Veg Keema Balls/ Veg Kola Urundai/ Beet Balls/ Beet Falafel

                      Keema Balls/ Kola Urundai is always a non-vegetarian delicacy. But what will vegetarians do???

                   Usually veg keema balls is prepared with meal maker, but we have made this recipe with a super ingredient Beet root. Every women will have a dream to have beet coloured lips. I am not sure if your lips will turn in beet colour, but beet is surely good for our health. 

                 Beetroot lowers the risk of anaemia, promotes digestion, boosts immunity and much more benefits.

Cooking Time: 5-10 minutes

Preparation Time: 20-30 minutes

Soaking Time: 45-60 minutes

Ingredients:

1 cup Beetroot Grated

1/2 tbsp Chilly Powder (can change as per taste)

1/2 tbsp Rice Flour

Salt as per taste

Oil for frying

For Grinding:

1 cup Channa Dal/ Bengal Gram (Clean and soak in water)

1 tbsp Mint Leaves

2-3 nos Green Chilly

1 inch sized Ginger

6-7 cloves of Garlic

2 tsp Fennel Seeds

2-3 sticks of Cinnamon

3 nos Cloves

Procedure:

1) First soak the Channa dal for 1 hour.

2) Meanwhile, we can make the other ingredients ready. Starting with Beetroot,         Peel the outer cover of beet and then grate it.

3) In a mixer jar, put all the ingredients mentioned in for grinding.

4) Now in a pan, put the grated beetroot and saute it, till the raw smell goes off.

5) Then, add the grinded paste along with the beetroot and saute it together.

6) Check for the spice and salt. If needed add a little chilly powder and salt as per your taste. Add the rice flour and mix it together.

7) After sauteing for 5 minutes, let the mixture cool down. Now, make small balls out of it.

8) Now in a kadai, pour some oil. After the oil heats up, put the beetroot balls and fry it in medium low flame.

9) Considering the color of the beetroot, the balls will turn dark so fast. Hence fry it in medium low flame.

10) Now the yummy beetroot balls is ready to be accompanied with your evening tea. Kids will surely love this delicacy.

Omapodi using omam water Recipe /Plain Sev /Spicy gram flour noodles

                         Almost during all the festivals, especially during Diwali and Pongal, I will be wholly enclosed by my family. Yes, ours is a very big family, both from my side and my husbands side. If so it is Diwali, we will be burning crackers together, go for movie and so on. Surely the head count will not go beyond ten. But this time, we were completely deserted. That too, my husband had to work on that day too, so myself and my daughter were celebrating all alone.

                                                 I was not only isolated from my family, relatives and friends, but also from kitchen utensils. I managed to make recipes barely with available forks and spoons. Luckily I had idiyappam maker with me. So tried this omapodi with the omam water, which I had for my kid. My daughter just loves omapodi, as it is not too spicy. Using omam water, gave the best result (same as the original one) and a less time consuming too. My daughter relished with my omapodi I made for this Diwali. So my deserted Diwali had some blossoms on it.

Prep Time 15 mins

Cooking Time 15 - 20 mins


Ingredients

1 cup Besan / Gram Flour/ Kadalai Maavu
1/2 cup Rice Flour

1/4 cup Omam Water /Ajwain Water

1 tbsp Butter (At room temperature)
As per taste Salt

As needed Water

As needed Oil ( For Frying)

Procedure

1) Sieve both the flours, for lumps if any. Mix the flours with salt, butter and omam water.

2) Mix all the ingredients to make a dough. Using idiyappam maker you'll have to press the dough.

3) Press the dough in the low heated oil. While pressing the dough, do not overlap. 

4) Wait till the bubble stops, then turn to the other side. Let it to cook on the other side. Once the bubbling of the oil stops, then the omapodi is done. 

5) Drain the oil using a paper towel and break the omapodi and store in a airtight container. It can be used for chat items too.

                               Note:

• The thickness of the omapodi can be varied according to ur wish. I made it with very fine holes.
• The oil should not be heated too much. If so, while pressing the dough, it will disintegrate.
• The omam water/ ajwain water will be available in different brands also.

Kadai Vegetable Sabzi/ Kadai vegetables Dry

                            Some two to three years back, when I was working we used to go out for lunch when our project gets completed successfully. In the same way, I along with some of my colleagues accompanied with some of our global partners. By that time I was very new to the company, so I was very quiet and didn't go for any choices in ordering the dishes. Just accepted that anything is fine for me. One of my colleague ordered this yummy Kadai Vegetables and from that day I am a very big fan of it.

                      I was very new to that dish by that time and so was very eagerly waiting for the dish. According to my imagination, I thought the dish would be served in a the Kadai and so the name. But it was not served so in that hotel and the tasty was really good. Having tried only veg kurmas, it was new to me and had some healthy quotient in it too.

Prep time 15 mins
Cooking time 20 mins                 
                       
Ingredients

1 Onion Chopped
1 Tomato Chopped
1 tsp Chilly Powder
1 tbsp Coriander Powder
1 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
As per Taste Salt
As needed Water

Vegetables for Kurma
1/4 cup Green Peas
1 Carrot
5-6 nos Beans
1/2 cup Cauliflower (Optional)
1 number Capsicum Green

To Dry Roast and Powder
2 tsp Coriander Seeds
1 tsp Cumin Seeds
2-3 nos Dried Chilies


For Ginger, Garlic and Chilly Paste
1 inch sized Ginger
6-7  nos Garlic Pods
1-2 nos Green Chilies


To Temper
1 tbsp Oil
1 inch sized Cinnamon
2 nos Cloves

For Garnishing
2 tbsp Coriander Leaves

Procedure

1. First dry roast coriander seeds, cumin seeds and dried chilies and powder it finely.
2. Then make the paste of ginger, garlic and green chilies.
3. In a Kadai in medium flame, put 1 tbsp oil followed by cinnamon and cloves. Add the dry roast and ground powder. Add chopped onion, after they become translucent, put the ginger, garlic and chilly paste. Saute well.  
4. Put all the vegetables chopped, except the tomato and capsicum. Allow it to cook in low heat. Sprinkle some water if needed.
5. Once the veges are cooked add all the powders, turmeric, chilly and coriander powder. After stirring them uniformly, add the chopped tomatoes and salt. Sprinkle water (if needed) for the veges to get cooked completely. 
6. After the water is completely absorbed, put the chopped capsicum. In low heat, cook for 4-5 minutes. Finally add the garam masala powder. Switch off the stove and garnish it with chopped coriander leaves.

                           Note:

• Need not add tomatoes immediately after adding the onions.
• Adjusting the chilly powder according to your taste can be done.
• Too much adding of water will turn the whole mushy, so just add water by sprinkling.

                       Enjoy with rotis or chapattis.

Pav Bhaji

Pav Bhaji

          Is the yummiest chat i ve ever had. Pav Bhaji is spicy blend of vegatable gravy served along with pav i.e bread. This is more than a snack and will be enough for even dinner too. And finally tried making pav bhaji with the assistance of one of my aunt from Mumbai, yes finally i was done with the tastiest chat. This is a healthy snack also as i tried adding more veges into it.

                                                                                                                                                                    Ingredients:

For the bhaji

Onion- 1 no

Tomato- 1 no                                                          

Capsicum- 1 no

Potato -1 no

Carrot -1 no

Cauliflower - 10-12 small florets

Cumin seeds - 1/2 tbsp

Turmeric Powder- 1/4 tsp

Chilly Powder- if needed (as we are adding chilly paste)

Butter- 1 tbsp

Oil- 1/2 tbsp

Pav Bhaji masala- 1/2 tbsp

Salt as per taste

For making paste

Red Kashmiri chilies- 4-5 nos ( soaked for half an hour)

Garlic - 4-5 cloves

For the Pav

Pav bun- 4 nos (available in super markets)

Butter -4 tbsp

Preparation.

1.First cut the veges potato, peas and carrot and pressure cook the vegetables by adding little water. 

2. In another vessel boil the cauliflower florets in hot water along with a pinch of turmeric and salt. Add this cauliflower along with the cooked veges and mash it. 

3.Make a paste with soaked chilies and garlic.

4. Heat the kadai put the butter and oil, then jeera, chopped onion and chilly garlic paste. Then add the chopped capsicum, and tomato. After it gets cooked add  all the veges along with the cauliflower. Allow it to cook for few minutes.

5. Now add the Pav bhaji masala and salt as per taste.

6. Finally garnish it with coriander leaves. Your yummy Bhaji is ready now

For making the pav.

1. Make a slit in the pavs vertically. Place the vertically slit pavs (with the pavs open) in the heated kadai along with the butter.Cook in medium flame.

2.After they turn golden brown, they are ready.

Serve it along with chopped onion and sliced lemon wedge.