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.