Veg Delicacy Archives - Aaugritaa Caterers

Cheesy Malai Broccoli Easy Recipe

Cuisine: Indian Fusion Starter

Serves: 2 pax

Wash and Cut the Broccoli into big pieces (4 piece of one broccoli).
Then blanch the pieces for 10 min and then soak them in cold water to retain the nice green colour.
Take hung curd in bowl, add salt, pepper, ginger & Garlic paste, garam masala, cream, cheese into it.
Marinate the blanch broccoli for atleast 30 min and maximum 24 hours.
Preheat the oven at 160°C for 15 min.
Then on the baking tray, place the marinated broccoli then add grated cheese on top and bake it for 10 min
Bake till you get golden brown colour.
Serve Hot

Make sure the broccoli pieces don’t break while blanching
Blanching is same like boiling just we don’t cook the vegetables fully, 70-80% cooking
The hung curd is important so keep the curd on a stainer or Muslin cloth to drain out all the water.
Spices you can add according to your taste.

Cuisine : Indian Vrat Food

Serve : 2 Pax

Boil the potatoes and grate them
Soak the sabudana for minimum 20 min
Mix the sabudana with boiled potato adding rock salt, chilli powder and chopped green chilli
Shallow fry them after making round patty (like Tikki)
For Kotu Fries. Cut the raw potato into finger shape (Baton Cutting) then dust them with Kotu aata and fry them till crispy
For making the burger, take one sabudana Tikki, put hung curd on the inside, then one slice of paneer, one slice of tomato, add salt and pepper then put another piece of the Tikki to make it like a burger
Serve hot with the fries

Cuisine : Indian Starter

Serves : 2-3 Pax

Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
After cooling the cooked veggies, mash them with help of Masher.
Take a thick bottom pan, and vegetable oil, then chopped onion and sauté till it’s golden brown in colour, then add ginger & Garlic paste into it along with all the spices.
Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
Keep cooking till the bhaji gets its colour and fragrance.
At this point add pao bhaji Masala along with butter and lemon juice.
After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
Serve hot with bhaji and salad.

You can use any veggies you like to add into the bhaji like cauliflower, cabbage etc.
Make sure the bhaji is cooked nicely so that you can mash them easily.
The main work in bhaji is to cook it at slow flame so that the flavour of all the spices infuse inside the bhaji
If you don’t have masher to mash the veggies with the help of round spatula.
If you also want to bake pao go to the link below

Cuisine: Mexican

Serves : 2-3 pax

Soak the Rajma overnight then boil in cooker adding only salt
Chop the onion and tomato and keep aside
Take a pan or kadai, add 3 tablespoon of oil, then add chopped onion along with garlic, cook till onion turns into translucent (pink colour), then add salt, pepper, mixed herbs into it.
After that add chopped tomato and keep cooking, add tomato ketchup after the chopped tomatoes are cooked
Add boiled rajma into the gravy now, cook till it turned into semi dry gravy
For Tortillas, take a mixing bowl add Maida, Aataa and salt into it. Add water and make a soft dough
Make small rounds of dough then with the help of rolling pin(belan) make thin rotis
Cook the rotis from both the sides applying little oil, then fill it with the mixture of Rajma we prepared
Fold the Roti from centre to give it a half moon shape
Cook nicely from both sides, serve hot with garnish of cheese.