Instant Indian Salad

By : Vru

Serving: 2-3 persons
Time: 10 minutes

Ingredients

• Tomatoes - 2 nos. finely chopped
• Onion - 1 big, finely chopped
• Cucumber – 1Medium size grated
• Carrot- ½ Well grated (Optional)
• Beetroot – ½ grated (optional)
• Coriander leaves – 2 tbsp. finely chopped
• Green chillies - 2 nos. - lengthwise split into halves
• Peanut Powder - 2 tbsp
• Sugar – ½  tsp (optional)
• Salt- To taste
• Curd – 3-4 Tbsp.

*To make peanut powder:

Take one bowl of peanuts and roast them on a pan for around 10 minutes. Keep on stirring.Let it cool down  and then blend it into blender for 3-5 seconds. We don’t want smooth texture of powder.

*Method:

In a bowl, mix tomatoes, onions, grated cucumber, chillies and curd. Add sugar and peanut powder. Mix it well. On the last moment before serving add salt to taste. Garnish with coriander.

Cucumber releases water after adding salt hence, salt to add on last moment.

It goes well with Paratha, Rice, Rozeto, or just like that.

Source : http://www.vegfriend.com/profiles/blogs/instant-indian-salad

Tomato Coconut Fried Rice

By : Meghana Komarla

Serves 6

Ingredients:

Tomato - 4 Medium (finely chopped)
Onion - 2 (thinly sliced or finely chopped)
Boiled Fresh / frozen geen peas - 3/4Cup
Boiled Beans - 50g (Cut to half inch lengthwise) Optional
Boiled Carrot - 1 (Diced)
Cloves – 8
Elachi / green cardamom – 3
Cinnamon - 1 inch
Oil - 8tsp(Adjust if using butter)
Basmati Rice - 3 Cups
Coconut Milk - 2 Cups
Water - 4 Cups
Salt to taste

Ground the following to a coarse paste -
Green chillies - 15 to 18
Red chillies - 15 (Remove the seeds, soak in hot water for 30mins)
Fresh Ginger & Garlic - 25g each

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Rinse the Rice several times in cold water, later soak the rice in water for one hour.

In a large pot, add the soaked drained rice, coconut milk, water, 1tsp oil and salt to taste. Cover the pot and let the flame be on high for 5mins. Next simmer the flame, and let it cook for 10mins. After 10mins, open the lid and check if the grains are cooked, if uncooked continue cooking till done. Cover the pot and keep aside till the tempering is ready.

In a big wok start the tempering, heat the oil add Cloves, Elachi & Cinnamon saute for a min. Next add the onions saute till light golden brown. Now add the ground paste saute till raw smell leaves. Next add the tomatoes and saute till soft. Later add the beans, carrot, green peas, saute for 2mins. Next add the cooked rice slowly and combine. Mix throughly and the Tomato Coconut Fried rice is ready.

This rice is served with a gravy, Its the base of green peas masala. Please follow the link below. You can prepare the original green peas recipe or prepare only the base or for the same recipe, add in your own combination of veggies.

Green Peas Masala -
http://meghustastebuds.blogspot.com/2011/01/green-peas.html

Source : http://www.vegfriend.com/profiles/blogs/tomato-coconut-fried-rice

Falafel Balls

Ingredients:

• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• oil for frying (olive oil, canola or vegetable)

Preparation:

• Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
• Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
• Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
• Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).

Source Here!