VEGETARIAN COOKING MENU

WHEAT PAYASAM RECIPE

A mouthwatering sweet dish prepared of coconut, jaggery and broken wheat 

250 gms Broken Wheat
500 gms Jaggery
3 tblsp Ghee
10 gms Raisins
10 gms Cashew Nuts
2 Coconut
5 gms Cardamom
10 gms Dry ginger powder
10 gms Cumin Powder

How to make wheat payasam:

• Grate the coconut. Add 1/2 glass warm water to the grated coconut. Extract the first coconut milk by filtering the mixture of coconut and water.
• Extract the second milk by adding 1 1/2 glass warm water. Repeat the process to extract the third milk.
• Saute broken wheat lightly in one teaspoon ghee.
• Cook the brown wheat in 1 1/2 liters of water.
• Add the third milk and the second milk to the wheat and bring to a boil.
• Let the mixture thicken to a semi solid consistency then add powdered jaggery.
• Finally add the first milk and simmer it for a while.
• Season it with fried nut, raisins, powdered cardamom, ginger and cumin.
• Stir well and remove from fire immediately.

 

Spinach Dal Recipe 

3 ½ cups masoor dal (red lentils),
Rinsed and drained
8 cups water
1 tbsp turmeric
1 tbsp whole cloves
3 bay leaves
2 tbsp ghee (clarified butter)
2 onions, finely chopped
2 tbsp minced gingerroot
5cloves garlic, minced
6 cups chopped fresh spinach, packed down
1 tbsp salt
¼ cup ghee (clarified butter)
1 tsp black mustard seeds
1 tsp whole cumin seeds
4 tsp garam masala
2 tbsp chopped fresh coriander
Cucumber Raita
Cauliflower Pea Curry
Steamed rice

Put dal and water into a large pot and bring to a boil. Remove from heat. Add turmeric, cloves and bay leaves and stir. Let sit for 10 to 15 minutes until dal has swollen and has soaked up much of the water. Place the lentil pot over high heat and cook for 5 to 7 minutes, stirring occasionally, until the dal is tender. (If the dal dries out, add 1 or 2 cups boiling water.)

Cauliflower Pea Curry

1 ½ lbs ripe tomato (about 6)
2 onions, quartered
5 cloves garlic, cut in half
2 tbsp minced gingerroot
1 tbsp turmeric
1 tbsp ground coriander
2 hot green chilies, chopped
¼ cup ghee (clarified butter)
1 tsp black mustard seeds
1 tsp whole cumin seeds
1 tsp whole fennel seeds
1 tbsp salt
1 head cauliflower, florets only
¾ cup frozen peas
1 tbsp chopped fresh mint
1 tsp garam masala
½ cup yogurt
2 tbsp chopped fresh coriander
Mango Raita
Spinach Dal
Steamed rice
Blanch tomatoes in boiling water for 30 seconds.  Over a bowl, peel, core and deseed them.  Chop tomatoes into chunks and set aside.  Strain any accumulated tomato juices from bowl; add the juices to the tomatoes. 
In a food processor, add onions, garlic, ginger, turmeric, coriander and chilies; process at high until thoroughly minced.  Transfer mixture to a bowl.