Archive for the ‘Vegetable Recipes’ Category

• Kashmiri gourd

  Date: 2011.07.29 | Category: Vegetable Recipes | Response: 0

  Ingredients : – 250 grams bottle gourd, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1/4 teaspoon dry ginger powder, 1 red chilly,1/2 teaspoon saunf(aniseed) powder, 1/2 teaspoon garam masala( hot spice mix), 2 cloves,1 cup curd, 1 cup water, oil for deep frying and salt to taste.

  Preparation time : – 15 minutes Serves : – 2
  
  HOW TO PREPARE : – Peel the bottle gourd and cut it into roundels. Ensure that they are dry. Beat the curd well. Take a frying pan and pour oil for deep frying and fry the gourd roundels till the turn brown. Take it out and put it on to some newspaper and ensure that all the extra oil is soaked up by the paper and keep it aside. Now take another pan and pour 1 tablespoon oil and bring it to heat. Ensure that the oil is very hot and then add the cumin seeds and cloves and let them crackle. Add the asafoetida and fry till the cumin seeds turn a golden brown. Now add the fried gourd roundels and the red chilly. Sauté and put in the saunf powder (aniseed) and dry ginger powder. Pour some water and add salt to taste. Let it come to boil, simmer and cook for five minutes. Add the garam masala at the end so that the flavour remains and stir and serve

• Cauliflower And Potato

  Date: 2011.07.20 | Category: Vegetable Recipes | Response: 0

  Ingredients: – 1 medium sized potato, 1 small cauliflower, 1 small tomato, 1 table spoon oil, 1 teaspoon turmeric, 1 teaspoon red chilly powder, 1 pinch cumin seeds, Salt to taste.

  Preparation time : – 10 minutes Serves : – 2

  HOW TO PREPARE: – Cut the potato into cubes and the cauliflower into small pieces. Take a frying pan and pour one table spoon oil. Add the cumin seeds once the oil is well heated. Fry till they are golden brown, and then add the potato cubes and cauliflower pieces. Add the turmeric, red chilly powder and salt. Stir well and cover with a lid. Cook on low flame stirring now and then. After five minutes beat the tomato in the mixer and add it. Cook till the oil starts coming out by itself. Turn off the flame. Garnish with coriander leaves and serve

• Mixed vegetable

  Date: 2011.06.22 | Category: Vegetable Recipes | Response: 0

  Ingredients: – 200 grams carrot, 200 grams beans, 200 grams cauliflower, 1 medium sized potato, 200grams peas,200 grams pineapple, 100 grams paneer(cottage cheese),2 medium sized onions, 3 green chillies, 1cm ginger, 3 garlic flakes, 1 cup milk, 1/2 teaspoon cumin seeds, 1 big bay leaf, 1 small cinnamon stick, 2 cloves, 2 cardamoms, 2 tablespoons cashew nut paste, 1 tablespoon fresh cream,1/2 cup coriander,1 pinch turmeric, 1 pinch garam masala(hot spice mix), 1/2 teaspoon sugar, 2 tablespoons ghee(clarified butter) and salt to taste.

  Preparation time : – 25 minutes Serves : – 2

  HOW TO PREPARE: – Finely chop the carrots, beans, cauliflower and coriander. Cut the potato, pineapple and paneer (cottage cheese) into cubes. Put onions, green chillies, ginger, turmeric powder and garam masala (hot spice mix) into a blender and make a paste. Take a pan and put the carrots, beans, cauliflower and potatoes in it. Pour in 1/2 cup milk. Add the sugar and salt to taste. Let it boil and then cover and cook on a low flame for about 15 minutes. Take another pan and pour in the ghee and bring to heat. Once its hot add the cumin seeds and let them turn golden brown. Next add the cloves, cinnamon, cardamoms and bay leaf. Sauté till the aroma of the spices is in the air. Add the paste and stir till the oil leaves the sides of the pan. Put in the cashew paste and sauté for a minute. Pour in the remaining 1/2 cup of milk and add the vegetables including the pineapple cubes and cook. Stir well and bring to boil. When it is boiling add the coriander and cottage cheese. Add extra sugar and salt if needed. Cook for five minutes on a low flame. Remove from flame and mix the cream.