Tuesday, May 17, 2022

Vegetable Chops & Gur Rice Payesh

Vegetable chops


2 medium sized beetroots, boiled and grated

2 medium sized carrots, grated

100 gms French beans, steamed till tender

6 cloves garlic

3 green chillies

1-inch piece ginger


1 tsp amchur powder

1 tsp red chilly powder

1 tsp garam masala powder

2 pinches jaiphal powder

2 tbsps rice flour

3 pieces of bread

Oil for deep frying

Use a mixie to dry grind the bread pieces in a dry mixture. Keep aside. In the same mixture, add the grated beetroot, carrots, tender beans, garlic, ginger and blend to a smooth paste remove to a large mixing bowl. Add the spices, the bread crumbs and the rice flour. Mix well so that all the ingredients blend well together to a smooth mixture which is not wet. Divide into portions and shape each portion into a ball. Heat oil for deep frying and fry a few at a time on medium heat till crispy on all sides. Serve on a bed of lettuce leaves as a snack.

Gur rice payesh


1 litre of milk

80 gms fine grain rice

150-200 gms palm jaggery broken to small pieces

80 gms condensed milk

Half tsp elaichi powder

Soak the rice in water for 2 hours. Drain and keep aside. Bring the milk to boil in a thick bottomed pan. Lower the heat and mix in the ice and elaichi power and continue to stir and cook on very low heat. Stir from time to time. Once the rice is soft and the milk is reduced to half, add the gur and immediately put off the heat. Stir till the gur melts. Now add the condensed milk and mix gently. Garnish with dry fruits and black currants and serve at room temperature.


Roma Ghosh
Roma Ghosh has recently retired as Associate Professor for Media Studies from an international university. She was with the Times of India as a correspondent for many years. Her passion is cooking and she has been doing recipes and photo shoots for Women's Era for the last 15-odd years.

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