Vegetarian Recipes - No comments - Page 20

LEMON GRASS RICE

Even though this recipe sounds simple, you will love
It if you try it once. You can get fresh lemon grass in
US in the Korean supermarkets.

Ingredients:
1 cup of basmathi rice
1 big onion make into paste:
2 pips of garlic grind
2 cm of ginger grind
2 sticks of lemon grass sliced roughly
2 tbs of ghee
2 pandan leaves tied in a knot
2 tbs of fried onion crisps
Sliced basil leaves
2 cups of water
Salt to taste

Method:
Wash and drain the rice. Heat the ghee in a rice cooker.
Add in the onion paste ,garlic paste , and the ginger paste
Saute for a while, add in the lemon grass and the pandan
Leaves. Add in the water, salt and the rice. Cover and cook.
Once the rice is cooked , garnish with fried onion crisps
And the basil leaves. The aroma will be heavenly.
Goes well with any non-veg dish.

URL=http://imageshack.us][/URL]

Edited by Kavitha Ravi - 16 years ago

Aapam

Ingredients

2 cups raw rice
a tsp methi seeds
cup scraped coconut
cup boiled rice
coconut water if you have
1 tsp salt
1 tsp yeast granules
1 tbs sugar
1cup of thick coconut milk made from 1 coconut
3 cups of thin coconut milk or as needed
3 tbs sugar or more

Method:
Wash the rice and soak the rice with the methi seeds for 5 to 6 hours.
Then grind the rice with the methi seeds, boiled rice, and scrapped coconut, using coconut water if you have, or use the water in which you soaked the rice, to a thick fine paste.
Now add the salt , yeast, and sugar and mix well.
Leave it to ferment for about 7 hours.
Next morning, slowly add the thick milk, thin milk ,and the sugar.
The flour should be a bit watery and coat the ladle. Do not stir a lot.

Heat the aapa chatti,
Wipe it with a oil cloth.
When the pan is hot, take a small ladleful of the batter and pour it in the chatti. Swirl it around once in a clock wise motion.
( If you swirl it more than once , you will not get a thin frilly layer)
Cover the chatti and let it cook on a slow fire.
(If your ladle is big, the center part will not cook)
Serve it hot with sweet thick coconut milk.

URL=http://imageshack.us][/URL]

Edited by Kavitha Ravi - 16 years ago

ULUNTHU VADAI
Ingredients:
1 cup skinless urad dal      soak for 2 hours
tsp asafetida powder
2 green chillies chopped
1 tbs ginger finely chopped
2 tbs chopped onions
1 sprig curry leaves
1 tbs coriander leaves cut finely
1 tsp roughly crushed pepper corns ( optional )
tsp cumin seeds     ( optional )
Salt to taste
Oil

Method:
Grind the urad dal to a thick fluffy paste, using very little water
Remove , add enough salt and all the other ingredients, except oil.
Heat a wok, pour enough oil.
Wet the palms of your hands. Take a lemon sized ball of dough.
Flaten it into a vadai on a greased polythene paper.
Make a a hole in the centre.
Then slowly slide the vadai into the hot oil.
Turn the vadai with a slotted spoon, and cook on both sides.
Fry the vadais until they are golden brown.
Remove and serve with coconut chutney.

URL=http://imageshack.us][/URL]

Edited by Kavitha Ravi - 16 years ago

GOBI MANCHURIAN


Ingredients:
1 Medium Gobi/Cauliflower - cut into florets
1/2 cup Cornflour
1/2 cup All Purpose Flour/Maida
2 Tbsp Soy Chili Sauce
1 tsp hot Red Chili Powder
3 Tbsp Tomato sauce
1 capsicum cut into chunks
1 Big Onion cut into chunks
1 tsp Butter -melted
4 Garlic Cloves- Chopped finely
1 Tbsp Ginger-Garlic-Green chili paste
2 Green chilies - Chopped finely
1/2 inch Ginger- Sliced into thin strips
Oil for deep frying

METHOD:


Mix cornflour+ maida + Garlic-Green chili paste + melted hot butter+ salt( as per taste) along with little warm water to make a thick paste.
Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.
Now in a wok heat little oil and fry onions till transparent.
To this add chopped garlic cloves and fry them until transparent.
Now add green chilies and ginger and then add in capsicum and fry them for a min.Note that capsicum should still remain crispy.
Now add soy sauce+ chili sauce+ tomato sauce+ red chili powder and saute it for a few secs.
To this add about 3 tbsp of water and the above fried and cooled gobi. Stir fry nicely and dish out.

Garnish with fresh coriander leaves and serve hot.
Enjoy

Edited by Kavitha Ravi - 16 years ago

This recipe is for beautiful Jas.

POTATO AND CABBAGE SUBZI

Ingredients:

300 grms cabbage sliced
200 grms potato cut into small cubes
1 big onion sliced
1 green chillie sliced
tsp tumeric powder
1 tsp chillie powder
tsp mustard seeds
1 tsp lime juice
1 tbs oil
Salt to taste

Method:

Heat the oil in a wok, add the mustard seeds.
Now add the sliced onions and the green chillie.
Stir fry the onion for half a minute.
Now add the cabbage and potato cubes.
Give a thorough rollover to the veges once or twice.
Add little water and cover the wok and reduce the heat
To a medium cook slow. Turn the veges once or twice
In 15 minutes time. When three fourth done, add the
Chillie and tumeric powder and salt to taste.
Stir fry nicely and add the lime juice.
There should be no water content left in the subzi.
Remove and serve with rice or roti.

URL=http://imageshack.us][/URL]

Edited by Kavitha Ravi - 16 years ago

CRISPY   FRIED MUSHROOMS

Ingredients:

500 grms oyster mushrooms, tear them into big pieces
100 grms self rising flour
60 grms rice flour
1 tbs corn flour
tsp pepper powder
tsp chillie powder
100 ml water
Salt to taste
Oil

Method:
Mix all the flours and the spices.
Add water and enough salt and mix to a batter.
The batter should be like idlli flour.
Add in the muchrooms and mix well.
Heat oil in a wok, when it is hot, add the
Mushrooms little by little and fry till crisp.
Drain on a paper and serve hot.

Edited by Kavitha Ravi - 16 years ago

I was given this recipe by a good friend of mine. I liked it when I had this for lunch at her place. Now I make this quite often and its a hit with my family too. Its a delicious vegetarian dish but for those non-veg frens you could easily add some chicken cubes, pork or prawns accordingly.

FRIED OYSTER MUSHROOMS IN SWEET AND SOUR SAUCE

Ingredients
1. 400g Oyster Mushrooms
2. 1/2 tsp five-spice powder
3. 200g Tapioca flour
4. 200g Rice flour
5. 200g Self Raising Flour
6. 2 cloves garlic - chopped
7. 1 Tomato - cut into 1cm cubes
8. 1/2 Cucumber - cut 1cm cubes
9. 1 green capsicum (bell pepper) - cut into 1cm cubes
10.1/4 ripe pineapple - cut into 1cm cubes
11.2 Tbsp. tapioca flour - mixed with 2 Tbsp. water
12. Salt to taste
13. Oil - for deep frying

Sauce
1. 90g Tomato sauce
2. 30g Chilli sauce
3. 30g plum sauce
4. 60g sugar
5. 3 Tbsp white vinegar
6. 250 ml water

Method
(a) Marinate the oyster mushrooms with salt and five-spice powder and set aside for 15-20 minutes.
(b) Mix the 3 types of flour in a big bowl. Dip the mushrooms in the flour. Coat thoroughly and leave aside on a dry plate.
(c) Heat oil in a wok and deep fry the mushrooms at high heat until golden brown. Drain and set aside.
(d) Leave 3 Tbsp. oil in the wok, stir-fry the garlic tomato, cucumber, green capsicum and pineapple for 10 seconds. Add in all the sauce ingredients and give it a good stir. Bring to the boil and add in tapioca flour solution and quickly give it a stir.
(e) When the mixture is boiling, add in the fried mushrooms and mix well. Off the stove.
(f) Serve it hot with rice, chappatis or even a loaf of bread.

I made this brinjal chutney for dosa today.

BRINJAL CHUTNEY

Ingredients:
1 cup of sliced brinjals
10 dried chillies cut into small pieces
2 tsp channa dal   or pottu kadalai
4 cashew nuts
1 big onion chopped
2 pips of garlic sliced
1 small piece of ginger chopped
1 tsp tamarind paste less or more
1 sprig curry leaves
tsp asafetida powder
Salt to taste

For seasoning:
tsp mustard seeds
tsp urad dal
1 dried red chillie cut into pieces
Few curry leaves
Oil.

Method:
Put a wok on fire, add little oil and fry the brinjals. Remove.
In the same wok, add little oil, add in the onions, dried chillies,
Channa dal, garlic, ginger, cashew nuts, curry leaves
And fry till nicely roasted. Add in the tamarind paste and enough
Salt.and the asafetida powder . Stir nicely and remove.
Let it cool nicely, then use a mixie and blend the mixture first.
Then add the fried brinjals and blend once.
Remove it to a bowl.
Heat a pan, add little oil, add in the mustard seeds followed
By the urad dal , dry chillie and curry leaves.. Season well
And pour over the brinjal mixture. Goes well with dosa and idli.

Edited by Kavitha Ravi - 16 years ago

RIPE PLANTAIN JAM

4 ripe plantains nenthra kaai or pisang tandok
4 cups brown sugar
1 cup ghee

Method:
Peel the plantains, cut them into small pieces and place them
In a heavy saucepan. Add just enough water to cover and cook
Over medium heat, stirring occasionally, so that the plantains
Do not stick to the bottom of the pan.
Cook until it is soft, stir in the brown sugar and mix well.
Mash the cooked plantains with a potato masher.
Stirring continuously add the ghee, a few tablespoons at a time.
After 10 minutes the jam will thicken and start leaving the
Sides of the pan as it is stirred. Remove it from the stove
And let it cool. This jam will keep up to 6 months in the
Refrigerator.

Edited by Kavitha Ravi - 16 years ago

IDLI MILAGAI PODI

Ingredients:
a cup of skinless urad dal
1 tsp of coriander seeds
2 tsp of channa dal
15 dried chillies
Tamarind a gooseberry size
2 sprigs of curry leaves
1 tsp of salt or to taste
tsp asafetida powder
Oil

Method:
Use 1 tsp of oil and dry roast all the ingredients, except
Salt and tamarind. When it is cool, now add the tamarind and
Salt and grind in a dry grinder to a coarse powder.
Let it cool and store in a dry bottle.
Serve with dosa or idli with gingerly oil or a dollop of ghee.

Note: There will be stock of this podi always in my house.

Edited by Kavitha Ravi - 16 years ago