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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

VEGETARIAN DELICACIES

VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Rice dishes, Baked Dishes and popular Accompaniments. The easy-to-follow directions make cooking these dishes simple, enjoyable and problem-free.


Price per book including postage: India : Rs 200.00, Australia: A$15.00, UAE: Rs 350.00

Canada C$15.00, UK: GBP 8.00, USA: $15.00

For copies contact:  bidkumar@gmail.com / bridgetkumar@yahoo.com





    INTRODUCTION

The word ‘vegetable’ as described in the dictionary usually means an edible plant or a part of a plant other then a sweet fruit or seed. This meaning of the word is based largely on cultural and traditional culinary usage. Tubers, Roots, leaves, stems, fruits etc that are used for culinary preparations are therefore classified as “Vegetables”

Vegetables are consumed in a variety of ways, i.e. as part of a main meal or as side dishes, salads and snacks. The nutritional content of different vegetables vary considerably. However, they are all contain vitamins, proteins, fiber, minerals, carbohydrates, etc in varying degrees. Some vegetables also have antioxidant, antibacterial, antifungal, antiviral and anti- carcinogenic properties. Vegetables are easily digestible, as they are low in fat and calories. They are also a good source of dietary fiber which is good for roughage. The minerals and nutrients in vegetables supply the body with necessary energy and vitality. Consuming Vegetables regularly,   also helps in maintaining ideal body weight as they are low in fat, calories, and sodium and help in preventing various diseases.

Besides being healthy and nutritious, vegetables are very versatile and can be prepared in a variety of ways either as a curry or as a dry dish. They can also be eaten raw or just boiled or steamed. Vegetables can also be combined with dhal and pulses. The preparation of vegetable dishes should be kept simple so as to keep all the nutrients intact. Vegetables should not be overcooked or they become soggy.

Vegetarianism is now becoming second nature to a lot of people who voluntarily give up eating meat for a variety of reasons. Vegetarian cooking comprises a number of other ingredients apart from vegetables, such as cottage cheese or paneer, pulses, legumes, soya chunks, etc.,

The recipes of vegetarian dishes given in this book are simple and very easy to cook besides being extremely tasty. All the recipes in this book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly.

Bridget White

                                      
CONTENTS

x. THE GOODNESS OF VEGETABLES
x1.  HANDY HINTS FOR COOKING VEGETABLES

1. SLURPY SOUPS   

1. Asparagus Soup
2. Beetroot Soup
3. Celery Soup
4. Cabbage Soup
5. Cream of Vegetable Soup
6. Dhal Soup
7. Cream of Pumpkin Soup
8. Cream of Mushroom Soup
9. Cream of Spinach Soup
10. Cream of Tomato Soup

2. SIMPLE SALADS

1. Carrot, Lettuce and Cottage Cheese Salad
2. Cabbage Coleslaw
3. Cucumber in Curds / Yogurt
4. English Waldorf Salad 
5. Lettuce and Tomato Salad
6. Macaroni, Green Peas and Carrot Salad
7. Pineapple and Potato Salad
8. Potato and Capsicum Salad
9. Russian Salad
10. Sprouted Moong and Peanut Salad

3. CURRIES AND CONCOCTIONS

1. Arugula (Rocket Leaves) and Spinach Stir fry
2. Asparagus and Mushroom Fry
3. Asparagus in Butter
4. Aubergine (Brinjal) and Peas
5. Aubergine (Brinjal) Puree
6. Aubergine (Egg Plant) and Yogurt Dip
7. Braised Green Beans
8. Beans and Moong Dhal Stir fry
9. Beans Foogath
10. Curried Beans and Carrot
11. Beans and Cauliflower in Tomato Gravy
12. Curried Beetroot
13. Beetroot Side Dish
14. Beetroot and Pas Korma
15. Curried Bitter Gourd
16. Fried Bitter Gourd
17. Bitter Gourd Side Dish
18. Stuffed Bitter Gourd
19. Black Eyed Peas with Onions and Tomatoes
20. Black Eyed Peas in a Tangy Sauce
21. Black Eyed Peas and Mushrooms
22. Bottle Gourd (Calabash) with Curds
23. Bottle Gourd (Calabash) Korma
24. Bottle Gourd (Calabash) Side Dish
25. Brinjals and Potatoes Fry
26. Stir Fry Brinjals
27. Brinjal Vindaloo
28. Brinjal and Tomato Side Dish
29. Stuffed Brinjals
30. Broccoli with Garlic Seasoning
31. Broccoli with Lemon Seasoning
32. Broccoli and Mushroom Stir Fry
33. Broccoli and Eggplant Stir Fry
34. Butter Beans / Lima Beans Curry
35. Butter Beans / Lima Beans and Potato Korma
36. Butter Beans / Lima Beans Side Dish
37. Butter Beans and Potatoes in Coconut Milk
38. Cabbage and Carrot Side Dish
39. Cabbage and Beans Curry
40. Cabbage Foogath
41. Carrot Stir Fry
42. Shredded Carrots in Yogurt
43. Carrot, Peas, and Potato Stir Fry
44. Carrot Vichy
45. Capsicum and Corn Stir Fry
46. Capsicum and Potato Fry
47. Capsicum and Cottage Cheese
48. Capsicum stuffed with Potato
49. Curried Capsicum, Brinjal and Potato
50. Butter fried Cauliflower
51. Curried Cauliflower
52. Cauliflower and Potato Curry
53. Cauliflower and Peas in Yogurt
54. Celery and Sesame Seeds Stir Fry
55. Celery Flavoured Potato Mash
56. Celery and Potato Stir Fry
57. Chickpeas and Potato Vindaloo
58. Chickpeas in Tomato Gravy
59. Chickpeas Kurma
60. Colocasia (Taro Root / Arvi) Side dish
61. Colocasia (Arvi) Fry
62. Colocasia (Arvi) in Tomato Gravy
63. Colocasia (Arvi) Side Dish
64. Colocasia Leaves and Chickpeas Side Dish
65. Dhal and Onions Cutlets
66. Dhal and Drumstick Curry
67. Dhal and Vegetable Sambhar
68. Dhal Mulligatawny (Dhal Rasam)
69. Dhal and Tomato Curry
70. Dhal and Spinach Curry
71. Dhal Mash
72. Drumstick and Tomato
73. Drumstick and Potato Curry
74. Eggplant and Mushroom Stir Fry
75. Curried Eggplant (Brinjal)
76. Eggplant Scramble
77. Fenugreek Leaves (Methi) and Dhal
78. Fenugreek Leaves (Methi) and Potatoes
79. Fenugreek Leaves (Methi) and Cottage Cheese
80. Green Banana Mash
81. Green Banana Stir Fry
82. Green Banana Crispy Fry
83. Gherkins in Coconut Gravy
84. Gherkins Stir Fry
85. Horsegram Side Dish
86. Horsegram Pepper Water / Rasam
87. Horsegram in Coconut Gravy
88. Indian Peas and Cauliflower
89. Indian Peas and Potato Fry
90. Jackfruit (Raw) Curry
91. Jackfruit (Raw) Side Dish
92. Kidney Beans (Rajma) Curry
93. Kidney Beans and Cauliflower
94. Knolkhol Stir Fry
95. Knolkhol and Dhal
96. Knolkhol Korma
97. Lady’s finger (Okra) Curry
98. Lady’s Finger (Okra) Fry
99. Tangy Lady’s Finger (Okra)
100. Lady’s Finger (Okra) in Curds
101. Leeks and Potato Curry
102. Mushroom Spicy Fry
103. Mushroom Pepper Fry
104. Mushroom Korma
105. Mushroom Stir Fry
106. Tangy Onion Curry
107. Baby Onions Curry
108. Peas and Potato Fry
109. Peas and Cottage Cheese
110. Peas and Mushrooms Curry
111. Peas Stir Fry
112. Peas and Potato Spicy Curry
113. Potato and Cauliflower in Coconut Gravy
114. Potato and Carrots in Yogurt
115. Potatoes in a Tangy Gravy
116. Potato and Capsicum Stir Fry
117. Potato Chops / Cutlets
118. Potato Croquettes / Patties
119. Pumpkin and Tomato Curry
120. Pumpkin Kofta Curry
121. Pumpkin Side Dish
122. Radish Curry
123. Radish and Masoor Dhal
124. Red Radish Side Dish
125. Spinach and Potato Stir Fry
126. Spinach Koftas
127. Spinach and Sesame Seeds (Til) Patties
128. Spinach and Cottage Cheese / Paneer
129. Sprouted Moong and Potato
130. Simple Sprouts Stir Fry
131. Snake Gourd Foogath
132. Snake Gourd in Coconut Gravy
133. Stuffed Snake Gourd in gravy
134. Tomato Sambal
135. Tomato and Mushroom in Coconut Gravy
136. Stuffed Tomatoes
137. Tomato and Capsicum Stir Fry
138. Tomato and Cauliflower Side Dish
139. Tomato and Gherkins Side Dish
140. Tomato, Potato and Drumstick Curry
141. Urad Dhal (Split Black Gram) and Tomato Curry
142. Urad Dhal and Potato Side Dish
143. Vegetable Marrow (Chow Chow) Curry
144. Vegetable Marrow (Chow Chow) Dide dish
145. Vegetable Marrow (Chow Chow) sautéed in Butter
146. (Mixed) Vegetable Vindaloo
147. (Mixed) Vegetable Cutlets
148. Vegetarian Chops
149. (Mixed) Vegetable Stew
150. Vegetable Puffs
151. (Mixed) Vegetable Kofta Curry
152. Vegetable Jalfrasie
 153. White Pumpkin / Ash Gourd Curry
154. White Pumpkin / Ash Gourd Stir Fry
155. White Pumpkin / Ash Gourd in Dhal
156. White Pumpkin / Ash Gourd in Curds / Yogurt
157. Yam Side Dish
158. Yam and Tomato Vindaloo
159. Yam Fry
160. Zucchini and Tomato
161. Zucchini and Potato Side Dish
162. Zucchini Stir Fry

4. A RICE RIOT

1. Steamed Rice or Plain White Rice
2. Butter Fried Rice
3. Carrot and Roasted Peanut Rice
4. Coriander (Cilantro) Leaves Palau
5. Saffron Coconut Rice
6. Coconut Palau
7. Capsicum and Cottage Cheese Fried Rice
8. Cumin Flavoured Rice (Jeera Rice)
9. Simple Ghee Rice
10. Lemon Flavoured Rice
11. Masoor Dhal Kichidi
12. Peas Palau
13. Tomato Palau
14. Mixed Vegetable Palau
15. Vegetable Fried Rice


5. BASIC BAKED DISHES

1. Aubergine, Eggplant and Potato Bake
2. Aubergine and Tomato Gratin
3. Grilled Broccoli and Cauliflower
4. Broccoli Au Gratin
5. Cabbage Bake
6. Cauliflower Bake
7. Jacket Potatoes
8. Baked Vegetable Platter
9. Vegetarian Shepherd’s Pie
10. Celery, Tomato and Mushroom Casserole
11. Spinach and Cottage Cheese Casserole
12. Mixed Vegetable Casserole
13. Cabbage and Green Peas Casserole
14. Creamy Corn and Spinach Casserole
15. Capsicum, Peas and Tomato Casserole

6. ACCOMPANIMENTS

1. Cheese Sauce
2. White Sauce
3. Brown Sauce
4. Garlic Bread
5. Fresh French Fries
6. Fried Potato Wedges
7. Mashed Potatoes
8. Peanut Dip
9. Onion and Tomato Chutney Dip
10. Mint and Coriander Chutney Dip

V Glossary
VI. A Mini Dictionary of Words used in Cooking
VII. Some Equivalent Measures
VIII. Oven Temperatures