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Nick's Vegetarian Kitchen

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Parramatta, NSW
Nick's Vegetarian Kitchen

A small initiative to provide quick and handy recipe to vegetarian people

31/05/2017

Cheese Chili Veg-corn Toast
Preparation Time: 20-25 min
Cooking Time: 35-45 min
Ingredients (Serves 2-3)
Brown or white bread 10 slices
Cream cheese 4-5 tbsp
Boiled Corn 1 ½ cup
Beetroot ¼ cup finely chopped
Carrot ¼ cup finely chopped
Bell Paper (Capsicum) ¼ cup finely chopped
Onion 1 medium finely chopped
Mint leaves 25-30leaves finely chopped
Green chili 1-2 finely chopped
Green stuffed olives 10-12 sliced in to round

Spices

Black Pepper Powder ¼ tsp
Chili flakes ¼ tsp
Oregano ¼ tsp
Sugar 1-2 tsp
Salt to taste

Method
1. Take a big bowl add cream cheese along with dry spices, mint leaves and green chili. Mix everything properly with cream cheese.
2. Add all chopped vegetables and corn in to it. Mix thoroughly.
3. Preheat oven at 180 C for 5-10 minutes.
4. Take brown bread slice and spread 2-3 tbsp cream cheese and veg mixture on top of it. Add sliced olives on top of mixture according to your taste.
5. Repeat the step for rest of the slices.
6. Grill the toast for 10-15 minutes in oven or as per your crunch.
7. Cut toast in to square or triangle.
8. Best served with mint-yogurt dip.

For Jain
Avoid using onion. Rest of the vegetable is according to the choice.

Variation
You can use fresh cheese instead of cream cheese.
With this mixture you can make Russian toast sandwich as well.

30/05/2017

Pav- Bhaji (Serves 4)
Preparation Time: 20-25 min
Cooking Time: 35-40 min
Ingredients for bhaji
Potatoes 3-4 medium size
Green Peas ½ cup
Carrot 1 big
Cabbage 1 ½ cup
Onion 2 large
Tomatoes 3 large
Ginger ½ inch piece
Garlic 7-8 big clove
Clarified Butter (Ghee) 2-3 tbsp
Coriander 4-5 strings

Spices
Salt to taste
Kashmiri red chili powder 1-2 tsp or adjust according the colour
Coriander Powder 1 tsp
Pav Bhaji Masala (Badshah) 2-3 tsp or according to taste
Cumin Seeds ½ -1 tsp
(All spices can be adjusted according to the taste)

Method
1. Peel and wash potatoes and carrot. Cut in to cubes big enough to cook easily. Chop cabbage and wash properly. Green peas fresh or frozen anything would be ok. Mix all these vegetables with 1 ½ cup of water and pressure cook them about 3-4 whistle.
2. Peel onion, garlic and ginger. Chop them finely. Wash tomatoes and chop them finely.
3. Take a flat pan heat it on medium flame adding clarified butter(ghee) in to it. When ghee is hot add cumin seeds. When you get the aroma add ginger and garlic. Sauté for ½ a minute. Add finely chopped onions and mix well. Here at this point add salt for whole bhaji and cook it covering about 3-4 minutes.
4. When onions turn slightly brown add tomatoes. Mix well. Cook it covering till tomatoes gets soft.
5. After tomatoes are completely cook add all dry spices and mix well. Again cover it and cook till oil gets separate from it and also nice aroma comes.
6. Meanwhile presser cooker must have cool down. Drain out extra water in a separate bowl and mash the vegetable properly.
7. Add these mashed vegetables in to onion tomato gravy. Add vegetable stock according to the liquid consistency of your choice.
8. Mix properly and cover it. Cook it on low to medium flame around 10-15 minutes so that vegetables can absorb all the spices properly.
9. Garnish with finely chopped coriander.

Ingredients for pav (Bread)

Pav or Bread long or square 12
Butter
Pavbhaji Masala for roasting

Method
1. Cut the pav and apply butter on both the side of it.
2. Heat a tawa and roast the pav one by one adding masala according to your taste. If you want you could just roast it plain as well.
3.
Serve hot and spicy Pav Bhaji with onion salad, masal papad, lemon wedges and chilled butter milk.

Tips
Extra spice lovers can add normal red chili powder while cooking bhaji.
You can use vegetable oil, canola oil, sunflower oil, olive oil, butter anything instead of clarified butter.
You could use any other vegetable of your choice to make it more nutritious.

For Jain Bhaji

Use raw banana instead of potatoes.
Avoid onion and garlic.
Carrot, ginger, cabbage is optional to use according to be able to eat.

08/09/2015

Dryfruit Halwa

Ingredients
Almonds 1 cup (raw and blanced both will work)
Wallnuts 1cup
Raisins 1/8 cup
Pistachio 1/4 cup
Cashew chopped 1/4 cup
Dry fig chopped 1/2 cup
Ghee/ Clarified Butter 3/4 cup
Sugar 1/4 cup or lesser than that
Saffron a pinch
Cardamom powder 1/8 tsp

Method
1. Soak almonds & wallnuts in hot water for an hour. Drain all water and make coarse paste.
( if like smooth halwa make fine paste)
2. Pour the paste in heavy bottom pan and cook on medium heat.
3. Keep stirring till the paste thickens and all water evaporates.
4. Add ghee, figs, cashew, pistachio and mix well.
5. Cook till nice aroma comes from halwa or it start leaving sides of pan.
6. Add sugar, saffron, cardamom powder and cook for another 2 min.
7. Serve hot or cold
8. Store in fridge and good to use up to 4 days.

02/09/2015

Malai Kofta: (Serves 6-8)

Ingredients for Kofta:
2 cups cottage cheese
1 medium size boiled and mashed potatoes
½ cup coriander finely chopped
¼ cup mint finely chopped
1 cup cabbage and carrots finely chopped
½ cup cornflour
¼ tbsp chilli powder
¼ tbsp garam masala powder( Everest)
Salt to taste

Process:
•Take all ingredients of koftas in a bowl and mix well.
•Grease hands with cornflour or oil and give desired shape of koftas.
•Heat oil in frying pan and fry on medium heat till golden brown colour.

Ingredients for White Paste:
¾ cup cashew
4 tsp water melon kernels
2 tbsp poppy seeds

Process:
•Soak all 3 things in hot water for about an hour.
•Grind them and make paste out of it.

Ingredients for Curry:
3-4 garlic cloves
½ inch piece of ginger
2 cups tomato paste
4 onions sliced
1 tsp dry fenugreek leaves
2 tsp cumin seeds
1 tsp chilli powder
1 tsp coriander powder
1-2 tsp kitchen king masala(Everest)
1 tsp garam masala(Everest)
Salt to taste
300 ml fresh thickened cream

Process:
•Heat oil in heavy bottom pan. Add cumin seeds and wait till it splutters.
•Add sliced onion, ginger and garlic. Cook on medium to high heat for 5-7 minutes or till onions become pink brown.
•Add tomato paste and mix well. Cook for 8-10 minutes or till the raw taste of tomatoes go away.
•Turn off the heat and cool down the mixture for few minutes. Make a fine purée of the mixture in blender.
•Heat the same pan and add the cashew purée in it. Roast it for about 1 minute.
•Add red gravy in it and mix well. Add all dry ingredients except fenugreek leaves and mix well. Cook it for 10-15 minutes on medium to high heat with lid covered on the pan. Wait until nice aroma comes. Keep stirring in between.
•Turn off the heat and add thickened cream and fenugreek leaves. Stir well.
•Add koftas before eating.
•Garnish with cream and coriander leaves on top.

31/08/2015

Avocado Fig Milkshake

Ingredients
1 Avocado
2 Dried Fig
1-2 TSP Sugar/ Honey
4 Cups Milk
A pinch of Cardamom Powder

Process
1. Cut Avocado in small cubes.
2. Soak the fig in hot water for half an hour or microwave it for 1 minute with milk.
3. Mix avocado,fig, milk & Sugar in juicer jar.
4. Blend well. You can adjust sugar and milk level according to taste.
5. Garnish juice with cardamom powder on top.

Health Benefits:
Avocado is full of fiber and healthy to eat to lower cholesterol and fat.
Fig gives boost who has got lower blood count and iron deficiency.
Kids will love it.

Address

Elizabeth Street Parramatta
Parramatta, NSW
2150

Website

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