Faculty of Allied Health Sciences > Nutrition and Food Engineering

Tasty Veg Recipe

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nusrat-diu:
Recipe of Cabbage Carrot Bhujia

Ingredients
4 tablespoons oil
1-tablespoon whole black mustard seeds
1 dried red chili
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chili, cut into thin strips and seeds removed
1/2-teaspoon sugar
4 tablespoons chopped, fresh coriander
1-tablespoon fresh lemon juice
Method
Heats oil in a frying pan
Sauté mustard seeds and dried red chili 1-minute
Add cabbage, carrots and green chili.
Reduce heat to low, stir-fry the vegetables for about 30 seconds.
Add sugar and coriander, stir-fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chili before serving.

nusrat-diu:
Chhole Bhature Recipe

Bhature

Ingredients
Refined flour 3 cups
Cooking oil 1 tbsp
Plain Yoghurt 1/2 cup
Baking powder 1 tsp
Method
Sieve together the refined flour and baking powder
add ghee and yoghurt
Mix well using palms of your hands. Make a smooth dough using water as needed
Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight
Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
Deep fry in oil on both sides until golden brown
Serve with hot Punjabi chhole

Chhole Recipe

Ingredients
Cooked Chick Peas or Garbanzo beans
Garam masala 1/2 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Chili powder 1/2 tsp
Dry Mango Powder 1 tsp
Dry Coriander powder 1 tsp
Finely Chopped Large Onion 1
Salt to taste
Cooking Oil
Chopped Coriander 1 tbsp
Method
Heat oil in a pan, add onions, ginger garlic paste,
Fry until golden brown
Add coriander powder and garam masala, and fry for 2 minutes
Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.
Serve hot with bhatura.

nusrat-diu:
Recipe Of Dahi Bada

Ingredients For Bada
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin (jeera) powder
Red chili powder to taste
Method For Bada
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.
For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.
Serving
In a deep dish arrange vada and pour dahi over them.
Now add imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled

nusrat-diu:
Veg Pakoda Recipe

Ingredients
Onion-2
Greenchilli-2
Potato-1 big
Carrot-1
Curry leaves
Besan flour
Cumin seeds-a pinch
Salt -as needed
Red chilly powder-1/2 tsp
Turmeric powder-a pinch
Method
Grate onion, potato &carrot into thin &even length.
Make a thick mixture with besan flour and water.
Add chili powder, salt turmeric &cumin seeds(crushed).mix well
Now add the grated vegetables & mix well.
Heat a pan with enough oil for deep frying (say 2 cups)
When the oil is really hot, put small amounts of the mixture into it &deep fry until light brown.(it make stick together so add little by little and try to separate &avoid sticking while putting each next one.)There will be little sticking on to each other, which is ok. Take from oil and allow draining oil by placing on a tissue paper.
Try with ketchup or pudina chutney

nusrat-diu:
Dhokla Recipe

Dhokla is a very popular Gujarati dish. It is very easy to prepare. Here is Dhokla recipe.

Ingredients:
1 cup of rice
¼ cup of black gram skinless (urad dal)
¼ cup of yogurt
1 ½ cup of warm water
Salt to taste
1 one-inch piece ginger
4 green chillies
½ tsp of soda bi-carbonate (baking soda)
1 tbsp of lemon juice
2 tbsp of oil
2 tbsp of coriander leaves
Method:
Roast the rice and the dal on medium heat for four to five minutes. Allow it to cool and then grind into a semi-coarse powder.
Put the powder in a bowl. Add yoghurt (little sour) and warm water into the bowl. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
Add salt and let it ferment for eight to ten hours. Make a paste of ginger and green chillies. Once fermented, mix the ginger, green chilli paste with the batter. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.
Pour half of the batter in another vessel. In a small bowl, add one-fourth-tspn soda bi-carbonate, half tspn oil and half tspn lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
Pour this onto the greased platter and keep it in the steamer to steam for eight to ten minutes. Check with a knife. If the knife comes out clean, it is cooked.
Sprinkle some finely chopped coriander leaves and serve hot with green chutney.

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