Vegetable and Lentil Pie with potato crust

How about a vegetarian pie with a delicious filling and a golden potato crust? This Vegetable and Lentil Pie will warm your heart….

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have used a variety of veggies (whatever I had at home) to make the pie filling. That way a lot of vitamin types have been covered in the recipe.

You may use your own combination of veggies in the recipe. No fixed rules here. Use any sauce or herbs or spice mix that you fancy to flavor the pie. I went with what I had at hand.

 

The pie may be assembled in the baking dish and baked right before the meal time. It hardly takes 20 to 25 minutes in a preheated oven. So, you can actually plan this ahead …especially helpful for a party.

Other than the butter in the mash, the dish is quite light. It’s definitely a healthy option for a family meal…everyone enjoys it!

 Click the link below to watch the video:

 

VEGETABLE AND LENTIL PIE                            Serves 4 to 6

Ingredients:

FOR THE POTATO CRUST

Potato – 4 to 5 medium sized

Butter – 2 tbsp

Salt – to taste

 

FOR THE VEG FILLING

Red lentils with skin (boiled) – 1 cup

Button Mushrooms (chopped) – 200g

Carrot (diced) – 1 large

French Beans (chopped) – 4 to 5

Baby corn (sliced) – 5 to 6

Onion (chopped finely) – 1 large

Garlic (chopped finely) – 4 to 5 cloves

Red bell pepper (chopped finely) – ½

Capsicum (chopped finely) – ½

Spring onion (chopped) – 4

Fresh tomato paste – ½ cup

Green chili sauce – 2 tsp

Red chili sauce – 2 tsp

Stir fry sauce – 2 tbsp

Pepper powder – to taste

Mixed herbs (dried) – 1 tsp

Cumin powder – 1 tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

Method:

1.    FOR THE POTATO CRUST: Peel and chop up the potatoes into chunky pieces. Put them in a saucepan and cover with water. Season with salt and boil on medium heat till the potatoes are done and all the water has been soaked up.

2.    Add the butter to the hot potato and mash it up to a smooth paste.

3.    FOR THE VEG FILLING: Heat the oil and add in the onion. Cook till light pink in colour. Add in the garlic and cook till the raw smell goes away.

4.    Add in the carrot, beans and mushroom. Season with salt and cook till the mushrooms release water. Next, add in the bell pepper, capsicum and spring onion. Mix well, cover and cook on medium heat for 3 mins.

5.    Add in the fresh tomato paste, all the sauces, pepper powder and mixed herbs. Mix well and cook for 2 minutes.

6.    Add in the cooked lentils. Once it starts simmering, add in 2 tbsp of oats. Mix well. Add in a cup of water and bring it to a boil. Sprinkle the roasted cumin powder over the veggies. Add in the baby corn. Cover and cook for another 3 minutes. Remove from heat and let it cool down slightly.

7.    Take an oven proof dish (8” round). Pour in the filling and spread it out evenly. Add the mashed potato on top so that it covers the filling completely.

8.    Bake in a preheated oven at 180°C for 15 – 20 mins or until the potato has a nice golden colour to it.

9.    Serve hot with some bread on the side.

© Rinki’s Kitchen

Masala Oats with Veggies and Soya Granules

What to do for your spicy yet healthy craving this monsoon? Here is the perfect recipe for you …Masala Oats with veggies and soya granules…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

This masala oats has a healthy dose of oats, veggies, soya granules and spices that will not only fill you up but also satisfy your taste buds. Especially in the monsoon season this dish will be enjoyed by everyone. The kids will love it!

 

So, when do you plan to serve it  …. breakfast, brunch or dinner?

Click the link below for the video:

MASALA OATS WITH VEGGIES AND SOYA GRANULES     Serves 4 to 6

Ingredients:

Instant oats – 1 ½ cups

Onion (finely chopped) – ½ cup

Capsicum (finely chopped) – ½ cup

Soya granules (cooked) – ½ cup

Carrot (diced small) – 1 large

Boiled/Frozen peas – ½ cup

Fresh tomato paste – ½ cup

Garlic paste – 1 tsp

Cumin seeds – ¼ tsp

Pav Bhaji masala – 1 tsp

Turmeric/Haldi powder – 1/3 tsp

Green Chili (chopped) – to taste

Coriander leaves (chopped)  - 2 tbsp

Salt – to taste

Vegetable oil – 2 tbsp

Ghee/Butter – 1 tsp

Walnuts or any other nuts (toasted, chopped) – a handful

 

Method:

1.    Heat the vegetable oil in a large pan and temper it with the cumin seeds. Add in the green chili and cook briefly.

2.    Add in the chopped onion and capsicum. Season with salt and cook till the onions get a light colour on them. Next, add the garlic paste and cook till the raw smell goes away.

3.    Pour in the tomato paste and cook for 2 minutes. Add in the Pav Bhaji Masala and turmeric powder. Cook till the oil separates.

4.    Add in the oats and mix them well with the spice mix in the pan. Add in the carrot, peas and soya granules. Season with salt. Pour in water enough to cover the oats and a bit more.

5.    Bring to a boil on medium heat. The oats will hardly take 5 to 7 minutes to cook. Turn off the heat.

6.    Finish it off with a teaspoon of ghee or butter and the chopped coriander. Mix well.

7.    Sprinkle the walnuts over the masala oats and serve hot for breakfast, brunch or dinner.

 © Rinki’s Kitchen

Chickpea and Cottage Cheese Cutlets

You don’t want a veg cutlet recipe that has potato in it? Here’s the right recipe for you…my Chickpea and Cottage Cheese Veg Cutlets have no potato in them…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

These cutlets are delicious and are packed with protein and fiber. Apart from the fact that they are deep fried and crispy, they are made with healthy ingredients. You can flavour them with any spices or herbs of your choice. 

This recipe is very popular with kids and grownups alike. 

 Everyone loves to have a crispy cutlet with a secret inside that reveals itself after the first bite!

  Click the link below to watch the video:

CHICKPEA AND COTTAGE CHEESE CUTLETS Makes 9

Ingredients:

Boiled chickpeas – 2 ½ cups

Finely chopped onion – 3 tbsp

Grated garlic – 1 tsp

Salt – to taste

Thinly sliced cottage cheese – 8 to 9 pieces (about 200g)

Bread crumbs – 2 cups or as required

Corn flour – 2 to 3 tbsp

All purpose flour – 2 to 3 tbsp

Vegetable oil – for deep frying

 

DRY SPICES

Black pepper powder – to taste

Red chili flakes – to taste

Coriander powder – 1 tsp

Dried oregano – 1 tsp

   

Method:

1.    Put the boiled chickpeas / Kabuli chana into a large bowl. Mash them up.

2.    Add in the chopped onion, garlic, DRY SPICES and salt to taste. Mix well to combine.

3.    Divide the mixture into equal portions. Flatten out each on to the work surface. Place a sheet of cottage cheese in the center and cover it with the mixture to seal it completely. Shape into cutlets with your fingers. Keep aside. Repeat with the rest of the mixture and cottage cheese slices.

4.    In a bowl add in the corn flour and all purpose flour. Season with salt and mix well. Coat the prepared cutlets with this dry flour mixture. Shake off the excess and keep aside.

5.    Once all of them have been coated, add water as needed, to the flour mixture and make slurry. It should have a coating consistency.

6.    Dip each cutlet into the slurry and then crumb coat them with the bread crumbs. Keep in the fridge for at least half an hour before frying them.

7.    Deep fry the cutlets in hot oil till you get a nice golden brown colour on them. The cutlets will turn crispy on the outside.

8.    Serve them hot with coleslaw or salad on the side.

 © Rinki’s Kitchen 

Khatte Meethe Kaddu with Kachori

Have you tried the popular breakfast dish Khatte Meethe Kaddu with Kachori? This indulgent dish from Uttar Pradesh is not one to miss out.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Here is a detailed khatte meethe kaddu recipe along with a fool proof kachori recipe that is made with a moong dal (green gram) stuffing. Both the dishes are vegan recipes and have no onion or garlic in them too. That makes them Jain recipes too.

 My family enjoys it as a special Sunday breakfast….

So, when are you planning this combination for your folk?

 Click the link below to watch the video:

KHATTE MEETHE KADDU WITH KACHORI                    Serves 4 to 6

Ingredients:

FOR THE KACHORI FILLING

Moong Dal/Green lentil (skinned) – 1 cup

Ginger (grated) – 1 tsp

Green chili – 1

Saunf/Fennel seeds – 1 tbsp

Vegetable oil – 2 to 3 tsp

Hing/Asafoetida – a pinch

Coriander powder – ¾  tsp

Cumin powder – ¾  tsp

Turmeric/Haldi pdr – ¼ tsp

Salt – to taste

Sugar – a tsp

 

FOR THE DOUGH

Whole wheat flour – 1 cup

All purpose flour – 1 cup

Semolina – 2 tbsp

Salt – ½ tsp

Vegetable oil – 2 tbsp

Water – to knead a stiff dough

 

FOR THE KADDU SABZI

Pumkin – 500g

Potato – 1 medium

Vegetable oil – 2 tbsp

Hing/Asafoetida – a pinch

Paanch foran/ Indian five spice – ½ tsp

Ginger (grated) – 1 tsp

Green chili – 1 or 2

Coriander powder – 1  tsp

Cumin powder – ½   tsp

Turmeric/Haldi pdr – 1/3 tsp

Red chili powder – ½ tsp

Salt – to taste

Jaggery/Gur (grated) – 1 tbsp

Tamarind /Imli pulp – 2 tbsp or as per taste

Vegetable oil – for deep frying

  

Method:

1.    FOR THE KACHORI FILLING: Wash and soak the Moong Dal in water for at least an hour. Grind it with the ginger and chili to a fine paste.

2.    Heat the oil in a large pan. Keep it on low heat. Add in the Moong paste and cook for a minute stirring continuously. Add in the coriander, cumin and turmeric powders along with the salt and sugar. Cook on low till the paste becomes stiff. Remove from heat and let it cool down.

3.    FOR THE DOUGH: Mix the dry ingredients in a large bowl. Rub in the oil till it resembles wet sand. Pour water a little at a time and knead stiff, smooth dough. Cover and keep aside for 15 mins.

4.    FOR THE KADDU SABZI: Wash and chop the vegetables. Heat the oil and temper it with hing and Paanch Foran.  Add in the veggies. Cook for a couple of minutes. Season with salt and cover for 3 mins on low heat.

5.    Add in the ginger and the powdered spices along with the green chili and salt. Mix well and cook till the oil starts separating. Pour in a cup of water. Bring to a boil. Cover and cook till the veggies are done. Check the veggies, add a little water if they look dry. Add in the grated jaggery and tamarind pulp. Mix well, cook for a minute. Taste and adjust the sweet, sour or salt to your taste. Crush some of the veggies in the pan with a masher. Mix well and turn off the heat.

6.    TO MAKE THE KACHORI: Divide the dough into 12 equal portions. Roll them into smooth balls. Now make 12 slightly smaller balls from the filling. Shape each dough ball into a small bowl. Place a filling ball in each and stretch to cover it completely. Pinch to seal and roll to a smooth ball again. Repeat for all the dough.

7.    Flatten the filled balls slightly before rolling them out. Use a little oil to help with the rolling. Roll  with light even pressure to 4” diameter circle.

8.    Deep fry the kachoris in hot oil till they puff up and are light golden brown in colour. Drain on absorbent paper.

9.    Serve the Kachori with Khatte Meethe Kaddu, some pickle on the side and dahi (yogurt).

© Rinki’s Kitchen