Can any one please give me a good veg Indian recipe????!
http://www.fatfree.com/recipes/indian/
Answers: Long list, we may not see you for awhile. lol
http://www.fatfree.com/recipes/indian/
CAULIFLOWER FLORETS SEPRATED PUT IN HOT WATER WITH LITTLE SALT.
MIX BENGAL GRAM POWDER ,SALT,GINGER GARLIC PASTE ,PINCH OF BAKING SODA,CHILLI POWDER LITTLE,AND WATER FOR THICK CONSISTENCY.
DIP FLORETS ONE BY ONE IN MIXTURE AND FRY IN HOT OIL.
Herez one...
Indian style Potatoes n Peas
1 big baking potatoe or 4 small potatoes peeled n cubed.
1 medium onion finely diced
3 medium sized garlic cloves finely diced
2 large tomatoes medium diced
Salt, pepper, cumin powder, garam masala (which i get from whole foods) and coriander powder n fresh cilantro, tumeric, paprika
1 cup peas
1 1/2 cup of water
Heat oil...add garlic, onion n cumin seeds or cumin powder, saute till lightly brown...then add tomaotes...n suate for another 5 mins...then add sal to taste, little tumeric, paprika to taste n 1/2 tsp of garam masala., coriander powder..add potatoes....mix well add 1n 1/2 cup of water adn cover n let is boil for another 8-10 mins....till the potatoes are done...then add the peas....n simmer for 2-3 mins....n server with fresh coilantro on top!
Enjoy!
Baigan Bharta
Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder 1/2 tsp.
Garam Masala Powder 1/2 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat.
2. Frequently turn the eggplant upside down, until fully roasted.
3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
4. Mash the flesh.
5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
OR
Navratan Korma
Ingredients:
Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,
bottle gourd, cluster beans) 3 cups
Grated paneer 150 grams
Tomatoes 3
Grated onions 2
Ginger paste 1-1/2 tsp.
Garlic paste 1-1/2 tsp.
Salt to taste
Turmeric Powder 1 tsp.
Red chilli powder 1-1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 2 tsp.
Cream 2 tbsp.
Vegetable oil 6 tbsp.
Ghee 1 tbsp.
Milk / water 1 cup
Dry fruits (cashew nuts, raisins) 1/4 cup
Coriander leaves for decoration
Method:
1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7. Add paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve hot. Decorate with cream and chopped coriander leaves.
JM