South Indian Vegetable Rice

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Vada Sambar - Indian Recipe

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Venn Pongal - South Indian Recipe

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Vegetable Cutlet - Vegetable Recipes

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Vatha Kuzhambu

Ingredients 

Tamarind paste: Two table spoons
Red chillies :3/4
Sambhar powder :One teaspoon
Small onion,peeled and cut into small pieces:Two table spoons
Sundaikai vatral(any vatral of one’s choice):One table spoon
Jaggery   :One small piece
Asafotita:One small piece(the size of a tamarind seed
Fenugreek roasted and powdered:One teaspoon
Til oil   :Two table spoons-minimum
Mustard:One pinch
Urad dhal,Channa dhal:One teaspoon each.
Salt to taste
Curry leaves:A fistful

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Vada Pav - Maharashtrian Recipe

Ingredients

Pav Bun - 4
Potaoes - 5
green chilies - 7
garlic and ginger paster - 3 tsp
curry leaves - 5
tumeric powder a pinch
mustard seeds - 1 tsp
dal flour
chili powder -2 tsp

Vada - South Indian

Ingredients:

Urad Dal – 1 cup
Onions – 1/4 cup, finely chopped
Green Chillies – 2, finely chopped
Ginger – 1 tblsp, grated
Salt – 1/2 tsp
Fresh Coriander – 1/4 cup, finely chopped
Oil for deep frying

Vangi Bhath

Ingredients:

Rice - 2 cups
White tender brinjals - 300 gms(length sized)
Onion - 1
Tomato puree - 1/2 cup
Garlic - 3 flakes
Green chillies - 3
Cloves - 2
Cardamoms - 4
Cinnamon - 1 inch stick
Oil - 5 tbsp
Salt to taste.

Grind into a coarse powder :

Red chillies - 2
Dhania - 1 tbsp
Cumin seeds - A pinch
Pepper - 1/4 tsp
Cloves - 2
Cardamoms - 2(Fry in 1/2 tsp of oil, one by one till colour)

Grind in to a paste :

Garlic - 4
Ginger - 1 small piece
Grated fresh coconut - 1/4 cup
Coriander leaves - little

Read More : Click Here

Vegetable Biryani - South Indian Recipes,

Ingredients:

Rice - 3 cups
Carrots - 2
Fresh Green beans - 50 gms
Green peas - 100 gms
Cauliflower - 100 gms
Double beans - 100 gms
Onions - 2
Tomatoes - 2
Fresh curd - 1/2 cup
Fresh milk - 1/2 cup
Green chilies - 2
Ginger - Garlic paste - 2 tsp
Turmeric powder - 1 tsp 
Ghee - 2 tsp
Oil - 2 tsp
Salt to taste
Bread Slices - 4

Read More : http://moversandmoves.blogspot.com/2015/03/vegetable-biryani-south-indian-recipes.html

Vanilla Cake

 INGREDIENTS 

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk


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Vegetable Pulao - North Indian

Ingredients

1.5 cup Basmati Rice-Wash and remove water and leave for 10 minutes, after removing all water

Green beans- some 15-20 pieces of 1 inch length each

Carrot- Thin slices, some 15-20 pieces

Green peas- two table spoon

Chopped onion- At least one. Chop thinly

Ginger- small piece

Capsicum- Four small pieces

Butter- one table spoon

Cumin seed- some 30 grains

Cinnamon-One small piece

Bay leaf- 2-4 leaves

Green chilly-one. Slit along the length

Salt

 Suggest, use a pressure cooker or rice cooker.

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Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis

INGREDIENTS

RED PEPPER COULIS:
3 tablespoons cornstarch
1 1/2 cups vegetable broth
3 ounces (6 tablespoons or 3/4 stick) butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic



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Vegetable Korma

Ingredients: 

Potato - 1(big), 
Green peas(seeds) - 1/2 cup, 
Turnip - 2(big), 
Carrot - 1(big), 
Tomato - 2(medium sized), 
Onions - 2(medium sized), 
Salt - 1/4 tsp, 
Red chilli powder - 1/4 tsp, 
Turmeric powder - a pich, 
Grated coconut - 1 cup, 
Fennel seeds - 1/2 tsp, 
Poppy seeds - 1/2 tsp. 

Method: 

Chop potatoes, turnip and carrot into thin long pieces. 
Add the green peas to this and steam the vegetables in a 
pressure cooker. Grind the coconut, fennel seeds and poppy 
seeds into a nice paste adding minimum water. Chop the 
tomatoes and onions and fry them in little oil. Add salt, 
chilli powder turmeric powder and the cooked vegetables. 
Add the ground paste and stir and heat for a little while. 

Vegetable Noodles - Chinese

Ingredients

1 Packet of  noodles
Cabbage
Carrots
Beans
Soy sauce
salt
ginger garlic paste
green chillies

Method

(1) Boil water in a vessel. Then put the hakka noodles and some salt and boil for another 3 to 4 minutes until the noodles are cooked but not over cooked
(2) Remove from fire and drain the water and wash it with cool water so that the noodles do not stick to each other
(3) Cut Cabbage, carrot and beans into long thin pieces.
(4) Heat oil in a pan and put the green chillies(according to taste) , ginger garlic paste and then the vegetables and fry well and some more salt . Then add the noodles and mix for about 3 minutes.
(5) Now pour a tbsp of soy sauce and mix well.

Vegetable Rice - South Indian Recipe

Ingredients

Raw rice : 200 gm    
Mixed vegetable : 250 gm    
Dried red chilli : 5 gm    
Asafoetida : a small piece of onion
Turmeric Powder : 2  gm    
Chilli Powder :10 gm    
Oil : as needed ( except coconut oil)
Salt : as needed
Mustard : a little

Method    

Cut vegetables into small pieces.
Heat oil in a copper bottomed vessel and add mustard. 
When the mustard splutters, add red chilli, asafoetida or finely cut onion.
Add vegetables and saute.
Add 350 ml water, chilli Powder,  turmeric Powder and boil.
Wash rice and add it to the boiling water.
Add salt and stir well twice.
Remove when cooked. 

Venn Pongal

Ingredients:

Raw rice - 1 cup
Moong Dal - 1 cup
Pepper -1 tea spoon
Jeera - 1 and a half tea spoon
Ginger - 1 inch piece
Milk - 1 cup
Cashew - 30 to 50 gm
Ghee - 1 cup
Curry leaves and salt to taste

Preparation:

Fry rice and dal separately in a kadai without ghee. Keep it aside.
Fry cashew in 1 table spoon to golden colour. Grind pepper and jeera to coarse powder. Chop ginger in to fine pieces. Wash rice and dal. Add 6 cups of water and 1 cup of milk to rice and dal. Also add pepper, jeera powder, asafoetida, curry leaves and salt. Boil this mixture in a pressure cooker. Switch off the gas after 1 whistle. Now add fried cashew and ghee to the pongal.

Vegetable Manchurian

ingredients--  

cauliflower grated--  1bowl     
carrot grated---1/ 2 bowl.             
ginger  grated --- 1 tsp.    
green chilli cuttet in small pieces ---1 tb. sp.       garlic cut in small pieces ---- 1 tb sp.
green chilli sauce ---------1 tsp.                         
tomato sauce  --------2 tsp.
 soya sauce ---------1  tsp.
ajino moto  1/2 t sp.
spring onion  cut in small pieces------1 bowl 
corn flour ---2 tb.sp.
salt to taste

method  ---    

mix cauliflower,carrot,salt half portion of sauce{ tomato sauce,chillii sauce, soya sauce} corn flour, garlic , ginger, chilli { half portion} make small ball  . heat the oil in pan and deep fry these balls. now add 2 tb.sp. oil in a pan and put spring onion ,garlic .remainning portoion of sauces. ajino moto , mix well . add  fried balls in it . leave it 10 minutes to soak the flavour. now  ready to eat.

Vegetable Cutlet

Ingredients

Mashed potatoes 2 cups 
Boiled green peas 1/2 cup 
Chopped onions 1/2 cup 
Chopped green chilli 2 
Bread slices 4 
Bread crumbs 1 cup 
Red chilli powder 1 tsp. 
Garam masala powder 1 tsp. 
Turmeric powder 1/4 tsp. 
Salt to taste 
Vegetable oil as required 

Method

1. Mix mashed potatoes, green peas, chopped onions, chopped green chilli, red chilli powder, garam masala, turmeric powder and salt. 
2. Soak the bread in water and squeeze all the water by pressing bread between the palms. 
3. Mix bread and potato mixture and knead to make a smooth dough. 
4. Take small quantity of this mixture and make ball form.Then flatten it on a smooth surface in a square shape.Cut into two (triangular) parts , each half should be about 1-2 cm thick. 
5. When you are done with the potato mixture, roll each of the cutlet in bread crumbs. 
6. Heat oil in a kadhai / deep frying pan. 
7. Deep fry the cutlets until golden brown. 
* Serve hot with bread and tomato sauce. (Optional- Cut the bread slices of same shape as the cutlet. Then place the cutlet between the bread slices and serve with ketchup.)

Vada Pav - Maharashtrian Recipe

Vada Pav

Ingredients

Pav Bun - 4
Potaoes - 5
green chilies - 7
garlic and ginger paster - 3 tsp
curry leaves - 5
tumeric powder a pinch
mustard seeds - 1 tsp
dal flour
chili powder -2 tsp

Method

Boil the potaoes ( not very soft) and smash it up roughly not a smooth paste.  Take the green chilies and garlic and ginger paste and grind it to a smooth paste in a mixer. Then in a kadai take some oil add mustard and wait for it to splutter. Add ground paste in the kadai and fry it well till the raw smell goes away.  Now add the potatoes and fry it for some time till the paste mixes with the potatoes. The let it cool and form small round balls with them. Then take the dal flour and mix with water to a thick paste, add chili powder and little salt to it .  Dipt the potatoe balls in it and deep fry it . 

Tale the Pav buns and cut in the middle and put one potatoe ball in it along with the chutney ( recipe mentioned below ) and put some butter on the pav and put it in the microwave or on a pan and heat it .  Now it is ready to serve.

Mint - Coriander Chutney Recipe

Ingredients


1 bunch fresh mint
1 bunch fresh coriander

garlic 2 pods

1" piece of ginger

4 green chillies

1/2 tsp salt

2 tsps lime juice

Method 

Take the mint , coriander, garlic and ginger green chillies. was h it and grind it. Grind these ingredients into a smooth paste in a mixer. You can add this paste inside the pav before you can microwave or heat it. 






Vada Pav - Maharashtrian Recipe by asith-mohan-mangalore

Vada - South Indian

Ingredients:

Urad Dal – 1 cup
Onions – 1/4 cup, finely chopped
Green Chillies – 2, finely chopped
Ginger – 1 tblsp, grated
Salt – 1/2 tsp
Fresh Coriander – 1/4 cup, finely chopped
Oil for deep frying


Method:

1. Wash the dal and soak in water for 2 hours.
2. Drain and transfer it to a blender.
3. Grind the dal, gradually adding up to 1/4 cup of water to make a thick, slightly coarse batter.
4. Add the onions, green chillies and ginger and mix well.
5. Mix the salt and coriander into the batter.
6. Put the oil in a kadai over medium heat.
7. Place a damp cloth on your palm and put about 1 1/2 tblsp of batter on it. The damp cloth prevents the batter from sticking to your hand.
8. Form the batter into a doughnut shape and transfer the vadai directly into the hot oil.
9. Fry till one side is cooked and golden brown.
10. Turn over and fry the other side, till golden brown.
11. Drain.
12. Make the remaining vadai in the same way.
13. Serve hot with coconut chutney. 


 





Vada by Asith Mohan Mangalore