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Vegatarian Food Recipies
Cabbage and Carrot Bahji
adapted from Indian Lowfat Cooking
- 1 tbsp coriander seeds, crushed
- 1/2 tsp cumin seeds
- 2-3 dried chilis
- 4 cups shredded cabbage
- 1 cup diced carrots
- 1/3 cup chopped tomato
- 1/4 tsp tumeric
- 1 green chili, chopped
Pam or dry fry coriander, cumin seeds, and whole chili.
Stir for a min over medium heat, or until chilis darken.
Add carrots, cabbage, tomatoes, then tumeric, green chilies.
Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20 minutes.
Vegies should be a little crunchy, but if you like mooshy, cook 'em a little longer Baigan Ka Bhartha Serves 4 to 6 persons.
- 1 large eggplant, about 2 pounds (1 kg), peeled and cut into 2-inch (5 cm) cubes
- 1/2 cup oil
- 2 onions, coarsely chopped
- 4 tomatoes, coarsely chopped
- juice of 1/2 lime
- salt and freshly ground pepper to taste
- Dry Masala:
- 1 teaspoon paprika
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons coriander leaves for garnish
Prepare eggplant and set aside from heat.
In a wok or heavy skillet, heat oil just short of smoking.
Bhoona eggplant cubes until soft, 7-10 minutes.
Remove, set aside.
To the oil add the onions, and cook until they become translucent.
Add the tomatoes, the lime juice, salt and pepper, and the dry masala.
Return eggplant to pan and bhoona* over medium heat, mashing the eggplant as you stir.
Bhoona until eggplant is tender, about 3-5 minutes.
You will end up with a coarse-textured puree.
Turn out on warmed serving platter and sprinkle with the Garam Masala.
Garnish with the coriander leaves and serve.
Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.
Carrot-Tomato Soup This is a simple, tasty soup fairly easy to prepare.
- 4/5 carrots
- 2 small tomatoes
- 7-8 whole black pepper
- 1 onion
Chop the onion into fine pieces. In a soup vessel, place 1 tablespoon of butter. Heat on low flame. After the butter melts, put the chopped onions, fry well for 5-6 minutes. Cut the carrots into small pieces, put them in, also cut the tomatos and put them in. Pour 2 glasses of water, increase the heat. Allow the water to boil well, put whole pepper into it and continue to boil for 5-7 minutes.
Switch off heat, allow the semi-boiled carrots and tomato to cool. Transfer the contents to a mixer/grinder, run the mixer for 4-5 minutes, stopping once a minute to check.
Take a large metallic juice strainer, slowly pour the contents from the mixer through the strainer, back to the soup vessel. Stir with a spoon. Finally, press with hand to squeeze the liquid portion through the strainer, leaving the pulp above. If there are pieces of carrots left do not worry. Now, tranfer the pulp back to the mixer, pour 1/2 glass of water, run the mixer again and repeat the straining process.
Put the soup vessel on a low heat, put enough salt to taste. Heat till the soup is hot but do not allow it to boil. Serve hot in bowls, this one will taste great and provides one serving for 4 people. It will build good appetite, serves as a refreshing hot drink in cold weather. For children, it is one of the good ways to provide lots of carrot
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