Vegetarian Recipes - No comments - Page 6

Try this achar.

CUCUMBER – CARROT ACHAR

Ingredients:

2 cucumbers
2 carrots
6 shallots (quartered )
6 cloves garlic (sliced into 4 )
3 red chillies ( cut into strips )
3 green chillies ( cut into strips )
inch ginger (blended )
50 grms dried chillie paste
tsp mustard seeds
Vinegar to taste
Salt and sugar to taste
2 tbs oil

Method:

Half and core the cucumber.
Cut the carrot and cucumber into strips.
Dissolve a tbs of salt in water in a large bowl.
Soak the cucumber and carrot for half an hour.
Drain the salt water and dry the vegetables with tea towel.
Heat oil in a kadai.
Fry the chillie, and ginger pastes until fragrant.
Add cucumber, carrot, chillies, shallot and garlic.
Stir fry for a few minutes.
Add vinegar, sugar ,and salt to taste.
Toss in the mustard seeds and turn off the heat.
Serve with briyani rice.


There are many types of this achar.

Dear Chellama try this.

VEGETARIAN FRIED RICE

Ingredients:
2 cups cooked cold rice (not over cooked)
1 tsp garlic paste
2 tsp chillie paste
2 tsp light soya sauce
1 big onion chopped
2 tbs oil
1 cup mixed vegetables diced (carrot, cauliflower,beans
( Or any vegetables of your choice, bell-pepper,
Mushroom,cabbage or long beans. )
a potato diced and fried
2 tsp shelled peas
2 tsp corn kernels
salt to taste

For garnishing
1 small red chillie cut in slanting slices
1 bulb spring onion leaves cut into small rounds
1 tbs of deep fried onion crisps

Method:
Put a wok on fire. Pour the oil. Add the garlic and stir fry.
Add in the chopped onion and fry again.
Then add the chillie paste and continue stirring over a slow
Flame till the raw smell goes.
Add in the vegetables, except the potatoes. Add salt and cook for 1-2 minutes, till the vegetables are a bit tender.
Add the rice and the potatoes, soya sauce, and stir fry until the
Rice is heated through.
Dish out and garnish with fresh chillies, cut onion leaves and onion crisps.

VARIATIONS:
For non veg, you can add cup of cooked chicken meat, or cleaned, devined, boiled prawns.
For garnishing:
an egg omlette shredded. &am p;nb sp; &am p;nb sp;

Kavi dear, your acar is making my mouth water. I normally make this acar for Deepavali or some other festivals. This is how I make it:


3 cucumbers &nb sp; &nb sp;}
3 carrots   ;   ; }
1 large jicamun (Sengkuang) }
1/2 lb garlic } Cut into strips
1/2 lb ginger }
1/2 lb red chillies &nbs p; }
1/2 lb green chillies }
1 lb shallots (quartered)
2 tbsp chillie paste
2 cups vinegar
1 tabls brown sugar
salt to taste
1 cup peanuts (sauted and crushed)/sauted sesame seeds
1 tabs oil for frying

Soak the cut vegetables, onion, ginger and garlic individually in vinegar for about 1 hour. Drain thouroughly and set aside. In a wok, heat oil and cook chillie paste until fragrant. Add the ginger, garlic and onions first and fry for about 3 minutes, then add the rest of the vegetables and mix thouroughly and cook for about 2 more minutes. add 1 tabsp vinegar, salt and sugar to taste. (I normally like this acar to be a little sour and hot!). When everything blends, turn off the stove and add the crushed peanuts or sesame seeds and give a good stir.

Note: The vegetables hould not be overcooked - It should be crunchy!

Like Kavita said, it is excellent with Briyani rice. I normally will refriferate this acar in jars and keep them - they can last up to 2 weeks (unless my husband and daughters finish them of course!).

Pat

GARLIC FRIED RICE

2 cups cooked rice (over night )
2 tbs finely chopped carrots
2 tbs chopped beans
2 tbs finely chopped onions
2 eggs lightly beaten
1 tbs oil
1 tsp butter
2 tbs ready fried crispy garlic chips
2 tbs light soy sauce
salt and sugar to taste
little ground pepper
2 tbs chopped spring onion
1 pip garlic smashed

Method:
Heat oil and butter in a wok, and fry the smashed garlic pip.
Add in the onions, and fry for a minit.
Add in the carrot and beans, cook for 1—2 minutes.
Push aside the fried things and add the beaten eggs.
Scramble until cooked.
Stir in rice and add salt, sugar, and soy sauce to taste.
Fry till all the ingredients are well combined.
Add in the garlic crisps and dash of black pepper to taste.
Dish out and serve immediately, garnished with the spring onions.

Dear Atina ma, see this achar, its for you.

Vegetable Achar

500 grms cucumber
250 grms cauliflower
250 grms carrots
250 grms French beans or cabbage if you like
5 red chillies slit long
4 or 5 small round onions

To be seasoned for 2 hours with:
1 tblsp of salt
1 cup vinegar
cup sugar

To be pounded
6 tablsp of chilli paste
cup small onions
1 thumb size ginger
3 stems of serai ( just pound whole ) lemon grass
1 piece of tumeric

300 grms roasted groundnuts pounded
cup oil
little tamarind juice as to your taste
1 tblsp salt ( add salt to your taste )
6 tblsp sugar ( also to your taste )

Method:

Cut the vegetables and soak them.
Heat the amount of oil.
Add the pounded ingredients and fry well.
Add the tamarind juice, sugar and salt to taste.
Boil till oil breaks out.
Add little vinegar juice from the soaked vegetables
When it's boiling add the vegetables and dish out.
Sprinkle the groundnuts when serving.

Note; Vinegar juice and tamarind juice must be enough
To cover the vegetables.

Try this Sakhi.

This is a simple satisfying and nutritious way of cooking greens with tuvaram dhal. It is delicious with rice or chappaties. Pour a spoonful of pure melted ghee over each serving of hot sauce. The children will love this.


Tuvaram Dhal And Greens Creamy Sauce

Ingredients

1 cup tuvaram dhal
2 big handfuls of greens, after picking of the stalks.
( parupu keerai,methi kerrai, spinach or any of your choice )
2 onions, chopped into tiny bits.
4 pods of garlic peeled
2 green chillies,slit into haves
1 tomato chopped into tiny bits
2 tsp thick tamarind juice
1 dried red chillie broken into 2 pieces
tsp of mustard seeds
tsp of jeera
tsp of tumeric powder
1 tbs of ghee
1 tsp of oil
salt to taste

Method:
Clean the greens and chop into shreads.
Add 1 cup of dhal with tsp of tumeric and 1 tsp of oil in 6 cups of boiling water. Cook till the dhal turns soft.
Add the greens, chopped onions,slit green chillies,peeled garlic,all to the boiled dhal. If the mixture is too thick, add cup of hot water. Cook for another 5 minutes.
Add the tomatoes, tamarind juice, salt to taste,and boil till the greens are cooked. ( not over cooked )
Pour the top thin dhal – greens liquid only,into another vessal. Mash the residual thick dhal,greens, and tomato,till creamy smooth, with the wooden dhal spoon churner. (It's tasty done this way, or use your mixie )
Pour back the top thin dhal water into the mashed mixture.
Heat a wok and pour in the 1 tbs of ghee. When it turns hot, add the tsp of mustard seeds, when they stop spluttering, add the jeera and the broken dried chillies. When the chillie turns crisp, pour in the dhal mixture. Stir once thoroughly and dish out.

Cracked Wheat Vegetables Upma

This is a quick one-pot meal and is very healthy too!

Cracked Wheat 2 cups
Mixed Veggies 2 cups
(I usually take Beans, Carrots & Peas - you can add different veggies to it if you like)
Onion Big 1 (chopped thinly)
Green chillies 2 (slit lengthwise)
Garlic glove 1 (crushed)
curry leaves a few
Oil &nb sp; 2-3 tsp
Mustard seeds 1/2 tsp
Urad dal 1 tsp
Blackgram dal 1/2 tsp
Jeera & nbsp;1/2 tsp
Water & nbsp;4-4 1/2 cups
Salt to taste

Optional
Ghee &n bsp;1-2 tsp

Method:
Optional step: Unlike the regular rava, cracked wheat is very forgiving and there isn't any need for it to be dry roasted to make upma. However since roasting it would add a nice aroma, you can do this step if you can spare few extra minutes!
Use a little amount of ghee to dry roast it and it adds a nice taste along with good aroma to the dish (I tried this step using ghee for the 1st time last night, and sure it turned out extra yum! 😃 )

Now back to the method... In a large pan put oil. Add mustard seeds when the oil becomes hot and when the mustard seeds start to break, add urad dal, bengalgram dal and then Jeera. Also add the crushed garlic now and few curry leaves.

After few seconds, add cut ginger, onion and g.chillies and saute it well. Now add cut vegetables and add 1/2 portion of salt and mix/saute it nicely. When the vegetables are half cooked, pour 4 cups of water and bring it to a nice boil.

Add the remaining salt at this time and put the roasted cracked wheat slowly while stiring the dish continuously. Let it cook on medium heat and add/sprinkle little water if it looks too dry. After making sure there isn't any lumps formed, cover it with a lid and cook further on low flame.

When all the water is absorbed, remove the lid and mix it gently and serve with pickle. For kids: Can decorate it with roasted cashews and serve with yogurt!. 😊

Anita does not like long list of ingredients.Try it once you will love it.

SOYA KURMA
Ingredients:
50 grms soya meal soak for 20 minutes
150 grms cauliflour florets
150 grms carrot cut into strips
1 small brinjal sliced
1 potato cut into cubes
2 tomatoes sliced
3 red chillies slit
2 tbs kurma powder
tsp tumeric powder
tbs chillie powder
GRIND:
10 small onions pound ; roughly
6 pips garlic paste
1 inch ginger paste
6 almonda soaked and ground
cup coconut flakes roasted and ground

2' cinnamon sticks
2 cloves
2 cardamoms
tsp fennel seeds
2 tbs powder milk it gives a creamy look
2 tbs ghee or more
1 sprig curry leaves
2 tsp lime juice
salt to taste
coriander for garnishing.

Method:
Squeeze out the water from the soya meal.
Mix little curry powder and salt and stir fry.
Not dep fry. Remove .
Put the ground coconut, milk powder, chillie powder, tumeric powder
Ground almonds in a bowl and mix with 2 cups of water.
Heat ghee in a wok, put in the cloves, cinnamon ,cardamom,
Fennel seeds, and curry leaves.
Now add the ground ginger, garlic and small onions.
Fry for a minute,add the brinjal,potato and carrot
And fry for a second.
Add in the kurma mixture, and the soya meal.
Let it cook. Add more water if nedded. Add salt.
The gravy should not be very thick or watery.
Now add the cauliflower,tomatoes and red chillies.
When all the vegetables are cooked, taste for salt,
And add in the lime juice. Give a good stir and remove.
Garnish with coriander leaves

Soya chunk Bhajiya:
Ingredients:
soya chunks
gram flour (besan) -1 cup
red chilli powder to taste
Rice flour -3 spoon (for crispness)
oil to fry
salt to taste
Method:
1. Add chunks and little salt to the boiled water and keep it for 5 minutes...Chunks will become extra soft... Squeeze out the water.
2.Take a gram flour in a bowl.Prepare a thick batter adding water..add chilli powder,salt and rice powder.
3.Heat oil in kadai and dip chunks one by one in batter and deep fry in hot oil till light golden brown.
4.Serve with chutney or sauce of your choice

Hope you all enjoy!

Bread Rolls:
Ingredients:
3 potatoes boiled and mashed
4 green chillies, chopped,
1"ginger piece, chopped
8-10 flakes garlic(If u want)
Few coriander chopped
few mint leaves finely chopped
salt to taste
8-10 slices sandwich bread
oil to deep fry.

Method:
1.Mix all ingredients,except bread, oil.
2.Wet a slice of bread by dipping in water for a second and Pat out excess water.
3.Place a tspn.or amount required of mixture in the center in oblong shape and fold over remaining slice and roll between palms gently.Take care there are no openings for the filling to pop out.Repeat for other slices.
4.Heat oil well and fry golden brown and cut in two, serve with sauce or chutney.