Veggie Burger

Serve with a crunchy mixed salad

Ingredients
››1 leek or onion, finely chopped
››1 clove garlic, crushed
››5 mushrooms, peeled and chopped
››1 carrot, finely chopped
››2 dessertspoons chopped parsley
››5 potatoes, cooked and mashed
››pinch of salt if desired
››pepper
››wholemeal breadcrumbs
››1 dessertspoon of vegetable oil

Method
1. Heat the vegetable oil, add the onion or leek and fry until softened.
2. Add mushrooms, carrot and garlic and fry for 5 minutes.
3. Strain off any liquid.
4. Add vegetables and parsley to the mashed potato.
5. Season with salt and pepper.
6. Divide mixture into 8 portions and shape into rounds.
7. Coat with breadcrumbs. Grill or fry for two minutes on both
sides until golden.

kacche kele ka bharta

Full of fiber and also useful for reducing weight and controls diabetes and easy to digest

  Ingredients:

kacche kele :- 500 g
jira               :- 1 spoon
haldi & amchur power: 1-1 spoon
hari micrh :2-3
dhniya power :1spoon
ginger paste 1 spoon
mustered oil 2 big spoon
hing
onion 2-3 chopped

HOW TO :-

kele ko dhoo kar kat le ,boil kare 10 min. thanda hone per chilke uttar le,
ab kele ko mash kar le aur past jaisa bana le, ab oil garm kar ke usme jira aur hing ka tadka kar le aur
onion dalde phir haldi amchur hari mirch dhniya power ginger paste dal ke use brown hone tak bhun le ab kele ko dal de aur salt dalker 2 se 3 min thak pakaye

Ready to serve 

Mix Vegetable kabab

Ingredients:

• Oil 2-3 tbs
• Gajar (Carrot) cubes 1 small
• Matar (Peas) ½ Cup
• Phool gobhi (Cauliflower) chopped ½ Cup
• Pyaz (Onion) chopped 1 small
• Shimla mirch (Capsicum) cubes ¼ Cup
• Zeera (Cumin seeds) roasted & crushed ½ tbs
• Chaat masala ½ tsp
• Hari mirch (Green chili) chopped 3-4
• Maida (All-purpose flour) 3 tbs
• Corn flour 3 tbs
• Namak (Salt) ¼ tsp
• Pani (Water) cold ¼ Cup or as required
• Oil ½ tsp
• Aloo (Potatoes) boiled & mashed 3
• Lal mirch powder (Red chili powder) ½ tsp or to taste
• Haldee powder (Turmeric powder) ¼ tsp
• Namak (Salt) 1 tsp or to taste
• Maida (All-purpose flour) 2 tbs
• Bread crumbs 1 Cup
• Oil for frying

 

Directions:

In frying pan,add oil,carrot,peas and stir-fry for 1 minute.
Add cauliflower and mix.
Add onion,capsicum,cumin seeds,chaat masala and mix well.
Add green chilies,stir-fry until soft and let them cool.
In bowl,add all-purpose flour,corn flour,salt and mix.
Gradually add water and mix well & make a thin batter.
Add oil and mix well.
In bowl,mash boiled potatoes,add stir-fried vegetables,red chili powder,turmeric powder,salt,all-purpose flour and mix well.
Take a mixture and make 8-10 kebabs,dip into prepared batter then coat in bread crumbs.
In frying pan,add oil and fry kebab until golden brown.

 

Punjabi Aloo Amritsari 

Ingredients:

250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Preparation:

• Cut aloo into long pieces.
• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

 

Paneer Biryani

Paneer Biryani

Paneer biryani is a new kid on the block. Its a amazing recipe with lots of flovour packed in it. Perfect option for the vegetarians. An ideal option for party menu, family get togethers and picnics too. Paneer biryani is rich in taste and goes well with any raita or even dals also. A must try this festive season. To take it to another level few veggies like capsicum and cauliflower florest can be added too. Learn how to make paneer biryani.

Total Time: 1 1/2 hr
Serves: 2 - 3

Ingredients:

For Marination:
1 cup Paneer Cubes
2 tblsp Fried Onions
1/2 cup Thick Hung Curd (Dahi)
1 tsp Biryani Masala Powder
1 tblsp Ginger Garlic Paste
1/2 tsp Turmeric Powder(Haldi)
1 tsp Red Chilly Powder
2 tblsp Fine chopped mint leaves
2 tblsp fine chopped coriander leaves
2 Green Chilli Slit Lengthwise
2 tblsp Oil
For Fried Onions:
2 big onions finely sliced
Oil For Frying
For Rice:
1 cup Basmati Rice
1 Tej Patta (Bay Leaf)
3 Choti Elaichi (Green Cardamom)
1 Badi Elaichi (Brown Cardamom)
5 - 6 Laung (Cloves)
1 1/2 " Dalchini (Cinnamon Stick)
1 Star Anise
1/2 tsp Shahi Jeera
Salt to taste
1 tsp Oil
For Garnishing:
1 tsp Kewra Water
1 tblsp Fried Onions
Finely chopped Coriander & Mint Leaves

How to make paneer biryani :

• First start with the marination. Take a big bowl and add all the ingredients under the marinate section. Mix well so that all the paneer pieces are evenly coated with the marinade. Cover the bowl and put in the fridge to marinate for 2 - 3 hours.
• To make fried onions - chop the onions into thin slices and fry them in hot oil till they are light brown in color. Light brown color is important as the fried onions get darker in color when they cool down. Keep them aside to be used later.
• In a big pan boil the rice with 1 tsp oil, salt and all the whole spices listed. Strain the rice when 3/4 th cook. Make sure the rice are not comepletely cooked as we will be cooking the rice while assembling the biryani. Let the rice cool without covering them.
• Now in a heavy bottom pan cook the marinated paneer for 5 - 10 minutes. Stir the paneer pieces with a light hand.
• Once the paneer starts to leave the side lower the flame and sprinkle half the fried onions and put a layer of the cooked rice.
• Again sprinkle the ingredients under the garnish section- fried onions, mint and coriander leaves and kewra water.
• Place the lid on the pan and seal off the sides either with aluminium foil or a cotton cloth.
• Now move this pan on a hot tawa or griddle and further cook for 10 - 15 minutes on low flame.
• Serve it with mix veg raita or dal tadka.

Begun Bhaja

Ingredients:

mustard oil to fry
1 tsp turmeric powder
salt to taste
1 big size brinjals

How to make begun bhaja :

• Wash and cut the brinjals into half inch round slices.
• Apply salt and turmeric powder.
• Heat up the oil in a pot to smoking point.
• Take off heat, cool slightly and then reheat.
• Fry the brinjal pieces till crunchy and brown.
• Serve hot.

  Begun Bhaja Ingredients: mustard oil to fry 1 tsp turmeric powder salt to taste 1 big size brinjals How to make begun bhaja : Wash and cut the brinjals into half inch round slices. Apply salt and turmeric powder. Heat up the oil in a pot to smoking point. Take off heat, cool slightly and then reheat. Fry the brinjal pieces till crunchy and brown. Serve hot.

Sarson Ka Saag

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for few minutes.
• Add the maize flour, red chilli powder, sugar and stir well.
• Serve hot with paratha or makki ki roti. 

Vegetable Jalfrezi Recipe

 

Vegetable jalfrezi is a spicy tangy mix vegetable easy and simple to make recipe. It gets ready in less than 30 minutes. The best thing about this dish is that you can add any seasonal vegetable you like. Vegetable jalfrezi is a semi gravy dish that goes very well with dals and curries. You will very frequently come across this dish in restaurant menu. So here we have givena simple way of how to make restaurant style vegetable jalfrezi.

Total Time: 30 min
Serves: 2 - 3

Ingredients:

1/2 cup Cauliflower (Phool Gobi)
1/2 cup Cabbage
1 medium Carrot (Gajar)
1/2 cup Peas (matar)
1/2 capsicum (shimla mirch)
2- 3 French Beans
1 Onion (pyaj)
1 Tomato (tamatar)
3 - 4 Garlic Pods
1 Green chilly (hari mirch)
1/2 " piece Ginger (adrak)
1/2 tsp Red Chilly Powder
1/4 tsp Turmeric powder
1/4 tsp Coriander Powder (dhania)
1 tsp salt (namak)
1 tblsp Tomato Puree
1 tblsp Vinegar
2 tsp Cornflour
1/2 cup cream (optional)
2 tbsp Oil

How to make Vegetable Jalfrezi :

• Cut cauliflower, Carot and French Beans into thick long pieces.
• Now blanch these vegetables along with peas so as to soften them and strain them and keep aside.
• Also cut into big cube Onions, Tomato, cabbage and Capsicum.
• Make a fine paste of garlic, ginger and green chilly.
• Heat oil in a pan and fry onion cubes until it turns pink.
• Then fry ginger-garlic-chilly paste for a minute.
• Then add tomato puree and fry for few minutes.
• Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar.
• Add all the boiled vegetables and fry at high flame for 5 minutes.
• Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2 - 3 mins or the vegetables will lose their crunch.
• Now make a lump free paste of cornflour dissolved in 1/2 of cup of water.
• Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens.
• Now switch off the flame and add cream to make it more restaurant style.
• Take it out in a dish and garnish with ginger juliennes.

  Sarson Ka Saag Ingredients: 500gms Mustard leaves 200gms Spinach 200gms Bathuwa 3 Garlic cloves 1 inch Ginger 2 Green chilli Salt To Taste 1 tbsp Maize flour 1 Pinch Sugar 2 tbsp Ghee 1 Asafoetida 1 Pinch Onions, 1 tsp chopped Red chilli powder 1 Pinch Turmeric powder Preparation: Clean and wash sarson, spinach and bathuwa. Chop the leaves finely. Chop ginger, garlic cloves and chillies. Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste. Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well. Add the ground saag and simmer the flame. Cook for few minutes. Add the maize flour, red chilli powder, sugar and stir well. Serve hot with paratha or makki ki roti. Vegetable Jalfrezi Recipe Vegetable jalfrezi is a spicy tangy mix vegetable easy and simple to make recipe. It gets ready in less than 30 minutes. The best thing about this dish is that you can add any seasonal vegetable you like. Vegetable jalfrezi is a semi gravy dish that goes very well with dals and curries. You will very frequently come across this dish in restaurant menu. So here we have givena simple way of how to make restaurant style vegetable jalfrezi. Total Time: 30 min Serves: 2 - 3 Ingredients: 1/2 cup Cauliflower (Phool Gobi) 1/2 cup Cabbage 1 medium Carrot (Gajar) 1/2 cup Peas (matar) 1/2 capsicum (shimla mirch) 2- 3 French Beans 1 Onion (pyaj) 1 Tomato (tamatar) 3 - 4 Garlic Pods 1 Green chilly (hari mirch) 1/2 " piece Ginger (adrak) 1/2 tsp Red Chilly Powder 1/4 tsp Turmeric powder 1/4 tsp Coriander Powder (dhania) 1 tsp salt (namak) 1 tblsp Tomato Puree 1 tblsp Vinegar 2 tsp Cornflour 1/2 cup cream (optional) 2 tbsp Oil How to make Vegetable Jalfrezi : Cut cauliflower, Carot and French Beans into thick long pieces. Now blanch these vegetables along with peas so as to soften them and strain them and keep aside. Also cut into big cube Onions, Tomato, cabbage and Capsicum. Make a fine paste of garlic, ginger and green chilly. Heat oil in a pan and fry onion cubes until it turns pink. Then fry ginger-garlic-chilly paste for a minute. Then add tomato puree and fry for few minutes. Now add red chilly powder, dhania powder, salt, turmeric powder and vinegar. Add all the boiled vegetables and fry at high flame for 5 minutes. Now add cubed tomatoes, capsicum, cabbage. And further fry for not more than 2 - 3 mins or the vegetables will lose their crunch. Now make a lump free paste of cornflour dissolved in 1/2 of cup of water. Add it to the vegetables and cook on high flame till all the water evaporates and the gravy thickens. Now switch off the flame and add cream to make it more restaurant style. Take it out in a dish and garnish with ginger juliennes.