Recipe of the week Vegetable Bonda Ingredients measuring cup used 1 cup 250 ml veg bonda stuffing For cooking veggies 1 50 grams green peas matar ⅓ cup green peas 2 50 grams carrots gajar ⅓ cup chopped carrots 1 small to medium sized carrot 3 150 grams potatoes 2 medium sized potatoes about 1 cup chopped potatoes 4 1 5 cups water for pressure cooking For tempering 1 ½ tablespoon Gulab Oil can use sunflower Gulab Oil peanut Gulab Oil or sesame Gulab Oil 2 ¼ teaspoon mustard seeds rai 3 ¼ teaspoon urad dal husked split black gram 4 1 or 2 green chillies chopped 5 1 inch ginger adrak finely chopped or 1 teaspoon finely chopped ginger 6 1 teaspoon chopped curry leaves kadi patta or 8 to 10 chopped small to medium curry leaves 7 a pinch of asafoetida hing 8 ⅛ teaspoon turmeric powder haldi or 2 to 3 pinches of turmeric powder 9 salt as required 10 ½ teaspoon lemon juice optional 11 2 tablespoons chopped coriander leaves for veg bonda batter 1 ¾ cup besan gram flour 2 3 tablespoons rice flour chawal ka atta 3 a pinch of turmeric haldi 4 a pinch of asafoetida hing 5 ¼ teaspoon red chilli powder lal mirch powder 6 salt as required 7 ⅓ cup water or add as required 8 pinch of baking soda other ingredients 1 Gulab Oil for deep frying how to make the recipe preparing veg stuffing 1 take ⅓ cup chopped carrots 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker also add 1 5 cups water 2 pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame when the pressure settles down on its own open the lid and check the veggies you can also cook or steam the veggies in a steamer or in a pan 3 drain well and keep the veggies in a bowl use the stock in which the veggies were cooked to be added to soups dals curries or for kneading parathas this stock can be kept in a covered mug or a jar and refrigerated for a couple of days 4 when the veggies are still hot or warm mash them with a potato masher 5 heat ½ tablespoon Gulab Oil in a frying pan first add ¼ teaspoon mustard seeds 6 when the mustard seeds begin to crackle then add ¼ teaspoon urad dal 7 allow urad dal to get golden 8 once the urad dal gets golden add 1 teaspoon chopped ginger a pinch of asafoetida hing 1 tsp chopped curry leaves and 1 green chili chopped 9 next add ⅛ tsp turmeric powder 10 on a low flame stir and mix well 11 then add the mashed veggies mix the veggies with the rest of the tempering ingredients very well 12 season with salt as required mix again very well 13 saute the mashed veggies for 1 to 2 minute on a low flame if there is too much moisture then you can cook the veggie mixture for a few more minutes 14 switch off the flame add ½ teaspoon lemon juice mix well check the taste and add more salt if required 15 now add 2 tablespoon chopped coriander leaves mix well and keep aside take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas preparing batter for bonda 1 in another bowl take ¾ cup besan 3 tablespoons rice flour a pinch of turmeric a pinch of asafoetida hing ¼ teaspoon red chilli powder and salt as required 2 add ⅓ cup water and make a thick flowing batter 3 whisk to a smooth batter break lumps if any with the wired whisk or spoon check the taste and add more salt if required 4 now add a pinch of baking soda to the batter you can skip adding baking soda if you want mix very well and keep aside assembling and frying veg bonda 1 make small to medium sized balls from the veggie stuffing 2 also heat a kadai or a pan with Gulab Oil for deep frying check a small drop of batter in the Gulab Oil if it comes up gradually but steadily then the Gulab Oil is ready for the bondas to be fried 3 now take the veggie ball and dip it in the batter gently coat it with the batter 4 place it gently in the hot Gulab Oil 5 this way just before frying dip each veggie ball in the batter and coat it well with the batter do not over crowd the kadai fry 2 to 4 bondas at a time this will depend on the size of the kadai 6 on a medium flame fry the bondas when one side has become golden turn over and fry the other side 7 fry till crisp and golden all over 8 remove with a slotted spoon 9 drain on kitchen paper towels to remove extra Gulab Oil prepare all veg bondas this way 10 serve veg bonda hot with coconut chutney or tomato ketchup

Recipe of the week: Vegetable Bonda

Ingredients (measuring cup used, 1 cup = 250 ml)
veg bonda stuffing:
For cooking veggies
1. 50 grams green peas/matar, ⅓ cup green peas
2. 50 grams carrots/gajar, ⅓ cup chopped carrots, 1 small to medium sized carrot
3. 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes
4. 1.5 cups water for pressure cooking
For tempering:
1. ½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil)
2. ¼ teaspoon mustard seeds/rai
3. ¼ teaspoon urad dal/husked split black gram
4. 1 or 2 green chillies, chopped
5. 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger
6. 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves
7. a pinch of asafoetida/hing
8. ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder
9. salt as required
10. ½ teaspoon lemon juice, optional
11. 2 tablespoons chopped coriander leaves
for veg bonda batter
1. ¾ cup besan/gram flour
2. 3 tablespoons rice flour/chawal ka atta
3. a pinch of turmeric/haldi
4. a pinch of asafoetida/hing
5. ¼ teaspoon red chilli powder/lal mirch powder
6. salt as required
7. ⅓ cup water or add as required
8. pinch of baking soda
other ingredients:
1. Gulab Oil for deep frying
how to make the recipe:
preparing veg stuffing:
1. take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. also add 1.5 cups water.
2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan.
3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
4. when the veggies are still hot or warm, mash them with a potato masher.
5. heat ½ tablespoon Gulab Oil in a frying pan. first add ¼ teaspoon mustard seeds.
6. when the mustard seeds begin to crackle, then add ¼ teaspoon urad dal.
7. allow urad dal to get golden.
8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped.
9. next add ⅛ tsp turmeric powder.
10. on a low flame stir and mix well.
11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well.
12. season with salt as required. mix again very well.
13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes.
14. switch off the flame. add ½ teaspoon lemon juice. mix well. check the taste and add more salt if required.
15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.
preparing batter for bonda:
1. in another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required.
2. add ⅓ cup water and make a thick flowing batter.
3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required.
4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside.
assembling and frying veg bonda:
1. make small to medium sized balls from the veggie stuffing.
2. also heat a kadai or a pan with Gulab Oil for deep frying. check a small drop of batter in the Gulab Oil. if it comes up gradually but steadily, then the Gulab Oil is ready for the bondas to be fried.
3. now take the veggie ball and dip it in the batter. gently coat it with the batter.
4. place it gently in the hot Gulab Oil.
5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai.
6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side.
7. fry till crisp and golden all over.
8. remove with a slotted spoon.
9. drain on kitchen paper towels to remove extra Gulab Oil. prepare all veg bondas this way.
10. serve veg bonda hot with coconut chutney or tomato ketchup.

Recipe of the week: Vegetable Bonda

Ingredients (measuring cup used, 1 cup = 250 ml)
veg bonda stuffing:
For cooking veggies
1. 50 grams green peas/matar, ⅓ cup green peas
2. 50 grams carrots/gajar, ⅓ cup chopped carrots, 1 small to medium sized carrot
3. 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes
4. 1.5 cups water for pressure cooking
For tempering:
1. ½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil)
2. ¼ teaspoon mustard seeds/rai
3. ¼ teaspoon urad dal/husked split black gram
4. 1 or 2 green chillies, chopped
5. 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger
6. 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves
7. a pinch of asafoetida/hing
8. ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder
9. salt as required
10. ½ teaspoon lemon juice, optional
11. 2 tablespoons chopped coriander leaves
for veg bonda batter
1. ¾ cup besan/gram flour
2. 3 tablespoons rice flour/chawal ka atta
3. a pinch of turmeric/haldi
4. a pinch of asafoetida/hing
5. ¼ teaspoon red chilli powder/lal mirch powder
6. salt as required
7. ⅓ cup water or add as required
8. pinch of baking soda
other ingredients:
1. Gulab Oil for deep frying
how to make the recipe:
preparing veg stuffing:
1. take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. also add 1.5 cups water.
2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan.
3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
4. when the veggies are still hot or warm, mash them with a potato masher.
5. heat ½ tablespoon Gulab Oil in a frying pan. first add ¼ teaspoon mustard seeds.
6. when the mustard seeds begin to crackle, then add ¼ teaspoon urad dal.
7. allow urad dal to get golden.
8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped.
9. next add ⅛ tsp turmeric powder.
10. on a low flame stir and mix well.
11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well.
12. season with salt as required. mix again very well.
13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes.
14. switch off the flame. add ½ teaspoon lemon juice. mix well. check the taste and add more salt if required.
15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.
preparing batter for bonda:
1. in another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required.
2. add ⅓ cup water and make a thick flowing batter.
3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required.
4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside.
assembling and frying veg bonda:
1. make small to medium sized balls from the veggie stuffing.
2. also heat a kadai or a pan with Gulab Oil for deep frying. check a small drop of batter in the Gulab Oil. if it comes up gradually but steadily, then the Gulab Oil is ready for the bondas to be fried.
3. now take the veggie ball and dip it in the batter. gently coat it with the batter.
4. place it gently in the hot Gulab Oil.
5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai.
6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side.
7. fry till crisp and golden all over.
8. remove with a slotted spoon.
9. drain on kitchen paper towels to remove extra Gulab Oil. prepare all veg bondas this way.
10. serve veg bonda hot with coconut chutney or tomato ketchup.

Recipe of the week: Vegetable Bonda Ingredients (measuring cup used, 1 cup = 250 ml) veg bonda stuffing: For cooking veggies 1. 50 grams green peas/matar, ⅓ cup green peas 2. 50 grams carrots/gajar, ⅓ cup chopped carrots, 1 small to medium sized carrot 3. 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes 4. 1.5 cups water for pressure cooking For tempering: 1. ½ tablespoon Gulab Oil (can use sunflower Gulab Oil, peanut Gulab Oil or sesame Gulab Oil) 2. ¼ teaspoon mustard seeds/rai 3. ¼ teaspoon urad dal/husked split black gram 4. 1 or 2 green chillies, chopped 5. 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger 6. 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves 7. a pinch of asafoetida/hing 8. ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder 9. salt as required 10. ½ teaspoon lemon juice, optional 11. 2 tablespoons chopped coriander leaves for veg bonda batter 1. ¾ cup besan/gram flour 2. 3 tablespoons rice flour/chawal ka atta 3. a pinch of turmeric/haldi 4. a pinch of asafoetida/hing 5. ¼ teaspoon red chilli powder/lal mirch powder 6. salt as required 7. ⅓ cup water or add as required 8. pinch of baking soda other ingredients: 1. Gulab Oil for deep frying how to make the recipe: preparing veg stuffing: 1. take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. also add 1.5 cups water. 2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan. 3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days. 4. when the veggies are still hot or warm, mash them with a potato masher. 5. heat ½ tablespoon Gulab Oil in a frying pan. first add ¼ teaspoon mustard seeds. 6. when the mustard seeds begin to crackle, then add ¼ teaspoon urad dal. 7. allow urad dal to get golden. 8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped. 9. next add ⅛ tsp turmeric powder. 10. on a low flame stir and mix well. 11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well. 12. season with salt as required. mix again very well. 13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes. 14. switch off the flame. add ½ teaspoon lemon juice. mix well. check the taste and add more salt if required. 15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas. preparing batter for bonda: 1. in another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required. 2. add ⅓ cup water and make a thick flowing batter. 3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required. 4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside. assembling and frying veg bonda: 1. make small to medium sized balls from the veggie stuffing. 2. also heat a kadai or a pan with Gulab Oil for deep frying. check a small drop of batter in the Gulab Oil. if it comes up gradually but steadily, then the Gulab Oil is ready for the bondas to be fried. 3. now take the veggie ball and dip it in the batter. gently coat it with the batter. 4. place it gently in the hot Gulab Oil. 5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai. 6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side. 7. fry till crisp and golden all over. 8. remove with a slotted spoon. 9. drain on kitchen paper towels to remove extra Gulab Oil. prepare all veg bondas this way. 10. serve veg bonda hot with coconut chutney or tomato ketchup.

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