Rava Ladoo

RAVA LADOO RECIPE

• Semolina or Rava (Medium sized) – 1 cup
• Sugar – 1 Cup
• Grated Coconut – 1/2 Cup
• Ghee – 3 Tbsp + 1 Tbsp for frying Dry fruits
• Cardamom Powder – 1/2 tsp
• Cashew Nuts
• Raisins

Time to Prepare: 15 min
How to Make Rava Laddu or Rava Ladoo:

1. Heat 3 Tbsp Ghee in a frying pan, add Rava and fry until you see a slight change in color.
2. At this stage, add the Grated Coconut to the pan and fry for 2-3 minutes. Then, switch off the flame.
3. Heat a Tbsp Ghee in a small frying pan, add Cashew Nuts and Raisins and fry until they turn to golden brown in color; keep aside.
4. In another pan or vessel, add Sugar and little water (just enough to immerse the Sugar) and boil until there is one threadlike consistency. Prepare the Sugar syrup and switch off the flame.
5. Now add the fried Rava, Grated Coconut mixture, and Cardamom Powder to the Sugar syrup and mix well with a spatula. 
6. Leave the mixture to cool for 10 minutes so that you can prepare Laddus by taking the mixture in hand.
7. Form the Laddu by taking a small portion of mixture in hand and add the fried Cashew Nuts and Raisins in the middle or top of the each Laddu as in the image. Proceed in the same way for other Rava Laddus and arrange them on a plate to cool and harden a little.

Vegetarian Recipes

Vegetarian Recipes | Vegetarian Dishes | Cooking Tips

Mung Bean Curry/Sabzi

 

Ingredients:

Green Mung Bean – 1 Cup
Medium sized Onion – 1

Medium sized Tomato – 1
Small sized Potato – 1
Sugar – 1/2 tsp
Salt
Coriander Leaves

Seasoning Ingredients:

Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves

Grind to Paste Ingredients:

Chopped Small sized Onion – 1
Green Chillies – 2
Poppy Seeds or Khus-Khus – 1 tsp
Dry Coconut / Copra – 1/4 Cup
Cinnamon or Dalchini – 1/2 inch
Cloves or Lavang – 2
Ginger – 1/2 inch piece
Garlic – 2-3 cloves
Coriander Seeds or Dhaniya – 1/2 tsp


Time to Prepare: 20-30 min

How to Make Mung Bean Curry/Sabzi:

• Wash and cook the Green Mung Bean in a pressure cooker by adding sufficient water to it and cook until you hear about 4-5 whistles or till the beans turns soft.
• Chop Onions, Tomato and Potato into small size pieces; keep aside.
• Heat 1/2 tsp of Oil in a pan, add chopped Onion from grind to paste ingredients above and fry for 2-3 minutes and transfer to the mixer grinder and add all other ingredients listed in the grind to paste ingredients and grind them until you obtain a smooth paste.
• Heat Oil in a same pan, add Mustard Seeds, once they splutter add Curry Leaves and fry for a minute. Add chopped Onion and fry until it turns golden in color. Then add chopped Potatoes and fry for 5 minutes. Add chopped Tomatoes and cook by closing the lid until Tomatoes turn soft and Potatoes are cooked properly. Add cooked Green Mung Bean from Step 1 above and ground paste from Step 3 to the pan and mix everything well with the help of spatula.
• Add Salt and Sugar to the Green Mung Bean Curry or Sabzi mixture and cook for 5 minutes by adding sufficient water to get a proper consistency of a gravy. Transfer to a bowl and garnish with chopped Coriander Leaves.

Cheese Macaroni

Cheese Macaroni white sauce

Ingredients

225g (8oz) carrots
225g (8oz) courgette
4 celery sticks
170g (6oz) macaroni
235 ml (1/2 pint) vegetable stock
55g (2oz) butter
55g (2oz) flour
Milk
115g (4oz) cheese
Salt and pepper to taste
 

Method

1. Finely slice the vegetables and cook in the stock for 10 - 15 mins until just tender. Drain and reserve the stock. Make remaining stock up to 1 pint with milk. Meanwhile cook the macaroni.
2. Then make the cheese sauce by melting the butter in a saucepan, then add the flour and stir for 1 min. Gradually add the milk and stock mixture stirring all the time, when fully added bring to the boil and simmer for 2 mins, stirring constantly.
3. Off the heat add 55g of cheese and stir until melted.
Mix vegetables, macaroni and cheese sauce together and put in a dish. Then place under a hot grill or in an oven at 180C for 15 - 20 mins until the cheese is golden.

Pasta With Tomato Sauce

PASTA WITH TOMATO SAUCE

 

Ingredients

1 tablespoon olive oil

1 cup chopped onions

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped zucchini

1 tablespoon minced garlic

1 28 ounce can tomatoes in juice

1/3 cup tomato paste

1 3/4 teaspoons salt

3/4 teaspoon dried oregano, crushed

1/2 teaspoon dried basil, crushed

1 pound farfalle or bow-tie pasta

1/2 cup part-skim ricotta cheese

2 tablespoons chopped fresh flat-leaf parsley

How to Cook.

1. Heat oil in a 3-quart saucepan over medium-high heat. Add onions, bell peppers and zucchini and cook 4 to 5 minutes, until tender. Add garlic and cook 30 seconds more. Stir in tomatoes with juice, tomato paste, 1-1/2 teaspoons salt, oregano and basil; bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes until vegetables are very tender.

2. Start to cook pasta according to package directions.

3. Meanwhile, combine ricotta and 1/4 teaspoon salt in a small bowl; set aside. Puree tomato sauce in blender in batches until smooth. Transfer each batch to a large bowl then return to saucepan. Bring sauce to a boil.

4. Drain pasta and toss with half the sauce (2-1/2 cups) in a large serving bowl. Divide pasta among 4 serving plates. Top with remaining sauce and ricotta; sprinkle with parsley.