How to Make Minted Peas? – Viji’s Food Recipes – All Food Recipes


Minted Peas


Fresh Peas  –  1 kg  (shelled)

Mint Leaves  – 1 tbsp (chopped)

Lemon juice  – 1 tbsp

Green chillies  –  2 finely

Ginger  –  1/2″   (finely chopped)

Onion  –  1 (chopped)

Mono sodium glutamate   –  1/2 tsp

Ghee  – 1 tbsp

Salt  – to taste


Slowly melt the ghee. Rinse peas in cold water.

Add peas, mint, lemon juice, chillies ginger, onion and mono sodium glutamate.

Season with salt. Cook tightly covered, for about 15 minutes or till peas are just tender.


How to Make Mince Stuffed Baked Tomato? – Viji’s Food Recipes – All Vegetable Recipes


Mince Stuffed Baked Tomato


Tomatoes  – 4 large  (Ripe firm tomatoes)

Cut the stem end and scoop out pulp. Sprinkle a little salt and invert tomatoes to drain.

Minced meat  – 200 gm

Reserved tomato pulp

Onion  – 1/2  (chopped)

Garlic – 2 cloves  (minced)

Parsley  – 1 tbsp  (chopped)

Salt and Pepper  – to taste

Paprika  or a pinch of red chilli powder

Soft Breadcrumbs  –   1  1/2 cups

Grated cheese –  3 tbsp

Water  – 1 cup

Oil  – 2 tbsp


Heat oil. Fry onion and garlic till golden.

Add minced meat, tomato pulp, salt, pepper and paprika and fry further till mince is brown.

Add water. Cover and cook till mince is tender and dry.

Add chopped parsley and mix in soft breadcrumbs.

Stuff the tomatoes with the mixture. Top with cheese. Bake for about 20 minutes. Serve hot.

How to Make Spinach Puris? – Viji’s Food Recipes – International Food Recipes


Spinach Puris


whole wheat flour  – 500 gm

Spinach Puree  – 120 ml

Water  – 60 ml

Fat (for the dough)  – 30 gm

Fat for frying   – 1 kg

Salt – to taste


Sieve flour and add spinach puree, water, fat and salt to prepare a medium stiff dough. Knead well.

Set aside for at least half an hour.

Divide the dough into even sized balls.

Roll out puris evenly with a 10 c.m diameter approximately.

Fry puris in enough oil, gently pressing down with a flat spoon in circular motion.

When puffed up turn over. Lightly brown on both sides.

Drain on absorbent paper and serve hot.

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