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Vegetable Recipe Recipes
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Total:
38 | Displaying: 1 - 38 |
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Heat 1 tbsp oil in a pan
Add jeera, 1 chopped onion, ginger and garlic chopped, kasuri methi, cashewnuts and poppy
seeds
Fry onion till pink in colour and add the other ingredients.
Add water and cook for 4 minutes.
Now grind this to a paste.
Heat oil in a pressure pan and add this paste and fry for 3 minutes.
Add another chopped onion and fry well.
Now add tomato puree and saute for a minute.
Add red chilli powder sugar, curds and mix well.
Add all the washed and chopped vegetables and kishmish and mix well.
Mix well and add water (approx 1 cup), according to your plan of gravy and close the lid.
Pressure cook till one or two whistles.
Garnish with tomatorings and coriander leaves
Note: This looks like very big procedure but you can make the paste one or two days before and store in fridge. Vegetables can also be chopped and stored.
Updated: 20/09/2006
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Place the bread slice(s) in water just enough to soak them for about a minute. Squeeze gently between palms of hand and discard excess water. Tear into small pieces and keep aside.
Mix the cottage cheese, potato(es), onion(s), green chilli(es), cornflour, chopped coriander
leaves, bread pieces,salt and pepper. Shape the mixture into patties.
Spread 1 teaspoon of oil on a griddle and heat on medium level for about 2 minutes. Reduce heat to low. Place 45 patties on the griddle and fry for 3 minutes on each side or till both the sides are golden brown. Fry the remaining patties in the same way.
Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.
Updated: 20/09/2006
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Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander
l leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add
salt to taste. Stir in finely chopped fresh coriander leaves.
Updated: 20/09/2006
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Crumble the paneer and knead very well.
Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
Shape into small balls and deep fry in ghee.
Keep aside these Koftas.
Updated: 20/09/2006
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Washmethi properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stirfry for 810 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer.
Serve the methi (fenugreek) pulao hot with chilled raita.
Updated: 20/09/2006
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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 23 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 23 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.
Updated: 20/09/2006
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Grind the ingredients from 6 to 12 in a food processor.
In a sauce pan,add 3 tbsp of oil and add some cumin.
Then add the paste from the food processor.
Cook for about 10 minutes till all the water evaporates.
Now add the peas,cover and cook for 5 minutes.
Meanwhile cut the paneer into 1 inch cubes.
Fry the cashews in little ghee.
Add cream to the saucepan and cook for 15 minutes.
Now add the paneer, cashews, chopped cilantro and salt to it.
Mix well and heat up
Updated: 20/09/2006
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Clean & deep fry the cauliflower without cutting it into pieces.
Fry it till it has turned brown from all sides.
Take it out & keep it aside.
Grind together 1 onion, ginger & garlic to fine paste.
Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions & fry till it turns dark brown.
Add the masala paste along with other dry masala mentioned in the ingredients.
After this masala is done add the chopped tomatoes fry it then put the deep fried flower in this prepared masala.
See to it that the flower gets completely covered with the masala.
Keep
Updated: 20/09/2006
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Wash and peel the potatoes raw. Pressure cook for one whistle only.
Cut a coin on thepotato vertically and scoop out the inside leaving a thick wall.
Mix the scooped potato, paneer, green chillies, salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin shaped lid.
Heat ghee or butter, add the crushed chilli, garlic and ginger.
Fry for a minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.
Serve hot.
Updated: 20/09/2006
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1 Cut baigan into thin slices.
2 pour oil about 2 tbsp in a pan and fry baigan slices to light brown in color. Add oil to pan as needed to fry
baigan slices. set aside fried baigan. you can skip frying baigan slices if on cholesterol free or calorie reduced diet.
3 In another pan add oil to make masalah. when the oil is warm add onions. When the onions are light brown add salt,
haldi, red chili powder (if prefer mild spicy add less red chilli then you usually do because you will be adding green chillies and crushed red peppers later on), garam masalah, daniya powder,
tomato puree, ginger and garlic paste. Cook till the masalah is ready. Add water in between as needed to prepare the masalah.
4 Warm the oven to 350 F.
5 Take a baking pot make a layer of baigan first. Place all baigan slices. now spread all the prepared masalah on top of thebaigan slices. Add a layer of yougurt on it. and Garnish with chopped green chillies and crushed red peppers.
6 place the baking pot in the oven for 3540 minutes till the yougurt is thick.
7 Serve hot with naan/rice and raita.
Enjoy!!!
Updated: 20/09/2006
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1. Combine eggs, 2 tablespoons chopped fresh coriander and salt and pepper to taste. Beat until well blended. Stir in tomato and onion.
2. In a medium non stick frying pan, heat 1 tablespoons butter; over moderately high heat, until butter melts and foam begins to subside.
3. Add half of egg mixture. Cook until omelet is set, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top with 1/4 cup grated cheese.
4. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1 tablespoons butter, egg mixture and 1/4 cup grated cheese. Sprinkle omelets with additional chopped fresh parsley
Updated: 20/09/2006
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1. Heat oil in a large nonstick wok or skillet. Add mushrooms, red pepper, broccoli, cauliflower, carrots and ginger, and stir fry for 3 to 4 minutes or until the vegetables are tender but still crisp.
2. Cut green onions into 12 inch pieces and add this and cashews nuts to the vegetables and stir fry for 2 minutes.
3. Combine stock, soy sauce, cornstarch, vinegar, salt, pepper in a small bowl and stir into vegetables and cook for 2 minutes or more or until thickened. Adjust the seasoning with salt and pepper.
4. Serve with plain or fried rice.
Updated: 20/09/2006
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For creamy tomato sauce
1heat ghee in large pan cook onions, stirring, until browned lightly.
2Add garlic, ginger and all spices cook, stirring, until fragrant.
3Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened.
4Blend or process tomato mixture until pureed. Just before serving, return to pan add cream and
salt, stir until just heated through.
For kofta
5Combine mashed potatoes, cheese, eggs, flour, coriander leaves, cumin and salt in medium bowl refrigerate for about 30 minutes or until firm.
6Shape the rounded tablespoon of mixture into kofta shapes.
7Just before cooking, toss Kofta in corn flour, shake away excess
8Shallowfry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamytomato sauce.
Updated: 20/09/2006
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1 tsp methi kasoori amchoor or to taste.
salt to taste.
1/2 cup grated cheese.
Preparation:
1Wash the baingan well. Dry them and make 4 slits on each. Dry roast coriander, cumin
seeds and red chillies.
2Grind them together into a powder along with the kasoori methi amchoor, turmeric and saltClick to find more about salt to thie powder.
3Mix the dry spices well and fill each baingan with this masala. Heat oil in a karahi,add the baingans, cover and cook till done.
4Keep turning the baingan once in a while. When cooked, arrange the baingan in a baking tray.
5Sprinkle the grated cheese all over it and grill in preheated oven (with door open) until cheese melts.
6Check seasoning. Serve hot with roti or paratha.
Updated: 20/09/2006
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1Heat the ghee in a cooking pot, preferably nonstick. 2Add jeera and black peppercorns. 3Add
to find ginger and garlic after the jeera turns brown and fry for a few seconds. 4Then add the chopped onions and fry till they turn golden brown. 5Then add the tomato paste and after a few seconds add the mixed vegetables and about 24 tbsp water. 6Cover and cook till the vegetables are half done. 7Then add the cream style
to corn and salt and complete the cooking. Garnish with cilantro.
Updated: 20/09/2006
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1.soak the channa dal in water and keep it for 1 or 2 hrs.
2.then in a cooking pan add water, salt andt channa ki dal and boil it for 15 to 20
mint. don't boil much otherwise it will be soft.
3.in a fry pan add little oil and add piyaaz of arc shape *c* fry it
4.when the piyaaz is fried take half piyaaz from the pan and put in to other plate.
5.then half piyaaz which is in pan in that add curry Pata with danda mix them then add red chilli powder,
haldi, sabot zeera, kolonji, lazan adrak paste and green chilies and
salt.
6.then take the curry Pata stick (danda) from the pan and add boiled channa
dal and then add t shimla mirch and mix it..
7.then add yogurt and mix it.
8.then us ko dum per rak duo for 10 mint on low flame and when its ready garnish with garam masala and hara dhaniya serve with naan
Updated: 20/09/2006
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1Mix together the ingredients of the marinade. Leave aside for 10 mins.
2Heat oil, splutter the cumin seed. Add the marinated cauliflower along with the marinade.
3Cook until the cauliflower is cooked, Dry out the liquid.
4Serve garnished with ginger, green chillies and chopped coriander. Serve hot with roti OR paratha.
Updated: 20/09/2006
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1.Heat the oil in a wok. Add the garlic ginger paste and fry for 30 seconds over a medium flame stirring constantly.
2. Add the brinjals and fry till the brinjals starts to change color.
3. Add the red chilly powder, fennel powder and fry for a minute over a medium flame stirring constantly.
4. Reduce the flame and add the Soya sauce salt, ajinomotto, sugar and fry for a minute.
5. Add a little water and simmer the mixture till the brinjals are cooked.
6. Dissolve the corn flour in a little water and mix with the Brinjals . Mix thoroughly.
7 When the gravy becomes thick remove from the flame.
8. Serve hot garnished with the spring onions.
Updated: 20/09/2006
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Heat butter in a pan and add cardamoms, whole cloves and cinnamon. Saute for a few minutes. Add chopped dry fruits and saute for a few minutes. Add sugar and lemon juice. Mix. Add a little water so the sugar does not caramalise too much. Let it boil. Add
raisins, cashew nuts and almonds. Add lemon rind and sliced orange peel. Mix. Add strawberries and mix well. Let it simmer for 12 minutes. Add a little
t honey (34 tablespoons) and mix. Serve hot or cold.
Updated: 20/09/2006
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Clean and wash tomatoes, lightly mark them with a knife. Dip the tomatoes in boiling water for about 10 seconds, remove and quickly redip them in cold water. Cool and peel off the skin and cut them into 1/2 cm thick slices. Slice mozzarella cheese and keep aside. Mix gelatin in 1/4 cup of warm water and stir well to dissolve. Clean, wash and wipe
basil leaves, keep aside. Mix half gelatin in the whipped cream together with
salt and pepper. In a 2 inch diameter ring mould place tomato slices, brush lightly with some of the remaining gelatin mixture, then place the mozzarella cheese slices, brush again with gelatin and finally place thet basil leaves. Add a teaspoon of the seasoned cream and repeat the process again. Finally pour 1 tablespoon of gelatin on the top. Refrigerate for 30 minutes. Meanwhile make Pesto sauce by blending all the sauce ingredients together in a blender till smooth. Remove from the mould and serve with pesto sauce, garnished with small dices of red and yellow capsicums.
Updated: 20/09/2006
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Boil peas with water in a microwave bowl for two minutes on Microwave HIGH. Allow standing time of five minutes. In another microwave bowl mix chopped onionClick to find more about onion, chopped green chillies, cauliflower florets, carrotClick to find more about carrot slices, sliced French beans, sliced fresh mushrooms, diced capsicum, saltClick to find more about salt and pepper. Dilute mustard paste with a little water. Add to the vegetables. Add tomatoClick to find more about tomato ketchup. Add cooked peas with the water. Mix Add oil and mix. Add cream and mix again. Cook, covered on Microwave HIGH for eight to ten minutes.
Updated: 20/09/2006
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Peel white pumpkin, cut lengthwise, remove seeds and cut into small dices. Heat oil, add chopped onions and saut until soft. Add ginger, paste, stir and add chopped tomatoes, red chilli powder, coriander powder,
turmeric powder and salt. Cook for some time. Add white pumpkin, mix well. Add approximately 3 cups of water and cook until white pumpkin is cooked and masala is thick. Serve hot.
Updated: 20/09/2006
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Separate the cauliflower into large florets. Wash thoroughly and drain. Peel, wash and cut the potatoes into one inch sized cubes. Clean, wash and finely chop coriander leaves. Remove stems, wash and slit green chillies. Peel, wash and cut the ginger into julienne. Heat oil in a kadhai, add cumin seeds. When they crackle, add the
ginger julienne and slit green chillies. Saut for half a minute. Add the vegetables and stir. Add
turmeric powder, red chilli powder, coriander powder and salt. Sprinkle some water, cover and cook till done. Garnish with chopped coriander
leaves and serve hot with rotis.
Updated: 20/09/2006
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Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated
coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals. Add yoghurt and salt and stir for 34 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan. Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander
l leaves. Serve hot with biryani/pulao/pilaf.
Updated: 20/09/2006
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Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each
potato in 4 places.
Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add
ginger and t garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in
onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in
cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with
t salt.
Updated: 20/09/2006
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Halve the capsicums and remove pith and seeds.
Boil the potatoes, peel and mash.
Chop tomotoes, slice the onions.
Heat the ghee in a pan and fry onions till translucent. Add tomatoes and peanuts and fry for a minute. Now green chillies, cumind seed powder and
salt to taste and cook for a couple of minutes.
Add the potatoes and fry for a minutes. Now add garam masala. Mix well.
Cool and stuff into the cacpsicums.
Put in grill for 15 minutes, or bak in the hot over
Updated: 20/09/2006
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Wipe the Okra with a damp cloth. Top and tail them. Cut each Okra into half, cut each half into 2 lengthwise and set aside. Heat the oil in a pan, fry the mustard seeds till they "pop". Add the Onions and fry for 2 3 minutes. Reduce the heat, add the
okra, potatoes, salt, turmeric powder, red chilly powder, coriander powder and green chillies. Toss the contents of the pan well. Cover the pot and cook for 10 15 minutes, tossing the vegetables every few minutes. Stir in the Tomatoes. Mix well and cook for a further 10 15 minutes. Sprinkle the coriander leaves on top.
Updated: 20/09/2006
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Heat oil fry methidana than add ginger, garlic salt, red chilly, haldii fry, add chopped potatoes, beans and fry well. Add 1 cup water and cover till done. Lastly add soaked dry methiClick to find more about methi and cover till done.
Updated: 20/09/2006
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Heat the oil. Fry the onions and red chillies together. When the onions are brown, remove them and the red chillies with a slotted spoon. Let them cool slightly, then crush them lightly with your hands. In the same oil fry the potatoes till they are light golden in colour. Add the tomatoes and
salt, stir and fry till the oil seperates.Return the crushed onions and red chillies to the pan. Cover the pan and simmer over a low heat.
Updated: 20/09/2006
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Fry Bhindi and potato fingers till tender and slightly crispy. Heat oil fry all Masala. Add in
tomato paste, lemon juice and 1/4 cup water and fry masala well and pour on top of fried vegetables. Sprinkle hara masala on top. Serve both in one dish kept side by side.
Updated: 20/09/2006
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Heat oil add the Onions with all above masala and fry. When masala done add a little water and Matr. When Matr half done add blended tomatoes coriander
leavess, green chillies and put on dam. If needed add little water for gravy.
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