Recipes

Tasty Indian Vegetarian Recipes

1.0 Sabudana Vada

Ingredients:

4 large potatoes boiled, peeled and mashed

1/2 cup sabudana (sago)

Water

1 large onion chopped very fine

2 green chillies chopped very fine

2" piece of ginger grated

1/4 cup peanuts roasted and crushed coarsely

1 tsp raw mango powder

1 tsp cumin seeds

Salt to taste

Vegetable/canola/sunflower cooking oil for shallow frying

Preparation:

Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.

Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.

Make the paste into equal-sized balls and flatten slightly to form patties.

Heat oil in a wide, flat pan and shallow fry the patties till golden.

Drain on paper towels and serve with tamarind chutney, mint-coriander chutney and piping-hot Masala Chai.

2.0 Vegetable Sandwich

This easy, tasty snack can be put together in a flash. It's perfect for picnic meals and kids lunchboxes.

Ingredients:

4 slices wholemeal bread

Butter

1/2 cup Mint-Coriander Chutney (see recipe below)

2 large potatoes boiled, peeled and sliced thick

1 medium-sized cucmber sliced thin

2 medium-sized tomatoes sliced thin

1 large beetroot boiled, peeled and sliced thin

1 large onion sliced very thin (optional)

1 tsp Chaat Masala (available in most Indian grocery stores)

Fresh ground pepper

Salt

Preparation:

Lay all the slices of bread on a cutting board and butter well.

Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.

Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.

Cover with the top slice.

You can trim edges. I like to leave them on.

This sandwich tastes equally good toasted or not.

Cut in half and serve.

3.0 Vadapav

Ingredients:

8-10 potatoes boiled, peeled and mashed

2 tsps garlic paste

1 tsp ginger paste

3 green chillies

1/2 tsp tumeric powder

1/2 tsp black mustard seeds

6-7 curry leaves

Salt to taste

2 cups bengal gram flour

Vegetable/ canola/ sunflower cooking oil for deep frying

6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)

1 cup Tamarind Chutney (recipe below)

1 cup Mint-Coriander Chutney (recipe below)

1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) - recipe below

Preparation:

Mix the gram flour with enough water and salt to taste, to make a thick, smooth paste. Keep aside. Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor. Mix this paste with the mashed potatoes. Season with salt. Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering. Add this to the potato and mix well. Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms. Heat the oil for deep frying on a medium flame. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels. Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful each of Tamarind Chutney, Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

4.0 Adai

Ingredients:

1 Cup rice

1 Cup dal mixture (toor, urad and gram dal)

1/4 Cup cabbage (chopped)

1/4 Cup onions (chopped)

Few drumstick leaves

5 Red peppers

1/2 tsp Hing

Salt to taste

Preparations:

Soak rice and dal mixture for 1 hour.

Add salt, red peppers and hing

Grind it.

Add curry leaves, chopped cabbage, onions and drumstick leaves.

Heat the pan.

Put the flour mixture and make into a flat shape.

Poke small holes and spread oil along the edges.

Turn over till it is cooked.

Adai is ready.

5.0 Appam

Ingredients:

1/2 cup Cooked Rice

1/2 kg Raw Rice

1 Coconut (grated)

2-1/2 cup Water

3 tsp Sugar

1/2 tsp Yeast

Salt to taste

Preparations:

Soak raw rice for about 4 hours and drain.

Blend with cooked rice and grated coconut in a mixie.

Mix sugar, yeast and salt in boiled water. Leave it for half an hour.

Add this mixture to the above grinded mixture.

Leave the mixture for fermentation for 8 hours.

Spread this fermented mixture in a non-stick pan.

Put a lid on the pan and heat it for 2 minutes.

Appam is ready. Serve it with potato curry.

6.0 Apple toast

Ingredients:

4 slices of Bread

3 Apples (peeled, cored, and sliced)

1/2 cup Sugar

Melted Butter

Preparations:

Grease a baking pan with butter and put the bread slices in it.

Take a bowl and combine sugar and melted butter in it.

Dip each slice of apple in the melted butter.

Arrange slices of apple on top of slices of bread.

Put baking pan in an oven.

Let bake for about 10 minutes or until apple slices are brown and tender.

7.0 Baby Spinach Omelet Recipe

Ingredients:

2 Eggs

1/8 tsp Ground Nutmeg

1 ½ tbsp Parmesan Cheese (Grated)

1 cup torn baby Spinach Leaves

¼ tsp Onion Powder

Salt and Pepper to taste

Preparations:

Beat eggs and stir in the baby spinach and parmesan cheese. Season it with onion powder, nutmeg, salt and pepper.

In a small skillet coated with cooking spray, cook egg mixture for 3 min until partially set. Flip with a spatula and continue to cook for 2-3 min. Reduce heat to low and continue to cook for 2-3 min more.

8.0 Baked Egg Cheese Recipe

Ingredients:

6 slices Bread

6 thin slices Butter

Dash of Salt

Dash of Pepper

1 cup Cheddar Cheese

9 Eggs

1½ cups Milk

Preparations:

Grease the bottom of a glass dish.

Line the bread slices at the bottom of the pan.

Place butter slices on each slice.

Sprinkle slat and pepper on top.

Add cheddar cheese.

Combine eggs and milk together in a bowl.

Pour the mixture on the slices.

Cover the dish with foil and refrigerate overnight.

Bake in the oven at 350°F, for one hour.

Serve hot.

9.0 Eggless Omelette Recipe

Ingredients:

3/4 cup Flour (whole wheat, white or a combination)

2 tbsp Nutritional Yeast

1 pinch Ground Turmeric

1/2 tsp Vegetable Oil

1 tsp Baking Powder

1/4 tsp Salt

1 cup Milk

Preparations:

Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir until well combined.

Pour in the milk and oil, stir well to make a smooth batter.

Let the batter rest for 5-10 minutes, and then stir again.

Oil a 9" or 10" nonstick skillet and heat it over medium flame.

Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and create a 5"-6" circle.

Cook until the top is completely dry, and the bottom is deep golden.

Carefully loosen the omelet with a spatula and gently turn it over. Cook the other side until it also is deep golden and flecked with brown.

Eggless omelette is ready to be served.

10.0 Fried Eggs With Cumin Recipe

Ingredients:

2 Eggs

2 tsp Olive oil

Cumin to taste

Salt to taste

Preparations:

Heat the oil in a frying pan over medium heat.

Beat the eggs, and allow it to set.

Pour this on the frying pan and occasionally lift the edges to cook it even.

When the eggs are cooked sprinkle with cumin and salt.

Serve hot.

11.0 Idli Upma:

Like the same bread upma variety, children love idli upma as it is spicier than idlis.

Ingredients:

Idlis,

Onions,

Red chillies,

urad dhal,

mustard seeds,

curry leaves,

green chillies,

salt and oil

Preparations:

Saute mustard seeds, urad dhal, red chillies, green chillies and curry leaves in oil. Meanwhile, break the idlis into coarse powder. Mix it to the above mixture, add salt. Children would love to take it in their lunch boxes.

12.0 Biscuit Roti

Ingredients:

All purpose flour/Maida 2 cups

Wheat rava (sooji) 1 cup

Grated coconut 2 tbl spns

Chilli powder 1 tea spn

Mustard seeds 1/2 tea spn

Asafoetida(hingu) a pinch

Curry leaves 1 strand

Oil

Salt

Preparations:

Make dough of flour and maida with warm water and 1 tea spn warm oil. Kneed it to make a very smooth dough (like chapathi dough).

Heat 1 tea spn oil and add mustard seeds. When they start popping, add curry leaves and asafoetida. Add sooji and fry (like in upma) till sooji turns slightly brownish. Add coconut, salt, chilli powder and around 1/2 cup water. Cook till sooji absorbs all water. Make a small ball of dough and spread a bit using the palm. Keep a sooji mixture ball on it and cover the ends firmly.With a rolling pin, roll it into small puris.

Heat oil and deep fry the puris.

Serve hot with ketchup.

13 Low Calorie Vegetable Au Gratin Recipe

Ingredients:

2 cups Mixed Boiled Vegetables (carrots, peas, French beans) (chopped)

½ cup Onion (chopped)

1 Green Chili (chopped)

1 tsp Butter

1 cup Low Calorie White Sauce

Salt (to taste)

Pepper (to taste)

For Low Calorie White Sauce

1½ cups Cauliflower Or Bottle Gourd (lauki) (chopped)

1 tbsp Butter

1 tbsp Whole Wheat Flour (gehun ka atta)

1 cup Low Fat Milk

Salt to taste

Pepper to taste

For Topping

2 tbsp Cheese (grated)

Preparations:

For Low Calorie White Sauce:

Take a pan and pour 2 cups of water in it, along with cauliflower. Boil it, until the cauliflower turns soft.

Blend the cauliflower using a hand blender and strain water out of it.

Take a pan and heat butter in it. Add the whole wheat flour and sauté for a few seconds.

Add cauliflower purée and milk to it and cook the mixture continuously, till it gets thick.

Add salt and pepper as per taste and keep aside.

For Vegetable Au Gratin :

Heat butter in the saucepan and sauté onions in it, for a few seconds. Add chilies to it and sauté again.

Now, add white sauce, vegetables, salt and pepper to it and mix well. Bring it to boil.

Preheat the oven at a temperature of 200 degrees C and pour this mixture in the greased baking dish.

Top the dish with grated cheese and let it bake.

Serve hot.

14..Gobi Manchurian Recipe

Gobi Manchurian is a Chinese recipe which is also very popular in India.

Ingredients:

1 Medium cauliflower

3/4 Cup maida

1-1/2 tbsp Garlic paste

2 tbsp Oil

1 tbsp Corn flour

1-1/2 tbsp Ginger paste

1 Cup finely chopped onions

1/4 tsp Ajinomoto

1 Chopped green chili

2-3 tbsp Tomato sauce

2 tbsp Soya sauce

Finely chopped coriander leaves for garnishing

Salt to taste

Water as required

Preparations:

Wash and cut gobi.

Combine maida, corn flour, salt and water to make a fine paste.

Add a tsp of ginger and garlic paste to it.

Dip the gobi florets in the paste and deep fry until golden brown, set aside.

Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it.

Now, combine ajinomoto, soya sauce and tomato sauce with it.

Add fried Gobi and mix well.

Garnish Gobhi Manchurian with coriander leaves.

15.Baked Cauliflower Recipe

Ingredients:

1 White Cauliflower (large)

2 Onions (chopped)

½ tsp Garlic Paste

½ tsp Ginger Paste

1 tsp Coriander Powder

1 tsp Chili Powder

¼ tsp Turmeric Powder

½ tsp Garam Masala Powder

5 tsp Curd

3 to 4 tbsp Oil

Salt (to taste)

Preparations:

Preheat an oven to 250 °C.

Cut cauliflower into large florets. Wash and wipe the pieces dry.

Place a kadai on fire and heat oil in it.

Fry the cauliflower for 3 minutes on low flame. Remove and keep aside.

Once again heat oil in a kadai and add onions. Fry them till they turn light brown in color.

Add garlic paste, ginger paste, coriander powder, chili powder, turmeric powder and garam masala powder. Stir fry for 2 minutes.

Add curd and salt and sauté for 1 minute.

Mix in the cauliflower and bake the preparation in the oven for 5 minutes.

Serve hot.

16. Cauliflower Chili Fry Recipe

Ingredients:

1 cup Cauliflower (diced)

3 tsp Curd

2 Green Chilies

4-5 Curry Leaves

For Batter

2 tbsp Rice Flour

Red Chili Powder (to season)

Salt (to taste)

Water

Oil

Preparations:

Mix all the ingredients listed for batter, to make a thick paste.

Add cauliflower to this paste, mix well and deep fry the florets. Keep them aside.

Heat oil in a pan and light fry the curry leaves. Add in green chilies and curd.

Then, add cauliflower, mix well, and serve.

17. Cauliflower Nutmeg Soup Recipe

Cauliflower nutmeg soup is a nutritious and appetizing soup, perfect for winters.

Ingredients:

1 medium Cauliflower (with outer leaves intact)

50g (2 oz) Butter

2 medium Onions (roughly chopped)

1.5 liters Vegetable Stock

50g (2oz) Ground Almonds

½ tsp Nutmeg (grated)

100 ml Double Cream

Fresh Parsley (chopped)

Flaked Almonds (toasted)

Preparations:

Chop the cauliflower

Melt butter in a pan and saute the onions and cauliflower in it, for about 10 minutes.

Add stock and boil. Lower the heat and allow it to simmer.

Add ground almonds and nutmeg. Cover the pan and simmer for another 15-20 minutes.

Pour the mixture in a blender and add double cream. Blend until it becomes smooth.

Sprinkle chopped parsley and toasted almonds on top, before serving.

18. Cauliflower Kofta Curry Recipe

Ingredients:

For Koftas

1/2 kg Cauliflower, grated

4 tblsp Gramflour

1/2 tsp Cumin seeds

1/2 tsp Ginger, grated

handful of Coriander leaves, chopped

2 Green Chillies, minced

Salt to taste

For Curry

250 gms Tomatoes, grated

250 gms Green Peas, boiled

1/2 tsp Cumin seeds

1 tsp Ginger strips

1 tblsp Dhania-Jeera powder

4 Green Chillies, slit

4 tblsp Cream

1/4 tsp Turmeric powder

Salt and Chilli powder to taste

Preparations:

1. Mix all the kofta ingredients together.

2. Form into small balls and deep fry the balls to a golden colour.

3. Heat 4 tblsp ghee, add cumin seeds and when they stop popping, add tomatoes, ginger, spices, salt and chillies.

4. Cook the contents till the oil comes out.

5. Put in the peas and add 2 cups of water.

6. Boil for 10 minutes.

7. Mix in cream and pour the mixture over the koftas.

8. Garnish with coriander leaves.

18.Quick Cauliflower Masala Recipe

Ingredients :

Cauliflower big - 1

Peas - 1 cup shelled

Onions - 2 (chopped into thin long pieces)

Oil or ghee - 2 tbsp

Masala to grind together :

Onion big - 1

Tomatoes - 3 medium sixed

Garam masala powder - 1/2 tsp

Sambar powder - 2 1/2 tsp

Salt - as required

Sugar - optional

Coconut - 1/2 scrapped

For sambar powder :

Fry all the spices in a teaspoon of oil till golden brwon colour. powder and keep.

Dhania - 1 1/2 tbsp

Black gram dhal - 1 tbsp

Bengal gram dhal - 1 tbsp

Gingelly seeds - 1 1/2 tsp

Red chilles - 20

Curry leaves - few

Preparations:

1. Grind the masala and keep aside.

2. Clean and wash cauliflower thoroughly.

3. Boil cauliflower with peas in enough salted water. strain.

4. Heat ghee in a pan add 1/4 tsp of cumin seeds, when it splutters add sliced onions, and fry.

5. When it turns into golden brown colour, add ground masala and fry well till oil separates from it.

6. Now add boiled cauliflower and peas with enough water to cover.

7. When the gravy becomes thick remove and serve hot, garnished with cut coriander leaves.

19. Gobi Manchurian Recipe

INGREDIENTS:

1 medium. cauliflower clean and broken into big florettes.

1 small bunch spring onoin finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil

1 1/2 cups water

1 tbsp. milk

Preparations:

Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.

Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

Gradually add to the gravy and stir continuously till it resumes boiling.

Boil till the gravy becomes transparent. Add florettes and soya sauce.

Boil for two more minutes and remove.

Serve hot with noodles or rice.

20. Cauliflower & Red Lentil Curry

Ingredients:

1/2 cup red lentils, rinsed

1 small onion, chopped

2 teaspoons curry powder, preferably Madras

1/2 teaspoon salt

1/4 teaspoon turmeric

2 cups water

4 plum tomatoes, seeded and chopped, or one 14-oz. can tomatoes, drained and chopped

4 cups cauliflower florets

1 jalapeno pepper, halved, seeded and thinly sliced

1 tablespoon canola oil

1 tablespoon cumin seeds

3 cloves garlic, minced

2 teaspoons minced fresh ginger

1/4 teaspoon cayenne pepper

2 tablespoons lemon juice

1 tablespoon chopped fresh cilantro

1 teaspoon sugar

Preparation:

Combine lentils, onions, curry powder, salt, turmeric and water in a large saucepan over low heat; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; cook, stirring, until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

21. Cauliflower with Gruyere Sauce

Ingredients:

8 cups bite-size cauliflower florets, (about 1 head)

4 teaspoons all-purpose flour

1 cup 1% milk, divided

1/2 cup shredded Gruyere cheese, (2 ounces)

1 tablespoon snipped fresh chives, or chopped fresh parsley

1/2 teaspoon minced garlic, (1 small clove)

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

Preparation:

Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender, 8 to 10 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 2 to 4 minutes.)

Meanwhile, whisk flour with 2 tablespoons milk until smooth. Heat the remaining milk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes. Remove from heat; stir in Gruyere, chives (or parsley), garlic, salt and pepper. Spoon over the cauliflower and serve.

22. Spicy French Beans

Ingredients:

French Beans --- When chopped --- 3 cups

Onions --- ¼ of the big one

Turmeric Powder --- a pinch

Garlic --- 3 big cloves

Cumin seeds --- 1 tsp

Salt --- as per taste

For Seasoning:

Oil --- 2 tblsn

Urad Dal --- 1 tsp

Mustard seeds --- 1 tsp

Cumin seeds --- ½ tsp

Dry Red Chilly --- 1 chopped

Preparation:

Clean & Chop French beans.

Chop onions.

Heat 2 tblsn of oil in a pan.

Add & Toast seasoning one by one like €¦ urad dal, mustard seeds, cumin seeds & chopped dry red chilly.

Add chopped onions. Fry till translucent

Add chopped beans, a pinch of turmeric powder and enough salt to the beans.

Add 2 cups of water to the beans. Adjust water till beans cook.

Stir occasionally.

In the mean while, crush 3 garlic cloves and 1 tsp of cumin seeds to a coarse paste with a big ladle.

Cook beans till done.

When the water evaporates add garlic-cumin paste to it.

Stir fry for 2 minutes.

Turn off the heat.

Add a tsp of red chilly powder.

Mix well.

Transfer the curry to a serving bowl.

23. Special French Beans

Ingredients:

500g French beans

150g raw peanuts

1/2 cup grated coconut

2 onions, finely chopped

2 medium-sized tomatoes

1 tsp mustard seeds

Oil for frying

Salt to taste

Preparation:

Soak the raw peanuts in water for 1 hour. Take out the skin and keep aside.

Heat the oil in a pan, fry the mustard seeds, sliced onions until golden color.

Now, add the sliced French beans and fry for a while.

Later, add the raw peanuts, grated coconut, salt and water if required. Cook for 15-20 minutes.

Finally add the sliced tomatoes and cook till it is done.

24. French Green Beans in Coconut and Cashewnut Masala (Indian Style)

Ingredients:

500 grams French Beans (chopped into small pieces).

2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).

1 teaspoon Ginger Garlic paste.

3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).

Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).

Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).

1 Large Bay Leaf.

2 Teaspoons Indian Garam Masala Powder.

1/2 Teaspoon Turmuric Powder.

1/2 Teaspoon Red Chilli Powder.

100 ml Cooking Oil.

Salt to taste.

Preparation:

In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.

Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.

Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.

To Serve

Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.

25. Beans Pakodi Kura Recipe

Ingredients:

250 gms /1/4 kg French beans, cut into 1/2 pieces

oil for deep frying

For coating/batter:

1 tbsp corn flour

2 tbsps besan/chick pea flour/sengapindi

1/2 tsp ginger garlic paste

salt to taste

1/4 tsp red chilli pwd

Seasoning/Tadka/Poppu:

2-3 tsps oil

1/2 tsp finely minced ginger

3/4 tsp finely minced garlic

2 green chillis, finely chopped

2 sprigs fresh curry leaves

1 small onion, finely chopped

pinch of red chilli pwd

3/4 tsp coriander pwd

Preparation:

Wash french beans, nip the ends. Slice them into 1/2 pieces.

Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the coating ready. In a vessel, add chopped french beans, corn flour, besan, salt, ginger garlic paste and chilli pwd. Sprinkle little water and combine well such that french beans are just coated, lightly. Very little water is required.

Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated french beans into the oil and deep fry to a golden shade. Remove onto absorbent paper.

Heat a vessel, drizzle some oil, add ginger and garlic and saute for a half a mt. Add the green chillis and curry leaves and fry for few secs till the aroma emanates the kitchen. Add the chopped onions and saute on high for 3-4 mts. Add chilli pwd and combine well. Add the crispy french beans and stir fry on high for a mt. Add coriander pwd and toss. Serve hot as a snack or a vepudu with rice and rasam/sambar.

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