Vegetarian Recipes - No comments - Page 17

Broccoli Curry

Ingredients:
Broccoli florets - 2 to 2 1/2 cups (preferably cut into small size)
Payatham Payiru(Moog dal) - 1/4 cup (Soak it in hot water for 30 mins.)
Red chilli - 2 (broken into pieces)
Cummin seeds - 1/2 tsp
Grated coconut - 2 tbsp
Then the regular seasoning items -
Mustard, Urad dal, Curry leaves and Oil.

Method:
In a pan do the seasoning, in this order.
Oil,Mustard, Cummin seeds, urad dal, Red chilli pieces, curry leaves. After a few seconds, add the washed broccoli pieces and add salt. Cover and cook for 5-6 mins.

Now add the moong dal** to the curry. Mix it well and cover and cook it till the veggie pieces are done, may be another 5-6 mins (by this time the dal will be done too!).

Make it strictly up to your taste for the veggie's texture - I like it to be little on the crunchy side ,for this vegetable particularly!

At last, but not least, add the grated coconut just few secs before you switch off the stove and give a nice stir. This simple recipe is very famous between my friends group and esp. a nice one for the kids, mainly for it's non-spicyness! Give it a try and I hope you all will like it!

** Tip: You may want to check whether the dal is in 'killu patham' before you add it to the curry - meaning, if you try to pinch/cut it with your finger nails it should break Otherwise, just put in the Microwave for 1 min.

Supree,

This version of Chickpeas was shown in TV over weeks ago. Velaikaran solikuduthan. 😃

1 cup chickpeas (washed and let it soak for 2 hours or overnight)
1 large carrot, cut chunks
1 large onion, cut chunks
1 celery, cut chunks
salt
oil for frying
garam masala
cinnamon
star anise
icing sugar

In a pot add chickpeas, carrots, celery, onion, star anise, cardamoms, salt to taste and allow it to boil until the chick peas are soft. Remove and drain the water. Throw away carrot, onion, cinnamon, star anise and celery. Leave aside the chickpeas, and allow to drain. Pat dry with kitchen towel.

In wok, heat oil - hot. Fry the chickpeas in batches till brown. (Do not overfry). Drain. Then spinkle garam masala and a little icing sugar. Toss well and serve.

Not sure whether I shared this chutney recipe with you all before........ but here is an (my family's) all-time favorite chutney recipe! 😊

Coriander Chutney
--------------------------

Coriander      1 bunch
Shredded coconut 4 tablespoons
Cut onions pieces 1/4 cup or less
Garlic            1-2 cloves

Channa dal      2 tablespoons
Urad dal      1 tablespoon
Red chillies 2-3 (or according to your spicy level)
Tamarind paste      1/4 tsp OR (according to taste)

Method:
Heat some oil. Add Channa dhal and urad dhal, a few redchillies(according to taste) then add chopped garlic and onions.
when they are brown add the coriander leaves (just cut them dont have to chop). Saute all for like 5 mins.
When the coriander leaves shrink a little add shredded coconut. fry for like 5 more min.
Let it cool and then grind the above with salt and tamarind.
Season it with mustard seeds, hing, curry leaves and some urad dhal.

Variation: You can replace coriander leaves with Pudhina and that tastes even more tasty! Goes well with Idli, Dosa.
Do give it a try and Enjoy! 😃 Edited by supree - 16 years ago

Normally, I am not a big fan of bitter gourd (paavakkai). But I tried this recipie and I liked the way it turned out.

BITTER GOURD FRY

INGREDIENTS:
3-4 Bitter gourds
Lemon sized tamarind
Chilli powder
Mustard seeds.

METHOD:
Remove skin from bitter gourds and cut into small round shapes. Put in a container and add the tamarind, salt and some water and cook till bitter gourds are soft. Then, drain the water. On a pan, add oil and mustard seeds. Then add the cooked bitter gourd. Once it is fried a little, add chillie powder and fry well. You may add more oil if needed to fry well.

This is a recipe I learnt from one of my Aunts. I mainly like this recipe for 2 reasons,
1. It is an excellent way to clean up the refrigerator's contents!. 2. It's so versatile that it can be eaten in various combinations. 😃

Mixed Vegetable Chutney

Ingredients:
Carrots (medium size) - 2 chopped
Onion (medium) - 1 diced
Tomato or green tomato, chopped - 1
Red chilies -2 & Green chilies -2 (again can add more to meet your spicy level!)
1/4th head of small cabbage
4-5 chunks of green bell pepper, diced fine
Zucchini (small) 1 - peeled and diced
Ginger - 1 inch piece - peeled and chopped
Urad dal - 1 tbsp
Grated coconut - 2-3 tbsp
Mustard seeds & Curry leaves for seasoning.

Method:
Heat a tsp of oil. Add red chilies, urad dal and fry until they turn golden.
Now add the onions, ginger, green chilies and all the vegetables except tomato and saut until carrot, zucchini and peppers soften.
Now add the tomato and saut 1 min more. Lastly add coconut and turn off heat and let it cool.

Grind with little tamarind paste (1/8 tsp) and salt into a thick paste. Season it with urad dal and mustard + curry leaves.

This goes great mixed with rice (esp. if you make it little on the spicier side!). Of course, it is a great combo with Dosa and Idlies!. This goes well as bread spread too! (And my hubby likes this way.). Enjoy!! 😊
Edited by supree - 16 years ago

Here Nitipp the instant lime pickle.
This is how my M.I.Law does.
Sorry if it differs from what you were expecting.
I will post the mango pickle soon. Thanks.

Instant Lime Pickle

Ingredients:
6 medium sized lime , yellow ones,
1 tbs chillie powder
tsp tumeric powder
tsp salt
tsp fenugreek seeds powdered
tsp mustard seeds
1 tbs gingelly oil

Method:
Heat water in a pot. When it becomes very hot,( not boiling)
Switch off the flame. Add the limes and close with a tight lid
For 10 minutes.
Strain the water, and chop the lime into small pieces.
Add cup of fresh water and cook for few minutes.
There would be very little water left with pickle consistency.
Add salt and tumeric powder. Remove from stove and allow to cool.
Heat oil in a pan,add mustard seeds, when it splutters remove from
Fire, add to the limes along with the chillie powder and fenugreek powder.
Give a good stir. This pickle can be served immediately, and stays good
For about 2 weeks in the fridge.
Edited by Kavitha Ravi - 16 years ago

Well here is the instant mango pickle.

Instant Mango Pickle

Ingredients:
2 big raw and firm mangoes
tsp fenugreek seeds
tsp mustard seeds
tsp tumeric powder
1 tbs chillie powder
A big pinch of asofoetida
tbs of salt
1 tbs of gingelly oil or a bit more
A pinch of jaggery (optional)
Little curry leaves

Method:
Chop mangoes into small pieces
Heat oil in a pan. Add the mustard seeds, fenugreek seeds, curry leaves
And asofoetida. Heat till the mustard seeds crackle.
Add in the mango pieces, stir till the mangoes are a BIT cooked.
Stir in all the other spices, and salt and remove it from the fire.
You can use this pickle instantly and remains for a week fresh.

Edited by Kavitha Ravi - 16 years ago

Indera made the burrito.

Burrito Malaysian Style

Ingredients:
Make some chapattis
Some cooked rice
1 small cucumber cut into small pieces
Little sour cream

For Salsa:
2 ripe tomatoes chopped
1 onion chopped
1 capsicum chopped
small carrot chopped
2 tbs lime juice
Few sprigs of coriander leaves chopped
Salt and pepper to taste.
Mix everything and keep for about 30 minutes.

For gravy:
1 can black beans or red beans
1 onion chopped
1 tsp ginger and garlic paste
2 tsp chillie powder
1 tsp coriander powder
tsp cumin seeds
Little cooked and shredded chicken
Salt to taste
1 tbs of oil
Little water

Method:
Wash the black beans to take out excess salt.
Heat oil in a wok, add the cumin seeds.
Now add the onions and saut well.
Add in the ginger garlic paste.
Now add the chillie and coriander powder.Mix well.
Add the chicken and the black beans and salt.Add little water.
Cook on low heat till the beans are cooked.

To make the Burrito:
Put 2 tbs of bean gravy on the middle of the chapatti.
Then add 2 tbs of cooked rice on the gravy.
Add tbs of the cut cucumber
Then add 1 tbs of the salsa.
Top it up with a dollop of sour cream.
Fold the chapatti. ( see the picture how it is folded)

Edited by Kavitha Ravi - 16 years ago

Made methi pratha.
We used atta flour,dry methi leaves (cannot get fresh ones) cummin powder, a pinch of tumeric powder,oil,salt and water. Mix everything and roll out like our pratha.
We had it with sardine gravy.

Alphabets Mixed Vegetable Soup

I learnt this simple soup recipe from one of my friend, 4-5 years back. My husband and I like it very much and I prepare it whenever we are in a mood for soup! 😊
Recently, It became a hit with my kids, as I twicked the recipe a little by adding a little pasta (alphabets shaped) to it!! (There is the secret to get the kids on the table, yeaaeeeh! ) 😃

Ingredients
Onion - 1 Big (chopped)
Tomato - 2 to 3 (or) 1 can dice tomatoes
Garlic cloves - 2 crushed
Celery & carrots - diced (1 cup each)
Peas (Frozen) - 1/2 cup
Mrs. Dash (Original Blend) - 3-4 tsp

Red kidney beans - 1 can
Chick peas - 1 can

V8 Vegetable juice - 1 small can
Salt , chili powder - as per taste

Alphabets (pasta) - 1/3 cup.

Method:
Put a little oil in a large, heavy bottomed pot. When the oil is little hot, add crushed garlic and then onion. Saute it till onion becomes a little on the light brown color. Then add Celery and carrot pieces. Now add tomatoes and then peas. Saute it again and also add salt, chilli powder and Mrs.Dash powder at this time. Mix well and let it cook for 2-3 mins. If you are using fresh cut tomatoes, add a little tomato paste for color, if you are using Canned tomatos no need as this itself will bring the color.
Now to this mixture add 1 can of V8 Veg.juice and also add the canned beans (after draining & rinsing them in water.) Add 4-5 cups water and let it boil.
When this whole mixture starts to boil, approximately 12-14 mins before you switch of the stove add the pasta (Alphabets) pieces. Cover and let them all cook together and check the pasta consistency often.
When it approaches the good, not mushy consistency switch of the stove.

Serve hot (top with crushed pepper for extra kick!) with freshly baked French loaf bread slices!
Mmmm..mm... what else you want on a nice cold winter day OR when you are feeling a bit under the weather!
(this is what I made a week back, when I caught cold & felt taking only a bowl of nice warm soup for dinner, and nothing else!) 😊 😳