VEGGIE HOTDOGS RECIPES
HOMEMADE VEGGIE HOTDOGS – THRIFTY LIVING
Steps:
- If you're starting with whole almonds, grind them in the blender first while it's still clean and dry, then remove and set aside.
- Crumble the tofu into the blender. Measure the soy sauce into a measuring cup and add enough water so the mixture equals 100ml (6-1/2 tablespoons). Add this to the blender.
- Add remaining ingredients to blender EXCEPT gluten. Blenderise until completely smooth. Empty into a large mixing bowl.
- Add wheat gluten flour and mix until evenly combined. You'll have a soft dough.
- Divide dough into eight pieces. Roll each piece into a hotdog shape (make sure you don't roll them longer than your steamer!). Wrap each hotdog in parchment paper and then in aluminium foil. Lightly twist the ends together.
- Bring water to boil in a pot that has a steamer insert. Arrange wrapped hotdogs in your steamer insert with the seam side down. There is less chance of the hotdogs bursting the foil if they are packed tightly in the steamer. I arrange four dogs on the bottom, then another four at a 90 degree angle on top.
- Steam for 45 minutes over gently simmering water. If you've arranged your dogs in two layers, switch their positions halfway through the cooking time (bottom ones on top and top ones on bottom). Turn heat off and let cool.
- To cook, simmer unwrapped dogs in water for 5 minutes.
VEGETABLE HOT DOG RECIPE - FOOD.COM
This recipe can also be made using any other leftover vegetables besides potatoes. This is Chef Sanjeev Kapoor's recipe from today's copy of Young Times.
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 4 hot dog buns
Number Of Ingredients 22
Steps:
- Slit the buns into half without cutting them into two.
- Heat a tbsp.
- of oil in a pan.
- Saute onions till translucent.
- Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
- Mix well.
- Allow to cook for 10 minutes.
- Allow to cool.
- Make cylindrical shaped croquettes.
- Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
- Refrigerate for an hour or more.
- Heat sufficient oil in a wok.
- Deep fry the rolls till golden brown.
- Drain onto an absorbent kitchen towel.
- Apply butter on the sides of the buns.
- Apply mustard paste after that.
- Place a spoonful of chopped onions on one side.
- Spread tomato ketchup on the other side and arrange the shredded lettuce.
- Place the hot fried rolls, one in each bun.
- Put a whole green chilli if you desire.
- Serve immediately.
Nutrition Facts : Calories 672, FatContent 18.5, SaturatedFatContent 7.5, CholesterolContent 28, SodiumContent 900.6, CarbohydrateContent 105.8, FiberContent 10.1, SugarContent 19.2, ProteinContent 24.2
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