Vegetarian Recipes - No comments (Page 3)

Brinjal Chutney (Sambal)

2 large brinjals
1 large onions, chopped finely
1-2 green chillies, deseeded chopped finely
1 cm ginger, chopped finely
1 stalk curry leaf, chopped finely
1 stalf coriander leaf, chopped finely
1 lime, extract juice
2-3 tbs coconut milk (fresh cream) / or yoghurt
salt to taste
tumeric

Half the brinjals. (Check for little friends ). Do not peel the skin or cut off the stalk.

In a wok, pour in 2-3 cups of water, add a little salt, a bit tumeric and the brinjals. Cover and cook the brinjals for 5-8 mins. Test if the brinjals are cooked using a fork or toothpick. If the fork pierce through, then it is cooked. Remove the brinjals from the wok and allow to cool. Once cooled, use a spoon and remove the insides of the brinjals and put into a bowl. The skin and stalk to be discarded. Mash the brinjals throughly. Add fresh onions, chillies, curry leaves and mix. Taste for salt and add to your liking. Then add coconut milk and lime juice last. (If you are using yoghurt instead of coconut milk, then you can leave out lime juice or add little if you like a bit sourish). Deco with coriander leaves.

Can have it with rice or chapatis or bread.


Edited by Caryn - 04 March 2007 at 6:29pm

RIDGE GOURD IN MASALA


500 grms ridge gourds ( peeled and cut inti 1" cubes.)
1 tbs coriander seeds   )
1 tbs sesame seeds        )    fry all these in a tsp of oil
1 tsp cumin seeds        )
6 dried red chillies      )

1 tbs ginger paste    }
1 tbs garlic paste      }             grind together with the above ingredients
1 small onion   paste }
2 tbs tamarind paste }

1 big onion cut into chunks
4 pips garlic sliced into halves
1 green chillie cut into rounds
tsp mustard seeds
oil
salt to taste
Method:
Put a wok on fire and pour the oil.
Add the mustard seeds, then the onions,garlic, and green chillie.
Fry a minute then add in the paste, salt and cook till oil rises.
Add in the ridge gourd and let it cook. (Ridge gourd cooks very fast.)
Remove from fire and serve with steaming rice.

Edited by serial123 - 30 April 2007 at 5:45pm

Thanks for the tips Giri. Here is a banana fritters recipe you might want to try for your children.

Ripe bananas
milk
brown sugar
flour (wholemeal or maida)
a little salt
a bit of bicarbonate soda
Oil to fry

Measurement use your own discretion

Mash bananas. Add in flour, salt, soda. Mix well. Slowly add milk bit by bit. The dough must not be too thick or too thin. Should have the right consistency.

Set aside for 1/2 hour. Take bit by bit either with fingers or teaspoons. Deep fry them until brown. Drain and serve.

This is Malay recipe and they usually have it for snack or breakfast.

The reason I did not give measurement is because some people love more bananas and some do not. Similarly with sugar.

SAMBAR
Ingredients:
cup toor dal ( cleaned and soaked for an hour )
tsp tumeric powder
2 green chillies chopped
3 pips garlic crushed
1 tsp oil

1 cup brinjal sliced ( any vege of your choice )
1 tomato sliced
1 lime size tamarind soaked and squeezed in a cup of water
1 tsp sambar powder

2 red dry chillies broken into pieces
1 big onion sliced
tsp mustard seeds
tsp fenugreek seeds
tsp cumin seeds
a tiny piece of asafoetida
a sprig of curry leaves
little chopped coriander leaves

2 tbs ghee or oil
salt to taste

Method:
Add enough water to the dal, add green chillies,garlic,
Tumeric powder and oil and boil till the dal is well cooked.
You can mash little dal with the back of the spoon.
Transfer the contents to another container.
Clean the pot and put it on the stove.
Add the ghee, when it is hot add the hing, mustard seeds,
Fenugreek seeds, and cumin seeds.
Then add the dried chillies, curry leaves and the onions.
Fry for a second, add the sambar powder. Stir for a minute.
Add the brinjals, and the tomatoes. Stir nicely till the masala
Coats the vegetables. Add the salt. Sprinkle a little water if it is sticking to the pot.
Normally I would stir for about 5 minutes to let the brinjal cook abit
In the masala.
Now add the tamarind water, and the cooked dal.
Let it give a good boil
When the vegetables are cooked, slow the fire.
Add the chopped coriander leaves, stir and let the sambar
Heat through for another 2 minutes.
Remove and let it rest for an hour before serving.

Edited by serial123 - 30 April 2007 at 5:47pm

Puli satham is made in so many ways.
This one way we make in our house.

PULI SATHAM

1 kg raw rice
10 grms sesame seeds roasted and powdered
2 tbs ground nuts roasted, remove the skin
1 tennis ball size tamarind soaked in 2 cups of water
                    (more if you like it more sour)   
1 tsp tumeric powder
1 tsp fenugreek seed roasted and powdered
pea size hing or asafotida
1 tbs sambar powder
1" ginger shredded   (optional )
1 tsp sugar
salt to taste

Seasoning
1 tsp mustard seeds
1 tbs channa dal
1 tbs black gram dal
1 sprig curry leaves
5 dried chillies cut into small pieces
cup gingly oil
Method:
Cook the rice with little salt , boiled.
Strain the water and let it get cold.
Pour the oil in a wok, put in the mustard seeds.channa dal,
Black gram dal. The add the hing, dried chillies, and the curry leaves.
Add the ginger if you are using.
Pour in the tamarind juice, add the sambar powder, tumeric powder
And the roasted ground nuts.
Add the fenugreek powder and sesame seeds powder.
Also add sugar and salt. ( there is salt in the rice)
Boil till oil floats on top.
Spread the rice in a big basin. Pour the puli kachal and mix with
A wooden spoon. This puli kachal is enough for a kilo of rice.

Here's a tofu recipe that is easy to make and is tasty:


4 pcs extra firm tofu
2 green or red chillies
1 tsp chopped ginger
1 tsp chopped garlic
1 large red onions chopped
1 tbsp corn starch
some jeera
a few sprigs corriander leaves chopped
1 cup breadcrumbs
salt to taste
Oil for deep frying

Mash tofu and leave aside for 15 minutes. Drain excess water. Add all the other ingredients and mix together. consistency should be like mixture for vadai. Make patties. Heat oil in a frying pan (oil should not be too hot. Medium heat should do), deep fry the tofu patties until golden brown and remove. Serve hot with some chillie sauce as an appetizer or with rice as side dish.

Note: You can mash the tofu. Put in a muslin cloth and squeeze out the water and leave aside for 15 minutes. then drain ano excess water before mixing with other ingredients.

Pat




Edited by patraj - 06 March 2007 at 7:38am

This parrupu vadai recipe was given to me by a friend's wife who is from Andra Pradesh (Thanks Sukanya)

A
2 cups parappu (yellow lentils meant for vadai, not sambar) – soaked for 2-3 hours
2-3 dried chillies (soaked for few mins)
1cm cinnamon
1 cardamom
1 star anise
1 clove
2 pips garlic

B
1 large onion, chopped
1 bunch coriander – leaves only, chopped
1 stalk curry leaves – chopped
1 ts jeera
Salt to taste
Oil for frying


In a grinder take a little lentils and rest of items A and grind finely. Then grind rest of the lentils coarsely, bit by bit..   (Grinding should be  2 beats).

Put the grounded lentils in a bowl, add all the ingredients in B and mix well.

Shape into a small ball, flatten and deep fry until cooked. The crispy vadais are ready to eat.




Edited by Caryn - 06 March 2007 at 8:57pm

Giri thank you for the recipe. will try some time. Here's a recipe I think you would like:

Curry Noodles (Vegetarian)

1 packet spaghetti
1 packet extra firm tofu
1 can button mushroom
2 tabsp tomato sauce (optional)
1 cup bean sprouts (blanched)
2 potatoes
1 medium red onion chopped
2 cloves garlic chopped
1 inch ginger chopped
2 stalks lemon grass (don't need this if using Thai curry paste)
2 tabsp red Thai curry paste or chillie paste
1 tabsp curry powder
2 sprigs curry leaves
1 can coconut milk
Salt to taste
2 tabs oil

Boil spaghetti, drain and set aside. Cut tofu into cubes and fry till golden brown and set aside. Peel potatoes, boil, drain and cut into cubes. In a saucepan, heat oil, fry the onion, garlic, ginger and curry leaves until fragrant, add tomatoes and cook for another minute. Put in the Chillie paste, curry powder and cook until oil separates, add potatoes and can of coconut milk and let boil. Drain mushrooms and add into the curry. Add remaining coconut milk and salt. Taste. If too spicy, add tomato sauce. Finally add the fried tofu and let the curry boil. Remove from stove.

To serve - Put some spaghetti in a bowl, pour the curry and put some bean sprouts on top. A good meal anytime (Breakfast, lunch, dinner).

Note : If using lemon grass, to put them in with the onions, garlic and ginger.