Potato and Corn Cake

Potato and Corn Cake (Aloo Makai Tikki)

Serves: 4 
Cooking time (approx.): 15 minutes
Style: Indian Vegetarian 

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

1. 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)
2. 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.
3. 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.

Steamed Spinach Dumplings

Steamed Spinach Dumplings (Palak Vada)

Serves: 4 
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian 

4  cups spinach leaves  4  tablespoons wheat flour  2  tablespoon(s) bengal gram flour (besan)  2  tablespoon(s) semolina (rava)  2  teaspoon(s) each of chopped ginger and garlic  4  green chilli(es) chopped fine  1  teaspoon(s) cumin seeds

½  teaspoon(s) each of turmeric powder and soda bi-carb  2  tablespoon(s) chopped coriander leaves  1  tablespoon(s) lemon juice  1  tablespoon(s) fresh cream  2  tablespoon(s) oil  salt and pepper to taste

1. Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
2. Divide the dough into portions and make a thin long roll with each portion.
3. Steam for about 20  minutes. Cool and cut into slices.

   Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.

Vegetable Cutlets

Mixed Vegetable Patties (Vegetable Cutlets)

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

Serves: 4  Cooking time (approx.): 0 minutes Style: North Indian Vegetarian
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

1. 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.
2. 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.
3. 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.
4. 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.

TIPS:

• Beetroot makes the patties very colorful and is nutritious too!
• Chillies can be increased or decreased as desired.

Deep Fried Mixed

Deep Fried Mixed Vegetable Dumplings (Vegetable Bonda)

Serves: 4 
Cooking time (approx.): 7 minutes + to deep fry
Style: Indian Vegetarian 

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

1. 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.
2. 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.
3. 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.

TIP:

• Chillies can be increased or decreased as desired.

Crispy Cheese Rolls

Crispy Cheese Rolls (Cheese Kurkure)

Serves: 4 
Style: Indian Vegetarian 

2  tablespoon(s) grated cheese 
½  cup(s) milk 
2  small onion(s) finely chopped 
2  green chilli(es) chopped fine 
1  teaspoon(s) ginger finely chopped 
8  bread slices 
1  tablespoon(s) finely chopped coriander leaves 
oil for deep frying 
salt to taste 

1. Mix the milk, grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.
2. Spoon the mixture on to each bread slice and roll it tight.
3. Heat the oil for deep frying on high flame. Drop in the rolls slowly. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color. Drain on a paper towel.

Cottage Cheese Cutlet

Cottage Cheese Cutlets (Paneer Tikkis)

Serves: 4 
Cooking time (approx.): 4 minutes
Style: North Indian Vegetarian 

300  grams (about 12  oz.) cottage cheese crumbled 
2  big potato(es) boiled and mashed 
2  big slice(s) bread 
1  onion(s) finely chopped 
2  green chilli(es) finely chopped 
2  tablespoon(s) cornflour 
2  tablespoon(s) coriander leaves finely chopped 
oil for shallow frying, salt and pepper to taste 

1. Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
2. Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander leaves, bread pieces,salt and pepper. Shape the mixture into patties.
3. Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 4-5 patties on the griddle and fry for 3  minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.