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...

Vegetable Pick-Ups Recipe Ingredients: 2 avocados, seeded, peeled and mashed 1 package (8 ounces) cream cheese, softened 2 tablespoons butter 2 teaspoons lemon juice 4 to 6 drops hot pepper sauce 2 stalks celery, cut into 3-inch pieces 1/4 pound fresh mushrooms, stems removed 1 each green and red bell pepper, seeded and cut into thick strips garnishes: fresh chives, parsley sprigs, radish slices, olive slices, pecan or walnut halves Instructions: Blend avocados, cream cheese, butter, lemon juice and hot pepper sauce in blender or food processor until smooth. Spoon filling into celery pieces, mushroom caps and pepper strips or use pastry tube to pipe filling onto vegetables. Garnish each as desired and serve.

Zesty Zuchinni Chickpea Salad Ingredients: 3 medium zucchini (about 6 oz. each) 1/2 tsp salt 5 Tbsp. white vinegar 1 clove garlic, minced (or more if you like garlic) 1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced) 1/2 cup olive oil 1 cup drained canned chickpeas 1/2 cup sliced pitted ripe olives 3 green onions, minced 1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced 1 ripe avacado 1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese 1 head Boston lettuce, cored, separated into leaves sliced tomatoes and cilantro sprigs for garnish Instructions: Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread on several layers of paper towels. Let stand at room temperature for 30 minutes to drain. Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in thin, steady stream, whisking continuously until dressing ...

Veggie Burger with Nuts Here's a tasty recipe I made with some friends last night. It originally came off this newsgroup, but that was a while ago, so I thought I'd repost it. Ingredients: 2 oz bulgur wheat 1/4 cup canola oil 1 1/4 cups finely chopped mushrooms 1 1/2 cups finely chopped carrots 2 cups finely chopped onions 2 tbl minced garlic 3/4 cup walnuts 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/2 cup wheat germ 1/3 cup chopped parsley 2 tbl chopped dill 3 tbl tahini (sesame seed paste) 1 1/4 cups cooked chickpeas (if using canned garbanzo beans, make sure they're well-drained) 3 tbl tamari 3 tbl lemon juice 1/4 tsp cayenne pepper 1/2 tsp salt 3/4 tsp freshly ground pepper 3/4 tsp ground cumin oil for rubbing burgers and grill Instructions: Put bulgur in a bowl of hot water, soak for 10 minutes or until tender,drain well. Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Grind walnuts and sunflower see...

Vegetarian Stuffed Grape Leaves (Dolmas) How about this Dolma recipe from _Try 'em... You'll Like 'em... Even More_, which is a cookbook published by Congregation Beth David Sisterhood. Anyhow, Mrs. Leitner has a recipe with no meat in it. This is being printed without permission, but I at know her and I'm sure she'd be honored to have her recipe posted here: Ingredients: 0.5 c. veggie oil 4 medium onions (chopped) 1 c. uncooked rice 1 c. parsley (minced) 0.5 c. raisins 0.5 c. tomato sauce 1 c. water 0.75 tsp. allspice 0.5 tsp. pepper Grape leaves 2 tsp. salt (or less/ to taste) Instructions: Saute onions in the oil until browned. Add rice and cook on a low heat for 20 minutes (covered), stirring occasionally. Add all other ingredients (except grape leaves, of course) and cook for 5 minutes. When it has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up, as for a burrito. The filling should be totally enclosed. To ...

Vegetarian Gravy Ingredients: 1 pound mushrooms 1 onion 2 - 3 tablespoons flour 2 milk, dairy or soy 1/3 cup dry white wine vegetable oil salt/pepper sage thyme Instructions: slice 1 pound mushrooms slice one onion, thinly saute veggies in 2 tablespoons vegetable oil or 1/2 cup white wine if your prefer fatfree add 1 teaspoon of sage, more if you like it, and 1 teaspoon thyme salt and pepper to taste when onions are translucent and mushrooms have given up their juice add flour, cook a couple of minutes stir in wine if youo haven't already, add milk a bit at a time till desired consistency is acheived. Add a bit of yogurt if you like it creamier for a richer color and flavor, add a dash of soy or Bragg's Aminos Serve over biscuits, rice, potatoes, noodles, whatever. From: jagordon@agsm.ucla.edu Date: 25 Oct 1993 18:44:04 GMT

Vegetarian Chili & Beans Ingredients: 1 package vegi chili starter by Fantastic Foods 2 cups of water big handful of dried chopped mexican arbol chilis 2 large dried chopped pasilla chilis 1 cup canned medium jalapenos 1/4 cup canned chopped serrano chilis several tablespoons Tuong Ot Sriracha hot sauce several tablespoons Pico Pica hot sauce 2 cans of kidney beans 1 can of black beans 1 tablespoon of dried cilantro Instructions: Stir and simmer together for about 1/2 hour. Easy and yummy! From: Valerie Lambert valerie@valis.biocad.com Date: Wed, 08 Sep 93 15:58:15 -0700

CRISP-FRIED TOFU AND GREENS =========================== Ingredients: ------------ 2 cakes of tofu, frozen overnight and thawed 1/2 cup water or vegetable stock 1 tsp cornstarch 1/2 cup cornmeal or cornstarch Marinade: --------- 1/3 cup soy sauce 1/4 cup rice vinegar 1 tblsp finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: ------ 3 tblsp soy sauce 1/4 cup dry sherry 2 tsp rice vinegar 2 tsp honey or brown sugar Vegetables: ----------- 3 tblsp oil 3 cloves garlic, minced or pressed 1 cup thinly sliced onion 6 cup mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 cup chopped spinach Instructions: ------------- Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minu...

Vegetarian Sushi Nori and variations 4 sheets nori, pretoasted (oriental or natural food market) 1 T. umeboshi plum paste 1 T. rice vinegar 1 clove garlic, smashed 1 slice ginger, smashed or grated 1.5 T soy sauce 2 carrots 2 eggs 4 scallions 4 c. cooked rice 1 T. oil Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on med. high. Slice carrots *lengthwise* into pieces about 0.5 cm diameter. Saute carrots, garlic, and ginger until carrots are just slightly cooked, about 2 minutes. Remove from pan. Stir together eggs and soy sauce. Add to pan, and cook until eggs are set. Do not disturb eggs while cooking, except to turn once. You should end up with an "omelette", fairly dry. When eggs are set and moderately firm, remove from pan. Cut into strips about 0.5 cm wide. Mix vinegar and plum paste into cooked, cooled rice. Assemble nori rolls: Lay out a sheet of nori with the "rough" side toward you. Spread 1/4 of the rice a...

Mike's Black Bean and Broccoli In response to asking for recipes, I'm posting the ones I've discovered in the last couple weeks. (I AWLAYS experiment, I read the group just for letting ideas sift thru my head) so, here's "Mike's Black Bean and Broccoli" Note this fills a 12" skillet, you may want to make less. Crush together into bowl, mix into paste: 1/2 can (15oz) black bean 7 clove garlic, crushed 1 T ginger, minced, crushed 1 T soy paste 1 oz soy sauce 1 T korean red pepper 9 African Red Devil chilies, crushed 1 T Laxmi brand chili powder (indian) water to thin The differences in peppers are subtle, if you don't have access to a multitude of peppers, use 1 T paprika, 1 T red pepper, 5 HOT dried peppers Cook in large skillet: 1 1/2 lb chicken or tofu 1 t oil. At 1/3 done point, add 1 oz oriental vermicelli. When vermiceeli is a little browned, add spice paste and water as needed. When all done, flavored to taste, add:...

QUICK KALE & MUSHROOM SAUTE =========================== Ingredients: (serves 4 as a side, 2 as an entree) 1 tblsp olive oil (I use about 1t, but hey) 1 tblsp minced garlic 1 tblsp soy margerine (I omit this) 8 oz. white mushrooms (to make this really good try oysters or chantrelles) 4 cups kale, tightly packed 1/4 cup water 1 tsp tamari 5 cherry tomatoes, quartered (this time of year I tear up dried tomatoes) salt and pepper to taste Instructions: ------------- Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and margerine (if used) and saute until garlic is lightly browned. Add veggies and stir 15-30 seconds, making sure not to burn the garlic. Add water, tamari, salt and pepper and cook another 5 minutes, stirring often. Add tomatoes and cook another 5 minutes on low. Serve immediately. Note: ----- I assume this dish is meant as a side, but over couscous, millet or bulghur it's a quickie meal. From: mad4@ellis.uchicago.edu (Bill Ma...

Marinated Mushrooms From: st931530@pip.cc.brandeis.edu Date: Thu, 21 Oct 1993 18:00:54 GMT Ingredients: 1 cup white wine 2 tbs. brown sugar 1/4 cup sliced green onion 1 ts hot red pepper flakes 1/2 ts salt 1/2 ts Oregano leaves 1/2 cup white wine vinegar 2 cloves garlic, finely minced 1/4 cup diced red pepper 1 lb small fresh mushrooms, trimmed. 1/4 ts. ground black pepper. Cooking Instruction: Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in an 8 cup microwaveable casserole. Cover; microwave at high for three to five minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano, and pepper. Let stand, covered, for thirty minutes. Transfer to covered jar or container. Can be refrigerated up to one week. Actually, it's a good one, even if you can't stand microwave cooking. Just watch...

Indian Stuffed Peppers From: demers@ere.umontreal.ca (Demers Serge) Date: Fri, 1 Oct 93 20:07:12 -0400 Ingredients: 2 red and 2 green peppers (large) 5 Tbsp oil 1 onion, finely chopped 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp cayenne pepper (or to taste) 350 gr of ground beef 3 Tbsp rice 1 can (400 gr) tomatoes, keep the liquid salt Cooking Instruction: Heat 3 Tbsp of oil in a frying pan, fry the onion until golden. Add spices and cook 2 minutes. Add the gound beef and cook well. Add the rice and the salt and cook 2 minutes. Cut the top of each pepper, remove the seeds and the ribs inside. Fill them with the beef mixture. Select a large sauce pan, big enough to fit the four peppers standing up. Put the last 2 Tbsp of oil in the pot, fit the peppers, add the tomatoes around and pour the tomato juice into each pepper. Cover the pot, bring to boil and simmer for 40 minutes.