Post Veggie Recipes Here! - Page 2

Basic Coconut Cake
Coconut adds flavor and texture to cake batter.

Preparation time: 25 minutes
Cooking time: 45-50 minutes

You Will Need
1 2/3 cups all-purpose flour
1/3 cup shredded coconut
1 cup granulated sugar
2/3 cup almonds(without skin), finely ground
1 cup buttermilk
2 large eggs, at room temperature
1 teaspoon vanilla extract
2/3 cup butter, melted


What to Do
1. Preheat the oven to 350F. Butter an 8-inch square baking pan. Line with waxed paper. Butter the paper.

2. Stir together the flour, coconut, sugar, and almonds in a large bowl. Make a well in the center and stir in the buttermilk, eggs, vanilla, and butter. blend till it is combined well. Pour the batter into the prepared pan.

3. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a rack to cool completely.

Yield: 8-inch cake

CHANNA SUKKA - mangalorean special


INGREDIENTS:
1/4 kg Black channa
FOR MASALA
Coconut scraped and roasted till dark brown.
6-8 red chilies, roasted
1 tsp. coriander seed, roasted,
1/2 tsp. jeera roasted
1/4 tsp mustard
1/4 tsp pepper corns
3-4 flakes garlic
1 onion chopped
Small piece of Jaggery
Tamarind (size of 1 lime)
Salt to taste
FOR SEASONING
2 tbsp. oil
tsp. mustard seeds
1 onion, chopped
Curry leaves
METHOD:
Wash black channa and soak overnight.

Next day, drain it and pressure cook along with little water and salt till done.

Grind the ingredients of the masala with little water.

Add the scraped coconut and grind coarsely.

Add this masala to the cooked black channa along with the jaggery and boil for 5 - 10 minutes.

Heat 2 tbsp. oil, add mustard seeds. When they splutter add chopped onions and curry leaves.

Fry till brown and add this to the channa. Cook for sometime till it gets dry.

QUICK MANGO CHUNDA
-------------------

Storage time upto 1 year : In a cool dry place.
Cooking Time : 5 mins.
Preparation Time : 50 mins.

Makes 1 1/4 cups.
Ingredients
     1 cup (140 grams) raw mangoes, grated
     1 teaspoon salt
      teaspoon turmeric (haldi) powder
     1 (300 grams) cups sugar
     1 tablespoon chilli powder
     1 teaspoon roasted cumin seeds (jeera), crushed

Method:-

1.     Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
     
2.     Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
     
3.     Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
     
4.     Remove from the flame and let the mixture cool completely.
     
5.     Add chilli powder and cumin seeds and store in a sterilised glass jar.
     
6.     Store upto 1 year in cool dry place.

Tips -

Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other raw mango variety if these are not available.
If overcooked, the chunda mixture will crystallise the following day.
In that case, take cup of grated raw mangoes and add the prepared chunda to the mangoes little by little (2 tablespoons at a time).
Stir continuously using a spoon or a whisk till the entire mixture is dissolved. Repeat step 3 of the above recipe.
If the mangoes are too sour you, may need to add extra sugar at step 2.

VARIATIONS :

KESAR ELAICHI MANGO CHUNDA
------------------------------
Use 1 teaspoon each of elaichi powder and khus khus and a few strands of saffron.
Use the above ingredient in place of turmeric (haldi) powder, chilli powder and cumin seeds for the above recipe.
Add all these ingredients at step 2 while adding sugar to the chunda.

DRY FRUIT CHUNDA
-----------------
Add cup chopped dry fruits (apricots, almonds, cashewnuts and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the pickle.

guyz i am posting papdi chaat
Ingredients:

tsp Salt
25 gm Ghee
2 tsps Green Peas
tsp Cumin seeds
25 gm Sweet Curd
tsp Chaat Masala
tsp Garam Masala
tsp Cumin powder
A pinch of Black Salt
tsp Ginger Chutney
100 gm Refined Flour
A pinch of Asafoetida
tsp Ginger, julienned
tsp red Chilli Powder
100 gm Potatoes, boiled
A pinch of Coriander powder

Method:
Mix the flour with ghee and salt and sufficient water to make tight dough.
To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.
Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.
Put the roundels of deep fried papdi on top of the potato green pea mixture.
Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.
Check for seasoning and serve cold.

Coconut adds flavor and texture to cake batter.

Preparation time: 25 minutes
Cooking time: 45-50 minutes

You Will Need
1 2/3 cups all-purpose flour

1/3 cup shredded coconut

1 cup (less 2 tablespoons)granulated sugar

2/3 cup almonds, finely ground with 2 tablespoons granulated sugar

1 cup buttermilk

2 large eggs, at room temperature

1 teaspoon vanilla extract

2/3 cup unsalted butter, melted



1. Preheat the oven to 350F. Butter an 8-inch square baking pan. Line with waxed paper. Butter the paper.

2. Stir together the flour, coconut, sugar, and almonds in a large bowl. Make a well in the center and stir in the buttermilk, eggs, vanilla, and butter. Pour the batter into the prepared pan.

3. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes. Turn out onto a rack to cool completely.

Yield: 8-inch cake

1/2 cup MIRACLE WHIP Dressing
2 eggs, beaten
1/4 cup water
1 pkg. (19.8 oz.) fudge brownie mix
3 milk chocolate bars (7 oz. each), divided
32 Walnut Halves



PREHEAT oven to 350F.

Grease 13x9-inch baking pan.

Mix dressing, eggs and water until well blended. Stir in brownie mix just until moistened.

CHOP 2 of the chocolate bars; stir into brownie batter.

Pour into greased 13x9-inch baking pan.

BAKE 30 to 35 minutes or until edges begin to pull away from sides of pan.

Chop remaining chocolate bar; immediately sprinkle over warm brownie. Let stand 5 minutes or until chocolate is melted; spread evenly over brownie.

Top with walnut halves. Cool. Cut into 32 brownies.

someone has written a chicken recipe in veggies section.please remove it 😊

aloo-palak recipe

Date: Mon, 8 Sep 1997 18:08:56 +0100 (BST)
From: "Kate L (for Cake) Pugh" ([email protected])

*Aloo Palak (Spinach & Potato Curry)*
-------------------------------------

Recipe adapted from Sameen Rushdie's 'Indian Cookery'
Serves 6 as part of a mixed meal, maybe 3-4 on its own with rice/naan
and a pickle.
This works well with either fresh or frozen spinach. I have made it
with kale as well; 10oz (275g) weighed without stalks.

1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes

1. Scrub potatoes and boil them in their skins until almost, but not
quite, done. Leave to cool, then cut into small cubes.

2. Meanwhile, if using fresh spinach or kale, remove the coarse stalks
then rinse and cook gently for 10 minutes, in just the water clinging
to the leaves in a covered pan. Cool and chop (reserve any remaining
liquid). For frozen spinach, just defrost and chop.

3. Chop the onion finely, crush or finely chop the garlic and finely
chop the tomatoes (keep them all separate). Measure the spices out into
a little bowl.

4. Now brown the onion in a little vegetable stock or water until golden
brown - about 10 minutes perhaps, topping up with hot water as
necessary. Let it stick slightly from time to time to get that fried
smell.

5. Add the ginger and garlic to the pan and stir for a moment. Add the
spices, and a little more water if necessary. Cook for a few minutes,
then add the tomato. Cook gently 3-5 minutes.

6. Add the potatoes and spinach, mix well then cover and simmer gently
until ready, stirring once or twice to prevent sticking. It's done
whenever the potatoes are cooked to your liking and the spices have
permeated the vegetables.

kwvegan vegan

Lasoon and lal mirch ki chutney

1 big pod of garlic, peeled
1 medium-sized onion
2 tbsp oil
1 tsp cumin seeds, coarsely ground
2 tsp red chilli powder
4 tsp coriander powder
Salt to taste
2 tbsp water

Grind the garlic and the onions coarsely. Heat oil in a kadai, add
the coarsely ground garlic and onion paste. Add coarsely ground cumin
seeds, red chilli powder, coriander powder, salt to taste and 2 tbsp
water. Saut on a low flame till oil separates. Cool and serve with
parathas.

Chat-Pati Frankie

Cooking Time : 15 mins.
Preparation Time : 20 mins.

Makes 4 frankies.



Ingredients
4 whole wheat chapaties
1 cups potatoes, boiled and mashed
cup low fat paneer, grated
cup carrot, peeled and grated
1 cheese cube, grated
2 teaspoons chaat masala
1 tablespoon lemon juice
cup tomatoes, cut into strips
cup capsicum, cut into strips
salt to taste

How To Proceed
1. Combine the paneer, carrot, cheese, half the chaat masala, lemon juice and salt and mix well.
2. Divide into 4 equal parts and roll each part into a long roll of the size of chapaties. Keep aside.
3. Warm the chapaties and place on a serving plate.
4. Put one roll of the potato and paneer mixture in the centre of a chapati.
5. Put some capsicum and tomato strips and sprinkle some chaat masala on top.
6. Roll up the chapati.
7. Repeat with the remaining to make 3 more frankies.
8. Serve hot.

Edited by Aries79 - 17 years ago