Post Veggie Recipes Here!

Hi everyone,

It has come to our attention that there aren't enough veggie recipes being shared here. That's why I have been asked to open a topic.

Please post veggie recipes here so that everyone can enjoy and savour.

Thanks,

IF Khana Khazana Dev. Team

Originally posted by: ALALMEIDA

Vegetable Manchurian

For the vegetable balls-

3 cups cabbage, finely chopped
1 cups carrots, grated
cup onions, chopped
2 tablespoons cornflour
5 tablespoons plain flour (maida)
3 to 4 cloves garlic, finely chopped
1 green chilli, finely chopped
teaspoon Ajinomoto powder (optional)
salt and pepper to taste
oil for deep frying

For the sauce
1 tablespoon garlic, finely chopped
2 teaspoons green chillies, finely chopped
2 teaspoons ginger, finely chopped
1 cup clear vegetable stock or water
1 tablespoon soya sauce
1 tablespoon cornflour mixed with 1 cup water
2 pinches sugar
2 tablespoons oil
salt to taste

For the vegetable balls
1.Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, Ajinomoto, salt and pepper in a bowl. Mix well.
2.Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
3.Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce
1.Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2.Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve
1.Just before serving, put the vegetable balls in the sauce and bring to a boil.
2.Serve hot.


Handy tip(s) :
1.Add some water or vegetable stock to thin down the sauce if it is too thick.

thanks belle
i like your idea

great idea Natasha!😊

Aloo Paratha Recipe

Potato-Filled Flat Bread

To make a dough, mix in a shallow, flat bowl or pan: 2 1/4 cups Indian whole wheat flour 1/2 teaspoon salt Add: about 3/4 cup warm water (enough to make a bread-like dough) Cover and set aside: To make the stuffing, boil, peel, and mash: 3 large potatoes (about 3 cups) Add: 3/4 cup onion, finely chopped 3 Tablespoons fresh coriander leaves (cilantro), finely chopped 1 1/2 Tablespoons cumin/coriander powder 1 1/2 teaspoon salt 3/4 teaspoon garam masala 1/4 teaspoon hot red pepper powder, or to taste Method I: To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5" rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other. Press gently around the eges, then carefully roll out the paratha until about 1/4" thick and 6 1/2" wide altogether. Method II: You can also form the paratha by dividing the dough into 9 equal parts. Roll out each part until about 10" wide and 1/4" thick. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2" wide.

To saut the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.

Category	Breads
Servings	Makes 9	Serving Size	1
Calories	143	Protein	4 g
Fat	1.6 g	Carbohydrates	13 g

Please do not copy this recipe. Link to it with this code:
<a href="http://www.ivcooking.com/p269_75.php">Aloo Paratha Recipe: Potato-Filled Flat Bread</a>

Mattar Paneer Ingredients:
Paneer	200 grams
Cooked green peas	1 cup
Onion	1
Tomatoes	1
Bay leaves	2
Cloves	3-4
Black pepper powder	1/4 tsp.
Ginger-garlic paste	1 tsp.
Green chilli	1
Turmeric Powder	1/2 tsp.
Red chilli powder	1 tsp.
Coriander powder	1/2 tsp.
Poppey seeds	1 tbsp.
Cumin powder (Roasted)	1 tsp.
Garam Masala Powder	1 tsp
Vegetable oil	5-6
Salt to taste
Green coriander leaves	for garnishing

Method:
1.	Heat oil in a pan / kadhai.
2.	Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
3.	Cut onion, tomato and green chilli. Grind it in mixie and make paste. Add ginger-garlic paste.
4.	Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.	Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
6.	Add water just enough to make thick gravy. Bring the gravy to boil.
7.	Add paneer pieces. Stir well and cook over medium heat for 5 minutes.
	Garnish with chopped green coriander leaves and serve hot.

Your making me hungry 😆 thanx belle di i might post one recipe 😛

Angel Hair Pasta with Creamy Pesto and Sun-Dried Tomato Sauce

4 T. olive oil
4 T. butter
1 tsp. fennel seed
1/2 C. shredded Parmesan
6 garlic cloves
2 C. basil
1 C. sun-dried tomatoes
1/2 C. heavy cream
1/2 C. dry white wine

Shred 3 cloves garlic, basil, and the sun-dried tomatoes in a food processor or blender. Heat oil over high heat in a large frying pan with the three large garlic cloves. Remove the garlic and discard when they begin to brown. Lower heat, then add the chopped garlic, brown basil and sun-dried tomato mixture. Saute until garlic begins to turn brown. Add the butter. When butter begins to bubble, stir in wine and fennel seed. Cover and bring to a slow boil. Mix cream and Parmesan well and then slowly stir in. Add salt and pepper to taste, and allow to simmer. Serve over angel hair pasta.

Hi Guys and Namaste:

Here is my mouthwatering recipe for Bhaigan Bharta:

You need the following ingredients:

2 Medium Onions peeled rinsed and chopped finely
4 medium tomatoes rinsed, peeled and chopped finely
1 very large bhaigan/brinjal rinsed, peeled and chopped into even sized pieces
4 tablespoons of chopped coriander
4 tablespoons of pav bhaji masala
3 tablespoons of channa masala


Method:

In medium sized pot add about 8-10 ozs of water and bring to boil. Add Bhaigan/brinjal and cover with lid. Steam/boil for about five - ten minutes on medium high heat. Drain and rinse brinjal after this time. Mash with fork until resembles mashed potatoes.

In hot pan preferably heavy bottomed, add 3-4 tablespoons of butter or ghee and heat gently.

Add onions and sautee on medium heat until slightly brown but not browned all the way

Next add tomatoes to onions and mix. Reduce heat to 5 and cook very gently for about 5 minutes. Add chopped coriander at this time.

Next add the mashed bhaigan/brinjal and mix thoroughly

Add all of the masalas and reduce heat to 2 and cook for another 15 minutes. Serve Hot

Serves about 5 adults

Ingredients
Serves 4
3/4 cup Rice
1/4 cup Green gram split (moong dal)
2 tsps Desi ghee
5-6 Cashewnuts (halved)
1/2 Coconut (scraped)
1 cup Jaggery (grated)
1/2 tsp Green cardamom powder


Method
Wash rice and drain thoroughly. Heat one teaspoon of ghee in a kadai and roast moong dal till lightly browned. Heat one more teaspoon of ghee in the same kadai and fry cashewnut halves till lightly browned. Cook rice and roasted moong dal in four cups of water till soft. Meanwhile grind scraped coconut with one cup of water and extract thick milk. Add grated jaggery to the rice-dal mixture and simmer till all the jaggery has dissolved. Add coconut milk and cardamom powder and mix well. Cook stirring continuously till the mixture begins to boil. Take off the heat immediately. Garnish with fried cashewnuts and serve at room temperature.

Serves 4.
Ingredients
1 kg(2.2 lbs). thick curd
3/4 cup powdered sugar
a few strands saffron
1 tablespoon warm milk
2 teaspoons cardamom powder (elaichi)

For the garnish
slivers of pistachios and almonds

Method

1. Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.

2. Rub the saffron into the warm milk until it dissolves.

3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender(When I tried the recipe I found it was best to use a whisk).

4. Place in the refrigerator.

5. Serve cold garnished with slivers of pistachios and almonds.

i am posting d recipe of Aloo Dhaniya

ingredients take 3/4 med sized potatoes boiled n diced
two gaddis of dhania
7/8 green chillies or acc to taste
salt & oil

method take d dahaniya with salt n chgillie n
grind to a fine paste now take oil in
a kadhai n put d diced potatoes n fry on
high heat when it gets a lill golden
add d dhaniya apste n fry till all d
water evaporates ur aloo dhaniya is
ready to eat