Tortilla Wraps

Ingredients Olive oil 1 onion 1 clove of garlic Quorn pieces (optional_ 1 tin chopped tomatoes Half green pepper Half red pepper (for variety) 8 mushrooms 4 large tbsps sweetcorn 2 large tbsps peas 1 sachet of old el paso fajita seasoning Soy sauce (if needed) Extra herbs of choice Salt and pepper to taste Tortilla wraps

*any of these vegetables can be substituted for something else but these are jus the last ones that i used :) Method To begin with, finely chop the garlic and onion, and sautee in the olive oil. Throw in about 12 quorn pieces if using, and stir-fry until warmed through. Finely slice the mushrooms and peppers, and add these to the pan once the onion has started to turn see- through. Sautee all of the veggies for around 3-4 minutes before adding the tin of chopped tomatoes, setcorn, peas, fajita mix, and any extra herbs that you have chosen to use. Simmer for a fewminutes. Add a dash of soya souce if needed, and salt and pepper to taste. Allow to simmer for 12 more minutes, before placing a generously sized dollop on the tortilla wrap. You may wish to add some sour cream or cheese to yours but i like mine just the way they are! Happy munchinggggg :)

Aloo Tikki Burger

Ingredients 10 burger buns 5 tsp butter 2 onions (sliced) 2 cucumber (sliced) 2 tomatoes (sliced) Cabbage (shredded) 10 tbsp tomato ketchup 10 tbsp green chutney

For tikki 4 potatoes (boiled & mashed) 10 slices brown bread (crumbs) 5 tbsp vegetable oil 1 tsp amchur Salt to taste 1/2 tsp ginger paste 1 tsp red chilli powder 100 gms paneer (grated) Method How to make aloo tikki burger: 1) mix all the ingredients of tikki except paneer and oil. After mixing it well, make 10 balls out of it. 2) heat oil in a nonstick pan. Now, take one ball at a time and stuff it with one tsp of paneer and shape it into a flat tikki. 3) make all the tikkis and shallow fry in the pan from both the sides on slow flame. 4) take one burger bun and cut it from the middle. Toast it with little butter. 5) put one tsp of ketchup on one side of the bun and one tsp of green chutney on the other. 6) place a tikki on the bun, followed by a slice of tomato, cucumber and onion. At last, put some shredded cabbage and cover it with the other part of the bun. 7) pierce a toothpick through the bun. Likewise, make all the burgers. 8) aloo tikki burger is ready to eat. Serve hot with green chutney and ketchup.

Khaman Dhokla
Ingredients 1. besan - 1 cup 2. lemon juice - 2 tbsp 3. eno fruit salt (regular) - 1 tsp 4. sugar - 2 tsp 5. salt - to taste 6. water - 1 cup 7. vegetable oil - 1 tbsp For seasoning 1. vegetable oil - 1 tbsp 2. mustard seeds - 1 tsp 3. asafoetida powder - 1/2 tsp 4. curry leaves - few 5. broken dry red chillies - 2 Lemon juice mixture 1. lemon juice - 2 tbsp 2. sugar - 1.5 tbsp 3. water - 5 tbsp 4. salt - 1/4 tsp

For garnishing 1. cilantro (finely chopped) - 3 tbsp 2. fresh grated coconut - 2 tbsp Method Method step i 1. Prepare lemon juice mixture for the seasoning by combining lemon juice, sugar, water & salt. 2. Heat oil in a tadka ladle, add mustard seeds & let it splutter. 3. Add asafoetida powder, broken red chillies & saute for few sec. 4. Switch off gas, add curry leaves and saute for few sec; add lemon juice mixture & stir well. Step ii 1. Combine besan, lemon juice, sugar, salt, water and oil; mix well & set aside for 5 to 10 min. 2. Heat a pressure cooker with water on high flame. 3. Grease a deep stainless steel container with vegetable oil. 4. Add a tsp of eno fruit salt to the besan mixture; combine well & immediately pour on to the greased vessel. 5. Steam cook for about 15 min; do not pressure cook using the cooker weight. 6. Let the dhoklas become warm/hot enough to handle. 7. Lift vessel out of the pressure cooker; make vertical, horizontal slits on the dhoklas with a sharp knife. 8. Gently pour the seasoning in to the slits; let the dhoklas soak in it for a while. 9. Transfer dhokla pieces on to a serving plate. 10. Garnish with fresh grated coconut & cilantro. 11. Serve with sweet

chutney, green chutney or with any tomato ketchup of your choice. Note steam cook khaman dhoklas in a dhokla rack/dibba/cake pan/deep stainless steel container for best results.

Vegetable Chilli
Ingredients 1 aubergine, cut into small cubes 1 large onion, chopped 1 garlic clove, crushed 1 green pepper, sliced (or red for a sweeter taste) 1 tin of chopped tomatoes 2 courgettes, sliced 1 tsp chilli powder 1/2 tsp ground cumin 2 tins mixed beans, drained (serves 6) Method Start by rubbing the aubergine with salt and leave for 10 mintes, rinse under cold water and pat dry (this prevents them from being bitter which could ruin the whole dish). Heat a little olive oil ina frying pan and add aubergine and cook until just tender. Transfer to a large casserole dish. Then fry onion until slightly softened, then add garlic and pepper, cook for a further 3-4 minutes. Stir in tomatoes, beans and add pepper to taste. Cook until heated through on a medium heat. Spoon into the casserole dish and bake for 1 1/2 hours until the aubergine skin is tender and casserole is bubbling hot. Serve over a bed of boiled rice. (calories for chilli - 240)

Roast Vegetable And Hummus Wrap

Ingredients Red onion Garlic Tomato Aubergine Red pepper Courgette (quantities adjusted to your taste and needs :)) Method 1. Cut up all ingredients and place them in a baking tray. 2. Drizzle oil and sprinkle salt over the vegetables. 3. Preheat oven to 240 degrees 4. Roast for 20 minutes 5. Spread hummus over a tortilla wrap and place vegetables in the wrap