May 2007 - Vegetarian Foods And Recipes

Vegetarian foods and recipes

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Paneer Tikka Masala

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Quick Vegetable Soup

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Vegetarian foods and recipes - May 2007

French Bean and Tofu Curry

May 23rd 2007 11:59

Ingredients
½ kilo French beans, snapped in half
500gm fresh tofu, drained and sliced into small pieces

Seasoning
1 teaspoon ghee
½ teaspoon cumin seeds
½ teaspoon bicarbonate soda
½ teaspoon turmeric powder
½ teaspoon chilli powder
½ teaspoon coriander powder

½ teaspoon cumin powder
1 teaspoon salt

1. Heat ghee in pan.
2. Once ghee is hot, add cumin seeds. The seeds will pop and release a fragrance.
3. Add tofu and fry for 7-10 mins until all sides are slightly brown, stirring occasionally.
4. Add French beans, ½ teaspoon salt and bicarbonate soda and mix well.
5. Add ½ cup water and allow to cook for 5-7 mins, or until most of the water has evaporated.
6. Add the rest of the seasoning and the remaining salt and mix well.
7. Add another ½ cup water and allow to simmer for 5 mins, checking that the French beans are soft enough.
8. Serve with rice.

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Posted By: Sheetal Shah - Category: No Category

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Quick Vegetable Soup

May 21st 2007 11:07

I tried making this soup in my rice cooker over the weekend, and it took all of 40 mins to prepare and cook this wonderful recipe. Be sure to try it!

Ingredients
½ red capsicum, diced
6-8 French beans, diced
6-8 fresh mushrooms, diced
½ zucchini, diced
1 carrot, diced

Seasoning
Olive oil
½ red onion, diced
2 pieces garlic, diced
½ tomato, diced
1 tablespoon organic vegetable stock
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon dried leek
Salt and pepper to taste

To Serve
1 tablespoon fresh parsley, diced
Fresh grated parmesan, to serve

1. Heat up rice cooker (put it on the cook setting).
2. Add olive oil.
3. When the oil is slightly hot, add onion, garlic and tomato and fry for 2 mins.
4. Add the vegetables, cover with lid and fry for 5-7 mins.
5. Add 3 cups of water until all vegetables are covered.
6. Add all the seasoning, salt and pepper and allow to cook for 30-40 mins.
7. Once cooked, mix in the parsley.
8. Serve with bread and parmesan cheese.

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Posted By: Sheetal Shah - Category: No Category

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Vegetable stew served on Middle Eastern rice

May 20th 2007 10:16

Ingredients for the stew

1 tin fresh tomato sauce
½ cup frozen peas
½ cup frozen corn
½ tin button mushrooms, diced
1 carrot, diced
½ cube of tofu, drained and diced

Seasoning
1 tablespoon olive oil
2 pieces garlic, grated
1 teaspoon dried fenugreek
1 teaspoon dried mint
1 teaspoon dried coriander
Salt and pepper to taste

Ingredients for the Rice

1 cup rice, cooked and cooled
½ cup slivered almonds
½ cup raisins, soaked in warm water for 10 mins

Seasoning
1-2 teaspoons butter
Salt and Pepper to taste

1. Add olive oil to the pan.
2. Add the garlic and tofu, fry for 3-5 mins until slightly brown on all sides, stirring occasionally.
3. Add the peas, corn, carrot and mushroom. Fry for 5 mins.
4. Add the tomato sauce.
5. Add all the seasoning, salt and pepper and allow to simmer for 5-7 mins.
6. For the rice, add butter to the pan.
7. Add the almonds and fry for 30 seconds until they turn slightly brown.
8. Add the rice, raisins, salt and pepper and mix well.
9. Serve with the stew.

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Posted By: Sheetal Shah - Category: No Category

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Chickpea and Potato Curry with Naan Bread

May 20th 2007 10:04

Naan resembles pita bread and is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava.

Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Iran, India, Pakistan, and the surrounding region. Naan bread will be available in your supermarket or Asian grocer

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