Recipe- Bean Sandwich
Ingredients
Bread Bun (Long or Round type) 6 nos
Cucumber 1 large (Sliced)
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
For Cutlets
Lobia/ Black eye bean 0.5 cup
(Finely chopped)
(Finely chopped)
(Finely chopped)
Salt 1 tsp or as per taste
Roasted Jeera Powder/ Bhuna Jeera Powder 1 tsp
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Aamchur Powder 0.5 tsp
Bread Crumbs 2 tbsp+
Corn Flour 1 tbsp
For Dressing Sauce
Thick Curd 0.5 cup
Cheese Spread/ Mayonnaise (Eggless) 2 tbsp
Grated Carrot 1 tbsp
Grated Capsicum 1 tbsp
Grated Cucumber 1 tbsp
(Finely chopped)
Crushed Black Pepper 1 tsp
Red Chilli flakes 2 tsp
Salt 0.5 tsp or as per taste
- Take ans clean lobia and soak overnight (Fig 1).
- Pressure Cook lobia for 1 whistle on high and then 3-4 whistle on low flame.
- Drain and refrigerate for 1-2 hours.
- In a big bowl add boiled lobia and crush them roughly.
- Add chopped vegetables and all spices, mix well (Fig 2).
- Now mix sufficient bread crumbs for the binding purpose.
- Make medium size balls out of that (Fig 3).
- Flatten each ball giving a shape like your bread (Fig 4).
- Now in another bowl take corn flour and mix with water to make a thin dip.
- Add a pinch of salt and crushed black pepper amd mix well.
- Do the same with all cutlets and arrange in a plate (Fig 7).
- Now deep fridge the cutlets for atleast 1-2 hour.
- Now when you want to make a sandwich take cutlets out of the deep freezer and directly fry in hot oil.
- Remove on absorbent papaer.
For Dressing Sauce
- Beat the thick curd well and mix with cheese spread or mayonnaise.
- Mix well with all other ingredients (Fig 8).
- Keep aside.
For Sandwich
- Cut the bread in to half.
- Dry roast on both sides over a medium heated tawa.
- Now take the bottom piece of bread in a plate and apply dressing sauce.
- Arrange cutlet on it (Fig 9).
- Now take top piece of bread and apply little dressing sauce and cucumber slices.
- Sprinkle a pinch of salt and pepper (Fig 10).
- And place on lower piece of bread.
- Make other sandwich same way.
- Serve immediately with ketchup or dressing sauce.
Tips
For Cutlets
If you want quick cutlets you may use baked lobia available in tins in market.
Just drain them and refrigerate for some time before use.
Make the cutlets of same shape as of the bread you are using.
Deep fridge the cutlets and and fry directly in hot oil. You no need to defrost them.
Do not fry for more than a minute as everything inside does not need to be cooked.
For Dressing Sauce
To enhance the flavour you can use flavored cheese spread or mayonnaise.
Check if cheese spread or mayonnaise is suitable for vegetarians or not.
For Sandwich
Use your choice of bread. You can also try flavored bread here.
You may also use sliced onion, tomato or lettuce leaves instead of just cucumber.
Recipe- Mango Banana Smoothie
Ingredients
Mango 1 medium
Cold Milk 1 cup
Sugar 3 tsp (optional)
Method
- Wash and peel mango, Cut the pulp into small cubes.
- Peel Banana and cut in to slices.
- Deep freeze mango cubes and banana slices for an hour.
- Now in a blending jar take frozen banana and mango.
- Add sugar and 1tbsp cold milk, blend till smooth.
- Now add rest of the cold milk blend well.
- Take a drop of smoothie on your finger tip and apply on outer rim of your glass.
- Take some sugar in a wide plate and turn your glass down and dip in sugar so that the sugar sticks on the rim of glass.
- Pour smoothie inside the glass.
- Garnish with mango and banana slices.
- Serve immediately.
Tips
Adjust sugar as per taste.
You may also omit sugar as mango and banana are natural sweetener.
If you want real chill, while blending add some ice cubes.
“Be Vegetarian be Happy”
“Live and Let Live”
Recipe- Assorted Bagel
Ingredients
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.
- 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.
- 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.
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.
Recipe- Choley
Ingredients
Chickpeas/ Choley 1 cup (Soaked overnight)
Salt 1 tsp (or according to taste)
Amla Powder 1 tsp
Ghee 1 tbsp
Asafoetida/ Hing 1 pinch
Jeera 1 tsp
Onion 1 medium
Green Chili 5 medium
Ginger Garlic Paste 2 tsp
Tomato puree 1 cup
Red Chili 1 tsp (or as per your taste buds)
Chole Masala 3 tsp (Store brought)
Method
- Wash and drain choley properly.
- Take a pressure cooker and boil choley with 1 tsp salt and 1 tsp amla powder.
- When done mash choley a little bit with a heavy spoon (Fig 1).
- Now take 1 tbsp ghee in another pan and heat on high flame.
- When ghee is hot enough add jeera and hing, let it cracker.
- Then add chopped onion and fry untill pink in color.
- Add Ginger garlic paste and fry.
- Add green chili and fry (Fig 2).
- Add tomato puree and fry til it starts leaving sides (Fig 3).
- Add red chilli powder and chola masala, fry for few minutes.
- Reduce the flame to low and cover the pan for 5 minutes.
- Add boiled choley and mix well.
- Cover and cook on low flame for another 10 minutes.
- Garnish with onion, ginger and green chilis.
- Serve hot with rice, bhature or chapati.
If you do not eat onion you may omit this from recipe and follow the procedure.
While boiling choley add amla powder, it will give dark color as well you may not need to put extra aamcur powder.
Mash them a bit for the gravy texture.
Adjust the chilis according to your taste.
“Be Vegetarian be Happy”
“Live and Let Live”
Recipe- Creamy Curd Dip
- Hand curd in a muslin cloth for 1 hour so that all water/ whey gets drained from it.
- Remove the hung curd in another bowl.
- Add grated ginger, green chili, roasted jeera powder, red chili powder, dry mint leaves powder and salt, mix well.
- Refrigerate for 10-15 minutes.
- Garnish with jeera powder, red chilli powder and dry mint leaves powder and serve.