Veg Frankie

Ingredients:
4 cups Wheat flour / Godhi Hudi
1 medium sized Carrot
1 medium sized Onion
Small piece of cabbage
1 medium sized Capsicum
1 cup of soaked/fresh Green Peas
10 - 12 Beans
2 - 3 medium sized Potatoes
2 - 4 Green Chillies
8 - 10 strands of Coriander leaves
3/4 tsp Ginger Garlic paste (freshly grated Ginger & Garlic)
1/2 tsp Garam Masala
1/4 tsp Dry Mango powder
1.5 - 2 tsp Chat Masala
1/2 tsp Turmeric powder
Salt to taste
Butter
4 - 5 tsp Oil
Tomato Ketchup / Sauce

Recipe:
Pressure cook the green peas, potato by adding sufficient amount of water. Once the pressure goes off, remove the skin of the potato and mash them as shown in the picture below.

Grate/cut the carrot, cabbage into thin long pieces. Chop the beans into small pieces, capsicum into long thin pieces, green chillies, coriander leaves, onion into small pieces as shown in the picture below. Grate the ginger, garlic and prepare the paste.

Add oil in a heavy bottomed vessel and heat. Add ginger garlic paste and fry it for 1-2 mins in low flame. Add chopped green chillies, onion, salt, turmeric powder and fry them for 3-4 mins in low/medium flame until it turns light golden in colour.

Add chopped capsicum, beans and saute them in low.medium flame for about 3-4 mins.

Add grated/chopped carrot, cabbage and fry them in medium flame for about 2-3 mins.

Add dry mango powder, garam masala, chat masala, salt and mix them well. Keep this for 1-2 mins in low/medium flame.

Add mashed potato, green peas and mix them well. Keep this in low/medium flame for about 2-3 mins.

Add chopped coriander leaves and mix them well.

Prepare the Chapathi dough as mentioned in "Chapathi" recipe or "Pulka" recipe and keep it aside.

Take little amount of dough and make a round ball. Dip the ball in wheat flour.

Roll this dipped ball to a thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the chapathi by putting butter on both the sides of chapathi.

Apply green chutney, tomato sauce/ketchup(optional) and place the prepared masala as shown in the picture below.

Fold the chapathi as a role and cut it into 3 pieces as shown in the picture below.

Serve hot along with tomato ketchup. The above mentioned ingredients will serve 18-20 Veg Frankies.

Vangi Bath Type - 2

Ingredients:
4 - 5 medium sized Brinjal/ Eggplant / Badanekai (Long brinjal preferred)
2 cups White Rice(Preferred: Sona Masuri)
1.5 cups fresh Green Peas / Soaked Green Peas
1 large Onion
2 medium sized Onion
1/2 - 3/4 cup Drumstick flowers
1/2 tsp Turmeric powder
2.5 - 3 tsp Vangibath Mix
1 tsp Mustard seeds
1/2 tsp Blackgram seeds
1.5 - 2 tsp Bengalgram seeds
1/2 inch sized piece of Cinnamon Stick / Chekke
1 - 2 Cloves / Lavanga
1/2 - 3/4 tsp Sugar(optional)
4 - 5 strands of Coriander leaves
3-4 tsp Ghee

Recipe:
Chop brinjal into long(1 inch sized) thin pieces and put it in a vessel containing buttermilk water for about 5 mins.

Chop Onion, tomato into medium sized thing pieces as shown in the picture below.

Wash and pressure cook the rice, green peas by adding around 4.5 - 5 cups of water for 3 whistles.

Add mustard seeds, bengal gram seeds, black gram seeds, cinnamon stick, cloves ghee in a pan and heat.

Once it starts spluttering, add curry leaves, chopped onion, turmeric powder, little salt and fry them for about 3-4 mins in low/medium flame until it turns light golden in colour.

Add chopped tomato, drumstick flowers and fry them for about 2-3 mins.

Add chopped brinjals, salt and cook them well. Add vangibath powder, mix and keep it for about 2-3 min in low/medium flame.

Add cooked rice, chopped coriander leaves and mix well for about 2-3 mins and serve hot.