Vegetable Stir-fry

Ingredients
20 gms babycorn, sliced
10 gms black fungus, cleaned and cut
20 gms each red and yellow peppers, diced
20 gns chinese cabbage, diced
15 gms beansprouts
20 gms celery sliced
4 garlic cloves, crushed
1 tsp MSG
1 tsp white pepper powder
1 tsp white sugar
1 tbsp cornflour mixed with water
1 tbsp light soya sauce
2 1/2 tbsp sesame oil

Method

• Heat wok and add oil. Add garlic and stir fry till it turns golden-brown. Add vegetables and stir-fry for a minute. Add seasoning and sugar. Add cornflour till the sauce thickens. Remove and serve.

Tofu Makhani - (using Indian Spices)

Ingredients

223 gms tofu cubes
40 gms butter
290 gms tomato gravy
2 gms red chilli powder
2 gms garam masala
50 ml cream

Method

• Melt butter in a pan and fry tofu cubes. Add the rest of the ingredients and stir fry for few minutes. Garnish with coriander, ginger julienne and lemon wedges.

Vegetarian meal.

Fried Spinach with Sesame Seeds

Ingredients
3 bunches of spinach
1 tbsp sesame seeds
1 tbsp sugar
oil for frying

Method

• Wash the spinach thoroughly. Dry well. Chop into small ringlets.
• Fry the spinach in boiling oil. As soon as it gets crisp, remove from oil and drain.
• Then roast the sesame seeds and put them in the fried spinach along with the sugar.

Check if salt is required.

Chinese Stir Fried Vegetables

Ingredients:
Fresh button mushrooms 4-6
Tofu(bean curd) 100 gms
French Beans 4-6
Chinese cabbage 1/4 medium sized
Broccoli 1/2 medium sized
Capsicum 1 medium sized
Baby corns 4-6
Carrot 1 medium sized
Spinach 10-12 leaves
Garlic 6-8 cloves
Spring onions 2
Cornstarch 1 tbsp
Oil 4 tbsps
Salt to taste
Ajinomoto 1/2 tsp
Sugar 1 tsp
Light soy sauce 2 tbsps
White pepper powder 1/2 tsp
Toastes sesame seeds 1 tbsp

Method:

1.Clean, wash and cut mushrooms into quarters. Wash and cut bean curd into eight to ten pieces. Soak in hot salted water for 5 mins., drain & keep aside. String, wash & cut French beans diagonally into 1 inch sized pieces.

2. Was, trim & cut broccoli into small florets. Soak the florets in warm salted water for fifteen minutes, drain & keep aside. Wash, halve, deseed & cut capsicum into diamond shaped 1 inch sized pieces.

3. Wash & diagonally slice baby corns. Wash, peel, halve & diagonally slice carrot. Wash & tear spinach leaves into 2. Peel, wash & crush garlic. Was, trim & slice spring onions & reserve some sliced greens for garnish. Blend cornstarch in one cup of water.

4. Heat oil in a wok, add garlic & sliced spring onion, stir fry briefly. Add carrot, baby corns, mushrooms & broccoli . Continue to stir-fry and add French Beans, capsicum & chinese cabbage and cook for 2-3 minutes.

5. Stir in one cup of water and simmer for a couple of minutes. Add salt, Ajinomoto, sugar, soysauce & pepper powder.

6. Add spinach leaves & tofu. Stir in blended cornstarch, toss well to thicken the sauce & coat all the vegetables. Sprinkle toasted sesame seeds & serve hot, garnished with reserved apring onion greens.

Eggplant Relish

Ingredients:
2 drumsticks, cut into 2-inc pieces
1/2 tsp turmeric powder
1 big eggplant cut into 2'' pieces
5 tbsp oil
1 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp red chilli powder
1'' ginger, finely chopped
2 medium-sized ripe tomatoes, finely chopped
Fresh coriander leaves, finely chopped, to garnish
Method:

Cook drumstick in two cups of water to which is added a pinch of salt and 1/4 tsp turmeric powder. Heat 2 tbsp of oil in a wok and cook eggplant with salt and remaining turmeric powder till soft. Heat remaining oil in another wok and splutter mustard and cumin seeds. Reduce heat and add the cumin, coriander and red chilli powders. Now add the ginger and tomatoes. After 2-3 minutes, add the cooked drumsticks and eggplant, stirring well. Cook the vegetables over a low heat for five minutes in the gravy . Garnish with fresh coriander leaves.

Pumpkin Soup

Ingredients
500 gms pumpkin, peeled and chopped
100 gms onion, peeled and chopped
60 gms celery, peeled and chopped
10 gms chopped garlic
1 tbsp curry powder
400 ml water or vegetable stock
100 ml cream
Butter, for sauteeing
Salt and pepper, to taste
Method

Melt butter in a saucepan and saute all the vegetables till transparent. Add curry powder and saute for another minute. Pour water or vegetable stock and bring it to a boil. Simmer for30-35 minutes or till all the vegetables are soft. Liquidise and adjust seasoning. Drizzle in cream on to top and serve.

serves 4.

Vegetable Manchurian

Ingredients:
1 cup maida+cornflour
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
Pinch of soda bicarb
1/2 tsp salt
1/2 tsp ajinomoto
1 tsp soya sauce

For Sauce:
6-7 cloves garlic chopped
1 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce & 1 tsp ajinomoto
1 tsp salt
1 tbsp cornflour
2 tbsp oil

Method:
For Veg Balls; Make a dough out of theabove ingredients, make balls and fry in oil.
For Sauce;
Heat oil. Fry ginger, garlic, green chillies for 1 min.
Add 1 1/2 cups of water, ajinomoto, soya sauce and salt.
Cook the water for 3 minutes.
Add balls and cornflour paste.
Garnish with spring onion leaves.

Sweet & Sour Cabbage

Ingredients:
4 cups cabbage, shredded
1 1/2 cup green capsicum, shredded
1/2 cup red capsicum, shredded
1/4 tbsp monosodium glutamate/ajinomoto(optional)
4 1/2 tbsp vinegar
Sugar and salt for seasoning
6 tsp oil

Method:
Heat 3 tbsp oil in pan.
Add salt, then red and green capsicum.
Stir fry for a minute and remove from pan.
Heat 3 tbsp oil in the same pan, add cabbage.
Cook for 2-3 minutes.
Add capsicum and mix well.
Mix vinegar, sugar & monosodium glutamate
and put it in the pan.
Toss wel for a few minutes.
Serve hot or cold.

Shahi Paneer

Ingredients:
400 gms. paneer cube
250 gms tomato puree
2 onions, finely chopped
¾ cup fresh cream
1 tsp garam masala powder
1 tsp jeera
1 tsp sugar
1 tbsp oil
¼ tsp. turmeric powder
½ tsp. amchoor(dry mango) powder
1 tsp chilli powder
A sprig of chopped coriander powder
Salt to taste

Method:
Heat oil and sauté jeera and onion till golden brown. Add turmeric, amchoor, chili powder, and stir . Pour in the tomato puree. Add two cups of water and boil till the gravy thickens. Add salt, garam masala and sugar. Put paneer into the gravy and cook for few minutes. Garnish with fresh cream and coriander leaves.

Potato Stew

Ingredients: Serves 4
1 onion, finely sliced
I onion, finely chopped
2 cloves
1 cinnamon stick
1” fresh ginger, finely chopped
2 cloves garlic, finely chopped
4 green chillies finely chopped
½ tomato, finely chopped
2 potatoes, finely chopped
6tbsp coconut milk powder
1tsp pepper powder
Fresh coriander leaves, to garnish
4 tbsp oil
Salt to taste

Method:
Heat oil I a sauce pan and fry sliced onion until brown. Drain and keep it aside. In the same oil, sauté cloves, cinnamon, chopped onion, garlic, ginger, and green chillies. When the onion is translucent add the half tomato. Stir for a minute and add potato and enough water to allow the potatoes to cook. When potatoes are done, add coconut milk powder, pepper powder, fried onion and coriander leaves. Stir well to ensure that there are no lumps and serve hot with rotis, aapams, or plain rice.