How to make Vegetarian Meatballs-SK Khazana -
The vegetarians will be simply delighted with this wonderful dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Cauliflower (फूलगोभी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Vegetarian Meatballs-SK Khazana checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Prune Chicken Burger Chicken Lettuce Rolls Tilwali Puri Dabeli Bruschetta
Vegetarian Meatballs-SK Khazana Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetarian Meatballs-SK Khazana Recipe
Button mushrooms finely chopped 3/4 cup
Cauliflower grated 1/4 cup
Broccoli grated 1/4 cup
Parmesan cheese grated 1/4 cup
Medium onion finely chopped 1
Garlic finely chopped 1 1/2 tablespoons
Oats 3/4 cup
Salt to taste
Black peppercorns crushed to taste
Green chillies finely chopped 1-2
Dried oregano 1/2 teaspoon
Dried thyme 1/2 teaspoon
Cornflour 1/4 cup
Dried breadcrumbs for coating
Oil to deep fry
Olive oil 1 tablespoon
Marinara sauce 1/2 cup
Fresh parsley chopped 1 teaspoon
Carrot strips for garnish
Method
Step 1
Mix together cauliflower, broccoli, cheese, mushroom, onion, 1 tablespoon garlic, oats, salt, crushed peppercorns, green chillies, oregano and thyme in a bowl. Add cornflour and mix well.
Step 2
Divide the mixture into equal portions and shape into balls. Coat with breadcrumbs.
Step 3
Heat sufficient oil in a kadai. Deep-fry mushroom-vegetable balls till golden brown. Drain on absorbent paper.
Step 4
Heat olive oil in a non-stick pan. Add marinara sauce, remaining garlic, mix well and cook till the oil separates.
Step 5
Add parsley, salt and crushed peppercorns and mix well. Add mushroom-vegetable balls and mix till they well coated.
Step 6
Garnish with parsley and carrot strips and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
