Quick, Easy And Healthy Vegetarian Recipes

With the festivities on, try these quick, easy and scrumptious vegetarian recipes dolled out by Food Strategist at Foodhall, Swasti Aggarwal.

Kuttu Vada (Buckwheat Patty)

Image courtesy: Foodhall

Ingredients:

• 1 cup buckwheat kernels, soaked & boiled
• 2 tbsp ginger, chopped
• 1 tbsp green chillies, chopped
• 4 tbsp ghee 
• Rock salt or salt to taste
• 1 cup Potato, peeled, boiled & mashed 
• 1/2 cup paneer, cut into small dices
• 2 tbsp peanuts, crushed
• Cumin powder to taste
• Fresh coriander to taste

Method:

• Soak the buckwheat kernels in water and then boil them till cooked, then drain and cool.
• In a bowl, mix together boiled buckwheat kernels, ginger, green chillies, mashed potato, rock salt, crushed peanuts, cumin powder and coriander. Mix well so that everything comes together.
• Add the diced paneer and mix lightly.
• Divide the mixture into equal portions and make small patty or cutlets and shallow fry until golden brown in ghee. Serve with your favourite chutney.

Bengali Cholar Dal

Image courtesy: Foodhall

Ingredients:

• 300g split bengal gram
• 2 sticks cinnamon
• 5 cups water                                                
• 2 tbsp ghee
• 1 tbsp golden raisin                      
• 23 cardamom
• 1 tbsp cashew nut, broken   
• 1 medium Bay Leaf
• 2 tbsp coconut, chopped     
• ½ tsp turmeric powder                     
• ½ tsp  cumin  
• Pinch of asafetida
• ½ tsp Chili Powder
• Sugar & salt to taste    

Read More: Durga Puja Special: Make This Easy Bengali Dish At Home      

Method:

• Wash & soak the lentil for few hours.
• Pressure cook with water, salt & turmeric powder till they are cooked thoroughly.
• Transfer cooked lentil to a kadai. Add sugar & simmer until thick.
• Heat ghee in a small pan for tempering; add asafetida, cumin & all the spices. Fry till they crackle & add them to the lentil.
• Fry coconut, cashew & raisin to golden separately & add to the simmering dal.
• Garnish with fresh coriander

   

Tapioca and Fenugreek Poppers

Image courtesy: Foodhall

Ingredients:

• 1 cup tapioca pearls (soaked for 1½ hours) 
• 1 medium-size potato, boiled and mashed
• 1 cup fresh fenugreek leaves, very finely chopped
• ¼ cup desiccated coconut flakes
• ½ tsp coriander powder
• ½ tsp chilli powder
• Salt
• Oil, for deep frying

Method:

• Drain the soaked tapioca pearls in a bowl and add rest of the ingredients to the bowl. Give a mix and form tiny round shaped nuggets. If you are finding it difficult to form the shape, add a little bit of all-purpose flour/breadcrumbs.
• Heat enough oil in a deep heavy bottom saucepan. Drop the poppers in the hot oil carefully and fry in medium heat until they’re golden brown. Do not overcrowd the pan as you fry these poppers.
• Serve hot with a dipping of your choice.

Note: 

Depending on the size of the tapioca pearls, you might have to soak it for longer or shorter duration. Once the pearls get fluffed up, you can start making the poppers. As you deep-fry the poppers, avoid turning them immediately as they are quite delicate and can break apart. Let it cook in a medium heat for about a minute before you roll it over to the other side.