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More Vegetarian Recipes

How do I cook onion sambar?

You will require
• Sambar onion (small variety) - Ό Kg
• Tur dal - Ό Kg
• Tomatoes - 2 nos (chopped)
• Tamarind juice
• Garlic cloves – 4 nos
• Green chillies – 2 nos
• A few curry leaves
• Ό bunch coriander leaves

• Ό tsp mustard seeds
• Ό tsp cumin seeds
• Ό tsp black gram dal
• Asafetida – a pinch
• 2tsp oil
• 4 tsp sambar powder
• 1 tsp ghee
• Salt to taste

Sambar powder
Grind 450 gm. red chillies along with 300 gm. coriander, 50 gm. pepper, 50 gm. cumin seeds, 50gm. mustard seeds and a handful curry leaves

Cook dal to a smooth consistency adding a teaspoon of ghee, two cloves of garlic, half teaspoon of turmeric and a pinch of asafetida. Heat oil and add cumin seeds, black gram dal and curry leaves. When mustard seeds start spluttering, add the onions, remaining garlic and green chillies. Add tomatoes when the onion turn limp and fry for a while. Add dal, tamarind juice, sambar powder and salt and allow the mix to boil till the raw smell disappears. Before removing from heat add finely chopped coriander leaves.

Spicy And Nice - Stuffed Brinjals

Cooking time 15 minutes. Serves - 2

You will require

For the masala
• Groundnut  - 100 gms, roasted and ground
• Dhania powder - A pinch
• Jeera powder - A pinch
• Red chilly powder - As per taste or ½ tsp
• Jaggery - ½ tsp

• Asafetida - A pinch
• Turmeric powder - A pinch
• Mustard seeds - ½ tsp
• Oil - 2 tbsp
• Salt - As per taste

Remove crowns and stems from brinjal and slit them into four quarters (do not make pieces, as these have to be stuffed).
Transfer the brinjals to a trough of water (this way the vegetables won't turn black).

Mix jaggery, salt, dhania powder, jeera powder, red chilly powder and powdered groundnut. Now stuff the slit brinjals with this mix.
Heat oil, add mustard seeds, asafetida and turmeric powder. When the mustard seeds start spluttering toss in the onion and fry till half done. Now add the brinjals and remaining masala. Add half a glass of water and cover the utensil.
The vegetable will be done in 15 minutes.

Spice Up The Night With Tandoori Paneer

You will require
• Cubed chunks of paneer: ½ kg
Capsicum: 2 nos, deseeded and sliced into medium-sized chunks
• Onion: 1 nos, sliced into medium-sized chunks
• Tomatoes: 2 nos, halved, deseeded and cut into medium-sized chunks
• Tandoori paste or powder: 2-3 tsp
Ginger-garlic paste: 2-3 tsp
• Red chilli powder: ½ tsp or as per taste

• Coriander powder: 2 tsp
• Cumin powder: 2 tsp
• Garam masala powder: 2 tsp
• Lemon juice: 2 tbsp
• Oil or butter for grilling
• Salt as per taste
• Thick curds: 1 cup

Toss the paneer cubes, capsicum slices, tomato slices and onion pieces in the curds. Add the remaining masala and let the ingredients marinate in the seasoning for at least 12 hours.

Slide in the marinated chunks of vegetables and paneer on a skewer and grill for 15 minutes of till brown. Brush a generous helping of the marinate dip on the veggies while they are being cooked and top off with a spoonful of oil. Remove from heat and sprinkle a tiny amount of rock salts. Serve hot with green chutney or other condiments.

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