VEGETARIAN INDIAN COOKERY

Rice with carrots and coconut

2010-09-25T02:47:00.001-07:00

1 cup white rice, 2 tbsp. tablespoons vegetableoil, 1,5 Art. tablespoons sesame seeds, 6 cloves,6 peas of black pepper, 1 cinnamon stick (4 cm)3 tbsp. grated coconut, 2 cups water1.5 cups chopped carrot, 1 / 4 teaspoon salt2 tbsp. tablespoons raisins.

Go, wash and dry the rice. Heat the vegetableoil in a heavy saucepan over medium heat. Without bringinguntil you smoke, quit in oil seeds, sesame seeds, cloves, black pepper, cinnamon and grated coconut. Cook, stirring, until the nut becomes golden. Pour the rice and fry it for several minutes until it becomes slightly transparent. Add water and remaining ingredients, increase heat and bring to a boil. Then make a fire as possible, cover the pan tightly fitting lid and simmer slowly without stirring the contents of 20-25 minutes, until the rice is by air, vegetables, soft and all liquid is absorbed. Turn off heat and leave the rice, covered for 5 minutes to the grain matured. Before serving, remove cover, pull cloves, pepper and cinnamon stick and loosening the hot rice with a fork.

Dal of split peas

2010-09-24T01:12:00.001-07:00

1 cup split peas 5 cups water 4 onions,3 tbsp. melted butter, salt, 1 / 2 hourstablespoons cumin, coriander, ground black and redpepper, garam masala, and salt.

To sort and wash the peas, soaked in 3 cups hotwater for 5 hours. Bow clean, wash, pass it throughmeat grinder. In a saucepan heat the oil, cumin throw,coriander, pepper, then onion. Everything is good to fry, thenput peas, add water and cook until it seethe.Sprinkle with garam-Masalit, pour into a tureen.

Dal red bean

2010-09-23T01:42:00.000-07:00

1 cup red beans, 4 cups water 4 tbsp. spoonmelted butter, 1 / 2 liters of kefir or yogurt, for1 / 2 tsp coriander, cumin, ground red pepperginger, 1 tbsp. tablespoon chopped fresh coriander, garam masala,,salt.
Soak beans for 5-6 hours, then go, washand cook until tender in salted water.
In a deep frying pan heat the oil. Put therespices, lightly browned and pour yogurt. Cook for 15 -20 min. Pour the contents into a saucepan and cook for another 10 min.The finished dish to pass in the tureen, sprinkle with herbs cilantroand ginger.

Glazed carrots

2010-09-22T01:13:00.000-07:00

30 pcs. Shallow carrots or 4-5 pcs. large, cuthalf (large - without core), 3 tbsp.tablespoons ghee or unsalted butter2 tbsp. tablespoons sugar, 1 / 4 tsp turmeric, 1 / 2 hoursteaspoon ground kariandra, 2 tbsp. tablespoons orangeor apple juice, 2 / 3 cup of mineral water,1 / 2 tsp salt, pinch of ground red pepper2 tbsp. tablespoons coarsely chopped cilantro, 1 tsp freshlemon juice, 1 / 4 tsp grated nutmegnut.

Cut the halves of the carrot diagonally on wedges1,5 cm Arrange carrots in a single layer of broadlow pot. Add 2 tbsp. tablespoons butter, sugarsand, turmeric, cardamom, coriander, juice, water and salt. Bring to a boil, cover and lower the fire. Youngbride small carrot stew on low heat for 20 minutes, and the old large - up to 40. When the water is almost all evaporated,Remove cover and add the fire. Evaporate the moisture balance,shaking the pan to prevent sticking carrots.

When the carrot is covered with shiny glaze, remove thepan from heat and add the tablespoon of butter, pepper andgreens. Shake the pan so that all mixed up. Just before serving sprinkle with lemon juice and sprinkle with nutmeg.

Zucchini with Green Peas

2010-09-21T08:53:00.000-07:00

1.5 Art. tablespoons vegetable oil, 1,5 Art. unsaltedbutter, 1 pod of hot greenpepper, 1 tsp cumin 700 g small seedlesszucchini, 1 / 2 tsp turmeric, 1 tbsp. freshly groundCoriander, 1.5 cups of green peas, 3 tbsp. spoonchopped cilantro, parsley or mint, 1 teaspoon salt.
Heat the oil in a 2-3-liter heavy lowsaucepan over medium heat. Add seededand cut into strips along the hot pepper, cumin and cook,until they darken. Mix with diced1,5 cm squash, turmeric, coriander, green peas,half of the greens, and butter. Cover and simmer10 minutes, stirring occasionally. Then open and cook,until the courgettes are soft. Season with salt and remaininggreens, gently stir and serve.

Potatoes with cream

2010-09-21T00:49:00.000-07:00

1 kg small peeled potatoes, 5 tablespoons. tablespoons gheeor unsalted butter, 1 / 2 bayleaf, 3 cloves, 3 / 4 cup of liquid cream ormilk, 1 / 2 teaspoon black allspice, 1 pm teaspoon sea salt
2 tbsp. tablespoons chopped parsleyor coriander, 1 pinch ground red pepper.
Cut the potatoes into quarters and pierce eachslice in 2-3 places with the tip of a sharp knife. Heat onmedium-high heat oil in a large frying pan with reinforced bottom.Put the bay leaf, cloves - let them poshipyat inoil for a few seconds. Add potatoes and cook, occasionallyStir until half until it becomes golden.Pour the cream (or milk), reduce heat and simmer,stirring occasionally, until liquid has evaporated by half and notbecomes a thick sauce, and potatoes are tender.Sprinkle with pepper and salt. Remove the pan from the heat, coverCover and leave for 1-2 minutes. Then gently stir andremove cloves and bay leaf. Serve potatoeshot with herbs and pepper.

Surprise Cauliflower and potatoes

2010-09-20T11:17:00.001-07:00

2 large potatoes, vegetable oil, 1 mediuma head of cauliflower (approx. 1 kg), 1 tsp friedcumin, 1 / 4 tsp ground black pepper1 pinch ground red pepper, 1 / 2 tsp turmeric,1 tsp salt, 1 cup of household or fatGroceries yogurt (you can sour cream), 3-4 sprigsparsley.

Peel potatoes, cut into thick slices6 mm, rinsed in cold water, drain, putting paper napkins. Pour enough oil into a deep frying pan (or deep fat fryer) to fill half.Put on medium heat and slowly heated. Carefullyomit the potatoes in oil and fry until golden brown (8-10 minutes). Remove pieces of skimmer and arrange on baking sheet, lined with paper towels, place in preheated oven. Fry in split at the outlet cabbage until tender, golden-brown color.

When all the vegetables, toasted, to shift them to another hotIn a large bowl. Pour cumin, black and red pepper,turmeric, salt. Stir. Just before serving on the table, pour yogurt (or sour cream) and decorate with sprigsparsley.

Balls mashed potatoes with horseradish

2010-09-19T23:25:00.000-07:00

3 large potatoes, 5 tablespoons. unsalted butteroil, 3 teaspoons grated fresh horseradish1 teaspoon salt 1 pinch ground black pepper1 pinch ground red pepper, 7 slices of lemon.

Bake potatoes in oven, pre-lubricated hisoil and rubbed with salt (oven for about an hour). Baked tubersCut and scrape the pulp. You can not bake, and boilpotatoes. With a boiled potato peel off. Mashtubers with a spoon, add the butter, horseradish, salt, pepper and goodmix well. Cool to room temperature. Divide12-15 parts and lubricated with oil palms, roll smoothballs. Sprinkle with paprika and serve with lemon slices.

Cauliflower with cream sauce

2010-09-19T08:05:00.001-07:00

1 large head cauliflower 1 large tomato,2 teaspoons olive (vegetable) oil, 1Art. lemon juice, 1 / 2 teaspoon ground redpepper, 1 tsp ground coriander, 1 / 4 tspsalt 1 pinch ground black pepper 2 tbsp. spooncrushed pistachio nuts, 3 tbsp. sour cream, cabbage leavescabbage.
Cut off the base of the cabbage with the end of the stem, sohead to be stable. Fill a large potwater at 2.5 cm and place it on a stand for cookingpair. Bring water to a boil and put the cabbage in a steamer.Cover, reduce the heat slightly and cook ona couple of half an hour, until the cabbage will be slightly soft.Try it do not seethe. Cool cabbage and closedform in the refrigerator for at least 3 hours
Peel and seed tomatoes and chop finely.In a bowl combine the remaining ingredients with tomatoes, stir.Pour this sauce chilled cabbage andshift it into the dish, pre-post it with leaves of cabbage. Cut wedges and serve.

Stuffed Cabbage

2010-09-19T00:11:00.000-07:00

1 head of a large savoy cabbage or loosecabbage, 4 carrots, 1 / 2 pod green islandpepper, 1 / 2 tbsp. finely chopped ginger root(Optional) 2 tbsp. tablespoons chopped cilantro orfennel, 1 / 2 cup yogurt, 1 / 2 cup heavy cream, 3Art. tablespoons fresh lemon juice 2 tbsp. tablespoons vegetableoil, black pepper, salt.

Remove with a large cabbage leaves and trim the beatenbase so that the cabbage was stable. Cut the topthird of the cabbage, cut out the middle, undercutting along the edges ofcircle, and leaving to a side 2,5 cm grate carrotsand cut out the middle of the cabbage in a quantity equal tocarrots. Fold in a large bowl grated carrots and cabbage,seeded and finely chopped hot greenpepper, ginger, herbs, salt, black pepper and wellmix well. In another bowl, combine yogurt and cream.Stirring constantly, slowly pour in the lemon juice andWhip the cream to the state. Pour the dressing on morkovnokapustnysalad.

Put on medium heat frying pan with oil. Without bringinguntil the smoke pour oil on the salad and wellmix. Put the cabbage salad with a spoon in a bowl and serveto the table (it can be cool).

Vegetable curry

2010-09-18T07:08:00.001-07:00

250 g green beans, 250 g potato, 250 g tomatoes2 tbsp. tablespoons oil, 1 onion, 1 clove garlic,1 tbsp. teaspoon curry powder (or minced garlicwith spices), salt, lemon juice.

Onion and garlic finely chopped and lightly fry in fat.Add curry and cook for 3-4 minutes on low heat, thenAdd tomatoes, chopped green beans (you canadd a small amount of water). Sauce should bethickish. When the beans will be quite ready, addpeeled, finely sliced potatoes. All putwith fat, salt and willingness to add the juicelemon.

Carrie from cabbage

2010-09-18T01:29:00.000-07:00

600 g cabbage, 400 g of potatoes, 100 grams of tomato paste1 cup broth or water 3 / 4 cup vegetablebutter, 400 g onion, 1 tbsp. teaspoon curry powder, 1 / 2 hoursspoon of cumin and paprika, 2 bayleaf, 5 cloves, and salt.
Heat the oil, lightly fry it sliced ringsonions. Add the curry and stew for 3-4 minutes on lowfire. Add the remaining seasonings and cabbage stew, and allwith continuous stirring for 10 min. Cut the peeledpotatoes into cubes and add to the pot alongwith tomato paste, meat broth or water. Cook onlow heat until tender. Before serving, remove bayleaf and cloves and salt.

Grated cucumber in mint yoghurt

2010-09-17T07:18:00.001-07:00

2 cucumbers average, 1 / 2 tbsp. spoon of salt, 1.5 cupsyogurt, 1 / 4 teaspoon ground red pepper2 tbsp. tablespoons finely chopped fresh mint, 1 tspgrated lemon peel, 2 tbsp. tablespoons vegetableOil, figure carved cucumber slices for decoration.
Peel and grate cucumbers, folded intobowl. Add salt, mix and leave at room temperature30 min. Then pour through a strainer, squeeze out the cucumberthe mass of the remaining liquid to drain by applying apaper napkins.
Pour the yogurt in quart bowl. Pour back peppermint, zest and beat with a fork until a smooth consistency.Then add the cucumbers. Heat the oil, pourinto the mixture and mix well. Refrigerate for 1-2 hours, then decorateTwisted sliced cucumber and serve.

Seasoning fresh mint

2010-09-16T23:35:00.001-07:00

1 cup chopped fresh and superblymint, in 2 tbsp. lemon and orange juice
2 tbsp. spoon of honey, 3 tbsp. tablespoons water, 1 pod of acutegreen pepper, seeded and chopped,1 / 4 cup shredded coconut, 1 tsp salt.
Combine all ingredients and mix until smoothstate. On density is the chutney should be likerunny apple sauce, if necessary with the possibleadd a little water. Serve with fried snacksor spicy dishes, store tightly closed in a coolplace no more than two days.

Seasoning of coriander

2010-09-16T05:33:00.001-07:00

1 cup chopped and lightly compacted freshcoriander, 1 tsp cumin, 3 tbsp. tablespoons sesame seeds, 1 / 4cup chopped almonds, 1 pod of green islandpepper, seeded, 1.5 cm ginger root,peeled and finely chopped, 2 tbsp. spoonwater, 1 / 4 cup sour cream or yogurt, 1 tbsp. teaspoon sugarsand, 1 tsp salt.
In a cast-iron skillet with no oil to fry cumin seeds, sesame,Almonds (on low heat, stirring often, until almondsslightly darkened). Add remaining ingredientsand whisk until smooth. Submitto appetizers, deep fried. Keep tightlyclosed and refrigerated no more than two days.

Tomato Chutney

2010-09-16T00:16:00.000-07:00

6 tomatoes, 1 / 4 a little lemon juice, 1 / 2 small
onions, 1 / 4 teaspoon ginger, 1 / 2 teaspoon salt, black
pepper on the tip of a knife.

Tomatoes bake in a hot oven. When the skin will burst,
turn them and 5 minutes to remove. Remove skin and
mix well with the pulp of lemon peel. Add remaining
Beat all ingredients and mix until uniform
state. If the weight is too thin, put
on fire and evaporate excess moisture. Sauce served with
crumbly rice.

Garam masala

2010-09-15T05:01:00.000-07:00

10 dry buds cloves, 50 g of green pods
cardamom, 50 peas black pepper, 100 grams of seeds
coriander, 100 g cumin, 1 nutmeg, 1 tsp
cinnamon, 4 tsp ground red pepper.

Fry spices without oil on low heat for
15 minutes, stirring from time to time. Grind the cloves,
cardamom, black pepper, coriander, cumin, nutmeg in
powder. By the final mixture add cinnamon and red pepper.
Mixed in chilling the mixture pour in a jar
with tightly closed lid, store in a cool
dark place.

Pineapple sauce with raisin

2010-09-12T08:01:00.000-07:00

1 big ripe pineapple, on 72 С‡. Spoons of seeds of cardamom,
garam-masaly, 2/3 glasses of fruit sugar,
73 glasses of raisin, 3 items of a spoon of drawn butter, 1 pod
Sharp red pepper, on 72 items of a spoon of caraway seeds and
Coriander seeds.

Pineapple to clear of a peel and a core, to cut on slices
In the size 20x6x6 mm (juice to keep). To heat up the baked
Oil in a 2-litre pan with a bottom on an average
Fire. In hot, but oil not smoking yet to put the cleared
From seeds a pepper pod, caraway seeds, a coriander and to fry, while
They will not darken a little. Cautiously to add pineapple and it
The juice, seeds of cardamom slightly crushed in a mortar and.
To cook, often stirring slowly, on moderately weak fire,
While fruit does not become soft, and juice will not boil down. By the end
To stir constantly that sauce has not burnt. To add sugar and
Raisin, slightly to lower fire and to cook, often stirring slowly, while
does not become glossy and dense. To submit at once or
To put in a refrigerator; to store in the closed kind till 4 days.
Before giving to finish to a room temperature.

Cucumbers with mint and a strawberry

2010-09-11T02:02:00.000-07:00

2 enough a large cucumber, a 0,5-one-litre jar washed out
And the drained strawberry, 2 items of a spoon of the lemon
Juice, 3 items of a spoon of orange juice, 1/4 glasses small
The cut fresh mint, 1 pinch of the ground red
Pepper, 2 items of a spoon nut or vegetative
Oils.

To clear cucumbers and to cut them at first across on 2вЂ”3
Parts, and then each piece lengthways on 4 parts. To arrange
These wedges a pattern on big a dish. To remove
From a strawberry a fruit stem to cut berries half-and-half. Beautifully
To arrange between cucumbers. To mix lemon and
Orange juice, mint, pepper, oil and to shake up until then,
While the mix will not turn to the homogeneous. To pour out refuelling
On salad before the giving.

Boards from fresh cucumbers

2010-09-09T22:27:00.000-07:00

1 large fresh cucumber, 1 bulb, 1 garlic,
1/2 tea Spoons of ground ginger, 1 pod of the green
Sweet pepper, 3 items of a spoon of vegetable oil, salt,
Lemon juice, 1/2 С‡. Spoons of black ground pepper.

Cucumber to clear of a thin skin, to cut slices, to boil
In the added some salt water and to cast away on a sieve. An onions, garlic,
Pod of pepper and cucumber small to cut, mix with oil and
To season with spices. Cold sauce submit to fig.

Salad from wheaten groats

2010-09-08T23:57:00.000-07:00

1 glasses of large wheaten groats, 1/2 glasses fresh
Peas, 1,5 glasses of water, on 1/2 С‡. Spoons of the salt, ground
Black pepper, 1 glass of cut parsley,
1/4 glasses of small cut fresh mint (or 1 item
Spoon dried), 2 tomatoes cut on 8 segments,
1/4 glasses of vegetable oil, 1/2 pods cleared
From seeds and the crushed red pepper, a mug
Sweet pepper.

To pour water in a 2-litre heavy pan and to boil.
To put groats, peas, salt, black pepper. To remove
Pan from fire and to leave on half an hour. For this time water
It will be absorbed in grains. If there will be a surplus of water, to merge it.
When salad will cool down, to shift in a bowl and cautiously to mix
With remained components. To decorate with circles
Sweet pepper. To submit salad warm or cooled.

Salad from bananas and a pomegranate

2010-09-08T07:16:00.000-07:00

1 pomegranates, 2 ripe bananas, 2 items of a spoon of the fresh lemon
Juice, 1 items a spoon of fruit sugar, 1/4 ч. Spoons
Salts (unessentially).

Pomegranate grains to lay out a hill in the middle of a dish. To clear
Bananas and to cut them on a diagonal on slices in the thickness
6 mm. To spread out them round a garnet hill. To irrigate
Lemon juice to strew granulated sugar and, at will,
Salt and at once to submit.

House yoghurt

2010-09-07T23:13:00.001-07:00

1/2 glasses of low-fat dried milk, 1/3 glasses warm
Whole milk, 1 l of milk, 3 items of a spoon of the fat
Sweetish yoghurt.

To mix dried milk with warm milk (the room
Temperatures). To shake up to a homogeneous consistence and occurrence
Foams. Quickly to finish 1 l of milk to boiling in
To heavy 3-litre pan, constantly stirring slowly. Then
To cool. To rinse with boiled water 1,5—2-liter a vessel
And to drain it. When milk will cool down, to pour in 1/2 glasses
In a vessel to add the yoghurt prepared for ferment
And to shake up before uniformity reception. To pour in the remained
Milk and mix with dried milk; all is good for mixing.
To cover with a pure towel or a cover and at once to put
In a warm place (30—43 °С). Later 5—6 ч to check up,
Whether milk was curtailed. Yoghurt should be dense
And dense. If milk was not curtailed, to wait still,
Checking each hour. If through 12 ч milk and not
It will be curtailed, means, it was stale, or a little sterilised,
Or it is badly mixed with ferment, or there is not enough
теплоизолировано during time сквашивания, or
Ferment was unsuitable.

As soon as milk will be curtailed, to put it in a refrigerator,
Having closed a cover. It is better to use yoghurt during 3
Days though it can be stored and 4—5 days.

Apple salad

2010-09-07T07:47:00.001-07:00

3 apples of average size, 1/2 glasses of grapes without
Stones, 1/4 glasses of house yoghurt (or sour creams),
2 items of a spoon of the cut fresh mint, 3 items of a spoon
Almonds, 1/4 ч. Spoons of pounded seeds of cardamom, 2 items
Spoons orange or a lemon juice.

Almonds to clear of a thin skin, to roast and pound.
Apples to clear of a peel and a core, to cut segments.
Grapes to cut on половинки. To mix in a bowl yoghurt
Or sour cream, mint, almonds, cardamom, juice. To add
Apples and grapes to mix, close a cover and to put
In a refrigerator at least for 30 mines before giving.

Rice with yoghurt and ginger

2010-09-07T04:53:00.001-07:00

1 glass white long rice, 2 glasses of water,
2 items of a spoon of a butter, 1 ч. A salt spoon, 11/e
Glass of house yoghurt or sour cream, 1/4 ч. Spoons
Ground ginger.

To touch, wash out and drain fig. to Finish water to boiling
In a 1,5-litre heavy pan. To add rice, to mix,
To make fire minimum and to close a pan densely
Adjoining cover. Rice should boil slowly without
Stirring of 20-25 mines, yet does not become soft and air,
And water completely will not be absorbed. Then it is necessary to remove it with
Fire and to leave under a cover for 5 minutes to Lay out the welded
Rice on a flat dish. To add a butter and salt, cautiously
To mix. When rice will cool down to a room temperature,
Cautiously to mix it with yoghurt (or sour cream)
And ginger and at once a tax on a table.

RICE AND PULAO

2009-05-24T02:27:00.000-07:00

INDEX:
.
SALTED RICE
-Boiled Rice
-Boiled Rice (by evaporation)
-Basaot Pulao
-Chana Dal Polao
-Cheese and Mushroom Biriani
-Vegetable Biriani
-Fried Rice
-Guchi (Black Mushroom) Puiao
-Mixed Vegetable Pulao
-Peas and Paneer Pulao
-Potato Kababs Pulao
.
SWEET PULAO
-Carrot Pulao
-Kesari Pulao
-Mango Pulao
-Special different coloured Pulao
-Shahi Sweet Pulao
-Rainbow Fruit Pulao
.

SALTED RICE
.

BOILED RICE

(6 Persons)

.
Ingredients
1 lb rice (454 grams)
4 lbs water (12 teacups)
1 teaspoon salt
.

Method

Pick, wash and soak rice for 35 minutes. Boil water with salt and then add rice and mix it. Cook it in covered pan until tender, and each grain is separate. Put the whole contents of pan into a well perforated colander so that water may trickle down. Put in serving dish and serve hot with carry at dinner or lunch.

BOILED RICE (BY EVAPORATION)

(3 Persons)
.

Ingredients

8 ozs of rice (226 grams)

1 teaspoon salt

1 lb water (3 teacups)
.

Method

Pick, wash and soak rice for 25 minutes. Boil water with salt then add rice and mix well. Cover the degchi and cook gently till rice is cooked and water is absorbed and each grain is separated.

BASANT PULAO

(6 Persons)
.

Ingredients

1 lb rice 454 (grams)

1 teaspoonful ground turmeric or 1/2 teaspoon yellow colour

4 doves

2 lbs of water (6 teacups)

2 inch pieces of cinnamon

1 teaspoon black pepper corns

Salt to taste

5 ozs ghee (141 grams)

3 teaspoons cumin seeds
.

Method

Pick, wash and soak rice for 15 minutes. Heat ghee and fry whole cinnamon and cardamoms for one minute. Add water and boil it. Now add turmeric or yellow colour, rice, salt and cumin seeds and black pepper corns tied in muslin cloth. Cook in degchi with a close-fitting lid, on medium fire until tender and water is absorbed. Each grain of rice should be separate. Throw away the black pepper cumin seeds tied in muslin cloth. Do not stir the pulao into a pulp. Garnish with fried cashew nuts. Serve at lunch.(Basant pulao is served at Basant festival.)

CHANA DAL PULAO

(6 Persons)

.
Ingredients

1 lb rice (454 grams)

2 lbs water (6 teacups)

4 or 6 ozs chana dal (113 or 141 grams)

1/4 teaspoon red chilli powder

1 teaspoon black pepper corns

4 cloves

1 anion

2 cinnamon pieces

1 bay leaf

2 big cardamoms

1 teaspoon black cumin seeds

Salt to taste

5 ozs ghee (141 grams)
.

Method

Soak dal for 15 minutes and then boil it in salted water until tender, and each grain should be separate. Put in strainer so that water may trickle down. Keep dal aside. Fry onion slices with leaf, doves, cinnamon and cardamom until brown. Add water, rice salt, pepper corns, red chilli powder and cumin seeds and cook it on medium fire until tender and water is absorbed. Fry boiled dal in 1 or 1.5 oz ghee for a few minutes and then mix it lightly into cooked rice. Serve hot.

CHEESE AND MUSHROOM BIRIANI

(6 Persons)
.

Ingredients

1 lb rice (454 grams)

1.75 lb water (5 teacups)

2 bay leaves

1 big onionCoarsely ground spices;- (4 cloves, 3 teaspoons white cumin seeds, 2 pieces cinnamon, 4 green cardamoms)

1 teaspoon red chilli powder

5 oz milk (1 teacup)

1 oz cheese (28 grams)

8 oz black mushroom (226 grams)

6 ozs ghee (170 grams)

2 teaspoons kawara flavour

4 silver leaves

1 carrot

2 level teaspoons salt
.

Method

Soak mushroom in water overnight. Wash and soak rice for about one hour. Fry small pieces of cheese in ghee till light brown. Fry chopped onion and bay leaves. Add water and salt and boil it. Now add rice, chopped carrot, chopped mushrooms and ground spices. Cook till water is absorbed and each grain is separate. Mix kawara flavour. Put in oval shaped plate with silver leaves and fried cashew nuts. Serve hot.(See recipe of 'peas and paneer pulao' for preparing the paneer)

VEGETABLE BIRIANI
.

Same recipe as for cheese and mushroom biriani but only omit mushroom and add 4 ozs chopped carrot and 1 lb peas.

FRIED RICE

(6 Persons)
.

Ingredients

1 lb (454 grams) rice

2 lbs (6 teacups) water

1 onion

2 bay leaves

1 carrot

6 cloves

2 green cardamoms

3 pieces cinnamons

2 teaspoons white cumin seed

1.5 teaspoons chilli sauce

8 ozs (226 grams) peas

6 ozs (170 grams) cottage cheese

8 ozs (226 grams potatoes)

2 green chilliescoriander leaves

1/2 teaspoon ground ginger

2 teaspoons flour

4 tablespoons ghee

2 level teaspoons salt

Salt to taste
.

Method

Pick, wash and soak rice for 10 minutes. Deep fry small pieces of cottage cheese in ghee. Fry onion and bay leaf in 4 tablespoons of ghee till brown. Add chilli sauce, salt, ground cloves, cardamoms, cinnamons, white cumin seed and water and boil it Add rice, carrot slices, peas and fried cheese pieces and cook until the rice has absorbed all the water and each grain should be separate. Put fried balls of potatoes and cover the degchi.
.

Fried Potato Balls

Boil potatoes, cool it and mash it. Add chopped chilli, salt, coriander leaves, and ground ginger and mix it. Make round balls of potatoes, dust with flour and then dip in ground rice paste and fry in hot ghee till golden brown.
.

Ingredients for rice paste

2 ozs of rice
.

Method

Soak rice and then grind it finely with water until a soft paste.This dish is sufficient for 6 persons.

GUCHHI (BLACK MUSHROOM) PULAO

(6 Persons)

.
Ingredients

1 lb rice (454 grams)

2 lbs water (6 teacups)

2 ozs guchi or black mushrooms (56 grams)

1 teaspoon coarsely ground black cumin seeds

1/2 teaspoon coarsely ground cinnamon

1/4 teaspoon coarsely ground cloves

1/2 teaspoon red chilli powder

Salt to taste

5 ozs ghee (141 grams)

1 medium sized onion
.

Method

Soak Guchhi overnight and then wash ft thoroughly. Wash and soak rice for 15 minutes. Heat ghee with coarsely ground spices, add water and boil it. Now add rice, salt and red chilli and Guchhi and cook on medium fire until tender and water is absorbed. Pry onion slices until golden brown and crisp and then garnish pulao with it. Serve hot. Use tin black mushrooms instead of dry mushrooms.

MIXED VEGETABLE PULAO

(9 Persons)

.
Ingredients

1.5 lbs rice (680 grams)

3 lbs water (9 teacups)

8 ozs carrot (226 grams)

8 ozs potatoes (226 grams)

1 lb peas (454 grams)

2 bay leaves

2 big onions

2 inch pieces of coarsely ground cinnamon

3 teaspoons coarsely ground white cumin seeds

4 coarsely ground cloves

6 coarsely ground cardamoms

1 teaspoon red chilli powder

6 ozs ghee (170 grams)
.

Method

Wash and soak rice for 15 minutes. Cut carrot into small cubes and potato into big pieces. Fry onion slices (one) with green cardamoms, bay leaves until light brown. Add peas carrot rice, coarsely ground spices, salt, red chilli powder and water and cook on medium fire until half tender. Now add small pieces of peeled potatoes and cook on slow fire until tender and water of rice is absorbed. Sprinkle fried onion slices on the top. Serve hot.

PEAS AND PANEER PULAO

(6 Persons)
.

Ingredients

1 lb rice (454 grams)

2 ibs water (6 teacups)

1 lb shelled peas (454 grams)

4 ozs paneer (cottage cheese) (113 grams)

2 onions

2 bay leaves

1/2 teaspoon red chilli powder

5 or 6 ozs ghee (141 or 170 grams)

4 green cardamoms

2 inch pieces of cinnamon

3 cloves

2 teaspoons ground white cumin seeds

Salt to taste

2 ozs cashew nuts (56 grams)
.

Method

Soak rice for 15 minutes. Fry qnion slices with bay leaves, cloves and cardamoms until brown. Add water, rice, red chilli powder, salt, ground cumin seeds and paneer. Cook it until tender and water is absorbed. Garnish with fried cashew nuts. Serve hot.
.

Ingredients (Paneer)

1 lbs buffalo's milk, (907 grams) or 1/2 kg

1/2 or 3/4 teaspoon ground citric acid
.

Method

Boil the milk and then remove from fire. Add citric acid gradually dissolved in one cup of hot water until curdled. Put it in thick muslin cloth and squeeze out the water and then put weight on paneei for 35 mts. Now cut it into square pieces and deep fry in ghee until golden brown.

POTATO KABAB PULAO

(6 Persons)
.

Ingredients

1 lb rice (454 grams)

2 Ibs water (6 teacups)

1/4 teaspoon red chilli powder

1/2 teaspoon ground fresh ginger

2 bay leaves

1 onion

2 teaspoons ground white cumin seeds

1/4 teaspoon ground cinnamon

2 ground cloves

Salt to taste (two teaspoons)
.

Method

Wash and soak rice for 15 minutes. Fry onion slices with bay leaves until brown. Add water, rice, spices, ginger and red chilli powder and salt and cook on medium fire until tender and water is absorbed. Remove from lire. On it put fried potato kababs and cover the degchi so that the kababs become a little soft. Serve hot.
.

Ingredients (Potato Kabab)

1 lb potatoes (454 grams)

1 teaspoon chopped fresh ginger

2 green chillies

1 teaspoon chopped coriander leaves

2 teaspoon black pepper

Salt to taste

1 teaspoon ground cumin seeds

Ghee for deep frying

1 oz flour for batter (28 grams)
.

Method

Boil potatoes until tender and then peel and grate it. Mix ground cumin seeds, salt, black pepper, chopped ginger, coriander and chillies into mashed potatoes. Make small and oval shaped balls. Dust with flour and then dip into flour batter. Fry in hot ghee until golden brown.

SWEET PULAO
.

CARROT PULAO

(8 Persons)

.
Ingredients

1 lb rice (454 grams)

5 ozs ghee (141 grams)

10 ozs sugar (283 grams)

6 green cardamoms

2 lbs water (6 teacups)

1 lb carrot (454 grams)

2 teaspoons kawara flavour

1 oz raisins (28 grams)

3 silver leaves

1/2 teaspoon yellow colour

1/2 oz pistachio (14 grams)
.

Method

Scrape the carrots and then grate it. Put sugar 8 ozs water and grated carrots in degchi and cook it until it is half tender. Heat ghee and soaked rice, cardamoms, 1.5 lbs water and yellow colour and cook it until water is evaporated. Now add syrup with carrot raisins and cook it until rice is tender. Sprinkle kawara flavour and decorate with silver leaves and pistachio. If there are some grains in rice then cover the rice with wet cloth and cove r the degchi closely and keep it on very slow fire or over the pan of hot water. Serve hot at dinner or lunch.

KASARI PULAO

(8 Persons)
.

Ingredients

1 lb rice (454 grams)

4 or 5 ozs ghee (113 grams or 141 grams)

1/2 teaspoon orange colour

10 ozs sugar (283 grams)

6 green cardamoms

4 cloves8 ozs milk (1.75 teacups)

1.5 lbs water (4.5 teacups)

2 ozs raisins (56 grams)

2 ozs almonds (56 grams)

1/2 oz pistachio (14 grams)

1/4 teaspoon saffron

2 teaspoons kawara flavour

4 silver leaves

.
Method

Wash and soak rice for 25 minutes. Put 10 ozs sugar and 8 ozs water in degchi on fire until sticky. Heat ghee with cloves and cardamoms then add rice, orange colour, 1 lb water and cook on slow fire untfl water is evaporated. Now add milk, syrup and saffron dissolved in a little water. Cook it on very slow fire until rice is tender and each grain is separate. Mix blanched almonds (slit in halves), raisins, and pistachio slices into rice and cover the degchi. Sprinkle kawara flavour and decorate with silver leaves. Serve hot at lunch or dinner.

MANGO PULAO

(8 Persons)

.
Ingredients

1 lb rice (454 grams)

2 ozs almond and pistachio (56 grams)

1 teacup of ripe mango pulp

8 ozs castor sugar (226 grams)

1.75 lbs water (4.5 teacups)

4 ozs ghee (113 grams)

2 teaspoons kawara flavour

6 green cardamoms

2 oz cashew nuts and raisins (56 grams)
.

Method

Heat ghee and add soaked rice, cardamoms, water and mango pulp and cook it on slow fire until tender and water is evaporated. Put in other degchi and then mix castor, sugar and kawara flavour lightly. Put in oval shaped plate. Decorate with rilver leaves and blanched almond and pistachio slices. Serve hot at lunch.

SHAI SWEET PULAO

(8 Persons)

.
Ingredients

1 lb rice (454 grams)

4 ozs ghee (113 grams)

2 lbs water (6 teacups)

9 ozs sugar (255 grams)

1 oz cherry (28 grams)

1 oz almond (28 grams)

1/2 oz raisins (14 grams)

1/2 oz pistachio (14 grams)

6 silver leaves

6 green cardamoms

4 or 5 ozs khoya (113 grams or 141 grams)

3 tablespoons castor sugar

1/2 teaspoon kawara flavouring

1/2 teaspoon of each colour;— (orange, green, red and yellow.)
.

Method

Pick, wash and soak rice for 25 minutes. Make the syrup of sugar with 6 ozs of water. Remove from the fire and keep it aside. Heat ghee, add crushed green cardamoms, rice and 1 lb and 10 ozs water. When the water has been evaporated add the syrup. Simmer until the rice is tender and the syrup has been absorbed, then pour colours separately on the rice. Let the rice remain on fire for 2 minutes. Then remove from the fire, add khoya mixed with castor sugar and kawara, mix well the rice (and keep it covered). Cut cherry, almonds and pistachio for decoration. Pot the rice on oval shaped plate. Decorate with silver leaves, almonds, pistachio and cherry. Serve hot.

RAINBOW FRUIT PULAO

(8 Persons)
.

Ingredients

1 lb rice (454 grams)

9 or 10 ozs sugar (255 grams or 283 grams)

2 lbs water (6 teacups)

4 ozs sultana (113 grams)

2 ozs desiccated cocoanut (56 grams)

4 ozs blanched almonds (113 grams)

2 ozs pistachio (56 grams)

1 oz cheny (28 grams)

8 green cardamoms

2 teaspoons kawara flavour

5 silver leaves

4 ozs khoya (113 grams)

Green, red, yellow and orange colours

.
Method

Make a thin syrup of 10 ozs sugar and 8 ozs water. Heat ghee with cardamoms then add soaked and drained rice and 1.5 lbs water and cook it until water is evaporated. Add syrup mashed khoya, fried sultana, cocoanut and almonds and keep it on very slow fire until tender. Now pour 1/4 teaspoon of each colour on rice and cover the degchi closely with lid. Remove from fire. Put pulao on oval shape dish, decorate with silver leaves, pistachio and cherry slices. Serve hot at lunch or dinner on Diwali festival. (If there are some grains in rice then put wet cloth on it and then cover the degchi closely. Cook it ovet the pan of simmering water)

SPECIAL DIFFERENT COLOURED PULAO

(8 Persons)

.
Ingredients

1 lb rice (454 grams)

10 ozs sugar (283 grams)

2 lbs water (6 teacups)

1 oz raisin (28 grams)

1 oz almonds (28 grams)

1 oz pistachio (28 grams)

1/2 oz cherry (14 grams)

4 ozs khoya (113grams)

5 ozs ghee (141 grams)

4 green cardamoms

2 teaspoons kawara flavour

4 silver leaves

Green, red, yellow, oiange colours

.
Method

Put sugar and 8 ozs water in degchi on fire until sugar is dissolved. Keep it aside. Heat ghee, fry almonds, raisins and cashew nets lightly. Remove from ghee. Now add soaked rice, cardamoms and the rest of water and cook on slow fire until water is evaporated. Add syrup and cook on very slow fire or over the pan of hot water until syrup is absorbed. Cover the rice with wet cloth until tender. Put it in shallow pan and pour the colours separately on the rice. Mix kawara flavour, fried fruit and khoya. Put in oval shaped plate and decorate with silver leaves, chopped cherry and pistachio. Serve hot at lunch.

Vegetarian Recipes Around the World . Indian Vegetables .

How to Make Vegetarian Pulao . How to Make SWEET PULAO .

SOUP

2009-04-24T10:44:00.000-07:00

INDEX:
.
-Carrot Cream Soap
-Mixed Vegetable Soap
-Mixed Vegetable Soup (another way)
-Pea Cream Soap
-Potato Soap
-Pulse Soap
-Spinach Cream Soap
-Tomato SoapTomato
-Cream Soap
.

CARROT CREAM SOUP

(8 Persons)
.

Ingredients
12 ozs chopped carrots (340 grams)
1 spring onion
3 or 3.5 ozs boiled rice (85 grams)
20 ozs milk (4 teacups)
20 ozs water (4 teacups)
1 teaspoon sugar1 oz butter (28 grams)
1 teaspoon chopped coriander leaves
Corn flour (3 teaspoons)
Salt to taste
1/2 teaspoon white pepper
.

Method

Mix the corn flour to a smooth paste with a little milk. Boil the milk and then stir in corn flour paste until it becomes a little thick. Keep the milk stock aside. Cook chopped carrot and onion in butter on very slow fire for five minutes. Be careful that carrots may not become brown. Add milk stock, boiled rice, salt, pepper, sugar, water and coriander, bring to boil and simmer, with lid on for 35 or 40 minutes. Pass through a sieve, reheat it and then remove from fire and add 1 oz butter. Serve hot. (If carrot soup is too thick then mix a little milk.)

MIXED VEGETABLE SOUP

(6 Persons)

Ingredients

6 cups of water

4 small potatoes, cubed

2 medium onions, sliced

2 carrots, diced

1.5 oz beans (42 grams)

3 large tomatoes, skinned and cut in pieces

1 clove

2 tablespoons split green peas

1/2 teaspoon salt

1/4 teacup butter

4 teaspoons grated craft cheese

4 level teaspoons flour

White pepper to taste
.

Method

Combine all the ingredients except fhe butter and cheese in large soup pan, cover pan and boil gently till tender. Then strain it. Heat butter. Fry flour for few minutes without browning, add strained soup and stir for five minutes. Remove from fire, sprinkle with craft cheese. Serve at lunch or dinner.

MIXED VEGETABLE SOUP

(Another Way)

(8 Persons)
.

Ingredients

2 carrots1 big turnip

1 potato

1 spring onion

4 ozs peas (113 grams)

2 teaspoons chopped coriander leaves

20 ozs butter (56 grams)

20 ozs boiling water (4 teacups)

15 ozs milk (3 teacups)

Salt and white pepper to taste

3 teaspoons corn pour
.

Method

Melt the butter in a pan and fry the chopped vegetables and peas slowly on medium heat for 5 minutes. Then add the water, salt and let it simmer slowly till tender. Remove from the fire. Mix corn flour into milk and cook it till a little thick. Then pour it into cooked vegetables. Stir and cook for a few minutes. Then add salt, white pepper and serve hot.

PEA CREAM SOUP

(6 Persons)
.

Ingredients

1 lb green peas (1/2 kg)

Salt, white pepper to taste

20 ozs water of pea pods (4 teacups)

Little nutmeg

1 spring onion

1/2 teaspoon chopped mint

1/4 oz arrowroot (7 grams)

1 oz butter (28 grams)

5 ozs milk (1 teacup)

1 oz cream (1/4 teacup)

1 teaspoon chopped onion
.

Method

Shell the peas and wash the pods several times. Put the pods in a pan, add water, salt and let it simmer gently for 35 minutes to extract flavour and colour.Strain the stock. Melt the butter add onion and fry for one minute. Add pea stock chopped spring onion and cook on slow fire till fhe peas are tender. Pass through a sieve. Blend the arrowroot with milk and add to the soup stirring all the time. At the time of serving mix cream and chopped mint leaves lightly. Serve hot at lunch or dinner.

POTATO SOUP

(6 Persons)
.

Ingredients

4 large potatoes

3 tablespoons butter

2 spring onions

1 tablespoon chopped coriander leaves

1/2 teaspoon chopped ginger

2 carrots (diced)

1 cup tomato ketchup

1/2 teaspoon salt

1/4 teaspoon white pepper

4 cups warm water

3 tablespoons grated craft cheese
.

Method

Boil potatoes until thoroughly cooked, peel and put through sieve. While potatoes are cooking, melt butter in soup pan, add spring onions, coriander leaves, ginger and carrot and brown them gently. Add tomato ketchup, ginger, salt, pepper, warm water and strain potatoes and simmer 15 mts. Serve with grated cheese at lunch or dinner.

PULSE SOUP

(8 Persons)
.

Ingredients

4 ozs lentils (masur ki dal) 113 grams

1/2 oz rice (14 grams)

3 lbs hot water (9 teacups)

1 onion large

1 carrot large

1 turnip

1 bay leaf

Salt to taste

1/2 teaspoon white pepper

2 cloves

2 teaspoons chopped coriander leaves

1 oz butter (28 grams)

1/4 inch piece cinnamon

1/4 oz corn flour (1.5 teaspoons)

5 ozs milk

Diced fried bread
.

Method

Wash the lentils and rice with water, strain it. Cut the vegetable in small pieces. Fry the vegetables and pulse in the melted butter for five minutes. Add hot water, spices and salt. Bring to boil, cover the pan with the lid and let it simmer till soft. Stir from time to time. Rub the ingredients through a wired sieve. Reheat soup, blend corn flour with the milk and cook for 7 minutes. Season well. Serve hot with diced bread. Sprinkle coriander leaves.

SPINACH CREAM SOUP

(8 Persons)
.

Ingredients

1 lb spinach (1/2 kg)

1 onion

1 oz butter (28 grams)

2 lbs water (6 teacups)

Salt and white pepper to taste

1/4 oz corn flour (7 grams) or 3 teaspoons

5 ozs milk (1 teacup)

2 ozs cream (1/4 teacup)

Fried croutons (fried bread pieces)
.

Method

Wash the spinach thoroughly, slice the onion and fry in the butter for a few minutes. Add the spinach and water and bring to the boil and cook on slow fire for 30 to 40 minutes. Pass through a sieve and add the arrowroot blended to a smooth cream with milk. Return to the sauce pan bring to the boil. Stir and cook for 2 to 3 minutes. Season to taste and serve with fried bread croutons. At the time of serving mix cream lightly. Serve hot with fried bread cubes.

TOMATO SOUP

(6 Persons)
.

Ingredients

1 lb tomatoes (1/2 kg)

20 ozs water (4 teacups)

1 carrot (medium sized)

1 onion

2 cloves

1 oz cinnamon (very small piece)

White pepper to taste

1 oz butter (28 grams)

1.5 teaspoons pepper

Cochineal colour

1 dice of fried bread

1/2 oz corn flour (2.5 teaspoons)

2 teaspoons sugar

Salt to taste

Fried bread cubes
.

Method

Cook whole tomatoes, whole spices, water and salt, on siow fire for 45 mts. Rub through wire sieve, return to the pan to reheat. Blend the corn flour with stock or water added to the soup and boil for 7 mts. Mix sugar, salt and pepper, colour if necessary with cochineal colour. Serve hot at lunch or dinner with fried bread cubes.

TOMATO CREAM SOUP

(8 Persons)
.

Ingredients

3 lbs tomatoes (1.5 kg)

2 onions

2 bay leaves

Salt to taste

6 cloves

2 teaspoons sugar

Water to cover the tomatoes
.

Method

Chop the onion. Put the tomatoes, chopped onion, bay leaves, salt, clovers and water in pan and cook until tender and a little thick. Remove from fire, cool it and press through a sieve.
.

Ingredients (Cream)

1/2 oz butter (14 grams) or 1.5 teaspoon

3 teaspoons flour

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teacup milk
.

Method

Heat butter, fry flour till it is slightly golden brown, add milk slowly stirring on fire till a little thick and smooth. Pass it through a sieve and add salt and pepper cream and mix well. Heat the above strained tomato pulp and add the strained cream and mix it lightly. Serve hot at dinner or lunch With fried bread cubes.
.

Note: Do not heat the soup after mixing cooked cream.

Indian Vegetarian Food and Recipes . Indian Vegetarian Dishes . Vegetarian Soap .

How to Make Vegetarian SOUP . How to Make Cream Soap . Vegetarian SOUP .