I was searching for some vegetarian recipes for you. This is what I found !
vegetable jalfrezi
- 500 grams of Mixed Vegetables (finely chopped)
- 2 Tomatoes (cut into quarters)
- 1 cup of Onion (finely chopped)
- 1 ½ tbsp. Green Chillies (Hari Mirchain) (finely chopped) (or to taste)
- 10 Shallots (peeled & halved)
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
- 1 ½ tsp. Cumin Seeds (Sufaid Saabut Zeera)
- Salt (to taste)
- 1 ½ tsp. Kashmiri Chilli Powder
- ½ tsp. Garam Masala Powder
- ¼ cup Tomato Puree
- 1 tsp. Ginger Paste (Pisi Adrak)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 2 tbsp. Cooking Oil
In a heavy based pot heat oil until hot. Then and add in the cumin seeds. Once they start to crackle add in the chopped onions. Sauté onions to a light brown.
- Add in the vegetables, shallots, tomato puree, ginger paste, garlic paste, green chillies, salt and chilli powder. Mix well and cook until the vegetables are cooked but 'bite like'.
- Add in the tomato quarters, and cook for about 5 minutes. Stir, sprinkle in the garam masala powder and cook for about 5 minutes and serve garnished with the coriander leaves
vegetable shorva (sabzi shorva)
- 3 cups Cooked Split Peas
- ½ cup Onion (Pyaaz) (finely chopped)
- ½ cup Carrots (Gaajar) (finely chopped)
- ½ cup Celery (finely chopped)
- 3/4 cup Tomatoes (finely pureed) (or you may use 1/2 cup of Canned Tomato Puree
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
- 1 tbsp. Curry Powder
- 1/4 tsp. Grounded Black Peppers (Pisi Kaali Mirch)
- 1 cup Water
- ½ cup Light Cream or Whole Milk
- 5 tsp. Clarified Butter (Ghee) or Cooking Oil
Directions:
In a large pot heat the ghee or oil over medium-high heat. When oil is very hot, add in the curry powder, chopped onions, carrots and celery. Saute the vegetables, stirring often to ensure that they brown evenly, for about 5 minutes.
- Add 1 cup of water, tomatoes, split peas, black peppers and salt. Mix and cook over low heat until the vegetables are tender (for about 10 minutes). Then add the light cream or milk (enough to mellow and velvetize the soup as well as thin it).
- Heat the soup throughly, garnish with the chopped coriander/cilantro leaves and serve
aloo ghobi (potato cauliflower sabzi)
Ingredients:
- 1 medium Cauliflower (divided into small florets)
- 3 cups of Potatoes (boiled, peeled and diced)
- 1 tsp. of Mustard Seeds (Rai)
- 1 tbsp. Cumin Seeds (Zeera)
- 1 tsp. Grounded Ginger (Adrak)
- 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
- 1 tsp. Turmeric Powder (Haldi)
- ¼ cup Vegetable Stock
- ¼ cup Plain Yogurt
- 1 tbsp. Cooking Oil
Directions:
Heat oil in a heavy pan. When oil gets hot add in the seeds, stir until they begin to pop. Then add in all of the other spices, cauliflower, potatoes and vegetable stock. Stir to mix evenly. Cover and simmer for about 15 minutes, or until the cauliflower is done but still crisp.
- Finally stir in the yogurt and mix. Let simmer on low heat for another 5 minutes or until well hot.
cauliflower manchurian
ingredients for marinade:
- 1 head of Cauliflower (Gobhi) (broken into florets)
- A pinch of Ajinomoto Salt
- Cooking Oil (for deep frying)
ingredients for sauce:
* 2 tbsp. Spring Onions (finely chopped)
* 1 tbsp. Garlic (Lehsan) (finely chopped)
* 1 tbsp. Ginger Root (Adrak) (finely chopped)
* 1 tbsp. Green Chillies (Hari Mirch) (finely chopped)
* ¼ tsp. White Pepper
* 1 tbsp. Corn Flour (mixed with ¼ cup of water)
* ¼ tsp. Sugar
* A pinch of Ajinomoto Salt
* Salt (to taste)
* 2 tbsp. Soy Sauce
* 1 cup Vegetable Stock
* 2 tbsp. Cooking Oil
ingredients for batter:
* ½ cup Refined Flour
* ¼ cup Corn Flour
* ¼ tsp. Chilli Powder
* Salt (to taste)
* Water (as needed)
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.
- Combine together the: refined flour, corn flour, chilli powder, salt and water as needed. Beat well and prepare a thick coating batter out of it.
Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.
Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chillies. Fry for ½ minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.
Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
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vegetable**** pulaoo**
1 1/4 cup Basmati Rice (pre-soaked for atleast 30 minutes and washed with a few changes of water)
½ cup Green Peas (Mattar)
1 large Tomato (chopped)
1 large Onion (chopped)
1 ½ tsp. Cooking Oil
1 tsp. Cumin Seeds (Zeera)
½ tsp. Turmeric Powder (Haldi)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lasan)
1 tbsp. Lemon Juice
3 Green Chillies (slit into 2) (more or less may be used depending on taste preferance)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
3 Bay Leaves (Tezz Pattay)
6 Cloves (Loung)
2 Cinnamon Sticks (Dal Cheeni)
Salt (to taste)
1) Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.
2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.
3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.
fry bindhi
# 1 pound Okra (Bhindi) (cut into ½" slices)
1 tsp. White Split Lentils (Urad Dal)
½ tsp. Mustard Seeds (Rai)
½ tsp. Carom (Ajwain)
½ tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
½ tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
½ tsp. Asafoetida (Heeng)
2 tsp. Cooking Oil
Place the cut okra in a single layer on a microwave-safe plate and cook on'high' uncovered for 4 minutes. If necessary cook the okra in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green colour is maintained.)
- Next, heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chilli powders and fry for a couple of minutes until the masalas are well absorbed.
Note: If using okra from a cold storage, instead of microwaving the pieces,
Cook them for 10 minutes in a baking oven without salt, until it is dry, then follow the second step as above.
source orkut
