hi
iam posting some really good veggie recipes!!
hope u like it :)
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hi
iam posting some really good veggie recipes!!
hope u like it :)
VEG CHETTINAD
mixed vegetables - 500 gms, cubed and boiled
(carrots, cauliflower, green beans, potatoes,etc)
a handful of bengal gram + 1 tsp cumin seeds + 1 tsp fennel seeds + 1 tbsp coriander seeds + 6 to 8 dry whole red chillies = dry roast and powder together
coconut - 1 cup ,grated - fry in 1 tsp oil and grind to a paste
oil - 4 tbsp
onion - 1 cup, chopped
ginger-garlic paste - 1 tbsp
curry leaves - a few sprigs
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
salt
1. heat oil and fry onion till brown. add ginger garlic paste and curry leaves.
2. add all the spice powders.
3. add vegetables , coconut paste and salt; fry for a few minutes and add water.
4. simmer for 5 minutes and remove.
5. serve hot with plain boiled rice.
VEG BALTI MASALA
balti masala powder:
1/2 tsp cumin + 2 cloves + 1 cardamom + 1 cinnamon stick + 3 red chilli whole = dry roast and powder
oil - 3 tbsp
onion - 1/2 cup, chopped
cumin seeds - 2 tsp
garlic - 4 tbsp, finely chopped
ginger - 2 tbsp, finely chopped
green chillies - 2 , finely chopped
turmeric - 1/4 tsp
red chilli powder - 1/4 tsp
salt
coriander powder - 1 tsp
tomatoes - 1 large, chopped
cauliflower - 1/2 cup
potato cubes - 1/2 cup
green peas - 1/4 cup
chick peas, cooked - 1/4 cup
paneer, fried - 1/4 cup
spinach, chopped - 1/2 cup
coriandr leaves - 1/4 cup , chopped for garnish
1. heat oil and fry the onions; add ginger garlic and cumin seeds.
2. add green chillies, turmeric, chilli powder, coriander powder, salt and tomatoes. cook till tomatoes are mashed up.
3. add the vegetables and water; cook till done.
4. add the coriander leaves.
5. finally sprinkle the balti masala and stir. serve hot with rotis/pulao.
MOOLI LEAVES KOOTU
radish leaves - washed, chopped 1 cup
mung dal - 1 cup, soaked
turmeric - 1/2 tsp
slit green chillies - 3 to 4
ghee - 2 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
salt
1. boil dal with turmeric and chilli; when half done, add the leaves and salt. cook till done.
2. heat ghee, splutter mustard and cumin, add to dal and leaves.
3. serve hot with rice or rotis.
note:
can substitute the radish leaves with any greens of ur choice.
SOYA WITH EGGPLANT
soya nuggets/mealmaker - 1 cup, soaked in hot water, squeezed and chopped
eggplants/ brinjal - 1 cup, chopped
oil - 2 tbsp
onion - 1, chopped
turmeric - 1/4 tsp
chilli powder - 1 tsp
2 tomatoes + 5 cloves garlic + 2 tsp chopped ginger = grind together
chopped coriandr leaves
1. heat oil and fry onions; add the soya and eggplants along with turmeric , chilli powder and salt; keep frying for a few minutes.
2. add the tomato paste mix and cook till done sprinkling water if needed.
3. garnish with coriander, serve with rotis.
Hi Ayesha
Delighted to see this thread!Looking forward to your recipes
Regards
Sowmya :D
Hi Ayesha!
U r posting the recipes in a ligtning speed!
Howz ur Kutty Chellankal(ur KIDS)
Thanks Ayesha!
Keep posting more recipes!
thnx noodles
my kuttys are fine now.....:)
As I have said, I love cooking (eating too!! :) )
I had started cooking right from my school days and iam posting a few recipes now.....if i had known abt this thread i wud have done it a long time ago!! :)
GOBI MUSALLAM
cauliflower - 1 no., (cut into florets, put in boiing water along with a tsp of turmeric and salt; drain after a minute)
chickpea flour(besan) - 2 tbsp, dry roasted
yogurt - 1/2 cup
oil - 4 tbsp
ginger garlic paste -1 tbsp
turmeric - 1/2 tsp
red chilli powder - 1 tsp
onion - 1 no, fried till brown and pasted
cashew paste - 2 tbsp
garam masala - 1 tsp
Garnish: julienned ginger and chopped coriander leaves
1. heat oil, add the ginger garlic paste and fry, when light brown, add the chickpea powder mixed with yogurt, turmeric, chilli powder and salt. fry well
2. add onion paste, cashew paste, garam masala and water.
3. add the cauliflower florets, take care not to break them.
4. place in a preheated oven at 160 degrees C for 5 to 10 minutes.
5. garnish and serve hot with rotis.
PALAK PANEER
spinach - 1 bunch, cooked and pureed
oil/ghee - 4 tbsp
cumin seeds - 1 tsp
onion - 1, chopped
tomato - 1, chopped
ginger garlic paste - 2 tsp
chilli powder - 1 tsp
paneer cubes - 1 cup
ginger juliennes
1. heat oil and add cumin, add onion and ginger garlic pastes.
2. when brown, add the tomato and spices.
3. when tomato is cooked add the puree and paneer. cook for 2 minutes.
4. garnish and serve hot with rotis
note:
variations can be made to make it a miloni subzi by adding one or more / all of the following:
sweet corn
capsicum
mixed vegetables