Vegetarian Recipes - No comments (Page 8)

supree Goldie

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Joined: 11 December 2006
Posts: 2077

Posted: 22 March 2007 at 10:45am | IP Logged
Cracked Wheat Vegetables Upma

This is a quick one-pot meal and is very healthy too!

Cracked Wheat 2 cups
Mixed Veggies 2 cups
(I usually take Beans, Carrots & Peas - you can add different veggies to it if you like)
Onion Big       1 (chopped thinly)
Green chillies 2 (slit lengthwise)
Garlic glove     1 (crushed)
curry leaves     a few
Oil         &nb sp;   2-3 tsp
Mustard seeds   1/2 tsp
Urad dal        1 tsp
Blackgram dal     1/2 tsp
Jeera         & nbsp;1/2 tsp
Water         & nbsp;4-4 1/2 cups
Salt            to taste

Ghee         &n bsp;1-2 tsp

Optional step: Unlike the regular rava, cracked wheat is very forgiving and there isn't any need for it to be dry roasted to make upma. However since roasting it would add a nice aroma, you can do this step if you can spare few extra minutes!
Use a little amount of ghee to dry roast it and it adds a nice taste along with good aroma to the dish (I tried this step using ghee for the 1st time last night, and sure it turned out extra yum! Big smile )

Now back to the method... In a large pan put oil. Add mustard seeds when the oil becomes hot and when the mustard seeds start to break, add urad dal, bengalgram dal and then Jeera. Also add the crushed garlic now and few curry leaves.

After few seconds, add cut ginger, onion and g.chillies and saute it well. Now add cut vegetables and add 1/2 portion of salt and mix/saute it nicely. When the vegetables are half cooked, pour 4 cups of water and bring it to a nice boil.

Add the remaining salt at this time and put the roasted cracked wheat slowly while stiring the dish continuously. Let it cook on medium heat and add/sprinkle little water if it looks too dry. After making sure there isn't any lumps formed, cover it with a lid and cook further on low flame.

When all the water is absorbed, remove the lid and mix it gently and serve with pickle. For kids: Can decorate it with roasted cashews and serve with yogurt!. Smile

Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 26 March 2007 at 9:30am | IP Logged

Anita does not like long list of ingredients.Try it once you will love it.

50 grms soya meal soak for 20 minutes
150 grms cauliflour florets
150 grms carrot cut into strips
1 small brinjal sliced
1 potato cut into cubes
2 tomatoes sliced
3 red chillies slit
2 tbs kurma powder
tsp tumeric powder
tbs chillie powder
10 small onions      pound  ; roughly
6 pips garlic       paste
1 inch ginger        paste
6 almonda soaked and ground
cup coconut flakes    roasted and ground

2' cinnamon sticks
2 cloves
2 cardamoms
tsp fennel seeds
2 tbs powder milk        it gives a creamy look
2 tbs ghee or more
1 sprig curry leaves
2 tsp lime juice
salt to taste
coriander for garnishing.

Squeeze out the water from the soya meal.
Mix little curry powder and salt and stir fry.
Not dep fry. Remove .
Put the ground coconut, milk powder, chillie powder, tumeric powder
Ground almonds in a bowl and mix with 2 cups of water.
Heat ghee in a wok, put in the cloves, cinnamon ,cardamom,
Fennel seeds, and curry leaves.
Now add the ground ginger, garlic and small onions.
Fry for a minute,add the brinjal,potato and carrot
And fry for a second.
Add in the kurma mixture, and the soya meal.
Let it cook. Add more water if nedded. Add salt.
The gravy should not be very thick or watery.
Now add the cauliflower,tomatoes and red chillies.
When all the vegetables are cooked, taste for salt,
And add in the lime juice. Give a good stir and remove.
Garnish with coriander leaves

Edited by Kavitha Ravi - 26 March 2007 at 6:12pm
sakhi IF-Dazzler

Joined: 05 July 2005
Posts: 2663

Posted: 27 March 2007 at 8:58am | IP Logged
Soya chunk Bhajiya:
soya chunks
gram flour (besan) -1 cup
red chilli powder to taste
Rice flour -3 spoon (for crispness)
oil to fry
salt to taste
1. Add chunks and little salt to the boiled water and keep it for 5 minutes...Chunks will become extra soft... Squeeze out the water.
2.Take a gram flour in a bowl.Prepare a thick batter adding water..add chilli powder,salt and rice powder.
3.Heat oil in kadai and dip chunks one by one in batter and deep fry in hot oil till light golden brown.
4.Serve with chutney or sauce of your choice
                   Hope you all enjoy!

sakhi IF-Dazzler

Joined: 05 July 2005
Posts: 2663

Posted: 27 March 2007 at 9:11am | IP Logged
                          Bread Rolls:
3 potatoes boiled and mashed
4 green chillies, chopped,
1"ginger piece, chopped
8-10 flakes garlic(If u want)
Few coriander chopped
few mint leaves finely chopped
salt to taste
8-10 slices sandwich bread
oil to deep fry.

1.Mix all ingredients,except bread, oil.
2.Wet a slice of bread by dipping in water for a second and Pat out excess water.
3.Place a tspn.or amount required of mixture in the center in oblong shape and fold over remaining slice and roll between palms gently.Take care there are no openings for the filling to pop out.Repeat for other slices.
4.Heat oil well and fry golden brown and cut in two, serve with sauce or chutney.
sakhi IF-Dazzler

Joined: 05 July 2005
Posts: 2663

Posted: 27 March 2007 at 10:21am | IP Logged
                        Methi  with Paneer - Rajma
1 bunch of Methi leaves.
1 medium sized Onion chopped
1 tspn. Urad dal
1 tspn.Jeera (whole)
A few Curry Leaves
100 gms. Paneer cubed and fried
150 gms. Rajma (canned or boiled)
Salt, Red Chilli Powder to taste
Oil for frying
1 tsp.Turmeric powder
Ground or finely chopped Ginger 1 tsp.
Chat Masala or Rajma Masala(optional)

1.Wash the Methi leaves,squeeze and Chop finely.
2.Heat the oil in a pan and put onion, jeera, Urad dal and Curry leaves. Fry until onion is golden brown then add Red Chilli powder, Turmeric powder and ginger paste and fry for a minute. Then add Methi leaves, paneer cubes and Rajma.lastly add salt and cook untill methi is cooked.
3.Before serving sprinkle little bit of chat masala or Dhaniya leaves and serve with Rotis or Rice.

Edited by sakhi - 27 March 2007 at 10:22am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 30 March 2007 at 1:01am | IP Logged



a cup grated coconut
5 dried chillies
2 small onions
ginger a small piece
goose berry size tamarind
few curry leaves
salt to taste

Grind everything to form a paste.
Use sprinkling of water, when grinding.
Tastes great with crisp dosa, or rice kanji.
We still grind this chutney in the ammi kal
You can even use the mixie to grind.


Edited by Kavitha Ravi - 30 March 2007 at 1:18am
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 30 March 2007 at 10:40pm | IP Logged

Here is Curry puffs


400 grms plain flour
tsp salt
175 grms margarine
180 ml cold water

Put the flour and salt into a mixing bowl.
Rub margarine into flour until it resembles fine bread crumbs.
Make a well in the centre and add in cold water to bind.
Knead the pastry well and keep aside.

50 ml oil
3 pips garlic finely chopped
1 big onion finely chopped
3 tbs coriander leaves chopped
tsp ginger paste
1 tsp black pepper powder
2 tsp meat curry powder
120 grms carrot finely diced
180 grms potatoes peeled and finely diced
75 grms green peas
1 tsp sugar
1 green chillie finely chopped
2 tsp lime juice
salt to taste
1, inch cinnamon stick
2 cloves
2 cardamoms

Add the oil, the spices, garlic, onion, ginger paste, stir nicely.
Add in the potato, carrot, and peas, stir once.
Now add in the meat powder, pepper powder, green chillies
Salt and sugar. Sprinkle water and allow the veges to be cooked.
You can mash the veges a little with your spoon.
Now add in the lime juice and coriander leaves and dish out.

Turn the pastry onto a floured table top and roll out to cm
Thickness. Cut into rounds with a 5cm round pastry cutter.
Put a tbs of filling in the centre of each pastry round.
Fold pastry into half to enclose the filling.
Seal by pinching and fluting the edges.
Deep fry curry puffs in hot oil, until brown.
Drain on crushed absorbent paper.

Edited by Kavitha Ravi - 30 March 2007 at 10:55pm
Kavitha Ravi IF-Dazzler
Kavitha Ravi
Kavitha Ravi

Joined: 05 June 2006
Posts: 3755

Posted: 02 April 2007 at 8:19am | IP Logged

SUE madam here is my version of Puli Inji.
I hope you can post your version. 
As I said earlier, the more the merrier.


200 grms young ginger cut into small pieces
100   grms green chillies cut into small pieces
1 cup of tamarind extract ( fairly thick)
2 tbs brown sugar or more to taste
tsp chillie powder
salt to taste
1 sprig of curry leaves ( I normally cut it into pieces)
2 tbs oil
tsp fenugreek seeds
tsp mustard seeds

Puy a wok on fire and add the oil.
Now add the ginger, green chillies, and curry leaves
And saut for 2 minutes, till they come tender.
Now add tamarind juice, chillie powder and let it boil on a medium
Flame, till it is thick. You have to stir the contents occasionally
Until the raw smell goes.
Now add the sugar, salt, and the roasted powders.
Let it cook till the oil rises to the top.
Remove and cool. Then store it in a bottle.




Edited by Kavitha Ravi - 02 April 2007 at 8:54am

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