Aloo Makai Tikki

Ingredients:

4 medium potatoes parboiled
1 cup cooked corn
1 onion(s) chopped
1 tablespoon grated cheese
2 green chilli(es) chopped fine
1 tablespoon chopped coriander leaves
1 teaspoon lemon juice
1 teaspoon fresh cream
1 tablespoon butter
salt and pepper to taste

Method:

Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s) Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes. Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.

Vegetable Bonda

Ingredients:

1 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 teaspoon(s) grated ginger
2 teaspoon(s) grated garlic
4 green chillies chopped fine
1 onion(s) chopped fine
4 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, beetroot) steamed
½ teaspoon(s) turmeric powder
salt to taste
4 tablespoons chopped coriander leaves
1 tablespoon(s) lemon juice

For the batter:
2 cup(s) bengal gram flour (chickpea flour or besan)
½ cup(s) rice flour
½ teaspoon(s) red chilli powder
a pinch of soda bi-carbonate and asafoetida powder
salt to taste
oil to deep fry

Method:

Heat the oil in a pan. Add the cumin seeds and let them crackle. Add the ginger, garlic, green chillies and onions. Fry on low-medium heat for about 2 minutes or till the onions are transparent. Add the steamed vegetables, half the turmeric powder and salt to taste. Mix well whilst mashing with the back of the ladle on medium heat for about 5 minutes. Put off the flame and let cool. Mix in the coriander leaves and lemon juice. Make lemon-sized balls. To make the batter, mix together the gramflour, rice flour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

Vegetable Cutlets

Ingredients:

2 tablespoon(s) oil
4 onions finely chopped
2 cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine
½ cup(s) green peas parboiled
2 big potato(es) boiled and chopped fine
2 small beetroot(s) boiled and chopped fine
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh coriander leaves
oil for shallow frying

Grind to a paste:

2 tablespoon(s) grated coconut
4 green chilli(es) finely chopped
1 small onion(s) chopped
4 flakes garlic(s) chopped
1 teaspoon(s) ginger chopped
2 clove(s)
1&"; piece of cinnamon
2 tablespoon(s) coriander leaves chopped
salt to taste

Method:

Heat the oil in a pan and fry the onions on medium heat for about 3 minutes or till they become transparent. Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone. Mix in the chopped mixed vegetables and green peas. Stir-fry on high heat briefly till the vegatables are well coated with the paste. Cover and cook on low heat whilst stirring at intervals for about 4 minutes or till they are half cooked. Add the boiled potato and beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4 minutes. Let cool. Stir in the lemon juice and chopped fresh coriander leaves. Shape the mixture into patties. Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way.