Vegetarian Delights

[*Saira*]

Button mushroom salad

Ingredients



Fresh button mushrooms,

thinly sliced 20 medium

Cucumber 1 medium

Onion, sliced 1 medium

Cherry tomatoes,

halved 10

Green olives, sliced 5

Black olives, sliced 5

Olive oil 3 tablespoons

Balsamic vinegar 3 tablespoons

Salt to taste

Black peppercorns,

crushed 7-8

Garlic, chopped 3 cloves

Lettuce 6-7 leaves

Fresh basil leaves,

hand torn 6-8

French bread ¼ loaf



Method



1. Halve the unpeeled cucumber, remove part of the seeds and then slice.

2. Take onion and cucumber in a large bowl. Add mushrooms, cherry tomatoes, green olives and black olives and mix.

3. For dressing take olive oil in a bowl. Add balsamic vinegar, salt, crushed black peppercorns and garlic and mix.

4. Tear lettuce leaves and add to the bowl of vegetables. Add hand torn fresh basil leaves and mix.

5. Slice French bread and further break into smaller pieces and add to the vegetables in the bowl.

6. Add the dressing, toss well and serve immediately.

Broccoli and toasted almond soup

Ingredients

Broccoli, small florets 400 grams
Almonds 10-12
Vegetable stock or water 4 cups
Onion, roughly chopped 1 medium
Garlic, roughly chopped 4 cloves
Celery stalk, chopped 2 inches
Low fat milk 1 cup
Salt to taste
White pepper powder to taste


Method

1. Soak broccoli florets in salted water for ten to fifteen minutes and drain.
2. Dry roast almonds on medium heat till the skin changes its colour slightly. Remove from heat, cool it and slice them into slivers.
3. Heat vegetable stock or water in a deep pan with onion, garlic and celery. Bring it to a boil.
4. Add broccoli florets, cover the pan and continue to cook for five to seven minutes or till broccoli is just done.
5. Remove from heat and strain. Reserve the stock. Cool and puree the solids in a blender.
6. Add the reserved stock and milk to pureed broccoli mix well. Bring to a boil again.
7. Add salt and white pepper powder to taste. Stir in toasted almond slivers and serve hot.

Bharwan Karele

Ingredients

Bitter gourds (karele), halved 4 medium
Salt to taste
Oil 1 tablespoon
Onion, chopped 1 medium
Ginger paste 2 teaspoons
Garlic paste 1 tablespoon
Coriander powder 1 teaspoon
Red chilli powder ½ teaspoon
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Tamarind juice 2 teaspoons


Stuffing

Gram flour (besan) ½ cup
Onion, chopped 1 medium
Fresh coriander leaves,
chopped 2 tablespoons
Salt to taste
Red chilli powder ½ teaspoon
Garam masala powder ¼ teaspoon
Carom seeds (ajwain) 1 teaspoon

Method

1. Scrape and make a slit on one side of the bittergourds and deseed. Rub salt over and inside and set aside for an hour. Wash under running water. Set aside.
2. To prepare the stuffing, dry roast gram flour in a nonstick pan on low heat till it emits a nice aroma. Remove from heat, transfer into a plate and allow to cool. Add onion, fresh coriander leaves, salt, red chilli powder, garam masala powder and carom seeds and mix well.
3. Stuff this masala mixture into each bittergourd and set aside.
4. Heat oil in pan, add onion and sauté till light golden brown. Add ginger paste, garlic paste and sauté for two minutes. Add coriander powder, red chilli powder, cumin powder, turmeric powder and mix well. Sauté the masala till it emits a nice aroma.
5. Add the stuffed bittergourds, half a cup of water and salt. Cover and cook on high heat for three to four minutes. Reduce heat and cook for ten to twelve minutes, stirring gently at regular intervals.
6. Add tamarind juice and mix well. Cover once again and let it cook for another ten to fifteen minutes till the bittergourds are properly cooked.
7. Serve hot.

Aloo Paneer Pops

Ingredients

Potatoes, boiled and mashed 2 large
Cottage cheese (paneer), grated 200 grams
Raisins (kishmish) 1 tablespoon
Oil 1 tablespoon + to deep-fry
Onion, chopped 1 medium
Red chillies, crushed ½ tablespoon
Green chillies, chopped 3-4
Fresh coriander leaves, finely
chopped 4 tablespoon
Garam masala powder 1 teaspoon
Salt to taste
Refined flour (maida) 4 tablespoons
Pepper powder ¼ teaspoon
Cornflakes, crushed 1 cup

Method

1. Soak raisins in warm water for some time before use. Drain well.
2. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove.
3. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins.
4. Make cylindrical shaped croquettes one inch thick and two inches long.
5. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more.
6. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.
7. Serve hot with green coriander chutney.

Chef’s Tip: Fry one piece in the beginning to check the binding of the mix and whether the oil is sufficiently hot.

[RAHEN]

karele and aloo paneer recipes, seem yummy...
i didnot like the raisins in aloo paneer...as they will give a sweet kind of taste...