Vegetable Cheese Toast

Ingredients

8 Plain Bread slices
1/2 Yellow Pepper/Capsicum, Chopped finely
1/2 Red Pepper/Capsicum, Chopped finely
1 Tomato, Chopped finely
1 Onion, Chopped finely
Chili Flakes
Cheese, Grated

Olives, Gherkins, Sweet Corn, Jalapenos and Baby Corn can be added.



Method



Arrange pieces of vegetable over each slice of bread, sprinkle some Chili Flakes and lots of Cheese over it and bake until the Cheese melts. Serve with Tomato Ketchup.

Sweet and Sour Potato

Ingredients

3 Potatoes boiled and cubed
3 tomatoes chopped
1 tbsp rated ginger
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
1 tsp of turmeric powder
2 green chillies
1 spn coriander powder
1 spn cumin powder
1 tbp of sugar
salt
oil

Method

In a wok add in the oil and temper the mustard and cumin seeds and asafoetida. Add in the chillies and stir fry for a min. Add the chopped tomatoes, followed by all the powders. Add little bit of water for the tomatoes to be cooked well. When the tomatoes are cooked, add in the sugar and salt. After a min add in the potatoes and mix well. Its ready to serve after two mins.

Deep Fried Brinjal

Ingredients

one Egg Plant /Brinjal/Begun (cut into thin rings)
2 spoons of Chilli Powder
1 tsp of turmeric Powder
salt.

Method

Mix all the powders , add in the brinjals and mix well and marinate for 30 mins. Lastly deep fry it and its ready to serve.

Vegetable Pulao

Ingredients


2 Cups Rice
4 Small Red Chilli / Chilli Padi
1 Spoon of Ginger paste & Garlic Paste
10 small onions grind into paste
Mint Leaves / Puthina
1/2 cup of Carrots and Short beans cut into square
2 Tbsp – Grated Coconut
Cinnamon, Star Anise & Cloves
I small Onion
2 Tbsp Yogurt
2 Tomato
Curry Leaves


Method


Grind the small chills with mint leaves and set aside.

Cut the onion into medium chunks.

Heat the pan with ghee, and put in the Cinnamon, star anise and cloves. Add in the curry leaves, onions. When the onions are soft, add in the ginger and garlic paste. A min later, add in the chilli grind paste and onion paste. Stir well and let it cook for 5 mins.

Add in the chopped tomatoes, carrots and beans. Cook for 2 mins. Lastly add in the washed rice and stir for few mins.

Transfer everything to a cooker rice and add in salt, yogurt and grated coconut. Add in about 3 cups of water ( Depends on what rice you are using.)

Aloo Posto (Potato & Poppy seed) Fry

Ingredients


1 Aloo (Potato)
Posto ( Poppy Seed)
Salt
Sugar
Red Chilly Powder
White Oil


Method


Cut the Potatoes into small pieces.
Heat the kadai (Fry pan)with white oil then pour aloo with salt and pinch of sugar till it boil then give poppy seeds
and red chilly powder and fry it for 5-7 mins.Serve hot with white rice

Marathi alu (potato) bhaji

Ingredients


3 medium Potatoes
For Tempering: 2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing


Method


Boil and peel potatoes, make small cubes (2 cm).
Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.

Spring Roll

Ingredients

8 (12-inch) rice paper wrappers

4 cups Shrimp Salad with Lemon-Herb Vinaigrette (tails removed from shrimp)

2 cups mixed spring greens

1/2 cup spicy sprout mixture (optional)Sweet and Sour Chili Sauce.

Method

1. Soak 1 wrapper in a large shallow dish of water 30 to 45 seconds or just until pliable. (If soaked too long, it will fall apart.) Drain on paper towels.
2. Add 1/2 cup Shrimp Salad about 2 inches from edge of wrapper. Top with 1/4 cup greens and, if desired, a few sprouts. Fold in sides, and roll tightly away from you. Repeat soaking and stuffing procedures with remaining wrappers and filling. Slice diagonally into 3 pieces, place on a platter, and serve with Sweet and Sour Chili Sauce.

Vegetarian Herb Stuffing

Ingredients

One 21-inch baguette,

cut into 1-inch cubes (10 cups)1 stick unsalted butter1 medium yellow onion,

cut into 1/4-inch dice1 celery rib,

cut into 1/4-inch dice1 teaspoon chopped sage leaves1 teaspoon thyme leaves1 pound shiitake mushrooms,

stems discarded and caps thinly slicedKosher salt and freshly ground pepper2 1/2 cups low-sodium vegetable broth1 large egg

Method:


Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish.
On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
In a very large skillet, melt 4 tablespoons of the butter. Add the onion and celery and cook over moderate heat until softened, about 8 minutes.
Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread and wipe out the skillet.
Melt the remaining 4 tablespoons of butter in the skillet. Add the mushrooms and cook over moderately high heat until tender and browned, about 8 minutes. Season with salt and pepper. Scrape the mushrooms into the bowl with the bread.
In a medium bowl, whisk the vegetable broth with the egg. Pour over the bread mixture and add 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°. Bake the stuffing for about 30 minutes, until it is hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.