Any Vegitarian Recipies out there?

[zennifer]

Hi all,
Does anyone have any good vegitarian recipies they would like to share? :eating: DH is veggie and I am always looking for new things to cook.
-Jenn

[Elann]

Do you like Indian food? I have a great recipe book.

I am sure that I have tons of recipes around. I will just have to get you some.

[zennifer]

I love Indian food and I look forward to getting some recipes.
-Jenn

[Elann]

Matter Paneer (Cheese Curry with Peas)

Cheese
4 pints whole milk
4 Tbsp vinegar
1 tsp cummin seeds

Curry
1/3 cup ghee(recipe follows) or oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
14 oz canned tomatoes, mashed
1 lb frozen peas
8 oz of above cheese

Curry spices
1 tsp corriander, ground
1 tsp cummin, ground
1 tsp tumeric
1/2 tsp chilli power

To make cheese, boil milk, remove from heat, and add vinegar and cummin seeds. It will separate but do not stir. When cool strain off whey through a teatowel. Tie the remaining solids (the cheese) in the cloth. Put on the sink draining board and put a wooden board on top, with another weight on top of that(a heavy pan of water?) and leave standing for a minimum of 4 hours.(This compresses cheese and squeezes out excess liquid.) Take cheese out of cloth and cut into 1 inch squares.

To make the curry, heat oil or ghee to medium to hot, and fry onion, garlic and ginger until golden. Add curry spices and fry mixture for 2-3 minutes on a gentle heat.

Add the tomatoes, simmer for 10 minutes, then add the peas ans simmer for a few minutes longer.

While the curry is simmering, fry the cubes of cheese in another pan of ghee or oil until golden brown. Add the cheese to the sauce and simmer for a further 5-10 minutes. Serve whith plain rice.

[Elann]

I suggest using this instead of oil because it gives a very distinctive taste.

Ghee

Place 4 sticks of salted butter in a pan. Melt at a very low heat.

When completely melted, raise heat very slightly. Ensure it does not smoke or burn, but don't stir. Leave to cook about 1 hour. The impurities will sink to the bottom and float on top. Carefully skimm the floating sediment with a slotted spoon, but don't touch the bottom.

Turn off the heat and allow the ghee to cool a little.Then sieve it through a coffee filter into an airtight storage jar. When it cools it solidifies, althought it is quite soft. It shouild be a bright palt lemon color and it smells like toffee. if it has burned it will be darker and smell different. Providing it is not too burned it can still be used.

[zennifer]

That sounds great!!! :eating: