- PREPARATION TIME: 5 minutes
- COOKING TIME: 25 – 35 minutes
- BAKING TIME: 30 minutes
- YIELD: 6 – 8 persons
- 2 cups basmati white rice
- 1-litre water
- Three teaspoons salt
- 2 1/2 teaspoons turmeric
- Four tablespoons ghee or oil
- 1/4 teaspoon cardamom seeds
- 1 1/2 teaspoons black mustard seeds
- Two teaspoons poppy seeds
- 1/4 teaspoon cayenne pepper
- One teaspoon garam masala
- One teaspoon ground coriander
- One large eggplant peeled and diced into 1.25 cm (1/2-inch) cubes
- 200 g melted butter
- One large zucchini diced into 1.25 cm (1/2-inch) cubes
- One large red pepper diced into 1.25 cm (1/2-inch) cubes
- 2 cups tomatoes, peeled and chopped
- One teaspoon sugar
- 1 cup cooked Lima beans
- 2/3 cup slivered raw almonds
- 2/3 cup broken or halved raw cashews
- 2/3 cup raisins
- Wash, drain and dry the rice.
- Boil the water, 1 1/2 teaspoons (7 ml) salt, and 1.5 teaspoons turmeric in a 4-litre saucepan by placing over moderate heat.
- Ghee or oil can be heated in another 2-litre saucepan by placing over moderately-low heat. The cardamom seeds and rice can be sautéed in the hot ghee for 2 minutes or so or until the grains attain whitish complexion. Add the boiling water. The water can be stirred and by raising the heat, it can be brought to a boil. The temperature should not be too high. Then immediately, the heat can be reduced to low, and the vessel can be covered with a tight-fitting lid, and then allow to remain like that for about 15 – 20 minutes. Then it can be removed from the heat so that they become firm.
- Heat the rest of the ghee or oil in a medium-sized skillet or wok over decently high warmth. Sauté the mustard seeds and, when they crackle, include the poppy seeds, coriander, eggplant pieces, the cayenne, garam masala and a large portion of the margarine. Panfry the eggplant for around 3 minutes.
- Include the zucchini, red pepper, tomato pieces, staying salt, and sugar. Stew the vegetables until only delicate. Include the lima beans and expel from the warmth.
- Spoon a large portion of the rice into an expansive buttered stove verification meal dish and spread equitably. Spread the vegetable blend on top.
- Heat some margarine in a little dish over moderate warmth. Sauté the nuts in the hot margarine until they turn brilliant pale chestnut. Include the raisins and panfry until they swell and the nuts are brilliant cocoa.
- Consolidate this blend with the rest of the rice and spread on top of the vegetable layer. Place a cover on the meal dish and heat in a preheated moderate broiler 180°C/355F for 30 minutes. Serve hot.
2.Potato and Cauliflower Kofta:
Kofta is another popular dish prepared in almost every part of the country. It is easy to prepare and serves as a great delicacy in any given occasion.
- Two medium heads cauliflower
- 2 potatoes
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon salt
- About 1/2 cup chick-pea flour
- Ghee for deep frying
- 10 tomatoes
- 1/2 teaspoon whole cumin seed
- 1/2 teaspoon crushed chilies
- 1/2 teaspoon whole coriander
- 1/4 teaspoon asafetida
- 1/4 teaspoon ground ginger
- One teaspoon salt
- Two bay leaves
- 1/2 teaspoon oregano
- 2 Tablespoon ghee
Balls: The cauliflower and the potatoes can be grated together. Excess of water needs to be drained. Then all the spices and chickpea flour can be added to hold the ingredients together in balls of 1-inch diameter. The prepared balls can be deep fried in medium hot ghee or cooking oil. After frying for some time, these balls can be removed and kept aside on paper towels.
Sauce: The cumin seeds can be dry roasted, and chilies can be added to the pan. Then add brown chilies, some asafetida, and some ginger. Three tomatoes can be chopped and added. For 10 minutes, the flame can be put on simmer. Meanwhile, seven tomatoes can be blended and added to sauce with bay leaves and oregano. Cook slowly for 1/2 hour to one hour. Tomato sauce can be begun first, and balls can be fried during the simmering time. When tomato sauce is ready to offer, the Kofta balls can be added. Serve with melted butter and lemon rice and chepuris.
Aviyal is a famous dish from the Malabar Coast of Kerala, South India. It is much preferred on festive menus. In Kerala, mostly local vegetables are used. For all intents and purposes, any mix of vegetables can be utilized, if they are cut in a manner that they all cook in about the same measure of time. Be that as it may, here we have recommended a mix of potato, sweet potato, peas, pumpkin, beans, carrot, and zucchini. This form is enhanced in the customary route with new coconut, yogurt, and ginger. It can be served hot with Boiled Rice.
- PREPARATION& COOKING TIME: 20 – 30 minutes
- YIELD: Enough for 6 to 8 persons
- Four tablespoons (80 ml) coconut oil or ghee
- 6 – 8 new (or dried) curry clears out
- One container (250 ml) sweet potato cut into 1/2 cm (3/4-inch) shapes
- One container (250 ml) green beans cut into 1/2 cm (3/4-inch) lengths
- One glass (250 ml) pumpkin cut into 1/2 cm (3/4-inch) 3D squares
- 1 glass (250 ml) carrots cut into rod 3/4 cm x 1/4 cm x 1/4 cm (1/2-inches x 1/2-inch x 1/2-inch)
- 1 glass (250 ml) zucchini cut into 1/2 cm (3/4-inch) 3D squares
- 1/2 glass (125 ml) new green peas
- 1 glass (250 ml) potato cut into 1.5 cm (3/4-inch) 3D squares
- 2/3 glass (165 ml) water
- One teaspoon (5 ml) turmeric
- One teaspoon (5 ml) ground coriander
- Three hot green chilies, minced
- 1/2 glass (125 ml) plain yogurt
- 2/3 container (165 ml) destroyed crisp coconut
- 2 teaspoons (10 ml) salt
- Oil or Ghee can be heated in a large heavy-based non-stick pan over moderate heat.
- The curry leaves can be sautéed until they darken a few shades.
- All the vegetables can be added, and then sautéed for 2 or 3 minutes, and add the water, turmeric, and coriander, stirring well. Bring the liquid to a boil.
- The heat can be reduced to low, covered, and simmered; stirring can occasionally be done for about 15 minutes till the vegetables become tender.
- Add the chilies, yogurt, coconut, and salt.
- Serve hot.
Peas and cheese in tomato sauce:
This simple combination of vegetables and cheese needs only a fancy rice or a hot Indian bread to make a complete meal. The composition and texture of the sauce can be adjusted to our taste by varying the amount of the water. Thin, it goes well with rice; thick, with chapattis.
- 250 g paneer
- Ghee or vegetable oil for deep-frying
- Four teaspoon salt
- 2.5 teaspoon turmeric
- Two tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 or 2 fresh chilies, seeded and minced
- One teaspoon grated fresh ginger
- 1/4 teaspoon asafetida
- 450 g fresh peas, shelled
- 2/3 cup water
- Six tomatoes, chopped
- 1.5 tablespoon lemon juice
- One teaspoon garam masala
- Knead the paneer well until it is smooth and soft.
- Then, form it into grape-sized balls and deep-fry them in ghee or vegetable oil until they are crisp and golden-brown.
- They can be removed from the ghee with a slotted spoon and dropped into a solution of 3 teaspoons of salt, two teaspoons of turmeric, and 2 cups of warm water or whey. Let them soak while you go on to the next step.
- In a medium-sized saucepan, heat the two tablespoons of ghee over medium heat.
- Then the cumin seeds can be added, followed by the minced chilies and grated ginger.
- When the cumin seeds are browned (in about 30 – 45 seconds), toss in the asafetida, the remaining turmeric, and a few seconds later the peas.
- Now add the water, cover the pan, and cook the peas until they are tender.
- Add the tomatoes and the cheese balls. Cook over the same medium heat for five more minutes.
- Just before serving, add a generous squeeze of lemon, and season with the remaining teaspoon of salt and the garam masala.
These were some of the selected vegetarian recipes that can be prepared within the comfort zone of any house maker on any given occasion. Hope the information is useful for practical implementation.