World Vegetarian Day is celebrated on October 1 every year to raise awareness about the benefits of a healthy vegetarian lifestyle and encourage meat-eaters to make a switch.

However, if you are
one of those who feel vegetarian food is boring, these recipes will force you
to think again. Gone are the days of the predictable vegetarian menu, vegans
are playing up with different spices and ingredients to make lip-smacking food
options. 

A vegetarian
meal helps in reducing the risk of chronic degenerative diseases such as
coronary artery disease, obesity, diabetes, high blood pressure, and certain
types of cancer including breast, colon, and lungs.

Also read: Make these classic cocktails at home by following easy steps

So if you
are someone who loves to eat, but don’t know how to cook, this article if for
you. Read on:

Now whether
you are a pure vegetarian or just want to add some up with your non-vegetarian
diet, you need to cook it well. Chef Ajay Markan, Corporate Chef for Cygnett
Hotels & Resorts helped Opoyi to prepare ‘Paneer Genda Phool’. 

Ingredients:

Large cubes
of paneer 350 grams

Blanched
Marigold flower top 150 grams

Ginger paste
10 grams

Yogurt 20
grams

Turmeric
powder 2 grams

Yellow chili
powder 4 grams

Red chili
powder 1 gram

Corn flour 5
gram

Fresh cream
100 ml

Soaked
saffron 

Green salad
mix 100 grams

Spicy tomato
dip

Over baked
tomato 200 grams

Over baked
garlic 10 grams

Oven-baked
red chili 2 

Salt to
taste

Method:

–        
Blanch
the marigold top and placed in the ice water bowl

–        
Make
a paste and keep on side    

–        
Marinate
the paneer cubes with marigold paste, salt, turmeric powder, and yellow chili
powder

–        
Keep
on the side for 30 minutes

–        
Sprinkle
the cornflour and cover all the marinated paneer cubes

–        
Now
prepare your second marination with yogurt, ginger paste, rest of marigold
paste, yellow and red chili powder, saffron, and salt 

–        
Coat
the paneer cubes and keep in the chiller for 30 minutes

–        
Now
cook it in a tandoor cook

–        
Sprinkle
some chaat masala on the top 

–        
Serve
hot with a green salad and spicy tomato dip 

Spicy tomato dip 

–        
Use
olive oil coated tomato garlic and red chili that you roasted in the over

–        
Blend
it all and add olive oil 

Also read: Satiate your snack cravings with these easy-to-make recipes

We all
should experiment with food and to help us Chef Harihar Biswal from China Bistro
Live curated Vegetables in the Sichuan Sauce recipe for us. Take a look-

Ingredients:

Cauliflower
cut into florets 1/2 medium

Sichuan
Sauce cut into 1-inch pieces 1 medium

Baby corns
cut into 1-inch pieces 4

Sichuan
sauce 4 tablespoons

Refined
flour 6 tablespoons

Cornflour 3
tablespoons

Oil 2 1/2
tablespoons

Salt to
taste

Garlic
chopped 1/2 teaspoon

Ginger
finely chopped 1/2 teaspoon

Green
chilies 1/2 teaspoon

Spring onion
bulbs chopped 1 tablespoon

Spring onion
greens chopped 1 tablespoon 

Method:

–        
Combine
refined flour, cornflour, half tablespoon oil, and salt in a bowl 

–        
Add
sufficient water and whisk well to make a smooth and thick batter

–        
Heat
sufficient oil in a deep pan

–        
Dip
cauliflower, carrots, baby corns in the batter till they are well coated and
deep-fry on medium heat until crisp

–        
Drain
on absorbent paper and set aside

–        
Heat
two tablespoons oil in a non-stick pan. Add garlic, ginger, and green chilies
and stir-fry on high heat for a few seconds

–        
Add
spring onion bulbs and sauté on high heat for a few seconds. Add Sichuan sauce,
fried vegetables, and salt and mix well 

Serve immediately, garnished with
spring onion greens