Category Archives: Vegetarian

ALOO SABZI (Bengali style)


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INGREDIENTS:
Potato (cut in 1 inch cube)- 4 medium
Kala jeera / kalonji / onion seeds – 1/4 tsp
Green chili (slited)- 2
Turmeric powder – 1/2 tsp
Red chili powder – 1/3 tsp
Sugar – 1/2 tsp
Water – 1 cup
Oil – 1-2 tsp
Salt

METHOD:
Take a pan and heat oil.Add kala jeera let it splutter then add potatoes,green chili,turmeric,red chili,salt,sugar give it a good mix cook it for 5-8 minutes on medium heat,stir occasionally.
Then,add 1 cup of water,cover it and cook on slow heat until potatoes cooked.
Serve hot with paratha or chapatis.

Gatte Ki Sabzi

INGREDIENTS:

For Gatte
Besan (Chick Pea Flour) – 2 cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander seeds(Crushed) – 1 tsp
Salt – as per taste
asafoetida-1/3 tsp
Dahi (Yogurt) – 4 tbsp
Oil/Ghee – 5 tbsp

For Gravy
Tomato puree – 1 cup
Ginger-Garlic paste – 1 tsp
Dahi (Yogurt) – 1 cup
Cream- 1/2 cup
Coriander Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Kashmiri red chilli powder- 1 tsp
Kasuri methi- 1 tbsp
asafoetida- 1/2 tsp
Garam Masala – 1/2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
Oil – 2 tsp

METHOD:

For Gatte
Take a bowl andmix all dry ingredients in besan.Add oil to the besan and dahi and mix it.Make it into a firm dough.Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long).Now take a large pot and boil water in it. Take enough water to put all the above made rolled gatte in it.Now, add the gatte in the boiling water. They should be fully merged in water.Cook it for10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte out of water. Do not throw water as we will use it for the gravy.Cut about 1/2 – 1 inch thick gatte.
Take a pan heat refined oil half of that pan.Fry the gattas till golden brown.Drain on a tissue and Keep aside.

For Gravy:
Add all dry masalas (except sugar and salt) to dahi and mix it well till smooth.Take a wide pan, add oil
Add asafoetida, mustard seeds,Cumin seeds and let them splutter
Now, add ginger and garlic and fry for a minute
Add tomato puree,salt,sugar and fry for 5-6 minutes.Add the dahi mixture and mix till the gravy releases oil.Now, add the fried gatte pieces in it, cover and cook for 10 minutes.Add Cream Cook for another 5 minutes.
Serve hot with steamed rice.

Beans Aloo Ki Sabzi

INGREDIENTS:
French beans/Beans(cut in 2 inch pcs)- 250 gm
Potato(cut in 16 pcs)-2 big
Tomato(cut in small pcs)- 1 large
Ginger paste- 1 tsp
Asafoetida- 1/2 tsp
Cumin seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Red Chilli powder- 1/3 tsp
Kashmiri red chilli powder- 1/ tsp
Garam Masala powder- 1/2 tsp
salt to taste
Sugar- 1/3 tsp
Refined oil-5 tbsp

METHOD:
Take a pan heat oil add all ingredients (except beans,potato,toamto)one by one on slow flame and add 1/3 cup of water.Now saute it for 5 minutes or till the masala releases oil on the sides of your pan.
Add tomato let it cook it for 5 minutes then add potato and beans mix it well in the masala gravy.Cook it with a lid till everything cooked properly.
Serve hot with any Indian bread.

Dahi Vada

INGREDIENTS:
Dhuli Urad dal/Skinless split black lentils- 1 cup
Curd- 250 gm
Tamarind Chutney- 1/2 cup
Chat Masala – 1/2 tsp
Cumin powder- 1/3 tsp
Salt
Sugar
Luke warm water – 5 cups
Black salt

METHOD:
For the vadas :-
Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect.
Next day drain the dal,and add the dal about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter.Take out the batter into a container.Add salt into the batter.Keep aside.
Heat oil in a kadhai for deep frying the vadas. Check the oil drop some of the batter and if it quickly rises to top with slight bubbles its ready.
Now time to fry,Wet your hand/spoon, take golf ball size batter and gently slide it in the hot oil. Don’t fry more than 4-5 at a time.Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and put then into the Luke warm water and after 1-2 minutes take out the vadas n drain the water as much as possible by pressing with help of two palms.Set all the vadas like this in a big flat vessel.
In a bowl whisk the curd with 1/3 tsp of salt,1/2 cup of water and 1/2 tsp of sugar.Now pour half of the curd all over the vadas and keep aside for 1/2 an hour.

For serving:-
Put some of the vadas in a serving bowl and some of the whisk curd over it.Sprinkle some cumin powder,pinch of black salt and chat masala and pour some tamarind chutney over it and serve.

Vada Pops

INGREDIENTS:
Dhuli Urad dal/Skinless split black lentils- 1 cup
Semolina/suji – 1 tbsp
Ginger, finely chopped,- 1 tsp
Green chilies, finely chopped,- 2-3
Onions, finely chopped, 1 large
Fresh Coriander leaves, finely chopped, 2-3 tbsp
Baking Powder – 1/2 tsp
Salt, to taste
Oil, for deep frying

METHOD:
Wash the Urad Dal till water runs clear. Soak overnight in 4-5 cups of water – overnight would be perfect.
Next day drain the dal,and add the dal about quarter cup at a time. Avoid adding water while grinding, but if the mixer/ grinder jams, add as little water as possible. Remember to wipe off and mix back the dal that sticks to the walls. Stop once you get a smooth thick batter.Take out the batter into a container.
Now add the onion,coriander,green chilies,chopped ginger,salt,baking powder in the dal batter.Now add semolina and you have to whisk the batter to aerate it.Then fill a small bowl with water and drop a pinch of batter in the same. If the batter is right, it will float on top of the water and if not you have to whisk it some more and when done keep aside.
Heat oil in a kadhai for deep frying the vadas. Check the oil drop some of the batter and if it quickly rises to top with slight bubbles its ready.
Now time to fry,Wet your hand/spoon, take a small dollop of the batter and gently slide it in the hot oil.Just make sure that they are not too big. Don’t fry more than 4-5 at a time.Turn them around a couple of times so that they are evenly golden on all sides. Once done, take them out with a slotted spoon and drain on a kitchen towel.
Serve hot or warm with any chutney of your choice.

Veg Spring Roll

INGREDIENTS:

For wrappers:-
Refined Flour-1/2 cup
Corn Flour – 1/2 cup
Salt-1/4 tsp
Egg – 1

For the filling:-
Cabbage(finely cut in lengthwise) – 1 cups
Carrot (finely cut in lengthwise) – 1/2 cup
Capsicum/Bell Pepper(finely cut in lengthwise)-1/2 cup
Tomato(finely cut in lengthwise)- 1/4 cup
Onion(finely cut in lengthwise)-1 small
Minced garlic-1 tbsp
Soy Sauce-1 tsp
Vinegar- 1 tsp
Black Pepper powder- 1tsp
salt to taste
sugar – 1/2 tsp

METHOD:
For wrapper:
Mix all the ingredients in a bowl and make a paste with the help of water as required.The Consistency of the batter is required as a dosa batter when its done keep it aside for 1/2 an hour.
Now take nonstick flat pan and add few drops of refined oil.Now pour 1 spatula of the batter in the pan don’t heat the pan much keep it on medium flame.When its done flip it to the other side.This wrap needs not more than 5 minutes to prepare.Now make as much you required and keep aside.
Keep 1/2 spatula batter on a bowl for pasting.

For the filling:
Take a pan heat some oil.Add onion then garlic into it and saute it for 3-4 minutes when the onion become translucent add carrot and cook it for 3-4 minutes now add bell peppers and tomato and cook it for another 5 minutes now add cabbage,salt,sugar and pepper,vinegar and soy sauce mix it well cook it for 5 minutes when the cabbage is done.take out of the heat and let it cool in a plate.
Take a deep pan and heat refined oil for deep frying. Don’t Heat much.
Now on flat surface take one wrap and place 1 1/2 tsp of the filling and first fold it from two vertical sides and then from horizontally your side now roll it towards up and apply some of the wrap paste on the side and wrap it full then keep it aside.Now make all the rolls one by one.Now fry it in the oil don’t overcrowd the pan add maximum 4 at a time fry till rolls are golden brown.
Take out of the pan and drain it on a tissue.Now serve it hot with your choice of sauce.I prefer it with hot chili sauce.

Multicolored Fusilli in Cream Tomato sauce

INGREDIENTS:

Cooked Fusilli- 500gms(85 percent done)
Minced Garlic-2 tbsp
Chopped White Onion-1/2 cup
Tomato Puree – 1 cup
Tomato Sauce- 4 tbsp
Chili Flakes- 1 tsp
Heavy Cream -1/2 cup
Milk – 1 cup
Sugar – 1 tbsp
Salt to taste
Black Pepper Powder- 1 tsp
Paprika- 1/2 tsp
Oregano- 1 tbsp
Parmesan Cheese- 1 cup
Olive oil-2-3tbsp
Butter- 1tsp

METHOD:
Take a pan heat olive oil and butter.Add garlic saute it for a second then add onions saute it till the onions get     translucent.Then add tomato puree cook it for 5 minutes then add tomato sauce,black pepper pwd,paprika,chili flakes,salt,sugar cook it for another 5 minutes and then add boiled fusilli into the sauce mix it well in the sauce now add cream and milk cook it for 5-8 minutes.Now add Cheese n oregano mix it well.Serve it hot in a platter with cheese garnish.

Paneer Mirch Dopyaaza

INGREDIENTS:
For Paneer marination:
Corn flour- 1 ½ tbsp
Maida flour- 2 tbsp
Red chilly pwd- ½ tsp
Ginger garlic paste – 1 tsp
Paneer – 250 g

for paneer gravy:
Oil – 3 tbsp
Shahi jeera / cumin- ½ tsp
Onion – 2 or 3
Ginger garlic paste- 1 tbsp
Green chilly- 1 or 2
Red chilly pwd- ¾ tsp
Coriander pwd- 1 tsp
Tomato puree- 1cup
Capsicum small – 2
Kasoori methi leaves – 1 tbsp
Cashew nuts- 8-10
Fresh cream- 1/2 cup
Salt to taste
Fresh coriander leaves

METHOD:
For frying paneer:
Take corn flour, maida flour, red chilly pwd, ginger garlic paste and salt in a mixing bowl.
Add very little water and make a fine paste out of it.
Slice paneer to pieces as you want.
Coat paneer with the batter.Heat oil in a fry pan. Put the coated paneer in the hot pan.Fry until it gets slight color. ( keep the flame in low, or else the paneer may turn hard ).Take it aside.

For gravy:
Heat 2 to 3 tbsp of oil in a fry pan. Add shahi jeera and wait to crackle. Add finely chopped onions and salt. Cook onion in low flame for 5 mins and light brown in color.Add ginger garlic paste, slit green chilly and cook till raw smell disappears. Add red chilly pwd and coriander pwd.Add 1/2 cup of water and combine. ( take care the masala doesn’t burn )
Chop tomato and 1 bell pepper to fine slices. Put them in a blender and grind to fine paste.Add the tomato-capsicum paste and mix thoroughly. ( it gives rich flavor ) Let this mixture cook for 5 to 6 mins, so that the tomatoes get cooked and oil oozes out slightly on the side. Add little water and mix well to desired consistency. The gravy is ready.Now add cubes of onion and capsicum mix well.Add crushed kasoori methi / fenugreek leaves.
Add fresh cream to the gravy. It helps to get nice color and creamy texture of the gravy.Add cashew nuts to blender and crush them to coarse pwd.Take it aside. Sprinkle the crushed cashew nut pwd to the gravy and combine. Finally, add the fried paneer pieces.Remove from flame and garnish with freshly chopped coriander leaves.Serve hot with indian bread.

Matar Paneer

INGREDIENTS:
Green peas-500 grams
Paneer-250 grams
Oil- 4 tablespoon+ to deep fry
Onions-1 large
Ginger-Garlic paste-1tbsp
Green Chili(slit)- 2-3
Tomato puree- 1 cup
Turmeric powder- 1/2 tsp
Kashmiri Red chili powder-1 tsp
Garam masala powder-1 tsp
Salt to taste
Sugar-1/2 tsp

METHOD:
Take a pan heat some oil for deep frying add paneer cubes fry it till golden brown take off from pan on a tissue.
Heat 4 tbsp oil in a pan and add chopped onions and saute till lightly browned. Add ginger-garlic paste saute it also till golden brown now add turmeric powder,green chili, red chili powder, salt and sugar fry it for 2 minutes now add Tomato puree cook it till the masala release oil on the sides then add peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for 5-10 minutes. Serve hot with indian bread.

Paneer Makhni

INGREDIENTS:
Paneer (cut in squares)- 250gm
Butter-100gm
Milk Cream-100ml
Beaten Curd-100gm
Tomato Puree-100ml
Ginger Paste-1tsp
Garlic Paste-1 tsp
Garam Masala pwd-1tbsp
Red Chilli pwd-1tsp
Kashmiri red chili pwd-1 tbsp
Sugar-1/2 tsp
Salt to taste

METHOD:
Take a bowl add ginger garlic paste in whole curd mix it well and keep aside.
Take a kadhai add butter in it when butter melts pour all the tomato puree and all powdered masalas to it and cook it until it releases oil.Then add the marinated Curd and stir it well.after some time add the paneer,Salt and Sugar give it a mix and cover with a lid.Stir occasionally.Let it cook for 10 minutes now,add the Cream mix it well.when the gravy became thick remove it from fire.Serve it with indian bread.