Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. 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.

CORN AND POTATO SOUP

Ingredients:
Potatoes - 5 (medium, peeled and sliced)
Onions - 3 (sliced)
Butter - 2 tbsp
Vegetable stock - 2 cups
Milk - 1 cup
Sugar - 1/2 tsp
Corn - 150 gms
Salt - 1 tsp
Pepper - 1/2 tsp
Pinch of nutmeg powder

For Garnishing:

Diced spring onion and celery

Method:


  • Boil corn till tender and keep aside. 
  • Melt butter in a pan, add onion and fry till transparent.
  • Add potatoes, vegetable  stock and bring to boil. Then add salt and pepper and simmer for 30 minutes.
  • Cool. Blend and sieve.
  • Return to the pan. Add corn and milk; simmer for 10 minutes.
  • Transfer to serving bowl and sprinkle with nutmeg, spring onion and celery.

November 29, 2018

KLOSSE (POTATO DUMPLINGS)

Ingredients:
Potatoes - 4 medium sized (boiled)
Milk - 1/2 cup
Butter - 2 tbsp
Semolina- 1/2 cup
Bread slice - 1
Water to boil
salt and pepper

Method:

  • Grate the boiled potatoes. Add milk,butter, semolina, bread slice,salt and pepper.
  • Mix well so that no lumps remain.
  • Take about two tbsp of the above mixture and make round balls.
  • Boil water in a large saucepan with a tsp of salt.
  • Drop the potato balls into the boiling water,
  • Cook for about 10-12 minutes. Once cooked the balls will float to the surface of the water.
  • Serve this as accompaniment with meat or fish or as a main meal.

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 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.

October 23, 2018

BOTTLE GOURD RAITA

Ingredients:
Bottle gourd - 400 gms (peeled and grated)
Mustard oil - 1 tsp
Cumin seeds - 1/4 tsp
Green chillies - 2 (finely chopped)
Thick curd - 750 ml
Cumin powder - 1/2 tsp
Chilli powder - 1/2 tsp
Black salt and salt to taste
Mustard paste - 1/2 tsp
Coriander leaves - 2 tbsp (chopped)

Method:
  • Heat oil in a pan and season with cumin seeds.
  • Add grated bottle gourd and half cup water. Cook till done and dry.
  • Spread the gourd on a plate and mash it with fork, till homogeneous.
  • Add green chillies, cumin powder, black salt, salt, mustard paste and mashed bottle gourd to the whipped curd. 
  • Mix well. Serve chilled, garnished with coriander leaves.

September 24, 2018

BAKED COURGETTES AND AUBERRGINES

Ingredients:
Courgettes - 500 gms
Aubergines - 500 gms
Onions - 3
Garlic cloves -2
Virgin olive oil - 3 tbsp
Dried herbs de provence - 1 tsp
Salt and freshly ground pepper

Method:


  •  Slice the courgettes and aubergines.Then lay the courgettes in a steamer  or covered saucepan with 1/2" of water, steam for 5 minutes and put to one side. Do the same with the aubergines.
  •  Meanwhile, roughly chop the onions and crush the garlic. 
  •  Heat 2 tablespoons of oil in a pan, add the onions, garlic and herbs, and cook gently for 20 minutes.
  •  Mix the aubergines, courgettes and the onion mixture together and spoon into an ovenproof dish. Season lightly and then sprinkle the top with the remaining tablespoon of olive oil.
  •  Cover the dish and bake it for 30 minutes in the oven. Remove the cover and bake for about another 30 minutes, until lightly browned. Serve hot.



September 13, 2018

MUSHROOM RISOTTO

Ingredients:
Oil - 2 tbsp
Onions - 2 small (finely chopped)
Long grain rice - 200 gms
Chicken stock cubes - 2
Water -  700 ml
Mushrooms - 100 gms (sliced)
Cooked peas - 50 gms
Red pepper - 1 small (chopped)
Green pepper - 1 small (chopped)
Few black olives for garnish

Method:

  • Heat the oil; fry the onions and rice until golden brown, stirring frequently- about 10 minutes.
  • Add the crumbles chicken stock cubes and the water.
  • Bring to boil, stirring, then cover and simmer gently for about 10 minutes.
  • Add all the other ingredients and simmer for a further 10 minutes or until rice has absorbed all the liquid.
  • The risotto should be stirred occasionally while cooking.
  • Garnish with black olives.

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 06, 2018

BAMBOO SHOOTS PICKLE

Ingredients:
Bamboo shoots - 500 gms
Raw mango - 100 gms or
Limes - 3 no.s
Red chillies - 50 gms
Mustard seeds - 2 tsp
Asafoetida - 1 tsp
Salt - 50 gms
water - 50 ml

Method:

  • Peel bamboo shoots and take only the tender white part. Cut into cubes.
  • Apply salt and keep it overnight. Drain.Cook salt in water to form a solution. Cool.
  • Cut mangoes or limes into cubes.
  • Grind red chillies using the brine solution till it becomes a fine paste. Add mustard seeds and grind coarsely.
  • Mix these ground spices with bamboo shoots and mango or lime cubes.
  • Store in airtight container.
  • Use on the following day.

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.


August 03, 2018

CHILLI PICKLE

Ingredients:
Thick and long green chillies - 1 kg
Salt -125 gms
Yellow mustard - 250 gms
Lemon juice  - 80 gms
Castor oil-  1 tsp
Turmeric powder - 1 tbsp

Method:
  • Slit each chilli in the middle halfway through. 
  • Stuff with salt and set aside for 2 days. 
  • Remove from salt and set aside for a few hours to dry.
  • Pound mustard and mix with the rest of the ingredients and stuff into each chilli.
  • Transfer to airtight container and use it after 4 days.

July 30, 2018

AUBERGINE AND YOGURT DIP

Ingredients:
Aubergines - 2 (200 gms approx)
Light olive oil - 1 tbsp
Lemon juice - 1 tbsp
Garlic cloves 2 (crushed)
Pimientos - 100 gms jar (drained)
Low fat yogurt - 150 ml
Salt and freshly ground pepper
Black olives- 25 gms (pitted and chopped)
cauliflower florets - 225 gms
Broccoli florets - 225 gms
Carrots- 125 gms (peeled and cut into 2" strips)

Method:

  • Preheat the oven to 200 C. Piece the skin of aubergines with a fork and place on a baking tray. Cook for 40 minutes or until very soft.
  • Cool the aubergines, then cut in half and scoop out the flesh and transfer to a bowl.
  • Mash the aubergine with the olive oil, lemon juice and garlic until smooth or blend for a few seconds in a food processor. 
  • Chop the pimientos into small dice and add to the aubergine mixture.
  • When blended add the yogurt.Stir well and season to taste with salt and pepper.
  • Add the chopped olives and leave in the refrigerator to chill for at least 30 minutes.
  • Place the cauliflower and broccoli florets and carrot strips into a pan and cover with boiling water. Simmer for 2 minutes, then rinse in cold water.
  • Drain and serve as crudities to accompany the dip.

July 29, 2018

BUTTERNUT SQUASH GRATIN

Ingredients:
Butternut squash - 1 kg
Bechamel sauce- 450 ml
Chilli powder- 1-2 tsp
Salt and pepper
Cheddar cheese - 50 gms (grated)

Method:

  • Preheat the oven to 160 C.
  • peel the squash and cut into quarters, then scoop out the seeds and cut the flesh into very thin slices.
  • Put them into a large bowl and mix with the bechamel sauce.
  • Season with chilli powder, plenty of freshly ground black pepper, and a little salt if necessary.
  • Put into an ovenproof dish and sprinkle with the cheese.
  • Bake for 45 minutes and serve hot.

July 27, 2018

PANEER TIKKA

Ingredients:
Paneer - 500 gms
Curd - 250 gms
Ginger garlic paste - 1 tbsp
lemon - 1
Onion - 1 (chopped)
Pepper powder - 1 tsp
Chat masala - 1 tsp
Tandoori masala - 2 tsp
Salt to taste
Oil

Method:

  • Cut the paneer into cubes.
  • Mix yogurt, ginger garlic paste, salt, pepper, chat masala and tandoori masala in a bowl. Marinate the paneer pieces for 30 minutes.
  • Grease little oil in grill pan and grill the paneer pieces until crisp and light reddish.
  • Serve hot with onion rings and sprinkle lemon juice over it.

July 26, 2018

FRIED GREEN PEPPERS (PEPERONI IN PADELLA)

Ingredients:
Olive oil - 2 tbsp
Butter - 2 tbsp
Large green peppers - 4 (cut into 1 1/4 " wide strips)
Garlic clove - 1 (minced or pressed)
Pepper - 1/8 tsp
Oregano - 1 tsp
Salt

Method:

  • In a wide frying pan over medium heat, combine oil and butter.
  • When butter is melted, add peppers and garlic; cook, stirring occasionally, until lightly browned.
  • Sprinkle with pepper and oregano.
  • Cover and cook over low heat just until limp and tender about 15 minutes. Salt to taste.
  • Serve hot or warm.
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