hi
iam posting some really good veggie recipes!!
hope u like it :)
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hi
iam posting some really good veggie recipes!!
hope u like it :)
VEG CHETTINAD
mixed vegetables - 500 gms, cubed and boiled
(carrots, cauliflower, green beans, potatoes,etc)
a handful of bengal gram + 1 tsp cumin seeds + 1 tsp fennel seeds + 1 tbsp coriander seeds + 6 to 8 dry whole red chillies = dry roast and powder together
coconut - 1 cup ,grated - fry in 1 tsp oil and grind to a paste
oil - 4 tbsp
onion - 1 cup, chopped
ginger-garlic paste - 1 tbsp
curry leaves - a few sprigs
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
salt
1. heat oil and fry onion till brown. add ginger garlic paste and curry leaves.
2. add all the spice powders.
3. add vegetables , coconut paste and salt; fry for a few minutes and add water.
4. simmer for 5 minutes and remove.
5. serve hot with plain boiled rice.
VEG BALTI MASALA
balti masala powder:
1/2 tsp cumin + 2 cloves + 1 cardamom + 1 cinnamon stick + 3 red chilli whole = dry roast and powder
oil - 3 tbsp
onion - 1/2 cup, chopped
cumin seeds - 2 tsp
garlic - 4 tbsp, finely chopped
ginger - 2 tbsp, finely chopped
green chillies - 2 , finely chopped
turmeric - 1/4 tsp
red chilli powder - 1/4 tsp
salt
coriander powder - 1 tsp
tomatoes - 1 large, chopped
cauliflower - 1/2 cup
potato cubes - 1/2 cup
green peas - 1/4 cup
chick peas, cooked - 1/4 cup
paneer, fried - 1/4 cup
spinach, chopped - 1/2 cup
coriandr leaves - 1/4 cup , chopped for garnish
1. heat oil and fry the onions; add ginger garlic and cumin seeds.
2. add green chillies, turmeric, chilli powder, coriander powder, salt and tomatoes. cook till tomatoes are mashed up.
3. add the vegetables and water; cook till done.
4. add the coriander leaves.
5. finally sprinkle the balti masala and stir. serve hot with rotis/pulao.
MOOLI LEAVES KOOTU
radish leaves - washed, chopped 1 cup
mung dal - 1 cup, soaked
turmeric - 1/2 tsp
slit green chillies - 3 to 4
ghee - 2 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
salt
1. boil dal with turmeric and chilli; when half done, add the leaves and salt. cook till done.
2. heat ghee, splutter mustard and cumin, add to dal and leaves.
3. serve hot with rice or rotis.
note:
can substitute the radish leaves with any greens of ur choice.
SOYA WITH EGGPLANT
soya nuggets/mealmaker - 1 cup, soaked in hot water, squeezed and chopped
eggplants/ brinjal - 1 cup, chopped
oil - 2 tbsp
onion - 1, chopped
turmeric - 1/4 tsp
chilli powder - 1 tsp
2 tomatoes + 5 cloves garlic + 2 tsp chopped ginger = grind together
chopped coriandr leaves
1. heat oil and fry onions; add the soya and eggplants along with turmeric , chilli powder and salt; keep frying for a few minutes.
2. add the tomato paste mix and cook till done sprinkling water if needed.
3. garnish with coriander, serve with rotis.
Hi Ayesha
Delighted to see this thread!Looking forward to your recipes
Regards
Sowmya :D
Hi Ayesha!
U r posting the recipes in a ligtning speed!
Howz ur Kutty Chellankal(ur KIDS)
Thanks Ayesha!
Keep posting more recipes!
thnx noodles
my kuttys are fine now.....:)
As I have said, I love cooking (eating too!! :) )
I had started cooking right from my school days and iam posting a few recipes now.....if i had known abt this thread i wud have done it a long time ago!! :)
GOBI MUSALLAM
cauliflower - 1 no., (cut into florets, put in boiing water along with a tsp of turmeric and salt; drain after a minute)
chickpea flour(besan) - 2 tbsp, dry roasted
yogurt - 1/2 cup
oil - 4 tbsp
ginger garlic paste -1 tbsp
turmeric - 1/2 tsp
red chilli powder - 1 tsp
onion - 1 no, fried till brown and pasted
cashew paste - 2 tbsp
garam masala - 1 tsp
Garnish: julienned ginger and chopped coriander leaves
1. heat oil, add the ginger garlic paste and fry, when light brown, add the chickpea powder mixed with yogurt, turmeric, chilli powder and salt. fry well
2. add onion paste, cashew paste, garam masala and water.
3. add the cauliflower florets, take care not to break them.
4. place in a preheated oven at 160 degrees C for 5 to 10 minutes.
5. garnish and serve hot with rotis.
PALAK PANEER
spinach - 1 bunch, cooked and pureed
oil/ghee - 4 tbsp
cumin seeds - 1 tsp
onion - 1, chopped
tomato - 1, chopped
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
paneer cubes - 1 cup
ginger juliennes
1. heat oil and add cumin, add onion and ginger garlic pastes.
2. when brown, add the tomato and spices.
3. when tomato is cooked add the puree and paneer. cook for 2 minutes.
4. garnish and serve hot with rotis
note:
variations can be made to make it a miloni subzi by adding one or more / all of the following:
sweet corn
capsicum
mixed vegetables
HARIYALI TIKKI
boiled, mashed potatoes - 2
finely chopped spinach - 1 cup
crumbled paneer - 1 cup
green chilli - 1 finely chopped
ginger - 1 tsp, grated
garam masala - 1/2 tsp
corn flour - 1/2 cup
chopped coriander
salt
chilli powder - 1/4 tsp
mix all together , make tikkis (patties)
and deep fry in oil till golden brown.
sprinkle chaat masal and serve with mint chutney.
Quote:
Originally Posted by ayeshasadique
Hi Ayesha,
I make the layered parathas with a receipe a friend gave me
I just make the dough smear it with ghee leave it to rest (2 to 3hrs)roll to chappathis smear yet some ghee on leave it a bit and then flip on air to spread them and pleat like saree pleats roll and flatten and make parathas, is that the right way because they do not have the same layered aspect as those I used to eat in India.
While rolling the dough shrinks back to a smaller size eventhough I roll it big.
May be my dough is not made correctly give me the amount of flour, ghee and water to use to make dough (I am sure u make barottas)
:clap: Thanks Ayesha ! Nice work !
Thanks for all the Veg Varieties, Ayesha!
Wow!!I like this thread :)
Me too! :D I'll jus copy/paste all these recipes, print them out &......hand em over to my mum to read! :mrgreen: :lol:Quote:
Originally Posted by ssanjinika
Ok ok.....I'll learn to cook these sumtime too! :D
Only got to learn to be more patient/concentrate more while cooking....! :oops:
Lamby, Cooking isn't that tough as our moms project it to be... just a bit of effort & creativity will help create 1000s of recipes... the basics of cooking is to learn to balance out the spices to your taste...
Yea dev....I do know basic cooking....like curry....to be honest its the ONLY thing I can say I know to do properly! :P :mrgreen:Quote:
Originally Posted by dev
I've made rasam too but most of the time it doesnt turn out like rasam.... :roll: :oops:
'didnt want to touch Sambaar...not too fond of tat neways! :)
'thing is I get frustrated/disturbed over wat may seem like small things (like for eg. sweating while cooking) & tend to lose concentration while I'm doing sumthing tat isnt really my fav. work...:P
Hence I dont feel like cooking....except wen I hav to wen my mother's out of town.....I must learn to get over all this first! :oops: :(
Hmmm... one needs to love cooking to learn it... Hopefully, U'll learn to love it... ;) all the best...:)
dear solona
are u using maida?
maida (plain flour) usually does shrink....y dont u try a mixture of flours- plain flour and whole wheat flour in equal quantities?
hey thnx all!! :)
u do make me eager to try out more recipes and post a lot more :) :)
Yea ur rite.....its the same requirement tat u got2 hav for learning how to wear Sarees I guess....! :lol:Quote:
Originally Posted by dev
Neways, tks! :D
Lambretta,
i have seen some people really hate cooking (i used to , long back :) )
when u try cooking something u like to eat,
or when u do try new recipes, different cuisines, u gradually like cooking....actually look forward to get into the kitchen... :)
That's true... but Y do U say tht to me???!!!... I can wear saree pretty well(though I don't like wearing it often or for long hrs)... :roll: :oops:Quote:
Originally Posted by Lambretta
BALTI ALOO
potatoes - 500 gms, peel and cut into thick rounds
oil - 2 tbsp
cumin seeds - 1 tsp
salt
turmeric - 1/2 tsp
red chilli powder - 1 tsp
coriander powder - 1 tsp
green chilli - 2
tomatoes - 1 cup, finely chopped
coriander leaves.chopped
balti masala (refer under veg balti)
1. heat oil and add cumin.
2. add the potatoes, salt, and the spice powders.cook on low heat till potatoes are light brown.
3. add the tomatoes and cook covered on low heat till potatoes are cooked. (dont break them)
4. sprinkle balti masala and coriander leaves.
5. serve hot with rotis.
KHICHDI (Gujarati style)
rice - 2 cups, soaked
mung dal - 1 cup, soaked
mixed vegetables - 1 cup
green chilli - 3
ghee - 1/2 cup
cumin seeds - 2 tsp
asafoetida powdr - 1/4 tsp or less
turmeric - 1/2 tsp
water - 6 cups
salt
1. heat ghee, add cumin , asafoetida and turmeric.
2. add the rice , dal and veggies ; fry.
3. add the rest of the items and cook till rice is done and mashed a little.
4. serve hot with kadhi.
:lol: Wen I said "u", I didnt mean U urself (ie. dev)! :roll: :DQuote:
Originally Posted by dev
I meant "u" as sumone in general.....they used to say "one" (eg: wen one learns sumthing.....etc.....)......I cudnt say "I" here as I cud never wear Sarees :oops: (altho I do of course like them! :D).......so I wasnt indicating u wen I said "u".....!
'hope tat clears it now?! :D
Neways, tks dev & Ayesha for ur encouragement! 'will revert hopefully wen I've learnt to love cooking as much as yall do! :D
:lol: ...ok ok... got the point... :)
*digGlad to know tat......*phew* :P :lol:Quote:
Originally Posted by dev
/dig
i think i posted this already....but anyways...
BRINJAL MASALA
brinjals - 6 nos, medium
(cut in to 4 ,length wise)
turmeric -1/4 tsp
salt
oil -3 tbsp
--------
grind together the following:
"small onions - 1/4 cup
tomato - 2 nos, small
green chilli -1 (or as required)
ginger - a small piece
garlic - 4 cloves"
---------
mustard seeds - 1 tsp
cumin seeds - 1 tsp
split black gram -1 tsp
curry leaves - a sprig
onion - 1/4 cup, chopped
red chilli powder - 1 tsp
cumin powder - 1 tsp
salt
coriander leaves
1. fry the brinjal in oil, sprinkled with turmeric and salt. when golden remove and keep aside.
2. in a spoon of heated oil, add mustard, cumin, gram and curry leaves. when mustard crackles, add onion and fry till brown.
3. add the ground items, chilli & cumin powders and salt. fry for a few minutes.
4. add fried brinjals, sprinkle a little water and cook the masala and brinjal together taking care not to overcook and mash the brinjals.
5. garnish with chopped coriander and serve.
I'm going to try Ayesha's Paak Paneer on Sunday.
GOBI PEPPER FRY
cauliflower - 1, cut into florets
oil - 3 tbsp
onion - 1/2 cup, ground
garlic - 5 cloves, ground
tomatoes - 1 large, ground
salt
red chilli powder - 1 tsp
black pepper powder - 1/2 to 1 tsp
cumin powder - 1 tsp
cashew paste - 1 tbsp (optional)
coriander leaves - chopped, garnish
1. fry onion and garlic in oil. add tomatoes, fry till oil separates.
2. add the gobi florets and salt ;keep frying.
3. sprinkle the spice powders and a little water. cover and cook on low flame till cooked.
4. add the cashew paste, mix well. fry for a few minutes.
5. garnish and serve.
a few tips to include veggies for kids who say a big NO to them
- puree them into soups
- grind and add them while making puris , chappatis, etc
one more trick I do is just mix some vegetable juice into their favorite juice, :) they never find out !!
SNAKE GOURD WITH CHANA
cooked chana - 1 cup
snake gourd - 2 cups, chopped
oil - 2 tbsp
mutard seeds - 1 tsp
cumin seeds - 1 tsp
whole red chilli - 2
curry leaves - a few sprigs
onion - 1/2 cup chopped
tomatoes - 1, chopped
green chilli - 2, slit or chopped
garlic - 3 cloves, finely chopped
salt
turmeric - 1/2 tsp
red chilli powder - 1 tsp
1. heat oil and splutter the mustard and cumin seeds. add whole dry chilli and curry leaves.
2. fry the onions, green chilli and garlic; add tomatoes and cook.
3. add the snake gourd , spices and salt. cook till done.
4. add the cooked chana and cook for a few minutes more.
5. serve hot.
ALOO KA KHORMA
(hyderabadi)
potatoes - 4, boiled and cut into 4 lengthwise
oil/ghee - 4 tbsp (in hyderabad they use more)
cardamom - 2
cinnamon - 1 stick
cloves - 4
green chilli - 4
roasted onion - 1 no, ground( roast on a flame...or just place in a microwave on high for 3 minutes)
poppy seed paste - 1 tsp
ginger paste - 3 tsp
garlic paste - 2 tsp
cashew paste - 2 tsp
dry coconut paste(kopra) - 2 tbsp
turmeric - 1/2 tsp
salt
coriander powder - 3 tsp
chilli powder - 1 to 2 tsp
tomatoes - 4 , chopped
yogurt - 1/2 cup
coriander leaves - chopped
1. heat oil, fry the whole garam masala and green chilli. Add the onion paste and all other pastes.
2. add turmeric and salt. when the pastes are fried well add the chilli powder and coriander powder.
3. add the tomatoes and fry till cooked.
4. add the boiled potato and fry for a few minutes.
5. add yogurt and adjust salt; simmer.
6. serve hot garnished with coriander leaves.
goes well with both rotis and rice.
RAW BANANA PACHADI
(artikai pachadi)
raw bananas - 2 (boil with the skin, then peel and discard the skin and chop the banana)
ginger - 1 tsp, finely minced
turmeric - 1 pinch
salt
green chilli - 4 , chopped
yogurt - 1 cup, beaten
lemon juice - 2 tsp
coriander leaves - chopped
mix all the above items together and then temper (thalippu)(thadka)with:
oil - 1 tsp
mustard seeds , jeera, black gram, bengal gram, whole red chilli.
Alan
how did the palak paneer turn out?
Will be trying it only tomm-
Ayesha what veggy juice do you add in the fruit juice. I have tried adding carrot juice to orange and apple juice, but didn't work. My son refused to have any of the juice. He is a fussy eater and getting vegetables into his system is very difficult. :(
Also what vegies do you add in the chapathi flour. I have tried avacado and potatoes before.
Thanks