VEGETABLE HOT DOG
This is a filling snack which can be packed for school children and it makes a full meal along with soup and salad. This can be prepared in advance and wrapped with cling wrap. It is an ideal snack for kids' parties too!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 2h45m
Yield 6 sandwiches
Number Of Ingredients 23
Steps:
- To prepare vegetable mayonnaise, tie the curd in a cloth for 2 hours to remove excess water.
- Mix the cream, cucumber, salt, pepper and cheese to make a thick paste.
- For the cutlets, boil the potatoes, carrots and peas till soft.
- In a pan, add oil and saunf with finely cut onions, ginger and chillies.
- Add the mashed vegetables with salt, chilli powder, garam masala, maida, peanuts and cilantro.
- Mix well.
- Roll them and make them into lengthwise cutlets.
- dip them in milk or cornflour.
- Dust with breadcrumbs.
- Shallow fry in a flat pan adding oil as and when required till they become crisp and golden.
- Cut the buns lengthwise and apply the mayonnaise generously.
- Place a cutlet and a lettuce leaf inside and close it tightly.
- Serve with hot and sour sauce.
Nutrition Facts : Calories 564, Fat 16.1, SaturatedFat 6.7, Cholesterol 27.6, Sodium 701.4, Carbohydrate 86.2, Fiber 8, Sugar 11.6, Protein 19.9
VEGETABLE HOT DOG
This recipe can also be made using any other leftover vegetables besides potatoes. This is Chef Sanjeev Kapoor's recipe from today's copy of Young Times.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h30m
Yield 4 hot dog buns
Number Of Ingredients 22
Steps:
- Slit the buns into half without cutting them into two.
- Heat a tbsp.
- of oil in a pan.
- Saute onions till translucent.
- Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
- Mix well.
- Allow to cook for 10 minutes.
- Allow to cool.
- Make cylindrical shaped croquettes.
- Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
- Refrigerate for an hour or more.
- Heat sufficient oil in a wok.
- Deep fry the rolls till golden brown.
- Drain onto an absorbent kitchen towel.
- Apply butter on the sides of the buns.
- Apply mustard paste after that.
- Place a spoonful of chopped onions on one side.
- Spread tomato ketchup on the other side and arrange the shredded lettuce.
- Place the hot fried rolls, one in each bun.
- Put a whole green chilli if you desire.
- Serve immediately.
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