Easy, Quick, Tasty Vegetarian recipes for you dear friends. Happy Cooking this weekend. For more tasty recipes, tips and product reviews pleaseSubscribe: https://www.youtube.com/user/eateastindianOur facebook page: http://www.facebook.com/EatEastIndianFollow us on twitter: https://twitter.com/EatEastIndianPinterest: http://pinterest.com/eateastindian/Instagram: http://instagram.com/eateastindianMusic: Jalandhar/Kevin mcleod, Lines, remembering her face and lines Spicy Zucchini Ingredients/Method1 chopped Zucchini2-3 tbsp Oil for cooking1 tsp cumin seeds1 tsp mustard seeds1 dried red chilli1 small chopped onion1 tbsp grated ginger1/2 can of tomato sauce1 can of water ( adjust as per need)salt per taste1/2 tsp red chilli powder1 tsp turmeric4-5 stalks of cilantro chopped ( for garnish)Method:1. Heat oil and add cumin and mustard seeds. Let them sizzle for 30 secs. 2. Add dried red chilli, onions and ginger. Mix well.3. AddZucchini. Mix in Salt, turmeric and red chilli powder.4. Saute for few mins. 5. Add tomato sauce and water. Simmer until Zucchini is done. 6. Garnish with cilantro and serve.Eggplant/ Potato Dish Ingredients/Method8-10 baby eggplants/ brinjal 2 tbsp tomato paste1 tsp salt ( adjust per taste)1 tsp turmeric1 tsp curry powder1 tsp red chilli powder2 -4 tbsp oil1 large ( or 2 medium size onions)1 tsp cumin seeds/ Jeera2-3 cloves of minced garlic1 tsp mustard seeds2 small potatoesCilantro and green onions for garnishMethod:Chop Eggplant and potatoes into bite size pieces.Heat oil and fry cumin and mustard seeds. After 30 secs, add onions and garlic. Mix well and add salt, chilli powder and turmeric. After few mins add eggplant and potatoes. Cook for 15 or so mins. Once 50-60 % done, add tomatoe paste and curry powder. Mix well and cook until done. Add green onions on top along with cilantro leaves. Serve hot with roti or parantha.Chickpea Squash CurryIngredients/Method2-3 tbsp Oil for cooking1 tsp cumin seeds1 small chopped onion1 tbsp minced garlic2 tsp curry powder2 small chopped tomatoes1/2 to 1 cup water400 ml Coconut milk ( 1 can)salt per taste1 tsp red chilli powder1 tsp turmeric2 cups chopped butternut squash2 cups of chickpeas ( uncooked and I soak these in water overnight)1 tsp dried fenugreek leaves ( kasoori methi)4-5 stalks of cilantro chopped ( for garnish)1. Soak chickpeas in water overnight (or atleast 2 hours) If you are using canned chickpeas then this step could be eliminated.2. In a hot pressure cooker, add oil and stir in onions, cumin seeds.3. Add Squash, salt, turmeric and chilli powder. Mix well. Add garlic minced.4. After few mins, add tomatoes and let them become tender. 5. Add chickpeas ( discard water they were soaking in), curry powder and coconut milk.6. Add water as needed. Mix everything well and add dried fenugreek leaves. Cover the cooker and cook on high for a whistle. After 1 whistle, turn heat to medium and cook for another 3-4 whistles. Turn off the heat. Let cooker cool down then open, garnish with cilantro and serve with rice.Bell Pepper Paneer Recipe Ingredients/Method400 gms Paneer2-3 tbsp Oil for cooking1 tsp cumin seeds1 tsp fennel seeds1 small chopped onion1 tbsp minced garlic1/2 to 1 tsp curry powder1 can of tomato sauce1 can of water ( adjust as per need)salt per taste1/2 tsp red chilli powder1 tsp turmeric2 cups chopped bell peppers1 dried red chilli1 cup mushrooms1 tsp dried fenugreek leaves ( kasoori methi)4-5 stalks of cilantro chopped ( for garnish)Method:1. Heat oil in a wok and add cumin, fennel seeds and dried red chilli.2. Add Onions and minced garlic. Saute onions.3. Add bell peppers and mushrooms. Mix well and saute.4. Add salt, turmeric and red chilli powder.5. Add Paneer. Mix well. Add tomato sauce. Add water.6. Add curry powder. Cover and cook for few more mins. 7. Finish off by adding garam masala, dried fenugreek leaves and cilantro leaves. Serve over rice.Veg Coconut CurryIngredients:2 tbsp Oil1/2 tsp Cumin Seeds1/2 tsp Mustard Seeds4 Cloves Garlic, minced2" piece Ginger, minced1 red Chile, minced1 White Onion, Chopped1 Medium Bowl Cauliflower (Quartered)1 Large Bowl Mixed Vegetables, Cut into bite sized pieces2 Potatoes, Chopped2 tsp Salt1/2 tsp Turmeric2 tsp curry powder1 Can Coconut MilkCilantro/Green onion for garnish1 tsp Garam Masala- Heat Oil and add cumin and mustard seeds. Add onions, ginger-garlic and saute with salt and turmeric. Depending on liking for spice, red chilli powder can be added or skipped.Add potatoes. mix well and cook for few mins. Add other veggies. Mix well. Add Curyr powder and cook further for 5-6 mins. Add coconut milk, cover and cook until veggies are tender. Add garam masala, cilantro and green onions. mix and serve over rice.