Vegetable Fajitas

Vegetable Fajitas

Ingredients:

• 1-2 tbsp vegetable oil
• 1 red bell pepper,
• 1 green bell pepper
• 1 yellow squash
• 1 onion, sliced thin
• 1 tsp garlic
• 1/2 tsp salt
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 cup shredded Monterey jack cheese
• 1/4 cup cilantro
• 4 flour tortillas

  Preparation:

 1) Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F. Bake for until thoroughly heated. (15 minutes)

2) In a large pan heat oil over medium high heat. Add onions, red and green peppers, and garlic, mix with oil. Cover, reduce heat to medium, and cook for 5 minutes. Mix yellow squash into vegetables. Mix in salsa, cumin, salt and chili power. Cover, and cook for 5 minutes.

3) Put that mix cooed vegetable to warm tortillas evenly in centers and sprinkle with cheese and cilantro. Roll up tortillas and serve.

Veggie Sandwich

Veggie Sandwich

Ingredients:

• 4slices whole wheat bread
• 1 avocado, mashed
• 1 /4 cup cut olives
• 1 small tomato, chopped
• 1 small red onion, chopped
• 2 lettuce leaves
•  2 tsp mayonnaise
• 2 tsp mustard
• 4 tsp Ranch dressing
• 4 slices  Cheddar cheese
• 1/8 tsp pepper

Directions:

 1) Spread mayonnaise and mustard over two slices of bread, layer with the cheese,         onion, olives, tomato and avocado. Sprinkle with pepper.

2) Sprinkle each sandwich with 1 tablespoon of dressing. Top with lettuce. Sprinkle remaining dressing over remaining bread and serve.

 

Moong Dal

Moong Daal

Ingredients

• 2 1/2 cups moong daal
• 2 1/2 cups water
• 1 1/2 tsp salt
• 1/2 tsp   ginger and garlic paste
• 1 chopped red onion
• 1 chopped tomatoes
• 1/2 tsp turmeric power
• 2 teaspoons vegetable oil
• 1 teaspoon cumin seed or mustard seeds
• 3 green chili
• 1 pinch Asafetida
• 1/4 cup chopped  cilantro

 

Directions

1. Rinse the moong daal. Add water, and boil in a medium-sized pan.
2. Heat oil on medium heat, in a medium-sized pan, for 30 seconds.
3. Add asafetida, turmeric, mustard seeds and cumin seeds in quick succession.
4. When the mustard seeds start crackling, add the green chilies, ginger paste and garlic.
5. Add onions, and continue sautéing until they turn golden. Cook 5 minutes.
6. Add the tomatoes, and cook for 3 minutes.
7. Add the boiled moong daal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves.

Vegetarian Manchurian

VEGETABLE MANCHURIAN

Ingredients:

• 2 Cup Grated cabbage
• 2 Cup Grated carrots
• 2 Cup Squeeze
• 1 Chopped onion
• 2 Chopped Green chilies
• 3-4 Garlic flakes
• 4 tsp Corn Flour
• Oil for deep frying
• 1 tsp Soya sauce
• Salt to taste
• 1 tsp Pepper powder
• 2 tsp Oil
• Chopped coriander leaves for garnishing.

 

Method:

• Mix grated cabbage and carrots and squeeze the water out from them and mix corn flour, chopped green chilies and little salt to it.
• Make small balls of the mixture. (like kofta)
• Heat the oil in a khadai and deep fry the balls till golden brown, drain and keep aside.
•  In a separate pan heat 2tsp of oil, add garlic, green chilies and spring onions.
• Add water, salt, pepper and soya sauce, bring it to a boil.
• Gently add the fried balls to the gravy.
• Cook the vegetable Manchurian for 3-4 minutes and serve hot garnish with chopped coriander.

Vegetarian Lasagna

Lasagna

Ingredients:

• 1 package lasagna noodles
• 1 container  marinara sauce
• 8 oz mushrooms, sliced(optional)
• 1 red onion chopped
• 4 oz jalapenos (optional)
• 4-5 oz olives
• 2 /10 bags baby spinach
• 1 /15 container ricotta cheese
• 1 packag shredded mozzarella cheese
• 2  garlic paste
• 1/2 tsp salt
• 1/4th tsp pepper
• 1.5 tablespoon olive oil

 

Directions:

1. Preheat oven to 350 degrees.
2. Heat the olive oil over medium low heat in a large pan. Add one bag spinach and cook until wilted.
3. Remove and place spinach in a bowl and then cook remaining bag. Set cooked spinach aside.
4. Add 5 tbsp olive oil to the pan and cook mushrooms, onion, jalapeno until tender and then add tomato .Set aside in a separate bowl.
5. In another bowl mix together the ricotta cheese, minced garlic, salt and pepper.
6. Spray oven tray  with cooking spray and pour in about a fourth cup of pasta sauce to cover bottom. Lay three uncooked lasagna noodles over top. Add a layer of the ricotta mixture, then a layer of spinach, followed by a layer of mushrooms, onion and tomato and sprinkle of mozzarella cheese. Finish each layer with a fourth cup of pasta sauce then repeat with three more noodles.
7. Make two more additional layers of noodles, ricotta, spinach, mushrooms, onion, tomato, jalapeno, cheese and sauce then finish with a final layer of noodles, the rest of the sauce and more mozzarella cheese.
8. Cover very loosely with tin foil and bake for 50 minutes.
9. After baking, let lasagna cool for 15 minutes before digging in!

Bombay Sandwich

Ingredients

• 2 medium sized potatoes (boiled)
• ½ cup chopped onion
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon chopped green chili peppers
• 1 tablespoon oil
• Salt
• Green hot cilantro chutney (you can also buy it at any Indian store in case you do not want to make it at home)
• White or Wheat Bread slices (I just used what I normally have on hand which is was an oat nut bread)
• Slices of cucumber, onion, tomato
• Butter

 

Preparation

1. Heat oil in a pan, add cumin seeds. Once they pop add onion. Cook it until they turn slightly golden.
2. Add turmeric, chopped chili peppers, coriander powder and salt. Mix and quickly add boiled mashed potatoes otherwise masala will start burning.
3. Mix everything well together. Set aside. Do not need to cook it.
4. Take a slice of bread, put potato filling as much as you want. I normally put a thin later covering the whole surface.
5. In the second slice put a thin layer of cilantro chutney. Place it over the slice with potato filling (surface with chutney should be facing outside and not towards the potato.
6. Now over that chutney layer put slices of onion, cucumber and tomato. Sprinkle cheese on top of veggies if using. Place another slice on top covering the tomato, onion and cheese layer.
7. Brush some butter on both the exposed sides of the sandwich. Grill or pan fry until browned. Press the sandwich with a spatula to flatten the layers together.
8. Cut the sandwich into two triangle and serve with hot sauce or some sweet mango chutney.

Choley Bhature

Ingredients:

Bhature

2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste

Choley

1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste 

 

Bhature

• Take yeast and soak in lukewarm water for 5-10 minutes
• Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
• Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. 

Chole

• Take 2 tablespoons of oil in a pressue cooker and heat it.
• Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
• Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
• Now add the rest of ingredients including water except the cilantro and mint leaves.
• Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
• Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.