vimala`s fantasy cooking

                                       pasta tikkies

                      ingredients:-spagetti --1 cup(cooked with salt)

                                            carror--2(small)

                                            beans--8

                                           white bread(crumbs)

                                            cheese into small long size bits

                                           green chillies-3

                                           wheat flour(maida)-1cup

                                           fresh coriander leaves

                                           jeera-small tsp

                                          ginger-2"

                                           sesame seeds-1tsp

                                         salt

                     procedure:-cut the carrots+beans,chillies,ginger in to rough  grinding using with food processure.

 2.cook throughly spagetti according to the instructions.

3.cut spagetti into small pieces.add the rough grinding veg.pieces.

4.mix coriander ,little garam masala,jeere,seaseme.flour to a fine dough.

5.finally add thecheese bits and mix the dough well.with hand.

6.no need to add water.(if you need add a little).

7.make them small round or oval shape "tikkies"(like vadas)and fry them in a low flame to a golden brown colour,and serve them hot with tomato sauce or ketchup.

Alter. tips:-instead of adding maida(wheat flouor)to the spagetti,make the fine batter with maida adding water and salt.makethe spagetti balls and dip them into the batter and fry them in oil to a good color.

                              coco-badami cova 

fresh cocconut----1

almonds without peel(soaked)

carrots(grated)

ghee-2tbsp

vanilla essence or vanilla sugar

milk½ltr or milkmaid

sugar syrup(2 cup)

crushed pistash nuts,cashew nuts(add the green colour to get a good colour).

Procedure:-make the carrots halwa with(1cup sugar),carrot should be fry with some ghee for 3 minutes  before add the sugar.

make the coconut cream adding some milk and sugar (grind to a fine cream).let it come to a fine thick cream .

add the milkmaid (little)with mandel cream.

make it into a fine thick cream on low flame (to make small bits).stir continueousely without burning.

Now first put the coconut thick paste as one layer,

carrot halwa as 2 layer,spread the crushed coloured pistash&cashew ground powder.

finally spread the mandel halwa.

let it stay for ½ hour,let it cool slowly.

cut them into small pieces carefully.

decorate with coloured pistash.  

VIMALA`S COOKING

                                        SNACKS

      VEGETARIAN SAMOSAS

                   potato samosas

                   palak samosas

                  cilantro samosas

                  green peas samosas

                  methi samosas

                 mixed vegetable  samosas

                white beans samosas

                coconutand cabbagesamosas

 FOR PASTRY

                  maida flour(called as all purpose flour)-2 cups

                   salt----½tsp

                  water--4tbsp

                 oil-4tbsp

                 rice flour--1cup

PROCEDURE:-sift two flours and salt adding with water make a fine stiff dough.

                          Knead for 4 to 5 minutes welland keep aside for 40 minutes or longer .

FIRST WE START WITH POTATO SAMOSAS--1

STUFFED CURRY:-    cook potatoes till they become softer.peel it,mash them.

                                      add garam masala,ginger paste(2tsp),chilli(3chopped),amchur(dried mango powder-2tsp),salt to taste,turmeric-1tsp,mix them well to a fine dough.

        make them to desired size  round b alls.

PREPARE LIKE GLUE WITH 1TBSPMAIDA AND 1TBSP WATER IN A SMALL BOWL.

NOW make all dough to small balls to make small puris,put TAWA on the stove let it get heat.

    heat one by one for one second (it should not get toasted)and remove immedietly,and cut in the middle like ½circle,stuff potato mixture in each of them .

,roll the semi circle to a cone"and glue it with  the mixture(as glue)which is added with water.

Prepare all samosas like this and cover them with a nice towel over them.

we can get crispy samosas if you keep themfor 30 minutes.

fry them on a slow flame and serve them with tomato ketchup, or chilli sauce.

                                           PALAK SAMOSAS-2

 FOR PASTRY IS THE SAME PROCES AS POTATO SAMOSAS:

      stuffed palak curry:-fresh palak----1/4 kg(cleaned and chopped finely)

                                          garammasala--3 tsp

                                          amchur--2tsp

                                          greenchillies--3

                                          turmeric-1tsp

                                          pudina leaves--1cup

                                          ginger paste-2tsp

                                           onions--2oogms(finely chopped)

                                           salt to taste

                                          oil for curry

           put oil in the deep pan fry some cummin seeds,then add chilli es,turmeric,onions,chopped palak

          then add garammasala,amchur,salt.put the lid until the curry is ready.

          after 3 minutes check the water is absorbed or not.remove lid and simmer the stove,let the curry

         become soft.(if still it has more water add little basan )

        THE SAMOSA COVER PROCESS IS THE SAME AS POTATO SAMOSA)

        Instead of stuffing potato curry fill with palak mixture.

                                              CILANTROSAMOSAS-3

        FOR PASTRY IS THE SAME PROCEDURE AS ABOVE          

            stuffed cilantro(coriander leaves):-cleaned.fresh chopped coriander--3cups

                                                                         garammasala--3tsp

                                                                          amchur--2tsp

                                                                           ginger paste--2 tsp

                                                                           garlic paste-2tsp

                                                                            haldi(turmeric-1tsp

                                                                         salt to taste

                                                                         oil for curry

                                                                        pudeena leaves-paste-3tsp

          FRy some cumminseeds,add all ingrdients except leaves.after2min  add coriander leaves and leave it for some time on stove(max 3 seconds)  remove from the stove and make it desired size balls.add little basan(gram flour)before you remove from the heat.

EVEN THE METHI SAMOSAS ALSO THE SAME PROCESS CURRY.(5)

TO MAKE SAMOSAS PROCEDURE IS AS ABOVE

                          GREENPEAS SAMOSAS-4

          soaked green peas-1/4 kg

          grnded paste chilles-5

          garam masala-2tsp

         ginger--2tsp(paste)

         lemon juice-2tsp

          salt to taste

          fresh coriander-½cup

          haldi-1tsp

remove the water from soked peas and let them cook in cooker with ONLY ONE whistle.

Fry some cummin seeds then add the ginger,chilli paste,haldi.mix peas and garammasala and peas.stir well,add finally lemon juice withsalt.make them desired balls.

       FOR PASTRY ISTHE SAME PROCEDURE AS ABOVE 

THE PROCESS TO MAKE SAMOSAS ARE THE SAME AS POTATO SAMOSAS.

        MIXEDVEGETABLE SAMOSAS--6

       mixed vegetable packet½kg

             OR green peas-1cup

                     potatoes-finely chopped-2 big size

                     carrots -2 finely chopped in small bits

                     french beans-4 finely cut in to small bits

COOK ALL THE VEGETABLES IN ADDED SALT WATER UNTILL THEY GET SOFTER.

                     garam masala-3tsp

                       amchur--3tsp

                      cashew nuts-8

                       green chillies-chopped 5

                       coriander leaves-1cup

                       haldi-1tsp

                    oil and salt to taste

                       ginger paste-2 spoons

  fry 1tsp cummin to broun colour,add pastes and haldi chillies and finally add mixed vegetables.make them in to desired balls.

  "THE PROCESS TO MAKE SAMOSAS ARE THE SAME AS POTATOSAMOSAS"

WHITEBEANS SEEDS SAMOSAS --7

soak beansseeds over night.(½kg),put little salt in it.

next morning cook them in the pressure cooker with weight until one whistle.

mash them (50%)and add 2 tsps ginger paste,garlic(2tsp)paste,chillies paste(3),garammasala(2tsp)

salt,little lemon juice and finally add beans +chopped coriander.make them desired balls.

if it is not easy to make them add one boiled potato ,mash it and add to the mixture.

"THE PROCESS TO MAKE SAMOSAS ARE SIMILAR TO THE POTATOES SAMOSAS.

COCONUT_CABBAGE SAMOSAS

grated fresh coconut-½ part  (without black)

grated cabbage-1/4kg

ginger-1inch

greenchillies-3

 garlic--2cloves

chopped fresh coriander-1cup

garammasala-2tsp

Cook grated cabbage with a little salt and add grated coconut too(3 cups water).

fry 1 tsp cummin and add the paste of greenchillies and ginger,garlic and stir it continuously.

finally add the combination of cabbage and coconut and let it stay for some more time on low flame with the lid.

make it desired size balls,and prepare samosas similar process as potato samosas.

NOTE:-if to prepare balls with this mixture add some wet white bread to this mixture.

BREAD BHAJJIS

INGREDIENTS:-bread slices-6(cut them diagonally)

                            potatoes-4cooked and mashed

                            ginger and g.chillies paste-2spoons

                             salt to taste

                            chopped cilantro-1cup

                            grated carrot-1

    PROCEDURE:-take ,mashed potatoes and add the pastes,salt cilantro leavesgrated carrot to make a fine dough,take 6 pieces of bread and apply this potato mixture on it ,cover with another bread slice.

prepare all bread slices like sand-wiches,and dip them in basan batter and deep fry them in oil to golden brown,serve hot with tomato ketchup,and vegetable sallad.

BREAD ROLLS 

bread-8slices

potatoes-3 big in size

cilatro leaves-½cup

medium onion(chopped)

garlic paste-2tsp

chopped green chillies-3

chilli powder-1tsp

garammasala-1tsp

salt to taste

OIL FOR DEEP frying

process:--boil potatoes andmash them.

chop all vegetables.

add all ingredients without adding bread .takeout the brown ends of bread slices.

wet bread slices and sqeeze excess of water ,put some the above mixture on every bread slice and roll it like amat,seal the two edges with a paste of maida+water .prepare all bread rolls ,finally roll them on bread crumbs and deep fry in oil on low flame untill they get crispy.

serve hot with tomato ketchup or sauce.

SPICYROLLS

ingredients:_bread slices

soft cheese

greenchillies

coriander leaves

chillipowder

dhania powder-salt and oil to fry

put the bread without brown edges in the water.

grind chillies and onion and coriander+salt

add dhania powder ,red chilli powder and   soft cream   cheese to a fine paste.

sqeeze bread slices carefully and stuff with m the above mixture,roll them and brush with butter .

cut into ½size and bake them to a golden brown colour.

serve them with tomato ketchup and sallad.

BREAD UPMA

bread slices--6

french beans--5

carrot-1

green chillies-4

ginger-1inch

curryleaves-

salt

oil

lemon juice-1spoon

garammasala(optional)

PROCEDURE:-chop finely all vegetables .cook them in little added salt water to make them softer.

put the oil in "kadai"and add chillies and ginger cury leaves.let them get good flavour.

now add cooked vegetables and bread pieces(cubed pieces).put the lid untill it become softer.

FOR BREAD UPMA NO NEED OF WATER ;serve it hot.

MOONGDAAL KACHORI

maida(all purpose flour)-150gms

water

ghee-2½tbsp

suji-50gms

salt

oil

FOR FILLING:-coriander leaves-1bunch finely chopped

                             cummin powder-1tsp

dhania powder-1tsp

greenchillies-4

ginger paste-1tsp

moong daal-200gms

ghee-4tbsp

chillipowder-2tsp

lime-2tsp(juice)

pudina -chopped  1/4cupsalt

PROCEDURE:-soak moong dal overnight.grind it to a fine fluffy batter.sieve the flour.

add salt and ghee to the flour. with adding water makea stiff dough.knead it very well and set it for 1 hour with tightly covered bowl.

make them similar size  balls.

put ghee in a thick bottom bowl or non-stick bowl add all ingredients ,after 3 to 4 minutes add the "pithe"

(grinded moongdals batter ),fry it continuously without burning tills you get fine flavour.adjust the seasoning to taste and re,move from the flame.

take every ball of maida ,make small puri on your palm fill with sufficient size ball of moongdal

mixture,cover it and slightly pat over .prepare all kachories like the same process.

deep fry them in oil on low flame.serve hot with tomato sauce,sliced onionins,sallad and tomato slices.

PASTA TIKKIES.   

ingredients:-spagetti(long)-100gm

                      seasomseeds-2tsp

                      carrot-2

                       frenchbeans-6

                       methi(fresh)

                      greenchillies-4

                      ginger-1"

                     bread powder-3tbsp

                    salt ,oil to deepfry

                   maida(allpurpose flour)-1½tbsp

                  garammasala-2tsp

  PROCEDURE:--boil water in a big vessel adding 2tbsp salt,when it is too hot add spagetti   

                              and boil furthur,10 minutes

                              let the spagetti cook  until it gets softer.net it and set aside.

                             ½grind carrot,ginger,chillies,beans,salt and finally methileaves.add masala,maida exept breadpowder.

                                ½masn spagetti and mix the above chilli mix and knead it to a dough. 

                                 Make oval shaped balls (small),and let them rotate on bread powder.

                                 after all tikkies done fry them in deep frying pan in low flame till they get golden

                                crispy brown colour.

                                SERVE HOT WITH TOMATO KETCHUP AND FRESH SALLAD.

                   WE CAN PREPARE TIKKIES WITH THE SAME PROCEDURE WITH"SEMIA"ALSO!!

        KACHWITH URAD DAL -2 ORI

                INGREDIENTS.-allpurpose flour-4cups

                                              cumminpowder-1tsp

                                            uraddal-2½cups

                                             aniseeds-1½tsp

                                           redchillipowder-1tsp

                                               dhaniapowder-1tsp

                                              limejuice-2tsp

                                              little sugar.little asafoetida

                                            ghee-3tsp

                                         coriander fresh-1cup(finely chopped)

          PROCEDURE;-soak uraddal 6 hours.grinr it and steam cook in the cooker,then add masala later.

                                    grind aniseeds and add other ingredients ,mix that to the dal and keep                    aside.Make a dough with ghee ,flour,lime juice,salt and add sufficient water to make afine dough.let it stay for 2 to 2½hours.

                               make desired size balls with the maida dough,make equal size balls with urad dal masala mixture also.

                           take each ball and make adepression with your thumb and stuff with urid dal mixture.

                         close it ,then make it gently like a small pories,use the same process with all dough.

                         deep fry them slowly to get crispy kachories.

                        VEGETABLE MANCHURIA

                  INGRDIENTS:-cabbage

                                            carrot

                                          beans

                                       greenpeas

                                       chop them nicely

                                   cook them untill they become soft tender.

                                    add maida salt and chillipowder(2tsp)to cooked vegetables and make it equal size balls without any split.

                                    fry them to a golden brown colour.

                      FOR GRAVY;-ginger-2"

                                              onion-chopped

                                               greenchillies-4

                                                 tomato sauce-5spoons

                             take 2tbsp of oil in a vessel and fry 1tsp cumminseeds then add onion ,chopped chillies and ginger finally salt and little garam masala.after cooking 2to 3 minutes finally add the tomato sauce cook furthur 3 minutes more untill you get fine flavour.

                            add the readymade manchurias to this fravy and let it stay on stove for few minutes.serve hot.

GREENPEAS KACHORI

ingredients:-atta(chapathi flour-2cups

                        maida(all purpose flour)-2cups

                      greenpeas(soaked and cooked)-2½cups

                      chillies-6

                       ginger paste-1½tsp

                       mustardseeds-½tsp

                  hing½tsp

                turmeric-½tsp

                  fresh coriander-½cup

                oil to deepfry

                 make the fine dough with two flours adding salt,and a little ghee.

                Mash the cooked green peas and add coriander leaves.

               Grind the chillies and ginger and season it with mustared seeds and hing,finally with turmeric.

               Make "strwberry size"balls with the dough and put a depression with thumb,and then keep

             almost same size peas mixture in it cover it ,again make it as small (thick)pori.just press it

             only!!deep fry them gently and serve them hot with mint chutny or tomato sauce.

       POTATO PATTIES

  INGREDIENTS:-potatoes-100gms

                              spinach-(frozen full leaves)-500gms

                             grated cheese-50gms

                              garlic-finly chopped

                              white pepper-½tsp

                              salt-½tsp

                             baking powder-½tsp

                             egg-whisked

                           ghee-to  toastthem

         PROCEDURE:-Peel potatoes and grate them finely.

                                    mix all ingredients with potato and make them like"vadas"(flatten)

                                  and toast them on frying pan slowly adding  little ghee.

                                serve them hot with jam or marmalade.

        IT IS LIKE A TIFFIN USED IN SWEDEN;ESPECIALLY CHILDREN LIKE IT WELL

       ONION RINGS

                   ingrdients-onion -2½cups to cut like rings

                                     allpurpose flour-1cup

                                        egg beaten-½

                                       salt to taste

                              oil to deep fry

                           keep onion rings in "ice-cold" water for 1 hour.and drain it afterwards.

                          mix the other ingredients with allpurpose flour to get a good batter(fluffy)

                          Dip onion ings with the batter and deep fry them to a golden crispy brown colour.

                           serve them with tomato ketchup and to taste add salt and pepper on it

.METHI ROLLS      

                   chopped fresh methi-1½cup

                   besan-2½tbsp

                  water to make dough

                   greenchillies-3 finely chopped

                   ginger paste-1tsp

                 potato-grated1

                 salt and red pepper

oil to deep fry

         PROCEDURE:-mix all ingredients toa fine dough,make them equal size balls

                                  steam them in idli cooker to softer.

                                 at the time of serving make each ball criss-cross (like)with a knife.

                                 deepfry them to crispy brown.

   WE CAN PREPARE ANY LEAFY VEGETABLES LIKE THE SAME PROCEDURE.

STUFFED CABBAGE ROLLS      

   INGREDIENTS:-cabbages-2(see for big leaves)

                               onion-slice

                               mixed vegetables-finely chopped and cooked

                              peas,cauliflower.beans,carrot-finely chopped

                              tomato ketchup -4tbsp

                               salt to taste

                              bread crumbs

                             maida -for batter

                            ginger-paste 1tsp

                       greenchillies-paste 4 in nos

      PROCEDURE:-remove the layers of cabbage gently one by one.

                                boil water with adding salt and keep all cabbage layers for few minutes.keep aside.

                              fry a second onions,chillies and add cooked vegetables ,then seasoning andketchup.

                              fry for 3-4 minutes untill it gets dry.

                            take each layer and keep some mixture of above and paste it with maida  batter for

                           sealing the edges.roll them in bread crumbs.

                        deep fry to golden crisp colour and serve them hot.

   NOTE:-you can dot with butter and keep on greesed pan and bake in the oven  180¤c-200¤c  for 10 minutes.

BANANA(PLANTAIN)ROLLSRAW

plantains-5 in nos

 salt to taste

 greenchillies-3-cut them into small pieces

 ginger paste-1tsp,onion-½chopped

garlic paste-1tsp

boiled green peas-1cup

coriander-½cup chopped

salt

pudeena chopped-50gms

oil-1½tbsp

peanuts powder-1½tbsp

maida-½cup for batter

oil to deep fry.

PROCEDURE;-boil the bananas with peel untill they become softer.

       peel them mash them and add turmeric.

lightly fry coall ingredients should be nstantly to dry.

     add the seasoning to this and spread it on  wet muslin cloth.

with the help of the cloth roll it like "dosa"

,dip it in maida batter and then roll it in peanuts powder.

deep fry (whole dosa)in oil to a golden colour and now cut it into ½ to 1 inch bits

drain on a paper and serve them hot.

MIXED VEGETABLE CUTLETS</