Vegetarian Aloo Gobi Kati Roll Recipe

A popular street food from Kolkata otherwise known as Frankie Rolls - this recipe is a classic Indian Snack that can also be served as a quick lunch.

The potatoes and cauliflowers are marinated in a spicy curd mixture and pan roasted on skewers to give it a tandoori taste. These roasted vegetables are then added to a paratha along with a few marinated vegetables and rolled to prepare this delicious Aloo Gobi Kathi Roll. 

Serve Aloo Gobi Kathi Roll along with a cup of Masala Chai for a tea time meal or pack these Aloo Gobi Kathi Rolls for lunch along with a cup of curd.

How to make Aloo Gobi Kati Roll Recipe

1.     To start making the Aloo Gobi Kathi Roll, we need to first cook the vegetables.

2.     To set up the Aloo Gobi stuffing for the Kathi Roll

3.     In a weight cooker, include 1/2 container water and include the child potatoes and cauliflower florets in it alongside salt and 1/2 teaspoon turmeric powder.

4.     Weight cooks the vegetables for 2 shrieks and kills the warmth. Run the cooker under running water to discharge weight promptly. Peel the skin of the child potatoes and keep aside.

5.     In a bowl include curd 1/2 container curd alongside chaat masala and salt.

6.     Include the child potatoes and cauliflower florets into the curd blend and coat the vegetables equally utilizing a spoon. Check for flavoring and leave aside for 5 minutes to marinate.

7.     Presently embed the infant potatoes and cauliflowers into a sticks or sticks for broiling on a skillet.

8.     Place a skillet on medium warmth and include a teaspoon of oil. Include cumin seeds and let them crackle.

9.     Place the speared potatoes and cauliflower florets on the skillet and dish it until the point that you see a couple of darker spots on the vegetables.

10.   Cook every one of the sticks on a low to medium warmth and keep aside.

11.   Making the paratha for the Kati Rolls

12.   In a bowl blend entire wheat flour, salt and one teaspoon of oil and blend well. Include little water at once and unite the flour to frame smooth mixture. Cover with a muslin fabric and keep aside for 10 minutes.

13.   Make level with segments of the batter and move it into balls.

14.   On a spotless surface clean some flour and smooth the wad of batter on it. Reveal the batter into a paratha.

15.   Place a roti tawa on medium warmth and cook all the parathas with oil. Keep the cooked parathas aside.

16.   In a medium bowl, combine cut onions and capsicum cuts alongside lemon squeeze, salt and green chillies.

17.   Assembling the Kathi Rolls

18.   Place a paratha on thwart paper. Place a little part of the onion and capsicum cuts.

19.   Next place a stick of broiled aloo and gobi in the middle. Haul the stick out and dispose of.

20.   Roll the parathas alongside the thwart and set up whatever is left of the rolls the comparable way. Serve Aloo Gobi Kathi Roll alongside a Dhaniya Pudina Chutneyand some Masala Chai for a break time supper or pack these Aloo Gobi Kathi Rolls for lunch alongside a measure of curd.

Ingredients

·         20 Cauliflower (gobi) , florets

·         12 Baby Potatoes

·         1/2 cup Yogurt (Curd)

·         1/2 teaspoon Kashmiri red chilli powder

·         1/4 teaspoon Chaat Masala Powder

·         2 teaspoons Lemon juice

·         1/4 teaspoon Cumin (Jeera) seeds

·         1/4 teaspoon Turmeric powder (Haldi)

·         2 Green Chillies , chopped

·         1 Onion , slices, for the wrap

·         1 Green Bell Pepper (Capsicum), sliced, for the wrap

·         Salt , to taste

·         2 teaspoons Cooking oil

For the paratha

• 2 cup Whole Wheat Flour
• 1 cup Water
• 1 teaspoon Cooking oil
• Salt
• Cooking oil , for cooking the paratha

Mixed Vegetable Handvo Recipe

Handvo is a Gujarati dish which is a flavorful rice and lentil cake. In this formula we have included vegetables and spiced it with bean stew powder and green chillies to make a flavorful variant of the dish.

Blended Vegetable Handvo Recipe is a Savory Rice and Lentil Cake that is fillled with the decency of vegetables. This gluten free and veggie lover cake formula is a sound and delightful choice for breakfast. It is a Gujarati formula which you can either serve it for your breakfast or for your lunch time/evening snacks. Vegetable Handvo is a simple to make and you can likewise pack it in your and your child's lunch box with Dhaniya Pudina Chutney or Lahsuni Pudina Chutney.

Step by step instructions to make Mixed Vegetable Handvo Recipe

1.     To start making the Vegetable Handvo formula, douse the coarsely ground rice and lentils overnight utilizing yogurt (curd/dahi) in a bowl.

2.     Include some warm water (1 tablespoon at any given moment) to convey the hitter to a thick consistency.

3.     Mature the player overnight or for 10-12 hours. When it is aged, include destroyed veggies toward the beginning of the day alongside hacked onion, lemon juice, sugar, red bean stew powder, turmeric powder, salt and ginger garlic green bean stew glue. Blend well.

4.     Blend Enos natural product salt with 1 tablespoon of water and add to the player. Convey the player to a thick consistency utilizing a little water.

5.     Warmth oil in an overwhelming bottomed skillet on low warmth and include mustard seeds and red chilies. Sear them till they accomplish a profound shading and a smoky flavor.

6.     Next, include the sesame seeds. Include curry leaves and once everything begins crackling, expel from the warmth and add it to the player.

7.     To make handvo, oil a medium measured non stick skillet with a little oil. Warmth it and pour in the player. Sprinkle the high contrast sesame seeds, cover the dish and decrease the warmth.

8.     Cook for around 10 minutes. Whenever cooked, it will leave sides. Turn it over and cook for an additional 5 minutes.

9.     Expel from the container and marginally cool the handvo. It is prepared to be served.

10.   Vegetable Handvo Recipe is anything but difficult to make and you can likewise pack it in your and your child's lunch box with Dhaniya Pudina Chutney or Lahsuni Pudina Chutney.

Ingredients   For the batter

·         1/2 cup Basmati rice , coarsely ground (similar to coarse semolina)

·         1/4 cup White Urad Dal (Whole), coarsely ground

·         1/4 cup Green Moong Dal (Split), coarsely ground

·         1/4 cup Chana dal (Bengal Gram Dal) , coarsely ground

·         1/2 cup Yogurt (Curd)

·         1 cup Bottle gourd (lauki) , shredded

·         1/2 cup Carrots , shredded

·         1 Onion , finely chopped 

·         1 teaspoon Enos fruit salt

·         1 tablespoon Lemon juice

·         1 teaspoon Caster Sugar

·         1/4 teaspoon Red chilli powder

·         1/2 teaspoon Turmeric powder (Haldi)

·         2 Green Chillies , ground to paste (I used 2 large ones)

·         2 teaspoons Ginger Garlic Paste

·         Salt , to taste

For tempering

·         2 teaspoons Cooking oil

·         1 teaspoon Mustard seeds

·         10 Curry leaves , broken

·         3 Dry red chillies , tore them and take out the seeds

·         1/2 teaspoon Black sesame seeds , extra for sprinkling

·         1/2 teaspoon Sesame seeds (Til seeds) , extra for sprinkling

Dum Aloo Recipes

Aloo Dum otherwise called Dum Aloo is a tasty zesty and tart formula that is a most loved at home. Dum is a procedure of moderate cooking on low warmth where we cook the rice or vegetables in its sauce and flavors in a fixed vessel stewed for a drawn out stretch of time. So here in this formula where we are going to dum the bubbled potatoes in the sauce and flavors to make a tasty aloo dum.

Loochi alongside aloo-dum, started bhaja and mishti is a conventional Bengali breakfast and is by and large had on Sundays and on extraordinary events like celebrations and birthday events with Bengali Luchi.

The most effective method to make Aloo Dum Recipe

1.             To start making Aloo Dum Recipe, include the onions, ginger, green chillies and garlic into the blender and pound into a smooth glue. Exchange the onion glue to a bowl and keep aside.

2.             In our subsequent stage we will be dish cooking the potatoes. For this warmth 2 tablespoons of oil in a griddle, include the bubbled potatoes, a squeeze of turmeric powder, and salt. Saute the potatoes till they are light brilliant dark colored in shading. This procedure of simmering the potatoes gives an additional flavor to the dish making it more advantageous and avoided the customary procedure of profound searing them in oil.

3.             Once brilliant dark colored and gently fresh exchange the potatoes to a bowl and keep aside.

Technique for Making the Masala for the Aloo Dum:

1.             In a similar griddle, include 2 tablespoons of oil. Include the onion, ginger and garlic glue. Saute the onions blend on low warmth until the point when the glue turns brilliant and the crude odor leaves. This procedure takes a decent 5 minutes. Also, yes , don't stress over the grains from the potatoes stuck on the container, it will all get assimilated and tidied up when we cook it alongside the masala.

2.             After around 5 minutes of sauteing the onion glue we will include an inch bit of cinnamon, a couple of cardamom, a couple of cloves and an extensive inlet leaf. Blend to join the flavors and dish them alongside the onions for two or three more minutes until your scent the fragrances.

3.             Once you get a broiled fragrance from the flavors, include some crisply pureed tomatoes, a teaspoon of turmeric powder, a teaspoon of coriander powder and a teaspoon of garam masala powder. Mix the fixings until the point that they are all around joined into the onions glue. You can likewise include a teaspoon of bean stew powder on the off chance that you like it more hot.

4.             When the flavors are very much joined with the onion blend, include about a large portion of a measure of yogurt and mix again and blend well. Next include the potatoes and a teaspoon of sugar.

5.             Check the salt levels and include somewhat salt if required. Cover the skillet and we will now dum the potatoes on low warmth for around 20 minutes. Ensure you blend periodically on more than one occasion in the middle.

6.             Once you see that the masala has thickened and has covered well onto the potatoes it shows that the dum aloo is prepared. At this stage kill the warmth.

7.             Transfer the Aloo Dum into a serving dish. Mix the coriander leaves well into the aloo dum. It gives added flavor and freshness to the dum aloo.

8.             You would now be able to serve the heavenly zesty, tart Dum Aloo with Luchi/Puri and Mishti as served in the bengali home.

Ingredients

• ·         10 Potato (Aloo)
• ·         2 teaspoons Turmeric powder (Haldi)
• ·          2 Cardamom (Elaichi) Pods/Seeds
• ·          1 inch Cinnamon Stick (Dalchini)
• ·          2 Cloves (Laung)
• ·          1 Bay leaf (tej patta)
• ·          3 Tomatoes , made into a puree, about a cup
• ·          1/2 cup Yogurt (Curd)
• ·          1 teaspoon Garam masala powder
• ·          1 teaspoon Fresh red chilli peppers
• ·          1 teaspoon Coriander (Dhania) Powder
• ·          1 teaspoon Sugar
• ·          Salt , to taste
• ·          1 Stalk Coriander (Dhania) Leaves , finely chopped
•  

Ingredients to be ground into paste

• ·          1 Onion , roughly chopped
• ·          1 inch Ginger , chopped
• ·          3 cloves Garlic
• ·          2 Green Chillies , chopped

Brinjal Gravy Recipe for Biryani

Brinjal Gravy for Biryani, as the name recommends is a side dish formula that makes a tasty backup for any Biryani. This style of side dish is set up in Bangalore eateries or at Weddings and served alongside hot biryanis. The tartness and sweetness of the dish combines well with any zesty Biryanis or Pulaos. In North India, Biryanis are generally served alongside raitas and salans however Bangalore, being the mixture of Indian culture, this side dish/brinjal sauce is served and completely everybody adores it. Serve Brinjal Gravy for Biryani with a Tadka Raita for a scrumptious Lunch.

Step by step instructions to influence Bengaluru to style Brinjal Gravy Recipe - For Biryani

1.     To start making the Brinjal Gravy For Biryani, first douse a lemon measured or 20 grams tamarind in heated water for 20 minutes.

2.     Following 20 minutes remove the mash of tamarind and keep aside. You will require 1/4 measure of tamarind mash for this formula.

3.     Include generally cleaved onions in a blender and influence an onion to glue. Evacuate and keep it aside.

4.     In a similar blender, include the tomatoes and puree them. Keep aside.

5.     In an overwhelming bottomed dish, include 1 teaspoon of cooking oil. Give it a chance to warm up.

6.     Once the oil is hot, include the hacked brinjal till the skin turns out to be marginally dark colored. When they are cooked, expel from the dish and keep it aside. (Searing shows that it has cooked midway)

7.     In a similar container, include one more teaspoon of oil and include mustard seeds and peppercorns and sit tight for them to splutter. Keep it on a low fire as the peppercorns may sputter wherever the minute it touches warm.

8.     Next, include the ground onion glue, ginger garlic glue and saute for a couple of minutes until the crude resemble onion, ginger and garlic leave.

9.     Next, include the tomato puree, tamarind concentrate and salt as per your taste.

10.   Cover the dish and cook on a low fire for around 15 minutes. Open the skillet sporadically and mix with the goal that the sauce does not adhere to the base of the container.

11.   Following 15 minutes, add the powdered jaggery in to the tamarind sauce and give it a decent blend.

12.   At long last include the half cooked brinjals, 1/some water and cook till the brinjals are delicate. Kill the fire and embellishment with coriander clears out.

13.   Serve Brinjal Gravy for Biryani with a Tadka Raita for a tasty Lunch.

Ingredients

·          1 Eggplant (Brinjal) , cut into big pieces

·          4 Tomatoes

·          2 Onions , roughly chopped

·          1 tablespoon Ginger Garlic Paste

·          20 grams Tamarind , soaked in hot water

·          1 teaspoon Mustard seeds

·          1 tablespoon Whole Black Pepper Corns

·          1/2 tablespoon Jaggery , powdered

·          1/4 teaspoon Turmeric powder (Haldi)

·          1/4 teaspoon Red chilli powder

·          2 teaspoons Cooking oil

·          Salt , as per your taste

·          Coriander (Dhania) Leaves , for garnish