Vegetable Pottage

Vegetable Pottage

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INGREDIENTS:

3 turnips

2 carrots

1 parsnip (About 1lb of vegetables in total)

A knob of butter (1oz)

2oz oats

Heaped tablespoon chopped fresh parsley

1 pint/16 floz or 570ml of vegetable stock

INSTRUCTIONS:

Prepare the vegetables

• Put them in the saucepan with the butter and lightly fry to soften
• Add the chopped parsley and oats
• Add the stock
• Cover and cook slowly on a low heat for 20-30 minutes, stiring from time to time
• Once the oats have thickened the sauce and the vegetables are softened, the pottage is ready. 

Source: http://cookit.e2bn.org/

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Raw Banana Poriyal

Raw Banana Poriyal

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INGREDIENTS:

3 small to medium raw bananas

1 tbsp coconut oil

1 to 2 dry red chili

½ tsp mustard seeds

1 tsp urad dal

½ tsp cumin seeds/jeera

8 to 10 curry leaves/kadi patta

a pinch of asafoetida/hing

¼ cup water or add as required

3 tbsp grated coconut

2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS:

• Rinse the raw unripe bananas first. Peel them lightly. Dice them and add them in a bowl containing water, so that they don't darken.
• Heat 1 tbsp coconut oil in a shallow frying pan. Keep the flame to a low and add ½ tsp mustard seeds and 1 tsp urad dal. saute till the mustard seeds crackle and the urad dal turn golden
• Then add ½ tsp cumin seeds and sauté till they splutter.
• Then add 1 to 2 dry red chili, a pinch of asafetida, 8 to 10 curry leaves.
• Stir and saute till the red chilies change their color and.
• Now add the raw banana and salt.
• Add ¼ cup water. Stir very well.
• Cover the pan with a lid.
• On a low flame simmer till the bananas have cooked well and softened. Do check a couple of times when the bananas are cooking. If the water dries up in the pan then add some more water.
• When the bananas have cooked, there should be no water in the pan. If there is then simmer without the lid, till all the water dries. Then add 3 tbsp grated coconut.
• Mix the coconut with the rest of the banana stir fry.
• Add 1 tbsp chopped coriander leaves. Mix again.
• Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.

Source: vegrecipesofindia

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Dahi Bhindi

Dahi Bhindi

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INGREDIENTS:

200 to 250 gms bhindi/okra

1 medium onion, finely chopped

2 medium ripe red tomatoes + 6-7 whole cashews, chopped - blended to a smooth paste

½ cup yogurt/curd, whisked till smooth

3-4 garlic + ½ inch ginger - crushed to a paste in a mortar and pestle

1.5 tbsp gram flour/besan

½ tsp cumin seeds/jeera

½ tsp coriander powder/dhania powder

¼ tsp red chili powder/lal mirch powder

¼ tsp turmeric powder/haldi

¼ or ½ tsp garam masala powder - if homemade or very strong, then just add ¼ tsp

2 cups water

1 to 2 tbsp cream

2 tbsp oil for sauting the okra

1 tbsp ghee or oil for the sauce

Salt as required

INSTRUCTIONS:

• Rinse the okra/bhindi in water for a couple of times.
• Dry the bhindi with a kitchen towel or spread them on a plate and let them dry on their own.
• Trim off the head and tail of the bhindi. Chop the bhindi in 1 inch pieces. Keep aside the chopped bhindi.
• Heat the 2 tbsp oil in a pan. Add the chopped bhindi and saute for atleast 8-10 minutes on a low flame till they change color and are cooked.
• Remove the sauted bhindi and keep aside.
• Puree the tomatoes and cashews to a smooth paste in a blender or chutney grinder.
• With a wired whisk, whip the yogurt till smooth.
• Heat up the same pan in which we sauted the bhindi.
• Add 1 tbsp oil or ghee. Crackle the cumin seeds first.
• Add the chopped onion and saute till the onions caramelize or turn golden.
• Add the ginger-garlic paste and saute for about 15-20 seconds or till the raw aroma goes away.
• Add the tomato-cashew paste and saute till oil starts to leave the sides of the mixture.
• The onion-tomato-cashew masala paste has to be sauted very well.
• Keep on stirring often for uniform sauting.
• The whole masala should come together and you should be able to see the oil or fat leaving the sides of the masala.
• Add gram flour and saute for 1-2 minutes or more on a low flame till the raw aroma of the gram flour goes away.
• Add all the spice powders and saute again for a minute.
• Switch off the fire and place the pan down. Add the whisked yogurt and water to the pan.
• Stir well with a wired whisk and add the sauted bhindi and salt.
• Keep the pan on the fire and simmer the sauce till the mixture starts to thicken and you see the oil or ghee floating on top.
• Add the crushed kasuri methi along with the cream and simmer for half a minute.
• Serve dahi wali bhindi with some hot phulkas, naan or rotis.

Source: vegrecipesofindia

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Kanthal curry

Kanthal curry

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INGREDIENTS:

One small raw Jackfruit: cut in small pieces

2 medium potatoes: cut in cubes

1 big tomato

For the Masala:

1 big onion paste

1 and ½ teaspoon ginger garlic paste

1 teaspoon turmeric powder

1 and ½ teaspoon chili powder

½ teaspoon garam masala powder

1 big bay leaf

1 piece cinnamon

1-teaspoon black pepper: coarsely ground

3 pieces cloves

Salt to taste

4-teaspoon oil

INSTRUCTIONS:

• First boil the jackfruit chunks in lightly salted water with ½ teaspoon turmeric until tender.
•  
• Heat 1-teaspoon oil in a kadhai and lightly fry the potatoes with salt till light brown in colour. Keep them aside.
•  
• Again heat 3-teaspoon oil and put the bay leaf, clove, Pepper and cinnamon. When they start to sputter add the onion paste, turmeric, salt and chili powder.
• Fry on a low heat. When the onion is half done add the ginger garlic paste and again fry on low flame till oil separates at the sides.
• Now put the chopped tomato, mix well and cover. After 5 minutes check if the tomato is cooked. Mix everything together with your spatula.
•  
• At this point add the boiled Jackfruit and potatoes. Give everything a good stir so that the veggies are coated with the fried spices.
• Cover and let it absorb the aroma for 2 minutes. Add hot water to it, check the seasoning, cover and let it cook till the Jacfruit is soft.
•  
• Once the water evaporates, sprinkle the garam masala powder and serve with steamed rice.

Source: ahomemakersdiary

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Baby Potato fry

Baby Potato fry

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INGREDIENTS:

250 grams baby potatoes, boiled and peeled

1 tbsp cold processed sesame oil or any oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ cup sliced pearl onions/shallots or chopped onions, 8 to 9 pearl onions or 1 small onion

6 to 7 curry leaves

A pinch of asafoetida

¼ tsp turmeric powder

¼ tsp red chili powder, add as required, for a spicy taste add ½ tsp

1 tsp sambar powder

2 tbsp chopped coriander leaves

INSTRUCTIONS:

• Rinse and then steam 250 grams baby potatoes, in a steamer or pressure cook.
• For pressure cooking, cook for 2 whistles.
• When the potatoes become warm, peel and keep them aside.
• Heat 1 tbsp sesame oil in a pan. Keep the flame on a low and add the mustard seeds and crackle them.
• Then add the cumin seeds and saute till they splutter and change color.
• now add ¼ cup sliced pearl onions or chopped onions, 6 to 7 curry leaves and a
• Pinch of asafoetida.
• Sauté till the onions turn translucent.
• Add the peeled potatoe and stir them very well.
• Now add the spice powders - ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp sambar powder. For a spicy taste, add ½ tsp red chili powder. If you don’t have sambar powder, then add ¼ tsp coriander powder and ¼ tsp garam masala powder.
• Mix the spices with the ingredients and potatoes, in such a way that they coat the potatoes evenly.
• Add salt and stir again.
• Sauté the potatoes for 4 to 5 minutes on a low flame. Then add chopped coriander leaves.
• Stir and switch off the flame.
• Serve baby potato fry as a side dish with rasam-rice, sambar-rice or dal-rice. You can also have the potato fry with chapati.

Source: vegrecipesofindia

Bharwan Tandoori aloo

Bharwan Tandoori aloo

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INGREDIENTS

Potatoes 6 medium

Cottage cheese (paneer) grated1 cup

Oil 1 tbsp + for deep-frying

Ginger finely chopped1 tablespoon

Green chillies 2-3

Cashewnuts 10-12

Raisins 1 tablespoon

Chaat masala 1 tsp + for sprinkling

Kashmiri red chilli powder 1 1/4 teaspoons

Garam masala powder 1 1/2 teaspoons

Salt to taste

Yogurt 1 cup

Ginger-garlic paste 1 tablespoon

Mustard oil 3 tablespoons

Turmeric powder a pinch

Lemon halved1

INSTRUCTIONS:

• Peel potatoes, cut a thin slice from both the sides of each potato and scoop out the center to make a barrel. Place all the trimmings aside in a bowl.
• Heat sufficient oil in a kadai. Deep-fry the potato trimmings till golden and crisp. Drain on absorbent paper.
• To make the filling, heat 1 tbsp oil in a non-stick pan, add ginger and green chillies and sauté for a minute. Roughly chop cashewnuts, add to the pan and sauté for a minute. Add raisins and sauté further for a minute and transfer the mixture into a bowl.
• Add cottage cheese, ½ tsp chaat masala, ¼ tsp Kashmiri red chilli powder, ½ tsp garam masala powder and salt and mix well.
• To make the marinade, mix together yogurt, ginger-garlic paste, 1 tsp Kashmiri red chilli powder, 1 tsp garam masala powder, ½ tsp chaat masala and salt in a bowl.
• Heat mustard oil in another non-stick pan. Switch off the heat and add turmeric powder. Pour this tempering over the marinade. Crush the fried potato trimmings and add to the marinade.
• Stuff the potatoes with the filling. Place the potatoes in the marinade bowl and coat with the marinade from all sides.
• Pierce one lemon half followed by 3 stuffed potatoes leaving a little gap between each of them on each skewer. Place the skewers in a hot tandoor and cook for 8-10 minutes.
• Remove potatoes from the skewers and halve them. Transfer onto a serving plate, sprinkle some chaat masala and serve hot.

Source: Sanjeevkapoor
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Tawa paneer masala

Tawa paneer masala 

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INGREDIENTS:

200 to 250 gms paneer/cottage cheese

1 large onion finely chopped, about 100 to 120 gms

1 medium capsicum/green bell pepper, about 80 to 100 gms

3 medium tomatoes, chopped, 180 to 200 gms

4 to 5 medium garlic/lahsun

1 inch ginger/adrak

1 green chili/hari mirch, chopped

½ tsp carom seeds/ajwain/omam

1 tsp coriander powder/dhania powder

¼ tsp red chilli powder/lal mirch powder

¼ tsp turmeric powder/haldi

1 tsp pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder

2 tbsp butter

½ tsp crushed kasuri methi/dry fenugreek leaves

Salt as required

Few chopped coriander leaves/dhania patta for garnish

INSTRUCTIONS:

• Finely chop the onions and capsicum/green bell pepper.
• Roughly chop the tomatoes, green chili, ginger and garlic.
• Crush the ginger and garlic in a mortar-pestle to a paste.
• Add the chopped tomatoes in a blender and make a smooth puree. Keep aside.
• Chop the paneer in ½ inch cubes.
• Melt butter on a tawa or skillet.
• Add the carom seeds/ajwain and fry them for a few seconds or till aromatic.
• Add the onions and saute till translucent.
• Add the ginger-garlic paste, green chilies, finely chopped capsicum/green bell pepper and saute for about 3 minutes.
• Then add the red chili powder, turmeric powder, and coriander powder and pav bhaji masala. If you don't have pav bhaji masala, add garam masala + amchur powder/dry mango powder.
• Stir and saute for about a minute.
• Then add the tomato puree and salt.
• Stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. This takes about 8 to 10 minutes on a low flame.
• If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
• Add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
• Cook the paneer for 1 to 2 minutes. Then add the crushed kasuri methi/dry fenugreek leaves. Stir very well and switch off the flame.
• Garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread. Accompany with a few wedges of lemon slices which can be drizzled on the tawa paneer and a side onion salad.

Source: vegrecipesofindia

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Postor Bora or Poppy seed fritters.

Postor Bora or Poppy seed fritters 

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INGREDIENTS:

The following ingredients make 12 boras:

Posto (Poppy seeds) - 1 cup

Onion - 1small chopped finely

Garlic - 2 big pods, grated or finely chopped

Green Chillies - chopped (depending on requirement)

Maida - 1/4th cup

Salt - To taste

White Oil - about 1/2 cup if deep fried or 1 tbsp if lightly fried

Preparation:

·         Grind posto in minimum water to a coarse paste. Soak posto in hot water overnight or for as long as possible it makes grinding easier.

·         Add all other ingredients to the posto paste and mix well using a spoon. Use as little water as possible for grinding since presence of excess water hampers proper frying.

 INSTRUCTIONS:

• Deep Fry:
• Heat oil in a kadai. Make sure the oil is very hot.
• Use hands or take a spoonful of posto mix and add to oil giving it a round shape.
• Fry till golden brown on medium heat and remove on to a paper towel to drain excess oil.
• Light Fry:
• Heat 1 tbsp oil in a flat non-stick pan.
• Take a portion of the posto mix and make 1 inch diameter sized cakes. Place them on the heated pan and cook on medium heat.
• Let cook for 5 min. Use a flat spatula to turn the cakes.
• Add 1/2 tsp oil around the cakes if required. Let cook for another 5 minutes.

Source: senskitchen

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Methi Mattar Malai

Methi Mattar Malai

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INGREDIENTS:

2 cups chopped fresh fenugreek leaves/methi

1 cup boiled green peas/ matar

1 cup fresh cream/malai

2 tbsp ghee or oil

¼ or ½ cup water

Sugar as required (optional)

Salt to taste

Ingredients for the paste:

1 medium size onion, chopped

1 tsp cumin seeds

3-4 cloves garlic, chopped

1 inch ginger, chopped

1 or 2 green chilies, chopped

½ cup cashewnuts

Garnish:

A few coriander leaves, chopped

INSTRUCTIONS:

Making the paste:

• Add all the ingredients to make the paste in a blender. Grind without adding water. If need arises, add some little water while grinding.
• Making the matar methi malai:
• Heat ghee or oil in a pan or kadai.
• Add the ground paste and fry the paste 6-7 minutes till it starts giving a fragrant aroma.
• Keep on stirring in between to avoid the paste from sticking to the pan.
• Add a little water if it sticks to the pan.
• Add chopped fenugreek leaves and ¼ cup water or more.
• Mix well and simmer for 10 minutes.
• Add the boiled peas and cream.
• Simmer for 5-6 minutes on a low flame.
• Add the sugar and salt and mix well.
• Garnish with coriander leaves and serve methi matar malai hot with naan, parathas or phulkas.

Source: vegrecipesofindia

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Haak Saag.

Haak Saag
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INGREDIENTS:

1/2 kg haak

1/2 cup of water

3-4 tbs mustard oil

1 tsp chopped garlic

1/4 tsp heeng

5-6 whole red chillies

2-3 brown cardamom

1/2 tsp dry ginger powder

1 tsp saunf

Salt - to taste

INSTRUCTIONS:

• In a deep vessel, heat the mustard oil to smoking point.
• Add the garlic, heeng, red chillies and cardamom and stir. 
• Add the ginger powder, saunf and salt, stir again.
• Now add the haak mix well and cook till it reduces a little. 
• Pour in the water, cover and cook for another 10-15 minutes. 
• Haak Saag is ready to serve.

 Source: food.ndtv

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Zafrani Malai Kofta

Zafrani Malai Kofta
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INGREDIENTS:

For the Koftas:

Paneer – 1 cup, crumbled

Potatoes – 1 cup, boiled, peeled and mashed

Coriander Leaves – 1 tblsp, chopped

Chana Powder – 1 tblsp, roasted

Cornflour – 1 tblsp

Salt to taste

Chaat Masala – 1/2 tsp

Cashew Nut Powder – 1 tblsp

White Pepper Powder – 1/2 tsp

Oil to deep fry

For the Gravy:

Oil – 2 tblsp

Cumin Seeds – 1/2 tsp

Green Chillies – 1/2 tsp, chopped

Ginger Garlic Paste – 1/2 cup

Tomatoes – 1 cup, blanched and finely chopped

Tomato Puree – 2 tblsp

Tomato Sauce – 1 tblsp

Water – 3 cups

Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp milk

Cream – 1/2 cup, to garnish

Kofta Masala Mix – 1 1/2 tsp

INSTRUCTIONS:

• To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala and 1/2 tsp shahi paneer masala.
• Put the paneer in a bowl along with the rest of the kofta ingredients.
• Knead to form a firm mixture and divide into walnut sized koftas/balls.
• Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown.
• Remove and transfer to a serving dish.
• Heat the oil in a kadai.
• Add cumin seeds, green chillies, and ginger-garlic paste and saute till it begins to change colour.
• Add the onion paste and saute until it browns.
• Add the tomatoes, tomato puree and tomato sauce.
• Season wtih kofta masala mix.
• Add water. Bring it to a boil and let it simmer for 2 minutes.
• Stir in the saffron and cream.
• Pour over the koftas, garnish with a swirl of cream.
• Microwave for 2 to 3 minutes.
• Serve hot with parathas or rumali rotis.

Source: awesomecuisine

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