Mix Vegetable

Mix Veg: for 50 people. Someone made at Gurudwara.
Ingredients
Jeera - 2 teaspoon
Garlic paste -  1/2 cup
Ginger grated or cut into small - 1/2 cup
Jeera powder - 5 spoons
Dhania powder - 4 spoons
Garam Masala - 2 spoons
Haldi - 4 spoons
Red chilli powder - 5 spoons
Salt - 1/2 cup
Frozen vegetable packet - 20 pounds ( 4 pkt of 5 pound each)
Onion - 5 pound - cut into small pieces
Tomato - 5 pound - cut into small pieces
Coraiander leaves cut

Method:
Take oil in vessel, add jeera, garlic paste and then add onion. Fry
 till light brown, add haldi, red chilli powder, dhania powder, jeera
 powder, tomato. Fry till tomatoes are done and starts leaving oil. Add salt
 and frozen vegetables. Cook till it all mixes together.

Kadi Pakoda

Kadi Pakoda for 50 people. Recipe made in Gurudwara.
Ingredients:
For Kadi
Friendship Low far Dahi - 10 pound (2 dabba)
Green chilli - 10
Besan - 4 pound
Methi seeds - 1 handful
Akkha Dhania (Coriander seeds) - 1 handful
Garlic paste - 1 cup
Kadhi Patta - 6 stems
Onion 5 pound - cut long thin 
Ginger grated or cut in small pieces - 1 cup
Tomato 5 pound - cut into small pieces
Haldi - 6 teaspoon
Red chilli powder - 6 teaspoon
Red Chiili full - 8 
Salt - 3/4 cup
Coriander leaves cut
Heeng - 1/2 teaspoon

For Pakoda
Onion cut thin long - 4 pound
Besan - 2 pound
Red chilli powder - 4 teaspoon
Ginger grated - 4 teaspoon
Green chilli grated or paste - 6 pieces
Garlic paste - 2 teaspoon
Ajwain - 4 teaspoon
Salt - 5 teaspoon
Jeera powder - 2 teaspoon


Method:
Put oil (use olive oil it will make the dish very very light) in vessel
 
add methi seeds, coriander seeds 4-5 green chillies, kadhi patta and
 fry slightly (1-2 minutes till methi seeds turn brown)
then add garlic paste and fry for aroud 5 minutes, add heeng, then add
 onion and fry till golden brown 
Now add grated ginger, tomatoes, haldi, red chilli powder, red chilli
 full and fry till the tomatoes are cooked and starts leaving oil. 
Mix the besan in curd and add water accordingly so that no lumps are
 formed and it becomes liquid. Add the mix to the masala and add salt. Let
 it cook till the kadi becomes consistent. If you think it has become
 too thick then add some boiling water to it. 
After the kadi bas become consistent add pakoda and heat for some time.
 Garnish with corainder and serve


Pakoda:
Cut the onion in long thin pieces, add 1 teaspoon salt and set aside
 for some time. Mix all the ingredients in besan make a smooth thick paste
 by adding water and no lumps being formed. Mix the onion along with
 the salt water so that it becomes little thin and easy to pour. Make
 small sized pakoda and deep fry.

Musroom with vegetables

Recipe by my brother Venu Seshan

Ingredients:

Mushrom

Cumin Seeds

Red chilli flakes

Ginger paste

Garlic paste

Clove

Tomato

Carrot

Green Pepper

Oil

Soy Sauce

Salt

Pepper

  

Method:

Heat oil in a pan. Add cumin seeds(jeera). Cut red chillies into flakes.  Add red chilly flakes and fry for 1 minute. Add ginger garlic paste, clove and fry for 3 minutes. Add diced cubes of tomato, carrot, capsicum and pieces of mushroom and fry over high flame by tossing it all together. Add 1 tsp of soya sauce. Do not close with a lid. Fry for 3 minutes. Add salt and pepper powder and fry for 1 minute. Serve hot.

Mushroom fry

Recipe by my brother Venu Seshan

Ingredients:

Oil 

Mushroom

Cumin Seeds

Salt

Red chilli powder

Method:

Heat oil in a pan. Add cumin seeds (jeera). Add masala. Add cut pieces of musroom. Add salt and red chilli powder as per taste. Close the pan with a lid and cook for 5 minutes.

Thalaga Kuzhambu

From my cousin Priya.

Ingredients:

Vazhaakai (Raw Bananna)

Brinjal

Sweet potato

Potato

Yellow pumpkin

Avaraikkai

Arvi

keerai thandu (Spinach)

Tamarind ( Lime size )

 

Spices

Red Chilly - 10

Coriander seeds - 1 Tablespoon

Toor Dhal - 2 Tblspn

Urid dhal - 2 tspn

Raw Rice - 1 tspn

Sesame seeds - 1 Tblspn

 

Method:

Fry all ingredients in little coconut oil. Grind all the fried ingredients with grated coconut(oru moodi). Squeeze tamarind with enough water, add a pinch of turmeric powder to it  to it and  allow it to boil. Then add vegetables to it and cook until done. Finally add salt and ground ingredients along with little jaggery and boil for few minutes. After removing it from fire add little fried grated coconut and tempering of mustard seeds.

Vegetbale Manchurian

From some website
Ingredients;
1 cup grated carrots
1 cup grated cabbage
1/2 cup diced french beans 1 tbsp spring onion (optional)
1 onion sliced
1/2 cup cornflour/maida
3 pearls of garlic
4 tsp soya sauce
2 tsp vinegar
2 green chillies diced
2 tsp cornflour
salt as desired
oil for deep frying
Method:
Take a big bowl and mix all the vegetables, salt and add cornflour or maida in it.
Bind the ingredients together without adding water. Make small lemon size balls and keep aside.
Heat oil in a wok and fry the prepared vegetable balls a few at a time till they become golden brown in colour.
Take out the balls and keep on a tissue paper to let the excess oil drain.
Take another wok and add 3 tsps. of oil, add diced garlic and onion in it and fry till onion become translucent in colour.
Mix 4 tsp of soya sauce, 2 tsp of vinegar and 2 tsp of cornflour in a glass of water. Pour this water in the wok with garlic and onion. Let it simmer till the gravy become thick, take off from fire and let it cool.
Add the fried Manchurian balls just before serving, else the balls will soak all the gravy.

Rava Dosa

Ingredients:

Rava – 1/2 cup

Rice flour – 1/4 cup

Maida – 1/4 cup

Onion – 1 small

Coriander leaves – 2 twigs

Curry leaves – 1 twig

Green chillies – 1 no

Salt – 1/2 teaspoon

Water – 3 cups

Mustard Seeds

Oil for cooking – 6 teaspoons

Method

1. Finely chop the onions, green chilli, coriander leaves and curry leaves.
2. Mix the rava , flours, salt and chopped ingredients with water in a large bowl.
3.  Temper with mustard seeds.
4. Leave to soak for minimum half an hour.
5. Heat a non stick dosa tawa in a high flame for 1 minute.
6. Smear 1 teaspoon oil on the tawa with a clean white cloth.
7. Stir the batter once to mix well. Start spreading the batter as shown in the picture to fill the whole tawa. spread 1 teaspoon oil on the dosa.
8. Cook for 1 whole minute and turn and cook for 1 minute again. Lower the flame and turn the dosa once again.
9. Remove the dosa on to a plate. By now the tawa will be at right temperature for the next dosa.

Tips
The secret of making a tasty dosa is adjusting the flame.
Always keep the flame low while pouring the batter except the first dosa.
Rava dosa should be cooked on a high flame.
Stir the batter well before spreading the dosas as the solids always settle at the bottom.
The batter should be thin as rava soaks up lot of water while cooking. The measures I have given are exact so go ahead and prepare these delicious dosas.
The batter can be kept in an airtight container in the fridge for 4 days. The more it soaks the better.