Vegetable Kati Roll Recipe

Vegetable Kati Roll Recipe

Prep & Cooking: 30-40 mts

Makes 6-7 rolls
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Cuisine: North Indian

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Ingredients:

For rotis:

1 1/4 cups whole wheat flour/atta

1/2 cup maida/all purpose flour

1/2 tsp salt

water to knead the dough

For filling:

2 cups julienne mixed vegetables, beans, carrot, capsicum, beans and cabbage

1 tsp ginger-green chili paste

pinch of turmeric pwd

1/2 tsp chaat masala pwd

1 tsp Kitchen King Masala (optional)

2 eggs, beaten (optional)

1 tbsp lemon juice

2 onions, finely sliced

few tbsps of green chutney

few tbsps of guacamole

2-3 tbsps olive oil

salt to taste

1 Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready.
2 Blanch the french beans for 3 mts and keep aside. Heat a tbsp of olive oil in a vessel, add the ginger-green chili paste and saute for few secs. Add carrots, cabbage and capsicum and saute for 7-8 mts. Add the blanched beans and saute for another 3 mts. Add turmeric pwd, kitchen king masala and chaat masala pwd and combine. Turn off heat.
3 Add the lemon juice and salt to taste and mix. Keep aside.
4 In a separate bowl, combine the raw sliced onions with 2-3 tbsps of green chutney and keep aside.
5 Beat eggs in a bowl, add salt and pepper and keep aside. (Vegetarians can omit this step)
6 To prepare rotis, pinch a large lemon sized ball of dough, dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
7 Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
8 At the time of serving, drizzle some oil on a tawa, fry the roti on one side for 4-5 secs and on top pour 2-3 tbsps of the beaten egg and flip over the roti so that the egg gets cooked.
9 Remove from tawa, place the egg coated side of the roti up and sprinkle some lemon juice on the egg coated side. Spread some guacamole or you can skip this part if you do not have guacamole. Place 3-4 tbsps of vegetable filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll. To serve, wrap the lower part of the rotis in a butter paper or tissue. Enjoy!

Vegetable Momos Recipe

Vegetable Momos Recipe

Learn how to make Vegetable Momos recipe using our easy to make homemade Vegetable Momos recipes. Try this homemade Vegetable Momos cooking recipe at your home.
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Vegetable Momos Recipe Ingredients
... For dough:
2 cups maida
1/2 tsp salt
1/2 tsp baking powder


For filling:
1 cup carrots - grated
1 cup cabbage - grated
1 tbsp oil
1/2 cup onion - finely chopped
1 tsp garlic - chopped
1 tsp Soya sauce
salt
1/4 tsp vinegar
1/4 tsp black pepper

Vegetable Momos Recipe Procedure
Mix the maida, salt and baking powder and knead to a stiff dough with water.

Heat oil and add the onion and garlic. Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.

Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.

Roll the dough thin (translucent) and cut into 4"-5" rounds.

Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.

Twist to seal and fill the rest in the same way.

Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Fruit Kheer With Custard

Ingredients

•	Milk (full cream)	6 cups
•	Basmati rice,soaked	3 tablespoons
•	Vanilla Custard powder	3 tablespoons
•	Red grapes,halved	10-15
•	Bananas (elaichi)	2
•	Apple,diced	1 medium
•	Orange segments,peeled	8-10
•	Sweet lime segments,peeled	8-10
•	Butter	1 tablespoon
•	Sugar	8 tablespoons
•	Saffron (kesar)	6-8 strands

Method

Heat a pan. Add drained rice and five cups of milk and let it come to a boil. Reduce heat and cook, stirring continuously, so that the milk does not burn. Take custard powder in a bowl, add the remaining milk and whisk. Halve the grapes and remove seeds. Dice apple. Peel and dice bananas. Heat butter in a pan. Add apple, bananas, grapes, orange segments, sweet lime segments and one tablespoon sugar and stir. Cover and cook on low heat till the fruits soften. Add the custard powder mixture to the kheer once the rice is cooked and stir. Cook till thick. Add the remaining sugar and stir till all the sugar dissolves. Add saffron and mix. Transfer the stewed fruits into the serving bowl. Pour the custard kheer over them. Sprinkle pomegranate pearls and serve.