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

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.

MILAGU JEERAGA RASAM (PEPPER - CUMIN SOUP)

Ingredients:
Tamarind - lemon size (soaked)
pepper  powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Ghee - 1 tsp

Method:

  • Extract juice from soaked tamarind. Add 3 cups of water to to the tamarind juice and bring it to boil. Cook till the raw smell of tamarind disappears.
  • Then add salt, turmeric, pepper and cumin powder. Add more water if necessary and bring to boil in low flame for 10 minutes.
  • Heat ghee in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over rasam.
  • Serve hot with steamed rice.

July 25, 2018

COCONUT CHUTNEY WITH CURD

Ingredients:
Coconut -1 cup (grated)
Green chillies - 5-6 (finely chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 250 ml
Cumin powder - 1/2 tsp
Mustard seeds -1/2 tsp
Curry leaves - few
Coriander leaves  -2 tsp (chopped)
Oil- 1 tsp

Method:

  • Whip the curd and stir in salt, turmeric,cumin powder.
  • Add coconut, coriander leaves and mix well.
  • Heat oil in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over chutney.
  • Mix and keep aside for 20-30 minutes before use.

July 24, 2018

FRIED ZUCCHINI

Ingredients:
Zucchini 
Salt
Flour for dusting
Oil for frying

Method:

  • Cut the unpeeled zucchini into small strips.
  • Put them in a colander, sprinkle with salt and leave for about an hour to drain.
  • Shake them in a cloth with flour and a little salt and then fry for about 3 minutes in deep oil.
  • Drain well on soft paper and serve at once.

June 27, 2018

TOMATO PITLA

Ingredients:
Green tomatoes- 7-8 (cut into four pieces each)
Gram flour - 1 tbsp
Green chillies- 6 (slit)
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida
Coriander leaves- handful
Turmeric-1/2 tsp
Salt to taste
Oil - 3 tbsp

Method:

  • Blend gram flour in one cup water and set aside.
  • Heat oil in pan;add mustard, cumin, fenugreek seeds and asafoetida; allow to fry.
  • Add turmeric and salt and stir once.
  • Add tomatoes and chillies and fry till the tomatoes are changing its colour.
  • Stir in gram flour mixture.
  • Cover and cook till the tomatoes are cooked and gravy is thick.
  • Serve decorated with coriander leaves.


SWEET POTATO AND TOFU CURRY

Ingredients:
Peanut  oil - 1 tbsp
Chilli oil - 1 tsp
Tofu - 300 gms (cut into 1 cm thick slices)
Coconut cream - 375 ml
Vegetable stock - 250 ml
Thai red curry paste - 2 tsp
Orange sweet potato - 375 gms (cut into 2 cm cubes)
Palm or brown sugar - 2 tsp
Thai fish sauce or light soy sauce - 1 tbsp
Lime juice - 2 tsp
Fresh basil leaves -  60 gms

Method:

  • Heat peanut and chilli oil in a wok over a medium flame.
  • Add tofu in two batches and stir fry until brown on all sides. Remove, drain on absorbent kitchen paper and set aside.
  • Wipe wok with kitchen paper, then add coconut cream and stock and bring to the boil.
  • Stir in curry paste and cook for 3-4 minutes or until fragrant.
  • Add sweet potato,cover and cook over a medium flame for 8-10 minutes or until sweet potato is almost cooked.
  • Stir in sugar, fish sauce and lime juice and cook for 3 minutes.
  • Return tofu to the wok and simmer 2 minutes to heat.
  • Stir in basil leaves.

June 22, 2018

VEGETABLE CHOWDER

Ingredients:
Potato (diced) - 1
Carrots (grated) - 3
Onion (diced) - 1
Celery stalk (diced) - 1
Butter - 30 ml
Rolled oats - 30 ml
Vegetable stock (or) Water - 250 ml
Milk - 500 ml
Tomato juice - 250 ml
Salt
Pepper 
Basil

Method:

  • Lightly brown raw vegetables in the fat, in a large saucepan.
  • Add rolled oats  and enough water or vegetable stock to cover.
  • Cover and simmer until vegetables are tender (20 min).
  • Measure liquid and add milk to make 750 ml.
  • Slowly add the tomatoes; taste, season; reheat but do not boil. Serve immediately.



June 20, 2018

SPINACH AVOCADO PARCELS

Ingredients:
Cottage cheese - 250 gms
Fresh mint - 2 tbsp (chopped)
Parsley - 2 tbsp (chopped)
Large onion - 1 (chopped)
Butter - little
Sweet paprika - 1/2 tsp
Cooked brown rice - 1 cup
Avocados - 2 (diced)
Large spinach leaves - 8 (stems carefully removed)

Method:

  • Saute onion slices in a butter with 1/2 tsp of sweet paprika.
  • Mix cottage cheese, mint, parsley, sauteed onion and rice.
  • Add avocado. Place equal amounts of filling in centre of each spinach leaf and roll up securely, ensuring edges are folded in.
  • Spinach may be put into really hot water for a few minutes to soften it slightly. Drain well before use.)
  • Steam spinach parcels in a vegetable steamer or Chinese bamboo steamer for a few minutes to allow filling to heat through and spinach to soften.
  • Serve with a little butter rubbed over the top, with you favourite cheese sauce or fresh Tomato herb sauce. 

June 19, 2018

TOMATO AND COCONUT SOUP

Ingredients:
Tomatoes - 2 cans (440 gms each) with juice
Sugar - 2 tsp
Salt - 1 tsp
All purpose flour -  2 tbsp
Vegetable oil-  tbsp
Ground coriander - 2 tsp
Cumin - 2tsp
Chilli powder - 1/2 tsp or to taste
Thick coconut cream - 1 cup
Freshly ground black pepper

Method:

  • Puree tomatoes with sugar, salt, and flour in a food processor.
  • Heat oil in saucepan and cook spices until fragrant, about one minute.
  • Add coconut cream and pureed tomatoes.
  • Simmer, stirring, for a few minutes until slightly thickened.
  • Season with pepper to taste.

May 23, 2018

VEGETABLE BAKED RICE

Ingredients:
Olive oil - 1 tbsp
Green onions - 3 (finely chopped)
Long grain rice - 250 gms
Thyme - 1/4 tsp
Bay leaf - 1
Chicken stock - 375 ml (heated)
Butter - 2 tbsp
Celery stalk - 1/4 (diced)
Cooked green peas - 125 gms
Cooked carrots - 125 gms (diced)
Zucchini - 125 gms (diced)
Mushrooms - 125 gms (diced)
Salt and pepper

Method:

  • Preheat oven to 180 degrees.
  • Heat oil in ovenproof casserole and cook onions 3 minutes over low heat.
  • Stir in rice; cook 2 minutes over medium heat. Season and mix in thyme and bay leaf.
  • Pour in chicken stock; cover and bring to boil. Finish cooking 18 minutes in oven.
  • Meanwhile, heat butter in frying pan. When hot, add all vegetables and cook about 3 to 4 minutes. Season generously.
  • Add these vegetables to casserole about 5 minutes before rice is done.

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.

April 18, 2018

CREOLE SUCCOTASH

The beans blend deliciously with golden corn and ready seasoned stewed tomatoes.

Ingredients:
Frozen baby lima beans - 250 gms
Frozen whole kernel corn - 250 gms
Stewed tomatoes - 1 can (one pound)
Butter - 3 tbsp

Method:

  • Cook lima beans, following label directions; when almost tender, add corn; heat to boiling and simmer 2 minutes (if needed, add one or two tablespoons water to finish cooking but when done, water should be absorbed).
  • Stir in tomatoes, heat just until steaming hot; spoon succotash into serving dish and top each with a pat of butter.

March 16, 2018

SPICY VEGETARIAN THAI CURRY

Ingredients:
For the green curry paste:
Hot green peppers  - 4-5
Onion - 1 (finely chopped)
Garlic pods -2 (cut into tiny pieces)
Lemon grass - 2 stalks
Thai ginger - 1" piece
Green limes - 2
Thai basil leaves- 6-8
Roasted coriander - 1/2 tbsp
Roasted cumin - 1 tsp
White pepper powder - 1 tsp
Olive oil - 2 tbsp
Salt to taste

For the curry:
Coconut milk - 1 can
Thai green curry paste - 3-4 tbsp
Pumpkin - 1  1/2 cups (cut into thick strips)
Carrot  -1 (cut in thick strips)
Zucchini - 1 (cut in thick strips)
green beans - 10-12 (cut into one inch pieces)
Salt to taste

Method:

To make the paste:

  • Remove the tough outer stalks of lemon grass. Chop the soft inner stalk.
  • grate the lemon peel. grind all the ingredients to make a smooth paste.
  • Add water or oil if necessary.
To make the curry:
  • Add 3-4 tbsp of curry paste to the coconut milk and mix well. Add all the vegetables and simmer, uncovered until tender but not overcooked.
  • Add salt to taste and leave the vegetables crunchy to taste.
  • Serve with plain rice or rice noodles.


March 13, 2018

POTATO WEDGES WITH AIOLI

Ingredients:
Waxy, white fleshed potatoes - 6 (large) (scrubbed clean)
Salt - 1 tsp
All purpose flour - 4 tbsp
Paprika - 1 tsp
Cayenne pepper - 1/2 tsp
Olive oil or melted butter - 2 tbsp
Salt and freshly ground black pepper

Method:

  • Place the potatoes in boiling salted water and cook until just tender but not too soft, about 15-20 minutes.
  • Drain, peel and slice ach potato into quarters lengthwise to form wedges. Pat dry with a cloth.
  • Preheat the oven to 400 degrees.
  • Mix salt, flour, paprika and cayenne pepper in a large bowl.
  • Toss wedges first in oil or butter to coat, then in flour mixture.
  • Bake in a baking dish about 20 minutes, turning after 10 minutes, until crispy and golden brown.
  • Serve sprinkled with salt and pepper, and accompanied by aioli and salsa.
Aioli:
  • For aioli, start with 2 cloves crushed garlic whipped into about 3/4 cup whole egg mayonnaise. Add a pinch of salt and a generous squeeze of lemon juice to taste.
  • Try adding sweet chilli sauce or zest of lime for something different.
  • Serve at room temperature.

March 12, 2018

ZUCCHINI IN CHEESE SAUCE

Ingredients:
Small zucchini - 3
Salt
Milk - 1/4 cup
Egg - 1
Cheese - 2/3 cup (grated)
Butter - 4 tbsp

Method:

  • Wash the zucchini and cut them crosswise into 1/2 " slices.
  • Cook them in a small amount of salted water until they are soft.
  • Preheat the oven to 400 degrees.
  • In a small bowl, beat the egg. Add the milk and grated cheese and mix well.
  • Place the zucchini in a casserole and pour the cheese sauce over it.
  • Dot the top with the butter.
  • Bake uncovered until cheese is melted and the top is nicely browned.

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 21, 2018

MASHED POTATO WITH SAUTEED CABBAGE

Ingredients:
Potatoes - 1 kg
green cabbage - 300 gms (shredded)
Double cream - 120 ml
Butter - 60 gms
Oil - 2 tbsp
salt and pepper to taste.

Method:

  • Peel the potatoes and boil them till tender. Drain excess water and mash the potatoes.
  • Heat oil in pan; add shredded cabbage and saute for 8-10 minutes, until soft and a bit browned.
  • Combine cream and butter in a small saucepan and heat over medium heat until the butter is melted and the cream is hot.
  • Stir the mashed potatoes in creamy mixture by thirds.
  • Stir in the cabbage.
  • Season to taste with salt and pepper.

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.


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