Sanoli's Kitchen: Veg Fries
Showing posts with label Veg Fries. Show all posts
Showing posts with label Veg Fries. Show all posts

Saturday, May 18, 2013


Here is another recipe, a yummy mouthwatering snack from Homely Food. 'Samosa', a favourite appetizer to most of the Indians. It looks like a 'hot pocket', filled mostly with vegetables, oftenly minced meat, paneer and other things can be used in it. My mom used to make samosas and served as a evening tea-time snack. Mom likes the tiny sized samosa, not like store bought. Here, I made it according to my mom, she always filled samosas with alomost dry filling. So, I modified it and according to 'her' made filling by sauteed it in oil with other spices. It given a very delicious and tasty filling actually. Lets come to the recipe...

1&1/2 Cups Wheat Flour
1/2 tsp Carom Seeds (ajwaan)
3 tbsps Oil
Salt to taste
Water to make dough

3/4 Cup Sprouted Mung Beans
2 Medium Potatoes (peeled & boiled)
1/2 tsp Cumin Seeds
2 Green chillies (chopped)
1/2 tbsp Dried Mango Powder (amchur)
1/2 tbsp Roasted Coriander Seeds (pounded)
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
2 tbsps Oil + Oil for deep frying
Coriander leaves (chopped)
Salt to taste


Boil mung sprouts and drain excess water. (May use this water to make other curry). Keep mung dry. 

Heat 2 tbsps oil in a pan or kadhai. Add cumin seeds and green chillies followed by roughly mashed potatoes in it. Fry for 2 minutes. Mix all dry spices in it.

Fold nicely for a minute or two. 

Add boiled mung sprouts in it. Fold well.

Stir for 3-4 more minutes, till it turns almost dry. Add chopped coriander leaves and mix. Remove from heat and set aside. Filling for samosa is ready now.

Take flour, salt, carom seeds, 3 tbsps oil in a pot. Add water little by little and knead a smooth dough. Cover the dough with a wet cloth and set aside.

With dough make 12 equal lemon sized balls.

Roll out each into a small chapati. Cut them alongwith diameter of the circle and make two equal halves.

Brush the edges with little water and form a cone with each semi-circle. With finger just press the parts where edges meet.

From open end, put the above filling. 

Again seal with water and close it. Do the same process with all the balls.

Heat enough oil for deep frying in a wok. Fry the samosas till they are golden brown. Take them out of oil and drain on a kitchen pepper to absorb excess oil from those. Serve hot with chutney or tomato chilli sauce. Enjoy!!!
Linking to: Homely Food Event / GiveawayJagruti's Mom's event- Food She Loved

Tuesday, May 7, 2013


Recipe Source & Acknowledgement: Homely Food
According to wiki, Elephantfoot Yam (Amorphophallus paeoniifolius) is a tropical tuber crop, basically in South Eest Asian countries, which is very different from Sweet Potato. I saw in my childhood days, my grandma cooked this curry with little variations, and it was truly yummilicious. After her, my mom adopted this delightful curry from her MIL and oftenly served to our dinning table. Years gone, I tried out this curry with taking some tips from my mom and Meena. Trust me it came out just fabulous, so here sharing with you all.....

300 gm Elephantfoot Yam / Jimikand (ol/suran)
1/3 Cup Plain Yogurt or Curd
2 Onions
1 Tomato
3 Green Chillies (chopped)
4 tbsps Cashewnut Paste
1 tbsp Grated Ginger
1 tbsp Minced Garlic
1" Cinnamon Stick
3 Cloves
A Pinch Of Asafoetida
1/2 tsp Turmeric Powder
2 tsp Kashmiri Red Chilli Powder
3 tbsps Corn Flour
1 tsp Garam Masala
2 tsp Coriander Powder
1 tsp Dried Mango Powder (amchur)
1 tsp Cumin Seeds
Salt to taste
2 tbsps + Oil for Shallow Frying
Water As Needed
2 tbsps Coriander Leaves

Grease palms with little oil and scrab the outer surface of yam under running water.

Peel the yam skin carefully with a strong and sharp knife. Wash and cut yam into medium cubes.

Boil yam in pressure cooker with little water. Once cool, drain water and keep boiled yam aside.

For gravy, grind onion, tomato, 2 green chillies, cloves, cinnamon, ginger and garlic together to make a smooth paste. Set aside. Heat 2 tbsps oil in a wok or pan. Add cumin seeds and asafoetida in it. When cumin seed splutters, add the gravy paste (which we made before and set aside). 

Keep stirring till oil leaves side. Add turmeric powder, salt, 1tsp kashmiri red chilli powder, 1tsp coriander powder and garam masala in it.

Stir for a minute, then add cashewnut paste in it. 

Fry till spices leave oil from the side of the wok.

Add 3/4 cup of water to get the required consistency. 

Reduce the heat and let it boil for 3 minutes. Switch off the heat now. Delicious gravy is ready now.

For making koftas, mash yam nicely.

Add corn flour, salt, 1 chopped green chillies, 1tsp coriander powder, 1tsp kashmiri red chilli powder, dried mango powder and 1 tbsp finely chopped coriander powder in it. Mash and mix thoroughly. Set it aside.

Make small balls and shallow fry till both sides turn golden brown. Drain on paper towel to absorb excess oil from koftas.
While serving, arrange koftas on a serving bowl, pour warm gravy on the top and sprinkle coriander leaves on the top. Garnish with few koftas and cashewnuts, serve with steamed rice, chapathis, naan or parathas. Enjoy this yummy delicacy........

Thursday, May 2, 2013


This is a very luscious dish to relish. Koftas turned just yummilicious with this spinach sauce, soft delicious koftas in rich spinach gravy. Today, I made it first time, but my mom used to make this sauce with different kinds of koftas and we all enjoyed it a lot . When I saw this recipe on Homely Food, asked my mom and did some little bit changes and we all enjoyed this dish for its distinct flavor. Specially my mom relished this delicious dish after a long time. 

4-5 Potatoes (boiled & peeled)
1/2 Cup Bread Crumbs
1/2 tsp Grated Ginger
1/2 tsp Roasted Coriander Powder
1/2 tsp Roasted Cumin Powder
1-2 Chopped Green Chillies
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Dry Mango Powder (amchur)
1 tsp Freshly Pounded Garam Masala
1 tbsp Finely Chopped Coriander leaves/Cilantro
Salt to taste
Oil to Shallow Fry

1 Bunch/300 gm of Spinach
1/4 tsp Turmeric Powder
1 Medium Onion (chopped)
1 tbsp Ginger-Garlic Paste
2 Green Chillies
1&1/2 Tomatoes (chopped)
1 tsp Garam Masala
1 tsp Dry Mango Powder (amchur)
1 tsp Kitchen King Masala
1 tbsp Chopped Coriander Leaves/Cilantro
1 tbsp Oil + 1tbsp Clarified Butter
Salt to taste

In a large bowl, put boiled potatoes and add all other ingredients except oil.

Mash well, till the mix looks like a smooth dough.

Take some amount of the kofta mix at a time and flatten a bit with your palms. Set aside. Following same way make all koftas from kofta mix. (Here, I made 16 koftas)

Heat little oil for shallow fry in a wok. Arrange 8-9 koftas at a time. 

Shallow fry both sides till it turn golden brown and crispy. Drain oil and set aside. Do the same process for remaining koftas. Now yummy koftas are ready.

Heat a wok, add spinach, Turmeric and little salt in it. Fold for 3-4 minutes, don't cover the lid.

Take out and grind with 2 green chillies to make a smooth puree. Keep it aside. 

Now heat 1 tbsp oil in a pan or wok. Add onions in it. 

Fry till onion turns into pinkish, add ginger-garlic paste now. Fry for another two minutes till the raw smell of the spice disapprears.

Add tomatoes, garam masala, dry mango powder, kitchen king masala and little salt in it. Fry till tomatoes gets mushy and leaves oil. 

Pour onion tomato mixture a mixie jar. Grind to make it a smooth paste. Set aside.

Heat clarified butter in a fresh pan or wok. Add tomato-onion paste in it. Saute for 2 minutes.

Now pour spinach puree (which kept aside before) in it. Fry for 2-3 minutes.

Add 3/4 cup fresh water in it. Bring it to a boil (adjust salt here). Add koftas in it. 

Stir nicely and remove from heat now. Garnish with coriander leaves. Serve hot with chapatis, naan, kulchas or any rice dish, !