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Baked tomato cups
Tomatoes stuffed with potatoes, tempered with South Indian ingredients.
Serves 6
1 cup vegit aloo mash, 1/2 cup water ,
6 medium sized firm tomatoes - halved ,
3 tbsp oil, 1 1/2 tsp mustard seeds {rai) ,
6-8 curry leaves (patta) ,
2 medium onions - chopped ,
4 tbsp chopped capsicum ,
2 tsp raisins, 1/2 tsp amchoor ,
1/2 tsp salt, 1/4 tsp pepper ,
a few coriander leaves (hara dhania).
1. Cut tomatoes into 2 pieces. Scoop the pulp and sprinkle salt. Keep them inverted on a plate.
2. Heat 3 tbsp oil. Add rai and wait for a minute.
3. Add the onions. Cook for 1 minute and add the curry patta and capsicum and raisins. Stir for a minute.
4. Remove from flame. Add vegit aloo mash, salt, pepper, amchoor and water. Mix well.
5. Fill mixture in the tomatoes. To make the tomatoes stand upright, cut a thin slice from the base of the tomatoes.
6. At serving time, bake at 200°C for 15-20 minutes till soft but firm.
7. Garnish each with a coriander leaf.
Sprout tokri
Serves 4
Tokri
1 cup vegit aloo mash ,
1/2 cup water, 4 tbsp cornflour ,
1/2 tsp salt, 1/4 tsp crushed black pepper,
1 tsp oil.
Sprout filling
4 tbsp sprout, 1/2 tsp haldi and 1/2 tsp salt ,
3 tbsp finely chopped cucumber ,
2 tsp imli chutney, ½ tsp chaat masala ,
a pinch of crushed pepper, a pinch of salt if needed ,
lemon juice to taste.
1. Mix vegit aloo mash with water, cornflour, salt, pepper and oil to make a soft dough.
2. Spread a polythene bag on the kitchen platform. Place the potato dough on it
3. Roll out to a round chappati, slightly thinner than 1/4 ".
4. Cut with a round cookie cutter.
5. Grease a muffin tray lightly. Place the rounds of potato in the muffin cups to form tokris.
6. Bake at 180°C for 30 minutes till golden. If needed, grill for 3-4 minutes to get brown and crisp tokris.
Remove from oven and let them cool. Remove from muffin tray.
7. Boil 1 cup water with haldi and salt. Add sprouts. Mix. Remove from fire and keep covered in hot water
for 5-7 minutes. Strain. Leave them in the strainer for all the water to drain off.
8. Mix all ingredient of sprout filling in a bowl. Put a tbsp filling in each tokri to serve.
Kandhari canapes
Serves 4
Canapes
1 cup vegit aloo mash,
1/2 cup water ,
4 tbsp cornflour ,
1/2 tsp salt, 1/4 tsp crushed black pepper ,
1 tsp oil,
2 tbsp finely chopped parsley or coriander.
For topping
1 tbsp mango chutney to spread ,
2-3 tbsp aloo bhujia, 3-4 tbsp fresh anaar ke daane ,
a few coriander leaves.
1. Mix vegit aloo mash with water, cornflour, salt, pepp and oil to make a soft dough.
2. Spread a polythene bag on the kitchen platform. Place the potato dough on it.
3. Roll out to a round chappati, slightly thinner than 1/4".
4. Cut it with a design or a round cookie cutter.
5. Grease a baking tray lightly. Place the potato canapes on it.
6. Bake at 180°C for 30 minutes till golden.
7. Brush with melted butter and grill for 3-4 minutes to get brown and crisp. Remove
from oven and let them cool. Remove from tray.
8. To serve, spread mango chutney on each canape. Sprinkle some namkeen bhujia and 1 tbsp fresh
anar ke daane. Serve topped with coriander leaves.
Subz shami kebab
Serves 4
1 cup vegit aloo mash ,
1/2 cup black gram (kale chartne), 1 onion - very finely chopped ,
1 tbsp oil, 1 tsp ginger paste, 1/2 tsp garlic paste ,
2 slices bread - grind in a mixer to get fresh crumbs ,
salt to taste,
1/4 tsp dried mango (amchoor) powder.
Crush spices together to a coarse powder
1/4 tsp jeera, 1" stick dalchini ,
3-4 cloves (laung) ,
3-4 peppercorns (saboot kali mirch) ,
seeds of 2 moti illaichi, 1 dry, red chilli.
1. Soak kale channe in water for 6-8 hours or overnight
2. Put kale channe, onion and oil in a pressure cooker. Add powdered spices and 1 ½ cups water also. Pressure cook to give 1 whistle. After the first whistle, keep on slow fire for 20 minutes. Remove from fire and let the pressure drop by itself.
3. If there is extra water, dry the channas for sometime on fire. There should just be a little water, enough to grind the channas to a fine paste.
4. Grind to a fine paste.
5. Remove channa mixture to a bowl. Add ginger-garlic paste, bread, salt, vegit aloo mash, crushed spices and amchoor. Add about ½ cup water for the mixture to bind properly.
6. Make a small flatten ball of kebab shape with the help of wet hands .
7. Fry 4-5 pieces in a pan on medium flame till golden on both sides.
8. Serve with poodina chutney.
Vegetable sandwich
Serves 2
4 slices bread
Filing
1 cup vegit aloo mash, 4 tbsp mayonnaise, 4-6 tbsp water,
1 tbsp tomato ketchup, 4 tbsp grated cabbage (band gobhi) ,
4 tbsp thickly grated carrot (use the biggest holes of your grater to grate),
2 tbsp chopped green coriander, 2 tbsp grated cheedar cheese.
1. Mix all ingredients of filling in a bowl, adding just enough water
to get a good spreading consistency. Check seasoning.
2. Spread half mixture on a plain slice. Place the other slice on it. Press lightly.
3. Serve plain as it is or grill in the oven till crisp and golden brown.
Cut into 2 pieces and serve with tomato ketchup.
Badami aloo halwa
Serves 2
1 cup vegit aloo mash, 1/4 cup sugar ,
1/4 cup desi ghee, 1 cup water,
8 almonds - powdered ,
2-3 almonds - cut into thin long slices (slivered).
1. Heat ghee in a kadahi. Add vegit aloo mash and fry for 5 minutes on low flame till light golden.
2. Add water, sugar and powdered almonds. Stir till the water is absorbed and the halwa gets cooked nicely.
3. Decorate with slivered almonds.
Green savoury bites
Serves 4
Rice cakes
2 cups vegit aloo mash, 1/2 cup water, l cup boiled rice ,1/4 cup chopped fresh coriander ,
2 tbsp oil, 1 ½ tsp jeera, 2 tsp chopped ginger ,1 tbsp chopped garlic, 1 onion - chopped,
2 cups boiled or frozen peas ,1 tsp salt or to taste, 3/4 tsp black pepper, 2 bread slices - grind in a mixer to get fresh crumbs.
1. Heat 2 tbsp oil. Add jeera. Let it turn light golden. Add ginger and garlic. Stir for a minute.
2. Add onions and cook for 4-5 minutes on low heat so that they do not turn brown.
3. Add peas, coriander and salt Cook for 4-5 minutes, sprinkling water in between. Remove from heat. After they cool down, blend to a paste in a grinder.
4. Mix rice, pepper, vegit aloo mash, bread crumbs, water and seasoning with the green peas paste.
5. Divide into balls. Flatten balls to get square pieces of 1/2" height. Leave it in the fridge for 1 hour to set.
6. Heat oil in a pan and shallow fry till golden from both sides. Serve with ketchup.
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