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Archive for the ‘Vegetarian’ Category

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Stir fried veggies is the easiest recipes I guess. I usually make this when I’m not in a mood to cook. Just add bit oil, add together the veggies, spices & salt to taste…..What a cushy job!

Most of the Chinese recipes are stir fried such as stir fried string beans, broccoli, mushrooms, eggplants, noodles etc. I love them even if they are bland in taste, but spice is essential in whatever I cook.  This time my choice was button mushrooms and paneer. Both goes well for stir fried & because of its soft texture, it hardly takes time to cook….. 

The recipe goes this way 

  • Mushrooms – a packet which consist of 12 to 15 mushrooms
  • Paneer- 10 to 15 cubes
  • Tomatoes- 1 big diced
  • Green chilies – 4 to 5
  • Coriander leaves to garnish
  • Jeera to splutter
  • Red chilly powder – 1 tsp
  • Turmeric powder- ½ tsp
  • Tandoori masala – 1 tsp
  • Oil as required
  • Salt as required 

Method 

  • Heat oil in a pan & add jeera to splutter

  • Add sliced mushrooms and paneer to it

  • Toss it for a while till the paneer turns light brownish. Do not constantly stir with spatula as there is a tendency to break up the paneer cubes.

  • Add all the spice powders to it & toss for another 2 minutes.

  • Add diced tomatoes and green chilies at this stage.

  • Simmer it for a while till the tomatoes are soft & well bended with mushrooms.

  • The whole cooking is done on slow to medium flame.

As Tandoori masala is added it gives a grilled taste.

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Sprouted Moong with Potatoes

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Sprouted Moong with Potatoes 

Sprouts are always a good choice of protein in a meal. It is easy to be prepared and tastier too. I generally sprout most of the pulses found in the grocery. This time green moong was my choice.   Usually pulses are sprouted by soaking it overnight and then hanging them on a piece of white cloth.But what I do is soak them overnight and remove all the water meant for soaking. The soaked pulses are then transferred to another dish layered with an absorbent paper [where some amount of water is sprinkled on it] & this is then kept for another day until the sprouts start popping up. I sprout in large quantity and keep frozen in a zipper bag. Hence has a long shelf life when deep freeze. 

  • 2 cups of Sprouted Moong daal
  • 1 medium size potato cut into small chunks
  • 1 medium sized tomato sliced
  • Crushed garlic and ginger 1 tsp
  • Chopped green chilies of 2
  • Chopped coriander leaves- a handful
  • Red chilly powder 1 tsp
  • Turmeric powder ½ tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 ½ tsp
  • Jeera ¼ tsp 
  • Salt to taste
  • Oil as required
  • Water for cooking 
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    Method 

    • Heat oil in a pan and add jeera to splutter.
    • Add tomatoes, ginger & garlic and stir fry for 3 minutes until tomatoes are crushed and become saucy.
    • Add all dry powders to this sauce.
    • Then add potatoes and sauté for another 2 to 3 minutes.
    • Add the sprouts to the mix and add a cup of water.
    • Add salt and simmer the gas. Close the pan with a lid and cook until the sprouts and potatoes are soft enough.
    • Garnish with chopped coriander leaves and green chilies.

     Serve with rice or rotis

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    Gerkins which are also called kovakka in malayalam or tendli in hindi has got many of variety in Indian dishes. My mom as well as my husband’s mom has a great passion in growing this creeper on the terrace of the house.You can use Gherkins/Beans or Broccoli/Beans or Cauliflower/BeansThe beans which i have used here is lima beans. Even lilva papdi which we get in frozen section is a good option.

    Gherkins – around 20 – 25 nos(split it into 4 halves)
    or Broccoli – 2 small sized ones
    or Cauliflower – 1 whole
    (remove the florets)
    Beans – 1 – 1/2 cups
    Garlic paste – 2 tsp
    Oil – 4 tbsp
    Mustard seeds and Cumin seeds(Jeerakam) together – 1 tsp
    Salt – 1/2 tsp or as reqd
    For masala:-
    Chilly powder –   1/2 – 1 tsp or as reqd
    Turmeric powder – 1/4 tsp
    Coriander powder – 1 tsp
    Garam masala powder – 2 tsp
    (Kitchen king/pav bhaaji masala)
    Amchoor powder – 1 pinch

    • Mix together all the masala powders except garlic paste in a plate.

    • Heat oil in a flat bottom pan

    • Add mustard and cumin seeds and allow it to splutter.

    • Add garlic paste and saute for a minute.

    • Add powders to it and saute for a minute. [It should get mixed with the garlic and oil]

    • Add veggies to it and salt and saute till the vegetables get covered with the masalas.

    • Close with the lid and keep this for say 20 – 25 mins until its done.

    Remember to saute in 5 mins interval. If u think the quantity of veggies are more, then add the powders a bit more (turmeric n garam masala only). Add oil if required in between. Also remember to keep the gas simmer to its minimum( say on 2  level) 

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