New Vegetarian Recipes

Ingredients:-

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.

Ingredients:-

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

Ingredients:-

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

Ingredients:-

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

Irish Cuisine
Irish Cuisine can be divided in to two main categories-Traditional, mainly simple dished and more modern dishes and serves in restaurants and hotels. Europe’s cuisine have basically influenced the country.

Method:

1. Wash and trim carrots. Peel onions. place in pot with 1/2 inch boiling salted water.
2. Cover and simmer and gently for 10 minutes. remove Lid and boil rapidly, shaking pot to prevent burning, until water is absorbed .
3. Stir in cream and add pepper and salt to taste.
4. Serve with very light sprinkling of nutmeg.

Ingredients:-

Mushrooms ——– 16 large
Onions ——– 115 gms, chopped
Whole wheat bread crumbs ——– 115gms
sausages ——– 115 gms
Salt and black pepper powde ——– To taste
Butter ——– 50 gms

Method:-

1. Wash mushrooms.
2. Brush mushrooms with melted butter. Fry onions in remaining butter.
3. When tender, mix onion and butter with mushroom in shallow oven proof dish and bake for 15-20 minutes in moderate oven.

Recipe Ethnic Russian

The richness and varued charactor of the Russian cuisines is derived from the vast and multicultural expanse of Russia, Its foundations were laid by the peasant food of the rural population in an often harsh climate.

INGREDIENTS:-

• Eggplants ——- 2 cut into 1″ cubes
• Salt ——- To taste
• Corn ——- 3 tbsp
• Onion ——- 2, medium and chopped
• Potatoes ——- 1/2kg, peeled and cut into 1/2 inch cubes
• Ripe tomatoes ——- 1/2kg, peeled and cut into 1/2 inch cubes
• Carrots ——- 2, grated
• Fresh coriander ——- 1/4 cup, chopped
• Garlic cloves ——- 4,chopped fine
• Black pepper powder ——- 1/4 tsp

METHOD:-

1. Mix eggplant cubes with 1 tsp salt and let stand for 1/2 hour.
2. Rinse pieces under cold water and press out liquid gently.Set aside. Heat oil in pan, add onion and mix for a movement.
3. Cover the pan and cook over low heat for 5 minutes. Add eggplants, potato, tomato, carrots.
4. Mix well and cover, continue to cook over low heat for 20 minutes.
5. Add coriander, garlic, remaining salt and pepper. Cover and cook for 10 minutes more.
6. Serve hot or at room temperature or refrigrate and serve cold.