May 20, 2016

Vegetable and Mix Flour (Rava(Semolina),Rice,Oats) Pancake

I bought extra coarse rava by mistake. I tried to make my Vegetable Rava Pancake with it but it became too dry and was difficult to bind it into a pancake. So the next time I added Rice flour and some oats flour to give it a base. I always add vegetables which I have in hand, this time I added Cabbage, Zucchini, Capsicum and Parsley. So here goes the recipe...........








Ingredients

  • 1 Cup finely chopped lenghtwise Cabbage 
  • 1/2 Cup finely chopped lenghtwise Zucchini
  • 1/2 Cup finely chopped Capsicum/Bell Pepper's (I used yellow and red) 
  • 1-2 finely chopped green chillies (Optional / as per taste)
  • 1 Cup Rava (Semolina) (I used extra coarse, but normal one will also do)
  • 1 Cup Oats or 3/4 Cup Oats Flour
  • 1/2 Cup Rice Flour
  • 2 Tablespoon Dahi (Curd)
  • 1/4 cup chopped Parsley
  • 1 Cup Water (as per requirement)
  • Salt as per taste
  • 2-3 tablespoons of Sesame seeds (Til)
  • Some oil for shallow frying.

Preparation

  1. Grind the Oats in a grinder or simply use Oats Flour.
  2. Soak the Rava, Rice and Oats flour in Dahi, Salt and enough water. Do not make it very thin. You can add water later if required. 
  3. Let the mixture sit for 10 minutes. This will help the flour soak the water and dahi.
  4. After 10 minutes, mix all the vegetables, green chillies, parsley. Add water if required. We do not want a watery mixture, just enough water to hold all together. 

  5. Heat a pan, add a teaspoon of oil. Once hot add sesame seeds. The seeds will crackle and pop up. Be careful as the seeds pop up all over.

  6. Immediately add around 2-3 tablespoons or around 1/4 cup of mixture and spread it. It is not watery so it will not be smooth to spread the mixture.
  7. Cover the pan cake with a lid. Cook on slow to medium flame/gas for 5-7 mins. Once it is golden brown, add a teaspoon of oil on the top surface, and then flip it and cook again for 5-7 mins.




  8. I cook a little more as I like it to be dark golden brown or rather a little more crispy. It is up to you.
  9. Serve it with yummy Imli Chutney and Coriander Chutney





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May 17, 2016

Cauliflower & Zucchini Koftas

The other day I wanted to make veg manchurian but I did not had the usual ingredients. So decided to give it a go with what all I had. I used Cauliflower, zucchini and parsley for the balls or koftas. I added parsley bit hesitatingly because of its taste and flavour but to my surprise that gave the dish its taste. The balls/Koftas turned out to be very tasty and crunchy and half of them were finished before I could make the manchurian. So here goes the recipe:







Ingredients


I added the ingredients without measurement but I tried to put them in quantity below.


  • 1 Cup cauliflower finely grated
  • 1/2 Cup Zucchini thickly grated. (I used the big grater)
  • 1/4 Cup of finely chopped parsley
  • 1/2 inch ginger finely chopped or grated
  • 1-2 garlic cloves finely chopped or grated (optional)
  • 1/4 cup All purpose flour (Maida) (quantity may vary as per the binding)
  • 2 tablespoon of Corn flour
  • 1/4 teaspoon black pepper powder (as per taste)
  • Salt as per taste
  • Oil for frying

Preparation


  1. Mix all the above ingredients and make a dough. Just press the vegetables in your hand to release some water if required. One should be able to form balls out of the mixture. If there is more moisture add more all purpose flour. (Do not add Water)
  2. Make small balls out of it around 1 inch diameter.
  3. If there is more moisture at the end sprinkle a little all purpose flour
  4. Deep fry the balls on medium heat until golden brown.
  5. Serve hot with tomato ketchup.









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