The world of Vegetarian Recipes

Super Salad

2009-11-18T11:32:00.001-08:00

Serves two

200g broccoli, cut into bite-sized florets

120g peas, fresh or frozen

100g cucumber, cut into slim batons

100g good-quality feta cheese, crumbled

20g alfalfa

20g toasted seeds (we use sesame, sunflower, flax and pumpkin)

50g avocado, cut into pieces

30g quinoa, Fairtrade if possible

Small handful flat-leaf parsley, rough chopped

Small handful mint, rough chopped

2 dessert spoons lemon juice

4 dessert spoons extra virgin olive oil

Put the quinoa in a small pan. Cover with cold water plus about an inch then let it gently simmer until the water's gone - about 15 minutes. Spread it on a tray to cool to room temperature.

Put an inch of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli and peas and put the lid back on. Drain after three minutes and run the veg under cold water to take all the heat out and keep them good and green.

Now build your salad in layers, starting with the first ingredient on the list and ending up with the dressing (but only dress it just before you eat it).

· Allegra McEvedy is co-founder of fast-food health chain Leon. Her colour cookbook is published by Kyle Cathie Ltd at £19.99. To order a copy for £18.99 with free UK p&p, go to guardian.co.uk/bookshop or call 0870 836 0875.

CHAPATI (PHULKA)

2007-02-16T12:49:00.000-08:00

(for 4, serving 1 or 2)

Ingredients:

1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 cup Water
1/4 tsp salt

Method:

Put flour in a large bowl with half the water.
Blend the two together until it holds.
Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Knead and divide dough into 4 to 6 parts.
Roll each ball into atortilla like flat, about $\frac{1{8$" thick.
Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (The top shouldjust start to look dry and small bubbles should just start to form).
Turn and cook the second side for 2/3 minutes until small bubbles form.
Turn again and cook the first side pressed lightly with a towel.
It should puff. Serve warm (maybe slightly buttered).

Note: -----Since the rolled out chappati's will dry out if they are left to standwhile cooking the others, you may choose to roll them out individually before cooking.

Besani Roti (Gram flour roti)

2007-02-12T12:46:00.000-08:00

Ingredients:
200 grams Wheat flour
3 tablespoon Gram flour (besan)
1 Onion
3-4 Green chillies
1 tablespoon Fenugreek leaves
2 tablespoons Curds
250 ml Water
1 tablespoon Ghee
1/2 teaspoon Red chilli powder (optional)
1 tablespoon Butter

Method :

Chop the onion, green chillies & fenugreek leaves finely.
Beat the curds well.
Sprinkle some salt on the fenugreek leaves and keep aside for 5-10 minutes. Squeeze out water completely.
Sieve the flours.
Add ghee, chopped onions, green chillies, curds, salt(as per taste), fenugreek leaves and red chilli powder.
Mix well.
Add water gradually and make a smooth dough. Stretch and knead till pliable.
Cover with a damp cloth for about an hour.
Shape into round balls.
Roll them into discs about 2.5 mm thick.
Place on a hot tawa/griddle and cook till blisters appear on either surface.
Remove the tawa off the flame , place the roti on direct flame.
It will blow up into a big ball. Take off the flame.
Serve hot with a dab of butter.

Serves : 4
Time : 25 mins.

Saatvik Khaana series- Grilled potatoes

2007-02-10T23:47:00.000-08:00

Hi friends
I am just doing one Art of Living course. And we were told to bring Saatvik Food, vegetarian food without eggs, fish, onion, garlic and much of masalas or spices.
So I thought why not start a series of saatvik khaana. Something which is quick and under 30 mins.

Grilled potatoes

Ingredients

4 Medium Potatoes
1 Finely Chopped Tomato
1 TBSP Cilantro chopped
1/2 tsp lime juice
1/4 - 1/2 tsp ground black pepper
salt to taste
1 tbsp Oil
Dry Mint leaves-powdered

Method

Boil Potatoes.
You may peel the skin of potatoes or let it be there.
Cut them in 6-8 pcs.
Mix oil and mint leaves in a bowl.
Add potatoes to it.
Mix Salt and pepper to it.
Transfer it to a baking dish.
Grill/bake potatoes in oven at 250 degree F for 8-10 mins.
Take them out. Add finely chopped tomatoes and Lime juice. Mix lightly.
Garnish with cilantro and lime wedges.
Serve hot with fulkas/chapatis or as a snack or starters.

vegetarian Dum Biryani

2007-02-08T12:04:00.000-08:00

The recipe goes like this:

Ingredients for Savory warm water

Water: 5 Cups
Nutmeg powder: 1/4 teaspoon
Whole Cinnamon 3" Broken up: 1
Whole Cloves: 6
1 Black whole cardamom
6 green cardamons:
Fennel seeds: 1/4 teaspoon
Bay leaves: 3
Black peppercorn: 6
Salt: 1 teaspoon
1 2 Star Anise
1 Mace

Ingredients for Sweet aroma milk

Milk: 1/2 cup
Cardamom powder: 1/2 teaspoon
Saffron strands: 6
Kewra Essence: 1/2 teaspoon
Rose essence: 1/4 teaspoon (not necessary)

Ingredients for Rice Layer

Ghee: 1/4 cup
Long grain Bamati: 2 Cups
Savory warm water

Ingredients for Vegetable layer

2 Tablespoons Ghee/Clarified Butter
Onions Chopped: 1/2 Cup
4 Cloves
Turmeric powder: 1/4 teaspoon
Cumin powder: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Potatoes Peeled and cubed: 1 cup
Carrots Peeled and diced: 1/2 cup (you may want to use carrot cut like chowmein also but essentially in biryani vegetable are chopped )
Cauliflower cut into small flowerets: 1/2 cup
Salt to taste
Whole-milk yogurt: 1/2- 3/4 cup mixed with 1/2 - 1 tsp garam masala depending on how much is needed to coat the vegetables.
Water: 1/2 cup
Green peas: 1/2 cup
2 Tomatoes, Diced. (Not necessary)
1/2 cup Paneer Diced into small pcs. Or Grated.
10-11 Cashew
10-11 Makhana
1 tbsp Kismis
1 stick Cinnamon
3 Star Anise
You may use pineapple if you want to 1-2
1/2 teaspoon whole cumin seeds

Ingredients for Garnish layer

Ghee: 1/4 cup
Onions thinly sliced vertically: 1 Cup
Almonds sliced: 1/4 cup (not necessary)
Cashews halves: 1/4 cup
Fresh Ginger sliced into thin sticks: 1 Inch
Fresh Cilantro chopped: 1/4 cup
11-15 makhanas
Few Kismis

Method

Step 1: Savory aroma water.

1. Bring water to a boil, add Nutmeg, Mace, Cinnamon, Cloves, Black & green cardamoms, Fennel seeds, Bay leaves (Tej Patta), Black peppercorns, star anise and salt to taste.
2. Turn down heat to simmer.
3. Keep covered for 20 minutes.
4. If you want, you may put all the spices in a cheese cloth folded three times. This way you can remove the whole spices after the savory water is ready.

Step 2: Sweet aroma milk

Warm milk to 100º F. Add dry ingredients. Stir and cover.

Step 3: Rice

1. In a heavy bottom pan, heat ghee. Don't wash rice. Stir-fry rice till it turns opaque, then brown giving off nutty aroma.
2. Add 3 cups of savory warm aroma water.
3. Bring it to a boil. Simmer covered for about 10 minutes or till almost all the liquid is absorbed. The rice should be more than half way cooked. Keep it covered.

Step 4: Vegetables Layer

1. Wash and cut vegetables to your liking.
2. Heat a heavy bottom pan. Add and Heat ghee.
3. Add onions, and sauté till clear.
4. Add ginger, turmeric, cumin, cloves, cinnamon and rest of the spices mentioned in Vegetable Layer.
4. Continue stir frying but don't burn spices.
5. Add tomatoes till mixed properly with onions (if using tomatoes).
6. Add potatoes, carrots, cauliflower, salt and pepper. Sauté till the potatoes start to turn brown. Add yogurt and water.
7. Cover and simmer till the vegetables are tender. Stir in Green peas.

(I fried potates, cauliflower and paneer. kept some paneer for decoration)

8. Add Curd mixed with garam masala to the vegetables and mix properly.

Step 5: Garnish Layer

1. Now we need to prepare items for the garnish layer. Keep all items separate.
2. Sautee onions in Ghee till they are brown and caramelized.
3. Stir-fry Almonds and Cashews and makhanas so they start to turn brown. Add Kismis/Raisins at end.

Step 6: Creating Layers and Assembling

1. Choose a deep pot to assemble Biryani.
2. Remember the top and bottom layers are always Rice.
3. Lay a layer of rice.
4. Add a bit of savory water and milk in circular motion, add a layer of vegetables, add a "garnish layer".
5. Now start over with the layer of rice.
6. If it is the top layer of the rice, add the savory warm and milk as before and the garnish layer. Seal the Biryani pot with Aluminum foil.

Step 7: Dum the Biryani

1. Preheat oven to 425º F.
2. Place the Biryani pot in the oven for ten minutes.
3. Turn down the oven temperature to 275º F.
4. You can remove the pot after 15 minutes. You can also use this as a holding temperature for about one hour. Remove the pot from the oven 15 minutes before service. At the time of service, break the seal (remove the aluminum foil).

What makes a good Biryani? Everyone has there own little list. My list is simple and in order of priority follows:

1. Aroma. It should have both sweet fragrance and herbal warm aroma.
2. It should be savory, but not spicy
3. Finally, it should meet the age old test. Drop a handful of Biryani on a hard floor. No two grains of rice should be stuck to each other.

I don't remember if I used tomatoes or not. I think you can make both ways, using tomatoes and not using tomatoes.

;) Enjoy.

Bombay Pao Bhaji

2007-02-03T18:47:00.000-08:00

Cuisine : Maharashtrian

Ingredients
4 medium Potatoes
4 medium Tomatoes
2 medium Onions
1/4 cup Green Peas (shelled)
1/4 small Cauliflower
Green Chillies 3-4
1/4 cup Fresh Coriander Leaves
1 medium Capsicum
1 inch Ginger
Garlic 8-10 cloves(optional)
Salt to taste
1 1/2 tbspsPav Bhaji Masala.
3 tbsps Oil .
3 tbspsButter .
Pav 8
1 tsp Red Chilli Powder

Method

1. Boil, cool, peel and grate potatoes.
2. Wash and finely chop tomatoes.
3. Wash and grate cauliflower. Peel and finely chop onion.
4. Peel ginger, garlic and grind to a fine paste.
5. Wash, halve, remove seeds and finely chop capsicum.
6. Wash, remove stems and finely chop green chillies.
7. Clean, wash and finely chop fresh coriander leaves.
8. Boil green peas in salted water till soft, drain, mash lightly and keep aside.
9. Cut lemon into wedges.
10. Heat oil in a pan and add three fourth quantity of chopped onions. Sauté till light brown. Add chopped green chillies and ginger garlic paste. Stir-fry for half a minute.
11. Add chopped tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add grated cauliflower and cook for a while. Add peas and cook.
12. Add pav bhaji masala, tomato puree, mashed potatoes and one and half cups water.
13. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
14. Add salt to taste. Add chopped capsicum, stir and cook for a little while. Slit the pao, apply a little butter. 15. Sprinkle red chilli powder and toast slightly on a hot tawa. Garnish the bhaji with chopped coriander leaves and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Virgin Mary

2007-02-02T18:17:00.000-08:00

Ingredients
300 ml tomato juice
2 grinds of black pepper
2 dashes of Tobasco sauce
2 dashes of Worcestershire sauce
2 dashes of fresh lemon juice
1 bar spoon horseradish sauce (opt)
1 celery stick

Method
Shake all the ingredients over ice and strain into a highball filled with ice.
You can salt the rim by wiping it with a piece of lemon and then dipping this into a plateful of salt.
Garnish with a celery stick.

Kashmiri Rajmah Curry (Red kidney Beans)

2007-02-02T16:30:00.000-08:00

Ingredients:

2 cups boiled Red Kidney Beans. (1 can SW Kidney beans)
2 chopped tomatoes (2 tbsp tomato paste)
1 chopped onion
1 tsp ginger garlic paste
1/2" cinnamon stick
1 bay leaf
2-3 cardamons
1/4 tsp saunf (fennel seeds)
1/2 tsp garam masala
1 tsp corriander powder
1/2 tsp red chillies powder (if desired. can also use 1 or 2 whole red chillies)
1/4 tsp amchoor powder
1/2 tsp jeera/ cumin seeds
Salt to taste
pinch of asafoetedia/ hing/ heeng
2tbsp Olive Oil
1 tbsp fresh chopped corriander leaves

Method
1. Heat oild in a pan.
2. add asafoetida.
3. add bay leaf, cinna stick, cardamons.
4. Add Cumin/jeera
5. Add Saunf/fennel seeds.
6. Add ginger garlic paste.
7. Add chooped onions or onion paste. Fry it till it gets tender and brown.
Add chopped tomatoes. Fry them till they mix easily with the onion. The consistency should be smooth like a thick paste. (If you are adding tomato paste, just add 2 1/2 cup water to it and let it simmer for 4 mins).
8. Now add all the masalas (garam masala, amchur powder, chilli powder, corriander powder).
9. Fry it for some 3 mins. If the mixture is thick add 1/2 cup water and let it simmer for 2-3 mins.
10. Add kidney beans. And add 1 cup water to it. If you want it thicker add less water. If you want curry to be thinner add more water.
11. Boil it for 5 mins.
12. Add Salt to taste.
13. Add chopped corriander leaves to garnish.
14. Serve Hot with white basmati Rice/ jeera rice/ herbed Jamine Rice.

2.

Grilled Potatoes

2007-01-31T18:45:00.000-08:00

Ingredients

4 medium to large cleaned, unskinned potatoes (preferably red or Yukon gold)
1 onion, sliced
1/2 stick butter, sliced into 4 tablespoons
Dill weed
Salt
Freshly ground black pepper
4 sections of aluminum foil (12 to 14 inches each)

Method

1. Pre-heat grill.

2. Slice potatoes into 6 to 8 pieces each.

3. Place potato wedges onto open aluminum foil sections; top with onions.

4. Sprinke with dill, salt, and pepper to taste.

5. Top each with a slice of butter.

6. Fold over top of aluminum foil loosely and crease, then fold up ends of foil.

7. Place on medium-hot grill.

8. Cook for 8–10 minutes. Check 1 packet after 8 minutes. If the potatoes are not slightly browned, cook longer. Potatoes taste best when slightly browned.

TOFU AND POTATO KEBABS

2007-01-23T18:43:00.000-08:00

ingredients:

4 medium red-skinned potatoes
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade (recipes follow)
2 medium sweet red bell peppers, cut into l-inch squares

Method:

1. Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.

2. Cut tofu into 3/4- to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4- to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.

3. Alternate tofu and potato chunks with red pepper pieces on skewers.

4. Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.

VEGAN SUBSTITUTIONS FOR ANIMAL PRODUCTS IN CAKES

2007-01-18T18:42:00.000-08:00

SHORTENING OR BUTTER: Use soy margarine. Make sure there is no whey or other dairy product in the soy margarine.

DAIRY MILK: Try soy milk. This is available in your local health food store, food co-op, Asian store and some supermarkets.

EGGS: Use Ener-G Egg Replacer. If this binder is not available in your local health food store, write to Ener-G Foods, Box 84487, Seattle, WA 84487 and ask for their mail-order catalog. (There may be other brands of egg replacer you may be like better.)

BUTTERMILK: Place 1 tablespoon of vinegar in your measuring cup and add soy milk as required.

FROSTING: You can use a sugarless apple butter.

SWEETNER: Because white sugar may be whitened using animal bones, some people may not want to use it. Try a sweet juice instead of water called for in the recipe. For an even sweeter taste, use juice concentrate in the mixture. Also, try rice syrup.

IMLI SAUNTH chutney

2007-01-14T18:39:00.000-08:00

Ingredients

100 gm imli (tamarind)
100 gm dry sticks of amchoor (dried raw mango)
400 gm gur (jaggery)
1 tbsp jeera (cumin seeds)
20-25 saboot kali mirch (balck pepper corns)
2" stick dalchini (cinnamon)
10-12 laung (cloves)
seeds of 4 moti illaichi (black cardamom)
1 tsp kala namak (rock salt)
1 tsp salt

Method:

1. Soak gur, imli & amchoor together overnight.
2. Boil for 15-20 minutes.
3. Sieve through a strainer.
4. Roast laung, dalchini, moti illaichi and saboot kali mirch. Grind together.
5. Cook the pulp and add all the spices.
6. Add salt & kala namak. Cook till it reaches a sauce like consistency.

NOTE: The left over imli pulp can be used to prepare delicious jal jeera. Add salt, poodina paste and enough water to the imli pulp & strain.

Chutney Pudi

2007-01-11T18:35:00.000-08:00

This is a powdered chutney commonly prepared in large amounts, stored in air tight jars and used as and when required. When in a hurry to prepare chutney for dosas, if you have chutney pudi prepared well ahead, add the required pudi to a cup of yoghurt, top with tadka and serve. Tastes execellent.

Ingredients:
1 cup Chana Dal (Split)
½ cupUrad Dal
¼ cup Rice
½ cup Red Chillies Dried
¼ cup Dry coconut grated
1 tsp Tamarind
2 tspCorainder Seeds
2 tspCumin Seeds
2 tspOil
1 stalk tsp Curry leaves
Salt to taste.

Method

1. Heat one tsp oil in a pan and fry the chana dal, urad dal and rice seperately till you smell the aroma of the fried ingredients.
2. Heat the remaining oil and fry the coconut, coriander seeds, cumin seeds and tamarind seperately.
3. Grind each of the dals and rice seperately.
4. Grind the coriander and cumin seeds.
5. Grind the coconut and tamarind.
6. To this add the other powders and grind it once again till you obtain a well mixed fine powder.
7. Store it in an airtight jar. Tastes good with Mosaranna, Vaggarni Avalakki (Parched rice), sandwiches, etc.

DAHI VADA

2007-01-09T18:32:00.000-08:00

Ingredients:

1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (raosted cumin and paprika/red chilli powder)
Oil for frying
1/4 c Milk
salt to taste

Method:

1. Clean dal, wash and soak in water for 4 hours. Blend in blender atmedium speed using the minimum amount of water required to keep pastemoving freely. Add salt and start heating oil.
2. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Drop in water. Let it soak till ready to serve.
3. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.

Cheese Balls

2007-01-04T18:29:00.000-08:00

Appetizers
20 servings

Ingredients
1 ea Stick butter, melted
1 c Grated sharp cheddar cheese
1 c Plain flour
1 c Rice Krispies
1/8 ts Cayenne pepper
1 ea Dash hot sauce

Method

Mix all ingredients well.
Mold in small vals (dime size).
Bake at 350F for 8-10 minutes.
Watch carefully as they brown quickly.

Pina Colada

2007-01-02T18:28:00.000-08:00

Ingredients

3 oz. Pineapple juice,
2 oz. Cream of coconut

Method

Blend with ice until smooth.
Serve in a Hurricane glass, garnish with a pineapple wedge, whipped cream & a cherry.

Sweet Punch

2006-12-31T18:27:00.000-08:00

Ingredients

1 oz. pineapple juice,
1 oz. orange juice,
1 oz. cranberry juice,
1 oz. strawberry daiquiri mix,
1 oz. pina colada mix,
Dash of Grenadine,
Dash of Rose's Lime juice,
1/2 cup ice

Method

Blend all the ingredients with ice, and pour into a Daiquiri Glass.
Garnish with whipped cream, 2 cherries and a little grenadine.

Orangeade

2006-12-27T18:25:00.000-08:00

Ingredients

Equal parts of Orange juice & Soda,
Splash of simple syrup

Method

Pour all of them one after another forming layer.
Serve over ice and garnish with an orange slice

Miami Vice

2006-12-24T18:24:00.000-08:00

Ingredients
2 oz. each of; 1/2 & 1/2, Root Beer,
Splash of Chocolate syrup & Coke

Method

Shake all but Coke with ice.
Top with Coke in a tall glass.

Strawberry Colada

2006-12-22T18:23:00.000-08:00

Ingredients Quantity

Strawberries 50 gms.
Pineapple juice 150 ml.
Cream of coconut 45 ml.

Method

Wash, pat dry and cut strawberries and blend in a mixer.
Add pineapple juice, ice cubes, coconut cream and blend till smooth.
Take a stemmed glass and put one strawberry on the rim of the glass.
Pour the chilled drink into a glass and serve

Pussy Foot

2006-12-18T18:22:00.000-08:00

Ingredients

150 ml fresh orange juice
150 ml fresh grapefruit juice
A dash of pomegranate juice
2 dashes of fresh lemon juice

Method

Shake the ingredients well over ice and strain into a highball glass filled with ice.

Cordial Highball

2006-12-15T18:21:00.000-08:00

Ingredients

25 ml cordial (of your choice) or juice
Soda water or mineral water

Method

Pour the cordial into a highball filled with ice and top with either soda or mineral water.
Garnish with whatever best suits the flavour of the cordial.

Liver Recovery

2006-12-12T18:20:00.000-08:00

Ingredients

6 fresh strawberries
2 green apples
1 banana

Method

Peel, core top and tail the assembled fruits, as necessary.
Put each of them through a juicer, collecting the resulting juice.
Add the juices to a blender filled with one scoop of crushed ice.
Blend and pour into a small highball glass.

Shirley Temple

2006-12-06T18:18:00.001-08:00

Ingredients

25 ml grenadine or rose syrup
Ginger ale or lemonade

Method
Pour the grenadine into a glass filled with ice and top with either ginger ale or lemonade.
Garnish with a slice of lemon and serve with a straw.

Shirley Temple

2006-12-06T18:18:00.000-08:00

alcohol free cocktails-mocktails

2006-12-02T17:15:00.000-08:00

Alcohol-free cocktails! There are plenty of reasons for drinking an alcohol-free drink, even if your friends are happily indulging in the real thing. Driving home is obviously the most valid one: pregnancy is a good one; and being under age is a legitimate reason. Until recently though, little or no attention had been paid to this new development of the cocktail world. In India, women especially, like to enjoy the thrill of something exotic without the taboo of alcohol.
Mocktails can be sweet, sour, laden with exotic fruit or simple cordials. You can spike them with herbs and spices and serve them in fancy glasses. All the fun without the hangover!
A perfect start to the day is the Virgin Mary (Or Bloody Shame, as bartenders call it), a meal and a drink all in one. Or, if it's a thirst quencher you're after, try a Virgin Mojito (fresh mint, lime juice, sugar syrup and soda without the golden rum).
In fact, most Collinses, Coolers and Breezes can be converted into creditable non-alcoholic beverages. It's worth experimenting on your own because it's very difficult to go far too wrong.
The secret of making a really good non-alcoholic drink is to find a good balance between sweetness and acidity.
The three non-alcoholic cocktails each serving a different purpose are:
The Virgin Mary is for those who feel a little worse for wear and can't face either food or alcohol. It's the perfect solution: a meal in a glass.
The Shirley Temple is a thirst quencher for the very sweet - toothed and most appropriately named after the famous Hollywood child actress.
The Liver Recovery is, as the name suggests, a drink that contains all the necessary goodness to restore an ailing liver without having to resort to milk thistle pills. Between them, strawberries, bananas and apples contain more nutrients and healing properties than I could fit on this page, and even better, the drink tastes great!

watch for part 2. mocktail recipes
contributed by chef gaurav

english-hindi translation of spices

2006-11-24T17:03:00.000-08:00

A
Allspice (Kebab Cheeni)
Almonds ( Badaam )
Aniseed ( Suwa or Shopa )
Asafoetida ( Hing )

B
Holy Basil ( Tulsi )
Basmati Rice ( Basmati Chaaval )
Bay Leaf ( Tej Patta )
Black Cardamom ( Badi Elaichi )
Black Cumin Seed (Shahi Jeera )
Black Mustard Seeds ( Rai)
Black Onion seeds ( Kalonji )
Black Peppercorn ( Kali Mirch )
Black Raisins ( Sultana )
Black Salt ( Kala Namak or Sanchal )

C
Carom Seeds (Ajwain)
Cardamom ( Elaichi)
Cashew nuts ( Kaju )
Split Chickpeas (Channa Daal)
Cinnamon ( Dalchini )
Clarified butter ( Ghee )
Cloves ( Lavang )
Coconut milk ( Narial Ka Doodh )
Coconut Whole ( Narial )
Coriander Powder ( Dhania powder )
Coriander seeds ( Dhania )
Cumin seeds ( Jeera )
Curry Leaves ( Kaddipatta )

D
Dates ( Khajur )
Desiccated Coconut ( Sukha Narial )
Dill seed and weed (Suwa)

E
Edible sliver foil ( Varaq or Chaandi)

F
Fennel seeds ( Saunf )
Fenugreek Leaves - dried ( Kasoor Methi )
Fenugreek leaves ( Methi Leaves )
Fenugreek seeds ( Methi seeds )
Flattened Rice Flakes ( Poha )

G
Garlic ( Lahsun )
Ginger ( Aadrak )
Golden raisins ( Kishmish )
Gram Flour ( Besan )
Green Peas ( Mutter )
Green Cardamom (Elaichi)
Green Chilies ( Hari Mirch )

H
Home made Cheese ( Paneer )

I

J

Jaggery ( Gur )

K
Kesar ( Saffron )

L
Lemons ( Nimbu )
Limes ( hara/green Nimbu)

M
Mint ( Pudina )
Moong Daal
Mustard Oil

N
Nutmeg ( Jaiphal )

O

P
Pistachio nuts ( Pista )
Plain/enriched wheat Flour ( Maida )
Plain yogurt ( Dahi )
Pomegranate seeds ( Anardana )
Pomogranate ( Anar)
Poppy seeds ( Khus Khus)
Potatoes ( Aloo )
Pulses : Generic name ( Daal )

Q

R
Raw Mango powder ( Aamchur Powder)
Red chilies powder ( Lal Mirchi powder)
Red Lentils ( Masur daal )
Red chilies ( Lal Mirchi )
Red Kidney beans ( Rajmah )
Rice Flour (Chawal ka atta)
Rose Water ( Gulab Pani )

S
Sabja or Tukmaria
Saffron ( Kesar )
Salt ( Namak )
Semolina ( Rawa )
Sesame seeds (Til )
Spice Mixture ( Masala )
Spice Blend ( Garam Masala )
Spinach ( Palak )
Star Anise ( Chakra Phool )

T
Tamarind ( Imli )
Tur Daal
Turmeric ( Haldi )

U
Udad Daal

V
Vinegar ( Sirka )

W
Walnuts (Akhrot)
Wheat Flour (Gehun ka Aata)

X

Y
Yellow Lentils ( Tur Dal)

English Names for Indian spices and dryfruits (a-d)

2006-11-10T16:50:00.000-08:00

Hindi names: English Translation

A

Aadrak ( Ginger )
Aamchur Powder ( Raw Mango powder )
Aata ( Wheat Flour )
Ajwain ( Carom Seeds )
Akhrot ( Walnuts )
Aloo ( Potatoes )
Anar (Pomegranate)
Anardana ( Pomegranate seeds )

B
Badaam ( Almonds )
Badi Elaichi ( Black Cardamom )
Basmati Chaaval ( Basmati Rice )
Besan ( Gram Flour )

C
Channa Daal (Split chick pea lentils)
Chaandi Varak ( Edible Silver Foil )
Chakra Phool (Star Anise)
Chawal Ka Aata ( Rice Flour )

D
Daal ( Generic term for all pulses )
Dahi ( Plain yogurt )
Dalchini ( Cinnamon )
Dhania ( Coriander seeds )
Dhania powder ( Coriander Powder )
Dill seed and weed (Suwa)

E
Elaichi ( Cardamom )

F

G
Garam Masala ( Spice Mixture )
Ghee ( Clarified butter )
Gulab Pani ( Rose Water )
Gur ( Jaggery )

H
Haldi ( Turmeric )
Hari Mirch ( Green Chilies)
Hing ( Asafoetida )

I
Imli ( Tamarind )

J
Jaiphal ( Nutmeg )
Jeera ( Cumin seeds )

K
Kadipatta ( Curry Leaves )
Kaju ( Cashew nuts )
Kala Namak or Sanchal ( Black Salt )
Kali Mirch ( Black Peppercorn )
Kalonji ( Black Onion seeds )
Kastoori Methi (Fenugreek Leaves dried )
Kebab Cheeni ( Allspice )
Kesar ( Saffron )
Khajur ( Dates )
Khus Khus ( Poppy seeds )
Kishmish ( Golden raisins )

L
Lahsun ( Garlic )
Lal Mirchi ( Red chilies )
Lal Mirchi powder ( Red chili powder)
Lavang ( Cloves )

M
Maida ( Plain Flour )
Masala ( Spice Mixture )
Masur daal ( Red Lentils )
Methi leaves ( Fenugreek leaves )
Methi seeds ( Fenugreek seeds )
Moong Daal (wash yellow split lentils)
Murmura (Puffed Rice)
Mustard Oil
Mutter ( Green Peas )

N
Namak ( Salt )
Narial ( Coconut Whole )
Narial ka doodh ( Coconut milk )
Nimbu ( Lemons)
Nimbu ( Limes )

O

P
Palak ( Spinach )
Paneer ( Home made Cheese )
Pista ( Pistachio nuts )
Poha ( Flattened Rice Flakes )
Pomegranate ( Anar)
Pudina ( Mint )

Q

R
Rai ( Black Mustard Seeds )
Rajmah ( Red Kidney beans )
Rawa/sooji ( Semolina )

S
Sabja or Tukmaria
Sanchal ( Fennel seeds)
Saunf ( Fennel seeds)
Shahi Jeera ( Black Cumin Seeds )
Sirka (Vinegar )
Sukha Narial ( Desiccated Coconut )
Sultana ( Black raisins )
Suwa or Shopa ( Aniseed )

T
Tej Patta ( Bay Leaf )
Til ( Sesame seeds )
Tulsi ( Holy Basil )
Tur Daal (Yellow Lentil)

U
Udad Daal whole (Black Lentil)
Urad Chilke Wali(Split black lentils)
Urad Daal (Split black lentils without Skin)

V
Varaq (Chaandi ) Edible sliver foil

W

Quick Tomato Soup

2006-11-08T16:22:00.000-08:00

Ingredients

1/2 Can Tomato Paste/ Tomato Puree
1 chopped medium onion
1 bay leaf
1" cinnamon stick
1/2 cup milk/ 2 TBSP heavy whipping cream
2-3 Cups water
1 tbsp olive oild
salt & pepper to taste

Method:

1. heat olive oild in a pan.
2. add cinnamon stick and bay leaf to it.
3. add onions.
4. Fry till they are soft and tender
5. add tomato paste/puree.
6. add water and mix it well.
7. Add milk/cream stirring while you are ouring milk/cream.
8. Bring to a boil.
9. Boil for 5- 10 mins. If the soup is too thick aa more water.
10. Add salt and pepper. Garnish with fresh chopped corriander leaves on top.
11. Serve with hot bread.

Lentil Pancakes

2006-11-02T16:12:00.000-08:00

Lentil PancakesIngredients (get from Indian grocery store)

1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chilli: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Corriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chillies to taste.
Oil to fry

Method:

1. Add all the ingredients together except water.
2. Add water slowly and make the batter to a consistency of soup./ crepes batter.
3. Beat the batter for 2 mins with hand.Heat a griddle.
4. Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
5. Put one Big ladel of batter and spread it on griddle. The heat should be medium so that it doesn't burn.
6. Put 1 tsp oil on the corners of the pancake.
7. Once it gets browned from one side turn it over and cook from the other side. Put one more tsp of oil. Once brown spots appear take it off from the griddle.
8. Serve hot with tomato ketchup or tomato salsa/ hot sauce or corriander chutney.

Paneer shahi

2006-10-09T16:10:00.000-07:00

Ingredients:
Paneer (Indian cheese also called fresh cottage cheese), get Nanak/ desi or Verka brand. Slice the paneer into cubes or triangles.
Tomato Paste: 3- 4tbsps
Salt to taste
Jeera/ Cumin 1/2 tsp
1- 2 Tbsp Olive oil
1/2 cup milk/ heavy whipping cream
Garam Masala 1/2 tsp
Ginger Garlic paste
corriander and green Chillies to decorate
Preparation time 10-12 mins

Method:
1. Heat oil in a pan. Add Jeera to it.
2. Add ginger garlic paste. Fry for 15- 20 secs
3. Add tomato paste. Add some water to it so that it becomes little tin. Like the soup consistency.
4. Add milk to it and boil. See to it that you stir tomato paste as you add milk. If you are not too calorie conscious you can add Heavy whipping cream to it instead of the milk. It gives a full and rich creamy taste.
5. Boil it stirring continuously.This whole provess may take 5 to 6 mins.
6. Add garam masala to it.
7. Add Panner to it.
8. Let it boil for some more time till paneer gets soft.
9. At the end stir in salt.10. Decorate with chopped corriander leaves and green chilli.
If the paneer is too much than save the half or rest of it. freeze it. You can use it over pizza and cheese based other dishes. It's a healthier option.

English Words for Indian Groceries

2006-10-02T15:53:00.000-07:00

Indian / Hindi Name English Name
Adrak Ginger
Aloo / Batata Potato
Amla Gooseberry
Arbi Colocasia roots
Baingan Brinjal/ Eggplant
Bhindi Lady Finger/ Okra
Bhutta/ makki/Makai Maize/ Corn
Chichinda / Parval Snake Gourd
Chukander Beetroot
Fansi French Beans
Gajar Carrot
Bandgobi Cabbage
Hara Dhania Coriander leaves
Hari Pyaz Green Onion
Hari Mirch Chilli (green)
Kaccha Aam / Keri Mango (raw)
Kaddu Pumpkin
Kadi patta Curry leaves
Kamal Kakdi Lotus Stem
Karela Bitter Gourd
Kathal Jackfruit
Kela Banana/ plantain
Kele ka guda Plantain pith
Kele ka phool Plantain flower
Kheera / Kakdi Cucumber
Khumb / Guchhi Mushroom
Lahsun Garlic
Lauki/ Giya Bottle Gourd
Matar Green Peas
Methi patta Fenugreek leaves
Mooli Radish
Nariyal/ oppo Coconut
Nimbu Lemon
Palak Spinach
Papdi / Vaal Broad Beans
Patrel / Patra Colocasia leaves
Pattagobi Cabbage
Petha Ash Gourd
Phoolgobi Cauliflower
Pudina Mint
Pyaz Onion
Salad patta Lettuce leaves
Sarson ka saag Green Mustard
Shakarkand / Ratalu Sweet Potato
Shalgam Turnip
Shingh phali Drumstick
Simla Mirch Capsicum/ Bell Pepper
Sooran/ Jimikand Yam
Sukhi Lalmirch Chilli (dry red)
Suva bhaji / Soye Dill
Tamatar Tomato
Tori / Thurai Ridge Gourd

Makai Paneer Pakora/ Corn Paneer Nuggets

2006-07-06T18:56:00.000-07:00

Course : Starters

Ingredients

Fresh Corn (makki)(fresh) 200 gms.
Cottage Cheese (paneer) 100 gms.
Oil to deep fry Ginger (chopped)
2 tsps. Garlic (chopped) 2 tsps.
Salt to taste
1 cup Milk
1 choppedOnion
2 chopped Green Chilli
1/2 tsp Cumin Powder
1 3/4 tsps Dry Mango Powder (amchur)
2 tbsps Coriander Leaves (chopped)
6 tbsps Bengal Gram Flour (besan)

Method

Crush the corn in a blender.
Grate the cottage cheese.
Heat oil in a pan, add chopped ginger and garlic and saute till pink.
Add crushed corn and stir fry.
Add salt and mix.
Add milk and cook to get a creamy texture.
When the corn is cooked, transfer to a bowl and cool.
Add grated paneer, chopped onion, chopped green chillies, cumin powder, amchur powder and chopped coriander leaves.
Adjust salt and mix well.
Add besan for binding and add a little milk if the mixture is too thick.
Make even sized balls with hand or tablespoon.
Heat oil and deep fry the pakoras/nuggets on medium heat till golden brown .
Drain and keep on an absorbent paper to soak excess oil.
Serve hot.

Serves number of people : 04

CHEESE BALL

2006-07-04T18:52:00.000-07:00

Serving Size : 12

Ingredients

8 oz Cream Cheese -- Room Temp.
4 oz Blue Cheese, Crumbled
4 oz Cheddar Cheese -- Shredded
2 tsp Mustard -- Dijon-style
1 tsp Worcestershire Sauce
1/8 tsp Garlic Powder
1/4 tsp Salt
1/2 cup Pecans -- Finely Chopped
2/3 cup Currants
3/4 cup Parsley -- Chopped

DIPPERS

Assorted Crackers
Apple Wedges

Method

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.
Stir in the pecans and currants.
Taste and adjust seasoning.
Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
Roll in the chopped parsley to coat well.
Cover with plastic wrap and refrigerate until ready to serve.
Let stand at room temperature for about 30 minutes before serving.
Place on a platter surrounded with crackers and apple wedge

Tomato Chutney

2006-07-02T18:41:00.000-07:00

TAMATAR/Tomato CHUTNEY

3-4 medium sized tomatoes
3 red chillis whole and fresh
salt to taste
1 piece ginger - grated
1 garlic pod (optional)
1 onion - chopped (optional)
1 tsp jeera
1/2 tsp dry dhaniya powder/Corriander Powder

Preparation

1. Put everything in grinder and grind to fine paste. serve chilled.

Besan Ka chilla/ Wholesome Pancakes

2006-06-30T18:33:00.000-07:00

1 cup besan (gram flour)
1 green chilli finely chopped
red chilli powder as per taste
1 tbsp fresh corriander
1 to 1 1/2 cup water
1/2 tsp jeerasalt to taste
red chillies power to taste
1/2 tsp dhaniya powder (dry corriander powder)
1/2 onion finely chopped
1/2 Cup grated Gheea (Bottle gourd)/ carrots
Grated cottage cheese for filling

Preparation

mix all the ingredients together to form a smooth paste.
the consistency of the batter should like that of freshly beated curd.
heat a non stick pan,
Grease it with some oil or butter.
Spread the mixture on it with a Tablespoon and spread it quickly like a dosa/ pan cake.
Make sure that the batter should spread evenly and should not be thick.
Add 1 tsp oil to the sides of the sides of the chillaafter a min or so turn the chilla and see if it is brownish or cooked.
Cook other side till brown specks appearagain turn it over on the pan.
Add grated cottage cheese in the center.
Fold the rest 2 sides.serve it with green dhaniya chatni (corriander Chutney) or Tomato Chutney and meethi sonth or tomato ketchup!
You can eat it with the bread too!

Mango Sundae

2006-06-27T11:31:00.000-07:00

Mango Sundae

This is the season of mangofolks and enjoy it while you can!!! If you want to read more about it's facts of origion, growth and Mango as a fruit you can do so by going to this Yahoo link.

Now for the Recipe. This is the original recipe from me.

Ingredients

3 Big Mangoes
Sugar/ Splenda as per taste
1 Pint Vanilla Ice cream
Ready Chocolate Suace
Few sprigs of Mint, Lime slices for decoration
Pinch of Cinnamon Powder

Method

Peel the skin of the mango.
Take the flesh out by chopping it.
Puree mango.
Divide in 2 Halfs.
Refrigerate on half by pouring the mixture in ice tray (Preferably different shapes).
With the other half make the Mango sauce out of it.

Mango Sauce

Put a heavy bottom vessel on the cooking range.
Pour the rest of the mango puree into it. Add 1/2 cup water to it. Cook it over low flame for 10 mins. Stir it while its cooking.
Add splenda/ sugar after 10 mins of cooking. Cook it for 5 more mins. If it's too thick then add some more water and stir it for another 3-5 mins.
Add a pinch of cinnamon poder init.
Keep this sauce aside.

Now for the grand finale.

Take a Champange/ Wine galss. You can take any long stemmed glass for that matter.
Put 4-5 cubes of refrigerated Mango cubes at the bottom.
Place 1 scoop of vanilla icecream as the next layer.
Add a tablespoon of hot or cold chocolate sauce.
Add one more scoop of vanilla icecream.
Top it with the hot or cold Mango Sauce.
Decorate it with mint sprigs and lemon slices.

This recipe should make 3- 4 Sundaes.

Give yourself and rest of the party a treat with this amazing sundae.

Sanna Khotto

2006-06-26T19:03:00.000-07:00

South Indian Cooking Recipe

Sanna Khotto (Vegan, Vegetarian, South Indian, Mangalorean)

Ingredients :

½ cup green gram/toovar dal/moong dal
3/4 cup rice
2 cups coconut gratings
tamarind lump (marble size)
15 roasted red chillies
1 small piece/pinch asafoetida
salt to taste

Method :

Soak rice with green gram or toovar dal for 2 to 3 hours in water.
Grind coconut gratings with tamarind, asafoetida and roasted red chillies and make a smooth paste.
Put salt, rice and dal.
Grind for some time.
Cook the masala over steam, under cover (in the same way as idli) in greased idli cups.
It can also be cooked in cups stitched with leaves of jackfruit tree (khotte) or in the inner container (greased) of a pressure cooker, like sannan.
Chopped onion and cabbage can be mixed with masala, if desired.
Serve it with mint, corriander or coconut chutney.

Very healthy recipe. You can have it as a snack or as a side along with main course.

Healthy Breakfast

2006-06-24T09:13:00.000-07:00

Friends start your day with healthy breakfast. Here you go with Sandwiches to last your hunger till lunch.

Healthy Cottage Cheese Sandwich

Ingredients
Slices of Brown Bread/ Whole Wheat Bread/9 Grains Bread

250 gm Cottage Cheese (Paneer)
You can get Paneer easily from Indian store. It's healty.

2 Tomatoes (Chopped finely)

1 Onion (Chopped finely)

1-2 Green Chilles (chopped finely) Optional

1/2 cup fresh cilantro/corriander leaves (chopped finely)

Salt to taste

Chaat masala optional

Butter/olive oil to brush on the bread

Method

Grate/crumble cottage cheese/paneer. Cottage cheese/panner should be crumbled properly.
Mix all the ingredients except the bread and olive oil.
Take a slice of Bread.
Apply oil on one side.
Fill the cottage cheese/paneer mixture on it.
Cover it with another slice. Apply oil on top.
Heat a griddle/tawa. When it's medium heated, put the toast on the griddle. Press it from the top so that the filling doesn't spill out.
Cook the sandwich till it start getting golden color.
Turn the toast and cook it till golden on other side too.
Serve hot it with ketchup or mint chutney or corriander chutney.

I bets 1 is filling enough to survive you till lunch but you can't just resist having one more. This recipe makes 6 to 7 sandwiches.

ENJOY!

Wow

2006-06-23T18:49:00.000-07:00

Today at last I created the blog for publishing Vegetarian Recipes. Do come and Check this space for lots of Recipes.

Hurray!