Showing posts with label Indian Vegetarian Dishes. Show all posts
Showing posts with label Indian Vegetarian Dishes. Show all posts

January 07, 2019

CABBAGE PACHADI

Ingredients:
Cabbage - 250 gms
Coconut - 2 tbsp(grated)
Green chillies - 10-12
Tamarind - 2 strips
Turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tsp 

For Talimpu:
Oil - 2 tsp
Channa dal - 1/4 tsp
Red chilli - 1
Cumin, fenugreek, Mustard seeds - 1/4 tsp
Curry leaves -  few

Method:

  • wash and finely chop the cabbage. Boil in enough water until tender. Keep aside.
  • Heat the oil and fry green chillies for one minute.
  • Now grind green chillies, coconut, tamarind, cooked cabbage, salt, turmeric, garlic, cumin and coriander leaves together to make chutney.
  • Add boiled cabbage water if required to make chutney.
  • Heat the oil and add all talimpu ingredients and allow them to crackle.
  • Pour this over chutney.
  • Serve with rice, Idly or Dosa.



December 12, 2018

OKRA TOMATO CURRY (BENDAKAYA TOMATO KOORA)

Ingredients:
Okra - 500 gms (cut into pieces)
Big tomatoes - 2 (chopped)
Onions - 2 (chopped)
Green chillies- 4 (chopped)
Oil - 2 tbsp
Red chillies - 4
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves

Method:

  • Heat the oil in pan; add red chillies, mustard, cumin, channa dal and curry leaves and allow them to crackle.
  • Add chopped onion, green chillies and fry till onions are transparent.
  • Add okra pieces, salt, turmeric, chilli powder and toss well.
  • Add tomato pieces; cover and cook in very low flame until done.

December 07, 2018

VEGETABLE ISHTU

Ingredients:
Potatoes - 300 gms
Onion - 250 gms
Coconut - 150 gms (freshly grated)
Beans - 100 gms
Carrot - 100 gms
Green chillies - 3-4
Ginger - 1" piece
Butter - 1 tbsp
Curry leaves - few
Salt to taste

Method:

  • Finely chop onions and green chillies.
  • Peel and cut the potatoes into cubes.
  • Peel and cut carrots into 1" pieces. Thread the beans and cut into 1" pieces.
  • Add one cup of hot water to grates coconut and keep aside for 10 minutes. Then squeeze the coconut to get thick coconut milk.
  • Again add 2 cups of warm water to the coconut and squeeze to get the thin coconut milk.
  • Heat the kadai, add thin coconut milk. Lower the heat and add potatoes, ginger, chillies, curry leaves and salt and the onions.
  • Cover and cook for 3-4 minutes.
  • Add carrots and beans and continue to cook till the vegetables are tender but firm.
  • Mix in the thick coconut milk and simmer for 2-3 minutes.
  • Lastly add the butter.
  • Serve with idiyappam.

November 28, 2018

AARATI KAYA GUJJU KOORA

Ingredients: 
Raw bananas-2
Onion - 1 (finely chopped)
green chillies- 2 (finely chopped)
tamarind juice- 1 tbsp
Jaggery - 1 tsp
Salt to taste
Turmeric- 1/2 tsp
Chilli powder - 1 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 ts
Channa dal-1/2 tsp
Curry leaves - few
Oil - 1 tbsp
Coriander leaves - 2 tsp (chopped)

Method:

  • Boil the bananas whole in water for 10-12 minutes until tender.
  • Remove and peel the bananas skin. Cool and slightly mash the bananas.
  • Heat the oil in pan;add cumin seeds,mustard,channa dal and curry leaves and allow them to splutter.
  • Add chopped onion and green chillies and fry till onions are lightly brown.
  • Then add slightly mashed bananas, salt, turmeric and chilli powder.
  • Mix well and add tamarind juice,jaggery and coriander leaves.
  • Mix and cook in low flame for 5 minutes.
  • Serve with rice or roti.

November 26, 2018

PACHI PULUSU

Ingredients:
Tamarind - big lemon size
Red chillies - 6-8
Cumin seeds - 1/2 tsp
Curry leaves -  few 
Oil - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Big onion - 1 (finely chopped)
Jaggery - 1 tbsp or as per taste
Salt to taste

Method:

  • Soak the tamarind and extract juice from it. Add more water as it comes approximately 750 ml.
  • Heat the oil, add red chillies,cumin seeds and curry leaves. Fry for one minute.
  • Remove and powder them.
  • Now in a bowl, add ground powder, tamarind water, chopped onion and coriander,salt and jaggery.
  • Mix well and serve with rice.

November 22, 2018

SINDHI DAL CURRY

Ingredients:
Tur dal -1 cup
Besan -4  tbsp
Okra - 200 gms
Tomatoes -4 halved
Oil -4 tbsp
Curry leaves - few leaves
Cumin seeds 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida -1/2 tsp
Turmeric -1/2 tsp
Red chilli powder - 2 tsp
Green chillies - 2
Kokum -4-5
Salt to taste

Method:


  • Soak the dal for one hour and then pressure cook along with tomatoes until soft. Cool and grind to make soft dal.
  • Heat the oil; add cumin seeds, fenugreek seeds and asafoetida. Stir fry for few seconds.
  • Then add chilli powder, turmeric, green chillies and curry leaves. Stir fry and add besan.
  • Stir till the nice aroma comes. Add okra pieces, kokum, salt and water. 
  • Cook in a low flame for about ten minutes then add dal mixture .
  • Cook another five minutes until done.

November 21, 2018

ASH GOURD POLLOV CURRY

Ingredients:
Ash gourd -  1kg
Onion-1
Oil - 3 tbsp

For Grinding:
Coconut - 1
Garlic cloves - 8
Coriander seeds - 2 tbsp
Mustard - 1 tsp
Dry red chillies - 8
Rice - 1 tbsp
Tamarind to taste
Cumin seeds - 1 tbsp
Salt to taste

Method:

  • Peel and chop ash gourd into small pieces. Boil it in salted water about 2 cups.
  • In the mean time, roast the grinding ingredients except tamarind. Grind all the ingredients using water to make fine paste.
  • Add this masala to the boiled gourd and cook another 5 minutes until done.
  • Heat the oil, fry the sliced onion until light brown.
  • Pour this over curry.
  • Serve with rice.

September 12, 2018

BUTTERMILK CURRY

Ingredients:
Sour buttermilk - 2 glasses
Besan - 2 tbsp
Jaggery - 1 tbsp (grated)
Coriander - cumin powder - 1 tsp
Turmeric- 1/2 tsp
Curry leaves- few
Small onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Ginger - small piece (minced)
Green chillies - 3 (slit)
Red chillies - 2 (broken into bits)
Salt to taste
Oil - 2 tbsp
Cumin, mustard & Fenugreek seeds - 1/2 tsp

Method:

  • Mix buttermilk with besan, salt, jaggery and other spices.
  • Heat oil in kadai, add mustard, cumin and fenugreek seeds, red chillies and fry till mustard crackles.
  • Add ginger, garlic, onion, green chillies and curry leaves and cook till onions are soft and light browned.
  • Stir in the buttermilk mixture and simmer gently over a slow flame for 10 minutes.
  • Serve hot with rice.


September 03, 2018

MOONG DAL KHILMA

Ingredients:
Green moong dal - 300 gms
Ginger - 2 tsp (chopped)
Coriander leaves - 2 tsp (chopped)

For Tempering:
Ghee - 6 tbsp
Cumin seeds - 1 tsp
Pinch of asafoetida
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp

Method:

  • Wash the dal and put it in a handi with ginger and 3 cups of water, bring to a boil,cover  and simmer until almost cooked.
  • Check that the dal is not mashed, it should be just soft. Drain and discard ginger.
  • Heat the ghee in a kadai, add cumin and saute over medium flame until it begins to crackle.
  • Add asafoetida, stir, add chilli powder, salt and turmeric, stir.
  • Then add the cooked dal and toss (or stir carefully) for 5 minutes, ensuring that the dal does not get mashed.
  • Sprinkle garam masala and lemon juice, toss. Adjust the seasoning.
  • lastly garnish with coriander leaves



August 22, 2018

KARELA STEW

Ingredients:
Bittergourd (karela) - 2
Onion - 1 (chopped)
Potatoes - 2 (peeled and diced)
Garlic cloves - 2 (Chopped)
Tomatoes - 3 (chopped, skinned and deseeded)
Ground ginger - 5 gms
Turmeric - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Pinch of mustard
Oil
Salt
Water - 1/2 cup

Method:

  • Soak the karelas in water for about 15 minutes to soften.
  • Cut lengthways down the middle and take out the seeds with a spoon. Cut in 2 cm thick slices.
  • Heat oil in a saucepan and fry the chopped onion and garlic.
  • When golden, add the mustard and then the peeled and diced potatoes along with the karela.
  • when these are well browned, add the ground spices, a pinch of salt and half a cup of water.
  • Cook over a low heat for about 20 minutes.
  • When there are five minutes remaining, add the chopped tomatoes.
  • Cook till done and serve with rice.


April 20, 2018

MIXED VEGETABLE STEW

Ingredients:
Onion - 1
Potatoes - 2
Tomatoes - 2
Pumpkin - 100 gms
Sweet potatoes - 100 gms
Gooseberries - 100 gms
Carrot - 100 gms
Oil - 3 tbsp
Oil for frying the vegetables
Vinegar - 1 tsp
Sugar - 2 tsp
Worcestershire sauce - 1 tsp
Salt to taste

For spice paste:
Vinegar - 1 tsp
Cumin seeds - 1 tsp
Dry red chillies - 4
Garlic pod - 3
Ginger - 1"
Cinnamon  - 1"
Cloves - 2
Cardamoms - 2

Method:

  •  Grind all the ingredients for spice paste with the vinegar. Keep aside.
  • Peel and chop the onion and tomatoes.
  • Scrape the carrots and cut into thin pieces, about 2" in size.
  • Peel the potatoes and pumpkin and cut all the vegetables into pieces.
  • Leave the gooseberries whole. Sprinkle salt on vegetables.
  • Heat the oil for frying and the vegetables one variety at one time. Drain the excess oil and keep aside.
  • Heat oil in pan; add chopped onion and fry till they are transparent.
  • Add spice paste and fry till aroma comes then add chopped tomatoes and cook till soft.
  • Add the fried vegetables and mix gently. Add 1/2 cup of water and gooseberries. Cover and cook another 4-5 minutes.
  • Mix the vinegar and the sugar, and add to the cooked vegetables.
  • Stir in worcestershire sauce and serve.

February 26, 2018

VAZHAIKKAI PODI

Ingredients:
Plantains - 3
Dry red chillies- 3-4
Arhar dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds  -1 tsp
Asafoetida - pinch
Salt to taste
Oil  - 4 tsp

Method:

  • Either roast the plantain over the fire till the skin turns black and peel, or cook the plantain in the skin and peel'
  • Heat oil in a pan; saute red chillies, arhar dal,urad dal, mustard seeds and asafoetida till the mixture turns reddish. Cool and grind it to coarse powder with salt.
  • Peel and crumble the bananas with fingers and mix with the coarse powder.
  • Serve with rice.


February 16, 2018

RAJMA (KIDNEY BEANS) CURRY

Ingredients:
Kidney beans - 1 cup
Ginger - 5 gms
Garlic flakes - 5
Dry red chillies - 2-3
Onions - 100 gms (chopped)
Tomatoes - 150 gms (chopped)
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Garam masala -1/2 tsp
Coriander leaves - 1 tbsp
Oil - 1 tbsp

Method:

  • Soak kidney beans overnight. Wash and drain and boil till tender.
  • Grind ginger and garlic to paste.
  • Heat oil in pressure cooker; add chillies and fry for few seconds.
  • Add chopped onion and fry till golden brown; stir in ginger garlic paste.
  • Then add tomatoes, salt, chilli powder and turmeric.  Cook till tomatoes are soft and oil floats.
  • Add boiled beans and enough water and close the lid.
  • Cook for 3 whistles until done. When the lid is open add garam masala and coriander leaves. and cook till the gravy is little thick.


February 15, 2018

PULI KULAMBU (CHETTINAD)

Ingredients:
Small onions - 1/2 cup (peeled)
garlic flakes - 10
Tamarind - medium lemon size
Sambar powder - 2-3 tsp
Salt to taste
Tomatoes - 2 (finely chopped)
Jaggery - small piece
Onion curry vadam - 1/4 cup
Oil - 1 tbsp
Fenugreek seeds - 1/4 tsp
Aniseed - 1/4 tsp

For Onion curry vadam:
Urad dal - 1 cup
Small onions  - 1 kg (peeled)
Red chillies - 1 cup
Salt to taste
Asafoetida - pinch
Curry leaves - few
Coriander leaves - 2 tbsp
Mustard seeds - 3 tsp
Castor oil - 3 tsp

Method:

  • Soak tamarind in water and extract juice.
  • Heat oil in a broad frying pan; add fenugreek and aniseeds, garlic and allow them to fry for few seconds. 
  • Then add onions and fry till transparent and add chopped tomatoes.
  • Cook till tomatoes are soft. Add sambar powder, salt and mix well.
  • Add tamarind juice, jaggery and cook till the gravy is thick.
  • Deep fry the onion curry vadams in hot oil; remove and add to the curry.
  • Simmer for 5  minutes.
  • Serve with Idli, dosa or rice.
To make Onion curry vadam:
  • Soak dal for 2 hours. 
  • Wash and drain the water completely.
  • Then grind along with red chillies to make smooth paste. Add half of the peeled onions at the end and grind till smooth consistency.
  • Add salt, asafoetida, finely chopped remaining onions, curry leaves, coriander leaves, mustard seeds and mix well.
  • To prevent from sticking to the hands mix castor oil at the end.
  • Make small balls using hands and dry on a plastic sheet under hot sun for 3 days.
  • Store in airtight container when it is completely dried.

February 13, 2018

ALOO KATLIYAN

Ingredients:
Large potatoes - 1 kg
Salt to taste
Turmeric - 1/2 tsp
Olive oil - 50 ml
Cumin seeds - 1 tsp
Carom seeds - 1/2 tsp
Garlic - 1 tsp (chopped)
Curry leaves - 6
Ginger - 1 tsp (chopped)
Green chillies - 1/2 tsp (chopped)
Red chilli flakes - 1/4 tsp
Asafoetida -1/4 tsp
Chaat masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander leaves - 2 sprigs (chopped)
Juice of one lemon

Method:

  • Peel and slice potatoes into 1 cm thin slices. Boil in water with salt and 1/4 tsp turmeric till almost done.
  • Heat oil on a griddle, crackle cumin seeds and carom seeds. Add garlic and fry till golden.
  • Add curry leaves, ginger, green chillies, red chilli flakes, asafoetida, salt, chaat masala and red chilli powder.
  • Toss in the boiled potato slices and cook till done.
  • Finish with coriander leaves and lemon juice.

February 07, 2018

PORICHA KOOTU (VEGETABLES IN GREEN GRAM GRAVY)

Ingredients:
Moong dal - 1/4 cup
Vegetables - 3 cups (chopped)
(Potatoes, drumsticks, snake gourd,
Aubergines)
Salt to taste
Red chillies - 2-3
Cumin seeds - 1/4 tsp
Grated coconut - 1 1/2 tbsp
Oil - 1/2 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Asafoetida - pinch
Curry leaves - few

Method:

  • Wash and pressure cook the moong dal.
  • Boil the vegetables in salted water till tender. Drain.
  • Grind together red chillies,cumin seeds and coconut to a paste.
  • Add the cooked dal and ground paste to boiled vegetables and stir.
  • Heat the oil in a pan; add the mustard, urad dal, asafoetida and curry leaves. Allow them to splutter.
  • Then add dal mixture, salt and cook for 5 minutes in low flame.
  • Sere hot with rice or roti.

January 25, 2018

SABZ-E-GULISTAN

Ingredients:
cauliflower - 175 gms (cut into florets and deep fried)
Green peas - 50 gms (boiled)
Carrot - 100 gms (cubed)
French beans - 5 (cut diagonally into 1/2" pieces)
Garam masala - 2/4 tsp
Oil - 5 tsp

For the Gulistan paste:
Desiccated coconut - 2 tsp
Clove - 1
Mace petal - 1
Bay leaf - 1

For the Masala:
Onions - 100 gms
Ginger - small piece
Chilli powder 1 tsp
Curd - 100 ml (beaten)
Salt to taste
Milk - 60 ml

Method:

  • Heat one tsp oil and add carrot and french beans. Saute lightly. Cover and cook on low flame till tender. Add a pinch of garam masala powder.
  • Heat a little oil in another pan and dry the desiccated coconut, clove, mace and bay leaf for one minute till the spices turn golden brown.
  • Remove the bay leaf and grind the remaining spices to make powder.
  • Grind onions and ginger to a paste.
  • Heat the remaining oil  and fry the onion paste till golden brown.
  • Lower the heat and add chilli powder. Saute for 2 minutes till the oil floats on top.
  • Add beaten curd and keep stirring continuously till the masala turns brown and thick.
  • Add the carrot, green peas, french beans and salt. Fry for few minutes.
  • Add the fried cauliflower, 3/4 th cup of hot water and milk. Bring to a boil.
  • Add the Gulistan paste and the bay leaf.
  • Cover and cook for a few minutes till the vegetables are well coated with the masala and the gravy is thick.
  • Add the remaining garam masala powder and a pinch of sugar.

January 15, 2018

RAJMA MASALA

Ingredients:
Rajma (soaked and boiled) - 1 cup
Onion - 1 (chopped)
tomato - 1 (chopped)
Ginger - 1/2 tsp (chopped)
Garlic - 1/2 tsp (chopped)
Salt to taste
Green chillies - 2 (chopped)
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Kasuri methi - little
Water - 1 cup
Oil - 2 tbsp
Coriander leaves - 1 tbsp
Punjabi gravy - 1 tbsp

Method:

  • Heat oil in a pan; add jeera, kasuri methi, garlic, ginger, chillies, onion and tomatoes and fry well till onions and tomatoes are soft.
  • Puree 1/4th cup of rajma and add to the curry with remaining 3/4th cup rajma.
  • Cook for 5 minutes then add all spices, punjabi gravy and one cup of water.
  • Simmer for 10 minutes until the gravy is thick.
  • Garnish with coriander leaves.

January 09, 2018

TEASEL GOURD WITH ONION MASALA (AAKAKARAKAYA WITH ONION MASALA)

Ingredients:
Teasel gourd - 500 gms
Tamarind - lemon size
Salt & Turmeric - 1/2 tsp
Oil - 3 tbsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)

Grind together:
Onions - 250 gms
Green chillies - 6
Garlic cloves - 6
Ginger - 1" piece
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Poppy seeds - 2 tsp
Coriander leaves - 2 tsp
Cumin seeds - 1 tsp
Cloves -6
Cinnamon sticks - 2
Oil - 2 tsp

Method:

  • Heat 2 tsp of oil and fry all the masala ingredients, Cool and grind to make fine paste.
  • Cut the gourds into slices and boil them in tamarind water with salt and turmeric. Drain and keep aside.
  • Heat the oil in kadai; add onion masala, curry leaves and fry till oil floats.
  • Add cooked gourd, coriander leaves and simmer for 10 minutes.
  • Serve with rice.


GONGURA TOMATO CURRY

Ingredients:
Onions - 2 (chopped)
Tomatoes - 250 gms (chopped)
Red sorrel leaves (gongura) - 250 gms
Green chillies - 4-6
Garlic cloves - 4 (chopped)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Tamarind juice - 2 tsp or as per taste
Cumin, mustard & fenugreek seeds - 1/2 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Oil - 1 tbsp
Curry leaves - few

Method:

  • Wash and chop red sorrel leaves.
  • Heat the oil in kadai, add channa dal, urad dal, garlic,cumin, mustard & fenugreek seeds and curry leaves; allow them to splutter.
  • Add chopped green chillies and onions; fry till onions are transparent.
  • Then add chopped tomato and cook till tomatoes are soft.
  • Add sorrel leaves, salt, turmeric, chilli powder and tamarind juice.
  • Close the lid and cook in low flame for 10 minutes until done.
  • Serve with rice.
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