New Vegetarian Recipes

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

Baby carrots and onion in cream

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.

Ingredients:-

 

 

Baby carrots —— 1/2 k.g
Small white onions —— 1/2 k.g
cream —— 1-1/2 cups
salt and black pepper powder —— to taste
nutmeg powder —— 1 pinch		  

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.

Baked mushrooms

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.

Mixed Vegetable Saute

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.