Posts Tagged Vegetarian

khichidi

Ingredients:

  1. 1 cup Moong dal
  2. 1/4 Cup Toor Dal
  3. 1 Carrot
  4. 2 Tomatoes
  5. 1 Potato
  6. Garlic Paste 1/2 tsp
  7. Ginger Paste 1/4 tsp
  8. 1/2 Onion sliced
  9. Tumeric 1 tsp
  10. Salt to taste
  11. Sarso 1/4 tsp
  12. Jeera 1/4 tsp
  13. 2 cups Rice
  14. 4 1/2 cups water
  15. Ghee 2 tbsp
  16. Curry leaves (few pieces) (aka tespata)

Method:

  1. Soak Moong dal and Toor dal in hot water for about 10 minutes or till you prepare other items.
  2. Use a vegetable peeler to take off the skin from carrot and potato, Rinse it and cut it into small pieces.
  3. Rinse the Tomatoes and Cut it into pieces.
  4. Rinse the rice and keep it aside.
  5. Heat ghee in a pressure cooker.
  6. Add Sarso and a few pieces of onion, when sarso starts to pop, add Jeera, curry leaves, garlic paste and ginger paste.
  7. When onion starts to get brown, add all the other ingredients and stir well.
  8. Close the lid and let it cook.

Note:

  1. I use Hawkins Futura pressure cooker, I stitch it off when the whistle starts to blow at a consistent pace. And the food inside cooks while the pressure escapes from inside.
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    Jackfruit (chakka vevichathu) Kerala Style

    Ingredients:

    For Paste:

    1. 1 Grated Coconut
    2. 5 pieces of garlic with skin taken off
    3. 1 tbsp Jeera
    4. 5 Green Chillies
    5. Tumeric Powder 1/2 tsp
    6. 2 stalks of curry leaves
    1. 1 kg Jackfruit
    2. Salt
    3. Water  2 cups

    For Garnishing:

    1. Coconut Oil 2tbsp

    Method:

    1. Take out the Jackfruit flesh only and cut it into small pieces.
    2. In a pot, pour the water, jackfruit and salt and cook for about 15 to 20 minutes till lumpy.
    3. Pour the grated coconut, garlic, jeera, chillies, tumeric and curry leaves and blend it. Add some water if needed.
    4. Add the coconut paste to the boiled jackfruit and mix well.
    5. Pour oil over the cooking jackfruit.
    6. Serve with soupy meat curry.

    Note:

    1. Jackfruit should not be ripe, it should be unripe to cook this dish.
    2. Jackfruit is also called kathar/kathal/katahar, Langka, chakka, Idichakka, Palapinju, Anachar
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    Vegetable Palau

    Ingredients:

    1. Rice 2 cups
    2. Salt
    3. Jeera
    4. Methi
    5. Sarso
    6. Palau masala/ Garam masala
    7. 1 tsp Roasted Jeera Powder
    8. 1 onion sliced
    9. Garlic paste 1 tbsp
    10. Ginger paste 1/2 tbsp paste
    11. Butter 100 grams
    12. Curry leaves 6 -10 pieces
    13. Lewang 2 – 4 pieces
    14. Elachi 3 – 5 pieces
    15. Dhalchini 2 -4 pieces (1 cm each)
    16. 3 medium sized Potatoes
    17. 3 Carrots
    18. 3 Tomatoes
    19. 1 cup Fresh Green peas/garden peas (matar)
    20. 1/2 Cup fresh green long beans
    21. 4 cups water

    For Garnishing: Coriander leaves rinsed and cut into small pieces.

    Method:

    1. Peel  the potatoes, rinse it and cut it into 1cm cubes.
    2. Peel the carrots, rinse it and cut it in small cubes.
    3. Rinse the tomatoes and cut it into very small pieces.
    4. Cut the long beans into small pieces.
    5. Pour the 2 cups of rice in a bowl, rinse it nicely, drain all water and keep it aside.
    6. Heat butter and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
    7. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
    8. Add the washed rice and stir.
    9. Add  masala, chillies, remaining garlic paste and all the chopped vegetables and water stir this well.
    10. Let this cook till rice is tender and add jeera powder and mix well.
    11. Cut the remaining butter in small pieces and pour it over the palau and let it melt.
    12. Sprinkle the coriander leaves and serve with tamrin or tomato chutney.

    Notes:

    Some People spell palau as pulau, palaoo, pulao, pulav etc.

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    Maggi Noodles and Vegetable Soup

    Ingredients:

    1. 1 pkt maggi noodles
    2. 1 Potato
    3. 1/2 Onion
    4. 3 clove Garlic
    5. 1/4 Capsicum
    6. 1 Carrots
    7. 4 Beans
    8. 1 Eggplant

    Method:

    1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
    2. Peel the potatoes and cut it into pproximately 2 cm cubes and rinse it.
    3. Wash the capsicum, eggplant and beans, cut it into small pieces.
    4. Peel the garlic and pound it
    5. Chop the onion.
    6. Pour 4 cups of water in a pot and add, potatoes, garlic, onion, capsicum, carrots, beans and eggplant. Boil this till the potatoes are tender.
    7. Break the maggi noodles into four pieces or as desired and add it to the mixture.
    8. Add the noodles masala is there is any in the packet and cook for 2 minutes.
    9. Serve soup with dalo, cassava, kumala or alone.
    10. Hot soup is nice.

    Notes:

    If you do not like the maggi noodles flavour than you can add salt instead.

    Optional: Bele leaves, Chillies

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    Karhi/ Kadhi

    Ingredients:

    1. Pea Besan 500grams
    2. Salt
    3. Tumeric
    4. Curry leaves
    5. Oil to fry
    6. Masala
    7. Jeera
    8. Methi
    9. Onion
    10. Sarso
    11. Chilly powder
    12. Roasted and pounded jeera

    Method:

    1. Pour pea besan in a bowl and add salt, roasted jeera powder, garlic and chilly powder and mix. Pour water and make a thick batter.
    2. Take out 5 tablespoons of this mixture and add 3 cups of water to the mixture set aside and mix well.
    3. Heat oil and pour thick batter in the oil in small ball shape or in drop shape.
    4. Deep fry these balls/pakodas/fulori  till light brown.
    5. Heat 2 tablespoons of oil in a pot and add a few pieces of onion and fry it till slightly brown.
    6. Add sarso, jeera, methi, garlic and curry leaves. Fry this till garlic is light brown.
    7. Pour the mixture and add tumeric, masala and salt. Add the balls,  salt and chillies (optional) and mix well.
    8. Cook for about 10 minutes and serve with rice or roti and chutney.
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    Aloo Matar Baigan Curry

    Ingredients:

    1. 1/2 cup pea
    2. 2 medium sized potatoes
    3. 2 eggplants
    4. 1 carrot
    5. water
    6. Tumeric
    7. Tomatoes 1 to 3
    8. Garlic paste 2tbsp
    9. Ginger paste 1/2 tbsp
    10. Salt
    11. 1 Onion
    12. Masala
    13. Sarso
    14. Jeera
    15. Methi
    16. Curry leaves
    17. Corinder leaves
    18. Oil 2-3 tbsp

    Method:

    1. Soak the peas overnight (or soak it for 8 to 12 hours) if it is dried and preserved one. If you have the fresh peas/matar than you need to take off the skin and rinse it.
    2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
    3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
    4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
    5. Wash the tomatoes and cut it into small pieces.
    6. Take off the onion skin and cut it into into thin pieces lengthwise.
    7. Wash the coriander leaves and chop it into small pieces.
    8. Heat oil and splatter in jeera, methi and sarso.
    9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
    10. Fry this till garlic turns light brown.
    11. Add the peas/matar, potatoes and eggplant.
    12. Add salt, tumeric and masala and mix well.
    13. Add 2 to 4 cups of water and salt
    14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
    15. Sprinkle the coriander leaves on top.
    16. Serve with rice, roti and chutney.

    Notes:

    • The Hindi name/translation for this legume peas is matar.
    • Dried and preserved matar/peas can be use or the fresh ones can be used. I would prefer to use the fresh ones.
    • The amount of water used in this recipe depends on how soupy you would prefer the curry to be. If you prefer to eat it with rice than you will need more soup, if you wish to eat with roti than pouring less water is better.
    • Carrots, eggplants, tomatoes and coriander leaves are optional, you can even cook this curry without any of these.
    • The name of this recipe is Aloo Matar Baigan Curry, Aloo means potato, matar means peas, and Baigan means Eggplant.
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    Aloo Chana Curry

    Ingredients:

    1. 1/2 cup channa
    2. 2 large potatoes
    3. 2 eggplants
    4. 1 carrot
    5. water
    6. Tumeric
    7. Tomatoes 1 to 3
    8. Garlic paste 2tbsp
    9. Ginger paste 1/2 tbsp
    10. Salt
    11. 1 Onion
    12. Masala
    13. Sarso
    14. Jeera
    15. Methi
    16. Curry leaves
    17. Corinder leaves
    18. Oil 2-3 tbsp

    Method:

    1. Soak the Channa overnight (or soak it for 8 to 12 hours).
    2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
    3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
    4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
    5. Wash the tomatoes and cut it into small pieces.
    6. Take off the onion skin and cut it into into thin pieces lengthwise.
    7. Wash the coriander leaves and chop it into small pieces.
    8. Heat oil and splatter in jeera, methi and sarso.
    9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
    10. Fry this till garlic turns light brown.
    11. Add the channa, potatoes and eggplant.
    12. Add salt, tumeric and masala and mix well.
    13. Add 2 to 4 cups of water and salt
    14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
    15. Sprinkle the coriander leaves on top.
    16. Serve with rice, roti and chutney.

    Notes:

    The English name for Channa is Chickpeas

    Chickpeas (brown) /Chana
    Chickpeas (green) Cholia / Hara Chana
    Chickpeas (white) /Kabuli Chana

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    Cassava Curry

    Ingredients:

    1. 3 Cassava (approximately 1 kg)
    2. Garlic
    3. Jeera
    4. Methi
    5. Sarso
    6. Salt
    7. Onion
    8. Chillies
    9. Lemon Juice 2 tsp
    10. Coriander leaves
    11. Masala
    12. Tumeric

    Method:

    1. Take off the skin and wash the whole Cassava.
    2. Cut the pieces into small cubes (bite size pieces of approximately 1 cm cubes).
    3. Heat oil and splatter in methi.
    4. Let methi get brown, add a few pieces of onion and jeera.
    5. Add garlic and curry leaves when onion starts to get brown.
    6. Fry garlic till it is brown and masala and tumeric.
    7. Add  Cassava pieces and salt and stirr.
    8. Add 1 liter of water.
    9. When  Cassava pieces start to get tender, add lemon juice and cook for a few minutes.
    10. Add coriander leaves and simmer for few minutes.
    11. Fiji Indian style Cassava Curry Recipe is ready
    12. Serve with other food. Yummy with roti or rice.

    Cassava is called kasera in Fiji Hindi

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    Peanuts (Roasted)

    Ingredients:

    1. 1/2 cup Peeled Fresh Peanuts
    2. Pinch of Salt
    3. 1 tbsp water

    Method:

    1. Pour the Fresh peeled Peanuts in a frypan and switch on the stove with low flame.
    2. Mix the salt in water and dissolve it. Pour the salt water into the frypan.
    3. Keep stirring the peanuts for about 15 to 20 minutes till crunchy.
    4. Serve the peanuts with tea.

    Notes:

    1. If flame is high, the peanuts will get burnt and some parts wont be cooked.
    2. It is best to be served the same day but can be kept for many days if stored in an airtight container.
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    Khatai Chutney

    Ingredients:

    1. Khatai (dried and preserved mangoes)
    2. Garlic paste
    3. Chillies chopped
    4. Ginger paste
    5. Curry leaves
    6. Tamrin
    7. Oil
    8. Sarso/mustard seeds
    9. Tumeric/Haldi
    10. Masala
    11. Sugar
    12. Salt

    Method:

    1. Wash the khatai well and soak it overnight.
    2. Squeeze the khatai with your hands.
    3. Heat oil, add garlic, sarso and ginger and fry it till light brown.
    4. Add tumeric and masala and simmer it for few seconds and add the khatai mixture.
    5. Wash the tamrin and add equivalent amount of water to it and squeeze it with your hands. Pour the liquid part of the tamrin to the cooking khatai mixture.
    6. Add salt and mix well.
    7. Cook for 15 minutes and add sugar, simmer and taste to see if salt and sugar is ok.
    8. When thickness is ok, the Khatai Chutney recipe is ready to be served.

    Note:

    1. Do not soak khatai (or anything sour) in metal pot but use a plastic basin or glass bowl because corrosion will occur otherwise.
    2. Do not let the chutney be very thick, otherwise it will stick together like a jelly.
    3. Can be served with other food like curry, rice and roti.

    This recipe is supplied to me by my aunty Janaki Narayan. She has her ministry at Radio Naya Jiwan in Suva . Radio Naya Jiwan is a Christian Hindi radio Station in Suva Fiji.

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