i-recipes: Vegie

Showing posts with label Vegie. Show all posts

Self cooking photograph

boneless fish	4 fillets
olive oil	1/2 cup

Sauce:
lemon juice	1/4 cup
vinegar	1 tbsp
cumin powder	1/2 tsp
red pepper	1/2 tsp
red chili flakes	1/2 tsp
black pepper	1/2 tsp, crushed
salt	to taste
garlic	3 cloves, chopped
mint	1 tsp, chopped
dried rosemary	a pinch (optional)

On the Side:

baby potatoes	4, steamed
tomatoes	2
green beans	5 - 6 steamed
sour cream	1 tbsp
lemon wedges

Method:

Combine all the ingredients (sauce) in a big container.

Add half of the oil in the sauce; mix well.

Marinate the fish for minimum 30 minutes.

Once the griller is ready, brush just a little oil on the cooking surface or grills.

Arrange fish fillets on the griller and now brush with the sauce.

Grill for 4 to 5 minutes on each side or as per your choice.

Now place tomatoes on the griller.

Remove once the fish is cooked.

Heat the remaining marinade to the boiling point and serve on the side along with the fish.

Garnish with lemon wedges and sour cream.

Serve with steamed vegetables and grilled tomatoes on the side

Serves 2.

Self cooking photograph

large potatoes	5, cut into round slices
large onion	2, chopped
eggs	6
capsicum	1, cut into strips
salt	to taste
garlic	5 cloves
black pepper	1/2 tsp
oil	3/4 cup

Method:

Heat oil in a frying pan and fry onions for a few minutes until light pink.

Now add potatoes and cook them covered on a very low heat for 10 to 15 minutes until tender.
Stir occasionally.

In a separate bowl whisk eggs, season and pour over potatoes.

Sprinkle capsicum strips on top.

Cook uncovered on low heat until the sides start to cook and firm.

Flip the tortilla and let the other side cook for a few minutes until it gets firmed.

Turned off the heat and serve hot.

Serves 6.

Self cooking photograph

green capsicum	2, cut into cubes
broccoli	10 florets
green chili	5, slit
green peas	1 cup
green broad beans	1/2 cup
french beans	10, cut into halves
onion	2, sliced
salt	to taste
oil	2 tbsp
rice	2 cups, boiled
Note: any green veges of your choice can be used.

Method:

Heat oil in a deep pan and fry onions for 1 minute.

Add broccoli, french beans, broad beans and peas; saute for 1 minute.

Add 1/4 cup water and cover the lid; cook on low heat until veges are just tender.
Note: All veges should remain a little crunchy; mashed would not taste good.

Now uncover, add chilies, capsicum and salt.

Continuously saute for 1 minute; water dries up.

Add boiled rice, mix well and cook till heated through.
Note: Do not break the rice while mixing.

Serve hot and enjoy.

Serves 4.

Self cooking photograph

gram flour	1-1/2 tbsp
yogurt	1-1/2 cups
green chilies	2, chopped
sugar	1tbsp
salt	to taste

For Tempering:

oil	2 tsp
mustard seeds	1/4 tsp
cumin seeds	1/2 tsp
dried red chili	2
clove	3
cinnamon stick	1/2 inch
coriander fresh	1 tsp - to garnish

Method:

In a large bowl whisk together the gram flour and yogurt until creamy.

Transfer this mixture into a deep wok and add green chilies, salt and sugar; mix well on a low heat.

Now add 4 cups of water and stir continuously until moderate thick consistency.

In a separate frying pan heat oil and add all the tempering ingredients.

Once seeds splutter and sizzle, pour this on to karhi soup and mix well.

Garnish with fresh coriander.

Serve hot with rice.

Serves 4.

Self cooking photograph

baguette	1
garlic cloves	8
olive oil	1/2 cup
parsley/ coriander	2 tbsp - fresh
mozzarella	100 g - shredded
parmesan cheese	1 tbsp - shredded (optional)

Method:

Preheat oven on 180 degrees C.

Line a tray with foil.

Blend together garlic,oil and parsley (or coriander) to make a puree.

Slice the baguette into 2 (length wise) and spread the puree on both sides.
(Do not use the entire puree)

Now close the bread like a sandwich and wrap it in aluminium foil; bake for about 10 minutes.

Now open the bread again, sprinkle the mozzarella over the top of both slices.

Now dust with parmesan and bake it again for 10 to 15 minutes or until the top is light golden brown.
(Do not cover with foil this time)

Wait for atleast 10 minutes before slicing and serve.

Serves 4 to 6.

Self cooking photograph

ridge gourd	250g, scraped & chopped
split bengal gram	1/2 cup, soaked
potatoes	2 medium, boiled, cubes
green chillies	4, chopped - adjust to taste
tomatoes	1 medium, chopped
cumin seeds	1tsp
red chilli powder	1tbsp - adjust to taste
turmeric powder	1/4tsp
garam masala pwdr	1/2tsp
salt	to taste
mint leaves	half cup, chopped
oil	3tbsp

Method:

Boil daal (split bengal gram) in boiling water until done then drain.

Heat oil in a pan, add cumin seeds and turai (ridge gourd) and saute for one minute.

Add green chillies, turmeric powder, red chilli powder and salt; mix well. Cover and cook for 2 minutes.

Now add chopped tomato, boiled daal and boiled potatoes cubes;stir well.
(Note: Some potatoes will be mashed while stirring but that's fine)

Now sprinkle garam masala powder and mint leaves; mix well. Add ½ cup water and mix well.

Add ½ cup of water and stir well.

Cover and cook for 4-5 minutes.

Serve hot with chapatis.

Serves 4.

Self cooking photograph

vege/ chicken stock	4 cups
corns	1/2 cup
spring onion	2, chopped
soy sauce	1 tsp
vinegar	1/2 tsp
coriander stems	1/2 cup, 1/2 inch chopped
green chili	1, chopped
salt	to taste
black/ white pepper	to taste
sugar	1tsp
cottage cheese	1-1/2 cup,cubes

Method:

Boil the vegetable or chicken stock and corns together for 4 to 5 minutes.

Now add green chillies, soy sauce, vinegar, sugar, pepper powder and salt; simmer for 2 to 3 minutes.

Add spring onions and coriander stems; simmer for another 5 minutes.

Now add cottage cheese, mix well and simmer for 2 to 3 minutes.

Remove from heat and serve hot.

Serves 4.

Self cooking photograph

I wasn't a big fan of laddu until I tried this recipe. They are so light and tasty that my husband &
I finished 12 ladduz in 2 days ;)

rice flour	1 cup
powdered sugar	1 cup - adjust to taste
butter	125 g - melted
sesame seeds	1/4 cup
green cardamom	3
cashew nuts	2 tbsp - chopped

Method:

Dry roast sesame seeds til light colored and set aside.

Powder the cardamom seeds and set aside.

In a large bowl, mix all the dry ingredients with hands.

Now add melted butter little at a time; knead well until firm and incorporated.

Take a little portion of the mixture in your one hand palm, squeeze in your fist and compress with the
help of your another hand to shape a tight ball.

Keep them in an air tight container. They last for more than a week.

Makes 11 medium size.

Self cooking photograph

arvi/ eddoe	1/2 kg
green chillies	3, slitted
tomato	1 small, chopped
red chili powder	1tbsp
coriander powder	1tsp
turmeric powder	1/4tsp
cumin seeds	1tsp
ajwain	1/2tsp
aniseed	1/2tsp
fennel seeds	1/2tsp
fenugreek seeds	1/4tsp
salt	to taste
curry leave	1 or 2
lemon juice	2tbsp
oil	2tbsp

Method:

Boil arvi whole; remove skin when its tender and slice into halves.

Heat oil in a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a minute.

Add tomato and fry until tomato is completely fried and its water is dried

Stir in red chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds; saute for 2 minutes.

Add in arvi, green chillies and lemon juice; stir fry for 1 minute.

Cover and cook for 8 to 10 minutes on low heat until oil separates.

Serve hot with chapati or naan.

Serves 4.

i-recipes