Posts Tagged Vegetables

khichidi

Ingredients:

  1. 1 cup Moong dal
  2. 1/4 Cup Toor Dal
  3. 1 Carrot
  4. 2 Tomatoes
  5. 1 Potato
  6. Garlic Paste 1/2 tsp
  7. Ginger Paste 1/4 tsp
  8. 1/2 Onion sliced
  9. Tumeric 1 tsp
  10. Salt to taste
  11. Sarso 1/4 tsp
  12. Jeera 1/4 tsp
  13. 2 cups Rice
  14. 4 1/2 cups water
  15. Ghee 2 tbsp
  16. Curry leaves (few pieces) (aka tespata)

Method:

  1. Soak Moong dal and Toor dal in hot water for about 10 minutes or till you prepare other items.
  2. Use a vegetable peeler to take off the skin from carrot and potato, Rinse it and cut it into small pieces.
  3. Rinse the Tomatoes and Cut it into pieces.
  4. Rinse the rice and keep it aside.
  5. Heat ghee in a pressure cooker.
  6. Add Sarso and a few pieces of onion, when sarso starts to pop, add Jeera, curry leaves, garlic paste and ginger paste.
  7. When onion starts to get brown, add all the other ingredients and stir well.
  8. Close the lid and let it cook.

Note:

  1. I use Hawkins Futura pressure cooker, I stitch it off when the whistle starts to blow at a consistent pace. And the food inside cooks while the pressure escapes from inside.
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    Vegetable Palau

    Ingredients:

    1. Rice 2 cups
    2. Salt
    3. Jeera
    4. Methi
    5. Sarso
    6. Palau masala/ Garam masala
    7. 1 tsp Roasted Jeera Powder
    8. 1 onion sliced
    9. Garlic paste 1 tbsp
    10. Ginger paste 1/2 tbsp paste
    11. Butter 100 grams
    12. Curry leaves 6 -10 pieces
    13. Lewang 2 – 4 pieces
    14. Elachi 3 – 5 pieces
    15. Dhalchini 2 -4 pieces (1 cm each)
    16. 3 medium sized Potatoes
    17. 3 Carrots
    18. 3 Tomatoes
    19. 1 cup Fresh Green peas/garden peas (matar)
    20. 1/2 Cup fresh green long beans
    21. 4 cups water

    For Garnishing: Coriander leaves rinsed and cut into small pieces.

    Method:

    1. Peel  the potatoes, rinse it and cut it into 1cm cubes.
    2. Peel the carrots, rinse it and cut it in small cubes.
    3. Rinse the tomatoes and cut it into very small pieces.
    4. Cut the long beans into small pieces.
    5. Pour the 2 cups of rice in a bowl, rinse it nicely, drain all water and keep it aside.
    6. Heat butter and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
    7. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
    8. Add the washed rice and stir.
    9. Add  masala, chillies, remaining garlic paste and all the chopped vegetables and water stir this well.
    10. Let this cook till rice is tender and add jeera powder and mix well.
    11. Cut the remaining butter in small pieces and pour it over the palau and let it melt.
    12. Sprinkle the coriander leaves and serve with tamrin or tomato chutney.

    Notes:

    Some People spell palau as pulau, palaoo, pulao, pulav etc.

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    Egg and Vegetable Fried Rice

    Ingredients:

    1. 2 eggs
    2. 1 Carrots
    3. 1/4 Capsicum
    4. 1 onion
    5. 5 Long beans
    6. 1 Cup Rice
    7. 1 stock Celery
    8. Salt
    9. Chinese salt (pinch of)
    10. Ginger paste 1 teaspoon
    11. Garlic paste 1tbsp
    12. Oil/Butter
    13. Dark Soy Sauce (optional)

    Method:

    1. Cook the rice and cool it, separate the grains individually.
    2. Use a food peeler to take off a thin layer of skin from the carrot, rinse it and cut the carrot in very small cubes.
    3. Rinse the capsicum and cut into small cubes.
    4. Take off the onion skin and cut the onions in either circles or small cubes.
    5. Rinse the long beans and cut it into small pieces.
    6. Rinse the celery and cut it into small pieces.
    7. In a bowl add the egg white and egg yellow, pinch of salt and beat well.
    8. Heat 1 tablespoon of oil in a frypan and pour the eggs. Keep stirring while frying to make the eggs into small pieces. Take it out of the fypan when cooked and keep it aside.
    9. Heat butter in a frypan and pour in half of garlic and ginger, add the carrots, capsicum, long beans and celery, stir fry these vegetables on high heat for about 1 to 3 minutes.
    10. Add the rice , eggs, salt, remaining garlic and ginger, onions chinese salt and stirr well (If you are planning to add soy sauce than you can do so now…..you only need to sprinkle 2 to 3 drops) . Cook this for 2 to 5 minutes and serve.
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    Chicken Soup with Vegetables

    Ingredients:

    1. 1 kg Chicken
    2. 1 Potato
    3. 1/2 Onion
    4. 3 clove Garlic
    5. 1/4 Capsicum
    6. 1 Carrots
    7. 4 Beans
    8. 1 Eggplant
    9. Salt
    10. 1 Tomato
    11. 1 cup coconut milk/cream

    Method:

    1. Use a vegetable peeler to take off the skin of the carrot, wash the carrot and cut it into small pieces.
    2. Peel the potatoes and cut it into pproximately 2 cm cubes and rinse it.
    3. Wash the capsicum, eggplant and beans, cut it into small pieces.
    4. Peel the garlic and pound it
    5. Chop the onion.
    6. Chop the chicken meat in bite size pieces and rinse it.
    7. Pour 4 cups of water in a pot and add, potatoes, garlic, onion, capsicum, carrots, beans, chicken, eggplant, tomato and salt. Boil this till the potatoes are tender.
    8. Add the coconut cream/milk it to the mixture simmer for 2 minutes.
    9. Serve soup with dalo, cassava, kumala or alone.
    10. Hot soup is nice.

    Notes:

    You can even add the maggi noodles and it will be Chicken soup with vegetables and maggi noodles.

    Optional: Bele leaves, Chillies

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    Aloo Matar Baigan Curry

    Ingredients:

    1. 1/2 cup pea
    2. 2 medium sized potatoes
    3. 2 eggplants
    4. 1 carrot
    5. water
    6. Tumeric
    7. Tomatoes 1 to 3
    8. Garlic paste 2tbsp
    9. Ginger paste 1/2 tbsp
    10. Salt
    11. 1 Onion
    12. Masala
    13. Sarso
    14. Jeera
    15. Methi
    16. Curry leaves
    17. Corinder leaves
    18. Oil 2-3 tbsp

    Method:

    1. Soak the peas overnight (or soak it for 8 to 12 hours) if it is dried and preserved one. If you have the fresh peas/matar than you need to take off the skin and rinse it.
    2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
    3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
    4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
    5. Wash the tomatoes and cut it into small pieces.
    6. Take off the onion skin and cut it into into thin pieces lengthwise.
    7. Wash the coriander leaves and chop it into small pieces.
    8. Heat oil and splatter in jeera, methi and sarso.
    9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
    10. Fry this till garlic turns light brown.
    11. Add the peas/matar, potatoes and eggplant.
    12. Add salt, tumeric and masala and mix well.
    13. Add 2 to 4 cups of water and salt
    14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
    15. Sprinkle the coriander leaves on top.
    16. Serve with rice, roti and chutney.

    Notes:

    • The Hindi name/translation for this legume peas is matar.
    • Dried and preserved matar/peas can be use or the fresh ones can be used. I would prefer to use the fresh ones.
    • The amount of water used in this recipe depends on how soupy you would prefer the curry to be. If you prefer to eat it with rice than you will need more soup, if you wish to eat with roti than pouring less water is better.
    • Carrots, eggplants, tomatoes and coriander leaves are optional, you can even cook this curry without any of these.
    • The name of this recipe is Aloo Matar Baigan Curry, Aloo means potato, matar means peas, and Baigan means Eggplant.
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    Gobhi (English cabbage) Curry

    Ingredients:

    1. 1/4 English cabbage
    2. Jeera
    3. Methi
    4. Sarso
    5. Garlic paste
    6. Tomatoes (2 to 4)
    7. Salt
    8. Chillies (Optional)
    9. Curry Leaves

    Method:

    1. Take off the top layer and wash the english cabbage.
    2. Put it on a chopping board and cut the cabbage in thin slices.
    3. Wash the Tomatoes and cut it into small cubes.
    4. Heat oil and splatter in jeera, methi and sarso.
    5. When it starts to get slightly brown, add garlic, curry leaves and onion.
    6. Fry this till garlic turns light brown.
    7. Add the chopped English cabbage, salt and tomatoes.
    8. Cook till its tender.
    9. Drain out any excess oil.
    10. Serve with rice, roti and chutney.
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    Chicken Chop Suey

    Ingredients:

    1. Chopped chicken 1 kg
    2. Carrots 2 large
    3. Celery 2 stalks
    4. Chinese salt 1/2 tsp
    5. Salt
    6. Oil
    7. Chinese cabbage
    8. Ginger paste
    9. Garlic Paste
    10. 1 large Onion
    11. Corn flour 3 tsp
    12. Soy Sauce
    13. Long Beans

    Extra:

    1. 1 tsp oil
    2. 1/4 tsp ginger paste
    3. 1/4 tsp garlic paste

    Method:

    1. Chop the chicken into 2 cm cubes. If u have boneless chicken than its even better. Wash it.
    2. Use a vegetable peeler to take off a thin layer of skin off the carrot. Wash the carrots and cut it into 2 inches long pieces.
    3. Wash the celery and cut it into small cubes of less than 1 cm.
    4. Take off the skin from the onion and cut it into thin round pieces.
    5. Cut the beans into 1 inch long strips.
    6. Heat oil and add ginger and garlic and fry till lightly brown.
    7. Add chicken and fry this till cooked and put it aside.
    8. In a fry pan heat 1 tsp oil.
    9. Add ginger and garlic stirr it and add carrots and bean. stirr this for 4 to 5 minutes.
    10. Add celery and chinese cabbage. Cook for 1 minute over high heat.
    11. Now add cooked chicken and salt to the vegetables and mix it.
    12. In a bowl mix corn flour to 1/2 cup of water. Pour this mixture to cooking vegetable and meat.
    13. Add chinese salt cook for a minute and serve with rice/roti/noodles/cassava/dalo etc.

    This Recipe was supplied to me by my friend Ashika.

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    Fried Potatoes in cheese

    Ingredients:

    1. 3 potatoes
    2. 3 tbsp oil
    3. Salt
    4. Garlic paste
    5. Onion 1/2
    6. Cheese (1/2 to 1 cup grated)
    7. Sarso 1/2 tsp
    8. Jeera 1/4 tsp
    9. Methi 4 – 6 seeds

    Method:

    1. Use a peeler to peel off a thin layer of potato skin.
    2. Wash potato and cut it into small cubes (approximately 1 cm cubes).
    3. Heat oil and add methi stirr. After few seconds add sarso,  jeera, onion and garlic.
    4. When garlic and onion is light brown, add the potatoes and salt.
    5. When potatoes are tender add cheese and simmer for a few minutes.
    6. Serve with food. Will be yummy with roti.
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    Corn roasted in fire (North Indian Style)

    Ingredients:

    1. 1 Corn also called maize
    2. Salt (to taste)
    3. Half of a Lemon

    Method:

    1. Take 1 corn and peel off the skin (Fresh corn tastes better)
    2. Roast the corn slowly by rotating it over fire. You may roast it over a gas stove or coal fire.
    3. Once all the sides are roasted take the corn in hand and apply lemon on it.
    4. Take a bit of salt in your palm and apply it over the corn.
    5. Serve with drinks

     

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    Boiled Matar

    Ingredients:

    1. Dried peas 1 cup
    2. Garlic paste 2 tbsp
    3. Curry leaves 5 leaves
    4. Oil 2 tbsp
    5. 1/2 Onion Sliced
    6. Jeera
    7. Saro
    8. Salt

    Method:

    1. Soak dried peas in water overnight
    2. Wash the soaked peas.
    3. Put the peas in a pot and add water and boil till tender.
    4. Drain out all water after it is boiled.
    5. Heat oil in a pot or fry pan and add jeera, sarso,onion and curry leaves. Fry this till medium brown.
    6. Add garlic paste and stirr for few seconds and add boil matar and mix well.
    7. Add salt and mix again and leave it on low heat for 4 to 5 minutes.
    8. Serve with soft drinks or tea or coffee.
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