Miscellaneous not to be missed !

This is a simple dish in which bun, vegetable cutlet & some vegetable slices are arranged one over the other.

You may make vegetable cutlet following the recipe

http://www.indusladies.com/forums/showpost.php?p=3261&postcount=25

Buy a regular bun ( without jam & fruits) & lightly toast it on a tava with little butter.

You need

Bun - 1, slit into 2 horizontally

Vegetable cutlet - 1

Cabbage - 1 slice

Onion - 1 slice

Tomato - 1 slice

Cheese - 1 slice

Tomato ketchup - to spread

Mayonnaise - to spread (you may use salsa sauce or repeat tomato ketchup itself)

Arrange in this order or any order of your choice:

One half of bun

Cabbage slice

Tomato ketchup

Cheese slice

Cutlet

Tomato slice

Mayonnaise or a substitute

Onion slice

The other half of the bun

Pass a toothpick vertically through the middle to hold the arrangement.

Just logged on to see the VEGGIE BURGER. Thanks YOU S0 ..................MUCH............................ .... My son will really appreciate it! He has been waiting for this recipe for quite sometime. You are really awesome.Probably that is such a simple word.We have been eating frozen ones but still hesitant if it was vegetarian.


I will get all the ingredients towards the end of the week and make it our weekend special. I will definitely post my FB.

Thank you so much for your time,effort, and dedication.
Love.

Thanks for your words ! I am here mainly for this, please remember. Home made burger is such fun !
Love & regards,
Chithra.

This is yet another stuffed paratha which can be served with pickles & curd.

Outer covering:

Wheat flour - 1 cup

Slt

Oil - 2 tsp

Water - to mix

For the outer covering, mix all ingredients to a soft dough.

Filling:

Finely grated cheese OR minced paneer - ½ cup

salt

Green chillies - 2, finely minced

Coriander leaves - 2 tbsp, finely chopped

Finely chopped onions - 2 tbsp

Mix all the ingredients together.

Parathas:

Divide the dough & filling into 6 portions each.

Take one ball of the dough & with hand pat it into a small cup.

Keep filling inside & smearing fingers with water, close the cup, drawing the dough from all round.

Roll the ball, carefully into a circle about 6” diiameter.

Put it on a hot tava.

When the underside is partly cooked, turn over.

After a mte, flip again & pour oil on the first side.

Now cook on both sides till brown spots appear.

Serve with pickle & sabji or curds.

Bhatura:

First Method:

I alternately use 3 different combinations of flours:

1 – Half maida + half corn flour (makai ka attaor flour made with corn used for popcorn

2 – Half maida + half wheat flour

3 – fully maida

No 1 gives golden coloured & very tasty bhaturas.

No 3 gives pure white, usual bhaturas.

No 2 gives light brown bhaturas.

Flour - 3 cups ( either combination of your choice)

Bread slices - 4

Fresh curds - ½ cup

Salt, sugar

Soda - a pinch

Remove crusts from bread.

Mash & mix with curds.

Keep for 1 hour.

Now mix all the ingredients to a dough ( adding very little water, if at all necessary)

Keep for 1-2 hours.

Roll into thick slightly large puris & deep fry in hot oil.

Second method:

Maida - 2 cups

Salt

Thick sour curds - enough to make dough

Mix maida & salt with enough thick curds to make a stiff dough.

Ferment for 4-6 hrs.

Roll into thick slightly large puris & deep fry in hot oil.

Serve with channa.
Channa:
Kabuli Channa - 1 cup

Elaichi - 4, whole

Shah jeera - ¼ tsp

Onions - 2, chop fine

Ginger garlic paste - 2 tsp

Chilli powder - 1 tsp

Dhaniya powder - 1 tsp

Channa masala - 1 tbsp

Methi powder - ¼ tsp

Tomatoes - 3, chopped

Tomato ketchup - 2 tbsp ( a little or more to taste )

Oil - 2 tbsp

To garnish:

Chopped raw onions, lemon wedges, slit green chillies,chopped coriander leaves

Soak 1 cup of channa overnight with soda or in a vacuum sealed container in hot water for 6 hrs .

Wash the channa and pressure cook the channa with elaichi and little salt for at least 20 mts.

Heat oil & fry shah jeera, add ginger garlic paste and finely chopped onion till nicely brown.

Add chilli pdr,turmeric pdr,dhaniya pdr,channa masala and methi pdr and stir till the mass becomes brown.

Add chopped tomatoes and fry till it forms a mass.

In the meantime mash the channa so that some of it is broken well.

Add this to the tomato mixture with a little of the water used for cooking it.

Add the tomato sauce and let it boil.

Serve hot, after garnishing as given.

For the sauce:

Bright red tomatoes - ½ kg, deskin, dessed & chop

Onion - 1, chop fine

Garlic - 1 tbsp, finely chopped

Butter - 30 gms

Maida - 1 tsp

Tomato puree - ¼ cup ( deskin, chop & puree 1 big tomato )

Dried or fresh herbs - 2 tsp of basil or rosemary

Heat butter, add onions & fry till transluscent.

Add maida, fry well, add ¼ cup of water, garlic & salt.

When it starts boiling, add all other ingredients, except herbs.

Cover & boil for 10 – 15 mts.

Add herbs & keep covered.

Boil pasta in plenty of water to which salt & 1 tsp oil are added.

When coked, strain well & smear little oil in pasta to prevent sticking.

Serve with the sauce.

Filling:

Whole moong – 50 gms - Sprout and boil

Channa– 50 gms – soak & boil

Boil and cube potatoes – 2 medium

Mix all the above with dhania powder,chilli powder and salt

If you like, give one run in the mixi.

Sweet chutney

Grind 50 gms of tamarind with 100 gms of jaggery to a thick liquid

Pani

Add mint, green chillies,little tamarind,and grind to a fine paste. While grinding add lime juice and rock salt. Add a lot of water and make pani, straining it through a fine seive.

Make a whole in the puri with your thumb.

Put some filling inside with a spoon.

Put sweet chutney on top & pour the pani over it & serve.

This is a drink which is a speciality of Madurai. Last month, in one of the threads, Varalotti had written that he had some official guests from Bangalore whom he took to visit “ Meena Madam “ ( yes, Meenakshi Amman) & make them taste this Madurai speciality. Since then, I have been working on this recipe from the old jottings in my recipe book & ofcourse depending on my memory since this was part of my childhood.

So I “ made up “ my own recipe & decided to “ try” it on Varalotti without announcing its name. I just offered it to him as a “ welcome drink”. He immediately came up with ‘ Oh, this is our Madurai drink, jil jil jigerthanda “. So I am convinced that this recipe is genuine enough to be posted here.

Full fat milk - 4 cups ( OR 2 cups milk + 200 gms khoa)

Sabja seeds ( also called Falooda seds) - ¼ cup

Rose syrup - recipe given below

Instant china grass ( Preferably vanilla flavour) - 100gms

Vanilla ice cream - ½ litre pack.

Boil the full fat milk till it reduces to half the volume

OR

Blend thoroughly milk & the khoa.

Rose syrup:

Take 540 ml of water, add 1 kg of sugar & boil, stirring well, till it dissolves completely.

Add 2 tsp pure citric acid, mix well.

Strain, cool & add 2 tsp rose essence & red colour.

Bottle & use.

Soak sabja seeds in 300 ml of water overnight - it will swell up well.

Mix instant china grass in 500 ml milk & heat till it boils.

Remove & cool by pouring on a rimmed plate.

It will set in 15 mts, then refrigerate it.

Assembling:

In a tall glass pour 2 tbsp of rose syrup.

Over that pour 2 tbsp soaked sabja seeds.

Next pour the thickened milk.

Next add 2 tbsp china grass.

Top up with ice cream.

Serve chilled.

Usually the sweetness of the rose syrup is sufficient for this.

But if you prefer it to be more sweet, add some sugar to the thickened milk.

This can be readily assembled & kept in the fridge.

It is easy to serve, since the layers won’t mix, until we mix with a spoon when drinking.
jil jil jigirthanda IL.JPG

Dear Chitra,

I was going to ask for this recipe.
I did pick up a pack of falooda seeds & was wondering how to use it.
I'll make it tomorrow & sure it would be great as its very hot in the day time.
Is there any other way of using the falooda seeds????

Love,

Meena

There is no point in posting falooda, immediately following jigirthanda. There is no other dish using falooda seeds, that I know !
Love & regards,
Chithra.