Grandma's Kitchen

Archive for the ‘Vegetarian’ Category

Courtesy Australian Women’s weekly

Ingredients

1 Tablespoon Vegetable oil

1 Clove garlic crushed

1 medium brown onion sliced thinly

2 teaspoons garam masala

400g can dice tomatoes

1 medium potato cut into 1cm pieces

2 medium carrots chopped coarsely

½ cup water

2 Medium zuccini chopped coarsely

1 medium red capsicum sliced thinly

1 medium brown onion chopped finely

1.5 cup cups of Basmati rice

8 Cardamom pods bruised

1.5 teaspoon chilli powder

1.5 teaspoon ground turmeric

1.5 cups of water extra

40g sultanas

Method

1. Heat half of the oil in large saucepan; cook garlic and sliced onion. Stirring until onion softens. Add Garam masala; cook, stirring 1 minute. Stir in un drained tomatoes, potato, carrot and the water; bring to a boil . Reduce heat simmer covered. 10 minutes. Add zucchini and capsicum; simmer covered. 10 minutes or until vegetables are tender.

2. Meanwhile, heat remaining oil in medium saucepan; cook chopped onion, stirring until soft. ADD RICE AND SPICES; COOK , STIRRING UNTIL SOFT. Add rice and spices, cook, stirring until fragrant. Stir in the extra water and sultanas, bring to a boil. Reduce heat, simmer covered about 15 minutes or until rice is just tender and water is absorbed.

3. Place half of the rice mixture in 2 litres serving dish. Top with vegetable mixture then remaining rice mixture. Serve with yoghurt, if desired.

— Biriyani , Vegetable Biriyani , Indian Recipes , Tamil Recipes —

With Coriander and Chilli mint raita

If you liked the recipe Buy the book

Flavouring with Chillies

By Clare Gordon Smith

Published by RD Press

Serves 4

Ingredients

4 Sprigs of coriander

75g Flour

Pinch of Turmeric

Pinch of sugar

1 egg white

Juice of 1 Lime

Pinch of Salt

250 gram Cauliflower

175 gram courgettes

1 bunch of baby carrots

Oil for deep frying

Chilli Mint raita

4 Sprigs of mint

4 Sprigs of coriander

2 Green chillies

1 cm piece of fresh ginger

1 garlic clove

2 limes

Pinch of sea salt

4 Table spoons of yoghurt

Method

To make raita , roughly chop the mint and coriander , place in a mixing bowl. Deseed and chop the chillies. Peel and finely chop the ginger. Add to the bowl with garlic . Add the grated zest and juice of the lime , together with the salt and the yoghurt. Chill until ready to serve to make the batter. First chop the coriander and mint, then place in a bowl with the flour, turmeric and sugar. Whisk the egg white until stiff, carefully fold in the spiced flour, stir in the lime juice and enough water to give a light batter. Break the cauliflower into florets, cut the courgettes into 2.5 cm slices and trim the carrots. Heat the vegetables oil in a deep fryer or saucepan . Dip each piece of vegetable into the batter and deep fry in hot oil until golden brown. Drain on kitchen paper. Serve hot with the raita.

—– Vegetable Fritters ,Vegetable Recipes , Fritter recipes , Fast vegetable recipes , Vegetable fried ——

Ingredients:

 This recipe is from blog http://ruchii-madhu.blogspot.com/

Green chilli peppers (long, mild ones)- 4

Onion – 1 medium size

Tomato – 1

Tofu (firm kind) – cubed about 1/2 cup

Tomato paste or tamarind paste – 1 tsp>

For Tempering: Oil- 1tbsp , Mustard seeds-1tsp. 

Roast and Grind :  

•Peanuts-Groundnuts – 1/4 cup

•Corrinder seeds – 1tbsp

•Sesame seeds – 1tbsp

•Black pepper corns – 1tsp

•Fennel seeds – 1tsp

•Red chillies – 2 (more for more spice level) 

1.Wash and chop onion, tomatoes and green chilli peppers to big bite size pieces. 

2.Heat apan, add the above mentioned ingredients for roasting. Roast on low flame for few minutes, untill everthing smells good and peanuts turns light brown. Let it cool. Then grind it to bit course powder (or else use tamarind paste or water and use that to while grinding to make as smooth paste). 

3.Heat oil in a pan, when hot enough add mustard seeds, when they start to pop add cut veggies and sauté/fry till onion is soft and pepper changes colour to dark green. 

4.Now add ground mixture, add more water to make the curry to medium consistency. Add tomato paste now along with water if using. Add salt, mix well, let it cook for 10 mins. 

5.Cut Tofu(paneer can also be used) to bite size peices. Now add them with the veggies and peanut mixture. Add more water if required. Mix gently.

6.Switch off from the heat and let it sit for 10 mins or so before serving. So that, tofu will absorb the flavours from spices.

— Green Pepper Tofu Curry , Curry Recipes , Tofu Recipes , Tamil Recipes —

Ingredients :

Pumpkin/kumbalakaayi – about 2 cups (peeled & cubed, i have used butternut squash) 

Tempering/Seasoning

Oil – 1tbsp

Mustard seeds/ saasive – 1tsp

Channadal/kadalebele – 1tbsp 

For grinding to paste:

Poppy seeds/ gasagase – 2tsp

Coconut – 2tbsp (dried or fresh or substitute with nuts)

Cinnamon, cloves – 2 each

Black pepper – 1/2 tsp

Chili's – 2 Green or red

Cilantro leaves – one big handful

Mint leaves – about 2 springs or 10-15 leaves (steams removed) 

1.Peel and chop pumpkins to bit size cubes and keep aside.

2.Take all the ingredients for grinding and blend in mixer until smooth using little water.

3.Heat oil, when hot add mustard seeds and Channadal. When Channadal starts to turn brown add chopped pumpkins mix well. Cover with a lid and cook for 5-7 Min's until its half cooked.

4.Now add the ground paste and enough water, add salt mix well. Cover and cook for another 10 min or so until the flavors combine well . Adjust salt and spice.

5.Sagu should be of medium consistency, pumpkins should be soft but not mushy. Serve warm with dosas, rotis or rice.

— Pumpkin  in Mint Sauce , Pumpkin , Pumpkin Recipes , Tamil Recipe , Vegetarian Recipe —