VEGAN PEAS & POTATOES WITH SESAME SEEDS

VEGAN PEAS & POTATOES WITH SESAME SEEDS

Serve: 2

INGREDIENTS

2 Potatoes, Medium size, boiled

½ cup Frozen peas

2tbsp. Olive oil

1tsp. Cumin seeds

1tbsp. Sesame seeds

1tsp. Turmeric

1tsp. Red Chili powder

2tsp. Coriander powder

1tsp. dry Mango powder

Salt to taste

2tbsp.Coriander leaves, chopped, optional

METHOD

Peeled and cubed boiled potatoes and heat oil in the fry pan. Add cumin seeds and sesame seeds, when it crackles add turmeric powder and cubed potatoes and peas. Stir fry for 2 minutes. Add salt and cover with lid. Cook this on medium heat for 4-5 minutes. Add all dry powders and mix well. Cook it further for 2-3 minutes till the spice blend well with potatoes. Remove from heat and garnish with chopped coriander leaves, serve with bread. This is good for lunchbox too.

 

 

IMARATI: CRISPY & JUICY SWEET

IMARATI:CRISY & JUICY SWEET

IMARATI, a crispy & juicy Sweet, which is made of White Lentil & soaked in the sugar syrup. It is crispy & soft and quickly melts in the mouth. This sweet is Similar to Jalebi, but taste is totally different. This sweet is popular in South India & North India.

INGREDIENTS

1 cup Urad Dal without skin (White Lentil) soaked 4-5 hrs.

1 cup Clarified Butter for frying

1 cup Sugar

½ cup water

1tsp. Cardamom Powder

1tbsp. Pistachio, finely chopped

2-3 Silver leaf, optional

METHOD

1-Grind soaked Urad dal or white lentil to a fine paste with little water. Take out from the jar & mix it nicely to make pancake like batter.

2- Make sugar syrup, in the separate pan with water & sugar. Add cardamom powder in this and bring it to boil to make little sticky syrup. Remove from heat and keep aside.

3- Fill an icing bag with the lentil paste and heat clarified butter in the shallow fry pan. Keep the heat medium low, and slowly make circular or oval shape by pressing the piping bag. Golden fry from both side and remove Imarati from pan. Make all Imaratis in the batches and soaked in the sugar syrup for 10 minutes.

4- Remove from sugar syrup and serve in the plate. Garnish it with finely chopped Pistachio and silver leaf.

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VEGAN TOMATO CHUTNEY: QUICK & EASY

VEGAN TOMATO CHUTNEY: QUICK & EASY

Let’s begin 2014 with very easy & fool proof recipe of Tomato Chutney. Here is very simple recipe, you can make it and keep in the fridge. Serve with Potato Staff Flat bread or cutlets. My family loves it with Aloo Parantha and Paneer Pakoras. You can serve it as a Tangy dip with potato chips or with Fresh veg. sticks like cucumber or carrots or anything you like. This bright red-colored chutney is really mouth-watering and very easy to make.

INGREDIENTS

1 kg. Fresh Tomatoes, small size

2tbsp. Ginger paste

1tsp. Olive oil

1tsp. Cumin seeds

1tsp. Turmeric

½ tsp. Cinnamon powder

1tsp. Red Chili Powder

4 tbsp. Sugar

Salt to taste

1tbsp. Lime juice

METHOD

Wash & chop tomatoes finely.Heat oil adds cumin seeds over low heat to make it light brown. Add turmeric, ginger paste & chopped tomatoes. Add salt & mix well. Cover it with lid and cook for 3-4 minutes. Remove lid & mash this pulpy tomatoes with spoon. Add all the spices and sugar, except lime juice. Cook it on medium heat for 7-8 minutes. Remove from heat and add lime juice. Cool & store in the sterilized jar. Keep it in the fringe and serve with snacks or bread. It is very tasty and delicious dip.