Vegetarian Recipe

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Raina

@Raina101

Dazzler

Posted: 12 years ago

#21

Almond soup
Ingredients:

1/2 cup blanched almonds
1 cup milk
2 tablespoons butter
4 tablespoons flour (maida)
Salt
Black pepper powder
3 tablespoons cream

In a mixture add 3/4 of the almonds with milk and grind to a fine paste. With the butter roast the remaining almonds after coarsely chopping them. Roast the flour as well and add the milk- almond mixture. Add about 3 cups of water or until desired consistency is achieved. Add salt and pepper and bring to a boil.

Add the cream before serving.

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Raina

@Raina101

Dazzler

Posted: 12 years ago

#22

Tomato Curry
Ingredients:

4 big tomatoes boiled and skin removed
3 tablespoons gram flour (besan)
1 teaspoon cumin (jeera)
1/2 teaspoon fenugreek seeds (methi Dana)
8-10 curry leaves (Kadhi pata)
Salt
Red chili powder
2 green chillies
1 teaspoon turmeric powder

Pure the boiled tomatoes and keep aside. In a pan heat oil add cumin and fenugreek seeds and wait till the crackle. Then add curry leaves and gram flour and saut till the gram flour is cooked ( turns brownish- not very dark brown). Then add the tomato pure, salt, chillies, turmeric powder and water and let boil for about 10 mins or until desired consistency is achieved. Do not make it very watery.

P.S: vegetables may be added to the curry while boiling. Vegetables that go well are potato, green beans, carrots.

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Raina

@Raina101

Dazzler

Posted: 12 years ago

#23

Baked cheesy mushrooms
Ingredients:

1 packet button mushrooms
6 tablespoons feta cheese ( if not available you can use mozzarella or processed cheese)
3 tablespoons butter
1 teaspoon oil
Salt
Red chili flakes
Few sprigs of coriander and mint

Wash the mushrooms thoroughly and remove the stem. Boil in salted water for 2-3 minutes.

In another pan pour oil and 2 tablespoons butter and saut onions till pink. Add the salt, chilli flakes, coarsely cut coriander and mint leaves.

In another bowl crumble the feta cheese ( grate if mozzarella or processed cheese). Add the sauted onions to this.

Brush the mushrooms with butter and full with the mixture. Bake in the oven for about 5 mins or until the cheese begins to turn brown.

P.S: if using processed cheese use less salt since the cheese usually has salt.
Never use just butter to saut, the butter may burn. Always add some oil to avoid this.

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Raina

@Raina101

Dazzler

Posted: 12 years ago

#24

Hummus
Ingredients:

1 cup chickpeas ( kabuli chana; soaked overnight with some cooking soda)
6 tablespoons Tahini ( sesame paste)
6 pods garlic
Olive oil
Salt
Red chilli powder
2 teaspoons cumin powder
Juice of 1 lemon

Grind all the above ingredients ( except olive oil) in a blender until smooth. Liberally pour olive oil. The Hummus dip is ready.

This can be stored in the fridge for about a fortnight.

The hummus dip goes well with falafel

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Raina

@Raina101

Dazzler

Posted: 12 years ago

#25

Aloo Tuk (twice fried potatoes)

Ingredients:
Potatoes
Oil for frying
Salt
Red chilli powder
Coriander powder (dhania)
Dry mango powder (amchoor)

Cut each potato into 4-6 equal pieces (depending on the size if the potato). Deep fry in hit oil.

Drain the excess oil on a tissue. Press the potato in your palm to flatten it and fry again until crisp.

Drain the excess oil on a tissue. Sprinkle with salt, chilli powder, dhania powder and amchoor powder.

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Damini

@akash99

Rocker

Posted: 12 years ago

#26

Toorlilva Kachori

Ingredients:
For Stuffing

500gms. Lilva / Green Tuvar / Arhar / Pigeon Peas
100gms. Green Peas
1/2 Cup of Fresh Grated Coconut
3 Tablespoon of Finely Chopped Green Garlic / Dry Normal Garlic
1 Tablespoon of Green chilly paste
1/2 Cup Chopped Coriander leaves
1 Teaspoon of Cumin seeds
2 Teaspoon of Coriander powder
1 Teaspoon of Cumin powder
1 Teaspoon of Turmeric powder
1/2 Teaspoon of Hing (Asafoedita)
1 Teaspoon of sugar
Juice of 1 Lemon
2 Tablespoon of Kish Mish (Raisins)
2 Tablespoon of Cashew nuts
1 Tablespoon of Garam Masala
Salt to taste
Oil

For Dough
1 Cup of Wheat Flour
1 Cup of Maida (All purpose flour / self raising flour)
1 Tablespoon of Kalonji / dry Onion seeds (Optional)
Oil to knead the dough
Salt to taste

Method:
1. For kneading the dough, take wheat flour and maida, sprinkle salt and kalonji. Now add few drops of oil and mix with the flour till it has bread crumbs like consistency. Add water to the flour and knead the dough. The dough consistency should be smooth and soft. Once the dough is kneaded, spread oil on ur palms and grease and knead the dough again with your hands. Keep aside the dough till we prepare the stuffing mixture
2. In a blender, place lilva and green peas. Grind them coarsely, without adding water. Soak the raisins in a warm water.
3. In a pan, heat the oil. Add finely chopped garlic and cumin seeds. Once seeds starts spluttering add turmeric powder, coriander powder and cumin seeds powder.
4. Once the dry masalas are cooked added coarsely grinded lilva and green peas mixture, salt, green chilly paste and sugar and mix it with the cooked masalas. Now cook the lilva mixture without adding water. Keep stirring the mixture.
5. Once the mixture is about to be cooked, add garam masala powder, grated coconut, cashew nuts, raisins and lemon juice and again stir the mixture and allow it to cook for few minutes.
6. Once the mixture is cooked completely, allow it to cool.
7. Roll out small puris from the dough and add the cooked lilva mixture. Give desired shape to the kachoris. I have given half moon shape. One can give round ball shape as well. This way roll out and stuff all the kachoris.

It's my all time favorite dish

Edited by akash99 - 12 years ago

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Damini

@akash99

Rocker

Posted: 12 years ago

#27

ICE CREAM FROM COOL WHIP

INGREDIENT:

salt
3 tablespoons vanilla
1 (12 ounce) container
1 1/2 pints half-and-half cream
2 1/4 cups sugar
1 cups milk

Instructions

Mix all together and beat well.Pour into 1 gallon freezer and freeze.More milk may be added to fill freezer.Add any king of well-drained fruit or chocolate candy, grated.

Edited by akash99 - 12 years ago

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Damini

@akash99

Rocker

Posted: 12 years ago

#28

METHI THEPLA

Ingredients:

2 cups flour
1/2 cup fresh chopped methi leaves
1/4 cup coriander leaves, chopped
3-4 fresh green chillies, chopped fine (optional)
1/2 tsp red chilli powder (optional)
1/2 tsp cumin seed powder
1 tbsp oil
Salt to taste
Water as required

Extras -
1/2 cup flour for dusting
Oil/ghee for shallow-frying

Method:

1. Put all the ingredients together in a big bowl and make it into a soft dough. It will be sticky. Add water only as required.

2. Let it rest for 10 minutes.

3. Pinch off medium-sized balls and roll out gently into approximate circles, dusting liberally with flour on each side.

4. Cook on a flat tava or fry-pan, spreading a little oil/ghee on either side, until golden spots appear. Keep warm in an oven while cooking the rest of the chappathis.

5. Serve hot with ketchup or any Indian pickles.

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Damini

@akash99

Rocker

Posted: 12 years ago

#29

Puran Poli
Ingredients:

2 cups chana dal, soaked in water for 4 hours
2 cups jaggery (adjust for sweetness)
2 cups refined flour
3 tbsp oil
1 tsp cardamom powder
1/4th tsp nutmeg powder
1/4th tsp nutmeg powder
3/4 tsp turmeric powder

Method:

Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
Add jaggery and cook further and then mash into a soft paste.
Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

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prachurya

@prachurya

Inactive

+ 2

Posted: 12 years ago

#30

PALAK PURI RECIPE

Palak puri is made by mixing wheat flour with pureed spinach and other spices. It is best enjoyed hot with mango chutney and chili pickle. Spinach puri served with potato curry makes a good lunchbox recipe. Learn how to make palak poori by following this easy recipe.

Ingredients:

2 cups wheat flour
1/2 kg fresh spinach (washed)
2-3 tsp clarified butter or ghee
1 tsp ginger paste
1 tsp green chili paste
1 tsp cumin seed (crushed)
1/2 cup plain curd
Salt to taste
Oil for deep frying

How to make palak puri:

Blanch the spinach leaves in boiling water.
Remove the spinach leaves from the water and make it into a paste.
Mix the palak paste with wheat flour and add crushed cumin seeds, plain curd, ghee, ginger- green chilli paste and salt.
Make a soft smooth dough by mixing all the ingredients and some water as per requirement. Make sure that the dough is firm and tight & not too watery. Otherwise it will be difficult to roll out puris.
Keep the dough covered for about 10 minutes with a wet muslin cloth.
Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round disc of 5 inch diameter.
Heat the oil in a wok or kadai and fry each of the puris on both sides till golden and crisp.
Serve hot palak puri with curd, chilli pickle or potato sabji.

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Vegetarian Recipe - Page 3

PALAK PURI RECIPE

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