Tuesday, December 30, 2014

Vegetable Chop

Ending the year with a very popular snack, vegetable chop. So 2014 is ending within less than 24 hours, its already time for me to look back and forward simultaneously. 2014 was a bit busy on work front, so I took a lil break from this space, but I am trying my best to have my regular presence here, as I love it so much.

My lil munchkin is growing up! She claims herself as a "big girl" and I keep saying, please do not grow this fast, my dear. Please Slow down!

I made many new friends this year, and also rekindled friendship with friends whom I have not met for last 15 years, probably.

So, now to this snack. Its a sort of vegetable croquette and this is the perfect time to make it for a afternoon snack with tea or coffee. Or just for it.

Ingredients: (Makes 10 chops)

Beetroot - 2 medium
Carrot - 1 large or 2 medium
Potato - 1 medium or 2 small
Green Peas - Fistful
Cauliflower - 1/2 cup florets (I did not have any this time)
Green Chilli-1, chop it fine
Breadcrumbs- 1 cup (I made mine, but you can use store bought)
Egg - 1 large
Oil- 1 tablespoon to saute the veggies, and 1/2 cup to fry them

Spice Blend
Cardamom - 3-4
Cinnamon - 1/2 inch stick
Fennel seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Red Chilli - 1 or according to the taste
Dry roast all the spices in medium heat, take care that it does not burn. Blend them to fine powder.

Cut all the vegetables in small pieces and boil them till tender but not too mushy. Boil them for 10 minutes, turn off the heat and keep them in hot water for another 5 minutes. Drain them well.

While the vegetables are boiling, you can dry roast the spices and blend it. If you are using homemade bread crumbs, you can make it now. Here is what I did. I toasted 2/3 breads (day or two old), tore them and blended them with a pinch of salt.

Here is how it looks. Seriously, you can feel the difference in the taste. If you want you can add any dry herbs of your choice to the crumbs and mix well.

Once the vegetables have cooled down, smash it with a spoon. Heat oil in the pan, add the smashed veggies, and saute it for a while, 4-5 minutes. Add salt and the roasted and blended spice mix to it, add chopped chilies, and saute it for a minute or two more.

Arrange your breadcrumbs and a beaten egg in two different bowls. Make croquettes of any shape, dip in egg and then coat evenly in the breadcrumbs. Dip in the egg mix again and coat once more with the bread crumbs.

Put in the refrigerator for 30 minutes.

Heat 1/2 cup oil in a deep pan and fry the croquettes until golden. Take care not to heat up the oil too much, that will burn these beauties.

They taste so good! Have them with tea or serve them with chopped onions and a splash of mustard or any sauce of your choice.


Wishing all my friends and who stops by this space a very happy and prosperous year 2015. Stay happy and blessed.

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