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STUFFED ALOO RECIPE

Ingredients:

8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

How to make bharawn aloo:

• Slice off the top from the aloo (potatoes) - a thick slice to be used as a lid later, and carefully scoop the inside.
• Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
• Parboil until the water is fully absorbed into the mixture.
• Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
• Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
• Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
• Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

LAUKI KE KOFTE RECIPE

For the kofte:
4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
1/2 tsp Ginger paste
1/2 tsp Sendha namak (rock salt)
1/2 tsp Kali mirch, pissi (black pepper powder)
2 tbsp Singhare ka atta (waterchestnut flour)
Oil for deep-frying
For the gravy:
2 tbsp Ghee (clarified butter)
1 tsp Jeera (cumin seeds)
1 tsp Ginger, finely chopped
1/4cup (50 gms) Dahi (yogurt), beaten smooth
1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
1 1/2 tsp Dhania (coriander) powder
1 1/2 tsp Sendha namak (rock salt)
1/4 tsp Chilli powder
Hara dhania (green coriander), chopped for garnishing

How to make lauki ke kofte:

• Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
• Add singhare ka atta, mix well and shape into walnut sized balls.
• Deep-fry koftas to a golden brown over high flame and keep aside.
• Heat ghee; add jeera followed by ginger and sauté to a light brown.
• Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
• Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.

NDIAN VEGETARIAN RECIPES

INDIAN VEGETARIAN RECIPES

Get an insight into the Indian vegetarian recipes and dishes. Vegetarian cooking of India is easy and simple.

Vegetables are an integral part of our food and we consume them in a number of ways. For pure vegetarians India is a heaven. India can boast for its innumerable varieties of tasty and nutritious vegetarian dishes. Indians like their vegetable curries real hot 'n' spicy and so add a number of spices to make them really exotic. These are also prepared using different methods of cooking like baking, boiling, frying etc. We offer a number of tempting Indian vegetarain recipes of dishes like Navratan Korma, Shahi Paneer etc. to the connoisseurs of taste.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:

For Cake:
1 tin Pineapple
200gms Maida (Flour)
180 gms Sugar
120 ml refined oil
3 eggs
1 1/2 tsp Baking Soda
For Sauce
15 - 20 Fresh Strawberries
4 tblsp Sugar
1/4 tsp Cinnamon Powder
1 tblsp Strawberry Jam

How to make pineapple upside down cake:

• Sauce:
• Chop the strawberries into tiny pieces.
• Heat 1 cup of water and add the chopped strawberries.
• Cook till the sugar gets dissolved and strawberries are soft.
• Add the cinnamon and stir.
• Cook on a low flame for a minute and then add the jam.
• Mix gently and cook for another minute and remove from flame.
• Cake:
• Beat the eggs till fluffy.
• Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
• More smooth the batter more soft the cake will be.
• Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
• Upside Down Cake:
• Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
• Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
• To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
• Allow the cake to cool in the oven for 15 miutes.
• When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
• Top it with the strawberry sauce.

MALAI KOFTA

1/4 cup mixed nuts, coarsely ground,5 green chillies, cut finely ,oil as needed,1/2 cup grated coconut ,5 potatoes, boiled, peeled, mashed,salt and sugar,1/2 cup coriander leaves, cut
1 cup fine breadcrumbs
For the gravy:
1 tsp garam masala powder
1 cup cream
3 tomatoes pureed
Salt to taste
1 tbsp chilli powder
1 tsp cumin seeds
1 tbsp sugar
3 cup curd
1 tsp turmeric powder

How to make malaiwale kofte :

• Make lemon-sized balls out of the mashed potatoes.
• If the potato mash is soft, mix in bread slices dipped in water (squeeze out all water) to the mash and knead well.
• Prepare stuffing by mixing coconut, dry nuts, chillies, coriander leaves, salt and sugar to taste.
• Flatten each potato ball, put in a small quantity of this stuffing and fold around.
• Roll each ball in breadcrumbs.
• When all koftas are ready, deep fry them carefully in hot oil.
• Remove and reserve.
• Heat up 4 tbsps.
• Oil in a fresh pan, mix in cumin seeds, powdered spices, then tomato puree and curd.
• Fry till blended.
• Mix in sugar, salt, cream and simmer.
• Drop in the koftas and serve decorated with a little cream and coriander leaves.

INDIAN FOOD

3 green chillies
6 potatoes, peeled, cubed
salt to taste
1/2 tsp turmeric powder
Cut coriander leaves
3 dry red chillies
2 tbsp khuskhus roasted
3 tblsp oil
1/2 cup water

How to make khuskhus aloo :

• Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.
• Keep aside.
• Heat up half of the oil in a pot for 2 minute till very hot.
• Shallow fry the potatoes in batches on medium heat up till they are lightly browned.
• Heat up the remaining oil in the same pan.
• Mix in the whole dry red chillies and turmeric powder.
• Fry briefly.
• Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan.
• Mix in the fried potatoes and mix well.
• Mix in water and salt.
• Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft.
• Decorate with cut fresh coriander.
• Serve hot.