Very Very Veggy

Hi Ayesha,

nice to see you back...welcome!!!,...

hi dev
thnx
feels gr8 to be back :)

got the recipe from a magazine and made a little changes.

BHINDI JAIPURI

bhindi - 300 gms
cut into long strips and fry till crisp in heated oil. keep aside.

oil - 2 tbsp
onion - 2 , chopped
tomato - 2, chopped
garlic - 6 pods, minced
green chilli - 2, chopped
turmeric powder - 1/4 tsp
salt
chaat masala - 1 tsp

1. heat oil and saute onion and garlic.
2. add tomato, green chilli and cook till oil separates.
3. add bhindi and the rest of the items; toss and serve immediately.

GOBI 65

cauliflower - 2 medium heads, cut into florets

marinade:
yogurt - 2 tbsp, thick
lemon juice - 1/2 no
ginger - 2 tsp
garlic - 1 tsp
turmeric - 1/4 tsp
red chilli powder - 2 tsp
coriander powder - 1 tsp
cumin powder - 1 tsp
garam masala powder - 1/2 tsp
soya sauce - 1 tbsp
salt
pepper
corn flour - 2 tbsp
maida - 1 tbsp
egg - 1 (optional)
oil - 1 tbsp
orange colour (optional)
ajinomoto (avoiding this is better)
tomato ketchup - 2 tbsp

1. marinate for a few minutes and deep fry in oil till crispy.
2. serve garnished with lemon wedges, onion rings and chopped coriander.

paneer 65 is the same as above , use paneer cubes instead of gobi.

KOVAKKAI/ TINDLI FRY

tindli - 2 cups, cut into 2 or 4 length wise
onion paste - 1 tbsp
ginger - 1/2 tsp
garlic - 1/2 tsp
salt
turmeric - 1/4 tsp
chilli powder - 1/2 tsp to 1 tsp
cumin powder - 1/4 tsp
coriander powder - 1/4 tsp

mix all the above and keep.

oil - 2 tbsp
mustard seeds - 1 tsp
cumin - 1 tsp
curry leaves

1. heat oil and add the above ; when it splutters , add the tindli mixture.
2. stir fry till done sprinkling water as needed.

when done, add 2 tbsps of roasted peanut powder and mix well.
serve.

BABY POTATO FRY

baby potatoes - 10, boiled and peeled

for masala powder:

mustard seeds - 1 tsp
red chillies - 5
coriander seeds - 1 tsp
cumin seeds - 1 tsp
chana dal - 1 tbsp
fry the above in 1/2 a tsp of oil and cool; grind into a powder.

for masala 2:
oil - 2 tsp
cumin seeds - 1 tsp
curry leaves - a few
onion - 2, finely chopped
ginger garlic paste - 1 tsp
salt
tomato puree - 3 tbsp
heat oil, splutter cumin, and saute all items till oil separates.


1. heat 1 tbsp (can add more :) ) and fry the baby potatoes till golden.
2. now add in the dry masala and fry.
3. add wet masala and keep frying on very low heat till completely dry and crispy.

serve hot.

BAGARE BAIGAN

baby brinjal - 1/2 kg, slit in the centre with the stem
tamarind - lemon sized, soaked in water

fry each separately in oil and grind:
onion - 2 nos, sliced
ginger - 2 inch piece
garlic - 15 to 20 pods

fry in 1 tsp oil and powder the following:
cumin seeds - 1 tbsp
sesame seeds - 3 tbsp
peanuts - 4 tbsp
cashewnuts - 1 tbsp
grated dry coconut - 3 tbsp
coriander seeds -3 tbsp

chilli powder - 3 tsp
turmeric - 1/4 tsp
salt
oil - 30 ml

1. heat oil, fry the brinjals till brown.
2. add all the items except tamarind.
3. when masala is fried ,add little water and cook the brinjal....take care not to over cook and mash it.
4. add the tamarind pulp, boil and remove from heat.
5. serve with biriyani.
note:
some like to splutter some mustard seeds , jeera and black pepper corns in the oil and then fry the brinjal in it.

the same ingredients and method is used for making MIRCH KA SALAN...only substitute brinjal with mirch (chillies which are not hot...those which we make bhajjis) and reduce the chilli powder.

KARELA FRY

bitter gourds - 2 , each slit in half and then sliced into very thin semi circles

marinade:
tamarind juice - from a lemon sized pulp
turmeric - 1/4 tsp
salt - 1 tsp

put the karela inthe marinade and keep for 20 minutes; drain and keep aside.

masala:
garlic - 1 clove
besan powder - 2 tbsp
dry coconut powder - 2 tsp
chilli powder - 1/2 tsp
salt to taste

powder the above and keep aside.

1. heat 3 tbsp of oil and fry the karela in batches till crisp. drain and keep aside.
2. in the same oil, add 2 onions thinly sliced and fry till golden.
3. return the karela to the onion and sprinkle the masala powder, all the time frying on low flame.

serve hot with rice and dahi kadi or simple curd rice.

OATS KHICHDI

quaker oats - 1 cup

oil - 1 tsp
mustard seeds - 1/2 tsp
cumin - 1/2 tsp
curry leaves
onion - 1, chopped
green chilli - 1, chopped
ginger - 1/2 tsp, finely chopped
turmeric - a pinch
frozen peas - 1/4 cup
fresh yogurt - 2 tbsp
Salt to taste
coriander leaves chopped

1. heat oil, splutter mustard, cumin.
2. add curry leaves, onion, ginger and g.chilli.
3. add turmeric, salt and the oats; fry on low heat.
4. add frozen peas and keep sprinkling water as needed and saute till done.
5. remove from heat; add the yogurt and mix well.

serve garnished with coriander.

hi ayesha,
am surprised how u think of so many varieties of dishes!. am jus 3yrs into cooking and i still have a looooooooong way to go. :P
can u send me ur recipe collection to thendral_guru@hotmail.com?
(if its not much of a bother)
(am having a 2 yr old kid and he does not allow me to browse .he tries to sit on the keyboard when i browse!!! :lol: )

thnx tharuna
that was a nice compliment.. :)
i dont maintain any separate collection of my recipes :cry: ...what ever i made and make , i put it on this forum
is there a way you can get the recipes from the forum threads to ur email? ....iam really dumb with computers.. :bangcomp:

well, may be i too should make a file of these recipes to pass it on to my daughter :)

I dont know where else to post this.

THIS IS A NEW PUMPKIN RECIPE i TRIED.

any MAHARASHTRIAN RECIPE have moongfali ka powder added finally (raw groundnut powder) which gives a YUMMY flavour.

__

pumpkin-moongfali subzi
poosanikkai-verkadalai sabji

(It has to be EATEN WITH ROTI only, I aint sure if it would be fine wiht rice)

cooking time 5 to 10 mins (250 gms of pumpkin)

* cut pumpkin into small pieces.

* powder 2 to 3 spoon of raw groundnut and keep aside.

* add oil and season it with JEERA and HING

* add pumpkin pieces and cook till its soft (keep adding sufficient water to get it cooked, KEEP IN MIND, IT SHOULD NOT BE WET OR SOGGY, but RIGHTLY cooked)


* add dhania powder, jeera powder and saute more.

* when its fully cooked, (and no water is left in your kadai) add groundnut powder and saute for few mins

* add generous amount of corriander leaves and curry leaves

* SERVE HOT with CHAPPATIS.

(very healthy as it consumes LESS OIL )

:shock: ... SP, neengale???????????!!!!!!!!.... Ennala nambave mudiyalai... :) :wink:

:rotfl:

:shock: , SP to food thread :D

:D :lol:

thnx SP , will try it out
my mom in law adds roasted verkadalai powder in the end when making murungai keerai....its yummy too! :)

she also sometimes adds roasted rice powder
or grated coconut as usual :)

ayesha, thats interesting!

Basically I think adding verkadalai powder is TYPICAL MAHARASHTRIAN style.

If u try out SABUDANA kichadi, ADD GROUNDNUT POWDER in the end, IT IS WOW, and very tasty :D

power :

kichadi.. :slurp:

BTW.. verkadalai powder, aamchur are routine items in maharashtrian samaiyal. But even my pAtti used verkadalai podi in selected items. ( vacation-la oorukku pOrappO andha jaadiyai hijack senju vella sakkaraiyai kalandhu sAppidaradhu naan + en cousinsukku oru mukkiyamAna vElai :slurp: )

madhu,

In what all would she add?
Can u recollect?

I am kinda addicted to this verkadalai podi in almost EVERYTHING :roll:

Shakthi: try adding vErkadalai podi on kathirikkai poriyal, carrot rice (any kind of mixed rice actually) :) they are yum :slurp:

Carrot rice I DO ADD :D

kathrikkai... hmm... nice idea :ty: :D

Ghiya-mEthi ( simple subji)
_____________________

Cooking time 10 mins

Measurement for 3 to 4 ppl

____________

Ingredients


Ghiya/surakkai - 250 gms
methi leaves - 1.5 cup i.e. one medium sized bunch
dhania powder/jeera powder/ haldi powder/ - half spoon each
Oil - 2 spoons
chilli powder and salt to taste
____________

cut ghiya into (ghiya = surakkai, bottle gourd) cubes

Cut methi leaves and keep aside.

Heat 2 spoons of oil in kadai, add jeera and let it splutter.

add ghiya, and all powders except salt.

saute it for a minute or more.

Add methi leaves and saute for 2 to 3 minutes.
(keep stirring, continuously, as ghiya may get burned)

add salt to taste.

add enough water to cook and cook for around 8 minutes, until its softly cooked, YET NOT TOO SOGGY.

____

eat it with HOT HOT ROTIS!!!!!!!!!!!

akka surakkai-ku badhila vera edavuthu nalla vegetables podalama? :roll:

hehehe vera ithulaiyum try pannathillai.

U TRY AND TELL ME :)

me trying-a :shaking: :yessir:


jk sp akka........ammava try panni solla solrean

hmm.. should see to it it goes well with METHI.

may be some FIBRE veg should do...

say PUMPKIN :?

therila...

akka saapadra maadhiri oru vegetable-um poda mudiyatha? :huh: :oops:

Potatoes podalaam... nalla irukkum... Venumna garam masala powder,tomatoes add pannalaam... Or kadaisila lime juice add pannalaam...:)

hi all
my sons down with chicken pox
will take some more time to post...mean while u keep going SP... :)

SP, pumpkin subzi senjen... was good... felt adding a little bit of tamarind or tomato would make it even more tastier... will try it next time...:)

this recipe is from a magazine with a little changes i made...its a nepali dish...

MULA KERAW SANDHEKO

white radish - 1, chopped
potato - 1, boiled and chopped
cucumber - 1 , chopped
dry green peas - 1 cup, cooked
mustard oil - 1 tbsp
methi seeds - 1 tsp
turmeric - 1/4 tsp
chilli powder - 1/2 tsp
green chilli -1 chopped
salt - to taste
coriander leaves - 1 tbsp, chopped

1. heat oil and fry methi seeds.
2. add turmeric and chilli powder, immediately followed by the vegetables.
3. add salt and cook till done.
4. garnish with chopped chilli and coriander leaves.

i will try out the other Nepali dishes and post the recipes...

Please do,ayesha... :)

Do u have any ethiopian recipes?...

ALEECHA (Ethiopian vegetable stew)


onion - 1 large, sliced
garlic - 2 cloves, sliced thinly
carrot - 1, sliced
oil - 2 tbsp
salt to taste
turmeric - 1/2 tsp
chilli green - 2, big (cut into 2)
cabbage - 1 cup, shredded
berebere spice - 1 tsp
tomato paste - 1 tbsp
potato - 1 , cut into strips (like french fries)

1. sweat the onion and garlic in a pan without oil; add carrot and stir for a few minutes.
2. add the oil now and fry.
3. add turmeric and chilli.
4. add needed water and the rest of the things and cook till done.
5. serve with injera (Ethiopian bread)

berebere spice: it is something like our Indian curry powder

2 tbsp cumin seeds
4 cloves
3 green cardamoms
1/2 tsp black peppercorns
1/4 tsp allspice
1 tsp fenugreek seeds
1/2 tsp coriander seeds
10 chillies, dried
1/2 tsp dry ginger
1/4 tsp turmeric
1 tsp sea salt
2 1/2 tbsp paprika
1/4 tsp cinnamon
1 tsp dried thyme leaves

CORN KEBABS

canned corn - 1 cup
boiled potato - 2, mashed
paneer - 1/2 cup, crumbled
green chillies - 2, chopped
cumin powder - 1/2 tsp
coriander powder - 1/2 tsp
salt to taste
grated cheese - 1/2 cup
chopped coriander

1. mix everything, put on skewers and grill till golden.
2. serve with mint chutney.

SZECHUAN BEAN CURD

fresh bean curd - 200 gms, cubed and fried in hot oil
oil - 1 tbsp
ginger - grated - 1 tsp
garlic chopped - 1 tsp
green chilli - 2, chopped
onion - 1, chopped
chilli powder 1 tsp mixed with a tsp vinegar
spring onion - 1 bunch, chopped (reserve some leaves for garnish)
mixed colours capsicum - 1 cup
soy sauce - 1 tbsp to 2 tbsp
salt to taste
corn flour dissolved in water - 2 tsp

1. heat oil and saute the ginger, garlic, and green chilli.
2. add onion and chilli paste
3. add all items other than corn flour and cook till done
4. add corn flour to thicken; remove and garnish with chopped spring onions.