Vegetarian Recipes - Page 9
Gobi Manchurian Recipe
Ingredients
1. Plain flour (1/4c)
2. corn flour (3tbsp)
3. finely chopped ginger (2tsp)
4. finely chopped garlic (1tsp)
5. finely chopped spring onion (1small bunch)
6. oil (3tbsp)
7. milk (1tbsp)
8. red chili powder (1/4tsp)
9. water (1 1/2c)
10. dry red chillies (2)
11. clean and broken into big florettes cauliflower (1med.)
12. salt (to taste)
13. soya sauce (2tsp)
Method of preparation:-
1. Take a sauce pan. Put water in it and then place it over heat. Add florettes in it and boil them for about 3 to 4 minutes and then add a tablespoon of milk in it. Now drain the florettes and pat dry on clean cloth.
2. Take a large bowl, mix flour, 2 tablespoon of corn flour, ¼ teaspoon of garlic, ginger, red chili powder and salt according to taste. Take a frying pan, put oil in it and heat it for frying. Now take drained florettes and dip them in the batter one by one and deep fry in hot oil. Then keep them aside.
3. Take a pan, heat oil in it and add remaining garlic, ginger and crushed red chili and fry them for 1 minute. Put spring onions and add salt, again fry it for a minute. Now add ½ cup of water in it and boil it.
4. Take a bowl with ¼ cup of water add 1 tablespoon of corn flour in it and then dissolve it in water. Now add it gradually to the gravy and mix it continuously until gets boiling. Keep on boiling until the gravy gets thicken.
5. Add florettes and then add soya sauce. Again boil it for 2 minutes and then take of the pan from the heat. When it gets ready then serve it hot with rice or noodles.
Number of servings – 6
Making time – 45 minutes
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Aloo Palak Recipe
Ingredients
1. Boiled and peeled potatoes (2large)
2. wheat or other flour (1/2tsp)
3. chopped spinach (2c)
4. grated tomatoes (1)
5. ginger (1piece)
6. fine chopped onions (2large)
7. lemon juice (1tsp)
8. green chillies (2)
9. butter (1/2tbsp)
10. asafoetida (2pinches)
11. turmeric powder (1/4tsp)
12. red chili powder (1tsp)
13. cumin seed (1/2tsp)
14. cinnamon clove powder (1tsp)
15. garam masala (1/2tsp)
16. ghee (4tbsp)
17. salt (to taste)
Method of preparation:-
1. Take spinach, washed it. Take a pan, put the washed spinach in a pan with little water and a pinch of salt. Cover the pan and boil it over high heat for about 2 minutes. Cool it quickly.
2. Put it in a mixie and add green chili in it and then mix it in a mixie for 1 minute. Do not make it smooth, keep it slightly coarse. Keep it aside. Now take two large potatoes. Peel them and cut them into big pieces.
3. Take a frying pan. Heat ghee in it and fry potatoes until get light brown. Drain the potatoes from the oil and keep them aside. In the same frying pan add cumin seeds, onions and ginger and then fry them until get tender. Then add tomatoes and again fry for 2 minutes.
4. Now put all the dry masalas and fry them till the ghee gets separate. Then add potatoes and spinach in the pan to cook. After sometime sprinkle the flour and mix it well. Cook it for about 2 to 3 minutes and then add lemon juice.
5. Just before serving the dish, take a tiny saucepan heat butter in it and add asafoetida. Now pour this over the vegetables and mix them gently. When the dish gets ready serve it hot with parathas or naan or rice.
Number of servings – 6
Make time – 45 minutes
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