Very Very Veggy

nice recipes...will try as & when possible & post feedbacks...:)

Ayesha, I tried ur Palak Paneer this evening- it came out really good- but I made a few changes like a lil bit of garam masala & cream(not healthy, I know). Its YUMMY! This is the first time I'm making this. Thankyou for the veggie recipes. Keep up the good work- looking forward to more recipes from u! :D

one doubt- I turned off the gas only after a few minutes after the boil, so as to remove the raw taste of Palak- How much will this affect the 'nutritive value" of Palak? I hope some iron remains in it!

60 gms of boiled spinach gives around 1.9 mg of iron, provided u didnot wash it after chopping, and did not throw away the water in which it was boiled. :)

fresh spinach is good( if storing in refrigerator, use within 3 -4 days)

boiling spinach for 4 minutes and more reduces its nutritive value by half !!

it contains that much of iron, but what the human body absorbs is very less (due to the presence of oxalates in spinach itself) :(

adding carrot juice to apple and orange is a good one ( only add less amount when u start, gradually increasing)
its better to be satisfied that atleast something goes into these kids rather than nothing at all :)

when making puris/chapattis, grind and add one small beetroot
result= nice red puris that kids will love

any veg can be added, only take care that in the beginning u dont add much that will change the original taste :)

try out this spinach soup , my kids love it !!

butter - 1/2 tsp
onion - 1/2 no, chopped
carrot - 1/2 no, chopped
spinach - 1 cup, chopped

saute the above for a minute and cool. grind to a paste.

make a white sauce:
butter - 1/2 tsp
flour - 1 tsp
milk - 2 cups
clove - 1
bayleaf - 1
saute butter and flour without browning, add the rest of the ingredients stirring (do not let form lumps)

*add the spinach puree to the white sauce.
adjust consistency
season with salt and pepper.
serve warm for the kids with bread sticks

after making white sauce , discard the clove and bayleaf

if ur kids love non veg ( if u are a non vegetarian), then any veggie can be added to the meat when preparing it

carrot +tomato = orange puris/chapatti

spinach = green puris/chapatti

kids love COLOURS and VARIETY

so instead of carrot pieces, try baby carrots (it works with my kids)

kids dont like chunks; serve their soups, pureed.

add lots of colour - colourful veggie stir fries with noodles

colourful pita rolls

homemade veggie pizzas

veggie dosas

note :very important
dont force them to eat anything they dont like

BAGARE GAAJAR
carrot stir fry

carrot - 250 gms, grated/finely chopped
turmeric - 1/4 tsp
chilli powder - 1/2 tsp to 1 tsp
salt
grated coconut - 1 tbsp

to temper:
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
black gram - 1 tsp
curry leaves - a few sprigs
ginger - 1 tsp, grated
green chilli - 1, chopped

1. heat oil and add all the tempering items.when mustard splutters, add carrot and fry
2. add the spices and salt. sprinkle water and cook covered on low flame, till done.
3. add the grated coconut and serve.

note:
beets can also be prepared in the same way.

DOSAKAI PACHADI
(cucumber pachadi)

yogurt - 1 cup, beaten
cucumbers - 2, grated
coconut paste - 2 tbsp
green chilli - 2 , pasted
salt

mix all the above together and temper with:
1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
curry leaves
1 whole red chilli

Ayesha!

Can u pls. post few VEG. KULAMBU recipes for this summer season!

Thanks
Noddles

Making colourful chapathis is a wonderful idea. And abt the carrot juice, i added just 2 spoons of the juice, but unfortunately my son has sharp taste bud and he can smell a carrot or cabbage from miles........
The spinach soup recipe sure looks good, worth a try.

KADALAI PARUPPU KUZHAMBU

bengal gram - 1 cup, cooked (each grain must be cooked but separate ; not mashed up)
oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
whole red chilli - 2 nos
curry leaves
small onions - 1/2 cup, chopped
green chilli - 3 nos
garlic - 2 tsp, crushed/minced
ginger - 2 tsp, grated
tomatoes - 2 nos, chopped
turmeric - 1/4 tsp
red chilli powder - 1 tsp or more
coriander powder - 3 tsp
salt
tamarind - lemon size, soaked

1. heat oil add the tempering ingredients, then add onion, ginger, garlic and greenchilli.
2. when brown, add the tomatoes and spices; cook till oil separates.
3. add paruppu and fry a few minutes.
4. add the salt and tamarind pulp. simmer 5 minutes.
5. serve hot with plain rice.

note:
u can add brinjal (kathirikkai) to the recipe.

dear noodles
pls let me know which vegetables you get in summer,...i will post recipes accordingly.

ULVA KATTU/CHAARU
(kulthi ki kut)

kulthi seeds (horse gram)(kollu in tamil) - 500 gms
soak over night, cook in the same water, puree and strain )

tamarind - lemon size, soak and take pulp
salt
red chilli powder - 2 tsp
cumin powder - 1 tsp
coriander powder - 2 tsp
garlic paste - 1 tbsp
ginger paste - 1 tsp
onion - 1, pasted
coconut paste - 2 tbsp
poppy seed paste - 1 tsp

ghee - 1/4 cup
cumin seeds - 1 tsp
whole red chilli - 2
crushed garlic - 1 tsp
bay leaf - 1

1. heat ghee and add whole red chilli, cumin seeds, garlic, and bayleaf.
2. now add all the other items and simmer for 20 to 30 minutes.
3. serve with plain rice or chapattis.

note :
boiled eggs can be added to the kut.

the gram can be let to sprout and then made a masala dish called USAL....goes well with jowar rotis.

rasam is also made with this...kollu rasam

PHANU
a recipe from Uttaranchal


Kulathi (Horse gram) - 1 cup
Oil - 1/2 cup ( preferably mustard oil)
Garlic - 4 to 5 cloves
Ginger - 1/2 inch piece
Green chillies - 3 to 4
Cumin seeds - 1 tsp
Asafoetida - a pinch
coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt


1. Soak the gram overnight.
2. In the morning grind it into a dry thick paste in a mixer along with green chillies, garlic and ginger.
3. Place a non stick pan on a moderate flame. Put some oil and make small thick pancakes. Use only half of the paste for making the cakes.
4. Mix water with the remaining paste to make a pouring consistency.
5. Heat oil in a pan and add cumin seeds and asafoetida. Now add gram paste, turmeric powder, coriander powder and salt.
6. Cover and cook for about 10 minutes on slow fire. Add the cakes to the gravy and continue simmer for another ten minutes.
7. Drizzle with ghee and sprinkle chopped coriander leaves .
8. Serve with steamed rice.

SHUKTO
a bengali veggie dish

raw banana - 1 no,cut into pieces
radish - 1 , cut into pieces
potato - 1, cubed
brinjal - 1 , cut into 8 length wise and deep fried
bittergourd - 1 small, thinly sliced and deep fried
mustard seeds - 1 tbsp.
fenugreek seeds - 1/2 tsp.
poppy seeds - 2 tbsp.
ginger - a small piece
salt

1. Soak mustard seeds and poppy seeds in warm water.
2. heat 3 tbsp oil and fry 1/2 tsp. each of fenugreek seeds and mustard seeds.
3. When mustard seeds crack, add banana, radish, and potato and stir fry on medium heat.
4. Grind the soaked mustard seeds and poppy seeds with ginger to a smooth paste. Add this to the vegetables and fry for about 2 minutes.
5. Add salt and the fried bittergourd slices and eggplant pieces. Add 1/2 cup of hot water and cook.
6. When vegetables are all cooked, drizzle 1 tsp ghee on top.
Serve with rice.

CAJU CURRY
a srilankan cashew dish

raw Cashews - 250 gms ( just soak dry cashewnuts in water overnight)
thin Coconut milk - 3 cups
Onion - 1, sliced
green Chilies - 2, sliced
garlic - 3 cloves, crushed
Cinnamon stick - 1
Curry leaves
oil - 3 tbsp
turmeric - 1/4 tsp
1 tbsp Raw Curry powder
(2 tsp coriander powder + 1 tsp cumin powdr + 1/4 tsp fennel powder)
thick Coconut milk / fresh milk - 1 cup


1. Drain the water from cashews and add salt, turmeric, raw curry powder, and mix well.
2. Heat the oil in a pan ; add onions, green chilies, crushed garlic, cinnamon and fry until onions are soft and golden brown.
3. Add the cashews and keep frying. Add thin coconut milk (or water), close with lid and cook on slow heat until cashews are soft and cooked.
4. Add the thick coconut milk (or fresh milk) , curry leaves and bring to a boil on slow heat.
5. Turn off heat. Adjust salt.

note:
green peas can also be added to this dish.

hi ayesha,

thanks a lot for the horsegram recipes... Will try those soon... I guess kulthi ki kut is the recipe I've been looking for, for almost 3 years now,with no success...

Hi Ayesha
Keep up your great work.You seem to be posting recipes at lightning speed :D
BTW just curious.. why doesn't your avatar have a head?(just a joke!)

Regards
Sowmya :)

Dear Ayesha!


Whatever the vegies available in the Middle East. Accordingly u cud post the recipes. I am also from Kuwait.


Thanks
Noodles

hi sowmya
my daughter likes that character very much.....its been years, but she still patiently waits that one day she will get to see her face whenever she is watching 'powerpuff girls' cartoon !! :)

VEGETABLES GREEN CURRY

oil - 3 tsp
onion - 1, chopped
ginger paste - 2 tsp
garlic paste - 2 tsp
bell peppers - 1/2 cup, cubed
cauliflower florets - 1/2 cup
broccoli florets - 1/2 cup
carrots - 1 no, cubed
zucchini - 1/2 cup, cubed
green chilli paste - 2 tbsp
coriander leaves paste - 4 tbsp
thin coconut milk - 2 cups
thick coconut milk - 1 cup
evaporated milk - 1 cup
water - 1 cup
salt

1. heat oil and saute, onion, ginger and garlic.
2. add the vegetables and spice paste and fry a few minutes.
3. add the liquids and salt. simmer till done.

note:
serve with jasmine rice.

MUSHROOM ROGAN JOSH


Rogan Josh is basically a very spicy kashmiri meat dish, ...meaning red meat, where lots of kashmiri chilli powder is used that makes the curry reddish in colour.....vegetarians can use different vegetables....i have used mushrooms !! :)

mushrooms - 3 cups
oil - 3 tbsp
ghee - 2 tbsp
whole green cardamom - 4
big cardamom - 2
cloves - 4
cinnamon - 1 stick
bay leaf - 1
onion - 1 cup, chopped
ginger - 1 tbsp
garlic - 1 tbsp
kashmiri chilli powder/paprika - 1 to 2 tbsp
green chilli - 2
cumin powder - 1 tsp
coriander powder - 2 tsp
salt
garam masala powder -1/4 tsp
pepper powder - 1/2 tsp
tomato paste - 1/4 cup
yogurt - 1/2 cup


1. heat oil and ghee and add all whole spices; add the onions and fry.
2. when brown, add the ginger garlic pastes and salt.
3. add the mushrooms and the spice powders. keep frying.
4. add the tomato and yogurt; mix well and cook till done.
5. sprinkle with garam masala and pepper powder.
6. serve hot with pulaos or rotis.

GOBI MANCHURIAN


1 medium. cauliflower broken into big florets.
1 bunch spring onion finely chopped
3 tsp. ginger finely chopped
2 tsp. garlic finely chopped
2 to 3 green chillies, chopped
1/4 cup plain flour
4 tbsp. cornflour
1/2 tsp each ginger garlic pastes
1/2 tsp. red chilli powder
3 tbsp. oil
soy sauce - 1 tbsp
tomato ketchup - 1 tbsp
1/2 tsp red chilli powder
water
salt


1. Put the florets for 2 minutes in boiling water, to which a tsp of salt has been added.
2. Drain and pat dry on a clean cloth.
3. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/2 tsp. each of ginger and garlic pastes and red chilli powder and add salt.
4. Dip in the batter and deep fry in hot oil. Keep aside.
5. Heat oil, add remaining ginger, garlic and chilli and fry for a minute.
6. Add the salt, spices and spring onions. Stir fry for a minute. Add water and bring to a boil.
7. Add 2 tbsp. cornflour to 1/4 cup water and dissolve well. Add to the gravy and stir continuously .
8. Boil till the gravy becomes transparent. Add florets, ketchup and soya sauce.
9. garnish with chopped spring onion leaves.
10. Serve hot with noodles or fried rice.

the same method is used to make vegetable manchurian.......use cooked , mashed mixed veggies, binded with some cornflour instead of just cauliflower.

NAVRATAN KHORMA


2 cups frozen peas(if fresh, boil beforehand)
1 large carrot chopped
1 cup paneer cubes
cauliflower florets - 1/2 cup
mushrooms - 1/2 cup
1 small green apple, chopped
2 slices pineapple, cubed
10-15 cashewnuts
20 raisins
1/2 cup tomato paste
1/4 cup curd
1/4 cup cream
3 tbsp. butter
2 tbsp. ghee
salt to taste
1 tbsp. coriander leaves , chopped

Dry Masala:
1 tsp. cumin powder
2 tsp.poppyseeds powder
2 tsp. cardamom powder

Wet Masala:grind
1 large onion
1/4 cup coconut grated
5 green chillies


1. Heat ghee and fry cashews. remove.
2. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
3. Add the dry masala and salt ; fry. Add the veggies and paneer; mix together curd , tomato paste and cream and add to gravy.
4. Add cashews and raisins along with fruits and boil till the gravy is thick and the fat separates.
5. Garnish with crumbled paneer ,coriander leaves and chopped cherries.
6. Serve hot with any rotis.

CHANA FOR BATURA


1 cup kabuli channa soaked overnight
2 large tomato, chopped
2 large onions, chopped
3 tbsp. chopped coriander leaves
3 tsp. ginger paste
2 tsp. garlic paste
1 lemon (juice)
2 tbsp. oil,and 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds

Dry masalas :-
2 tsp. red chilli powder
1/2 tsp. each cinnamon ,clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste


1. Place channa in cooker with enough water, teapouch and bay leaves. Pressure cook till done. Remove the tea pouch and bay leaf.
2. Blend together 1/2 tomato, half the chopped onion, a handful of channa and 1 tbsp. coriander. Keep aside.
3. Heat oil. Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
4. Add channa-paste, fry further 3-4 minutes.
Add all dry masala . Stir fry till oil separates.
5. Add chana with the water in which it was cooked. Simmer till gravy thickens.
6. drizzle ghee on top. Add the slit chillies and cinnamon-clove powder.
Add chopped coriander and Squeeze a lemon over channa.

dear Dev
glad to know , u finally got the recipe u wanted... :)...i hope the kulthi kut turns out well ..after all its been a 3 yrs wait :)

CABBAGE KOFTA CURRY

For Koftas
1/2 Cabbage, very finely Shredded
2 tbsp or more Besan/ bengal gram flour
1/2 tsp red chilli powder
1 tsp gingergarlic paste
salt
Oil for frying

mix all , make balls and deep fry in oil.

For Gravy: grind together
2 onions
a Piece of ginger
5 cloves of garlic
1 Cardamom
1 cinanamon stick small
4 cloves
2 tsp cumin
1 tsp coriander seeds
2 medium sizes Tomatoes
4 green chillis
a small piece coconut

1. In a pan, heat 1 tbsp of oil & add 2 bay leaves & the ground paste.
4.Let it cook till the oil seperates.
5. add water as needed.
6.Switch off the flame ,add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriander leaves.

Hi Ayesha,
I tried you Gobi Pepper fry and it came out very well. Thanks for sharing your recipes and keep the good work going. :)

POTATO AND BELL PEPPER MASALA

bell peppers - 4 (different colours)
potato - 2 , boiled and cubed
oil - 2 tbsp
cumin seeds - 1 tsp
onions - 1, chopped
ginger - 3 tsp
garlic - 2 tsp
coriander powder - 2 tsp
turmeric - 1/2 tsp
chili powder - 1 tsp
cumin powder - 1 tsp
tomatoes - 1, chopped
garam masala - 1 tsp
salt


1. cut big pieces of peppers.
2. In oil fry cumin, onions, add ginger and garlic. Add all spices ; then add tomatoes. cover and cook.
3. add the bell peppers and potatoes. add salt.
4. do not add water; just cover and cook on low flame till done.
5. garnish with coriander leaves and serve hot with chapattis.

note:
mushrooms, paneer etc, can be added

ALOO GOBHI METHI


4 potatoes , boiled and cubed
200 g fenugreek leaves ( 1 bunch)
2 cups cauliflower florets
Salt
5 tbsp oil
1 tsp mustard seeds
a handful curry leaves
2 tbsp ginger paste
1 tbsp garlic paste
onion - 1, chopped
1 tsp turmeric powder
2 tsp chilli powder
1 tsp amchur powder
1 tsp cumin powder
1/2 tsp pepper powder
A generous pinch of kasuri methi (optional)

For the garnishing: some fresh pomegranate seeds

1. Heat oil and add mustard seeds. When they crackle, add curry leaves.
2. Add the onion and ginger paste and garlic paste. Then add fenugreek and stir fry for a few seconds.
3. Add cauliflower, turmeric, chilli powder and salt. Stir well. Lower the heat. Cover and cook .
4. Add potatoes and stir-fry
for five minutes. Sprinkle amchur powder, cumin powder, pepper powder and kasuri
methi.
5. garnish with pomegranate seeds ans serve hot with rotis.

ARVI KA KHATTA
seppakkizhangu puli kuzhambu


arvi - 250 gms
5 tbsp oil
8 flakes garlic, crushed
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp urad dal
4 whole dried red chillies
a handful curry leaves
1 cup onions, chopped finely
1/2 cup fresh tomato paste
a lemon sized Tamarind (pulp)
5 tsp coriander powder
3 tsp chilli powder
1 tsp turmeric powder
Salt to taste


1. Wash the arvi thoroughly and cook with enough water till done. Add one lemon juice and bring to a boil again. Drain. When cool, peel and quarter lengthwise.
2. Heat oil in a pan. Add garlic and saute ; Add mustard seeds, cumin seeds, urad dal and whole red chillies. Stir until the seeds begin to
crackle.
3. Add curry leaves. Add onions and saute until golden. Add all other items. Add salt and water. Bring it to a boil.
4. Lower the heat, add arvi; simmer, stirring occasionally, until the gravy is thick.

serve with steamed rice.



Another Method

arvi - 250 gms, boiled, peeled and cut
oil - 5 tbsp
onion - 1 cup, chopped
tomato - 1/2 cup, chopped
ginger paste - 2 tbsp
garlic paste - 2 tbsp
turmeric - 1 tsp
chilli powder - 2 tsp
coriandr powder - 4 tsp
salt
tamarind - a lemon size (pulp)
coconut paste - 2 tbsp
coriander leaves

1. fry onion in oil till brown, add tomato and cook till done
2. add the ginger garlic pastes.
3. add all spices.
4. add arvi and salt; fry and add the tamrind and coconut pastes. simmer.
5. serve garnished with coriander leaves.

what is arvi?

arvi is 'seppankizhangu'
colocasia in english

today, made a mixed vegetable khorma....but instead of using the usual veggies, i added
snow peas
fried brinjals
broccoli
cauliflower
mushroom
white onions
potatoes

turned out very yummyyy..still licking my fingers.. :)

SPICY BEET PARATHAS


2 cups wheat flour
2 tbsp chana flour
2 tbsp plain flour
1 red beet, grated/grinded
1 bunch of coriander leaves, finely chopped
1 tsp grated ginger
2 tbsp oil/ghee
2 tbsp sesame seeds
2 tsp cumin seeds
1 tbsp red chilli powder or 5 to 6 green chillies
1/2 tsp haldi
1/4 tbsp asafoetida
salt to taste

1. Add all the above listed ingredients and make a dough out of it. leave for 1/2 an hour.
2. Make balls and Roll into parathas.
3. Roast them onto the tava by adding little ghee to it .
4. Serve hot with a subji of ur choice and a raita.