Vegetarian

Vegetarian dishes

Peanut Colacassia Green Curry

Submitted by rehanak55 on Wed, 2007-03-28 06:11
Chef's Name: 
Rehana Khambaty
Ingredients: 
1 cup - boiled peanuts
2 - green chillies, slit vertically
¼ tsp - each mustard & cumin seeds
3 pinches - asafetida powder
2 pinches - garam masala powder
¼ tsp - turmeric powder
¼ tsp - coriander seed powder
½ cup - grated cheese or paneer
2 tbsp - oil
1 tbsp - ghee or butter
½ tsp - sugar

Grind Together to a Thick Smooth Puree:
¼ cup - bengal gram, boiled, with its water
10 to 12 - colocassia leaves, chopped roughly, boiled drained
10 to 12 - spinach leaves chopped roughly, boiled drained
½ cup - fresh cream

Grind to a Paste:
2 - green chillies
3 to 4 flakes - garlic
1 - onion

Preparation Method: 
  1. Heat oil in a deep sauce pan.
  2. Add seeds, asafetida, bay leaf allow to splutter.
  3. Add ground paste, saute for 2-3 minutes.
  4. Add nuts, masala powders, salt, sugar, saute for 2 minutes more.
  5. Add puree, stirring continuously till it comes to a boil.
  6. Simmer for 10-12 minutes till gravy is thick and leaves side of vessel.
  7. Transfer to serving dish.
  8. Heat ghee in a small pan, add chillies.
  9. Pour while sizzling, on top of curry.
  10. Garnish with grated paneer or cheese.
  11. Serve hot with steamed rice or roti.
Recipes: 
Vegetarian

Channa Dal Makhani

Submitted by rehanak55 on Mon, 2007-03-26 06:18
Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. Chana daal - 1 cup (200 gm)
  2. Makhaana - 1 cup
  3. Mustard oil (or any vegetable oil) - 8 tbsp
  4. Jeera - 1/2 tsp
  5. Tejpatta (Bay leaves) - 2
  6. Garam masala: Cloves- 4
  7. Chhotee ilaayachi - 2
  8. Daalchini (cinnamon ) - 1 inch thin strip
  9. Onion - 1medium size (finely chopped)
  10. Ginger Garlic paste - 1 heaped tbsp
  11. Tomato - 1 medium (chopped)
  12. Powdered masala: Haldi powder- 1/2 tsp
  13. Red Chilly powder- 1tsp
  14. Garam masala powder - 1 tsp.
  15. Salt - to taste
  16. Dhania patta - a bunch (chopped finely)
  17. Sugar - 1/2 tsp.
  18. Desi ghee- 2 tbsp
Preparation Method: 
  1. Boil the daal with salt and haldi powder in 750 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time.
  2. Daal should become tender but not so much that it breaks after boiling. The daal structure must remain intact.
  3. Heat 2 tbsp desi ghee in a karaahi or thick frying pan. Fry the makhaana in it on low flame till it starts turning pink. Turn off the flame. Transfer the fried makhaana to a dry vessel.
  4. Heat the oil in the karaahi. Put jeera, tejpatta, garam masala to it. When the jeera begins to splutter, add chopped onion. Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
  5. Mix the ginger garlic paste with a little water and strain out the juice of the paste completely. This is done so that the daal's consistency remains smooth.
  6. Add the ginger garlic juice to the onion being fried in the karaahi. Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
  7. Saute for 3 minutes.
  8. Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute. Add the leftover desi ghee and put off the flame. Add fried makhaana and stir.
  9. Serve with pulao/plain rice along with aaloo ki bhunjia and papad.
Recipes: 
Vegetarian

Besan Ke Kofte

Submitted by rehanak55 on Mon, 2007-03-26 05:57
Chef's Name: 
Rehana Khambaty
Ingredients: 
  1. Besan - 2 cups
  2. Dhania patta (finely chopped) - 1 tbsp
  3. Anaar daana -1 tbsp (optional)
  4. Oil - 2 tbsp
  5. Salt - to taste
  6. Water - very little...just to bind all the others.
  7. Onion - 1 medium (finely chopped)
  8. Green chilly - 1 (finely chopped)
  9. Jeera (mashed) - 1 tsp
  10. For the gravy: Paste of : Tomato (1)
  11. green chilly (1)
  12. ginger ( 1 inch)
  13. Powdered masala: Haldi powder- 1/2 tsp
  14. Dhania powder- 1 tsp
  15. Red Chilly powder- 1tsp
  16. Garam masala - 1/2 tsp
  17. Water - 1.5 liter
  18. Salt - 3/4 tbsp or to taste
  19. For tadka: Oil - 4 tbsp
  20. Mustard seeds - 1 tsp
  21. Dried red chilly - 2
  22. Garnishing : Dhania patta
Preparation Method: 
  1. Bind all the ingredients of the kofta with little water and make round koftas of 1 inch diameter.
  2. Gravy: In a thick hot karaahi or frying pan, boil the water with all the other ingredients for the gravy.
  3. When this gravy mixture has boiled for 2 minutes, add the koftas to it and keep boiling everything on medium flame for 5 minutes and then on low flame for 7 minutes with the lid covered.
  4. Open the lid and take out one kofta to check whether or not it has cooked properly till inside. It usually does till time, but if not... then boil it further for some more time in the gravy till it is cooked properly.
  5. Check the consistency of gravy. If it is too watery then make a thin paste of flour and cold water and put in the gravy continuously stirring, for thickening the gravy. If gravy is too thick, then add some boiling water to it and stir. Put off the flame when it is done.
  6. Tadka : heat oil along with other things for tadka in a pan. When the mustard begins to splutter, put off the flame and add the tadka to the kofta and its gravy.
  7. Garnish with fresh dhania patta and serve hot with steaming rice or puris.
Recipes: 
Vegetarian

Cauliflower Roast

Submitted by rehanak55 on Sun, 2007-03-25 06:04
Chef's Name: 
Rehana Khambaty
Ingredients: 

1 Medium sized Cauliflower
1/3 cup Onion, pasted or chopped
1 tablespoon Ginger, paste
1 tablespoon Garlic, coarsely chopped
1 medium (5-6 cm dia) size Tomato, chopped
1/2 teaspoon Turmeric powder
1 teaspoon Cumin powder
1/2 teaspoon Chilli powder, or enough to taste
3-4 cm long Cinamon stick
2 Cardamoms
3-4 Cloves
1 Bayleaf
1 Teaspoon sugar
Salt, to taste
Boiled Green peas or Chopped Corriander leaves, for garnishing (Optional).

Preparation Method: 

1.Cut the Cauliflower into big flowerlets with thick stems.
2.Cut slits in the stems for easy cooking.
3.Boil the flowerlets with salt & a pinch of tumeric for 1-2 minutes. The flowerlets should remain intact and should not be fully cooked.
4.Heat 2-3 tablespoon oil in a small Nonstick pan & add cinamon, cloves, cardamom & bayleaf.
5.Next, add the onion and garlic. Stir fry the mixture for 2-3 minutes on low heat.
6.Add chilli, cumin powder, ginger &, chopped tomatoes. Also add a pinch of turmeric, sugar & salt.
7.Stir fry the whole mixture for another 2-4 minutes.
8.Add the cauliflowers carefully, and cook, covered on low heat for 5-8 minutes or until the cauliflower is thoroughly done. Stir the pieces very gently once or twice within this time.
9.Put the flowers on serving bowl & add the gravy from top.Garnish with boiled green peas or chopped corriander leaves, serve hot.

Recipes: 
Vegetarian

Vegetable Manchurian

Submitted by rehanak55 on Sun, 2007-03-25 05:43
Chef's Name: 
Rehana Khambaty
Ingredients: 

2 cups finely chopped & minced vegetables
1 small bunch spring onions, finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup plain flour
3 tbsp corn flour
1/4 tsp red chili powder
2 red chilies
3 tbsp oil
1 1/2 cups water
1 tbsp milk
Salt to taste

Preparation Method: 

Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste.
Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.


Recipes: 
Vegetarian

Khatta Meetha Baingan

Submitted by rehanak55 on Fri, 2007-03-23 07:34
Chef's Name: 
Rehana Khambaty
Ingredients: 
200 gm small baingan (brinjals)
mustad oil - for deep frying
1/4 tsp heeng
11/2 tsp ginger-garlic paste
1/2 tsp cumin seeds
4-5 whole red chillies
2 tsp saunf powder
2 tbs tomato puree
1 tsp red chilli powder
salt - to taste
1/4 tsp haldi powder
1/2 tsp dhania powder
1/2 tsp jeera powder
2-3 tsp dhania leaves - chopped
6-7 tbsp imli mixture
Preparation Method: 
For imli mixture
Boil water and add sugar,accordingf to taste and add the imli pieces in it. Let it boil for about 10-15 minutes or till the mixture becomes thick in consistency.

Strain the mixture and keep aside.

For the baingan

First cut each baingan lenthwise into four pieces. HEat oil and deep fry them. Keep aside.

In another pan, heat 3-4 tbsp of mustard oil, add heeng and ginger-garlic paste to it. Stir well.

Add cumin seeds, whole red chilles and saunf powder. Stir again.

Add the tomato puree and keep stirring.

Mix in all the powdered masalas and salt.

Garnish with coriander leaves and pour the imli mixture over it.

Stir well and add the fried baingan. Cover and cook for about 8-10 minutes.

Serve hot.

Recipes: 
Vegetarian

Panch Poran Charchari

Submitted by rehanak55 on Fri, 2007-03-23 07:13
Chef's Name: 
Rehana Khambaty
Ingredients: 
500 gms. cauliflower. Cut into flowerets.
3 large potatoes, peeled, cubed
2 brinjals, stems removed, quartered
200 gms. red pumpkin, peeled, cubed
1/2 tsp. aniseeds
1 4 tsp. cumin seeds
4 tsp. onion seeds
4 tsp. fenugreek seeds
4 tsp. mustard seeds
3/4 tsp. turmeric powder
1 tsp. chilli powder
2 green chillies. sliced
2 bay leaves
1/2 cup mustard oil
salt and sugar to taste

Preparation Method: 

Heat oil and add the five kinds of seeds and bay leaves.

Add the potatoes and cauliflower and stir fry till slightly brown.

Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, one cup of hot water and cook covered till vegetables are done.

Serve hot with rotis / phulkas or rice.

Recipes: 
Vegetarian

Matar Paneer

Submitted by rehanak55 on Fri, 2007-03-23 05:45
Chef's Name: 
Rehana Khambaty
Ingredients: 
200 gms Paneer
• 1 Cup cooked green peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander powder.
• 1 tbsp Poppey seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black pepper powder
• 1 tsp Ginger-garlic paste
• 1 Green chilli
• 1/2 tsp Turmeric powder
• 2 Bay leaves
• 3-4 Cloves
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• Vegetable oil
• Salt to taste
• Green coriander leaves
Preparation Method: 
Heat vegetable oil in a pan.
• Cut the cheese into small sized cubes. Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying.
• Chop the tomato, onions, and green chilli. Make a paste by grinding it in a grinder. Also add ginger and garlic.
• Heat rest of the oil and fry bay leaves along with cloves for about 30 secs. Add above prepared paste and fry on a medium flame until it turns golden brown.
• Add poppey seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well. Now add green peas and fry for about 2 to 3 minutes.
• Add sufficient water to make thick gravy. Heat the gravy till it boils.
• Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.
• Garnish the dish with chopped coriander leaves.
• Matar Paneer is ready to serve.
 
 
Recipes: 
Vegetarian

Spinach and Peas Pulao

Submitted by rehanak55 on Wed, 2007-03-21 10:38
Chef's Name: 
Rehana Khambaty
Ingredients: 
  • 1 Cup Rice (100 gms)
  • 2 teaspoon Ginger Chilli Paste
  • 2 Onions
  • 150 Grams Green Peas
  • 250 Gram Spinach
  • 1 teaspoon Cumin (jeera)
  • 1 Capsicum
  • 1/2 teaspoon Garam Masala
  • 3  Tablespoon butter
  • Cloves , Cinnamon
Preparation Time: 
30 mins.
Preparation Method: 
  • Soak the rice for 2 to 3 hours.
  • Wash the stock spinach leaves, ass two cups of water in it and grind it in the mixer.
  • Heat some Ghee in a pan and add cloves and cinnamon to it.
  • Drain the water from rice and add to the pan
  • Add Amul Lite and 1 teaspoon of cumin seeds and cook for 1-2 minutes
  • Add the Ginger Chilli paste, salt and garam masala. Mix Well.
  • Add 3 cups of crushed spinach.
  • Cook on a low flame till all the water evaporates.
Recipes: 
Vegetarian

KAJU PANEER MASALA

Submitted by rehanak55 on Wed, 2007-03-21 10:34
Chef's Name: 
Rehana Khambaty
Ingredients: 
150 g Malai Paneer
1/2 cup Kaaju
3 onions
3 tomatoes
3 flakes garlic
1" piece ginger
3 tbsp watermelon seeds
2 tbsp oil
Preparation Time: 
30 mins.
Preparation Method: 
Fry 150 g Malai Paneer till golden colour
Remove, and in the same oil, fry 1/2 cup kaaju and keep aside
Deep fry 3 sliced onions till brown
Cool and grind into a paste
Boil 3 chopped tomatoes, 3 flakes chopped garlic, 1" piece chopped
iner with 1 cup water, till tomatoes are soft
Cool and then puree
Soak 3 tsp watermelon seeds and 1 tsp Khus-khus for 1 minute.
Grind to paste
Head 2 tbsp oil and fry onion paste till brown
Add 1/2 tsp chilli powder and khus-khus paste and mix
Add tomato puree and cook till oil separates
Add 1/2 cup milk gradually, stirring constantly, and cook for 3 -
4 minutes
Add 1/2 tsp garam masala and salt
Add enough hot water to get a thick gravy
Boil and then simmer for 10 - 12 minutes
Add Malai Paneer and kaaju
Boil once more, simmer for 5 minutes till paneer is heated
Serve hot.
Recipes: 
Vegetarian

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