Vegetarian Recipes - Page 8
Palak Paneer Recipe
Ingredients
1. Spinach (500gms)
2. Paneer (150-200gms)
3. onions (5med.)
4. cooking oil (6-7tbsp)
5. garlic (2-3flakes)
6. cumin seeds (1tbsp)
7. salt (to taste)
8. gram masala (to taste)
9. chili powder (to taste)
10. jeera powder (1tsp)
Method of preparation:-
1. Take spinach leaves, wash it and then boil it in a pan in water. Now drain the water and then make the puree of the spinach leaves. Cut 4 of the onions finely.
2. Take a pan, place it over heat. Add oil in it and then saute the cut onions in the pan until gets tender. Make a fine paste of garlic flakes and a onion. Now add this paste to the sauteed onions.
3. Also add the puree of spinach leaves with spice powder. Add some water if it is necessary. Boil it for a minute or two. Now take 150 or 200gms of paneer. Cut it into cube shaped of desired size and then fry them in oil until gets golden brown.
4. Now add this fried paneer into the prepared palak and cook it for about 3-5 minutes. When it gets ready then serve it hot in a serving bowl with rotis or rice.
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Mix Vegetable Curry Recipe
Ingredients
1. Boiled and sliced mixed vegetables like carrot, peas, beans, potato and cauliflower (1c)
2. green chillies (3)
3. sliced tomato (1)
4. crushed garlic (1/2tsp)
5. grated ginger (1/2tsp)
6. grated coconut (1/2)
7. red chili powder (1/2tsp)
8. sesame seeds (1tbsp)
9. mustard seeds (1/2tsp)
10. cumin seeds (1/2tsp)
11. lemon juice (1tsp)
12. cloves (2)
13. cinnamon (1”)
14. butter (2tbsp)
15. salt (to taste)
Method of preparation:-
1. Take all vegetables, boil them and drain them. Keep them aside.Take a mixie, put coconut, sesame seeds, cloves, cinnamon, chillies and in it. Blend them in the mixie to make a paste.
2. Take a pan, heat butter in it and then add seeds in it, allow them to splutter. Now add garlic, ginger and paste and then fry them for 3 to 4 minutes. Stir the mixture well. Add the vegetables in the pan except tomatoes. Add ½ cup of stock in the pan.
3. Cover the pan; place it on simmer for about 5 minutes. Now add tomatoes, chilli powder and salt and cook it until the gravy becomes thick. When it gets ready then serve it with chapattis.
Number of servings – 2
Making time – 20
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Poha Recipe
Ingredients
1. Beaten rice or poha (1c)
2. gated or scraped coconuts (1/4, for garnishing)
3. crushed ground nuts (1/4c)
4. chopped onions (2)
5. chopped potato (1)
6. coriander leaves (1/4c, for garnishing)
7. oil (1 1/2tbsp)
8. sugar (1/4tsp)
9. lime juice (1tsp)
10. green chillies (5-6)
11. mustard seeds (1/2tsp)
12. cumin seeds (1/2tsp)
13. salt to taste
14. curry leaves (few)
Method of preparation:-
1. Take poha, wash it until gets clean. Drain water and then sprinkle clear water and keep it aside. After 15 minutes it gets loosen then break the lumps of poha with fingers.
2. Take a heavy sauce pan, place it over heat. Heat oil in it. Add seeds and potato and stir it for 2-3 minutes. Now add onions, curry leaves and chillies. Fry them until the onions get tender. Take off the pan from the heat.
3. Add poha and all other ingredients. Mix them well and then add salt and lime. Place the pan back to the low heat until it gets hot. Stir it gently. When it gets ready, place it in serving dish and garnish it with coriander and coconut. Serve it hot with coffee.
Number of servings – 3
Making time – 15 minutes (excl. soaking time)
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Vegetable Pie Recipe
Ingredients
1. Plain flour or maida (2c)
2. chilled water
3. salt (1/2tsp)
4. chilled butter (100gms)
For filling:-
1. Chopped vegetables (2c)
2. corn flour (1tsp)
3. onions (2)
4. tomato (1)
5. ginger (1/2piece)
6. cream (1tbsp)
7. oil (1tbsp)
8. red chili powder (1/2tsp)
9. green chilies (2)
10. curry masala or garam masala (1/2tsp)
11. salt (to taste)
Method of preparation:-
1. Take flour, mix salt in it and then sieve it in a bowl. Add chilled butter; mix it with fork until it gets crumbly. Now sprinkle the chilled water over it then mix the dough into a lump with light hand.
2. Put the dough in the plastic bag and keep it to chill for 15 minutes. Then roll the dough into 4 inches round.
3. Take a pie plate, grease it. Now place the rounds of dough on a pie plate. Prick it all over with a fork. Place the pie plate in preheated oven and bake it for about 12 minutes until gets lightly brown. Keep it aside.
4. For filling:- take onion, tomato, ginger, grate them. Chop green chillies and other vegetables. Take a frying pan, heat oil in it and add grated vegetables and chillies. Cook them for 4-5 minutes. Stir them occasionally.
5. Now add all the ingredients except cream. Cook it until the curry gets thick. Sprinkle the corn flour over the crust. Now pour the filling in the shell. Pour the cream all over. Now bake it in preheated oven for 8-10 minutes. When it gets baked then slices it and serves it warm.
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Puranpoli Recipe
Ingredients
1. Yellow gram or channa dal (300gms)
2. plain flour (150gms)
3. warm water to knead dough
4. jaggery or molasses (300gms)
5. ghee (1tbsp)
6. cardamom powder (1tsp)
7. ghee to serve
Method of preparation:-
1. Take channa dal; boil it in water until it gets soft. Drain it in a colander for 10 – 15minutes. Grate the dal in the almond grater little by little until the dal gets grated.
2. Take a bowl; mash the jaggery in it until the lumps break. Mix it well into the dal. Take a heavy saucepan, place it over heat. Put the mixture in it to cook until the soft lump is formed. Stir it continuously while cooking. When it gets cooked then keep it aside.
3. Take a large bowl, mix flour, ghee and enough water to make the soft dough. Take some dough and roll it round about 4 inches. Place a ball of filling in the centre. Wrap the filling and seal it. Again roll it to 6” diameter.
4. Now place it in a warm griddle to roast it until gets golden brown. Then roast the other side or you can shallow fry it like a paratha on griddle for a better flavour.
5. When it gets roasted then serve it in serving dish and top it with ghee all over. Serve it hot with dal or amti.
Make – 7-8 puranpolis
Making time – 45 minutes
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Sarson Ka Saag Recipe
Ingredients
1. Sarson greens (1bunch)
2. spinach (1bunch)
3. green chillies (3-4)
4. grated garlic (1/2tsp)
5. grated ginger (1/2tsp)
6. grated onion (1)
7. ghee (2tbsp)
8. lemon juice (1/2)
9. garam masala (1/2tsp)
10. oil (1tbsp)
11. maize flour (1tbsp)
12. salt (to taste)
Method of preparation:-
1. Take sarson and spinach, wash both and then drain them. Keep them to dry and then chop both the green (sarson and spinach).
2. Take a pressure cooker, place it over heat. Heat oil in it, then add both greens and green chillies and stir them. Add garlic and ginger and then mix them. Now add a cup of water and few pinches salt in it. Cook it in the pressure cooker till done. Mash it well.
3. Take a heavy pan, heat ghee in it. Saute onions in it until gets brown. Now add all other ingredients, except cheese. Mix all the ingredients and cook until the oil gets separates.
4. When it gets ready then put it in a serving bowl. Garnish it with cheese and then serve it hot with makki ki roti or with paratha.
Number of servings – 3-4
Making time – 25 minutes
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Malai Kofta Recipe
Ingredients
For gravy:-
1. Cream (125gms)
2. cloves (6)
3. paneer or khoya (75gms)
4. cinnamon (1”)
5. milk (50ml)
6. crushed garlic (1tsp)
7. cashewnuts (50gms)
8. turmeric powder (1/2tsp)
9. white pepper powder (3tsp)
10. nutmeg powder (1/4tsp)
11. sugar (2 1/2tsp)
12. grated ginger (2tsp)
13. ghee (3tbsp)
14. cardamoms (6 )
15. salt to taste
For Kofta:-
1. Khoya (50gms)
2. cumin seeds (1/2tsp)
3. paneer (50gms)
4. chopped coriander (1tsp)
5. potatoes (5med.)
6. grated ginger (1/2tsp)
7. cashewnuts (20gms)
8. fine chopped green chillies (4-5)
9. raisins (20gms)
10. salt to taste
For garnish:-
1. Chopped coriander (1tbsp)
2. paneer or grated cheese (1tbsp)
Method of preparation:-
1. For Koftas:- Take potatoes, wash them and then boil them in a pan with salted water. When they get boiled then peel them and then mash them.
2. Take a bowl, mix all the ingredients except cashew and raisins in the bowl. Take ball size dough in your hand. Flatten it with your hand and then place 2-3 raisins and cashew in the centre and then again shape it into a ball. Make more balls of remaining dough and keep them aside.
3. For gravy:- First roast the cardamom, cinnamon, cloves and nutmeg together. Take dry ingredients, grind them and keep them aside. Now take wet ingredients except ghee, grind them and then make the paste of both the ingredients.
4. Take a frying pan, heat ghee in it and add the powdered spices and then fry them for 2-3 seconds. Now add the paste, stir it and fry it for 5-7 minutes .
5. Simmer the heat on low, add 2 cups of water and cook for about 15 minutes. Now deep fry the koftas. You can warm the koftas on the tava or in the oven. Before serving place the warm koftas in a casserole.
6. Pour the gravy on the koftas and then bake it in hot oven for about 5 minutes. When the dish gets ready then garnish it with chopped coriander and grated cheese. Serve it hot with paratha or naan.
Make 10 koftas with gravy.
Making time – 45 minutes
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Navratan Korma Recipe
Ingredients
1. Boiled peas (2c)
2. pine apples (2slices)
3. boiled and chopped carrot (1large)
4. banana (1)
5. tomato sauce (1/2c)
6. small apple (1)
7. curd (1/4c)
8. sweet lime (1small)
9. malai or cream (1/4c)
10. butter (3tbsp)
11. ghee (1tbsp)
12. cashewnuts (10-15)
13. chopped coriander (1tbsp)
14. raisins (20)
15. glaced cherries for decoration
16. salt to taste
Wet masala:-
1. shredded coconut (1/4c)
2. onion (1large)
3. green chili (3)
Dry masala:-
1. Khuskhus or poppy seeds (2tsp)
2. cardamom (1tsp)
3. cumin seeds (1tsp)
Method of preparation:-
1. Take dry and wet masalas, and then grind them in a grinder separately. Take all the fruits and then chop them fine.
2. Take a sauce pan, put oil in it and heat it then add cashew in the pan and fry them and then drain them and keep them aside. Now add butter to the ghee and heat it and then add the wet masalas in the pan to fry it for about 2 minutes.
3. Then add the dry masalas with salt and again fry them for about 2 more minutes. Now add peas and carrots in the pan. Take a bowl, mix curd and cream in it and then add this cream and butter mixture into the gravy. Cook it until the gravy gets thicken.
4. Now add fruit, raisins and cashew and boil it until the gravy gets thicken and the fat gets separated. When the dish gets ready then garnish it with chopped cherries, coriander and grated cheese. Serve it hot with roti, naan or paratha.
Number of servings – 6
Making time – 45 minutes
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Shahi Paneer Recipe
Ingredients
1. Paneer or cottage cheese (250gm)
2. fine chopped tomatoes (4)
3. fine chopped ginger piece (1/2”)
4. crushed cardamoms (2)
5. ghee or butter (3tbsp)
6. chopped onion into strips (1)
7. fine chopped green chillies (2)
8. red chilli powder (1/2tsp)
9. milk (1/2c)
10. beaten curd (1/4c)
11. garam masala (1/2tsp)
12. tomato sauce (2tbsp)
13. salt (to taste)
To ganish:-
1. chopped coriander (1tbsp)
2. grated paneer (2tbsp)
Method of preparation:-
1. Take 250 grams of paneer and chopped it into 2 inches finger shaped. Take a pan, place it over heat and heat the half of ghee in it. Then add onion, ginger, cardamom and green chilli in the pan.Fry these for about 3-4 minutes.
2. Add tomatoes, cover the pan and then cook tomatoes for about 7-8 minutes. Add ½ c of water and keep it to cool.Then put this mixture in the mixie and then blend it to make smooth gravy.
3. Now heat the remaining ghee in the sauce pan, add gravy in it with the other ingredients except paneer and milk. Boil it to make thick gravy.
4. Heat the gravy before serving and then add milk and paneer fingers.Boil it for about 3-4 minutes.Then put it in serving bowl and garnish it with grated paneer and chopped coriander.
Number of servings – 6
Making time – 45 minutes.
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Sindhi Saibhaji Recipe
Ingredients
1. Channa dal (1/2c)
2. spinach (1/2bunch)
3. coriander (1/2bunch)
4. khatta (3leaves)
5. green gram dal (1c)
6. any other leafy green (1/2bunch)
7. garlic (2-3cloves)
8. dhania powder (1tsp)
9. red chili powder (1tsp)
10. green chillies (4-5)
11. turmeric (1/2tsp)
12. salt (1tsp)
13. carrot, onion, potato, tomato, brinjal, capsicum, small cabbage, lady finger (1each)
14. fresh beans (100gms)
Method of preparation:-
1. First clean and wash the dals. Take all the vegetables, clean, wash and chop them except tomato.
2. Take a pressure cooker. Place it over heat. Heat oil in it and then add all the vegetables, spinach and dals. Add enough water to cover all ingredients. Then add all masalas and mix them well.
3. Place whole tomato on the top, cover the cooker and pressure-cook it for about 3 Swhistles. Take off the cooker from heat and then cool it and open it.
4. Take a small pan, heat ½ tablespoon ghee and a pinch of asafoetide and then add it to the mashed vegetables. When the dish gets ready then serves it with paratha or steamed rice.
Number of servings – 6
Making time – 30 minutes
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