INDIAN VEGETARIAN RECIPES

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

How to make vegetarian curry:

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

STUFFED CAPSICUM RECIPE

Ingredients:

5-6 peppers (simlamirch)

2 boiled potatoes

2 tablespoons cooked green beans

1 onion, chopped

The 1/4th tsp turmeric powder

Taste red chili powder

The 1/4th tsp Garam masala

The 1/4th teaspoon dried mango powder (amchur)

Salt to taste

Oil / ghee fry

Preparation:

Wash peppers, boil them whole until they are tender (not too much), drain water and keep aside to cool.

Mashed boiled potatoes.

Now, in a pan heat 2 tablespoons of oil / ghee, add chopped onion, fry until it turns golden brown.

Now a few minutes add all spices, mashed potatoes, peas and fried.

Cut with a sharp knife in the dried chilli, remove the seeds from the top gently and add fill it.

Now take oil / ghee in a kadhai and fry the parties stuffed peppers.

The bharawan pepper garnish grated paneer, chopped coriander leaves and sliced ​​tomatoes ring. Serve hot.

Patta Gobi Mutter

Ingredients:

1 small cabbage (450gms) (patta gobhi) chopped
1 small sized onion (sliced thinly)
1/2 cup green peas (matar)
1-2 green chillies (chopped)
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chilly powder
salt to taste
Cooking Oil 

How to make indian cabbage and peas:

• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
• Then add sliced onions and fry till golden brown.
• Now add green chillies and cabbage.Mix well.
• Now add all the powdered spices and salt.Mix well.
• Cover it and cook for 3-4 minutes.Add the peas and cook till all the water evaporates and cabbage is cooked.
• Serve hot with chapatis.

Indian tomato soup recipe

1 . Rinse the tomatoes and set aside. Take enough water in the pan or pot, so tomatoes can be immersive. Add about 1 teaspoon of salt water, the water boils .

2 . Add tomatoes and turn off the fire. Close the lid of the pot or kettle . Immersed in hot water to tomatoes 20-30 minutes.

3 . Drain the tomatoes and let them become warm or cool down. Because the bleaching process, the tomato skin shrinkage and can be easily removed .

4 . In the meantime, heat a pan / tawa or pre- heated oven. The bread in the pan and toast over low heat until browned and crisp on both sides of it . If using the oven , the bread in the oven to 200 ℃, toast bread until it is browned and crisp .

5. Make 2 tablespoons cornstarch 1 teaspoon water smooth paste .

6. Directly above mixing cup chopped tomatoes, stir this juice directly to the cup . If you can not do that, then chop tomatoes and add everything on the chopping block mixers, including fruit juices. Mixed tomato puree smooth . There should be no place or tomato pieces. It should be a very smooth puree .

7 . In saucepan melt butter. Add bay leaves , fried 5-6 seconds. Add garlic , fry a small fire about 10-12 seconds.

8. Add chopped onion and saute until onion becomes translucent .

9. Join now ketchup.

10. Stir , then add water , salt and pepper.

11. In low to moderate flame , let the soup to a gentle boil. Stirring corn starch paste, and we just added to the soup .

Recipe type: Starter

Food : Indian

Supply: 2

Ingredient

4 medium to large tomatoes

2-3 cloves garlic

1 small onion

1 bay leaf / TEJ Pata

1 teaspoon cornstarch and 2 tablespoons water

1 tablespoon butter or 1.5

1 cup water

1 tablespoon butter - you can consider point 2 tablespoons butter or cream soup added services .

½ tablespoon organic unrefined sugar or as needed

1 or 2 slices of bread - brown, whole wheat or white bread

According need fresh crushed or powdered black pepper

Salt requirements

Explanation

Rinse tomatoes really good , keep aside.

Removed if there is any stems.

Take enough water in the pan or pot, such as tomatoes get completely immersed .

Adding water 1 teaspoon salt , the water to the boil .

Add tomatoes and turn off the fire.

Close the lid of the pot or kettle .

Immersed in hot water to tomatoes 20-30 minutes.

In the meantime, chopped onion and garlic.

Spare.

Heat skillet / TAVA or pre- heated oven.

The bread in the pan and toast over low heat until browned and crisp on both sides of it .

If using the oven , the bread in the oven to 200 ℃, toast bread until it is browned and crisp .

Once the bread is toasted and golden , sliced ​​and diced .

Make 2 tablespoons cornstarch 1 teaspoon water smooth dough .

Drain the tomatoes and let them become warm or cool down.

Peel tomatoes.

Remove tomato eyes.

Then cut directly above mixing cup tomatoes, stir this juice cup directly .

If you can not do that, then chop tomatoes and add everything on the chopping block mixers, including fruit juices.

Mixed tomato puree smooth .

In saucepan melt butter.

Add bay leaves , fried 5-6 seconds

Add garlic , fry a small fire about 10-12 seconds.

Add chopped onion and saute until onion becomes translucent .

Join now ketchup.

Stir , then add water , salt and pepper.

In low to moderate flame , let the soup to a gentle boil.

Corn starch paste was stirred ( as corn starch settles down ) , and we just added to the soup .

Stir and cook for 3-4 minutes, until the sauce thickens a little fire.

Now add sugar and stir.

Then add the cream and cook for one minute .

Pour tomato soup steaming soup .

Add garlic bread soup.

Garnish tomato soup , parsley or coriander leaves.

Serve hot tomato soup .

palak paneer recipe for Mumbaikar's from vegetablenfruits.com

PALAK paneer - one of the most popular Indian dishes. Smooth
and soft paneer cubes cooked spinach curry .

Recipe Type : Main
Food : North India
Servings: 4
Ingredient
To PALAK puree :
1 bunch fresh spinach / PALAK
1 or 2 green pepper, chopped
A garlic ( optional )
½ inch ginger, chopped
To PALAK Curry :
1 small or medium onion , chopped
A small or medium tomatoes, chopped
4-5 garlic, chopped
½ or ¾ teaspoon cumin
¼ teaspoon turmeric powder
½ tsp red chilli powder ( optional )
Ferulic little ( optional )
½ tsp garam masala powder ( add more if needed )
1 bay leaf / TEJ Pata
200 g paneer or tofu
1 or 2 tablespoons butter
2 tbsp oil or ghee or butter
1 teaspoon Kasuri METHI leaf / dry fenugreek leaves ( optional )
Salt requirements
Water requirements
Cream or butter topping a few teaspoons of PALAK paneer (optional )
Explanation
Make spinach :
Rinse spinach very walls of water.
And some salt water boiling pot .
Turn off heat and add the spinach leaves in hot water.
Close with a lid and let sit in the water for 2-3 minutes spinach leaves .
Drain and immediately in a pan or bowl with ice water and add leaves.
This helps keep the spinach green.
Drain , then puree in a blender or hand blender spinach with ginger , garlic and green pepper .
Make a smooth puree .
Curry makes PALAK :
Heat oil or ghee in a pan or on behalf of the card .
First fried cumin .
Then add the bay leaves and onions.
Stir-fry until onions become browned .
Now add the garlic and tomatoes.
Stir-fry until tomatoes are soft.
Add turmeric powder , red chili powder and ferulic .
Stir- fry for a few seconds .
Add spinach .
If you need to add some water.
Simmer for 6-7 minutes or longer , until the spinach is cooked.
Finally, add salt and garam masala .
Stir and add the paneer cubes.
Paneer cubes and cook until the gravy becomes soft and juicy.
Add butter stirring.
Simmer for 30 seconds or one minute .
At this stage , you can also add some chopped Kasuri METHI leaves.
PALAK paneer stir and serve hot some Luo Disi , scones or cumin rice.
You can have some top PALAK paneer butter or cream also served.
Notes
Paneer cubes of tofu can easily fry , then add to the curry . My this case, when you do not need to cook the gravy paneer or tofu fried , they are already cooked.

Cabbage Recipe For Mumbaikar from Vegetablenfruits.com

Cabbage vadas - from ground lentils and chopped cabbage fried snack made​​.


Recipe Type: Snack
Food: South India
Supply: 2-3
Ingredient
Half a cup of Chang'an DAL / diarrhea and shelled Bangladesh Mubarak
½ cup Urad DAL / sprinkling of black gram and rice
2 cups shredded cabbage / Pata Gobi
1 or 2 green peppers / Harry Day Mirch, chopped
Half or four inches ginger, chopped or grated
½ teaspoon fennel seeds / saunf
½ teaspoon cumin / cumin
½ teaspoon black pepper / Cali day Mirch, crushed
Ferulic / Xing generous squeeze
Salt requirements
Oil fried vadas
Explanation
Rinse and soak Urad dhal DAL and Changan in enough water overnight or ATLEAST 4-5 hours.
Drain, then grind with very little water lentils - I used about 4 tablespoons of water.
Milled to a uniform paste.
Mix all ingredients, except oil in the ground and Urad DAL Chang'an mixture.
Spare.
In the card on behalf of or frying pan heat the oil.
Spoon the batter and fry in hot oil vadas to medium golden brown and crisp.
Tissue cabbage vadas drain excess oil removed.
Services cabbage vadas hot or warm water, green chutney or coconut chutney or sambar and rasam.

Fresh fruits supplier in Navi Mumbai

Mango (Mangifera Indica) Today, India is the world's largest mango producer, growing nearly 1000 varieties of mango and contributing over 50 per cent of the world's total mango production of approximately 23 million metric tons. Hence the Mango, Mangifera indica L., is the most economically important fruit. Mango is the King of fruits. India is the largest exporter of Mangoes in the world. Most popular Mango varieties are Banganpalli, Neelam, Dusheri, Totapuri, Kesar and delicious Alphonso Mango.   DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Mangoes Alphonso Feb to june Sindhudurg, Ratnagiri, Raigad. States-Maharashtra, Gujarat U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Banganpalli Feb to June State- Kerala, Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- P.I.U Feb to June State- Kerala, Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Totapuri Feb to June State- Kerala, Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Neelam Feb to June State- Andhra Pradesh U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Kesar Feb to June State- Gujarat,Maharashtra U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do Lalbaug Feb to June State- Kerala U.A.E., Oman, Bahrain, Saudi Arabia, UK 2 dozens corrugated box -do- Rajapuri Feb to June State- Gujarat, Maharashtra U.A.E., Oman, Bahrain, Saudi Arabia, UK 7 kg corrugated box -do- Rumali Feb to June State- Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box

Grapes (Vitis Vinifera)

Grape is the most widely grown fruit used by man, since times immemorial. In India, table grapes are most predominant although excellent types of raisins, juice and good quality of wines can also be prepared from some varieties of this species. Varieties like Thomson, Flarne, Black Seedless and Sonaka are available from November to April. Grapes are shipped after the pre-cooling treatment to keep them fresh till the time of consumption. Nutritional Facts: Fat-free Saturated fat-free Sodium-free Cholesterol-free Season: November to April DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Grapes Flame Nov to Apr Narayangaon, Junnar, Sangli. State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5/1 kg corrugated box -do- Red Globe Nov to Apr Narayangaon, Junnar, Sangli. State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5 kg corrugated box -do- Black(Sharad) Nov to Apr Solapur State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5/1 kg corrugated box -do- White/Green (Thomson, Sonaka, Tasa Ganesh) Nov to Apr Narayangaon, Junnar, Sangli. State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5/1 kg corrugated box

Pomegranate (Punica Granatum   The fruit is a false berry, subglobose in shape, shiny red, yellowish green or whitish, crowned with a persistent calyx, and has a hard rind. Internally, the fruit has few to many locules containing many seeds. The testa of the seed is filled with a whitish or reddish pulp (aril) and an acid juice.  The seeds may vary in size and hardness. Fruits with hard seeds possess poor eating quality and, therefore, cultivars producing soft seeded fruits are preferred. Pomegranates are also valued for their therapeutic properties. We export the "Red Ruby" and "Ganesh" variety of Indian pomegranates. Nutritional facts: " A Good source of Phosphorous " High in Vitamin C. Season: Throughout the year Custard Apple (Annona ) Commonly known as the "aristocrat of fruits" with a green bumpy skin while inside is a treat unlike any other you have ever tasted. Custard apples are a well-balanced food having protein, fibre, minerals, vitamins, energy and little fat. Sweet and soft Custard Apple is the Custard by the nature. Sugar content is high which is digested easily. Orange (Citrus sinensis) The sweet orange constitutes one of the world's most popular and recognizable fruit crops. Sweet oranges are citrus fruits (Citrus spp.), which are regarded as high sources of vitamin C (ascorbic acid) and other fruit acids. Today, oranges are primarily eaten fresh or prepared as frozen juice concentrate. The byproducts of juice making (the pulp, rind and seed) are utilized for cattle feed and molasses (for alcohol or feed) as well as flavorings, perfumes, pharmaceuticals and soap. The extracts of rinds and seeds include pectin and oil. When fermented, orange juices produce vinegar and liqueurs. Sapota (Manilkara achras) "Sapota is an important fruit crop of tropical region introduced into India in the fag end of nineteenth century which flourished under the patronage of Maharashtra farmers. Now the crop has attained the status of major fruit industry of India. It is an important adjunct in ice cream and milk shake in its fresh form. Fruit can also be used for preparing liquor and alcohol because of its richness in sugar. DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Pomegranates Bhagwa (Red Ruby) 12 month Sangola. State- Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, U.K. 5kg corrugated box -do- Ganesh 12 month Sangola. State- Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, U.K. 5kg corrugated box Custard Apple - 12 month State- Maharashtra U.A.E., Oman, Bahrain 2 kg corrugated box Orange - 12 month State- Maharashtra U.A.E., Oman, Bahrain 5 kg corrugated box Sapota (Chickoo) - 12 Month State - Gujarat, Maharashtra. U.A.E., Oman, Bahrain, 4 kg corrugated box

<   Guava (Psidium Guajava) Guava is the fourth most widely grown fruit crop in India. The area under guava is about 0.15 Million ha producing 1.80 MT. The popular varieties of guava are Allahabad Safeda,Lucknoe-49,Nagpur Seedless,Dharwar etc. Bihar is the leading state in guava production with 0.30 MT followed by Andhra Pradesh and Uttar Pradesh. The other states where guava is grown widely Gujrat, Karnataka, Punjab and Tamilnadu. The fruit exuding a strong, sweet,musky odor when ripe,may be round, ovoid or pear shaped.     Jujube (Bair) The jujube originated in China where they have been cultivated for more than 4,000 years The plants traveled beyond Asia centuries ago and today are grown in India. Chameli,Umran and Sinnur are some of the varieties exported from India. season: August to February. DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Guava (Peru) - 12 month State- Maharashtra. U.A.E., Oman, Bahrain 2.5kg corrugated box Eggs in Shell - 12 month State- Maharashtra., Andhra Pradesh. U.A.E., Oman, Bahrain Each carton Nett Weight 19kg Gross Weight 21 kg in each carton 12 trays Each tray 30 pieces. Banana - 12 month State - Maharashtra, Madhya Pradesh U.A.E., Oman, Bahrain. 10 kg. Bore ( Bair) - 12 month Solapur, Nagpur. State - Maharashtra. U.A.E., Oman, Bahrain. 4kg corrugated box

Watermelon (Citrullus. colocynthis) Approximately 2.5 lakh acres are under watermelon cultivation. Major states growing watermelon include Karnataka, Maharashtra, Tamil Nadu, Andhra Pradesh, Madhya Pradesh, Punjab and Haryana.   Papaya (Carica papaya) The Papaya is a long bulbous fruit with a point at the broad end. This large fruit has a thin greenish skin, which encloses a yellowish orange to pinkish red coloured flesh. The centre of the fruit is a hallow with black rounded seeds. The papaya is believed to be native to southern Mexico and neighboring Central America. It is now present in INDIA and every tropical and subtropical country. It's a natural remedy for digestive disorders and constipation. Nutritional Facts: Fat-free  Saturated fat-free  Very low sodium  Cholesterol-free  A good source of fiber  High in vitamin C  A good source of folate  Season: Throughout the year.   Pineapple (Ananas comosus) The pineapple is considered as one of the most wanted tropical fruits. Ripe pineapple fruits are good source of sugars, minerals ( calcium, iron), organic acids and fairly rich in vitamins (A,B and C)   Lime(Citrus aurantifolia) Originates from tropical Southeast Asia, where it can still be found wild. Cultivars have been developed based on sweetness (usually sour), size, shape (round or oblong) and colour (yellow or green). All varieties have relatively thin skins. Lime fruit are used for preserves, garnishes and juices. Citral oil is extracted for use in perfumes. DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Watermelon Namdhari Nov. to Mar States- Madhya Pradesh, Maharashtra, Andhra Pradesh,Karnataka U.A.E., Oman, Bahrain - -do- Kali Nov. to Mar States- Chhattisgarh, Maharashtra., Andhra Pradesh. U.A.E., Oman, Bahrain - Papaya - 12 month States- Maharashtra, Karnataka, Andhra Pradesh U.A.E., Oman, Bahrain 8 kg Corrugated box Pineapple 12 month State- Kerala U.A.E., Oman, Bahrain 9 kg Corrugated box Lime - 12 month State - Karnataka U.A.E., Oman, Bahrain 11/20 kg W/box

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