Vegetables are good source of vitamins, minerals and have rich nutrient values. They keep you energetic and light for the body, believe it or not, there are more great recipes of vegetables than just meat. There are so many ways to cook delicious vegetarian recipes and they take less time to cook instead of meat.
You can try frozen veggies or seasonal vegetables for cooking, it depends upon what would you like to cook. Cooking experiments are good but not when your stomach screams of hunger and your time bound, or someone is coming for lunch or dinner.
Our tested and tasty vegetables recipes reduce your time and effort and helps to cook prefect meal without any hassle, with these amazing and easy vegetable recipes you won't have to skip a meal on those busy weeknights. For your convenience we have used pressure cooker for cooking our vegetables recipes.
Vegetables cooked in pressure cooker will delight you, cooking quickly in pressured steam produces the maximum retention of vitamins, minerals, color, and taste. As fresh and frozen vegetables usually cook very fast, time precisely and use minimal water. Some timings adjustments may be necessary to achieve desired degree of crunchiness.
Cooking Tips
Green Vegetables - Boil water in the cooker first and then add the vegetables so that they start cooking in steam immediately. This method gives a better color and helps to retain even more vitamins and minerals.
Frozen Vegetables - Most have been blanched before freezing, they need slightly less cooking time than fresh except corn on the cob, do not defrost before cooking.
Vegetables Recipes
Vegetable BBQ Hot Pot
Serves – 8 Persons
Calories Per Serving – 54
Ingredient Name |
Quantity |
Carrots – cut into ¼ inch slices |
2 medium (3/4 lb. / 350 gm) |
Zucchini – cut into ½ inch slices |
1 (225 gm) |
Onion – thinly sliced |
1 large (180gm) |
Green Pepper – De-seeded and cut into 1 inch |
½ medium (60 gm) |
Turnip – Peeled and cut into ½ inch |
1 small (120 gm) |
Tomatoes – peeled and cut into eights |
2 medium |
Cauliflower head – cut into flowerets of about 1 inch |
½ small (180 gm) |
Bay leaf |
1 small |
3 tbsp. |
|
Salt |
½ tsp |
Water |
¼ cup |
Worcestershire Sauce |
1 ½ tbsp. |
Fresh Parsley - chopped |
2 tbsp. |
Method of making Vegetable BBQ Hot Pot
- Put all ingredients except 1 tbsp parsley in cooker, stir.
- Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
- Remove cooker from heat and press finger-tip control lightly to release pressure.
- Open cooker, discard bay leaf and place vegetable on serving dish, keep hot.
- Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour the liquid over vegetables and serve hot with garnished remaining parsley.
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White Pea Curry Recipe
Serves – 12 Persons
Ingredient Name |
Quantity |
Vegetable Oil |
½ cup + 2 tbsp. |
Onions – thinly sliced |
2 medium (200gm) |
Ginger - chopped |
10 gm |
Garlic |
5 flakes |
Coconut - grated |
¾ cup |
Coriander leaves - chopped |
2 tbsp. |
Water |
4 ¾ cup |
Onions – chopped |
2 medium (200gm) |
Tomatoes - chopped |
2 medium (200gm) |
2 tbsp. |
|
Salt |
3 tbsp. |
Dry White Peas – soaked overnight or in hot water for 2 hours and drained. |
2 ½ cup |
Method of making White Pea Curry
- Heat 2 tbsp oil in a pan for about 1 minute. Add sliced onions, ginger, and garlic. Fry till onions is transparent, add coconut. Stir fry till coconut is pale brown. Grind fried ingredients, coriander leaves, red chili, and curry powder into a paste. Adding a little water (1/2 cup) from time to time.
- Heat remaining oil (½ cup) in cooker for about 3 minutes. Add chopped onions and fry till pale brown. Add ground paste. Stir for a few seconds. Add tomatoes, salt and ¼ cup Cook till tomatoes are pulpy and oil shows separately (approx. 5 minutes), stirring occasionally.
- Add peas and mix it. Add remaining water (4 cups) stir.
- Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 12 minutes.
- Remove cooker from heat and allow to cool.
- Open cooker and serve hot.
Jackfruit Seed Curry
Serves – 10 Persons
Ingredient Name |
Quantity |
Vegetable Oil |
5 tbsp. |
Coconut - grated |
3 cups |
Curry Leaves |
7 sprigs |
Jackfruit Seed – peeled and cut into quarts |
¼ kg |
Red gram |
1 ¼ cup |
Green chili slit |
10 |
Salt |
2 tbsp. |
Tamarind – soaked in 1 ½ cups hot water for 15 minutes and pulp extracted. |
30 gm |
2 tbsp. |
|
For Tempering |
|
Vegetable oil |
3 tbsp. |
Mustard seeds |
1 tsp |
Onions - chopped |
4 |
Curry leaves |
2 sprigs |
Method of making Jackfruit Curry
- Heat oil in a pan for about 2 minutes. Add coconut, curry leaves, stir fry till coconut is golden brown. Remove pan and grind the sauté items into paste, adding a little water (1cup) from time to time.
- Put 4 cups water, jackfruit seeds, red gram, green chilies, salt, curry powder in pressure cooker and stir.
- Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
- Remove cooker from heat and uplift the pressure weight to release pressure.
- Open the cooker and add drumsticks, tamarind pulp and remaining water (2 cups)
- Place cooker on high flame and bring to a boil. Reduce gear and cook till drumstick are tender (approx. 10 minutes), stirring constantly. Add ground paste and bring to a boil, stirring constantly. Remove cooker from heat.
- For tempering, heat oil in a pan for about 1 minutes. Add mustard seeds when crackling, add onions, curry leaves. Fry till onions is transparent and pour over Jackfruit curry, stir. Serve hot.
Vegetarian Olan
Serves – 12
Ingredient Name |
Quantity |
Coconut milk - thin |
1 ½ cup |
Water |
3 cup |
Red karamani – soaked in water for ½ hour and drained |
1 cup |
Red Pumpkin – peeled and cut into 4 cm x 4cm x ½ cm cubes |
1 ½ kg |
Green chili - slit |
8 |
Curry Leaves |
2 sprigs |
Coconut Oil |
1 tbsp. |
Coconut milk - thick |
1 cup |
Method of making Vegetarian Olan
- Put water, karamani, salt in cooker. Stir.
- Close the cooker and bring to full pressure on high heat. Reduce heat and cook for 7 minutes.
- Remove cooker from heat and allow to cool naturally.
- Open the cooker and thin coconut milk and all other ingredients except thick coconut milk and oil. Stir.
- Close the cooker and bring to full pressure on high heat. Remove cooker immediately from heat. Release the pressure by uplift the cooker pressure weight. Open the cooker.
- Add thick coconut milk.
- Place the cooker on medium heat and bring to boil stirring gently.
- Remove cooker from heat, place olan in serving dish. Pour coconut oil over olan. Serve hot.
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