Hot dogs are a staple of American food. But what is a vegetarian to do? Here is a vegetarian take on the hot dog. This is a recipe that was published in The Hindu newspaper in 1992. Saw it as I was looking through my recipe collection.
Difficulty level: Easy
Preparation time: 10 min + 2 hrs for mayonnaise
Cooking time: 45 min
Makes: 6-8 servings
Ingredients:
Hot dog buns: 8
Beetroot 'dogs': 8
Vegetarian mayonnaise: 1 cup (method given below)
Lettuce: 8 leaves
Beetroot 'dogs':
Cooked and mashed potato: 3 cups
Grated beetroot: 1 cup
Oil: 1 tbsp + for shallow-frying
Peanut(crushed slightly)- 2 - 3 tbsp
Bread crumbs: 1 cup
Saunf: 1 tsp
Salt: to taste
Chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Green chillies: 2, sliced
Onion: 2, thinly sliced
Ginger: 1" piece, thinly sliced
Cilantro: leaves of 1/2 bunch
Grate the beetroot. Heat 1 tbsp oil in a skillet and add the saunf. When it splutters, add all the chopped ingredients and fry well. Put in the potatoes, beetroot, salt, the masala powders, peanut and coriander leaves. Stir well till dry and let it cool. Shape the 'dogs' according to the size of the rolls. Roll in breadcrumbs, shallow fry in oil or ghee till golden. Remove and keep (2 tbsp all-purpose flour/maida can be added to the mixture before making the 'dogs', so they do not break while frying)
Slit each roll, lengthwise. Apply a thick layer of the mayonnaise on the inner sides of the roll.
Place a dog and a lettuce leaf in the centre and sandwich it with the sides of the roll. Serve with chilli or tomato sauce. When served with a salad and a soup, this is a complete meal.
Vegetarian Mayonnaise
Thick fresh curds/yoghurt: 2 cups
Thick fresh cream: 1 cup
Grated cucumber: 1/2 cup
Grated cheese: 1/2cup
Salt, pepper: to taste
Pour the curds into a sieve or cotton cloth, to remove all liquid, and keep aside for 2 hrs. Collect the thick curd and mix with all the ingredients into a smooth paste. Refrigerate till required.
Difficulty level: Easy
Preparation time: 10 min + 2 hrs for mayonnaise
Cooking time: 45 min
Makes: 6-8 servings
Ingredients:
Hot dog buns: 8
Beetroot 'dogs': 8
Vegetarian mayonnaise: 1 cup (method given below)
Lettuce: 8 leaves
Beetroot 'dogs':
Cooked and mashed potato: 3 cups
Grated beetroot: 1 cup
Oil: 1 tbsp + for shallow-frying
Peanut(crushed slightly)- 2 - 3 tbsp
Bread crumbs: 1 cup
Saunf: 1 tsp
Salt: to taste
Chilli powder: 1 tsp
Garam masala powder: 1/2 tsp
Green chillies: 2, sliced
Onion: 2, thinly sliced
Ginger: 1" piece, thinly sliced
Cilantro: leaves of 1/2 bunch
Grate the beetroot. Heat 1 tbsp oil in a skillet and add the saunf. When it splutters, add all the chopped ingredients and fry well. Put in the potatoes, beetroot, salt, the masala powders, peanut and coriander leaves. Stir well till dry and let it cool. Shape the 'dogs' according to the size of the rolls. Roll in breadcrumbs, shallow fry in oil or ghee till golden. Remove and keep (2 tbsp all-purpose flour/maida can be added to the mixture before making the 'dogs', so they do not break while frying)
Slit each roll, lengthwise. Apply a thick layer of the mayonnaise on the inner sides of the roll.
Place a dog and a lettuce leaf in the centre and sandwich it with the sides of the roll. Serve with chilli or tomato sauce. When served with a salad and a soup, this is a complete meal.
Vegetarian Mayonnaise
Thick fresh curds/yoghurt: 2 cups
Thick fresh cream: 1 cup
Grated cucumber: 1/2 cup
Grated cheese: 1/2cup
Salt, pepper: to taste
Pour the curds into a sieve or cotton cloth, to remove all liquid, and keep aside for 2 hrs. Collect the thick curd and mix with all the ingredients into a smooth paste. Refrigerate till required.
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