HOME MADE VEG HOT DOG

Hey all ! Today's post is going to be about
 vegetarian hot dog.. I came across this 
recipe long ago and finally got a 
chance to try it.. It came out real good :-)

VEG HOT DOG RECIPE:

Recipe cuisine: Indian / Recipe category: Main Course

Prep time: 30 mins / cook time: 30 min

INGREDIENTS:

Hot dog bun : 1 pc
Potatoes (baked) : 3 pcs
Carrot & Beetroot (boiled) : as needed
Coriander (chopped) : 1/4 cup
ONions & capsicum (sliced) : 1/2 cup each
Chilly : 3 pcs

Olive oil: as needed

Garam masala : 1 tsp

Salt : As needed

Bread crumbs : 1/4 cup
Cornstarch : 1/4 cup
Whole wheat flour : 1/2 cup
Ketchup : For garnish

METHOD:
Boil the veggies & bake the potatoes

 Now grind the beets/carrots / coriander leaves & chillies
and make smooth paste.

 Mash the baked potatoes & add the puree to it.
Add the bread crumbs, corn starch & wheat flour.
Add the salt & garam masala. Mix well.
Start to knead the mixture to a smooth dough.

 Sprinkle more atta if the mixture is too sticky.

  Now shape the dough into the shapes of hot dogs. 

 Now pressure cook the hot dogs for 3 whistles.
Keep the cooker aside & let the pressure release. 

 Heat a pan with oil in medium flame. Once the
oil is hot, shallow fry the hot dogs till crispy 
n brownish from the outside.

 Now place the hot dog in the bun, 

Enjoy mouth watering hot dogs with your favourite sauce :-)

NOTE:

* I used store bought Hot dog buns.

* Any boiled veggie can be used for hot dogs.
The veggies has to boiled with very less water
so that the mixture will ot  be too watery.

* I added garam masala & salt to the mixture.
Any seasning can be used.
* I used dried red chilly but green chillies can be used.

*  I had it with tomato sauce, any sauce can be used.
Normally hot dogs served with mustard.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

EGGLESS PINK VELVET CUPCAKES

Hey all ! Today's post is going

 to be about eggless baking recipe :-)

Recently I baked a cake with different 

colours & came out good.. So tried this

pink cup cake with pink frosting  for my 

friend's daughter's birthday  & came 

out pretty good :-)

EGGLESS PINK CUP CAKES RECIPE:

Recipe cuisine: Indian / Recipe category: Dessert

 Prep time: 30 mins / cook time: 35 mins

FOR THE EGGLESS RAINBOW CAKE:

All purpose flour / Maida : 1 cup

Sugar : 3/4 cup

Oil : 1/2 cup

Baking soda : 1/2 tsp

Baking Powder : 1 tsp

Curd : 1 cup

Vanilla essence : 1 tsp

Red Liquid colour : Few drops

METHOD:

Pre heat oven to 375 F or 180 deg C. Mix well curd & sugar.

Add baking powder & baking soda. Let it rest for 2 to 3 mins.

The mixture will be frothy with bubbles.

Now mix oil & vanilla essence. 

Sieve maida and add slowly.

Mix it well without any lumps

                       

Add red liquid colour few drops &  mix well.

 Arrange mini muffi tray with cup cake liners.

Slowly transfer the mixture as shown in the pics below.

Fill only 3/4th as the mixture will raise high while baking.

 Bake for 16 to 18  mins or until a toothpick comes out dry.

Check around 15 mins as oven power may vary.

Let it cool down for an hour.

 FOR THE ICING / FROSTING:

Cream cheese : 200 gms

Whipped topping : 200 gms

Icing sugar /powdered sugar : 200 gms

Vanilla essence: 3/4 Tblsp

Food color (liquid)  red: 2 drops each

Rainbow Mix - Dessert sprinkles : as required

METHOD:

Cream cheese should be in room temperature.

Mix cream cheese and sugar till it forms a creamy paste.

Then add vanilla essence & whipped topping.

Mix it very lightly with a spoon or spatula.

Refrigerate the frosting for about an hour

                      

Add food color (liquid) 2 drops. I used red. Mix well.

Now using a knife or spatula spread the frosting.

Continue the process for all the cup cakes.

 Decorate with  rainbow mix sprinkles on top of the cup cake.

 

Enjoy yummy & creamy pink velvet cupcakes :-)

NOTES:

*Pls add maida little by little and not fully.

* Pls mix curd and sugar till sugar dissolves completely.

* While transferring different colour batter, please make 

sure that the batter doesn't smudge

* Any number of colours can be used as per our choice.

* Using oil is better as it is eggless, oil will help the batter 

to be watery.

* Any colour can be used for the frosting.

* Frosting has to be refrigerated for an hour before using.

* Cup Cake has to cool down completely before frosting,if 

not frosting will melt.

* For mini cup cakes it takes less time for baking.

If you are baking normal cup cakes then bake for 25 to 28 mins.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

THATTAI / THATTADAI

Hey all ! Here I am today with a 

Crispy & yummy Indian snacks recipe :-)

"Thattai" is made with rice flour & mostly

prepared during festive occasions..

Specially for "Krishna Jayanthi"..

It is a delicate snack & has to be done 

very patiently.. Let's begin :-)

THATTAI RECIPE:

Recipe Cuisine : Indain / Recipe category : Snack

Prep time :30 mins / Cook time : 30 mins

INGREDIENTS:

Rice flour  : 1 cup
Urad dal flour : 1 tblsp
Pottu kadalai / Roasted gram dal flour : 1 tblsp
Hing : 1/4 tsp

Sesame seeds : 1/2 tblsp
Channa dal : 1/2 tblsp (optional)
Red chilly powder : 1/2 tsp

Salt : as required
Butter : 1 tblsp

Oil : For frying
Water : As needed

METHOD:

Soak channa dal for 1 hour. Drain water completely.

Dry roast urad dal & grind it. Grind roasted gram
dal as well.

    

Mix rice flour, urdal flour, roasted gram dal flour.
Then add hing, chilly powder, sesame seeds, salt,
soaked channa dal, melted butter & water.
Start to knead as a smooth dough. Add water
little by little only. The dough should not be
sticky or hard. It should be firm & soft.
Keep it covered.

Heat oil for frying in medium flame.

Pls follow the steps from pictures below

to make thattai :-)
After pressing with the cup, use your hand
to flatten the thattai further. If not the thattai
will be thick & will become soggy after frying.

Thattai should be thin & then only it will be crispy. 

Once oil is hot, please transfer the thattai & fry 

it till golden brown in medium flame itself.

 Enjoy thin & crispy Thattais :-)

 NOTES:

* Pls add water little by little for the dough.
* Adding soaked channa dal & sesame seeds is
optional.

* Please fry in medium flame only.

* For my non tamil speaking friends - "Thattai"
means flat & this snack is supposed to flat & thin :-)

 Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)