Vegetable ingredients: 100 gr boiled carrots, 100 gr boiled beetroot, 250 gr boiled potato, 3 onions
Fresh veggies:3 onion, scurry leaves, coriander leaves, 2 green chilis
Chop 100 gr of green pepper and 2 small onion
Mash boiled veggies not to have smaller pieces (like the ones which were cut)
Heat the pan, add 4 table spoons of coconut oil and once it’s hot add fresh curry leaves. Enjoy the smell.
Add 1 table spoon of ginger paste and 1 table spoon of garlic paste
Add fresh chopped veggies.
Add spices and stir.
Add mashed boiled veggies. Stir for 2 minutes.
Add bread crumbs to make the mixture to make it stick. Stir for a minute.
Out of the veggie dough — form small rounds.
Dip them in whisked eggs and then dip again into the breadcrumbs.
Heat any vegetable oil and fry the cutlets until the brown color.
Dry excessive oil on the paper towel.
Enjoy when it’s hot best.
Alright! Next is:
CHILI GOBI
ALL INGREDIENTS: 1/2 table spoon of Maida (all-purpose wheat flower), 1 table spoon corn flower, 100 gr cauliflower, 1 teaspoon of salt, a little bt of black pepper, Kashmir chili pepper, 100 gr of pepper, 2 small onions, curry leaves, 1 green chili, coriander leaves
Mix flours with cauliflower + red power chili pepper + some black pepper + salt
Heat the vegetable oil and fry it for 2 minutes
Chop 100 gr of green pepper and2 small onion
Making GRAVY: in a separate pan: Heat 2 table spoons of coconut oil, add fresh curry leaves, 1 table spoon of ginger and garlic pastes, and then add chopped onion and green pepper.
Add these sauces: a table spoon of soya sauce, a table spoon of green chili pepper sauce and as much of tomato sauce as you want.
Here you go. Also, add some warm water to make the gravy loose
Now mix the fried cauliflower with the gravy and stir it for couple of minutes.
Sprinkle with fresh coriander leaves. It’s ready.
Easy, right? Great! So the next we cook is:
VEGETABLE KURMA
For that we will need:100 gr green beans, 100 gr potato, 100 gr carrots, 50 gr cauliflower
Peal tops of the beans Peal off carrots
Cut beans, onions and green chili pepper thin
Cut potato and carrot in small pieces
and put it to boil with a taste of salt
Heat the pan with coconut oil add curry leaves + onions + green chili pepper+ spices (black pepper, 1/2 tea spoon garam masala, 1./2 tea spoon tarmalic power, 1 tea spoon ginger paste and 1 tea spoon of garlic paste)
add coconut milk
add coconut milkadd cauliflower + beans. steer for 2 minutes
after that add boiled carrots with potato
stir for 2 minutes
finish with coriander. READY!
GOOD! Now the main meals are ready and we need some side garnishes.
CHAPPATHI
100 gr (2 cups) brown wheat flour Some salt
Start adding Hot water little by little to make a dough
Mix it, mix it, mix it.
When the dough is properly mixed — add 1 spoon coconut oil to make it elastic. And MIX again.
Make small balls
And roll them out into thin rounds (use some flour to prevent sticking)
Put the flats on the Hot steel pan
flipping every 5 seconds
layering some coconut oil on every side once
Total flips = 4 :). Then it’s ready.
And the last touch is:
SPRING WOPPAS
RICE DOUGH: 100 gr (2 small cups) of white rice flour + some taste of salt Start adding some HOT water. Again, little by little.
Mixing it up with a spoon first.
Make a dough. It’s still very warm, right? Form a cylinder…
and put it in the «grinder»… if you have one for that purpose…
Oil the steamer layers
Start pressing the dough out.
Making the rice vermicelli.
Steam it for 7-10 minutes. NB: In case you do not have the «grinder» — just form some rounds and steam them.
Eventually it will look this way.
UFF 🙂
Now we are properly hungry and ready to have it all!
