Vegetarian Recipes - No comments - Page 2

Posted: 17 years ago

Stuffed Tofu (veggie style)

You can serve this as snack or starter

6 pieces of square tofu (firm)
cucumber, deseeded and julienne
carrot, julienne
turnip, julienne
cup bean sprouts, blanched in salted water.
Oil

Deep fry tofus until light golden brown. Set aside to cool down. Cut the square tofu in half diagonally. The cut tofu will have a shape of triangle. Now, using a knife make a deep slit right in the centre, on the long side of the triangle. (do not cut through).

Now, mix all the veggies together and stuff into tofu. Serve it with chilli and tomato sauce.   Or use the following home made chilli sauce

Homemade chilli sauce


6-12 fresh red chillies
5 shallots - sliced
5 garlic sliced
1 cm ginger sliced
1 tbs of vinegar (white) or lime juice
And water
A bit of salt
A bit of sugar


In a blender/processor, grind all the above ingredients together and set aside for the spices to blend together. Taste to your liking, like adding more lemon juice and sugar, if you like.  The consistency of this sauce for tofu should be slightly watery.

The above sauce can go well with any dish, be it roast chicken, steamed fish, vegetables or spring rolls. Just grind massive, store in a jar and refrigerate it. You can eat is as it is. No need to cook.


(Sorry Jenim. Thought of giving you a simple recipe, but made it longer) My apologies in confusing you. 😳




Edited by Caryn - 17 years ago
Posted: 17 years ago
Here Jenim a panner recipe.

Kadai Panner

Ingredients:
Onion   1 cut into fine cubed pieces
Tomato 200 grms cut fine and crush them
Garlic and Ginger paste   1 tsp
Cubed panner or Tofu 200 grms
Chillie powder 2 tsp or more
Coriander powder 3 tsp
Tumeric powder tsp
Yogurd a cup
Green chillies broken into two pieces, 2 chillies
Curry leaves 1 stalk
Little coriander leaf chopped
Garam masala     1 tsp
Salt to taste
Oil 2 tbs
Water.

Method:
In a kadai add oil, fry the cubed onions,and curry leaves.
Fry till the onions are browned.
Add in the ginger,garlic paste, and fry well.
Add in the broken green chillies.
Add in the crushed tomatoes and fry till the tomato is well blended.
Add in the tumeric,chillie, and coriander powders.
Sprinkle a little water, and cook till the raw smell goes.
Now add the curd and mix well.
Add enough water and let the gravy boil.
When it boils add the panner,    and salt.
Add the garam masala, when the gravy thickens, add coriander leaves and dish out

NOTE: Kadai means a iron wok
Sorry no picture.
Posted: 17 years ago
Hi everyone, here's an easy recipe - Vegetarian pasta.

1 packet pasta - swirls or bowtie (your choice)
250 grams french beans sliced thinly
1 packet frozen corn kernels
100 grms slivered almonds
3 tbsp pesto (basil sauce)
salt to taste
pepper
oilve oil
1 cup grated parmesan cheese

Boil pasta till cooked, drain and add a little olive oil, stir (this will prevent the pasta from sticking together)and leave aside.
Boil water in a pan. Boil the beans for 2 mins (sprinkle a little olive oil in the water - this will retain the fresh green color of the beans). Drain and set aside.
Boil corn kernels and when cooked drain and set aside.

In a pasta bowl, mix the pasta, beans, corn, pesto sauce, salt and peper. Lastly add the almonds and cheese.

This dish can be served hot or cold.

If you cannot get pesto sauce from the supermarket, you can make them yourself. the recipe for pesto sauce:

INGREDIENTS
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

DIRECTIONS

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.



Posted: 17 years ago

Pat this is what I cooked this morning for breakfast. Ven Ponggal, sambar and vadai.

 

Uma here is the Ven Pongal

                                                                  VEN PONGAL

Ingredients:
1 cup raw rice
cup green gram dal    ( roasted slightly )
cup milk
1 tbs ginger   cut into thin strips
2 green chillies chopped round
1 tsp black pepper
1 tbs cashew nuts
1 tsp cumin seeds
1 sprig curry leaves
2 or more tbs ghee
salt to taste

Method:
Add about 5 cups of water with the milk and cook the rice and the dal with salt
To a mushy pongal.
Put a wok on fire, add the ghee, then add cumin seeds, ginger, pepper, cashew nuts, chopped green chillies and the curry leaves.
Fry nicely, add it to the pongal and mix well.
Serve steaming hot with ghee on top.
Its accompaniments are always sambar and vadai.
This dish is very famous in India for breakfast.



Edited by serial123 - 16 years ago
Posted: 17 years ago
Try this also Jenim


Fried Tofu

4-6 firm tofu
oil for deep frying

Ingredients for sauce
4 red fresh chillies (seeded and chopped up finely )
2 green chillies    )
3 red chillies        )
4 cloves garlic )    pound together the 3 items nicely
2tsp dark soya sauce
2tsp vinegar
cup boiled water
cup groundnuts   roasted and pounded)
salt to taste
sugar to taste

Heat oil for deep frying. Deep fry tofu remove and drain.
Mix ingriendients for sauce and season to taste.
Arrange fried tofu on a bed of salad leaves, sliced cucumber, sliced tomatoes and serve with sauce.
Posted: 17 years ago

Try this recipe for New Year.

MANGO TOMATO DELIGHT

This recipe was given to me by my very good friend.

Ingredients
3 red juicy tomatoes slice into 4 pieces each.
a ripe mango cut into thick slices.
8 birds eye chillies   slit into half
2 tbs yellow rasinis
5 dried prunes cut into halves
a cup chillie paste
1 big onion sliced
6 pips garlic sliced
a cup of tamarind juice
Sugar to taste
Salt to taste
3 tbs oil

Method:
Heat a wok with oil, add the onions ,garlic and saut.
Let the onions brown a little, add in the bird eye
Chillies. Stir a while then add in the chillie paste.
Cook till the oil rises to the top, add in the sugar, salt
And the tamarind juice, cook till it boils.
Add in the prunes, rasinis, tomatoes and the mango slices.
Cook till the tomato slices and mango slices are lightly mashed.
Remove and serve. It goes well with ghee rice.


Edited by meli - 16 years ago
Posted: 17 years ago
Brinjal Chutney (Sambal)

2 large brinjals
1 large onions, chopped finely
1-2 green chillies, deseeded chopped finely
1 cm ginger, chopped finely
1 stalk curry leaf, chopped finely
1 stalf coriander leaf, chopped finely
1 lime, extract juice
2-3 tbs coconut milk (fresh cream) / or yoghurt
salt to taste
tumeric

Half the brinjals. (Check for little friends 😃 ). Do not peel the skin or cut off the stalk.

In a wok, pour in 2-3 cups of water, add a little salt, a bit tumeric and the brinjals. Cover and cook the brinjals for 5-8 mins. Test if the brinjals are cooked using a fork or toothpick. If the fork pierce through, then it is cooked. Remove the brinjals from the wok and allow to cool. Once cooled, use a spoon and remove the insides of the brinjals and put into a bowl. The skin and stalk to be discarded. Mash the brinjals throughly. Add fresh onions, chillies, curry leaves and mix. Taste for salt and add to your liking. Then add coconut milk and lime juice last. (If you are using yoghurt instead of coconut milk, then you can leave out lime juice or add little if you like a bit sourish). Deco with coriander leaves.

Can have it with rice or chapatis or bread.
Edited by Caryn - 17 years ago
Posted: 17 years ago



RIDGE GOURD IN MASALA


500 grms ridge gourds ( peeled and cut inti 1" cubes.)
1 tbs coriander seeds   )
1 tbs sesame seeds        )    fry all these in a tsp of oil
1 tsp cumin seeds        )
6 dried red chillies      )


1 tbs ginger paste    }
1 tbs garlic paste      }             grind together with the above ingredients
1 small onion   paste }
2 tbs tamarind paste }

1 big onion cut into chunks
4 pips garlic sliced into halves
1 green chillie cut into rounds
tsp mustard seeds
oil
salt to taste
Method:
Put a wok on fire and pour the oil.
Add the mustard seeds, then the onions,garlic, and green chillie.
Fry a minute then add in the paste, salt and cook till oil rises.
Add in the ridge gourd and let it cook. (Ridge gourd cooks very fast.)
Remove from fire and serve with steaming rice.

Edited by serial123 - 16 years ago
Posted: 17 years ago
Thanks for the tips Giri. Here is a banana fritters recipe you might want to try for your children.

Ripe bananas
milk
brown sugar
flour (wholemeal or maida)
a little salt
a bit of bicarbonate soda
Oil to fry

Measurement use your own discretion

Mash bananas. Add in flour, salt, soda. Mix well. Slowly add milk bit by bit. The dough must not be too thick or too thin. Should have the right consistency.

Set aside for 1/2 hour. Take bit by bit either with fingers or teaspoons. Deep fry them until brown. Drain and serve.

This is Malay recipe and they usually have it for snack or breakfast.

The reason I did not give measurement is because some people love more bananas and some do not. Similarly with sugar.
Posted: 17 years ago


SAMBAR
Ingredients:
cup toor dal ( cleaned and soaked for an hour )
tsp tumeric powder
2 green chillies chopped
3 pips garlic crushed
1 tsp oil

1 cup brinjal sliced ( any vege of your choice )
1 tomato sliced
1 lime size tamarind soaked and squeezed in a cup of water
1 tsp sambar powder

2 red dry chillies broken into pieces
1 big onion sliced
tsp mustard seeds
tsp fenugreek seeds
tsp cumin seeds
a tiny piece of asafoetida
a sprig of curry leaves
little chopped coriander leaves

2 tbs ghee or oil
salt to taste

Method:
Add enough water to the dal, add green chillies,garlic,
Tumeric powder and oil and boil till the dal is well cooked.
You can mash little dal with the back of the spoon.
Transfer the contents to another container.
Clean the pot and put it on the stove.
Add the ghee, when it is hot add the hing, mustard seeds,
Fenugreek seeds, and cumin seeds.
Then add the dried chillies, curry leaves and the onions.
Fry for a second, add the sambar powder. Stir for a minute.
Add the brinjals, and the tomatoes. Stir nicely till the masala
Coats the vegetables. Add the salt. Sprinkle a little water if it is sticking to the pot.
Normally I would stir for about 5 minutes to let the brinjal cook abit
In the masala.
Now add the tamarind water, and the cooked dal.
Let it give a good boil
When the vegetables are cooked, slow the fire.
Add the chopped coriander leaves, stir and let the sambar
Heat through for another 2 minutes.
Remove and let it rest for an hour before serving.



Edited by serial123 - 16 years ago

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