Vegetarian Recipes
Dry Potatoes (Sookha Aloo) Recipe
Ingredients
1. Potatoes (4medium size)
2. oil (2tbsp)
3. garam masala (2tsp)
4. hot pepper (1/4tsp)
5. mango powder (2tsp)
6. salt (1tsp)
7. cumin seeds (2tsp)
Method of preparation:-
1. Take pan, put water in it and then boil the potatoes in this water until get cooked but not over cooked. Keep them to cool and then peel them and cut them into ½” cubes.
2. Take a pan, heat oil in it and then fry the cumin seeds in the hot oil until gets brown. Add the boiled and cut potatoes and fry them until turn golden brown.
3. Add the remaining ingredients and again fry them for about 2-3 minutes. Now remove the cooked potatoes from oil with a slotted spoon and then serve them hot.
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Curried Mushrooms Recipe
Ingredients
1. Mushrooms (1/2lb)
2. oil (2tbsp)
3. onion (1large)
4. tomatoes (2large)
5. turmeric (1/4tsp)
6. chili (to taste)
7. salt (to taste)
Method of preparation:-
1. Take mushrooms, wash them and pat dry them and then cut them into slices. Take onion and finely chop it into small pieces.
2. Take a pan, heat oil in it. Add chopped onions and turmeric and then fry them until get soft. Add the sliced tomatoes and cook them for about 3 minutes. Stir the mixture while cooking. Add mushrooms, salt and chili. Then cover the pan.
3. Cook it for about 15-20 minutes. Now remove the cover. Cook it to dry out all the water. When mushroom gets ready then serve it hot with chapatti
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Prawn (Shrimp) Curry Recipe
Ingredients
1. Prawn (1/2kg)
2. oil (1tbsp)
3. onions diced into small pieces (2)
4. garlic powder (1/4tsp)
5. cinnamon stick (1/4”)
6. dhania powder (1/2tsp)
7. chili powder (1/4tsp)
8. fresh coriander (1bunch)
9. turmeric powder (1/4tsp)
10. ginger powder (1/2tsp)
11. salt (1tsp)
Method of preparation:-
1. Take prawn, clean it and squeeze its water. Add chili, dhania, ginger, garlic, turmeric powder and salt in it. Mix all these ingredients with thaw prawn well.
2. Boil prawn in a pan on low heat. Add 1 teaspoon of oil in the boiling prawn. When the water evaporates and the prawn gets dry then take it off from the heat.
3. Take a pan, heat the oil in it and add cinnamon in the oil. Then add prawn and fry it for about 2 minutes. Add onions and fry them until they turn brown.
4. When it gets ready then sprinkle the chopped coriander leaves on it. Take off the pan from heat and then serve it hot.
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Bhuna Lamb Recipe
Ingredients
1. Boneless lamb shoulders, cut into 2” cubes (2lb)
2. yogurt (2c)
3. ground coriander seeds (1tsp)
4. garam masala (1tsp)
5. ground red pepper (1tsp)
6. chopped fresh ginger (1tbsp)
7. garlic (8flakes)
8. ground cumin seeds (1tsp)
9. lemon juice (2tsp)
10. oil (1tbsp)
11. salt (to taste)
Method of preparation:-
1. Make the puree of all the ingredients except lamb and oil. Put the lamb pieces in this puree and keep it to marinate for about 4-5 hours in the refrigerator.
2. Take a heavy saucepan, place the meat along with the marinade in it and then keep it to boil on medium high heat. Now reduce the heat to low, cover the pan and keep it to simmer for about half an hour until the lamb gets tender.
3. Now uncover the pan and continue to cook until most of the moisture gets evaporated and the lamb gets thickly coated with gravy. Add 1tablespoon of oil and stir fry it for about 2 minutes. Now the bhuna meat gets ready to serve.
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Aloo Paneer Pops Recipe
Ingredients
1. Boiled and mashed potatoes (2large)
2. chopped onion (1med.)
3. chopped green chillies (3-4)
4. chopped fresh coriander leaves (4tbsp)
5. grated cottage cheese (200gms)
6. oil (1tbsp+for deep fry)
7. raisins (1tbsp)
8. maida (4tbsp)
9. garam masala powder (1tsp)
10. powdered black peppercorns (1/2tsp)
11. crushed cornflakes (1c)
12. salt (to taste)
Method of preparation:-
1. Take raisins, soak them in warm water for sometime and then drain well. Take a frying pan, heat 1 tablespoon of oil in it and then saute chopped onion until they get translucent.
2. Take a bowl, mix together the paneer, boiled potatoes, sauteed onion, green chillies, coriander leaves, raisins, garam masala powder and salt in the bowl. Mix it well and then make the cylindrical shaped croquettes of this mixture about one inch thick and two inches long.
3. Make a thin batter of maida, pepper powder, salt and water. Now dip the croquettes in this batter and then roll in the crushed cornflakes. Keep them for an hour in the refrigerator.
4. Take a kadai, heat the oil in it and then deep fry the croquette in the hot oil until it gets golden brown and then drain it in paper towel. Make more pops in this way and then serve them hot with green chutney.
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Tomato Thokku Recipe
Ingredients
1. Quartered tomatoes (3med.)
2. mustard seeds (1/2tsp)
3. grated coconut (3tbsp)
4. chopped ginger (1” piece)
5. whole dry red chilies, broken (2)
6. curry leaves (10-12)
7. oil (2tbsp)
8. salt (to taste)
Method of preparation:-
1. Take a pan, heat 1 tablespoon of oil in it. Add 6 curry leaves, whole red chili, tomatoes and ginger and cook them by stirring for 3-4 minutes. Now put this in a jar of mixer. Add coconut and salt and grind it to a thick paste.
2. Take another pan, heat the remaining oil in it. Add the mustard seeds, when they get splutter then add the remaining curry leaves and then pour this tempering over the thokku. Thokku is a tempered tomatoes and coconut ground to make thick chutney.
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Benarasi Bharwan Aloo Recipe
Ingredients
1. Potatoes (20-25 med.)
2. oil (for deep fry and 2 tbsp)
3. fresh cream (2tbsp)
4. grated jaggery (1/2c)
5. dry mango powder (1/2tsp)
6. tamarind pulp (1 1/2tbsp)
7. red chili powder (1/2tsp)
8. turmeric powder (1/2tsp)
9. tomato puree (2c)
10. grated ginger (1” piece)
11. cumin seeds (1tsp)
12. asafoetida (a pinch)
13. salt (to taste)
14. chopped cashew nuts (10)
15. raisins (10)
16. chopped fresh coriander leaves (2tbsp)
Method of preparation:-
1. Take potatoes, peel them and cut them halves. Dry roast the fennel seeds and then crush them.
2. Take a kadai, heat the oil in it and deep fry the potatoes in it until gets golden brown. Drain them on the paper towel and keep them aside to cool. Now scoop out the middle of each potato and then chop the scooped out portion of the potatoes.
3. Add, green chili, coriander leaves, cashew nuts, raisins, paneer and salt. Mix them well. Fill this mixture in the scooped potato halve.
4. Take a kadai, heat 2 tablespoon of oil in it. Saute the roasted fennel seeds, cumin seeds and ginger in the kadai. Add the tomato puree and mix it well. Add red chili powder, turmeric powder and a cup of water and cook it for 3-4 minutes. Add tamarind pulp and mix it.
5. Now add amchur powder, grated jaggery and salt to taste. Add the stuffed potatoes in the gravy and cook on low heat for 3-4 minutes. Add the fresh cream and again cook it until the gravy is reduced slightly. Serve it hot in a serving bowl.
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Peppers and Potato Curry (Shimla Mirch ki Sabzi) Recipe
Ingredients
1. Finely sliced green bell pepper (1lb)
2. potatoes cooked and cubed (1lb)
3. oil (2tbsp)
4. onion, pureed (1)
5. tomato, pureed (1)
6. garlic paste (1tsp)
7. ginger paste (1tsp)
8. coriander leaves (for garnish)
9. coriander powder (1tsp)
10. chili powder (1tsp)
11. cumin powder (1tsp)
12. turmeric powder (2tsp)
13. salt (to taste)
Method of preparation:-
1. Take a non stick frying pan, heat the oil in it. Add cumin and coriander powder in the pan and fry them and then add onion, tomato, garlic and ginger paste in the pan. Fry them all together for about 5 minutes.
2. Now add cooked and cubed potatoes, green bell peppers, chili powder and turmeric powder and salt with half a cup of lukewarm water.
3. Cover the pan and cook for about 15 minutes on medium low heat. When the vegetable gets ready then take off the pan from heat and garnish it with chopped coriander leaves. Serve it hot with chapatti.
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Chickpea and Spinach Curry (Chana Saag) Recipe
Ingredients
1. Canned chickpeas (1lb)
2. puree of spinach leaves (1c)
3. potato, cooked and cubed (1large)
4. ginger paste (1tsp)
5. garlic paste (1tsp)
6. puree of onion (1large)
7. puree of tomato (1large)
8. cumin (1tsp)
9. chili powder (1tsp)
10. coriander powder (1tsp)
11. turmeric powder (1tsp)
12. salt (1tsp or to taste)
Method of preparation:-
1. Take a non stick frying pan, place it over heat. Heat the oil in it and add the onions, cumin powder, coriander powder, turmeric powder, chili powders, ginger and garlic paste and tomatoes in the pan. Fry them together for about 5 minutes.
2. Now add the cooked potatoes and spinach paste in the pan with a cup of lukewarm water. Cook it on medium low heat for about 25 minutes.
3. Now add the chickpeas or chanas in the pan. Cover the pan and keep it to simmer for about 2 minutes and then serve it hot in a serving bowl.
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Cabbage and Potato Curry Recipe
Ingredients
1. Shredded cabbage (1lb)
2. oil (2tbsp)
3. finely chopped onions (20)
4. cooked and cubed potato (1large)
5. garlic paste (1tsp)
6. ginger paste (1tsp)
7. chili powder (1tsp)
8. coriander powder (1tsp)
9. cumin powder (1tsp)
10. turmeric powder (1tsp)
11. coriander leaves (for garnish)
12. salt (1tsp or to taste)
Method of preparation:-
1. Take a frying pan, place it over heat. Heat the oil in it and then fry onion, garlic and ginger paste with coriander powder and cumin seeds in the oil. Fry them for about 5 minutes.
2. Now add shredded cabbage, potato, salt, chili powder and the turmeric powder in the pan with ½ cup of Luke warm water. Cook the cabbage and potato for about 15 minutes on medium low heat.
3. When the cabbage vegetable gets ready then garnish it with chopped coriander leaves and serve it hot with chapatti.
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