Monday, 5 October 2015

Vegetable Chops a Healthy Treat for your Taste Buds and Soul...

Vegetable Chops a Healthy Treat for your Taste Buds and Soul...
Few days remaining for Durga Puja celebration. In Bengal and other parts of the country Durga Puja is celebrated by Bengalis in a huge scale. Debi Puja and Pet Puja that is Prayer to the Goddess and Offering to the stomach goes hand in hand... Some people fast but many like me wait to eat, specially   the Prabasi Bengalis. People go Pandal hoping to pray to the Goddess and there after celebrate the festival by eating in the Pandals. There are food stalls put up in the Pandals. Morning people eat the Prasad in the Pandals like Khichadi, Labra, Payesh, Chutney and in the evening dishes like Muglai Paratha with Kosha Mangsho, Luchi Aloordum, Kosha Chicken, Mach Bhat, Mochar Chop, Vegetable Chop, Mutton Cutlet, Fish Fry, Mutton Biriyani, Rasogulla, Misthi Dai, Jhal Muri, Tele Bhaja are sold in the Pandals. This year no Pandal food for me as on Diet, but why deprive my soul of good food...
Made 100 % Healthy Vegetable chops which are not fried but baked.... And it is served with vegetable salad and home made healthy Kasundi.

Ingredients
1 cup grated Beetroot
1 cup grated Carrots
2 grated Boiled Potatoes
1 or 2 chopped Green Chillies
1/2 tsp grated Ginger
1 tbsp Raisins
1/2 tsp broken Cashewnuts or Almonds
Rock Salt to taste
1 tsp Bhaja Masala powder ( 1/2 tsp Cumin seeds, 1/2 Coriander seeds and 1 dry red chillies - Roast it and grind it in a grinder)
1/4 tsp Garam Masala powder
1/4 tsp Cumin seeds
1 Bay leaf
1/2 tsp Melted Ghee
2 tbsp Wheat flour + 1/4 cup or little more Water mix to make a thin batter
Oil spray
1 cup Roti crumbs

Method
For the Roti crumbs, take 6 rotis made without oil and salt.Roast it in a microwave till crisp. Break into pieces. Grind the crisp roti pieces in a grinder to make a fine powder. Keep it aside. This can be stored in the fridge for further use. Take a pan, add ghee in the pan. Let it heat. Add cumin seeds and bay leaves, let the cumin seeds crackle. Add the ginger and sauté for few seconds. Add the beetroot, carrot and the boil potatoes, stir it and cover the pan, cook for 5 minutes on a low flame stirring it occasionally. Add the garam masala, salt, Bhaja masala, raisins and broken cashewnuts or almonds. Mix it and let it cook for 2 to 3 minutes more. The mixture will start to bind together, till then cook the vegetables. Take it off the gas and cook the vegetables. Spray oil on a baking tin. Divided the vegetable mixture into equal lemon size balls, shape the balls  into oval shape.  Take the whole wheat water mix. Take the roti crumbs in a plate, take each oval shape balls and roll it in the crumbs once. Now take each vegetable chop and dip it in the whole wheat thin batter and roll it on the roti crumbs again. Now place the vegetables chop on the baking tin. Spray the oil on the chop ones. Bake the chops for 15 minutes at 200 degrees celcicus for 15 minutes, then turn and bake again for 15 minutes. Check if the vegetables have become brown in colour. If not repeat the process for 5 minutes to 10 minutes till brown in colour. Serve it hot with salad and home Kasundi

Salad
Ingredients
1 Cucumber cut into strips
1 Boil Beetroot cut into strips
1 boiled Carrot cut into strips
1 Tomato cut into half and the seeds removed and cut into strips
1 Onion sliced
Rock Salt to taste
1/4 tsp Pepper powder
1/2 tsp Lime juice

Method
Mix all the above ingredients and serve it with vegetable chops.

Kasundi
Ingredients
1 small Raw Green Mango pieces
3 Green chillies
3 Garlic cloves (optional)
1tbsp Black Mustard seeds
1 tbsp Yellow Mustard seeds
Rock Salt to taste
Pinch of Turmeric Powder
1 tbsp of Mustard Oil

Method
Blend all the ingredients in a blender except for the mustard oil into a paste. Add little water to get a thick paste and blend it again. Now add mustard oil little at a time while blending. Store it into a glass bottle in the fridge. Let it stand for a day. Serve it with Chops, Mughlai, Cutlets....