vegeterian dishes?

Answer 1

http://www.cooks.com/rec/search/0,1-0,vegeterian_dishes,FF.html
http://www.surfindia.com/recipes/vegeterian-recipes.html
http://allrecipes.com/recipes/vegetarian/main.aspx
http://www.recipedelights.com/indianvegdishes.htm
http://www.syvum.com/recipes/ivrindex.html
so many veg recipes is here go and search

Answer 2

Vegetable Paella
1 Pint hot stock
8oz rice
1 red pepper, diced
2 chopped tomatoes
1 stick celery
15 olives, halved
1 teaspoon cajun spice
1 teasp. turmeric
1 cup peas
1 cup green beans
2 tablespoons olive oil

Fry diced capsicum for a minute, add rice and saute for 2 mins
longer.Add to hot stock in pan
add all other ingredients, bring it back to the boil and then transfer it to a low ring (No 1) to finish cooking, with the lid on for 1/2 hour
when all the moisture should have absorbed. Keep an eye on it in case your ring temperature is a bit high and it dries out! It's done when the stock has been absorbed.

Answer 3

Chilled cabbage and yoghurt soup

Cabbage 50 gms chopped
Yoghurt 2 cups
Tomato Puree ¼ cup freshly made
Garlic 2
Cloves Chopped
Coriander powder- a pinch
Papka powder a pinch
Basil leaves a few




Method:

Sprinkle salt on the chopped cabbage and allow to stand for 30 mins-Rinse and drain-Put the chopped cabbage in a blender along with the yoghurt, tomato puree, garlic, coriander and salt-blend until the soup is creamy-chill the soup -Garnish with a pinch of paprika and basil leaves-Serve chilled.

Answer 4

ROASTED VEGETABLES

Ingredient:-

-6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)
-¼ cup pure olive oil
-Salt and pepper to taste

Method:-

1) Preheat oven to 425°F.
2) Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup).
3) Put vegetable chucks on pan, sprinkle with olive oil, and toss. 4) Roast until tender; about 10 to 15 minutes.
5) Insert fork or sharp knife to test for doneness.
6) Add salt and pepper.

Yield: 6 servings.

ENJOY!!

Answer 5

Put Muenster cheese on a tortilla. top with hot pepper jelly, thawed out frozen spinach, and diced tomato. Wrap and fry in light olive oil with some chopped garlic. (Frozen spinach is safe. It was fresh spinach that had the E-coli.)

Answer 6

I'm not a vegetarian but Im frequently eat vegetable, hm...such as Red radishs / cabbages / melons / celerys and some mushroom etc

Answer 7

1.Dal Makhani

Ingredients

1 cup of Masoor Dal (Lentil Dal)
1 Onion ( 2 if the size is small)
1 Tomato
5-6 Green Chillies (add the chillies according to your taste)
2-3 tbsp of Vegetable oil.
2-3 tbsp of Ghee
1/2 tsp of Garlic paste
1 tsp of Shazeera (Kala jeera or Caraway seeds)
2 Cardamom
2 Cinnamon
Chilli Powder (add it only if necessary)
Salt to taste
2-3 cups of water.

Method:


Cook the Massor Dal (Lentil Dal) in a pressure cooker till you listen 2 whistles and then keep it aside. Do not overcook the Dal.
In a pan heat the oil. When hot add the garlic paste and let it fry for a while. Later add the onions & green chillies. Fry them till they are golden brown.
And then finally add the tomatoes. When onions, green chillies & tomatoes are well cooked keep them aside & allow this mixture to cool.
Once the mixture is cool grind it into a smooth paste and keep it aside.
Also grind Shazeera & Cinnamon into fine powder separately and keep it aside.
In another pan add ghee & heat it. Once hot add cardamom and then the powdered mixture of Shazeera & cinnamon.
Allow it to splutter.
Then add the cooked massor dal along with 2-3 cups of water (You can add more amount of water according to the consistency you want).
Bring it to boil. And then add the fine smooth paste (onions + green chillies + tomatoes) to the masoor dal.
Stir the whole mixture well & boil for about 5 minutes.
Finally add the salt. (Add chilli powder only if the spicy taste is reduced otherwise it's not required). Garnish with coriander & serve hot.
Preparation time : 30-40 min.
Servings : 4.

2.Mixed Vegetable Mint Masala

Ingredients

Mixed Vegetable - 2 cups (Beans, carrots, potatoes, baby corn and any veg. of your choice)
Onion (Big) - 1 sliced lengthwise
Tomato puree - 6 tbsps
Cumin seeds - 1 tsp
Salt - to taste
Oil - 3 tbsps

For Grinding

Mint leaves - 1/4 cup
Coriander - 2 tbsps
Small onions - 4
Ginger - a very tiny bit
Garlic - 2 flakes
Garam masala powder- 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cashew nuts - 1 tbsp

Method:


Heat oil in a kadai and season with cumin seeds.
When it begins to splutter add salt and the sliced onions.
As soon as the onions turn golden brown, add the ground masala and simmer it till oil separates.
Add tomato puree and stir for a few seconds.
Add the boiled vegetables along with water used for cooking them.
Bring to a boil.
Garnish with corainder leaves and serve hot with rotis, parathas, fried rice, veg. pulav.

3.Bharwa Bhindi

Ingredients

Bhindi (Ladies finger) 250 gms
Jeera 1 tbsp
Garam Masala 1 tbsp
Oil 2-3 tbsp

For Filling:

Turmeric powder 1/2 tbsp
Coriander powder 1 tbsp
Red chilli powder 1/2 tbsp
Saunf 1 tbsp
Salt 1 tbsp

Method:


Wash Bhindis and make them dry.
Remove the caps and make slit in all Bhindis lengthwise from top to bottom.
Mix all the ingredients of filling. Fill this fillng in Bhindis very carefully so that it does not come out from Bhindis.
Now put 2-3 table spoon of oil in the pan.
Put jeera, when it splits, put the rest of the filling.
Now put stuffed Bhindis and cover it. After 5-10 min when it get cooked put Garam masala on top of it.
Serve hot with Chapatis.

4.Aloo Gobi Masala

Ingredients

4 Nos.- Medium sized potatoes
1/4 kg- Gobi
1No- Tomato
2 tsp.- curd.
1 tsp.- chilli powder
1 tsp.- dhania powder
1/2 tsp.- Jeera powder
1/2 tsp.- haldi
Hing.
3 tsp.- cooking oil
Salt and Coriander leaves.
( if you require the dish to be spicy you can added chillipowder as per your taste.)

Method:


Peel the Aloo and cut in cubes of 1 inch.
Cut the Gobi into small sizes.
Put the oil in a kadai and add the chilli powder, Jeera powder, dhania powder, Hing, and haldi.
Immediately add the Aloo cubes. When all the Aloo pieces are nicely coated with the mixture, add the Gobi.
Stir well, add salt and little water and cover the kadia and allow to in low flame
When cooked, add tomato ( cut into wedges) and the curds and stir well for about 1 min.
Remove from flame and nicely decorate with finely chopped coriander leaves.

5.Pulao


Preparation Time : 5
Cooking Time : 10
Serves / Makes : 4

Ingredients
Onion - 1 cup Chopped
Mix Vegetables - 1 cup
Oil - As required
Salt - To Taste

To GRIND
Tomato - 1 medium sized
Ginger - 1/2 inch piece
Jeera - 1/2 tsp
Pepper - Exactly 5
Green chilly - 1
(Do not grind with lot of water)

Method
In a pressure pa, add oil and when hot add onion and fry till transparent.

Now add the vegetables and add salt. Fry for a minute.
Add the ground masala and fry for few more minutes.

Add the washed basmati rice with water (Usually for 1 cup of basmati rice add 1 and half cup water).
For this recipe give some allowance for water used in grinding the paste.

Add salt and clise.

Allow one whistle in low heat.

Garnish with chopped coriander and serve hot with Raita.

Answer 8

aalu gobi, matar paneer, palak paneer, methi matar malai, chole bathure............lots of dem man

Answer 9

there are lots of it.... send in your email address i will send the recipes