Hungarian Vegetarian Ghoulash

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<mx2 source= " MasterCook 6.0 " date= " January 14, 2001 " >

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Hungarian Vegetarian Ghoulash

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<RcpE name= " Hungarian Vegetarian Ghoulash " author= " Kurma Dasa " >

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<![CDATA[

* Exported from MasterCook *

 

Hungarian Vegetarian Ghoulash

 

Recipe By :Kurma Dasa

Serving Size : 7 Preparation Time :0:35

Categories : Cheese Main Course

Savoury Spices

Tried Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ghee -- or oil, for deep fry

500 g paneer -- or use fresh homemad

3 whole dried red chilies -- (3 or 4)

1 tsp yellow asafetida powder -- (5 ml)

5 med tomatoes -- peeled and quartered

2 tbsps Hungarian sweet paprika -- (40 ml)

1 1/2 tsps salt -- (7 ml)

8 med potatoes -- cut into 2.5 cm (1 i

4 c warm water -- (1 litre)

 

Serves 6-8

Deep-fry the chunks of panir cheese in oil of ghee in a deep-frying pan or

wok over moderate heat until they become dark golden brown. Remove and

drain.

 

Heat 1 tablespoon (20 ml) of ghee or oil over moderate heat in a heavy 6

litre/quart saucepan or large wok. When hot, add the red chilies and

sprinkle in the asafoetida. Sauté momentarily and add the tomato pieces,

paprika, salt, potato, and deep-fried curd chunks. Pour in the warm water

and raise the heat to full. When the water boils, reduce the heat slightly

and cook, uncovered, for 20 minutes or until the potatoes are soft. Serve

hot.

 

Source:

" Great Vegetarian Dishes "

S(ISBN):

" 0-9593659-1-5 "

Copyright:

" © 1990 The Bhaktivedanta Book Trust "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 145 Calories; 1g Fat (4.2% calories

from fat); 4g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

480mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

NOTES : Here's a simple but hearty combination of potatoes, tomato, and

chunks of fried curd cheese simmered in a tasty gravy flavoured with

Hungarian paprika. Serve Hungarian Vegetarian Ghoulash hot with fresh

wholemeal bread for a tsty wintertime meal.

 

Jo's note: I shallow fry the paneer in a non-stick pan and it works just as

well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 7 " />

<PrpT elapsed= " 0:35 " />

<CatS>

<CatT>

Cheese

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Spices

</CatT>

<CatT>

Tried

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " ghee " >

<IPrp>

or oil, for deep frying

</IPrp>

</IngR>

<IngR name= " paneer " unit= " g " qty= " 500 " >

<IPrp>

or use fresh homemade curd cheese from 12 cups (3 litres) milk, pressed

until very firm and cut into 2.5 cm (1 inch) chunks

</IPrp>

</IngR>

<IngR name= " dried red chilies " unit= " whole " qty= " 3 " >

<IPrp>

(3 or 4)

</IPrp>

</IngR>

<IngR name= " yellow asafetida powder " unit= " tsp " qty= " 1 " >

<IPrp>

(5 ml)

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " med " qty= " 5 " >

<IPrp>

peeled and quartered

</IPrp>

</IngR>

<IngR name= " Hungarian sweet paprika " unit= " tbsps " qty= " 2 " >

<IPrp>

(40 ml)

</IPrp>

</IngR>

<IngR name= " salt " unit= " tsps " qty= " 1 1/2 " >

<IPrp>

(7 ml)

</IPrp>

</IngR>

<IngR name= " potatoes " unit= " med " qty= " 8 " >

<IPrp>

cut into 2.5 cm (1 inch) cubes

</IPrp>

</IngR>

<IngR name= " warm water " unit= " c " qty= " 4 " >

<IPrp>

(1 litre)

</IPrp>

</IngR>

<DirS>

<DirT>

Serves 6-8 & #013; & #010;Deep-fry the chunks of panir cheese in oil of ghee in

a deep-frying pan or wok over moderate heat until they become dark golden

brown. Remove and drain.

</DirT>

<DirT>

Heat 1 tablespoon (20 ml) of ghee or oil over moderate heat in a heavy 6

litre/quart saucepan or large wok. When hot, add the red chilies and

sprinkle in the asafoetida. Sauté momentarily and add the tomato pieces,

paprika, salt, potato, and deep-fried curd chunks. Pour in the warm water

and raise the heat to full. When the water boils, reduce the heat slightly

and cook, uncovered, for 20 minutes or until the potatoes are soft. Serve

hot.

</DirT>

</DirS>

<Srce>

Great Vegetarian Dishes

</Srce>

<AltS label= " ISBN " source= " 0-9593659-1-5 " />

<CpyR>

© 1990 The Bhaktivedanta Book Trust

</CpyR>

<Note>

Here & apos;s a simple but hearty combination of potatoes, tomato, and chunks

of fried curd cheese simmered in a tasty gravy flavoured with Hungarian

paprika. Serve Hungarian Vegetarian Ghoulash hot with fresh wholemeal bread

for a tsty wintertime meal. & #013; & #010; & #013; & #010;Jo & apos;s note: I shallow

fry the paneer in a non-stick pan and it works just as well.

</Note>

</RcpE></mx2>

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