Vegetarian Food 1

8/13/2019 Vegetarian Food 1

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Theeyal Curry Recipe

Ingredients

1 cup Baby Onions 5 Curry Leaves 1/2 tsp Mustard Seeds 2 tbsp Tamarind Paste 1/2 tsp Sugar 1 pinch Asafetida 1/2 cup Grated Coconut 7 Red Chilies 1 tbsp Coriander Seeds 1/4 tsp Cumin Seeds 7 Black Peppercorns 1/4 tsp Turmeric Powder 3 tbsp Oil

Salt

Method

Heat 1 tablespoon oil in a small pan and saut coconut until it is light brown. Add 5 red chilies, coriander seeds, cumin seeds, peppercorns and fry until it

emits an aroma. Add the turmeric powder. Stir-fry for 2-3 seconds. Keep aside to cool. Grind into a coarse powder. Heat 2 tablespoon oil and add the mustard seeds, curry leaves and remaining

red chilies. When the seeds start spluttering, add asafetida and onions. Saut the mixture for 5 minutes on a medium flame. Add the ground masala powder and cook for a few seconds. Add water, tamarind extract, salt and sugar and bring to a boil. Simmer for 5-7 minutes. Serve hot with steamed rice. Serves four.

Onion Tomato Curry RecipeLearn how to make toothsome onion tomato curry with pumpkin seasoned withcoconut and curry leaves.

Ingredients:

2 medium size onion2 medium size tomatoa small piece of pumpkin1 twig curry leaves1 cup scraped coconut1 tsp sambar powder1 tsp turmeric powder


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2 tsp red chilly powderSalt to taste

How to make Onion Tomato Curry:Cut the onion, tomato and pumpkin into pieces.

In a cooking pot, pour some water, add the vegetables, turmeric powder and salt. Cookit.Grind coconut and red chilly powder to a fine paste.When the vegetables are cooked, pour in the ground paste, 1 tsp sambar powder andcoriander leaves and boil for a minute.Finally remove from fire and season with popped musturd seeds and curry leaves.Use this with plain rice.It is a good combination with this curry.

Vegetable and Pineapple Curry(Navratan Korma)Serves: 4Style: South Indian Vegetarian

3 cup(s) chopped mixed vegetables (carrot,green beans, cauliflower, potato)1 cup(s) shelled green peas2 cup(s) milksalt and sugar to taste3 tablespoonsghee (clarified butter) /butter / oil

1 teaspoon(s) cumin seeds2 bay leaves1" cinnamon stick4 cloves2 green cardamoms4 tablespoons cashew nuts ground to apaste1 cup(s) pineapple cubes1 cup(s) cottage cheese cubes2 tablespoon(s) fresh cream1 cup(s) chopped fresh coriander

To be ground to a paste:3 onion(s) chopped6 green chillies1" ginger chopped6 flakes garlic chopped teaspoon(s) turmeric powder teaspoon(s)garam masala (hot spice

mix)

1. Place the vegetables in a heavy-bottomed pan and pour half the milk over them.Mix in some salt and sugar to taste. Bring to boil. Cover and cook on mediumlevel for about 15 minutes or till the vegetables are soft and cooked.

2. Heat the ghee / butter / oil in a pan. Toss in the cumin seeds and let themcrackle. Add the bay leaves, cinnamon, cloves and cardamoms. Fry briefly tillthey are aromatic. Add the ground paste and fry on medium level whilst stirringfor about 4 minutes or till the fat leaves the sides of the pan. Mix in the cashewpaste and saute briefly.
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3. Add the remaining milk and the cooked vegetables along with the pineapplecubes. Mix well and bring to a boil. Mix in half the coriander leaves and thecottage cheese cubes gently. Add salt and sugar if required and simmer forabout 4 minutes. Put off the flame and stir in the fresh cream.

Garnish with the remaining finely chopped coriander leaves.

TIPS:

If you have a readymade tin of coconut milk, it can be added in combinationwith milk for extra flavor.

Cottage cheese cubes can be deep fried and then added to the curry. fruits like seedless grapes can be added to this curry.

Garam Masala obtained: about 200 grams (about 8 oz.)

Style: Indian

100 grams (about 4 oz.) coriander seeds25 grams (about 1 oz.) each of cumin seeds and black pepper15 grams (about oz.) each of black cumin seeds (shahjeera) and dry ginger6 grams (about oz.) each of black cardamoms and cloves4 grams (about oz.) each of cinnamon and bay leaves

1. Dry roast all the ingredients (except dry ginger) very lightly.2. Cool and dry grind to a powder along with the dry ginger.3. Store in an air tight bottle and use as required.

Gram Flour Gravy(Gujarati Kadhi)

Style: Indian Vegetarian (Gujarati)

2 tablespoon(s) bengal gram flour (besan)2 cup(s) yoghurt, preferably sour4 cups water

2 teaspoon(s) grated ginger2 green chilli(es) slit or chopped fine2 teaspoon(s) sugar or to taste1 teaspoon(s) each of mustard seeds andcumin seeds

teaspoon(s) each of asafoetida andturmeric powders2 tablespoon(s)ghee (clarified butter)

1 red chilli(es) broken into pieces4 curry leaves (kadi patta)salt to tastefinely chopped coriander leaves to garnish
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1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumpsare formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves,sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to aboil. Keep simmering.

2. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Addthe mustard seeds and the cumin seeds. Let them crackle. Now, add the

asafoetida, the red chilli bits, turmeric powder and fry on low heat for a fewseconds.

3. Add the tempering to the gram flour gravy and stir occasionally whilstsimmering on very low heat for 4 minutes.Garnish with finely chopped coriander leaves before serving.

Spinach Dal(Palak Dal) Serves: 4Cooking time (approx.): 11 minutesStyle: North Indian Vegetarian

1 cup(s) split green gram (moong dal)1 bunch(es) spinach chopped1 medium tomato(es) chopped1 medium onion(s) chopped1 teaspoon(s) cumin seeds teaspoon(s) turmeric powder

1 tablespoon(s) finely chopped ginger2 green chilli(es) slit2 flake(s) garlic2 tablespoon(s) butter /ghee (clarifiedbutter)red chilli powder and salt to tastefresh coriander leaves to garnish.

1. Soak the split green gram in water for about an hour. Grind the garlic, greenchilli(es), ginger and onion(s) to a fine paste. Add the turmeric and red chilli

powders to the paste and mix. Heat the butter /ghee (clarified butter) in a panand fry the cumin seeds till they splutter. Add the paste and fry till fat leavesthe sides. Now add tomato(es) and salt. Fry / cook on medium level for about 3minutes.

2. Add the soaked gram and double the water. Cover and boil on medium / lowlevel for about 5 minutes or till the gram is tender.

3. Add the chopped spinach and simmer for about 3 minutes or till the spinach iscooked.Garnish with finely chopped fresh coriander leaves.
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Onion Chutney(Pyaz ki Chutney)Serves: 4Style: North Indian Vegetarian

2 onion(s) chopped" piece ginger chopped

2 green chilli(es) chopped1 teaspoon(s) cumin seeds1 red chilli(es) broken into bits2 tablespoon(s) oillemon juice and salt to taste

1. Grind the onions, green chillies, and ginger to a fine paste without using anywater. Pour the paste / chutney into a bowl.

2. Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough.Add the cumin seeds. Let them splutter and then add the red chillies. Frybriefly and pour it on the chutney.

3. Add salt and lemon juice to the chutney.


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RECIPE FROM CHIN LINGS BOOK

PASTRI PUSING

Doh 1:4 Oz Tpg Gandum

1 Biji TelurSecubit Garam2 Sudu Kecil Air Sejuk

Doh 2:4 Oz Tepung2 Oz Spry2 Sudu Besar Air Sejuk

Doh 1: Ayak tepung dan grm dn masukn telur dn air sejuk. Gaul dengan pisau,dptkan doh separuh keras. Uli sebentar dn dptkn doh separuh keras. Bahagikan kpd5 bahgian.

Doh 2: Gaul dan ramas lemak kedlm tpg. Kemudian bubuh air sedikit sedkit dn uli,bahagikan kpd 5 bahagian.

Gambarajah:


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KUIH KOCI SANTAN

150g tpg pulut25g gula pasir50g gula Melaka biji kelapa parut

1 helai daun pandanbeberapa helai daun pisang (celur 7 by 7 in)

1. Lautkan gula Melaka dgn air dn daun pandan. Masukkan bah. kelapa. Kacauhingga lembab.2. Perah santan dari kelapa yg lebih cwn dn masukkan sedikit garam.3. Gulikan isi kelapa.4. Bancuk tepung dgn santan tadi hingga menjadi kental dn lembut.5. Bahagikan doh. Sapu sedikit minyak pada daun pisang. Ambil doh dn buatlubang dan masukkan inti. Tutup lubang. Bulatkan dan balut dengan daun pisang.Kukus 15 20 min.

KUIH KETAYAP100 g tpg gdm pain santan dn jus daun pandan1 biji telurgarampewarna hijau

Inti50g gula pasir50g gula Melaka

2 cwn kepala parutgaramdaun pandan


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KUIH LAPIS

5 oz tpg beras1 oz tpg ubi(ayak sekali)

1 pain santangaram3 oz gulaDaun pandan(jerang hingga gula larut)

Bancuh semua addunan basah dgn kering. Tapis. Bahagikan kepada 2 atau 3. Satubahagian mesti putih.

Sapu Loyang dengan minyak. Kukus Loyang. Masukkan 1 senduk batter putih.Kukus hingga masak, tuang warna yang lain

PULUT SERI MUKA

3 cwn beras pulut- rendamkan1 cwn kelapa parut - cwn pati santan1 cwn sudu garam halus2 helai daun pandan

Kukus pulut, tekan pulut yg sudh masak hingga licin.

3 biji telur cwn gula halus2/4 cwn santan1 cmb tepung ubi1 camb tepung beras3 helai daun pandan amabil airpewarna hijau

Kacau dan tapis. Tuang di atas pulut yang sudah masak. Kukus


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FROM INTERNET

Recipe from Diana's Dessertswhose source was actually taken from Cyberkuali

160g rice flour

20g green bean flour (hoen kwe flour)150ml water

For the Syrup:190g castor sugar (i reduced to 170g)300ml water23 screwpine leaves (pandan leaves), knotted250ml thick coconut milk (squeezed from 1 grated coconut)1/4 tsp. salt ( i didn't use salt)A few drops red colouring ( i used pink and purple)

Instructions:Combine sugar, water and screwpine leaves in a saucepan. Bring to a boil to dissolvethe sugar. Strain and set aside to cool. Put rice flour and green bean flour into a largemixing bowl. Pour in water gradually and leave aside to soak for 4045 minutes.

Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain thebatter to ensure it is free from lumps. Divide batter into two. Leave half a portion whiteand add colouring to the other half.

Place a greased 20cm tray in the steamer and heat up for 45 minutes. Pour half cupof the white batter on the heated tray. Cover and steam over medium heat for 56minutes or until set. Pour half cup of the pink batter over the white layer and steam

covered for 5 minutes.

Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer add a little more colour to make it a deeper shade of pink. Afterthe final layer is set, steam the kuih for a further 1215 minutes. Halfway throughopen the lid to release the steam, then cover again until the end of the steamingprocess.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

Steaming layer by layer till the last one, in Pink


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Serimuka

Ingredients:

Rice Layer

300g glutinous rice, wash and soak in water for 4 hours, drain180ml coconut milk1 tsp salt1 tbsp sugar

Egg Custard Layer

3 large eggs4 tbsp flour4 tbsp rice flour350ml coconut milk150g castor sugar

1/2 tsp pandan paste1/4 tsp saltGreen coloring

Method:

1. Drain rice and steam on 22cm tray for 20 minutes.

2. Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt.Mix well. Steam for another 20-25 minutes or till cooked.

3. Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to

level pressed rice.

4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Addcoconut milk, pandan paste, green color,salt and sugar.

5 . Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.

6. Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15minutes until cooked. Use a fork and scatch surface, then pour in the balance of thecustard, steam further another 10 - 15 minutes until cooked. (steaming time variesdepending on the heat of steamer)

7. Cut kueh into serving slices when cooled.
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HAW FLAKES LAYERED CAKE

Ingredients :

250g butter1 1/4 cup castor sugar

7 eggs1 teaspoon vanilla essence1 packet Cream Crackers biscuit1/2 cup condensed milk1/2 cup fresh milk4 packets Haw Flakescoloring of your choiceMethod :1. Get your steamer ready.2. Blend the cream crakers biscuit to powder form.3. Grease well your baking tin.4. Beat butter and sugar till light and creamy.5. Add in eggs, one at a time and continue beating.6. Add in vanilla essence, then condensed milk and fresh milk. Mix well.7. Add in the blended cream crackers biscuits a little at a time till you get the rightconsistency (cake consistency, not too runny and not too thick).8. Divide the mixture into small bowls, according to how many color you wish tomake. Put a bit of coloring into the mixture and stir well.9. Scoop about 4 tablespoons of mixture of one color and spread evenly on the greasedbaking tin.10. Steam for about 10 minutes or till the layer is cooked.11. Remove from steamer, arrange the Haw Flakes on that cooked layer. Cover withanother 4 tablespoons of different color mixture. Steam like in step # 10.

12. Repeat step # 11 until all the mixture are finished.13. After the final layer is cooked, bake in the oven for about 10 minutes in mediumheat so that the cake will keep longer.

Note :

Though I am prepared to stay for 4 hours infront of the steamer, because Azza said it'lltake about that amount of time to prepare this cake, but actually I didn't take long todo it. Maybe around 1 hour or so. And while the cake is steaming, I was doing myother house chores. With the cute size tin, I took about 5 minutes for each layer and Imade about 9 layers altogether. If only I have more haw flakes in the cake, then it'lltaste much better.

Vegetarian Food 1

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