Showing Tag: "vegetarian aromatic" (Show all posts)

Cucumber, Tomato and Onion Raita ( Kheera, Tamatar aur Pyaz ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients:
  • 480 ml (2 cups) plain yogurt
  • 1 small red onion, finely minced
  • 1 medium tomato - finely minced
  • 120 ml (1/2 cup) finely chopped cucumber (kheera or kakri)
  • 2 green chillies, finely minced
  • 1 tbs. chopped cilantro leaves minced
  • Salt to taste
  • 1/2 tsp. coarsely ground roast cumin seeds.
  • 1/4 tsp. coarsely ground roast cumin seeds for garnish
  • 1/4 tsp. red chilli for garnish (optional)
Method:
  1. To make, mix all ingredients together in a large bowl and transfer to a serving bowl.
  2. Garnish with ...

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Beetroot Raita (Chukander ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 
Ingredients
  • 1 small beetroot, boiled, peeled and diced
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1/2 tsp. mustard seeds
  • 1 tsp. black gram or urad/urd/urid dal
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, coconut, salt, beetroot. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves and gram dal. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. ...

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Sun-dried Cauliflower Pilaf

Posted by Kroocrew on Sunday, October 24, 2010, In : Bangladesh 
Sun dried cauliflower: An extremely pungent ingredient!






Preparation of Sun-dried Cauliflower:
  1. Take the florets of fresh cauliflower, string them with a thread and hang them up to dry. Within a few days, the cauliflowers shrink – like flowers, and look a few shades darker.
  2. This cauliflower string is left in the sun for at least 7 days, until dessicated. This we bag, safely away from all moisture.
  3. When ready to eat, take a handful, remove the thread gently, rinse and boil these in lightly salt...

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Aubergine Salad with Black Vinegar Sauce

Posted by Kroocrew on Monday, September 13, 2010, In : Taiwan 






Ingredients:
  • 500 gm (~1 lb) Thai aubergines
Sauce
  • 1-1/2 Tbsp sesame oil
  • 1-2 tsp chillie oil
  • 2 Tbsp finely chopped garlic
  • 1-1/2 Tbsp finely chopped fresh ginger
  • 3 Tbsp finely chopped spring onions (scallions)
  • 2 Tbsp light soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp Chinese black vinegar
Garnish
  • Handful of fresh coriander sprigs (optional)
Method:
  1. Cut the aubergines in half longways. Do not peel them.
  2. Next, set up a steamer or put a rack into a wok and fill it with 5 cm (2 in) of water. Bring the water to the boil over a ...

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Vegetable Cutlets

Posted by Kroocrew on Wednesday, July 7, 2010, In : India 





Ingredients:
  • Grated boiled potatoes.
  • Chopped coriander
  • Turmeric powder
  • Ginger-Garlic paste
  • Cumin seeds
  • Red chillie powder
  • Broken cashews
  • Coriander powder
  • Salt
  • Bread crumbs
  • Lime
  • All purpose flour
  • Chopped boiled vegetables.

Method:
  1. Place the chopped boiled vegetables in a muslin cloth and exclude any visible moisture by squeezing the contents. It's important to remove excess moisture because the mix will be fried eventually.
  2. To a small amount of hot oil in a pan add the cumin seeds. Saute briefly.
  3. Add the b...

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Hathu Curry (Curried Mushrooms)

Posted by Kroocrew on Monday, March 15, 2010, In : Srilanka 


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Ingredients:
  • 100 gm (3 1/2 oz) Mushrooms (sliced)
  • 1 Bell peppers  (sliced)
  • 1 large Onion (sliced)
  • Salt
  • 1 tsp of a preferred masala powder. (selection available on site)
  • 1/4 tsp Turmeric
  • 1/4 tsp Chillie powder (can be adjusted for personal prefs)
  • cooking Oil

Method:
  1. Mix the dry ingredients in a bowl
  2. Stir fry the mixture in a little oil in a wok or kadai
  3. The moisture content can be adjusted with the addition of milk if required.

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Eggplant Laos-Style

Posted by Kroocrew on Monday, March 8, 2010, In : Laos 







Ingredients:
  • 1 large eggplant, diced
  • 2 tbsp thick soy sauce
  • 2 tbsp light soy sauce
  • 10g cornflour
  • 30g castor sugar
  • 65 ml white vinegar
  • 65 ml water
  • 1 tbsp apple juice
  • 1 tsp paprika powder
  • 4cm ginger, thinly sliced
  • 1 stalk spring onion, chopped
For thickening:
  • 2 tbsp cornflour
  • 2 tbsp water

Directions:
  1. Soak diced eggplant in salt water.
  2. Combine 2 types of soy sauce, cornflour, sugar, vinegar and water. Set soy sauce mixture aside.
  3. Heat apple juice and stir in paprika powder, ginger slices and spring onion. Stir ...

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Kawa Mantisi (Pumpkin Dumplings)

Posted by Kroocrew on Saturday, February 27, 2010, In : Xinjiang 



Ingredients:
  • 1½ cup all-purpose flour
  • 1 cup cold water
  • 1 tbsp. salt
  • ½ cup fried mutton fat (or lean meat with 1 tsp. cooking oil)
  • 1 large orange pumpkin
  • 2 green or red hot peppers
  • 1 red onion
  • cumin,
  • salt
  • pepper

Serving: about 40-50 dumplings

Method:
  1. Dissolve salt into water. In a large mixing bowl, add the saltwater to flour while kneading the dough constantly for about five minutes.
  2. Dice fat or meat and vegetables into small cubes, not more than half an inch wide.
  3. Combine meat and vegetables into an...

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Thanatsone (Mixed Vegetable Salad)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 



Ingredients:

(Use any combination of the following vegetables in any amount):
  • beans
  • cabbage
  • cauliflower
  • okra
  • carrots
  • bamboo shoots
  • spring onions
  • bean sprouts
  • cucumber or zucchini.
  • (and others.)
  • 3 cups sliced vegetables of the above
  • salt
  • ½ cup vegetable oil
  • l tablespoon sesame oil
  • ½ teaspoon ground turmeric
  • 2 large onions, finely sliced
  • 4 cloves garlic, finely sliced
  • 3 tablespoons sesame seeds
  • 2 tablespoons white vinegar

Method:

  1. Cut vegetables into bite size strips and boil for  1 or 2 minutes in lightly ...

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Northern Indian Aromatic Squash

Posted by Kroocrew on Saturday, February 6, 2010, In : India 



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This flavoursome dish is generally served with puri and kachori (puri stuffed with urad dal).

 Ingredients:

  • 1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
  • 2 tablespoons chopped cilantro (hara dhania)
  • 4 cups of sliced squash (kadoo)
  • 3 tablespoon oil
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 1/2 teaspoon fenugreek seeds (dana mathi)
  • 1 tablespoon coriander powder (dhania)
  • 1 tablespoon coarsely ground funnel seed (saunf)
  • 1/2 teaspoon turmeric (haldi)
  • 1 teaspoon chili p...

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Vegetable Biryani

Posted by Kroocrew on Friday, January 8, 2010, In : India 




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Ingredients:

For the rice
 
 3 cups cooked long grained rice
 ½ tsp saffron (kesar)
 2 tbsp milk
 4 tbsp finely chopped mint (phudina) leaves
 Salt to taste
 
For the gravy
 
 240 ml (1 cup) mixed boiled vegetables (cauliflower florets, peas, french beans)
 2 bayleaves (tejpatta)
 4 peppercorns
 4 cloves (laung / lavang)
 480 ml (2 cups) chopped tomatoes
 1 tsp chilli powder
 1 tsp coriander-cumin seeds (dhania-jeera) powder
 ¼ tsp asafoetida (hing)
 ¼ tsp nutmeg (jaiphal) powder
 ¼ cup toma...
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Red Rice Pilaf with Orange and Ginger

Posted by Kroocrew on Sunday, December 13, 2009, In : Bhutan 



Ingredients:

2 Tbsp olive oil
1/4 cup chopped onion
3  strips orange zest 5cm x 1 cm (2x1/2-inch) - minced
2 tsp finely chopped fresh ginger
1 tsp minced garlic
1/8 tsp red pepper flakes
240 ml (1 cup) uncooked Bhutanese red rice
540 ml (2 1/4  cups) water
1 tsp kosher salt
1 Tbsp chopped fresh dill weed


Method:

Heat the oil in a large wide saucepan or deep skillet over medium low heat. Add the onion, cook, stirring, over low heat, until golden, about 10 minutes. Add the orange zest, ginger, gar...
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Chinese Ginger Dipping Sauce (中国姜蘸料)(2 recipes)

Posted by Kroocrew on Thursday, December 3, 2009, In : China 


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Recipe #1

Ingredients:

•    1/2 cup light soy sauce
•    1/4 cup red wine vinegar
•    2 teaspoons minced ginger
•    2 tablespoons brown sugar
•    2 spring onions (green onions, scallions), chopped

Preparation:
  1. In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.
  2. In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar i...

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Crispy Bhindi (Lady's Finger)

Posted by Kroocrew on Thursday, November 5, 2009, In : Nepal 


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Ingredients:
  • 200 gms. bhindi
  • 50 gms. onion (sliced)
  • 2 tsp. chopped green chillies
  • 1 tsp. chaat masala
  • 1 tsp. cumin seeds
  • 2 tsp. coriander leaves finely chopped
  • salt and red chillies according to taste
  • oil for frying

 
Method:
  1. Cut bhindi into thin long slices and deep fry till crispy and golden.
  2. Heat oil and fry onions till golden brown and keep aside.
  3. De-seed green chillies and slice them.
  4. Heat a little oil in frying pan and  add cumin seeds,green chillies and bhindi, toss slightly.Add the remaining ing...

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Nasi Kuning

Posted by Kroocrew on Friday, October 30, 2009, In : Malaysian (Nyonya) 




CC license
Ingredients:

300 gm rice
1 ½ cup coconut milk
1 cup mushroom stock
1 salam leaf
1 tsp Turmeric
Lemon grass (bruised)
Galangal (sliced).

Method:
Place all the ingredients in a cooking pot and bring the contents to the boil. Simmer moderately vigorously for 10 minutes.
Remove the galangal, lemon grass and salam leaf.
Shape the rice into a tall cone.
Serve with cucumber and tomato, ayam panggang and sambal oelek trassie.


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Perkedel Jagung (Corn Fritters)

Posted by Kroocrew on Friday, October 30, 2009, In : Indonesia 




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      sweet corn kernels from 3 corn cobs.
     1 Tbs. chives slices
     1 egg beaten
     2 Tbs. flour
     1 cup of oil for frying


Spice Paste Ingredients:

     1 Tbs. kunci root, pounded
     2 tsp. coriander, dryly fried
     1 tsp.  peppercorns
     6 shallots
     3 clove garlic
     1 tsp. salt
     sugar to taste


Method:

Coarsely pound the corn kernels.  Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter.
Heat the oil  medium high.  Take ...
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Vegetable Roll

Posted by Kroocrew on Thursday, October 29, 2009, In : Bangladesh 



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Ingredients:

•    tablespoon olive oil,
•    teaspoon olive oil, divided
•    ¼ teaspoon minced garlic
•    ¼ teaspoon red pepper flakes
•    1 cup packaged coleslaw mix
•    1 (3 ounce) can sliced mushrooms, drained and chopped
•    2 teaspoons salt, divided
•    1 teaspoon pepper
•    ¾ cup diced peeled, cored, seeded tomatoes
•    ¼ teaspoon cumin 1 (8 count) can refrigerated crescent dinner rolls fresh cilantro stems (optional)


Method:

1.    Sauté 1 tablespoons oil, garlic...
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Bhuna Khichuri

Posted by Kroocrew on Thursday, October 29, 2009, In : Bangladesh 

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Ingredients:


  • Moog Daal 1 cup
  • Pulao Rice 4 cups
  • Frozen vegetables 2 cups
  • Onion 1 medium
  • Jalapeno or chilli 4
  • Ginger 3/4 tsp
  • Cumin 1/2 tsp
  • Coriander 1/2 tsp
  • Turmeric 1 tsp
  • Garlic 1/2 tsp
  • Cooking oil 1/2 cup


Method:

1.    Take 1 cup of "moong" daal and 4 cups of "pulao" rice in a rice cooker.
2.    Wash the mixture and drain out excess water.
3.    Add 2 cups of fresh or previously-frozen mixed vegetable pieces (broccoli, cauliflower, sweet peas, long beans,                 carrot, corn  etc.).
4.    Add smal...

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Paneer Mushroom Masala

Posted by Kroocrew on Wednesday, October 28, 2009, In : India 
 
Fresh Paneer

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Ingredients:


  • 60 ml (4 tbsp)Oil.
  • 60 ml ( 4 tbsp) Ghee
  • Onions. 2 medium size (100 gm) Chopped finely
  • Crushed garlic. 2 tbsp
  • Crushed Ginger. 2 tbsp
  • Paneer pieces (cheese) . 250 gm
  • Mushrooms. 400 gm
  • Tomatoes.  2 large (150 gm). Finely chopped.
  • Garam masala. 1 tbsp
  • Chillie powder.  ½ tbsp.
  • Cumin seeds. 1 tsp
  • Coriander leaves. 1 tbsp Chopped.
  • Salt.

Method:

  1. Heat oil and Ghee in pan and add cumin seeds and sauté to golden brown.
  2. Add ginger and garlic pastes.
  3. Add garam masala and stir fry for 2-3 minu...

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Chola (Channa Masala)

Posted by Kroocrew on Wednesday, August 19, 2009, In : India 





Ingredients:
  • Garbanzo beans 15 oz (425 gm) can (canned works well)  
  • Cooking oil: 3 tbsp (45 ml)  
  • a. Hing powder: pinch  
  • b. Cumin seeds: 1 tspn  (5 ml)
  • c. Basan (Gram flour): 1 tspn  (5ml)
  • d. Tomato puree: 1 large tomato  
  • e. Ginger paste: 1 tspn  (5 ml)
  • f. Green chillie finely chopped: 1 tspn  (5 ml)
  • g. Turmeric powder: ½ tspn  (2.5 ml)
  • h. Chillie powder: ½ tspn  (2.5 ml)
  • i. Coriander powder: 3 tspn  (15 ml)
  • Salt: 1 tspn  (5 ml)
  • Approx ½ cup (120 ml) water.  
  • a pinch to ¼ tspn ( 1.25 ml) Garam M...

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