Showing posts with label Vegetarian Main Course. Show all posts
Showing posts with label Vegetarian Main Course. Show all posts
I understand the name sounds as if a Gujarati dish but its not. Its just a mixture that you get in market with name of Gujarati Mix and when ever i dont a any vegetable at home I make this as a bhaji. Try it... no harm in that if you like chaat you will like this. Have fun!!
Ingredients 1 Pack Gujarati mix 1/2 Tsp Cumin seeds 3 Green Chillies 2 Large Onions chopped 3 Medium tomatoes chopped 2 Tsp Red chilli powder 2 Tsp Coriander powder 1/2 Tsp Turmeric powder 1 Tsp Garam Masala 1 Tsp Garlic Paste 1 Tsp Ginger Paste 1 Tsp Amchoor ( Dried mango powder) Salt to taste Oil to cook
Methods
Heat oil in a pan and add cumin seeds to it. When it starts to crackle add green chillies and onions.
Add ginger and garlic paste and saute with onion for few seconds till oil starts separating.
Now add tomatoes and sprinkle little salt on it so that it gets pulpy faster.
Once tomato has left its pulp add all the powdered spices to it and fry for few minutes.
When the above mixture starts leaving oil add some chopped coriander along with the Gujarati mix mixture and sprinkle the dried mango powder.
Mix well then add one cup of water and let it cook for some time so that the spices blend with the mixture.
Garnish with coriander and serve hot with Chapati
I know I know its bitter but please don't make faces and try this out and I am sure some people would like and and the people who already like it will love it.
Ingredients 4 Medium size karela/ Bitter Gourd 2 Large onions chopped length wise 2 Large Tomatoes cut in cubes 2 Tspn Red Cilli powder 2 Tbspn Coriander powder 2 Tspn Cumin Powder 1 Tspn Amchoor powder 1/2 Tspn Garam Masala 1/2 Tspn Turmeric 3 Tbspn Salt Oil to cook Salt to sprinkle Methods
Wash and cut the Karela/ Bitter Gourd in a round shape. Now take this in a big bowl which has a cover pour it the uncooked cut Karela/ Bitter Gourd in it.
Add the 3 Tbspn of salt and cove the lid of the bowl. Now shake it well so that the Karela get coated with the salt. Do this a night before you want to make karela/ Bitter Gourd or at least give it a time of 7-8 Hours.
Next day wash the salt soaked karela/ Bitter Gourd nicely to remove all the salt and bitterness from it.
Now heat oil in a pan (Kadhai) and deep fry the karela/ Bitter Gourd and keep aside on a kitchen tissue to soak access oil form it.
Once all the pieces are deep fried. Empty some of the oil leaving some for cooking.
Add onions to the remaining oil and fry till golden brown, then add tomatoes and let it leave the pulp completely.
To this add the fried karela/ Bitter Gourd mix well and cover it with a lid for 2mins.
Then add all the spices to it and mix well. After its mixed taste for the level of salt in it (remember we have soaked the Karela in salt) and the if required add more salt.
Now add Amchoor, cover with a lid and let it cook in the spices for 10-12mins untill it starts leaving the Oil.
After 12mins Karela is ready serve with Chapatti or Paratha.
Note
Make sure to wash the salt soaked Karela well to remove the bitterness.
Karela/ Bitter Gourd is a healthy diet for Diabetic people.
Rice Stuffed Paratha ~ Yes This is what we had over the weekend as there was some rice left from Saturday night dinner and didn't wanted to waste it. And It came out really well. So when you want to eat something chapatta try this out.
Ingredients 11/2 Bowl cooked rice 1 Small Onion finely chopped 2 Green Chilli finely chopped 1 tspn red chili powder 1 tspn chaat masala 1 tspn Amchoor Powder 1 tspn Garam Masala 3 tbspn Coriander leaves salt to taste Oil
Mix the flour, salt and butter/ Oil. Pour water and make a firm dough. Knead well for 6-7 minutes and keep covered with a moist cloth for 5-10mins.and Knead again.
Separate the rice grains so that they are not sticky anymore (Sorry was not getting the word to describe it :-(
To it add onions, green chilli, red chill powder, chaat masala, amchoor, garam masala and salt. Mix well after this rice will look brown in color due garam masala. Like its shown in the picture
To this add the coriander leaves and mix again.
Break the dough into number of required portions.
Make a ball of one portion and dust it with some flour and roll out into 8-10cm.
Fill 2 tbspn of the prepared rice mixture in it.
Pull in the edges to meet in the center and form a ball.
Roll it out again evenly. Heat the tawa or pan and place this paratha on it.
Cook from both the sides till it changes color and then brush with oil/ Ghee.
To make it crisp press it with a Spatula and serve hot with Green Chutney
Note You can adjust the quantity of the powdered Spices depending on the quantity of rice and the number of Paratha You wish to make. e the same taste.
Mixed Vegetable or Vegetable Korma ~ I have learnt this dish back home in Madhya Pradesh. Yes that's where I was born Jabalpur. This is complete Bhopali style mixed vegetable learnt from a aunt next door. Creamy dish you would love to eat and serve. :-)
Ingredients 21/2 cup mixed vegetable Boiled 2 Medium Potato 2 Medium Carrot 1 Small Cauliflower( Cut into florets) 1 cup Green Peas 2 tbspn Cashew nuts( 10 in number) 3 tbspn milk 2 tbspn fresh cream 2 pinch sugar 5 tbspn clarified butter (Ghee) Salt to taste For the Grinding Paste 8-10 garlic 10 green chilli 6 tbspn finely chopped coriander 2 tspn cumins 25 mm ginger Methods
Peel and chop potato and carrot in a shape you like I chopped it length wise and boil all the vegetable 250 ml water. Once boiled take them out of water and keep aside to cool. Make sure you don't over boil them as you will required to cook it along with the mixture as well.
Heat the clarified butter and roast cashew nuts in it. After roasted take out and keep it aside.
Make the paste of the above ingredients and fry in the same oil for 2-3mins.
Now add the vegetable and fry for 1min. To it add 3/4 cup water and boil till the vegetables get soft
Mix together milk and cream then add it to the vegetable. Mix well and let it cook in this for 1 min. Now add sugar and salt to it.
Garnish with the roasted cashew nuts and serve hot with Chapatti
My another chef friend has got a little variations in the same dish look for it here Mixed Vegetable Kurma
PS: I'll be updating the same form of Dish in South Indian style soon.
Pakodi Ki Kadhi ~ This one is submitted by my friend Abhilasha. I would like to thanks her for contributing to my blog. In her words she describes the recipe as..... "This Pakodi ki kadhi is prepared in Rajasthani style, something different from the regular kadhi we make." Submitted by: Abhilasha Arora
Ingredients
100 gms Mung Dal 1 1/2 tsp Salt 200 gms Curd 1 tsp Red chilli powder 2 Red chilli (sabut and dry) 1 tsp Dhaniya 3 - 4 Curry Leaves 1 pinch Haldi 1 pinch Soda 2 cup Oil for frying pakories 1/2 tsp Mustard seeds (motti)
Methods
1.Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. 2.Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. 3.Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. 4.Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. 5.Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. 6.Finally put the tadka of red chilly powder on pakodi kadhi. Serve it hot with plain rice and roti.
Tomato Rice ~ As I was writing this blog went back in time and recollected things my friends use to like, apart from me ;-)They like the tomato rice and Sweet Paratha that I use to take in my Tiffin Box. This is dedicated to all my school friends Monika, Roopali, Neha, Godhuli, Shwetal, Lollen, Manisha, Rachel, Soma in short all of them who have eaten it from my tiffin box and would like to eat more. Please write a comment when you read or try this as it will make me feel that I m still remembered. Sweet Paratha will follow in the next post.
Ingredients 2 cups Rice You can cook or use the left over) 1 Large Onion chopped in julienne 3 Large ripe Tomato ( cut into cubes) 7-8 Curry Leaves 1 1/2 Tspn Mustard ( I use it quite allot) 2 Tbspn chilli powder 2 Tbspn Coriander powder 1/2 Tspn Turmeric 3 Tbspn Oil Salt to taste Methods
Heat the oil in a pan and add mustard seeds to it when it stops spluttering add curry leaves and onions to it. Fry till it get soft and golden brown.
Add Tomatoes let it get mushy and then to it all the spices turmeric powder, red chilli powder, coriander powder to it. Once its starts leaving oil in the corner add cooked rice. Mix it well and add salt to it. Serve hot.
Chatpata Chana ~ This is the easiest and quickest chana I have ever made and is liked by all. Actually time saving food as me and my husband both of us work so this becomes the yummy veggie prepared in less time when you get the craving of eating something like this. Try this out and let me know if you liked it or if there are any variations you would like in it. Ingredients
Chick Peas/ Chana - 800 grams ( I used tinned ones you can boil the same in a pressure cooker) Cumin Seeds - 1 teaspoon Onion Large - 1 Green chilies - 3 (chopped) Tomato large - 1 Garam Masala - 2 teaspoon Red chilli powder - 2 teaspoon ( may increase the amount for a hotter dish) Chana Masala - 2 Tablespoon Amchoor - 1/2 teaspoon Tamarind pulp - 1/2 teaspoon Sugar - 1 teaspoon Oil - 4 tablespoons Sal to taste Coriander leaves to garnish Methods
Take a deep frying pan and add oil to it, as it heats add cumin seeds and green chillies. Remove it from the flame and immediately add 1teaspoon red chilli powder followed by boiled chana.
Mix the chana and then add remaining red chili powder, garam masala, chana masala, amchoor powder, salt and mix it.
Now take the tamarind pulp and add a two table spoon of water to it so that it turns int a liquid. You can also soak it at home. Pour this liquid onto the chana and then add sugar to it. Mix well.
Now place it back on the flame to evaporate any excess water and heating it moderately.
Garnish with Coriander eat it with Chapattis
Note
Diabetic people can use sweetener is place of sugar.
Potato and Tomato Curry ~ Lately I am getting cravings for potato and am sure everyone of us love this vegetable specially Kids. Ingredients
3 Potatoes medium size 1 Onion large chopped 2 Tomatoes medium size 2-3 Garlic Pods 1 Teaspoon Red Chilli Powder 1/2 Teaspoon Turmeric Powder 1-1/2 Teaspoon Pav Bhaji Masala 1 Cup Coconut Milk 1 Teaspoon Mustard seeds Curry leaves Salt as per taste Oil Methods
Boil potatoes peel and cube. You can deep fry it or use it just boiled as per your choice.
Heat oil in a pan add mustard seeds, curry leaves and allow them to splutter. Fry onions till golden brown then add pounded garlic to it.
Add Chopped tomato when soft add chili and turmeric powder.
Add Pav Bhaji Masala and salt. Let it cook with all the masala's for 2-3mins and then add coconut milk to it. Bring it to boil.
Serve hot with Puri's or Chapati's Note
The consistency can be as per your liking how thick you want the gravy to be.
Malai Palak ~ When it comes to eating healthy leafy vegetables the first vegetable that comes to our mind is Palak. Tired of eating the same traditional Alu Palak? This is a recipe with some twist and taste. Here is another quick-to-make and yet healthy recipe. That your kids are also going to enjoy!
Ingredients 500gm Spinach 2 Onions medium 3-4 Garlic Clove 100ml Cream Salt as per taste Oil Methods
Wash all the Spinach leaves carefully and then cut it.
Cut onion and garlic finely. So that it gets well mixed with the spinach.
Heat oil in a pan add garlic, when its slightly brown an you can smell the aroma of it then add onions to it an saute till light brown.
Now add Spinach to it and leave it for some time so that it leaves its water.
Now add half of the cream to it and let spinach cook with its water and cream.
When its half dried add rest of the cream to it and add some salt as required.
When spinach is completely cooked with no water left and cream properly soaked in it. Its ready to serve. Can be eaten with Dal (Lentil soup) and Rice or with Chapattis/ Indian Flat Bread
