Wednesday, January 12, 2011

Stuffed Mini Capsicums with a Spicy Potato filling.

I’m using these cute capsicums I have growing in our garden at the moment. The original dish I had tasted used long light green jalapeno type peppers ( Anything with a mild flavour and small in size would be fine.

I’ve stuffed capsicums before, but it has always been with a spiced besan mix. I’d stuff them and fry them in oil. The problem I always encountered with this was that by the time the besan inside has cooked, the capsicums were overcooked. The besan also ended up either too hard in texture or undercooked. Shallow frying them in oil also meant that they weren’t the healthiest of snack or appetiser.
These are a great alternative and I think taste a whole lot better too.

Capsicums, 15

For the filling:
Boiled Potatoes, 3 large
Handful of frozen peas
Chopped coriander
Lime Juice
Spice paste: 1 diced onion, Dry red chillies (4-5 or as per taste), chilli powder, garam masala, coriander seed/cumin powder, salt, garlic ginger paste,
Fine Sev for garnish

1.Boil potatoes until tender.
2.Mash together with peas and coriander.
3.Fry off onion, chilles and spices separately, before blending together to make the spice paste.
4.Add potato mixture to the spice paste.
5.Slit the capsicum and remove the seeds. Fill them with the potato mixture and pack tightly.
6.Start off the cooking process by carefully cooking them in some oil over a high heat in a frypan.
7.Place the frypan in a preheated oven for 10-15 minutes or until the capsicum is well cooked. Serve with fine shev sprinkled over the top.

अ Whole Year!!

I CANT believe that I haven't posted a single recipe in the year 2010!! Here's to hoping I post atleast a few in the new year! :)

Kolhapuri Misal Pav

This is a really spicy delicacy in Maharashtra. I’ve never had it in India before, so don’t know whether my recipe is authentic, but do give it a go and let me know!! This dish can be eaten as a light dinner or for brunch. Since sprouted mung beans are it’s basis, it’s quite a healthy dish as compared with other chaat foods. The sweet, sour and eye wateringly spicy taste is delicious, and one can adjust the heat of the dish according to taste.

The dish has several elements, so at first, I was quite put off, thinking that it would take a whole afternoon to prepare. I was surprised that it didn’t, and that all the ingredients I used were staples in out pantry. The only element of the dish that requires pre-contemplation is sprouting the mung beans. I placed about 1 cup of mung beans in water overnight, and followed this by wrapping them in muslin cloth for 2 days (1 day would be enough). I’ve recently read that you can sprout beans and freeze them and use them when required. They retain their freshness and are the much more nutritious alternative to boiling the heck out of lentils! I’ll definitely be giving this a go which will mean I’ll be making this dish on quite a regular basis!

The first part of the dish are the sprouted mung beans which are lightly seasoned and steamed. For this you will need:
4 cups of sprouted mung beans
1 large onion, diced
1-2 tsp of chilli powder, garam masala
Salt to taste
Curry leaves, oil, mustard seeds, turmeric, asafoetida
5-6 tbs lemon juice (I used 2 tbs tamarind pulp as we’d run out of lemons)

Saute curry leaves, mustard seeds, turmeric and asafoetida in hot oil until mustard seeds start cracking. Immediately add the onion and sauté until transparent. Add all the spices followed by the sprouted mung beans. Stir and leave to steam for about 5 minutes until beans are cooked. Finally, add salt to taste and a generous squeeze of lemon juice for that spicy and sour flavour.

The second part of the dish is the ‘Tari’ which is a spicy curry which goes over the mung beans. The spicyness of this can be adjusted according to taste, but I have heard that this is meant to be incredibly spicy!!
1 large onion sliced
6 cloves garlic sliced
1 inch ginger roughly cut into small pieces
4 heaped tbs desiccated coconut
2 tomatoes, diced
5-6 large red dry chillies (I used 5-6 chillies, but I might try a few more for added heat next time :D )

Fry the above in some oil for atleast 10 minutes or until the onion is a medium brown colour and the oil starts to separate. Put this through a food processor until you have a smooth paste.

Red chilli powder 2 tsp
Garam Masala 4 tsp
Turmeric 1 tsp
Jaggery 1 tbs (or you can use sugar)
6-8 tbs oil

Heat oil in a saucepan. Add the chilli powder and turmeric straight into the oil, followed by garam masala and the onion tomato paste from earlier. You will find that this gives the tari a ravishingly red appearance. Add 6 cups of water. Add salt and jaggery to taste. Simmer this until it boils before taking it off the heat.

To serve:
I like to serve each element separately so that each person can adjust the heat of the dish to their liking. Serve the mung bean mix in a bowl, the tari, 1 bowl of fine sev, 1 bowl of navratan farsan (a thicker sev is in this), and a bowl each of chopped onion, chopped tomato and lemon wedges. Each person then takes some of the mung bean mixture, tops this with tari,, followed by each of the 2 sevs, and topped with onion and tomato, with a squeeze of lemon on top. Serve with some rounds of bread to soak up the tari.

Serves 4-6.

Thursday, November 26, 2009

Vegetarian Eggless Fritter 9: Shredded Zucchini and Paneer Fritters

This is my take on the classic zucchini and haloumi fritter. The idea sounded fantastic to me, which meant I had to try it using the ingredients I had at home ;)

Serves 4 as an appetizer (approx. 8 patties)

3 medium Zucchinis shredded
½ small onion minced
2 tbs plain flour
2 tbs chick pea flour
1 tbs sesame seeds
½ to ¾ cup of minced paneer
Curry leaves, shredded
2 small minced green chillies
Oil for shallow frying.

1. Grate the zucchinis, salt them and leave for 10 minutes.
2. After 10 minutes, squeeze out as much of the water as possible and discard.
3. To this, add the remaining ingredients.
4. You need to work with this mixture as soon as possible to prevent the mixture from turning soggy.
5. From 5 cm patties and shallow fry until golden brown and cooked.

Vegetarian Eggless Fritter 8: Daal Wada [Lentil Fritter]

Serves 6

2 cups split moong dal, soaked for 1 hour
½ onion finely diced
2-3 chillies, minced
Few curry leaves, finely chopped
Salt, cumin seeds, ajwain, red chilli powder and turmeric to taste (1/2 to 1tsp of each)
Pinch asafoetida
Oil for frying

1. After soaking the moong dahl, grind it in a food processor until smooth.
2. Add remaining ingredients to the mix.
3. Fry as golf ball sized balls in hot oil.
4. Serve hot with chutney of your choice - they taste particularly good with barbecue sauce/sweet imli chutney!

These can also be eaten with Punjabi kadhi (in a dish called Kadhi Pakoda).For this you will need:
2 cups yogurt
½ cup chick pea flour
2-3 Dry red chillies
2-3 tsp kadhi masala (bought from Indian store)
1 tsp black mustard seeds
Few curry leaves
Pinch asafoetida
2 tsp oil

1. Combine yogurt and chick pea flour in a bowl ensuring that it is smooth and lump-free.
2. In a saucepan, heat some oil.
3. Once heated, add chillies, mustard seeds, curry leaves and asafoetida.
4. Saute for 1 minute before adding yogurt and flour mixture. Keep mixing and add up to 1.5 cups of water.
5. Add kadhi masala.
6. Keep stirring and cooking this for atleast 5-10minutes on a LOW flame until the flour is cooked and the kadhi is a thick soup like consistency.
7. Once cooked, turn off gas and add in the pakoras. Leave for 10-15 minutes to allow them to soak up the kadhi before serving with rice/naan etc.

Classic Cheese and Tomato Toasties

This is a classic no-fuss meal when your pantry and fridge seem void of ingredients. It’s perfect to eat when the weather is a bit cold. Quick to make with simple ingredients, it is a real crowd pleaser with kids as an afternoon snack.

For One sandwich:
2 Slices of bread
1 small tomato sliced
Pinch pepper and salt
2-3 tablespoon cheese

1. Spread the slices of bread with butter. This prevents the bread from getting soggy due to the tomato and makes it crisp.
2. Arrange sliced tomato, cheese, pepper and salt and bread as a normal sandwich.
3. Cook in a sandwich maker until crispy on the outside and cheese had melted.
4. Serve hot with tomato sauce or green chutney.

Another variation to this is using leftover spinach, potato or cabbage sabzi in place of the tomatoes + with lots of cheese....taste fantastic!!

Friday, November 6, 2009

टोमाटो चटनी Tomato Chutney

I love this recipe. I have grown up eating's not something that was made everyday, but was the dish to make when there were tomatoes that were ripening too fast and needed to be used. I make this quite often, but the taste never replicates the way my mum makes it! Anyhow, it still tastes fantastic. Although I have called it a chutney, it is more of a sabzi/bhaji/dry curry fit to be eaten with chapatis. The tangyness from the tomatoes and the garlic flavour work so well together. Here's the recipe:

4 Large tomatoes, diced
2 medium onions, finely diced
1 tsp garlic ginger paste
5-6 medium cloves of garlic, sliced
2-3 green chillies, sliced
10-12 curry leaves
1 tsp black mustard seeds
1tsp cumin seeds
1-2 tsp red chilli powder
1 tsp sugar
Salt to taste
1 tbs oil
Pinch asafoetida

1.Heat oil in a saucepan. Add mustard seeds and sauté until they start popping.
2.Add curry leaves, chillies, cumin seeds and asafoetida and sauté.
3.Add diced onion, garlic and garlic ginger paste. Sauté until onion becomes translucent – takes about 10 minutes.
4.Add tomatoes and let cook down for another 10-15 minutes until fragrant. You can add a little water at this stage to stop it from drying out.
5.Add salt, sugar and red chilli powder. Let cook for a further 2 minutes before serving - you can serve this as you normally would any type of sabzi - eat it with chapati or theplas as in my previous recipe.

Serves 4

मेथी ठेपला Methi Thepla

Makes 24
Serves 5-6

4 cups whole wheat (atta) flour
1/3rd cup sorghum ( jowar flour/ jwari cha pith)
¼ cup chickpea flour (besan)
2 cups methi l/ fenugreek eaves, cut finely
4 tbs yogurt
2 tbs oil
1 tsp each of Cumin Seeds, Ajwain
1 tsp garlic ginger paste
3-4 tbs lemon juice
1 tbs Sesame seeds
1 tsp jaggery (gul)
1 tsp salt
Half a handul fresh coriander, finely cut
2-3 small green chillies, minced
Spices: 1-2 tsp each of turmeric and chilli powder + pinch asafoetida
Warm water

1. Mix all 3 flours together. Keep some extra atta flour to the side in case you need some later one (e.g. if the mixture becomes too runny).
2. Add remaining ingredients and form a crumble using your finger.
3. Once all combined, used as much water as needed to form a dough (same consistency as normal chapatti dough) – I used about 1.5 cups of warm water.

4. Let rest for 10-20 minutes.
5. Make into 22-24 balls.
6. Roll the thepla out as you would a chapatti, to about 15 cm in diameter, leaving it the slightest bit thicker.
7. Fry the thepla for about 1 minute on each side.
8. Serve warm with yogurt, mirchi thecha and/or tomato chutney as pictured.

Thursday, October 29, 2009

Alu Paratha - Potato stuffed roti/chapati

A quick and easy dish to make. I had leftover chapati dough from yesterday which needed using up. I get tired making plain chapatis very quickly and hence am always lookng for what I can stuff them with to make them into *voila* parathas! Alu parathas are simple to make and when spread with oil or ghee taste delicious....even on their own! Here is a quick recipe:

For dough: I used normal chapati dough (Atta flour, water, some oil). You can also add Cumin seeds, Ajwain (carrom seeds) to this. I had enough leftover to make 8 balls (I make the balls big enough so that they perfectly fit the inside of my about golf ball size)

Potato Stuffing:
4-5 small potatoes
2-3 medium green chillies, chopped finely
5-6 curry leaves, chopped finely (optional)
1 tsp garlic ginger paste
1 tsp cumin seeds
Salt to taste
Green chilli paste (optional)

Mash the above ingredients. Ensure no lumps of the potato remain.
Make into balls the same size as that of the dough.


1. Roll dough out bigger than the circumference of the ball of stuffing:

Ensure there is enough dough around the ball in order to seal it inside the dough.

2. Bring in the dough from the edges around the ball of stuffing. Aim to bring the edges into the centre of the ball, and overlap the edges as much as possible. At this stage, the edges won't stick to each other, but that is not a problem as long as they overlap.

3. With a flat palm, squash the ball gently in order to give to help the edges stick plus to get it into the right shape before you start rolling it out.

4. Roll out as you would a chapati. If the potato mixture was mashed well, you shouldn't have any problem keeping the mixture inside the dough. Roll out until the thickness of a thick chapati/bhakri.

5. Cook in a pan on medium-high heat until well toasted on each side ( This usually takes about 3-4 minutes in total)- Apply Ghee/oil just before taking off heat. Serve hot.

Wednesday, October 28, 2009

Mango Milkshake/Thickshake

Summer has come when mangos arrive at the supermarket! Summer officially doesnt start here until December, but by the look of the weather today, it looks like it will be a long and hot summer! I found our fridge full of mangoes this morning, and so decided to whip this thick mango milkshake up to keep me cool :)

1 medium mango
3 Tbs yogurt
1/2 cup milk
1/2 cup apple mango juice (optional
2 Tbs honey
Pinch Cinammon (optional)
Few ice cubes

Blend all ingredients in a food processor. Adjust the thickness of the shake according to your liking using more or less milk/juice.

Serves 2

Tuesday, October 27, 2009

Diwali Faral!

Happy Diwali! (Although I know Diwali has come and gone!)

Living overseas, festivals like diwali come and go ever so quick. The pomp with which this festival is celebrated in India just can't be replicated anywhere else. Nevertheless, in line with tradition, it is a must to prepare faraal and enjoy Diwali with family and friends where ever one is. This year, my mum and I made 5 items (starting bottom right hand corner and going clockwise): Chakli, Besan Ladoo, Chivda, Coconut Barfi and Shankarpali ( not in the picture as they had all finished!). Recipes for faraal, I think, are passed on from mum to daughter, and little bits are changed here and there according to taste. This is probably why there aren't very many recipes for faraal out on the net....and I dont think you can find two recipes for it which are exactly the same. Here, I'll share our recipes which we use each year.

Thursday, May 21, 2009

Vegetarian Eggless Fritter 7: Marinated Paneer Pakora [Cheese Fritter]

Total time required to make:
30 mins plus 1 hr for marination

Serves: 4

I’ve always loved paneer, but ever since becoming vegetarian, it’s become my vege meat. Not only does it taste yummy, its also very good for you…so although we are frying it in this dish, you don’t need to feel too guilty! Paneer is a bit like tofu; it doesn’t have an intense flavour of its own, so relies on the sauce it’s in for flavour. This recipe uses the same batter as used in eggless fritter 1 [besan and spice batter]. You could try just dipping small blocks of paneer in the batter and frying them, but I feel marinating the block before frying them would make them much tastier. Here are 2 marinades you could try:

Chilli Lemon Marinade: 1 tsp chilli powder, 1 tsp coriander-cummin powder, 1 tsp kitchen king/garam masala, 2 tbs lemon juice, salt to taste
Green yogurt marinade: ½ cup yogurt, 1 tsp garlic-ginger paste, 1 medium green chilli minced, 1 tsp mint minced, 1 tsp coriander minced, 1 tbs lemon juice, 1 tsp crushed cumin, salt to taste [ vary this according to what you have handy]
Do let me know if there are other good variations you know of! Now to the recipe:

250gm diced paneer
1 ½ cups besan batter [see Eggless Fritter 1] – you may have to make it slightly thicker than you would for onions, potatoes etc for it to stay on the paneer.
2 x quantity of marinades 1 or 2 [above]
Oil for deep frying

Marinate diced paneer in chosen marinade for at least 1 hour [overnight would be great].
When ready to fry, remove excess marinade from paneer cubes, dip them in the besan batter and deep fry over medium-high for 3-4 minutes or until golden brown.
Drain well and serve. These taste divine on their own or you could serve them with tomato or chutney of your choice.

Vegetarian Eggless Fritter 6: Felafel [Middle Eastern Chickpea Fritters]

Total time required to make: 45 mins
[if using canned/ already soaked chickpeas]

Serves 4

3 cups chickpeas [soaked overnight and boiled till just tender] or canned
1 small Onion, finely diced
2-3 cloves Garlic
Handful Coriander/Parsley
1-2 slices of stale bread
Spice mix: cumin powder, coriander powder, chilli powder, paprika [ 1 tsp of each] turmeric [1/2 tsp]
Salt to taste

Blend chickpeas into a coarse paste.
Add remaining ingredients apart from the bread.
Crumble bread to make breadcrumbs and add to mixture.
Form balls or patties and deep fry in oil until golden brown. You could also put them in the oven.
Serve with Tzatziki/ cucumber raita and Lebanese bread.

Thursday, February 26, 2009

See you soon!

Im taking a break from my blog for a few weeks....In the meantime, please enjoy the recipes I've put up!! I'd really appreciate if you could leave some will only motivate me to post more recipes if I know the ones I've put up are liked!!


Monday, February 2, 2009

Vegetarian Eggless Fritter 5: Aloo Tikki [Potato and Pea Cutlet]

Total time required to make: 30mins
Serves: 4

Aloo tikki are a versatile type of potato fritter/patty. They take no time to whip up and can be eaten as fritters, with chilli/mint chutney, in a hamburger as a patty or on top on a pea/chickpea ‘ragda’ which is a thick and spicy curry. My favourite way of eating is would have to be with ‘sev’, onion and tamarind/mint chutney and chaat masala sprinkled on top.

6-8 medium potatoes, boiled
½ cup frozen peas, thawed and crushed
1 slice stale bread
1-2 medium green chillies, minced
2 tsp ginger garlic paste
2 tbs chopped coriander
1-2 tsp chilli powder
1 tsp dhana jeera powder [ ground coriander + ground cumin] [optional]
1 tsp turmeric [optional]
1 tsp garam masala/ kitchen king masala
Pinch chaat masala [optional]
1-2 tbs lemon juice [optiona]
Salt to taste

Mash potatoes using potato masher.
Add crushed peas and remaining ingredients except bread.
Crumble the slice of bread to make breadcrumbs and add to mixture. If the mixture doesn’t come together you may need to use another slice.
Form mixture into patties and shallow fry until golden brown.
Drain well and serve.

Vegetarian Eggless Fritter 4: Potato Roshti/ Rosti [Swiss Potato Fritter]

Total time required to make: 25 mins
Serves: 4

I made these a few years ago and really liked them. Although simple, they taste quite different to any potato fritter I’ve had before. I think grating raw potato and frying it really brings to light quite a unique flavour, which is really delicious! I try to use as little oil in this as possible because the shredded potato tends to soak up a lot of oil. I’ve only ever used raw potato for this, but you can also try par-boiling the potatoes first, then grating and frying them. Good as an accompaniment [in place of rice or pasta] or for Sunday brunch with fresh salad. You can try the following recipe with other root vegetables such as sweet potato or taro [suran]…what ever is on hand! Let me know how your version turns out!

4 medium potatoes peeled and grated.
Salt and pepper to taste
Oil for frying
Optional: Pinch chilli flakes/ paprika/ minced garlic

Grate potatoes and wash under cold running water to remove excess starch. There will still be enough starch remaining to hold the shredded potato together in the pan.
Add salt and pepper to grated potatoes.
Shape into small, flat rounds [ or alternatively into one big pancake which you cut into wedges once cooked] and place in a lightly oiled pan.
Fry on both sides until cooked all the way through. [You could also experiment cooking them in an oven. Lightly grease a tray with butter or oil and cook rosti for 10-15 minutes, turning once].

Vegetarian Eggless Fritter 3: Crispy Indian Eggplant Fritters

Total time required to make: 15 mins
Serves: 3- 4

I don’t find eggplant to be the most versatile vegetable. Apart from typical dishes like the Maharashtrian ‘bharleli vangi’ [which is eggplant stuffed with a peanut paste], a simple dry curry, raita [ a summery salad] or it’s use in a ‘pulao’ [pilaf] of some sort, I usually can’t think of new dishes to make from it!
Eggplants tend to have minimum flavour of their own, so depend on other ingredients to impart their flavour on them, and being very absorbent, are good at doing so. Eggplant fritters can make some people think of eggplants dripping with oil...and if made in too much oil/ kept in oil for too long, that’s just what they will become. In this recipe, I cook most of the eggplant with as little oil as possible before adding a little oil towards the end for flavour. This means that the eggplants aren’t as oily and bad for your health as they could be! This dish is best served as an accompaniment to a main meal and taste great with cool yogurt to counteract the spicyness.

1 large eggplant, cut into 1cm rounds
3-4 tbs rice flour
2 tsp chilli powder
1 tsp dhana jeera powder [coriander seed- cumin seed powder] (not essential)
Pinch of turmeric
½ tsp ginger-garlic paste
Salt to taste.
Oil for frying

1.Cut the eggplant into rounds and salt them immediately to stop them going brown.
2.Make a mix of the rice flour, spices and paste.
3.Heat a non stick pan and add no more than 1 teaspoon oil to coat the pan. Dip each eggplant round into the spice mix and place into pan.
4.Let the rounds cook for 3-4 minutes on a very LOW flame on each side without adding any oil.
5.To test if they are cooked, cut one in half. When they are almost cooked through, add about 1 tablespoon of oil and increase the flame to medium-high. Cook for a further 1-2 minutes on each side while continuously shaking the pan to prevent sticking.
6.Drain well and serve with minted yogurt.

Vegetarian Eggless Fritter 2: Bread Pakora [Bread Fritter]

Trust the Indians to come up with something new! Just use the same besan batter as in Eggless Fritter 1, dip slices of bread [halved or quartered] in it and fry. Great for using up stale bread.

Vegetarian Eggless Fritter 1: Kanda Bhajji [Spicy Onion Fritter]

Total time required to make: 25-30mins
Serves: 4

This would have to be my favourite type of bhajji/pakora/fritter. Coming from a Maharashtrian family, these bhajjis are made regularly in my house, especially when there are no vegetables left in the fridge! There is nothing better on a cold and rainy day than to sit indoors next to a heater eating hot kanda bhajji and tea! It’s one of the most comforting combinations. Kanda bhajji is really simple to whip up as well as quick, so it’s perfect when unexpected guests drop by. They are also a good side to any Indian meal, or simply sandwiched in between 2 slices of bread with tomato sauce. I recently tasted some Burger King ‘Onion rings’ while in transit in Singapore. Despite having a similar concept, they were they blandest tasting onion fritters to my tastebuds! And why wouldn’t they be, after being accustomed to this spicy Indian version all my life!
The besan [chickpea] batter used can be used to make fritters from any vegetable possible; onion, cauliflower and potato being most commonly used.

2 Large onions, halved from root to top and sliced thinly
1 cup chickpea flour (besan)
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1 tsp cumin seeds
½ tsp ajwain (not essential)
Pinch asafoetida
Salt to taste
Oil for deep frying


1. After slicing the onions vertically and thinly, mix them in salt and leave for 10-15 minutes. This draws out the water from the onions and allows them to become soft enough to come together with the batter mix.
2. Add besan and spices to the onions. Add a little water at a time to make a thick batter. The batter should not be too thick or too runny. If too runny, the fritters won’t form, and if too thick, they will taste too doughy.

3. Heat oil in a wok and add teaspoons of batter into the oil. I usually use two teaspoons; take a dollop of batter into one, and use the other to slide the mixture into the oil.
4. Fry on a low heat till bhajjis are golden. [The oil should not be too hot or too cool…if its too hot, the fritters will burn [and you will get bitter fritters]; if cold, they will absorb a lot of oil. I first heat the oil until boiling, and then turn the flame right down so that it’s only just boiling. This means that the bhajjis will cook slowly but completely, and remain moist.
5. Drain well on paper towels and serve hot with tomato sauce/ chutney of your choice.

The two other variations use the same principles as above. If you are using potatoes, its essential to slice them in rounds as thinly as possible as they will only be in the oil for 3-4 minutes and need to completely cook in this time. You can also try boiling the potatoes first. Boil a couple of potatoes in water until they are just cooked. Slice them thickly [approximately 0.5 cm thick], dip them into the batter and fry like above. Both these types taste great.
Cauliflower bhajjis are also quite common. Cut half a small head of cauliflower into small florets [2cm diameter], dip into batter and fry. These may take a few minutes longer to cook depending on the size of the floret.

Thursday, January 29, 2009

Event 1

I’m hosting my first event. This is just to get myself back into blogging, as my commitment to this blog over the past year has been quite abysmal! The topic I’ve chosen is ‘Eggless Fritters’ because most of the hits to this blog have been through people googling these two words! The fact that this blog appears as the first or second search result in reality means that there are either a lack of blogs having recipes for these fritters, or that my fellow bloggers have given their fritter recipes too specific names which don’t appear in a simple search. Plus, a search for ‘vegetarian fritters’ usually returns with fritter recipes containing egg. I have yet to find one blog which has a collection of eggless fritter recipes, so why not start one myself? Anyway, Wikipedia defines a fritter as being ‘any kind of food coated in batter and deep fried’. I’ll agree with the first half of the definition, but I think I’ll experiment with the deep frying bit! If I can get away with shallow frying or even baking I’ll give it a go!!

So why are fritters so popular? Because they are so easy to make, so comforting and so versatile! Fritters can be used in a entrée, as a side dish or as in my case, when guests pop around. They can be made with almost anything [vegetarian in our case] and you can always experiment with the type of batter you make. Most fritter recipes contain egg as the binding ingredient, so I’ve always tried experimenting using different ingredients to serve the same purpose. In most of the recipes I’ll be showcasing, I’ll be using 1 of 4 of the following types of batters:
1. Besan [chickpea flour] and spices [chilli powder, turmeric, salt, asafoetida, cumin seeds, ginger garlic paste]
2. Breadcrumbs
3. Flour: Rice flour, cornflour or Self raising flour
4. Cornflakes/Polenta [haven’t tried this yet…hopefully it works!]

I encourage anyone that wants to contribute to this event do so. Your recipes can be of any types of fritters and from anywhere around the world …be innovative! The only condition is that they must be eggless!

I hope you enjoy this collection!

Friday, August 1, 2008

Eggless Corn Fritters

1/2 Cup Chickpea flour (besan)
2-3 Tbs Self Raising Flour
1/2 Cup Corn Kernels
1/2 medium Onion
2-3 curry leaves chopped finely
1-2 green chillies, minced
spice mix: turmeric, coriander powder, cumin, chilli powder
2 tbs coriander finely chopped

1 Tbs lemon juice

Asafoetida (optional)

Salt to taste
approx. 100ml water

1. Mix all ingredients with water. The consistency of the batter should not be too runny or too dry.
2. Fry in oil for about 3-4 minutes each side. Vary the size of the fritters as preferred.

Wednesday, July 30, 2008

Spicy Chinese-style Paneer


250 gram paneer cubes1 Large Onion, sliced into strips
1/2 Green Capsicum, sliced
2-3 green chillies, chopped
1 Tbs garlic-ginger paste
4 Tbs Soya sauce2 Tbs Tomato Sauce
A pinch ajinomoto1 tsp chilli powder
1 tsp coriander-cumin spice mix (optional)
1 Tbs plain flour/cornflour dissolved in 1/4 cup water


  1. Heat oil in a pan. Add sliced onion, capsicum, garlic ginger paste and chillies .Saute till onions and capsicum are cooked.
  2. Add paneer pieces and cook for 3-4 minutes, or until the paneer the browned.
  3. Add the remaining ingredients and cook for a further 5 minutes. Serve warm.

Serves 3-4

Sunday, July 27, 2008

Eggplant Raita

1 large Eggplant

1 small onion (or half a medium), diced
1 tomato, diced
1/2 cup yogurt
coriander, chopped finely
chaat masala
black salt
3-4 green chillies, chopped finely
cumin powder

1. Roast whole eggplant on stovetop or wrapped in gladwrap in the microwave.
2. When cool, remove the skin and mash coarsely.
3. Add remaining ingredients and spices to taste. Chill.

Dahi Wada

Urad Dal; 2 cups
Salt; to taste
Garlic ginger paste; 1tsp
Green Chillies; 3-4
Curry leaves

Yogurt; 2 cups
Dahi Wada raita masala: 1 Tbs
Date chutney : 1 Tbs
Coriander: 1 Tbs
Sugar; to taste
Black Salt; to taste

1. Soak Urad dahl in water overnight.
2.Blend it in portions to a smooth paste using a blender. Grind it until it appears shiny and no graininess is felt when you touch it.
3. Add salt, chillies, garlic ginger paste and curry leaves to the last batch before blending.
4. Leave batter in a warm spot for about 30 minutes.

5. Heat oil for deep frying. Fry tablespoon size wadas until they are golden brown in colour.

6. Place the wadas in cold water for about 3-4 minutes before taking each one out and squeezing the water out.

To made Dahi:

1. Blend the yogurt with a small quantity of water until it is smooth. Add sugar, salt, coriander, dahi wada masala and date (or tamarind) chutney.

To serve, pour yogurt mixture over 6-7 wadas. Garnish with extra coriander and chilli powder/flakes.

Sunday, June 22, 2008

Creamy Mattar Paneer

~~Peas and Paneer in a creamy sauce~~

I made this last night. An incredibly easy dish to make with ingredients straight from the freezer.

2 large onions
4 cloves garlic
2 large tomatoes, diced
10-12 Cashew nuts
3 cups Frozen peas
250g Paneer Cubes, fried separately.
2 Tbs yogurt

1 tsp garam masala
2 tsp chilli powder
1/2 tsp turmeric
1 tsp cumin seeds
salt to taste

1. Finely dice onion and garlic, and saute in oil/ghee until transparent.
2. Add cumin seeds and saute.
3. Crush cashew nuts and add, along with tomatoes.
4. Cover and let simmer for 10 minutes.
5. Blend with yogurt until smooth in a food processor. The smoother the consistency, the better!
6. Heat more oil in a pan and add the mixture.
7. Add all the spices, the above mixture, salt and peas. Let simmer for 10 minutes, or until peas are cooked. You can add a small amount of water at any stage to prevent burning.
8. Add the fried panner cubes. Let simmer for a few minutes longer. Serve.

Serves 4

Tip: Placing paneer into warm water immediately after frying keeps them moist and prevents them from drying out.

PS: I think this version of mattar paneer tastes great, but my only wish is for its colour to be more red as it is in restaurants. If anyone knows how I can achieve a more vibrant colour, let me know!

Sunday, March 9, 2008

Something Different...

Indian-style Nachos

For the sauce:
1 can Mexican beans (I use borlotti beans in a mild tomato sauce)
1 onion, diced
1 clove garlic, minced
1 red capsicum, diced (optional)
4 Tbs tomato based pasta sauce
1 large tomato, diced
1Tbs Taco spice mix
1 tsp salt
1/4 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp chat masala
300 g corn chips
1 cup mozarella cheese, shredded (or any that you prefer)
Sour Cream
Lettuce, shredded
Cucumber, diced
Avocado, diced
Pineapple, diced
Tomato, diced
Chat masala
Chilli flakes or sweet chilli sauce.

To make sauce:
1. Heat oil in pan and saute onion, capsicum and garlic until transparent.
2. Add all spices and saute.
3. Add pasta sauce and diced tomatoes and let simmer for 5 mins.
4. Add canned beans, taco spice mix and salt and simmer for 5 mins, or until thick and fragrant.

To arrange:
1. Arrange corn chips in a single layer in a microwave-proof dish.
2. Top with a single layer of sauce and then a layer of shredded cheese.
3. Microwave for 2. 5 minutes on medium, or until the cheese has melted.
4. Take out of microwave and arrage lettuce, cucumber, avocado, tomato and pineapple and top it off with dollops of sour cream!
5. Sprinkle with some chat masala and chilli flakes (or drizzle on some sweet chilli sauce) for that Indian touch!

Makes 2 large plates; Serves 4-6


Not a meal for everyday....but perfect for that lazy Sunday afternoon...!

Note: I prepare extra sauce and keep it in the fridge to use later down the track. It keeps well for atleast 2 weeks, so its perfect for when you feel like a little nibble!


Upma, originally hailing from the southern parts of India, is a quick and simple dish to make. It requires minimal ingredients and provides a light and nutritious breakfast.


2 cups Coarse Semolina

1 medium onion
3 or 4 Red or Green Chillies, chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Curry Leaves
1 Tbsp Ghee
For Garnish: Coriander, sesame seeds, 1/2tsp sugar

1. Heat oil in a pan and add mustard and cumin seeds and saute until they crackle.
2. Add onion and sauté for a couple of minutes.
3. Add chillies, salt and curry leaves and saute minimally before adding 4 cups of water.
4. Let the water boil and add semolina gradually whilst mixing.
5. Allow the mixture to thicken.
6. Add garnish of chopped coriander, sugar and sesame seeds. Serve Hot.

Saturday, March 8, 2008

Kanda Pohe

'Kanda' meaning onion, and 'pohe' or flattened rice, is a snack made commonly in my home state, Maharashtra. It is commonly served to guests and is also the most dish served when the two families meet to arrange a marriage. This event itself is commonly known as 'kanda-pohe'!

Serves 4

3 cups thick poha
1 Large onion, diced
3 green chillies diced
1 tsp mustard seeds
1 tsp turmeric
curry leaves
2 tbs lemon juice
salt to taste
1 tsp sugar
Garnish: coriander, desicated coconut

1. Wash and drain pohe in water for approximately 5 minutes.
2.Heat pan and saute mustard seeds, cury leaves, green chillies, turmuric and onion cook for about 5 minutes.
3.Add soaked pohe and mix into spice mixture. Cover and let cook for 5 minutes.
4. Remove from heat and garnish with coriander, coconut and lemon juice. Serve.

Friday, March 7, 2008

Taat lavne / sajavne / vadhane.

I have uploaded this from 'Annapurna' by Mangala Barve. It depicts how a meal should be served. Sorry to those people who can't read marathi! PS; click to enlarge.

Maharashtrian Pav Bhaji

This recipe contains no onion or garlic so is perfect for the strictest of vegetarians. Serves 4-6


1 large red capsicum
1 small cauliflower
3-4 medium potatoes
2 tomatoes
1 tsp ginger paste
2 tsp cummin seeds
1 tsp chilli powder
1 tsp garam masala
2 tbsp 'pav bhaji masala'
salt to taste
coriander for garnish

1. Boil cauliflower and potatoes until a mashable consistency. In a pressure cooker, approx 4 whistles.
2. Heat 2 tables spoons of oil in a wok. Add cummin seeds and capsicum diced into 1cm square pieces.
3. After sauteing for a few minutes, add ginger paste, followed by chilli powder, garam masala and pav bhaji masala, and let saute further.
4. Add diced tomotoes and cauliflower and mash.
5. Add diced potato and mash until 80% of the potato is mashed finely.
6. Add salt and let simmer for 5-10 minutes.
7. Garnish with coriander.(Adding a little butter at the end also tastes great!)

-- This 'bhaji' is eaten with 'pav' ie, bread. I use small hamburger rolls. Spread these with butter and heat in fry pan.
-- If you eat onion, add finely diced onion as a garnish.

Besanchi Poli

A quick meal for those on the run. Basically a vegetarian omlette!

1 cup besan
1 small onion, diced
2-3 green chillies, minced
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
coriander and curry leaves,cut finely, if available.

1. Combine all dry ingredients with enough water to make a thick mixture (about 1 cup water).
2. Fry in a frypan as you would an omlette. On using a low flame, 5 minutes on each side is sufficient.
3. Serve with bread and sauce.


This is my all time favourite sweet dish. As I have time before class begins, I would love to share a recipe for it.


1 L natural yogurt
1 cup sugar
1 tsp cardamon powder
1 Tbsp crushed each of pistachio and cashew nuts
Few strands saffron
1 tbsp milk

1. Tie yogurt in a fine muslin cloth, preferably overnight. This will separate the curds and whey, leaving the thick curds required for the recipe.
2. Mix sugar with the curds. An approximate guide is usually 1 part curd to 1 part sugar. This can be adjusted according to taste.
3. Soak saffron in some warm milk. Add to curd mixture.
4. Add cardamon powder and crushed nuts.
5. Refrigerate for atleast 1 hour before serving to allow sugar to dissolve.

--If the mixture is too hard to work with, add a few teaspoons of milk.
--Adding a few tablespoons of mango pulp will add a terrific flavour. This variation is also know as 'Amrakhand'.

Monday, December 17, 2007


To mark the starting of my blog, I thought I'd start with something sweet! Although I plan to travel through each part of India & write about their contribution to Indian cuisine, I've decided to first talk about one of my favourite aspects of Indian food....sweets!


India is the land of diversity. Every nook and cranny of my homeland shows extravagant diversity through it culture,religion people, language, environment, and most importantly in our case, FOOD! North, south, east or west, India provides the best, most scrumptious and most flavoursome culinary delights. Come with me as I guide you through some of the food I have grown to love and savour!

What is Vegetarian, what isn't?

Vegetarian= grains, grains, pulses, nuts, seeds, vegetables, dairy products

Not Vegetarian= eggs, common animal ingredients such as gelatine (in marshmallows),lard, tallow, suet and rennet(some cheeses).

It's vital to check the ingredient list of any food product you may buy and ask for a list at take away outlets and restaurants ( as most waiters probably wouldn't know that mayonnaise contains egg or the eggless cake has a gelatin containig jelly filling!)


Vegetarian =
A vegetarian is someone living on a diet of grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs.
A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products.(

However, tired of people classifying eggs as vegetarian when I dont believe them to be, my reference to 'vegetarian' henceforth, refers to something void of both animal/animal products and egg. This diet is typically what is refered to as 'pure vegetarian' in India.

Sizzling vegetarian recipes....

Its been over one year since my conversion from an ovo-lacto-pollo-pesce-tarian to a lacto-vegetarian. Many factors influenced this change, but I now feel that my life is better for it. Whatever your reasons may be for eating vegetarian, I aim at bringing you some of the best, easiest and most delicious vegetarian recipes from around the world, but in particular, India, the land of vegetariansim. I hope you enjoy my tantalising journey through the tastiest cuisine on this earth.