Vegetable Pulao

Ingredients

• Basmati rice - 1 cup


• Fresh peas - 1/4 cup


• Carrots - chopped to small pieces - 1/2 cup


• Beans - chopped to small pieces - 1/4 cup


• Sweet corn - 1/4 cup


• Capsicum - Sliced - 1 medium sized


• Brocoli - 15 florets


• Cinnamon - 2 small sticks


• Cloves - 4


• Cardamom - 2


• Bay leaves - 2


• Onion - Thinly sliced - 2 medium sized


• Cumin seeds (Jeera)- 1 tsp


• Oil/Ghee - 3 tsp


• Salt to taste

Method

• Wash and drain the rice.


• Heat ghee or oil in a deep pan. Add cinnamon, cloves, cardamom, bay leaves, cumin seeds and fry for few seconds. Then add onion and fry till onion is lightly browned.


• Add mixed vegetables and fry for 2-3 minutes. Add rice and fry for a minute.


• Meanwhile, boil 2 cups of water.


• Pour the boiling water slowly into the rice & vegetables pan.


• Stir in, add salt to taste. Close the pan with a lid and bring to a boil state on medium heat. Once it starts boiling, lower the heat and cook till all the water is vapourised.


• Switch off the stove.


• Meanwhile heat seperate pan add 1tsp oil, when its hot add the thinly sliced onions and fry it till it turns brown.


• Garnish the rice with fried onions and serve hot with raita.

Dondakaya Fry

Ingredients

• Dondakaya - 1/4 Kg


• Chilli powder - 1 tbsp


• Turmeric powder - 1/4 tbsp


• Garam masala - 1/2 tbsp


• Oil - 2 tbsp


• Salt to taste

Method

• Wash and cut the dondakaya into thin round pieces .


• Heat a pan, add oil when it's hot add the dondakaya pieces and mix well.


• Fry till it is fully cooked without the lid.


• Now add chilli powder, turmeric powder, garam masala and salt to your taste.


• Serve hot with rice and ghee.

Vegetable Noodles

Ingredients

• Any stir fry noodles - 1 Packet
• Red/Green/Yellow bell pepper - 2 Medium sized (thinly sliced)
• Carrot - 1/2 cup thinly sliced
• Beans - 1/2 cup thinly sliced
• Cauliflower - 15 florets
• Cabbage - 1/2 cup thinly sliced
• Oninons - 1/2 cup thinly sliced
• Garlic - 2 tbsp finely chopped
• Ginger - 2 tbsp finely chopped
• Spring onions - Just the greens
• Soy sauce - 4-6 tbsp
• Freshly ground black pepper - 1/2 tbsp
• Oil - 4 tbsp
• Salt to taste

Method

• Add a splash of oil to a large pot of boiling salted water and cook the noodles (it should be chewy not over cooked).
• Drain the noodles in a colander, place it in a large bowl, and while still warm, toss it with 1 tbsp oil so that the noodles don't stick to one another.
• Now heat a pan, add 3 tbsp oil, and saute the chopped ginger, garlic, onions, carrots, cauliflower, cabbage and bell peppers till they become soft and glazed. Add salt and 2 tbsp soy sauce (adjust to your taste), then add the pepper.
• Now add the drained noodles and 2 more tbsp of soy sauce. Cook and stir over high heat for 2 – 3 minutes or until the noodles are soft. Turn off heat.
• Garnish with some chopped spring onion greens and serve hot!

Vangi Bath

Ingredients

• Uncooked rice - 2 cups
• Brinjals - 6-7 nos
• Potato - 1 medium size
• Bell pepper - 1 medium size
• Vangi bath powder - 2 to 3 tsp
• Grated dry coconut powder - 1/2 cup
• Green chillies - 5
• Few sprigs of coriander - 1/2 cup
• Ghee/oil - 4 tsp
• Turmeric powder - 1/4 tsp
• Salt to taste
  

For seasoning

• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Mustard seeds - 1 tsp
• Dry red chillies - 2
• Few curry leaves
• A pinch of hing/asafoetida

Method

• Cook the rice with a pinch of turmeric and each grain has to be separate.
• Wash and cut the potatoes, brinjals and capsicum into cubes.
• Dry roast the coconut and grind along with green chillies and coriander leaves to make a paste.
• In a pan heat oil/ghee and add the seasoning ingredients mentioned above.
• Add the potatoes, brinjal pieces, bell peppers and saute until done.
• Add the paste to the vegetables and mix well.
• Also add vangi bath powder and salt to the vegetables and mix well.
• Once the vegetables are done add the cooked rice and mix well.
• Garnish the rice with fresh coriander leaves and serve hot.

Capsicum Masala

Ingredients

• Capsicums - 3


• Green Chillies - 5


• Red chilly powder - 1 tsp


• Coriander seeds - 1 tsp


• Cumin seeds/ Jeera - 1 tsp


• Sesame seeds - 3 tsp


• Peanuts - 1/2 cup


• Grated dry coconut - 1/2 cup


• Mustard seeds - 1/4 tsp


• Fenugreek seeds - A pinch


• Tamarind - 1 lemon size (soaked in water)


• Salt - to taste


• Oil - 3 tsp


• Coriander Leaves for garnishing

Method

• Roast coriander seeds, cumin seeds/jeera, peanuts, sesame seeds and dry coconut.


• Now grind them into a smooth paste by adding some water.


• Heat oil in a pan and add mustard seeds, fenugreek seeds fry it.


• Now add green chillies and fry them well.


• Add capsicum pieces and fry it.


• Add the above made paste and fry well.


• Add red chilly powder, salt and fry till the oil separates.


• Add tamarind water and cook till the gravy thickens.


• Garnish with Coriander leaves.

Gobi Manchuria

Ingredients

• Cauliflower florets - 30 nos
• Corn flour - 4 tsp
• All purpose flour/ Maida - 6 tsp
• Water - 1/2 cup
• Black pepper powder - 1/2 tsp
• Soy sauce - 1 tsp
• Salt to taste

Ingredients for Sauce

• Chopped spring onions - 1/2 cup
• Finely chopped garlic - 2 tsp
• Finely chopped green chillies - 2 tsp
• Finely chopped ginger - 2 tsp
• Corn flour - 2 tsp
• Water or vegetable stock - 1 cup
• Soy sauce - 2 tsp
• Tomato ketchup - 2 tsp
• Olive oil/ Sunflower Oil - 2 tsp
• Salt to taste

Method

• Heat oil in a kadai or a deep fryer.
• In the meanwhile, dissolve the corn flour and all purpose flour/maida along with pepper, soy sauce and salt in water.
• Add the cauliflower florets and mix until the florets get coated with the flour mixture.
• Add some florets at a time into the hot oil and fry until golden brown.
• Remove from oil and drain in paper towels and keep aside.

Method for Sauce

• Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.
• Heat oil in a frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for few seconds.
• Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
• Put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.

Seema Vankaya/ Chayote Squash curry

Ingredients

• Seema vankaya / Chayote squash - 2 medium sized
• Tomatoes - 1
  
• Green chillies - 4
• Coriander / Dhaniya powder - 2 tsps
• Curry leaves - 2 strings
• Coriander leaves/ Cilantro - for garnish
• Turmeric powder - 1/2 tsp
• Salt to taste

For seasoning

• Mustard seeds - 1/4 tsp
• Jeera - 1/4 tsp
• Urad dal - 1/4 tsp
• Chana dal - 1/4 tsp
• Red chilles - 1

Method

• Wash, peel the squash and chop into 1 inch pieces you can use the seed too
• Chop the tomato, slice green chillies length wise
• In a pan, heat oil and add the seasonings, once they start to splutter add curry leaves, green chillies, turmeric powder and chopped chayote squash
• Add a little quantity of water and salt.
• Stir and cook it under medium flame
• Keep stirring and at about 5 min check if the squash is cooked and holding it shape. At this point add tomatoes and cook under medium flame for 3 mins with lid
  
• Add coriander powder and fry for 1 more min.
• Garnish with chopped coriander leaves and serve hot with rice or roti.
  

Masala Baingan

Ingredients

• Brinjals - 9 small sized
• Channa dal - 5 tsp
• Jeera - 4 tsp
• Dry red chillies - 10
• Peanuts/Groundnuts - 1/2 cup
• Dry coconut - 4 tsp
• Sambar powder - 3 tsp
• Curry leaves - a few springs
• Green chillies - 5 nos
• Tamarind pulp -
• Coriander leaves - for garnishing
• Salt to taste
• Oil - 3 tsp

For Seasoning

• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1/2 tsp
• Dry red chillies - 1/2 tsp
• Asafoetida - 1/4 tsp

Method

• Heat some oil in a pan and fry channa dal, dried red chillies, jeera, peanuts in low flame for few mins and set aside. In the same pan fry dry coconut. Allow it to cool, add salt and grind the above fried ingredients to coarse powder along with some sambar powder and set aside.
• Wash and cut the brinjal in the center both ways. Make sure the brinjal is still whole and not chopped fully. There should be two slits in the middle.
• Stuff the ground masala into the brinjals gently ensuring that they dont break. Keep aside.
• Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft and set aside. (cover with a lid and stir occassionally)
• In the remaining oil, add seasoning ingredients, curry leaves, green chillies. fry for 2 mts in low flame.
• Add fried brinjals, and cook for few mins in low flame.
• Add roasted powder, some tamarind pulp and some water, adjust salt and stir gently so that brinjals do not break. leave on low flame for few mins.
• Garnish the curry with fresh coriander leaves.
• Serve hot with rice or rotis.

Aloo Gobi Mutter

Ingredients

• Potatoes - 250 gms


• Cauliflower - 250 gms


• Fresh green peas - 100 gms


• Onions - 2


• Tomatoes - 2


• Green chillies - 3


• Turmeric Powder - 1/4 tsp


• Chilli Powder - 1/2 tsp


• Dhaniya powder - 1/2 tsp


• Garam masala - 1/2 tsp


• Cumin seeds/Jeera - 1/2 tsp


• Salt to taste


• Oil - 3 spoons


• Fresh coriander leaves for garnishing

Method

• Wash and cut potatoes and cauliflower. Boil cauliflower and peas seperately and keep aside.


• Finely chop onions, green chillies, coriander leaves and tomato.


• Take some oil in a pan add cumin seeds and fry chopped onions and chillies till they get golden brown then add tomatoes and saute for few mins.


• Now add turmeric powder, chilli powder, coriander powder and salt and saute for few more mins.


• Now add potatoes and fry them for 3 mins, then add cauliflower and green peas and cook for about 5 minutes.


• Add some water to the curry and cook for 5 more minutes.


• Turn off the stove. Garnish the curry with garam masala and fresh corriander leaves.