Vegetarian Recipes - No comments (Page 4)

rimasen Senior Member

Joined: 30 October 2006
Posts: 443

Posted: 07 March 2007 at 1:22pm | IP Logged
Cabbage Thuvayal (This is very good to eat with rice)

1 small cabbage
Green chillies
Pottu kadalai (do not know the English name)

Sautee cabbage until light brown. Add green chillies, ginger, coconut, garlic, pottu kadalai and tamarind and sautee. Then cool and grind. It is very tasty.

Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 08 March 2007 at 12:28am | IP Logged
Vegetarian Kootu Curry

1 brinjal,
1 carrot
1 cauliflower
2 potatoes
2 tomatoes
1 radish
5 french beans or long beans

Cut the vegetables into sizes you want. (you can use any veggie you like)

1 onions, sliced
2 green chillies, cut long
Curry leaves
Mustard seeds
Urad dhall
Cumin seeds
Dried chilli, cut pieces
1 cup light coconut milk
cup thick coconut milk
Tamarind juice / lime juice

Either dry roast or in a little oil fry the following ingredients, grind finely with little or no water and set a side.
2-3 chillies (any type)
3 tbs scrapped coconut
Curry leaves

In a wok over a medium flame, add in oil. When it is hot, fry brinjals till browned. Set aside. Lower the heat, with remaining oil, add onions, chillies, curry leaves, mustard seeds, urad dhall, fenugreek, jeera, cumin seeds and dried chilli. Fry until lightly browned. Take care not to burn. Then add all the vegetables, except tomatoes in and stir fry for few mins under high heat. Add thin coconut milk and bring to boil. Add salt and Check for potato to be cooked. Then add tomatoes and fried brinjals. Finally add thick coconut milk. Allow to boil for few mins. Do not let it boil too long. Finally, add the grounded items. Mix well. Shut down the stove. Then add lime juice to your taste.

The gravy must be thick.   

Edited by Caryn - 08 March 2007 at 1:57am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 08 March 2007 at 6:22am | IP Logged

Soft Chappati


200 grms atta flour   )
100 grms all purpose flour )    You can use both atta flour .
cup warm water
25     grms margarine
    tsp salt
20 grms banana (optional )


Mix the margerine in the warm water till
The margerine is completely dissolved.
Add the salt ,the banana fully mashed ( If using)
Now add the two flours and knead until smooth.
Put the dough in a air tight Tupperware.
Keep aside for about 2 hours.
Now roll the chappati and cook.

NOTE:   Some times a good atta flour makes all the difference. Add a bit more flour if the dough is sticky. Or add a bit more water if the dough is dry.

Pls do not throw the chappati on my face, if it is hard.

Edited by serial123 - 30 April 2007 at 6:03pm
patraj IF-Dazzler

Joined: 07 September 2006
Posts: 3500

Posted: 08 March 2007 at 6:43am | IP Logged

 Jenim, this is for you.




1 Packet spaghetti or packet rice vermicelli OR

3 packets ramen or Maggie noodles (don't use the seasoning)

6 Chinese mushrooms, soaked in water and cut into strips OR

1 can button mushroom, drained

6 stalks mustard greens , cut in 3 " length

1 cup napa cabbage

1 cup bean sprouts

1 cup vegetable broth (optional)

1/2 tbsp cornstarch (optional)

1 tbsp vegetarian stir fry sauce

1 tbsp garlic chopped

1 tsp ginger chopped

 2 tbsp oil

1 tbsp light soy sauce (Kikoman)

tsp sugar

Salt to taste


Boil noodles  until just done.  Drain well and rinse in cold water briefly (this is to prevent overcooking).  Stir in a little oil to prevent noodles from sticking together.


Heat oil in a wok and fry garlic and ginger till fragrant.  Add mushrooms, mustard greens, napa cabbage and bean sprouts and stir fry.  Add salt, vegetarian sit fry sauce, light soy sauce and sugar and mix well.


Push vegetables up side of the wok and add noodles, stir well and then mix in the vegetables.


Add cornstarch mixed with a tbsp of water if a thicker sauce is desired.


Note:  You can used Vegetarian stir fry sauce for vegetarian dishes instead of oyster sauce.  This is a mushroom sauce and makes the food tasty like in restaurants.  You can get this at the oriental or Asian market.


Edited by patraj - 08 March 2007 at 7:43am
Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 08 March 2007 at 9:20pm | IP Logged


Wise mind thinks alike. I just thought of giving Ladies fingers recipe and you are asking for it.   Smile

4-5 young lady fingers
1 large onion - chopped
1 dried chilli, torn pieces
1 red chilli, sliced
garlic and ginger paste
1 tsp garam masala
1 tsp chilli pdr
1/2 tsp tumeric pdr

1 ts mixed halba (thalipu)
curry leaves
salt to taste

Slice and marinate lady fingers with tumeric, chilli pdr and a little salt

Fry batch by batch in little oil until golden brown. Drain on kitchen towel and set aside to cool.

In a low flame, add oil to the wok. Add ginger, garlic paste, onions, sliced chillies, thalipu, curry leaves and fry lightly. Add chilli pdr and masala pdr. Stir fry and take care not to burn and cook until the oil rises. Add in fried lady fingers and mix. Add garam masala and stir. If it is too dry, add little water if you want. Season to taste.  Stir until water evaporates. Add lime juice if you want.

Rhodes, if you remember Kavitha and I have given a receipe how to do sambal, (mine as tofu sambal).  Instead garam masala and chilli powder, use the sambal and stir fry. Then it is a totally a Malaysian dish.  Smile
Good luck

Edited by Caryn - 08 March 2007 at 11:48pm
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 09 March 2007 at 12:30am | IP Logged

Rhodes try this.


20 tender vendis

For stuffing:
2 tbs gram flour
1 tsp chillie powder
tsp onion paste
a pinch tumeric powder
little tamarind paste
salt to taste
Remove the top stem from the vendi.
Slit them open only on one side.
Mix all the stuffing ingredients.
Stuff each vendi with the mixture
Heat oil in a flat pan.
Add the vendi to the pan.
Turn them halfway.Let them brown on both sides.
Remove and serve at once

Edited by serial123 - 30 April 2007 at 10:07pm
jaykayuk Newbie

Joined: 01 February 2006
Posts: 29

Posted: 09 March 2007 at 4:28am | IP Logged
I would like to post my favourite radish recipe which is a good accompaniment for soft chappathis!! Even radish haters would love this dish. Tongue

Radish--1 large(200gma)
Gramflour(besan or kadalai maavu in tamil)--1 small cup
green chilly--5 or 6
turmeric powder--pinch
asafoetida(hing)--a pinch

Grate radish. Cut chillies into pieces. Dry roast gram flour till the raw smell disappears(maybe 4 to 5 minutes)

Heat oil in a pan. Add half tsp kadugu, half tsp urad dal and pinch of asafoetida.
Add chopped green chillies, turmeric powder, grated radish and salt. Mix well and cover. cook on low flame for 6 to 7 minutes .
When the radish is cooked and the moisture dries up sprinkle the gram flour and stir and continue to cook for a few more minutes.
Serve hot with rotis, garnished with chopped coriander leaves.
I hope you like this recipe.
If you dont like the strong flavour of radish, you can add little chopped ginger in the hot oil at the beginning. This will remove the strong smell of radish.

Please let me know if any of you try this and liked it!!
girivanam IF-Rockerz

Joined: 18 November 2006
Posts: 6441

Posted: 09 March 2007 at 6:21am | IP Logged
Chinna Vengaya Saadham (Shallot Rice)
Shallots - half kg - remove skin and cut to smaller pieces
Curry leaves and coriander leaves
3 tbsp - ghee

Dry powdered Masala :
3 tbsp - tuvar dhal
1 tsp -channa dhal
1 tsp - coriander seeds
1/2 tsp - black pepper
3 or 4 dry red chillies
4 or 5 garlic pods
Roast the above in no or very little oil and powder.

In a kadai, add ghee and when heated, add mustard and jeera. When they splutter, add the cut shallots/onions and fry till the colour changes and raw smell goes away. Add the powdered masala and curry leaves and fry a little more. Then add cooked rice and salt and mix well. Garnish with coriander leaves. This can be had with tomato thayir pacchadi or some other raita.

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