Archive : Vegetable

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Long Beans with Tomatoes

Posted by on December 12, 2011

Long Beans with Tomatoes

Cooking Tips  : Indian meals often need some green vegetables to complement the spicy dishes and to offset the richly flavored sauces.

Serves 6

Long Beans with Tomatoes Ingredients:
  • 1 lb. 2 oz./ 500 g. green beans, cut into 2-inch/ 5-cm lengths long-beans-with-tomatoes
  • 2 tbsp. ghee or vegetable oil
  • 1-inch/ 2.5-cm piece fresh gingerroot, grated
  • 1 garlic clove, crushed
  • 1 tsp. ground turmeric
  • 1/2 tsp. cayenne pepper
  • 1 tsp. ground coriander
  • 4 tomatoes, peeled, seeded, and diced
  • 2/3 cup vegetable stock
Filed in: Vegetable
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Roasted Vegetables

Posted by on December 9, 2011

Roasted Vegetables

Cooking Tips  : Rosemary branches can be used as brushes for basting and as skewers. Soak the rosemary skewers overnight to prevent them charring.

Serves 4

Roasted Vegetables Ingredients:
  • 1 small red cabbage roasted-vegetables
  • 1 fennel bulb
  • 1 orange bell pepper, cut into 1 1/2-inch/4-cm dice
  • 1 eggplant, halved and sliced into 1/2-inch/1-cm pieces
  • 2 zucchini, thickly sliced diagonally
  • 6 rosemary twigs, about 6-inches/15-cm long, soaked in cold water
  • olive oil, for brushing
  • salt and pepper
Filed in: Soups and Appetizers, Vegetable
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Easy Cauliflower & Broccoli

Posted by on December 7, 2011

Easy Cauliflower & Broccoli

Cooking Tips  : Whole baby cauliflowers are used in this recipe. Try to find them if you can, but if not use large florets instead.

Serves 4

Easy Cauliflower & Broccoli Ingredients:
  • 2 baby cauliflowers easy-cauliflower-broccoli
  • 8 oz/225 g. broccoli
  • salt and pepper
Sauce
  • 8 tbsp. olive oil
  • 4 tbsp. butter or margarine
  • 2 tsp. grated fresh gingerroot
  • juice and rind of 2 lemons
  • 5 tbsp. chopped cilantro
  • 5 tbsp. grated Cheddar cheese
Filed in: Soups and Appetizers, Vegetable
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Eggplant Satay

Posted by on November 24, 2011

Eggplant Satay

Cooking Tips  : Eggplants and mushrooms are boiled on skewers and served with satay sauce.

Serves 4

Eggplant Satay Ingredients:
  • 2 eggplants, cut into 1-inch/2.5-cm pieces eggplant-satay
  • 6 oz./175 g. small cremini mushrooms
Marinade :
  • 1 tsp. cumin seeds
  • 1tsp. coriander seeds
  • 1-inch/2.5-cm piece fresh gingerroot, grated
  • 2 garlic cloves, lightly crushed
  • 1/2 lemongrass stem, coarsely chopped
  • 4 tbsp. light soy sauce
  • 8 tbsp. corn oil
  • 2 tbsp. lemon juice

Peanut sauce :

  • 1/2 tsp. cumin seeds
  • 1/2 tsp. coriander seeds
  • 3 garlic cloves
  • 1 small onion, pureed in a food processor or chopped very finely by hand
  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • 1/2 fresh red chilli, seeded and sliced
  • 1/2 cup coconut milk
  • 7/8 cup crunchy peanut butter
  • 1 cup water
Filed in: Soups and Appetizers, Vegetable
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Cheese & Bean Quesadillas Recipe

Posted by on October 4, 2011

Cheese & Bean Quesadillas

Cooking Tips  : To make a chunky-textured salsa cruda, stir all the ingredients together in a non-metallic bowl, adding salt to taste. Cover and chill until required.

Cheese & Bean Quesadillas Ingredients:
  • 8 flour tortillas cheese-bean-quesadillas
  • vegetable oil, for oiling
  • 1/2 quantity refried beans, warmed with a little water
  • 200 g. /7 oz. Cheddar cheese, grated
  • 1 onion, chopped
  • 1/2 fresh coriander leaves, chopped, plus extra for garnish (optional)
  • 1 quantity salsa cruda
For Salsa Cruda :
  • 6 ripe tomatoes, finely chopped
  • 100 ml. tomato juice
  • 4 garlic cloves, finely chopped
  • 4 fresh coriander leaves, coarsely chopped
  • 3 green chillies, deseeded & finely chopped
  • pinch of sugar
  • 1 tsp. ground cumin
  • 4 spring onions, finely chopped
  • salt
Filed in: Soups and Appetizers, Vegetable
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