Vegetarian Snacks Recipes

baby-corn-lollipops-1 Baby corn Lollipops

Serving: 2 persons
Prep time: 10 minutes
Cooking Time: 10-15 minutes


7-8 baby corns, boiled
100 grams of cottage cheese
1 cup of cornflakes
2 tbsp of coriander leaves, chopped
4 tbsp of chick pea flour
5 tbsp of corn flour
1 cup of olive oil
salt to taste
1/2 tsp of sugar
1/4 tsp of turmeric powder


Make a batter of the chick pea flour adding it with 8 tablespoon of water and half teaspoon of salt. Set aside. Take a bowl and combine the cottage cheese with salt, sugar, the chopped coriander leaves and the corn flour. Then add the boiled baby corns to the bowl and cover them evenly with the prepared mixture. Mount a deep-bottomed pan on the flame and add the oil to it to be heated on medium heat.

When the oil is heated, dip each of the baby corns in the batter and deep-fry them in the heated oil. When the color turns deep brown on all sides of each of the baby corn, remove each of them from the pan to paper towels to drain the excess oil. Serve hot with a sauce of your choice.

Fried Vegetable & Mushrooms

Serving: 3 persons
Prep time: 10 minutes
Cooking Time: 7 minutes


1 cup of button mushrooms, sliced
4 tbsp of capsicum, sliced into very small pieces
4 tbsp of sliced carrots
2 tbsp of chopped potatoes
4 tbsp of chopped beans
1/2 tbsp of chopped green chilies
6 tbsp of mint leaves
1/2 cup of mustard sauce
Salt to taste
2 tbsp of butter for frying


Mount a frying pan on medium heat and melt about 1 1/2 tbsp of butter in it. Add the sliced mushrooms to it and saute for 2 minutes. Remove from the pan. Now melt another tablespoon of butter in the same pan and add the chopped vegetables to the pan. Fry the vegetables for about 2-3 minutes before adding in the fried mushrooms and the mint leaves and the requisite amount of salt. Combine thoroughly and add the chopped green chilies and mustard sauce. Serve hot with a glass of chilled lemonade.


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