VEGETABLES FRY

POTATO CHATNEY BALL

Ingredients:

Potato covering, 1/2 kilo potatoes, 2 teaspoons flour, 2 tablespoons cheese (optional), 1 egg 1/2 teaspoon salt, 1/2 teaspoon pepper chutney, 1 cup of grated coconut, 1/2 cube of ginger, 1/2 teaspoon jeera, 1 lump of tamarind (marble size), 4 green chillies, 1-2 cloves of garlic (optional), 1/2 teaspoon salt

Method:

Boil abd mash the potatoes without any lumps. Add the egg yolk, flour, cheese and seasonings and knead well. Grind the chutney and keep it aside. Roll the potatoes mixture into balls, the size of a large marble. Hollow them and insert a small lump of chutney and close. Roll each ball in lightly beaten egg white. Deep fry in very hot oil until golden brown. Drain off oil and serve hot.

CARROT POTATO FRITTERS

Ingredients:

2 cups cooked carrots, 12 ounces prepared instant mashed potatoes (made without fat) or leftover mashed potatoes without fat. 1 cup chopped onion, 3 teaspoons ketchup, 1 teaspoon dill week, 2 teaspoons vegetable oil, 1 garlic clove, chopped or crushed, Salt to taste.

Method:

Mash together the carrots and potatoes in a bowl and set aside. Heat oil in a small skill-let and brown the onion and garlic until tender, then add it to the potato/carrot mixture. Stir in the ketchup and dill weed.

OVEN ROASTED CARROTS

Ingredients:

1 pound fresh carrots, 1/4 cup vegetable oil, Salt (to taste), Pepper (to taste)

Method:

Preheat oven to 400 degree F. Clean and peel carrots. Cut carrots in half lengthwise and then cut into 1 1/2 to 2 inch long pieces. Place carrots on a baking sheet and lightly coat with vegetable oil. Season the carrots with salt and pepper to taste. Bake in the oven for 20 to 30 minutes until carrots are tender-crisp and browned. Serve while hot.

POTATOkI T KI TIKKI

Ingredients:

6 potatoes (cooked), 2 tsp bread crumbs, 1 onion (finely chopped), 2 green chillies (finely chopped), A handful coriander leaves-A handful, (finely chopped), 2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp chat masala a handful Roasted groundnuts, (slightly Ground) - a handful, Salt - As read, Refined oil for shallow frying, Cabbage (finely chopped) for garnishing. 

                                                                                                                               

Method:

Cut the cooked potatoes into halves. Add bread crumbs, green chillies, onions, coriander powder, chilli powder, salt turmeric powder, roasted groundnuts and chat masala. Mix them together, till they get blended well. Make small balls off the above mixture and flatten them a bit. Heat a little oil in a pan. Put the above tikkis into the oil and shallow fry, till they become golden brown and crispy. Serve with finely cut cabbage and coriander chutney. You can cook the potatoes in a pressure cooker.

SPINACH ROLES

Ingredients:

25-30 spinach leaves,1 onion, 1.5 tsp Amchur powder, 4 boiled & mashed potatoes, 3 Green chillies, 1 tbsp Ghee,Salt to taste, Tomato ketchup, Oil,For making batter: 1/2 Teacup Rice-flour,1/2 tsp Chilli powder, 1/2 Teacup gram flour, 1 Tea cup water ^ tsp Salt

Method:

Melt ghee and fry the onions. Add green chillies and seethe for a few seconds. Add potatoes, amchur powder and salt. Cool the mixture and shap it into rolls. Place a little filling in the center of spinach leaf. Wrap the spinach leaf round the potato filling. Repeat the procedure for all spinach leaves. Mix all the ingredients for the batter. Dip the spinach rolls in the batter and deep fry in oil. Spinach rolls are ready. Serve them with tomato ketchup.