Ditch non-veg food, opt for vegetarian dishes this festive season

New Delhi Sep 28 (IANS) Festive time brings with it a lot of fun and fervour. At this auspicious time enjoy some of the best vegetarian delicacies that can be your perfect replacement for non-vegetarian food.

* Broccoli stuffed tandoori momos by Sumalya Sarkar Executive Chef at The Gateway Resort Damdama Lake Gurgaon

Ingredients: For momo sheet -- 50 grams refined flour 5 ml oil salt to taste 25 ml water

For filling: 10 grams chopped onions 5 grams chopped garlic 20 grams chopped broccoli 5 grams chopped ginger 5 grams chopped green chilli salt to taste a pinch of roasted cumin powder 5 grams butter

For marination: 20 grams hung curd 3 grams deggi chilli 2 grams black salt 2 grams black salt a pinch of cumin powder a pinch of garam masala 10 ml oil

Method: For sheet -- Mix all ingredients together and make a medium tight dough; Let it rest for 10-15 minutes; Then take the dough and cut it into small equal pieces; Roll it with a rolling pin.

For filling: Heat the pan add butter; Sauté onion garlic green chilli ginger; Add chopped broccoli and sauté; Add remaining spices and sauté for a while; Keep it to drop to room temperature.

For marination: Heat oil in a pan add deggi chilli; Immediately add hung curd and mix; Add the rest of the spices.

For momos: Take a rolled flat round sheet put broccoli mixture in the centre and fold as a momo; Repeat for all the sheets; Apply marination on all the momos; Steam them for 4-5 minutes to cook it half done; Cool them; Put them on skewers and roast in a tandoor; Once nicely cooked take them off squeeze lemon juice and sprinkle chat masala on them; Serve hot.

* Navratri special plantain koftas by Rajesh Singh Chef de Cuisine Varq The Taj Mahal Hotel New Delhi

Ingredients: For koftas: two raw bananas; 3 tablespoon grated paneer (optional); 2 tablespoon finally chopped coriander leaves; Salt to taste; Oil for deep frying koftas

For gravy: One large pureed tomato; one tablespoon green chillies ginger paste; ¼ tablespoon turmeric powder; a pinch of cumin powder; 10 cashew; 1 tablespoon fresh cream; 1 cinnamon stick; salt to taste; 2 tablespoon oil; coriander leaves for garnish

Method: Cut the end of the raw bananas cut each raw banana into two pieces do not peel boil in 4 cups of water along with half tablespoon turmeric powder on low to medium flame it will take approx 20-30 mts based on the size of the raw bananas insert a knife into the raw banana and if it goes through smoothly then they re cooked turn off heat and drain the water cool and peel the raw bananas and grate; In a bowl add the grated raw banana grated paneer green chili paste coriander leaves and little mash potatoes and salt; mix well so that you can make small lime-sized balls (koftas); keep them aside

Heat oil for deep frying; once the oil is hot reduce flame to medium and place the balls gently into the hot oil; deep fry to a golden brown shade and remove into a bowl lined with absorbent paper; keep aside and make the gravy

Heat oil in a cooking vessel. Add the cinnamon stick and cardamom and allow to splutter. Add green chili paste and sauté for a minute add turmeric powder cumin powder and salt and mix add tomato puree and cook for 8 minutes. add cashewnut paste and cook for 3 minutes; add one-and-a-half cups of water and bring to a boil reduce flame and simmer for 7-8 mts or till it reaches the desired curry consistency turn off heat.

To serve the kofta curry place the koftas in a deep bowl and pour the gravy over the koftas till submerged; allow it to sit for 7-10 mts and serve warm after garnishing with fresh cream and fresh coriander leaves.

* Soya Pop Corn by Sanjay Rawat Sous Chef Bengaluru Marriott Hotel Whitefield

Ingredients: 2 cups dried soy chunks; 3 cups vegetable broth; 2 cloves of garlic mashed; 1 tablespoon salt; 1 inch cube of ginger grated; 1/2 cup flour; 3/4 cup vegetable broth; 1/2 cup cornstarch; 1 cup bread crumbs; 1 tbsp garlic powder; 1 tbsp lemon pepper; 1/2 tsp salt

For the dip: 1 tablespoon chopped fresh dill; 1/3 cup sour cream; salt and pepper

Method : In a large bowl combine soy chunks mashed garlic ginger 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft; heat a pot with about an inch of oil on medium high heat; mix together 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk until no lumps remain.

Divide between two bowls; once the chunks are soft and soaked gently squeeze the excess liquid from them soy and coat in one of the bowls of flour mixture; fry the chunks in oil in batches until golden; you may need to push them around to fry all sides because they tend to like to float in one way; remove and drain on a paper towel.

In a food processor blend the sour cream salt and pepper to make the dip; Serve the fried chunks with dip.

--IANS
nv/vm