That Vegetarian Chick

Monday, January 30, 2012

Method : If stalk of capsicum is too long, trim it. Cut a slit around the stalk (about ¼" from it) extending to ¾ of the capsicum. This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a spoon. Discard them. Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste.

When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while.

Then mix chopped onion with the masala. Stuff the capsicums one by one with the masala and close the lids. Prepare seasoning in frying pan with mustard and curry leaves in oil. Drop the stuffed capsicums gently in it.

Spread the excess masala, if any, all over. Cook on a low flame under cover. Open 2-3 times, at intervals, and turn over slightly. After sufficient cooking, remove from flame.

Chana Dal With Pumpkin

Ingredients :
1 cup chana dal (Bengal gram)
250 gm pumpkin
2 tomatoes
3 pods of garlic
½ piece of ginger
2 green chillies
a bunch of curry leaves
1 onion
1 tsp turmeric powder
2 tbsp oil
1 tbsp tamarind pulp
salt to taste

Method :
Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.
Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.
Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

Brinjal-Capsicum Gravy

Ingredients :

½ kg brinjal
1 capsicum
1 tsp soya sauce
2 tsp chilli powder
1 tsp garam masala
2 tsp corn flour
1 tsp ginger garlic paste
Salt as per taste
Coriander for decoration
1 onion

Method :

Cut the brinjals into medium size pieces
Put the brinjals in a glass bowl and pour one cup of water in it.
Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.
Keep it aside. Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.

Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :

Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

http://www.recipesindian.com/

Spinach Cup Cakes

1/2 cup of bread crumbs or instant potato flakes
1/2 cup chopped onion
1 cup prepared mashed potatoes
10-oz chopped spinach, thawed and squeezed dry
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
2 cups milk( seems like a lot you may want to eyeball it)
2 large eggs
1 cup of grated parmesan cheese

Oven set at 375. Coat mini muffin cups with some oil spray and dust with the bread crumbs or instant mashed potato flakes. Saute the onions in a little olive oil till tender about 4 minutes. Combine the mashed potatoes and onions, spinach, garlic, salt and pepper. Mix in the eggs and milk. Blend well and add the cheese. Fill each muffin cup with 2/3 of the potato/spinach mixture and bake for about 25 minutes, until browned and set~

Makes 1 dozen appetizers

Nana's Banana Sandwich

Tuesday, January 3, 2012

Ingredients

U.S.

Metric

Conversion chart

2 tablespoon(s) I Can't Believe It's Not Butter!® Spread
1 tablespoon(s) firmly packed dark or light brown sugar
1/4 teaspoon(s) ground cinnamon
1 large banana, thinly sliced
4 slice(s) crusty whole grain bread

Combine I Can't Believe It's Not Butter!® Spread, brown sugar, and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.