Easy, Quick, Tasty Vegetarian recipes for you dear friends. Happy Cooking this weekend.

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Music: Jalandhar/Kevin mcleod, Lines, remembering her face and lines

Spicy Zucchini

Ingredients/Method

1 chopped Zucchini
2-3 tbsp Oil for cooking
1 tsp cumin seeds
1 tsp mustard seeds
1 dried red chilli
1 small chopped onion
1 tbsp grated ginger
1/2 can of tomato sauce
1 can of water ( adjust as per need)
salt per taste
1/2 tsp red chilli powder
1 tsp turmeric
4-5 stalks of cilantro chopped ( for garnish)

Method:

1. Heat oil and add cumin and mustard seeds. Let them sizzle for 30 secs.
2. Add dried red chilli, onions and ginger. Mix well.
3. AddZucchini. Mix in Salt, turmeric and red chilli powder.
4. Saute for few mins.
5. Add tomato sauce and water. Simmer until Zucchini is done.
6. Garnish with cilantro and serve.

Eggplant/ Potato Dish

Ingredients/Method

8-10 baby eggplants/ brinjal
2 tbsp tomato paste
1 tsp salt ( adjust per taste)
1 tsp turmeric
1 tsp curry powder
1 tsp red chilli powder
2 -4 tbsp oil
1 large ( or 2 medium size onions)
1 tsp cumin seeds/ Jeera
2-3 cloves of minced garlic
1 tsp mustard seeds
2 small potatoes
Cilantro and green onions for garnish

Method:
Chop Eggplant and potatoes into bite size pieces.
Heat oil and fry cumin and mustard seeds. After 30 secs, add onions and garlic. Mix well and add salt, chilli powder and turmeric.
After few mins add eggplant and potatoes. Cook for 15 or so mins. Once 50-60 % done, add tomatoe paste and curry powder. Mix well and cook until done. Add green onions on top along with cilantro leaves. Serve hot with roti or parantha.

Chickpea Squash Curry

Ingredients/Method
2-3 tbsp Oil for cooking
1 tsp cumin seeds
1 small chopped onion
1 tbsp minced garlic
2 tsp curry powder
2 small chopped tomatoes
1/2 to 1 cup water
400 ml Coconut milk ( 1 can)
salt per taste
1 tsp red chilli powder
1 tsp turmeric
2 cups chopped butternut squash
2 cups of chickpeas ( uncooked and I soak these in water overnight)
1 tsp dried fenugreek leaves ( kasoori methi)
4-5 stalks of cilantro chopped ( for garnish)

1. Soak chickpeas in water overnight (or atleast 2 hours) If you are using canned chickpeas then this step could be eliminated.
2. In a hot pressure cooker, add oil and stir in onions, cumin seeds.
3. Add Squash, salt, turmeric and chilli powder. Mix well. Add garlic minced.
4. After few mins, add tomatoes and let them become tender.
5. Add chickpeas ( discard water they were soaking in), curry powder and coconut milk.
6. Add water as needed. Mix everything well and add dried fenugreek leaves.
Cover the cooker and cook on high for a whistle. After 1 whistle, turn heat to medium and cook for another 3-4 whistles. Turn off the heat. Let cooker cool down then open, garnish with cilantro and serve with rice.

Bell Pepper Paneer Recipe
Ingredients/Method

400 gms Paneer
2-3 tbsp Oil for cooking
1 tsp cumin seeds
1 tsp fennel seeds
1 small chopped onion
1 tbsp minced garlic
1/2 to 1 tsp curry powder
1 can of tomato sauce
1 can of water ( adjust as per need)
salt per taste
1/2 tsp red chilli powder
1 tsp turmeric
2 cups chopped bell peppers
1 dried red chilli
1 cup mushrooms
1 tsp dried fenugreek leaves ( kasoori methi)
4-5 stalks of cilantro chopped ( for garnish)

Method:
1. Heat oil in a wok and add cumin, fennel seeds and dried red chilli.
2. Add Onions and minced garlic. Saute onions.
3. Add bell peppers and mushrooms. Mix well and saute.
4. Add salt, turmeric and red chilli powder.
5. Add Paneer. Mix well. Add tomato sauce. Add water.
6. Add curry powder. Cover and cook for few more mins.
7. Finish off by adding garam masala, dried fenugreek leaves and cilantro leaves. Serve over rice.

Veg Coconut Curry
Ingredients:

2 tbsp Oil
1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds
4 Cloves Garlic, minced
2″ piece Ginger, minced
1 red Chile, minced
1 White Onion, Chopped
1 Medium Bowl Cauliflower (Quartered)
1 Large Bowl Mixed Vegetables, Cut into bite sized pieces
2 Potatoes, Chopped
2 tsp Salt
1/2 tsp Turmeric
2 tsp curry powder
1 Can Coconut Milk
Cilantro/Green onion for garnish
1 tsp Garam Masala

– Heat Oil and add cumin and mustard seeds. Add onions, ginger-garlic and saute with salt and turmeric. Depending on liking for spice, red chilli powder can be added or skipped.
Add potatoes. mix well and cook for few mins. Add other veggies. Mix well. Add Curyr powder and cook further for 5-6 mins. Add coconut milk, cover and cook until veggies are tender. Add garam masala, cilantro and green onions. mix and serve over rice.