subject: Mumbai Restaurants Has Celebrated The World Vegetarian Day [print this page] People just want a chance for celebrations, they know this life is so small then why we are not celebrating every moment of our life. Each and every moment of life should be like a big festival, so no need to find a time for celebration. When ever you want it just celebrate.
Recipe Rita had turned Vegetarian for the Ganesha Utsav! Good your you because the hungry little lady sneaked inside The Taj Mahal Palace, Mumbai and got Chef Hemant Oberoi, Corporate Chef & Grand Executive Chef, to share few of his vegetarian specialties! So today on the World Vegetarian day Your home cook, Recipe Rita brings to you three classic vegetarian mains to be tried at home. Have a look. Get list of Mumbai restaurants who has always busy to organizing food festival events.
Achari Broccoli (Pickled broccoli)
Ingredients
600gm Broccoli, cleaned blanched
100gm Yoghurt, thick
30gm Pickle paste
tbsp. Turmeric powder
2 gm Onion seed
5 gm Chaat masala
1 Juice of lemon
For the presentation
100 gm Onion rings
100 gm Carrot curls
100 gm Beetroot curls
Method
Marinate the broccoli florets in yogurt, pickle paste, turmeric powder, and oil. Rest for 20 minutes. Cook the broccoli in a tandoor and serve hot sprinkled with onion seeds, chaat masala, and lemon juice; and garnished with onion, carrot and beetroot curls
Aloo Anardana (Potatoes with pomegranate seeds)
Ingredients
4 cups Potatoes city into 2.5 cubes
50 ml Vegetable oil
tsp Cumin seeds
15 gm Ginger-garlic paste
5 gm Green chilies, chopped
2 gm Turmeric powder
Salt to taste
5 gm Dry pomegranate seeds, fresh
15 gm Green coriander, chopped
2 gm Lemon juice
Method
Heat the oil in a pan; fry the cumin seeds, ginger garlic paste, green chilies, turmeric powder, salt, pomegranate seed powder and potatoes. Cook the potatoes, covered, on moderate heat or in an over at 200 C / $00 F C for 20 minutes. Sprinkle chaat masala and add fresh pomegranate seeds, green coriander and lemon juice. Serve hot.
Aloo Katliyan (Potato roundels)
Ingredients
1 kg Potatoes, sliced
Sat to taste
5 gm Turmeric powder
15 ml Vegetable oil
5 gm Cumin seeds
2 gm Bishops weed
2 gm Asafoetida
8 Curry leaves, shredded
5 gm Red chili flakes
5 gm Garlic, chopped
5 gm Ginger, chopped
1 Green chili, chopped
5 gm Chaat masala
30 gm Green coriander, chopped
1 Juice of lemon
Method
Boil the potatoes with salt and turmeric powder Heat the oil on a hot plate; add cumin seeds, Bishops seeds, asafetida, curry leaves, red chili flakes, ginger, garlic and green chilies. Add boiled potatoes and sprinkle chaat masala, green coriander, and lemon juice. Stir-fry and serve hot
