Monday, 16 November 2015

Vegetable Fritters

    Vegetable fritters are perfect ,comforting ,tea time snack which I crave whenever I want to enjoy monsoon weather.Here is my perfect recipe.Try it out.You can use any vegetables of your choice or you can just use one.

Serves 5
Besan Flour / Chickpea flour - 2 cups
Rice Flour - 3/4 cup
Maida / All purpose flour - 4 Tbsp
Vegetables (Onion , capsicum ,carrots) - 4 cups altogether
Hing / Asafoetida - 1/4 tsp
Ginger Garlic Paste (optional) - 1 tsp
Chilli Powder - 1 tsp
White vinegar / Lemon juice (optional)- 2 tsp
Salt - as needed
Oil/melted ghee - 3 Tbsp
Water - 3 to 4 Tbsp
Orange Red food colour (optional) 
Oil for frying

  1. Heat oil for frying.In the mean time ,wash and slice all the vegetables lengthwise.
  2. In a bowl mix all the ingredients together.
  3. Add the veggies into the batter.The batter will be thick enough to coat the veggies (see pic B)
  4. Once the oil is hot ,drop a little batter into it.if the batter rises to the top immediately , the oil is hot enough.
  5. Drop the veggie batter into the oil as if sprinkling.
  6. Don't drop too much of batter into the pan.There should be some space for the fritters to move around.
  7. Stir occasionally for even frying.Let them turn crisp and golden brown.
  8. Remove and serve hot with Tomato ketchup or Coconut chutney and with a cup of coffee or tea

Wednesday, 16 April 2014

Mushroom Pepper Masala / Pepper Mushroom Curry

Mushrooms are very low in saturated fats , sodium and cholesterol and are good source of dietary fiber and Potassium .In addition, white button mushroom extract has been found to reduce the size of some cancer tumors and slow down the production of some cancer cells. It is most prominently linked to reducing the risk of breast and prostate cancer.
    For those who are always looking for nutritious weight loss foods to pack into our diets, mushrooms are a less well-known option.Like watermelon, they are very high in water content (80 to 90% water) and fiber which makes them a great diet food!
    This is one of my all time favourite Mushroom recipe that can be made in a jiffy..

Ingredients [SERVES 2]
Button Mushrooms - 200 gms
Onion ( chopped ) - 1
Ginger garlic Paste - 1 tsp (optional)
Cumin - 1 tsp
Curry leaves - a few
Pepper powder / Ground pepper - 2 tsp
Oil - 2 to 3 Tblsp
Salt - as needed

Grind Together :
Onion - 1
Tomato - 1
Cashews - 5
Saunf / Anise - 1 tsp

  1. Wash and chop the mushrooms.
  2. Heat oil in a pan.Add the cumin seeds and the curry leaves.Let it splutter.
  3. Add the chopped onion and saute till the onion turns translusent.
  4. Add the ginger garlic paste, the ground paste and saute until the raw smell goes off.
  5. Add the mushrooms, pepper powder and salt.Cook until the mushrooms become tender. 

Serving Suggestion:
Serve with rotis or steamed rice

Monday, 25 November 2013

Tomato Garlic Chutney


Onion - 1 (chopped)
Tomato - 2 (chopped)
Curry leaves  - a sprig 
Garlic flakes - 5 to 6
Dry Red chilli - 3 to 4
Tamarind paste - 1/4 tsp Or tamarind - 1/2 inch piece
Salt - as needed
Oil - 1 TBsp

For Tempering

Mustards - 1/4 tsp 
Curry leaves - 1 few
Asafoetida - a pinch (optional)
Oil -  1 TBsp


  1. Heat 1 TBsp oil in a pan.Throw in the red chilli and the chopped onions. Saute till it turns translucent.
  2. Add the chopped tomatoes and saute till the tomatoes become mushy.
  3. At this point add the curry leaves and saute for 1 min and Switch off the flame.
  4. Now add the garlic flakes ,tamarind paste and salt. Grind this into a somewhat coarse mixture (Not very smooth).
  5. Heat the remaining 1 Tbsp of oil ,add the mustards.As soon as it crackles , add asafoetida and throw in the curry leaves .
  6. Temper the ground chutney with this mixture.

You can also substitute the curry leaves with coriander leaves or you can add both.