Vegetarian Recipes - Page 4
Cauliflower Curry Recipe
Ingredients
1. Cauliflower (3c in flowerets)
2. onion (2)
3. capsicum (1)
4. ginger (1cm)
5. green chillies (2)
6. hing powder (1/4tsp)
7. turmeric powder (1/4tsp)
8. cumin seeds (1tsp)
9. rasam powder (2tsp)
10. coriander leaves (1tbsp)
11. peeled and cubed potatoes (2c)
12. oil (4tbsp)
13. salt (1tsp)
14. sugar (1tsp)
Method of preparation:-
1. Take all the vegetables and chop them. Take a kadai, place it over heat. Heat the 3 tablespoon of oil in it. Add the cumin seeds and hing powder.
2. When the cumin seeds get splutter then add the chopped onions, ginger and green chilies into the hot oil and fry them until the onions turn golden. Add the chopped tomatoes and fry them until they get mushy.
3. Now add the cauliflower, potatoes and the turmeric powder. Fry them for sometime and then add the salt, sugar and quarter cup of water. Cover the pan, keep it to cook until the vegetables are cooked and the curry gets dry.
4. Now add coriander leaves, rasam powder and remaining 1 tablespoon of oil. Fry them until you get the lovely flavor. When it gets ready then take off the pan from the heat and serve it hot with rotis or the rice.
Number of servings – 6
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Bhindi Masala Recipe
Ingredients
1. Bhindi or okra (1/2kg)
2. oil (1/4c)
3. thinly sliced onion (2)
4. chopped tomatoes (2)
5. paprika (3/4tsp)
6. turmeric powder (1/2tsp)
7. garam masala (1tsp)
8. amchor powder (1tsp)
9. chopped coriander leaves for garnish (2tbsp)
10. salt and grounded pepper (to taste)
Method of preparation:-
1. Take bhindi or okra, wash it under running water and dry it with a clean cloth and then slice off the ends.
2. Take a heavy sauce pan, place it over heat. Heat the oil in it and add chopped onions in it, saute them until get translucent. Add all the masalas except the garam masala stir and fry for 2 minutes. Add chopped tomatoes and fry for 1 minute.
3. Now add the bhindi or okra, stir it and fry for 2 minutes and then cover the pan. Steam it over medium heat for 12-15 minutes or until get tender.
4. When the bhindi gets cooked then sprinkles the garam masala over it and mixes it well. Now place the cooked bhindi in the warm serving plate and garnish it with the chopped coriander leaves. Serve it while it is hot.
Number of servings – 4 to 6 people
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Matar Paneer Recipe
Ingredients
1. Paneer chunks (6)
2. chopped tomato (1large)
3. finely chopped onion (1med.)
4. garlic ginger paste (1tbsp)
Dry masalas:-
1. Ground coriander (1/2tsp)
2. red chili powder (1/4tsp)
3. garam masala (1/2tsp)
4. ground cumin (1/4tsp)
5. turmeric powder (1/4tsp)
6. water (1/4c)
7. fresh shelled green peas (3c) or frozen peas (2pkg.)
8. salt and freshly ground pepper (to taste)
9. cashew nuts ground to paste with a bit of water (1tbsp)
Method of preparation:-
1. Take a heavy sauce pan, place it over heat. Heat oil in it and put the cheese chunks in the pan. Fry them in hot oil until get golden.
2. Take out the fried cheese from the oil with a slotted spoon and drain them on the paper towel. Keep them aside. Now saute the chopped onions in the remaining oil until turn brown.
3. Add the garlic–ginger paste and fry it for 2 minutes. Add the chopped tomatoes and again fry them for 5 minutes to get the thick gravy.
4. Now add all the dry masalas, mix them well and fry them for more 3 minutes. If the gravy becomes lumpy then blend it with a blender. Add 1 cup of water and then stir the peas.
5. Cook it for sometime and then add the fried paneer chunks and cook for 2 minutes. Mix the cashew nuts paste, salt and pepper according to taste. When it gets ready then serve it hot.
Number of servings – 4 to 5 people
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Badshahi Baigan Recipe
Ingredients
1. Brinjal (300gms)
2. chopped onions (2large)
3. garlic-ginger paste (2tsp)
4. chopped tomatoes (2)
5. chili powder (2tsp)
6. curd (1c)
7. garam masala powder (1tsp)
8. coriander powder (1tsp)
9. chopped coriander leaves (1tsp)
10. cumin powder (1/4tsp)
11. turmeric powder (1/4tsp)
12. salt (to taste)
13. ghee (1/4c)
For garnish:-
1. Cashew nuts (1tbsp)
2. raisins (1tbsp)
3. sliced onions (1)
Method of preparation:-
1. Take brinjal, wash it and cut into 2 ½ cm thick pieces. Apply salt on the brinjal pieces and keep them aside for about 10 minutes. After 10 minutes wash and squeeze the pieces to dry them.
2. Take a pan, heat ghee in it. Fry the cashew nuts, raisins and onions in it until they turn golden brown. Remove them from the ghee and keep aside. Now fry the onion pieces in the same pan until they get tender. Remove them from the ghee.
3. In the remaining ghee fry the sliced onions until get tender then add the spices, chopped tomatoes and ginger-garlic paste. Saute them until the ghee floats on the top. Now add the curd, salt and the chopped coriander leaves and stir them.
4. Cook it until the gravy gets thickens then adds the fried brinjal pieces to the gravy. Reduce the heat and simmer it for about 2 minutes. When it gets ready then garnish it and serve hot with paratha or rice.
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Kofta Lajawab Recipe
Ingredients
For Koftas:-
1. Corn flour (50gms)
2. mashed Amul cheese (125gms)
3. pepper powder (1/2tsp)
4. oil for frying
For Gravy:-
1. Grated onions (250gms)
2. ground ginger piece (3cm)
3. pureed tomatoes (200gms)
4. garam masala (1/2tsp)
5. chili powder (1/2tsp)
6. salt (3/4tsp)
7. oil (200gms)
Method of preparation:-
1. Take a bowl, mix the mashed cheese with the corn flour and pepper in it. Mix it well and then knead it. Make walnut sized koftas of this cheese mixture.
2. Take a Kadai, place it over heat. Heat the oil in it. When the oil gets hot then fry the koftas in the hot oil until they turn light brown. Drain the koftas and keep them aside.
3. To make gravy, take a pan and heat the oil in it and then add the onions in it. Cook them until they get brown then add the chopped ginger and fry them.
4. Now add tomatoes, red chili and turmeric and garam masala and fry them on low heat until the oil gets separate. Add water and boil it for about 5 minutes.
5. Now add koftas and again boil for 2 minutes. When gets ready then serve it hot with the parathas or with tandoori rotis.
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Rajma Curry Recipe
Ingredients
1. Red kidney beans or rajma (1c)
2. tomatoes (500gms)
3. grated onions (2)
4. ghee (3tbsp)
5. chili powder (1tsp)
6. sugar (2tsp)
7. salt (to taste)
8. ginger piece (25mm)
9. green chilies (7)
10. garlic cloves (7)
Method of preparation:-
1. Soak the rajma for 7-8 hours or for the overnight. Neat day, wash it and cook it in the pressure cooker and then drain it.
2. Take a pan, place it over heat. Heat the ghee in it and fry the onions for about 2-3 minutes. Add the garlic ginger paste and the chili powder and again fry it for 2 minutes. Now add the boiled rajma in it.
3.Take the tomatoes, cut them into pieces. Put the pieces of tomatoes in the pan and add 2 cups of water and then cook them. When the tomatoes get cooked then take out the thick soup of tomatoes through a sieve. Add this tomato soup to the rajma mixture. Add the sugar and salt and then cook for few minutes.
Number of servings – 6
Making time – 20 minutes
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Mixed Vegetable Kofta In Tomato Curry Recipe
Ingredients
1. Frozen peas (1/2c)
2. frozen corns (1/2c)
3. carrots cut into small pieces (1/2c)
4. green beans cut into pieces (1/2c)
5. mango powder (1tsp)
6. red chili powder (1/2tsp)
7. gram flour or besan (1 1/2c)
8. turmeric powder (a pinch)
9. dhania powder (1tsp)
For the tomato curry:-
1. Fresh tomatoes (1pound)
2. water (3/4c)
3. tomato paste (2tsp)
4. sugar (1/4tsp)
5. ground ginger (1tsp)
6. cinnamon powder (1/4tsp)
7. whole cloves (2pieces)
8. red chilly powder (1/2tsp)
9. salt (to taste)
10. vegetable oil for frying
11. fresh cilantro or home made paneer (for garnishing)
Method of preparation:-
1. Take all the chopped vegetables; parboil them for about 10 minutes. Keep them to cool for about 20 minutes.
2. Take a bowl; mix all the spices of Koftas in it except the salt. Mix salt in the gram flour and add it slowly to the vegetable mixture. Do not add water in the mixture.
3. Mix it with your hands; add the gram flour until you can shape the mixture into small round balls. Now make the balls of the mixture. Meanwhile heat the oil in a pan for frying the Koftas. Keep the pan on medium heat. Deep fry the Koftas in it. Drain them and keep them aside.
4. For tomato curry:- Take tomatoes, chop them into small pieces. Cook them on with salt on medium heat for about 15 minutes. Add the tomato paste and keep on stirring the mixture.
5. Now add water and ginger and simmer it for 2-3 minutes. Add all the spices for the tomato curry. When the curry gets ready then pour it over the Koftas in the serving dish. Garnish it with fresh paneer.
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Venn Pongal Recipe
Ingredients
1. Rice (2c)
2. ghee (3tsp)
3. coarsely crushed peppercorns (2tsp)
4. cashew nuts (5)
5. toor dal (3/4c)
6. ginger cut into tiny bits (1 ½ inch)
7. cumin seeds (1 1/2tsp)
8. salt (to taste)
Method of preparation:-
1. Take rice and the toor dal; cook them together in a vessel in the pressure cooker. Cook the rice and dal until they get soft. Take cashew nuts and chop them into small pieces.
2. Take a Kadai, place it over heat. Put the ghee in it to heat, when the ghee get hot then fry the cashew nuts pieces in the Kadai. When the cashew nuts get brown then add the cumin seeds and the peppercorn in the Kadai.
3. When they starts splutter then add the tiny bits of ginger and fry them. Now add the cooked mixture of dal and rice to it. Add salt according to taste and then mix them well.
4. When the dish gets ready then add about 1 teaspoon of ghee before serving the dish. Serve the dish with onion chutney or the coconut chutney.
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Matar Palak Recipe
Ingredients
1. Spinach (1 bunch)
2. boiled potatoes (1med.)
3. green peas (1c)
4. onion (1med.)
5. green chilies (3-4)
6. tomato (1med.)
7. asafoetida (a pinch)
8. cumin seeds (1tsp)
9. turmeric powder (1tsp)
10. salt (to taste)
Method of preparation:-
1. Take spinach leaves, cut them and wash them properly. Keep the spinach for boiling. Boil it in very little amount of water for about 10 minutes. Keep the cooked spinach for sometime to cool.
2. Add green chilies in the spinach and grind it to a fine paste. The paste of the spinach must be semi liquid. Take onion and tomato, chop them into small pieces. Take the boiled potatoes then cut them into cube shaped.
3. Take a pan, place it over heat. Heat the oil in it and add asafoetida and cumin seeds. Now add chopped onion, tomato and green peas in the pan. Fry them in the oil for 2-3 minutes and then add potatoes cube. Keep them to cook for 5-6 minutes on medium flame.
4. When the onion, tomato and peas get cooked then add the spinach and the green chilies paste into the pan. Add salt and turmeric powder in the pan. Reduce the heat to low. Keep the spinach to cook on simmer for about 10 minutes. When the spinach gets cooked then serve it parathas or rotis.
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Green Onion Bhurji Recipe
Ingredients
1. Green onions (4small bunches)
2. turmeric powder (1/2tsp)
3. eggs (3)
4. chili powder (1tsp)
5. salt (to taste)
6. oil
Method of preparation:-
1. Take green onions, clean them and cut the onion bulbs from the green leaves and then chop the bulbs finely. Keep it aside. Now take the leaves of the onions and chop them finely.
2. Take a wide mouthed pan, place it over heat. Heat the oil in it and the saute the chopped onion bulbs in it for sometime until they become soft. Add the chopped leaves of onion and mix them well.
3. Decrease the heat, cover the pan tightly and keep it to cook until the leaves become soft. When the leaves get cooked then add the turmeric powder and the chili powder. Mix it well.
4. Take eggs and beat then in a bowl and then add them to the pan. Mix the whole mixture until the eggs get cooked and the mixture becomes dry. Add salt according to taste and serve it hot in a serving bowl or a dish.
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