Vegetarian Recipes - No comments - Page 5

Palak Paneer

Ingredients:
1 bunch palak(spinach), washed and chopped
1 medium tomato
2-3 green chillies
3-4 cloves of garlic
A small piece ginger
1 onion, chopped finely
1/2 tsp chilli powder
1 tsp cumin powder
1 tsp dhania powder
2 tbsp Curd
Salt to taste
Oil for frying
1 cup of fried cubed paneer

Method:
Chop the palak, tomato, ginger, garlic and green chillies.Put it in a large pan with 1 cup of water.Boil till well done. This should take about 8-10 minutes. Let it cool for a while. Blend the boiled mixture to get a coarse paste. (can use the pulse button to do this.)

Heat some oil and fry the onion till well browned. Now add the spices, stir for a minute and add the palak paste and salt to taste. Add fried paneer pieces and heat through. Add yogurt and let it cook for few more mins. Serve hot with chapati or Nan or both(like our dinner last night! ) 😃

Wanted to surprise my hubby last night....(in preparation to today's celebration - Our Anniversary!! 😉 ). This is one of his favorite and he and kids like the Naan where as I am more of a chapathi person. So we had both Chapthi & Nan with our favorite side!
(p.s. Not able to give the photo at this point...will try to do it, may be later today.)

Edited by serial123 - 17 years ago

Bisebelabath ( sambar sadham):

There are various versions of bisebelabath; this is how we make in our house 😊

Ingredients:

1 cup raw rice
1/2 cup tuvar dhal
1" long cut vegetables - carrot, french beans, potato, drumstick, optional cauliflower - 2 cups
3/4 cup shallots
2 tbsp - groundnuts
lemon size tamarind soaked in 3 1/2 cups water
turmeric powder
oil
mustard seeds
curry leaves

for masala
2 tbsps - channa dhal
1 tbsp - coriander seeds
1 tsp - black pepper
dry red chillies - 8 (or more)
star anise seeds - 5
marati mogu - 5 ( i donot what language this is , so am giving a picture)
asofoetida
1/4 coconut grated
roast the masala items in very little oil and grind to a smooth paste with water

Preparation :
Pressure cook rice and tuvar dhal together (rendum serndu nalla kalandu irukkanum). It is better if they are slightly over cooked. If your cooker is big, groundnuts and vegetables also can be pressure cooked in another container simultaneously.

In a kadai, heat oil, add mustard seeds, when they splutter , add shallots and fry till the colour changes.Add the curry leaves and fry little more. Pour the tamarind water and add turmeric powder. When the raw smell of tamarind water goes, add the masala paste and let it boil. Switch off.

In a big vessel, mix everything together - rice/dhal , vegetables, cooked peanuts, shallot kolambu. Add reqd salt. Pour raw sesame oil on top. Serve hot.

The best side dish for this is cucumber raita and javarasi vadam 😊.

     

The vadai in the plate is paruppu vadai - ingredients different from Caryn's version.

1 cup - channa dhal, 1 tbsp - dry green mutter, 6 green chillies - soaked and grind coarsely and added hing and salt. Then added 1 spoon saunf, chopped onion, chopped coriander leaves, curry leaves, grated coconut. Before deep frying in the oil, added 1 tbsp hot oil to the vadai maavu.

Til Rice(ellu saadham):

If you like the smell and taste of til (sesame), this is very simple to make.

Dry roast 3 tbsp of sesame seeds ( white) and grind it to a coarse powder - just 2 rotations in the mixie - else it can be become oily.

In a kadai heat oil, splutter mustard seeds, add 1 tsp channa dal, 1 tsp -urad dhal, 1 tbsp peanuts, when they are roasted , add cut green chilles,curry leaves & turmeric powder. Add cooked rice, til powder, salt and mix well. Garnish with coriander leaves. This can be served with avial or more kuzhambu.

OK Guys, From now I also starting to give receipes.

Today Special is SEVAI(Idiyaapam)

Soak parboiled rice.
Grind it with water.
In a nonstick pan, put a spoonful of oil, and add one glass of water. If you are planning to do sweet sevai don't add salt, otherwise add little salt.
Mix it well in few minuites, the water will absorbed and the sevai dough will come nicely without sticking in the vessel.(surundu varum)
Now keep the dough separate, and take sevainazhi or the one we use for making sev or omapodi, and make the sevai and stream it for 7 minutes. Sevai is ready.

Dal Sevai(High in protein)

Soak 3/4cup of uraddal, handful of tuardal and channadal.
Grind it with redchillies, asafoteida and salt with little water. In Kadai add oil and seanson with mustard seeds and urad dal and little asafotida and turmeric powderand curry leaves. Now add the ground mixture and cook it till it separares,(like paruppuaracha kari) and add the cooked sevai and garnish with cilantro, and Dal Sevai is ready to serve.

Coconut Sevai:(high in cholestrol) 😉

Cut 5-6 greenchillies into small pieces, cut ginger too in to small pieces.
1 full coconut(Turuvi)

Ina kadai add 4 spoons of oil, season with mustard seeds, channadal, urad dal and asafotedia and curry leaves. Then add chillies and ginger and fry for a minute and add the coconut and salt and cook for few minutes now mix it cooked Sevai and garnish with cilantro. Now Coconut Sevai is ready to serve. (If you add this to cooked rice it becomes coconut rice)

Vegetable Sevai:

Cut potato, carrot, beans, cauliflower and peas into small pieces.

Ina kadai, add some oil and again season with mustard, urad dal and asafotedia and curry leaves. Add the vegs. and add some turmeric, redchillie powder and salt. Cook till all the vegs. get soft and now add the Sevai and garnish with cilanto. Now Vegtable Sevai is ready to serve.

Sweet Sevai:

Ina kadai add 2 spoonful of ghee and fry some cashews and add elachi. Now add little water and jaggery and little coconut(2 spoon). Wait till the jaggery is dissolves and raw smell goes off. Now put the cooked Sevai and wait till all the water gets absorbed. Now Sweet Sevai is also ready. Edited by serial123 - 17 years ago

What a variety in sevai....superb Serial.

Ithuvum add pannikinga.

Lemon Sevai:

Very simple.
Lemon juice squeeze panni vaichidinga. Lemon saadham pannara mathiri, Kadugu, paruppu, curry leves, red chillies ellam pottu, Thalithu, piragu turmeric, salt + Lemon juice pottu , lesa oru 'kothi' vanthapiragu, stove off pannittu, sevai-a pottu kilarividunga. Avvaluvuthan.. Lemon Sevai Thayar. 😊

Eppa Idiyappam pannalum, Enga veetula, there will be both Lemon & coconut versions. 1st one is for my dh, where as me and dd are fans for the later. But next time when I make sevai, will surely try the other varieties given here. 😃 Thanks Serial for sharing them.

Easy Dhokla:

1 cup white ravai ( semolina)
2 cups curds
turmeric powder
cut green chillies & ginger
salt as per requirement
sugar - 1 spoon( optional)
1 spoon ENO fruit salt
coriander leaves
oil
urad dhal - 1 tsp
sesame seeds - 1 spoon
1 tbsp - coconut thuruval

Mix rava, curds, salt,turmeric powder, eno fruit salt,cut chillies & ginger. Grease a cooker plate ( what we use for cooking rice etc) and pour this mixture and steam it ( w/o steam rod) like preparing idlis - generally 15 mins in medium flame. Let it cool. Cut into diamonds.
In a kadai, splutter mustard seeds, roast urad dhal and sesame seeds and pour over this. Sprinkle coriander leaves and grated coconut. Serve with tomato chilli sauce or green chutney.

We can add grated carrot and potato for children who refuse to eat vegetables 😉
              

Suraikkai Morkkuzhambu

Ingredients:
1 cup - cubed Suraikkai (bottle gourd) pieces
1 cup of day old, homemade Indian curd (sour curd)
1 tablespoon of fresh grated coconut
6 green chillies
tsp of each - turmeric and salt

For Seasoning:
1 tsp of oil
1 tsp of cumin and mustard seeds
few pieces of dried red chillies
curry leaves - a few

Method:
First grind Green chillies & grated coconut into a smooth paste.
Then heat a little oil on medium heat. Add and toast the seasoning ingredients. Add the bottle gourd cubes and saute for a few mins.
Now add green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender and cooked to soft.
Reduce the heat to low and stir in the yogurt.
Turn off the heat and remove the saucepan from the stove. Cover it with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well.
Serve warm with white rice.

This is a simple & yummy vegetarian dish and one of my favorite too! 😃

Pudalangai Paal Kootu

Ingredients:
1 medium sized Pudalangai (Snakegourd) - cut into small pieces
cup cooked Thoor dal
1/2 onion - chopped
5-6 Green chillies
1 tablespoon - fresh grated coconut
1 tsp Jeera
1-2 tablespoons - Milk
tsp of each - turmeric and salt

For Seasoning:
1 tsp of oil
1 tsp mustard seeds
few pieces of dried red chillies
curry leaves - a few

Frist grind jeera, coconut & Green chillies using enough amount of milk into a fine paste.
In a saucepan, put oil and add the seasoning ingredients one by one. Then add onion and saut for a few seconds.
Add Snake gourd pieces and add turmeric and salt and saut them together. Then add the ground paste and add 1/4 cup of of water and let it cook for few mins.
When the pieces are almost done, add the mashed cooked thoor dal and mix it gently.
Let this boil for few mins in medium heat. Switch off the stove and serve this kootu with hot rice & a little bit of ghee! 😊

Peerkkangai Paruppu

Ingredients:
1 medium sized peerkkangai (Ridge gourd) – Peel of the outer ridges first and then cut into small pieces.
Thoor dal - 3/4 cup
1 medium sized onion - chopped
8 to 10 green chillies – finely chopped.
1 tablespoon of tamarind extract
1/2 tsp of each turmeric and salt

Seasoning:
1 tsp each of mustard seeds and Jeera
1 glove garlic - minced
curry leaves a few

Method:
Take toor dal, Onion, Ridge gourd pieces, tamarind and turmeric in a pressure cooker. Add about two cups of water. Pressure-cook them till 3 whistles or until they turn soft.
Open the lid when it's safe to open, then add salt to this cooked mix. With a wood masher, make a smooth paste of the cooked dal-veggies.
If you like the dal to be little watery, you may add some water and stir and bring it to a boil. (Do this step only if you add more water to the cooked-mashed dal. Otherwise you don't need to to cook the dal further.)
In a different pan, heat one teaspoon of oil. Add the seasoning ingredients and toast them until golden, then add the mashed dal-veggie paste from the cooker.
Mix the dal with the ingredients thoroughly. Serve hot with rice and ghee. 😊

 

Nasi Lemak

Ingredients
• 300g long grain rice
• 2 shallots
• 2 slices ginger
• 1/8 tsp fenugreek seeds
• 1 tsp salt
• 375-400ml coconut milk (from 1/2 a grated coconut)
• 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Serve it with sliced cucumber, anchovy sambal,fried peanuts, and boiled eggs.

Edited by serial123 - 17 years ago