Vegetarian Recipes - No comments - Page 30

RED   CAPSICUM   CHUTNEY

Ingredients:

1 red capsicum or 200 grms capsicum chopped
1 onion    chopped
6 red chillies cut into pieces
2 pips garlic sliced

1 tsp tamarind paste or more
2 tbs peanuts roasted, remove skin
1 sprig curry leaves

tsp jaggery
Salt to taste
Oil

Method:
Heat about 2tbs of oil, add the capsicum, onions
Red chillies and garlic. Roast till brown and soft.
Remove from heat and allow to cool.

Now in a blender add all the above ingredients.
Grind them together to a nice paste.
Add little water only if needed. ( I did not add)
Serve with idli or dosai.

Edited by Kavitha Ravi - 15 years ago

VAALAKKAI    ROAST   (GRE EN  BANANA)

Ingredients:

2 matured vaalakai lightly skinned and cut into thich pieces
1 tbs chillie powder
tsp tumeric powder
1 tbs tamarind paste
1 tsp rice flour
Salt to taste

Tempering:
1 tsp aniseed   or big seeragam
1 tsp urad dal
tsp mustard seeds
2 sprig curry leaves
1 onion sliced
2 tbs or more oil      (this dish needs little more oil)

Method:

In a deep container, add the cut valakai pieces, chillie powder
Tumeric powder, tamarind paste, rice flour and salt.
Sprinkle little water and mix all above items to the valakai pieces.
See that the spices are well coated on the valakai pieces.
Marinate for about 30 minutes.

In a non-stick pan add the oil, add all the tempering items.
Saute nicely, now add the seasoned valakai.
Reduce the flame to low and roast the valakai.
Stir gently once in a way.
The valakai should be cooked and would be crispy.
Remove and serve with steaming rice.

Edited by Kavitha Ravi - 15 years ago

SEMIYA    OR    SEVA I    UPPUMA

Ingredients:
2 cups rice noodles (iddiappam)   break into pieces   OR
2 cups   semiya roasted, boiled, drained and rinsed in ice water
cup of   mixed vegetables       ( optional )
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 green chillies chopped
2 dry red chillie cut into pieces
1 tsp   grated ginger
1 sprig curry leaves
1 tbs roasted cashew nuts
1 tbs chopped coriander leaves
2 tbs   grated   coconut &n bsp;  (optional)

1 tbs   oil  or ghee

Method:
In a heavy pan heat the ghee, add the mustard seeds.
When the seeds crackle, add the dal and fry for a minute
Until they are golden brown. Add the green chillies,
Red chillies, ginger and curry leaves.
Now add the mixed vegetables if using
Reduce the heat to low, add the broken noodles along
With the roasted cashew nuts and mix well.
Remove from stove and garnish with coriander leaves and coconut
Serve with coconut chutney.

Note: There is another method, in which you after all the tempering, add 2 cups of water, when it boils add the roasted semiya, slow the fire and cook till the semiya is cooked and all the water is absorbed. This is method will be a bit messy. Thanks.

Sevai  uppumma

 

Semiya  uppumma

Edited by Kavitha Ravi - 15 years ago

Recipe - Bharwaan Tindora (Dondakaya kura/Kovakkai/ Kundru sabzi)

Ivy gourd or Little gourd stir fry
Summary
Tindora/little gourd has low glycemic index which is good for people who are diabetic, helps regulates blood glucose. It is high in beta-carotene. Thanks to Wikipedia, I leant, dondakaya is also known as gentleman's toes (compare lady's fingers/okra ). Source: Wikipedia.

Tindora/dondakaya is very popular vegetable in south India. Dondakaya can be eaten as a curry or chutney. I make stuffed tindora/dondakaya for small gatherings.   I live in a multi cultural community. Dishes like stuffed tindora is like a delicacy, considering its look and presentation. If I am in a hurry I just chop tindora into vertical slices and add the spices on top of them and make it a stir-fry. Tastes almost the same but looks different :-)

Ingredients:

    * Tindora - 45 - 50 pieces

Stuffing:

    * Coconut - 2 tablespoons (optional)
    * Chickpea flour/Besan - 3 tablespoons (roasted)
    * Red chilli powder - 2 teaspoons
    * Salt - 1 and 1/2 teaspoons
    * Turmeric - 1/4 teaspoon
    * Oil - 2 tablespoons


Process:
Wash and clean tindora, slit tindora veritcally, making four slits. Make sure one edge of the tindora is entact. Mix all the spices together with with 2 teaspoons of oil. Stuff tindora with the stuffing mix.

Preheat an open skillet with oil on medium heat, add the stuffed tindora's slowly to the pan in a single layer.

Cook/roast them well on all the sides on medium temperature, make sure not to cover the dish.

Preparation time 30 - 45 minutes (takes longer to stuff :-))
# Servings: 4 - 6

Tips:

    * From one of my readers:   Thank you Jen!!
    * To cook Kovaikkai/Tindora/Dondakaya faster with a little less use of oil, microwave the slit Kovaikkais about 20 of them (on a plate with a little bit of water) and then stuffed them and placed them in a single layer in little oil.
    * The rest of the Kovaikkai slit vertically (To hasten the cooking process, cooked them in the microwave first and then followed the rest of your recipe, turns out awesome.
    * To cut the stuffing process short, slice tindoras thin (10 minutes can be saved). Cutting tindoras is also a chore ;-)


Preheat oil in a skillet, add cumin seeds. Let them splutter add chopped tindora, turmeric. Let them cook for 10- 15 minutes.

Add red chilli powder, salt and chick pea flour, sautee till the desired crispness is aquaired.

Serve it hot with roti or rice.


Edited by dp_p - 15 years ago

ok,i've come here 2 give u all a Fataphat Adai recipe

I just made it 2day & i'm here 2 share it with u all.

Ingredients:1 medium size carrot(grated), 1/2 portion Tuar Daal,1/2 portion Channa Daal,1/2 cup rice flour,1/2 cup Aata(godhumai maavu),1 spoon dhaniya seeds,3-4 dried red chillies,1 or 2 onions,curryleaves,coriander leaves.

Soak Daal 2gether for 1/2 an hour.Grind it coarsely with carrot.Grind Dhaniya & Red chillies & mix it with Daal mixture.then mix rice flour & aata with the mixture & add sum water(adai maavu padham).Cut onions,curry leaves & coriander leaves finely & add it.Then make u'r adai.u can also add coconut,it is optional.

Within 1 hour u'r Fataphat Adai ready.chumma try panninen,my hubby luved it.Fataphat ready aagradhaala,i named it Fataphat Adai,u can change it.

In Adai,we don't use Aata normally,but i tried & it gives added taste.so it is optional,u can use 1 cup rice flour(instead of 1/2 cup riceflour & 1/2 cup aata).

Edited by kadhambari - 15 years ago

Quick & Easy Cabbage Rice

Ingredients:
Cabbage – 2 cups (shredded)
Basmati Rice – 1 Cup
Curry leaves – a few
Mustard – 1/2 tsp
Urad dal – 1 tsp
Peanuts – 2 tbsp
Cumin seeds – 1/2 tsp
Red chilies – 2 (broken into pieces)

For powder
Channa dal - 2 tsp
Urad dal - 2 tsp
Coriander seeds - 3/4 tsp
Fenugreek – 1/4 tsp
Cumin seeds –1/2 tsp
Red.Chilies - 3 or 4 (according to your spicy level)
Cashews - 3
Coconuts dry – 1 tbsp (optional)
Amchoor (dry mango) powder – 1/2 tsp

Method:
Cook the Basmati rice and transfer it to a wide vessel/tray to cool down. Have some sesame oil sprinkled on the top.
Dry roast the above items listed under 'For powder' except Amchoor powder. Coarse grind the items that you have roasted. Now add the Amchoor to it and keep it ready.
In a pan, Add oil – do the seasonings, when the seasoning ingredients are done, add the shredded cabbage fry for a few minutes. Note: you don't want the cabbage to cook completely. Watch it to reach somewhat crunchy but cooked level. Add salt & the powder you just made and fry for a few more minutes. Then add the Rice and mix gently without breaking the rice too much!
Your Quick & Easy Cabbage rice is ready to eat. Serve it warm with papad and Enjoy! 😊



 

Edited by supree - 15 years ago

Pesto Pasta:

Ingredients
Pesto sauce with cheese:

    * Basil - 1 cup
    * Garlic - 3 cloves
    * Salt - 3/4 teaspoon
    * Pine nuts/Walnuts - 3 tablespoons
    * Olive oil - 5 tablespoons
    * Black pepper powder- 1/4 teaspoon
    * Parmesan cheese - 1/4 cup grind


Pesto Sauce with out cheese:

    * Basil - 1 cup
    * Garlic - 3 cloves ( can add up to 5 if you can handle it)
    * Olive oil - 5 tablespoons
    * Walnuts/Pine nuts - 3 tablespoons
    * Salt - 3/4 teaspoon
    * Black pepper powder - 1/4 teaspoon
    * Lemon juice - 2 tablespoons (according to taste)


Process:
With Cheese:
Food processor/blend pine nuts/walnuts with garlic, fresh basil (may add parsley in months when basil is not as available). Now add garlic cloves, olive oil, Parmesan cheese, salt & pepper.
Dish out into a clean container. Store it in the refrigerator.

With out cheese:
Food processor/blend soaked walnuts/Pine nuts with garlic, fresh basil (may add parsley in months when basil is not as available). Now add garlic cloves, olive oil, lemon juice, salt & pepper.

Preparation time: 5 - 10 minutes
# Servings 8 - 10

Ingredients:

    * Pasta (any kind) - 1 cup
    * Water - 3 cups
    * Salt - 1/2 teaspoon
    * Olive oil - 1 teaspoon
    * Pesto sauce - 3 teaspoons (according to taste)



Process:
Boil water in a pot with salt and oil. Add pasta to the boiling water. Let it cook for 10 -15 minutes till it is done. Drain the pasta in a colander.

In a microwave bowl mix pasta and pesto sauce well. Microwave it for one minute, serve it hot. Goes well with vegetables in the side or bread and soup.

Preparation time: 15 minutes
# Servings: 2 - 4

Thank you all for your input. Here is a recipe for chard and moong dal curry:


Chard cooked with split moong dal.
Summary

Swiss chard is one of the most powerful anti-cancer foods. It has an excellent combination of photochemical, chlorophyll, other plant pigments, and soluble fiber. It also contains a generous amount of Vitamin K that is especially beneficial in the maintenance of bone health. Lentils have high level of protein, minerals and dietary fiber.

This dish can be eaten with roti or rice. Chana dal can also be used as variation for Toor dal. Different kinds of greens can be used as variation for chard. Typically this curry is made with amarnath leaves or spinach leaves, in India. My mexican friend said amarnath leaves are also part of Mexican cuisine. Living in US, amarnath leaves/thota koora are very rare to be found in indian grocery stores.


Recipe given below tastes delicious made with red chard or swiss chard, too. This curry make a nutritious meal with everything in one single dish.
Ingredients:

    * Chard - 4cups (finely chopped)
    * Moong dal - 1/2 cup (pre-soaked for 10 minutes
    * Green chillis - 2 Indian green chillies (depending on the spice level)
    * Dry red chilli - 1
    * Ginger - 1 teaspoon
    * Garlic - 1 teaspoon (optional)
    * Mustard seeds - 1/2 teaspoon
    * Cumin seeds - 1/2 teaspoon
    * Curry leaves - 1 stalk
    * Hing - one small pinch
    * Oil - 1 tablespoon


Process:
Preheat a medium heavy sauce pan or a wok with oil, add mustard and cumin seeds. Let them splutter, add dry red chilli, green chilli and hing. After a minute add ginger, garlic, pre-soaked moong dal, salt and turmeric powder with 2 cups of water. Cook it at low temperature for 10 minutes.

After moong dal is almost cooked, add chopped chard. Mix it well. Cook for 5 - 7 minutes.

Serve it hot roti or rice.

Preparation time- 20 minutes (apart from chopping chard)
# Servings: 2 - 4

Recipe - Kale and Chana dal (Akkura pappu)

(Fresh Kale leaves cooked in Bengal gram or split chick peas)
Summary
Kale is from a cabbage family, but the center leaves do not form into a head, has curly leaves. Kale is high in beta carotene, vitamin K, vitamin C. Chana dal is high in protein and dietary fiber, and low in fat with healthy source of carbohydrates for people with diabetes.

Adding chana dal to kale is the result of nutritious side dish, which has greens and protein. Kale dal can be eaten with roti or rice. Toor dal can also be used as variation for chana dal.

Ingredients:

    * Kale - 1/2 bunch (approximately 2 cups chopped)
    * Chana dal - 1 Cup
    * Tomatoes - 2 cups
    * Green Chillies - 1 Serrano pepper or 3 small Indian chillies cut in stripes (optional)
    * Dry red chillies - 2 (optional)
    * Red chilli powder - 1 teaspoon (according to spice level)
    * Turmeric - 1/2 - 1 teaspoon
    * Cumin seeds - 1 teaspoon (for seasoning)
    * Hing (Asafoetida )- 1/4 teaspoon)
    * Salt - 1 and 1/2 teaspoons (according to taste)
    * Ghee/Oil - 2 teaspoon
    * Water - 3 cups (to cook)

Process:
Wash dal and add 3 cups of water and add chopped kale leaves, onions and tomato, salt, turmeric and green chillies. Pressure cook dal for 5 whistles. The temperature should be medium high to high.
Seasoning:
Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the seasoning seeds splutter, add red chillies (optional) and hing (Asafoetida). If you are using red chillies and green chillies, better to avoid red chilli powder.

Add dal to the seasoning, add the tamarind pulp/concentrate, 1/2 cup water to get the desired consistency. Cook it for 5 minutes. Turn off the stove. Serve hot with rice or roti.

Preparation time: 30minutes.
# Servings 3 - 4Edited by dp_p - 15 years ago

Chana Masala (Chickpeas Curry)

In addition to my home-made spice powders (which I use for making variety rice & dry curries/fry) there are a few store bought brands/spice powders which I use to make particular curries. Without doubt, these dishes get an extra flavor and tastes wonderful with these spices and this Chana Masala is one among those. 

Ingredients:
Chick peas (Dry) – 2 cups (Wash and soak it in water for 6-8 hours/ OR overnight)
Onion (Big) – 1 (chopped into thin slices)
Tomatoes (Medium) – 2 (chopped into to fine pieces)
Ginger-Garlic paste – 1 tsp
Mint leaves – 5-6 leaves (optional)
'Badshah' or any other brand chana masala powder – 1 tablespoon
Chilli powder – 1tsp
Turmeric – 1/2 tsp
Cumin seeds –1/2 tsp
Mustard – 1/2 tsp
Salt – to taste
Coriander leaves – chopped fine (1/4 cup)

Method:
First cook the chickpeas with salt, 1 tea bag and enough water using a pressure cooker. Make sure not to cook more than needed, to avoid chickpeas turning mushy. Take 1/2 cup of cooked chickpeas separately and let them cool. Then grind it in a blender with little water/or you can smash it using back of a big spoon. This will be used as a thickening sauce later in the gravy.
In a pan, add 1 tsp of oil then add the mustard, cumin when the oil is hot. When they splutter, add the onion slices and the ginger-garlic paste and saut it well till the onion becomes translucent. If you are using mint leaves you can add it along with onions while frying the onions.
Now add the turmeric and then add tomatoes, saut it well till the tomato looses its shape and becomes slightly mushy. Add the spice (chana masala) powder, chilli powder, salt and fry it for a few more minutes.
Now add the chick-peas paste and boiled chick-peas and add 1 cup of water. Let this mixture cook in medium heat for about 12-15 minutes. Stir well in-between to make sure it doesn't stick to the bottom. Also taste and adjust the salt, add more water if needed.
When the entire curry boiled well and reached to a thick consistency, sprinkle the chopped coriander leaves and switch off the stove.
Serve it warm with Rotis/Chapathis or Pooris! Enjoy!!

Edited by supree - 15 years ago