Grilled Vegetable Tikkis

What are required

Cauliflower 4-5 florets

Potatoes 4 medium-sized

Carrot 3

Green peas 1/2 cup

French beans 5-6

Any other veggies of your choice

Green chutney 2 tbsp

Oats 1/2 cup

Salt as per taste

Oil 3 tbsp

For green chutney

Mint leaves 2 cups

Coriander leaves 1 cup

Amchur powder 2 tbsp

Green chillies 3-4

Cumin seeds roasted 1 tbsp

Grind all the above ingredients for green chutney.Green chutney can be stored for long in fridge

Now how to do the tikkis/cutlets

Boil all the veggies and drain water.

Dry roast oats and cool it.

Mix all the veggies,oats,green chutney and salt.

Heat the grill and brush it with oil.Make small patties and place them on the grill.

My grill is powered by electricity so the tikkis were done quite quickly.So the grilling time depends on the type of grill used.Once they are browned on both sides,sprinkle chat masala and serve hot.

This can be served with green chutney mixed with curd.

Gobi Musallam

I love cauliflower be it a curry or paratha i just love this curry apart from brinjal.

This recipe i got it from Master chef which was aired on Star plus few days back.I loved the colour and taste was awesome.Here goes the recipe:-

Ingredients:-

Cauliflower florets 2 cups

Onions 1 chopped and 1 chopped and grind into smooth paste

Ginger garlic paste 1 tbsp

Turmeric powder 1/2tsp

Red chilly powder 2tsp

Coriander powder 2 tsp

Pepper 7-8nos

Green cardamom 2

Black cardamom 1

Cinnamon 1/2' pc

Cloves 2

Mace 1 small pc

Tomato puree 1/2 cup

Salt as per taste

Oil 2tbsp

Green chillies 2

Oil for deep frying florets

Method:-

1.Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.

2. Mix onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them and place fried green chilli on top.

Serve hot.

Cauliflower fitters/Bajji

This too i made it for the festival lunch.Very simple and easy to make.It is just like any other fitters/Bajji.

Ingredients:-

Cauliflower florets 10

Besan/Gram flour/Sanagapindi 1 cup

Rice flour 2 tbsp

Ajwain 1 tsp

Cooking soda a pinch

Salt as per taste

Red chilly powder 1 tsp

Water for making the batter

Oil for deep drying

Method:-

Make a thick batter of besan,rice flour,ajwain,cooking soda,salt and red chilly powder.

Soak cauliflower in hot water for 5 minutes and strain the water.

Dip each floret in the batter and deep fry in batches.

Take them on a absorbent paper and serve hot.

Other fitter recipes in my blog

Baby corn fitters

Onion fitters

Mirchi bajji

Corn and Cauliflower Pulao

Now its the season of corn.Almost very thursday my mom gets corns from the weekly market.I have done quiet of few dishes out of corn and please don't get bored of seeing my corn post.

Ingredients:-

Corn 1 cup (boiled)
Cauliflower florets 1 cup

Rice (cooked) 3 cups
Onions chopped
Green chillies 2 silted
Salt as per taste
Oil 4 tbsp
Cinammon 1/4'' pc
Cloves 2
Black cardamom 1
Small cardamom 1
Ginger garlic paste 1 tbsp
Garam masala powder 1 tbsp

Method:-

Soak cauliflower florets in warm water for 5 minutes and drain it.Keep aside until use.

Cook rice with a tsp of oil.Keep aside.

Take oil in a kadai,add all the masalas.Let them splutter.Than add onions and green chillies.

Saute till onions change colour to brown.

Add corn and cauliflower florets.Saute for a while.

Than add salt.Cover and cook for another 5-6 minutes.

Add garam masala powder and mix well.

Lastly add the cooked rice and mix thoroughly but be careful or else rice will get mashed up.

Serve hot with any curry of your choice.

Gobi 65

Ingredients:-

Cauliflower 1

Plain flour 1 cup

Corn flour 2 tbsp

Curd 2 tbsp

Ginger garlic paste 1 tbsp

Food colour a pinch

Salt to taste

Oil for deep frying

For Sauce

Garlic 4 chopped finely

Soya sauce 1 tsp

Green chillies 2 chopped finely

Spring onions 2

Curry leaves

Salt to taste

Black pepper powder 1 tsp

Method:-

Cut cauliflower into big florets.Soak cauliflower in warm water with salt for 5 minutes.Drain water using a sieve.Keep aside until use.

Make a thick batter with plain flour,corn flour,ginger garlic paste,curd,food colour and salt.Add cauliflower florets to the batter and let it rest for 30 minutes.

Deep fry each florets in the hot oil and drain them on a tissue.

In another pan take 2 tbsp oil.On a high flame add garlic,curry leaves and green chillies.Saute on a high flame till garlic changes its colour.

Then add spring onions,soya sauce and salt.Fry for 4-5 minutes and lastly add the fried cauliflower and pepper.

Serve hot as a snack or as a side dish.

Gobhi Kasoori

Ingredients:-

Cauliflower 1 (medium sized)
Dried fenugreek leaves (kasoori methi) 1/4 cup
Onions 2
Ginger and garlic paste 1 tbsp
Green chillies 4
Tomatoes 2
Oil 1 tbsp + to deep fry
Mustard seeds 1/2 tsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Yogurt 1/2 cup
Salt

Method:-

Wash and cut cauliflower into florets.Keep in salted water for 10 minutes.

Chop onions and tomatoes.

Heat sufficient oil in a kadai and deep fry the cauliflower florets until golden brown.Remove onto an absorbent paper to remove excess oil.

Roast kasoori methi on a tawa on medium heat.Cool slightly and powder.

Heat 1 tbsp oil in a pan,add mustard seeds,when they crackle add onions and cook until golden brown in colour.Add green chillies and saute along with onions.

Add ginger garlic paste,stir for a minute.

Add tomatoes and stir for 2-3 minutes.

Add 1/2 cup water,cover and cook.

Add coriander powder,turmeric powder,salt and mix well.Add yogurt,stir and cook on high heat for 5 minutes.

Lastly add fried cauliflower and mix well.Add kasoori methi powder and mix.

Cook for 5-7 minutes and serve hot with paratha and roti.

Mixed Vegetable Paratha

Ingredients:-

Wheat flour 2 cups
Porridge oats 1/2 cup
Salt
Oil

Stuffing:-

Carrot 1

Beans 6

Peas few

Corn few

Potatoes 2

Panner grated 1/4 cup

Green chillies 2

Coriander (whole) 1 tbsp

Amchur powder 1 tbsp

Salt as per taste

Method:-

1. Make soft dough with wheat flour,oats and salt.
2. Cut all the veggies and pressure cook for 2-3 whistle
3. Strain water and add coriander,panner,green chillies,amchur powder and salt.Mash potatoes and mix thoroughly.
4. Roll out equal size rotis,spread the stuffing and close with another roti.Slightly press it with hand and fry it on a non-stick tava.

I usually make this with veggies,but i saw mahima has added panner in this,so added panner.The taste is awesome.It is a instant hit with my kids.

Enjoy veg paratha.........................................

Gobi Panner Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Cauliflower grated 1 cup

Panner grated 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix cauliflower,panner,green chillies,salt and amchur powder


3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges


4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.

5. Fry on non-stick tawa.

I always used to make paratha in a different method ie making two rotis spreading the stuffing on one roti and covering it with another.This is first time i made the paratha this way. I had porridge oats at home and we were not eating,i dont remember where i read about adding oats to wheat flour when making roti.I served paratha with curd and chat masala