Vegetarian Recipes - No comments - Page 14

SWEET AND SOUR VEGETARIAN MUTTON WITH POTATOES 

INGREDIENTS 
1. 150g veg. mutton
2. 300g potatoes, peeled and cut into chunks
3. 4 cups oil for deep frying
4. 1/2 green capsicum cut into chunks
5. 1/2 red capsicum cut into chunks
6. 1 red chilli, sliced

SEASONING
1. 5 tbsp tomato sauce
2. 3 tbsp chilli sauce
3. 1 tsp white vinegar
4. 3 tbsp water
5. 1 tbsp sugar

METHOD
(1) Heat up oil for deep-frying - veg mutton and
     potatoes to be fried separately until golden
     brown. Dish out and keep aside.
(2) Leave 1 tbsp oil in wok, add in green and red
     capcium, red chilli and stir-fry until aromatic.
     Next add in seasoning and cook until sticky.
(3) Lastly add in fried vegetarian mutton and potatoes
     and mix well. Dish up and serve with hot white
     rice.

Edited by Sue Nair - 16 years ago

HOT AND SPICY FRIED POTATOES

INGREDIENTS

1. 3 potatoes, peeled and cut into strips
2. 1/2 tsp salt
3. 4 cups oil for deep frying
4. 1 onion, peeled and shredded

SEASONING

1. 2 tbsp. dried chllii paste
2. 1 tbsp light soya sauce
3. 1/2 tbsp sugar
4. 1 tbsp. tamarind juice

METHOD

(1)   Mix potatoes with salt and deep fry in hot oil
      until golden brown. Dish and drain on a kitchen
      towel.
(2)   Heat up oil and saute onion until aromatic.
      Add in seasoning and cook until thick. The fried
      potatoes goes in next and stir-fry until well
      mixed. Dish and serve.


Edited by Sue Nair - 16 years ago

TOFU FRENCH TOAST

1/2 lb. of soft tofu
1/4 cup of soy milk or rice milk
1 tsp. of vanilla
1 tsp. of cinnamon
1/4 cup of water

soy margarine
Four slices cut into triangles of whole wheat bread

Fresh fruit
Maple syrup

Mix tofu, soy or rice milk, vanilla, cinnamon, and water in a blender until you get the consistency of two beaten eggs. Dip pieces of bread into mixture and place in a treated iron skillet (with margarine) until golden brown. When all pieces are done, top with fresh fruit and maple syrup. Edited by jasunap - 16 years ago

GARLIC PASTA

1/2 Cup margarine
2 tsp. Dried Basil; Crushed
2 tsp. Lemon Juice
1 1/4 tsp. Garlic Powder
3/4 tsp. Italian seasoning
8 oz Fettuccine; Cooked & Drained
1 tsp. olive oil
salt, to taste

Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and Italian seasoning and salt. Blend well.

Make pasta fettuccine according to the package directions and add 1 tsp. of olive oil.

In a large bowl mix fettuccine and garlic mixture and toss to coat well.

Top with parmesan cheese.

And you can make this a day early and carry it for lunch too...!
Edited by jasunap - 16 years ago

Easy Kathrikkai Gothsu

Ingredients:
2 chinese eggplants (long type brinjals)
1/2 chopped Onion
1/2 spoon of chilli powder (optional-if you need it be more spicy)
Required amout of salt
1/2 cup of Tamarind Extract
1 tbsp of Oil

For seasoning:
1/4 spoon Mustard
1/2 spoon Urad Dal
1/4 spoon Toor Dal
2 Dry Chillies
Little bit of Hing
4-5 Curry Leaves

For frying:
Kadalai paruppu (channa dhal) - 1 and 1/2 tsp
Dania - 2 tsp
Red Chilli - 4

Fry these with no oil then powder it in a mixi for making powder.



Method:

Cut Kathrikai into pieces. Fry cut onions in 1 tsp of oil, then add the kathrikkai pieces and fry well.

Then pour tamarind water and boil with 1/2 tsp salt, Manjal podi (turmeric powder) - 1 pinch.

Then pour this powder into boiled kathrikai and pour enough water to get the required thickness.

Do the seasoning in a separate pan and pour that on top of the tamarind+veggie mixture.

That's it. Kathrikai Gothsu is ready!

This one goes very well with Venpongal and also goes good with Idli & Dosas!

This simple Kathirikkai Gothsu recipe is my MIL's recipe! Will post my version later!

INGREDIENTS

    * 2 bunches green onions (spring onions)
    * 1 (14 ounce) can light coconut milk
    * 1/4 cup soy sauce, divided
    * 1/2 teaspoon brown sugar
    * 1 1/2 teaspoons curry powder
    * 1 teaspoon minced fresh ginger
    * 2 teaspoons chilli paste
    * 1 pound firm tofu, cut into 3/4 inch cubes
    * 4 roma (plum) tomatoes, chopped
    * 1 yellow bell pepper, thinly sliced
    * 4 ounces fresh mushrooms, chopped
    * 1/4 cup chopped fresh basil
    * 4 cups chopped bok choy (white chinese cabbage)
    * salt to taste

DIRECTIONS

   1. Remove white parts of green onions, and finely chop the greens.
   2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
   3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking another 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Edited by jasunap - 16 years ago

ASPARAGUS WITH CASHEW..

INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 1 teaspoon minced fresh ginger root
• 1 bunch asparagus stalks, ends cut
• 1 tablespoon soy sauce
• 1/2 cup chopped cashews

DIRECTIONS

Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

DELICIOUSSSSSSSSSSSS

Edited by jasunap - 16 years ago

Try this simple rice balls

STEAMED RICE AND FRESH COCONUT BALLS

Ingredients:
2 cups raw rice
1 cup grated coconut
Salt to taste
2 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
3 dried chillies cut into pieces
2 sprigs curry leaves
tsp asafetida powder

Method:
Soak the rice for 3 hours and drain.
Combine the rice, coconut, and salt in a blender.
With just enough water, grind it to a thick dough.

Heat oil in a heavy skillet, and add the mustard seeds,
Urad dal and chana dal. Fry until they turn golden brown.
Add in the dry chillie, curry leaves and asafetida.
Stir in the ground thick dough with a ladleful of water
And cook over low heat, stirring continuously until
It thickens and leaves the sides of the skillet.
Remove from the stove and let it cool.

When it is cold, shape the dough into small balls.
Then use a steamer and steam the rice balls in a single layer.
Steam them for about 15 minutes.
Serve with sambar or coconut chutney.

Edited by Kavitha Ravi - 16 years ago

Dear Jaya, here is my version of the uppuma.
I hope this is the one you looking for.
Thanks.
UPPUMA KHOZUKKATTA

Ingredients:
1     cup cream of rice or grits
salt to taste
cup freshly grated coconut
cup toor dal, soaked for 2 hours, washed and drained
1 tbs oil
tsp mustard seeds
tsp urad dal
tsp chana dal
3     dried chillies cut into pieces.
2 sprigs curry leaves
tsp asafetida powder.

Method:
Sprinkle little water on the cream of rice.
Steam the rice in a steamer for about 10 minutes.
Remove and spread on a platter.
When it is cool. Add salt, grated coconut and soaked toor dal
And mix well. Heat oil in a pan, add the mustard seeds,
Then add the dals and fry until they turn golden brown.
Add the red chillies, curry leaves and asafetida.
Stir in the steamed cream of rice . Remove it from the stove
And let it cool. If the mix is dry, sprinkle on a couple spoonfuls
Of water and mix well.
Whe cool enough to touch, shape into small balls.
Arrange them in a single layer and steam them for ten to fifteen minutes. Remove and serve.

ACHAR BUAH  ( FRUIT PICKLE )

Ingredients:
I used 500 grms mixed fruit
rasins, prunes,dates,pickled mango,preserved cherry
pickled lime,plum, or any of your choice.
400 ml good vinegar
200 grms brown sugar
2 tbs chillie paste
10 pips garlic sliced finely
10 cm ginger sliced finely
200 grms small onions sliced finely
1/2 cup oil

Method:
Heat the oil, add in the sliced items.
Fry till they are crisp, add in the chillie paste.
Fry till the oil rises.
Now add the sugar, and vinegar, and the fruits.
Let it simmer till the oil rises and the achar is thick.
Remove and cool. Store in a glass bottle.

Note: You can add pickled chillie api, or birds eye chillie.

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Edited by Kavitha Ravi - 16 years ago