VEG HOTDOGS

VEG HOTDOGS

 

INGREDIENTS

• Hotdog buns - 4
• Tomato (chopped) - 1
• Capsicum (chopped) - 1
• Carrots (grated) - 2-3
• Paneer/Cottage cheese - 100 grams
• Mozarella cheese (grated) - 150 grams approx
• Red chilli powder - 1/4 teaspoon
• Black pepper powder - 1/4 teaspoon
• Salt to taste
• Olive oil - 2 tablespoons
• Tomato ketchup

METHOD

• Heat olive oil in a pan.
• Add chopped tomatoes and chopped capsicum to the hot oil.
• Fry them for a minute.
• After a minute, add grated carrots to these vegetables.

• Fry them till the vegetables turn slightly softer.

• At this point add salt to taste, red chilli powder and black pepper powder and mix well.
• Next, add crumpled paneer/cottage cheese to this mixture and mix well.

• Now, the filling is ready to be used for the hotdogs.
• Keep it aside.
• Next, slice the hotdog buns from the centre.
• On the lower part, apply a tablespoon of tomato ketchup to cover the base completely.
• On top of tomato ketchup, add 2-3 tablespoons of the filling prepared so that it covers the base well.

•  Now, top it with mozzarella cheese to cover these vegetables.

 

• Cover them with other half of the buns.
• Now, bake them at 175 degrees for around 5 minutes.

• Baking these hotdogs helps in the vegetables and cheese getting cooked together really well.
• You can even skip the baking part and roast the buns on gas stove using butter.
• Once done, hot dogs are ready to serve.

*Tomato ketchup without onion and garlic is easily available in the market. Companies like Kissan & Tops make Tomato Ketchup without onion and garlic.

 

VEG MANCHURIAN (DRY)

VEG MANCHURIAN (DRY)

INGREDIENTS

FOR MANCHURIAN BALLS

• Maida (All purpose flour) - 4-5 tablespoons
• Cabbage (grated) - 1
• Carrots (grated) - 2-3 medium sized
• Capsicum (grated) - 1
• Red chilli powder - 1/4
• Salt to taste
• Oil for deep frying

FOR GRAVY

• Cabbage (chopped) - 1/4
• Capsicum (chopped) - 1/2
• Green chillies (chopped) - 1-2
• Ginger (grated) - 1/2 inch
• Black pepper powder - 1/4 teaspoon
• Oil - 2 tablespoons
• Sugar - 1/2 teaspoon
• Soya sauce - 2-3 tablespoons
• Tomato ketchup - 3-4 tablespoons
• Salt to taste

 * Soya sauce without onion and garlic is available in the market easily. Ching's Secret is the name of the company which produces soya sauce without onion and garlic.

*Tomato ketchup without onion and garlic is easily available in the market easily. Tops and Kissan are the names of the companies which produce tomato ketchup without onion and garlic.

METHOD

FOR MANCHURIAN BALLS

• In a bowl mix grated cabbage, grated carrots and grated capsicum together.
• Squeeze out the excess water from the vegetables with your hands once.
• Next, add maida to these vegetables and mix well.
• Add red chilli powder and salt to taste to these.
• Mix them well.
• Keep it aside for 5 minutes.

• In the meantime, heat oil for deep frying.
• When oil is hot, drop small balls of this mixture into hot oil.
• When they are released from the bottom, turn them around and lower the flame.
• On low flame deep fry these balls till they turn golden brown in color.

• Once when golden brown in color, take these balls out on a paper towel.
• Similarly, make as many balls of this mixture as can be made.

FOR THE GRAVY

• Heat oil in a pan.
• Add green chillies and grated ginger to the hot oil.

• As they crackle, add chopped capsicum and chopped cabbage.
• Cook them well till they become soft and nicely fried.

• Now, add salt to taste, red chilli powder, black pepper powder and sugar.
• Mix them well.
• Add soya sauce and tomato ketchup to this mixture and mix well.

• Next, add 1/2 cup water and let it boil.

• When water boils, after two minutes it form into a nice gravy.
• Add manchurian balls to this gravy and mix well.
• After mixing them well, fry for another 1 minute.
• After 1-2 minutes turn off the flame.

• Veg Manchurian (dry) is ready to serve.