Tuesday, September 30, 2008

Vegetable Frankie

Frankie is a simple wrap filled with any kind of filling u desire, cheese, paneer, , fresh vegetables... anything. The recipe I am sharing is the Mumbai style Vegetable Frankie.... The recipe is so simple and awesome...

For the Filling:

Tomatoes - 1 Finely chopped

Capsicum (green bell pepper) - 1 Finely chopped

Potato - 1 boiled and cubed

Green peas -1 cup

Onions - 1 medium finely chopped

Cabbage - 2tbsp shredded

½ cup Paneer grated

1 or 2 -cheese cube grated

½ tsp-chat masala

Salt to taste

Lemon juice - 3 tsp

green chilli sauce/ green chutney - 1/2 cup

4 chapatis or rotis

Method :

For making the rotis - Take the lukewarm water in a bowl and add salt and oil to it. Mix it well. Now add the flour to it and make into a nice and smooth dough. Add water or flour as required. Keep aside for 15 minutes. After 15 minute roll the dough into small lemon size balls and make them into small chapatis/ rotis/circles.
Heat the tava and cook the roti on one side. Don't flip the roti. Pour oil around the roti. Lift up the edge of the roti lightly to check if its cooked well. If u see light brown spots.. your roti is ready... remove from flame. Store in a tissue lined box or plate. Cover it with a plate to keep the rotis soft.Do this with all the balls and keep aside.


Vegetables: you can use an assortment of your favorite vegetables such as colorful bell peppers, carrots, , mushrooms, peas, tender young green beans, sweet corn…For the filling: put all the chopped boiled vegetables in one bowl and mix well. Add the salt lemon juice,chat masala & paneer and mix well.

Now place a spoonful or 2 of the filling in centre of the roti. .Put one roll of the potato and paneer mixture in the centre of the chappathi/roti.Then put some capsicum and tomato strips and sprinkle chat masala and spread cheese Top it with some green chilli sauceon top and garnish with fresh coriander Your filling is ready. Now we go to the assembly of the wraps.

In a large skillet on medium low heat, add ½ tbsp of oil and add the chapati or Roti. Heat the tava... Place the uncooked side of the roti on the tava.. Pour oil around the roti and cook it it sim/low heat.Once lower side is golden and crisp, turn and cool other side. When crisp and golden all over, take off fire.

Cut into two with pizza cutter or knife, serve hot with tomato ketchup or chutney Remove from the tava and serve hot with Tomato Ketchup.

Note: One may even wrap in foil and carry as a packed lunch in this case do not cut. Wrap each frankie seperately, so it won't get soggy.
Vidhya has passed me "The Rocking Girl Blogger Award". Thanks a ton dear..

Saturday, September 27, 2008

Kadhai Vegetables

Kadhai Vegetable is , a very authentic Punjabi dish, which is served in restaurants loaded with oil. This vegetable is a mix of many vegetables and spices. I think it is named so as it is served in a kadhai:)
Here’s the recipe for Kadhai Vegetable, from Sanjeev Kapoor’s “Simply Vegetarian”.
1.10-12 French beans
2.2 medium sized carrots
3.2 medium sized capsicums
4.¼ medium sized cauliflower
5.3 large sized tomatoes
6.2 medium sized onions
7.¼ cup shelled green peas
8.3 red chillies (whole)
9.1 tbsp coriander seeds
10.1 tsp cumin seeds
11.12-15 cloves garlic
12.2 one inch pieces of ginger
13.3-4 green chillies
14.A few sprigs of fresh coriander leaves
15.4 tbsps oil
16.½ tsp turmeric powder
17.1 tbsp coriander powder
18.1 tsp red chilli powder
19.Salt to taste
20.1 tsp garam masala powder
1.String and wash French beans. Peel and wash carrots. Wash, halve, and deseed capsicums. Cut all the vegetables into ¼ th inch cubes. Separate cauliflower into small florets and wash. Wash tomatoes and chop roughly. Peel, wash, and slice onions. Wash and drain green peas. Remove stems and break red chillies into two.
2.Grind coarsely three of the red chillies with coriander and cumin seeds. Peel and wash ginger and garlic. Remove stems and wash green chillies. Clean, wash, and chop coriander leaves.
3.Grind half of the ginger with garlic and green chillies. Make julienne of the rest of the ginger.
4.Heat oil in a pan. Add the coarsely ground masala (coriander seeds, cumin seeds, and red chillies). Add sliced onions and sauté till golden brown.
5.Add ginger-garlic-green chilli paste and sauté for one minute. Add the vegetables except capsicums and tomatoes and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.
6.Add turmeric powder, coriander powder, and red chilli powder. Stir continuously. Add tomatoes, salt, and half cup of water. Cook till the vegetables are cooked and water dries up.
7.Add capsicums and cook for 4-5 minutes on low heat. Sprinkle garam masala powder.
8.Serve hot garnished with ginger julienne and coriander leaves.