Aarti Sehgal

These kinds of salads are made easy with an abundance of good vegetables at the market. This is perfect gallic dressing to steam vegetable . This is filled a lot of nutrients. This can bee a perfect dinner and breakfast recipe. it’s a great way to keep their bite, color, taste, and fresh integrity intact.

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What are the ingredients need for dressing of steamed for vegetables with garlic dressing twist?

• 6 cloves garlic need to peeled and minced
• 2 teaspoons soy sauce
• 2 teaspoons fresh squeezed lemon juice
• 1⁄4 teaspoon black pepper

What are the Vegetable ingredients need for steamed vegetables with garlic dressing twist?

• 12 chopped  string beans
• 15 baby carrots, halved
• 3ears fresh husked corn, halved
• 2small yellow squash, trimmed and cut into 1/4 inch rounds
• 2small zucchini, trimmed and cut into 1/4 inch rounds
• 2cups broccoli florets
• 2teaspoons spike seasoning or 2 teaspoons of another sodium-free seasoning
• 2slices low-fat cheddar cheese
• 1teaspoon fresh grated parmesan cheese

How to prepare steamed vegetables with a garlic dressing twist?

1. Firstly take a cooker put all the ingredients together in a small bowl and set aside.
2. Secondly fill it with water so that all the vegetables are cooked in steam.
3. Cover and cooked it about 3 – 4 minutes.
4. Then cook another 2 minutes, Just see after few minutes veggies become tender as you’d like.
5. After that place the veggies on a platter. So that it cools down a little.
6. Now sprinkle seasoning on it.
7. After that add drizzle the dressing over the other veggies and top with the cheeses.
8. Finally steamed vegetable with a garlic dressing  twist ready to and sev it.

How to make garlic dressing for steamed vegetable with garlic Dressing?

1. Firstly In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork.
2. Secondly add the olive oil and stir with the fork until the dressing is well mixed.
3. Then add the salad ingredients and toss well.

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Chana Dal Cutlet is an easy to make and a very healthy vegetarian appetizer.  Cutlets is loaded with protein and fibre and filled with nutrient dense food.

You can also use these cutlets for sandwiches, burgers, and wraps. Just add these cutlets, sauce, or dip of your choice and some sliced onions, and your delicious sandwich, burger, or wrap is ready

learn how to make Easy and Healthy Soya Granules Cutlet(Best Indian) Recipe :

Cooks time -50Minutes

Total in-170 Minutes

Makes:3-4 Servings

Ingredients need to making Chana Dal Cutlet Recipe

• 1 cup Chana dal prepare soaked it for 3 hours before
• ¼ cup Potatoes boiled and mashed
• 2 Green Chilli, finely chopped
• Coriander Leaves, a small bunch, chopped
• Mint Leaves, a small bunch, chopped
• 1 tablespoon Gram flour
• 1 teaspoon Chaat Masala Powder
• 1/2 teaspoon Red Chilli powder
• 1 inch Ginger, finely chopped
• 1/4 teaspoon hing
• 1/2 teaspoon Cumin seeds J
• 2 tablespoons Fresh coconut, grated
• 1 teaspoon Cardamom Powder
• Oil, for making cutlets
• ¼ cup carrot grated
• ¼ cup French beans  boiled  and mashed in the form past
• ¼ Cup of onion

How to make Chana Dal Cutlet Recipe?

1)Firstly to begin making the Chana Dal wash the chana dal and soak in water for 3hour

2) Secondly take a pressure cooker and add the chana dal and water, cook for 2 to 3 whistles.

3)After that when  it is cooked strain the water from the chana dal  make it cool down and make a dry fine paste using a mixer grinder.

4) Then take a pan Heat a teaspoon of oil and temper with cumin seeds,   hing and add onion, carrots sauté it for about 10 seconds.  Also see the colour of onion change into golden brown.

5) Now add ginger, coconut, red chilli powder, cardamom powder. Sauté for a few seconds.

6) After that add the Chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves and chaat masala. Also French beans paste. Now stir fry the dal mixture for about 2 to 3 minutes on medium to low flame until it thickens.

7) Once it thickens, turn off the heat.

8) Next, make flat thick medium balls and refrigerate the Chana dal cutlet for about 15 minutes.

 11) After that heat a frying pan or in with oil and fry the Chana dal cutlet from both side for 5 minutes each or till they turn golden brown in colour. Also make sure you fry on low to medium heat to get a perfect crispness.

12) Once done, take the Chana dal cutlet out on a kitchen towel to absorb the excess oil. Serve hot.

13) Finally serve Chana Dal Cutlet along with pudina chutney and a cup of masala Chai or Filter Coffee for evening snacks.

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This creamy vegetarian pot pie is very good option for dinner recipe. Fill with fresh vegetables, creamy cheese sauce and topping with puff pastry, it’s the perfect meal. That full taste and good nutrient also.

Carefully add broth and milk, stirring constantly until mixture is smooth. Check there is no lumps in it.

learn How to make steamed vegetables with garlic dressing twist?

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, chopped
• 2 potatoes, peel and chopped
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups cauliflower florets
• 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
• 3 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons corn-starch
• 2 tablespoons soy sauce
• 1 recipe pastry for double-crust pie

How to prepare creamy vegetarian pot pie?

1. Firstly preheat oven to 425 degrees F.
2. Secondly take non -stick pan heat oil in pan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently.
3. Also add carrots, potatoes, and celery and stir it.
4. Then add cauliflower, green beans, and vegetable broth in the pan and stair it till it reached it to boiling point. Then turn heat down to a simmer.
5. Now add vegetables till time it cooked   it properly till the time barely tender, about 5 minutes.  After that add Season with salt and pepper according to the taste.
6. After that in a small bowl, mix the corn-starch, soy sauce, and 1/4 cup water until corn-starch is completely dissolve in it.
7. Now add it into mixture Stir into vegetables, and cook until it become thickens, about 5 minutes.
8.  Now Roll out of the dough to line an inch baking dish.
9. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
10.  Finally bake in preheated oven for 35 minutes, until the crust I become golden brown. It is ready to sev it hot.

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These mashed potato cakes or potato cake from leftover potato are soft on the inside, crispy on the outside. With a little bit of cheese and a handful of spring onions, they are delicious way to use up leftovers!

If I have mashed potatoes leftover I always make potato cakes, so good, best way to use leftovers. .so try this recipe from the leftover potato.

How To Make Zucchini Pancakes?

What are the ingredients need to make potato pancake from the leftover potato?

• 3 cups of mashed potato
• 1/2 cup grated mozzarella (or whatever cheese you like)
• 2-4 spring onions, finely chopped
• 2 egg beaten
• 3 tbsp plain flour
• extra flour for coating
• olive oil for frying
• 1 carrot – chopped
• ¼ cup Pea
• ¼  cup Spinach

What are the need to make potato pancake from the leftover potato?

1. First take leftover mashed mashed potato.
2. Secondly then a beaten egg in bowl also add flour, cheese and chopped onion and chopped spinach and carrot in a bowl.
3. If the mixture is too wet, add more flour until it comes together in a thick ‘dough.
4. Then add some extra flour onto a plate.
5. After that large spoonfuls of mixture into balls and coat both side with flour, patting them down to form a thick ‘pancake’.
6. Then cover the bottom of a fry pan in olive oil and warm over a moderately high heat.
7.  Once the oil is hot, fry the potato pancake over a medium heat, for 4-5 minutes each side, or until each side is crispy and golden brown.
8. Finally serve on the plate with potato cake simple or you can sev it top each cake you can add a poached egg and a twist of cracked black pepper and a sprinkle of dried chilli flakes if using.

Tip-Top each cake you can add a poached egg and a twist of cracked black pepper and a sprinkle of dried chilli flakes if using. or you can serv  it without poached egg .

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These Roasted Masala Peanuts, crispy n crunchy, wrapped in gram flour is an addictive snack. First of all, as you know peanuts come in the category of healthy snacks. And this healthy snack actually remains healthy if not fried. And in this recipe, we are roasting our peanuts. I used just one teaspoon of oil in 200 g of peanuts.

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 A good source of protein hence good for those on a vegan diet.

What are ingredients need to make  Air Fryer Masala Peanuts ?

They are peanuts mixed in chickpea flour, spice batter and then air-fried to a crispy coated consistency.

Measuring cup used 1 cup = 250ml

• 1 teaspoon oil
• ½ teaspoon saunf or anise seed
• 1/8 teaspoon ajwain or carom seeds
• ½ cup shelled raw peanuts with skin
• ¼ cup laddoo besan or coarse chickpea flour.
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder according to your taste
• ½ teaspoon roasted coriander seed powder
• ½ teaspoon roasted cumin seed powder
• ½ teaspoon aamchur- raw mango powder
• Sea salt to taste
• About 2 tablespoons water
• To make the Air Fryer Masala Peanut Bhuijia

How to make masala Air Fryer Masala Peanuts ?

1. First take raw peanuts, then have taken skinned ones.
2. Secondly rinse them in freshwater. You don’t have to soak them. The purpose is to just make them wet.
3. Them in a strainer so that excess water drains out.
4. Now in the bowl Combine the oil, anise seed, carom seeds  gram flour, salt, red chili powder, whole spice powder chat masala, and oil  and peanuts in a bowl.
5.  Rubbing with hands so that all the peanuts are coated with the dry mix. Just see mixture mix it well.
6. After that start adding little water, a little at a time, and rubbing side by side. We add little water so that the gram flour sticks nicely to the peanuts. So that it taste good.
7. Now spread these in the air fryer with hands, separating them as much as possible.
8.  Just see the it do not get overlap.
9. Air fry for 3 minutes, then take out the basket, separate the peanuts lightly and shake the basket so that peanuts do not stick there. Again air fry for 5 minutes more.
10.  Then take out and tray spread peanut and leave them open. Do not cover. After some time they will be crunchy. When it became cool down.
11. Then store them in an airtight container.
12. Finally you can enjoy the crisp snake in evening or morning.

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A popular Gujarati snack, also known as Patuli, Dahi Vadi or Suralichi Vadi in Maharashtra. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. A healthy and tasty snack to make at home when friends and family gets together so here is microwave khandvi recipe for you.

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What are ingredients need to make Microwave Khandvi Recipe ?

• ¾ Cup Besan
• ¾ Cup Curd
• ¾ Cup Water
• ¼ Tsp Haldi
• ¼ Tsp Hing
• 1 Tsp Salt
• 2 Tbsp Coriander Leaves.
• Grated coconut for garnishing

• For the tempering
• 1 Tsp oil
• 1 Tsp Mustard Seeds
• ½ Tsp Red Chilli Powder

How to prepare microwave khandvi Recipe?

1.  First take bowl put besan and curd in it .
2. Secondly Whisk it there is no  break lumps.
3.  Now add water little at a time. Stir to break lumps.
4. After that add haldi, hing and salt. Mix properly.
5. Then Heat the microwave on high  heat for 1 minute 30 seconds. Take out from microwave and stir to break lumps.
6. Microwave on high for 1 minute 20 seconds for the last time.
7. Keep the steel thalis or plates ready.
8. Then Bring out the batter from microwave and stir properly. Spread on the plates with a steel katori. Do this quickly else batter will get cold.
9. Make cuts at 1.5 inch distance and roll the khandvi.
10. After that Sprinkle the coriander leaves on it .
11.  Take a non-stick pan for then prepare tempering add 1 Tsp oil.
12.  Then add mustard seeds and let them splutter.
13. Now add red chilli powder and spread the tempering on khandvi rolls. Also add grated coconut also for the good taste.
14. Finally Serve hot or at room temperature.

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