Food Recipes Collection

Beans & Potato Curry Recipe Ingredients: · cups beans & potatoes, chopped · 2 tsp mustard and cumin seeds · 2 tbsp oil · 1 tsp black gram · 1/4 tsp turmeric powder · 1 tsp chili powder · Salt to taste Method: 1. Heat oil in a pan, fry the mustard and cumin seeds until they splutter. 2. Add vegetables, salt, turmeric and cook on high heat for a couple of minutes. 3. Add coriander powder, chili powder, cumin powder and cook on low heat until it is done. 4. If you desire to have potatoes more crispy, add little rice flour and stir well. 5. Serve hot. by daawat.com

Butter Cauliflower Recipe by daawat.com Ingredients: · 350g cauliflower · 50g butter · 2 pinches of pepper · 1" ginger piece · Salt to taste · Coriander leaves for garnishing Method: 1. Cut the cauliflower into florets and ginger into small pieces. 2. Heat butter and add cauliflower, ginger and salt. Add water if required and cook for 15-20 minutes or until tender, by covering with a lid. 3. Sprinkle pepper on it and mix well. 4. Serve hot by garnishing with coriander leaves.

Beetroot Curry Easy Recipe by Sunita Ingredients · 2 cans diced beetroot, drained · 1 sprig curry leaves · 5 dry red chillies, chopped finely · 1 tsp mustard seeds · A pinch of hing · 2 cups buttermilk · 1 cup water · Salt to taste · 2-3 tsp oil Method 1. Heat the oil and add mustard, red chillies and the curry leaves. 2. When the mustard starts to crackle, add the beetroot and salt to taste. 3. Cook covered till the beetroot is done. 4. Add the buttermilk, water and the hing and mix well. 5. Heat on a low flame for 2-3 minutes. 6. Eat hot with plain rice

Aubergine Curry with Spicy Rice Recipe Ingredients For the spicy rice · 150g/6oz rice · 1 vegetable stock cube · 1 bay leaf · pinch cinnamon · 1 tsp cumin seeds · pinch medium curry powder For the curry · 2 tbsp vegetable oil · ¾ aubergine, diced · 2 garlic cloves, peeled and crushed · 1 green chilli, de-seeded and chopped · 1 tsp curry powder · 1 tsp cumin seeds · 2 tomatoes, diced · 1 tbsp fresh coriander Method 1. Bring a large pan of water to the boil. 2. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 3. To make the curry, heat the oil in a large sauté pan. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften. 5. Add the tomato and a splash of boiling water and simmer gently for three minutes. 6. Stir in the corinader and remove from the heat. 7. Drain the rice and transfer to a serving plate. S...

Beetroot Curry Recipe by Sunita Ingredients · 2 cans diced beetroot, drained · 1 sprig curry leaves · 5 dry red chillies, chopped finely · 1 tsp mustard seeds · A pinch of hing · 2 cups buttermilk · 1 cup water · Salt to taste · 2-3 tsp oil Method 1. Heat the oil and add mustard, red chillies and the curry leaves. 2. When the mustard starts to crackle, add the beetroot and salt to taste. 3. Cook covered till the beetroot is done. 4. Add the buttermilk, water and the hing and mix well. 5. Heat on a low flame for 2-3 minutes. 6. Eat hot with plain rice.

Aubergine Curry with Spicy Rice Recipe Ingredients For the spicy rice · 150g/6oz rice · 1 vegetable stock cube · 1 bay leaf · pinch cinnamon · 1 tsp cumin seeds · pinch medium curry powder For the curry · 2 tbsp vegetable oil · ¾ aubergine, diced · 2 garlic cloves, peeled and crushed · 1 green chilli, de-seeded and chopped · 1 tsp curry powder · 1 tsp cumin seeds · 2 tomatoes, diced · 1 tbsp fresh coriander Method 1. Bring a large pan of water to the boil. 2. Add the rice to the pan along with the stock cube, bay leaf, cinnamon, cumin seeds and curry powder. Simmer gently for 10-12 minutes or until the rice is tender. 3. To make the curry, heat the oil in a large sauté pan. 4. Fry the aubergine, garlic, chilli, curry powder and cumin seeds for five minutes to soften. 5. Add the tomato and a splash of boiling water and simmer gently for three minutes. 6. Stir in the corinader and remove from the heat. 7. Drain the rice and transfer to a serving plate....

Aloo Palak Recipe Ingredients: · 300g palak (spinach) · 4 garlic flakes · 1" ginger piece · 2 onions, chopped · 4 green chilies, chopped · 150g aloo (potatoes) · 1 tsp turmeric · 4 tbsp ghee or butter · 1 tsp cumin seeds · 1 tsp garam masala · 1 tsp coriander and cumin powder · 1 tbsp fresh cream · Salt to taste Method: 1. Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and keep aside. 2. Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside. 3. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and let it boil for few minutes. 4. Now add the boiled potatoes, garam masala, coriander-cumin powder and water if needed. Boil for few minutes till the potatoes absorb the flavor. 5. Season with fresh cream if desired. 6. Serve hot with hot naans or rice.

Aloo Gobi 2 This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch. Ingredients: · 1 Large cauliflower · 3 Medium sized potatoes · 1/2 large Onion sliced thinly in long slices · 1 tsp Mustard seeds · 2 or 3 pods Cardamom · 1 tsp Coriander · 1 tsp Cumin seeds · 1/2 tsp Turmeric · 1 Bayleaf · 3 Cloves · 3 tblsp Vegetable Oil Method: 1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. 2. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a colander. 3. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start po...

Aloo Gobi by Daawat Ingredients: · 1 cauliflower, cut into florets · potatoes, cubed · 1/4 cup oil · 1 tsp cumin seeds · 1 tsp ginger-garlic paste · 3/4 tsp turmeric powder · 1 tsp red chili powder · 3 tomatoes, chopped · 1 tsp garam masala · 2 tsp coriander powder · Salt to taste Method: · Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute and add potatoes. · Also add turmeric, chili powder and salt. Fry for few minutes. · Add tomatoes and simmer for about 5 minutes. · Now add cauliflower and cook on high heat for another 5 minutes. · Lower the heat, cover and simmer for about 15 minutes until the curry gets damp and dry.

Aloo Curry Recipe by daawat.com Ingredients: · 1/2 kg potatoes, boiled, peeled and cut into small pieces · 2 onions, chopped · green chilies, chopped · 2 tomatoes, chopped · tbsp oil · Mustard and cumin seeds for seasoning · 1 tsp coriander powder · 1 sprig curry leaves · Salt to taste · Coriander leaves for garnishing Method: · Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. · Add green chilies, onions and fry for another 5 minutes. · Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. · Add 1/2cup water and salt to taste and cook until the water evaporates. · Finally, add coriander powder and remove from heat. · Sprinkle coriander leaves and serve with any tiffin or rice.

Swiss Style Green Beans Recipe This is an old family favorite that is a holiday staple at our house. It is especially nice because it can be prepared the night before and popped in the oven on Thanksgiving/Christmas Day ... one less thing to do on these busy days. Serving Size : 10 Qty Measurement Preparation Ingredient --- ----------- ----------- ---------- 2 T. Grated Onion 7 T. Margarine 2 T. Sugar 1 t. Salt 1 t. White Pepper 1 Pt. Sour Cream 8 oz Grated Swiss Cheese 4 16 oz Cans-French Style Green Beans 1/2 Cup Crushed Corn Flakes Lightly saute the onions in 4 T. of the margarine, and stir in the flour, sugar, salt and white pepper. Blend well. Stir in the sour cream. Cook until thick, stirring occasionally. Drain the green beans and add to the sour cream mixture. Pour into a buttered casserole. Top with swiss cheese. Melt the remaining 3 T. of margarine, then stir in the corn flakes. Spread over the top of the cheese. Bake at 350 F. for 30-40 minute...

Sweet Potatoes with Grapefruit Recipe 1 3/4 pounds sweet potatoes 1 large grapefruit 3 tablespoons unsalted butter 1/3 cup (firmly packed) light brown sugar 1/4 teaspoon salt 2 eggs, well beaten Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan and cover with water. With a swivel-bladed vegetable peeler, peel the yellow zest from the grapefruit and put it in with the potatoes. Bring to a boil, reduce the heat and simmer until the sweet potatoes are just fork-tender, about 20 minutes. Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into the boiling potato water and blanch, turning constantly, for 30 seconds. Rinse the grapefruit briefly under cold running water to cool and peel off the white pith. Section the grapefruit and peel off the membranes over a bowl to catch the juice. Reserve all the juice and pulp; discard any seeds. When the sweet potatoes are done, drain and let cool; discard the grapefruit zest. Peel the potatoes ...

SQUASH SHELLS RECIPE ============= Ingredients: ------------ 1/2 spaghetti squash per person 1/4 cup cooked ham chunks per squash half 1/2 cup cooked peas 1/2 beaten egg yolk per squash half 1/4 cup cream per squash half 1/4 cup Parmesan cheese per squash half Instructions: ------------- Cook and drain the squash. Separate out the spaghetti strands, handling the shells carefully so they do not tear. Set the shells aside to drain. In a bowl mix together the strands of spaghetti squash with the rest of the ingredients. Mound this mixture back into the squash halves and microwave or bake until heated through. Notes: ------ Since I was growing spaghetti squash last year - I planted three which was a big mistake - those vines are incredibly prolific - the need to find things to do with them turned critical pretty fast. Here is my list: 1. Cooked spaghetti squash has a "noodle-like" quality which makes it a good addition to lots of soups. 2. Eat the...

SPAGHETTI SQUASH AND AVOCADO SALAD RECIPE ================================== Ingredients: ------------ Avocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: ------------- Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette: ------------------------ 3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 tsp each oregano, sweet basil, rose...

SOUTHERN SUMMER SQUASH RECIPE ====================== Ingredients: ------------ 1 1/2 lbs of yellow squash 3 tblsp bread crumbs 2 tblsp diet marg. 2 egg whites 1 tblsp minced onion flakes 2 tsp diet marg. Instructions: ------------- Preheat oven to 350. Wash and slice squash and put in pan of water. Cook on top of the stove until soft, drain. In a large bowl mash squash up. Add the 2 tbs of marg, egg whites, onion, and 1 1/2 tbs of bread crumbs, mix well. Pour mixture in a greased pan. Dot the top with the 2 tsp of marg and sprinkle the rest of the bread crumbs on top. Bake for 45 minutes. Note: This is a great veg. dish for people watching their weight. From: hksru@usho82.hou281.chevron.com (Kathie Rupert-Wayne)

MALAI KOFTAS (SOUTH ASIAN MEATBALLS & VEGETABLE BALLS) RECIPE ============================================================== ============================================================== Ingredients: ------------ Kofta Ball: ----------- 2 yellow squash 2 zuchini squash 1 white or yellow onion ca. 2 cups chickpea (garbonzo) flour. 1 tblsp ground Coriander 1/2 tsp Cayenne bit of salt 1/2 tsp baking powder 1 egg (optional) Instructions: ------------- There are two parts to the preparation. I start with the Kofta (vegetable) balls. While baking (or deep fry if you like grease) the Kofta balls, prepare the Malai (Hindi for "cream") sauce. Heat oven to 425 or so. In large bowl, grate the squashes and onion, add spices, add optional egg. Mix chickpea flour till breaddough consistency. Form kofta "dough" into 1 inch diameter balls. Place on cookie sheet, bake for 25 minutes or so. While cooking: Mix Malai sauce. Malai Sauce: ---------...

COLACHE RECIPE ======= ======= (Serves 6-7) Ingredients: ------------ 2 tblsp vegetable oil 1 Butternut Squash OR small Pumpkin (about 2 lbs) peeled, seeded, and diced 1 medium onion, coarsley chopped 1 clove garlic, minced 16 oz canned tomatoes, undrained 1 green pepper, seeded, cut into 1" cubes 14 oz can whole kernal corn 1 green chili, coarsley chopped (optional) 1/2 tsp salt 1/4 tsp pepper Instructions: ------------- Heat oil in large skillet over medium heat. Add squash, onion, and garlic; cook for 5 minutes or until onion is tender. Coarsley chop tomatoes; add tomatoes and bell pepper to skillet. Bring to a boil over high heat. cover; reduce heat and simmer 15 minutes. Add remaining ingredients. Simmer covered, 5 minutes or until squash is tender. Uncover; increase heat to high. Continue cooking a few minutes or until most liquid has evaporated. Note: ----- Pumpkin is the traditional squash used in this dish, but butternut is less stringy...

Spiced Acorn Squash Recipe Just in time for Turkey Day, my favorite squash recipe: 6 whole acorn squash 3/4 tsp. cinnamon 3/4 tsp. ginger 3/4 tsp. mace 6 Tbs. butter or margarine, melted 1 Tbs. cider vinegar 6 Tbs. maple syrup** Preheat oven to 350F. Split each squash in half lengthwise; scoop out and discard seeds and fiber from centers. Slice a thin piece from each bottom so they will rest flat in the pan. Place squash in a shallow baking dish. Mix spices together and sprinkle over squash. Mix melted butter with vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to each cavity. Cover dish with foil and bake for 1 and 3/4 hours. Remove foil; baste. Return to oven for 10 minutes. Serves 12. **If you can't get maple syrup in your area, you can substitute pancake syrup, or sprinkle the squash with brown sugar before drizzling with the butter mixture. From: marie@ai.mit.edu (Marie Lamb) Date: 18 Nov 1993 19:11:49 GMT