Tomato Brinjal Curry

Ingredients

Tomatoes 2

Brinjal 4

Onion 1 medium

Green chillies 3

Chilli powder 1sp

Haldi 1/4 sp

Salt to taste

Garma masala 1/4 sp

Sugar pinch

Ginger garlic paste 1/4 sp

Oil 4 sps

Cilantro 1/4 cup

Method of Preparation

Cut tomatoes and brinjal into small cubes.

Chop onions and chillies.

Heat oil in pan and add onions and chillies.

Saute and add salt and haldi.

Now add gingar garlic paste, chilli powder and garam masala.

Add brinjal pieces and saute for few mininutes.

Now add tomato pieces and sugar.

Add little water and cook till brinjal and tomatoes r well cooked.

Garnish with cilantro and serve with Chapati,roti, naan etc.........

CAULIFLOWER RICE

Ingredients

Cauliflower 1/2

Jeera 1 spoon

Cloves 2 Slt 

Corainder 1/2 bunch

Green chillies 2

Tomato ketchup 2 spoons

Basmati rice 1 1/4 cup

Method of Preparation

• Fry cloves,jeera ,green chillies in oil.
• Add cauliflower and fry till it turns brown.
• Add salt and tomato ketchup.add coriander leaves.
• Cook basmathi rice separately and mix the rice with the cauliflower

CAULIFLOWER AND BROCCOLI SOUP RECIPE

Ingredients

Broccoli chopped into florets 500 gms

Cauliflower chopped into florets 250 gms

Onion chopped 1

Potato peeled chopped 1

Dried crushed herbs 1/4 tbsp

Celery chopped 2 small sticks

Garlic chopped 1 clove

Water 2 cups

Skim milk 1 cup

Mint leaves finely chopped 4-5

Butter 1 tbsp

Salt to taste

Fresh ground pepper to taste

Method of preparation

• Heat butter in a large saucepan.
• Add garlic and onion, stir fry till soft.
• Add 1-1/2 cups water, potato, celery, broccoli and cauliflower.
• Bring to a boil. Reduce heat and simmer till potato is tender.
• Add herbs.Blend mixture till smooth. Add cornflour paste.
• Return to pan.
• Stir on high heat till it comes back to boil. Allow to boil till thickened.
• Add salt to taste, fresh ground pepper, milk and parsley.
• Reheat before serving. Serve hot with soup sticks and butter. 

CAULIFLOWER PAKODA

Ingredients

Cauliflower cut into small florets 1

Besan 2 cups

Ginger 1/2 tbsp

Dhania 1 tbsp

Salt to taste 

Onion chopped 1

Chillies cut finely 3

Red chilli powder 1/2 tbsp

Garam masala 1/2 tbsp

Cumin seeds 1/2 tbsp

Chopped corainder leaves few

Oil for frying

 Method for preparation

• Mix everything in a bowl and add little water and beat the mixture to form a thin and smooth batter.
• Heat oil in a deep frying pan.
• Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.
• Serve hot with Green (Spicy) chutney or Ketchup.
  

FRIED CAULIFLOWER

Ingredients

Cracker crumbs 1 cup

Egg 1

Head cauliflower broken into small florets 1

Milk 2 tbsp

Oil for deep frying 4 cup

Method

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes or until tender. Remove from heat, drain and cool.
• Heat oil in a deer fryer to 365 degrees F(180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish.
• Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown.
• Drain on paper towels.

GOBI MANCHURIAN

 Ingredients

Cauliflower florets	3 cups
All purpose flour	1 cups
Ginger garlic paste	1 tbsp
Green chilli paste	1 tbsp
Chopped spring onions	1/2 cup
Chopped capsicum	1/4 cup
Chopped garlic	2 tbsp
Soya sauce	2 tbsp
Tomato ketchup	2 tbsp
Chilli sauce	1 tbsp
Salt to taste
Oil for deep frying

Method of PREPARATION

• Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside.
• Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium consistency.
• Dip the florets in the batter and deep fry in hot oil until golden brown. Remove and drain.
• Heat 2 tsp of oil in a skillet and saut� spring onions, garlic and capsicum for 5 minutes. Add soya sauce, chilli sauce, tomato ketchup and cook for 2 minutes.
• Add the florets, mix well and cook for 5 minutes.
• If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets. Cook for 5 minutes and then add the florets.

CAULIFLOWER CURRY

Ingredients: 

• 2 onions , finely chopped
• oil
• 1cm ginger , grated
• 2 tbsp curry paste (use more if you like it hot)
• 400g tin coconut milk
• 400g tin chopped tomatoes
• 1 head cauliflower , broken into pieces
• 2 potatoes , peeled and cut into chunks
• 1 lemon , juiced
• 
  
• How to make  CAULIFLOWER  WITH GINGER 

1. Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.
2. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.

Cauliflower & potato curry

Ingredients: 

2 tbsp vegetable oil

1 large onion , chopped

large piece ginger , grated

3 garlic cloves , finely chopped

½ tsp turmeric

1 tsp ground cumin

1 tsp curry powder , or to taste

227g can chopped tomatoes

½ tsp sugar

1 cauliflower , cut into florets

2 potatoes , cut into chunks

1 small green chilli , halved lengthways

squeeze lemon juice

handful coriander , roughly chopped, to serve

naan bread and natural yogurt, to serve

How to make Cauliflower and potato curry 

1.Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.

2.When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Thotakura pappu

Thotakura pappu

Ingredients:

2 Bunches of Thota Koora
1 Cup redgram dal
1 small ball of tamarind
salt to taste
seasoning: 2 tsp oil,a pinch of hing,1 tsp cumin seeds2 red chilis broken into pieces,3/4 garlic pods,1 tsp blackgram dal.
Curry leaves.

How To Prepare Thotakura pappu

To prepare tasty tota kura pappu clean the leaves and add with dal and put it in a pressure cooker for 20 mins. And now take a vessel for seasoning and heat the oil, then add all the ingredients hing, cumin seeds, red chillies, garlic pods, black gram dal, curry leaves and fry them for few minutes till black gram turns in to light brown. Then add boiled totakura, dal and mix it well. Add tamarind pulp and salt.

Malabar spinach Dal

Malabar Spinach Dal

Details of Ingredients

1 small cup tur dal/red gram dal (kandi pappu)

2 cups chopped and tightly packed malabar spinach (bachali kura)

1 onion, chopped

big pinch turmeric powder

2-3 green chilies

1/2 tsp chopped ginger

salt to taste

1 tbsp tamarind paste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal (minappa pappu)split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chilies de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

How to make Malabar Spinach Dal

In a pressure cooker, put red gram dal, (bachali kura ) Malabar spinach, onions, green chilies, ginger and turmeric powder.

• Add 2 cups of water and pressure cook up to 3 whistles.
• Then take a vessel and put oil and let it heat, then add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chilies and curry leaves and stir fry for half a minute.
• Add this to the pressure cooked dal and put salt and mix it well.
• Add tamarind paste with 1/2 cup of water and cook on low to medium flame for 7-10 minutes without lid. Then serve it with rice or chapati.

Garlic Rice

Rice flavoured with garlic and green chillies

Ingredients:

2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

• Take a heavy wok and heat ghee in it.
• Now add garlic and green chilies to it.
• Once garlic turns golden in color, add the dry fruits and roast for half a minute.
• Now add the cooked rice, sprinkle salt and pepper and mix well.
• Garnish the Garlic Rice with fresh coriander and serve.

Veg Biryani

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle

Curd Rice

This dish is a must have in any of the South Indian homes.  A favorite and easy to digest dish.

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger2 Tbsp desiccated coconut
1/2 tsp. salt

 3-4 Cashew nuts 

How to make curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk.
• Add 3-4 Cashew nuts (Optional) Curd rice is ready to be served

Jeera Rice

Jeera rice is one of the simple and easy to make rice dish. Makes a nice combination with rajma masala or egg curry.

Ingredients:

1 cup Basmati rice
2 tsp Jeera (cumin seeds)
2 tbsp Cashewnuts
3 Whole peppercorns
2 Bay leafs
3 Cloves
2 Cinnamon sticks
1 Onions, sliced
2 tbsp Ghee
Salt To Taste

How to make Jeera rice:

• Wash the rice and soak in water for half an hour.
• Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
• Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
• Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
• Cook until the rice is done.
• Serve jeera rice hot with any spicy curry or raita.

Tomato and Coconut Rice

This rice tastes great  with plain curd or cucumber raita.

Ingredients:

1 ½ cups (375 ml) Basmati Rice1 ½ cups (375 ml) Coconut milk
1 ½ cups (375 ml) Tomato Puree (made from about 5 medium sized tomatoes)
6 cloves
1 “ piece cinnamon
1 bay leaf
2 to 3 green chillies slit lengthways
2 tbsp vegetable oil
2 tsp salt or to taste


Preparation:

•       Wash and rinse the rice in a colander in a running stream of water for about a minute or until the water runs clear and soak the rice for 15 minutes to ½ hr, with enough water to cover the rice.
•        
  Remove the eye of the tomato and make cross slits on the other end of the tomatoes. This makes it easier to peel the skin
• •  In a medium sized saucepan, bring water to a boil and the tomatoes.
•          
  Cook until their skin starts to peel. Cool the tomatoes, remove the skin and grind to a puree in a blender or food processor.
•          Strain the puree to remove the seeds. Prepare fresh coconut milk or use prepared ones off the shelves.
•        In a medium sized pot with heavy fitting lid, heat the oil over a medium flame. Add the cloves, cinnamon, bay leaf and green chillies, stir and cook for 2 to 3 minutes until the spices release their flavors into the oil.
•        Lower the flame, strain the rice and add into the spiced oil.
•        
  Stir briefly for about a couple of minutes, taking care not to break the rice grains. Pour in the boiled tomato puree and coconut milk, add the salt, cover the lid and cook on the lowest flame for 15 to 20 minutes.
•         When the rice grains are cooked, remove the lid, allow the steam to escape for about 2 to 3 minutes, fluff with a fork and serve hot.
• 
  
           Alternatively, make the rice in a rice cooker. After adding the liquids into the sauteed rice, transfer all the contents into the rice cooker and cook till done.
•           Serves 4 moderate portions

Coconut Rice

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

• Boil rice and keep aside.
• Fry coconut evenly to a golden colour on a slow fire.
• Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
• Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
• Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
• Serve hot garnished with coriander leaves.

Onion Rice

A quick and easy recipe of fried rice laced with onions and a tangy flavor of lemon.

Ingredients:

2 cup cooked rice
1 onion sliced
2 tblsp oil
1/2 tsp mustard seeds (raai)
1 green chili chopped
1 tsp chopped garlic
Salt and pepper to taste
1 tsp fresh coriander, chopped
2 tsp juice of lime
How to Prepare onion rice:

• Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
• Now add the garlic and fry till it turns golden brown
• You should now put in the sliced onions and saute till they are golden in color
• Add the salt and pepper, put in the rice and mix well.
• Put of the stove and mix the lime juice well with the rice
• Garnish with freshly chopped coriander and serve hot.

Tomato Rice

Tomato rice is a very delicious and simple to prepare recipe. Pureed tomatoes are sauted with spices and then added to rice.

Ingredients:

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch ) Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

Preparation:

• Heat ghee in a heavy bottom vessel
• Put in the whole black cardamom and then the tomato puree.
• Now add the dry spices, salt and saute.
• Put in the rice and mix well.
• Finally add the water and cook covered till done.
• Serve hot

Lemon Rice

Another variety Rice item which can be prepared with ease.Lemon which itself acts as a preservative in many food items will preserve this rice also from spoiling for a day or two.It is best suited for packed lunch for small children since it will be easy for them to have by themselves.

Ingredients

Rice-1 1/2 cups

Lemon-2

Mustard seed-1 teaspoon

channa dhal-1table spoon

green chillies-5

ginger-finely chopped-1/2 teaspoon

Red chillies-2

 Cashew nuts or peanuts broken-2 table spoons

Asafoteda(hing)-1 teaspoon

curry leaf-little

How to make lemon rice:

1. Cook the rice with little less water than usual in such a way that they do not stick to each other
2. Add 1 spoon oil and allow it to cool Transfer the rice into a flat bottom bowl.
3. Take the juice of the lemon in a cup .Remove the seeds.Add a pinch of Turmeric powder and the salt required(1 to 1 1/2 table spoons) and keep aside.
4. Keep the kadai in the stove.pour 2 to 3 table spoons of gingely oil.When the nuts and dhal are roasted switch off the stove and then add the lemon juice into the kadai.
5. If the juice is added before it will give a bitter taste.
6. Now add this mixture into the bowl of rice slowly checking for the taste in between.

This Rice will taste good with just chips or pickle.

Tamarind Rice

Tamarind is a popular rice recipe of the south India. Tamarind or imli as it known otherwise makes this dish tangy.

Ingredients:

2 cups basmathi rice

1/2 cup tamarind juicesalt to taste

1/2 tsp turmeric powder

1/2 tsp jaggery powder

1 tsp fenugreeka pinch of asafoetida

1 tsp mustard

1 tsp channa dhal

6 red chilly

100 gms sesame oil(as needed)

a bunch of curry leaves

1 tsp peanuts

How to make tamarind rice:

• Pressure Cook the rice and spread on a plate. keep aside.
• Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
• Grind this into a fine powder. Set aside.
• To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
• Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
• Pour into the tamarind juice mixture.
• Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
• Add cooked tamarind gravy to the rice.
• Pour in 1 tsp. of oil, if needed. Mix well and serve.

Note:

Tamarind Rice (pulihora)  tastes best after sitting for a couple of hours from the time of preparation. 

Vegetable Fried Rice Recipe

Preparation Time: 30 minutes

Serving: 2 people
Type: Chinese Recipes [Veg]

  

Ingredients for Vegetable Fried Rice Recipe

Rice - 1.5 cups Water - 3 cups Red Chili Powder - 1/4 tsp Capsicum - 1 small, chopped Onion - 1 nos, small, chopped Peanut Oil - 2 tbsp Garlic - 1 tsp, minced Soya Sauce - 3 tbsp Spring Onions - 3 nos, thinly sliced Sesame Oil - 2 tsp Baby Peas - 1 can, drained Peanuts - 1/4 cup, roasted Bell pepper - 4 tsp, chopped Vegetable Fried Rice is a popular Chinese recipe and liked in all parts  of the world. Below are the preparation steps for this popular,   easy and tasty vegetable fried rice recipe. Preparation Steps for Vegetable Fried Rice Recipe Wash the rice properly changing water few times till the water is clear. Now, boil the water in a vessel and add washed rice to boiling water. Cover the vessel and cook on low heat for about 20 minutes. While the rice are being cooked, heat the peanut oil in a separate large cooking pan on medium flame. When the peanut oil is hot, add garlic, onions, bell pepper and red chili powder and fry it for about 3 to 4 minutes. Now, add the cooked rice, soya sauce and spring onions to this peanut oil and fry for about a minute on medium=high flame. Now, add baby peas to it and cook for another 1 minute. Take the pan out of the flame and add the sesame oil. Mix it well and garnish with peanuts. Your delicious vegetable fried rice is ready, serve hot.