Aloo Bhujia

                                  

                            

     

Preparation Time : 30 minutes

Cooking Time : 40 minutes

Number Of Serves : 15

Ingredients :

1. Chickpea flour - 4 cups

2. Boiled and mashed potatoes : 6 (medium sized)

3. Red chilli powder - 3 teaspoons

4. Garam masala powder - 1 teaspoon

5. Chat masala powder - 1 teaspoon

6. Asafoetida powder : 1/2 teaspoon

7. Dried and powdered mint leaves - 3 teaspoons

8. Salt - to taste

9. Water - enough for making a soft dough.

10. Oil - 4 cups for deep frying.

Method of preparation

1. Boil potatoes, deskin and mash.

2. To the mashed potatoes, add chilli powder, garam masala powder, chat masala, asafoetida powder, dried and powdered mint leaves and mix.

3 To the above mixture, add 4 cups of chickpea flour, salt and mix thoroughly.

4. Pour enough water to make a soft dough. Small lumps that may be formed while making the dough should be removed to enable free flow of dough while passed through the bujhiya maker. 

5. Place a frying pan on medium flame and heat 4 cups of oil.

5. Into the bhujiya maker, insert the plate which has small round shaped wholes.

6. Make medium sized balls of dough. Take one portion of the dough, stretch and load it into the bhujiya maker.

7. When oil becomes hot, slowly press the bhujiya maker and spread the bhujiyas into the hot oil. When one side turns golden brown, flip and let the other side also get cooked.

8. When bhujiya is done, remove from oil and place on a tissue paper to remove excess oil.

9. Repeat the same procedure for rest of the dough.

10. When bhujiya reaches the room temperature, crumble and store in airtight container.

Vegan Banana Bread

Preparation time : 15 minutes

Baking time : 30 to 35 minutes

Number of serves : 12

Ingredients :

1. Wheat flour - 3 cups

2. Ripe bananas (mashed) - 6

3. Sugar - 1 cup (powdered)

4. Vegetable oil ( any ) - 1 cup

5. Vanilla essence - 1 1/2 teaspoons 

6. Cooking soda - 1 teaspoon

7. Baking powder - 3 teaspoons

8. Salt - a pinch

9. Dry fruits such as tutti fruity, broken almonds - 1/2 cup

Method of preparation :

1. Take 3 cups of wheat flour in a mixing bowl and add 1 teaspoon of cooking soda, 3 teaspoons of baking powder and a pinch of salt. Mix well.

2. Pass the flour mixture through a sieve twice so that baking powder and cooking soda mix thoroughly with the flour. Keep aside.

3. In another bowl, add mashed bananas and powdered sugar. Beat the mixture for atleast 10 minutes to get a smooth consistency.

4. To the above mixture, add 1 cup of any vegetable oil (except sesame oil) and 1 1/2 teaspoon of vanilla essence and mix.

5. Add wheat flour into banana mixture and gently mix (avoid beating the mixture).

6. Add dry fruits and mix.

7. Preheat the oven to 180°Celsius.

8. Grease the baking dish with the same oil that is used in the preparation of dough. 

9. Pour the mixture into baking dish, and bake in the oven for about 35 minutes or until the cake is fully baked.

10. After the cake is done, remove from oven and cool. When cool, invert the cake onto a wooden board and cut into slices. 

11. Store in airtight container and refrigerate for prolonged usage.

Brown Chickpea Cutlet ( Kala Chana Cutlet )

Preparation time : 30 minutes

Cooking time : 20 minutes

Number of servings : 4

Ingredients :

1. Brown chickpeas - 1 cup (soaked for about 6 to 8 hours)

2. Potatoes - 2 ( boiled and mashed )

3. Bread slices - 2

4. Chopped onions - 2

5. Ginger garlic paste - 2 teaspoons

6. Chopped green chillies - 2 (optional)

7. Garam masala powder - 1/2 teaspoon

8. Kashmiri chilli powder - 1 1/2 teaspoon ( quantity can be increased if green chillies are not used )

9. Mint leaves - a few ( finely chopped )

10. Coriander leaves - a few stings ( finely chopped )

11. Oil - for shallow frying

12. Salt - to taste

Method of preparation :

1. Soak chickpeas for 6 to 8 hours. Pressure cook in the same water till they become soft.

2. Drain water and cool. Mash cooked chickpeas with a masher or blend it in a mixer to make a soft paste.

3. Soak 2 slices of bread in water for a few seconds. Sqeeze out water thoroughly and add it to mashed chickpeas.

4. Then add rest of the ingredients such as mashed potatoes, chopped onions, coriander, mint leaves, ginger garlic paste, chopped green chillies, chilli powder, garam masala powder, salt and mix thoroughly.

5. Take a lemon sized ball of the mixture and give it the shape of a cutlet. Repeat the same procedure for rest the dough. 

6. Place a shallow frying pan on medium flame and pour 2 tablespoons of oil.

7. Place 2 or 3 cutlets on the pan and fry on one side. When the bottom side becomes brown,  flip and cook on the other side. While frying, adjust the flame from medium to low medium heat accordingly.

8. Repeat the same procedure for rest of the chickpea mixture.

9. Transfer the cutlets into a plate and serve hot with tomato ketchup.

Carrot Kudai Milagai Poriyal (Carrot And Bell Pepper Stir Fry)

Preparation Time : 15 minutes

Cooking time : 10 minutes

Number of servings : 4

Ingredients : 

1. Kudai Milagai (Bell Pepper) : 3 ( finely chopped)

2. Carrots : 4 (grated)

3. Mustard seeds : 1/2 teaspoon

4. Cumin seeds : 1/4 teaspoon

5. Red chillies : 3 (broken)

6. Asafoetida : a pinch

7. Curry leaves : a few

8. Oil : 2 teaspoons

9. Salt : to taste

Method :

1. Place a pan on medium heat and add 2 teaspoons of oil.

2. When oil becomes hot, add mustard seeds, cumin seeds, broken red chillies, curry leaves and asafoetida one after the other.

3. When the mustard seeds crackle, add grated carrots and chopped bell peppers and sauté on high flame.

4. Reduce heat, add salt and  sprinkle about 1/4 cup of water. Cover with a lid and cook for about five minutes.

5. Open lid and swirl the mixture a few times. Remove from fire and transfer into a serving bowl.

Note : Do not over cook. The vegetables should be crunchy when eaten.