Tag Archives: Mixed Vegetables

Raita Sandwich

16 Feb

Perugu Pachadi tho Bread Sandwich.

Raita is prepared by mixing thick yogurt with grated vegetables like carrot, cucumber and bell pepper. It is then layered on a toasted bread slice along with spinach and tomato slices. Serve raita sandwich immediately.
Makes: a Serving of Raita Sandwich.


Wheat Bread 2 Slices
Thick Plain Yogurt 2 Tbsps
Cucumber 2 Tbsps (Grated)
Carrot 1 Tbsp (Grated)
Bell Pepper 1/2 Tbsp (Grated)
Green Chile a Pinch (Finely Chopped)
Spinach 4 Leaves
Tomato 1 – 2 Slices
Toasted Sesame Seeds a Pinch
Cilantro few Sprigs
Red Chile Powder to Taste
Lemon Juice few Drops
Salt to taste
Black Pepper Powder to Taste
Ghee as Required

Method of preparation:

Wash and finely chop the cilantro.
Wash, lightly peel and remove the seeds inside the cucumber before grating it.
Wash, peel, remove ends and grate the carrot.
Wash, remove ends, discard seeds and grate the bell pepper (capsicum).
Dip tomato slices in toasted sesame seeds and keep aside.
Use a food processor to grate the vegetables or grate them using thick side of a stand grater.

Toast the bread in a toaster or on a flat pan till it turns golden brown and crisp.
Apply ghee to the bread and sprinkle salt and red chile powder on one side to taste.

In a mixing bowl, mix together grated cucumber, carrot, bell pepper, cilantro black pepper powder, lemon juice and salt.
Leave for a minute or two to let the flavors penetrate and stir in thick yogurt to finish off the raita.

To prepare the sandwich, layer the bread slice with 2 spinach leaves.
Layer with few tablespoons of prepared raita.
Layer the raita with tomato slices and then the spinach leaves.
Place the bread slice on top and cut the sandwich diagonally.
Serve raita sandwich immediately.
Notes: Green Chiles are optional.

Suggestions: Lightly squeeze out all the juices from the grated ingredients if planning to store the prepared sandwich for couple of hours. Strain the yogurt for couple of hours to remove all the water content and to make the yogurt thick.
Variations: Use any mix of vegetables at hand to make the raita. Also use any kind of bread slice at hand.
Other Names: Raita Sandwich.

Mixed Vegetable Paratha

25 Dec

Mixed Vegetable Paratha.

Mixed vegetables like potato, peas, carrots, bell pepper, beans are cooked till soft. They are then mashed together with spices and herbs. The mixture is then stuffed into wheat dough and rolled out into thick parathas. The mixed vegetable paratha is cooked on flat pan until its golden brown on both sides.
Makes: 3 – 4 Mixed Vegetable Paratha.


Wheat Flour 1 1/2 Cups
Potato 1
Mixed Vegetables (Peas, Carrots, Bell Pepper, Beans..) 1 Cup
Green Chiles 1 – 2
Ginger Garlic Paste 1/2 tsp
Garam Masala 1/2 tsp
Cilantro Few Sprigs
Salt to taste
Oil as Required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and halve the potato.
Wash, clean and peel the mixed vegetables if required.
Finely chop the mixed vegetables or grate them using thick side of the grater.
Cook the vegetables in salted water till just soft but not mushy.
Alternatively, use a microwave to cook the vegetables just enough.
If making a large batch, you can use pressure cooker to cook everything together.

Boil a cup of water, add halved potato.
Boil till potato turns soft.
Cool to room temperature, peel and mash the potato.

Add these mixed vegetables in a bowl with mashed potato.
Add green chiles, ginger garlic paste, garam masala, cilantro and salt.
Mash everything well and divide the portion into 3 – 4 portions.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 3 tbsps of the vegetable mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove mixed vegetable paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot mixed vegetable paratha with any raita of your choice.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Your choice of vegetables or leftover vegetables can be added while making the stuffing.
Other Names: Mixed Vegetable Paratha, Mixed Vegetable Parata.

Mixed Vegetable Bread Rolls

21 Dec

Mixed Vegetable Bread Rolls.

Mixed vegetables (potato, carrot, peas..) is boiled and mashed with spices and herbs. It is then stuffed in damp bread slices and shallow fried or deep fried till brown and crisp. Serve mixed vegetable bread rolls with chili sauce or with ketchup.
Makes: around 5 Mixed Vegetable Bread Rolls.


Bread Slices 5
Potato 1
Carrot 1 Small
Fresh Peas 2 Tbsps
Green Chiles 1 – 2
Ginger Garlic Paste 1/4 tsp
Garam Masala 1 tsp
Cilantro few Sprigs
Salt to taste
Bread Crumbs 2 Tbsps
Oil for Deep Frying + quarter tsp

Method of preparation:

Peel and finely chop the carrot.
Remove stems, wash and finely chop the green chiles.
Wash, separate cilantro leaves and finely chop them.

Boil the potato in enough water till it turns soft.
Cool the potato to room temperature and peel the potato.
Roughly chop the boiled potato.
In a sauce pot, add half a cup of water and chopped carrot.
Boil till the carrot turns soft, add the frozen or fresh green peas and remove from heat.
Strain the carrots and peas if necessary and cool them to room temperature.

Heat quarter tsp of oil in a pan, add ginger garlic paste and green chiles.
When raw smell of the ginger garlic paste is gone after a few seconds, remove from heat, cool the mixture a bit and add garam masala to the pot.

In a mixing bowl, add boiled potato, carrot, peas, above spice mixture, cilantro and salt.
Mash the mixture with help of a masher into paste.
Leave some of the peas and carrots pieces intact.
Divide the mixture into around 5 equal portions.

Take a wide bowl full of water.
Chop the edges off of the bread slices.
Damp a muslin cloth and cover one bread slice at a time with the cloth.
Dip the covered bread slice in the water for a second and remove.
Squeeze the bread slice wrapped in muslin clothe between the palms to remove excess water.

Take each portion of the mixed vegetable stuffing and place it on the damp bread slice.
Roll one side of the damp bread slice over the stuffing till it touches the opposite side and pinch with wet fingers to seal the edges.
Repeat the same with remaining bread slices and the stuffing.
Roll each stuffed bread roll in bread crumbs and keep aside.

Heat oil in a small pan on medium heat, slowly place the stuffed bread rolls into hot oil.
Fry the bread rolls on both sides till they turn dark golden brown in color.
Remove the bread rolls onto absorbent paper.
Garnish with cilantro and serve mixed vegetable bread rolls with chili sauce or with ketchup.
Notes: Make sure not to over soak the sliced bread.

Suggestions: Make sure the oil is always in medium or medium low heat to ovoid burning the bread rolls. Stuff enough vegetable stuffing to make sure the roll is full and tight. You can also roll the stuffed bread rolls in fine sooji if you don’t have bread crumbs.
Variations: You can also add your choice of vegetables to the stuffing (corn, bell pepper, onion etc…).
Other Names: Mixed Vegetable Bread Rolls.

Bisi Bele Huli Anna

13 Nov

Bisi Bele Huli Anna.

Mixed vegetables are chopped up and cooked in tempered oil. Whole spices and lentils are dry roasted and ground into fine powder. Rice and toor dal is cooked till soft and added to the tempering along with spice blend. The mixture is cooked till all the flavors are absorbed by the rice and dal. Serve bisi bele huli anna hot with a crispy papad.
Makes: around 4 Servings of Bisi Bele Huli Anna.


Raw Rice 1 Cup
Toor Dal 1 Cup
Tamarind 1 inch Sized Ball
Potato 1
Onion 1
Fresh Peas (shelled) 1/4 cup
Carrot 1 Small
Raw Peanuts 1/2 Cup
Dry Coconut 2 inch Piece
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to taste


Coriander Seeds 1 Tbsp
Whole Dried Red Chiles 5 – 6
Fenugreek Seeds 1/8 tsp
Mustard Seeds 1/4 tsp
Cinnamon 1 inch stick
Clove 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp


Chana Dal 1 tsp
Urad Dal 1 tsp
Mustard Seeds 1 tsp
Asafoetida a few Pinches
Curry Leaves 6
Ghee 1 tbsp

Method of preparation:

Peel and slice chop onion.
Wash, remove ends, peel and chop the carrot.
Peel and cube the potato.
Soak tamarind in a cup of water for few minutes and extract all the pulp.
Wash and finely chop the cilantro and curry leaves.

Refresh toor dal and rice with fresh water.
Pressure cook both of them along with peanuts in 4 cups of water for 3 whistles.

Heat a heavy pan on medium heat, lightly roast all masala ingredients one after another and keep aside.
Once cooled, grind all the roasted masala ingredients into fine powder along with dry coconut using a spice grinder.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, potato, carrot and fresh peas.
Sprinkle water if necessary and cook covered until all the vegetables are thoroughly cooked.
Then add tamarind pulp, turmeric powder and finely ground masala powder.
Fry briefly, stir in cooked rice, dal and salt.
Pour around 2 cups of water, mix thoroughly and cook the whole mixture on low flame for around 10 minutes.
Stir in cilantro, garnish with freshly grated coconut and serve bisi bele huli anna with deep fried papad.
Notes: Make sure all the ingredients are thoroughly cooked and the masala ingredients are perfectly roasted.

Suggestions: If the rice or the dal is not cooked properly, put it back on heat, add few splashes of water if necessary and cook covered till done. Adjust the amount of water to the bisi bele huli anna since it dries out fast.
Variations: You can also choose your choice of vegetables and cook them all together before adding to the tempered oil.
Other Names: Bisi Bele Huli Anna

Mixed Vegetable Cutlet

10 Nov

Mixed Vegetable Cutlet.

Choice of mixed vegetables (cauliflower, carrot, potato, green beans, peas etc) are cooked and mashed along with boiled vermicelli. The mixture is made into patties and rolled in bread crumbs and deep fried till golden brown. Serve mixed vegetable cutlet with ketchup or with any chutney of your choice.
Makes: around 2 Mixed Vegetable Cutlet.


Roasted Vermicelli 1/4 Cup
Potato 1 Small
Cauliflower few Florets
Carrot 1/2 of Small One
Green Beans 3
Green Peas 1 Tbsp
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds a Pinch
Garam Masala a Pinch
Cilantro few Sprigs
Curry Leaves 1 – 2
Salt to taste
Bread Crumbs few Tbsps
Oil 1/4 tsp + for Deep Frying or Shallow Frying

Method of preparation:

Wash, remove ends, peel and chop the carrot into small pieces.
Peel and roughly chop the potato.
Wash, remove ends and finely chop the green beans.
Remove stems, wash and finely chop the green chile.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Wash and finely chop the curry leaves.

Bring to boil a cup of water, add vermicelli and cook on low flame for couple of minutes for vermicelli to absorb all the water.
Cook on high flame for couple of seconds if there is any extra moisture.
Remove the vermicelli onto a bowl and make sure its cooked through.

Steam all the vegetables (cauliflower, carrot, green beans, green peas and potato) or boil them in little water till done.

Heat quarter tsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle, add green chiles, ginger and curry leaves.
Fry briefly, remove from heat and add the garam masala to the hot oil.

In a mixing bowl, add the above tempering, all the cooked vegetables, cilantro, salt and cooked vermicelli.
Lightly mash everything together and divide the mixture into 2 – 3 portions.
Form each portion into a ball and roll it in bread crumbs.
Lightly flatten the rolled mixture and keep aside.
Repeat the same with remaining portions.

Heat oil for deep frying on medium – low heat.
When oil is hot, slowly drop the mixed vegetable cutlet into the oil and deep fry till golden brown on both sides.
Remove the mixed vegetable cutlet onto a absorbent paper.
Serve mixed vegetable cutlet with ketchup or with any chutney.
Notes: Make sure to cook the vermicelli right.

Suggestions: If vermicelli is not cooked and doesn’t feel little mushy. Pour some more hot water and cook till done.
Variations: Also add your choice of mixed vegetables to the mixture.
Other Names: Mixed Vegetable Cutlet.