Indian Vegetarian specialities !
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KADAI KARELA
INGREDIENTS
 
 Karelas (Bitter gourd)- 6 medium
Coriander powder - 2 table spoons
Saunf - 1 table spoon
Chilli Powder - 1 ½  Tea spoon
Mustard seeds - 1 tea seeds
Asaefotida - One pinch
Amchur(Dry mango) powder - 1 ½ table spoons
Coriander leaves - a few
Cumin seeds - 1 tea spoon
Turmeric powder - ½ tea spoon
Salt - to taste
Oil - a little
 
 
Sethod:
Scrape the karelas and reserve the gratings.  Slit the karelas lengthwise without cutting them into two pieces.  Chop the karela gratings fine. Mix Coriander powder, amchur powder, karela gratings , chilli powder, turmeric powder and salt well.  Lightly crush the saunf between palms and add to the mixture.  Mix well.  Gently press the stuffing mixture into the karelas, reserving about 1 ½ table spoons mixture for later use.
Heat oil in  a kadai.  Add mustard seeds.  When they splutter, add asafoetida and cumin sees.  Add the stuffed karelas and keep frying them on medium heat for five minutes.  Lower the heat and continue to cook the karelas (without covering the kadai) till done, crisp and dark brown in colour.  Add the stuffing mixture kept aside and saute for five to six minutes.  Garnish withcoriander leaves.                                                                                                          (Jayasree)
SHAHI GOBI:
INGREDIENTS:
 
 Cauliflower - 1
Mustard powder - 1 table spoon
Soya sauce - 1 table spoon
Curd  - 1 table spoon
Salt  - to taste
Genger paste - 1 table spoon
Vinegar  -  1 table spoon
Butter  - 25 grams
Ajinomoto - ¼ tea spoon
 
FOR GARNISHING
 Few  cor. Leaves
½ cup green boiled peas
1 chopped tomato
1table spoon grated carrot
 
 Method:
Cut the cauliflower into big pieces and wash.  Now mix all ingredients in an oven proof dish and marinate all the pieces of cauliflower with this paste.  Keep aside for 2 - 3 hours.  Put this dish into an oven for 20 to 25 minutes.  Serve hot garnish with  the garnishing items.Serves 2 to 3 persons.                                                                                            (Jayasree)

POTATO KOFTA CURRY:
Ingredients:
 Potatoes - 300 grams
Green chillies - 2
Cor. Leaves - 2 tb.spoons
Garam Masala - ¼ tsp.
Ginger - 1 inch piece
Chana masala - ½ tb.sp
Gram flour - 2 ½ tbsp
Ghee/Oil - 1 tbsp
 
 FOR THE CURRY:
Raw coconut - 50 grams
Red chilli powder - ½ tsp
Cumin seeds - 1 tsp
Tamarind pulp - 1 tsp
Milk - ¾ cup
 
Mustard seeds - ¼ tsp
Cor. Seeds - 2 ½ tsp
Rice - 2 ½ tsp
Tomato - 1 big
Ghee - 2 tsp
Salt - to taste
 FOR GARNISHING:
Cor. Leaves - 1 spring
Cream - 1 ½ tbsp
Garam masala - ¼ tsp

Method:
Boil  potatoes and peel and mash.  Add finely chopped cor. Leaves, green chillies, ginger, chana masala, garam masala, salt and 1 tbsp besan and mix well.  Make round koftas  and roll in the remaining beasn..
Heat oil and shallow fry them till light brown.
To prepare gravy, roast cumin seeds, cor. And rice on a tava and grind.  Heat oil add mustard seeds, when they splutter, add red chilli powder, ground ingredients, finely grated coconut, chopped tomatoes and tamarind pulp.  Stir and cook adding 2 cups of water and salt.  When the gravy becomes thick, add milk and boil for one minute.  Add koftas, take off the fire to allow to soak for half an hour.  Serve garnished with co. leaves, garam masala and cream.                        (Jayasree)
 

PUDINA PALAK PANEER KOFTA:
Ingredients:
Spinach - 250 grams
Tomatoes - 2
Mint - 1 big bunch
Green chillies - 4
Cor. Powder -  1 tsp
Cream - ¼ cup
Ginger - 1 inch
Milk -  ¾ cup
Salt - to taste
Green cardamoms powdered - 4
Oil - 2 tbsp.
 
FOR KOFTAS:
Paneer - 100 grams
Cornflour - 2  tbsp
cor. Powder - ½ tsp
White pepper powder - ¼ tsp
cor. Leaves - 8 to 10
Oil - for frying
Boiled potaotes - 100 grams
Salt - to taste
Red chilli powder - ¼ tsp.
Frozen butter - 20 grams
Kismis - 20
 
 FOR GRARNISHING
Cream - 2 tsp
Cor. Leaves - ½ tbsp.

Method:
Pass through the greater the paneer and boiled potatoes.  Mix the two.  Add cornflour, salt, white pepper powder, red chilli, cor. Powder and chopped cor. Leaves and knead well.  Make small balls of this mixture.  Make a hole in the center of each and put a kismis and one very small cube  of butter.  Reshape and fry on medium heat till light brown.
Wash the spinach and chop and cook till tender.  Strain away the excess water.  Add green chillies and washed mint leaves and grind.  Blanch the tomatoes and pass through a strainer .  Heat oil in a pan, fry the ginger, add cor. Powder and tomato pulp and fry well sprinkling water 2 - 3 times on it.  When the oil begins to separate add mashed spinach, koftas, salt, ¾ cup milk, cardamom powder and cream and mix well.  If required add water and allow to simmer on a low flame for about 7-10 min.  Take off the fire and allow to stand for ½ an hour to soften the koftas.  Garnish with cream and chopped cor. Leaves.                                                                               (Jayasree)
 
 

CHANA DAL CURRY:
Ingredients:
Chana dal - 2 cups
Green chillies - 2 onions
Cor. Leaves - a few
Salt - to taste
Turmeric - a pinch
Paneer -  50 grams
Tomato - 1
Oil -  table spoons
Garam masala - ½ tea spoon
Red chilli Powder - ½ tea spoon
Coconut gratings -  table spoons (fresh or dried)
Method:
Boil the dal in salted water till soft.  Grind half into a paste.  Add 3-4 cups of water.   Heat oil and put in chopped tomatoes, green chillies and all the masals.  Cook for a few minutes.  Add dals and cook till little thick.  Put in paneer cubes and cook for another 2 minutes.  Add coconut and remove from gas.  Garnish with cor. Leaves.   Serve  with parathas or puris.
POTATO GOZZU:
Ingredients:
Potatoes  - 3-4 in No.
Green chillies - 3 in No.
Coconut gratings - 1 table spoon
Tamarind lump - a little
Mustard seeds - ½ tea spoon
Oil  - 2 tea spoons
Curry leaves - 1 spring
Red chilies - 2 in No.
Hing water
Satlt  - to taste

Method:
Wash and boil potatoes.  Crush together tamarind, green chillies, coconut gratings and salt in a broad wooden bowl.  Add peeled potatoes.  Mash.  Season the blend with red chilli bits, mustard and curry leaves in oil.  Finally, add a few drops of hing water and serve.        (Jayasree)

CHATPATI MIRCHI PANEER BUJIA:
Ingredients:
Big green chillies - 250 grams
Paneer - 150 grams
Cor. Powder - 1 tea spoon
Sugar - 2 ½ tea spoons
Cumin seeds - ½ tea spoon
Salt - to taste
Oil  - 1 table spoon
Ginger - 1 small piece
Saunf - ½ tea spoon
Poppy seeds - 2 ½ tea spoons
Hing - One pinch
Lemon juice - 2 ½ table spoons
Method:
Wash and wipe the chillies.  Cut them into round pieces.  Heat oil and add hing, cumin seeds and saunf.  When they pop add turmeric powder, coriander powder, green chillies and salt.  Now put in the crumbled paneer, sugar and poppy seeds and stir well.  When they oil separates, turn off the fire.  Pour in lemon juice and mix.
Serve this garnished with chopped cor. Leaves and garam masala, with parathas.   (Jayasree)
 
 
BHINDI IN TOMATOES:
Ingredients:
Oil - 1 tsp
Lady’s fingers - 250 grams
Salt - to taste
Tomatoes - 500 grams

Method:
Heat oil in a pan add whole bhindi, tomotoes and salt.  Keep heat for   boiling..  Reduce heat, cover and simmer occassionally till bhindi is done.  Serve hot with roti or non.  Serves 4.  (Jayasree)

STUFFED CAPSICUM CURRY:
Ingredients:
Capsicum  - 250 gdrams
Cloves - 8
Cinnamon - 2 sticks
Besan - 100 grams
Cardamoms - 4
Fenugreek - 5 grams
Desiccated coconut - 50 grams
Amchoor powder - 25 grams
Salt - to taste
Chilli powder - to taste
Turmeric powder - a pinch
Oil - 50 grams

Method:
Wash and make cuts into each capsicum.  Now pour 3 tbsp oil in a frying pan and fry besan till golden brown.  Add  salt, chilli powder, turmeric powder, powdered spices.  Now remove the besan from the frying pan and fill each capsicum with this masala powder and besan.  Now heat the remaining oil in the frying pan and place the capsicums in the oil.  Pour in a cup of water and cook the curry till the capsicums are completely cooked and dry.  The oil will saperate.Serves 4.
 
 

STUFFED CAPSICUM:
Ingredients:
 Capsicums - 12 medium
FOR THE STUFFING:
Mixed veg. boiled - 2 tea cups
Boiled potatoes - 2
Cumin seeds - ½ tsp
Chilli powder - 1tsp
Green chillies - 2
Ghee - 2 tbsp
salt - to taste
FOR THE GRAVY:
Tomatoes - 700 grams
Chilli powder - ½ tsp
Cinnamon - 1 stick
Sugar - 1 tsp
Salt - to taste
Corn flour - 1 ½ tbsp
Cumin seeds - ½ tsp
Cloves - 2
Ghee - 1tbsp

 Method:
Cut the tops of the capsicums and scoop out the centreas.  Drop the shells in boiling water for a few minutes, drain and keep aside.
FOR THE  STUFFING:
Mash the potatoes coarsely.  Heat ghee and fry cumin seeds for a minute.  Add remaining ingredients and cook for a few minutes.
FOR THE GRAVY
Cut tomatoes into big pieces and cook with little water and blend.  Heat ghee and fry cumin seeds, cinnamon and cloves for a few seconds.  Add the tomato soup, chilli powder, sugar and salt.  Mix the cornflour in ½ cup water and add to the gravy.  Boil for 10 minutes.
Stuff the capsicum with stuffing.  Arrange the capsicum on a greased baking tray.  Pour the boiling graavy on top  Bake in a hot oven at 204 C for 10 minutes.  Serves 6.

ALOO DUM KASHMIRI:
Ingredients:
 Potatoes - 480 grams
Sugar - 5 grams
Yogurt - 50 ml
Cardamoms - 3
Salt - to taste
Ginger powder - 7 grams
Cor. Leaves - 3 grams
Mustard oil  - 200 ml
Kashmiri Mirch powder - 30 grams
Cloves - 5
Cinnamon sticks - 2
Saunf powder - 15 grams
Garam masala - 2 grams
 
Method:
Parboil the potatoes.  Remove the skin and prick them with a matchstick.  Deep fry the potatoes to golden brown till they are soft inside.  Heat remaining oil to smoking point.  Remove the handi from the fire and add the cloves and sugar.  The moment the sugar begins to caramalise, add the yogurt, Kashmiri Chilli   and potatoes.  Put the pan back on fire and fry for 2 -3 minutes.  Add approx 750 ml of water, salt and the rest of the whole spices.  Bring to boil and simmer till all water evaporates.  Then add the ginger powder and saunf powder.  Cook for 3 - 5 minutes.  Serve garnished with chopped coriander.  Serves 4.                                   (Jayasree)
Simple Dal:
Ingredients:
Toor dal  - 1 Cup
Moong dal - ½ Cup

Method:
Wash  both the dals and put little tamarind and cook in a cooker then add salt to taste and a pinch of hing.
Season with Mustard, Jheera, curry leaves, 2 or 3 Green chilies.  Put Tomato at last for 1 min.  then add above smashed dal .  Garnish with coriander leaves.  Serve with rice or chapathi.
(Alaka)

2. Simple Dal:
Ingredients:
Moong Dal or Toor Dal  - 1 ½ Cups
Tomatoes - 2 in No.
Seasoning:
Mustard Seeds  - ½ Tea Spoons
Chana Daal  -  1 Tea Spoons
Urad Daal  - ½ Tea Spoon
Green Chilies (CHOPPED) - 2  or 3 in No.
Ginger (Finely Chopped) - a small piece.
Curry  leaves - 8 to 10
Red Chilies - 2 or 3
Jeera -  4 to 6 Tea spoons
Lime juice (Optional) - 1 Table Spoon
Salt - to taste
Turmeric Powder - 1 Pinch

Method:
Cook the Dal nicely will it becomes soft.  Take a vessel and heat Oil ( 2 to 3 Table Spoons)  Put in Mustard Seeds.  When they start spluttering add all the seasoning items one by one and when the daals become fried add tomatoes .  Fry for 2 to 3 minuites and add one cup of water and the moong dal which is cooked previously.  When it boils add little Red Chile powder and boiled for 5 to 6 minuites  and finally add lemon juice if necessary.

DAL WITH VEGETABLES
We can do dal with any of the following veg.
Palak, Cucumber, Raw Mango, Cauliflower and Tomato, Cabbage and Tomato, Brinjal and Tomato, Beans and Tomato, Bottle guard, or Tomato
Ingredients:
Toor dal  - 1 Cup
Any of the above veg. - ¼ kg
Tamarind - One small lime size
Mustard Seeds - ½ tea spoon
Turmeric - ¼ tea spoon
Hing - One pinch
Salt - to taste

Method:
Cook the dal in cooker  till it is soft. Heat a little oil  in a pan and   put in Mustard seeds,  when they crackle, put in yellow powder and hing.  After a few seconds put in any of the above  veg.  Cover the lid and allow the veg. to cook.  Smash the dal with hand and pour into the pan.  Take juice out of tamarind and add to the pan.  Add salt  and ¼ tea spoon of Simple Sambar Powder for taste.
Note:  In Tomato mixed dals, the veg should be 200 grams and Tomatoes should be 2 or 3 in No.   When tomato is added to  dals a good amount of coriander leaves sprinkled before taking down will enhance taste.                                                                        (Vani)

DAL MAKHANI:
Ingredients:
Urad dal  - 200 grams
Tomatoes - 100 grams
Water - 4 cups
rajmah - 300 grams
green chilies - 50 grams
Butter/Ghee - 100 grams
Ginger - 50 grams

Method:
Soak the urad dal and rajmah overnight and then boil and keep aside.  Chop the onions, ginger, green chillies and tomatoes.  Fry all together in butter/ghee until they turn brown.  Then add the boiled dal and rajmah and allow to simmer for 5 - 7 minutes.  Serve hot.          (Jayasree)
 

KOOTU
We can use veg. like  pumpkin, cabbage, any beans variety.
Ingredients:
 
Any veg. - 250 grams
Moong dal - 1 cup
Grated coconut - 3 to 4 table spoons
 SEASONING
Red chilies - 2 - 3 in No
Urad dal - 2 tea spoons
Turmeric powder - a Pinch
Hing - one pinch
Salt- - to taste
 
Method:
Cook the moong dal till it become soft.  Cook the veg. After adding a pinch of salt separately in water.  Take a little oil in pan and heat it and fry red chilies, urad dal and hing till dal becomes golden brown.  Drain out the excess water from the cooked veg.  Add it to dal.  Grind the fried ingredients along with grated coconut.  Add these grinded mixture to the dal and veg. and a little turmeric powder and salt.  Boil for some time on a low flame.  Season with mustard seeds and garnish with chopped coriander leaves.   (Anuradha)
KOOTU
Moong dal - 1 cup
Grated coconut - 3 to 4 table spoons
SEASONING
Mustard seeds - ½ tea spoon
Jheera - ¼ tea spoon
Ginger - 2 inches
Green chilies - 2 - 3 in No
Urad dal - 2 tea spoons
Turmeric powder - a Pinch
Curry leaves - 8 to 10 in No.
Hing - one pinch
Salt - to taste

Method:
Wash dal and cook in 2 cups of water.  Smash the dal nicely with salt and turmeric and add 2 cup sof water.  Heat oil in a pan and season with all the season items and boil for 5 minutes.              (Geeta)

BENDI SWEET RASAM
Ingredients:
 Lady fingeer -  ¼ kg
Tamarind  - 1 small lemon size
Red chilie powder - 2 tea spoons
Rasam powder  - 1 tea spoon
Salt - to taste
Turmeric powderr - a Pinch
Jaggery - 1 inch piece
SEASONING
Mustard seeds - ½ tea spoon
Jheera - ¼ tea spoon
Curry leaves - 8 to 10 in No.
Hing - one pinch
 
 

Method:
Heat the oil and season with all the seasoning items and fry lady finger.  Soak the tamarind and make thin juice by adding 2 glasses of water.  Pour this juice in pan when this is boiling add red chilie powder, rasam powder, salt, jaggery and turmeric powder.  Serve hot with rice.                  (Geeta)
 

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