Vegetable Kabab

INGREDIENTS:

4 raw bananas (boiled with skin) peeled and mashed 2 potatoes boiled peeled and mashed 1 carrot grated 1 bread slice crumbled (crust trimmed) 2 tablespoon raisins(optional) 2 teaspoon chilli ginger paste salt to taste chilli powder and garam masala powder to taste.


METHOD:

Mix all the ingredients together.
Divide the mixture into small portions and shape into kababs.
Fix them on greased skewers.
Heat the griller to a medium heat.
Roll the skewers till the kababs are golden brown.
Sprinkle chaat masala and serve hot with tomato ketchup, green chutney or mint chutney.

Gobi Manchurain

INGREDIENTS:

1 no. Cauliflower(medium, washed & broken into big florettes)
2 tsps. Ginger(finely chopped)
1 tsp. Garlic(finely chopped)
¼ cup Flour
3 tbsps. Corn Flour
¼ tsp. Red Chili Powder
2 nos. Red Chilies(dry)
3 tbsps. Vegetable Oil
1 tbsp. Milk
1 small bunch spring onion, finely chopped
1 1/2 cups water


METHOD:

Boil the florettes for 3-4 minutes in plenty of water to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make a thin batter out of the flour and cornflour, adding 1/4 tsp. each of ginger, garlic, red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add the remaining ginger, garlic and crushed red chilli. Fry for a minute.
Add salt and spring onions. Stir fry for a minute.
Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water. Dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent.
Add florettes and 2-3 tbsp. soya sauce.
Boil for 2 more minutes. Remove.
Serve hot with rice or noodles.

Vegetable Manchurain

INGREDIENTS:

3 cups cabbage, finely chopped
1 1/4 cups carrots, grated
1/2 cup onions, chopped
2 tbsp cornflour
5 tbsp plain flour(maida)
3 to 4 cloves garlic, finely chopped
1 green chilli, finely chopped
1/4 tsp Ajinomoto powder
salt and pepper to taste
oil for deep frying

FOR THE SAUCE:
1 tbsp garlic, finely chopped
2 tsp green chillies, finely chopped
2 tsp ginger, finely chopped
3 tbsp heinz tomato sauce
1 cup water
1 tbsp soya sauce
1 tbsp cornflour mixed with 1 cup water
2 pinches sugar
2 tbsp oil
salt to taste.

METHOD:

VEGETABLE BALLS:
Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.
Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
Deep fry in hot oil untill golden brown.

SAUCE:
Heat the oil in a wok or frying pan on a medium flame. Add garlic, ginger and green chillies and stir fry over the flame for few seconds.
Add water, soya sauce, tomato sauce, cornflour paste, sugar and salt and simmer for a few minutes.

HOW TO SERVE:
Just before serving, put the vegetable balls in the sauce and bring it to boil. Serve hot.