Recipestable

Tag: vegetables

  • Very Veggie Box Patties Recipe

    Very Veggie Box Patties Recipe

    Very Veggie Box patties, the name itself rings in your ear, doesn’t it?
    You must be wondering is it a box or a patty 😉

    The unique and interesting name is because of the way the these patties are folded and made, like wrapping a box. A savory veggie filling is put inside samosa wrappers and then deep fried.

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    Very Veggie Box Patties Recipe

    So what exactly are Very Veggie Box Patties? 

    If you are not familiar with box Patties, they are a deep-fried Pakistani pastry snack usually filled with something savory. They are called box patties because their shape resembles a square box which is made by overlapping two samosa wrapper sheets. They are loved all throughout the year but they become almost a staple in every household during Ramadan on the Iftar tables.

    Very Veggie Box Patties Recipe ~ Ramadan snack doesn’t get better than this!

    Ingredients in This Very Veggie Box Patties?

    Not only are these simple to make (they require nothing more than few veggies, seasoning and samosa sheets), but the stuffing possibilities are endless!

    1. Veggies: I used carrots, green peas, sweet corn, capsicum, boiled potatoes, cabbage.
    2. Olives: Green and Black Olives
    3. Seasoning: Black pepper, red Pepper flakes, salt
    4. Sauce: red chili Sauce and soy sauce
    That’s all you need to make this Very Veggie Box Patties ! Surprisingly simple ?

    How to Make this Veggie Box Patties:

    This Very Veggie Box Patties recipe is so easy to make and simple that definitely it’s worth trying.

    1. Prepare the Filling: I start off with sautéing veggies to which I add boiled green peas, potatoes, carrot, capsicum, cabbage and sweet corn and olives. Then season it with salt, black pepper, red chili flakes, soy sauce and for an extra kick red chili sauce . 

    2. Prepare the Box Patties: Then put two samosa sheets in a cross pattern, one over the other so they make a + (plus) sign. Then put some veggie filling in the middle. Fold each of the edges one by one over each creating a parcel.
    3. Frying: Then deep fry on medium flame till crispy and golden. You can fry these in advance and keep them in the oven on warm mode and serve when required.

    Very Veggie Box Patties Recipe

    Can I play around with the filling?

    Yes, you can! In this recipe, I have used vegetables carrot, cabbage, capsicum, corn and olives. Some options that I suggest are:

    • For a meaty version use chicken or beef instead of veggies or use shredded cottage cheese (paneer) instead of meat for a vegetarian option. Just make sure that the protein in the filling is cooked through. As the box patties are only fried for a few minutes, I wouldn’t suggest to put raw meat.
    • Skip the vegetables, or add more vegetables. Such as French beans carrots, black olives, green chilies, mushrooms or broccoli. 
    • If you are using large vegetables like broccoli or carrots, make sure they are finely chopped. Pulsing them in the processor for a few seconds will work.
    • Add some taco seasoning for a Mexican twist or experiment with other spice blends. 😛
    • To give a different taste to the patties box, you can also add pizza seasoning or Oregano and Chili Flakes to the vegetable stuffing.
    Very Veggie Box Patties Recipe
    Very Veggie Box Patties Recipe

    Other variations to this Very Veggie Box Patties?

    • Healthy Alternative: These square shaped patties are filled with a flavorful veggie filling. The chewiness of the veggie stuffing and the crunchiness of the covering, is a delicious combination. There are two options, baking or frying. If you do not like oil, you can bake it in pre-heated oven for 15 minutes or until crispy and golden brown. Deep frying obviously gives best results but they can also be baked or air-fried.
    • Wrappers: If you do not get samosa sheets , then cut the spring roll sheets into strips. The trimmings you can fry and keep them to garnish your soups or salads.
    • Extra Crispness: For extra crispiness, roll them with Bread Crumbs before frying.
    Very Veggie Box Patties Recipe
    Very Veggie Box Patties Recipe

    Can I freeze them? 

    Definitely!

    1. Grease a tray (can be plastic or a baking tray) and lay out the box patties one by one on it, making sure there is space between each one of them.
    2. Keep them in the freezer for an hour or so till they are partially frozen. Once they are frozen, carefully remove them from the tray and place them in a plastic box or  zip lock bags.
    3. To make the box patties, just take them out of the freezer, thawed and deep fry on medium heat until crispy and golden brown. 
    4. This recipe actually makes a large batch that can be easily frozen and is just the thing to have on hand for impromptu guests or if you are in the mood for a light snack to enjoy with your evening tea.

    Bismillah let’s get started.
    Check it out Very Veggie Box Patties Recipe and printable version here!!

    Very Veggie Box Patties Recipe

    These square shaped patties are filled with a flavorful veggie filling. The chewiness of the veggie stuffing and the crunchiness of the covering, is a delicious combination.

    For Veggie Filling:

    • 1-1/2 cups cabbage (shredded)
    • 1 cup carrot (chopped)
    • 1 cup green capsicum (chopped)
    • 1 cup boiled potatoes (chopped)
    • 1 cup boiled green peas
    • 1 /2 cup sweet corn
    • 2-3 green and black olives (sliced)
    • 2 tbsp oil
    • 1/2 tsp crushed red chili
    • 1/2 tsp red pepper powder
    • 1/2 tsp black pepper
    • salt to taste

    For Box Patties:

    • 24 samosa sheets
    • oil for deep frying
    • egg wash (for sheet binding)

    To Prepare the Filling:

    1. Heat 2 tbsp oil in a wok or deep pan over medium heat.
    2. Saute carrots, green peas, sweet corn for a minute then add capsicum along with boiled potatoes and cabbage.
    3. Stir fry 1-2 minutes (don’t over cooked the veggies).
    4. Season with salt, black pepper, and red chili flakes.
    5. Stir in the soy sauce and red chili sauce.
    6. Taste at this time and adjust the seasoning if required.
    7. Take it out the mixture in a bowl and let it cool.

    To Prepare the Box Patties:

    1. Thaw the samosa pastry according to package instructions.
    2. In a small bowl, lightly beat the egg and set aside.
    3. Take two strips of samosa sheets and put them in a cross pattern, one over the other so they make a + (plus) sign. (Watch the short video for a step by step tutorial on how to fold the box patties).
    4. Spread some egg where the + sign is being joined.
    5. Place the 2 tbsp veggie filling in the middle and spread the egg wash on the edges. Fold each of the edges one by one over each creating a parcel. Make sure the parcel is completely closed.
    6. At this point, you can freeze the box patties and keep them in the freezer for up to one month if you want.
    7. Heat oil in a deep pan over medium heat.
    8. Deep fry them in hot oil on medium flame till nice and golden Or you can even bake or air fry them.
    9. Remove box patties from the oil and drain on an absorbent paper.
    10. Delicious Very Veggie Box Patties are ready to serve.

    Serve them hot with Tomato Ketchup or Mint Chutney and Enjoy!

    Want more Tea Time Snack Inspiration? 

    Here are some other Snack recipes on my blog:

    Hope that you all enjoy this one as much as we have!  Cheers!

    Pin it for Later:

    Very Veggie Box Patties Recipe

    What are your favorite Tea Time Snacks? Leave me a comment below to inspire my next snack recipe!

  • Vegetable Stuffed Buns Recipe

    Vegetable Stuffed Buns Recipe

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    Homemade Vegetable Stuffed Buns?  These Stuffed buns are loaded with veggies and are topped with two types of sesame seeds.  So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy  ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.

    Vegetable Stuffed Buns

    Photo: Vegetable Stuffed Buns

    This.

    I’ve made it twice in the last week, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. Aka licking the filling and testing the dough. Again. More. Soft Buns In my mouth. I like this recipe a lot, you guys.

    Unlike store bought buns, these are healthy and homemade, and can be packed with any filling of your choice, be it cheese, chicken, lamb or mutton, mushrooms (choices are endless). These vegetable stuffed buns are a fun way of using leftover dough and any stuffing of your choice. These can be eaten for tea or breakfast or a satisfying meal with some salad. It works well as a snack for children to take to school, or to simply enjoy with a favorite drink at any time of the day.

    These stuffed buns succeeds in titillating your senses with its soft, tenderness, and that fresh sesame-ish flavour makes these buns more appetizing. Bake Stuffed buns not because you must but because it tastes so yummy that you would regret not making it at your earliest once you devour its first bite! Having said that, I am not dropping more clues, get ready with some all purpose flour and some basic ingredients (filling of your choice) and get ready to bake fresh stuffed buns this weekend! So, are you ready to read the recipe?

    Vegetable Stuffed Buns

    Photo: Vegetable Stuffed Buns

    When you make these Vegetable Stuffed Buns, all you have to do is open your windows and let the divine baking aromas drift and I will come to you. My nose can find these things. Okay? See you soon.

    Check it out the Vegetable Stuffed Buns recipe and printable version here!!

    Vegetable Stuffed Buns Recipe

     So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy  ( + point is it contains only 200 calories). Try making these if you’re looking for the ultimate comfort food.

    For Buns Dough

    • 3 1/2 cups all-purpose flour
    • 1 cup warm milk
    • 2 tablespoon dry milk powder
    • 1/2 cup water (might use less)
    • 1 egg (lightly beaten)
    • 2 teaspoon sugar sugar
    • 4 tablespoon olive oil (you can use simple cooking oil)
    • 4 tablespoon melted butter
    • 1-1/2 teaspoon instant yeast
    • 1 teaspoon salt

    For Buns Stuffing

    • 2 boiled potatoes
    • 1 cup shredded cabbage
    • 1/2 cup sweet corns
    • 1/2 cup fresh green peas (boiled)
    • 2 green onion (thinly sliced)
    • 2 green bell pepper (thinly sliced)
    • 2 carrots (thinly sliced)
    • 1 teaspoon hot pepper sauce
    • 2 teaspoon soy sauce
    • 1 teaspoon herb seasoning (optional (its my fav))
    • 1/2 teaspoon black pepper (freshly ground)
    • salt to taste
    • 1 teaspoon butter

    Other Ingredients

    • 2 tablespoon sesame seeds (i used white + black seeds)
    • 1 egg yolk beaten with a little milk (for brushing the buns before baking)
    • melted butter (for brushing)
    1. In a small bowl, add warm milk, sugar, salt and yeast and stir until the sugar and yeast dissolves and rest for 10 minutes.
    2. Sieve the flour in a large mixing bowl.
    3. Then add dry milk, oil, melted butter and egg in it.
    4. Mix well.
    5. Add the yeast mixture in the flour and knead for few minutes.
    6. Start kneading together and gradually add the water a little at a time.
    7. You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft.
    8. Knead for a good 8-10 minutes. The more you knead the dough, the softer the buns will be.
    9. Touch a bit of oil with your fingertips and apply all over the ball of dough and trasnfer into a bowl.
    10. Cover the dough with wet cloth and set aside for 1 hour for it to double in size.
    11. Meanwhile, prepare your buns stuffing.
    12. Peel potatoes and mash them roughly.
    13. Melt 1 teaspoon butter in a frying pan over medium heat.
    14. Add green peas, carrots and sweet corns. Cook and stir for few minutes until crispy-tender.
    15. Now add green pepper, cabbage and green onions, cook for 2-3 minutes.
    16. Add potatoes and a splash of soy sauce and hot sauce.
    17. Season with salt and pepper.
    18. Cook and stir for 2 more minutes or until all done.
    19. Sprinkle the herb seasoning over it and turn the heat off and let it cool down completely.
    20. Once dough risen, Punch it down and divide it into 18 small balls ( depending on the size of buns your would like).
    21. Line the baking tray with baking sheets.
    22. Roll out each ball into a circle.
    23. Place vegetable stufing in the center, then ball it up and seal the edges.
    24. Place it on the prepared baking tray and repeat it with remaining dough.
    25. Cover the tray with a light cloth and let them rose for 30 minutes.
    26. Now brush each buns with beaten egg.
    27. Then sprinkle some sesame seeds all over.
    28. Bake in the pre-heated (180 degree C) oven for 18-20 minutes or until buns turn golden brown.
    29. Remove from the oven.
    30. Brush butter on top of the buns and cover them with a cloth so they get really soft.
    31. Serve warm and enjoy.

    Serving Suggestions:
    Serve warm with coffee or tea.

    Extra Bonus Tips:

    1. It can last  for a week in an air tight container in the refrigerator or it can be frozen for longer. Any time you wish to serve these heat them in the microwave for 15-20 seconds or preheat in the oven for 2-3 minutes and enjoy the warm, soft vegetable-y stuffed buns!
    2. What I really love is that once you have this basic idea, the variety of stuffing you can make for these buns is absolutely endless.

    I have also posted Baby Chicken Bread recipe which is another easiest & tastiest version of making stuffed bread at home. Do check it out as well.  It’s finger lickin’ good. You’ll be coming back for more. 

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Baking!!

  • Chicken Vegetable Rolls Recipe

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    Chicken Vegetable Rolls

    Who doesn’t love a hot, fried spring rolls? Making them yourself ensures a maximum freshness of flavour. This chicken vegetable rolls recipe is easy to follow and makes a perfect treat for your toddler.

    Chicken Vegetable Rolls Recipe
    Photo: Chicken Vegetable Rolls Recipe

    Bismillah, let’s begin!

    Check it out the Chicken Vegetable Rolls Recipe and printable version below.

    Chicken Vegetable Rolls Recipe

    • 1 cup boiled shredded chicken
    • 1 cup shredded cabbage
    • 2 green onions (thinly sliced)
    • 2 carrots (thinly sliced)
    • 1 capsicum (thinly sliced)
    • 2 tablespoon canola oil
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon freshly ground black pepper
    • salt to taste
    • 1 egg yolk (lightly beaten)
    • 24 roll wrappers
    • oil for deep frying

    Method

    1. Heat a wok or pan until smoking and add the canola oil.
    2. Now add the chicken and stir-fry for 2 minutes or until crispy. Season with soy sauce and oyster sauce.
    3. Now add green onions, cabbage, capsicum and carrot.
    4. Season with salt and pepper.
    5. Stir fry for 2 minutes until well combined.
    6. Cool down the Chicken and vegetable mixture.
    7. Place the 2 tablespoon mixture in one corner of the roll wrappers.
    8. Fold and roll up tightly.
    9. Tuck the top edge in and seal it with a little of the beaten egg yolk.
    10. Repeat with the remaining spring roll wrappers and filling.
    11. Heat oil in a deep pan over medium heat.
    12. Carefully put the spring rolls in small batches into the oil.
    13. Deep-fry for 2 minutes or until they turn crispy and golden-brown.
    14. Remove with a slotted spoon and drain on kitchen paper.
    15. Transfer the spring rolls onto a plate. Chicken Vegetable Rolls are ready to serve. ENJOY!!

    Serving Suggestions:
    Serve with sweet and spicy dipping sauce.

     Recipe Note’s:

    Freeze remaining rolls in an airtight container between sheets of baking paper for up to 1 month.

    I have also posted Rainbow Bread Rolls Recipe which is another easiest & tastiest version of making rolls. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    Keep remember me in your Dua’s and Stay tuned for new content on the blog 🙂

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Methi Chicken Recipe – A Tasty Tweak to your regular Chicken Curry

    Methi Chicken Recipe – A Tasty Tweak to your regular Chicken Curry

    Methi Chicken (Chicken Curry with Fenugreek Leaves)

    Methi Chicken is a lip smacking chicken recipe which is cooked under pressure(dum) along with yogurt, fresh methi and spices. This Methi Chicken recipe is easy to cook and great in taste, as well as looks and texture.

    Methi Chicken Recipe
    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    This Methi Chicken is one of my go-to recipes when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother’s so I know it is good as I grew up eating it. The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don’t have access to fresh leaves and you should be able to find both fairly easily in any grocery.

    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    Goes great with plain rice, salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

    Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)

    Check it out the Methi Chicken recipe here!!

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 kg chicken cut into karahi pieces

    For the marinade:

    • 1 tsp each, ginger and garlic paste
    • 2 tsp yogurt
    • 1 tsp red chilli powder
    • ½ tsp cumin powder
    • Salt to taste

    For the Gravy:

    • 2 cardamoms
    • 1 cinnamon stick
    • 3 green chillies, chopped
    • 1/2 tsp black cumin seeds
    • 2 cups chopped fenugreek leaves
    • 1 lemon juice
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix all the ingredients and marinate the chicken for 30 minutes.

    Grill in a pre-heated oven till golden brown.

    Step 3

    For the gravy, roast cardamom, cinnamon, black cumin seeds and chopped onions till golden brown.

    Step 4

    Add fenugreek leaves and saute for four minutes.

    Step 5

    Add tomatoes and chicken and cook till the aroma of the fenugreek leaves comes out.

    Step 6

    Put lemon juice, garnish with ginger julienne. Methi Chicken is ready to serve.

    [/tab] [tab]

    • Serve with chapati or white rice.

    [/tab] [/tabs]

    If you like Methi Chicken recipe and make it then let me know your feedback by commenting below.