Archive for the ‘Vegetable Dishes’ Category

You will needs:

  • 300g cubed,1/4 tsp asafetida,
  • 2 chopped capsicums
  • 1 tablespoon olive oil
  • 1/2 teaspoon saltFor Tomato Sauce
  • 1 teaspoon olive oil,
  • ¼ tsp asafetida,
  • 1/4 teaspoon red pepper,
  • 1/4 teaspoon crushed fennel seed -crushed
  • 28 ounces tomatoes, canned — crushed
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 teaspoon sugar
  • 1 pinch thyme
  • 2 tablespoons fresh parsley — chopped
  • 16 ounces ziti pasta — 1 package
  • 10 ounces spinach — chopped
  • 1 cup mozzarella cheese, part skim milk — shredded

Directions:

Heat oven to 450F.

Toss eggplant, red onion, peppers, oil, and salt in jellyroll pan.

Roast 30 minutes,

stirring once or twice, until vegetables begin to brown.

Make sauce:
Heat oil in saucepan.

Add onions and cook covered over medium-low heat 10 minutes.

Stir in garlic, red pepper, and fennel; cook 30 seconds.

Add tomatoes, salt, pepper, sugar, and thyme.

Bring to boil, reduce heat and simmer 15 minutes. Sitr in parsely. Makes 3 cups.

Reduce oven heat to 400F. Toss ziti with vegetables,

sauce and spinach in bowl. Spread in shallow 3-quart baking dish.

Sprinkle mozzarella over top. Bake 20 minutes or until bubbly.

You will need…

3TbspOlive oil2TbspGhee/oil
1KgZucchini, sliced rounds1 TbspMustard seeds, black
½TspAsafetida1CupYoghurt
3TbspFresh basil3TbspChickpea flour
1TbspFresh oregano, chopped ¼Tspturmeric
½TspSalt¼CupFresh coriander leaves
¼TspBlack pepper


What to do next…

The Vegetables

  1. Heat the oil, add asafetida then zucchini rings.
  2. Cook over medium heat until almost tender.
  3. Stir in basil, oregano, pepper & ¼ tsp salt.
  4. Saute for another 5min.

The Curry Sauce

  1. Make curry sauce by heating ghee until it smokes.
  2. Add mustard seeds until they pop & turn grey.
  3. Drop in yogurt and stir in bessan/chick pea flour.
  4. Add salt, turmeric & chopped coriander leaves.
  5. Turn down to low heat for 5min.
  6. Combine curry sauce with zucchini

You will need…

4 Carrots, cut into strips   Olive oil spray
2CupsBroccoli florets 1TbspMixed herbs
2 Red capsicum, sliced ½TspAsafetida
  Asparagus spears 1TspBlack pepper
2CupsCauliflower florets 2TspSalt

What to do next…

  1. Preheat oven to 180C
  2. Wash all cut veggies and half steam
  3. Arrange in casserole dish
  4. Sprinkle with herbs, salt, pepper, asafetida and toss
  5. Spray with lots of olive oil
  6. cover with allminium foil & bake for 15min

You will need:

  • 2 cups paneer or tofu cubes,
  • 1 cup julienned carrots,green beans, moong bean sprouts,
  • 2Tbs sesame oil,
  • ¼ tsp asafetida,
  • 1 small piece lemon grass root bruised,
  • ½ tsp sugar,
  • ½ tsp black pepper,
  • 1Tbs ginger grated,
  • ¼ cup soya sauce and 1cup bok choy leaves chopped,
  • ½ tsp salt and
  • ¼ cup roasted cashews

What to do next:

Heat oil then add asafetida, ginger and black pepper.

Drop in lemon grass root & bok choy and stir fry for 3min, then add carrots and cook for further 3min.

Add green beans and cook for another 3min. then add sprouts and cook for further 3min.

Add sugar, salt, black pepper and soya sauce and cashews.

Cook until all the veggies are just tender then fold in paneer.

You will need:

  • 2 cups paneer or tofu cubes
  • 1 cup julienned carrots
  • green beans
  • moong bean sprouts
  • 2Tbs sesame oil
  • ¼ tsp asafetida
  • 1 small piece lemon grass root bruised
  • ½ tsp sugar
  • ½ tsp black pepper
  • 1Tbs ginger grated
  • ¼ cup soya sauce
  • 1cup bok choy leaves chopped
  • ½ tsp salt
  • ¼ cup roasted cashews

What to do next:
Heat oil then add asafetida, ginger and black pepper.
Drop in lemon grass root & bok choy and stir fry for 3min, then add carrots and cook for further 3min.
Add green beans and cook for another 3min. then add sprouts and cook for further 3min.
Add sugar, salt, black pepper and soya sauce and cashews.
Cook until all the veggies are just tender then fold in paneer.