.
New Bloggers 
Smitha's Spicy Flavors  of Smitha
Priya's Culinary of Priya Ajay
Palate desires Of LK
I am sorting them in the order i received:


Egg Plant Masala from  My Recipes Diary of Kalai
Avatar Aubergine from Veggie Fare of Rachana Kothari 
Stuffed Egg Plant curry from Home of Anna of Annam
Brinjal Tomato Stir Fry from Salt And Spice of Lissie
Gutti Vankaya (Eggplants in tamarind sesame gravy) from Ruchika Cooks of Ruchika
Egg Plant Avial from Home of Anna of Annam

Egg Plant Fry from Home of Anna of Annam
Shukto/ A bitter vegetable curry in mustard paste from A Homemaker's Diary of Sayantani.
Healthy Gutti Vankaya Fry  from Anita's Kitchen of mine
Dahi Baingan (Eggplant in Spiced Curd) from Cook@Ease of Kamala Bhoopathy
Brinjal Rasavangi, Sampangi Pithlai and Kathirikkai Kothsu from Foodieshope of Asha

Hyderabadi Baghare Baingan from Foodelicious of Pari Vasisht
Bharleli Vaangi from Foodelicious of Pari Vasisht
Roasted Eggplant Pasta from Usha Nandini's Recipes of Nandini
Stuffed Brinjal with Peanut powder  from Smitha's Spicy Flavors  of Smitha
Egg Plant fry from Anita's Kitchen of Mine

Egg Plant salsa from A2Z Vegetarian Cuisine of Muskaan Shah
Eggplant with Ginger from Smitha's Spicy Flavors  of Smitha
Masala stuffed baby aubergines in gravy from Simply Food Of Nayana
Bharwa Baingan Stuffed Eggplant from A2Z Vegetarian Cuisine of Muskaan Shah
Bharli Vang - Stuffed Eggplant from Kitchen Gossip of Kanchan
Vankaya-Tomato Chutney from Priya's Culinary of Priya Ajay

Eggplant/Brinjal with Ginger & Chilly from Sumadhura of kiran
Stuffed baby eggplants from Palate Desires of LK
Eggplant Roll from Few Minute wonders of Srimathi
Vankaya Majjiga Kura from  kavya's Kitchen of Kavyanaimish
Brinjal raita   from My Spicy kitchen of Usha
Brinjal & Cluster Bean Curry from Nithu's kitchen of Nithu bala

Kathirikai Gosthu from Nithu's kitchen of Nithu bala
Masala stuffed Brinjal Fritters from Nivedita' s Kitchen of Nivedita
Two curries in 30 mintues: Tomato Rasam and Eggplant Stir fry from Zesty  South Indian Kitchen of swathi
Stuffed brinjal masala  from Nivedita' s Kitchen of Nivedita
Eggplant Curry with Koora Podi from Veggie Platter of Suma Gandlur

That's all Folks!!!!!


Please Email me @ anitakonasani@gmail.com if i miss any of your entries..


Another vegetable is in race for Vegetable Marathon
Its None another than--Beans. Here is the link for Event. Hope you guys will make it a success.. Those who want to host Vegetable Marathon please drop a comment here or send an email to anitakonasani@gmail.com

Read more...

Ginger Chutney

Last weekend i made Moong dal dosa/Pesarattu. On sat i made this dosa along with Peanut Chutney. But Vishnu asked me for some other chutney, usually that goes with moong dal dosa. He too doesn't know the name of chutney.. Later, i called my mom n i told her everything. With a laugh, she said its Ginger Chutney n I told that i had a big box of it, which she gave me when i am came here..She told me that its not the one i had, but its taste little bit same to the ginger pickle i have. She told me how to make it fresh. Do you know what happened.. I did it..On Sunday, Pesarattu was ready for Brk Fast with both Ginger Pickle n Ginger Chutney. Little bit spicy, little bit tangy, little bit sweetness makes this chutney a perfect companion to any kind of brkfast.

Ingredients:
Ginger: 1/2 cup, Peeled n cubed. If u want it spicy don't remove the skin
Urad dal: 1 tbsp
Channa Dal: 1 tbsp
Jaggery: 1 tbsp, adjust jaggery to your taste.
Tamarind: Small Lemon Sized

Coriander seeds: 2 tsp
Cumin Seeds: 2 tsp
Sesame seeds: 1 tsp
Green Chili: 4-5 or as you desire..
Red Chili: 2 flakes
Garlic Cloves: 2, crushed
Turmeric: 1 tsp
Salt: To taste
Oil: 2 tsp

Preparation:
1) In a pan heat oil n add channa dal. Fry for 30 secs. Add Urad dal n red chili. Fry for 1 min or until both dals turn light red in color on medium to low heat. Don't Burn them..
2) Stir in Coriander n cumin seeds and Green Chili. Fry for 1min
3) Stir in sesame seeds n ginger. Fry for 1min n switch off.
4) Let it cool n grind it to a smooth paste by adding turmeric, tamarind, garlic cloves n jaggery with little water..

Serve with Pesarattu, Dosa or Idli.


This is going to be a part of  Cooking Basics Event of Mahima's Kitchen and to 
 Cooking with seeds guest hosted by Food for 7 stages of life of RV Started by Priya of Priya's easy n tasty recipes..

Stay tuned for Pesarattu n Upma

Read more...

Healthy Gutti Vankaya Fry/ Brinjla Fry/ Egg Plant Fry

Today my kitchen is filled with all Indian veggies aroma. Yesterday we went to Indian grocery store n bought lots of veggies. Guthi vankaya is one of my favorite vegetable's. This dish is prepared with either small purple brinjal's or the green ones. The key to this dish is fresh tender brinjal's. You have to select tender fresh eggplants. The stem of the brinjal should be in thick green color. To be honest, i never made Guthi vankaya fry  with fresh tender brinjal's. I never saw fresh one's here, but i cant resist myself when i saw small brinjal's.

The original recipe calls for deep frying of brinjal's. But i don't like deep frying brinjal's, as they absorbs lots of oil. To avoid deep frying, i boiled brinjal's. You will save lot of calories by doing this without scarifying the taste of deep frying. After boiling brinjal's , i slightly roasted them for deep frying taste.
Guthi vankaya fry is made with  a variety of stuffings which varies from region to region. Today, i made this dish with Dry powder/Gun powder-which is made from  a variety of spices n dal's.

So, here is the recipe for healthy tasty Guthi Vankaya Fry:

Ingredients:
Small Brinjal's/Egg plants: 8
Onion: 2 big, finely chopped
Green chili's: 3-4,chopped
Cilantro: 1 bunch, finely chopped
Dry Powder/Gun powder/Pappu la podi: 1 cup
F, ennel seeds: 2 tsp
Ginger garlic paste: 1tsp
Lemon juice: 1tsp
Oil: 1tbsp
Red Chili: 2
Channa Dal: 1 tsp
Cumin Seeds: 1tsp
Mustard seeds: 1tsp
Red chili Powder: 1tsp
Coriander powder: 1tsp
Salt: to taste


Preparation:
1) Fill water up to 3/4 of a deep vessel. Bring to a boil.
2) Mean while, wash eggplants and cut them in a plus shape, keep the ends intact. Starting from the round base make a slit towards the stem. Cut up to 3/4 length of the brinjal. Dont cut the brinjal all the way to stem.

3) Once water comes to a boil, add 1tsp salt n drop brinjal's carefully. Cover n cook for 8-10 mins or until brinjal's are fork tender. Don't over boil brinjal's.

4) Remove them onto a plate. Place them upside down, like round base down. So that if any water is there, it comes out.

5) Wipe the brinjal's with paper towel n stuff them with Dry powder.Pappu la podi/gun powder

6) For stuffing: In a bowl, mix powder n lemon juice. Don't make it watery.

7) You need to hold brinjal's carefully in your left hand. 

Now take a spoon n stuff the slitted brinjal.  Stuff two quarters of each slit at a time ( horizontal slit n vertical slit). Repeat the same process for remaining brinjal's. Don't break them,be careful with slits.

8) In a pan heat oil n add red chili,channa dal. Fry for 30 secs.
9) Add Mustard n cumin seeds. Fry for 30 secs.
10) Add onion n fry for 6 mins or until onions are tender. Fry them, until they got little bit crunchy.

11) Add ginger garlic paste, turmeric, chili's n fry for  2 mins.
12) Add the remaining dry powder,red chili powder,salt,coriander powder, fennel seeds n mix well. Fry for 2 mins on medium heat. Adding fennel seeds to the fry gives a unique taste n little bit sweet taste in middle. Dnt add fennel seeds before, as spices n oil may change the taste of seeds.
13) Push all the onion gravy to a side. Place stuffed brinjal's carefully in center of the pan. Now cover brinjal's with onion gravy n cilantro.
14) Cook n cook for 5min son medium -low heat.

Enjoy this authentic Andhra Guthi vankaya fry with hot rice..

Tip:U can fry green chili's in little oil for extra taste.

This is going to be a part of Siri's JFI-Fennel, event by Indira and to my own event Vegetable marathon-Egg Plant

Read more...

Samosa

Samosa is the most popular India's snack or appetizer all over the world. samosa doesn't need any introduction, as it is a fav for many people...Samosas are available everywhere and  varies wherever  it is found. You can make Samosas in so many different ways. Samosa's can be made either by deep frying or by baking . For samosa's,  u can make the crust all by yourself or u can but them from store.  If u wish to deep fry samosa's, then use Filo pastry or if u want to bake them, use Puff pastry. Baking samosa's is easer n healthier..

Ingredients: 

For Crust:

All Purpose Flour: 2 cups

Sooji/ Semolina : 2 tbsp

Ajwain Seeds: 1 tsp

Salt: 1 tsp

Water: 1 cup luke warm 

Oil: 1 tbsp

For Filling:

Potato: 4 large, boiled n chopped into small cubes

Green Peas: 1 cup, frozen

Cashews: 1tbsp, broken

Green Chili: 2, chopped finely

Cumin Seeds: 1 tsp

Coriander Powder: 1 tsp

Garam Masala: 1 tsp

Amchur Powder: 1 tsp

Oil: 1 tbsp

Salt: 1 tsp

Lemon Juice: 2 tsp

Preparation:

For crust:

1) Mix all the ingredients for crust by adding water little by little.

2) Knead the dough for about 2-3 mins to make it smooth.

3) Cover it with damp cloth n keep it aside for 15-20 mins.

For Filling:

4) In a pan heat oil, add cumin seeds.

5) Add green peas n green chili's. Fry for 1 min.

6) In a bowl mix all the spices n powders with little water. Add this to green peas..

7) Add potatoes n mix well. Fry for 5 mins. 

8) Adjust spices n amchur powder according to your taste. Let it cool.

Lets step to the main part: Making Samosa:

9) Take a 1/2 cup of water n keep aside.

10) Knead the dough for 2 mins. Take some all purpose flour into a plate n keep it aside

11) Now take  a portion of dough and dust it with flour. Roll it into a circle, jus like chapathi.

12) Cut into 4 equal portions.

13) Now apply water all along the edges of a single portion. 

14) Now make a triangle by holding the edges of long side together by overlapping the edges.

15) Now stuff it with filling.

16) Cover the top of samosa with third edge i.e top. Make sure it is completely sealed without any gaps.

17) Repeat the process for remaining dough..

18) Heat oil for deep frying.

19) Now drop 2-3  samosa's at a time. Fry until golden brown in  color on both sides at  medium heat.

Enjoy this authentic Indian snack -Samosa with green chutney or ketchup..

Tips:

1-To make bigger samosa's, jus cut the circle into two portions.

2-Dont fry on high heat.

3-Always cover dough n samosa's with damp cloth before frying.

4- To store samosa's for longer time, fry samosa's until u saw light brown spots coming up. Remove imm n place them on paper towels. 

Once cooled, wrap them in plastic wrap individually. These helps samosa's stay fresh n doesn't stick together. If u put them in a ziploc bag without wrapping, when you thaw samosa's, dough will be little watery n saggy. So wrap n store them in ziploc bags n freeze. Can be stored upto 1 month.

Thaw them for 4 hours before u fry..

Read more...