Tag Archives: vegetarian

Chana Masala Popular Vegetarian Dish

Chana Masala Popular Vegetarian Dish

 

 

A spicy and popular vegetarian dish from the North of India that goes really well with Bathura and naan. Chick peas are versatile beans which are a high source of protein and rich in fibre.

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
1 small cinnamon stick
2 green cardamom
2 cloves
1 bay leaf
1 large red onion, chopped
1 tsp salt or as required
1 tsp turmeric powder
1 tbsp ginger garlic paste
2 large tomato, chopped
5 tbsp Rasoi Magic Chana Masala Spice Mix
420g canned chick peas with brine
Juice of 1 lemon
1 bunch fresh coriander leaves, chopped

COOKING METHOD

Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, green cardamom, cloves, bay leaf and sauté for a few seconds. Add the chopped onion, turmeric powder, salt and sauté for a few minutes until the onions are soft and golden brown. Add the ginger garlic paste and sauté for a minute or until the raw flavour is gone. Add the chopped tomatoes, spice mix and mix well. Cover with lid and cook for 5 minutes on a medium heat until the tomatoes are soft and mushy.

Remove lid and add the canned chick peas with brine water and mix well. Cover with lid and cook for another 10 minutes. Check the consistency of the sauce and add more water if required. Check for seasoning, add the lemon juice and mix well. Remove from heat, stir in the chopped coriander leaves and serve hot.

 

 

Paneer Makhanwala curry for kids

Paneer Makhanwala Curry for Kids

 

Here’s a rich and creamy paneer dish made with MTR Rasoi Magic No Onion No Garlic Paneer Makhanwala spice mix that is a huge hit with kids… even the picky eaters devour this in no time. As you can see from the photo, my 5-year-old daughter Esther absolutely loves it!

INGREDIENTS

2 tbsp oil
500g paneer, cut in cubes
3 tbsp butter
5 cashew nuts
4 large ripe tomatoes, chopped
1 tsp salt, or to taste
5 tbsp Rasoi Magic No Onion No Garlic Paneer Makhanwala spice mix
1 tsp sugar or honey
1 tbsp dried fenugreek leaves (Kasuri Methi)
½ cup fresh cream

COOKING METHOD

Heat oil in a frying pan and shallow fry the paneer for a few minutes on both sides until they turn slightly brown. Remove onto kitchen towel and set aside.

Heat 1 tbsp butter in the same pan, add the cashew nuts and saute for a couple of minutes. Add the chopped tomatoes, salt and spice mix and cook until the tomatoes are soft and mushy.

Remove from heat and cool the tomato spice mixture and blend into a fine paste by adding water if required.

Add the remaining butter to the same pan and add the pureed tomato spice mixture and bring it to a boil. Add sugar, dried fenugreek leaves, cream and mix well. Check seasoning and remove from heat.

Serve with roti or steamed rice.

 

 

Vegetarian recipe

Vegetable Kolhapuri

 

 

Vegetable Kolhapuri is a vegetarian recipe from the city of Kolhapura in Maharashtra – it includes a mix of vegetables, cashews, chillies and lots of delicious spices. Serve it with rice and you’re in for a treat!

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
2 cloves
2 green cardamom
1 bay leaf
1 cinnamon stick
5 curry leaves
1 large red onion, made into paste
1 tsp salt or as required
1 tsp minced ginger
1 tsp crushed garlic
1 small green chilli, finely chopped
5 tbsp Rasoi Magic Veg Kolhapuri Spice Mix
2 large tomatoes, pureed
1 cup water or veg stock, as required
2 tbsp cashew nuts, boil until soft and make into paste
500g mixed chopped vegetables, frozen or fresh
1 tbsp dried fenugreek leaves
1 bunch fresh coriander leaves, chopped
1 tbsp ghee
4 dried red chillies

COOKING METHOD

Heat oil in a large frying pan, add the cumin seeds, cloves, green cardamom, bay leaf, cinnamon stick and sauté for a few seconds until the flavours are infused in the oil.

Add curry leaves, onion paste, salt and saute well until the onion paste is nicely browned.

Add Rasoi Magic Veg Kolhapuri Spice Mix and tomato puree and mix well. Add water or stock, cover and allow it to cook for 10 minutes.

Remove lid and stir in the cashew nut paste and cook for 10 minutes on low heat. Add the mixed vegetables and mix well. Add a little water or stock to dilute the consistency if thickened and bring the sauce to a boil.

Simmer for 5-10 minutes until the vegetables are cooked through and add fenugreek leaves and mix well.

Stir in the chopped coriander leaves and remove from heat.

Optional step, add ghee in a small pan and fry the dried red chillies for a few seconds and pour this onto the Vegetable Kolhapuri mixture.

To serve, prepare the Ready to Eat MTR Jeera rice according to the packet instructions and serve hot on the side with delicious Vegetable Kolhapuri.

 

 

Rasoi Magic Veg Kolhapuri

Rasoi Magic Veg Kolhapuri

 

NO ONION, NO GARLIC

Spice mix for a hot and spicy mixed vegetable curry.

Mix the contents of the pack with water to make a paste. Heat oil in a pan and add your choice of chopped, cooked mixed vegetables (this works with frozen or fresh) and saute for a few minutes. Add tomato puree or finely chopped tomatoes and cook for 2-3 minutes.

Finally add the spice paste along with 1.5 cups of water and cook for 4-5 minutes. Garnish and serve hot with rice. This quantity makes 4-5 servings.

Ingredients:

Cashew nuts, rice flakes, red chilli, coriander, salt, tomato powder, sesame seeds, mustard seeds, refined vegetable oil (cottonseed), asafoetida, other spices.

Allergy Advice:

Cashew nuts, sesame, mustard and wheat. May contain milk and sulphites.