Vegetarian Recipe Spot

2009-04-08T09:26:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-04-08T09:24:00.000-07:00

Indian Vegetarian Recipes: Paneer Makhani

Ingredients

Paneer Tikka 1/2 kg (home made or store bought)
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish

Preparation

Heat the butter and oil, and when the butter melts, addthe kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters. Add the salt and paneer and turn around afew times till coated with the puree and heated through. Add the cream and turn around a few times till well blended and hot. Serve immediately, garnished with the green chillies.Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.

Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-05T01:46:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-04-05T01:41:00.000-07:00

Indian Vegetarian Recipes: Paneer Kofta

Ingredients

Paneer 200gms
Green chilies 4-6
Onions, chopped 2
Tomatoes, blend to fine puree 3-4
Ginger-garlic paste 1 tsp
Turmeric 1/4 tsp
Chili powder 1 tsp
Coriander powder 1 tsp
Cashew nuts 25gms
Garam masala 1 tsp
Oil 75 gms
Corn flour 4 tsp
Baking powder 1/4 tsp
Salt to taste
Pepper powder pinch

Preparation

Take the paneer into a bowl and press with your fingers until it is smooth. To this, add corn flour, baking powder, pepper powder, chopped green chilies, cashews, little garam masala, salt and mix well. Make small balls from this mixture and fry in hot oil until golden brown. Keep them aside. Heat 3-4 tbsp of oil in another pan and fry the chopped onions until golden. Also add ginger-garlic paste, turmeric, chili powder, coriander powder and fry for few more minutes. Then add tomato puree and cook until the oil separates. Now add 1 cup of water, remaining garam masala, salt and cook until the gravy thickens. Add the above prepared koftas to the gravy and serve hot.

Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-05T01:37:00.000-07:00

Indian Vegetarian Recipes: Paneer Korma

Ingredients

½ kg paneer, grated
3 onions
1 tsp ginger and garlic, finely chopped
½ cup tomato, boiled and mashed
Little pinch of orange food colour
1 cup cream
1 tsp sugar
1 tsp salt
10 to 10 raisins
½ tsp garam masala

Preparation

Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in mixer.
Now take butter or ghee in kadhai and heat it. Add rasins and garam masala.
Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min.
Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.
Garnish with raisins.

Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-05T01:34:00.000-07:00

Indian Vegetarian Recipes: Paneer Sandwich

Ingredients

1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Preparation

Chop onions, chillies and tomatoes. Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside. Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice. Put this in sandwich toaster until the bread turns crispy and brown. Serve with ketchup.

Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-05T01:31:00.000-07:00

Indian Vegetarian Recipes: Paneer Bhurji

Ingredients

crumbled paneer 1 cup
Green Pepper 1 (diced into inch long pieces)
Chopped tomatoes 2
chopped garlic 4 tsp
chopped ginger 1 tbsp
cumin seeds 1 tsp
Chopped onions 2
turmeric powder ¼ tsp
chopped green chillies 1-2 (optional)
chilli powder ½ tsp (optional)
chopped coriander 1 tbsp
salt to taste
cooking oil or ghee 2 tbsp

Preparation

Heat oil in a heavy bottomed pan. Add the cumin when it starts spluttering add ginger, garlic and green chillies. Fry for a minute then add onions. stir till onions turn soft and translucent then add turmeric, salt and chilli powder. Add tomatoes and on medium heat cook until the mixture starts to leave oil. keep stirring to prevent it from burning. now add paneer, capsicum and cook for couple of minutes while stirring it gently. Garnish with coriander before serving.

Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-05T01:28:00.000-07:00

Indian Vegetarian Recipes: Palak Paneer

Ingredients

Spinach: 1 kg
Paneer: 200 grams
Onion: 2
Butter: 6 table spoon
Oil: 2 table spoon
Cumin seeds: 2 tea spoon.
Black pepper powder: 1/2 tea spoon
Ginger-garlic paste: 1&1/2 tea spoon
Green chilly paste: 1tea spoon
Garam Masala Powder: 2 tea spoon
Salt to taste

Preparation

Mix ginger-garlic paste, green chilly paste and some water with spinach and cook it in a pressure cooker for 7-8 minutes. Now, grind this mixture into a fine paste. After that, cut Paneer (Indian cottage cheese) into small cubes. Heat oil in a pan and fry the Paneer pieces until they turn light brown. Set the Paneer pieces aside. Heat 3 table spoons of butter and fry cumin seeds for half a second. Now add chopped onion and fry until the onions become pink. Add salt, black pepper powder, Garam Masala to it and sauté well. Now, add the fried Paneer pieces and cooked spinach paste and mix well. Now put Palak Paneer in a baking tray, add rest of the butter and bake for 1/2 hour at 180 deg C.

Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-04T05:59:00.000-07:00

Indian Vegetarian Recipes: Matar Paneer

Ingredients

Green peas – 1 cup
Sugar – a pinch
Paneer – 1 cup, cubed
Oil – 1+1 teaspoon
Ghee – 1+1 teaspoon
Cinnamon – 1 inch stick, broken into halves
Cloves – 3
Cardamom – 2
Cummin seeds – 1-1/2 teaspoon, whole
Black peppecorns – 8-10, whole
Onions – 2, medium size, finely sliced
Red chilli powder – ½ teaspoon or to taste
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Ginger – ½-inch piece, finely chopped and crushed
Garlic – 3 cloves, finely chopped and crushed
Green chillies– 3, medicum size, medium hot, sliced into halves
Tomatoes – 2, medium size, finely chopped
Yogurt/Curd – 1/2 cup
Garam masala powder – 1 teaspoon
Cilantro leaves – chopped for garnishing
Lemon juice – 1 teaspoon
Salt – 1 teaspoon or adjusted to taste

Preparation

Boil the green peas with a cupful of water and a pinch of sugar. Cook till tender and keep aside. We love home-made paneer and prepared it very closely as described by Jenn at Atabela, i.e., heat milk till reduced by 1/4th part, add the lemon juice or yogurt (we use lemon juice and found it is more tastier that way), to seperate the curd and whey, tie the curd in a muslin cloth, after the curd is out of moisture, flatten it and cut into paneer cubes. Thanks Jenn for the inspiration. Please see the picture above to see our results.

Heat a pan and pour in the first part of ghee and oil. When smoking hot, deep fry the paneer pieces in oil until light golden color, remove from heat and keep aside. In the same oil when very hot, add cinnamon, cloves, cardamom, black pepper, cummin seeds, and finally onions. Saute until the onions are golden brown here and there. Add the coriander powder, red chilli powder, and turmeric powder. Saute for a minute taking care not to burn the dry masala powders. Remove from fire, allow it cool, and then grind the onion mixuture to a smooth and thick paste. Heat the remaining ghee and oil. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add the ground onion paste and saute for a minute. Add the tomatoes and saute until the oil separates from it. Add the yogurt, cooked peas, paneer pieces and salt. Allow it to simmer for 10 minutes. Add the garam masala mixture a minute before removing mattar paneer masala from the heat. Garnish with coriander leaves, lemon juice, and a dollop of salted butter on top. Serve hot with chappathis, pooris, bread, or plain white rice. Enjoy mattar paneer masala.

Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-04T05:55:00.000-07:00

Indian Vegetarian Recipes: Chilli Paneer

Ingredients

200 gms Cottage cheese (paneer)
4 tbsps Cornflour
2 tbsps + to deep fryOil
2 Onion
3-4 cloves Garlic
3-4 Green chilli
1 large Capsicum
1/2 cup Vegetable stock
Salt to taste
1/2 tsp White pepper powder
2 tbsps Soy sauce
1/4 tsp Ajinomoto
1 tbsp Chilli sauce

Preparation

Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Remove, drain and keep aside. Blend remaining cornflour (nearly 1 tablespoon) in quarter cup of water and keep aside. Peel onion and cut into thick slices. Peel and crush garlic. Wash, remove stem and slice green chillies. Wash, halve, deseed and cut capsicum into thick strips. Heat two-tablespoons oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onion and capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, pepper powder, soy sauce, chilli sauce, Ajinomoto and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.

Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora
To be continued..........

Vegetarian Recipe Spot

2009-04-04T05:51:00.000-07:00

Indian Vegetarian Recipes: Rajma Rasmisa

Ingredients

rajma (kidney beans)- 200 gms
cumin seeds - 1/2 tsp
onions ( pyaj) (medium-sized and chopped ) - 3 nos.
fresh tomato (tamatar) puree - 1 cup
ginger (adrak) paste - 1 tblsp
green chillies (chopped)- 3-4 nos.
cumin seeds powder (jeera powder) - 1 tsp
coriander powder (dhania powder) - 1/2 tsp
red chilli (lal mirch) powder -1 tsp
salt (namak) - to taste
oil (tel) - 2 tblsp
curd (dahi) - 1/4 cup
green coriander leaves (dhania patta) (chopped)- 2 tblsp

Preparation

Pick, wash and soak the rajma overnight. Boil the soaked rajma till well cooked. Heat oil, add cumin seeds. When it crackles, add chopped onions. Saute it till light golden brown in colour. Add ginger paste and garlic paste and saute it. Add the tomato puree and saute it. Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt. Cook the masala for 5-6 minutes. Add the rajma, mix it well and add half a cup of water. Cook it for another 15- 20 minutes. Garnish with green coriander leaves.

Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T23:22:00.000-07:00

Indian Vegetarian Recipes: Kadhai Paneer

Ingredients

800 gms paneer, cut into cubes
2-3 onions, chopped
1 tbsp ginger-garlic paste
1 tsp coriander seeds, roasted & pounded
1 tsp black pepper
1 tsp red chili powder
1/2 tsp turmeric powder
1 1/2 cups tomato puree
1 cup green, yellow & red capsicums, chopped
3/4 tsp cumin powder
1/2 tsp green cardamom powder
A pinch of each mace powder, clove powder, black cumin powder & fenugreek seeds
1 tbsp fresh coriander leaves, chopped
3 tbsp ghee or butter

Method

Heat ghee in a pan, add chopped onions and saute until brown. Add ginger-garlic paste and stir-fry till the moisture evaporates. Also add red chili powder, coriander seeds, black pepper powder, turmeric and stir-fry until they change color. Then add tomato puree, salt, paneer cubes, capsicum and fry until the paneer is light brown. Sprinkle the cumin, cardamom, mace, clove, black cumin powders, fenugreek seeds and cook until the paneer is cooked. Remove and adjust the seasoning. Garnish with coriander leaves and serve with parathas or any pulao.

Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T23:18:00.000-07:00

Indian Vegetarian Recipes: Stuffed Capsicum

Ingredients

4 big capsicums
Oil
3/4 cup chopped onion
3-4 tbl spn gram flour (besan)
1/2 tea spn chili powder
A pinch turmeric powder
3-4 curry leaves
1/2 tea spn tamarind extract or thick juice of 3-4 tamarind pieces
1/2 tea spn jaggery
A pinch asafoetida
1 tbl spn grated coconut
Salt

Method

Cut capsicums into two pieces vertically.
Dry roast gram flour on a low heat till a nice aroma comes out, this was not there in original recipe, but I roasted flour to avoid any raw taste. Take out from heat.
Mix all ingredients, except oil and capsicum. Stuff the mixture into capsicum. (no need to add any water for stuffing).
Heat oil in a heavy bottomed or non stick pan and place the capsicums on it. Cover the pan with a tight lid. Cook on low/medium flame for around 15-20mins.

Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T23:14:00.000-07:00

Indian Vegetarian Recipes: Stuffed Bhindi

Ingredients

500 gm lady's finger
1 tbsp amchoor
1/2 tbsp tumeric
1 tbsp salt
1 tbsp garam masala
1 tbsp chaat masala
1/2 tbsp cashewnuts(coarsely grounded)
5-6 small onions
1/2 tbsp coarsely pounded almonds
1/2 tbsp groundnuts(coarsely pounded)
1 tbsp curd
1 tbsp oil

Preparation

Mix all the spices,salt,cahewnuts,almonds and groundnuts.Then add curd and mix well.
Use large lady's finger.wash and wipe them.Slit and fill them with the stuffing prepared earlier.Heat oil and fry all the stuffed lady's fingers.Reserve 2 tbsp oil in a pan.Put in all the fried lady's finger.Peel the small onions.Slit them crosswise and add to the vegetable.Cover & cook on low heat.Remove from the heat after 5 minutes and serve hot.
You can garnish it with fresh corriander and green chilli.

Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T09:02:00.001-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-04-03T08:56:00.000-07:00

Indian Vegetarian Recipes: Pindi Chana

Ingredients

1/4 tsp cinnamon (dalchini) clove (lavang) powder
1 tblsp coriander cut
1 tblsp ghee
1 tsp ginger (adrak) grated
2 tblsp oil
1 cup kabuli chana (white chick peas (matar)) soaked overnight
1 big size tomato (tamatar) cut
1 tsp red chilli (lal mirch) powder
1/2 tsp garam masala
1/2 tsp each cumin & mustard seeds (raai)
1/2 tsp coriander seed powder
3-4 pinch asafoetida
1/4 tsp turmeric (haldi) powder
1 small onion (pyaj) cut into rings
2 tblsp tamarind (imli) extract
1 big size onion (pyaj) cut fine
1 tsp garlic (lasan) grated
3 green chillies chopped

Preparation

Pressurestir fry the chana till soft.
(approx.
4-5 whistles) heat up oil in a heavy pot mix in seeds, allow to splutter.
Mix in asafoetida, ginger, garlic, cut onions, fry till lightly browned.
Mix in all dry masala, except clove-cinnamon powder.
Stir well, mix in tomatoes, stir fry till oil separates.
Remove chana, mix in to pan, stir well.
Mix in tamarind.
Mix.
Stir fry till fairly dry.
Keep aside.
In a small pan, heat up ghee, mix in clove-cinnamon powder, chillies.
Allow to pop a bit, mix in to chana.
Stir gently till well mixed.
Decorate with cut coriander and onion rings.
Serve hot with naan.

Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T08:46:00.000-07:00

Indian Vegetarian Recipes:

Makhani Arbi Masala

Ingredients

Arbi (medium size) - 250 gms
Besan (gram flour) - 2 tblsp
Oil (tel) (tel) - 3 tblsp
Ajwain - 1/2 tsp
Onion (pyaj) (chopped)- one
Green chilli (slit) (deseeded and chopped)- one
Red chilli (lal mirch) powder - 1/2 tblsp
Chopped coriander - 1 tblsp
Salt (namak) - 1/2 tsp or to taste
Lemon juice - 1/2 tblsp
Garam masala - 1/4 tsp

Makhani Gray

Tomatoes (tamatar) (chopped roughly) - 250 gms
Ginger (adrak) paste - 1/2 tsp
Garlic (lasan) paste - 1/2 tsp
Green chilli - one
Red chilli (lal mirch) powder - 1/2 tsp
Laung (cloves)- 2
Choti elaichi (green cardamom)- one
Salt to taste
Butter - 2 tblsp
Honey- 1 tsp
Kasoori methi - 1 tblsp

Preparation of makhani arbi masala recipe

Pressure cook the whole arbi with three cups of water to give one whistle. Keep on low flame for 2-3 minutes. Remove from fire. Cool and drain. To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and chot elaichi. Boil. Cover and cook on low heat till it is reduced to a saucy consistency. Remove from fire. Blend in a mixer. Strain into a clean pan. Add butter. Stir in honey. Add salt to taste. Keep on fire. Boil. Simmer on low flame for 1-2 minutes. Add kasoori methi and remove from fire. Keep the makhani gray aside. Peel and flatten each piece or arbi. Sprinkle some salt and red chilli powder on it. Sprinkle dry besan. Overturn the pieces and sprinkle salt, red chilli and besan on the other side too. mix, so as to coat lightly. Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden. Shift the fried arbi from the center to the sides (periphery) of the tawa. Add the rest of the arbi, fry and shift to the sides. In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes. Add 1/2 tsp salt. Return the arbi to the center, add red chillies and half of the coriander. Fry for a minute. Add the prepared makhani gray and fry until the arbi is coated with the gravy. Adjust seasoning. Sprinkle lemon juice, garam masala and the remaining coriander. Stir and serve immediately.

Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T08:29:00.000-07:00

Indian Vegetarian Recipes: Vegetable Curry

Ingredients

1 large onion, cut into 1-inch chunks (about 2 cups)
3 large garlic cloves, peeled
1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces)
3 tablespoons sunflower oil
1 tablespoon garam masala*
2 teaspoons ground cumin
1/2 serrano chile, seeded, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 teaspoons (packed) golden brown sugar
2 kaffir lime leaves**
2 whole green cardamom pods
1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
12 ounces russet potatoes, peeled, cut into 1-inch cubes
1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)
2 large carrots, peeled, cut into 1/2-inch rounds
2 tomatoes, cored, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces baby spinach leaves & Fresh Cream

Preparation

Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer. Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing. Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-04-03T08:16:00.000-07:00

Indian Vegetarian Recipes: Stuffed Tomato

Ingredients

6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste

Preheat the oven to 400 degrees.

Preparation

Slice tops off the tomatoes and remove seeds and pulp. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down. In a saucepan, melt the butter. Saute shallots and garlic and until soft but do not brown. Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth. Transfer to a bowl and allow to cool 5-7 minutes. Whisk in goat cheese, egg yolks, and seasonings. In a separate bowl, beat egg whites until they hold stiff peaks. Temper the eggs by stirring 1/4 of the whites into the cheese mixture. Carefully fold in the remaining whites. Spoon the souffle mixture into the tomato shells, mounding slightly. Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish. Bake for 20 to 25 minutes or until the tops are lightly puffed and browned. Serve the hot tomatoes on a bed of greens. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil.

Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T04:14:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-03-31T03:57:00.000-07:00

Indian Vegetarian Recipes: Navratan Korma

Ingredients

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
Salt to taste

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender. Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables. Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

ndian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T03:51:00.000-07:00

Indian Vegetarian Recipes: Sindhi Kadhi

Ingredients

Half cup gavarfali (cluster beans)
Half cup potato, peeled and diced
Half cup carrots, peeled and diced
Half cup bhindi (ladies finger), slit into 2 vertically
Half teaspoon cumin seeds (jeera)
Half teaspoon fenugreek (methi) seeds
Half teaspoon asafoetida (hing)
4 tablespoons Bengal gram flour (besan)
2 teaspoons green chillies, chopped
1 teaspoon ginger, grated
4 to 6 curry leaves
1 teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
1 to 2 tablespoons tamarind (imli) pulp
3 tablespoons oil
Salt to taste

Preparation

Boil the gavarfali, potato and carrots in 2 cups of water till they are tender. Keep aside, retaining the water .Heat the oil in another pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida. Add the Bengal gram flour and saut for 4 to 5 minutes over a medium flame till it is golden brown. Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the bhindi is cooked. Serve hot with rice.

Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T03:44:00.000-07:00

Indian Vegetarian Recipes: Malai Kofta

Ingredients

Milk - 600 ml.

Lemon juice 2-3 tbsp.

Gram flour (besan) - 4 tbsp.

Oil - for frying.

Salt - to taste

Oil - 3 tsp.

Milk - 400 ml.
Onion 1 (large)
Tomatoes 2 (medium)
Turmeric Powder - 1 tsp.
Green chillis - 2
Salt to taste

Preparation

Heat milk in pan & bring it to boil. Remove from heat. Add lemon juice. Stir slowly & gently until white curd forms on the surface & separates from whey.

Strain the milk. This will give you "chenna". Squeeze "chenna" to make sure that most water is extracted.

Knead "chenna" to make a smooth dough.

Make small balls if equal size and wrap each ball in gram flour.

Fry these "chenna" balls in oil until golden brown and keep aside. Making gravy: Take a pan/kadai with specified oil and fry chopped onion
until it turns pink. Add turmeric powder & green chillies. Add chopped tomatoes and fry well till the mixture starts separating from oil. Now add milk in it & let it boil. Keep stiring in between.

After boiling for approx. 5-7 min, add the fried "chenna" balls & let it
boil for another two min.

Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T03:38:00.000-07:00

Indian Vegetarian Recipes: Hara Chana Masala

Ingredients

1.4 kg Hara Chana
50ml oil
4gm ginger and green chilly, chopped
1gm asafoetida
10gm cloves
10gm bay leaf
10gm salt
3gm sugar
Lemon juice
5gm garam masala powder
Garnishes:
5 gm chopped coriander

Preparation

Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes. Add hara channa and cook until done. Add lemon juice, chopped coriander and garam masala powder. Garnish the hara chana masala with chopped corriander and serve hot.

Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T02:01:00.000-07:00

Indian Vegetarian Recipes: Ghiye Ke Kofte

Ingredients

1 lbs of lauki
4 tbsp besan
2 small onions
2 small tomato
1 tsp ginger garlic paste
salt to taste
2 tsp red mirchi powder
4 tsp dhaniya powder
1 tsp garam masala
5 pieces of cardamom
2 peces each of badam and kaju
2 tsp of malai
2 pieces of laung
small piece of dalchini
5 green chillies

Preparation

Grate the lauki either in a foo processor or on a kadookas. Add besan in the grated lauki, mix it well with hands preferably.Take 1 tbsp oil in a ladai and add the besan laki paste to it. Mix the paste well in the kadai till it becomes dry, it should be good to make kofta balls from, like a dough. Add salt, mirchi, dhaniya powder, ginger garlic paste to the dough and mix it again. Now take out the dough and spread it on a plate. Make small kofta balls from the dough as soon as it cools down a little. Keep these balls aside.
Grind the onion into a paste. Grind the tomato, cardomam, dalchini, laung(cloves), kaju, badam & malai all together in the grinder and keep it separate. Take 2 tbsp of oil and add green chili cut into small pieces to it. Add the onion paste to it. Add the tomato paste to the onion once it turns golden brown. Add mirchi powder, dhaniya, garam masala and namak to it. Fry the masala till the paste leaves oil and we know that its cooked well. Add a tsp of malai after the gravy is prepared. Keep the koftas separate and add as many as required to the gravy at the time of serving, boil it after adding the koftas. Garnish it with some green dhaniya and serve it hot.

Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T01:56:00.000-07:00

Indian Vegetarian Recipes: Bhindi Bhaji

Ingredients

Oil -- 1/4 cup
Mustard seeds -- 1 tablespoon
Cumin seed -- 2 teaspoons
Chile peppers, minced or sliced into rounds -- 1-3
Turmeric -- 1/2 teaspoon
Asafoetida powder (optional) -- a big pinch
Okra, stems removed and sliced into 1/2-inch rounds -- 1 1/2 pounds
Salt and pepper -- to taste

Preparation

Heat the oil over medium flame in a large pot or wok. Add the mustard and cumin seeds and stir just until the mustard seeds start popping, 1-2 minutes. Add the chile peppers, turmeric and asafetida powder and sauté briefly. Add the okra, salt and pepper and saute, stirring often until the okra is cooked through but still firm, 4-5 minutes. Adjust seasoning and serve.

Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-31T01:48:00.000-07:00

Indian Vegetarian Recipes: Stuffed Aloo(Potato)

Ingredients

8 medium Potatoes (peeled)

2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

Preparation

Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside. Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water. Parboil until the water is fully absorbed into the mixture. Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks). Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes. Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender. Garnish the stuffed aloo with chopped coriander and serve hot with roti.

Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-30T07:57:00.001-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-03-30T07:45:00.000-07:00

Indian Vegetarian Recipes: Methi Aloo(Potato)

Ingredients

2-3 medium peeled and cut into small pieces potatoes and 1 1/2 cup fresh methi (fenugreek) leaves
1 medium tomato, chopped
1-2 flakes of garlic, crushed
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds
2-3 whole dry red chilies
2-3 tbsp vegetable oil

Preparation

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies. When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.

Add methi and cook on a medium flame till done and till water is fully absorbed.

Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-30T07:36:00.000-07:00

Indian Vegetarian Recipes: Aloo(Potato) Palak

Ingredients

300 grams spinach, fresh or frozen
2 cloves of garlic, roughly chopped
1 inch, fresh ginger roughly chopped
2, onion chopped
1-2, green chillies chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspn turmeric
4 tablespoons butter/ghee
1 teasppn cumin seed
1 teaspn garam masala
1/2 teaspn ground coriander
1/2 teaspn ground cumin
1 tablespoon fresh cream (optional)

Directions

In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes. Remove from the pan and blend to a fine puree and keep aside. In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes. Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed. Simmer for few minutes till the potatoes absorb the flavor. Add fresh cream if desired.

Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-30T07:34:00.001-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-03-30T07:25:00.000-07:00

Indian Vegetarian Recipes: Aloo(Potato) Baigan

Ingredients

1 medium purple eggplant (baingan), un-peeled, cut into 1/2″ cubes
2 medium russet potatoes (aloo), peeled and cut into 1/2″ cubes
4 medium tomatoes (tamatar) cut into 1/2″ cubes
2 tablespoons chopped cilantro (hara dhania)
1 tablespoon oil
Pinch of asafetida (hing)
1 teaspoon cumin seed
1 chopped green chili adjust to taste
1 teaspoon ginger paste (adrek)
1 tablespoon coriander powder (dhania powder)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon paprika (dagi mirch)
1 teaspoon salt, adjust to taste
2 tablespoons water

Preparation

Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture. Add chopped tomatoes stir-fry for a minute. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat. Subji should be not very dry if needed add three to four spoons of water. Turn off the heat and add chopped cilantro mix it well. Left over makes great sandwiches.

Indian Vegetarian Recipes: Aloo(Potato) Palak
Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-29T09:58:00.001-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-03-29T09:52:00.000-07:00

Indian Vegetarian Recipes: Aloo (Potato) Took

Ingredients

500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

Preparation

Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker. Remove from kadahi, drain excess oil. Put aside to cool a little. Once cool, flatten by pressing between palms. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

Indian Vegetarian Recipes: Aloo(Potato) Baigan
Indian Vegetarian Recipes: Aloo(Potato) Palak
Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-28T04:33:00.000-07:00

Wellcome To Vegetarian Recipe Spot
Indian Vegetarian Recipes: Aloo(Potato) Ghobi

Ingredients

5 Tablespoons vegetable oil
1 Tablespoon cumin seeds
3 garlic cloves, minced
1 fresh hot green chili, seeded and thinly sliced
One 2-inch piece fresh ginger, peeled & cut into very thin slivers
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 medium cauliflower, trimmed & cut into florets
1 teaspoon salt
1 large potato, peeled and cut into 1 inch cubes
1 teaspoon garam masala
1/4 cup finely chopped fresh coriander, for garnish
2 tomatoes, thinly sliced for garnish

Preparation

In a large saucepan, heat the oil over high heat until very hot but not smoking. Add the cumin seeds and cook, stirring constantly, 5 minutes, or until fragrant. Stir in the chili powder, ground coriander, turmeric, cauliflower, and salt, and cook, covered, 10 minutes. Gently stir in the potatoes and 1 to 2 teaspoons water to prevent the mixture from sticking. Cook, covered, 20 minutes. To serve, sprinkle with the garam masala and garnish with the coriander and tomatoes, Serves 4.

Indian Vegetarian Recipes: Aloo(Potato) Ki Sabji
Indian Vegetarian Recipes: Aloo(Potato) Rassewale
Indian Vegetarian Recipes: Aloo(Potato) Took
Indian Vegetarian Recipes: Aloo(Potato) Baigan
Indian Vegetarian Recipes: Aloo(Potato) Palak
Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-27T07:29:00.000-07:00

Wellcome To Vegetarian Recipe Spot
Indian Vegetarian Recipes: Aloo(Potato) Dahi Wale
In Roman

Ingredients (ajzah)

Aadha kilo aloo ubla hua aur chila huay
1 chamcha kata hua adrak
asafoetida Powder
1 chamcha Zeera
1/2 chamcha garam masala
2 chamcha dhanya powder
2 chamcha namak
1/2 chamcha mirchi powder
1/2 chamcha haldi powder
1/2 piyala dahi
3 ya 4 hary mirchi
2 chamcha saaf makhan
1 chamcha dhanya pata pisa hua

Preparation (Tarkeeb)

Aloo kaat lain, ubla hua aloo ko apna hath sa pees lain aur kata hua aloo ko ik jaga rakh lain, ghee ko garam karain us main zeera aur asafoetida powder daal dain jab zeera achy tarah garam hojaye phir us main adrak daal dain aur thora hilain thora sa chola halki anch pa rakhain aur us main dahy daal dain garam masala daal dain aur hilata rahain phir garam masala, dhanya, namak, haldi aur mirchy powder daal dain aur hilata rahain in sab ko achy tarah mix karna k baad is main aloo aur hari mirch mila ka sab ko full anch pa hilain jab tak wo zara lal na hojain phir is main 2 cup pani daal dain ubla hua phir 15 min tak pakain aur aap ka dahi wala aloo tayarrrr...........khush rahain aur aloo khainn.......

Some More Upcoming Indian Vegetarian Recipes

Indian Vegetarian Recipes: Aloo(Potato) Dum
Indian Vegetarian Recipes: Aloo(Potato) Ghobi
Indian Vegetarian Recipes: Aloo(Potato) Ki Sabji
Indian Vegetarian Recipes: Aloo(Potato) Rassewale
Indian Vegetarian Recipes: Aloo(Potato) Took
Indian Vegetarian Recipes: Aloo(Potato) Baigan
Indian Vegetarian Recipes: Aloo(Potato) Palak
Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-27T07:21:00.000-07:00

Wellcome To Vegetarian Recipe Spot
Indian Vegetarian Recipes: Aloo(Potato) Dahi Wale

Ingredients

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped

Preparation

Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use. Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried. Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended. Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes. Serve aloo dahi wale hot, garnished with coriander leaves.

Some More Upcoming Indian Vegetarian Recipes

Indian Vegetarian Recipes: Aloo(Potato) Dum
Indian Vegetarian Recipes: Aloo(Potato) Ghobi
Indian Vegetarian Recipes: Aloo(Potato) Ki Sabji
Indian Vegetarian Recipes: Aloo(Potato) Rassewale
Indian Vegetarian Recipes: Aloo(Potato) Took
Indian Vegetarian Recipes: Aloo(Potato) Baigan
Indian Vegetarian Recipes: Aloo(Potato) Palak
Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-25T09:05:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Hi

Some Upcoming Indian Vegetarian Recipes

Indian Vegetarian Recipes: Aloo(Potato) Dahi Wale
Indian Vegetarian Recipes: Aloo(Potato) Dum
Indian Vegetarian Recipes: Aloo(Potato) Ghobi
Indian Vegetarian Recipes: Aloo(Potato) Ki Sabji
Indian Vegetarian Recipes: Aloo(Potato) Rassewale
Indian Vegetarian Recipes: Aloo(Potato) Took
Indian Vegetarian Recipes: Aloo(Potato) Baigan
Indian Vegetarian Recipes: Aloo(Potato) Palak
Indian Vegetarian Recipes: Methi Aloo(Potato)
Indian Vegetarian Recipes: Stuffed Aloo(Potato)
Indian Vegetarian Recipes: Bhindi Bhaji
Indian Vegetarian Recipes: Ghiye Ke Kofte
Indian Vegetarian Recipes: Hara Chana Masala
Indian Vegetarian Recipes: Malai Kofta
Indian Vegetarian Recipes: Sindhi Kadhi
Indian Vegetarian Recipes: Navratan Korma
Indian Vegetarian Recipes: Stuffed Tomato
Indian Vegetarian Recipes: Vegetable Curry
Indian Vegetarian Recipes: Makhani Arbi Masala
Indian Vegetarian Recipes: Pindi Chana
Indian Vegetarian Recipes: Stuffed Bhindi
Indian Vegetarian Recipes: Stuffed Capsicum
Indian Vegetarian Recipes: Rajma Rasmisa
Indian Vegetarian Recipes: Chilli Paneer
Indian Vegetarian Recipes: Kadhai Paneer
Indian Vegetarian Recipes: Matar Paneer
Indian Vegetarian Recipes: Palak Paneer
Indian Vegetarian Recipes: Paneer Bhurji
Indian Vegetarian Recipes: Paneer Sandwich
Indian Vegetarian Recipes: Paneer Korma
Indian Vegetarian Recipes: Paneer Kofta
Indian Vegetarian Recipes: Paneer Makhani
Indian Vegetarian Recipes: Paneer Pasanda
Indian Vegetarian Recipes: Shahi Paneer
Indian Vegetarian Recipes: Paneer Pakora

To be continued..........

Vegetarian Recipe Spot

2009-03-23T20:08:00.000-07:00

Good Morning

I am going to update my blog by adding some indian vegetarian recipes for you.

Vegetarian Recipe Spot

2009-03-18T10:39:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Hi,

I want to provide each & every vegetarian recipes on this blog so keep visiting and post me your feedback or suggestions.

Vegetarian Recipe Spot

2009-03-17T09:23:00.000-07:00

Vegan Omelette for One | Fatfree Vegan Kitchen

Vegetarian Recipe Spot

2009-03-17T08:43:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Hello,
Try these two potato recipes thats really delicious aand spicy. i am waiting for your feedback.
Syed Wajid

Vegetarian Recipe Spot

2009-03-17T07:26:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Aloo Dum (Spiced Potatoes)

Ingredients

approx 1 1/2 pounds potatoes, chopped
water for boiling
1/2 tsp turmeric powder
2 cloves garlic, minced
1 tbsp fresh grated ginger
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp ground cloves
1 inch cinnamon stick
3 tbsp olive oil
3 onions, diced
1/2 cup tomato sauce
1/2 tsp salt
1/2 tsp chili powder
1/3 cup cashew pieces
2 tbsp chopped fresh cilantro

Preparation

In a large pot, cover the potatoes with water and boil just until barely tender. Remove from water and peel if desired. In a large skillet, lightly toast all of the spices over low heat for just a minute or two, then add the oil and onions, and cook for another five to seven minutes over low heat. Add the tomato sauce, salt and chili powder, and cook on low for another five to seven minutes. Gently stir in the cashews pieces and the potatoes. Cover, bring to a slow simmer, and allow to cook for at least ten minutes, adding a bit more liquid if needed.

Vegetarian Recipe Spot

2009-03-17T07:14:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Spicy Potatoes with Chilies

Ingredients

3 tbsp flour
1/2 tsp salt
water
2 potatoes, chopped
oil for frying
5 green chilies, chopped
3 cloves garlic, minced
2 tsp soy sauce
1 tbsp chili sauce or hot sauce
3 tbsp tomato paste
1/2 tsp sugar
dash salt and pepper, to taste
2 tbsp chopped fresh cilantro
3 green onions, chopped

Preparation

Combine the flour, 1/2 tsp salt and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Coat each potato piece with the batter and deep-fry in oil until golden brown. In a separate skillet, heat the chilies, garlic soy sauce, chili sauce and tomato paste in a bit of oil, stirring well. Add the sugar, salt and pepper and the potatoes, and stir well to coat the potatoes with spices. Remove from heat and garnish with cilantro and onions.

Sunday Quote

2009-03-15T00:48:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Sunday Quote:

"A Sunday well-spent brings a week of content"

Vegetarian Recipe Spot

2009-03-15T00:25:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Vegetarian Apple Stuffing Recipe

Ingredients

1 cup carrots, grated
1 cup celery, diced
1 cup diced onion
1/4 cup margarine
1 tsp poultry seasoning
1/4 tsp pepper
1/2 tsp salt
8 cups dry bread, cubed
2 apples, finely chopped
1/2 cup chopped walnuts
1 1/2 cups vegetable broth

Preparation

Pre-heat the oven to 375 degrees, Melt the margarine in a large skillet over medium heat. Cook the carrots, celery and onion until tender, about ten minutes. Stir in the poultry seasoning, pepper and salt. In a large bowl, combine the bread cubes, apples and walnuts, then add the carrot mixture. Add enough water or vegetable broth to moisten, tossing gently. Transfer to a casserole dish, cover, and bake for 20 to 30 minutes.

Vegetarian Recipe Spot

2009-03-14T03:26:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Vegan Roasted Red Pepper Pesto Recipe

Ingredients

2/3 cup canned roasted red peppers, drained
3 cloves garlic
1/3 cup walnuts or pine nuts
3/4 cup fresh basil, packed
3 tbsp nutritional yeast (optional)
1/4 cup olive oil
dash salt and pepper

Preparation

In a blender or food processor, process all ingredients until smooth, adding more oil if needed. Serve over pasta or as a dip for crackers.

Vegetarian Recipe Spot

2009-03-14T01:51:00.000-07:00

Wellcome To Vegetarian Recipe Spot

Aloo Gobi Recipe

Ingredients

3 potatoes, chopped
water for boiling
1 cauliflower, chopped
1/2 onion, sliced
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ginger
2 bay leaves
3 tbsp olive oil
1 tbsp lemon juice
1/3 cup water

Preparation

Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes. Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water. Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking. Serve your vegetarian aloo gobi alone or with rice if desired.

Vegetarian Recipe Spot

2009-03-12T20:20:00.000-07:00

Pineapple and Potato Curry Recipe

Ingredients

3 cloves garlic
1/3 cup water
1 tsp ginger
2 tbsp curry powder
2 tbsp soy sauce
2 tbsp sesame oil
1 onion, chopped
4 medium potatoes, chopped
2 tbsp olive oil
1 cup pineapple, crushed or chunks
1 cup coconut milk
rice

Preparation

Combine garlic, water, ginger, curry powder, soy sauce and sesame oil in a food processor or blender and process until smooth. Sautee onion and potatoes in olive oil for 4 to 6 minutes, or until onions are soft. Add garlic and spice mixture and allow to simmer for 15 to 20 minutes, covered, stirring occasionally. Add pineapple and coconut milk and simmer, uncovered for five more minutes. Serve over rice.

Vegetarian Recipe Spot

2009-03-12T20:17:00.000-07:00

Thai Peanut Sauce

Ingredients

1/4 cup peanut buttein
1/4 cup water
1/4 cup soy sauce
2 tbsp lime juice
2 cloves garlic, minced and crushed
2 tbsp rice vinegar

Preparation

Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy. This recipe is perfect as it is, but you may want to thin it out a bit with more water, depending on what you're using it for.

Vegetarian Recipe Spot

2009-03-11T20:41:00.000-07:00

Veggie Personal Pizzas

Ingredients

uncooked pizza dough or English muffins
soy or dairy cheese
pizza sauce
toppings such as mock pepperoni or sausage slices, olives, mushrooms, and pineapple

Preparation

I'll leave the amounts up to you on this one, depending on the age and number of your children. Prepare a pizza dough the night before your party or gathering or, buy ready-made uncooked dough. Provide each child with a baseball sized amount. Kids can mold and shape the dough themselves into their own pizza crust. For a simpler alternative, use English Muffin halves as ready-to-go crusts. You can buy a can of pizza sauce ormake your own. For a healthier version, puree vegetable marinara to use as sauce. Depending on the age of your little guests, you can have kids squeeze pizza sauce onto their pizza from a plastic squeeze bottle or spread on from a bowl. Have kids assemble their own personal pizzas! Bake at 425 degrees for 10-15 minutes or, if using English muffins, bake 5-10 minutes or until cheese is melted.

Vegetarian Recipe Spot

2009-03-11T20:35:00.000-07:00

Mexican Seitan Fajitas

Ingredients

1 package seitan, about 1 pound, cut into strips
1 red bell pepper, cut into strips
1/2 onion, chopped
3 cloves garlic, diced
1/2 tsp chili powder
1/2 tsp paprika (optional)
1/2 tsp cumin powder
2 tbsp soy sauce
3 tbsp olive oil

Preparation

Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes. Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked. Wrap in flour tortillas and serve plain or with taco sauce, guacamole, cheese and sour cream and enjoy

Vegetarian Recipe Spot

2009-03-11T07:34:00.000-07:00

Louisiana Vegetarian Gumbo Recipe

Ingredients

1 tbsp olive oil
1 onion, diced
1 green bell pepper, diced
3 stalks celery, sliced
3 cloves garlic, minced
3 cups vegetable broth
3 cups water
1 14 ounce can died tomatoes
1 1/2 cups okra, sliced
1 zucchini, sliced
1 tsp thyme
1 tsp file powder
1/2 tsp salt
dash black pepper, to taste
dash tabasco sauce, to taste
3 cups rice, pre-cooked

Preparation

Sautee the onion, bell pepper, celery and garlic in olive oil over medim heat in a large saucepan or soup pot. Allow to cool for about 5 minutes. Add the remaining ingredients, except rice and bring to a low simmer. Cover partially, and cook for 30 minutes, stirring occasionally. Serve generous portions of the gumbo over a bit of rice.

Vegetarian Recipe Spot

2009-03-11T07:30:00.000-07:00

Veggie Jambalaya

Ingredients

1 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained

Preparation

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8

Vegetarian Recipe Spot

2009-03-10T01:03:00.000-07:00

Sweet and Salty Butternut Squash Recipe

Ingredients

1 medium butternut squash, peeled and chopped
3/4 cup vegetable broth
2 tsp soy sauce
1 tbsp maple syrup
rice or other whole grains (optional)

Preparation

In a large soup or stock pot, combine the butternut squash with all of the other ingredients. Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving. Serve over rice, or another whole grain if desired. This sweet and salty squash is also tasty on its own

Vegetarian Recipe Spot

2009-03-10T00:58:00.000-07:00

Frijoles Negros (Black Beans)

Ingredients

1 pound dried black beans
2 green bell peppers, halved and seeded
8 cups water
1 medium onion, quartered
2 cloves garlic
1 tsp dried oregano
1 tsp ground cumin
1 bay leaf
salt to taste
1/4 cup dry white wine
1 tbsp red wine vinegar
1 tbsp sugar
1/4 cup olive oil

Preparation

Soak the bans with one of the green peppers in the water for 8 hours or overnight. After soaking, bring the beans, pepper and water to a boil, then immediately turn the heat to a simmer and cook, covered for 1 1/2 hours, or until the beans are almost tender. Prepare a sauce, called sofrito, by combining the other green bell pepper, the onion, garlic, oregano, cumin, bay leaf and a little of the cooking water in a blender. Blend on low until the mixture is smooth. Add the sofrito to the beans. Bring to a boil again, then immediately reduce the heat to a simmer.

Add salt and the wine, vinegar, and sugar. Continue to simmer, uncovered, until the bean mixture becomes thick, about 2 more hours. Add olive oil immediately before serving. Serve over steamed ric.

Vegetarian Recipe Spot

2009-03-09T06:13:00.000-07:00

Pina Colada Tofu Shake

Ingredients

1 brick firm silken tofu
1 frozen banana
1 cup crushed pineapple with juice
1/3 to 1/2 cup milk or soy milk, as desired
1/2 teaspoon coconut extract

Preparation

Carefully remove the tofu from the package and cut into chunks. Chop the banana.
Combine all the ingredients in a food processor or blender and blend until smooth. Serve immediately. Serves 1 - 2.

Vegetarian Recipe Spot

2009-03-08T20:14:00.000-07:00

Happy Irish Beer Bread

Ingredients

2 1/2 cups flour
1 tsp baking powder
3/4 cup brown sugar
12 oz stout beer (take a small sip first, otherwise, there's just a bit too much!)
1/2 cup raisins
2/3 cup walnuts, chopped
1 tsp cinnamon
dash nutmeg (optional)

Preparation

Combine all ingredients and mix well. Pour into a greased loaf pan and bake for 50 minutes at 350 degrees. It couldn't be easier!

Vegetarian Recipe Spot

2009-03-08T09:55:00.000-07:00

Basic Guacamole Recipe

Ingredients

1 large ripe avocado
1 tsp lemon juice
1/4 cup salsa
1/4 tsp garlic powder
dash salt to taste
dash cayenne, chili powder or taco sauce (optional)

Preparation

Mash avocado with a fork until almost smooth, or until desired consistency. Add the rest of the ingredients and mix until well combined. That's it! Dip your chips and enjoy!

Vegetarian Recipe Spot

2009-03-07T12:25:00.000-08:00

Creamy Vegetarian Shepherd's Pie Recipe

Ingredients

1 carrot, diced
1/2 cup broccoli, chopped small
1/2 cup cauliflower, chopped
1/2 cup green beans
1/2 cup green peas
1/2 cup mushrooms, sliced
2 tbsp margarine + 2 tbsp
1/4 cup flour
1 cup vegetable broth
2/3 cup milk or soy milk
2 tbsp chopped fresh sage
salt and pepper to taste
4 potatoes, chopped
1/4 cup soy or regular yogurt
1/2 cup freshly grated parmesan cheese (optional)

Preparation

Pre-heat the oven to 375 degrees. Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside. Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese. Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired. Bake for 30 to 40 minutes or until lightly golden.

Vegetarian Recipe Spot

2009-03-05T19:15:00.000-08:00

Vegetarian Eight Treasures Recipe

Ingredients

3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine
Seasoning:
1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying, as needed

Preparation

Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning. Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili. Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside. Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.
[br Turn off the heat, mix in the peanuts, and serve.

Vegetarian Recipe Spot

2009-03-04T21:24:00.000-08:00

Gluten-Free Carrot Cornbread Recipe

Ingredients

2 cups corn mix
4 carrots
2 cups buttermilk
2 eggs
1/4 cup vegetable oil

Preparation

Preheat oven to 450 degrees. Place corn mix in a bowl. Peel and dice carrots until you have two cups. Boil until tender. Mash.
Beat carrots, buttermilk and eggs together. Place carrot mixture into corn mix and stir well. Grease a 9-inch by 13-inch baking pan with vegetable oil. Pour the balance of vegetable oil into corn mix and stir well. Pour into baking pans and bake for 30 to 35 minutes. Cut in squares and serve warm, Delicious if sliced and toasted.

Vegetarian Recipe Spot

2009-03-04T21:11:00.000-08:00

Basic Breakfast Burrito

Ingredients

2 eggs
2 tbsp milk
salt and pepper to taste
1 tbsp vegetable oil or butter or margarine
1/4 cup grated cheddar cheese
2 tbsp salsa
1 flour tortilla

Preparation

In a small bowl, whisk the eggs together with the milk until well beaten and season with salt and pepper. Heat the oil or butter in a skillet or frying pan over medium-high heat. Carefully add the eggs. Cook, mixing frequently, until you have scrambled eggs of the desired consistency. Warm the flour tortilla in the microwave for a few seconds just until warm and soft. Place the scambled eggs in the center of the flour tortilla, and top with cheese and salsa.

Vegetarian Recipe Spot

2009-03-04T21:07:00.000-08:00

Vegetarian Pea and Vegetable Soup Recipe

Ingredients

1 tbsp salad oil
1 clove garlic, minced
1 carrot, chopped
2 pieces celery, chopped
1 small onion, chopped
2 cups vegetable broth
2 cups vegetable juice or water
1 16 ounce can tomatoes, undrained
1/4 tsp basil
14 tsp thyme or oregano
salt and pepper to taste
1 15.8 ounce can crowder peas
1/2 cup elbow macaroni
Parmesan cheese (optional)

Preparation

Heat oil in heavy saucepan. Add garlic, carrot, celery and onion. Sautee 5 minutes. Add broth, vegetable juice, tomatoes, basil, thyme, salt, pepper, and crowder peas. Bring to boil. Simmer 10 minutes. Add macaroni. Cook 10-15 more minutes, stirring occasionally until macaroni is tender. Serve in soup bowls topped with a sprinkle of Parmesan cheese, if required.

Health Tips

2009-03-04T01:48:00.000-08:00

Healthy Tips For Vegetarians

Dear All,

Natural therapy for heart vein opening

Please pass it to your colleagues or friends.

For Heart Vein opening

1) Lemon juice 01 cup
2) Ginger juice 01 cup
3) Garlic juice 01 cup
4) Apple vinegar 01 cup

Mix all above and boil in light flame approximately half
hour, when it becomes 3 cups, take it out and keep it
for cooling. After cooling, mix 3 cups of natural honey
and keep it in bottle.

Every morning before breakfast use one Table spoon
regularly. Your blockage of Vein's will open
(No need any Angiography or By pass)

a 94% block in the main artery, please see the image below with red circle.

Kind Regards
Syed Wajid Sallahuddin

Vegetarian Recipe Spot

2009-03-03T20:11:00.000-08:00

Vegetarian Cabbage Rolls

Ingredients

6 large cabbage leaves
2 dried mushrooms
30 grams straw mushrooms
30 grams silver sprouts 1)
3 water chestnuts 2)
1/4 carrot
a little dried fungus
a little black moss
Seasoning:
1/2 teaspoon rice wine
1/4 teaspoon salt
Cornstarch Mixture:
40 ml water or liquid from the reconstituted mushrooms
1/2 teaspoon cornstarch
Sauce:
40 ml water (or stock if desired)
1/4 teaspoon sugar
1/2 tablespoon vegetarian oyster sauce
pepper to taste
a few drops sesame oil
1 - 2 tablespoons oil for stir-frying, as needed

Preparation

Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften. Drain well. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Squeeze out any excess water from the mushrooms and cut off the stems. Soak the black fungus in warm water for at least 15 minutes. Rinse and trim the stems and cut off any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients.

In a small bowl, mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. In separate small bowls, prepare the cornstarch/water mixture and the sauce.
Heat the oil on medium-high to high heat in a wok. When the oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions. Lay out a cabbage leaf and place a portion of the filling on the end. (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.) Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.

Steam the cabbage rolls on high heat for 5 minutes.

Heat oil in wok and when ready, add the rest of the sauce. Heat and pour on top of the cabbage rolls. Serve hot.
1)Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose is to make a more attractive dish. If desired, you can skip this step and not trim the bean sprouts.
2)If unavailable, substitute bamboo shoot

2009-03-03T20:06:00.000-08:00

Chicken Fried Rice

Ingredients

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Salt
Pepper
Oil for stir-frying, as needed

Preparation

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Vegetarian Recipe Spot

2009-03-03T05:00:00.000-08:00

Classic Italian Pasta Salad

Ingredients

8 ounces Rotini pasta
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small can sliced black olives
1 8 ounce jar marinated artichoke hearts, undrained
1 cup broccoli, lightly steamed
3 cloves garlic, minced
1 tsp oregano
1 tsp rosemary
1/4 - 13 cup balsamic vinegar
1/2 cup shredded Asiago or Parmesan cheese (optional)

Preparation

Cook pasta according to directions on package; drain and rinse under cold water. Put pasta in a large mixing bowl. Mix in all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.

Vegetarian Recipe Spot

2009-03-03T04:57:00.000-08:00

Vegan Pasta Puttanesca with Eggplant

Ingredients

2 tbsp olive oil + 1/4 cup
2 eggplants, chopped into pieces
1/2 cup water
4-6 medium tomatoes, diced
1 14 ounce can tomato sauce
3 tbsp capers
1/2 cup olives, sliced
8 cloves garlic, minced
1 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
salt and pepper to taste
pasta

Preparation

Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes. Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes. Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.

Vegetarian Recipe Spot

2009-02-26T19:13:00.000-08:00

Crispy Fried Tofu Recipe

Ingredients

1 block firm or extra firm tofu
3 tbsp nutritional yeast
2 tbsp flour
2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil

Preparation

Slice the tofu into 1/2 inch cubes. In a small bowl, combine the tofu with the remaining ingredients, except the oil, and toss gently to coat the tofu well. Or, place all ingredients in a zip-lock bag or covered container and shake well. In a large skillet, heat the oil over medium heat and add the tofu. Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy.

Vegetarian Recipe Spot

2009-02-26T03:29:00.000-08:00

Vegetarian Chinese Hot and Sour Soup

Ingredients

6 cups vegetable broth
2 cups mushrooms, sliced (Chinese wood ear mushrooms or shiitake are best)
1 small can bamboo shoots
1 small can water chestnuts
2 tbsp soy sauce
1/2 tsp pepper
1 tsp hot sauce
2 tbsp vinegar
3 cloves garlic, minced
1/2 cup scallions (green onions), sliced
2 tbsp chili oil

Preparation

Bring vegetable broth to a simmer and add all the ingredients, except the scallions and chili oil.

Allow to simmer for at least 20 minutes.

Add the scallions and simmer for about 5 more minutes. Stir in the chili oil.

Add additional soy sauce, hot sauce or vinegar to taste.

Enjoy your vegetarian Chinese hot and sour soup!

2009-02-26T03:22:00.000-08:00

GREEN BEANS IN BLACK BEAN SAUCE

 
Ingredients
 1 lb fresh green beans, trimmed
 4 garlic cloves
 2 jalapenos or other hot chiles
 2 T fermented black soybeans
 3 T rice vinegar
 2 T tamari (or soy sauce)
 1.5 t potato starch (or cornstarch)
 1 T brown sugar
 2 T sake or other rice wine

Preparation

Cut the green beans into equal lengths of about 1.5 inches. Blanch the green beans for 3 minutes.  Set aside.Mince the garlic.  De-seed the jalapenos and finely dice.  Mix together
the garlic, jalapeno, and black beans.  Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake.  Set aside. Fill a glass with water
and set handy next to the stove.  Put a skillet over high heat.  When the pan is hot, dump the garlic mixture
into the pan.  Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time.  Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the vinegar mixture, mixing until evenly coated and sauce thickens.  Serve
immediately. 
Serves 2

Vegetarian Recipe Spot

2009-02-24T04:22:00.000-08:00

Vegetable Chow Mein Recipe

Ingredients

1/2 pound fresh egg noodles
1 can bamboo shoots
1 can water chestnuts
1/2 red bell pepper
1 cup fresh snow peas
2 celery stalks
2 slices ginger
2 TB dark soy sauce
1 teaspoon sugar
1 TB Chinese rice vinegar

Preparation

Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste). Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic. Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot. Each serving contains (based on 3 servings): Calories 469*, 76 g Carbohydrates, 16 g Protein, 13 g Fat (2 g Saturated Fat), 72 mg Cholesterol, 8 g Fibre, 907 mg Potassium. An excellent source of potassium. A good source of calcium, iron and dietary fiber.
*The calorie count goes down to 352 when based on 4 servings.

Vegetarian Recipe Spot

2009-02-24T04:17:00.000-08:00

Vegetarian Sweet and Sour "Spareribs"

Ingredients

10 - 12 cups water for boiling walnuts
4 teaspoons salt for boiling walnuts
3 ounces fresh shelled walnuts
1/2 red bell pepper
1/2 green bell pepper
2 teaspoons cornstarch mixed with 3 tablespoons water
1 tablespoon oil for stir-frying
6 ounces pineapple slices (3/4 cup)
1/2 cup Sweet and Sour Sauce
1 medium carrot, shredded, for garnish

Preparation

Bring 5 to 6 cups water with 2 teaspoons salt to a boil. Boil the walnuts in the boiling salted water for 5 minutes. Drain. Repeat one more time. (This removes any bitter taste from the walnuts). Drain and allow the walnuts to cool. Cut the bell peppers into bite-sized chunks. In a small bowl, mix the cornstarch with the 3 tablespoons water and set aside. Add 1 tablespoon oil to a frying pan or preheated wok. When the oil is hot, add the walnuts. Stir-fry briefly, then add the bell peppers and the pineapple slices. Stir in the sweet and sour sauce. Give the cornstarch mixture a quick restir and add. Mix and serve hot, garnished with the carrot.

Vegetarian Recipe Spot

2009-02-21T05:17:00.000-08:00

Quick 7 Layer Dip Recipe

Ingredients

1 16 ounce container sour cream
1 package taco seasoning
2 16 ounce cans refried beans
1 16 ounce jar salsa
1/2 cup green onions, chopped
1 large tomato, chopped
2 avocados, diced
2 cups shredded cheese
1 4 ounce can sliced black olives
2 cups shredded lettuce
tortilla chips

Preparation

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes. In sauce pan, combine refried beans and salsa. Heat on medium until evenly blended. Let cool. Shred lettuce. Dice tomatoes, avocados, and green onions. Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, avocados, and green onions in that order evenly over each ingredient. Serve with tortilla chips.

Vegetarian Recipe Spot

2009-02-21T05:09:00.000-08:00

Easy Vegan Fudge Recipe

Ingredients

6 tablespoons vegan margarine
3 1/2 cups powdered (confectioners) sugar
1/2 cup cocoa
1 tsp vanilla extract
1/4 cup soymilk
1 cup chopped nuts (optional)

Preparation

Lightly grease a 5x9 inch loaf pan using a little of the vegan margarine. Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double broiler. Place the bowl or broiler over simmering water and stir until smooth. Add the nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares. Makes 2 to 3 dozen squares and enjoy.

Vegetarian Recipe Spot

2009-02-21T04:44:00.000-08:00

Vegetable Fried Rice Recipe

Ingredients

1/4 cup soy sauce
3 tbsp dry white wine or rice wine
2 tbsp peanut oil
2 cloves garlic, minced
1 carrot, sliced
1 green bell pepper, diced
1/2 cup green peas
4 cups pre-cooked rice

Preparation

Whisk together the soy sauce and wine and set aside. Heat the peanut oil in a wok or large skillet. Add the garlic and fry for one minute, stirring. Add the carrot, green pepper and peas. Stir-fry for one or two more minutes, then add the eftover rice, stirring frequently. Pour the soy sauce and wine over the rice, and stir until well combined and the rice is hot. Enjoy your vegetarian fried rice

2009-02-16T01:29:00.000-08:00

Vegetable Pita Pizza Recipe

Ingredients

2 Garden Sausage patties
olive oil spray
1 15 ounce can crushed tomatoes or premade natural pizza sauce
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
6 whole wheat pitas
1 cups Veggies pack, cut into 1/4 inch pieces
1 to 2 roasted red peppers, chopped
1 cup sliced green onions
6 black olives, pitted and chopped
1/4 cup grated Parmesan cheese - optional

Method

Heat the Garden Sausage in a hot skillet sprayed with olive oil spray. Approximately 3 minutes on each side will be needed. Dice into 1/4 inch pieces and set aside. Combine the crushed tomatoes, garlic powder, basil, oregano, and thyme in a saucepan. Bring to a simmer and cook 3 minutes. (Or use premade natural pizza sauce). Preheat the oven to 375F. Spread each of the pitas with tomato sauce, then top with Veggie Pack, pieces of red peppers, green onions, and olives. Sprinkle with the diced Garden Sausage. Place on a baking sheet and bake until the edges just begin to brown, about 10 minutes. Sprinkle with Parmesan cheese if using and serve.
Serves Six Persons

2009-02-15T08:20:00.000-08:00

Bean Soup

Ingredients

1 lb. adzuki beans or black-eyed peas (tofu instructions in text)
1/4 tsp. Chinese 5-spice powder or 1/4 tsp. each ground cinnamon & cloves or your favorite sweet spice.
Water
1/2 C brown sugar or turbinado sugar or the equivalent in your favorite sweetner

Preparation

Rinse the beans in a colander, then place in a large pan, bring to boil, boil 1 min.
Turn off heat, let sit one hour.Or don't cook and just let set overnight in water to the top of the pot. The beans will about triple in volume.Add sugar & fresh water to cover and spices.Add more sugar and/or spice if you think its needed. Cook until the beans are tender, adding more water if needed.This will vary with the type of bean and their age. Probably 45 minutes to 1-1/2 hours. As the beans are cooling add salt, if you use it, to taste. Also add more sugar or spice if you think it needs it.

2009-02-15T08:05:00.000-08:00

Chinese Soup With Tofu

Ingredients

* 1 tablespoon oil
* 2 medium carrots, cut into matchstick
* 1 medium onion, chopped
* 2 teaspoons ginger, grated
* 2 garlic cloves, minced
* 6 cups water
* 1/4 cup soy sauce
* 2 teaspoons rice vinegar
* 2 teaspoons sesame oil
* 1/2 teaspoon black pepper
* 12 ounces firm tofu
* 2 cups bok choy, chopped
* 2 cups Chinese cabbage, chopped
* 1 cup snow peas, cut in half

Preparation

In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender. Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally. While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes and enjoy delicious soup.

Vegetarian Recipe Spot

2009-02-11T04:31:00.000-08:00

Pizza Base

1 lb. (450g) plain 85% wholemeal flour
1 sachet dried yeast
2 tbsp. olive oil
½ tsp. salt
6 fl.oz. (150ml) warm water

Put all the ingredients into a bowl and mix into a dough. Add more water or oil if necessary. Knead for 5 minutes to get air into the dough. Put into a bowl and cover with a damp cloth. Leave to rise for about half an hour while you make the topping. Punch down the dough, roll out into a circle on a baking sheet or pizza dish.

Topping

1 tin chopped tomatoes
1 or more cloves of garlic, finely chopped
1 small onion
3 tbsp. tomato purée
1 tsp. rosemary
1 tsp. Sage
2 oz. hard vegan cheese

Your choice of toppings. I recommend: sliced mushrooms, peppers, sweetcorn, olives, artichoke hearts, smoky tofu, vegan meat substitutes such as Cheatin' Ham. Fry onion until soft and garlic. Add tomatoes, herbs and puree and cook for a few minutes. Add a handful of wholemeal flour if you want to make the sauce thicker. Spread the sauce over the pizza base. Add toppings and cover with cheese.
Leave the pizza to stand in a warm place for 15 minutes whilst pre-heating the oven.
Bake at Gas Mark 9 / 250 °C / 470 °F for 15-20 minutes.

Vegetarian Recipe Spot

2009-02-10T21:09:00.000-08:00

Sweet and Sour Soy Vegetarian Chicken Recipe

Ingredients

* 1 vegetarian Chicken Free Chicken, cut into 1 inch cubes
* 1/2 cup pineapple chunks, with 1/4 cup liquid reserved
* 1/2 cup red bell peppers, cut into 1/2 inch cubes
* 1/4 cup onions chopped
* 1/2 cup celery, thinly sliced
* 1 clove garlic, minced
* 1 tbsp olive oil
* 1 tbsp Braggs Liquid Aminos or soy sauce
* 1 tbsp corn or potato starch

Preparation
Stir-fry onions, peppers, celery and garlic, cooking until the onions become translucent. Add Chicken Free Chicken and pineapple chunks. Cook for 1 minute. Mix starch with reserved pineapple liquid and add to stir-fry. Stir until thickened. Serve over rice or rice noodles.

Vegetarian Recipe Spot

2009-02-10T19:24:00.000-08:00

Chinese Vegetarian Chicken

Ingredients

1/2 lb soybean sticks
1 tablespoon baking soda
4 tablespoons oil
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons dark sesame oil

Preparation

Bean sticks are usually sold in 1 pound packages. Take half. Break into several sections. Place in bowl, sprinkle soda over them and cover with 8 cups hot water. When they begin to whiten and float to top anchor down with small plate and let soak for 4 hours.Drain sticks in colander. Rinse with warm water. Put back in bowl and cover with warm water and anchor. Let soak 4 hours. Drain just before cooking. Spray with warm water and press lightly to extract excess water. Heat wok or skillet over high heat until hot. Add oil, swirl and heat for 30 seconds. Scatter in bean sticks and stir rapidly to coat. Add soy sauces, salt and sguar and stir briskly for 30 seconds. Turn heat low, cover and let steam cook vigorously for 10 minutes. They should release enough liquid to prevent scorching. Uncover, stir in sesame oil and pour into bowl. Let cool.

Vegetarian Recipe Spot

2009-02-10T03:18:00.000-08:00

Chinese Salad

Ingredients
2 chopped green onions
1/2 lb bean sprouts
1 cabbage, small, shredded
1 lb fresh mushrooms

Mix

1/4 cup sesame seeds
1/2 pkg Chow Mein noodles
1 pkg Ichiban noodles

Dressing

1/2 tsp pepper
1 pkg Ichiban seasoning
1/2 c oil
3 tsp vinegar
1 tsp Accent

Mix together and enjoy chinese delicious salad

I hope you all vegetarians enjoy with these recipes. if you have any suggestion about this blog so kindly tell me via mail.
vijeeku@yahoo.com

Vegetarian Recipe Spot

2009-02-10T01:03:00.000-08:00

Fried Rice

Ingredients

1 tbsp sesame oil
3 cups brown rice
water for boiling
2 tbsp olive oil
1 onion, diced
1/2 head cabbage, sliced
1 carrot, diced
1/2 cup green peas (optional)
1 tsp soy sauce

Preparation

In a large skillet, toast the rice in the sesame oil for a minute or two, until lightly browned. Add water and cook the rice until done, about 20 to 25 minutes. In a separate pan, sautee the onion, cabbage, carrots and peas in the olive oil until veggies are almost soft, about 5 minutes. Add the cooked rice and stir well until combined and heated through. Add soy sauce and combine well, adding more if desired

Vegetarian Recipe Spot

2009-02-09T23:53:00.000-08:00

Vegetarian Recipe Spot

Healthy Life of Vegetarians

All in all, you'll be the healthiest if you're on vegetarian diet! Of course, you can have many other reasons for practicing vegetarian diet.

So, assuming now you are into vegetarian diet, you would want to look for vegetarian recipes.

Kind Regards
Syed Wajid Sallahuddin
Vegetarian Recipe Spot

2009-02-09T23:45:00.000-08:00

Vegetarian Recipe Spot

Some Important Point of Vegetarians

*If you are a vegetarian, you are much less likely to be fat than those who are not. (Meaning, if you want to lose weight for good, this could be your solution!)

*According to the Surgeon General, about 299,000 Americans die each year because of diseases related to being over-weight, e.g. heart disease, hypertension, kidney disease, osteoporosis, arthritis and adult onset diabetes.

*Studies have proven that you will win against cancer naturally, including gender related cancers such as breast cancer, uterine cancer, and prostate cancer, if you are on vegetarian diet, because the death rate from cancer is much lower for those on vegetarian diets than others.

Kind Regards
Syed Wajid Sallahuddin
Vegetarian Recipe Spot

Vegetarian Recipe Spot

2009-02-09T19:39:00.000-08:00

Chinese Vegetable Stir Fry

Ingredients

1 tbsp vegetable oil
1 slice ginger, minced
2 cloves garlic, minced
1/4 cup water
1/4 cup soy sauce
1 cup broccoli, chopped
1/2 cup sliced water chestnuts (optional)
1/3 cup bamboo shoots
1/2 cup bean sprouts
1/2 cup sliced mushrooms
1 cup snow peas

Preparation

Heat the oil in a large skillet, wok or frying pan. Sautee the ginger and garlic for 2-3 minutes. Carefully add the water, soy sauce and broccoli. Stir fry for 5-7 minutes, then add the remaining ingredients. Stir fry for another 5 minutes, until vegetables are cooked.

Vegetarian Recipe Spot

2009-02-09T19:24:00.000-08:00

Chinese Style Spaghetti

Ingredients

1 pound spaghetti or noodles
2 tbsp sesame oil
1/4 cup soy sauce
1 cup snow peas
1 cucumber, diced
4 green onions, sliced
2 tbsp fresh parsley, chopped
2 tbsp red wine vinegar
1 tsp dry mustard
1 tsp hot chili oil

Preparation

Cook the spaghetti or noodles in water until they are soft, around 10-12 minutes. Whisk together the sesame oil and soy sauce and toss with spaghetti. In a microwave or steamer, gently cook the snow peas for just 2 minutes. Whisk together vinegar, mustard and chili oil and toss this with the snow peas, cucumber, green onions and parsley until well mixed. Toss together the veggies and spaghetti until well combined. Enjoy hot or cold.
This dish is both vegetarian & vegan.

2009-02-09T04:30:00.000-08:00

I want to provide each and eavery chinese recipe in this blog

2009-02-09T04:18:00.000-08:00

Vegetarian Chili

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Serving

8 servings (1 cup per person)

Vegetarian Recipe Spot

2009-02-06T11:22:00.000-08:00

Hello Peoples,,

This blog is all about vegetarian food, recipes, dishes, appetizer etc...

Well i have lots n lots of things about vegan food to share with you i guess this blog will help us to get into this two way communication and spread the Vegan way of living..