VEGGIE -CHEESE STUFFED OPEN BURGER

Ingredients :

3-4 Burger buns

2 potatoes boiled & mashed 
1 onion finely chopped
1/4 cup carrot grated
1/4 cup green & yellow bell
pepper finely chopped
1/4 cup cheese grated
2-3 green chillies finely chopped
1 tbsp dry Italian herbs
1 tbsp mustard sauce
1 tbsp mayonnaise
Coriander leaves chopped
Salt as required

Method:

1. Mix all the above Ingredients except buns. Keep aside for 5 mins.

 

2. Cut the top part of the burger buns & scoop out the bread from the center. You can add the scooped out bread to the filling

3. Now fill the buns with the Veggie -Cheese mixture.

4. Top it with grated cheese.

5. Pre heat oven to 180 degrees Celsius & bake the burger for 6-7 mins.

6. Serve hot with French fries.

MINI BREAD PIZZAS

Ingredients :

6-8 bread slices
1 onion chopped
1 cup bell peppers (green & red)
1/4 cup carrot grated
1/4 cup cheese grated
1 tbsp dry Italian herbs
1/2 tbsp black pepper powder
1/2 tbsp chilli flakes
2-3 tbsp Thai chilli sauce (or normal chilli sauce)

Method :

1. Cut the bead slices into roundels using cookie cutter or using scissors.
2. Mix all the veggies (you can use more veggies of your choice) along with Italian herbs, chilli flakes, black pepper & required salt

3. Spread chilli sauce on the bread.

4. Spread the veg mixture on all the bread slices.

5. Top this with grated cheese.

6. Pre heat oven to 180 degrees Celsius. Bake the Pizzas for about 8-10 mins.

7. Serve hot with any sauce of your choice.

VEG SPRING ROLLS

Ingredients :
6-8 spring roll pastry sheets
1 onion finely sliced
1 tbsp garlic finely chopped
1 tbsp ginger finely chopped
2 cups veggies ( carrot, green-red-yellow bell pepper, cabbage) cut into Julienne
1 tbsp soy sauce
1 tsp vinegar
1 tbsp black pepper powder
1 tbsp chilli flakes (optional)
1 tbsp sesame oil
1 tbsp corn flour
Oil for frying
Salt as required

Method:
1. Defrost the spring roll pastry sheets as per instructions on the packing.
2. In a pan add sesame oil, when oil heats add garlic, ginger & onions. Fry for about 2 mins on high flame.
3. Now add all other veggies, salt, pepper, chilli flakes, soy sauce & vinegar. Fry till the veggies are cooked. Allow to cool. Mix corn flour with water to make a paste.

3. Now add the filling in one end of the spring roll sheet & keep rolling till the center. Now close from both right & left left edges & apply corn flour paste on the end. Roll further & seal.

 

4. Heat oil in a pan. When oil heats fry the spring rolls till they become golden.

5. Serve hot with Schezwan sauce/ any sauce of your choice.

RAWBANANA-PANEER TIKKI

Ingredients :

 1 raw banana peeled & boiled
1 cup Paneer grated...
1 onion finely chopped
2 green chillies finely chopped
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp chilli powder
1/2 tsp chaat Masala
1/4 cup mint & coriander leaves finely chopped
1 tbsp corn flour
Oil for shallow fry
Salt as required

Method:

 1. Peel & boil raw Banana by adding salt. When it cools down mash them.

2. In a bow mix all the other ingredients along with mashed raw banana & required salt.

3. Make Tikkis out of this mixture.


4. Heat oil in a pan for shallow fry. Place the Tikkis on the pan. Fry till it becomes golden & flip the tikkis & fry on the other side also.

 

5. Garnish with coriander leaves & chilli-mayo dip.

PANEER FINGERS

Ingredients :

8-10 Paneer fingers (paneer cut into fingers)

½ tsp chilli powder or chilli flakes

1/2 tsp pepper powder 
1/2 tsp Italian herbs
1 egg beaten (or maida/all purpose flour)
1/4 cup rice flour
1/4 cup bread crumbs 
Oil for frying 
Salt as required 

Method:

1. Mix egg(or maida/all purpose flour and water), chilli flakes, Italian herbs, pepper & required salt. Beat them together & keep in a bowl or plate.

2. In another bowl mix rice flour & required salt.
3. In a third bowl add the bread crumbs.
4. Now dust each finger  in rice flour. Roll over egg mixture.

5. Again dust it in rice flour & roll over in egg mixture.

6. Then over the bread crumbs.

7. Repeat the double coating for all fingers.

8. Heat oil in a pan & fry these fingers on medium flame till they turn golden. Remove on a kitchen tissue.
9. Serve hot with any sauce/ dip (mix mint chutney & mayonnaise and garnish with chilli flakes) of your choice.

PANEER CAPSICUM BHURJI

Ingredients:

2 cups Paneer grated

1 cup capsicum finely chopped

1 onion finely chopped

1 tomato finely chopped

2 green chillies chopped

½ tsp cumin seeds

½ turmeric powder

1  tsp chilli powder

1 tsp coriander powder

1 tsp garam masala

½ tsp cumin powder

1 tsp kasoori methi crushed

Few curry leaves

Coriander leaves chopped

1 tsp oil

Salt as required

Method:

1. In a pan add oil. When oil heats add cumin seeds. Add green chillies and onion. Fry till onion is cooked.

2. Add tomatoes and cook till they become soft.

3. Now add, turmeric powder, chilli powder, coriander powder, garam masala, cumin powder. Fry for about 2-3 mins.

4. Add capsicum, curry leaves and cook on medium heat till capsicum is cooked.

5. Now add grated paneer and required salt. Mix and cook for about 2-3 mins.

6. Before removing from stove, add crushed kasoori methi.

7. Garnish with coriander leaves and serve with Roti/Chappati.

SESAME RICE (ELLU SADAM)

Ingredients:

1 ½ cup steamed rice

2 tbsp white sesame seeds(can also use black)

1 tbsp urad dhal (+ 1 tbsp for tampering)

3-4 dry whole red chillies (2-3 for tampering)

½ tsp mustard seeds

1-2  tbsp peanuts

6-7 curry leaves

2 tbsp sesame oil

Salt as required

Method:

1. In a pan, add ½ tsp oil and roast urad dhal & whole red chillies. When urad dhal starts changing colour, switch off and transfer to a plate & allow to cool.

2. In the same pan, add sesame seed and dry roast. Roast till it starts changing colour and stops spluttering. Switch off allow it to cool.

3. Now take urad dhal, chillies & sesame seeds in a blender and grind to a coarse powder.

4. In the same pan add ½ tsp oil and roast the Peanuts. Remove & keep aside.

5. In the same pan add oil, when oil heats add mustard seeds. When mustard seeds crackle add urad dhal, red chillies (broken) & curry leaves. Pour this tampering over rice.

6. Add the roasted peanuts also to the rice.

7. Add the sesame powder and required salt also to the rice and mix together.(If required can add sesame oil while mixing if the rice become dry)

8. Serve with papad.