Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Friday, April 18, 2014
CRACKED WHEAT VEGETABLE UPMA
This is a favorite and regular breakfast item for us, a healthy and easy one-pot dish. Usually when preparing plain upma, I only season them with green or red chilies and onions. For the vegetable version, I add tomatoes and chili powder to make it more spicy and colorful. This type of upma doesn’t need any side dish alongside.
INGREDIENTS:
1. Cracked wheat (samba ravai), 1 cup.
2. Onion, medium size, 1.
3. Roma tomato, 1.
4. Green chilies, 2.
5. Mixture of chopped vegetables like carrot, green beans, capsicum, cauliflower, green peas, 1 cup.
6. Ginger-garlic paste, 1 teaspoon.
7. Chili powder, 1 to ½ teaspoon depending upon preferred spice level.
8. Mustard seeds, ½ teaspoon.
9. Channa dhal, 1 tablespoon.
10. Broken cashews, 1 tablespoon.
11. Curry leaves, 3-4.
12. Chopped cilantro for garnishing.
13. Salt as per taste.
PREPARATION:
Dry roast the rava under low-to-medium flame for 10 minutes and let it cool. Chop the onion and tomatoe and slit the green chilies into 2. Heat a thick-bottomed pan with a tablespoon of oil. When the oil is hot, add the mustard seeds and let it splutter. Then add the cashews and channa dhal and fry for a few seconds until they turn brown. Add the chopped onions now and sauté for a few minutes until the onions are tender. Then add the chopped tomatoes along with the green chilies, curry leaves, and salt and keep sautéing until everything is well blended. Add the chopped mixed vegetables along with chili powder and keep frying under low flame for 2-3 minutes until the chili powder loses its raw smell. Add 2 cups of water now and let it come to a boil. Once the water starts to boil, reduce the flame and add the cracked wheat slowly. Keep stirring the mixture to avoid any lumps as the cracked wheat is added and once the wheat is added, add another tablespoon of oil, mix everything well, and cook closed under low flame for 10 minutes. Garnish with chopped cilantro once the upma turns dry and the vegetables have been cooked and serve hot with pickle.
Thursday, April 17, 2014
Vegetable Oats Soup
Ingredients
Fresh green beans( chopped)- 1/2 cup
Carrot( chopped)- 1/2 cup
Cabbage( chopped)- 1/4 cup
Ginger( minced)- 1"
Oats( finely ground to powder)- 1 cup
Vegetable stock/ Chicken stock- 5 cups
Light soy sauce- 1/2 tsp
Salt and White Pepper powder to taste
Method
In a large cooking pot add green beans, carrot, cabbage, ginger, light soy sauce, pepper powder, vegetable stock and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small bowl add powdered oats and couple of tbsp of water, mix well to make smooth paste. Add the diluted oats paste to the simmering soup and stir well. Serve hot Vegetable oats soup as starter or as snack.
Sunday, March 9, 2014
Vegetable Biryani
Ingredients
Basmati rice-2cups
Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli, beans, carrot, peas, mushroom etc)
Onion big chopped-1
Tomatoes medium chopped-2
Coriander and Mint leaves chopped-2cups
Ghee or Butter-4 to 5 tbsp
Salt to taste
Roasted Cashewnuts-20
Saffron strings soaked in milk-6
For tempering
Bay leaf-1
Jeera-1tsp
Roast and grind the following to smooth paste
Whole dry Kashmiri chilli-5 to 6
Coriander seeds-1tbsp
Garlic cloves-6
Ginger-1/2"
Cinnamon-1"
Cardamom-2
Fennel seeds-1tbsp
Turmeric powder-1/4tsp
Method
In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt.
Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesnt stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool.
In another pan heat rest of the ghee or butter, add the chopped onion and sauté till onions turn pink. Add the chopped mixed vegetables, sauté for few mins. Add the ground masala and fry until raw smell of masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt. Add little water and cook until the vegetables are tender.
Divide basmati rice equally. Take an oven safe deep vessel, spread half basmati rice below and add the vegetable gravy above the rice. Now again spread rest of the basmati rice above the gravy.
Finally add roasted cashews and sprinkle the saffron along with milk above the rice. Cover the vessel with a lid and put the vessel into the oven and bake for 5 mins. Before serving mix the rice well( mix gently so that long grains does not break). Serve hot with Raita.
Wednesday, February 26, 2014
Farm Stand Vegetable and Italian Sausage One Pan Roast
This dinner came about after I went to my local farmstand yesterday afternoon, just to see what they had and to get some inspiration for dinner. Lucky for me, it was chock full of all sorts of lovely colorful zucchini and squash and the most beautiful jewel toned sweet peppers. My conundrum was how to fit all of these delicious veggies into one scrumptious dish. Recalling that I had some fabulous spicy Italian sausage in the freezer and knowing that everything is better after it has been roasted, I decided to toss it all in a roasting pan and let the oven do the work! I preheated the oven to a hot 400 degrees. Next, I prepared the vegetables by simply cutting the zucchini in half, lengthwise because I prefer to keep the most natural appearance of the vegetable and larger pieces will prevent it from overcooking. I deseeded the sweet peppers and cut them in half as well. I also halved a tomato, smashed 5 cloves of garlic, and quartered a sweet onion. I placed them in the roasting pan, nestled in the spicy Italian sausage and drizzled over some balsamic vinegar and olive oil. A little seasoning of salt, pepper and thyme and rosemary fresh from the garden and it was ready for the oven. It roasted for approximately 50 minutes in total, being tossed really well after about 20 minutes or so. I served it with a few leftover home made croutons to soak up some of those delicious juices and a good shower of freshly grated parmesan cheese.
Thursday, February 20, 2014
VEGETABLE PUFFS
3 potatoes, 2 carrots peeled and chopped into small pieces
½ cup peas
2 onions chopped
2 teaspoons pepper powder
50 grams butter
½ teaspoon baking powder
1/2 kg oil for frying
Salt to taste
1teaspoon chillie powder
½ teaspoon spice powder / garam masala powder
2 teaspoons chopped coriander leaves
1 teaspoon chopped ginger
Sift the flour with a teaspoon of salt and baking powder. Mix the butter with the flour and knead into a stiff dough using very little water. Keep aside. Heat 2 tablespoons oil in a pan and sauté the chopped ginger and onions lightly. Add all the vegetables, chillie powder, pepper powder, coriander leaves, garam masala and salt. Add a little water. Stir well and cook on low heat till the vegetables are cooked and all the water dries up. Remove and keep aside to cool. Now take the prepared pastry dough onto a floured board and rollout into a thin sheet. Cut rounds of about 10 cm diameter with a saucer. Put a little of the cooked vegetable on one half of the rounds and fold the other half over. Seal the edges by dampening with a little water. Prepare the puffs in this way till all the dough and mince is used up.
Heat oil for frying in a fairly deep pan till smoky. Slowly drop in the puffs one by one (as many as the pan can hold). Fry till crisp and brown on both sides. Remove from the oil and drain. Serve hot
Thursday, January 30, 2014
Vegetable cheese stuffed bread bun recipe
We can play as we wish with the bread bun recipe, we can make stuffed buns that are vegetarian or non-vegetarian or desserts. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft stuffed buns. These buns are perfect for break fast/lunch or dinner any time you will, i assure you that they will fill your stomach . I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
Now coming to recipe
Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
For Bread:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Now coming to recipe
Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
For Curry
Grated potato-1cup
Grated carrot-1cup
onions thinly sliced-1cup
green peas/batani-1/4cup
pepper powder-1/2tbsp
Salt to taste
Lemon juice 2tbsp
Others:
Vegetable oil--2tbsp
Mozzarella cheese
Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
For Bread:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
Monday, January 27, 2014
Chettinad Vegetable Kuruma or Navarathna Kuruma Mixed Vegetable Curry
Like in any other cuisine, mixed vegetable curry or Kuruma has a significant place in chettinad cuisine too. In every house this will be a sure item cooked though different recipes followed.The chettinad masala add to the taste of the curry and makes it a special item.The important thing to be noted while making Kuruma of this type is
1. Too much of masala items should not be used while grinding the masal or while seasoning
2. Too much of vegetables should also not be used (little of all types is enough)
3. If beetroot is added, it will change the color of the kurma
4. While switching off make sure that the kurma is not very thick (it will thicken once it cools)
5. If cauliflower is going to be added, to make sure it doesn’t get too much cooked, boil it for 5 minutes and keep aside. Add it little before you finish cooking the dish
6. The masala items to be grinded has to be roasted in oil before grinding to increase the taste (Do not roast too much)
Ingredients
Carrot-1
Potato (very small size)-1
Beans-6
Peas-handful
Cauliflower (5 or 6 florets)
Capsicum-1(small)
Any other vegetable which you like to add except brinjal, ladies finger etc
Make sure all these cut vegetables does not amount to more than 1 ½ cups
Onion-1
Tomato-1
Ingredients for the masalaThe main taste of the kuruma depends on this masala
Coconut grated-4 to 5 table spoons or half coconut
Cashews-6
Pottukadalai-1 tablespoon
Kas kas-1 teaspoon (optional)
Garlic-6 pods
Ginger-a small piece
Cinnamon-1 small piece
Clove-1
Cardamom-1
Fennel seeds-1 teaspoon
Green chilli-6(according to taste),Chilli powder-1 teaspoon
Keep the kadai in the stove. In a teaspoon of oil add the cinnamon, cardamom, clove and fennel seeds. Then add all other items one by one and coconut at the end. Fry in medium fire for 3 minutes. Grind it to a smooth paste.
Procedure
Put a pressure pan or small cooker or kadai in the stove. In a teaspoon of ghee and oil mixed, season the kuruma with a small piece of cinnamon, cardamom, clove and fennel seed. Add the onion tomato pieces. Sauté well now add all the vegetables except cauliflower and sauté. If the pea going to be used is cooked, then that also can be added later. Add little water and salt and the chilli powder.Close the cooker(if cooker is used) and cook for five minutes in medium fire(don’t worry about the whistle and timing, just cook for that time after closing the cooker).If kadai is used, close the kadai and cook till the vegetables get cooked. Open the cooker after the pressure goes. Make sure the vegetables are cooked well. Mix the grinded masala in a cup of water and add to the vegetables. Now add the cauliflower and cooked peas. Add the salt needed and cook for 5 minutes. Due to the cashews, pottukadalai and kas kas the curry will get thickened. Make sure it is not very thick. If so add little more water and cook. Switch off the stove and if want little sour taste a teaspoon of lemon juice can be added. Garnish with coriander leaves if desired
Subscribe to:
Comments (Atom)