Greek style Stuffed Vegetables (Yemista)

Ingredients:

4 bell peppers/ capsicum
4 ripe tomatoes
2 cups cooked rice
1 finally chopped Onion
few mint leaves
1 tbsp tomato paste
1 grated carrot
1 grated zucchini
1 Cup sprouted lentils
1/2 cup Parmesan cheese
1/2 cup cheese(cheddar/ mozzarella)
Salt to taste
Pepper to taste
Some herbs of your choice
4 tbsp Oil

Preparation Method:

1.Cut the top portion of the tomatoes and keep it to create a lid.  Scoop insides of tomatoes and transfer it into a large bowl. Cut the top portion of the bell peppers and reserve for later use, scoop out seeds and membranes.

2. Now arrange tomatoes and bell peppers in a 11x17-inch baking tray. Keep it aside.

3. Preheat the oven to 375 degrees F (190 degrees C).

4. Heat oil in a large pan over medium heat. cook and stir fry onion and garlic until softened for 5 to 10 minutes.

5. Now to it add grated carrot, zucchini and cook until soft and add lentil sprouts.  cook for about 3-4 minutes and mix squeezed tomato pulp and water and cook for 10 more minutes, keep it aside to cool down.

6. Add cooked rice and cheese and mix well. Sprinkle salt and pepper to taste.

7. Stuff the mixture into tomatoes and bell peppers. Pour olive oil over stuffed tomatoes and bell peppers.

8. Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 20 more minutes.

9. You can add some potatoes cut into wedges and grill it with the vegetables.and serve.

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Besan Dhokla in microwave

Ingredients:

For Dhokla batter:

1 cup gram flour/Besan
1/4 cup Sooji/Semolina
3/4 tsp Salt
1 tsp Eno fruit salt
1 tbsp Lemon juice
1 tbsp grated ginger
2 tsp Sugar
3/4 cup water



For Seasoning:

1-2 chopped Green chilly
1 cup finely chopped coriander leaves
1 tsp mustard seeds
few Curry leaves
1 tbsp Sesame seeds(optional)
1 tbsp Oil
1 tbsp shredded coconut
1/2 cup water

Preparation Method:

1. Take a bowl and mix sieved besan and sooji together and add some water to it and mix until it forms into smooth paste which is neither too thin nor too thick.

2.  Now to the batter add ginger, salt, sugar and lemon juice and mix well and keep it aside for 20 mins.

3. After 20 mins the batter puffs up a bit and its time to add Eno fruit salt. give it a good mix.

4. Now grease a microwave safe bowl with some oil and pour the batter and microwave on high for 3 mins. Check with a tooth pick if its done or microwave for another minute or two and its done.

5. To prepare for seasoning, heat oil in a pan and add some oil and once its hot add mustard seeds, curry leaves, green chilies, sesame seeds and once it splutters add half a cup of water and sugar to it and mix well. cook until the sugar melts and water starts to boil.

6. Finally cut the dhokla into peaces of your choice and  pour the seasoning on top of it and garnish with some chopped coriander and shredded coconut.

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Vada Pav

Ingredients:

For stuffing

4 medium size boiled mashed potatoes
1 tbsp ginger paste
4 garlic cloves flaked or chopped
Salt to taste
1/2 tsp red chili powder
1/2 tsp Coriander powder
1 chopped green chili
1 tsp mustard seeds
chopped coriander
Oil 3-4 tbsp

For the batter

100 grams Besan/gram flour
3 tbsp Rice flour
pinch of baking soda
salt to taste
1/2 cup water
Oil for deep frying
Pav or buns to serve

Preparation Method:

1. Take a pan or a kadai and add 3-4 tbsp of oil. When hot add mustard seeds, green chilies, all the spices, ginger paste and chopped garlic cloves.

2. Now to it add the mashed potato and chopped coriander and mix well and keep it aside to cool down a bit.

3. Now form tennis size balls with the potato mixture and keep them aside.

4. Make the batter with the gram flour, rice flour, baking soda, salt and water.  The mixture should not be too runny but like a pancake batter.

5. Now dip the potato balls in the batter and deep fry in medium heat until nice n crisp and golden in color.

6. Serve them with chutney and Pav.

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Hummus Dip

Ingredients:

500g boiled chickpeas or canned chickpeas, drained, rinsed
4 medium size garlic cloves, crushed
100ml olive oil
2 tbsp tahini paste or roasted seasame seeds paste
1 tsp ground cumin
Lemon juice as per taste
50ml water


Preparation Method:

1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined.

2. Add little water and process again until quite smooth and serve it with crackers or any bread.

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