Ingredients:
1small eggplant (cut into 3/4 inch thick slices), 2 small red bell peppers,seeded and cut into wide strips, 3 zucchinis, sliced 6 fresh mushrooms, stems removed 1/4 cup oilve oil, 1/4 cup lemon juice, 1/4 cup coarsely chopped fresh basil, 2 cloves garlic,peeled and minced.
Method:
Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl. In a mudium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
SPINACH DIP
Ingredients:
1 (10 ounce) package forzen chopped spinach, thawed and drained, 1 (8 ounce) container sour cream, 1 cup mayonnaise, 1 (.4 ounce) packet dry vegetable soup mix.
Method:
In a medium mixing bowl combine spinach, sour cream, mayonnaise and vegetable soup mix. Mix well. Refrigerate it for 4 hours. Stir before serving.
VEGETABLE FRY MASALA
Ingredients:2 cups of cut up green vegetables; 2 cup of broccoil; 2 tsp of garlic, Vegetable oil 1 tsp of fish sauce, 1 tsp chilli powder, 2 tsp garam masala, 2 tap of soy sauce, 2 tsp of mango pickle, 1/3 tsp sugar. 1/4 cup water.
Method:
Heat oil untill hot, over medium-high heat (not smoking though). Add the garlic. Immedientelly, add the cup up vegetables. Cook, stirring constantly untill cooked slightly, approximately 2 minutes, depending on the vegetable. Add fish sauce, soy sauce and oyster sauce. Add water and sugar. Continue to stir. Fry untill the vegetable is cooked. Cook for another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat.
VEGETABLES HARI KABAB
Ingredients:6-7 green bananas, 2 madium-sized potatoes, 1 tsp cumin seeds, 1 tsp black pepper powder, 2 tbsp mustard oil, 1 tsp tumeric powder, Salt to taste.
Method:
Peel the bananas and the potatoes, and cut them into medium-sized cubes. Heat the oil and add the cumin seeds. Stir for one minute and then add the vegetables. Lower the flame and add the salt and tumeric powder and mix. Add 1/2 a cup of water and cover with a lid and cook till the bananas and potatoes are tender. Add the black pepper and mix well.
CHEESE WITH GREEN BELL PEPPERS
Ingredients:200 grams (about 8 oz.) cottage cheese cut into (1/2'') cubes, 2 green bwll peppers cut into long thin strips, 4 flakes garlic crushed, 2 tablespoons oil, 1 teaspoons each of red chilli, coriander and hot spice mix (garam masala) powders, 8 tables tomato puree, Salt and sugar to taste.
Method:
Heat oil and garlic on medium level in a pan for about 2 minutes. Add green bell pepper strips and stir fry on high heat for a few seconds. Add red chilli powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minutes. Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minutes.
CREAMY SPINACH
Ingredients:
2 tbsp (clarified butter) / butter 4 dry red chillies, 1 tbsp finely chopped ginger, 2 green chilli slit, 600 grams (about 24 oz.) tender spinach washed and finely chopped, 1 tsp suger, Salt to taste, 2 tbsp cream, Finely chopped fresh coriander leaves to garnish (optional).
Method:
Heat butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly. Add the chopped spinach, sugar, salt and mix well on high heat. Cook with out covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream. Garnish with chopped fresh coriander leaves (optional).
SPINACH DAL
Ingredients:
1 cups split green gram (moong dal), 1 bunches spinach chopped, 1 medium tomatoes chopped, 1 medium onions chopped, 1 teaspoons cumin seeds, Teaspoons turmeric powder, 1 tablespoons finely chopped ginger, 2 green chillies slit, 2 flakes garlic, 2 tablespoons butter / gee (clarified butter), Red chilli powder and salt to taste, Fresh coriander leaves to garnish.
Method:
Soak the split green gram in water for about an hour. Grind the garlic, green chillies, ginger and onions to a fine paste. Add the turmeric and red chilli powders to the paste and mix. Heat the butter / ghee (clarifild butter) in a pan and fry the cumin seeds till they splutter. Add the paste and fry till fat leaves the sides. Now add tomatoes and salt. Fry / cook on medium level for about 3 minutes. Add the soaked gram and double the water. Cover and boil on medium / low level for about 5 minutes or till the gram is tender. Add the chopped spinach and simmer for about 3 minutes or till the spinach is cooked. Garnish with finely chopped fresh coriander leaves.
PANNER JHALFRAZIE
Ingredients:
400 grams cottoge cheese (paneer) cut into thick long pieces, 2 medium onions thickly sliced and separated, 1 each of green, red and yellow bell peppers cut into thick strips, 2 tomatoes cut into thick long strips and pulp removed, 2 green chillies chopped, 1 tablespoons ginger juliennes, 1 teaspoons each of turmeric, hot spice mix (garam masala) and red chilli powders, 1 teaspoons cumin seeds, 3 tablespoons lemon juice, 2 tablespoons oil, Salt to taste, Finely chopped coriander leaves for garnishing.Method:
Heat the oil in a heavy-bottomed pan on medium level and toss in the cumin seeds. When they begin to crackle, add the ginger juliennes, chopped green chillies and the sliced onions. Saute for about 2 minutes. Add the tumeric and red chilli powders. Stir well and toss in the bell peppers. Mix well and cook on medium level for about 3 minutes. Add the cottage cheese (paneer). Toss lightly. Add the salt and lemon juice. Then, cook on medium level for about 3 minutes. Stir in the tomato strips and the hot spice mix (garam masala) and mix well. Garnish with finely chopped coriander leveles.
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