Vegetable Frankie

Veg. Frankie is slowly becoming very popular on streets of Mumbai. The recipe presented here is of Indian style. It is healthy food because it contains lot vegetables and rolled in wheat flour. Kids who do not like to eat vegetables will love to eat VEG. FRANKIE.

Ingredients:

For the Rotis:

Wheat Flour - 1 cup

Oil - 2 tsp

Salt to taste

Luke warm water

For the Filling:

Onion - 1 finely chopped

Tomato - 1 finely chopped

Green Bell Pepper (Capsicum) - 1 finely chopped

Cabbage - 2 tbsp shredded

Carrot - 2 tbsp shredded

Coriander Leaves for garnishing

Tamarind & Date Chutney - 1/2 cup

Green Chutney - 1/2 cup

Lemon Juice to taste

Salt to taste

Grated Cheese

Method:

For making the Rotis:

Take the flour in a big bowl and add salt and oil to it and mix it well. Now add the luke warm water, little at a time and make smooth dough. Keep aside for 15 mins. After 15 mins roll the dough into lemon size balls and flatten these balls with wooden roller on wooden surface to make chapatis.

Heat the tava and cook the roti only one side don't flip the roti. Pour oil around the roti. Lift up the edge of the roti lightly to check if its cooked well. If you see light brown sports your roti is ready. Remove from flame and keep inside the covered box, so roti remains soft. Perform this with all the balls and keep aside.

For the Filling:

Take a bowl put all the vegetables, salt and lemon juice, mix it well and garnish with coriander leaves. Your filling is ready. Now we go to the assembly of the wraps.

Heat the tava, place the uncooked side of the roti and cook on low heat. Now place a spoonful of the filling in center of the roti. Top it with some tamarind and green chutney according to your taste. Put some cheese. Now fold the either sides of the roti in an over lapping manner. Remove from the tava and serve hot with tomato ketchup.

Note:

Instead of rotis you can also use readymade wheat or corn Tortillas.

Noodles Chaat

Noodles Chaat is merger of Chinese food with Indian taste. This can provide a good change to your regular Chaat. This is my version of Noodles Chaat, you can adjust the spices according to your taste.

Ingredients:

Noodles - 1 pack

Sprouted Mung Beans - 3 tbsp

Potato - 1 Boiled, peeled, cut into pieces

onion - 1 finely chopped

tomato - 1 finely chopped

Green chilli - 1 finely chopped (optional)

Tomato ketchup - 1 tsp

Green Chilli Sauce - 1 tsp

Soy sauce - 1 tsp

White Vinegar - 1/2 tsp

Coriander leaves for garnishing

Method:

Break noodles into small pieces and put in the microwave safe bowl. Microwave high for 2 mins to make noodles crispy. Stir often to make sure noodles do not get burned. Now add all the ingredients in the noodles except coriander leaves and some onions and tomatoes for garnishing.

Mix it well.

Put noodles in a plate and garnish with onions, tomatoes and coriander leaves. here's your Noodles Chaat ready to enjoy.

Khasta Kachori

Khasta Kachori is one of the famous Rajasthani Chaat which has blend of north Indian Chaat and sweetness of the west. The memories of Khasta Kachori goes to my sweet old college days where I use to pounch it with my friends. Hope you will enjoy this....

Ingredients:

For the crust-
Plain flour (Maida) - 2 cups
Ghee - 1/4 cup melted
Fruit salt (soda) - 1/4 tsp
Salt to taste

For the filling-
Yellow moong dal - 1/2 cup
Besan - 2 tbsp
Ginger - green chilli paste - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Dry mango (Amchur) powder - 1 tbsp
Asafoetida (hing) - 1/4 tsp
Oil - 3 tbsp
Salt to taste

To serve-
Coriander (green) chutney
Khajur - Imli (sweet) chutney
Garlic chutney (optional)
Thin yogurt
Boiled Potatoes - chopped finely
Onions - chopped finely
Coriander choped
Thin sev

Method:

To make Crust-

Make the dough for the crust, mix all the ingredients and knead into a firm dough by using a little water at a time. Knead properly for atleast 5 to 6 mins, but keep it hard and firm. As the Kachori's need to thick and flaky cover with a wet muslin cloth and leave for 30 mins.

To make filling-

Soak the moong dal in water for atleast 6 hours. Then drain the water and set aside. Heat the oil in a pan, at the jeera and asafoetida. When the seeds crackle put the soaked and drained moongdal and fry for few seconds. Add the green chilli - ginger paste, chilli powder, garam masala, gram flour, amchur and salt. Stir for 5 mins. till all the masala's are cooked properly.

Pulse this mixture in a food processor to form a coarse to fine powder. Divide the mixture into 12 equal parts.

To make the Kachori's-

Take the dough and knead it for few minutes. Divide the dough in 12 equal parts. Take one part in your palm and with your fingers flatten the edges so that it becomes the circle of about 1 1/2 inches in diameter. Mould the dough into a cup and add about 1 tsp of dal mixture in the center. Seal by pulling over all the edges. Repeat with the rest. Now heat about 1 1/2 inches of oil in a frying pan on medium heat.

Set the Kachori's on a surface with the seams facing up. Using the base of your palm, slowly flatten them into circles about 2 1/2 inches in diameter. Fry them on medium-low heat. After they start to puff slowly turn them over. Fry until golden-brown on both sides. If the Kachori's are fried on high heat, they will get soft and will not be crispy.

Serving the Khasta Kachori-

Keep one kachori on a plate and crack a hole in the center of it. Fill it with 3-4 tbsp of the beaten yogurt. Add the chopped potatoes and onions, then pour the green, tamarind and garlic chutneys and sprinkle coriander and sev on the top.

Enjoy this delicious chaat ....

Handvo

Handvo is a delicious gujrati snacks. It is considered to be a low fat healthy diet and often taken as an evening snacks and also eaten while on long drive. Handvo is favourite dish at my home so I often make it for dinner. You all will love it too, I am pretty much sure.

Ingredients:
Handva flour - 2 cups
buttermilk - 3 cups
Bottle gourd - 1/2 cup
Carrot shredded - 3 tsp
spinach leaves - 1/4 cup
Green chillies - 2 finely chopped
Garlic cloves - 4 to 5
Ginger paste - 1/2 tsp
Fruit salt - 1 tsp
Salt to taste
Lemon juice - 1 tsp
Sugar - 1/2 tsp

For Tempering:
Mustard seeds - 1 tsp
Sesame seeds - 2 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Oil - 2 tbsp

Method:
Take a handva flour in a large vessel add salt, soda (fruit salt), buttermilk and mix well. Cover the vessel and set aside for 6 to 7 hours for fermentation.

Grate the bottle gourd (you can use zucchini or cabbage instead of bottle gourd) and squeeze out all excess water. Do this after the fermentation is done. Now add all the vegetables, spices and green chillies to the flour mixture.

Heat oil in a pan, add urad & channa dals, mustard seeds and half of sesame seeds allow to splutter, then pour half of it into the batter and mix thoroughly.

Backing:
Put in a greased oven proof deep container. Pour remaining seasoning and sesame seeds on the top. Place in a preheated oven at 350 degree F for 10 mins. Then reduce to 300 and bake for another 30 mins until done. Check by inserting a toothpick, which should come out clean. Slice into wedges and serve hot with tomato ketchup and green chutney.

Bread Rolls in Dahi (Yogurt)

Bread Rolls, whenever I hear this name I remember my good old days of college canteen. I was very fond of this item and used to have fun eating with my friends in college canteen. Also I like Dahi vada very much and it's my one of favourite dish, I am eveready to have it. So one day I thought of experimenting to create a fusion of two of my favourite dishes and here I am with this new discovery. So friends taste it and let me have your comments on this dish.

Ingedients:

Bread Slice - 8 (one slice for each roll)
Boiled Potatoes - 2 (large size)
Onion - 1 small finely chopped (optional)
Ginger chilli paste* - 1 tbsp
Garlic paste* - 1 tsp (optional)
Red chilli powder* - 1 tsp ( optional - to make it more spicy)
Turmeric powder - 1 tsp
Garam masala powder* - 1 tsp
Salt and lime to taste
Oil for frying
Plain yogurt - 1 cup
Chat Masala
Tamarind chutney, Green chutney and Garlic* chutney.

* This ingredients are spicy.

Preparation Method :
For Bread Rolls
Peel and mash potatoes and add all ingredients except bread slice and mix well. Now take a bread slice dip in bowl of water (if you like then add little milk in bowl this will add some milk flavour to bread roll) and remove immediately from it and remove excess water from slice by pressing between your palms. The next step is to place prepared potato mixture at the center of the slice and roll it. Prepare all rolls similarly and then keep these rolls in refrigerator for 5 mins in the meantime heat the oil for frying. Once the oil is heated enough remove the rolls from refrigerator and fry it to redish brown. Remove excess oil with blotting paper and your Bread Rolls is ready.

For making Bread Roll Dahi Vada
Place the 4 rolls in each plate, pour plain yogurt on rolls and sprinkle the chat masala and put all chutneys. Bread Roll Dahi Vada is ready to serve.