Vegetarian for Lord Hanuman

We are vegetarians on Tuesdays. And its something of a rule that when you are very aware that a certain thing is prohibited, you always get a pang to do it. So even if I happily eat aloo methi and arhar ki dal on a monday, I often spend Tuesdays conjuring images of Fish curry and salivating over it. I bet I get no brownie points from Lord Hanuman for being a vegetarian for a day in his honour. But one has to eat. And eat well. So one Tuesday evening I looked through books and websites searching for dishes I could make- quickly and easily (Tues is a workday people, and factor in my laziness). So this is what we had for dinner that day. Took me about 45 minutes. Most of the time was taken in chopping and grating things. So get your wife/hubby (whichever claims to not know how to cook) to do it. Thats what I do! So the Menu read thus :

Onion-Mushoom Rosti
French Stuffed Potatoes
Vegetable Au Gratin
served with Pesto and Herb Panini

ONION MUSHROOM ROSTI

This is a swiss style of making potato and mushroom pancake with melted cheese on top.

Saute in little butter chopped mushrooms and onions. 5-6 button mushrooms and half an onion till browned.

Grate 4 potatoes, boiled for 10 mins in salted water and cooled in refrigerator. Add onion, mushroom mix to the potatoes along with salt, pepper, chopped parsley or coriander, 2 tbsp cornflour. Lightly mix with a fork.
Heat butter/oil in pan. Add potato mixture and spread in a thick pancake form. Cook for 10 minutes till edged brown. Then put a plate on top of the pan and invert the pancake on the plate. Slip the pancake carefully back into the pan. If using non stick pan then you need to add more butter/oil in the pan. Cook for another 6-7 minutes.

Grate cheese on top. I grated some cheddar and parmesan. You can also add 1-2 cheese slices. Place pan under the grill in oven with the door open till cheese melts. Its a really yummy dish. Worth trying. You may even add some grated ginger and garlic to the potato mixture for an extra kick.
FRENCH STUFFED POTATOES

This is simple dish. Boil large potatoes. Scoop out the centre leaving a quater of an inch wall.

Fill it up with cottage cheese/sweet corn/ peas/chopped carrots/ bell peppers..whatever you like, along with salt, pepper and chopped spring onions. Before filling saute the mixture with some butter for 3-4 minutes over medium fire. You can add some of the scooped out potatoes to mixture as well. If there id any leftover filling keep it aside for sprinkling on top later.

Sauce: melt 2 tbsp butter, add 1 bayleaf, add 2 tbsp maida/flour, cook for a minute. Add 1 cup milk while stirring. Add 1 tsp mustard paste/powder, salt and pepper.

Pour over stuffed potatoes. Throw over stuffing if leftover. Grate cheese on top and bake in oven till cheese melts.

VEGETABLE AU GRATIN

Chop into cubes vegetables of your choice: carrots, mushrooms, beans, brocolli, baby corn, cauliflower etc. Steam the veggies together till they are almost done. Dont let them get soggy.

Sauce: Melt 2tb sp butter, add 2 tbsp maida, chopped onions, cook for 2-3 minutes. Add 2 1/2 cups milk while stirring. Add salt, pepper and 1/4 tsp grated nutmeg. Add chopped parsley/coriander.

Lay the veggies on a baking dish. Pour the sauce over. Grate cheese if you want. Bake in an oven for 15 mins at 220 degrees.

You can use the same sauce as you prepared for the French Stuffed Potatoes if short of time but the sauce will be much thicker so you will have to dilute it a little.

Serve with bread of your choice. I found Pesto and Herb Panini in Spencer that day and decided to try. Didn't like it much. Give me garlic bread anyday.