Vegetarian Spaghetti - Italian Recipe

Ingredients
Spaghetti – 16 oz
Olive oil-2 tblspn
Onion – 1 (big size-Chopped)
Garlic powder – 1 tspn
Garlic chopped – 1 tblspn
Tomato – 1 (small size-Chopped)
Bay leaf – 1
Meatless spaghetti sauce – 1 jar (26 oz)
Vegetables(Broccoli,Mushroom ,capsicum ..whatever you like) – 1 cup
Grated parmesan cheese – ¼ cup ( optional)
Preparation
1.Cook spaghetti along with salt and water.Drain it and keep aside.
2.Meanwhile, in a large skillet, saute the onion and garlic  in oil.
3.Add tomatoes and garlic powder .Saute it until tender. Add the spaghetti sauce, bay leaf ,salt and vegetables.
4.Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf.
5.Add the cooked spaghetti and mix well.stir it for 5-10 mins.
6.Top with parmesan cheese (optional).

Zucchini Stir Fry – Kidney Friendly Recipe -Indian Style Recipe

Ingredients

Zucchini – 2 (chopped)

Onion  - 1 (medium size)

Olive oil – 2 tspn

Mustard seeds – 1 tspn

Curry leaves – 1 spring

Dried red chillies – 2 ( broken into two)

Green chilli (small) – 3  (Sliced)

Turmeric powder – ½ tspn

Salt to taste 

Preparation

1.Heat oil in a pan.

2.Splutter mustard seeds and add curry leaves and red chillies.

3.Add chopped onions,green chillis and stir well until onions turns golden brown.

4.Add Zucchini ,turmeric powder and salt.Stir well.Close the lid and cook for 20-30 mins in low heat.

Serve with Rice.

Mutter Paneer (peas and cottage cheese) -Indian vegetarian Recipes

Ingredients
Cashew nuts – 5g
Onion(large size) – 1 (chopped)
Tomato(large size) – 1 (chopped)
Ginger garlic paste – 1 tspn
Olive oil – 2 tblspn
Oil for deep fry
Whole masala – 1 pinch
Cumin seeds – 1 tspn
Turmeric powder – ½ tspn
Chilli powder – 2 tspn
Coriander powder –1 tspn 
Cumin powder – 1 tspn
Green chillies – 5 (chopped)
Salt to taste
Kastoori methi – 3 pinch
Peas – ½ cup
Paneer – 1 cup (cut into small cube size)
Cream (or Milk) – 30ml (optional)
Preparation
1.Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2.Heat oil in a pan.Fry the cashews.
3.Add onions and sauté until it turns golden brown.
4.Add ginger galic paste and turmeric powder. Stir it for 1 mins
5.Add tomatoes and sauté it.
6.Remove from the stove and let it cool. Blend this into a paste.
7.Heat oil in a sauce pan add cumin seeds and blended  paste . 
8.Chilli powder, coriander and salt and continue to fry for another 2 mins.
9.Add peas and stir to mix with the spices.
10.Add water and bring to a boil, cover and simmer on low flame for 5 mins.
11.Add fried paneer and simmer for 10 mins.
12.Add cream (or milk) and mix well.
13.Finally garnish with coriander leaves.


Serve hot with chapathis, naan, parathas or rice.

Squash Stir Fry - Indian Style Recipe

Ingredients
Squash – 2 (chopped)
Onion  - 1 (medium size)
Olive oil – 2 tspn
Mustard seeds – 1 tspn
Curry leaves – 1 spring
Dried red chillies – 2 ( broken into two)
Green chilli (small) – 3  (Sliced)
Turmeric powder – ½ tspn
Salt to taste 
Preparation
1.Heat oil in a pan.
2.Splutter mustard seeds and add curry leaves and red chillies.
3.Add chopped onions,green chillis and stir well until onions turns golden brown.
4.Add Squash ,turmeric powder and salt.Stir well.Close the lid and cook for 10-15 mins in low heat.
Serve with Rice.

Cheera Upperi -Keerai poriyal(Spinach Side dish)-Kerala Recipe

Ingredients

Spinach (chopped)-3 cups

Onion-1 (chopped)

Green chilli-2 (sliced)

Dried red chillies-2 (broken into two)

Channa dal-2 tspn

Turmeric powder-1/4 tspn

Mustard seeds-1 tspn

Olive oil or coconut oil-1 tblspn

Grated coconut-1 tblspn

A few curry leaves

Salt to taste

Preparation

1.Heat oil in a pan.Splutter mustard seeds.

2.Add channa dal and fry it until it turns golden brown color

3.Add red chillies,onions,green chillies and curry leaves.stir it until the onions turns golden brown colour.

4. Add the grated coconut and stir it until it turns golden brown colour.

5.Add Spinach,turmeric powder and salt.stir well.

6.Keep the lid closed and cook it in low heat until the spinach are tender.

 Serve with rice.

Thakkali Rasam(Tomato Rasam)-Indian Soup with Lentil and Tomato

Ingredients

Toor Dal (yellow lentils) -1/4 cup

Tomato -2 nos (chopped)

Tamarind- lemon size

Turmeric powder – 1/2 tspn

Salt to taste

Coriander leaves

Mustard seeds – 1 tspn

Oil – 2 tblspn

Curry leaves

Green chillies-2 nos (sliced)

Dried red chilli – 2 ( broken into two)

Asafoetida (hing)- a pinch

Garlic clove- 5-6 ( crushed)

For Rasam powder( or you can use instant rasam powder-2 tspn)

Cumin seeds – 1 tblspn

Whole black pepper – 1 tblspn

Fenugreek seeds – ½ tspn

Coriander seeds-1 tblspn

Dried red chilli-2

Channa dal – 1 tspn

Urad dal- 1 tspn

Preparation

1.Dry roast the ingredients for rasam powder.And grind it to make powder.keep aside.

2.Pressure cook tuvar dal with turmeric in a cup of water till soft and keep aside.

3.Heat 1 tsp oil in a deep pan, add the mustard seeds and let them splutter.Add the asafoetida, rasam powder(which kept aside early- or  instant rasam powder), garlic,dried red chillies and curry leaves.

4.Add tomatoes and sauté it.

5.Add the tamarind extract  with water,green chili and salt.

6.Bring it to boil.

7.Garnish with coriander leaves.