Recipe for Gobhi Mushroom in Cashew Tomato Gravy – 30 Apr 16

Today I would like to give you the recipe for a delicious and rich dish which has a heavenly taste! Try it yourself – it is easy to prepare but surprises with its taste!

Gobhi Mushroom in Cashew Tomato Gravy

Easy to prepare but rich in taste! Try cauliflower with mushrooms in a special sauce!

How long does it take to prepare Gobhi Mushroom in Cashew Tomato Gravy?

Preparation Time:
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Ingredients

1 kg Mushrooms
1/2 kg Cauliflower
100 g Cashew Nuts
1/2 kg Tomatoes
100 g Cream
3 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Coriander
1 pinch of Mace
1 pinch of Nutmeg
1 tsp Garam Masala

Water for soaking the Cashews
Salt according to Taste

How to prepare Gobhi Mushroom in Cashew Tomato Gravy

This time we start by soaking the cashew nuts. Put them into a bowl and fill that with water until the point where all cashew nuts are under water. Place this bowl aside and keep it for later. Start washing and cutting the cauliflower and the mushrooms into medium-sized pieces.

Heat up one tablespoon of oil in a big pan and once it is hot, add the mushrooms into it. Stir and then let them get cooked without a lid for about five minutes. They will leave water and get soft. Add the cauliflower pieces and let it get cooked together until the water is evaporated, which will take about 15 to 20 minutes. Stir from time to time.

You can use this time to prepare the puree out of cashews and tomatoes. For this, wash the tomatoes and cut them into four pieces each. Now put these pieces with the cashew nuts as well as the water in which they were soaking into a blender. Make a fine puree out of this mixture.

Now heat up the remaining two tablespoons of oil in a second pan. Once it is hot, add cumin and coriander into the pan. Stir so that the spices don’t burn and when they have developed their aroma, add the puree into the pan. This mix now has to be stirred and cooked for approximately five minutes. Don’t forget to stir your cauliflower and mushrooms in between from time to time.

After those five minutes, add mace and nutmeg and finally mushrooms and cauliflower together into the pan. Some salt and the garam masala on top – and you stir well to get the spices evenly spread. After this, you only need to cook it all together for another five minutes and then your dish is ready!

Enjoy!

Recipe for tasty Vegetable Cutlets – 12 Mar 16

Today I would like to give you the recipe for a snack item which we are now offering at Ammaji’s Ayurvedic Restaurant: vegetable cutlets! You can dip them into chutney or sauce, you can put them into a burger or simply eat them plain as well!

Vegetable Cutlets

A tasty snack with vegetables which can be offered in various ways!

How long does it take to prepare Vegetable Cutlets?

Total Time:

Ingredients

100 g Potatoes
20 g Beans
15 g Carrots
15 g Cauliflower
15 g Broccoli
20 g Green Peas
30 g Corn Flour
15 g Breadcrumbs
a small piece fresh Ginger

Salt and Pepper according to Taste
Extra breadcrumbs for coating
Oil for deep-frying
Tomatoes, cucumber and cabbage for decoration

How to prepare Vegetable Cutlets

Start by boiling the potatoes in one pot and separately the other vegetables in another one. Both, the vegetables as well as the potatoes should be semi-boiled, making them soft but not mashed inside. For the vegetables, this would take about five minutes on high heat and for the potatoes, you can check after about ten minutes with a knife whether they are soft. In this way, you can nicely peel the potatoes and grate them afterwards. The vegetables need to be cut in very small pieces. Peel the ginger and chop it in very small pieces as well.

Mix the potatoes, the vegetables, ginger, corn flour and the breadcrumbs all together, mixing it all very well. Once you have a nice paste, you can make balls and form them into a shape you like – for example drops like we did. Finally, turn those pieces in breadcrumbs to create a nice coating, heat up the oil for deep-frying and gently let the cutlets slide into the hot oil. Deep-fry them and turn them from time to time to make them golden from all sides.

Take them out and decorate them for serving.

Enjoy!

Vegetable Upama – Recipe for Semolina with Vegetables – 5 Mar 16

Today I want to give you the recipe for a tasty breakfast dish that originated in South India: Vegetable Upama. Upama is made from semolina and as the name says, in this recipe, we add vegetables as well!

Vegetable Upama – Semolina with Vegetables

A healthy and filling breakfast dish which is tasty on top! Try this South-Indian dish with our recipe!

How long does it take to prepare Vegetable Upama?

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Ingredients

200 g Semolina
50 g Beans
50 g Carrots
50 g Cauliflower
10 Cashew Nuts
10 Raisins
10 Almonds
1 tbsp Vegetable Oil
1 tsp Black Mustard Seeds
5 Curry Leaves
250 ml Water
a Bunch of Fresh Coriander Leaves

Salt according to Taste
Maybe tomatoes and cucumber for decoration

How to prepare Vegetable Upama

Put the semolina into a pan without any fat and roast it for approximately five minutes. Keep on stirring, so that it gets evenly roasted. After five minutes, take it out of the pan and place it aside.

Wash the beans, carrots and cauliflower thoroughly and cut them into small pieces. Crush the cashew nuts and almonds into small pieces as well.

Now you take a deep pan and heat up the oil in it. Once it is hot, add the black mustard seeds and the curry leaves. Fry both of it together while stirring until you see that the mustard gets a darker colour. Add vegetables and nuts as well as raisins into the pan. Mix it all well and fry it for approximately ten minutes. In the meantime you can pick the coriander leaves.

After ten minutes, heat up the water. While this is happening, you can add the semolina into the pan and mix it all well. Once the water is hot, you can add it in as well. Sprinkle salt on top and mix it all well again.

Stir for another three minutes and finally add the coriander leaves as well. Mix it once more and then switch off your stove – you are ready!

If you want to decorate your Upama, you can press it into a bowl and then turn it out. Drape some cucumber and tomatoes around it – ready!

Gobi ke Kofte – Recipe for Cabbage-Cauliflower-Balls in Tomato Gravy – 27 Feb 16

Today you will get a recipe from me which may not be one for daily use but rather for special occasions, as it takes some effort in preparing. It is however so tasty that you may end up preparing it more often than you thought!

Gobi ke Kofte – Cabbage-Cauliflower-Balls in Tomato Gravy

Balls similar to dumplings but made from cabbage and cauliflower in a creamy and delicious gravy!

How long does it take to prepare Gobi ke Kofte?

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Ingredients

550 g Cabbage
300 g Cauliflower
230 g Chickpea Flour
500 ml Water
2 ½ kg Tomatoes
200 ml Cream
1 tbsp Vegetable Oil
1 tsp Cumin Seeds
1/2 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
a small Piece of fresh Ginger

Oil for deep-frying
Salt according to Taste

How to prepare Gobi ke Kofte

Start the preparations by washing the tomatoes and the cauliflower. Remove the outermost leaf of the cabbage and wash the cabbage. Grate the cabbage and the cauliflower into small pieces. Place the tomatoes into a blender and make puree out of them. Peel the ginger and cut it into tiny pieces.

Mix the cabbage and cauliflower with the chickpea flour and the water to a nice paste. Sprinkle some salt on top and mix it well. It should be slightly liquid.

Now you need to heat up oil for deep-frying in a pot or wok. Once the oil is properly hot, you can dip your hand into your cabbage-cauliflower-dough and take out a hand full of it. Drip about half of it slowly into the oil. Repeat this until there are several balls in the oil. Deep-fry these balls while carefully turning them from time to time so that they can get done well. After about two minutes, they will be golden and ready for you to take them out. Place them into a bowl on the side.

Now take a wok and heat up the oil in it. Once hot, you can add cumin, garam masala, coriander, turmeric and the fresh ginger pieces into the oil. Stir gently so that the spices don’t burn but get roasted well. Once they have spread their delicious aroma in your kitchen, you can add the tomato puree into the pot and mix it well with the spices. Let it get hot and when it is, add the cream into the pot as well. Stir and let the cream get hot, too. Finally, add the cabbage and cauliflower balls and gently mix everything once more.

Once everything is hot, you can switch off the stove and serve your dish while it is still hot!

Enjoy your meal!

Recipe for Mushroom Paneer in Cashew Gravy – 20 Feb 16

Today you will get a recipe for a dish with a royal taste: mushrooms together with paneer in a tasty and rich cashew gravy. Decorated with saffron, it doesn’t only taste great but also looks more than tasty!

Mushroom Paneer in Cashew Gravy

Creamy, rich and something that your taste buds will definitely enjoy!

How long does it take to prepare Mushroom Paneer in Cashew Gravy?

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The paneer needs to be prepared the night before.

Ingredients

3 l Milk
3 Big Lemons
200 g Cashew Nuts
100 ml Water
1 kg Mushrooms
2 tbsp Vegetable Oil
a small Piece of fresh Turmeric
a small Piece of fresh Ginger
a pinch of Mace
1 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Garam Masala

Salt according to Taste
Saffron Leaves for Decoration

How to prepare Mushroom Paneer in Cashew Gravy

You will need to start the day before you want to prepare this dish by preparing the paneer. You can use this recipe for example for preparing paneer out of the milk and lemons. As we will need the paneer in cubes, you should wrap it into a kitchen towel and place it either under a heavy pot filled with water or some heavy stones. Like this, the water can be pressed out and it will be solid on some hours.

When you start cooking, start by soaking the cashew nuts in the water. This needs to be done so that the nuts become soft and can be used more easily later on.

Now you can wash the mushrooms and then chop them in medium-sized pieces. Also peel the ginger as well as the turmeric and cut both into very small pieces.

Heat up the oil in a wok or deep pan. Add cumin, ginger and turmeric pieces and stir it all while frying it for a bit. Add the mushrooms in and mix everything well. Now you need to keep on stirring in regular intervals to make sure the mushrooms don’t burn to the bottom of the wok or pan. Do not use a lid on them, as it would create even more water. Instead, you let the mushrooms get cooked until the water which they released is dry.

In the meantime, you can take the paneer and cut it into medium-sized cubes.

Once the mushrooms are soft, you can sprinkle the garam masala and coriander on top of them and mix the mushrooms with the spices. Now add the paneer, stir it all well again and let it cook altogether. Stir from time to time but be careful not to mash the paneer while doing so. Again, stir until the water dries, which should happen in about ten to fifteen minutes.

In the meantime, you can make puree out of the cashews and the water with the help of a blender. Now you sprinkle some salt over the mushrooms and the paneer and then finally add the cashew puree. Let it cook while you are stirring and thus let it get a bit thicker. The cashews develop their taste as you cook them.

When you have reached a consistency you like, you can turn off the stove, place a few saffron leaves on top of it for decoration and then go serve your delicious meal!

Enjoy!

Broccoli Matar – A quick and easy Recipe for Broccoli with Green Peas – 13 Feb 16

After last week’s recipe for a snack, I will today give you a recipe for a delicious vegetable dish which we love – especially because we love broccoli! It is ‘Broccoli Matar’, broccoli with green peas in tomatoes. Yummy!

Broccoli Matar – Broccoli with Green Peas

Green, red and super tasty: broccoli with green peas in tomatoes! A quick and easy recipe for everyone!

How long does it take to prepare Broccoli Matar?

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Ingredients

500 g Broccoli
250 g Green Peas
250 g Tomatoes
2 tbsp Vegetable Oil
2 Bay Leaves
1 tsp Cumin Seeds
1 tsp Coriander Powder
1 tsp Garam Masala
1/2 tsp Turmeric

Salt according to Taste
Fresh Coriander Leaves for Decoration

How to prepare Broccoli Matar

Start by peeling the green peas if you need to. Wash the tomatoes and cut them into small pieces.

Heat up the oil in a deep pan or wok. Once it is hot, turn down the heat a bit and add bay leaves, cumin seeds, coriander powder, garam masala and turmeric into the pan. Stir so that the spices get roasted but don’t burn.

When the spices have become golden and have developed their aroma, making your kitchen smell great, you can add the tomato pieces. Stir to mix them with the spices and let them get warm. In this way, they will also get soft and you can take your cooking spoon to press a bit on the soft pieces to mash them further.

Once the tomatoes are mashed and hot, you can add the green peas. Mix them well, too, and place a lid onto your pan or wok. For the next five minutes, you let the peas get cooked at medium heat with the lid on. Stir from time to time.

In the meantime, you can wash the broccoli and cut it into small florets. After five minutes, lift the lid off your pan or wok and add the broccoli. Sprinkle salt over it according to taste and mix it all well. Now you don’t need a lid anymore while the broccoli is getting cooked! It will take about ten minutes for it to get soft. Of course, if you like it less soft, you can take the dish off earlier as well!

Finally, you can wash and pick some fresh coriander leaves and decorate them onto your dish before you serve it.

Enjoy!

Gobhi Sem Matar – Recipe for Cauliflower, Broad Beans and Green Peas – 30 Jan 16

Today I want to write a recipe for a dish which is a mix of three vegetables: cauliflower, broad beans and green peas. Together this makes ‘Gobhi Sem Matar’, a delicious combination!

Gobhi Sem Matar – Cauliflower, Broad Beans and Green Peas

Try a new combination of vegetables for lovers of cauliflower in all its variations!

How long does it take to prepare Gobhi Sem Matar?

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Ingredients

500 g Cauliflower
250 g Broad Beans
250 g Green Peas
500 g Tomatoes
2 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Garam Masala
1 tsp Coriander
1/2 tsp Turmeric

Coriander leaves for decoration

How to prepare Gobhi Sem Matar

As usual, you need to start with the preparation of the vegetables. Peel the green peas, if you have to. Wash cauliflower, beans and tomatoes and cut beans and tomatoes in small pieces while you cut the cauliflower into small florets.

Heat up the oil in a deep pan or wok. When it is hot, add cumin, garam masala, coriander and turmeric into the oil and stir, so that the spices don’t burn. Once they have developed their aroma, you can add the tomato pieces into the pan. Stir and let them get hot and a little bit cooked in the pan.

Once the tomatoes are soft, which you can check by pressing onto the tomatoes with a wooden cooking spoon, you can add the green peas. Stir, so that the spices, tomatoes and green peas get mixed well. Place a lid on top of the pan and let it get cooked at medium heat for the next five minutes.

Now you can add the pieces of the broad beans, mix and then again place the lid on top of the pan, leaving it all again for another five minutes. After this, add the cauliflower florets and once more place the lid on for another ten minutes.

Now you can take the lid off, stir and let the mixture cook with open lid for another five minutes. Finally, you can take your vegetable off the stove and decorate it with coriander leaves.

Enjoy!

Recipe for Paneer, Tomatoes and Bell Pepper roasted on Spits – 23 Jan 16

Today I want to write a recipe for a snack that you can eat on its own or take as a side dish to your meal. It is made from three main ingredients: paneer, tomatoes and bell pepper. Once you have these three ready, it doesn’t take long and most of all it doesn’t take much effort to prepare! You can easily have it as a side dish – and everyone will love it!

Paneer, Tomatoes and Bell Pepper roasted on Spits

Tasty vegetables and fresh Indian cheese roasted on spits in the oven. A snack or side dish which is always welcome!

How long does it take to prepare Roasted Paneer, Tomatoes and Bell Pepper?

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The paneer needs time 4 hours to get hard

Ingredients

3 l Milk
3 Lemons

250 g Tomatoes
250 g Bell Pepper

Olive Oil for brushing on the vegetables
Lemon, white and black salt according to taste

How to prepare Roasted Paneer, Tomatoes and Bell Pepper

You will need to prepare the paneer four hours before you want to start preparing this dish. You can do that according to this recipe and then place the paneer wrapped into a thin kitchen towel under the weight of a pot filled with water. In this way, the water will be pressed out and the paneer can get hard so that you can use it in pieces later.

When you start your preparations, you can begin cutting the paneer into square or rectangular pieces. Wash the tomatoes as well as the bell peppers. Cut the tomatoes into slices and the bell pepper into square pieces. Now put them onto spits, making a sequence of all three.

Take a brush and some olive oil in a bowl. Brush olive oil onto paneer, tomatoes and bell pepper. Hang the spits into the oven so that they can get roasted at 200 degrees for approximately 25 minutes. Depending on your oven, you may have to turn them once or twice so that they get roasted evenly. Apart from that you don’t need to pay them much attention and can focus on preparing the rest of your meal or a chutney for this dish.

After 25 minutes the vegetables should be well roasted and you can take them out. Take out the juice of one lemon and put some drops of the juice over the vegetables. Sprinkle some white and, if you like, black salt over it as well.

Serve it warm and best with chutney to dip in!

Mehti Matar – Recipe for Green Peas in Fenugreek – 12 Dec 15

मेथी मटर

I will give you a recipe today for a delicious and very healthy dish. It is Mehti Matar, green peas in fenugreek. And while the fenugreek leaves have a slightly bitter taste, the green peas can be juicy and even a little bit sweet which makes this an extraordinary and very tasty combination!

Mehti Matar – Green Peas in Fenugreek

A delicious combination of green leaves and green peas making a healthy and very tasty dish!

How long does it take to prepare Mehti Matar?

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Ingredients

500 g Fenugreek Leaves
500 g Green Peas
2 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Coriander
1 tsp Garam Masala
1/2 tsp Turmeric
Salt according to taste

How to prepare Mehti Matar

Start the preparations by peeling the green peas and picking the fenugreek leaves. Pick out the big stems so that only the leaves and small stems are left. Wash the leaves.

Now you take a pan and heat up the oil in it. Once it is hot, add cumin, coriander, garam masala and turmeric into the oil. Stir so that the spices don’t start burning. Once they have changed colour and started smelling beautifully in your kitchen, you can add the peas into your pan.

Stir the peas on medium heat for about five minutes. After that, add the mehti into the pan as well. Sprinkle some salt over it and mix it all well. Next, take a lid and cover the pan for the next ten minutes. Stir from time to time.

After ten minutes, the peas should be cooked and the fenugreek soft as well.

Enjoy!

Gobhi Paneer – Recipe for Cauliflower with fresh Indian Cheese – 28 Nov 15

Today I would like to give you the recipe for another delicious dish that now is on our list of favourite food items: Gobhi Paneer, a mix of cauliflower and Indian cheese which you can easily make at home!

Gobhi Paneer – Cauliflower with fresh Indian Cheese

Mix a basic cauliflower with some exotic cheese and Indian spices to a creation every guest will love!

How long does it take to prepare Gobhi Paneer?

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Cooking Time:
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Additionall, paneer needs to become firm over night

Ingredients

2 l Milk
2 Lemons
500 g Cauliflower
200 g Tomatoes
300 mlWater
3 tbsp Vegetable Oil
1 tsp Cumin
1 tsp Garam Masala
1 tsp Coriander
1/2 tsp Turmeric

Fresh Coriander for Decoration
Salt according to taste

How to prepare Gobhi Paneer

Start a day before you are planning to serve this dish by preparing paneer, the cheese we will add into this dish. You can do this by following this recipe. After taking out the water, place the cheese, wrapped in a fine kitchen towel, under a heavy stone or pot filled with water, so that the extra water is pressed out and the cheese becomes firm over night.

The next day, you can begin the preparations with washing both, the tomatoes and the cauliflower thoroughly before cutting them into medium-sized pieces and putting them aside in two separate bowls.

Heat up two tablespoons of oil in a deep pan or wok. When it is hot, add cumin, garam masala, coriander and turmeric into the oil. Stir so that the spices don't burn but slowly develop their aroma and turn to a darker colour. Once they are roasted, you can add the tomato pieces into the pan. Stir to mix the spices with the tomatoes and let the tomatoes get cooked well.

After about two minutes, you can add the cauliflower pieces as well, sprinkling some salt on top and mixing it well. Add the water, too, and place a Lid onto your pan or wok. Bring the water to a boil and then turn the heat down to medium to let it simmer for about 15 minutes. Stir from time to time.

In the meantime you can take out the paneer and cut it into cubes. Place a pan onto your stove and heat up the remaining tablespoon of oil in it, fry the paneer cubes in this pan for a few minutes, turning them repeatedly so that they get golden from all sides. Avoid too high heat however and stop before the cheese gets too dry.

Once the cauliflower is about halfway cooked, you can add the paneer cubes into the wok or pan. Take off the lid now and let the mixture cook for another 15 minutes until the cauliflower is completely cooked.

You can then switch off your stove, wash some fresh coriander and use the leaves for decoration on top!

Enjoy!