mehroo at least u are going to kitchen ....i'm still munching on 'salad sandwich' :(
irem no i'm not going to stay vegetarian ....its just temporary ...but well its really hard ...i tell you :(
anyway thanx for ideas:)
CurruptAngel.....boiled corns with chat masala sound yummy ...n so far the only thing for which i guess i have the energy to prepare
n well how you make those potato bites....???
anyway thanx for ur input
Deviliciousss....morningstar is a brand name or what ...????
[QUOTE]
Originally posted by Afia: *
**mehroo* at least u are going to kitchen ....i'm still munching on 'salad sandwich' :(
[/QUOTE]
yaar try a falafil sandwish its sooo good really. Try Middle Eastern food they have lots that are veggie and taste good, at times I just add my spice to them :)
You can also try grape leaves
majestic ...i've absolutely no idea what falafel is...???
can u recommend a site for mid eastren recipes...???:)
Moringstar is a brand name.. they name vegie patties, veggie nuggets and all that good stuffff... it should be in the frozen food section...
ask some1
perhaps u r in America/canada ....i think its not available in germany:)
[QUOTE]
Originally posted by Afia: *
**CurruptAngel*.....boiled corns with chat masala sound yummy ...n so far the only thing for which i guess i have the energy to prepare
n well how you make those potato bites....???
anyway thanx for ur input
[/QUOTE]
Spiced potato bites
4 medium Potatoes
4 tbs cooking oil
1/2 tsp salt or according to taste
1/4 tsp garam masala
1/2 tsp ground zeera
1/2 tsp dhuniya powder
1/2 tsp chili powder or according to taste
First boil the potatoes til their skin is soft. Cool. Peel them and cut them in small cubes. Heat oil and add potatoes and fry them til they're golden brown. Add garam masala, cumin, chilli powder and salt. Stir til potatoes are evenly coated with all the spices.
ps.
you can increase or reduce spices according to your taste.
Awww, don't say Afia that you are jahil..you must know the things that we don't know and vice versa..
Some of the things i'll explain..and some of them..i'll include the recipe..and i'll keep on adding more recipes to this thread..
by paneer saag..i meant something like palak paneer..saag paneer..and by daal saag..i meant daal cooked with saag..daal could be any daal..kiyoti ki daal is when you cook two daals together..and pach rangi daal is when..five different daals are cooked together..cholay aloo ki sabzi is a bit different from cholay aloo ka salan coz it doesn't have that much curry left..its evaporated during the process of making and contains bit of achchar.
Mexican Rice:
2 tablespoons butter or margarine
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 16-oz. jar Salsa - Thick & Chunky (Medium)
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)
MELT butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Makes 8 servings.
*NOTE: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for length of time recommended on instant rice package.
Vegetarian Kababs:
Ingredients
2-3 medium size potatoes boiled 1 tsp. salt or according to taste ½ tsp. ground black pepper Breadcrumbs for coating 1 egg beaten Oil for deep
Method
Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney
Idli
Ingredients:
Long Grain rice 4 cups
Rice 2 cups
Urad dal whole 1 cup
Salt to taste.
Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the Converted rice. Grind the soaked rice to a coarse paste & urad to a fine paste. Mix all three, add salt & let it ferment at least for a day. Steam them & serve hot with Chutney or Sambhar.
Masala Dosa
Ingredients:
Long Grain rice 21/2 cups
Potatoes 3 nos boils - peeled & cubed
Rice 21/2 cups
Onions 1 no
Urad dal whole 1 cup
Chillies 2 nos
Methi seeds 1 tsp
Mustard
Channa
Salt to taste
dal for seasoning
Besan 1 tsp
turmeric 1 tsp
Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Grind the soaked rice & urad along with methi seeds to a fine paste Mix both of them ,add salt & let it ferment at least for a day. For those of you who prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.
In a pan with oil season with seeds , chili, add onions. Fry for a couple of minute ,add potato, salt & turmeric. Cook for some time. mix the besan with water & add the same. Cook for a couple of minutes & garnish with cilantro. In a griddle or a non stick flat pan pour a ladle & make it round shape pour some oil around it & flip it after bubbling spots appear. Take a spoonful of Masala filling ,fill in the center & close the dosa.
Tehri
Ingredients
1 cup fine (basmati) rice
2 medium potatoes
1 medium onion, sliced
2 tsp coriander powder
1/2-1 tsp garam masala
4 tbsp ghee
Salt to taste
Grind to a fine paste
3 cloves garlic
1" piece ginger
1 medium onion
1/4 tsp turmeric powder
Seasoning
1 tsp cumin seeds
Method
1. Wash rice, spread on a cloth to dry, wash and cut potatoes into medium size pieces.
2. Heat half the ghee, fry sliced onions to dark brown and crisp, set aside for garnish.
3. Add potatoes, fry to a golden brown, remove.
4. Add rest of the ghee, add cumin seeds and when done add ground masala along with chilli and coriander powders and fry till oil surfaces.
5. Add rice, garam masala, stir fry. Add potatoes, 2&1/2 cups water and salt. Cook till one, preferably in a rice cooker.
Serve garnished with fried onion.
tomato curry (timatar ka salan)
Ingredients
1/2 kg tomatoes, chopped
1 large onion, chopped
1/2 tsp turmeric powder
3 tbsp oil
1 tbsp sugar
Salt to taste
Seasoning
1 tsp cumin seeds
3-4 red chillies
Fry in 1 tsp ghee and powder
2 tsp cumin seeds
Method
1. Heat oil, add seasonings and when done, add onion and fry till browned, adding turmeric powder.
2. Add tomatoes, continue to fry on low heat till they have become soft. Add salt and sugar, very little water, cover vessel and allow to simmer for 5-7 min. or till tomatoes have cooked to chutney consistency.
3. Add fried cumin powder, mix and remove from fire.
Serve hot with puris.
Cream of mushroom soup:
Ingredients
2 cans (7 oz. net wt. each) mushroom pieces, drained, liquid reserved
1/4 cup (1/2 stick) butter or margarine
2 tablespoons chopped onion
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 can (12 fl. oz.) Evaporated Milk
Directions
CHOP mushrooms. Add water to mushroom liquid to make 2 cups.
MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoning salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.
I'll share rest of the recipes soon :-)
thanx soooooo much Qrius n CurruptAngel
its soo nice of you both :)
potato bites sound really yummy :)
n Qrius i knew this tamatar ka saalan ...but we call it tamater mirchoN ka salan ...as we add too many green chillies to it n very little red one ....n i just forgot it now coz my elder one hates tomatoes...but i love it soooo much....:)
anyway thanx for ur great input ....i bet , ur fingers will soon start crying coz of my ever new demands :D
thanks a lot reallyyyyy :)
Anyone heard of Kaddoo koftas? As weird as they may sound they are actually quite yummy. If you have any sikh/hindu friends you can get a variety of vege recipes from them.
never heard of these femme ....but well i have had the honou of having'kaddoo ki kheer' n believe me its yummy....:)
kaddoo kheer!!! And I thought kofta's sounded weird :D
Nah, my fingers never hurt..coz i love food as a topic..most of the time what i do..is that i keep a word document..where i keep the recipes that i use..most of them are from net. Everytime i have to cook something..i search a recipe..print it out and keep it :-) Also by searching and posting recipes here..it helps in motivation process actually..i do try them too.
Bagharay Baingan
Ingredients:
1 kilogram medium-sized eggplants
7-8 - curry leaves (curry patta)
3 tablespoons tamarind, remove seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
3 medium onions skinned, peeled, and grou
1 tablespoon cumin powder
1\2 level teaspoon fenugreek seeds (methi dane)
1 teaspoon mustard seeds (rai or sarson)
1 tablespoon raw peanut, shelled
1 tablespoon coconut grated
1 teaspoon sesame seeds (til)
1 teaspoon coriander seeds
1 teaspoon red chili powder
1\2 teaspoon turmeric ground
1\2 cup oil
4 - tomato finely chopped
2-3 - green chillies
2 tablespoon coriander leaves
1 teaspoon salt
How to Cook:
1. Dry roast cumin, fenugreek and mustard seeds for few minutes in a small heavy based frying pan until they give off their aroma. Put them in a blender or food processor with peanut, coconut, sesame seeds, coriander seeds and grind to a powder.
2. Wash the eggplant and pat dry. Slit them lengthwise carefully into four, leaving them still held together at the stalk.
3. In a bowl mix all the spices including salt, chili powder and turmeric, with onion, garlic and ginger paste. Stuff the eggplant with this mixture.
4. Heat oil in a heavy based pan and add curry leaves and almost at once add the egg plant and left over stuffing.
5. Cook over low heat for about 15- 20 minutes or until the egg plant are almost tender.
6. Add tomatoes, stir well and allow to cook for 5-6 minutes or when oil begins to separate. Add tamarind stir well and cook for another few minutes.
7. Add freshly chopped coriander leaves and chopped green chillies.
8. Serve with Chapati or Nan
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Serving Options:
Serve Hot
Serve with Chapati (Roti)
Try Raita with this dish.
Mirchoon ka salan
INGREDIENTS
250 gm large green chillies/capsicum
50 gm cooking oil
05 gm mustard seeds
02 gm cloves
05 gm curry leaves
100 gm sautéed onion paste
25 gm ginger garlic paste
50 gm tamarind
salt
10 gm coriander leaves
Salan Paste
50 gm peanuts
50 gm coconut
15 gm sesame seeds
20 gm coriander seeds
10 gm cumin seeds
05 red chillies
05 gm peppercorns
METHOD
Slit and deep fry the green chillies in hot oil. Remove and keep aside.
Roast and grind together ingredients for the paste. Soak the tamarind in a cup of water and extract pulp.
Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
Mix the sautéed onion paste and stir for 3 minutes. Add the salan paste and continue stirring.
Pour 15 ml of water at intervals to avoid paste sticking to the pan.
Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute. Remove and garnish with finely chopped coriander leaves.
Aloo Ka Bharta
INGREDIENTS
Boiled Potatoes (Big) : 4-5
Onion (finely chopped) : 2
Green Chilies (chopped): 2
Coriander Leaves (chopped): A few
Mustard Oil: 1 tsp
Salt : 1/2 tsp
Red Chilly Powder: 1/2 tsp
Jeera (roasted and powdered): 1/2 tsp
METHOD
Peel the potatoes and mash them coarsely. Add all the other ingredients and mix well.
Sweet and Sour Tofu
Ingredients
(5 servings)
3 1/2 c Hot cooked Brown Rice
SWEET & SOUR SAUCE (1 3/4 C:
1 c Pineapple juice
1/3 c Rice vinegar
2 tb Soy sauce
2 tb Cornstarch
3 tb Tomato Paste
2 tb Honey
1 tb Minced Gingerroot
1 ds White Pepper
ND STEP:
2 tb Safflower oil
2 x Med carrots, sliced thin
1 x Med sweet red pepper, sliced
1 x Med green bell pepper,sliced
1 x Med Onion, sliced
1 x Clove garlic, minced
3/4 lb Firm Tofu (cut in 1/2" cubes
1 x Lg Tomato, cut in wedges
8 oz Can Pineapple chunks,drained
2 tb Toasted sesame seeds
Instructions
GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables
COUSCOUS TACOS
Ingredients
1 14.5-oz can Mexican-style stewed tomatoes
1 cup red kidney beans, drained and rinsed
3/4 cup chopped onion
4 tsp. taco seasoning mix
1 cup whole-wheat/regular couscous
1 10.5-oz. pkg. light tofu, extra firm, drained and crumbled
8 taco shells, heated
1 cup lettuce chopped
1 cup lowfat cheddar cheese, shredded (optional)
Salsa
Low-fat sour cream (optional)
Directions
In a large saucepan, over medium heat, combine undrained stewed tomatoes, beans, vegetable broth, onion and taco seasoning.
Bring to a boil. Stir in couscous and tofu. Cover and remove from stove. Let stand 5 minutes. Spoon couscous mixture into taco shells. Top with lettuce, cheese, salsa and sour cream.
Serves 4.
Eggplant wrap
1 tablespoon olive oil
3 cups firmly packed cubed eggplants (1/2 inch cubes)
salt to taste
pepper to taste
3 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
1 cup firmly packed chopped spinach leaves
1/2 cup chopped tomatoes
1 cup hummus
2 10-inch flour tortillas (sometimes i just use regular rotis too)
method:
Falafel with Tahini Dressing
A Middle Eastern specialty made with highly seasoned ground chick peas, formed into balls and deep-fried. Usually served tucked inside pita bread, sandwich-style, they can also be served as appetizers.
2 cups dried chickpeas
1/2 cup finely chopped yellow onion
3 garlic cloves, minced
1/2 cup sesame seeds
1/4 cup finely chopped parsley
3/4 teaspoon salt
2 teaspoons ground cumin
2 teaspoons baking powder
2 teaspoons ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Oil, for deep-frying
Pita bread
Tahini Dressing (recipe follows)
Toppings:
Lettuce, thinly shredded
Cucumbers, thinly sliced
Tomatoes, chopped
Onions, chopped
Soak the chickpeas in water overnight.
Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin, baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.
Form mixture into balls about 1-inch in diameter. Deep fry in oil until golden brown, about 4 to 5 minutes.
Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions.
Makes 6 to 8 servings.
Tahini Dressing
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar
Place all ingredients in a blender and blend until smooth.
Makes about 1 cup.
Cabbage kofta curry
Ingredients
For kofta:
1 small cabbage, shredded finely
2 small onions , minced finely
Salt to taste
1 tsp Garam Masala powder
1 tsp Chilli powder
1 cup Besan
Blend to a smooth paste, the following:
2 cloves
1 cinamon stick
1-2 cardammom pods
1 medium onion
5 garlic clovettes
1 small piece ginger
1 tsp jeera
1 tsp dhania seeds
1 tsp poppy seeds
1 tsp cashewnuts
4-5 green chillies
1 medium tomato
1/2 cup chopped coriander leaves
1 large onion, sliced finely
1/2 tablespoon curd
Method:
Mix all the kofta ingredients together and make a batter, Pour small round lumps of the batter in hot oil, deep fry and set aside.
Heat oil in a pan and fry the sliced onion till it turns translucent. Now add the masala paste.
Fry till the oil starts leaving the sides of the masala.
Now add 1 tablespoon of curd and mix well.
Add salt and enough water to make a think gravy and bring the mixture to a boil.
Now add the deep fried koftas and heat through.
Serve hot with chapatis or rice.
My personal note: i changed some ingredients around and this is absolutely delicious :-)
I'll share the rest of the recipes later :)
I am not sure about the kaddo ki kheer..but i have tried lauki ka halwa at a wedding in pakistan..and that was yummy.
thanx Qrius …
you always make me feel better 
yeah loki ka halwa is another yummy food …infact , ammi used to have lots of it in her freezer ,…in case any unexpected guest drops in …i don;t remember she ever served something not home made …from cakes to ice creams n from proper meals to beverages …everything was always always home made …no matter how surprising a visit is / how many ppl there are
but well kaddoo ki kheer is a different thing …firs time when i tried it after marriage …nobody in my in laws could believe its from kaddoo …
btw …while we r on this topic …have u ever tried aloo ki kheer …???that too is yummy