Ingredients
Gobhi/ Cauliflower 1 medium
Hung Curd 2 cups
Onion 1 medium (Finely Chopped)
Ginger Garlic Paste 1 tbsp
Red Chili Powder 2 tsp
Asafoetida/ Hing 0.5 tsp
Haldi Powder 1 tsp
Ajwain Seeds 1tsp
Roasted Jeera Powder 1 tbsp
Aamchur Powder 1 tsp
Coriander Powder 1 tbsp
Salt 1 tsp 
Black Salt 1 tsp
Dry Kasoori Methi Leaves 2 tbsp (Roughly Crushed)
 Oil 1 tbsp
Laung/ Clove 2 nos
Curd 2 tbsp

Method

• Wash and clean gobhi properly and cut unwanted stems.
• In a big pan boil some water and add a pinch of salt and laung.
• Add washed gobhi to the boiling water, cover the pan and cook for 2-3 minutes. 
• Remove gobhi and wash with cold water.
• Keep on a grill so that all excessive water runs away.
• Now for the marination take hung curd in a bowl (Fig 1).
• Add finely chopped onion, ginger garlic paste, red chili powder, hing, haldi powder, ajwain seeds, roasted jeera powder, aanchur powder and coriander powder. Mix well (Fig 2).
• Now add kasuri methi leaves and mustard oil. Mix well (Fig 3).
• Add salt and black salt. Mix well (Fig 4).
• Now grease a baking tray and keep aside.
• Hold gobhi in ur hand with bottom upside and start filling marination inside (Fig 5).
• Fill it as much as you can making sure it goes deep inside (Fig 6).
• Now turn the gobhi and place in the center if a greased baking tray.
• Apply a thick layer of marination over the gobhi so that it covers full (Fig 7&8).
• Make sure to save 3-4 tbsp of marination for later use.
• Refrigerate this for atleast 4-5 hours or overnight for better results.
• Now when you want to serve preheat the oven at 200°C.
• When oven is preheated take the gobhi out of the refrigerator (Fig 9).
• And bake it for 30 minutes at 180°C.
• After 30 minutes bake it for further 10 minutes at 210°C.
• When done take it out of the oven and let it cool down to handle (Fig 10).
• Meanwhile mix 2 tbsp of curd with left over marination.
• And spread this in a serving plate (Fig 11).
• Now arrange tandoori gobhi in the center of serving plate (Fig 12).
• And cover the sides with hot steamed rice (Fig 13).
• Serve hot.

Tips
Make sure to cut down the center hard stem of gobhi.
Start filling the marination only when all water is drained properly and gobhi is dry.
You may also serve this with chapati, paratha or puri.

“Be Vegetarian be Happy”

Recipe- Semolina Bites

Semolina Bites

Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp

Method

• Take suji in a bowl add curd and salt, mix well.
• Add sufficient water to make a medium thick paste.
• Cover and keep aside for 0.5- 1 hour.

1. Steam Method

• Heat a steamer and grease the plates.
• When done add the eno salt to the semolina paste and mix well (Fig 1).
• greased plates.
• And steam for 20 minutes.

• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).

2. Microwave Method

• For that half fill a big wide microwave safe bowl with water.
• And microwave for 5 minutes.
• Meanwhile grease a microwave safe bowl and keep aside.
• Now add the eno salt to the semolina paste and mix well (Fig 1).
• greased microwave safe bowl.
• And place this bowl in the water filled big and wide bowl (Like a double boiler system).
• Cover with another bowl and microwave for 10 minutes on high.

 

• When done remove from the bowl and allow to cool (Fig 3).
• Now take 1 tbsp oil in a non stick pan and heat on medium flame.
• When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
• Add curry leaves and green chili, fry (Fig 6).
• Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
• Serve hot with coconut or daal chutney.

 

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Aamras

Aamras

Ingredients
Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp

Method

• Grind mango pulp with sugar well and keep aside.
• Crush saffron and green cardamom seeds well in a traditional grinding stone (Fig 1).
• Add milk and grind well again (Fig 2).
• Mix this with mango pulp.
• Sprinkle a pinch of nutmeg powder and mix well.
• Pour in a serving dish and garnish with some saffron and cardamom seed.
• Serve with puri, rice or paratha.

 

Tips
Do not add nutmeg powder more than half a pinch otherwise it may dominate the taste of mango.
Use sweet mango otherwise the taste would not be good.

Vegan may substitute cow milk with any vegan/almond/ coconut milk.
Adjust sugar as per the sweetness of mango.

“Be Vegetarian Be Happy”
“Live and Let Live”

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Recipe- Pasta Salad

Pasta Salad

Ingredients
Pasta 1 cup
Broccoli 1 medium flower 
Mushroom 2 cups
Capsicum 1 small
Baby Carrot 1 cup
Olives 2 tbsp
Garlic Sauce 2 tsp
Red Chilli Flakes 2 tsp
Crushed Black pepper 1 tsp
Chilli Vinegar Seasoning 1 tbsp
Salt 1 tsp or as per taste
Olive Oil 2 tbsp 

Method

• Boil the pasta in a salty water, wash with cold water and apply 2 tsp olive oil. Keep aside (Fig 1).
• Wash and cut broccoli in medium size flowers. 
• Take broccoli in a microwave safe bowl fill with water and add a pinch of salt.
• Microwave for 2 minutes.
• Drain broccoli and keep aside.
• Wash and cut mushrooms lengthwise and keep aside.
• Wash and cut capsicum lengthwise and keep aside.
• Wash and cut baby carrot in to 4 lengthwise. Take in a microwave safe bowl fill with water and add a pinch of salt. 
• Microwave for 2 minutes. Drain and keep aside.
• Roughly chop olives and keep aside.
• Now In a large pan take 1 tbsp of olive oil and heat on high flame.
• Add broccoli and toss for a minute.
• Add baby carrot and toss for few minutes.
• Add mushrooms and capsicum, toss well.
• Partially cover the pan and let the vegetables cook for 2-3 minutes (Fig 2).
• Now add 1 tsp red chili flakes, salt and pepper. Toss well.
• Now add pasta, 1 tsp chili flakes, chili Vinegar Seasoning and garlic sauce (Fig 3). 
• Toss well on high flame.
• Switch off the flame and cover the pan for 2-3 minutes.
• Serve hot.

 

Tips

You may use your choice of vegetables.

If you do not have Chilli Vinegar Seasoning, add some chilli and mixed hurbs to some vinegar and use it.

 

“Be Vegetarian be Happy”

 

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Recipe- Assorted Bagel

Assorted Bagel Bread Basket

Ingredients
Bagel Bread Dough

All Purpose Flour (Maida) 250 Gm 

Dry instant yeast 5 gm

Sugar 0.5 tablespoon

Water 150 ml

Salt 0.5 tsp

Oil/ Unsalted Butter 50 ml

Bagel

Sugar 1 tbsp

Roasted Oregano 2 tbsp (For Dusting)

Roasted Zaatar 2 tbsp (For Dusting)

Chopped Olives 1 tbsp (For Dusting)

Sesame Seeds 2 tbsp (For Dusting)

Chocolate Chips 1 tbsp (For Dusting)

Olive oil 7 tsp

 

Method

Bagel Bread Dough

• In a big deep bowl take 50 ml warm water.
• Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
• Meanwhile sift maida into another bowl.
• Check after 10 minutes the yeast will raise and bubbles should form.
• Now add 100 ml warm water, 50 ml oil or melted unsalted butter to that and mix well.
• Now add salt and half of maida.
• Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough. 
• Then knead for further 10 minutes until the dough is smooth and elastic.
• Shape the dough like a ball and put in a greased big bowl (Fig 1).
• Cover loosely with a cling film making sure no air can go inside (Fig 2).
• Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
• By then it should become double or triple in size (Fig 3).
• Take the dough out and punch it a few times.

Bagel

• Now make 7 balls out of the dough and arrange on a grill (Fig 4).
• Cover with a cling film and leave for 10 minutes.
• Meanwhile take a big pan and fill 3/4 with water.
• Add 1 tbsp sugar and let the water boils.
• Now pick one ball and make a hole in the center with your index finger.
• Move your finger a little bit to make the hole wider (Fig 5).

• Dip this ball in to the boiling water (Fig 6).
• Now pick another ball and do the same.
• Do not dip more than 3 balls at a time inside the boiling water as they will double or triple in size (Fig 7).
• Turn each bagel ball after 2-3 minutes or when it looks cooked one side.
• Boil other side as well for 1-2 minutes. (Do not over boil as it may break)
• Gently remove from water and place over a grill.
• Do the same way with all bagel balls and arrange over a grill so that all excess water leaves the balls.

 

• Now preheat the oven at 200°C.
• Dust all bagels with different toppings. Like Oregano, Zaatar, Chopped Olives, Sesame seeds or Chocolate Chips (Fig 8).
• Pour 1 tsp of olive oil over all bagels except chocolate one.
• Bake in a preheated oven at 200°C for 20-30 minutes keep checking if the upper crust is not still brown bake them for further 5-10 minutes at 180°C. 
• When done take them out from the oven and let them cool to handle.
• Serve warm.

 

Tips

• First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
• For better results sift the maida 2-3 times.
• The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use all maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
• Knead the dough until you will feel bit lighter in weight.
• While dipping the bagel balls into the boiling water be very careful. If your pan is small dip only one bagel at a time as they will raise in size.
• Do not boil each bagel for more than 5 minutes.
• You can use your choice of toppings. 
•  

Recipe- Blackberry Frozen Yogurt

Frozen Yogurt

Ingredients
Blackberries 7-8 nos
Ripe Banana 1 large
Sugar 3 tbsp
Thick Curd 2 cups
Milk 1 tbsp

Method

• Wash and cut the blackberries and deep freeze for an hour.
• deep freeze for an hour.
•  to a smooth paste.
• Add thick curd and blend well.
• Pour in to an airtight jar and deep freeze for 3-4 hours.
• Now before serving remove from freezer and keep in refrigerator for 15 minutes.
• This will help easy scooping.
• garnish with banana and berries.
• Serve chill.

Tips

You may choose your choice of fruits or berries, like strawberry, blueberry, mango, kiwi, banana etc.

Adjust sugar as per your taste.