Vegetarian Recipe - Page 2

Pazhampori / Banana Fritters / Ethakkappam



Ingredients:
3 Bananas (ripe), peeled & sliced
3/4 - 1 cup Plain Flour
3 Tbsp Sugar
Salt, a pinch
Water, as required for batter
Oil, for deep frying

Method:

• Make the batter by mixing the plain flour, sugar, salt and water. It should have the consistency to just coat the banana slices properly.
• Heat oil in a deep pan.
• Dip each banana slice in the batter and deep fry until they are golden brown.
• Drain the excess oil after deep frying on a kitchen towel/tissue and serve hot.
  

Homemade Crackers With Cheese


Ingredients
375 ml (1 1/2 cup) all-purpose flour
125 ml (1/2 cup) Cheddar doux Riviera, grated
85 ml (1/3 cup) Cogruet Kingsey, grated
5 ml (1 tsp.) dried basil
5 ml (1 tsp.) paprika
5 ml (1 tsp.) salt
125 ml (1/2 cup) cold salted butter, cut into cubes
60 ml (1/4 cup) sour cream
1 egg
Ground pepper

Preparation

In a food processor, mix well the flour, Cheddar doux Riviera, Grubec, basil, paprika, salt and pepper. Place the butter cubes on top of the mixture and mix them in a bit. Add the sour cream and egg. Mix until the dough begins to form a ball.

Preheat the oven to 375F (190C).

On a floured surface, adding flour as needed, roll out the dough to a thickness of 5 mm (1/4 inch). Use a pastry cutter to cut out dough circles. Roll out again the remaining dough. Place the dough circles on a cookie sheet covered with parchment paper.

Bake in the centre of the oven for 13 to 15 minutes or until the crackers are golden. Place the crackers on a grill and let cool.

Note: The crackers can be kept for up to three days in an airtight container.

Suggestion

Use cookie cutters to make crackers in different, fun shapes.

Originally posted by: -Raz-

helpful to all

Very helpful saves time to search the recipes. Thank you very much 👍🏼

Originally posted by: k-kimya

Very helpful saves time to search the recipes. Thank you very much 👍🏼

try to post your recipe

Thnaks a lot...being vegeterian i kind of have a limited choice of recipes...helpful

Palak with Chana

Ingredients:

1/2 cup boiled Kabuli chana
2 cups chopped Palak
2 chopped Onions
1 tsp Ginger-chilly paste
1 tsp Chana Masala Powder
1 tsp Garam Masala
1/2 tsp Jeera
1 tbsp Curd
1 tbsp Oil
1 tbsp Ghee
3 tsp finely chopped Coriander leaves
Salt to taste

Method:

1.Wash and soak the chana in 1 cup of water for 3-4 hours.
2.In a vessel, boil the chana for 10-15 minutes until becomes soft and keep aside.
3.Rinse the palak and boil in 3 cups of water for 5 minutes.
4.Heat oil in a pan, add the jeera and allow to crackle.
5.Add the onions and fry until turns to light brown color.
6.Add the ginger-chilly paste and fry for 20-30 seconds.
7.Add the curd and fry for couple of minutes.
8.Add the garam masala and palak, mix well.
9.Cook until the palak is wilted and add the chana with salt, mix.
10.Reduce the heat and simmer cook for 3-4 minutes.
11.Sprinkle the coriander leaves, mix and remove from heat.
12.In a separate pan melt the ghee and saute the chana masala powder for 1-2 minutes.
13.Pour the chana mixture over the gravy and serve hot

Raw banana(Paccha kkai) - 2 nos
Elephant yam(Chena) - 1 cup
Carrots(big) - 2 nos
Drumstick(Muringakka) - 2 nos
Potato - 1/2 cup
Snake Gourd(Padavalanga) - 1/2 cup
Kumbalanga - 1/2 cup
Beans(thin ones)(Cheeni Varakka) - 3 nos
Green chillies - 4 nos or as reqd
Raw mango - 1 slice(optional)
Water - upto 3/4 th of vegetables when in pan
Turmeric powder - 2 tsp
Oil - 2 tsp
Salt - As reqd

For grinding:-
Grated coconut - 2 cups
Cumin seeds(Jeerakam) - 1/2 tsp
Curry leaves - 1 sprig
Small onions(Kunjulli) - 8 nos
Curd - 1/4 cup

preparation Method of Aviyal - Real Taste of Kerala Recipe

1)Cut all the vegetables lengthwise of 1/2 inch thickness. 2)Cook vegetables with water, salt and turmeric powder. ( Add salt only when veggies are cooked half way through) :- Add turmeric powder only when the water with vegetables starts boiling. 3)Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd or tamarind juice (as mango can be sour enough). :- You can add greenchilliies too for grinding , then avoid adding them to vegetables. 4)Once the vegetables are cooked, add the ground paste. 5)Cook Aviyal till the raw coconut is cooked. :- Do not over cook the Aviyal, as the whole mix will dry up. 6)Once Aviyal is cooked, add coconut oil and mix well. :- You can add tamarind instead of curd to make Kerala Aviyal.

^ Thank you all for listing all the Veg. recipes here 🤗

Originally posted by: anusha.cochin

Aviyal

Raw banana(Paccha kkai) - 2 nos
Elephant yam(Chena) - 1 cup
Carrots(big) - 2 nos
Drumstick(Muringakka) - 2 nos
Potato - 1/2 cup
Snake Gourd(Padavalanga) - 1/2 cup
Kumbalanga - 1/2 cup
Beans(thin ones)(Cheeni Varakka) - 3 nos
Green chillies - 4 nos or as reqd
Raw mango - 1 slice(optional)
Water - upto 3/4 th of vegetables when in pan
Turmeric powder - 2 tsp
Oil - 2 tsp
Salt - As reqd

For grinding:-
Grated coconut - 2 cups
Cumin seeds(Jeerakam) - 1/2 tsp
Curry leaves - 1 sprig
Small onions(Kunjulli) - 8 nos
Curd - 1/4 cup

preparation Method of Aviyal - Real Taste of Kerala Recipe

1)Cut all the vegetables lengthwise of 1/2 inch thickness. 2)Cook vegetables with water, salt and turmeric powder. ( Add salt only when veggies are cooked half way through) :- Add turmeric powder only when the water with vegetables starts boiling. 3)Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd or tamarind juice (as mango can be sour enough). :- You can add greenchilliies too for grinding , then avoid adding them to vegetables. 4)Once the vegetables are cooked, add the ground paste. 5)Cook Aviyal till the raw coconut is cooked. :- Do not over cook the Aviyal, as the whole mix will dry up. 6)Once Aviyal is cooked, add coconut oil and mix well. :- You can add tamarind instead of curd to make Kerala Aviyal.

Panna e Noci (Walnut cream sauce) Pasta
Ingredients:

1/4 cup ground walnuts
3/4 cup cream
1/4 cup white wine (optional)
4 tablespoons butter
1 tablespoon chopped sage
1/4 cup Parmesan cheese
Salt to taste
Black pepper powder to taste
Pasta of your choice
1 tablespoon olive oil

Boil the pasta with olive oil and some salt till al dente.
Heat butter in a pan and add walnuts, sage and cook for 2-3 minutes. Then add salt, pepper, wine, cream and Parmesan cheese and switch of the flame.
Drain the pasta and add to the sauce. Serve hot.