VEG FALAFEL

FALAFEL RECIPE FOR SALADS & WRAPS

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PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Falafel recipe – Crispy falafel balls recipes to serve with pita bread or tortillas. Easy falafel recipe.

Author: Gopi Patel

Recipe type: Snacks

Cuisine: Middle Eastern

Serves: 20 falafel

INGREDIENTS

• Chickpea : 1 cup
• Coriander powder : 1 tsp
• Onion : 2 piece diced medium
• Asafoetida (hing) : 1/3 tsp
• Salt : 1 tsp
• Baking powder : 1/2 tsp
• Coriander : 1/2 cup chopped
• Black pepper : 1/2 tsp
• Roasted cumin (bhuna jeera) : 1 tsp
• Coriander seeds : 1 1/2 tsp
• Bread : 2 slices

INSTRUCTIONS

1. Soak the chickpeas in water for overnight for atleast for 5-6 hours.
2. Take soaked chickpea in a mixture grinder jar and add chopped onions, baking powder, salt, coriander powder, roasted cumin seeds, coriander seeds, garlic, black pepper and asafoetida(hing) in it.
3. Also add pieces of bread and fresh coriander (cilantro).
4. Now grind the mixture together until you get thick paste of chickpea.
5. Transfer the mixture in a bowl and take a small portion of mixture roughly size of lemon in your palm.
6. Give ball shape by pressing the mixture between your palms. Press from the center and make in shape of tikki.
7. Repeat the above steps and make falafel balls from remaining chickpea mixture.
8. Now heat olive oil in a frying pan and carefully place the falafel balls in it.
9. Cook the falafel balls in oil on one side till it turns golden brown. Flip the falafel balls and cook on other side.
10. Once the falafel becomes golden brown, take them out of pan and let them cool down.
11. Delicious falafel balls are ready to serve.
12. Serve the falafel balls with salad, pita bread, tortillas and yogurt sauce.

 

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Bombay Vegetable Grilled Sandwich

mumbai grilled veg sandwich recipe

AUTHOR: dassana

RECIPE TYPE: breakfast

CUISINE: indian, bombay street food

PREP TIME:  40 mins

COOK TIME:  10 mins

TOTAL TIME:  50 mins

SERVES: 2-3

grilled veg sandwich – a bombay vegetable sandwich spiced with cilantro chutney and grilled to perfection.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the grill veg sandwich

• 8-10 slices of white or brown bread or whole wheat bread or sandwich bread
• 1 medium potato, boiled and sliced into rounds
• 1 small to medium cucumber thinly sliced
• 1 small onion thinly sliced
• 1 small to medium tomato, thinly sliced
• butter as required
• chaat masala powder as required
• roasted cumin powder as required
• black salt or regular salt as required
• freshly milled black pepper – optional
• tomato ketchup or sauce to be served with the sandwiches

for the coriander/cilantro chutney:

• 1 cup chopped fresh coriander leaves/cilantro
• 1-2 garlic cloves, chopped
• 1 green chili, chopped
• ½ to ¾ tsp lemon juice or as required
• ½ tsp cumin powder
• black salt or rock salt or sea salt as required

INSTRUCTIONS

making the coriander/cilantro chutney

1. in a grinder or blender grind all the above chutney ingredients to a smooth paste using very little water. keep the chutney aside. if there are leftovers, then keep in an airtight container in the refrigerator.

preparing the grill veg sandwich:

1. boil the potatoes. they should not be cooked too much or fall apart. just cooked well till soft. peel and slice them.
2. rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.
3. butter all the bread slices. the butter has to be spread evenly and generously so that the bread does not become soggy on spreading the chutney. spread some green chutney on the slices.
4. place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.
5. then place 2 to 3 cucumber, tomato and onion slices. sprinkle roasted cumin powder, chaat masala powder and black salt.
6. cover the sandwiches with the remaining slices of bread.
7. spread butter on the top of slices.
8. in a pre heated grill, place the sandwich carefully with the buttered side facing at the bottom. be careful when doing this. now spread butter on the top side facing you.
9. close the grill and grill the sandwiches for 2-3 minutes or till crisp and golden.
10. remove the grilled sandwiches with a wooden spatula. in batches grill the next lot.
11. serve the vegetable grill sandwich hot with tomato ketchup and coriander/cilantro chutney or any other green chutney of your choice

VEG PATATO BASKET

These dainty potato baskets are made with potato straw and filled with a crunchy mixture of stir-fried bean sprouts and capsicum. Selecting the right kind of potatoes is the most vital step in making these baskets. Use a variety of potato that is used to make wafers. Some vendors even call them “Old Potatoes”. This variety of potato has more starch which results in crisper baskets and these potatoes do not even brown easily. Old tea strainers which are made of metal can be used to make these baskets. You can make these baskets a day or so in advance and store them in an air-tight container.

Preparation Time: 15 mins.   Cooking Time: 40 mins.    Makes 10 baskets.
Show me for   servings

Ingredients

For the potato baskets
2 cups thickly grated potatoes (old potatoes)
oil for deep-frying

For the filling
2 cups bean sprouts
1/2 cup red or yellow capsicum, finely chopped
1/4 tsp pepper powder
1/2 tsp chilli powder
1/4 tsp dried ginger powder (soonth)
1/4 tsp sugar
1 tsp dried mango powder (amchur)
1/2 tsp roasted cumin seeds (jeera) powder
2 tbsp chopped coriander (dhania)
1 tsp butter
salt to taste

Other ingredients
1/2 cup green chutney
Method

For the potato baskets
Soak the grated potatoes in cold water for 10 to 15 minutes.
Drain and wash in running water for about 5 to 7 minutes.
Drain and wipe dry using a dry absorbent cloth.
Divide the grated potatoes into 10 equal portions.
Place each portion of the grated potatoes on a 37 mm. (1½”) diameter metal tea strainer and top with a second strainer.

Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket.

Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.

For the filling
Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.

How to proceed
Put 3 to 4 tablespoons of the filling into each potato basket.
Top with a spoonful of the green chutney.
Arrange on a serving plate and serve immediately.
Tips
Old potatoes or chip / wafer potatoes are required to make crisp potato baskets.
It is wise to invest in half a dozen metal strainers, once you are comfortable with the recipe so that the frying gets done quicker.

Thai veg green curry recipe

Thai Veg Green Curry Recipe

Thai Green Curry – A vegetarian recipe of thai green curry.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

For the curry:

• 3-4 small carrots, chopped
• 1 large potato, chopped
• 10-12 cauliflower florets
• ½ cup chopped green beans
• 1 medium size capsicum, diced
• 1 cup thick coconut milk ( I used ready made coconut milk)
• 2 cups vegetable broth
• 1 tbsp coconut oil
• sea salt

For the green curry paste:

• 3 thai chillies ( I used 2 thai chilies and 1 green chilli)
• ½ inch galangal
• 4 to 5 garlic cloves
• 2 shallots
• ¼ to ⅓ cup coriander leaves
• 4-5 small kaffir lime leaves or 2 to 3 medium kaffir lime leaves
• 2 lemon grass stalks, chopped
• ½ tbsp coriander seeds
• 1 tsp cumin seeds
• ¼ tsp black peppercorns
• 1 tbsp dark soya sauce or regular soy sauce
• ½ tsp zest from lemon (grated rind of lemon)

INSTRUCTIONS

1. To make the Thai Green Curry Paste:
2. Chop all the fresh ingredients for the green curry paste.
3. Take all the fresh ingredients to be ground for the green curry paste in the grinder. Add the dry spices – namely coriander seeds, cumin seeds, peppercorns. Also add the lemon rind. Grind this mixture.
4. If the mixture is too dry and not getting ground, then add the soy sauce and grind it. You could also grind it with some coconut milk instead of soy sauce.
5. I won’t recommend grinding the paste in a mortar and pestle as its much of hard work. Grind to a little coarse paste. This curry paste is enough for thai curry recipe mentioned in this post.
6. Chop all the veggies.
7. Steam or boil all the vegetables except capsicum. Drain the steamed vegetables and keep the broth. Don’t overcook or over steam the veggies.
8. In a pan, heat the coconut oil. Add the green curry paste and capsicum. Fry the paste and capsicum for 1 minute.
9. Add ½ of the coconut milk and mix it with the rest of the paste.
10. Add the vegetable broth and again mix everything.
11. Now add the mix cooked vegetables and salt.
12. Bring the entire curry to boil and then simmer for 12-15 minutes.
13. Add the remaining coconut milk and simmer for 5 minutes. Garnish the thai veg green curry with chopped kaffir lime leaves and thai basil leaves.
14. Serve the thai green curry with warm lemon grass rice.

Tips for thai veg curry recipe:

1: It is best to have the thai herbs and spices for this green curry. But if you do not have this, you could still substitute the thai ingredients with the commonly used ingredients from the indian kitchen.

• Galangal: Use Ginger instead
• Kaffir Lime Leaves: Add zest of Lemon instead
• Thai Chillies: Substitute Green Chillies
• Shallots: Use small Onions instead
• For Lemon Grass……. I do not think there is any substitute. At the most, you could just do away with the zest of lemon.

2: You could also grind some coriander roots while making the green curry paste.

3: Choose your own choice of vegetables. I have boiled the vegetables first, since I wanted the veggies to be completely cooked, as I had added cauliflower and potatoes. However, if you use vegetables like carrots, beans, mushrooms etc… you could just add them directly to the curry. You could also add tofu.

4: Instead of dark soy sauce, you can use regular soy sauce.

5: You can always adjust the consistency of the curry. I prefer slightly thin curries, so I added a bit of more broth. If you do not have vegetable broth, you could add water instead. For a slightly thicker consistency, you could add some more quantity of coconut milk.

6: This thai veg curry is spicy. However, if you like very spicy and hot food, you can increase the spiciness and hotness by adding a few more chilies.

method to make the thai green curry paste:

• As mentioned in my previous post of Thai Basil Vegetable Stir fry with Tofu, I get the thai kit in a shop near my place. This is how it looks like. It has very generous quantities of galangal ( I don’t know why), 2 thai red chillies, 7-9 kaffir lime leaves, thai basil, 2 lemon grass stems and a few lemon grass.

 

• Chop all the fresh ingredients for the green curry paste.

 

• Take all the ingredients to be ground for the green curry paste in the grinder. Add the dry spices, namely coriander seeds, cumin seeds, peppercorns. Also add the lemon rind. Grind this mixture.

• If the mixture is too dry and not getting ground, then add the soy sauce and grind it. You could also grind it with some coconut milk instead of soy sauce.

 

• I won’t recommend grinding the paste in a mortar and pestle as its much of hand work . Grind to a little coarse paste. This curry paste is enough for thai curry recipe mentioned in this post. The below curry paste looks more like brown curry paste instead of green curry paste. Wait till the coconut milk dissolves into it and then see the magic.

To make the thai green curry:

• Chop all the veggies.

• Steam or boil all the vegetables except capsicum. Drain the steamed vegetables and keep the broth. Don’t overcook or over steam the veggies.
• In a pan, heat the coconut oil. Add the green curry paste and capsicum. Fry the paste and capsicum for 1 minute.

• Add 1/2 of the coconut milk and mix it with the rest of the paste. Oh….. no magic…. no green color….. that’s because I have used camera flash for taking the photo. This recipe was made in the night.
• Add the vegetable broth and again mix everything….. Slight green color!!!!!
• Now add the mix cooked vegetables and salt…… more green color!!!!!

• Bring the entire curry to boil and then simmer for 12-15 minutes…. again brown…. thats coz of flash photography… you can see what flash does to the image….
• Add the remaining coconut milk and simmer for 5 minutes. Garnish the thai veg green curry with chopped kaffir lime leaves and thai basil leaves…. yes green now and no flash photography….
•  Serve the thai green curry with warm lemon grass rice.

 

 

Savory Vegetable Tart

Savory Vegetable Tart

Ingredients

1

Pillsbury™ refrigerated pie crust, softened as directed on box

3

tablespoons Crisco® 100% Extra Virgin Olive Oil

1 1/2

cups chopped onions

2

cloves garlic, sliced

2

small unpeeled red potatoes, cut into thin slices

3

small plum (Roma) tomatoes, cut into 1/4-inch slices

1

small unpeeled Japanese (or other small) eggplant (about 5 oz), cut into 1/4-inch slices

1

small zucchini, cut into 1/4-inch slices

1/2

teaspoon salt

1/4

teaspoon ground black pepper

1/4

teaspoon thyme leaves

3

oz Gruyère cheese, shredded (3/4 cup)

1/4

cup Progresso™ panko bread crumbs

Steps

• 1Heat oven to 375°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate; flute edge.
• 2In 10-inch skillet, heat 2 tablespoons of the oil over medium-low heat until hot. Add onions; cook 10 minutes, stirring occasionally, or until onions are slightly golden in color. Add garlic; cook an additional minute. Spread onions and garlic evenly in bottom of pie crust. Arrange vegetables in tight spiral pattern over onion mixture, alternating vegetables. Sprinkle with salt, pepper and thyme. Drizzle with remaining 1 tablespoon of oil. Cover with foil.
• 3Bake 30 minutes. Remove foil; bake 15 minutes. Sprinkle vegetables with cheese and bread crumbs. Bake an additional 10 to 20 minutes or until cheese begins to brown.
• 4Cool 15 minutes. To serve, cut into wedges.

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RESTOURANT STYLE PUDINA PARATHA

RESTOURANT STYLE PUDINA PARATHA

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian

PREP TIME:  35 mins

COOK TIME:  30 mins

TOTAL TIME:  1 hour 5 mins

SERVES: 3-4

pudina paratha – restaurant style recipe of whole wheat flat bread flavored with mint and spices.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for kneading dough:

• ½ cup tightly packed fresh mint leaves or 17 to 18 grams fresh mint leaves/pudina patta
• 2 cups whole wheat flour/atta, 240 grams
• 2 tsp oil or ghee or butter
• ½ to 1 tsp salt or add as per taste
• ⅔ cup water or add as required

for sprinkling:

• ½ cup tightly packed fresh mint leaves or 17 to 18 grams fresh mint leaves or 1 tbsp dry mint leaves
• 1 tsp cumin seeds/jeera
• ½ tsp fennel seeds/saunf
• 1 dry red chili, broken and seeds removed (optional)
• 1 tbsp chaat masala

for roasting:

• oil or ghee as required

INSTRUCTIONS

prep:

1. begin with rinsing the mint leaves and keeping them aside. we will use 1 cup tightly packed fresh mint leaves of which half is added to the dough and the other half is added to the spice mix.

kneading dough:

1. then start with the dough preparation – in a mixing bowl or pan, take 2 cups whole wheat flour (240 grams), 2 tsp oil or ghee or butter and ½ to 1 tsp salt or add as per taste.
2. mix very well.
3. then add ½ cup tightly packed fresh mint leaves (finely chopped). again mix very well.
4. now add water in parts. initially you can add ⅓ to ½ cup water.
5. mix and begin to knead the dough.
6. add more water as required and knead to a smooth dough. overall i used ⅔ cup of water to knead the dough. depending on the quality of flour, you may need to add more or less water.
7. cover the dough and keep aside for 30 minutes.

preparing the spice mix:

1. in a pan, add ½ cup tightly packed fresh mint leaves.
2. on a low flame or sim with frequent stirs, roast the mint leaves. some mint leaves will darken, but continue to roast them till they turn crisp.
3. once the leaves are roasted and dried, then remove and keep aside.
4. in the same pan, add cumin seeds, fennel seeds and roast for half a minute on a low flame.
5. next add 1 dry red chili, broken and seeds removed. red chili is optional, but i do add for the bit of heat it provides in the parathas.
6. roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder or a spice grinder.
7. when the cumin and fennel seeds become warm or cool down, add the dried mint leaves.
8. grind to a semi fine mix or a fine powder.
9. remove in a plate. also add 1 tbsp chaat masala.
10. mix both the spice blends very well. keep aside.

preparing parathas:

1. after 30 minutes, make medium sized balls of the dough.
2. take the dough ball on the rolling board and sprinkle some flour on both sides.
3. roll the ball to a large thin chapati of about 9 to 10 inches.
4. spread or brush some oil all over. sprinkle some flour evenly.
5. now sprinkle the spice mixture that we had prepared.
6. begin to fold from the edges like a fan with pleats.
7. fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.
8. prepare the pleated roll balls like these and keep aside covered to rest for 12 to 15 minutes.
9. now take one pleated ball and dust some flour on both sides.
10. roll to a paratha of about 5 to 6 inches.
11. place the paratha on a hot tawa.
12. when you see the paratha puffing up at some places and is ¼th cooked then flip.
13. spread some oil or ghee on this side.
14. flip again and spread some oil or ghee on this side too.
15. flip a couple of times to get even roasting and cooking of the parathas.
16. press the edges with a spatula so that they are cooked well.
17. you can make these parathas more crisp by cooking for some more time.
18. remove and place the pudina paratha on a plate or tray. crush them between your palms taking care of the heat, so that the layers separate.
19. the pudina paratha is ready to be served now. make all pudina parathas this way. if you are unable to serve them immediately, then stack them in a casserole or a roti basket and serve them once you have made all the parathas. do not that these parathas have to be served hot or warm.
20. sprinkle the spice mix on top and serve pudina paratha plain with some mango pickle or curd or with a dal fry or a veg curry or gravy.

FRENCH ONION SOUP

THE FRENCH ONION SOUP (VEG)

Traditional French onion soup can come in as high as 39 grams of fat per serving. Ours has just 10.5 and tastes amazing. Slowly caramelizing theonions gives this soup its diner-divine rich flavor (don’t try to hurry the onions; they’re worth the time!). Slices of toasted sourdough and just enough melted cheese complete the order.

• 2 Tbs. unsalted butter
• 1 Tbs. vegetable oil
• 5 large onions (about 3 lb.), halved and thinly sliced
• 3 cloves garlic, minced (about 1 Tbs.)
• ½ tsp. salt
• 2 Tbs. all-purpose flour
• 6 cups roasted or low-sodium vegetable broth
• ⅓ cup dry sherry
• 1 tsp. Dijon mustard
• 1 tsp. sherry vinegar
• 6 ½-inch slices sourdough bread, toasted
• ⅔ cup shredded Jarlsberg or Gruyère cheese

1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

Vegetarian Empanadas

A group of empanadas, south american favorite appetizer

Vegetarian Empanadas

Prep and Cool time

1 hour 30 mins

Cook time

20 mins

Total time

1 hour 50 mins

Author: Vered DeLeeuw

Recipe type: Appetizer, Vegetarian

Yield: 12 empanadas

Ingredients

Dough:

• 2¼ cups unbleached all-purpose flour
• 1 teaspoon salt
• ½ cup cold unsalted butter, cut into small cubes
• 1 large egg
• ⅓ cup ice water (measure and place in the freezer before you start working)
• 1 tablespoon distilled white vinegar

Filling:

• 2 tablespoons olive oil
• ½ large onion, finely chopped
• ½ large bell pepper, finely chopped
• 1 tablespoon minced garlic
• ½ pound mushrooms, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika

Egg wash:

• 1 large egg
• 1 tablespoon water

  INSTRUCTIONS

  1. Place the flour and salt in food processor bowl. Pulse to blend. Add the butter and pulse a few times, until mixture looks crumbly.
  2. Whisk together the egg, water, and vinegar in a small bowl with a fork. Add to food processor bowl. Pulse a few times, just until dough forms.
  3. Remove dough from food processor. Shape into a flat disk. Chill in fridge, wrapped in plastic wrap, 1 hour.
  4. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté about 4 minutes, until tender. Add the garlic and mushrooms. Cook about 5 more minutes, until mushrooms are tender and any liquid they release have been absorbed. Add the salt and pepper, cumin and paprika. Cook one more minute, stirring. Remove from heat and set aside.
  5. Heat oven to 400 degrees F. Whisk together the egg and water for the egg wash. Line a baking sheet with parchment paper. Remove dough from fridge and allow to rest 5 minutes at room temperature.
  6. On a lightly floured surface, with a floured rolling pin, roll out the dough as thin as you can – to about ⅛ inch thickness. Cut twelve 4-inch circles. Scraps can be re-rolled. Place one heaping tablespoon vegetable mixture on one half of each circle, leaving a ½-inch border. Brush egg wash on empty side of circle, fold dough over to make a half-circle and close edges, then crimp edges with a fork.
  7. Arrange the mpanadas on the prepared baking sheet. Brush with egg wash. Bake 10 minutes. Turn empanadas over, brush the other side and bake 10 minutes longer, or until lightly browned on both sides. Cool ten minutes on a wire rack before serving.
• Nutrition Per Serving
  Serving size: 1 empanada; Calories: 199.7; Fat: 11g; Carbohydrates: 21.6g;Sugar: 0g; Sodium: 304.9mg; Fiber: 1.4g; Protein: 4.6g

 

Veg Frankie ( Mumbai Roadside Recipes )

Preparation Time: 30 mins   Cooking Time: 20 mins    Makes 4 frankies
Show me for frankies

Ingredients

For The Rotis
1/2 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
1/4 tsp oil for kneading
butter for cooking

For The Stuffing
1 1/2 tbsp oil or butter
1 tsp ginger-garlic (adrak-lehsun) paste
1 3/4 cups boiled , peeled and mashed potatoes
3/4 tsp chilli powder
1 tsp garam masala
1/2 tsp chaat masala (optional)
1 tbsp finely chopped coriander (dhania)
salt to taste

(makes Approx 1/3 Cup)
1 1/2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
1/3 cup of water

Other Ingredients
4 tsp butter for cooking
1 cup finely chopped onions
4 tsp frankie masala (readily available in the market) or chaat masala

For Serving
tomato sauce

Method
For the rotis

1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
3. Knead again using ¼ tsp of oil till it is smooth and elastic.
4. Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8″) diameter thin circle.
5. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing

1. Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
2. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

How to proceed

1. Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
2. Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
3. Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
4. Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
5. Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
6. Repeat with the remaining ingredients to make 3 more frankies.

Variation:

1. Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.
2. Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, page… evenly on the roti (at step no. 3) and proceed as per the recipe.
3. Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe.
4. Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.

VEG RAVIOLI

Preparation time: 30 mins.   Coking time: 30 mins.    Serves 8
Show me for servings

Ingredients

For the crust
1 1/2 cups plain flour (maida)
4 tsp butter
1 tsp salt
ice-cold water

For the filling
2 bunches spinach (palak)
1/2 tsp chilli powder
4 tbsp grated processed cheese
salt to taste

For the topping
1 kg tomatoes
3 tbsp tomato ketchup
1/2 tsp chilli powder
3 tsp sugar (approx.)
1/3 cup fresh cream
salt to taste
2 tbsp grated cooking cheese

Method

1. Sieve the flour. Add the salt and butter and mix well. Add the ice- cold water and make a soft dough.
2. Leave the dough for at least 1 hour.

For the filling

1. Chop the spinach very finely, add 2 teaspoons of water and cook.
2. When cooked, drain it and mash well.
3. Add the chilli powder, cheese and salt.

For the sauce

1. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
2. When cooked, take out a thick soup by passing through a sieve.
3. Boil the soup and add the sugar, chilli powder, tomato ketchup and salt.
4. After 10 minutes, add the cream.

How to proceed

1. Divide the dough into 6 to 8 equal parts. Roll out thin rounds of equal size.
2. Put one round on a board. Put small lumps of the filling at about 25 mm.(1″) intervals on the round.
3. Apply a little water around the lumps.
4. Put another round on the top. Press with the fingers around the lumps.
5. Stamp out the ravioli with a small round biscuit- cutter; or using a knife, make square ravioli pieces.
6. Repeat with the remaining round.
7. Boil plenty of water in a large vessel and add 2 teaspoons of oil to the boiling water.
8. Put a few ravioli pieces at a time in the boiling water and when they come on top, take out and put in the prepared sauce.
9. Grease a baking dish and put the ravioli pieces in it. Sprinkle the grated cheese on top.
10. Bake in a hot oven at 400°F for 10 minutes.
11. Serve hot.

Tips

1. Ravioli can be prepared well in advance. Just bake when you want to serve.