Posts Tagged ‘beet roots’

Vegetable Chop/Cutlet

Posted: September 13, 2010 by incidentalcooksuman in Baking, Indian Food
Tags: , , , , , , , , , ,

Recipe Yields: 8-9 Vegetable Chop 

Vegetable Chop/Cutlet 

Vegetable chop is a popular snack in eastern part of India.  We would have this almost every evening during our summer stay in Kolkatta at my grandparents house. We would wait for our uncle to come home with this hot cutlets/chop in thongas (which is a bag made out of newspaper).  We would dig into his bag as soon as he came home and find things to indulge ourselves. 

Everyday something different to eat and enjoy. Good old days and memories which we still cherish and get nostalgic about. 

Vegetable Chop is a deep-fried snack with lots of veggies mashed and then coated with bread crumbs.  To make it bit more healthier I have decided to bake this instead of frying. It turned out exactly the same as in my memory and i was transported back in time. 

Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

Ingredients: 

  • 1 small beet root, boiled, mashed
  • 1 small potato, boiled and mashed
  • 1 medium-sized carrots, boiled and mashed
  • 1 cup cauliflower florets, boiled and mashed
  • 1/2 cup frozen peas
  • 1 small white onions, chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 3 green chillies, devined and chopped
  • 1/4 cup slightly roasted peanuts in oil
  • 2 tablespoon raisins
  • 1 teaspoon olive oil
  • 1/4 teaspoon fresh coriander leaves, chopped
  • salt to taste

For the coating 

  • 1/2 besan/chick pea flour
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup bread crumbs

Preparation: 

  • In a large bowl, mash all the boiled vegetable together, add salt to taste and keep it aside.
  • Heat oil in a pan, add onions followed by ginger, garlic and green chillies and cook until the onions are translucent.
  • Add turmeric powder, coriander powder, red chilli powder, garam masala powder and peas to the pan. Cook for 2-3 minutes.
  • Now add the mashed vegetables to the pan and cook for 2-3 more minutes. Turn off the gas and add peanuts and raisins to the mixture and mix altogether. Keep it aside to cool.
  • Meanwhile, prepare the coating batter by combining all of the ingredients mentioned above except the bread crumbs.
  • Now with the vegetable mixture, make elongated balls and keep it aside.
  • Line a baking sheet with parchment paper and preheat the oven to 375 deg farenheit.
  • Take the vegetable balls and dip it in the prepared batter properly and then coat each ball with bread crumbs and place on the baking sheet.
  • Repeat the above steps to complete the rest of the balls.
  • Once done, bake the vegetable chops in oven for 30-35 minutes turning once in a while. Cook until the chops are golden brown from outside.
  • Cool off and enjoy with ketchup and salads.
Vegetable Chop/Cutlet

Vegetable Chop/Cutlet

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Vegetable Biryani

Posted: August 30, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,
Recipe Yields: 5-6 servings

Vegetable Biryani

Who does not love to have this kind of rich and elegant food in their menu once in while. I said once in while because as every one know making Biryani is little bit time-consuming compared to the rest of foods. Especially on weekends it’s really difficult to put together such things as we are running around, cleaning, shopping and what not. Also, weekends are the only time when you will feel like having such kind of meal. At least at my house my mom would make this biryani which is just Heavenly, on weekends. When we all sit together and can enjoy this delicious Biryani.
Vegetable Biryani

Vegetable Biryani

So, here goes the recipe:
Ingredients:
  • 1 medium-sized white onion,cut in slices
  • 1 cup frozen green peas
  • 1 cup cauliflower florets
  • 1 1/2 cup green beans, cut diagonally into long strips
  • 1 beet root, peeled, cut in Julienne
  • 1 carrot, peeled, cut in Julienne
  • 1 cup green bell pepper, cut in slices
  • 4 garlic cloves, crushed
  • 1 1/2 teaspoon fresh grated ginger
  • 4 green chillies, deveined and cut in strips
  • 1 teaspoon chilli Powder
  • 4 tablespoons Olive oil
  • 1 large tomato, cut in big chunks
  • 1 tablespoons turmeric powder
  • 1 tablespoon ground coriander powder
  • 1 1/2 teaspoon garam masala
  • 1/2 cup roasted peanuts and cashews in oil
  • 1/4 cup dried cranberries
  • 4 dried bay leaves
  • Salt to taste

For cooking rice:

  • 2 1/2 cups basmati  rice
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1  tablespoon oil
  • 2 bay dried bay leaves
  • 1 Tablespoon butter

Directions

  • Wash basmati rice, drained and keep it aside for about 10-15 minutes.
  • Meanwhile, heat oil in a pan over medium heat and add thinly sliced onions followed by ginger, garlic, green chillies and cook until onions are translucent, about 2-3 minutes or so.
  • Add all the veggies starting from cauliflower, beans, peas, carrots and then beet roots and stir fry for 2-3 minutes.
  • Add tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt to taste. Cook the veggies for 5-6 minutes or until they are slightly tender.
  • Garnish with some of cilantro/coriander leaves. Once done keep it aside.
  • Heat oil in a pressure cooker, add cumin seeds, bay leaves and let it get slighty brown and then add the soaked rice, salt and stir well so that each of the rice grain gets coated with oil.
  • Add 4 cups of water and cover the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid.

For assembling Biryani:

  • Take a deep pan with a lid on it, heat the pan with 1 tablespoon of butter and spread all under the pan after it gets melted.
  • First spread a layer of rice under the bottom of pan, followed by layer of veggies, sprinkle chopped coriander, cashews , peanuts and dried cranberries on top.
  • Repeat it again with the layer of rice , followed by veggies , coriander leaves, peanuts, cashews and cranberries. The top most layer should be of rice, sprinkle all leftover coriander leaves, peanuts, cashews and cranberries .
  • Cover the lid of the pan and cook for 3-4 minutes. Let it rest for sometime and serve.
  • Serve with raita and salad.

Vegetable Biryani

Vegetable Biryani

One more closer look of the biryani..

Vegetable Biryani

Vegetable Biryani