Vegetarian Recipes - No comments - Page 18

here is a nother popular one.


INGREDIENTS

12 green bananas or plantains
2 cups stock (u can use veggie stock, chicken stock anything)
2 cups coconut milk
1 cup coconut cream
1 small onion
hot pepper to taste

METHOD

Peel and grate the bananas or preferably puree in a blender
Mix with the stock and pass through a fine mesh sieve
Peel the onion and chop finely
Seed the pepper and chop finely
Saute the onion and pepper until the onion becomes translucent.
Add all the ingredients together and heat but do not allow to boil.

Serve piping hot with croutons.
The banana soup may be decorated with fresh parsley.

This recipe was given by a uncle called Nichiro.
Its very tastey and goes well with chappati.


PACHAI PAYIR KOLAMBU
Ingredients:

Green gram (Pachai payir) 150 gms.
Six to eight cloves of garlic
If the cloves are small, use ten to twelve cloves
Ginger 2 inches piece
Dhaniya seeds 2 Table spoons
Jeera 1 Tea spoon
Green chillies 4 to 6 as per personal need
Sour Curds 150 ml.
Oil for tempering
Jeera one spoon for tempering
1/4 spoon of Mustard seeds
Broken Red chillies 3 nos.
Half cup of finly cut Kothumalli
Half spoon of Turmeric
Salt to taste
Two springs of curry leaves

METHOD OF PREPARATION

Pressure cook payir with at east six whistles to see that they are slightly over cooked. Payir (moong) should not remain whole after cooking. Keep the payir aside and prepare the following masalas Crush Ginger, Garlic and Green chillies in a mortar and make a paste. If you do not have a mortar, at least crush Garlic with a stone or something heavy. Don't use sliced garlic as the taste will differ. After crushing garlic, make a paste in a mixi/blender. Keep it aside. Now churn the payir (MOONG) till froth is formed. The payir consistancy should be as thick as thick sambar. Slighly roast Dhaniya and Jeera seeds and powder it and add immediately to payir. Boil for three to four minutes Now add salt, Turmeric. Curry leaves and paste of Ginger and Garlic and green chillies. Let the kozumbu boil on a medium heat for atleast six minutes. Now add beaten curds and let the mixture boil for another six to seven minutes. Now temper with one spoon of Jeera and quarter spoon of Mustard and broken chillies. After that garnish with green Kothumalli and set it aside for one hour. After an hour serve after reheating. I am sure that this would be a very different and refreshing change . This kozumbu is to be eaten with Poori, chappathi and Rice .

Try this cauliflower masala.

CAULIFLOWER MASALA

Ingredients:
2 cups cauliflower florets
1 cup finely chopped onions
cup ghee
1 cup finely chopped tomatoes
tsp tumeric powder
11/4 tsp of chillie powder
Salt to taste

A little chopped coriander leaves for garnishing
Grind to a paste:
2tbs grated coconut
ts of fennel seeds
2 tsp crushed garlic
1 tsp of crushed ginger
A handful of coriander leaves.

Method:
Cook the tomatoes in a pan till they are mashed.
Cool and grind them to paste.
Fry the cauliflower florets in ghee,to a pale brown colour. Remove.
In the same ghee,fry the onions to a golden brown colour.
Then add the pastes with enough salt and the powders.
Fry them on slow fire until oil floats on the surface.
Add the fried florets and mix well.
Fry for few minutes and remove.
Garnish with coriander leaves.

One more chutney to replace coconut!!

2 big brinjals
2 big onions
2 medium tomatoes
3 big red chinese chillies ( adjust to yr taste)
a pinch of asafoetida
salt to taste.

Cut the brinjals in to small cubes, slice onions and
cut the tomatoes also. fry all with very little oil -
cover and cook until soft. Cut and add the chillies
and fry for a minute. grind with salt and asafoetida.
garnish with mustard seeds, urad dhal and curry leaves.
Goes well even with chapathis.

Thanks Roja.

Here is mine

Stir fry veggie

1 small block soft tofu, sliced
4-5 pips garlic – pounded.
1 broccoli, cut florets. (can use cauliflower or both)
1 carrot, cut
3-4 dried chillies, cut pieces
string mushrooms (or any other type)
light soya sauce
sweet soya sauce (medium thick)
chicken /vege stock (if desired) or water
a little oil
11/2 tsp rice wine vinegar (optional)

Blanch broccoli and set aside. Depending on the mushroom you are using, blanch and set a side. If it is string, no need to blanch.

You can carefully steam the tofu (if you don't want to break) otherwise you can add to stir fry. Be careful not to break


Over a medium flame, in a non-stick wok, add a little oil. Stir in garlic, stir. When garlic are limp add the dried chillies. Keep stiring until the garlic is lightly golden. Increase the flame and add the carrot and stir for 3 mins. Add a cup of stock/water, light and sweet soya sauce and rice wine vinegar. Allow to boil for few minutes. Add mushroom – cook for 2-3 mins, then add broccoli and finally slowly add tofu and take care not to break it. Taste for seasoning

Serve immediately whilst hot with white rice.

If you have steamed the tofu, then arrange the sliced tofu on the platter. Then arrange all the florets and mushroom around it and pour the sauce all over the veggies.

This dish can be made in 15 mins and the veggie should be crunchy. The sauce should taste salty, sweet and sour. If you are using stock bought from shelves, take care to use little light soya sauce.

I did this last night and it turned out well with exception of tofu broke. 😳

This is a recipe for red pumpkin, parangikai or mathan, as we call it. It can be eaten with chapathis.

Red pumpkin - cut into big chunks with the skin
Potato - cut into big pieces with skin
Bell Pepper (capsicum) - also cut in big pieces
Take 1 cup of each of the above vegetables.
Masala items:
Bay leaf - 2 or 3 pieces
Kalonji - 1 tsp
Methi or fenugreek seeds - 1 tsp
Jeera (cumin) - 1 tsp
Hing (asafoetida) - a little
Green chilies - two or three, slit

Fry all masala items in a little oil. Add the cut vegetables, salt, 1 tsp chili powder, half cup water and let it all cook for about 5 minutes, covered. When the vegetables are half cooked, add 1 tsp garam masala, 1 tsp mango powder and 1 tsp dhania powder and let it all cook together.

I use this masala when I want to make sabjis without using onions. It can be adapted to all vegetables, including cauliflower and peas.

Potato-Peas Pockets

A quick and easy snack item which kids too will love to eat... If you have young kids who love to be in and get messy (help you! 😉 , that's what they call it) in the kitchen ) this is a nice one to do together!! I enjoyed baking this along with my daughter last weekend and was impressed to see the way how she folded all these pockets after I showed her just one!! 😃


Ingredients:

1 can Pillsbury cresents
2 medium potatoes - boiled
1 small onion, finely chopped
2-3 tbsp frozen peas
1 tsp cumin seeds
1/4 tsp chilli powder OR/AND
2 green chillies finely choped
1/4 tsp turmeric powder
1/2 tsp garam masala
1/4 tsp Amchur (Dry mango) powder
salt, to taste
1 tbsp light cooking oil
flour, as neeed
Coriander leaves - few

Preparation:

Saute cumin in hot oil till they start to brown a little and add cut onions and fry till they become tender and slightly browned.
Add chopped green chilies at this point if using. After few seconds, add the boiled potato pieces and then add salt, chilli powder (if you want more spicy), turmeric, Amchur and garam masala and fry for a few seconds.
Stir in frozen peas and cook for a few minutes till done and blended well. Garnish with coriander leaves and set aside to cool.

Preheat oven to 375 degrees. Separate cresent triangles as directed. For each triangle, adding a little flour if needed, roll out dough to expand in size, while keeping the same triangular shape.
Fill each triangle with a spoonful of cooled potato filling and wrap the three corners of the dough.
Bake for 20-25 minutes till lightly browned and done.
Enjoy!!

Dear Eljay this recipe was given to me by my friend. Please try and let me know.

1 1/2 cup kadala-soaked overnight and pressure cooked. Do not throw away the pressure cooked kadala-water

2 medium sized onions- chopped

4-6 green chilles-chopped

3cm ginger-chopped

2 table spoon copra (dried coconut) cut into fine slivers

Mustard seeds, oil, salt

Make a paste of:

1 table spoon chilli powder

1/2 table spoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1 teaspoon black pepper powder

1/4 teaspoon powdered cloves

1/2 teaspoon cinnamon

Note: I powder and stock up small bottles of spices, and they taste way better than ready made powders.

Grind to a fine paste 1 cup coconut with not much water

Method:

Heat oil and burst mustard seeds. Add onions and fry till fragrant and pink.

Add green chilles, ginger and copra and fry till fragrant.

Add spice paste and continue frying till fragrant.

Add cooked kadala along with the water. Stir well and continue cooking.

Add ground coconut, bring to boil, stir well, cook further for about a minute or so. If it's too dry add sufficient water.

Add curry leaves, and one last stir, and remove from fire.

Let the gravy sit for a while before serving.

Consistency should be thick-gravy.

When I was in India, my mom's servant made this as a side dish for chapati.

TOMATO GREEN CHILLIE DELIGHT
Ingredients:
5 ripe tomatoes cut into small pieces
10 green chillies cut into inch pieces
1 big onion cut into small chunks
5 pips of garlic
tsp chillie powder
2 tbs tamarind paste
tsp tumeric powder
1 sprig curry leaves
1 tsp mustard seeds
tsp asafetida
2 tbs oil
Enough salt

Method:
Add chillie powder,tumeric powder,salt and tamarind paste
To the tomatoes and squeeze with your hand, keep aside.
Heat oil in a wok add the mustard seeds and asafetida powder.
Then add in the onion, garlic, curry leaves and green chillies.
Saut nicely and add in the tomato mixture.
Cook till oil seperates .Remove and serve with chapatti or idli

Sue akka business people all use rice flour.
You must use sweet curds, appdina fresh curds made daily. O.K here is the recipe.

2 cups of iddli rice ( only you can get in India )
1 cup urad dal
3/4 cup curd
1 handful cooked rice
1 handful of poha or aval
salt to taste
Method:
Soak the dal and rice serperately for 4 hours.
Grind the dal to a very smooth paste.
Then grind the other 4 items.
mix everything nicely and allow to ferment.
Then pour into iddli moulds and steam for 15 to 20 mins.
Let it cool nicely before removing.
It will be soft and fluffy.

I have not made this, but have eaten in my mom's house.