Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Ingredients:
* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic
Preparation:
* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.
Friday, June 13, 2008
Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)
Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)
This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste
Preparation:
* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste
Preparation:
* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).
Vegetarian Recipes - Chole (chickpea curry)
Vegetarian Recipes - Chole (chickpea curry)
Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.
Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani
Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani
Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:
* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds
Preparation:
* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.
Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.
Ingredients:
* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds
Preparation:
* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.
Vegetarian Recipes - Lobia (black-eyed bean curry)
Vegetarian Recipes - Lobia (black-eyed bean curry)
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Ingredients:
* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Ingredients:
* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine
Preparation:
* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.
Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)
Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)
Team this dish with plain boiled rice or hot chapatis (Indian flatbread).
Ingredients:
* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish
Preparation:
* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
Team this dish with plain boiled rice or hot chapatis (Indian flatbread).
Ingredients:
* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish
Preparation:
* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).
Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)
Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)
Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:
* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish
Preparation:
* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.
Ingredients:
* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish
Preparation:
* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).
Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)
Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Ingredients:
* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish
Preparation:
* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.
This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!
Ingredients:
* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish
Preparation:
* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.
Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)
Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)
A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:
* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas
* For the sauce:
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala
Preparation:
* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.
Ingredients:
* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas
* For the sauce:
* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala
Preparation:
* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.
Vegetarian Recipes - Kadhi Recipe
Vegetarian Recipes - Kadhi Recipe
Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Method
Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.
By- Neela Anand
Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.
Ingredients
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Method
Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.
By- Neela Anand
Vegetarian Recipes - Rajma Recipe
Vegetarian Recipes - Rajma Recipe
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
By- Neela Anand
Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
Ingredients
Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing
Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
By- Neela Anand
Vegetarian Recipes - Potato Peas Kulambo
Vegetarian Recipes
Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!
Potato Peas Kulambo
INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.
NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..
By- Neela Anand
Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!
Potato Peas Kulambo
INGREDIENTS
Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2
METHOD:
In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.
In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.
EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.
NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..
By- Neela Anand
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