Indian Recipes: Indian Food Recipes, Cooking Recipes, Veg Non-Veg Recipes

Archive for the ‘Vegetable’ Category

Crispy Vegetables

Crispy Vegetables

Fresh mixed vegetables cooked in mild seasonings

Ingredients

  • 400 grams fresh vegetables (capsicum, carrots, broccoli, cauliflower etc)
  • Oil for deep frying
  • 1 cup plain flour (maida)
  • 1/2 cup cornflour
  • 1/4 tsp. pepper powder
  • 1 tsp. sesame seeds
  • Salt according to taste

Advice

        Use the fresh vegetables for best results.

Method

1. For the batter – Mix the flour, cornflour, pepper, sesame seeds and salts with enough water to make a thick batter coating vegetables
2. Dip the vegetables in the batter and deep fry till golden brown.
3. Drain and serve with chutneys and dips.

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Khoya Mutter

Khoya Mutter

A rich vegetable containing khoya and green peas

Ingredients

  • 2 cups green peas, boiled
  • 100 grams khoya
  • 1 large finely chopped tomato
  • A pinch of asafoetida
  • 2 cloves
  • 2 green chilies (finely chopped)
  • 1/2 tbsp. coriander powder
  • 1/2 tsp. dry ginger powder
  • 1/2 tsp. garam masala
  • 1/2 tsp. ginger, finely chopped
  • 1/2 tbsp. chili powder
  • 2 tbsp. ghee (clarified butter)

For the garnish:
      Chopped coriander

Method

1. Heat the Ghee(clarified butter) in a tava (griddle). Add the asafetida, cloves and khoya and fry on a slow flame till the khoya becomes reddish brown.
2. Add the peas, the green chilies, the remaining spices, 1/2 cup of water and salt and cook for 5 minutes.
3. Add the chopped tomato and cook again for 2 minutes.
4. Garnish with coriander. Serve hot.

Baked Vegetable Jalfrazie

Baked Vegetable Jalfrazie

A preparation of vegetables in tomato gravy.

Ingredients

  • 2 cups chopped mixed boiled vegetables
  • 2 chopped onions
  • 4 tbsp. chopped capsicum
  • 2 chopped tomatoes
  • 1/2 to 1 tsp. chili powder
  • A pinch of garam masala
  • 2 tbsp. chopped coriander
  • 4 tbsp. grated paneer, plus a little extra for topping
  • 1 1/2 cups tomato gravy
  • 4 tsp. oil
  • Salt according to taste

Advice

        This recipe uses baking, a superior technique of cooking, instead of saut�ing or frying in oil.

 Method

1. In mixed vegetables take French beans, carrots, cauliflower and green peas as mixed vegetables.
2. Heat the oil and fry the onions for 2-3minutes. Add the capsicum and tomatoes and fry again for 2 minutes.
3. Add the vegetables, chili powder, garam masala, coriander and salt and cook for a few minutes.
4. Spread the tomato gravy on top and sprinkle a little grated paneer over it.
5. Bake in a hot oven at 200 degree C for 10 minutes. Serve hot.

Navratan Spinach

Navratan Spinach

Spinach and cheese cooked in a mild curry sauce

Ingredients

  • 1 bunch of Spinach
  • 500 gms Mixed Vegetables
  • 2 medium size chopped onions
  • 2 Garlic cloves
  • 150 gms Tomato puree
  • 200 gms cheese
  • 2 tsp. Vegetables oil
  • 1 tsp. chopped ginger
  • 1 chopped capsicum
  • Raisins and Cashew nuts

Serve with

        Serve with Nan, Chapati, or Paratha.

Method

1. Chop the spinach and put in the pressure cooker for one whistle.
2. Take a pan, warm the oil and add raisins, cashew nuts, garlic, pepper, ginger,onions into the pan.
3. Cook the mixture until onions become brown.
4. Now add cheese, spinach, mixed vegetables and salt into the pan and cover it. Let it cook .
5. Now add spices (coriander powder, turmeric powder, and chili powder, Garam Masala) and mix it well.
6. Add tomato puree and cook until it cooks and becomes dry.

Mughlai Potatoes

Mughlai Potatoes

Creamy preparation of potatoes

Ingredients

  • 12 small potatoes, peeled
  • 2/3 cup yogurt
  • 1/4 cup Ghee
  • 2 Grated onions
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. Chili powder
  • 1/4 tsp. Turmeric powder
  • 1 2/3 cup Water
  • 1/2 cup Peas2 tbsp. cream
  • 1/2 tsp. Sugar
  • Salt according to taste

To be grounded to paste :

  • 4 Cloves
  • 2 tsp. Poppy seeds
  • 2 Green cardamoms
  • 2 Green chilies
  • 1 tsp. of ginger paste
  • 3 cloves of Garlic

Serve with

Naan & Kulchas

Method

1. Prick the potatoes with fork and place them in a cold water bowl and allow them to soak water for about 10 minutes.
2. Drain the potatoes, then mix them with the Curd/Yogurt, grounded paste and salt. Allow to stand for 1 hour.
3. Melt the Ghee(clarified butter) in a pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.
4. Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.
5. Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot.

Tags:

Rich Curry served with koftas

Ingredients:

For Koftas:

  • 1/2 cup grated bottlegourd
  • 1 tbsp. Gram flour
  • Salt according to taste
  • 1/2 tsp. chili powder
  • Oil to deep fry

For Gravy:

  • 3 large chopped tomatoes
  • 100 gms mixed boiled vegetables
  • 1/2 tsp. sugar
  • 1 tbsp. oil
  • Salt according to taste

To be ground into a paste:

  • 1 large onion
  • 1 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 2 tsp. Aniseed
  • 1 tsp. Ginger
  • 2 green chilies
  • 3 cardamoms
  • 3 cloves
  • 3 sticks cinnamon

Serve with:

        Plain parathas

Method:

1. For the koftas squeeze water from the grated gourd and add all other ingredients for Koftas, except oil.

2. Make small round shaped balls and fry till golden.

3. Heat the oil and fry the grounded paste for 5 minutes.

4. For the gravy add chopped tomatoes to 1 1/2 teacups of water and cook until soft. Add the vegetables, sugar and salt.

5. As the gravy thickens add the koftas & serve hot.

Kofta Curry

Kofta Curry

Deep fried vegetable dumplings simmered in gravy

Ingredients:

For the koftas:

  • 4 boiled potatoes
  • 1 cup chopped spinach
  • 1 cup finely chopped coriander
  • 1 cup finely chopped fenugreek leaves
  • 2 tbsp. cornflour
  • 1 tsp. chili-ginger paste
  • 1 tsp. garam masala
  • 1 tsp. lemon juice
  • Salt according to taste
  • Oil for deep frying

For the gravy:

  • 2 onions, grated
  • 1 cup fresh curds
  • 1 cup milk
  • 2 tbsp. fresh cream
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. sugar
  • 4 tbsp. ghee (clarified butter)

Prepare ginger-garlic paste:

  • 6 garlic cloves
  • 1/2 tsp. ginger
  • Grind into a cashewnut paste:
  • 2 tbsp. cashewnuts
  • 2 tbsp. khus-khus (poppy seeds)
  • 1 onion, chopped
  • 10 green chilies

For garnishing:

 

  • 2 tbsp. chopped coriander

Method:

1. For the koftas – Mash the potatoes very well.
2. Add the remaining ingredients except oil and mix well.
3. Shape into cylindrical shaped koftas. Deep fry in oil. Keep them aside.
4. For the gravy – Heat the Ghee(clarified butter) and fry the onions until golden.
5. Add the ginger-garlic paste ,cashewnut paste and fry again for a while.
6. Add the curds, milk, cream, turmeric powder, sugar and salt.
7. Pour some water & bring to boil. Cook until the gravy becomes thick.
8. Just before serving, add the koftas to the hot gravy and sprinkle coriander on top. Serve hot.


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