foodatarian.com

Ingredients:
1 kg boneless chicken; cut into bite-size pieces,
300 gms maida (refined wheat flour),
150 gms cornflour,
3 tsp chilli sauce,
3 tsp soy sauce,
3 tsp tomato ketchup,
1 pinch ajinomoto (optional),
2 tsp red chilli powder,
2-3 drops of red food color,
3 small dalchini (cinnamon sticks),
4 laung (cloves),
3 badi elaichi (cardamom),
Salt to taste,
Oil for frying.

Method:
Grind together cinnamon, cardamom and cloves to powder. Marinate chicken with this masala and all the other ingredients except oil for 1 hour. Later heat oil for frying in a kadhai (wok) and then drop few pieces of chicken at a time and fry them on low-medium flame till chicken in cooked and is crsip. Serve with chutney or any sauce of your choice.

Ingredients:
4 slices of sandwich brown bread; edges chopped off and cut into triangles or as desired,
Butter.

For chutney-
1/4 cup freshly grated coconut,
1/2 cup chopped coriander leaves,
1/4 cup mint leaves (optional),
1 green chilli,
1/2 tsp jeera (cumin seeds),
1 tsp lemon juice,
Salt to taste,
Water as per requirement,
2 tbsp veg mayonnaise.
Salt and pepper to taste.

Method:
Grind together coriander, mint, chilli, jeera, lemon juice, salt and little water to smooth and fine chutney. Yeild around 1 cup of this chutney.
In a bowl pour this chutney, add mayonnaise and mix well with a whisk. Then add salt and pepper and again mix well.
Now butter the bread slices, spread this chutney and serve.

Serving Tips:
1 .You can use slices tomato, cucumber, boiled potatoes, lettuce, etc to prepare a veg chutney sandwich
2. This chutney can be used as a salad dressing. So you can pour this dressing in a bottle, cover with lid and store in the refrigerator.

Ingredients:
1 cup sweet corn; boiled with little salt,
4 potatoes; boiled, peeled and mashed,
1 tbsp cornflour,
1 large onion; finely chopped,
1 tsp ginger-garlic paste,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp coriander (dhania) powder,
Chopped coriander leaves as per taste,
Salt to taste,
Oil for frying.

Method:
Heat oil in a pan, add onion and fry till soft. Then add ginger-garlic paste, all the spices and let them fry for a minute. Then add corn, salt, mix well and cover and cook for 5 minutes on low-medium flame. Uncover and garnish with coriander leaves. Let this cool.
In a mixing bowl combine potatoes, cornflour and salt and mix well to knead a dough. Divide the dough into small balls. Divide the stuffing into equal portions. Now place each ball on your palm and flatten it to make space for the filling. Then place a portion of filling into the center and seal the sides of the covering. Flatten a little. Heat oil for deep frying or shallow frying and fry these patties well from both sides till they turn nice golden brown in color. Serve with green chutney or tomato ketchup.

Ingredients:
For patties-
8 potatoes,
5-6 slices of bread; sides removed,
1/2 tsp turmeric powder,
1 tsp roasted jeera (cumin) powder,
Salt to taste,
Oil for frying.

For the ragda-
2 cups White peas (watana); soaked overnight for for atleast 5 hours,
1 large onion; chopped,
2 tomatoes; chopped,
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp roasted jeera (cumin) powder,
1 tsp dhania (coriander) powder,
1 tsp garam masala,
1 tbsp tamarind paste or 1/2 tsp amchur powder,
Salt to taste,
Oil for frying.

To serve-
Chopped coriander,
Date and tamarind chutney,
Green chutney,
Sev,
Chaat masala,
Thick Yogurt (optional).

Method:
To make ragda-
Pressure cook the peas with little salt. Heat oil in a pan/wok and fry the onion till soft. Then add ginger-garlic paste and fry for 2 minutes. Now add turmeric powder, red chilli powder, cumin powder, coriander powder and tomatoes. Let this cook till tomatoes are soft and start leaving oil from the sides of the pan. Set aside 2 spoonful of peas and then add the remaining to the gravy. Now mash the rest of the peas and add to the gravy, this helps the gravy to thicken. Add water to the gravy, add tamarind paste/amchur, salt and cover and let it boil.
To make patties-
Dip each bread slice in water and then hold in your palms, press and drain all the water. Mix all the other ingredients with the bread and knead well. Make small flat balls (patties) . Heat a pan/griddle, put some oil and fry these patties on medium flame.
While serving place two patties in the serving plate, pour spoonful of ragda over it, garnish with coriander, chutneys, chaat masala, chat masala and yogurt.

Ingredients:
For the patty-
1 cup shelled green peas,
1/2 cup chopped carrots,
1/2 cup chopped capsicum,
1/2 cup cauliflower florets,
1/2 cup chopped cabbage,
2 meduim size potatoes; boiled and peeled,
1 small onion, chopped,
2-3 tbsp chopped coriander leaves,
1 green chilli, deseeded and finely chopped,
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1 tsp dhania powder (coriander powder),
1 tsp jeera powder (cumin powder),
1 or 2 slices of bread, soaked in water, squeezed and drained,
Salt to taste,
Oil for frying,
Fine savory or maida or bread crumbs.

For the burger-
Burger breads,
Mayonnaise as per choice,
6-8 lettuce leaves,
Sliced onions and tomatoes as per choice,
Tomato ketchup,
Salt and pepper to taste.

Method:
Boil all the vegetables separately, or together according to their cooking time. In a bowl, mix all the vegetables and
potatoes and mash them. Add onion, coriander leaves, chopped green chilli, ginger-garlic paste, turmeric powder, red
chilli powder, coriander and cumin powder, salt, slices of bread and mix well. Prepare small balls and keep aside. Heat oil in a kadhai in case you want to deep fry the cutlets or heat oil in a fry pan. Dip and cover the balls with savoury or maida or bread crumbs and flatten them to give them a shape of a cutlet and fry them till they turn golden and crispy.
Cut the burger bread into two halves. Butter them and then heat them on a tava/griddle for a minute on the buttered side,
flip over and leave on the hot tava for half a minute. Remove, spread mayonnaise on both the halves, place lettuce leaf
on the base, place a patty over it, then sliced onions or tomatoes over the patty and sprinkle some salt and pepper if you like. Lastly spread the ketchup over it and place the other bread half over it. Your veg burger is ready to be served.

Tip:
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1. If you use maida for coating the cutlets, you can make a thin mixture of maida and water and dip the cutlets in this
mixture before frying.