Vegetarian Recipes - No comments - Page 28

For a change try this Thai dish.
New findings coconut oil is better than other oils.

THAI    COCONUT    C URRY

Ingredients:
1 cup thick coconut milk.
3 cups thin coconut milk
1 onion chopped coarsely
1 tomato cut into pieces
5 pieces of broccoli florets
1 small carrot cut into rectangular thin slices
4 beans cut into 1 inch in length
2 sticks of lemon grass    crushed lightly
2 tbs of sweet basil chopped
1 tbs of chillie paste    or sambal olek (you get in supermarket)
2 lime leaves
1 tsp of galangal paste
1 tbs of lime juice
Salt and pepper to taste.
oil

Method:

In a pot add I tbs of oil. Add in the lemon grass and the onions
Saut nicely, add in the chillie paste and the galangal paste
And fry nicely. Add in the thin coconut milk. Stir nicely.
Add in the vegetables . The vegetables must be only partially cooked
And still crunchy. Taste for salt. Now add the first milk and stir
Constantly to avoid curdling. Add in the lime leaves, pepper.
Garnish with the sweet basil. Remove add lime juice and serve
Piping hot.

Edited by Kavitha Ravi - 16 years ago

I love whatever that is sweet and sour. A recipe given by my friend.

This is one of my favourite dish.

SWEET   MANGO   CURRY

400 grms of raw green mango cubed with skin on.
2 big onions finely chopped
2 big tomatoes   finely chopped
2 tbs oil
10 garlic pips crushed
1 tbs   chillie powder
1 tsp mustard seeds
tsp fenugreek seeds
tsp cumin seeds
tsp tumeric powder
Salt to taste
Sugar to taste
Water

Method:

Heat oil in a wok, add in the mustard seeds, cumin, and fenugreek.
Now add the crushed garlic and fry, add the chopped onions, saut well.
Add the chillie powder, tumeric powder and salt. Stir for a minute.
Add in the chopped tomatoes and cook for 5 minutes.
Add in the mango pieces and stir well.
Add enough water for the mangoes to be cooked.
Add in the sugar and cook on low flame till you get the curry consistency. Remove and serve with roti or rice.

 

Edited by Kavitha Ravi - 16 years ago

Bell Pepper Garlic Chutney

Ingredients:

Garlic peeled      5    ;   
Fresh lemon juice      2 Teaspoon
Water      2 Teaspoon      
Salt       Teaspoon
Hot chili      1       
Fenugreek seeds      2
Turmeric powder       Teaspoon      
Mustard seeds       Teaspoon
Cumin seeds       Teaspoon      
Bell pepper      1

Preparation:

Grind all the ingredients into a fine paste. If needed coconut can be added to reduce the spiciness of garlic

Serve with bread, rice, tortillas, pasta.

Preparation time: 10 minutes.

Benefits: Garlic promotes digestion and also is a strong natural antibiotic for various infectious diseases. With Bell pepper which is rich in vitamin C, the effect is enhanced. It is also very good for curing and preventing cancer.

CARROT    TOMATO   CHUTNE Y

Ingredients:

Dry roast:
1 tsp urad dal
tsp cumin seeds         & nbsp;       A
5 red chillies
6 pepper corns

Saute in oil:
1 cup carrot diced
1 cup tomatoes chopped
1 big onion chopped
2 pips garlic                                     B
1 small piece ginger
1 sprig curry leaves
Salt to taste
Oil

To temper:
2 red chillies cut into small pieces
1 sprig curry leaves
tsp mustard seeds         & nbsp;      C
tsp urad dal
oil

Method:
Powder the dry roast items in     A
Saute in oil the items in   B
Let it cool, then grind it to a paste.
Add the powder to the ground paste.
Heat oil and temper the items in C
Pour the tempered item on the ground paste.
Stir nicely and serve with dosa or idli.

Edited by Kavitha Ravi - 16 years ago

Recipe Baghara Baingan

Ingredients:

    * Eggplant/Baingan - 10
    * Tamarind- 2-3 pods (soaked in warm water)
    * Curry leaves - 1 stalk(if you are not using mint)
    * Oil - 2 tablespoons



Seeds mixture:

    * Sesame seeds - 4 tablespoons
    * Peanuts - 3 tablespoons
    * Cumin seeds - 2 teaspoons
    * Methi/Fenugreek seeds - 6 seeds
    * Coconut powder - 4 tablespoons

Roast all the seeds seperately, sesame seeds, peanuts, cumin seeds, methi seeds. Grind roasted peanuts first, then grind rest of the roasted seeds and coconut powder together.


Wet Onion mixture:

    * Onions - 1 big ( 1 and 1/2 cup chopped)
    * Mint - 6 to 8 leaves(this is optional)
    * Garlic - 3 pods
    * Green chillies - 5 - 6 (according to taste)

Preheat oil in a pan at a medium high temperature, add green chillies and then onions. Fry the onions till golden brown, add mint\curry leaves and garlic pods and fry for 5 - 10 seconds. Turn off the stove, let the mixture cool, grind them to a thick paste adding some water.


Make 4 slits in the eggplants vertically. Microwave them by adding 1/2 tsp salt on high for 5 minutes.

Fry them in 2 tsps of oil till they are a little crispy. We can cut down on the oil and time by microwaving the eggplants before frying them in oil. Preheat the skillet with 1 tbsp of oil, add the wet onion mixture fry for 5 - 6 minutes. Add the roasted seeds mixture

Add 1 and 1/2 teaspoon salt (according to taste),turmeric powder,chilli powder(optional). Saute for 2 minutes, mix roasted seeds mixture and wet onion mixtures well. Add tamarind pulp. While adding the tamarind pulp add a little initially and increase according to taste as too much pulp would change the flavor. Add 2 cups of water to get the desired consistency to the gravy.

Finally add eggplants to the gravy. Cook the eggplants in the gravy for 8-10 minutes, make sure egg plant is cooked well and the spices are all mixed well.

Garnish with cilantro.You can eat baghara baigan with biryani, roti or plain rice.


Preparation time: 30 - 45 minutes
# Servings: 2 - 4

Here is an easy to make, yet tasty Rice recipe!

Paneer Fried Rice

Basmati Rice – 1.5 Cups
Paneer (crumbled/finely diced) – 1 Cup
Onion – 1 (big)
G.Chilies – 4
Garlic – 3 gloves
Green Onion – 1 small bunch
Salt - to taste
Oil - 2 tsp

Method:
Cook the rice and when it's done spread it gently without breaking the rice.
Wet grind the Garlic & G.chilies into a fine paste. Chop the Onion & G.onion finely.
Pour oil in a pan, Add the G&G.C paste first and fry it for a few seconds and then add the chopped onion and fry well till the color changes lightly.
Add half of cut G.onion pieces & the paneer. Also add Salt and fry them all together for a few minutes.
Put the flame to low. Now add the cooked rice, and the fresh green onion pieces that you saved earlier to this mixture and stir well so that the rice and the mixture would combine well. (Tip: You can add pepper powder here if you like it to be more spicy.)
That's all. Your Paneer Fried rice is ready to eat. Serve it warm & Enjoy!


Edited by supree - 16 years ago

GREEN CHILLIES IN CREAMY SAUCE

Ingredients.
200 grms green chillies slit and seeds removed.
2 tbs coriander powder
1 tbs chillie powder
1 tbs tamarind paste
tsp mustard seeds
tsp cumin seeds
tsp fenugreek seeds
tsp tumeric powder
2 tbs chopped coriander leaves
4 tbs oil
1 sprig curry leaves
Salt to taste

To roast and powder:
2 tbs sesame seeds
2 tbs peanuts
1 tbs cumin seeds

To grind to a paste:
1 big tomato chopped
1 big onion chopped
inch piece ginger
5 pips of garlic
3 tbs grated coconut

Method:
Fry the green chillies a little in the oil. Remove.
In the same oil, add the cumin seeds, mustard seeds
Fenugreek seeds and curry leaves.
When the seeds crackle add the ground paste and cook for 2 mins.
Add the tumeric, coriander, chillie powder and also
The roasted powders. Cook over medium heat stirring.
Now add 2 cups of water and tamarind pulp and bring to a boil.
Add the fried green chillies and salt.
Simmer until the gravy thickens and the juices of the gravy gets
Absorbed by the chillies.    Add the chopped coriander leaves.
If you like you can add a tsp of sugar towards the end.
Note: If you like you can cut the green chillies into 2 inch pieces

Edited by Kavitha Ravi - 16 years ago

Try this moong dal recipe, very tastey.

1 cup whole green moong daal(washed and boiled till cooked
2 tomatoes
1 onion
4 tbsp ginger-garlic(fresh,pounded)
4-5 green chillies-broken into pcs
1 tsp tomato paste(optional-gives good colour)
1/4th cup coriander leaves
1 tsp chili powder
1/2 tsp tumeric
salt to taste

Tempering:

2 tbsp ghee
a pinch hing
bay leaf,
1"cinnamon stick
2-3 cloves
whole red chillies
1 tsp jeera


method

1 In a pot, heat the ghee and make a tempering adding all the ingredients above in the order mentioned.

2 Then add the onions(cook for a while), green chillies,ginger-garlic(do not cook the garlic and ginger for long)..tomatoes(chopped)add the salt and tumeric powder

3 When the tomatoes are cooked add the tomato paste, chilli powder and the moong dal,stir for some time.add the coriander leaves and add 1 cup of water.

4 Let it boil for about 10 minutes.

This daal is supposed to be thickish but u may want to adjust the thickness and the seasoning,enjoy with rice or roti.

Edited by Kavitha Ravi - 16 years ago

Ambi try this poha recipe. I got it from a magazine. It was written by one Suvir saran.

1/4 cup canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
20 curry leaves, roughly torn
1 medium red onion, halved and thinly sliced
Kosher salt, to taste
2 small red potatoes, diced into very small cubes
1/2 teaspoon turmeric
1 jalapeo chile, finely diced
4 cups thick poha, rinsed quickly in cold water and drained
1 cup frozen green peas
1 medium-ripe tomato, cored and finely chopped
Juice of 1 lime plus 1 lime, cut into wedges for serving
3/4 cup chopped cilantro, divided
Heat the oil with the mustard seeds, cumin seeds and curry leaves in a large skillet or wok over medium-high heat and cook, stirring often, until the cumin seeds are golden brown, about 2 minutes. Stir in the onion and salt and cook, stirring occasionally, until the onion is soft but not browned, 3 to 4 minutes. Add the potatoes and cook, stirring occasionally, for another 3 to 4 minutes. Add the turmeric and jalapeo and cook until the potatoes are tender and crispy browned, 5 to 6 minutes, stirring only once or twice.

Carefully stir in the poha, peas and tomato, taking care not to overwork and break the rice flakes. Once completely incorporated, drizzle 1/2 cup water around the edges of the skillet. Cover. Reduce the heat to low, cooking the poha until it is completely tender, about 5 minutes. Add the lime juice and 1/2 cup of the cilantro and fluff with a fork.

Taste for seasonings. Sprinkle with remaining cilantro. Serve with lime wedges.

Recently I attended a function in India. I was served this unique dish which was very tastey. I managed to get the recipe from the cook. They also had payasam made from this tender coconut.

TENDER   COCONUT   SABJI

Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder     more if you like
tsp garam masala powder
cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee

Method:
Heat a wok, add the ghee and add in the chopped onions.
Saut well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Once the tomatoes have become mushy,
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut.

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Edited by Kavitha Ravi - 16 years ago