Vegetarian Recipes - No comments - Page 7

                        Methi  with Paneer - Rajma
Ingredients:
1 bunch of Methi leaves.
1 medium sized Onion chopped
1 tspn. Urad dal
1 tspn.Jeera (whole)
A few Curry Leaves
100 gms. Paneer cubed and fried
150 gms. Rajma (canned or boiled)
Salt, Red Chilli Powder to taste
Oil for frying
1 tsp.Turmeric powder
Ground or finely chopped Ginger 1 tsp.
Chat Masala or Rajma Masala(optional)

Method:
1.Wash the Methi leaves,squeeze and Chop finely.
2.Heat the oil in a pan and put onion, jeera, Urad dal and Curry leaves. Fry until onion is golden brown then add Red Chilli powder, Turmeric powder and ginger paste and fry for a minute. Then add Methi leaves, paneer cubes and Rajma.lastly add salt and cook untill methi is cooked.
3.Before serving sprinkle little bit of chat masala or Dhaniya leaves and serve with Rotis or Rice.


Edited by sakhi - 17 years ago

COCONUT KATTI CHUTNEY

Ingredients:

a cup grated coconut
5 dried chillies
2 small onions
ginger a small piece
goose berry size tamarind
few curry leaves
salt to taste

Method:
Grind everything to form a paste.
Use sprinkling of water, when grinding.
Tastes great with crisp dosa, or rice kanji.
We still grind this chutney in the ammi kal
You can even use the mixie to grind.

 

Edited by Kavitha Ravi - 17 years ago

Here is Curry puffs

CURRY PUFFS
Ingredients:

PASTRY
400 grms plain flour
tsp salt
175 grms margarine
180 ml cold water

METHOD:
Put the flour and salt into a mixing bowl.
Rub margarine into flour until it resembles fine bread crumbs.
Make a well in the centre and add in cold water to bind.
Knead the pastry well and keep aside.

FILLINGS:
50 ml oil
3 pips garlic finely chopped
1 big onion finely chopped
3 tbs coriander leaves chopped
tsp ginger paste
1 tsp black pepper powder
2 tsp meat curry powder
120 grms carrot finely diced
180 grms potatoes peeled and finely diced
75 grms green peas
1 tsp sugar
1 green chillie finely chopped
2 tsp lime juice
salt to taste
1, inch cinnamon stick
2 cloves
2 cardamoms

METHOD:
Add the oil, the spices, garlic, onion, ginger paste, stir nicely.
Add in the potato, carrot, and peas, stir once.
Now add in the meat powder, pepper powder, green chillies
Salt and sugar. Sprinkle water and allow the veges to be cooked.
You can mash the veges a little with your spoon.
Now add in the lime juice and coriander leaves and dish out.

PUFF MAKING:
Turn the pastry onto a floured table top and roll out to cm
Thickness. Cut into rounds with a 5cm round pastry cutter.
Put a tbs of filling in the centre of each pastry round.
Fold pastry into half to enclose the filling.
Seal by pinching and fluting the edges.
Deep fry curry puffs in hot oil, until brown.
Drain on crushed absorbent paper.

Edited by Kavitha Ravi - 17 years ago

SUE madam here is my version of Puli Inji.
I hope you can post your version. 
As I said earlier, the more the merrier.

INJI PULI

Ingredients:
200 grms young ginger cut into small pieces
100   grms green chillies cut into small pieces
1 cup of tamarind extract ( fairly thick)
2 tbs brown sugar or more to taste
tsp chillie powder
salt to taste
1 sprig of curry leaves ( I normally cut it into pieces)
2 tbs oil
DRY ROAST AND POWDER
tsp fenugreek seeds
tsp mustard seeds

METHOD:
Puy a wok on fire and add the oil.
Now add the ginger, green chillies, and curry leaves
And saut for 2 minutes, till they come tender.
Now add tamarind juice, chillie powder and let it boil on a medium
Flame, till it is thick. You have to stir the contents occasionally
Until the raw smell goes.
Now add the sugar, salt, and the roasted powders.
Let it cook till the oil rises to the top.
Remove and cool. Then store it in a bottle.

 

 

 

Edited by Kavitha Ravi - 17 years ago

First taste the flower kootu.

BANANA FLOWER KOOTU

Ingredients:
1 banana flower flower stalk
100 grms dal soaked and boiled till cooked.
1 big onion chopped
4 pips garlic smashed.
1 small piece of ginger   cut fine
3 dried chillies cut into ' pieces
tsp mustard seeds
1 tsp cumin powder
tsp tumeric powder
1 sprig curry leaves
cup curds
salt to taste oil.

Method:
Mix the curd with a litre of water in a basin.
Remove the maroon coloured sheath of the flower.
Remove a bunch of florets at a time.
Remove the stamen and also the white pinkish petal.
Cut the florets into small pieces. Soak them in the curd, water mixture.
This is to avoid the flowers turning black.
Heat oil in a wok. Add oil, then the mustard seeds.
Add in the onions, garlic, and ginger .
Add in also the dry chillies and curry leaves. Stir nicely.
Mean time wash the flowers, once and squeeze out the water.
Now add the flower, cumin powder, and tumeric powder.
Stir fry nicely, add the cooked dal, salt and let the flowers cook.
Sprinkle some water if needed, otherwise the liquid in the dal is enough.
Remove from fire when cooked.

This is how the flowers look like.

Edited by Kavitha Ravi - 17 years ago

You are right Jenim, I too was confused first.
Ubi Kayu or tapioca is called Yuca roots here.

One of my favorite recipe from Tapioca is Tapioca varuval.

The recipe is as follows:

2 lbs tapioca
6 dried chillies
1 cup anchovies
1/2 onion
1 clove garlic
1 spring curry leaves
mustard seeds
salt to taste
1 tabsp cooking oil

Peel, wash and boil tapioca until fully cooked (add a little salt when boiling). Mash tapioca (just break them up but not into paste!) and set aside. Heat oil in a wok. Fry anchovies, when anchovies are almost cooked add mustard seeds, dried chillies, onion, garlic and curry leaves when everything is cooked, add the tapioca and mix well and add salt to taste. Serve hot.

Note: For vegetarians - don't use anchovies.

I love to have this as breakfast! Really good with coffee.

Enjoy!


Pat

BITTER GOURD CRISPIES

Ingredients:
5 young bitter gourds cut into rounds
1 marble size tamarind
1 tbs chillie powder
tsp tumeric powder
cup rice flour
cup besan flour
Little corn flour
a pinch of   perungayam
salt to taste
oil for frying
2 sprig curry leaves for garnishing.

Method:
Mix the tamarind in about cup of water and little salt.
Let it soak for about an hour. Drain the bitter gourd.
In a basin mix all the flours , salt chillie, tumeric powders,
And perungayam.
Now slowly mix the bitter gourd with the mixture.
Add little water, if the mixture does not coat the bitter gourd.
Heat oil in a wok and deep fry the bittergourd.
Fry the curry leaves in oil, and garnish the crispies.
It will stay crisp for a long time.

 

Edited by Kavitha Ravi - 17 years ago

Dear Jenim, boil 500 grms yucca roots with little salt 3/4 cooked.
Add 1 tbs of oil in a wok, add 1/2 tsp mustard seeds, 1.2 tsp of aniseeds.
Then add i big onion chopped, and 2 sprig of curry leaves.
Saute them nicely, add 2 tsop of chillie powder (more or less as you like)
1/4 tsp of tumeric powder. One quick stir add 1 cup of water.
Let it boil, now add the boiled yucca and keep on stirring.
Do not let it burn. Taste for salt and and remove as soon as the
liquid is dry. Thanks. 


                                      
Edited by Kavitha Ravi - 16 years ago

VALAKAI PODIMAS

Ingredients:

2-3 valakai
1/2 tsp turmeric
4 green chillies chopped
1 big onion chopped
1 small piece of ginger minced
tsp urad dhall
tsp mustard seeds
1 sprig curry leaves
1 tsp lime juice or to taste
2 tsp oil
1 tbs coconut scrapings
salt to taste
chopped coriander for garnishing

Method:
Boil the valakai cut into half with little turmeric and salt (only boiled)
Peel the skin and mash it with a potato masher roughly.
( Keep the skin, you make poriyal with that )
Heat oil in a wok, add the mustard seeds and urad dhall.
Now add the onions, ginger, and green chillies. Saute nicely.
Now add the turmeric powder, curry leaves and stir nicely.
Add the mashed valakai and stir fry nicely. ( Non –stick pan is good)
Add in the coconut scrapings and fry nicely.
Taste for salt, add the lime juice, and remove.
Garnish with coriander leaves.


NOTE: Cut the skin into small strips and fry how we do poriyal.

Edited by Kavitha Ravi - 17 years ago

Boiled Valakai

The valakai skin

Valakai Skin Poriyal

Edited by Kavitha Ravi - 17 years ago