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Thread: NO~ONION NO~GARLIC recipes

  1. #31
    Senior Member Regular Hubber rsankar's Avatar
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    Apr 2005
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    Hello everyone,
    This is from, try it and let me know.

    Veg. (without onion-garlic)

    Vegetable Malai Curry

    Basic information:
    Preparation time ([days] hrs:min): 00:00
    Cooking time ([days] hrs:min): 00:30
    Number of servings: 2

    List of ingredients:
    Qty Measure Ingredient Wt.(gms)

    2 medium potato
    1 cup beans ( coarsely chopped )
    1 tomato
    10 pieces baby carrots
    4 pieces radish
    1/2 tsp. turmeric powder
    1/2 tsp. curry powder
    1 pinch coriander powder
    1/2 tsp. white cumin powder
    1 tsp. ginger paste
    1/2 tsp. panchforan ( panchpuran )
    2 pieces dry red chili
    1/4 cup heavy cream
    1 tbsp. ghee
    1/4 cup chopped coriander ( cilantro ) leaves

    Cooking procedure:

    Peel off potatoes and make medium size cubes. Peel off Tomato and chop finely.

    Cut carrots and radishes into halves.

    Stir the cream well and mix all the powders with it. Keep aside.

    Heat ghee. Add dry red chili, broken into pieces and panchforan. Let them crackle.

    Add potatoes. Fry on medium-high heat until they strat to get red. Add all other vegetables, except tomato.

    Fry well for at least 5 minutes, stirring constantly. Add Tomato.

    Fry until the tomato mixes well and the water it leaves, is soaked.

    Add Ginger paste and and cream - mix. Fry for 2 minutes on high flame, stirring constantly.

    Add 2 large glasses of water, salt and chopped coriander leaves. Cover cook until aroma comes out.

    Once the vegetables are boiled, remove the lid.

    Cook on medium-high flame until the gravy becomes thick.

    Storage tips: Serve hot.

    Any additional information: Goes well with rice, roti, puri etc.

    Coriander lvs. can be replaced with 1tsp. of garam masala.

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  3. #32
    Member Junior Hubber
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    nice one.

    Hello shankar
    Thats a lovely recipe. Thanx so much

  4. #33
    Senior Member Devoted Hubber Sowmya's Avatar
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    Apr 2005
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    lauki recipe

    Hi all
    Found this recipe interesting and confirmed to our standards...No onion No garlic.I don't remember the source of this recipe though.. sorry


    Mouth-melting bread koftas in delicious pumpkin curry.

    Cooking Time : 30 minutes.
    Preparation Time : 25 minutes.

    Serves 4.

    For the koftas

    5 to 6 bread slices
    1/2 teacup fresh curds
    3 level tablespoons plain flour (maida)
    1 tablespoon chopped coriander
    4 green chillies, chopped
    2 pinches soda-bi-carb
    salt to taste
    oil for deep frying

    For the pumpkin curry

    250 grams white pumpkin (lauki)
    2 large tomatoes
    1 teaspoon cumin seeds
    2 teaspoons chilli powder
    1 tablespoon coriander-cumin seed (dhana-jeera) powder
    1/4 teaspoon turmeric powder
    1 teaspoon garam masala
    1 teacup fresh curds
    1/2 teacup boiled green peas
    1 teacup boiled and fried small potatoes
    3 tablespoons ghee
    salt to taste

    For the koftas

    1. Remove the crust from the bread slices.

    2. Soak the bread in the curds for 20 minutes.

    3. Add the flour, coriander, chillies, soda bi-carb and salt and mix thoroughly.

    4. Divide and shape into balls.

    5. Deep fry in oil.

    For the pumpkin curry

    1. Peel the pumpkin and cut into big pieces.

    2. Add 1 1/2 cups of water and cook. When cooked, blend in a liquidiser.

    3. Put the tomatoes in hot water for 10 minutes. Grate into a puree.

    4. Heat the ghee and fry the cumin seeds until they crackle.

    5. Add the chilli powder, coriander-cumin seed powder, turmeric powder and garam masala and fry for a few seconds.

    6. Add the curds, pumpkin mixture, tomato puree and 1/2 teacup of water and cook for a few minutes.

    7. Add the green peas, potatoes and salt.

    How to serve

    1. When ready to serve, add the koftas to the curry and give one boil.


  5. #34
    Senior Member Regular Hubber rsankar's Avatar
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    Hello friends,

    Here is the link for No onion No garlic recipes.


  6. #35
    Senior Member Devoted Hubber Sowmya's Avatar
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    Paneer makhani

    My search for paneer makhani without onions and garlic showed this recipe..Tried it and liked it.
    So I wanted to share the same with you all...

    Paneer Makhani
    250 gms paneer 1/2 inch thick triangular pieces
    3 tbsp ghee or 41/2 tbsp oil
    7 - 8 medium tomatoes chopped
    1/2 piece ginger chopped
    1 tej patta (bay leaf)
    2 moti illaichi (brown cardamom) skinned and crushed
    1 tsp kasoori methi (dry fenugreek leaves)
    1/2 tsp chilli powder
    1 tsp approx salt to taste
    1 tsp sugar
    1/2 tsp garam masala (mixed spices)
    5 tbsp - 75 gm well beaten malai (cream)

    1. Heat ghee in a pan. Add tomatoes, ginger, tej patta, moti illaichi, kasoori methi and chilli powder.
    2. Cover and cook for about 10 minutes, till the tomatoes are pulpy. Cool.
    3. Grind the tomatoes to a puree in the mixer.
    4. Pass the puree through a fine sieve.
    5. Keep the strained puree on fire. Add salt, garam masala and sugar to reduce the sourness. You may add more sugar if required.
    6. Add 4 tbsp of cream. Remove from fire.
    7. Add paneer pieces about 1 hour before serving.

  7. #36
    Member Junior Hubber
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    Nice recipe Sowmya

    This is Tarla dalal's recipe
    An unusual rice dish with vegetables.
    Cooking Time : 40 minutes. Preparation Time : 20 minutes.
    Serves 6 to 8.

    1 1/2 teacups uncooked rice
    5 brinjals
    5 small potatoes
    5 to 6 small tendlis (optional)
    1 teacup boiled green peas
    5 tablespoons oil
    salt to taste

    To be mixed together into a masala mixture
    1/2 grated coconut
    4 teaspoons coriander-cumin seed (dhana-jira) powder
    1 teaspoon sugar
    2 teaspoons chilli powder
    1 teaspoon garam masala
    1 1/2 teacups chopped coriander
    a pinch asafoetida
    salt to taste

    1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
    2. Make 4 vertical slits in the brinjals, potatoes and tendlis and stuff with the masala mixture. A little mixture will be left over.
    3. Heat the oil, add the stuffed vegetables and salt and very little water. Pressure cook or cover and cook until soft.
    4. Mix the cooked rice, remaining masala mixture, green peas and salt. Add the cooked vegetables and mix well.
    5. Serve hot with kadhi.


  8. #37
    Member Junior Hubber
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    This is usually made with garlic, but you can avoid it as it has lot of other flavors too.


    My mother makes it a little different from the normal Undhiyo.
    Usually muthias are dropped in the Undhiyo gravy, but I generally dont make muthias as they are time consuming.

    Serves - 2
    Fresh Methi Leaves - 1 bunch (washed and cut)
    Ajwain (Omum) - 2 tsp
    Brinjals - 3 small
    Raw Banana - 1/2
    Surti (Avvaraikai) - 1/2 cup
    Garam Masala - 2 tsp
    Dhania Jeera pd - 1 tsp
    Jaggery - 2 tsp

    Gring to a paste
    Grated Coconut - 2 tbsp
    Greenchillies - 4-5
    Ginger - smal piece

    Method :
    1. Heat oil in a pressure cooker, add ajwain seeds. Immediately add the cut methi leaves.
    2. Cut vegetables into big pieces.
    3. Stir for a minute and add the ground paste. Stir few secs and expect a good arome. If needed add more garlic (as per choice)
    Then add brinjal, surti, raw banana.
    4. Add salt, garam masala, dhania jeera pd.
    5. Cover and pressure cook till one whistle.
    6. When done , add Jaggery and dont mix rigourously as the vegetable will tend to get soggy.
    And steamed Undhiyo is ready!!
    Have hot with Rice or Chappatis. Goes well with rice.

    Thankyou bye

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