VEGETABLE HOT DOG

Ingredients:

Hot dog buns 3

For Roll:

1 tsp Spring onions, finely chopped

2 tsp steam sweet corn

2 tsp grated paneer (optional)

1 tsp Refined flour (maida)

10 French beans, finely chopped

1 medium Carrot, finely chopped

1/2 cup cabbage, chopped

1/2  tsp chat masala

1/2 tsp baby corn (optional)

1 tsp Garlic, finely chopped

1 inch piece Ginger, finely chopped

 2 slice of cucumber and tomato.

1/2 tsp red chilli powder

1/2 tsp Light soy sauce

1 tsp tomato sauce

1 tsp butter

1 tsp oil

Salt to taste

Method:

Apply butter and tomato sauce on buns

For the filling:

Mix together potato, Spring onions,  steam sweet corn, paneer, French beans, Carrot, cabbage, chopped ginger garlic, chat masala red chilli powder, soya sauce.

Mix refined flour (maida), breadcrumbs and salt.

Shape potato mixture into cylindrical shaped.

Heat sufficient oil in a frying pan and sallow fry the cutlets.

Apply butter on the inside of the buns, apply tomato sauce place a cutlet on it and place one slice of cucumber and tomato, sprinkle some cheese and cover it.

And serve it hot.

ONION KACHORI

Ingredients:

For the dough:
2 cups Maida (Plain Flour)

1 tsp rawa(semolina)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions

1 tsp ginger garlic paste

1 tsp cumin seeds
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tbsp Chopped Coriander
2 tbsp Oil
Salt to taste
Oil for frying

       

Method

• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the cumin seeds, ginger garlic paste saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.
• Add the coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly stretching it over the filling.
• Seal the ends tightly and remove excess dough.
• Gently press the centre of the kachori with your thumb.
• Deep fry the kachoris in hot oil over a slow flame till golden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind chutney and tomato sauce.

VEGETABLE MOMOS

Ingredients:

1 cup Refined flour (maida)

10 French beans, finely chopped

1 medium Carrot, finely chopped

4-5 Fresh button mushrooms, finely chopped

2 Spring onions, finely chopped

1/4 cup Bean sprouts

1 tsp Garlic, finely chopped

1 inch piece Ginger, finely chopped

1 Green chilli, finely chopped

8-10  Black pepper, crushed

1/2 tsp Light soy sauce

1 tsp oil

Salt to taste

1 tsp Spring onion greens, chopped

1/2 cup cabbage, chopped

Method:
Mix the refined flour with five tablespoons of water and knead into a stiff dough.

Cover with a damp cloth and set aside for fifteen minutes.

For the filling:

Heat a pan add 1tsp oil then add ginger, garlic, green chilli  then add French beans, carrot, mushrooms, spring onions, bean sprouts, cabbage, peppercorns, soy sauce, salt and fry it 10mins.

Divide the dough into sixteen equal portions and roll into small thin discs.

Place a spoonful of the vegetable filling in the centre of each disc and bring the sides together in the centre, pinching firmly together to form a dumpling.

Sprinkle some oil in the steamer rack and arrange the momos on it.

Place the rack in the steamer, cover and steam for eight to ten minutes, until the momos are cooked through. Transfer to a serving plate. Garnish with spring onion greens and serve hot with tomato sauce.