Vegetarian Recipe

Can You please post vegetarian recipe here

will start with Sweet recipe
Kaju Katli/ Cashew Burfi

Ingredients:

• 100 gms Cashew nuts
• 100 gms Sugar
• 200 gm Water
• Silver Foil for decorating




• Soak cashew nuts in water for about half an hour.
• Make a paste of soaked cashew nuts in a grinder.
• Prepare a sugar syrup of single thread consistency and add kaju paste to it.
• Stir properly and turn off the flame. Alow to cool.
• Transfer the mixture on a greased plate and roll it to a 1/8 inch thickness.
• Press silver foil over it .
• After 10 minutes cut it into diamond shaped pieces.
• Kaju Katli is ready to serve.




please share your recipe here
Edited by akash99 - 11 years ago

Oven Roasted Mixed Vegetables


Prep time: 15 minutes
Cook time: 30 minutes gluten free label vegetarian label


1 onion, peeled and cut into wedges
2 parsnips, peeled
2 carrots, peeled
1 yukon gold or red potato, scrubbed
1 sweet potato, peeled
1 butternut squash or turnip, peeled
5 cloves garlic, crushed
1/3 cup olive oil
salt & fresh ground pepper to taste


Preheat oven to 350F.

Cut parsnips and carrots on the diagonal into 1/4 inch slices. Cut potato and sweet potato into 1/4 inch slices. Cut squash or turnip into 1/2 inch slices.

Place all vegetables and garlic in a large roasting pan. Add olive oil. Season with salt and pepper. Toss well. Cover with a lid or foil.

Bake 30 minutes. Uncover and bake, stirring occasionally, for an other 30 to 40 minutes or until vegetables are tender, golden brown and still slightly crispy.

Serves 6

Dal Makhani
Ingredients:

150 gms Whole black urad dal (black Gram)
A handful Rajma (red kidney beans)
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
100 gms white or unsalted butter
2 medium sized onions
2 medium sized tomatoes (pured or use 4 tablespoons tomato pure)
1 1/2 teaspoons garam masala powder (a combination of multiple spices, easily available at most grocery stores)
2 teaspoons dhania powder ( coriander powder)
A pinch asafoetida
2 teaspoons roasted cumin powder
Oil
Salt
2 green chillies
Red chilli powder
2 teaspoons ginger paste
2 teaspoons garlic paste


Soak the rajma and the dal overnight or for at least 6 hours. In a pressure cooker cook the dal, rajma add to it turmeric powder, ginger and garlic paste, 50gms butter, fenugreek seeds, green chillies, red chilli powder and some salt.
Pressure cook until the dal and rajma is soft ( approx. 4-5 whistles or 15-20 mins on low flame). Once done keep aside (do not discard the water).

In a separate utensil caramelise the onions until brown(almost burnt). Once done add tomato pure, asafoetida, all dry spices not used during boiling and saut on low flame until the all water has evaporated from the mixture.

Grind the onion mixture to a fine paste. Add to it the boiled dal and let it simmer for about 10 mins ( may add water if necessary). Add the remaining butter and let it simmer for a couple of minutes.

Beet root cutlets
Ingredients:
3 beetroots boiled and grated
1 medium sized potato boiled and mashed
2 teaspoons white sesame seeds
1 teaspoon dry mango powder (amchoor)
Salt
3-4 tablespoons bread crumbs (for binding/optional)
Black pepper powder
Oil for frying.

Mix all ingredients and shape into small round cutlets. Heat oil and deep fry. Drain the excess oil and serve.

Bread and Cheese Rolls
Ingredients:

1 cup grated cheese ( can use any cheese; mozzarella or processed cheese are preferred)
1 medium onion finely chopped
A handful of coriander leaves finely chopped
10-12 slices bread, edges cut
Salt
Red chilli powder
Oil to fry

Mix together all ingredients except bread and oil.

Dip the bread slices in water and drain out the excess water (be sure not to squeeze too hard or the bread will crumble) put a spoonful of the cheese mixture in the centre of the bread and shape it like a roll sealing all ends. Do this with all the slices of bread.

Heat oil and deep fry the rolls.
Serve with ketchup and mint chutney.

P.S: can be kept in the refrigerator for a week to ten days.

Vegetable makhanwala
Ingredients:

1 cup chopped mixed vegetables ( beans, carrots, peas, corn, mushrooms, cauliflower)
4 tablespoons butter
1 teaspoon garam masala
Salt to taste
5 cloves garlic
2 inch piece ginger
1 stick cinnamon
4 cardamoms
1 green chili
1/2 cup tomato pure
1/4 cup cream
1 tablespoon powdered kasuri methi
2 teaspoons honey

Boil the vegetables in a little water. Grind together ginger, garlic, cinnamon, cardamom, green chili with some water to form a thick paste. Add this to the boiling water.
Then add salt, garam masala and tomato pure.
Keep on low flame till vegetables are cooked.
Then add honey, kasuri methi and cream and serve hot.

P.S: you may use chicken or paneer instead of mixed vegetables

Microwavable Khicchu


   
Preparation Time : 7 min
Cooking Time : 3-5 min
Serves / Makes : 2 persons

Ingredients
2 cups of rice flour
2 teaspoon paste of chilly and ginger
1 tablespoon cumin seeds(jeera)
4 cups of water
1/2 teaspoon Papad ka khara
salt as needed.


Method
1, In a microwavable bowl put the water and all ingradiants except rice flour for 3 min.
2, In a vassel take the rice flour and add the boiled water in it.Mix it properly .Now greas the microvable dish 6"x 8" and spread the thin layer in it.
3, Put the tray in microwave for 3 min.
4, Repeat the same procedure with remain dough.
5, Serve hot with olive oil and red chilly powder.

Microwave Khandvi


   
Preparation Time : 10-15 mins
Cooking Time : 10-12 mins
Serves / Makes : Makes about 20 pieces

Ingredients
FOR KHANDVI:

1 Cup Gram Flour (Besan)
3 Cup Buttermilk (Chaash)
Salt to taste
Pinch Turmuric Powder (Huldi)

FOR GARNISHING:

1 TBLS Oil
1 TSP Mustard Seeds (Rai)
1 TSP Sesame Seeds (Teel)
2-3 Green Chilli thinly sliced
little bit of water
Grated fresh coconut
Finely Chopped Coriander Leaves (Fresh Dhania patti)


Method
FOR KHANDVI:

1) Mix togather Besan, Buttermilk, Salt and Turmaric Powder in a Microwave safe Bowl. Make sure all the Besan is mixed well in the Buttermilk, not a single dry bids is left unmixed.

2) Put the better in Microwave for 5 minutes.

3) Take out the better, stir well and put it back in the Microwave for 3 more minutes.

4) Take out again and stir well and put it back for 2 more mins.

5) Spread the cooked better over the Aluminium foil (or back of steel Thali) very thinly, While it's still hot.

6) Let it cool down a bit. Then, cut the strips 3 inches wide and 9-10 inches long. Roll them neatly.

FOR GARNISHING:

1) Heat the oil in small pan (Vaghariya), add Musturd seeds.

2) When mustard seeds crackels, add Sesame Seeds and Green Chillies.

3) Spread them over the Khandvi.

4) Garnished with shredded coconut and coriander leaves.

Enchiladas

8 tortillas
.


Units: US | Metric
.1 large onion, chopped   
1 1/2 cups mushrooms, sliced   
olive oil
2   garlic cloves, crushed   
19 ounces can kidney beans   
1 cup canned corn, drained   
2 cups tomato sauce   
1/4 teaspoon red pepper flakes   
8 large flour tortillas   
1 cup low-fat cheddar cheese, grated   
1   chopped tomato   
plain yogurt


Directions:


Preheat over to 350F.


Saute onion and mushrooms in oil for 5 minutes then add garlic and cook for 2 more minutes.


Meanwhile, rinse and drain beans and then mash slightly and then add skillet to the skillet.


Add corn, 1/2 cup of the tomato sauce and red pepper flakes; mix well.


Cover bottom of casserole dish with tomato sauce.


Spoon bean/corn mixture into tortillas and wrap up tightly, arranging seam side down in casserole dish.


Top with the remaining tomato sauce, ensuring the tortillas shells are covered with sauce.


Cover with tin foil and bake for 25 minutes.


Uncover, sprinkle with cheese and chopped tomato and cook uncovered for another 5 to 10 minutes, until cheese is melted.


Edited by akash99 - 11 years ago