Vegetarian Recipes - No comments - Page 32

Recipe - Besibeli baath
Rice cooked with Pigeon peas and vegetables.
Summary:
When I was growing up, I saw my mom spending lot of time in making besibeli baath. We used to love the aroma and taste. It takes lot of time and patience if prepared step by step process. The recipe given below is a shortcut. I have never cooked using the time consuming process like my mother and I feel that one can't really tell the difference between the shortened and lengthy processes.
Ingredients:

    * Rice - 1 cup
    * Toor dal - 1 cup
    * Sambar powder - 2 tablespoons ( depending on the spice level)
    * Vegetables - beans, carrot, eggplant, capsicum, tomato, potato and onion - 1 cup
    * Tamarind - 1 teaspoon
    * Salt - 2 teaspoons
    * Green chillies - 1 serrano pepper

Seasoning:

    * Ghee (clarified butter)- 1 table spoon
    * Mustard seeds - 1 teaspoon
    * Cumin seeds - 1 teaspoon
    * Curry leaves - 2 twigs
    * Red chillies - 1
    * Asafoetida - 1/2 teaspoon

Process:

Wash dal and rice together and add 6 cups of water. Cook dal and rice with all the above vegetables, green chilli, salt and turmeric. Pressure cook it for two whistles (medium high temperature). Let the pressure release.
Seasoning:

Preheat ghee in a separate pan on a medium high heat, then add cumin seeds and mustard seeds. Allow them to splutter, add red chillies, curry leaves, asatofetida.

Add the seasoning mixture to pressure cooked vegetables, dal and rice. Now add sambar powder

Add the tamarind juice or tamarind paste to the almost ready besibeli baath, mix it well. Add 2 -3 cups of water to bring the desired consistency. Allow it to cook for 5 - 10 minutes on low medium heat and turn off the heat. Garnish with cilantro and serve it hot.

Preparation time : 20 - 30 minutes

Servings - 4

Edited by dp_p - 15 years ago

here is another snack that is popular in rajasthan!!!


Ingredients:

1/2 tsp cumin powder
2 tbsp coriander leaves chopped
oil for deep frying
6 tbsp bengal gram flour (besan)
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur (optional)
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)

METHOD

•     grind the corn in a blender. Keep aside
•     Grate the cottage cheese. Keep aside
•     Heat oil in a pan, put in ginger and garlic and stir fry till pink.
•     stir in crushed corn. Add salt and mix.
•     stir in milk and fry to get a creamy texture.
•     When the corn is completely cooked, transfer to a dish and cool.
•     to the cooled corn mix grated paneer, cut onion,green chillies, cumin powder, amchur powder and coriander leaves.
•     Adjust salt and mix well.
•     Mix in besan for binding and if it is too thick mix in a little milk.
•     Make even sized balls.
•     Heat up oil and deep fry the pakoras on medium heat up till golden brown.
•     Remove and keep on an absorbent paper to soak excess oil.
•     Serve hot with your fav chutney
Edited by jasunap - 15 years ago

Ingredients:

1 tbsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tbsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese

For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tbsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste

Method
•     Slice paneer into seven pieces.
•     Mix all the marinade ingredients well and spread evenly on the cut paneer.
•     Keep aside for 10 minutes.
•     Spread mint chutney evenly on the cut paneer.
•     Assemble cut onions and tomatoes on each cut paneer and layer with the cut cheese.
•     Stack each layer of cut paneer one on top of the other, by repeating the process.
•     Make a mixture of cream and crushed black pepper and pour out over the top layer.
•     Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
•     Cut into desired equal sizes.
Edited by jasunap - 15 years ago

okie here is the dip you asked for ambi. i love it with anything and everything...even crisps!!


3 cups cream cheese, softened
1/2 cup V8 juice (available in most stores)
1/3 cup tomato pure
1 large green pepper, finely minced
1/2 cup onion, finely minced
1/3 cup celery, finely minced
2 chillies, finely minced
1 tbsp mayonnaise
horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste

Mix all in food processor, then add in horseradish, lemon juice, tabasco, salt and pepper to taste.

Use the dip with fresh veggies, crackers, chips, crisps, pakodas anything! Edited by jasunap - 15 years ago

Ingredients:

2 cup Makkhana (lotus seed that is blown like a popcorn available at Indian stores)
250 gms Paneer
4 Onion
4 Tomato
1 " long piece Ginger
4 - 5 cloves Garlic
1/2 cup Cream
2 cup Milk
1 tsp Red Chilli Powder
1/4 tsp Turmeric
1/2 tsp Dried Pudina Leaves
1 cup Cashew nut
1/2 tsp Garam Masala
1 tbsp Poppy seeds
Coriander Leaves
4 tbsp Ghee

METHOD

•     Soak poppy seeds in 1/4 cup of water for an hour n grind to a fine paste.
•     Heat clarified butter in a pan And Fry Makkhana. Keep aside
•     Mince onion, tomato, garlic, ginger.   Cut cashew nut in small pieces.
•     Chop coriander leaves very finely.   Cut cottage cheese in small pieces.
•     Heat clarified butter in a pan.   Add onion, tomato, garlic, ginger mince and brown it, stirring continuously.
•     Add poppy seeds and fry for 2 minutes and then turn off the gas.
•     To this mixture add Makkhana, cottage cheese, cream, salt, red chilli pepper, turmeric, dried Pudina leaves.
•     Keep this mixture aside for half an hour to rest.
•     After half an hour put the pan back on the flame and add milk.
•     When it comes to a boil add 3 cups of water.
•     Simmer it till the Makkhana are completely done and soft.
•     Then add cashew nuts and garam masala.
•     After 1 minute put out the flame.
•     Transfer the mixture to a dish and sprinkle some coriander on it.
•     Serve it hot with naan, roti or parantha.
Edited by jasunap - 15 years ago

Edited by jasunap - 15 years ago

Originally posted by: Karthikka

Hey guys

I have chaat masala....but what can I use it for?

We are vegetarians on Fridays but I would like to use it for non-veg dishes as well.

Ta muchly.

K xx

you cannot kaarthi...Chaat masala consists of dried mango powder, cumin, black salt, coriander, dried ginger, salt, black pepper,asafoetida and red pepper. Chaat masala has a pungent smell and tastes sweet, sour and pungent.

chat masala is not used in cooking.  you simply sprinkle it over fruits, etc for that tangy taste.  it is excellent when sprinked over bhajiyas, pakodas, raitas etc.... and of course chats...bhel puri, paani puri etc...

here is a simple recipe for you to make this at home...

Ingredients

•    2 tbs. cumin seeds

•    2 tbs. whole, dry red chillies

•    2 tbs. coriander seeds

•    1 tbs. black pepper, whole or ground. Whole gives better flavour.

•    2 tbs. black salt or kala-namak. If you can't get it, use rock salt or ordinary salt

•    1 tbs. ordinary table salt

•    1/2 tsp. citric acid powder

•    1 tbs. dry mango powder or amchoor/anardana or pomegranet powder

•    1 tbs. ginger powder

•    1 tbs. Garam Masala

•    1/2 tsp. asafoetida powder, dry roasted on a gridle for a few minutes

Instructions

1.  Dry roast cumin seeds on a girdle or tawa until browned and an aroma rises. You will know when you smell it! Keep aside

2.  Lightly roast coriander seeds and keep aside.

3.  Lightly roast red chillies and keep aside.

4.  Place all ingredients in a grinder and grind to a powder.

5.  Keep in an airtight jar.

i hope this helps.

Edited by jasunap - 15 years ago

A friend of mine taught me this fairly simple typical Kashmiri speciality that enhances the taste of bottle gourd (lauki) when fried and combined with yoghurt.


500 grams bottle gourd peeled, cut into roundels and washed
2 teaspoon(s) cumin seeds
4 cloves
teaspoon(s) each of asafoetida and dry ginger powder
2 whole red chilli(es)
1 teaspoon(s) aniseed powder (saunf powder)

1 teaspoon garam masala powder
2 cups yoghurt beaten
2 cups water
2 tablespoons oil
salt to taste
oil for deep frying

1.     Pat dry the bottle gourd roundels. Heat the oil for deep frying in a pan and fry the bottle gourd roundels till they are slightly browned. Drain and keep aside. Heat oil in another pan till very hot. Add the cloves, asafoetida and cumin seeds. Fry on medium heat for 2 minutes or till the cumin seeds are a shade darker.

2.     Add the deep fried bottle gourd roundels, aniseed powder, dry ginger powder, whole red chillies, salt and water. Let it come to a boil on high flame. Reduce the flame and keep on medium / low heat for 5 minutes or till the bottle gourd roundels are tender and much of the water has evaporated.

3.     Now, mix in the beaten yoghurt and stir slowly till it has fully blended with the curry. Let it boil on low heat for about 5 minutes. Mix in the garam masala powder and put off the flame.
Edited by jasunap - 15 years ago

This is a very Indianised Chinese snack which will surely hit your taste buds.


Ingredients:

1. 125g potatoes, boiled and cut into -inch cube
2. 3 tbsp. plain flour
3. tsp. salt
4. some water
5. vegetable oil for deep frying
6. 2 tsp. vegetable oil
7. 4-5 green chilies, chopped in long shreds
8. 2-3 cloves garlic, crushed
9. 1 tsp. soya sauce
10. 1 tbsp. chili sauce
11. 2 tbsp. tomato sauce
12. tsp. sugar
13. tsp. pepper
14. tsp. salt
15. 2 tbsp. fresh chopped coriander

Method:

1. Mix plain flour and salt in a bowl and enough water to make a batter of pouring consistency such that it properly coats the potatoes pieces.

2. Heat oil for deep-frying the potatoes pieces. Dip each potatoes piece in the batter making sure that it's properly coated with the batter and deep-fry till brown and crispy.

3. Heat 2 tsp. oil and add green chilies and garlic and stir. Add soya sauce, chili sauce and tomato sauce and stir again.

4. Add sugar, salt and pepper and potatoes cubes and stir well.

5. Cook for a minute till the sauces coat the potatoes and stir the coriander leaves and shift to serving dish.

7. Insert a toothpick in each potato cube and serve hot. Edited by jasunap - 15 years ago

Mixed Vegetables (Vegetarian)

Ingredients
100g mixed green/red peppers     
100g carrots       
100g cauliflower       
100g young corn       
100g French beans     
30g dried mushrooms   
(Note: cut the above vegetables into cubes)
3 tbsp chopped garlic
2 tsp soya sauce
2 tsp vegetarian oyster sauce
1 tsp chinese rice wine (optional)

Method
Fry the garlic in oil till fragrant. Add all the vegetables and stir fry gently. Add 1/4 cup water and continue frying. Add seasoning. Dish out and serve hot.