Mexican Tacos, Vegetarian Tacos Recipe

Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love.

Mexican Tacos, Vegetarian Tacos Recipe

Preparation Time: 40 mins   Cooking Time: 40 mins    Makes 8 to 10 servings
Show me for servings

Ingredients


For The Crisp Tortillas
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
1/2 tbsp oil
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For The Rajma Topping
3/4 cup red rajma (kidney beans) , soaked for 8 hours and drained
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tbsp tomato ketchup

For The Green Sauce
1 1/2 cups roughly chopped green tomatoes
1/2 cup roughly chopped onions
1 tbsp roughly chopped green chillies
1 tsp vinegar
salt to taste

Other Ingredients
1/4 cup tomato ketchup
1 tbsp chilli sauce
2 tsp chilli sauce
7 1/2 tbsp finely chopped spring onion greens
7 1/2 tbsp grated processed cheese
Method
For the crisp tortillas

  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
  2. Divide the dough into 15 equal portions.
  3. Roll a portion into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and prick it evenly with a fork.
  4. Heat the oil in a deep-non-stick kadhai and deep-fry, a few puris at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
  5. Drain on an absorbent paper.
  6. Cool and store in an air-tight container.


For the rajma topping

  1. Combine the rajma, 1½ cups of water and salt in a pressure cooker and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  3. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
  4. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the cooked rajma with the water, mix well, mash it using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally.
  6. Divide the topping into 15 equal portions. Keep aside.


For the green sauce

  1. Combine the tomatoes, onions, green chillies and ½ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Allow the mixture to cool completely and blend in a mixer to a smooth mixture. Strain with a strainer.
  4. Transfer the mixture into a deep bowl, add the vinegar and salt, mix well and keep aside.


How to proceed

  1. Combine the tomato ketchup and chilli sauce in a bowl, mix well and keep aside.
  2. Place a crisp tortilla on a clean, dry surface, place a portion of the rajma topping evenly over it.
  3. Pour 2 tsp of the green sauce over it, 1 tsp tomto-chilli sauce mixture, ½ tbsp of spring onion greens and finally ½ tbsp of cheese.
  4. Repeat steps 2 and 3 to make 14 more tacos.
  5. Serve immediately.

Veg Mexican Tacos

Mexican Tacos, Vegetarian Tacos Recipe recipe – How to make Mexican Tacos, Vegetarian Tacos Recipe

Preparation Time: 40 mins   Cooking Time: 40 mins    Makes 8 to 10 servings
Show me for servings

Ingredients


For The Crisp Tortillas
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
1/2 tbsp oil
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For The Rajma Topping
3/4 cup red rajma (kidney beans) , soaked for 8 hours and drained
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tbsp tomato ketchup

For The Green Sauce
1 1/2 cups roughly chopped green tomatoes
1/2 cup roughly chopped onions
1 tbsp roughly chopped green chillies
1 tsp vinegar
salt to taste

Other Ingredients
1/4 cup tomato ketchup
1 tbsp chilli sauce
2 tsp chilli sauce
7 1/2 tbsp finely chopped spring onion greens
7 1/2 tbsp grated processed cheese
Method
For the crisp tortillas

  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
  2. Divide the dough into 15 equal portions.
  3. Roll a portion into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and prick it evenly with a fork.
  4. Heat the oil in a deep-non-stick kadhai and deep-fry, a few puris at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
  5. Drain on an absorbent paper.
  6. Cool and store in an air-tight container.


For the rajma topping

  1. Combine the rajma, 1½ cups of water and salt in a pressure cooker and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  3. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
  4. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the cooked rajma with the water, mix well, mash it using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally.
  6. Divide the topping into 15 equal portions. Keep aside.


For the green sauce

  1. Combine the tomatoes, onions, green chillies and ½ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Allow the mixture to cool completely and blend in a mixer to a smooth mixture. Strain with a strainer.
  4. Transfer the mixture into a deep bowl, add the vinegar and salt, mix well and keep aside.


How to proceed

  1. Combine the tomato ketchup and chilli sauce in a bowl, mix well and keep aside.
  2. Place a crisp tortilla on a clean, dry surface, place a portion of the rajma topping evenly over it.
  3. Pour 2 tsp of the green sauce over it, 1 tsp tomto-chilli sauce mixture, ½ tbsp of spring onion greens and finally ½ tbsp of cheese.
  4. Repeat steps 2 and 3 to make 14 more tacos.
  5. Serve immediately.
 Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love.

VEG FALAFEL

FALAFEL RECIPE FOR SALADS & WRAPS
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.
 falafel wrap-330images (2)FF

Bombay Vegetable Grilled Sandwich

images (1)
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 3
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

ttt

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

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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.hqdefault

FRENCH ONION SOUP

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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

Argentine 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

 

how to make empanadas