A Bowl Of Curry: Event Announcement : Cooking With Seeds - "Green Peas"

A Bowl Of Curry: Event Announcement : Cooking With Seeds - "Green Peas"

Vegetable rice/ Vegetable Biryani/ Vegetable pulao

Vegetable rice is a healthy and delicious recipe. Vegetable rice made with mixed vegetables and spices. A very simple and easy pulao recipe. It goes well with dahi, pickle, papads and raitha. There are lots of things, but that style I am using I easy and simple. Here I am not using tomato. Vegetables of your choice, here I use carrot, potato, onions, green peas and cauliflower. Potato gives nice flavors to biryani. Cut cauliflower into small size. I prefer sauté vegetables not boiled vegetables. We can use half tbsp ginger garlic paste. Sauté the vegetables takes around 5 to 6 minutes not more than that. After sauté the vegetables, we can add yogurt in this recipe it gives nice flavors to the biryani. Sauté is the first and most important part of the biryani. We can use fried onions. That’s called brown onions. Brown onion looks fantastic and tastes good. We add fried onions in vegetable sauté. Vegetable rice tastes so yummy my family is a big fan of vegetable rice. Dry fruits gives it a rich and fantastic tastes.

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable
• 1 cauliflower
• 1 or 2 medium sized potatos
• Carrot
• Green beans
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon(dalchini)
• Caraway Seeds(zeera)
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 1 tbsp ginger garlic paste
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegetable biryani:

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

• Add salt and red chilli powder and stir.

• Add fine chopped potatos and fry till they are properly cooked.

• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

• Add all the fried vegetables.

• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

• Take this vegetable biryani out in a rice serving dish.

• Garnish with dry fruits and green coriander leaves.

• Serve the vegetable (veg ) biryani hot with raita and pickle.

Rice Dhokla Recipe with Spicy Green Chutney

Rice Dhokla Recipe with Spicy Green Chutney

Today in going to show u typical gujrati snack, the most favorite of all. It’s also called a khata dhokla Rice dhokla it’s my one of my favorite. It tastes like idlis. Urad dal and rice soaked fro overnight. Cover the batter with a lid and keep it in a closed cupboard for 6 to 8 hours(overnight) for fermentation. After soaked overnight the batter has looks soft and loose and dark. Lemon juice and curd makes dhokla really yummy and spongy. For steaming we can use stainless steel plate. We can also use square aluminum tin. Delicious and easy to make, the khatta dhokla or rice dhokla. Serve them hot with green chutney and tea.

Ingredients:

• 200 gm (1 3/4 cups) rice flour
• ½ cup split black gram (urad dal)
• 30 gm (1/4 cup) suji (semolina)
• 100 ml (1/2 cup) yogurt
• 2 green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
• Sugar to taste
• 4 tsp oil
• 1/2 tsp mustard seeds
• 1-2 whole red peppers
• A pinch of as afoetida powder
• Water as required
• Salt to taste
• 1 tsp lemon juice
• 1 tsp oil
• 2, 6" greased metal plates for cooking the dhokla

Method:

1. Combine Rice flour, urad dal and oil.
2. Just before mixing add green chilli paste, salt, curd and sugar mix all the ingredients properly.
3. Add enough water so as to make a batter of dropping consistency.
4. Add the lemon juice and asafetida and leave to ferment overnight.
5. Keep the steamer over the stove for the water to boil. Keep aside to ferment for at least 8 to 10 hours.
6. Pour batter into prepared plates, cover and steam for 20 minutes. Open the lid and with light fingers touch and check on the dhokla. When u touch the dhokla its little bit dry and spongy. That means u know the dhokla is done. Sprinkle just a few drops of water just to make sure the dhokla not to going to dry and remains soft. Use flat spoon to cut the dhokla into squares or diamomds.
7. Remove, cool and cut into cubes.
8. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a boil and pour over the dhokla cubes.
9. Serve it with spicy green chutney
10. Garnish by sprinkling grated coconut and coriander leaves.

Note:

• To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make a flour at the nearest flour mill.
• Fermentation time of rice and urad dal may vary depending on the weather conditions.
• Add the fruit salt to the batter just before steaming and then mix lightly with your hands.
• If one wants a thin dhokla reduce the quantity of the batter and for a thick dhokla , add more batter.

Green Chutney Recipe

Ingredients:

• 1 1/2 cups roughly chopped coriander (dhania)
• 4 green chillies , roughly chopped
• 1 1/2 tsp lemon juice
• 1 tbsp sugar
• 4 tbsp freshly grated coconut
• salt to taste

Method:

1. Combine all the ingredients in a mixer and blend into a smooth mixture, using a little water.
2. Store refrigerated in an air-tight container and use as required.

Vegetable Rice/ vegetable biryani/ vegetable pulao

Vegetable Rice/ vegetable biryani/ vegetable pulao

Vegetable rice is a healthy and delicious recipe. Vegetable rice made with mixed vegetables and spices. A very simple and easy pulao recipe. It goes well with dahi, pickle, papads and raitha. There are lots of things, but that style I am using I easy and simple. Here I am not using tomato. Vegetables of your choice, here I use carrot, potato, onions, green peas and cauliflower. Potato gives nice flavors to biryani. Cut cauliflower into small size. I prefer sauté vegetables not boiled vegetables. We can use half tbsp ginger garlic paste. Sauté the vegetables takes around 5 to 6 minutes not more than that. After sauté the vegetables, we can add yogurt in this recipe it gives nice flavors to the biryani. Sauté is the first and most important part of the biryani. We can use fried onions. That’s called brown onions. Brown onion looks fantastic and tastes good. We add fried onions in vegetable sauté. Vegetable rice tastes so yummy my family is a big fan of vegetable rice. Dry fruits gives it a rich and fantastic tastes.

Ingredients:

• 2 cups Basmati Rice
• 1 cup Mixed Vgetable
• 1 cauliflower
• 1 or 2 medium sized potatos
• Carrot
• Green beans
• 150 gms Green Peas
• 3 Finely Sliced Onion
• 2 Finely Sliced Green Chillies
• Salt to taste
• 1 tsp Red Chilli Powder
• 2 tsp Cinnamon(dalchini)
• Caraway Seeds(zeera)
• 4 Cloves (laung)
• 1/2 tsp Black Pepper Powder
• 1 tbsp ginger garlic paste
• 1/2 cup Yogurt (curd)
• 4 tbsp Vegetable Oil
• 1/2 tsp Mustard Seeds
• 3 tbsp Dry Fruits (cashew nuts, raisin)

Read More: http://topbestdesignideas.blogspot.in/2014/06/maggi-masala-noodles-recipe.html

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.

• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

• Add salt and red chilli powder and stir.

• Add fine chopped potatos and fry till they are properly cooked.

• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

• Add all the fried vegetables.

• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

• Take this vegetable biryani out in a rice serving dish.

• Garnish with dry fruits and green coriander leaves.

• Serve the vegetable (veg ) biryani hot with raita and pickle.

Sending This To: "Foodabulous Fest" 

Maggi Masala Noodles Recipe

Maggi Masala Noodles Recipe

Maggi masala noodles is made Indian style with veggies and spices Maggi noodles are the great snacks dish. Easy to make in minutes. We choose veggies of our choice. If u want to make something quick and fast for breakfast/snack or even for lunch maggi is the best.

Ingredients:

• 2 packs maggi noodles

• 1/2 tsp cumin seeds

• Mustard seeds

• 4 cloves garlic minced

• 2 green chilies thinly chopped

• 2 tbsp tomato ketchup

• 1 large potato

• 2 tbsp frozen peas

• 2 tbsp carrot thinly chopped

• 1/2 onion thinly chopped

• 1 tbsp butter

• A pinch of black pepper

• A pinch of turmeric powder

• A pinch of salt

• Chopped coriander leaves

Read More: http://topbestdesignideas.blogspot.in/2014/06/vegetable-grilled-sandwich.html

How to make Maggi Noodles:

1. Melt the butter in a non-stick pan.

2. Add cumin seeds, allow the seeds to crackle and add green chillies and minced garlic.

3. Saute for few more seconds on medium high flame.

4. Add onion, carrot and green peas.

5. Adjust with the salt and black pepper, turmeric powder stir for 2 minutes.

6. Add 2-1/2 cup water and stir very well.

7. Add Maggi taste maker which comes with its packet.

8. Mix well and add Maggi noodles.

9. Stir for few seconds and then simmer the flame.

10. Leave to cook for about 3-4 minutes until noodles become soft and little dry.

11. Just before serving stir with the ketchup.

12. Garnish with coriander leaves. Serve immediately.

Vegetable Grilled Sandwich

Vegetable Grilled Sandwich

A delicious vegetable grilled sandwich is made with cucumber, onions, tomato and sliced potato. Here I am used fresh brown bread. You can use vegetables as u want or like. This sandwich is tastes great with coriander and cilantro chutney.

For the grill veg sandwich:

• 8-10 slices of white or brown bread or whole wheat bread or sandwich bread

• 1 medium potato, boiled and sliced into rounds

• 1 small to medium cucumber thinly sliced

• 1 small onion thinly sliced

• 1 small to medium tomato, thinly sliced

• butter as required

• chaat masala powder as required

• roasted cumin powder as required

• black salt or regular salt as required

• freshly milled black pepper – optional

• tomato ketchup or sauce to be served with the sandwiches

Read More: http://topbestdesignideas.blogspot.in/2014/06/vegetable-momos-steamed-dumplings.html

 For the coriander/cilantro chutney:

• 1 cup chopped fresh coriander leaves/cilantro

• 1-2 garlic cloves, chopped

• 1 green chili, chopped

• ½ to ¾ tsp lemon juice or as required

• ½ tsp cumin powder

• black salt or rock salt or sea salt as required

Instructions

making the coriander/cilantro chutney:

1. in a grinder or blender grind all the above chutney ingredients to a smooth paste using very little water. keep the chutney aside. if there are leftovers, then keep in an airtight container in the refrigerator.

 Preparing the grill veg sandwich:

1. boil the potatoes. they should not be cooked too much or fall apart. just cooked well till soft. peel and slice them.

2. rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.

3. butter all the bread slices. the butter has to be spread evenly and generously so that the bread does not become soggy on spreading the chutney. spread some green chutney on the slices.

4. place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.

5. then place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and black salt.

6. cover the sandwiches with the remaining slices of bread.

7. spread butter on the top of slices.

8. in a pre heated grill, place the sandwich carefully with the buttered side facing at the bottom. be careful when doing this. now spread butter on the top side facing you.

9. close the grill and grill the sandwiches for 2-3 minutes or till crisp and golden.

10. remove the grilled sandwiches with a wooden spatula. in batches grill the next lot.

11. serve the vegetable grill sandwich hot with tomato ketchup and coriander/cilantro chutney or any other green chutney of your choice

Vegetable Momos \ Steamed Dumplings

Vegetable Momos \ Steamed Dumplings

Today’s recipe is vegetable momos. This is nepali cosine recipe basically known as steamed dumplings. We can use dipping sauce of our choice. For soft dough we can use oil and cover it with plastic rap. Rest it for 20 to 25 minutes. Stuffing is to be your favorite like vegetable or anything. I use carrot, cabbage and onion. Assorted vegetables such as potato, mushrooms, cauliflower and green peas can be used. The trick is that u wanna roll edge thinner and keep the center thicker.

Ingredients

For Dough:

• 2 cups maida
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tablespoon oil

For Filling:

• 1 cup carrots - grated
• 1 cup cabbage - grated
• 1 Tbsp oil
• 1/2 cup onion - finely chopped
• 1 tsp garlic - chopped
• 1 tsp Soya sauce
• Salt
• 1/4 tsp vinegar
• 1/4 tsp black pepper
• Fresh coriander leaves

Read More: http://topbestdesignideas.blogspot.in/2014/06/homemade-vegetable-cheese-pizza.html

Method

1. Mix the maida, salt and baking powder and knead to a stiff dough with water.
2. Heat oil and add the onion and garlic.
3. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
4. Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
5. Roll the dough thin and cut into 4"-5" rounds.
6. Take a round, wet edges and place some filling in the center.
7. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
8. Steam for about 10 minutes and serve with soya sauce and chilli sauce.

Chili sauce

Ingredients

• 100 gm garlic cloves

• 25 dried red chillies

• 1tbsp sugar

• 1 cup malt vinegar

• 2 tbsp vegetable oil

• salt to taste

Directions

1. peel garlic cloves

2. soak red chillies in vinegar for one hour

3. now put all ingredients in a blender to make a smooth paste.

4. Ready to serve with Momos.

Homemade Vegetable cheese Pizza

Homemade Vegetable cheese Pizza 

We can make this pizza with your choice of base, sauce and vegetables.

Ingredients:

• 1 pizza base

• 2 tsp pizza sauce

• 2 tsp pizza mozerela cheese (store bought)

• 2 small green chillies chopped

• 12-15 small size paneer cubes

• 1/4 green bell pepper thinly sliced

• 1/4 red papper thinly sliced

• Few Corns

• 1/4 onion thinly sliced

• 1/2 tomato thinly sliced (remove pulp)

• Salt to taste

 Pizza Dough:

  • 600g strong white bread flour, plus plenty for rolling

• ½ tsp dried yeast

• 2 tbsp olive oil, plus extra for drizzling

• semolina, for dusting

Read More: http://topbestdesignideas.blogspot.in/2014/06/yogurt-caramel-cake-recipe.html

Directions: 

1. Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. Scrape down the sides of the bowl, cover with a tea towel and put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.

2. When ready to cook, bring the dough to room temperature.

3. Heat the oven to 200C. Dust 2-4 baking sheets with semolina.

4. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.

5. Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings. Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping 18 mins for a large pizza or 12 mins for an individual or until the crust is crisp and the topping is bubbling.

Pizza Sauce:

• 1 - 15 tomato sauce
• 1 - 6 tomato paste
• 1 - tablespoon olive oil
• 2 - cloves garlic
• 1/4 - cup onion
• 1 - tablespoon dried oregano
• 1 - teaspoon sugar
• salt to taste

Directions:

In a 10 - 12 inch skillet heat one tablespoon olive oil over medium heat. Add onion and garlic and saute until the onion is golden brown and tender. Remove from heat and set aside.

In a blender or food processor combine all the ingredients including the onion and garlic and pulse until the sauce is smooth. Pour in to a jar to cool and store in the fridge for a week, or use right away!

Pizza sauce can also be frozen, spoon sauce into ice cube trays and freeze. When frozen just remove and place in zip small lock bags. Approximately five cubes can be used for one large pizza.

Defrost and thaw before using.

For Seasoning:

• 1/4 tsp flaked red chilly (store bought)

• 1/4 tsp mixed herbs (store bought)

How to make Vegetable Paneer Pizza:

1. Preheat the oven to (250 C).

2. Spread pizza sauce evenly on pizza base.

3. Sprinkle little bit of mozzarella cheese.

4. Rub little bit of salt gently over the chopped vegetables and over the paneer. Spread equally on the pizza base.

5. Spread the chopped green chillies.

6. Sprinkle the remaining mozzarella cheese over the vegetables and paneer topping.

7. Bake in the oven for 3-4 minutes and then toast for 2 minutes or until the surface become brown and veggies become tender.

8. Take out from the oven, cut into 4-6 slices, sprinkle the seasoning and enjoy awesome home made pizza.

Yogurt Caramel Cake Recipe

Yogurt Caramel Cake Recipe

Yogurt caramel cake is super easy and tastes so good. If u want softer frosting u can add powder sugar. If u want thicker frosting add more amount of powder sugar. Cool it for 30 to 40 minutes before putting on a serving plate. There is no composite about this. This caramel cake is perfect for special occasion. Caramel means sugar that is cooked until it is burnt and that is used to give color and flavor to cake and color is little brown. The yogurt gives the cake a welcomed tangy flavor that cuts through the sweetness -- and it's also responsible for its perfectly fluffy texture. yogurt cuts the fat and adds a creamy texture and tenderness to your cake. It is not only is a tangy dairy treat but it also serves as a great substitute for high-fat ingredients in baking. Low-fat or fat-free yogurt can be used to reduce or replace oil, butter or sour cream in baking cake. The result will be creamier and more flavorful.

Yogurt caramel cake

• 1/2 cup butter, room temperature

• 1 cup granulated sugar

• 3 eggs

• 3 tablespoons Caramel Syrup

• 1/3 cup Organic Plain Yogurt

• 3/4 cup all purpose flour

• 1/2 cup self raising flour

• pinch of salt

• Caramel frosting

• 1/2 cup butter, room temperature

• 1/2 cup Caramel Syrup

• 1 cup or more powdered sugar

Read More: http://topbestdesignideas.blogspot.in/2014/06/capsicum-masala-recipe.html

Instructions

Caramel yogurt cake

1. Heat the oven to 325F.

2. Line an baking pan with parchment paper. Set aside.

3. In a mixing bow, with the paddle attachment on, add the butter and sugar. Beat on low speed until light and fluffy.

4. Add the eggs, one at a time, useless remains the sides of the bowl with a spatula after each addition.

5. Pour in the caramel syrup followed by the yogurt. Scrape the sides of the bowl again.

6. Gently fold in the flours and salt.

7. Stir until just combined. Do not over mix!

8. Pour the cake batter into the prepared pan and bake for 33-35 minutes or until the edges are golden brown.

A toothpick inserted in the middle comes out clean.

9. Remove from the oven and cool completely before topping it with the frosting.

Caramel frosting

1. In a mixing bowl, with the paddle attachment on, add the butter and beat on medium speed for about 3 minutes until fluffy.
2. Lower the mixer's speed and stir in the caramel syrup.
3. Slowly, fold in the powdered sugar and beat until smooth and fluffy.
4. With a spatula, spread the frosting on top of the cooled cake.
5.  Cut into pieces as u want.
6. sprinkle some coconut 

Capsicum Masala recipe

Capsicum Masala recipe

Capsicum masala is tastes great with roasted cumin powder, coriander powder and with sesame seeds. These masala’s provides delightful and palatable experience to taste buds. Capsicum masala curry is easy to make. Green Pepper is a such a versatile vegetable that you can use it in way or form. It goes well in salad, as a topping, wraps, making curry. This one is an easy and simple way of cooking with capsicum. Add chopped capsicum with a range of Indian spices to prepare a lip smacking capsicum masala recipe. Capsicum masala, a spicy recipe made so easy to prepare! These capsicum masala tastes great with Chapatti, parantha and just other side dish with rice, it also makes great substitute to carry in Tiffin box. No need to add extra water because salt help to release moisture from capsicum and it cooked in its own juice. Capsicum is a very delectable vegetable so you not need to over heat it. you can use slow flame cooking. Green pepper is slightly bit off red pepper and yellow pepper. So when u make green pepper it turns out excellent. The combination of cumin seeds and mustard seeds is fantastic, seasoning and fabulous. Add few drops of lemon juices after all the procedure done or capsicum masala is ready. Its really tastes great and healthy masala subzi.

Ingredients:

• 2 big capsicums (cut into length wise)
• 2 onions (grated or chopped )
• 2 tsp ginger garlic paste
• 2 green chilies (finely chopped)
• 2 tbsp tomato puree
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1/2tbsp peanuts
• 1/2 tbsp coconut powder
• 1 tsp roasted coriander powder
• 1 tsp roasted cumin powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp Ginger, garlic paste
• 1/2 tsp mustard seeds
• 1 tsp fenugreek seeds
• Few curry leaves
• 1 tsp sugar
• 1 tsp fresh lemon juice
• 3 tbsp oil
• Salt to taste
• 1 tsp finely chopped coriander leaves

Directions:

• Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.

• In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.

• Now in the remaining oil add mustard seeds, cumin seeds, fenugreek seeds and curry leaves and ginger- garlic paste. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.

• Saute for some time add turmeric powder, roasted cumin powder and red chili powder.

• Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.

• Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.

• Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.

• Garnish it with the coriander leaves. Serve hot with chapatti,

Sambar Rice Recipe

Sambar Rice Recipe

‘Sambar Rice’ is basically where we add various mixed vegetables and cooked along with dal and rice and spiced up with sambar powder.It tastes mostly like sambar mixed with rice but as we cook everything together the ingredients blend nicely and tastes better compared to sambar mixed with rice. Vegetables like carrot, green beans and potato lends a nice flavor and taste to this rice,so do not miss adding them to it. I tried this sambar rice and it really tastes yummy. I added the vegetables to my taste and I’ve also added the green chilli. This is really a very nice recipe and easy to make too. I’ve suggested this recipe to my friends and everyone said it came out really good.

Ingredients:

• Rice - 1 cup
• Red Lentils - 1 cup ( You can use any lentils u love)
• Turmeric powder - a pinch
• Salt to taste
• Tamarind pulp - 1 table spoon
• Onion chopped - 1
• Garlic crushed - 2-3 cloves(optional)
• Ginger crushed - a small piece (optional)
• Tomato chopped - 1
• ( 2 cups of vegetables of your choice ,I used -)
• Carrot chopped - 2
• Green Beans - a handful
• Potato - 1
• Green Peas cooked - 1/4 cup
• Oil - 1 tablespoon

Spice mix:

• Sambar Powder - 1 to 2 tablespoons ( use as per ur spice level , I prefer Shakti brand)
• Grated coconut - 3 - 4 tablespoons
• Curry leaves - 5-6
• Cinnamon - a small stick
• Cloves - 3-4
• Cardamom - 3-4
• Mace - 1
• Dried red chili - 2
• Fenugreek seeds - a pinch
• Oil - 1 tea spoon

For More Recipe: http://topbestdesignideas.blogspot.in/2014/06/mushroom-and-spinach-rolls.html

For tempering:

• Butter / Ghee- 2-3 tablespoons
• Mustard seeds - 1/4 tea spoon( optional)
• Grated coconut - 1 tablespoon
• Curry leaves
• Peanuts / cashew or anything you love - a handful
• Hing - a pinch ( optional)
• Cilantro - for garnishing

Method :

1. Wash and soak the rice for 15 minutes. Drain and cook well( almost mushy).Set aside. ( I used a rice cooker ; for 1 cup of rice 3- 3.5 cup of warm water) Wash and rinse red lentils , soak for 15-20 minutes, drain and cook with turmeric , salt and enough water.Soak tamarind pulp in a cup of warm water.
2. Spice mix:- Heat a tea spoon of oil in a pan and fry grated coconut and curry leaves , when it starts turning the color add dried red chili and other whole spices and fry . Switch off the flame , add sambar powder and fry in that heat .Grind to a smooth powder in a coffee grinder.
3. Heat oil in a pressure cooker or a heavy bottomed pan and add onion and saute , followed by crushed ginger , and garlic. Add tomato , chopped vegetables except green peas, saute for a couple of minutes .
4. Add salt to taste, spice powder , soaked tamarind with water , cooked lentils and pressure cook for a single whistle or cook till the vegetables are tender. Uncover and add green peas and hing.
5. Slowly fold in cooked rice and combine well and let simmer for 2-3 minutes.( or take another pan mix rice and sambar as per your consistency and let heat through).
6. Make the tempering and pour over the rice. Serve warm with chopped cilantro and fried pappadums!

Mushroom and Spinach Rolls

Mushroom and Spinach Rolls

Spinach and Mushroom Roll is a delicious treat you'll love to gorge on. Prepare the Spinach and Mushroom Roll effortlessly in minutes.

Ingredients:

For the filling:

• Onion – 2 small-med,chopped

• Celery – 1 tbsp, chopped

• Minced / grated garlic – 1.5 tspn

• Chopped spinach – 1 cup (I used frozen spinach)

• Chopped mushroom – 2 cups

• Chopped spring onion – ½ cup

• Pepper powder – ½ tspn

• Salt

• Oil – I used sunflower oil

For white sauce:

• Salted butter – 1 tbspn

• Plain flour (maida) – 1 tbspn

• Milk – ½- 3/4 cup

• Grated cheese – ½ cup (I used mozarella)

Read More: http://topbestdesignideas.blogspot.in/2014/05/summer-vegetable-sandwich.html

For pancake:

• Plain flour – 2 cups

• Eggs – 2

• Water – 2.5 cups

• Salt

• Breadcrumbs – 1.5 – 2 cups

• Oil – for deep frying (I used sunflower oil)

Instructions:

1. To make the filling:

2. Heat oil in a pan and add chopped onion, spring onion, celery and minced garlic. When onion becomes soft (no need to brown it) add chopped mushroom.

3. When mushroom is cooked and water is dried, add chopped spinach leaves. Add salt and pepper to this and remove from fire.

4. In a saucepan, melt butter. Add plain flour to this and roast till the raw smell goes 3-5 mins. Make sure the flour doesn’t brown. Add milk gradually and keep stirring.Add cheese and cook till it melts. When it reaches a thick sauce consistency, add it to the mushroom and spinach mixture.

5. To make the pancakes / wrapper (recipe adapted from here)

6. To make the batter, mix all the ingredients (plain four, eggs, water and salt) well in a large bowl using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out.(The pancake will be cooked on both sides this way).Place them in a plate rubbed with oil.

7. To make the rolls:

8. Keep the filling on the uncooked side of the pancake. Place the filling as a line on the side facing you. Make sure to leave some gap around the edges .Fold the left and right sides of the wrapper/pancake over the mixture. Gently pull away the edge of pancake facing you and roll over the filling.

9. Continue to fold the roll. Seal the edges using the flour paste mentioned in the notes. When you fill one spring roll, you can start making the next one.

10. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.

11. Serve hot with Tomato Ketchup or Sweet Chilli Sauce