vegetarian recipes

INGREDIENTS Rice 2 cups Tamarind (Imli) 50 gms Salt To taste Water 1 cup Chana Dal 1 tsp Urad Dal 1 tsp Oil for Tadka 1 tbsp METHOD Half boil rice. Soak Imli in water for 30 minutes. Mash it and strain it through a strainer. The tamarind water is ready for use. Heat oil in a kadahi. Add chana dal and urad dal. Add rice to it in the kadahi. Add salt and Imli water. Mix it well. Cover it with lid and simmer it for 5-7 minutes. Serve hot with Onion Raita. Serves: 4-5 adults. SPINACH CANNELONI POMORADO SAUCE 1 large onionchopped; 1 tablespoon grated carrots; 600grams blanched tomatoes; 1 teaspoon paprika; 1/2 teaspoon chopped basil; 3-4 cloves of garlic; 1/4th cup tomato sauce; salt pepper & sugar to taste. Method: Heat 2 tablespoon of oil. Fry onions & carrots. Add paprika. Blend tomato in a mixie. Add this to onions along with other ingredients, and boil for a few minutes. WHITE SAUCE butter; maida; milk. Method: Heat 11/2 tablespoon of butter. Fry 11/2 tablespoon maida. Add 11/2 cups of milk. Keep stirring constantly till thick. Mix salt & pepper. PASTAS 1 cup chopped spinach , boiled & pureed, 1/2 cup maida, 1/2 tablespoon ghee & salt according to taste. Method: Mix the above ingredients and make a semi-hard dough. Boil enough water. Add 1 teaspoon ghee and 1 teaspoon vinegar. Roll the pastas very thinly and cut into rectangles. Drop them in boiling water and cook till aldente. Take out in a strainer and wash with running tap water. Place the stuffing and make rolls. STUFFING 1/2 cup crumbled paneer; 3/4th cup shredded cabbage; 1 small capsicum; 1 cup cooked spinach; 2 tablespoon bread crumbs; salt & pepper to taste. Method: mix everything lightly. ASSEMBLING Place stuffing and make rolls. In a greased baking dish pour the pomorado sauce. Place the canneloni on it. Spread the white sauce. Sprinkle grated cheese liberally. Bake for 20 minutes at 180 degree centigrade. Serves: 2-3 persons.

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