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					Measurements

These are the measuring cups & spoon used for measuring ingredients in my cooking.




Spoons-
1tablespoon(tbsp)
1/2 tbsp
1teaspoon(tsp)
1/2tsp
1/4tsp
1/8tsp
Cups -
1 cup(250 ml)
1/2 cup(125ml)
1/3 cup(80ml)
1/4 cup(60ml)
1/8 cup(30ml)
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Whole Masoor Dhal Dosa




Ingredients
Long grain rice-3 cups
Whole masoor dhal-3/4 cup
(soaked overnight)
Uraddhal-1 cup
Poha/Aval-1/4 cup
Methi /fenugreek seeds-1tsp
Salt to taste
Method
Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment
it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil
around the dosa,cook it till crisp.Serve it with any chutney.
5 Dhal Adai




Ingredients
Idly rice-1 cup
Pinto beans-1/3 cup
Whole green moongh dhal-1/3 cup
White channa/chole-1/3 cup
American lentils-1/3 cup
Moth beans-1/3 cup
Red chillies-5
Ginger-a small piece
Chopped curry leaves-little
Chopped onions-3tsp
Hing-a pinch
Salt to taste
Grated carrot-1/2 cup
Oil -to make adai
Method
Soak all the dhals together overnight & rice for 3 hrs separately.Grind both with
ginger,onion,salt & hing to a semi coarse thick batter.Mix chopped curry leaves & carrot.Make
adai as usual.Cook it till crisp & brown on both sides.Serve it hot with any chutney or Idly podi.
Note:You can dilute the batter & even make it like dosa.You can use any other dhal of your
choice to replace the above.



Kollu (Horse Gram) Dosa
                                                             Ingredients
Kollu-1/2 cup
(soaked overnight)
Idly rice-1 cup
(soaked for 3 hrs)
Red chillies-3
Ginger-a small piece
Hing-little
Curry leaves-6
Salt to taste
Oil-to make dosa
Method
Grind every thing together to a semi smooth batter.Fermentation is not required.Make dosas as
usual.



Masala Vegetable Kitchidi
Ingredients
Rawa(Semolina)-1 cup
Semiya(vermicelli)-3/4 cup
Mixed vegetables-1cup
(carrot,beans,peas,corn,potato)
Onion chopped-1
Slit greenchilles-3
Curry & Coriander leaves-little
Mint leaves-5
Ginger chopped-1/4''
Garlic sliced-4
Tomato Chopped-1
Turmeric powder-1/2tsp
Salt to taste
Ghee-2tsp
Water-3 & 1/2cups
Tempering
Fennel seeds-1/2tsp
Cinnamon
Cloves-1
Cardamom-1
Bay leaf-1
Mustard-1/4tsp
Jeera-1/4tsp
Urad dhal-1/4tsp
Channa dhal-1/4tsp
Oil-4tsp
Method
Heat oil in a pan & temper it.Add onion,green chilles,ginger,garlic,vegetables,tomato,mint,salt &
turmeric powder.Fry till light brown.Now fry the rawa & semiya for 3mins.Pour boiling water
,close & cook it in low heat till done .Pour ghee & garnish it with curry & coriander leaves.
Tips
Coconut milk can also be added it gives good taste.Rawa & semiya should be fried well
otherwise your dish will be sticky.
Masala Vegetable Kitchidi




Ingredients
Rawa(Semolina)-1 cup
Semiya(vermicelli)-3/4 cup
Mixed vegetables-1cup
(carrot,beans,peas,corn,potato)
Onion chopped-1
Slit greenchilles-3
Curry & Coriander leaves-little
Mint leaves-5
Ginger chopped-1/4''
Garlic sliced-4
Tomato Chopped-1
Turmeric powder-1/2tsp
Salt to taste
Ghee-2tsp
Water-3 & 1/2cups
Tempering
Fennel seeds-1/2tsp
Cinnamon
Cloves-1
Cardamom-1
Bay leaf-1
Mustard-1/4tsp
Jeera-1/4tsp
Urad dhal-1/4tsp
Channa dhal-1/4tsp
Oil-4tsp
Method
Heat oil in a pan & temper it.Add onion,green chilles,ginger,garlic,vegetables,tomato,mint,salt &
turmeric powder.Fry till light brown.Now fry the rawa & semiya for 3mins.Pour boiling water
,close & cook it in low heat till done .Pour ghee & garnish it with curry & coriander leaves.
Tips
Coconut milk can also be added it gives good taste.Rawa & semiya should be fried well
otherwise your dish will be sticky.



Mysore Pak




Ingredients
Besan/Kadalai mavu-1 cup
Sugar-2 cups
Water-just to immerse the sugar
Ghee-2 & 1/2 cup
Method
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears &
changes its colour to light brown( make sure you don't burn it).Switch off the gas & keep it
aside.In another pan add sugar, pour water just to immerse,let it give a boil,switch off the
gas.Pour this mixture into the fried besan mixture.Stir it well & now switch on the stove.In
medium flame keep stirring.At one stage you will feel that the mixture is getting thicker.Now
reduce the flame & pour the remaining ghee in intervals & keep stirring.The last stage is, the
mixture will start leaving the sides of the pan & the bubbles would have completely stopped(you
can see very tiny pores in the mixture).Put a small amount in the greased plate & see whether it
forms to a small ball then thats the time to pour it on a tray.Immediately pour it on a greased
tray,while still warm cut into desired shapes.
Note:Try to use a non stick pan because its less mess & easy to know the stage for removing the
mixture.This is a sweet which really requires patience & more focus.Otherwise your sweet will
form into rocks or crumble down in a minute if you miss the stage....This also requires some
practice,so new comers pl. try with small quantity 1st.
Couscous,Vermicelli & Vegetable Idly




                                                              Ingredients
Vermicelli-1/2 cup
White rawa/Semolina-1/2 cup
Couscous-1 cup
Salt to taste
Finely chopped capsicum-1/2
Finely grated carrots-1/2
Finely chopped green chillies-2
Chopped curry & coriander leaves-little
Finely grated ginger-1/4tsp
Curd-2 cups
Water-1 cup
ENO fruit salt-1/4tsp
Tempering
Oil-3tsp
Mustard,Urad dhal,Channa dhal-each-1tsp
Jeera-1/2tsp
Method
Heat oil in a pan temper it.Fry onion,vegetables,chillies & ginger till transparent.Add the
turmeric powder,salt, rawa,couscous & vermicelli fry for 2 minutes.Switch off the gas & let it
cool completely.Now add the water,curd, curry & coriander leaf,mix it well & rest it for 10
minutes.Just before steaming the idlys mix in the ENO,pour it on greased idly plates &
steam.Serve it with any chutney you like.



Murungaikai(Drumstick) Poriyal
Ingredients ground to a smooth paste
Coconut-1 & 1/2 tbsp
Turmeric powder-1/4tsp
Salt to taste
Onion-1tbsp
Jeera-1tsp
Garlic-2
Green chillies-2
Other ingredients
Drumstick-2
(cut into finger size)
Tempering
Oil-2tsp
Mustard,Urad dhal-each 1/2tsp
Curry leaves-little
Red chillies-2
Method
Heat oil in a pan temper it.Add the drumsticks & the ground masala,fry for 2 minutes.Add little
water & cook it till done & dry.Garnish it with curry leaves & serve as side dish for rice.



Tamatar Ka Salan
                                                               Ingredients for masala
Onion cubed-1/2
(sauteed in 1tsp of oil till light pink)
Coriander seeds-1/2tbsp
Sesame seeds-1 & 1/2 tbsp
Poppy seeds-1tsp
Peanuts-1/8 cup
Red chilly powder-2tsp
Ginger & Garlic paste-1/4 tbsp
Methi seeds-less than 1/8tsp
Turmeric powder-1/4tsp
(In a mixi grind all above ingredients to a smooth paste with little water)
Other ingredients
Roma tomatoes-6
(make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides)
Tamarind juice semi thick-1 cup
Salt to taste
Curry & Coriander leaves-little
Tempering
Oil-1/2 cup
(You can reduce the oil if you are diet conscious)
Jeera-1tsp
Method
Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates
the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the
tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with
pulao, plain rice or roti.


Paruppu Urundai Kuzhambu
                                                                 Ingredients for paruppu urundai
Soaked masoor dhal-1/2 cup
(you can use thur dhal instead)
Soaked channa dhal-a hand full
Red chillies-2
Jeera-1tsp
Fennel seeds-1/2 tsp
Salt to taste
(grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped
onions.Shape it into small balls.Steam them till 3/4th cooked.Keep it aside).
Ingredients for gravy ground to a smooth paste
Cinnamon -a small bit
Cloves-2
Onion chopped-1/2
Grated coconut-3tsp
Fennel seeds-1/4tsp
Coriander powder-1tsp
Chilly powder-1 & 1/2tsp
Salt to taste
Tomato-1
Other ingredients
Oil-4tsp
Mustard,jeera,methi -little for tempering
Curry & coriander leaves
Tamarind juice-2 cups
Method
Heat oil in a pan temper it.Add the ground paste & fry a bit.Pour the tamarind juice,boil it till all
raw smell disappears.Add the paruppu urundai & cook it in low flame till cooked & gravy is
thick.Switch off the gas & garnish it with curry & coriander leaves.Serve it hot with hot rice.



More kuzhambu(Iyengar style)
                                                                Ingredients cook in water & keep
it aside
Pumpkin chopped-2 cups
Salt to taste
Hing-1/2tsp
Turmeric powder-1/2tsp
Other ingredients
Beaten curd-1 & 1/2 cup
Water to dilute it
Roasted in 1/2tsp of oil & ground to a smooth paste
Coriander seeds-1 & 1/2 tsp
Channa dhal-1 & 1/2 tsp
Red chillies-4
Coconut-3tsp
Methi-1/2tsp
Thoor dhal-3tsp(soaked,do not fry.Just grind it along with the above ingredients)
(I used masoor dhal)
Tempering
Oil-3tsp,Mustard-1tsp,Curry leaves-little,Red chillies-2
Method
Mix the ground paste with the diluted curd.Heat oil in a pan temper it.Pour the curd mixture &
the vegetable & boil it for 8 to 10 minutes or till the raw smell disappears.Garnish it with curry
leaves.Serve it with rice



Molagu Kozhambu
Ingredients fried in 1tsp of oil & ground to a smooth powder.
Pepper-1tsp
Urad dhal-2tsp
Red chillies-2
Masoor dhal or Thur dhal-1tsp
(I used masoor dhal)
Hing -little
Curry leaves-little
(fry all ingredients till light brown)
Other ingredients
Oil-3tsp
Mustard-1/2tsp
Salt to taste
Tamarind juice-2 tea cups
Method
Heat oil in a pan temper it with mustard.Pour the tamarind juice ,add salt & cook it till raw smell
goes off.Now add the ground powder & give a nice boil till thick.Garnish it with curry leaves &
serve it with hot rice.


Sweet Potato Paratha
                                                                 Ingredients
Whole wheat flour-1 cup
Mashed sweet potato-1/2 cup
Salt to taste
Curry powder-1/2tsp
Chilly powder-1/2tsp
Black sesame seeds-1tsp
Oil to make parathas
Method
Mix all above ingredients together.Sprinkle very little water & make a soft dough.Roll it out into
slightly thick circles.Cook it on tawa applying oil on both sides till done.Serve it hot with raita or
any side dish.



Methi Paratha




Ingredients
Whole wheat flour-2 cups
Besan-4tsp
salt to taste
Methi leaves chopped-1 bunch
Turmeric powder-1/4tsp
Jeera,Dhania-each 1/2tsp
(dry roasted & powdered)
Chille powder-1tsp
Method
Make a dough with all above things.Rest it for 10 mins,if you have time.Make small balls ,roll it
into parathas & cook it on a hot griddle with little oil smeared both the sides.Serve it with raita or
try my Kadai Tofu with it.


Chettinadu Vellai Paniyaram




Ingredients
Rice-1 cup
(I used basmati rice)
Urad dhal-1/8 cup
(the measurement says 1/4 cup)
Salt to taste
Milk-1/4 cup
Cooking soda- a generous pinch
Soaked channa dhal-3tbsp
Chopped ginger,onion,green chillies,curry leaves-little
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,water & milk to a semi thick batter.Add all
the chopped ingredients & soaked channal dhal to the batter & mix it well.Add cooking soda just
before pouring the batter in the panniyaram pan.Pour 1tsp. of oil in each hole of the pan,pour a
ladle of batter in it.Cook it till light brown & crisp on all sides.Serve it with any chutney you
Batura (Version 2)




                                                                   Ingredients
Maida-2 cups
Salt-1/2 tsp
Cooking soda-3 pinch
Curd-1/2 cup
Milk-1/4 cup (I used fat free milk)
Oil-1 & 1/2 tbsp
Oil-to deep fry
Method
 Mix maida,salt,cooking soda & oil in a bowl.Slowly add curd & milk & knead to a soft
dough.Keep it covered for 2 to 3 hours.Take a small ball roll it out into thick poori.Deep fry it
both sides in hot oil till light brown.Serve it with any side dish you desire.




Wheat Aapam(Kerala Style)




                                                                Ingredients
Wheat flour-3 cups
Salt to taste
Sugar-3tbsp
Yeast-1/2tsp
Coconut milk-1/2 cup
Egg-1
Warm water-required quantity
Method
Mix wheat flour,yeast,1tbsp sugar & salt in a bowl.Slowly add the warm water & make a thick
batter without any lumps.Let it ferment for at least 8hrs.Now mix the coconut milk,egg &
remaining sugar.Heat an appam pan & grease it.Pour a ladle of batter and slowly turn the pan
round so that a thin layer forms on the sides and the middle remains thick.
Cover with a lid and cook on a low heat till the edges resembles crisp lace with light brown
colour and centre soft.When the appam is ready, remove gently.Serve it with any side dish.



Vellai Paniyaram(Chettinad Special)




                                                                 Ingredients
Long grain rice-1/2cup
Urad dhal-1tbsp
Salt to taste
Sugar a pinch
Milk-1/8cup
Cooking soda-a pinch(optional)
Oil-to shallow fry
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.Add
cooking soda & enough water to make a semi thick pouring consistency.Heat oil in a kadai while
hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top.
Flip and allow it to cook for one minute.Remove at once,drain on kitchen paper.Enjoy it with
spicy milagai chutney.............
Sweet Potato Kara Paniyaram




                                                                  Ingredients
Idly batter-2 cups
Cooked & mashed sweet potato-1/2 cup
Chopped onion-1tbsp
Chopped coriander leaves-little
Jeera-1/2 tsp
Chilly powder-1/4tsp
Salt to taste
Oil-to fry paniyaram
Method
Mix all above ingredients together.Heat a paniyaram pan pour 1/2 tsp of oil in each hole.Pour a
ladle of the batter in it.Cook it in low flame till brown on both sides.Serve it with any spicy
chutney.


Tomato Soup
                         Ingredients
Big tomatoes-2
Chopped celery-2tsp
Chopped onion-2tsp
Garlic-2
Salt & pepper to taste
Butter-1tsp
Maida-1/2 tsp
Milk-3tbsp


Jeera Rice




                         Ingredients
Basmati rice-1 cup
Salt to taste
Tempering
Ghee-1tsp
Oil-1tsp
Jeera-1tsp
Cloves-1.Cardamom-1,Cinnamon-a small piece.
Sliced onion-1tsp
Method
Heat oil & ghee in a pan tempet it.Add rice ,salt & water.Cover & cook it in medium flame till
done.Serve it


Lemon Rice




                                                                Ingredients
Cooked Rice-2 cups
(Rice must me separate)
Lemon juice-2tbsp or more according to your taste
Salt to taste
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad & Channa dhal -each 1tsp
Jeera-1/4tsp
Hing-1/4tsp
Peanuts-1tbsp
Curry leaves-little
Chopped green chillies-2
Turmeric powder-1/4tsp
Method
Mix salt & lemon juice in the rice & keep it aside.Heat oil & temper it.Put the rice & mix it
well.Garnish it with some peanuts & curry leaves



Vegetable Egg Fried Rice
Ingredients
Basmati rice-1 cup
(cooked 3/4 with salt & 1 tsp of oil)
Chopped Mixed vegetables-1/2cup
( I used frozen)
Egg scrambled -2
Spring onions chopped-1 bunch
Soy sauce-3tsp
Salt & pepper to taste
Oil-3tsp
Chopped garlic & ginger-2tsp
Chopped onion-1/4
Method
Heat oil in a pan add onions ,ginger & garlic fry it till light brown.Add vegetables,egg,seasoning
& sauce,saute till its cooked.Add the rice fry a bit .Serve it hot with spring onions on top.
Variation
Vegetarians can omit Eggs & just follow the instuctions.



Cracked Wheat Ven Pongal
                                                             Ingredients
Cracked Wheat-1/2 cup
Yellow moongh dhal-1/3 cup
Water-3 & 1/2 cup
Salt to taste
Grated ginger-1tsp
Tempering
Ghee-2tsp
Slightly crushed pepper-1/4tsp
Slightly crushed Jeera-1/2 tsp
Curry leaves-little
Cashew nut broken into small pieces-12
Method
Heat a pressure cooker & fry the moongh dhal till nice smell comes out.Add the ginger,cracked
wheat,salt & water.Cook it till done.Temper it,mix well & serve it with chutney.



Simple Dhal
                                                               Ingredients
Masoor dhal- 1 cup
Salt to taste
Turmeric powder-1/2tsp
Tempering
Ghee-1tsp
Jeera-1tsp,Mustard-1/2tsp,Hing-1/4tsp,Crushed garlic-3,Curry leaves-little.
Method
Pressure cook dhal with salt & turmeric powder.Temper it.Serve it with rice or roti.



Vazhlai Thandu Kootu

I am a lucky person to get Vazhlai Thandu in USA.I must thank my friend!!!!!!




Ingredients
Vazhlai Thandu chopped-2 cups
Yellow Moongh dhal -1 cup
Turmeric powder-1/4tsp
Salt to taste
For Grinding
Coconut-2tbsp
Jeera -1tsp
(grind it to a smooth paste)
For Tempering
Coconut oil-3tsp
Mustard-1tsp
Uraddhal & Channa dhal -1tsp each
Curry leaves-little
Hing-1/2tsp
Method
Pressure cook dhal,thandu & turmeric powder.Mash it while its hot .Add the ground paste & salt,
give a boil.Temper it & serve it with hot rice.



Manathakkali keerai Masiyal

Manathakkali keerai has lot of vitamins in it. Is good for mouth & stomach ulcers. I should thank
my friend for plucking it from her beautiful garden & given to me.we usually don't find in
USA.If you get a chance to use it please try this recipe.




Ingredients
Manathakkali keerai-2 cups
Masoor dhal-1/2 cup
Turmeric powder-1/2tsp
Salt to taste
Garlic-4
Onion-1/2
Tomato-2
Tamarind-little
Tempering
Oil-2tsp
Mustard-1/2tsp
Jeera-1tsp
Uraddhal-1/2tsp
Red chilles-3
Hing-1/2tsp
Method
Pressure cook all the ingredients.Mash it well.Temper it.Serve it with rice.



Mixed Vegetable Sambar




Ingredients
Thoor Dhal-1cup
Turmeric powder-1tsp
salt to taste
Mixed Veg. of your choice-1cup.
(Drumstick,Carrot,Beans,Chayote,Bottle gourd)
Tamarind paste-1/2tsp
Onion diced-1/2
Tomato-1
Curry & Corriander leaves-little
Sambar powder-2tsp
Hing-1tsp
Oil-3tsp
For tempering
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/4tsp
Methi-1/4tsp
Method
Boil thoor dhal with turmeric,mash it well keep it aside.Heat oil in a pan add the tempering .Now
add the onion,tomato ,veg and all dry masalas.Fry it well,add the tamarind paste.Pour water &
cook the vegetables.Once its cooked pour the dhal,give a boil.Garnish it & serve it as desired.




Chakkara Pongali




Chakkara Pongal

Ingredients:

Raw Rice 1/2 cup
Split Moong Dal 1/4 cup
Sugar 1 cup
Fresh Coconut 3 (2 x 2 pieces)
Green Cardamom 1
Raisins 4
Cashews 5
Ghee 1 tbsp

Method of preparation:

Chop fresh coconut into very small pieces or grate it on thick side.
Bruise the cardamom, remove the seeds and crush them into fine powder.

Heat 3 – 4 cups of water in a sauce pot on medium flame.
Add moong dal and boil till its more than half cooked.
Now add rice, cardamom powder and cook by stirring occasionally until rice turns soft and
breaks apart.
Increase the flame and stir continuously to evaporate any excess water.
Stir in sugar and let the syrup thicken a bit.

Heat ghee in a pan, add chopped cashews, raisins, fresh coconut and fry until golden brown.
Add this to above rice pot and cook for a minute.
Serve hot or cold.




Rasam




Ingredients:
Tuar dal 1/4 cup
tomatoes 1
green chilli 1
curry leaves
tamarind juice 2 tbsp
urad dal 1tbsp
mustard seeds 1tsp
cumin seeds 1tsp
red chilli 2
asofotida 1 pinch
turmeric powder 1 pinch
oil
water 4 cups
salt

Method of preparation:
Cook tuar dal with sufficient water. keep aside
Heat oil in pan, add urad dal, mustard seeds, cumin seeds, red chilli, asofotida.
add water and cooked tuar dal and chopped tomatoes and green chillies.
add tamarind juice, salt, rasam powder, turmeric powder, redchilli powder.
Garnish with curry leaves and serve hot with rice.

				
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