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.

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.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.

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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