Griddle Fried Cabbage Flatbreads
Ingredients Dough: •1 C all purpose flour •1 C wheat flour •½ Tsp salt •2 Tbsp oil •¾ C water (adjust according to the flour quality) Filling: •2 Tsp oil •½ Tsp yellow asafetida powder •2 Tbsp finely grated ginger •2 hot green chilies chopped •3 C cabbage, thinly sliced •2 carrots, grated •1½ Tsp curry powder (prepared without onion and...
Wheat Bran Cutlet (Chokker cutlet)
Ingredients • Wheat bran – 1 cup • Cauliflower or Brocolli- ½ cup grated • Spinach- ½ cup finely chopped • Carrot- 1, grated • Potato-1, boiled, peeled and grated-3/4 cup (I used chick pea flour ¾ cup in place of potato) • Green Chilli- 1, chopped • Green Coriander- chopped, 2 tbsp • Salt- ¼ tsp. • Black pepper powder-1/2 tsp • Chat masala- ½ tsp • Lemon juice- 1 tsp • Elaichi (green cardamom) powder- ½ tsp • Curd- 2 tbsp • Oil- 2-3...
South Indian Toor dal Khichari
Ingredients • ½ C toor dal • 1 C rice • 1 walnut sized ball of dried tamarind pulp soaked in 1 Cup of hot water for 15-20 minutes • 2 Tbsp ghee/oil • 1 Tsp black mustard seeds • 1 Tsp cumin seeds • ¼ Tsp fenugreek seeds • 1 dry red chili • 1 green chili chopped • 8-9 fresh curry leaves • ½ Tsp yellow asafetida powder • 1 C peeled and cubed potatoes...
Deep-Fried Julienne Potatoes and Carrots
This is an easy dish for the kitchen with a good mandoline or a food processor. The peeled vegetables can be hand-cut across the julienne blade to yield perfectly uniform straws. Cuisinart has a blade that makes reasonably fine julienne vegetables in seconds. With out a julienne blade, use a standard 3-4 mm slicing disk. Pre-cut the carrots and potatoes to fit horizontally into the feeding tube. Slice, then remove the slices...
Vegetable Cutlet
Ingredients • Beet root – ½ • Potato – one medium sized • Carrot – 1 large • Cauliflower – ¼ small size • Green chili – 1 finely chopped • Green beans – 3-4 sticks • Cumin powder – ¼ tbsp • Curry powder – ½ tbsp • Cilantro powder – ½ tbsp • Oil (for deep frying) • Bread crumbs – 2...