Meals With Vegetables (Mixed recipes)

MEALS WITH VEGETABLES

Be creative and make any substitutions that suit your personal taste.

RECIPES (12)

 1- BOMBAY TOMATO SAUCE 

INGREDIENTS

½ kg.onions, 4 table spoon oil, small piece ginger, pinch turmeric, one tspn. cumin seeds, ½ kg. tomatoes, 1½ tspn. ground coriander seeds, chillies to taste, 2 tbl spn, Dhania , salt to taste

Heat oil in pan and ad cumin seeds; cook for 5 minutes to soften the seeds then add chopped onions. Cook slowly, but do not brown. When soft, add skinned chopped tomatoes, salt, finely sliced ginger and ground coriander seeds. Add the chopped chillies but remember this is to your own taste (approx. 8-10). Let the sauce simmer gently until very soft, adding water if it tends to dry.

This sauce can be used for many vegetarian dishes, add water to thin a little, and use it to cook lentils, rice, potatoes, peas, cabbage, cauliflower or any mixture of these vegetable. Cook gently to avoid burning or sticking until the vegetables are done.

2 - BHALE

INGREDIENTS

1 cup blace lentils, 1 tspn. Cumin, 1 in. stick cinnamon, 1 tspn. Cinnamon, 1 tspn. Chilli power, 1 to 2 tblspn. Butter, 4 cups milk curds, 6 cloves, salt to taste.

Soak lentils overnight and grind next day, after straining well. Beat to a stiff paste, adding a little warm water. Roast the cumin seed and crush fine. Grind cloves and cinnamon to a power . Add ½ the chilli and cumin powders to lentils. Place damp butter muslin on the table. Make small balls of the paste, flatten slightly on the muslin. Pick up gently and deep fry in hot oil. Put fried cakes in warm salted water for 5 minutes, remove and squeeze out water. Beat milk curds to smooth consistency and pour over the cakes. Sprinkle remaining powdered masala ( cumin and chilli) and salt over the mixture.

3 - BRINJAL BHARTA

2 brinjals (boiled), 2 green chillies, 1 bunch dhania leaves, 1 chopped onion, 2 cloves garlic.

Remove pulp from brinjals. Pound the chillies, garlic and dhania leaves very fine. Add chopped onion and brinjal and pound a little longer. Sour with either vinegar or sour milk and add salt to taste.

4 - Cold drinks

Butter Milk Drink

Ingredients

400 ml milk	Blend all ingredients in a blender and refrigerate. At the time of serving – Garnish with chopped pistachios. Decorate with lime slices and cherry.
2 ltr butter milk ( lassi)
3 cups pineapple bits
Pistachios for garnishing

5 - Fruit Punch

Ingredients

2 cups orange pulp	Blend orange pulps frozen peach slices until smooth. Stir in chilled lemonade. Serve over ice in tall glasses. Decorate with lime slices and cherries.
2 cups frozen peach slices
2 ltr. chilled lemonade (sakanjvi)

6 - CHEESE CUTLEST

Ingredients

500 gms potatoes boiled and mashed	Method Sock bread slices in water for a minute. Squeeze out water crumble in a bowl. Add crumbled cheese. Mix all cabbage, coriander, chilli potatoes and salt. Then give shape into cutlets. Mix flour very-well in 2 cups water. Dip cutlets in flour paste and roll in breadcrumbs. Deep fry in hot oil until golden brown. serve as you wish.
500 gms cheese
½ cup chopped fresh coriander
5 green chillies (chopped)
2 cup cabbage (chopped)
2 onions (chopped)
5 bread slices
½ cup plain flour ( maida)
Salt as required or taste
100 gms breadcrumbs, oil for frying

7 - CHEESE TOAST WITH APPLE SAUCE

Ingredients

4 bread slices	Method Add a little nutmeg powder to apple sauce. Spread apple sauce on bread slices, about 3 table spoons on each piece of bread. Top it with cheese slices. Grill in oven until the cheese melts.
4 slices cheese
Nutmeg powder
1 cup apple sauce

8 - Carrot Pickle

ingredients

1 kg carrots	Method Wash carrots. Remove upper top. Cut vertically, 2-4 pieces, size 2-3 inch. Grind mustard seeds, aniseeds and pepper-corns (thick). Break cinnamon sticks into bits. Mix salt, chilli powder, turmeric powder, vinegar and ¼ cup mustard oil. Add pounded ingredients, cinnamon sticks, cardamoms and bay leaves to vinegar. Mix thoroughly. Stuff carrots with spicy mixture. Transfer carrots to air tight jar. Pour the remaining mustard oil mixture and seal. Cover jar with black cloth to protect from light until ready to eat. Takes 3-4 days. Shake the jar once or twice a day to mix the ingredients well.
50 gm salt
¼ cup vinegar
½ cup mustard oil
10 tsps chilli powder
3 tspz turmeric powder
5 black cardamoms, crushed
5 tsps aniseeds (saunf)
5 tsps pepper corns
3 bay leaves cushed
3 cinnamon sticks , size 2- 2 ½ inch

9 - CAULIFLOWER PICKLE

Ingredients

1 large head cauliflower, cut in small pieces	Method Mix shallots, cauliflower and salt, and let stand overnight. Drain and rinse in cold water. Combine sugar, turmeric, mustard seeds, cloves and chillies in a jar. Mix vinegar and water. Stir well. Let stand for two days. And after two days -refrigerate to store.
50 gms shallots (onion)
¼ cup salt
¾ cup sugar
1 tspn turmeric powder
2 tsps mustard seeds, powdered
2 tsps red chilli powder
4 cloves
1 sup white vinegar
1 cup water

10 - CUCUMBERS pickle

ingredients

2 cucumbers, pleeled	Method Slit cucumbers horizontally. Do not cut to the end. Scrape seeds from cucumbers. Mix all ingredients. Mix well and stuff into cucumbers. Chill until ready to serve.
2 small chooped onions
4 cloves garlic, mined
10 tsps sugar
5 tsps vinegar
2 red chilli, chopped

11 - TOMATO SAUCE

Ingredients

500 gms ripe red tomatoes, chopped	Method Heat butter in large pan. Add onions and garlic. Saute until translucent. Add tomatoes and sugar. Cover and cook on low heat for 10 minutes, stirring occasionally. Add remaining ingredients. Simmer, uncovered, over very low heat for 20 minutes, or until tomatoes are reduced to a paste. Add raisins and cashewnuts and contine heating on tiny flame for 10 mintures. Store in glass jars.
1 onion chopped
5 tsps sugar
1 tbsp butter
1 tbsp grated ginger
1 tbsp ground cumin
½ tbsp cinnamon
4 cloves garlic minced
¼ red chilli powder
¼ cup raisins for garnish
¼ cup cashewnuts (kaju) for garnish

12 - DUTCH SAUCE

Ingredients

250 gms onions, chopped	For seasoning:
250 gms green tomatoes, chopped	¼ cup flour (maida)
150 gms cucumber, chopped	½ cup sugar
1 large cauliflower, cut in florets	1 tspn vinegar
1 green pepper, (shimla mirch) sliced	1 tspn mustard seeds (rai)
1 red pepper, scliced	¼ tspn turmeric powder
½ spoon salt	Method Grind all ingredients in food grinder. Add salt and water. Cook until sauce thickens and season. Serve hot.
1 cup water