Baked veg

#veg #bakedveg #baked #dishes #cheese #variety

Ingredients: 2-3 cups of mixed diced vegetables like baby corn, carrot, yellow/ red/ green bell peppers, broccoli, french beans and peas, 1/2 tbsp all purpose flour (maida), 1 tbsp butter/ ghee, 1 tsp garlic clove paste, 2- 3 tsp freshly ground black pepper, 40 gms of cheese (approx 2 cubes), 1 cup milk and water, salt to taste

Preparation Time: 20 min

Recipe:

1. In a shallow pan, heat 1/2 tbsp butter. Add the garlic paste followed by all the veggies to this and saute on low gas till par-cooked. Add salt to taste. As most of these can be consumed raw, it is ok if they are less cooked. Please do not boil the veggies.

2. In the meantime, heat the remainder butter in another pan and add the maida to this. At low gas, continuously stir this for 4-5 min. To this add milk and a cup of water and stir continuously to avoid falling lumps. Add salt to taste and black pepper and the white sauce is ready.

3. Now, mix the sauteed veggies and the white sauce and transfer to a baking dish. Grate the cheese over this evenly and bake for 4-6 min until the cheese starts turning golden.

4. Serve it hot!

Tips: You can as well add little sugar if you like sweetness in the baked veg.

Palak Matar/ Peas in Spinach Gravy

#palakmatarmasala#peasinspinachgravy

#palakgravy#veggies#vegetables#sabzi

Ingredients: 1 medium sized onion, 6 – 8 garlic cloves, 1.5 cm cube of ginger, 2 medium sized light green chilli, 2 tsp cumin seeds, 2 bay leafs, 1 tsp asafoetida, 3 cups of chopped spinach, 1 cup of peas, 2 tsp turmeric powder, 1 heaped tsp garam masala, salt to taste, ½ tbsp oil.

Preparation Time: 20 min

Recipe:

1.       Boil water in a cooking vessel and add peas to it. Allow it to boil for 10 min. Do not drain the water instantly. Keep the peas in the water until you want to use them in later step.

2.       In the mean time, take a pan. Take a tsp of oil and heat. Cut the onion in big pieces and add to the pan, followed by garlic cloves, green chilli, ginger and cumin seeds. Parch them for 2- 3 minutes on medium flame and shift to a mixer pot.

3.       Now, in the pan add half cup water, heat it and add chopped spinach to this. Turn the gas on medium flame and cover with lid. Allow to cook for 2 minutes. The spinach will be reduced till then. Now drain the excess water and add the spinach to the mixer pot containing onions and other ingredients added earlier. Make a paste of this in the mixer.

4.       Take a pan, heat it and add oil. Heat it for seasoning and add asafoetida and bay leaves. Add garam masala and turmeric powder (keep the gas low) and immediately add the paste to this.

5.       Stir well and bring it to boil. Add 1 cup water to this and salt to taste. Mix well.

6.       Sieve the peas and add them to the spinach gravy in pan. Cover with lid and allow cooking for 5 min at low gas.

Palak Matar is ready to be served hot!

Bhindi Masala/ Okra in Gravy

#bhindisabzi#okra#ladysfinger#gravy

#bhindiingravy#newexperimentswithfood

Ingredients: 5 – 6 medium sized okra or bhindi, 1 onion, 4 garlic cloves, 1 small tbsp khus khus, 1 cm cube of ginger, 1 tsp of cumin seeds, 2 tsp red chilli powder, 2 tsp garam masala  ½ cup wheat flour, 1 and ½ tbsp oil, 1 tsp asafoetida, 2 tsp mustard seeds, salt to taste, 1 cup water

Preparation Time: 20 min

 

 

 

Recipe:

1.      Slit Okra vertically and cut into an inch sized piece. Roll the Okra in the flour and set aside.

2.      Take a pan and heat it. Cut the onion in four pieces and add in the pan. Add garlic, ginger, khus khus and cumin seeds. Parch for 2 min on medium gas and turn off the gas. Take the ingredients in mixer and make a paste.

3.      Take the pan, heat it and add only 1 tbsp oil. Heat the oil properly to shallow fry the rolled okra. The okra will leave the flour and make the oil dark as well. Do not worry, fry all the pieces till light brown on medium gas. Keep the okra on an absorbent tissue napkin.

4.      If you are using the same pan, then first clean it, remove the oil (discard it, do not re-use) and clean the pan. Add ½ tbsp oil and heat for seasoning. Add mustard seeds and asafoetida. Add the paste on onion and other ingredients. Sauté for 3 min at low gas. Now add red chilli powder, garam masala and salt to taste. Mix well and allow the spices to cook for a minute at low gas only.

5.      Now add a cup of water to the pan and stir continuously to for consistent gravy. Take a boil and add the okra pieces. Let it cook for 5 min

Serve it hot!

Lauki Sabzi/ Bottle Guard Sabzi

#laukisabzi#laukivariety#bottleguard#vegetable#sabzi

Ingredients: 2 cups of chopped lauki (1 cm cubes), ¾ cup chopped tomato cubes, 1 tsp oil, 2 tsp mustard seeds, 1 tsp asafoetida, 4-5 curry leaves, 1 tsp red chilli powder, 1+ tsp turmeric powder, 2 tsp dhania powder, salt to taste, 2-3 cups water

Preparation Time: 20 min

Recipe:

1.       Take a presseure cooker (1 ltr suffices) and heat it. Add oil and heat for seasoning. Add mustard seeds, asafoetida and curry leaves.

2.       Once they pop, add tomato pieces and sauté for 2 minutes. Then add all the spices and sauté for half a minute.

3.       Add lauki cubes and water till all the ingredients are submerged in water.

4.       Cover with lid and take three whistles on medium gas.

5.       Lauki sabzi is ready!

Tips: You can as well add onion before adding tomato. It tastes good.

Paneer Bhurji

Paneer Bhurji

 

#paneerbhurji#dishesfrommilk#paneerdishes

#homemadepaneer#vegetables#sabzis

Ingredients: paneer of ½ litre milk, 2 chopped onions, 1 chopped tomato, 2 small capsicums chopped, 1 tsp ginger paste, 1 tsp green chilli paste, 1 tsp mustard seeds, 1 small tbsp butter/ ghee, salt to taste, 1 tsp red chilli powder, 1 tsp of black pepper powder.

Preparation time: 25 min

Recipe:

1.       Prepare paneer as directed in recipe of Strawberry sandesh and leave it in sieve.

2.       Take a pan and add 1 small tbsp of butter/ ghee. Heat it for seasoning. Add mustard seeds and the ginger and chilli paste.

3.       Add onions and sauté till they turn pink. Add capsicum and tomato. Cover with lid and allow them to cook for 5 minutes.

4.       Check after 5 min. Mix well once. If not cooked and you think all dry inside the pan, then sprinkle little water. Cover with lid again and allow to cook for 3 minutes.

5.       Then add the paneer and sauté for 2 minutes at medium gas.

6.       Add salt, pepper and red chilli powder (I like the red color of the bhurji. You can skip adding chilli powder though)

7.       Mix well, cover with lid again and allow cooking for 10 minutes on low gas. This will increase the flavour of all the veggies used in the recipe.

8.       Serve it hot!

Tips: You can as well add cabbage and carrots if you like.

Methi – Palak/ Fenugreek Spinach Herbs

#mixvegherbs#herbsonly#methipalaksabzi

#fenugreek#spinach#winterspecial

Ingredients: 2 cups of washed and chopped fenugreek leaves (do not dry them or squeeze out extra water), 2 cups of washed and chopped spinach (do not dry them or squeeze out extra water), 1 tsp of ghee, 2 tsp cumin seeds, 2 tsp sesame seeds, ½ tsp asafoetida, 1 finely chopped green chilly, salt to taste

Preparation time: 15 min

Recipe:

1.      Take a pan and heat it. Add ghee for seasoning. After heating it (till light fumes appear), add the cumin seeds and sesame seeds followed by asafoetida and green chillies.

2.      Add the chopped herbs together and cover with lid.

3.      After 5 min of cooking, check and add salt to taste. Mix well and cover with lid again. Allow to cook for 5 min more at low gas.

4.      Serve it hot with roti!

Tips: If you are fond of garlic, then it can be added during seasoning.

Dahiwala Aloo

Dahiwala Aloo



#aloosabzi#buttermilkitem#alooinyellowgravy
#chhaachwalaaloo

Ingredients: 2 cups curd, 4 medium sized potatoes, 2 tsp mustard seeds, 1 tsp cumin seeds, 1 ½ tsp turmeric powder, 1 tsp asafoetida, 4 red dry chillies, 5-6 curry leaves, salt to taste, finely chopped coriander, 1 tsp oil

Preparation Time: 15 min

 

 

 

Recipe:

1.      Boil the potatoes and chop them in 1 cm cubes.

2.      Take curd in a bowl, add two cups of water and churn it well.

3.      Heat a pan, add oil and heat for seasoning. Add mustard seeds or rai, cumin seeds, asafoetida, curry leaves and the red dry chillies. Follow the order to avoid burnt taste of the ingredients.

4.       Now add the curd mix to the pan and stir continuously till it boils, to avoid curdling.

5.      Add turmeric powder and salt.

6.      Add the potatoes and allow cooking for 5 minutes so that they absorb the flavour/ sourness of the curd.

7.      Serve it hot, garnished with coriander.

Tips: Tastes very good when eaten with Rot/ batya/ Kadhai Puri