Category: Veg Delicacy

SABUDANA CHEESE BURGER WITH KOTU FRIES

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, Fasting Food, food photography, Healthy Food, Indian Cuisine, Recipes, snacks, Veg Delicacy

Cuisine : Indian Vrat Food

Serve : 2 Pax

INGREDIENTS:

  • Potato 3-4 pcs
  • Sabudana 100 grams
  • Sendha Namak (Rock Salt) to taste
  • Red Chilli Powder to taste
  • Green Chilli 2-3 pcs
  • Kotu Aataa 50 grams
  • Hung Curd 50 grams
  • Paneer 90-100 grams
  • Tomato 1 pc

METHOD:

  1. Boil the potatoes and grate them
  2. Soak the sabudana for minimum 20 min
  3. Mix the sabudana with boiled potato adding rock salt, chilli powder and chopped green chilli
  4. Shallow fry them after making round patty (like Tikki)
  5. For Kotu Fries. Cut the raw potato into finger shape (Baton Cutting) then dust them with Kotu aata and fry them till crispy
  6. 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
  7. Serve hot with the fries

CHEF TIPS:

  • Soaking of Sabudana is important so dont miss it
  • Inside of two Tikki you can stuff with veggies and paneer both
  • frying can be deep fry too
  • Use Chips Sona Potato for best results

Pao Bhaji Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Indian Cuisine, Indian Snacks, main course, Recipes, snacks, Veg Delicacy, Vegan

Cuisine : Indian Starter

Serves : 2-3 Pax

Ingredients:

  • Pao Bread 6 pieces
  • Butter 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 2 pieces
  • Lauki 100 grams
  • Kaddu 100 grams
  • Green Chilly 2-3 pieces
  • Potato 2 pieces
  • Green Peas 100 grams
  • Salt to taste
  • Red Chilly Powder to taste
  • Pao Bhaji Masala to taste
  • Lemon juice 2-3 tablespoon
  • Ginger & Garlic paste 2 tablespoon

Method:

  1. Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
  2. After cooling the cooked veggies, mash them with help of Masher.
  3. 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.
  4. Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
  5. Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
  6. Keep cooking till the bhaji gets its colour and fragrance.
  7. At this point add pao bhaji Masala along with butter and lemon juice.
  8. After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
  9. Serve hot with bhaji and salad.

Chef Tips:

  • 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

Pao Easy Recipe

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Veg Quesadillas Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, continental, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Healthy Food, main course, Veg Delicacy

Cuisine: Mexican

Serves : 2-3 pax

Ingredients:

  • Rajma/Kidney Beans 200 grams
  • Maida 100 grams
  • Aataa/Makke ka aataa 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 1 piece
  • Garlic Chopped 2 tablespoon
  • Green Chillies 2-3 pieces
  • Tomato Ketchup 3-4 tablespoon
  • Salt to taste
  • Pepper to taste
  • Oregano, chilly flakes(Mixed herbs) to taste

Method:

  1. Soak the Rajma overnight then boil in cooker adding only salt
  2. Chop the onion and tomato and keep aside
  3. 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.
  4. After that add chopped tomato and keep cooking, add tomato ketchup after the chopped tomatoes are cooked
  5. Add boiled rajma into the gravy now, cook till it turned into semi dry gravy
  6. For Tortillas, take a mixing bowl add Maida, Aataa and salt into it. Add water and make a soft dough
  7. Make small rounds of dough then with the help of rolling pin(belan) make thin rotis
  8. Cook the rotis from both the sides applying little oil, then fill it with the mixture of Rajma we prepared
  9. Fold the Roti from centre to give it a half moon shape
  10. Cook nicely from both sides, serve hot with garnish of cheese.

Chef Tips:

  • Cook the rajma till it’s fully cooked, like mashed
  • Spices you can increase or decrease according to your taste
  • While making tortillas dough must be soft
  • Serve with Salsa and Sour cream

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Sweet Pao Buns Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, Bakery, Breakfast, continental, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Recipes, Veg Delicacy

Cuisine: Baking

Serves: 2-3 pax

Ingredients:

  • Maida (Refined Flour) 200 grams
  • Milk 150 ml
  • Yeast 2 teaspoon
  • Milk powder 1 tablespoon
  • Salt 1 teaspoon
  • Sugar 1 tablespoon
  • Melted Butter 25 grams

Method:

  1. Warm the milk in a pan and then add Yeast and Sugar into it and leave for 10 min to active the yeast.
  2. Take a Big Bowl and add Maida, salt and milk powder into it.
  3. Make a well inside the Maida then add the milk and yeast mixture into it.
  4. Start mixing, after adding the melted butter, the dough might get sticky but keep mixing it don’t add flour.
  5. Then kneed the dough for 15 min non stop, to make it smooth.
  6. Keep the dough for fermentation covering with clean foil for at-least 1 hour.
  7. After one hour when the dough is double the size punch down again to release the air then make small balls of the dough.
  8. Keep them in a dish, milk wash them and add some sesame seeds on it. Leave for second fermentation to happen.
  9. After the second fermentation for 40-45 min, Pre-heat the oven for 200°C for 15 min.
  10. Bake the buns for 25 min at 220°C
  11. Check them by pressing the buns, the fully cooked buns comes back to its shape after pressing.
  12. Serve hot with butter or Jam.

Chef Tips:

  • Quantity is crucial in baking so use measuring spoons or weight machine.
  • Kneading of dough is important that will make it soft and smooth.
  • Fermentation is also important so have patience and leave the dough for an hour at-least.
  • The mould in which you are planning to bake grease it with oil before adding the dough balls.
  • The weight of each ball of dough have to me 20-25 grams not more then that.
  • Bake till it get colour what is required because every oven acts differently. Keep checking in between the baking.
  • Keep in the refrigerator in an airtight container or clean wrap it before keeping.

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FOR REFERENCE USE THE PHOTOS AND VIDEOS BELOW 👇

Mixing of dough with Milk and yeast (Step 4) 👆
After the dough is fully kneaded for 15min (Step 5) 👆
Keeping of Dough (Step 6) 👆
After one hour of Fermentation (Step 7) 👆
Make rounds of the dough (Step 8) 👆
After Second Fermentation (Step 9) 👆
After baking (Step 11) 👆
Final Presentation (Step 12) 👆