Vegetarian recipes

Indian Many Indian recipes start with garlic & onions as a base but I've had to adapt due to family dislikes!  The great thing is there are no hard & fast rules.. If you like using set recipes it may be hard at first but 'free' cooking using trial & error & a variety of ingredients is far more adventurous & unless you write it down or memorise you never have the same meal twice!  So I'm going to give a basic recipe that can be adapted as you go along... It's about continuous tasting... If you like it then there are no hard & fast rules to combinations!    Samosa starters or to accompany ... Cook a mix of small diced carrot & potatoes & peas..... When cooked place small amount of oil in a pan & add 1/2 tsp each cumin, coriander & gara masala spices...cook out & add veg to coat ... If too thick add a little water.... Cut Filo pastry into squares.... Place small amount of mixture in & fold over twice to form a triangle!  Cook in oven to filo instructions... Don't forget ovens vary so check!  Saag Paneer with squash: A little oil into a pan onto medium heat & add spices ... Can mix & match but if new to using try tsp mustard seeds... When start popping add tsp each turmeric, cumin, coriander, Gara masala (there are different mixes of these so check label) ... Once used to these you can adjust to taste & try different combinations introducing others!  Cook out but be careful not to burn... Add grated or sliced  Ginger, garlic (if wanted) & fresh chilli... I usually use red & slice thinly ... The more you use the hotter it will be but don't drown the taste... I use about a quarter. Cut block paneer into cubes & add along with cubed butternut squash... Turn to coat then add a tin of tomatoes & break up the tomatoes for more juice! Cook out at a simmer.... Squash should be soft ....Add small amount of water if drying out.... add a couple of good handfuls of spinach & wilt down... Choose whether you still want it crunchy or completely cooked out like Saag Paneer in restaurants!  Whilst cooking put rice on to cook...place rice in pan & cover with cold water... Measure by placing finger in pan & filling to knuckle level... Bring to boil & simmer.... Should be cooked when water gone... Seems to even work for brown rice... You can make various rices... 2 easy ones are lemon & coconut... When cooked stir in fresh lemon juice & zest (avoid the pith).... When cooked stir in about 1/4 to 1/2 tin coconut milk dependant on amount of rice... Warm through! This can be served with Poppadums & any Indian breads... If you want to make these tweet for recipes. Accompany with a raita... Chop fresh mint & cucumber into yoghurt & mix Also chop fresh ripe Mango  Mango lassi (mango n yogurt) is a lovely cooling drink to accompany To complete the meal ... Gulab Jamun for dessert!  I usually buy ready made but am attempting to make over Xmas!!!  If Vegan replace paneer with potatoes or other vegetable of choice! This recipe can be used with mixed vegetables or just a couple of vegetables .... Your choice!  To make a creamier version you can add plain yoghurt close to the end of cooking or coconut milk added with the tin tomato for a different taste!  I've cooked themed nights with food from various nations... Great fun!  Japanese To accompany place ice, grated ginger & fresh mint in a jug and cover with elderflower... Ready made or use dilute with water to taste!  Make a salad of baby spinach leaves, sliced crisp lettuce and basil leaves Just before serving dress with a mix of olive oil,  lemon juice,  good quality balsamic vinegar & a few drops of sesame oil. Dang dang noodles: In each bowl place about 1/4 sliced red chilli, grated 1/2 clove of garlic & thumbnail of Ginger, a few dashes of soy sauce, a teaspoon of honey, chopped green of a spring onion and a drizzle of lime juice Cook egg noodles to pack instructions, drain & add to bowl sprinkle finely chopped White of the spring onion on top. Allow each person to coat with bowl ingredients at the table My Thai noodles: Mix a few dashes of Soy sauce, tsp honey,  drizzle of lime juice, the green of a spring onion... This amount is for one so bulk up dependant on amount of people!  Place sunflower oil in a pan add grated clove of garlic, thumbnail of grated Ginger, 1/4 of red chilli and White of a spring onion,  grilling cheese can be cubed and added too for a 'meatier' dish, a handful of beansprouts and handful of cashew nuts... Again this is for one so bulk up! Add the above Soy sauce mix. Cook out until cashews start to soften!  Cook egg noodles as packet instructions,  drain and drizzle over soy sauce & sesame oil add to above ingredients, mix & serve Prepare vegetables in advance as this needs cooking last to ensure crispness!  Break broccoli into small florettes, thinly slice courgette, aubergine  & sweet potato, dab on kitchen towel to remove moisture. Make a Tempura batter with flour & ice cold water.. Add water to plain flour a little at a time as mixture should be quite thick & lumpy! Add a little salt & pepper. Chopped herbs can be added at this point or sesame seeds or crushed peanuts but plain batter is fine. When noodles are almost cooked for above dishes put a pan of sunflower oil on to heat or use deep fat fryer... If using pan do not fill with more than half oil...  To test whether hot enough drop a little batter in & if it cooks immediately it's ready Dip vegetables one at a time in batter & drop into oil... Only do a few at a time or they will stick together & temperature of oil will reduce for cooking. If they float on top before light brown you may have to flip over... Once brown remove with slotted spoon onto kitchen paper to drain. Once all tempura veg are cooked the other dishes can be assembled & everything should be still hot! Apart from the Dang Dang Noodles present others in serving bowls so people can help themselves!  A good dessert to follow is simple mixed fruit salad (apricots,  grapes, cherries, blueberries,melon, mango pineapple) with crushed nuts sprinkled on top. Mix a squeeze of lemon & lime add a drizzle of honey & balsamic glaze mix & spoon over before serving!  Preparation is key... Bowls can be prepared in advance for Dang Dang Noodles... Salad can be done ready to dress, veg can be cut ready for tempura & this can be cooked whilst noodles & My Thai is cooking... Noodles can be drained & placed back in pan with lid on while tempura is cooking!