I would like to know about Indian vegetarian gravy receipes?!
I would like to know about Indian vegetarian gravy receipes?
Gravies which are used as a side dish for Vegetarian Indian rice items.
Answers:
Check with this group, they are great with Indian recipes!
indian_cookery@yahoogroups.co....
Go to a shop that sells indian food and ask them.
Or better still go to.....
You can buy a book by Sanjeev Kapoor and go to his site
www.sanjeevkapoor.com
he is the best.
Charishma's Favourite Paneer Butter Masala
This is a wonderful Indian gravy dish you can serve at a lunch/dinner party. Enjoy!
by Charishma Ramchandani | Edit...My Notes
250 g fried panir, cubes (cottage cheese)
1 onion, ground into a paste
1 inch gingerroot, ground into a paste
6 garlic flakes, ground into a paste
2 tomatoes, ground into a paste
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 teaspoon dried fenugreek leaves (kasoori methi)
2 teaspoons fresh cream
2 teaspoons cashew nuts paste
2 teaspoons ghee
1/2 teaspoon butter
1/2 teaspoon sugar
salt
In a pan heat the ghee until melted.
Fry onion-ginger-garlic paste until it turns golden brown.
Add the masala powders and saute till the raw smell is gone.
Add tomato paste and saute for 5 minutes.
Fold in sugar and kasoori methi.
Add fresh cream and cashewnut paste.
Cook on low flame and add paneer cubes and salt.
Stir in 1/2 cup water and cover the pan.
Cook for 3 minutes.
Once the gravy thickens, add 1/2 teaspoons butter and remove from heat.
Garnish with cashewnuts and mint leaves.
Serve hot with naan or rotis or kulchas or parathas.
Enjoy!
http://www.recipezaar.com/209862...
Cauliflower Curry
1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chile, sliced crosswise into thin slices (optional) or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt (optional) or salt substitute (optional)
Cut the cauliflower into tiny florets.
In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
Add remaining ingredients and 4 tablespoons water.
Stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.
http://www.recipezaar.com/24856...
i would suggest this one
Ingredients
1 cup ghee
2 large onions, chopped
4 large garlic cloves
1 teaspoon grated ginger
2 teaspoon turmeric
2 teaspoon cayenne
2 teaspoon garam masala
4 ripe tomatoes
1/3 cup yogurt
1 salt
2 1/2 cup water
Directions
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes.
Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.
Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use.
Bhindi Fry
2 tablespoon(s) oil
4 big green chillies slit or as per taste
1 tablespoon(s) finely chopped ginger
4 medium onions finely sliced
? teaspoon(s) turmeric powder
500 grams (about 20 oz.) okra washed, pat dried and sliced into fine strips lengthwise or cut into rings
salt to taste
Heat the oil in a heavy-based pan and fry the green chillies and ginger briefly till the ginger turns brown. Add the onion slices and fry on medium heat for about 3 minute(s) or till the onions are just about transluscent (do not brown).
Add the turmeric powder and mix well. Mix in the finely sliced okra stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low for about 12 minutes or till the okra is tender and well cooked. Saute briefly and gently till the okra is well fried and starts sticking to the bottom of the pan.
TIP:
It is very essential that the okra is completely dry before slicing. Water droplets tend to make it mushy.
Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti, Chapati).
Green Peas Rice
(Matar Pulav)
2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 cup(s) shelled green peas
4 medium onions chopped
2 green chilli(es) slit
1" piece ginger grated
2" cinnamon stick
4 tablespoons butter or ghee (clarified butter)
4? cups water
salt to taste
Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add green chilli(es), ginger and cinnamon. Fry for a few seconds. Now, add onions and fry on medium heat for 4 minutes till the onions are transparent (not brown).
Add the rice, green peas, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes or till all water evaporates.
Serve hot with: Quick Okra (Jhatpat Bhindi) or curries of your choice.
Lacy Rice and Coconut Pancakes
(Appam)
2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
1 cup(s) coconut water
? teaspoon(s) yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste
Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the wok.
TIPS:
In case coconut water is unavailable, water may be used instead. However, coconut water is preferred since it acts as a fermenting agent.
Coconut water should not be thrown once the coconut is broken. The coconut can be cracked over a bowl to collect the water. Coconut water is very nutritious; hence, one can drink it or use it in stews instead of water. In this recipe, it has been used for grinding the coconut and rice since it acts as a fermenting agent. This will make the pancakes fluffy and spongy.
A special traditional metal wok called 'appam chatty' in Kerala is used to cook the appams. Oil is a must in these woks. Nowadays a special non-stick 'appam chatty' has replaced the metal one giving oil-free appams. Any small non-stick wok can be used for this purpose.
A well-fermented batter will form small holes (like a lace) all over the appam while cooking. This makes the appams very light.
Serve hot with : recipes such as
Mixed Vegetable Stew (Kerala Vegetable Stew),
Goan Vegetable Curry, and
Vegetables in a Spicy Gravy (Sabzi Kurma).
Creamy Black Gram Dal
(Kali Dal Makhni)
1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
? teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2" piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.
Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).
For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.
NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a 'dekchi' for many hours till the desired consistency is reached. In this recipe, the 'dekchi' has been replaced by a pressure cooker to speed up the cooking process.
Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).
i don't know about indian dishes but I often use mushroom gravy with rice!