Cook Without Book

Methi Pakora Fresh fenugreek and rice mix together with masalas to make crisp pakore. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Fenugreek leaves (methi),finely chopped 3 cups • Cooked rice 1 cup • Green chilli,chopped 1 • Onion ,chopped 1 medium • Salt to taste • Red chilli powder 1 teaspoon • Asafoetida a pinch • Gram flour (besan) 3 tablespoons • Oil to deep fry Method Combine together fenugreek leaves, rice, green chilli, onion, salt, red chilli powder, asafoetida and gram flour in a bowl. Mash slightly while you mix. Divide the mixture into equal portions and shape them into balls. Flatten them a bit. Heat sufficient oil in a kadai. Deep-fry the pakore, in batches of two to three, until crisp and golden. Drain on absorbent paper. Serve hot.

Rice aur Chane ki Tikki   Cooked rice and kale chane mixed with masalas and made into tikkis. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Cooked rice 1 1/2 cups • Brown Bengal gram (kala chana),cooked 1 1/2 cups • Ginger,finely chopped 1 tablespoon • Green chillies,finely chopped 2-3 • Cumin powder 1 teaspoon • Red chilli powder 1 teaspoon • Black salt (kala namak) 1/2 teaspoon • Chaat masala 1 teaspoon • Onions,finely chopped 2 medium • Cornflour/ corn starch 3 tablespoons • Oil to deep fry Method Grind together the Bengal gram, rice, ginger, green chillies, cumin powder, red chilli powder, black salt and chaat masala to a coarse mixture. Transfer the mixture into a bowl. Add the onions and cornflour and mix well. Heat sufficient oil in a kadai. Divide the mixture into twelve equal portions and ...

Baked Bean Enchiladas Some delicious enchiladas baked with mozzarella. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg Ingredients • Baked beans 3/4 cups • Corn tortillas 6 • Olive oil 1 tablespoon • Cooked rice 1 cup • Fresh coriander leaves,chopped 2 tablespoons • Green capsicum,chopped 1 medium • Mozzarella cheese as required Tomato sauce • Olive oil 1 tablespoon • Onion ,sliced 1 medium • Garlic,chopped 6 cloves • Tomatoes,pureed 3 medium • Red chilli flakes 1 teaspoon • Mixed herbs 1 teaspoon • Sugar 1 teaspoon Method Preheat oven to 180°C. Heat the tortillas lightly in a non stick pan. Heat 1 tbsp oil in another non stick pan. Add onion and saute for 1 minute. Add garlic and saute till soft. Add fresh tomato puree and mix well and continue to saute. Add red chilli flakes, mixed dried herbs, salt and sugar and mix...

Thai Fried Rice with Pineapple The wonderful flavour of pineapple make this rice dish extra special. Cooking Time:  25-30 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredients • Cooked rice 1 1/2 cups • Cooked basmati rice 1 1/2 cups • Pineapple slices,tinned 6 • Oil 2 tablespoons • Onion ,chopped 1 medium • Green capsicum 1/4 medium • yellow capsicum 1/4 medium • Red capsicum 1/4 medium • Roasted peanuts 1/4 cup • Green curry paste 1 teaspoon • Thai red bird chillies 2 • Kaffir lime leaves 3 • Salt to taste • Brown sugar 2 teaspoons • Fresh basil leaves 7-8 • Lemon 1 Method Heat oil in a non stick pan, add onion and saute. Roughly chop red and green capsicums. Add green curry paste to the pan and mix well. Add red and green capsicums. Grind roasted peanuts and Thai red bird chillies. Chop pineapple slices and add to th...

Rice aur Chane ki Tikki Cooked rice and kale chane mixed with masalas and made into tikkis. Cooking Time:  15-20 minutes Servings:  4   Preparation Time:  15-20 minutes   Category:  Veg Ingredient s • Cooked rice 1 1/2 cups • Brown Bengal gram (kala chana),cooked 1 1/2 cups • Ginger,finely chopped 1 tablespoon • Green chillies,finely chopped 2-3 • Cumin powder 1 teaspoon • Red chilli powder 1 teaspoon • Black salt (kala namak) 1/2 teaspoon • Chaat masala 1 teaspoon • Onions,finely chopped 2 medium • Cornflour/ corn starch 3 tablespoons • Oil to deep fry Method Grind together the Bengal gram, rice, ginger, green chillies, cumin powder, red chilli powder, black salt and chaat masala to a coarse mixture. Transfer the mixture into a bowl. Add the onions and cornflour and mix well. Heat sufficient oil in a kadai. Divide the mixture into twelve equal portions and shape each into a tikki. Gently...

Corn and Potato Handvo with Coconut Sauce Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk. Preparation Time:  15 mins Cooking Time:  20 mins Makes 6 servings Ingredients For The Coconut Sauce 1 tsp   oil 1/2 tsp   cumin seeds (jeera) a few  curry leaves (kadi patta) 1/2 tsp   green chilli paste 1 cup  thick  coconut milk 1/4 tsp   sugar salt  to taste 2 to 3  drops of  lemon juice 1 tbsp  finely  chopped coriander (dhania) To Be Mixed Together Into Corn and Potato Mixture 1 cup   boiled and crushed sweet corn k...