Baked Pakora

Ingredients:

Besan (gram flour)
Cut up vegetables of choice (onion, potato, broccoli etc..)
Green chilies - optional

Corriander powder, amchur powder,salt to taste
Vegetable oil - 1-2 tbsp
Water

Method:

Mix besan (gram flour), cut vegetables, spices, oil and very little water.
Line the baking dish with parchment paper and bake 400 - 420 F for 15 minutes or more.
Keep turning sides from time to time.
Serve hot with green chutney or ketchup 

Note:
The pakoras are little dry as compares to fried version. However, it tastes good with chutney and is healthy :)

Roasted Vegetables

Ingredients:

Medley of baby carrots, broccoli, cauliflower, beans, beet roots, brussels sprouts
garlic infused  olive oil
salt and pepper
Lemon juice
Springs of rosemary
chopped parsley

Method:

1. pre-heat oven at 425 F
2. cut vegetables and coat with garlic infused olive oil, salt and pepper
3. arrange the vegetables in baking tray and roast for 20 minutes
4. keep turning the vegetables in between
5. add chopped rosemary towards the end of roasting
6. transfer the vegetables in a serving bowl. 
7. add lime juice and chopped parsley
8. serve it with salad, brown rice or marinara pasta !!

Vegetable Quesadillas

Ingredients:

Flour tortillas - 1
Red bell pepper - 1/2
Carrot - 1/2 cup, grated
Baby spinach - 1/2 cup (optional)
Mexican cheese blend
Olive oil - as needed

Method:

1. Chop/grate all the vegetables and saute in olive oil.  
2. Place the tortilla on a hot girdle. 
3. Layer with cheese blend, followed by vegetables.
4. Top it with another tortilla.
5. Carefully turn the tortillas and cook other side until the cheese starts melting.
6. Cut them into quarters and serve with sour cream, guacamole and salsa. 

Cilantro Garlic Chutney (Dip)

This chutney (dip) is  an easy breezy recipe that goes well with pakodas (fritters), bhelpuri or spread on a toast.

Ingredients:

Fresh cilantro (coriander) leaves - 2 cups
Green chilies - 2-3
Garlic pods - 2
Lemon juice - 1 tbsp or more
Sugar - according to taste , just enough to add some sweetness
Salt - to taste
Vegetable oil - 1/4 tsp (this maintains the bright green color)

Method:

blend everything in a blender. Adjust the consistency of the chutney by adding water. Serve immediately or store refrigerated.You can also freeze chutney in ice tray and thaw it when needed.

Garbanzo Bean and Tofu Salad

This year I am trying to include salads in my diet. I am experiment with recipes to satisfy my palate. You will be seeing lots of salad recipes in coming weeks. Since I am a vegetarian, I try to include proteins in my salad so that it can become complete balanced meal.

In this recipe I have included boiled garbanzo beans and grilled tofu to make it protein rich salad.

Ingredients:

Mixed green salad mix
Boiled or canned garbanzo beans
Mixed nuts
Raisins
Balsamic vinaigretteor any of your choice
Grilled tofu 

Method:

Mix everything in a bowl and enjoy ! You can adjust the amounts as per your choice.