Vegetarian Recipes - No comments - Page 21

Serve with strips of colorful sauteed bell peppers and zucchini.

Sweet potato sauce:

* 1 tablespoon light olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 to 2 1/2 cups diced sweet potato (1 large)
* 1 cup low-fat milk, rice milk, or soymilk
* 1/2 teaspoon salt
* 1 pound spinach or tri-color cheese tortellini or small cheese ravioli (or try vegetable or tofu-filled tortellini or ravioli)
* Minced fresh parsley for garnish, optional

Heat the oil in a medium saucepan. Add the onion and garlic and saut over medium-low heat until golden. Add the diced sweet potato and just enough water to cover. Bring to a simmer, then cover and simmer gently until the sweet potatoes are tender, about 15 minutes.

Transfer the mixture from the saucepan, including the liquid, to a food processor. Add the remaining sauce ingredients and process until smoothly pureed. Transfer back to the saucepan and set aside, covered, off the heat.

Cook the tortellini in plenty of rapidly simmering water until al dente. Drain, then stir them into the sweet potato sauce. Heat gently and briefly, just until well heated through.

Serve, garnishing each serving with some parsley, if desired. Edited by jasunap - 16 years ago

This idli is for Sue akka
Try this for a change.

RAVA IDLI

Ingredients:
1 cup rava
1 tbs ghee
2 tbs oil
5 green chillies grind to a paste
1 cup of sour curds
cup finely chopped onions
1 tbs each of chopped curry leaves and coriander leaves
tsp of baking soda
Salt to taste

For seasoning:
tsp mustard seeds
tsp urad dal
1 tsp channa dal

For decorating:   ( optional )
1 tbs of finely grated carrot
1 tbs of grated coconut

Method:
Dry roast the rava with the tbs of ghee.
When cool, mix with the curds, see that no lumps.
Heat oil in a pan, add the seasonings, and the
Onions and saut. Now add it to the rava mixture.
Also add in the salt, chillie paste, salt, the baking soda
the curry leaves and coriander leaves.
Mix nicely, oil the idli plate pour the mixture and
Steam it.
To decorate, after oiling the idli plate, sprinkle little
Grated carrot and coconut before pouring the idli batter.
Do not keep the mixed batter for a long time, for the
Rava will swell in the curds and you will get a soggy
( moluk moluk ) idli.
Serve it hot with coconut or any chutney of your choice.

Edited by Kavitha Ravi - 16 years ago

Vendaikkai Curry

Ingredients:
Vendaikkai - 20 to 25
Onion – 1 (medium)
Tomato – 1
Ginger-Garlic paste – tsp
Chili powder – or tsp (as per your spicy level)
Coriander powder – tsp
Cumin powder – tsp
Curry leaves – a few
Salt – as required
Oil – 5 tsps
Mustard seeds – tsp
Urad dals – tsp
Cumin seeds – tsp


Procedure:
Wash, clean and cut the Vendaikkai into inch pieces.
Cut the onion into small thin strips and cut the tomatoes into small pieces.
In a wok/pan – first put 3 tsp of oil and when the oil is warmed up nicely, add the cut vendaikkai pieces and saut for about 5 minutes.
Take the Vendaikkai pieces out and keep it aside.
Now in the pan, add the remaining oil and when the oil is hot, add the seasoning ingredients – Mustard, Urad and Cumin seeds.
When the seeds popped, add the cut onion and saut it nicely. Add the Ginger-Garlic paste also at this time. Add the curry leaves.
When the onion becomes transparent, add salt and all the powders and saut it nicely.
Then add the already sauted Vendaikkai pieces mix well and add the tomato pieces and mix again.
Let it cook for another 5-8 minuets and your Vendaikkai curry is ready.
Enjoy it with your regular meal like Sambar and rasam satham and it tastes extra good when eaten along with Curd Rice!! 😊

Adai

Ingredients:
Rice – 1 cup
Thoor dal, Channa dal , Moong dal
Urad dal – all together 1 cup
(Note: Urad dal can be little less than the other three.)
Red chilies – 3
Fennel seeds – tsp
Grated coconut – 3 tbsp
Onion – 1 (chopped finely)
Curry leaves – handful (the more the better, if you like the curry leaves taste!....)
Turmeric – tsp
Salt – per taste

Method:
Wash and soak Rice and dals together for 4 - 6 hours.
Grind it along with the Red chilies, Coconut and Fennel seeds to a somewhat coarse texture. - Not too rough, but not too smooth either.
Add finely chopped onion and curry leaves and add turmeric + salt and mix well.
Make Dosa (to a desired size) using your dosa pan/griddle.- Usually for Adais the thickness should be little more than the regular dosas and the same way, if you can add little more oil than the usual, the Adais will taste Great!
It can be served along with Avial OR Tomato spicy chutney. This is one of my childhood favorites and when I make this, I don't wait/expect for any side dish – Appadiye sappiduven!! 😉 -It tastes that good! 😃

Quick appetizer:

Take a bag of Lays potato chips.
Put it in a glass bowl.

Sprinkle some molaga pidi on it.
A pinch of Haldi powder/Jeera powder optional.
Add some salt and pepper.
Shake the bowl nicely for 3-5 minutes.

Goes well with soft/hard drinks.

Ready to serve.

The Jagdu method of cooking Top Ramen noodles:
A quick snack.

Ingredients:
4 packs of Top Ramen noodles(any flavor)
Frozen green vegetables:preferably capsicum/broccoli/peas

Boil more than enough water in a huge vessal.
Open the Top Ramen packets, empty the flavor.
Add The noodles after 3 minutes.
Let it boil for 10 minutes.

Alternative methods:
My sister's recipe:
After boiling the noodles, and draining the water, she adds the flavor. That way you get the flaver of the tastemaker.
Another option is to add a slice of cheese after the noodles are boiled to get the taste of cheese.
A third option is to make an omlette, break it to bits and add it to the boiled noodles after it's drained, and then add the tastemaker.

DRUMSTICK LEAVES ADAI

Ingredients:
250 grms raw rice soaked for 2 hours
100 grms tur dal    soaked for an hour
2 tbs urad   dal       ; ;  soaked for an hour
1 tsp cumin seeds
1 big onion   chopped
10 dried chillie   cut into pieces
2 sprigs curry leaves
cup of drum stick leaves
Salt to taste
A pinch of asafetida
Oil

Method :

Grind the rice with dals, and all the other spices
Except the drumstick leaves.
Grind the batter to a little coarse dosa consistency.
Remove the batter and add in the drumstick leaves.
Taste for salt.
Heat a dosa kal, pour a sppon of the batter and spread
To a small dosai. Pour little oil around and top of the adai.
Cook on both sides and remove.
Serve hot with a chutney or sambar.
I made garlic chutney.
Drumstick leaves are good for health, full of iron.

Edited by Kavitha Ravi - 16 years ago

Sue akka this kanjeevaram idlis are for you.

KANJEEVARAM IDLI

Ingredients:
250 grms raw rice
200 grms urad dal
2 tsp salt or to taste
4 tsp melted ghee
2 tsp black pepper crushed roughly
2 tsp cumin seeds
cup of thick curds
tsp cooking soda.

Method:
Soak the rice and the dal for about 3 hours.
Grind to a little coarse   thick batter.
Keep the batter till the next day for use.
Before steaming the idlis, add all the other
Ingredients and mix well.
Oil the idli plates pour the batter and steam
The idlis as usual.

Note: normally the batter is poured into a round
Container, steamed, the cut into slices and served
With idli milagai podi.

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Edited by Kavitha Ravi - 16 years ago

BRINJAL DAL  SUBJI

100 grms skinless moong dal
A pinch of tumeric powder
1 big round brinjal chopped into small cubes
1 big onion chopped
2 green chillies chopped
2 pips garlic sliced finely
tsp finely cut ginger
2 sprigs curry leaves
1 dry red chillie cut into slices
tsp mustard seeds
tsp urad dal
Lime juice to taste
Oil.
Chopped coriander leaves for garnish.

Method:
Boil the moong dal with the tumeric powder.
When the dal is cooked well, add in the brinjals,
Green chillies, garlic, and ginger. Cook well .
Now mash the mixture roughly with a potato masher.
Heat a pan, add the oil, then the mustard seeds.
Add in the urad dal, curry leaves, dry red chillie
And the chopped onions. Saute well till the onions
Are lightly brown. Pour the dal brinjal mixture.
Add salt and boil well once. Add the lime juice and remove.
Garnish with chopped coriander leaves.
This goes well with dosa, idli, chappati and even rice.

Edited by Kavitha Ravi - 16 years ago

SPINACH   CHAPPATTI

250 grms all purpose flour
100 grms spinach only the leaves
3 green chillies
tsp chillie powder
tsp coriander powder
tsp cumin seeds
tsp gram masala powder
A pinch of cooking soda.
2 tbs oil
Salt to taste
Oil

Method:
Sieve the flour with salt and cooking soda.
Chop the spinach finely.
Add 1 tsp of oil to a pan, then add in the cumin seeds,
The green chillies and the chopped spinach.
Saut till the spinach is cooked. Remove and cool.
Grind it to a paste, when it is cooled.
In a container add the flour, the spices, and the oil.
Mix well, add the ground spinach, add enough water
To make it into a chapatti dough.
Cover and keep aside for 2 hours.
Then take small pieces and roll them into chapattis.
Heat a dosai kal and cook the chappati on both sides.
Pour a tsp of oil on both sides of the chappati.
Serve hot with any chutney or sambar.

Edited by Kavitha Ravi - 16 years ago