Showing posts with label Vegetarian Appetizers. Show all posts
Showing posts with label Vegetarian Appetizers. Show all posts

Sep 3, 2013

Heerekai Bhajji

Heerekai Bhajji is a traditional deep-fried savory snack from Mysoorean cuisine. Its is made with heerekai (Chinese okra or ridge gourd) dipped in a mildly spicy chick pea batter. 

Often when I pay a visit to my aunts place, I demand to make heerekai bhajji which is treat for all my family members. My aunt taught me how to make this deep-fried snack which is extremely crisp on outside; soft, juicy and tender on inside. 


1 Heerekai ( Chinese okra or Ridge gourd), circular and thinly sliced
1 cup gram flour (chick pea flour)
1/2 tsp Cyan e pepper
3/4 cup water
1/4 Asafoetida
Oil for deep frying


  • In a large mixing bowl; mix gram flour, cayane pepper, asafoetida, water and salt.  Mix well without lumps 

  • Heat oil in a heavy bottomed dish for deep frying
  • Dip heerekai in chick pea batter and gently leave it in hot oil

  • Fry evenly in medium heat until it turns brown and crisp
  • Use an absorbent paper to drain excess oil

  • Serve hot with green chutney or coconut chutney

Aug 9, 2013

Menasinakai Bajji

Menasinakai bajji is a fiery popular street food and an excellent snack for cold evenings with a cup of chai. You can't ask more for a nice evening refreshments!!

Me and Nag are very fond of deep fired snacks. When we were young, our dad used to bring bajjis almost every day in evenings.  Since then bajjis has become our favorite snack. Now that Nag is staying with us for vacation, he makes it for me and PG before we come from work. 

This recipe, Menasinakai bajji is made with banana peppers. It is slightly fleshy and mildly spicy. Previously on Shruchi Kitchen, I had posted Balekai bajji and Menasinakayi bajji. The recipe is more or less similar to the later. In this recipe, the ingredients for the batter is slightly different and that is reason we have posted this recipe again. The formula for the batter in this recipe is more crispy on outside and very soft bread like on inside.


3 Banana peppers, cut into 3 inches
1 cup Chickpea flour (besan)
1/4 tsp Asafoetida (hing)
1/2 tsp Red Chili powder
1/4 Baking powder
Oil for deep frying


  • In a mixing bowl, mix chickpea flour, asafoetida, red chili powder and baking powder. Adjust salt as per taste, Add water to make thick batter

  • In a heavy bottomed vessel, heat oil for deep frying
  • Dip banana pepper in chickpea batter and gently leave it in oil

  • Fry evenly on both sides. Use absorbent paper to drain excess oil
  • Serve hot with spicy green chutney

Aug 8, 2013

Tandoori Panner Tikka

Juicy nuggets of panner is spiced extravagantly with paprika, kasturi methi, ginger, garlic, garam masala and cumin powder. It is very simple and ready to eat snack. 

Panner is an excellent option for vegetarians who are considering both indoor and outdoor grilling options. It is a food bon viant and an excellent starter.


100gms Panner, cubed
1 Bell Pepper, cut into squares
1/2 tsp Paprika
1/2 tsp Red Chili powder
1/4 tsp Dried Parsely
1/2 tsp Kasturi Methi
1/4 tsp cumin powder
1/4 tsp Garam masala
2 cloves of Garlic
small piece of ginger, crushed
3-6 skewers


  • In a mixing bowl, mix all the ingredients except for panner and bell pepper. Adjust salt as per taste

  • Add panner and bell pepper. Apply spice rub evenly over paneer and bell pepper
  • Soak skewers in water for 45 minutes
  • Thread panner and bell pepper alternatively in skewers
  • Place skewers on a preheated griddle. Grill in medium -high and smear oil occasionally
  • Serve hot with a side of salad

Jul 1, 2013

Corn Bhutta | Corn on the cob

Corn bhutta is my favorite snack whether it is during monsoons or summer. It is a popular street food sold in India. You can see street food vendors fluttering hand fan grilling corn on a charcoal grill. It is one of the most simple foods to make and needs no experience.

Bhuttas can be grilled on charcoal or on a stove. Tender sweet corn tastes best, because it is sweet and juicy. I have used bi-color sweet corn for this recipe.There are different spice rubs available and it varies from one recipe to other. Most common spice rub is made with Cayenne pepper, chat masala, lemon and salt. 


4 Corn on the cob with stem

For spice rub mix
1/2 tsp Cayenne pepper
1/4 tsp Chat masala
1/4 tsp salt
1 Lemon


  • Remove corn husks and fibers with stem on
  • Place corn on a preheated grill or roast it on a medium flame. Keep rotating until its roasts evenly

  • In a mixing bowl, make spice rub mix with cayanee pepper, chat masala and salt
  • Cut the lemon in half and dip it in spice rub. Gently rub it over the corn and as you turn, lightly squeeze lemon juice

Jun 27, 2013

Cabbage Pakoda

This is a  new version of pakoda made with cabbage. It can be easily prepared without any effort. Onion pakodas is a popular appetizer anon different kinds of pakodas. But when onion prices go up, you can always experiments with others vegetables like cabbage, spinach or any kind of mixed veggies. 

Thinly sliced cabbage are spiced up in a rice flour batter and deep fried in hot oil. Usually pakodas are made in chickpea batter. But the recipe below has a new formula. I can bet that you will definetly enjoy it. Its very crusty and crisp. A perfect way to enjoy your evening with this delectable snack !!


1 cup Rice flour
1/2 tsp Red Chili powder
1/4 tsp Asafoetida (hing)
1/2 tsp minced garlic
2-3 cups thibly sliced cabbage
Pinch of Baking soda
Oil for deep frying


  • In a large mixing bowl, mix all the ingredients and adjust salt as per taste. Add very little water to prepare dough. The consistency should be very thick.
  •  In a heavy bottom vessel, heat oil for deep frying
  • Scoop a small portion of pakoda mix and gently leave it in hot oil. Fry evenly on both side
  • Use an absorbent paper to drain excess oil
  • Serve hot with ketchup

Jun 17, 2013

Raw Banana Kebabs

Raw banana kebabs  is a new recipe which I learnt from my dad. My Dad's style of cooking is -  simple ingredients with magnificent flavors. 

This is a very simple kebab recipe. Raw bananas are coated with spiced batter, which is then deep fried and served with freshly sliced onions. 


1 Raw Banana, (peel just outer layer of skin) cubed
1 1/2 tsp Corn Flour
1/2 tsp Rice flour
1/4 tsp Red Chili powder
1/4 tsp Paprika
1/4 tsp Pepper
1/2 tsp Ginger- Garlic paste
Oil for deep frying
Chat Masala
1 Onion, thinly sliced
Juice of 1/2 lemon


  • In a large mixing bowl, mix corn flour, rice flour, red chili powder, paprika, pepper, ginger - garlic paste and adjust salt as per taste. Sprinkle little water and make a smooth batter; not too think not thick

  • Add raw banana cubes

  • Heat oil for deep frying
  • Gently leave raw bananas one by one in hot oil. Fry in medium heat evenly until it turns brown

  • Drain excess oil using absorbent paper
  • Sprinkle some chat masala and lemon juice on top and serve hot with sliced onions

Jun 12, 2013

Oriental Stir Fry Vegetables

This recipe is simple, fresh and crisp prepared with different kind of vegetables like bok choy, broccoli and bell peppers. This is a easy dinner and table fast recipe.

The ingredients for the sauce is quite simple. It requires just soy sauce and oyster sauce. These sauces can be substituted with low sodium. The vegetables are glazed lightly with sauce over high heat. You can use brown bean sauce as substitute for oyster sauce.

This recipe is delicious and easily adapted.


1 heads Bok Choy, trimmed and cut length wise
1 Red bell pepper, diced
1/2 pound Broccoli florets
2 cloves of garlic, minced
Small piece of Ginger, minced
1/2 tsp Red chili flakes
1 tsp Dark Soy sauce
1 tsp Oyster sauce
3 tsp Sesame seed oil or Mustard oil
1/4 tsp salt


  • In a large wok, heat oil, add minced ginger and garlic. Saute for few seconds

  • Add soy sauce, oyster sauce and red chili flakes. Mix well

  • Add vegetables - bok choy, broccoli, bell pepper. Stri fry over high heat until it is tender crisp about 2-3 minutes

  • Adjust salt as per taste
  • Serve hot

  • Corn starch is also used with the sauce and roasted sesame seeds can be used for garnishing
  • If your are vegan or allergic to sea food then substitute oyster sauce with brown bean sauce

Parangikai Poriyal | Kumbalakai Palya | Seasoned Pumpkin

Pumpkin is a delectable vegetable and used in variety of dishes like pies, curries, sauteed, muffins etc. Pumpkins are not only economical, but also highly nutritious and its is a good source of vitamin A, vitamin B6, thiamine, Niacin, folate and catrotenes.

At home my mom makes Kumbalakai palya for chapathi. It is very simple and easy to make. Pumpkins are cooked with onions, green chilies and seasoned with mustard seeds. In the end, it is topped with freshly grated coconut and coriander leaves.

I made it with spaghetti squash. This recipe can also be made with butternut squash, chayote squash and pumpkins. 


1 medium sized Pumpkin, ( about 1 kg) cubed
1 Onion, finely chopped
4 Green Chilies, finely chopped
1 tsp Mustard seeds
1 sprig of Curry leaves
1/4 tsp Turmeric powder
1/2 cup Water
 1/2 cup Grated Coconut
3-5 sprigs of Cilantro, finely chopped
4 tsp oil


  • In a pressure cooker, heat oil and add mustard seeds.  when it starts to sizzle add green chilies, curry leaves and onions. Saute until onions turns transparent

  • Add turmeric powder and pumpkin. Mix well and saute for a minute 

  • Add 1/2 cup of water and adjust salt as per taste
  • Pressure cook up to one whistle. After cooker has cooled, add coconut and cilantro

  • Serve it with chapathi or steamed rice and sambhar

  • I have used pressure cooker, instead  you can saute pumpkin in a pan closed it with a lid and cook for 20 minutes

Jun 4, 2013

Vegetable Sandwich

This is a healthy Indian sandwich toasted with fresh vegetables and green chutney. 

I have started making these sandwiches quite often for evening snacks. My dad used to make these sandwiches when there was leftover mint or coriander chutney which my my mom made it for idly or dosa.

 This sandwich is a popular street food in Mumbai. It is layered with different kinds of vegetables like cucumber, tomatoes, onions, bell pepper, carrots and also paneer. Sometimes even boiled vegetables like potatoes are also stuffed. 


8 Slices of Bread (brown / white)
Green chutney
1 Cucumber, thinly sliced
2 Tomatoes, thinly sliced
1 Onion, thinly sliced
Ghee / Olive oil / Butter


  • Spread little ghee/ oil or butter on every slice of bread
  • Spread a tsp of green chutney evenly on first 4 slices of bread

  • Layer cumber, tomato and onions on first 4 slices of bread and top it with remaining 4 slices of bread

  • Toast it evenly on both sides
  • Serve it with ketchup or mint| sweet chutney

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May 21, 2013

Masala Vada

Masala Vada is my all time favorite in deep fried snack list!!

It is a deep fried snack made with channa dal or Bengal gram which is crisp on the outside and soft inside. Its great snack during tea time. 
Some recipes do not add garlic. I have used garlic, onions, cinnamon, cloves, mint or dil as aromatic ingredients.


2 Cups Benagal Gram or channa dal (soaked for at least 5  to 10 hours)
5 cloves of Garlic
5 Green Chilies
1'' stick of Cinnamon
4 Cloves
1 Onion, chopped
1 small bunch of Mint / Dill or both
1 small bunch of Coriander/ Cilantro
Oil for deep fry


  • Soak Bengal gram | Channa dal for 5 hours.Ccoarsely grind it without adding water

  • Make a coarse paste of garlic, chilies, cinnamon, and  cloves

  • In a mixing bowl, add the ground channa dal, garlic-cloves-cinnamon- green chili paste , chopped onions, mint/dill , coriander and adjust salt to taste.  Mix well

  • Now, divide the dough into equal portions. Take each portion and pat the ball into 1/4th inch thickness

  • Using a heavy bottom vessel, heat oil for deep frying. Gently add vada to it. Fry on both sides until it turns to golden brown.

  • Serve hot with tea
  • You can use red chilies instead of green chilies and adjust spice level as per taste
  • Mint/ dill/ coriander is only optional ingredient. Adding these adds more flavor to this recipe
  • Garlic is sometimes added or sometimes not added. Again this is only an optional ingredient