Tag Archive | vegetarian

Vegetable Moilee

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This is a famous south Indian dish,tastes yum with rice or appam.

I saw the recipe on Master Chef-Kitchen ke super stars and tried it out.

This is one of easy and yummy dish.

Ingredients:

1-½ cup mixed vegetables cubed  (carrot,potatoes,brinjal,pumkin,drumstics,french beans).

2 cups thick Coconut milk.

10 Cashewnuts.

1 Onion finely chopped.

2 tsp Ginger chopped.

3 Green chillies.

juice of 1/2 Lemon.

1 tbsp Oil.

1 tsp Mustard seeds.

10 Curry leaves.

1/4 tsp Asafoetida.

1/4 tsp Haldi.

Salt to taste.

Method:

wash and dry all the mixed vegetables.

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Keep aside.

Heat 1/2 tbsp oil in a pan.

Add cashew nuts,ginger and chopped onions.

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Stir fry till onion start turning brown.

Add turmeric and green chillies.

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Add coconut milk & salt.Mix well.

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Cook till a light boil comes to the milk,add lemon juice,mix well.

Remove from gas and keep aside to cool.

Once cool pass it through a mixie and strain.

In another pan heat 1/2 tbsp Oil.

Add mustard seeds,asafoetida and curry leaves.

Add vegetables,salt and little water.

Cover and cook till vegetables are cooked.

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Now add the strained coconut gravy,mix well.

Check for salt.

Serve hot with appams or steam rice.

Tip:For enhanced south indian flavour use coconut oil.

Happy Cooking !!!

Sameera

 

 

Carrot & Potato Soup

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I am a big fan of soups,I can make soup out of anything and survive on it.

This is the first soup of this monsoon,many more will follow…

Ingredients:

1 cup cleaned,peeled & roughly chopped Carrots.

1/2 cup cleaned,peeled & roughly chopped potatoes.

. 1/2 cup cleaned & roughly chopped Carrots.

1 tbsp Olive oil/ghee/Butter.

1/2 tsp Pepper powder(Black/ White)

Salt to taste.

Method:

In a bowl place all chopped vegetables and cook on high flame in cooker upto 3 whistles.

Let it cool.Remove and pass through mixie to form a puree.

Remove in a thick bottom pan and place on gas,add salt,pepper and butter.

Mix well,let it boil for 2 minutes.

Serve hot.

Happy Cooking !!!

Sameera.

Idli chat

 

20180305_144245This is an easy to make tasty and healthy snack made from leftover idlis.

Sweet curd can also be added to this recipe if desired.

Ingredients:

8 Rice idlis(chopped into cubes).

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

Pinch of Asafoetida.

6 Curry leaves.

2 Green chillies chopped.

1/8 tsp Chilli powder.

1/8 tsp Pepper powder.

Salt to taste.

2 tbsp Barik sev.

2 tbsp Salted boondi.

1 tbsp chopped Corriander leaves.

1 tbsp Pudina Chutney.

1 tbsp sweet Tamarind Chutney.

Method:

In a pan heat oil,add mustard seeds,jeera,asafoetida ,green chillies and curry leaves,stir well.

Add chopped Idli,sprinkle chilli powder,salt and pepper powder.Mix well.

Stir fry for 2 to 3 minutes stirring in between till the idlis become crisp.

Switch of the gas,and add sev,boondi and chopped corriander leaves.

Remove in a serving bowl,add both the chutneys.sprinkle some more sev.

Mix well and serve hot.

Happy Cooking !!!

Sameera

Vatli Dal (Grounded Chana Dal)

vatli dal

Vatali Dal is an authentic Maharashtrian recipe,It is made mostly for Haldi Kuku in month of Chitra(first month as per hindu calender) and served with panhha(sweet raw mango drink).

Ingredients:

2 cups Chana dal.(Wash and soaked in 4 cups water for 5 hours).

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

6 Curry leaves.

4 Green chillies chopped.

1/4 tsp Haldi powder.

Juice of 1/2 lemon.

2 tbsp Oil.

Salt to taste.

Chopped corriander leaves and grated cocnut for garnishing.

Method: 

Drain.washed  and soaked chana dal.

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Grind to a smooth mixture in mixie without using water.

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Keep aside.

In a thick bottomed pan,heat oil.

Add mustard seeds,jeera,asafoetida, curry leaves and stir well.

Add chopped chillies & turmeriv powder.

Add grounded dal and salt,mix well.

Sprinkle little water,cover and cook for 5 to 7 minutes or till the dal starts leaving side of the pan.

Keep stiring in between and sprinkle some water if required.Once cooked switch of the gas and add lime juice.Mix well.

Remove in a bowl and garnish with grated coconut and chopped corriander leaves.

Serve hot.

TIP:Grated raw mango can be added to this dish instead of lime juice.

Happy Cooking !!!

Sameera

 

Puran Poli

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Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is actually very different.The stuffing is known as puran and the outer cover is known as poli. The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.

Ingredients:

For Puran:

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

For Poli:

1 cup Maida

1/2 cup Wheat flour.

1/2 cup Rawa.

1/2 cup Water.

1/2 cup Oil.

Pinch of  Haldi

Salt to taste.

Ghee for smearing.

Rice flour for rolling.

Method:

Soak chana dal in 3 cups water for 2 to 3 hours.                                           .

Cook  on medium heat for 10 minutes or till the dal becomes tender.

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Drain any excess water and mash the dal lightly using the back of the spoon.

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Add grated jaggery.

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and cook well till jaggery is completely dissolved .

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Further cook till mixture thickens stirring continuously.

 

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Add the cardamom powder, nutmeg powder,  and black pepper powder mix well.

Consider mixture done,if the spoon stands straight in the mixture without falling.

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Let it cool completely.In a food processer mince it well,till it becomes soft and smooth.

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Keep aside.

In a bowl soak rawa in equal amount of water for an hour.

Add wheat flour,maida,salt,turmeric powder and oil.

Knead to form a soft dough.

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Keep covered under wet cloth foe 1/2 an hour.

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Divide dough and stuffing into equal portions.

Take one portion of dough.

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Flatten with hand.

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Place stuffing in the centre.

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Fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.

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Flatten the dough

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Roll  into a 100 mm. (4″) diameter circle, using a little rice flour for rolling.

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Cook on a non stick tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.

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Press with muslin cloth while roasting.

Smear a little ghee on puran poli.

Repeat with the remaining dough and filling to make  puran polis.

Serve hot.

Tip:Water drained from cooked dal can be used to make Kattachi Aamti.

Happy Cooking !!!

Sameera.

 

 

 

Pudina (Mint) Chutney

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This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served  along with any  indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats

Ingredients:

2 cups chopped Pudina (mint leaves)

1 cup chopped dhania (coriander leaves)

3 Green chillies.

1 tbsp Ginger Garlic paste.

8 to 10 Curry leaves.

3 tbsp Dalia( roasted chana dal)

1 tsp Jeera powder.

2 tsp Lemon juice.

1 tsp Salt.

1/2 tsp Chat masala.

Method:

In a mixie jar blend together all the items to form a smooth paste.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Khajur Imli Chutney

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This sweet and sour chutney is an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Ingredients

2 cups Khajur(dates) seedless

1/4 cup Imli (tamarind)  deseeded

1 cup grated Gur (Jaggery)

2 tsp chilli powder.

1 tsp Jeera powder.

2 tbsp Kali Manuka (Black Currants).

Salt to tast

Method:

Wash  khajur,kali manuka and imli and keep them soaked in 1 1/2 cup water for 5 hours.

In a blender jar,mix together soaked khajur,kali manuka  and imli ,gur,chilli powder,jeera powder and salt.Add litle water and blend to a fine puree.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.