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vegetarian indian food recipes
Nugget
Shami Kebabs - (Serves
4) |
1
cup nutrinugget granules
¼ cup channa dal
1 medium potato (boiled and mashed)
1" stick cinnamon
¼ tsp cumin seeds
1 black cardamom
1 ½ tsp salt, or to taste
½" piece ginger
2 tbsp cornflour
1 tbsp semolina (suji)
¾ tsp chaat masala
2 slices of bread (soaked in water)
oil for frying
| 1. |
Soak
nutrinugget granules in water for 10 minutes and channa dal
in warm water for ½ hour. |
| 2. |
Drain
the dal. Squeeze out from water from the nuggets and bread slices.
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| 3. |
Boil
nuggets and dal in a pressure cooker, on high flame, till one
whistle. Reduce flame and let it be on a low flame for 5 -7
minutes. |
| 4.
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Cool
and add ginger. Grind to a paste. |
| 5. |
Add
cornflour, semolina, chat masala, bread slices and potato. |
| 6. |
Mix
well and make small kebab shaped like cutlets. |
| 7. |
Heat
oil and deep-fry the kebabs till golden brown. Serve hot with
chutney.
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| Corn
Vegetable Cutlet recipe - (Serves
4) |
1
full corncob (bhutta)
2 medium potatoes
100 gm paneer
½ cup cooked rice
2 slices of bread (soaked in water) and squeezed
1 tbsp semolina (suji)
salt to taste
½ cup coriander (chopped)
1 tsp roasted cumin powder
oil for frying
| 1. |
Peel
off the green husk from the cob. Break the cob into 2 pieces
and boil them in a pressure cooker along with the potatoes. |
| 2.
|
Remove
the corn kernels from the cobs by scrapping with a knife. Peel
the potatoes. Squeeze the water out of the bread slices. |
| 3. |
Mash
together the corn, potatoes, paneer, cooked rice, semolina and
the slices of bread. |
| 4. |
Add
salt, cumin powder and coriander. |
| 5. |
Make into small oval or heart shaped cutlets. Shallow or deep
fry in a pan. |
| Tip
- The kernels of the corn should be tender. Serve the
cutlets as it is with sauce or chutney or put them into
bread or buns to make burgers. |
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