Vegetarian Recipes - Page 5
Dal Payasam Recipe
Ingredients
1. Moong dal (1c)
2. raisins (1/4c)
3. coconut (1/2)
4. cashew nuts (1/4c)
5. grated jaggery (2c)
6. cardamom powder (1tsp)
7. ghee
Method of preparation:-
1. Take dal, wash it and drain it. Fry the dal in the hot ghee for about 2-3 minutes and then keep it aside. Fry the raisins and the cashew nuts in the ghee and then keep them aside.
2. Take the 5-6 coconut rings, Chop them in small pieces and then fry it in ghee and then keep it aside. Take the reaming coconut and grate it and then grind it with 1 cup of water.
3. Drain the coconut and reserve the milk of coconut. This will be thicker. Again add 1 cup of water to the drained coconut and grind it. Now squeeze out the milk and reserve it in separate bowl. Add this squeezed milk in the dal and then pressure cooks it.
4. In the same time, boil 1 ½ cup of water and then add jaggery in it. Keep on boiling until the liquid gets thick consistency. Pour this into the dal mixture and stir it well. Cook it for few minutes.
5. Add the fried coconut, cashews, raisins and the cardamom powder. Stir the mixture all the time while cooking. Now add the thick coconut milk and mix it well. Take off the pan from heat and serve hot. It tastes better if it serves too cold.
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Vegetable Kofta Recipe
Ingredients
1. Potatoes (6large)
2. finely sliced onions (3)
3. sliced carrots (3c)
4. tomatoes puree (2tomatoes)
5. chopped ginger (1”piece)
6. crushed garlic (1cloves)
7. chili powder (1/4tsp)
8. turmeric powder (1tsp)
9. cinnamon powder (1tsp)
10. cloves powder (1tsp)
11. flour for coating
12. oil for frying
13. salt and black pepper (to taste)
14. chopped fresh coriander (for garnishing)
15. 4tbsp of thick cream (for garnishing)
Method of preparation:-
1. Take a pan, cook potatoes and carrots in it and then mash them. Mix salt and pepper in it according to taste and then keep this mixture aside to cool. Then make the small balls of this mixture.
2. Coat the balls of mixture with flour and fry them in the hot oil in a Kadai. Fry then until they turn golden brown. Drain the Koftas from the oil and keep them aside.
3. Take a pan, place it over heat. Heat the oil in it then fry onions in it until gets golden brown. Add garlic, ginger, cloves, turmeric, cinnamon and little water in the pan. Cook it for 2 minutes.
4. Now add the tomato puree and simmer it until it turns into thick sauce. Then add the mashed vegetables, chili powder, salt and pepper. Keep it for boiling and place the fried Koftas in the sauce and then simmer it for sometime. When the dish gets ready then decorate it with cream and coriander leaves.
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Navaratna Curry Recipe
Ingredients
1. French beans (100gms)
2. capsicum (100gms)
3. potatoes (100gms)
4. carrots (100gms)
5. cauliflower (100gms)
6. ghee (4tbsp)
7. paneer (100gms)
8. curd (1c)
9. cashew nuts (100gms)
10. tomatoes (2)
11. raisins (100gms)
12. ghee (for deep frying)
13. salt and sugar (to taste)
14. silver paper
15. pineapple pieces and few cherries (for the decoration)
Ground to paste:-
1. Garlic (6cloves)
2. cardamoms (3)
3. green chilies (2)
4. shah-jeera (1tsp)
5. Kashmiri chili (4)
6. coriander seeds (2tsp)
7. ginger piece (1”)
8. cumin seeds (1tsp)
Method of preparation:-
1. Take French beans, potatoes and carrots, cut them into small cubes. Then cut the cauliflower into big pieces. Boil the cauliflower, peas, carrots and French beans.
2. Take a pan, heat ghee in it. Deep fry the potatoes in the hot ghee. Then cut the paneer into cubes and then fry them in the ghee. Cut the capsicums into long strips. Grind the tomatoes with little water. Whip the curd in a bowl.
3. Take vessels, place it over heat. Heat the ghee in it and then fry the paste of ground ingredients for a little time. Then add the curd and tomatoes in the vessel. Fry them again for few minutes.
4. Now add the all vegetables, raisins, cashew nuts, paneer pieces and salt and sugar according to taste. When the navaratan curry gets ready then decorate it with pineapple pieces, cherries and silver foil.
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Dum Gobhi Recipe
Ingredients
1. Cauliflower (1lb)
2. chopped cilantro leaves (2-3tbsp)
3. chili powder (1/2tsp)
4. nonfat plain yogurt (1tbsp)
5. turmeric (1/4tsp)
6. chopped green chili (1)
7. grated ginger root (2tsp)
8. chopped tomatoes (1/3c)
9. salt (to taste)
10. garam masala (1/2tsp)
Method of preparation:-
1. Take cauliflower, wash it, drain it and then cut it into 1 inch flowerets, including the stem of the cauliflower.
2. Take a small bowl, mix tomatoes, ginger, chili powder, salt, green chili, turmeric with the yogurt in it. Take a nonstick pan, spray oil in it then put the cauliflower in the pan then pour the spices over the top. Mix them well and then cover the pan and cook it over low heat for about 10-15 minutes.
3. Mix half of the cilantro leaves, now take off the cover. Increase the heat to medium and cook it for 5-6 minutes to drive off the excess moisture. Make sure that all the liquid is driven off.
4. Then take off the pan from the heat. Now sprinkle the garam masala and remaining cilantro leaves in it. When it gets ready then serve it with rice or chapatti.
Number of servings – 4
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Dum Ka Karela Recipe
Ingredients
1. bitter gourds or karela (12)
2. turmeric powder (1tsp)
3. ginger paste (15gms)
4. garlic paste (15gms)
5. turmeric powder (1tsp)
6. salt (to taste)
For filling:-
1. Grated paneer (150gms)
2. chili powder (1tsp)
3. groundnuts (60gms)
4. coriander powder (1 1/2tsp)
5. sesame seeds (1tbsp)
6. coconuts (15gms)
7. julienne ginger (5cm)
8. cumin seeds (1tsp)
9. onions (2large)
10. crushed jaggery (15gms)
11. tamarind pulp (1tbsp)
12. salt (to taste)
For tempering:-
1. Curry leaves (24)
2. sesame oil (3tbsp)
3. mustard seeds (1/2tsp)
4. fenugreek seeds (1/4tsp)
5. cumin seeds (1/2tsp)
Method of preparation:-
1. Take bitter gourds, wash them and slit them on one side. Take out the seeds and rub the salt on them. Keep them on a tray for about an hour.
2. Take a pan, put enough water in it. Then add ginger paste, garlic paste, turmeric paste and salt in it and boil it. Then add the bitter gourd and blanch them until they get soft.Drain them and keep them aside.
3. For filling:-Take coconut, remove its skin and then chop it.Take a sauce pan, roast dry the cumin seeds, sesame seeds, coconut and groundnuts until each emits its unique aroma. Now roast the onion directly on the flame until the skin is charred.
4. Then cool the onion, peel it and then roughly chop it. Except paneer, grind all the ingredients with 1/4th cup of water to a fine paste. Then add paneer, chili powder, coriander powder, jaggery and ginger to the paste and then mix it well.
5. For tempering:-Take a frying pan, place it over heat. Heat the oil in it and add fenugreek seeds, mustard seeds and cumin seeds in it. Stir them over medium heat until they begins to crackle and then add the curry leaves.
6. Now pour this seasoning over the paste, mix it well and then fill this paste into each of the blanched bitter gourds. Take a greased roasting tray; place these bitter gourds in it with the slit side on the top.
7. Cover the tray with a foil, make the holes in the foil and then cook on Dum in the preheated oven at 275 degrees F for about 30 minutes. While roasting,, basting the gourds at regular intervals.
8. Now take off the dish from the oven and remove the cover. Now serve with cumin-tempered whole potatoes and buttered seasonal vegetables on the side.
Number of servings – 4
Making Time – 1 hour 15 minutes
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Khatti Arvi Ka Saalan Recipe
Ingredients
1. Arvi (16med.)
2. finely chopped onions (200gms)
3. lemon juice (2tsp)
4. curry leaves (16)
5. garlic flakes (8)
6. whole dried red chilies (4)
7. mustard seeds (1/2tsp)
8. urad dal (1tsp)
9. fresh tomato puree (3/4c)
10. cumin seeds (1/2tsp)
11. jaggery (1tbsp)
12. tamarind pulp (4tbsp)
13. chili powder (1 1/2tsp)
14. coriander powder (3tsp)
15. turmeric powder (1tsp)
16. salt (to taste)
Method of preparation:-
1. Take arvi, wash it and boil it in enough water then add lemon juice and again boil it. Drain it, when it gets cool then peel it and cut it into quarter lengthwise and keep it in a pan full of water. Now grate the jaggery and reserve it in the 3 tablespoon of water.
2. Take a pan, heat oil in it. Add garlic and saute it over medium heat until it gets light brown. Add mustard seeds, urad dal, whole red chilies and cumin seeds in the pan and saute them until they begin to crackle. Add curry leaves and mix them for a minute.
3. Add onions; saute them until gets golden brown. Add tomato puree, chili powder, turmeric powder, and tamarind pulp. Mix them and fry them until the oil gets float on the top. Add salt and 3 cups of water and keep it for boiling.
4. Now reduce the heat, add jaggery and arvi in the pan. Boil it again. Cook it on simmer by stirring it occasionally until the gravy reaches thin sauce consistency. Take off the pan from the heat and place it in a serving dish to serve.
Number of servings – 4
Making time – 50 minutes
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Aloo Gobi Methi Ka Tuk Recipe
Ingredients
1. Potatoes with skin (4large)
2. cauliflower, cut into medium size flowerettes (800gms)
3. yellow chilly powder (1tsp)
4. fenugreek (200gms)
5. curry leaves (20)
6. oil (5tbsp)
7. mustard seeds (2gm)
8. strained ginger paste (20gms)
9. strained garlic paste (10 gms)
10. salt (to taste)
11. cumin powder (1/2tsp)
12. coarsely ground black pepper (1/2tsp)
13. amchur powder (1tsp)
14. Kasuri methi (a pinch)
15. fresh pomegranate seeds (30gms for garnishing)
Method of preparation:-
1. First take potatoes, wash them and cut them into quarter and then halves the each quarter lengthwise. Blanch the potatoes in salted boiling water until they get cooked but not soft. Drain them and keep them aside.
2. Sprinkle the salt over the fenugreek and then rub it between the palms to reduce the bitterness. Take a Kadai, place it over heat. Heat the oil in it and add mustard seeds. When they get crackle then add garlic paste and the ginger paste. Stir it and fry it until the moisture evaporates.
3. Then add fenugreek and stir it few seconds. Add cauliflower, yellow chilly powder and salt. Mix it well. Reduce the heat to low. Cover the pan and cook it well. Now increase the heat to medium.
4. Add potatoes and fry for 5 minutes. Sprinkle the cumin powder, pepper powder, amchur powder and the Kasuri methi. Mix them well and then take of the Kadai from the heat. Put this in a serving dish, garnish it with pomegranate and then serve it with paratha or tandoori roti.
Number of servings – 4
Making time – 35 minutes
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Bhakar Wadi (Spicy Gram Flour Snack) Recipe
Ingredients
1. Gram flour (240gms)
2. wheat flour (120gms)
3. grated coconut (100gms)
4. asafoetida (a pinch)
5. poppy seeds (60gms)
6. sesame seeds (60gms)
7. oil for deep frying
8. salt (to taste)
9. chilly powder (to taste)
10. sugar (a pinch)
11. finely chopped coriander leaves (100gms)
12. a marble sized ball of tamarind soaked in a little water
13. black masala powder (to taste)
Method of preparation:-
1. Take a large bowl, mix wheat flour and the gram flour in it. Add asafoetida, salt, 60 ml of hot oil and enough water and knead it to stiff dough. Keep it aside.
2. Take sesame seeds, poppy seeds and grated coconut and roast them in a pan and then grind them to powder. Add salt, sugar, coriander leaves and the chilly powder to the masala powder and mix them well to make the filling for the bhakar wadi. Now add tamarind pulp and the black masala powder.
3. Take the kneaded dough and divide it into small portions and then roll each portion into rectangle shape. Spread the filling all over the rectangle shaped dough and roll it up with the filling to make a cylindrical shape.
4. Seal the edges and then cut it into 3 cm long pieces. Deep fry them in hot in hot oil until it gets brown and crispy. Now drain them from the oil and store them in the airtight container.
Number of servings – 4
Making time – 1hour
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Pulihora (Tamarind Rice) Recipe
Ingredients
1. Rice (3c)
2. mustard seeds (1/2tsp)
3. tamarind extract (5tbsp)
4. red chilly (5)
5. split Bengal gram (2tbsp)
6. green chilly (4)
7. peanuts (1/2c)
8. oil (1/2c)
9. turmeric powder (1/2tsp)
10. black peppercorn (8)
11. sesame seeds powdered (1tbsp)
12. coriander leaves (1 bunch)
13. asafoetida (1/2tsp)
14. curry leaves (20)
15. water (5c)
16. salt (to taste)
Method of preparation:-
1. Take a large sauce pan, place it over heat. Add water and rice in it and cook them until well done. Take off the pan from the heat and then spread out the rice in a wide, large bowl.
2. Add half of the curry leaves, turmeric and 3 tablespoon of oil to the rice and mix them thoroughly. Keep it aside.
3. Meanwhile take a frying pan, heat the remaining oil on low heat. Add black mustard seeds, red chilly, peppercorn, split Bengal gram and peanuts in it.
4. When the Bengal gram turns light brown then add remaining curry leaves, coriander leaves, sliced green chilly, asafoetida and the tamarind extract. Mix them well and then take off the pan from the heat.
5. Now add the sesame seeds powder and salt to the frying pan and add it to the bowl containing rice. Mix it thoroughly and then serve the rice with plain yogurt.
Number of servings – 4
Making time – 20 minutes
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Kozukkattai (Stuffed Rice Balls) Recipe
Ingredients
1. Rice flour (1c)
2. oil (1tsp)
3. water (1 1/4c)
4. salt (a pinch)
5. grated fresh coconut (2c)
6. jaggery powder (1/2c)
7. cardamom powder (a pinch)
8. water (2tbsp)
Method of preparation:-
1. Boil water in a vessel; add salt and oil in it. Then add the rice in the vessel, cook them and stir them until forms a lump. It should take only 2 minutes. As soon as it is done then cover it for about 10 minutes.
2. Now knead the rice flour mixture until it gets smooth. Keep it aside. Meanwhile prepare the stuffing. Take 2 cups grated fresh coconut, ½ cup of jaggery powder and one pinch of cardamom powder.
3. Put all these ingredients in a Kadhai with 2 tablespoon of water. Keep on stirring the mixture for about 10 minutes until it gets dry. Make small balls of cherry size of this mixture. It is better to make the stuffing a day or 2 days before.
4. Now take the kneaded rice flour. Make the little cup of this flour and then stuff these cups with prepared stuffing and then steam it for about 10 minutes.
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