Very Very Veggy

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.