Vegetarian Recipes - No comments (Page 7)

Peerkkangai Paruppu

Ingredients:
1 medium sized peerkkangai (Ridge gourd) – Peel of the outer ridges first and then cut into small pieces.
Thoor dal - 3/4 cup
1 medium sized onion - chopped
8 to 10 green chillies – finely chopped.
1 tablespoon of tamarind extract
1/2 tsp of each turmeric and salt

Seasoning:
1 tsp each of mustard seeds and Jeera
1 glove garlic - minced
curry leaves a few

Method:
Take toor dal, Onion, Ridge gourd pieces, tamarind and turmeric in a pressure cooker. Add about two cups of water. Pressure-cook them till 3 whistles or until they turn soft.
Open the lid when it's safe to open, then add salt to this cooked mix. With a wood masher, make a smooth paste of the cooked dal-veggies.
If you like the dal to be little watery, you may add some water and stir and bring it to a boil. (Do this step only if you add more water to the cooked-mashed dal. Otherwise you don't need to to cook the dal further.)
In a different pan, heat one teaspoon of oil. Add the seasoning ingredients and toast them until golden, then add the mashed dal-veggie paste from the cooker.
Mix the dal with the ingredients thoroughly. Serve hot with rice and ghee.

 

Nasi Lemak

Ingredients
• 300g long grain rice
• 2 shallots
• 2 slices ginger
• 1/8 tsp fenugreek seeds
• 1 tsp salt
• 375-400ml coconut milk (from 1/2 a grated coconut)
• 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Serve it with sliced cucumber, anchovy sambal,fried peanuts, and boiled eggs.

Edited by serial123 - 01 May 2007 at 10:45am

Try this achar.

CUCUMBER – CARROT ACHAR

Ingredients:

2 cucumbers
2 carrots
6 shallots (quartered )
6 cloves garlic (sliced into 4 )
3 red chillies ( cut into strips )
3 green chillies   ( cut into strips )
inch ginger (blended )
50 grms dried chillie paste
tsp mustard seeds
Vinegar to taste
Salt and sugar to taste
2 tbs oil

Method:

Half and core the cucumber.
Cut the carrot and cucumber into strips.
Dissolve a tbs of salt in water in a large bowl.
Soak the cucumber and carrot for half an hour.
Drain the salt water and dry the vegetables with tea towel.
Heat oil in a kadai.
Fry the chillie, and ginger pastes until fragrant.
Add cucumber, carrot, chillies, shallot and garlic.
Stir fry for a few minutes.
Add vinegar, sugar ,and salt to taste.
Toss in the mustard seeds and turn off the heat.
Serve with briyani rice.


There are many types of this achar.

Dear Chellama try this.

VEGETARIAN FRIED RICE

Ingredients:
2 cups cooked cold rice (not over cooked)
1 tsp garlic paste
2 tsp chillie paste
2 tsp light soya sauce
1 big onion chopped
2 tbs oil
1 cup mixed vegetables diced (carrot, cauliflower,beans
       ( Or any vegetables of your choice, bell-pepper,
        Mushroom,cabbage or long beans. )
a potato diced and fried
2 tsp shelled peas
2 tsp corn kernels
salt to taste

For garnishing
1 small red chillie cut in slanting slices
1 bulb spring onion leaves cut into small rounds
1 tbs of deep fried onion crisps

Method:
Put a wok on fire. Pour the oil. Add the garlic and stir fry.
Add in the chopped onion and fry again.
Then add the chillie paste and continue stirring over a slow
Flame till the raw smell goes.
Add in the vegetables, except the potatoes. Add salt and cook for 1-2 minutes, till the vegetables are a bit tender.
Add the rice and the potatoes, soya sauce, and stir fry until the
Rice is heated through.
Dish out and garnish with fresh chillies, cut onion leaves and onion crisps.

VARIATIONS:
For non veg, you can add cup of cooked chicken meat, or cleaned, devined, boiled prawns.
For garnishing:
an egg omlette shredded.        &am p;nb sp;         &am p;nb sp;   

      

Edited by Kavitha Ravi - 21 March 2007 at 8:43am

Kavi dear, your acar is making my mouth water. I normally make this acar for Deepavali or some other festivals. This is how I make it:


3 cucumbers        &nb sp;         &nb sp;}
3 carrots          ;           ;  }
1 large jicamun (Sengkuang)   }
1/2 lb garlic                  } Cut into strips
1/2 lb ginger                  }
1/2 lb red chillies        &nbs p;  }
1/2 lb green chillies        }
1 lb shallots (quartered)
2 tbsp chillie paste
2 cups vinegar
1 tabls brown sugar
salt to taste
1 cup peanuts (sauted and crushed)/sauted sesame seeds
1 tabs oil for frying

Soak the cut vegetables, onion, ginger and garlic individually in vinegar for about 1 hour. Drain thouroughly and set aside. In a wok, heat oil and cook chillie paste until fragrant. Add the ginger, garlic and onions first and fry for about 3 minutes, then add the rest of the vegetables and mix thouroughly and cook for about 2 more minutes. add 1 tabsp vinegar, salt and sugar to taste. (I normally like this acar to be a little sour and hot!). When everything blends, turn off the stove and add the crushed peanuts or sesame seeds and give a good stir.

Note: The vegetables hould not be overcooked - It should be crunchy!

Like Kavita said, it is excellent with Briyani rice. I normally will refriferate this acar in jars and keep them - they can last up to 2 weeks (unless my husband and daughters finish them of course!).

Pat

GARLIC FRIED RICE

2 cups cooked rice (over night )
2 tbs finely chopped carrots
2 tbs chopped beans
2 tbs finely chopped onions
2 eggs lightly beaten
1 tbs oil
1 tsp butter
2 tbs ready fried crispy garlic chips
2 tbs light soy sauce
salt and sugar to taste
little ground pepper
2 tbs chopped spring onion
1 pip garlic smashed

Method:
Heat oil and butter in a wok, and fry the smashed garlic pip.
Add in the onions, and fry for a minit.
Add in the carrot and beans, cook for 1—2 minutes.
Push aside the fried things and add the beaten eggs.
Scramble until cooked.
Stir in rice and add salt, sugar, and soy sauce to taste.
Fry till all the ingredients are well combined.
Add in the garlic crisps and dash of black pepper to taste.
Dish out and serve immediately, garnished with the spring onions.

Dear Atina ma, see this achar, its for you.

Vegetable Achar

500 grms cucumber
250 grms cauliflower
250 grms carrots
250 grms French beans or cabbage if you like
5 red chillies slit long
4 or 5 small round onions

To be seasoned for 2 hours with:
1 tblsp of salt
1 cup vinegar
cup sugar

To be pounded
6 tablsp of chilli paste
cup small onions
1 thumb size ginger
3 stems of serai ( just pound whole )   lemon grass
1 piece of tumeric

300 grms roasted groundnuts pounded
cup oil
little tamarind juice as to your taste
1 tblsp salt   ( add salt to your taste )
6 tblsp sugar   ( also to your taste )

Method:

Cut the vegetables and soak them.
Heat the amount of oil.
Add the pounded ingredients and fry well.
Add the tamarind juice, sugar and salt to taste.
Boil till oil breaks out.
Add little vinegar juice from the soaked vegetables
When it's boiling add the vegetables and dish out.
Sprinkle the groundnuts when serving.

Note; Vinegar juice and tamarind juice must be enough
           To cover the vegetables.


Edited by Kavitha Ravi - 21 March 2007 at 9:57am

Try this Sakhi.

This is a simple satisfying and nutritious way of cooking greens with tuvaram dhal. It is delicious with rice or chappaties. Pour a spoonful of pure melted ghee over each serving of hot sauce. The children will love this.


Tuvaram Dhal And Greens Creamy Sauce

Ingredients

1 cup tuvaram dhal
2 big handfuls of greens, after picking of the stalks.
( parupu keerai,methi kerrai, spinach or any of your choice )
2 onions, chopped into tiny bits.
4 pods of garlic peeled
2 green chillies,slit into haves
1 tomato chopped into tiny bits
2 tsp thick tamarind juice
1 dried red chillie broken into 2 pieces
tsp of mustard seeds
tsp of jeera
tsp of tumeric powder
1 tbs of ghee
1 tsp of oil
salt to taste

Method:
Clean the greens and chop into shreads.
Add 1 cup of dhal with tsp of tumeric and 1 tsp of oil in 6 cups of boiling water. Cook till the dhal turns soft.
Add the greens, chopped onions,slit green chillies,peeled garlic,all to the boiled dhal. If the mixture is too thick, add cup of hot water. Cook for another 5 minutes.
Add the tomatoes, tamarind juice, salt to taste,and boil till the greens are cooked. ( not over cooked )
Pour the top thin dhal – greens liquid only,into another vessal. Mash the residual thick dhal,greens, and tomato,till creamy smooth, with the wooden dhal spoon churner. (It's tasty done this way, or use your mixie )
Pour back the top thin dhal water into the mashed mixture.
Heat a wok and pour in the 1 tbs of ghee. When it turns hot, add the tsp of mustard seeds, when they stop spluttering, add the jeera and the broken dried chillies. When the chillie turns crisp, pour in the dhal mixture. Stir once thoroughly and dish out.

 

Edited by Kavitha Ravi - 22 March 2007 at 8:40am