Vegan Recipes

Dum Aloo

noreply@blogger.com (VeganRecipes) — Fri, 16 Nov 2007 21:18:00 +0000

Serving Size: 6 people

Ingredients:

10 to 12 small boiled potatoes
2 teaspoon oil
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
2 tablespoon whipping cream
salt to taste

For the gravy :-

2 medium onion
1 big tomato
1 big spoon grated ginger
2 green chili's
2 to 3 garlic cloves
2 tablespoon curd

Recipe:

Take some oil in pan and fry the peeled potato
To make the gravy paste grind the onion, tomato, ginger, green chili's, garlic and curd
Now take some oil in the pan add the gravy paste and fry that well
To that add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, whipping cream, salt and continue to fry
Finally add the fried potatoes and 1/4 cup of water, mix it well and boil this for 10 minutes .
Now garnish this with chopped fresh coriander leaves

Methi Mutter Malai

noreply@blogger.com (VeganRecipes) — Fri, 16 Nov 2007 20:58:00 +0000

Serving Size: 4 People

Ingredients:

11/2 cup of Fenugreek (Methi) leaves , chopped
3/4 cup green peas, boiled
1 cup paneer, grated
1 bay leaves
1 piece cinnamon
2 cloves
2 cardamom
1/2 teaspoon garlic,chopped
1/2 teaspoon giner, grated
1/4 cup tomato,chopped
1/4 spinach (palak),puree
1/2 teaspoon garam masala
1/2 teaspoon sugar
2 tablespoons milk
2 tablespoons whipped cream
2 teaspoons butter
2 teaspoons oil
Salt to taste

For white gravy :-

1/2 cup onion, sliced
5 to 6 cashew nuts
1 piece cinnamon
2 cloves
2 green chillies

Recipe:

For the white gravy, combine all the ingredients said above with 3/4 cup of water and simmer about for 15 minutes.
Remove and discard the cloves and cinnamon
Cool and blend to form a smooth paste . Keep aside
Add the Methi leaves to boiling water and simmer for about 2 to 3 minutes
Drain out the water and keep the Methi aside
Heat the butter and oil in a pan add bay leaves, cinnamon, cloves and cardamom to it.
Add the methi leaves and saute for 2 to 3 minutes .
Also add the ginger and garlic and saute for 2 minutes .
Add the tomatoes and saute for 3 to 4 minutes .
Finally the white gravy, spinach puree, garam masala, milk, sugar, whipped cream, green peas, paneer and salt, cook till gravy becomes thick .
Serve hot

Mutter Paneer Butter Masala

noreply@blogger.com (VeganRecipes) — Thu, 25 Oct 2007 21:59:00 +0000

Serving Size: 4 people

Ingredients:

21/2 cups paneer (cottage cheese), cut into cubes
1 teaspoon Fenugreek (Methi) seeds
1/4 cup green peas, boiled
1/4 cup onions, diced
2 tablespoons butter
1 cup onions, chopped
1 piece giner
5 to 6 garlic cloves
2 tablespoons cashew nuts
1 teaspoon red chili powder
2 cups fresh tomato puree
1 teaspoon cumin (jeera) powder
1/2 teaspoon garam masala
1 tablespoon honey
1/4 cup milk
1/4 cup whipped cream
1 tablespoon oil
salt to taste

Recipe:

Ground into paste 1 cup chopped onions,1 piece giner, 5 to 6 garlic cloves and 2 tablespoons cashew nuts
Heat the oil in a pan, add the paste (prepared in #1) and cook till it is light brown in color .
Add the red chili powder and tomato puree and cook for a few minutes.
Add the cumin (jeera) powder, garam masala and 1/2 cup of water and cook for some time till the oil separates from the masala . Keep aside .
In another pan, melt the butter, add the Fenugreek (Methi) seeds and onions cook till the onions are lightly browned .
Add this to the tomato gravy, along with the green peas, honey, milk, whipped cream, paneer and salt and allow it to come to a boil .
Serve hot with rotis

Hot Artichoke Spread

noreply@blogger.com (VeganRecipes) — Thu, 25 Oct 2007 21:35:00 +0000

Serving Size: 6 people

Ingredients:

1 can artichoke hearts, drained, chopped
1 cup grated Parmesan cheese
1 cup real mayonnaise

Recipe:

Heat oven to 300 to 350 F
Mix all ingredients and keep into baking plate
Bake 20 minutes or until lightly browned .
Serve with tortilla chips

Hummus Vegetable Dip

noreply@blogger.com (VeganRecipes) — Thu, 25 Oct 2007 21:23:00 +0000

Serving Size: 6 people

Ingredients:

1 can chickpeas, rinsed and well drained
5 tablespoons lemon juice
1/4 cup water
1/4 cup tahini ( Sesame seed paste )
2 tablespoons olive oil
1 to 2 cloves garlic, sliced
1/4 teaspoon ground cumin salt and freshly ground black pepper
Few drops not pepper sauce
Assorted cut up fresh vegetables
Pita bread wedges

Recipe:

In blender container, place chick peas, 5 tablespoons lemon juice, water, tahini, 2 tablespoons olive oil, garlic and cumin salt process until mixture is thick and creamy.
Season to taste with salt, black pepper and hot pepper sauce ,if desired . Adjust consistency with additional water .
Transfer to bowl and cover refrigerate at least 1 hour before serving .
Serve with vegetables and pita bread .

Fruit Custard

noreply@blogger.com (VeganRecipes) — Mon, 22 Oct 2007 04:43:00 +0000

Serving Size: 10 people

Ingredients:

1 gallon whole milk .
1 pint "half and half" milk .
2 cups of sugar .
3 to 4 tablespoon of vanilla custard powder.
3 Bananas
2 Apples
3 Oranges
2 Pomegranate
1 cup green grapes
1 cup red grapes

Recipe:

Boil milk in a big pan.Make sure you stir it well the whole time.
Now add custard powder into a bowl of cold milk and stir the 2 well.
Then put the custard powder mixture into hot boiling milk and boil for 1 to 2 minutes .
Cut all fruits into small pieces and put into custard milk .
Keep the mix in the refrigerator.
Serve cold

Russian Salad

noreply@blogger.com (VeganRecipes) — Mon, 22 Oct 2007 04:24:00 +0000

Serving Size: 10 people

Ingredients:

2 cup carrot .
2 cup french beans.
2 cup green peas .
1 big size apple .
1 can pineapple .
4 cup whipping cream.
3 cup mayonnaise sauce
salt and pepper to taste

Recipe:

Cut carrot and french beans into cubes and then boil the carrot and french beans for 5 minutes. Cut apple into cubes and pineapple too .
Take whipping cream and mayonnaise sauce and mix it well .
Take bowl put vegetables and fruit in that and add whipping cream mixture,salt and pepper to it and mix it nicely .
Serve cold .

Stuffed Tomatoes

noreply@blogger.com (VeganRecipes) — Thu, 18 Oct 2007 20:35:00 +0000

Serving Size: 6 people

Ingredients:

10 tomatoes .
1 cabbage shredded
1/2 tea spoon turmeric powder (Haldi)
1 tea spoon cumin powder (Jeera)
1 tea spoon coriander powder (Dhainya)
2 tea spoon red chilli powder
2 tea spoon sugar
4 table spoon chopped fresh coriander leaves
salt to taste

Recipe:

Apply some salt to shredded cabbage and keep aside for 10 minutes, after that squeeze shredded cabbage to remove water.
Put turmeric powder, cumin powder, coriander powder, red chilli powder, salt, and chopped coriander to it .
Cut tomatoes from upside remove seeds from inside and stuffed with cabbage .
Heat oil in pan and keep tomatoes into and cover with lid for 5 to 10 min .
Serve hot

Paneer Makhani

noreply@blogger.com (VeganRecipes) — Thu, 18 Oct 2007 20:17:00 +0000

Serving Size: 4 people

Ingredients:

2 cup paneer
2 table spoon fresh curd (Yogurt)
3 medium size of tomato
3 medium size of onion crushed
1 tea spoon garam masala
1 tea spoon cumin seed powder (jeera)
1 tea spoon coriander seed powder (dhaniya)
11/2 tea spoon red chilli powder
1/4 tea spoon turmeric powder (haldi)
1 small cup whipping cream
2 tea spoon butter
4 tea spoon ghee
salt to taste

Recipe:

Cut paneer into small cubes and fry it after that put paneer pieces into curd for marinate.
Chopped the tomatoes very fine .
Heat oil in pan after that put onions and fry till light brown , after that add garam masala, cumin powder, coriander powder,red chili powder, turmeric powder, and salt and fry it well.
After that put chopped tomatoes and fry till oil leaves the gravy.
After that put 1 cup of water and whipping cream , boil it for few minutes and after that add butter .
Finally add paneer pieces with curd and cook for a while .
Garnish with coriander leaves .
Serve hot .

Paneer Palak Kofta in Makhani Gravy

noreply@blogger.com (VeganRecipes) — Wed, 17 Oct 2007 04:30:00 +0000

Serving Size: 4 people

Ingredients:
For paneer palak Koftas

1/2 cup spinach, blanched,drained and chopped
1/2 cup paneer (cottage cheese ) grated
3 tea spoon rice flour ( Chawal ka Atta)
1/2 green chilli finely chopped
salt to taste

For Makhani Gravy

3 cup tomatoes ,chopped
1/2 cup onions, chopped
2 large cloves garlic, chopped
1 small piece of ginger,chopped
2 cloves ( Laung)
1 stick cinnamon ( Dalchini)
1/4 cup red pumpkin (Kaddu ) , chopped
1/2 tea spoon cumin seeds ( Jeera)
1/4 tea spoon kasuri methi ( dried fenugreek leaves )
1 tea spoon chilli powder
1/2 cup low fat milk
1/2 tea spoon cornflour
1/2 tea spoon sugar
1 tea spoon oil
salt to taste

Recipe for palak koftas

Combine all ingredients specified for the paneer palak koftas in a bowl and mix well.
Make round shape of balls and steam the koftas for 4 to 5 minutes and keep aside .

Recipe for makhani gravy

Mix he tomatoes, onion, garlic, ginger ,cloves,cinnamon,red pumpkin with 3/4 cup of water cook over a slow flame till the vegetables are soft
Then allow the mix to cool completely. Remove the cinnamon and cloves from it.
Blend the tomato mixture to a smooth puree.
Heat the oil in a non stick pan and add the cumin seeds. When the seeds start to crackle add kasuri methi and chili powder and saute for few seconds.
Add the pureed vegetables mixture, sugar, salt and boil it.
Dissolve the cornflour in the milk and add it to prepared gravy.
Simmer for few minutes .

Serving:

Add the panner palak koftas to the hot makhani gravy and mix well.
Serve hot

Vegetable Korma

noreply@blogger.com (VeganRecipes) — Wed, 17 Oct 2007 04:09:00 +0000

Serving Size: 4 people

Ingredients:

1/4 cup cauliflower ,cut into small florets
1/4 cup french beans ,diced
1/4 cup carrots,diced
1/4 cup green peas
1/2 cup capsicum ,diced
1/4 cup baby corn , cut into slices
1/2 tea spoon cumin seeds ( Jeera )
2 medium onions, pureed
2 cloves ( Laung)
1 stick cinnamon (Dalchini)
1 cardamom ( Elachi)
1 tea spoon ginger - garlic paste
1/2 tea spoon green chilli paste
1 cup milk
1/2 cup paneer ( cottage cheese ), cut into small cubes
1/4 cup pineapple slices , ( canned ) cut into small pieces
3 tables spoon whipping cream
1/2 tea spoon garam masala
1 table spoon ghee
salt to taste

Recipe:

Heat ghee in a pan and add cumin seeds. When seeds begin to crackle add onion puree, cloves, cinnamon, ginger-garlic paste and green chili paste and saute for 5 to 7 minutes.
Ensure you stir this continuously.
Now add cauliflower, frenchbeans, carrots, green peas, capsicum, baby corn ,1/2 cup of milk and 1/4 cup of water.
Cover and cook over a slow flame till the vegetables are tender.
Add the remaining milk, paneer, pineapple, whipping cream, garam masala and salt
Simmer for another 3 to 4 minutes.
Serve this hot garnished with the coriander and pineapple slices.

Minestrone Soup

noreply@blogger.com (VeganRecipes) — Wed, 17 Oct 2007 02:10:00 +0000

Serving Size: 8 people

Ingredients:

1 medium yellow/white onion diced
2 stalks of celery diced
1 medium carrot diced
1 table spoon olive oil
1 medium tomato diced
1/4 bunch parsley finely chopped
2-3 garlic cloves finely chopped
2 teaspoons basil
2 teaspoons oregano pinch salt
4 cups of water or vegetable stock
15 ounce tomato sauce (1 Can)
15 ounce chopped tomato (1 Can)
15 ounce kidney beans (1 Can)
15 ounce garbanzo beans (1 Can)
15 ounce green beans (1 Can)
1/2 teaspoon black pepper
3/4 cup dry pasta shells (small shells works well)
salt to taste

Recipe:

Saute the chopped onions, celery and carrots in a soup pot with olive oil.
Add the chopped garlic, basil, oregano and salt.
When vegetables are tender add tomato juice, water or vegetable stock and the 15 ounce chopped tomatoes
Reduce heat and simmer for about 10 minutes
Now add the kidney beans, garbanzo beans and green beans along with some black pepper as per taste
After the beans are heated thoroughly add the fresh tomatoes and parsley.
Finally add the pasta and cook this for about 10-15 minutes until the pasta is tender
Season to taste and serve hot

Kala Channa

noreply@blogger.com (VeganRecipes) — Mon, 15 Oct 2007 22:26:00 +0000

Serving Size: 4 people

Ingredients:

2 cups of kala channa
1 chopped small onion
1 chopped tomato
1/2 tea spoon ginger and garlic paste
1 tea spoon red chili powder
1/4 tea spoon turmeric powder
1/2 tea spoon garam masala powder
1/2 tea spoon hing
1/2 tea spoon mustard seeds
1/2 tea spoon cumin seeds
salt as per taste

Recipe :

Take kala channa and soak that in water for about 5 to 6 hours before you boil it.
Take some oil in a pan add some mustard & cumin seeds to it
When they crackle put some hing, chopped onion and ginger paste and garlic paste.
Fry this well
Now add the chopped tomato and fry this well again
Now add some turmeric powder, red chili powder and garam masala powder too.
Finally add the boiled kala channa to the gravy
Add little water and salt to taste and mix it well
Let it boil for 10 to 15 min on simmer
After its ready serve it hot with some chopped coriander leaves garnishing and lemon juice as per the taste

Methi Paneer Paratha

noreply@blogger.com (VeganRecipes) — Mon, 15 Oct 2007 01:08:00 +0000

Serving Size: 4 Parathas

Ingredients:

3/4 cup whole wheat flour (gehun ka atta)
1/2 cup fenugreek ( methi) leaves , finely chopped
1/2 cup low fat paneer,grated
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon ginger-garlic chilli paste
1/8 teaspoon turmeric powder ( haldi )
1 teaspoon oil
salt to taste

Recipe for the dough:

Combine the wheat flour and salt and knead into soft dough ,using enough water.Knead well
Cover the dough with a wet muslin cloth and leave aside for 10 minutes
Divide the dough into 4 equal portions.

Recipe for methi paneer stuffing:

Heat the oil in a non-stick pan and add the cumin seeds and ginger-green chilli paste.
When the seeds crackle, add the fenugreek leaves, turmeric powder and salt and saute for 2 to 3 minutes
Add the paneer and mix well. Divide the stuffing into 4 equal portions .

Spicy Tomato Rasam

noreply@blogger.com (VeganRecipes) — Sun, 14 Oct 2007 22:49:00 +0000

Serving Size: 6 people

Ingredients:

2 large ripe tomatoes
4 cups of water
2 whole red chillies
5 to 6 curry leaves
1/2 small bowl of Mint (Pudina leaves)
1/2 small bowl of coriander leaves
2 cloves of garlic grated
1/4 teaspoon cinnamon powder (Dalchini)
1/2 teaspoon sambar masala powder
8 to 10 Peppercorns (Black Pepper)
1/2 teaspoon cumin seeds (Jeera)
1/2 teaspoon mustard seeds
1/4 teaspoon hing
1 teaspoon of jaggery
1 teaspoon tamarind
1 tablespoon ghee
salt to taste

Recipe:

Put whole tomatoes in boiling water then simmer for 3 min and after that keep aside of 5 min
Heat 1/4 teaspoon of ghee in a small pan then add peppercorns and 1 teaspoon of cumin seeds roast till aromatic after that make it powder .
Remove tomatoes from water and peel the broken skin and smash it well .
To the thick tomato pulp add roasted red chillies , curry leaves, sambar masala, and other masala , salt , tamarind and jaggery and mash it well with hand or blender .
Heat ghee in a small pan after that add mustard seeds and remaining cumin seeds ,and hing and garlic .boil for 1o to 15 minutes.
Serve hot with white rice.

Chili

noreply@blogger.com (VeganRecipes) — Sun, 14 Oct 2007 03:16:00 +0000

Chili Fresh, dried, powdered, flaked, in sauces, sambals and pastes, chillies appear in many forms, to be used with discretion. It is well for the uninitiated to be aware that all chillies are not created equal. They range from mild to wild. As a general rule the smaller the chilli, the hotter it is.

Health Tips: The capsaicin of chillies does have a medical application, in the truest sense of the word. It is used in plasters to be applied externally in cases of severe muscle pain, acting in much the same way as the pleasantly 'hot' menthol creams. Internally, chillies and all members of the capsicum family are rich in vitamin C. They are reputed to help keep capillaries from hardening, thus lessening the risk of cardiovascular disease.

Other Languages:
China: la chiao, lup chew
India: mirch
Indonesia: lombok
Japan: togarashi
Korea: gochu
Malaysia: cili, lombok, cili padi (bird's eye)
Philippines: sili, siling haba (long), siling labuyo (bird's eye)
Sri Lanka: amu miris (fresh green chilli), rathu miris (red chilli), kochchi miris (bird's eye)Thailand: prik chee faa, prik kee noo suan (bird's eye)
Vietnam: ot

Coriander leaves

noreply@blogger.com (VeganRecipes) — Sun, 14 Oct 2007 03:05:00 +0000

Coriander leaves Also known as Cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking.The fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole, and occasionally is used in sushi rolls. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.

Health Tips: Its used for medicinal as well as culinary purposes, as a tonic, cough medicine and stomachic.

Other Languages:
Burma: nannambin
China: yuen sai
India: dhania pattar, hara dhania
Indonesia: daun ketumbar
Malaysia: daun ketumbar
Philipinnes: ketumbar
Sri Lanka: kothamalli kolle
Thailand: pak chee
Vietnam: ngo

Mint (Podina)

noreply@blogger.com (VeganRecipes) — Sat, 13 Oct 2007 16:21:00 +0000

Peppermint and spearmint are the two most widely used mints. They grow readily in most soils, and are indispensable to Asian cooking. They are used interchangeably with fresh coriander in cooked dishes, but probably the most popular accompaniment made with mint is one which is so simple that most Indian cooks make it without referring to a recipe. Called podina chatni, it is served as a dip with appetisers, an accompaniment with rice and a filling for savoury lentil pancakes. In Thailand, mint leaves are used in salads, as flavour accents with other ingredients as in the northern Thai dish called larb.

Health Tips: Peppermint is used as a stimulant, carminative and stomachic. Peppermint tea is used to treat nausea, flatulence, sickness and vomiting.

Other Languages:
China: yang po ho, paoh-ho
India: podina
Indonesia: janggat
Japan: hakuka
Malaysia: pohok
Philippines: yerba buena
Sri Lanka: meenchi
Thailand: bai saranae
Vietnam: rau huong lui

Curry leaves

noreply@blogger.com (VeganRecipes) — Sat, 13 Oct 2007 16:02:00 +0000

Curry leaves are as important to Asian food as bay leaves are to European food, but never try to substitute one for the other. Curry leaves, either fresh or dried, are usually the first ingredient added to the small amount of oil in which a dish is to be cooked, and the fragrance and flavour are unmistakable.

Health Tips: Apart from cooking, the curry leaf has a number of medicinal uses also. It is an essential ingredient of almost all traditional medicine systems of peninsular India, sometimes with amazingly good results. Unani, Ayurveda and other systems use it to cure ailments such as piles, to allay heat of the body and are useful in leucoderma and blood disorders, and this has been proven by experts of western medicine also. In India, the curry leaf is used to prevent conditions such as nausea and stomach upsets. It is also used in treating skin irritations and poisonous bites. Its oils are invaluable as repellants and to cure skin disorders common to the tropics.

Other Languages:
Burma: pyi-naw-thein
India: meetha neem, karipattar, karuvepillay
Malaysia: daun kari, karupillay
Sri Lanka: karapincha

Dalchini

noreply@blogger.com (VeganRecipes) — Sat, 13 Oct 2007 00:26:00 +0000

Dalchini commonly known as Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon has a warm, sweet and amiable aroma that is delicate yet intense. The taste is also aromatic, warm and sweet with hints of clove and citrus. Ground bark is immediately aromatic, whereas the quills have a tendency to hide their aromatic properties until broken or cooked in a liquid.

Health Tips: It has haemostatic properties. It is especially effective in uterine bleeding.Its beleived that cinnamon helps reduce the blood sugar levels and increase the natural production of insulin. It also helps to lower the blood cholesterol levels. It helps in reducing the LDL (known as the bad cholesterol) but not reducing levels of HDL, the good cholesterol.

Other Languages:
Burma: thit-ja-boh-gauk
India: darchini
Indonesia: kayu manis
Malaysia: kayu manis
Sri Lanka: kurundu
Thailand: ob chuey
Vietnam: que

Kala Chana

noreply@blogger.com (VeganRecipes) — Sat, 13 Oct 2007 00:13:00 +0000

Kala Chana also commonly known as Black Chick Peas or Small Dark Garbanzos. These beans retain their shape and are therefore desirable in a salad or are lightly sautéed and mixed with fresh diced onions, minced cilantro and lime juice as a side dish. Chick peas can be cooked with or without salt, sautéed in garlic butter, or with mayonnaise and lightly cooked vegetables to make a delicious salad.

Health Tips: It is often used as an alternative protein product with vegetarians and vegans and is one of the plants with the highest amount of protein. Chickpeas are a good source of zinc, folate and protein. They are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is polyunsaturated.

Sweet Corn Soup

noreply@blogger.com (VeganRecipes) — Fri, 12 Oct 2007 23:12:00 +0000

Serving Size: 4 people

Ingredients :

1 cup cooked sweet corn
2 spring onions
8 to 10 French beans
1 small carrot
small pinch of ajinomoto powder
1/2 teaspoon white pepper
2 tablespoon cornflour
2 teaspoon sugar
1 teaspoon butter ( ghee)
salt to taste

Recipe:

Cut carrot, French beans and spring onions with green after that boil it well.
Heat butter in a pan , add spring onions, then stir a while then add the corn and cup of water then add ajinomoto powder ,sugar, salt and pepper.
Mix cornflour with half cup of water and bring to a boil and put in the pan
Just before serving add onions,carrot and beans.
Serve hot

Spring Roll

noreply@blogger.com (VeganRecipes) — Thu, 11 Oct 2007 23:24:00 +0000

Serving size: 4 people

Ingredients :

1 cup green moong sprouted
2 cup cabbage sliced thin
2 carrot long thin slice
2 onions long thin slice
2 capsicum long thin slice
1 teaspoon soya sauce
1/2 teaspoon ajinomoto powder
6 teaspoon oil
salt to taste
2 cup maida ( all purpose flour)
water

Recipe:

Take maida,salt,oil and mix it with water to make it hard dough .
Boil the water and put the sprouted moong and remove after 5 min .
Heat oil then put onions, capsicum and fry it well after that add rest all vegetables,sprouted green moong ,ajinomoto powder, salt and then fry for 2 min in high flame .
Then add soya sauce mix it well a remove from fire .
After that make roti from dough fill these stuffing into it and roll it after that deep fry or u can bake it .
Cut into pieces and serve with chilli sauce

Cottage Cheese

noreply@blogger.com (VeganRecipes) — Thu, 11 Oct 2007 05:04:00 +0000

Cottage Cheese is a cheese curd product with a mild flavor. It is drained, but not pressed so some whey remains. The curd is usually washed to remove acidity giving sweet curd cheese.

Health Tips: Cottage cheese is low in fat and carbohydrates while high in protein. It is quite beneficial for body builders as well as growing children. Its a great source of lean protein and low in fat. Its also considered as a great substitute for higher fat cheeses.
A 4 oz (113 g) serving has approximately 120 calories, 5 g fat (3 g saturated), 3 g carbohydrates, and 14 g protein. It also contains approximately 500 mg sodium, and 20 mg cholesterol.

Other Languages:
India: Paneer,Chhenna

Stir Fry Salad

noreply@blogger.com (VeganRecipes) — Thu, 11 Oct 2007 02:10:00 +0000

Serving Size: 4 people

Ingredients:

1 cup capsicum , cut into thin strips .
1 cup paneer (cottage cheese) , cut into thin strips
1 spring onion , sliced
1/2 cup baby corn , sliced
1/2 cucumber , sliced
1/2 cup broccoli florets
1/4 cup bean sprouts
1 small tomato ,deseeded and sliced
1 teaspoon of kalonji
salt to taste

Recipe:

Heat oil
Then add all vegetables and stir for a while
Then add paneer, salt and Kalonji to it and remove from flame