New Vegetarian Recipes

Ingredients

• 400 gm penne pasta
• 20 gm white onion
• 100 gm tomatoes, diced
• 2 cloves garlic
• 500 ml tomato sauce
• 3 red chilies, chopped
• 25 ml olive oil
• Fresh basil, parsley, salt & pepper, to taste

Creamy Risotto Preparation:

1. Boil pasta for 10 minutes. When cooked, drain & rinse under cold water.
2. Sauté onion & garlic in olive oil add chili, tomato & simmer for about 3 minutes.
3. Add tomato sauce, season with salt, pepper, basil & parsley.
4. Pour it over the pasta & serve.

Ingredients

• 1 Kg potatoes, peeled & cut into 2-inch chunks
• Half cup whole milk
• Half cup heavy cream or buttermilk
• 4 tbsp butter, softened
• Freshly ground pepper
• Snipped fresh chives (optional)
• Salt, to taste

Mashed Potatoes Preparation:

1. Put potatoes in a pan with half tsp salt & just enough cold water to cover them.
2. Bring to a boil & cook at a moderate boil for 15-20 minutes, until potatoes are easily pieced with a fork but not falling apart.
3. Meanwhile, warm milk & cream together an a saucepan until steaming hot (do not boil).
4. Drain potatoes & return to pan.
5. Turn heat to high, shake pan for about 30 seconds, until water evaporate. Mash.
6. Beat or mash milk mixture into the potatoes quarter cup at a time & the butter a table spoon at a time.
7. Check after adding three-fourth cup of the liquid to see if you have the consistency & richness you want.
8. Add more liquid, if desired & season to taste with salt & pepper.
9. Garnish with snipped chives, if desired.

Ingredients

• 1 kg —- Eggplant ( Baingun ), sliced into roundels
• 150 gms —- flour
• 1 litre —- tomato sauce
• 200 gms —- Parmesan cheese
• 300 gms —- mozzarella cheese
• 200 gms —- fresh basil leaves
• Salt pepper, to taste

Eggplant parmigiana Preparation:

1. Dust eggplant with a mixture of flour & salt, deep-fry.
2. Drain on a kitchen towel & keep aside.
3. In a pan, layer eggplant , tomato sauce, Parmesan & basil.
4. Sprinkle mozzarella cheese on top.
5. Bake in a preheated oven at 220 degrees C for 5 minutes or till it begins to brown.
6. Gratinate before serving.

Ingredients:-

• 2 —- large eggplants
• 1 —- onion, peeled & sliced
• 2 —- cloves garlic, peeled & chopped
• 2 tsp —- cumin powder
• 2 tsp —- salt
• ½ —- turmeric powder
• 1 cup —- parsley chopped
• Half cup —- mint, chopped
• 3 cups —- pomegranate juice

For garnish

• 1 cup —- cilantro, fresh (or basil or parsley)
• 1 cup —- pomegranate seeds (about 2 pomegranates)
• 6 tbsp —- olive oil
• 1/3 tsp —- cinnamon powder
• 1 tsp —- black pepper
• 1 tsp —- crushed red pepper
• 2 cups —- cilantro, chopped
• 2 cups —- walnuts, toasted
• 1 tbsp —- brown sugar

Food preparation:

1. Cut eggplants into pieces & soak in a container of water with 2 tbsp salt for 20 minutes, rinse thoroughly, squeeze the water out with a towel.
2. Heat 4 tbsp oil in deep skillet over medium heat.
3. Add eggplant & sauté on all sides about 15 minutes or until golden.
4. Remove eggplant from skillet, drain on paper towel and set aside.
5. Add remaining oil to skillet and heat over medium heat.
6. Add onion and sauté until golden brown (10-15 minutes).
7. Add garlic for last few minutes for browning onions and continue cooking.
8. Add cumin, cinnamon, salt, pepper, parsley, cilantro and mint. Sauté for 5 minute.
9. Remove from heat & set aside.
10. Grind walnut in food processor until very fine.
11. Combine walnut with pomegranate & sugar.
12. Stir until sauce is smooth pour sauce into skillet, reduce heat to low, cover & simmer mixture for 30 minutes of until the eggplant is tender stirring occasionally add more brown sugar to taste.
13. Garnish with herb leaves and pomegranate seeds.

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.

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.

• 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:-

• 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

• 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

• 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)