Vegetarian Recipes - No comments - Page 13

Here try this simple Bread Upuma

BREAD UPUMMA
Ingredients:
4 slices of bread   cut into inch cubes
cup onions chopped
cup tomatoes finely chopped
1 green chillie chopped
tsp sambar powder
Salt to taste
tsp mustard seeds
tsp cumin seeds
1 tsp oil
Little chopped coriander leaves.

Method:
Heat a wok, add in the oil.
Add the mustard seeds and cumin seeds.
Add the onions, and tomatoes, cook well.
Add the sambar powder, salt and the green chillies.
When the tomatoes are well mashed.
Add in the bread cubes and mix well.
See that all the bread cubes are coated with the masala.
Remove and sprinkle with the coriander leaves.

Edited by Kavitha Ravi - 16 years ago

Try this Coconut Rice.
COCONUT RICE
Ingredients:

2 cups rice cooked with salt.
1 cup freshly grated coconut
1 tsp mustard seeds
1 tbs urad dal
1   tbs channa dal
2 dried   red chillies    cut into pieces
1 green chillie finely cut
cup halved cashew nuts
2 sprigs curry leaves
2 tbs ghee

Method:
Spread the cooked rice in a large dish
Heat a tbs of ghee in a wok,
Add the grated coconut and panfry on a medium heat,
Till the flakes turn golden brown.
Remove and spread it on the rice.
Heat another tbs of ghee, add the mustard seeds.
Add the two dals and fry. Lower the heat and add
The dried chillies, green chillie, cashew nuts, and curry leaves.
Fry until the cashew nuts are slightly brown.
Remove it from the stove, and pour it over the rice.
Stir gently to coat the rice with the fried coconut flakes,
And spices. Serve warm or cold.

Edited by Kavitha Ravi - 16 years ago

Here is a tomato jam which is served with ghee rice.


Tomato Jam

400 grms ripe red tomatoes.
2 tbs ghee or more a little.
2 one inch cinnamon sticks
2 star anise
10 whole cashew nuts,broken into quarters
4 tbs sugar, or more to taste
1/2 tsp salt or to taste
1 1/2 tbs of chillie powder

Method
Blanch the tomatoes, remove the skins, and mash it into pulp with your fingers.
Heat a kadai, and pour the ghee. When it is hot add the cinammon sticks, and the star anise.When they crackle, add the tomato pulp, and chillie powder. Stir till the juices have dried up. Now add the sugar, salt and the cashew nuts, and stir again till the jam has thickned again. There will be a nice aroma.Store it in a bottle.
P.S. If your tomato is not red enough, add a tinge of red food colouring.
Please try it once.You will not regret.

 

Edited by Kavitha Ravi - 16 years ago

SNEZANKA - A SERBIAN SALAD

1 litre of plain yogurt (no need to hang it later if it is thick greek yoghurt))
1/2 kg gherkins or cucumbers or mixed
1-2 tablespoons of oil
1 tablespoon vinegar or lemon juice
1 teaspoonful seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)
2-3 tablespoonfuls chopped dill
2-3 cloves crushed garlic
2-3 spoonfuls ground walnuts


Strain the yogurt (if it's thick American yogurt, use about 1/2 liter and skip the straining), and cut the pickles/cucumbers into tiny cubes. Mix all the ingredients except for the walnuts. Sprinkle the walnuts on top of the salad. Enjoy!Edited by jasunap - 16 years ago

Try this Oats Ponggal.


OATS PONGGAL
Ingredients:
1 cup oats
cup pan roasted, boiled mung dal
1 tsp coarsely crushed black pepper
tsp cumin seeds
tsp asafotida powder
1 tsp finely grated ginger
2 sprigs of curry leaves
2 tsp ghee
Salt to taste

Method:
Cook oats with little water, so that it is thick.
Add the cooked mung dal, and salt.
Mix nicely so that the oats and dal are well combined.
Remove from stove.
In a wok, add the ghee.
Add the pepper, cumin seeds .
Now add the ginger, curry leaves and asafetida powder.
Now pour the seasonings on the cooked oats.
Mix well and serve.

Edited by Kavitha Ravi - 16 years ago

Try this tasty Kerala dish.

KAALAN
Ingredients:
1 firm ripe plantain
1 tsp crushed black pepper
Salt to taste
tsp tumeric powder
2 tbs grated coconut ------- ground
4 green chillies        ----------ground
1 cup thick curd

To Season:
1 tbs oil
tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves
tsp roasted fenugreek powder
1 tsp jaggery

Method:
Cut the plantain into half inch chunks.
Add enough water to cook the chunks.
Add also the black pepper, salt and tumeric powder.
Cook till they are fork tender.
Mix the ground chillies, coconut and curd.
Add to the cooked plantain pieces and stir well.
Cook till it comes to a boil and remove.
Add oil to a pan, add in all the seasonings, except the jaggery.
Now pour the seasonings over the cooked kaalan.
Add in the jaggery, stir well and cover.
Serve with rice.

Edited by Kavitha Ravi - 16 years ago

Try this pickle receipe and see.

GREEN CHILLIES IN TAMARIND SAUCE
Ingredients:
1 cup fresh green chillies sliced
1 tbs tamarind paste blended in 2 cups of water
1 tbs jaggery
1 tbs sesame seeds toasted and ground
tsp tumeric powder
salt to taste
1 tbs oil
2 sprigs curry leaves
tsp mustaed seeds
1 dried red chillie cut into pieces.

Method:
Heat oil in a wok. Add the mustard seeds.
Then add the dried chillies, curry leaves, and sliced
Green chillies. Fry over slow heat until the chillies
Are a bit soft.
Add the diluted tamarind paste, salt and tumeric powder.
Simmer over low heat for about 10 minutes.
Stirring occasionally. Cook till the tamarind mixture thickens.
Remove from stove.
Now add the sesame powder and jaggery.
Stir well. Transfer to a bowl and serve.

Edited by Kavitha Ravi - 16 years ago

Try this Saaru.
MANATHAKKALI   KEERAI SAARU
Ingredients:
250 grm manathakkali keerai   only the leaves
150 grms toor dal
2 green chillies sliced
3 garlic pips
tsp tumeric powder

1 tomato chopped
1 onion sliced
tsp mustard seeds
tsp cumin seeds
1 dry chillie cut into pieces
1 tsp tamarind paste diluted
Salt to taste
Oil
cup coconut milk   ( optional )
Method:
Boil the dal with the tumeric powder, sliced green chillies,
And garlic.
After the dal is well cooked ,add the keerai.
Do not over cook the keerai. Remove from stove.
The consistency should be a bit watery.
Use a pan, add the oil, then the mustard seeds.
Also add the cumin seeds. Then add the dried chillies,
Chopped onions, and chopped tomatoes.
Let the tomatoes cook well, add in the diluted tamarind.
Let it boil well, pour the contents in the dal, keerai mixture.
Add salt. Add the coconut milk if you are using it.
Let it boil once and remove from stove, and serve.

Note: This keerai is called Black Nightshade in English.
It is supposed to cure stomach ulcers, and mouth ulcers.

This is how the fresh Keerai looks like.

Edited by Kavitha Ravi - 16 years ago

Here is a simple spinach recipie.

SOUR SPINACH

INGREDIENTS:
1 bunch spinach chopped
4-5 green chillies slit
3 garlic pips
1 medium onion chopped
1 small tomato chopped
little tamarind soaked in water
Dhania powder 1 tsp
Turmeric

METHOD:
In a pressure cooker, add little oil and cumin seeds. Then add the onions, garlic and green chillies and fry a little. Then add tomoto and fry. Then add the spinach, little turmeric, and dhania powder. Add 1 cup water and pressure cook for 2 whistles. Once the pressure is gone, open lid and add the soaked tamarind and salt. Mash the entire mixture well. In a pan, add oil, mustard seeds, cumin and curry leaves and add this to the spinach. This is a very delicious dish, famous in Andhra Pradesh. Goes well with rice.

This onion raitha goes well with all kinds of pulao.

ONION RAITHA
Ingredients:
4 medium sized onions chopped
2 tsp finely cut green chillies
2 tsp of finely cut ginger
1 sprig curry leaves
little coriander leaves also finely cut
1 cup curd
tsp mustard seeds
salt to taste
oil

Method:
Heat a wok with 2 tsp of oil.
Add the mustard seeds, curry leaves.
Add the chopped onions, ginger, and green chillies.
Saute well till the onions are a bit limp.
Remove from stove and cool.
In a bowl , beat the curds well with salt.
Add the cooled onions, and mix well.
Garnish with coriander leaves and serve

Edited by Kavitha Ravi - 16 years ago