Vegetarian Recipes - No comments - Page 24

Here is another one.... a side for Chappathi!

Channa Masala (Chick-Peas Curry)

Ingredients:
Chick-Peas – 2 cans (If you are not using canned peas, remember to soak it over night and cook it with little salt.)
Onion (Big) – 1
Tomatoes – 4
Capsicum/Green Bell Pepper – 1
Channa Masala powder – 1 tbsp
Turmeric – 1/4 tsp
Chili Powder & Lemon Juice – according to your taste.
Kasuri Methi – 1 tbsp
Salt, Oil/ Ghee (optional)

Method:
Chop the Onion & Tomatoes. Cube the Bell pepper. Drain the water from the ChickPeas and take about 1/3 cup of peas and grind into a fine paste. In a pan, first add about a tsp of oil or ghee and fry the cut capsicums and keep it aside.

Now to the pan, add 1 tsp of oil and saut the onions and tomatoes together till they become soft. Now add all the powders and salt. Also add the chickpeas and the chickpea paste. With this add about 1 1/2 to 2 cups of water. Cover and let this mixture boil in medium heat for about 15-20 minutes. As a final step, add the fried bell-pepper cubes and stir once. Then sprinkle the Kasuri methi and the lemon Juice. Your Chickpeas curry is ready and it can be served along with Chappathi/Naan. Enjoy!

Dal Dhokli

This recipe was given to me by my friend. It's a gujarati dhal item

Dill leaves- 1 bunch
Toor dhal- 1cup
Tamarind- a small lemon size
Salt to taste
Vegetables(Carrot, beans, brinjal, avairaikai etec) Cop into 2" size pieces, cook and keep aside
Green chillies- 4, slit lengthwise
Chapati dough- make one chapathi with dough and cut into desired shape and size(no cooking on tava)

Method:

Pressure cook Dhal; and dill leaves separately
In a kadai, season with mustard seeds and curry leaves, put slit green chillies and fry for a minute
Add cooked vegetables and saute for a minute or so
Now add tamarind extract and pour half cup of water
Add the chapathi dough (which has been cut into different shape/sizes)
Add cooked dill leaves
Let it cook, simmer for 10 - 15 minutes
Mash the cooked dhal and mix it in
Boil for 5 minutes
Garnish with coriander leaves and curry leaves

PS: Can be had with Chapathi or rice. I sometimes have it alone as i feel it is a wholesome meal by itself..

Try and let me know if you like

A tasty Egyptian spice dip, goes well with bread dipped in olive oil as a canape with drinks. i like it with rotis, and dosais etc.

4      tablespoons sesame seeds
2      tablespoons coriander seeds
2      tablespoons cumin seeds
2     tablespoons black peppercorns
1/2      tablespoon sea salt
1/8      cup toasted hazelnuts
2      teaspoons ground cinnamon

1. Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.

2. Shake gently until they turn a shade darker and give out a nutty smell.

3. Tip them into a bowl.

4. Repeat this process with the coriander and cumin seeds.

5. Allow them cool and crisp up for a few minutes.

6. Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.

7. Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.

8. Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.

9. Store in an airtight container until needed.

use it like milagai podi..... for those who like things a bit spicy...add red chillies as well!!

Edited by jasunap - 16 years ago

Made Mini idlis + Sambar for dinner!. Since we already discussed on 'how to' make great, soft Idlis, I will move on to the Sambar.... 😉

Idli Sambar

Ingredients:
Moong dal - 1 cup
Pearl Onions - 20 to 25 no
OR
Big Onion - 1
Tomato - 2 (medium)
G.Chilies - 4
Curry leaves - a few
Mustards - 1/2 tsp
Cumin seeds - 1/2 tsp
Sambar powder - 1/2 tsp
Salt - per taste


Method:
Dry roast the dal in a pan until nice aroma comes and pressure cook it. Prepare the Onion (thin slices if you are using Big onion), wash and keep them whole (if you are using pearl onions). Cut the tomatoes and slit the green chilies lengthwise.

In a pan, put 1-2 tsp of oil and when it becomes hot, add mustards and then cumin seeds. when they both splutter add the green chilies, Tomatoes, Curry leaves and then the onions and saute it till it becomes mushy. Now add the sambar powder and salt. Also add the cooked dal (plus some water if needed) with this mixture and let them boil together for a few minutes until the raw smell of the powder goes out. Add chopped coriander leaves at the end to garnish the sambar. Enjoy it with your mini idlis or regular idlis! 😃




Edited by supree - 16 years ago

One more idli sambar to try:

Pressure cooked Tuar dhal - 2 cups, mashed well.
Tamarind juice extracted from a small lemon
sized ball.
salt to taste,
a pinch of turmeric powder
a pinch of asafoetida powder.
big onion - 2 -thinly sliced
Tomatoes - 3 - cut 1 tomato in to 4 or 6 pieces
Mustard seeds
cumin seeds
sambar powder - 1 1/2 teaspoons
grated coconut - 2 table spoons
curry and coriander leaves.
To dry roast:
red dry chillies - 3
1 table spoon coriander seeds
1 table spoon channa dhal

Dry roast the above and grind with coconut -
fine paste.

In a wok, add little oil. Add mustard seeds
and cumin seeds. Allow them to flutter - add
some curry leaves,cut onion and tomatoes -
fry for 2 minutes, add the tamarind juice, salt,
asafoetida, sambhar powder, turmeric powder
and boil until the pungent smell goes. Add the
ground paste and allow to boil for 2 - 3 minutes.
Add the mashed dhall. Boil for another 2 mins and
garnish with some more curry leaves and coriander
leaves. This sambar should be thinner than the
usual sambar. Since, we add some red chilly in the
paste, reduce the quantity of sambar powder to
your taste.
Edited by rojapoooo - 16 years ago

This is Ragi Puttu

PUTTU   ( RAGI )

Ingredients:
2 cups ragi flour     roasted
cup   wholemeal flour     roasted
1 cup grated coconut     more or less.
2 tsp ghee
3 tsp sugar   ( optional )
A pinch of cardamom powder.
Enough water

Method:
Mix the two flours, dissolve the salt in water
And sprinkle water little by little to the flour.
Use your fingers and mix throughly.
The flour should be wet, not into a dough.
Add the coconut and mix well.
Always use your finger tips, not palm.
Steam it in a steamer or puttu mould for
About 10 minutes.
Remove, add sugar, ghee and powdered cardamom.
Puttu is ready to be served.
Its best eaten while still hot.

Edited by Kavitha Ravi - 16 years ago

Wow Kavi kutty - u come back with a bang. Take it
easy for a while, ok?? 😃

Here is some thing I tried today and it
tastes good - in spite of my cooking!!!

To Grind :

curry leaves - some ( depends upon the amount of
ladies' finger u want to cook - just make sure that
u add enough for the smell but not too much)
green chillies - again to taste
grated coconut - 2 table spoons.

Grind to a fine paste, as thick as possible - I
ground it in the small grinder and so did not any
water at all.

Cut the ladies' fingers in to 1/2 the original size
of lady's fingers 😳 Just make sure that u dry
them after washing.

Cut one big onion in to thin long slices
Coarsely powdered ground nut - 2 tea spoons

In a bowl, mix salt, ground paste, 1/2 teaspoon of
coriander powder, 1/2 tea spoon of ginger-garlic
paste, a pinch of cumin powder. Mix the cut veg in
to this and leave aside for 5 mins. Heat the wok,
add little oil, splutter mustard seeds and add
sliced onion, fry for a minute and add the ladies'
finger. Fry on slow fire until done. Add the powdered
ground nut just before serving. The veg looks green
and the crunchy nut powder on top makes it extra
tasty.

This is a dish most of them would order when they visit the restaurant. Now you can cook it in your kitchen.


PALAK   PANNER

Ingredients:
300 grms or a big bunch of spinach
5 green chillies sliced
1 small onion
1 tbs coriander leaves chopped
Salt to taste
2 tbs of ghee or little more.
10 to 12 cubes of panner or tofu, lightly fried in little ghee.
1 ripe tomato blanched and pureed
1 big onion finely chopped
1 tsp of garlic paste
1 tsp of ginger paste
1 tsp of dhania powder
1 tsp cumin seeds powder
10 cashew nuts slightly roasted and powdered
1 tbs grated cheese for garnishing
1 tbs of cream for garnishing

Method:
Wash and cut the spinach leaves coarsely.
Heat a wok with 1 tsp of ghee. Add in the sliced
Chillies, 1 small onion, 1 tbs chopped coriander leaves
And the spinach leaves. Saute nicely until the leaves
Are wilted. Remove and cool. Blend them to a smooth
Paste.
Heat a wok add 1 tbs of ghee, add in the chopped onions,
Ginger garlic paste and also the dhania and cumin powder.
Saut for a minute, now add in the spinach paste, tomato
Puree, salt and mix thoroughly. Add very little water if needed.
Cook covered on a low flame for about 10 minutes.
Now add in the panner or tofu pieces and mix nicely.
Let it simmer for about 10 minutes.
Remove and garnish with grated cheese and cream.
Serve hot with chappati or rice.

Edited by Kavitha Ravi - 16 years ago

DRUMSTICK   PERATTAL

Ingredients:
4 drumsticks cut into 2 inch pieces.
1 big onion chopped
1 big tomato chopped
tsp tumeric powder
tsp coriander powder
1 tsp chillie powder
1 sprig curry leaves
tsp fennel seeds
1 tbs oil
Salt to taste

To grind:
2 tbs coconut
1 big onion
tsp fennel seeds.

Method:
Heat a wok and add 1 tbs of oil. Add in the fennel seeds.
Add in the curry leaves and the chopped onions.
Saute for a while, add in the tomatoes and cook on slow fire.
Now add in the cut drumsticks and give a good stir.
Add in the tumeric, coriander, chillie powders and salt.
Add water to just cover the drumsticks. Stir nicely and let
It cook. When about half done add in the ground ingredients
And cook till the liquid dries up. Remove and serve.

Note: For non vegetarians you can add about 100 grms
Shelled and deveined prawns, when you add in the ground
Ingredients.

Edited by Kavitha Ravi - 16 years ago

We often cook this vege in our house. It is not at all bitter, if you wash the seeds. I also make puli curry with these sundakai.

SUNDAKAI PRETTAL

Ingredients:
cup sundakai mashed and washed
1 big onion chopped
3 pips of garlic
3 tbs thick tamarind juice
1 tbs sesame seeds roasted and pounded
tsp tumeric powder
Little coriander leaves
Little curry leaves
A pinch of jaggery
1 tbs oil
Salt to taste

To grind:     
6 red chillies
2 tbs coconut
2 tsp coriander seeds
tsp cumin seeds

Method:
Heat oil in a wok, add the sundakai and onions and
Saut well till the colour changes.
Add the tamarind juice, salt, tumeric powder and jaggery
And enough water and cook.
Add the ground ingredients and the garlic and cook
Till the gravy is dry. Add in the roasted sesame seed powder
Dish out and garnish with coriander leaves and curry leaves.
Serve with rice.

 

This is the sundakai puli curry.

 

Edited by Kavitha Ravi - 16 years ago