Vegetarian Recipes

Soya Rice

Serves 4

Soya rice recipe for vegetarian and rice lovers

Soya rice recipe for vegetarian and rice lovers

 

Ingredients:-

  • 2 cups —- rice, washed & soaked for 10 minutes
  • 20 —- Soya nuggets
  • 4 tbsp —- coconut milk powder, mixed with 4 cups of water
  • 6 —- green chilies, thinly sliced
  • 2 —- green cardamoms
  • 2 —- cloves
  • 1 —- cinnamon stick
  • 2 —- bay leaves
  • 4 —- cloves garlic, thinly sliced
  • 1 —- onion, thinly sliced
  • Chopped mint leaves, for garnishing
  • Salt —- to taste
  • 4 tbsp —- Oil

Method:

  1. Pressure-cook soy till soft. Strain & keep aside.
  2. Strain rice & cook in coconut milk & keep aside.
  3. Heat oil in a pan. Sauté cardamom, cloves, cinnamon, stick & bay leaves.
  4. Add garlic, green chilies & onion fry till golden brown.
  5. Add Soya nuggets & cook for another five minutes.
  6. Add cooked rice, adjust salt & mix well.
  7. Garnish with mint & serve.
Bitter gourd Curry
Bitter gourd curry recipe for vegetable lovers

Bitter gourd curry recipe for vegetable lovers

 

Ingredients:-

  • 500 gms —– bitter gourd (karela)
  • 2 tbsp —– sesame seeds, dry-roasted
  • 2 tbsp —– peanuts, dry-roasted
  • 3 tbsp —– desiccated coconut, dry-roasted
  • 2 medium-sized —– onions, finely sliced
  • 1 inch —– ginger, 4 cloves garlic
  • 10 —– red chilies, dry-roasted
  • 1 tsp —– turmeric powder
  • 1 tsp —– mustard seeds
  • Half tsp —– cumin seeds
  • Pulp of lemon-sized tamarind
  • 6 tbsp —– oil
  • Salt to taste

Method:

  1. Deseed bitter gourd, then cut it into one inch pieces.
  2. Fry onion in one tbsp oil till soft & translucent. Grind it together with sesame seeds, peanut, coconut ginger, garlic & red chilies.
  3. Add turmeric powder to the ground paste & mix well.
  4. Add bitter gourd to the mixture & keep aside for an hour.
  5. Refrigerate for further 30 minutes.
  6. Heat remaining oil in a work & splutter mustard & cumin seeds.
  7. Sauté bitter gourd along with the masala till tender.
  8. Add tamarind pulp & pressure-cook for five minutes.
Beetroot dosa

Ingredients:-

  • 250 gms —– beetroot ( Chuqandar )
  • Half tsp —– cumin seeds ( Zeera )
  • 25 gms —– dosa batter
  • 1.5 tsp each —– rice powder & plain flour
  • 25 ml —– oil
  • Salt —– to taste

Method:-

  

Beet root dosa recipe vegetarian lovers

Beet root dosa recipe for vegetarian lovers
  1. Boil beetroot & cumin seeds till soft.
  2. Drain & grind to a paste.
  3. Add flour rice powder & beetroot paste & mix well.
  4. Heat 1 tbsp of oil on a on-stick griddle & spread it around.
  5. Pour ladleful of batter on the griddle & spread it immediately to make thin dosa (pancakes).
  6. Simmer till crisp & brown.
  7. Serve immediately with coconut chutney.
Creamy Zucchini

Serves 5

Ingredients:-

  • 4 tbsp —— Plain yogurt
  • 4 tbsp —— Sour cream
  • 2 tbsp —— fresh dill, chopped
  • 1 tbsp —— fresh lemon juice
  • 100 ml —— olive
  • 500 gms —— green zucchini, cut into thick slices Salt & white pepper, to taste

Creamy Zucchini recipe - Vegetable recipes collection

Creamy Zucchini recipe - Vegetable recipes collection

Method:-

  1. Make dill-cream mixture by combining yogurt, sour cream dill, lemon juice & olive oil in a bowl, mix together & refrigerate.
  2. Heat olive oil in a large skillet, add zucchini slices & cook for two minutes on each side until browned.
  3. Season to taste.
  4. Serve warm with chilled dill cream mixture.
Eggplant bharta / Baigan bharta

Serve 4

Ingredients:-

  • 800 gms —– Large eggplant ( Baigan )
  • 50 gms —– ghee
  • 10 gms —– Cumin seeds
  • 15 gms —– Red chili powder
  • 10 gms —– Garam masala
  • 20 gms —– Ginger, chopped
  • 100 gms —– Green peas
  • 150 gms —– Onions, chopped
  • 20 gms —– Tomatoes, chopped
  • 50 gms —– Coriander, chopped
  • Salt —– to taste
  

Baingan bhurta recipe for vegetable lovers

Baingan bhurta recipe for vegetable lovers

Method:-

  1. Wash eggplants and wipe dry.
  2. Place them on a roasting tray and roast in a pre-heat oven at 250 degree C for 20 minutes or until the egg plants become soft.
  3. Let them cool and peel under running water.
  4. Place them in a bowl and mash well. Keep aside.
  5. Heat ghee in another heavy-bottomed pan. Splutter cumin seeds and add onion and ginger. Sauté till light brown.
  6. Add tomatoes and red chili powder and cook for about five minutes or until ghee starts to separate.
  7. Add mashed eggplant, green peas, salt and cook for about 10 minutes.
  8. Stir occasionally or until the mixture leaves the side of pan and oil starts to appear on the mixture.
  9. Finally, stir in coriander and garam masala.
  10. Check for seasoning and serve hot with roti
Shahi vegetable

Ingredients:-

  • 1 cup —– Bengal gram, soaked for hour
  • 200 gms —– Okra, chopped and fried
  • 100 gms —– Potato, diced and fried
  • 100 gms —– Carrots, diced and fried
  • 100 gms —– French beans, fried
  • 100 gms —– Cottage cheese, diced and fried
  • 2 tbsp —– ghee
  • 1 inch piece —– Ginger, finely chopped
  • 1 mined Garlic
  • 1-1/2 tbsp —– Cumin powder
  • 1 tsp —– Coriander powder
  • 1/2 —– Turmeric powder
  • Salt —– to taste
  • 2 tsp —– Sugar
  • 2 Cup —– Tomato puree
  • Juice of 1 Lemon
  • 1 tsp —– Garam masala
  • 1 tsp —– Mango powder (amchur)
  

Method:-

  1. Drain and boil the Bengal gram in 1-1/2 cup of water.
  2. Heat the ghee in a pan and add ginger, garlic, all the fried vegetable, cottage cheese, boil Bengal gram, cumin, coriander and turmeric powder.
  3. Sauté for 2-3 minutes.
  4. Mix the salt and sugar with the tomato puree and pour over the vegetables.
  5. Add the remaining ingredients and simmer for 30 minutes on low heat.
  6. Server hot.
Baked spinach with cheese

Ingredients:-

  • Spinach ——- 1/2 kg washed and dried
  • Butter ——- 1 cup
  • Onion ——- 1, large and diced
  • Garlic ——- 2 cloves, minced
  • Salt ——- to taste
  • Cheese ——- 2 cups, grated cottage or mozzarella
  • Paprika ——- 1 tsp
  • Nutmeg powder ——- 1/4 tsp
  • Black pepper powder ——- 1/4 tsp
  

Method:-

  1. Cut spinach into strips.
  2. In an oven, heat butter until bubbly.
  3. Add onion and garlic. Sauté for 2-3 minutes.
  4. Add the pinched sprinkle with salt, cover and steam for 5 minutes.
  5. Remove from heat. Grease an oven proof casserole. Add the spinach.
  6. Sprinkle with paprika, nutmeg and pepper .Top with remaining cheese.
  7. Back at 350 F about 20 minutes or until cheese bubbles.
Aaloo bhurta

Ingredients:-

  • 1/2 Kg —– Potatoes
  • 3 —– medium sized Onions (thinly sliced)
  • Salt —– to taste
  • 1 tbsp —– Red Chilli Powder (or to taste)
  • 1/4 Kg —– Plain Yogurt
  • 2 Cups —– Cooking Oil

For Garnish

  • A bunch of fresh Coriander (Hara Dhania), chopped

Method:-

  1. Put Potatoes in a pot with water and boil it. drain water when potatoes well cooked. let it cool.
  2. Peel and mashed them in bowl.
  3. Put Yogurt, salt and red chili powder in separate bowl and beat well
  4. Separately, Fry sliced onion in a a heavy based pot until golden brown.
  5. Now add the yogurt mixture in it and stir.
  6. Now add potatoes in it and mix well. Now take off heat.
  7. Garnish with fresh coriander leaves
  8. Server with Chapati roti or Nan and green salad
Baked mushrooms

Ingredients:-

  • 150 gms —– Portobello mushrooms
  • 50 gms each —– finely chopped-diced fennel, leak and carrot
  • 30 gms —– chopped onion
  • 20 gms —– chopped garlic
  • 10 gms —– fresh chive
  • 50 gms —– parmesan cheese
  • 1 tsp —– Butter or olive oil
  

Method:-

  1. Clean mushrooms with a brush or tissue paper.
  2. Heat butter or olive oil in a pan and sauté all the vegetable till tender.
  3. Stuff each mushroom with the mixture and sprinkle cheese and chive over.
  4. Baked in a preheat oven at 150 degree C for five (5) minutes.
  5. Server with fresh salad
Spinach with corn

Ingredients:-

  • Melted butter ——– 2 tbsp
  • Green peas and corn ——– 1 cup each
  • Spinach, washed and chopped ——– 1 bunch
  • Thinly sliced ginger ——– 1 inch
  • Dried methi leaves ——– 1 tsp
  • Cinnamon sticks ——– 2
  • bay leaves ——– 2
  • Oil ——– 2 tbsp
  • Coriander powder ——– 1 tbsp
  • Turmeric powder ——– 1/2 tsp
  • Red chili powder ——– 1 tsp
  • Tomato, chopped ——– 1
  • Coconut milk ——– 2 tbsp
  • Green chilies, slit lengthwise ——– 2
  • Chopped coriander ——– for garnish
  

Method:

  1. Heat butter in a saucepan and sauté ginger, spinach, cinnamon sticks and
    bay leaves for two minutes.
  2. Add corn and green pees and cook for another 2 minutes.
  3. In a separate pan, heat oil and sauté coriander, turmeric and red chili
    powder for a minute on low heat.
  4. Add tomato and sauté till it is cooked. Add spinach mixture and cook for
    another 2 to 3 minutes.
  5. Add coconut milk and bring it to a boil.
  6. Transferring it in a serving bowl and garnish with coriander and green
    chilies.
  7. Server hot with Naan
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