Vegan Tandoori Gobi Roll

Vegan Tandoori Gobi Roll
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
A popular street food from Kolkata, and not a single person is left in this city who have not tasted and liked it on first bite. Here the recipe calls for cauliflower and not non- vegetarian including ingredients with onion ,capsicum tossed with sauce and lime juice. Try this a cauliflower and potato variation with some tandoori masala marination ,it will taste awesome. Wrapped in flour tortillas/ homemade parathas can be prepared early and then roll up to warm before serving. Good at any party , as an evening snack or lunch box.
Ingredients
  • 30 small Cauliflower florets
  • 18 small pieces of Potato
  • ¾th cup Curd
  • 1 teaspoon Kashmiri Chilli powder
  • ¼ th teaspoon Chaat Masala
  • 3 teaspoon Lime juice
  • 1th teaspoon Cumin Seed
  • ¼th teaspoon Turmeric powder
  • 3 Green chilly chopped
  • Few Onion slices
  • Few Capsicum slices
  • ¼ th teaspoon Chaat Masala
  • Salt to taste
  • 4teaspoon Oil
  • Paratha:
  • 21/2 cup Flour
  • 11/8th cup Water
  • 3 teaspoon oil
  • Salt
Instructions
  1. To make Tandoori Gobi Roll, first wash the vegetables.
  2. Heat a medium saucepan with enough water, potato ,cauliflower, salt and turmeric. Boil it for 8 minutes or until fully cooked.
  3. Take a bowl and mix chilli powder, curd, chaat masala and salt.
  4. Add the potato and cauliflower to coat evenly. Check for seasoning. Now insert equally in a 5-6 sticks to fry in grill pan.
  5. Heat a frying pan with oil, temper with cumin seed then add the cauliflower and potato stick. Stir fry these for 6 minutes or more till the surface gets brown spots. Stop the flame.
  6. Meanwhile, make the dough with flour, salt, oil and water. Cover with wet muslin cloth for at least 10 minutes. Separate the dough in equal parts , make balls out of it then roll on flat surface into big disc shapes using little oil.
  7. Heat a tawa to fry the parathas, adding a teaspoon oil each at the end to fry.
  8. Take a bowl and mix together onion and capsicum slice, lime juice, salt and green chillies.
  9. Now spread all the parathas on flat surface , distribute onion mix equally on each of the paratha. Then place one stick inserted florets and potato per paratha. Sprinkle chaat masala evenly. Discard the stick. Roll up the parathas . Wrap with foil at the end half to hold properly.
  10. Serve hot with chilly tomato sauce or mint chutney.

 

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One Pot Spiced Beetroot Rice

One Pot Spiced Beetroot Rice
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
If you are looking for an easy one pot super nutritious quick vegan meal then you must give a try to this recipe. It can be your favorite super easy lunch pack for your kids and your whole family for a very busy schedule. Here the multi beneficial spice Nigella seed is added to score for the mild taste and extra nutrition. This pink color rice can be the kids most wanted dish in the menu list along with the garnish of edible mustard flower
Ingredients
  • 4 cups Cooked Basmati Rice
  • 4 cups Beetroot
  • 2 teaspoon Nigella/Kalonji seed
  • 1 teaspoon Turmeric powder
  • Few Mustard Flower for garnish
  • 2 tablespoon chopped Coriander Leaves
  • 1 Green Chilli
  • 3 teaspoon Oil
  • 2 cup Water
  • Salt to taste
Instructions
  1. At first wash the beetroot, peel off the skin and grate it.
  2. Cool the cooked basmati rice.
  3. Heat a wok with oil, add nigella seeds and the green chillies.
  4. Add the beetroot, turmeric and salt, toss it well for 5 minutes.
  5. Add the water and bring to a boil and cover till fully cooked.
  6. Stop the flame with little gravy left at the bottom.
  7. Toss in the rice and check for seasoning.
  8. Serve warm on dinner plate with mustard flower,coriander leaves and nigella seed for garnish.

 

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Acorn Squash Sambal

Acorn Squash Sambal
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Winter vegetables are abundant and they make for a delicious meal as they are so fresh in quality. Acorn Squash or Green Pumpkin is one such vegetable that is so versatile that it can be used to make side dishes, gravies or added to your main dishes. In this recipe, we cook Acorn Squash in Sambal paste which redefines the recipe as the juices of the paste enters the fleshy acorn squash. Sambal is a typical Asian relish or hot sauce in which fresh red chillies are the main ingredient to which multiple secondary ingredients such as shrimp paste, fish sauce, garlic, ginger shallots, lemon grass etc are added and crushed into a coarse paste in a mortal and pestle Sambal is usually served as a side dish or added to main dishes to give it that extra kick of spice and tang.
Ingredients
  • Acorn Squash , medium sized
  • 3 teaspoons Sambal paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 inch Ginger
  • 3 cloves Garlic
  • 3 teaspoons Groundnut oil
  • Salt , to taste
Instructions
  1. o begin making the Acorn Squash Sambal Recipe, wash the vegetable and then cut it lengthwise about one to two inch thickness into several pieces. You can cut the vegetable along with the thick outer skin.
  2. Coat the cut pieces of Acorn Squash with turmeric powder and salt.
  3. In a skillet, heat some oil. Place the acorn squash pieces in the skillet. Let the pieces cook in the pan for five minutes. Turn the pieces of the squash over so that they cook evenly on all sides.
  4. Meanwhile, take the pieces of ginger and garlic and add to a mixer and grind it to a fine paste.
  5. Add this ginger garlic paste to the acorn squash.
  6. Next add in the Sambal paste. Stir fry for few minutes until the ginger garlic paste and sambal paste coat well on the acorn squash pieces.
  7. Add 2-3 tablespoons of water and cook till the pieces of acorn squash softens.
  8. If you need a dry recipe, then cook a little longer as the texture will as that of a pickle.
  9. Serve Acorn Squash Sambal as a side dish to Thai Jasmine Sticky Rice Recipe and Vegetarian Thai Red Curry Recipe for a delicious Pan Asian meal.
  10. Published in World Recipes

 

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