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Simply Veggy
Vegetarian
Mixed vegetable curry
Ingredients:
200g carrots, cut into 2 cm lengths
200g beans, cut into 3 cm lengths
100g peas, shelled
200g pumpkin, cut into 2 cm cubes
1 tablespoon split peas
1 cup(250ml) plain yoghurt
1/4 cup(60ml)water
3 tablespoons desiccated coconut
3 green chilies, chopped and seeds removed
2 teaspoons cumin seeds
30g Ghee
8 Curry leaves
Preparation: Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain.Place split peas in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1 hour. Drain and crush to a paste dhal. Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillis cumin. Cook over low heat, without boiling for 10 minutes. Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
Spicy cauliflower
Ingredients:
2 tablespoon oil
1 large onion, sliced
3 star anise
1 teaspoon freshly ground pepper
1/2 teaspoon ground turmeric
500g cauliflower, broken into florets
1/4 cup(60ml)water
1 tablespoon fresh lemon juice
Preparation: Heat oil in a saucepan, add onion and star anise, sauté until onion is tender.Add pepper, turmeric, cauliflower, water and lemon juice. Cover and bring to the boil. Reduce heat to low, simmer for 5 minutes or until cauliflower is tender.
Dhoka Dalna
Ingredients:
Chana Dal: 200 gr
Onion: 1 large
Chilli Powder : 1/2 tablespoon
Salt: 1/2 tablespoon
Oil: 2 cups
Onion: 2 small paste
Turmeric: 1 tablespoon
Chilli (Green paste): 1/4 teaspoon
Sugar: 1/2 tablespoon
Tomato: 2 chopped
Ghee: 1 tablespoon
Garam masala(the mixture of cardamom - black and green, cloves and cinnamon) : 1 tablespoon
Preparation: Soak the dal in water overnight. Sieve out the water. Grind dal to a fine paste , preferably in a mixie. Add the spices and chilly paste with the dal. Heat oil in a deep-bottomed pan . Add dal paste and deep fry. Pour the mixture over a saucer smeared with oil or ghee. Iron the surface evenly. Let it cool off. Cut the cake in diamond shapes. Heat the oil in a deep bottomed pan and fry the diamonds well. Free them from excess oil. Add the paste of spices comprising ginger, onion, turmeric and chilli. Add salt, sugar and tomato. Stir the whole mixture thoroughly . Add some water to make it a thick curry. Add fried diamonds to it and cook for a few minutes. Sprinkle drops of ghee and pasted garam masala over the top. Serve it hot. Narikel mocha
Ingredients:
Banana Bud: 1 (ripe and encasing sweet tasting flowers)
Coconut milk: 1 cup
Poppy seeds: 1/2 teaspoon grounded and pasted
Cumin powder: 1-1/2 teaspoon
Salt: to taste
Green pepper: 4
Onion: 1 cup(chopped)
Panch phoron: 1 teaspoon
Coriander seeds: 1 teaspoon grounded and pasted
Bay leaf: 1
Turmeric: according to your choice
Preparation:
Free all flowers from the bud. Chop them well after picking out the sticks and transparent petals from them. Boil them in a pan with turmeric and drain out the water. Heat oil in a deep bottomed pan. First fry onion until it turns brown. Set aside the fried onion. Pour in green pepper, poppy-seed paste, part of coconut milk and panch phoron. Fry them dry with all spices. Add the picked and chopped and boiled banana flowers. Stir them thoroughly. Add salt to it. Pour in the rest of the coconut milk. Cover the pan. Cook it over low heat for 10 minutes. Sprinkle onions before taking it off the oven. Serve hot.
Dal Panchratan
Ingredients:
1/2 cup mixed dals (1 tablespoon each arhar, channa, mung, sabut and musur)
Oil: 1-1/2 tablespoons
Onion: 1 large finely chopped
Ginger: 1 teaspoon chopped
Garlic: 3 cloves chopped
Coriander: 1/2 tablespoon powder
Turmeric: 1/2 tablespoon powder
Red chilli paste to teste
Salt: 1 teaspoon or to taste
Garam masala: A little
Lemon Juice: 1-2 teaspoon
Fresh Coriander: 1 teaspoon finely chopped
Preparation: Pick, wash and soak the dals all together in 4 cups water. it would be best if you let them soak for about an hour. If you soaked them overnight that would be perfectly fine too. Heat the oil in a pan. As soon as the oil heats up, drop in the onion. Fry till golden brown. Add the other six ingredients. Stir and fry for 1 minute. Scoop out the dals from the water in which they were soaked with a large spoon or your hand. Drop into the cooker Fry till the dals start sticking to the bottom. Add the water in which the dals were soaked. close the cooker and let it come to maximum pressure. As soon as it whistles, turn down the heat, and keep on the fire 14 minutes. Let the pressure reduce on its own. Open the cooker and check that the dals are tenderized and the whole is well blended. Stir together and boil away any excess liquid. Just before serving, stir in the garam masala, lime juice and fresh coriander. Kheere Ki Raita
Ingredients:
Curds: 2 cups
Cucumber: 1 small
Cumin: 1/2 teaspoon powder
Salt : A pinch
Red Chilli: To taste
Preparation: Lightly beat the curds. Treat the cucumber. Cut off a little cap from the steam end Make a few cuts with a knife in the cut edges. Rub them together. A frothy, white substance will come out. Do this for about 2 minutes then cut off and bit of the cucumber. Peel it and grate it. Put it into the colander and sprinkle a little salt over it. Leave it to drain. You can put a plate underneath so the counter top does not get messed up. Leave it like this for half an hour. the cucumber will extrude water. Pick it up in your hand , squeeze the water out and drop the cucumber into the beaten curds. Add the rest of the ingredients and taste to see if you need to add anything more. Chill well before serving.
Mixed vegetable curry
Ingredients:
Preparation: Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain.Place split peas in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1 hour. Drain and crush to a paste dhal. Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillis cumin. Cook over low heat, without boiling for 10 minutes. Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
Spicy cauliflower
Ingredients:
Preparation: Heat oil in a saucepan, add onion and star anise, sauté until onion is tender.Add pepper, turmeric, cauliflower, water and lemon juice. Cover and bring to the boil. Reduce heat to low, simmer for 5 minutes or until cauliflower is tender.
Dhoka Dalna
Ingredients:
Preparation: Soak the dal in water overnight. Sieve out the water. Grind dal to a fine paste , preferably in a mixie. Add the spices and chilly paste with the dal. Heat oil in a deep-bottomed pan . Add dal paste and deep fry. Pour the mixture over a saucer smeared with oil or ghee. Iron the surface evenly. Let it cool off. Cut the cake in diamond shapes. Heat the oil in a deep bottomed pan and fry the diamonds well. Free them from excess oil. Add the paste of spices comprising ginger, onion, turmeric and chilli. Add salt, sugar and tomato. Stir the whole mixture thoroughly . Add some water to make it a thick curry. Add fried diamonds to it and cook for a few minutes. Sprinkle drops of ghee and pasted garam masala over the top. Serve it hot. Narikel mocha
Ingredients:
Preparation:
Free all flowers from the bud. Chop them well after picking out the sticks and transparent petals from them. Boil them in a pan with turmeric and drain out the water. Heat oil in a deep bottomed pan. First fry onion until it turns brown. Set aside the fried onion. Pour in green pepper, poppy-seed paste, part of coconut milk and panch phoron. Fry them dry with all spices. Add the picked and chopped and boiled banana flowers. Stir them thoroughly. Add salt to it. Pour in the rest of the coconut milk. Cover the pan. Cook it over low heat for 10 minutes. Sprinkle onions before taking it off the oven. Serve hot.
Dal Panchratan
Ingredients:
Preparation: Pick, wash and soak the dals all together in 4 cups water. it would be best if you let them soak for about an hour. If you soaked them overnight that would be perfectly fine too. Heat the oil in a pan. As soon as the oil heats up, drop in the onion. Fry till golden brown. Add the other six ingredients. Stir and fry for 1 minute. Scoop out the dals from the water in which they were soaked with a large spoon or your hand. Drop into the cooker Fry till the dals start sticking to the bottom. Add the water in which the dals were soaked. close the cooker and let it come to maximum pressure. As soon as it whistles, turn down the heat, and keep on the fire 14 minutes. Let the pressure reduce on its own. Open the cooker and check that the dals are tenderized and the whole is well blended. Stir together and boil away any excess liquid. Just before serving, stir in the garam masala, lime juice and fresh coriander. Kheere Ki Raita
Ingredients:
Preparation: Lightly beat the curds. Treat the cucumber. Cut off a little cap from the steam end Make a few cuts with a knife in the cut edges. Rub them together. A frothy, white substance will come out. Do this for about 2 minutes then cut off and bit of the cucumber. Peel it and grate it. Put it into the colander and sprinkle a little salt over it. Leave it to drain. You can put a plate underneath so the counter top does not get messed up. Leave it like this for half an hour. the cucumber will extrude water. Pick it up in your hand , squeeze the water out and drop the cucumber into the beaten curds. Add the rest of the ingredients and taste to see if you need to add anything more. Chill well before serving.