Vegetarian Recipes - No comments - Page 22

A Punjabi friend of mine served this curry with chappati. It was really very nice. She calls it Paal Curry. Try it friends.

POTATO AND PANNER PAAL CURRY

Ingredients:
250 grms potatoes cut into 1   inches in length   and fried lightly
250 grms panner or tofu also cut like above and fried lightly
2 big onions chopped fine
250 grms tomatoes   chopped
1 cup coconut milk
2 tsp of ginger and garlic paste
2 tsp chillie powder
2 green chillies sliced
1 small piece of cinnamon stick
1 brinji leaf
2 star aniseed
Salt to taste
Little lime juice to taste
oil
Little coriander leaves chopped for garnishing

Method:
Heat 2 tbs of oil in a wok.
Add in the brinji leaf, cinnamon stick, star aniseed,
Onions and green chillies.
Saute nicely than add in the ginger garlic paste.
Stir well and add in the chopped tomatoes.
Cook till the tomatoes are slightly mashed.
Add in the coconut milk, and let it boil.
Add in the fried potatoes, tofu, chillie powder and salt.
Cook for a minute, remove and add the lime juice
And garnish with the chopped coriander leaves.
Goes well with puris or chappatis.

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Edited by Kavitha Ravi - 16 years ago

Arisi Upma

This is a dish, which can be prepared in no time, especially if you have your 'Cracked Rice' ready in hand; it's surely a super fast item to prepare & enjoy.

Ingredients:
For Cracked Rice:
Rice – 1 cup
Toor dal – 2 tsp
Peppercorns – 1 tsp
Cumin seeds – 1 tsp

For Seasoning:
Red chilies – 4 or 5
Hing – a pinch
Mustard seeds – tsp
Urad dal – 1 tsp
Oil
Salt – as required


Procedure:
First using a blender or Food processor grind the above ingredients (listed under cracked rice) into a coarse texture.

In a thick bottomed pan, put oil and when the oil is warm and hot, add the seasoning ingredients one by one… mustard, urad dal, red chilies (broken into 1 inch pieces), hing & curry leaves. When the dals turn into a light brown color, add water in 1:2    ratio for Rice and Water. When the water boils nicely add salt and then add the cracked rice into the pan and start to stir well so that the rice mixes along with the other spices. Close with a lid and let it cook in a medium flame until the rice is cooked and fully done. But remember to stir at short intervals in between to avoid sticking to the pan.

That's it. It's done. This is an easy Upma recipe that can be made in a hurry. For kids, it can be served with a small cup of home-made curd and a tsp of Sugar. For Adults, if it's eaten with a pickle on the side itself will make a tasty tiffin….OR either a coriander/mint chutney can be prepared which goes well with this Upma . Enjoy!!.

In Malacca we have the Baba community.
I was served this sweet lemon pickle
with chappati. I instantly fell in love
with this sweet pickle.

SWEET LEMON PICKLE

Ingredients:
6 medium   sized lemons (the yellow bitter ones )
250 grms sugar make it into thick syrup
200 grms chillie powder
tsp tumeric powder
1 tsp mustard seeds dry roasted and powdered
1 tsp fenugreek seeds dry roasted and powdered
3 tbs gingelly oil
tsp salt

Method:

Boil the lemons in a pot of water for about 10 minutes.
Let it cool, wipe nicely and cut them into pieces.
In a jar add the cooled syrup and the cut lemons.
Add the salt, and tumeric and keep aside for two days.
On the third day add the chillie powder, mustard powder
And the fenugreek powder and mix well.
Heat the oil, let it cool and add to the lemon pickle.
Taste for salt and sugar, both can be added if necessary.
Keep it in the sunlight for few days.
Use a dry spoon. It goes well with chappati, dosa and things.

Edited by Kavitha Ravi - 16 years ago

This pesarattu always reminds me of my college days. My Telugu friend always shares her pesarattu with me.


PESARATTU

Ingredients:

250 grms of green gram dal soaked for 5 hours.
3 tbs of raw rice also soaked
1 big onion
5 green chillies
inch of ginger
Salt to taste

To garnish:
a cup of chopped onions
1 tbs of finely chopped green chillies
tsp of cumin seeds
Oil

Method:
Grind together the green gram dal, rice, onion,
Green chillies and ginger to a dosa batter.
Add the salt and keep aside.
In a pan add 1 tbs of oil and saut the chopped onions,
Chopped green chillie and cumin seeds.
Remove and keep in a plate.
Heat up a dosa kal, spread the batter to a thick dosa.
Pour 1 tsp of oil all around the dosa.
Sprinkle the garnish on the top of the dosa.
Press lightly with your dosa spoon..
Cook on medium heat till the dosa is little crisp.
Serve with ginger chutney.

Note: this dosa will be soft till the next day.
Green gram dal is full of protein. Good for a change.

Edited by Kavitha Ravi - 16 years ago

Another panner dish for Meli

PANNER DELIGHT

Ingredients:

300 grms panner or tofu cut into rectangles and lightly fried
300 grms of button or oyster mushroom sliced
2 big onions chopped
2 tomatoes chopped
5 green chillies slit into 4 and cut across
2 tsp chillie powder
1 tsp cumin seed powder
tsp gram masala powder
2 tsp of ginger garlic paste
1 cup thick curds beaten well    cup of water
10 cashew nuts
Salt to taste
oil

To be sauted and ground:
1 cup chopped onion
1 cup chopped   tomatoes
10 cashew nuts

Method:
Pour 2 tbs of oil in a wok, add the cashew nuts, green chillies
Onions, ginger garlic paste and saut till the onions are lightly
Brown.   Then add in the tomatoes and stir for a minute.
Now add in the ground masala and stir for another minute.
In the mixture now add the chillie powder, cumin powder,
Gram masala powder salt and mix well.
Now add the well beaten curds and cook till the oil rises.
Add in the mushrooms and panner and cook till the mushrooms
Are cooked. Garnish with coriander leaves and serve.
This dish will look grand when served with naan or chappati
To our guests.

Edited by Kavitha Ravi - 16 years ago

Aiyoo... I was so surprised to see the pesarattu today Kavi!! Because I too prepared this dish in this week and wanted to write abuot it today and when I logged into Recipes thread...  and there it's - you must have read my mind!! 😊

Anyway, my ingredients are similar to yours, except I made mine with moong dal sprouts, No rice and also I added the finely chopped onion & curry leaves into the batter and mixed well before making Dosas.  Shall try your method also some time.

Moong Dal Sprout Adai!

Edited by supree - 16 years ago

Chow-Chow & Carrot Curry

Ingredients:
Chow-chow – 1
Carrots – 2 to 3 medium
Onion – 1 big
Ginger – inch piece
Garlic – 2 gloves
Green chilies – 3 (or more if you wish)
Grated coconut – 3 tbsp
Fennel seeds – tsp
Turmeric – tsp
Salt – as required
Oil
Mustard – tsp
Curry leaves – a few

Procedure:
Clean and cut the Chow-chow and carrots into small cubes.
Chop the onion & also cut the green chilies and ginger pieces.
In a pan, take a little oil and fry 1/3 of cut onion pieces, G.chilies , Ginger and garlic and Fennel seeds.
Fry this for a good few minutes until they are completely done/fried well and finally add coconut and continue to fry for a couple of minutes. But, don't fry for too long after you add the coconut.
Let this cool and then grind it into a smooth paste.
Now take another big pan, add oil and add the seasoning ingredients in this order - Mustard, Onion, Curry leaves and fry until the onion becomes transparent. Add turmeric and salt. (Those who need the curry to be spicier can add 2 or 3 chilies at the time of seasoning.)

Now add the cut vegetables and fry for 2-3 minutes, then add a little water and close the lid and let the vegetables cook completely. When this is all done, add the paste that we ground and mix well and let the whole curry boil for only a few minutes.
Now the chow-chow & carrot curry is done and it goes well with Chappathis & Naans etc. Enjoy!

This is a simple ash gourd kutto

ASH GOURD KUTTO

Ingredients:
cup cooked moong dal
tsp tumeric powder
250 grms   ash gourd cut into cubes
1 tsp tamarind paste
1 inch ginger cut into thin strips
4 green chillies sliced
2 tsp lime juice   or to taste
cup coconut ground to paste
1 tbs coconut roasted to a golden colour
Salt to taste

To temper:
2 tbs oil
1 tsp mustard seeds
2 tsp urad dal
1 tsp gram dal
2 dry red chillies   cut into pieces
1 sprig curry leaves
1 tbs chopped coriander leaves for garnishing.

Method:
In a wok heat the oil and add the tempering items.
When the dals turn brown add the green chillies
Ginger and the gourd pieces. Stir nicely.
Add in the tamarind paste, salt, tumeric powder
The cooked dal with a cup of water.
When the gourd is cooked add in the coconut paste.
Simmer and remove. Now add the roasted coconut,
Lime juice and the chopped coriander leaves..
Mix nicely and serve. Goes well with rotis and rice.

Edited by Kavitha Ravi - 16 years ago

Here is the recipe for uppu seedai.

UPPU SEEDAI

Ingredients:

3 cups of rice flour
1 cup urad dal flour
1 tbs crushed black pepper
2 tsp sesame seeds
tsp asafetida powder
1 tsp cumin seeds crushed roughly (optional)
4 tbs ghee
Salt to taste

Method:
Combine all the ingredients in a bowl.
Add enough water to make a thick dough and knead.
Take a large pinch of dough in the palm of your hand.
Roll it into a marble sized ball. Repeat with the remaining
Dough. Spread the dough on a muslin cloth and dry for
Half an hour or so. Heat oil in a wok and fry few seedais
At a time. Fry until the seedais are golden in colour.
Remove   cool and store in airtight containers.


Note: I am sure Roja akka's recipe would be a little different. So Roja akka do post your recipe. The sweet one as well. Thanks akka.

Well friends try this elephant yam roast.

ELEPHANT YAM ROAST

Ingredients:

kg elephant yam skinned and cut into slices
1 tsp tamarind paste
1 tsp salt
tsp tumeric powder

To grind to paste:
2 small onions
1 pip garlic
tsp pepper
tsp cumin seeds
tsp chillie powder
Little salt

1 sprig curry leaves to garnish
2 tbs of oil or more

Method:
Boil the cut elephant yam pieces with the tumeric powder
Tamarind paste and salt till cooked.
Drain the water, apply the ground paste to the yam.
Rub nicely and leave it for about 10 minutes.
Heat a non-stick pan. Add the oil and also the boiled yam.
Add in the curry leaves and stir fry the yams on slow fire
Till the yams are cooked and crisp on the outside.
Add little bit oil if needed. Remove and serve.

Edited by Kavitha Ravi - 16 years ago