VEGETABLE FRIES
The northern region of India comprises the valley -filled Kashmir to the vast field- lands of Punjab. The cuisine also varies widely in this region but the predominant one is the Mughlai one.
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
BRINJAL FRY 
Ingredients
- 5-6 baby eggplants
- 2 onions, chopped finely
- 2 tsp ginger-garlic paste
- 2 tbsp oil
- 2 tbsp kobbari karam podi
Method
- Wash the eggplants and cut them into four, lengthwise, to three-fourths of their length.
- Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
- Then add eggplants and fry on low heat until they are tender.
- Finally add salt, kobbari karam podi and fry for another 5 minutes.
- Serve as a side dish for parties.
- We can prepare many fries by the same procedure like Aloo fry, Okra (Bendi) fry, Dondakaaya fry, Karela fry, etc…
CABBAGE AND CARROT FRY
Ingredients
- 1/2 lb cabbage
- 1/2 fresh hot green chili
- A pinch of asafoetida
- 1 hot dried red chili
- 1/2 tsp sugar
- 3/4 tsp lemon juice
- 1/2 lb carrots
- 3 tbsp vegetable oil
- 1 tsp whole black mustard seeds
- Salt to taste
- 3 tbsp chopped fresh coriander
NOTE: Serves 4
Method
- Core the cabbage and cut it into fine, long shreds.
- Peel the carrots and grate them coarsely.
- Cut the green chili into thin, long strips.
- Heat the oil in a wide, casserole-type pot over a medium-high flame.
- When hot, put in the asafoetida.
- A second later, put in the mustard seeds.
- As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once.
- The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili.
- Turn the heat down to medium and stir the vegetables around for half a minute.
- Add the salt, sugar and green coriander.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Sprinkle lemon juice and serve.
CAPSICUM & POTATO FRY
Ingredients
- 1/2 kg capsicum, chopped finely
- 2 potatoes, boiled, peeled and finely cut
- 2 tbsp sour curd (yogurt)
- A pinch of turmeric powder
- 2 tsp curry powder
- 1 tbsp grated coconut
- 2-3 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- A sprig of curry leaves
NOTE: Serves 3-4
Method
- Mix the chopped capsicum with the yogurt and keep aside.
- Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves.
- When the mustard seeds splutter, add asafoetida, turmeric powder, capsicum, salt and 3-4 tbsp of water.
- Mix well, cover and fry for 5 minutes or until the capsicum pieces are tender.
- Then add boiled and chopped potatoes, curry powder and mix well.
- Fry until all the water is gone and the vegetables become dry.
- Now add the grated coconut, mix well and remove from the heat.
- Serve as a side dish for rice.
CARROT 65
Ingredients
- 250 gms carrots, cut into thin round circles
- 50 gms maida (all-purpose flour)
- 50 gms besan (gram flour)
- 1 tsp ginger-garlic paste
- Salt to taste
- 1/2 tsp chili powder
- 1 cup curd (yogurt)
- 4-6 green chilies, slit lengthwise
- Few sprigs of curry leaves
- Oil for frying
- A pinch of orange color
NOTE: Serves 4- 6
Method
- Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl along with water and make a fine pakoda batter.
- Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until golden brown.
- Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while.
- Also add fried carrot circles and fry for 5 more minutes.
- Remove and serve hot.
FRIED VEGETABLES
Ingredients
- 30 gms potatoes, finely chopped
- 30 gms French beans, finely chopped
- 30 gms cauliflower, cut into flowerets
- 30 gms carrots, finely sliced
- 30 gms mushrooms, cut into four pieces
- 30 capsicum, finely sliced
- 45 gms diced spring onions
- 30 gms dry onions, chopped
- 15 gms Monosodium Glutamate
- 60 gms corn flour
- Salt to taste
- Oil for frying
- 20 gms red chilies, chopped
NOTE: Serves 3-4
Method
- Mix all the vegetables in a bowl, sprinkle water and add dry corn flour to it. Keep aside for 15-20 minutes.
- Heat oil in a wide pan till it smokes and fry all the vegetables.
- Drain out the excess oil from the vegetables on a paper.
- Heat 30 ml oil in the same pan and fry the red chilies, green chilies and spring onions for a few seconds.
- Add these to the fried vegetables and toss to mix.
- Sprinkle Monosodium Glutamate, salt and toss again to mix.
- Transfer to a plate, decorate well and serve hot.
MASALA ALOO
Ingredients
- 1/2 kg potatoes, cut vertically into long and thin pieces (like French fries)
- 2 tbsp oil
- 1 tbsp coriander powder
- Salt to taste
- 1 tbsp garam masala
- 1/2 tbsp chili powder
Method
- Soak the pieces in cold water for 5 minutes.
- Heat oil in a pan, add coriander powder, chili powder and salt. Stir it properly to make a paste.
- Now add the potato pieces and mix well in the paste.
- Transfer and scatter to a greased plate. Place them in an oven at 450 degrees for 20 minutes.
- Turn them when you are half way through.
- Serve them as a side dish by inserting to tooth-picks with tomato ketchup.
ORIENTAL VEGETABLE FRY
Ingredients
- 1/2 cup chopped spring onions
- 1/2 cup chopped capsicum
- 1/2 cup chopped mushrooms
- 1/2 cup boiled, peeled & chopped potatoes
- 1 tbsp ginger-garlic paste
- 1 tbsp soya sauce
- 2 tbsp tomato ketchup
- 1 tbsp chili sauce
- 2 tbsp oil
- Salt and pepper to taste
NOTE: Serves 6
Method
- Heat oil in a pan and fry the chopped spring onions and ginger-garlic paste for 2 minutes.
- Also add capsicum, mushrooms, potatoes and fry for few more minutes.
- Then add soya sauce, chili sauce, tomato ketchup, salt, pepper powder and stir until the sauce is coated to the vegetables.
- Cook until the vegetables are tender and remove from heat.
- Garnish with coriander leaves and serve hot with plain rice or chapaties.
POTATO FRY
Ingredients
- 2 medium-sized onions
- 1/2 kg potato
- 2 green chilies, slit sideways
- 1" piece ginger, chopped
- 1 tbsp grated coconut
- 1/2 tsp turmeric powder
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp black gram dahl
- 1 tbsp Bengal gram dahl
- 1 red chili, halved
- 1/4 tsp asafoetida powder
- Few curry leaves
Method
SPINACH FRY
Ingredients
- 1 bunch spinach, finely chopped
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp Bengal gram
- 1 tsp ginger garlic paste
- 2-3 crushed red chilies
- 1/4 tsp turmeric
- 1-2 sprigs of curry leaves
- 1 tsp coriander powder
- Salt to taste
NOTE: Serves 4
Method
- Heat oil in a pan and fry the mustard and cumin seeds until they pop.
- Add Bengal gram, red chilies, curry leaves and fry for 2 minutes.
- Also add ginger garlic paste and fry for 2 more minutes.
- Now add chopped spinach, salt and fry until it is done.
- Serve hot with rice or chapathi.