Showing newest posts with label Mixed Veggies. Show older posts
Showing newest posts with label Mixed Veggies. Show older posts

12.5.11

Mixed Veggie Tomato Soup - Hearty Concoction:)



Mixed Vegetables in Tomato Based Soup:

Most of my posts of last year's was all about 'slow-cooking meals' and 'rich desserts'! I was cooking, cooking and cooking...all non-stop meals with extra care! What I liked about it...is yet another question! One fine day, I realized that I've been spending awful lot of time in cooking than actually eating. How ironical, right! That's when I decided to try 'Jiffy Cooking' league this year:) I would say...rather not a bad idea at all. It freed me from burdening myself with tedious slow-cooking episode. On the contrary...I could whip a salad and call it a d-a-y! Yeah, blame it on the 'mode' :) Well, things at least don't crop up and fright me anymore...I can handle even a dozen of my party freak friends!

Ingredients:

Mixed Vegetables (fresh)
Mixed legumes (fresh)
Tomato based spaghetti sauce 1 can
Crushed tomatoes 1 can
Garlic-chili based seasoning few teaspoons
Basil powder /fresh - as per taste
Parsley powder / fresh - as per taste
Salt - as per taste
Extra virgin olive oil 1/2 tablespoon.


Vegetables:
Carrot, beans, broccoli, baby corn, squash, cabbage etc
Legumes: Lima beans, butter beans, green peas etc.

Method:

Heat oil in a crock pot, add the vegetables and saute briefly. Further add the crushed tomatoes and followed by spaghetti sauce. Cover and cook till tender.

Later add the seasoning and herbs. Continue cooking till oil separates.

Serve warm:)

11.5.11

Vegetable Kothu Parotta - Multiple Choice Food!




Vegetarian Kothu Barotta:

Well, am not here to complain, but you see...If given choice, many want This, That and the Other. Oh yeah, I agree we all love some choices, (take a stroll to the nearby Super store, am positive that you will be bewildered by the numerous options at every section)!Anyhow...when it comes to multi-multiple choices, oh man, its pretty annoying!!

Host: What would you prefer Mam, coffee or orange juice.
Me: Juice, please.
Host: We have three brands...which one do you like?
Me: Muttering something...
Host: Do you like some ice for your beverage?
Me: Yes, please...
Host: Small, Medium, Tall - which glass is your preference?
Me: Just anything is fine...please 'Surprise Me':)

On the other day, myself and my significant other, were on a road trip. I was pretty hungry and I decided to stop by at any nearby eat area! Yes, I was terribly hungry and driving for straight 5-7 hours...I really didn't care whether its a junk food or gas-station food! However, as usual...he was using his GPS and his complex algorithms to analyze the best restaurant in the next 12 miles! He kept passing all the good places...complaining that their food would be greasy, they serve too much carbohydrate over there, here it is virtually no fiber in their diet, I don't like that place...as the waitresses are bit reluctant, this place is very creepy and the other one' has no good parking lot etc. There was a total disagreement where to stop and eventually battle broke. At the end I was pretty mad, angry and hungry at the same time. At last...we stopped at Cracker Barrel Country Restaurant for lunch! Which was overwhelmingly crowded...We were taken care of...like after 20 minutes of patient waiting:)

Anyhoo, looks like I never learned my lesson!! Coming onto today's recipe...Before' I intended to cook our weekend meals, I foolishly asked 'What would he prefer for dinner?' First we decided on Roti and Egg Masala. Later, he changed that into Parotta and Egg Korma. We argued a bit at this point and changed that into vegetable korma and egg-based Kothu parotta. The whole idea of peaceful dinner is completely moot by this time! Finally I decided Veg-egg-kothu parotta and used some kind of assertiveness to which sometimes, people submit! Voila...that's how after 2 painful hours of discussing on the menu, I prepared this! Yeah, some kind of dinner, right!! Well, otherwise my mantra is 'surprise'...no more choice for you:):)

How to make the barottas?

Barottas

Ingredients:

Soft cold barottas 5-7(made into bite size pieces)
Mixed Vegetables 2-3 cups
Green chilies 3 finely chopped
Onion 2 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Lemon juice few spoons
Oil 1 cup.

Method:

In a wide, non-stick wok, heat oil. Add cumin seeds, green chilies, ginger-garlic paste and onion. Fry them till aromatic.

Now add vegetables and stir-fry over high briefly.

Add eggs and scramble them completely. Further add salt, turmeric, coriander and garam masala powder to this.

Followed by chopped barotta, fry them till oil coats well. Run few spoons of lemon juice over this.

Garnish with cilantro leaves, serve steaming hot.

19.4.11

Broccoli Rice - Sometimes, I Need A Change


Broccoli-Baby Carrot Rice:

Life is flying fast in a flash second. I am wondering why is that, each year goes faster than the last. All my days here are like in that movie, Groundhog day. Its so monotonous. I can't say which incident happened when...nothing sensational is happening around me...and am kind of running out of juicy stories to embezzle in my memory. I guess, in future...I won't be having anything nice to share about my life!!! Most of my routine are so predictable...I do the same kind of work day in day out!! Life used to be interestingly spicy as I was growing up in an unfamiliar atmosphere.

Well...I was chatting with a friend of mine, and she suggested me to take a new route to my work place, try joining the local music class, or trekking into the woods instead of walking in the park. Hmmm, doing something different no matter how small the change is...it certainly gives a kind of placeholder in the mind! So that I could distinguish each week from another.


That is why...I am into gardening this year! Last year my Dad helped me raise a beautiful flower bed around the house. And this year, our family friend Dennis has generously offered us a help to set up herbs garden in the backyard. So for the last few weeks we have been working on it....clearing the yard, buying mulch, planting the trees, weed eating, watering, cutting stones...for the first time, am seeing so many tools to clear up a patch of land!! It has been a good work out for all of us to shed that winter pounds! Well...possibly I could have fresh mint, basil, cilantro in future?! Yes, more cooking:)

Ingredients:


Basmati rice 1 cup - cooked

Onion 1 large chopped

Garlic 5 cloves chopped

Jalapenos 1 chopped

Tomato 1 chopped

Broccoli 1 small head - cut into florets

Baby carrots few

Salt
Turmeric 1 pinch

Oil few spoons.


Method:

Heat oil in a vessel. Add jalapenos, garlic, onions and tomatoes, stir-fry briefly.

Followed by vegetables and cooked rice.

Add enough salt and pinch of turmeric. Mix well and remove from heat.

7.4.11

Mung Beans Noodles - Tastefully Herbivoracious:)





Mung Bean Noodles:(Thai Style)

Ingredients:

Mung bean noodles 1 small bundle
Soy sauce
Ginger 2" grated
Garlic 3 clove minced
Red chili flakes - as per taste
Pepper powder - maybe
Thai red chili 2 sliced
Mixed vegetables of your choice
Honey 1/4 spoon
Grated toasted peanuts few to garnish
Peanut oil few spoons.

Method:

Cook noodles briefly in warm water, as per the directions(in the packet). Set aside.

In a wok, heat oil. Stir-fry ginger-garlic, chilies and vegetables, set aside.

In the same wok, stir-fry noodles briefly followed by soy sauce, honey and peanuts...add vegetables too. Toss them and serve on to the serving bowl immediately.

Serve steaming hot, enjoy:)

5.4.11

Vegetable Fahita - Coloring My Life:)




Vegetable Fajita:(Mexican Style)

Several times in my School-College-University life...I somehow always ended up having vegetarian room mates:( But kept managing my identity through food, hehe:) No, I never yielded to 'Veganism' or 'Satvik' preachings...and what is peer-pressure, anyway!

There were days, when my hostel mess bill used to be 'Nil' for several months! And I completely survived eating out the whole time:) You know what? It sucks to be a female' when they only provide 'A mess' (vegetarian food) for us girls, whereas boys will always benefit from good 'B mess' (the real food). Anyhooo, finally I am done with those days, now I can be on my own...its so relieving to be an adult (even though none treat me like one!)

Well, coming to the story, it was one of the toughest decision in my life...to take my significant other as my life partner, knowing that he is a strict vegetarian!!! Gosh, life is full of surprises (oh boy, did anyone put spell on me or what?). Anyway...at least now, I learned the spelling for 'V-E-G-E-T-A-B-L-E'...and what it is made of again? hehe:):)

Ingredients:

Onions 1 large sliced
Jalapenos 1 sliced
Mushrooms 4 sliced
Bell peppers green 1 sliced
Bell peppers red 1 sliced
Zucchini 1 sliced
American Squash 1 sliced
Broccoli 1 small head, florets
Salt
Pepper - as per taste
Grated cheese
Sour cream
Guacamole - avocado paste.

Method:

Stir-fry all the above mentioned vegetables over high heat, preferably over iron skillet. Further add salt and pepper, turn them on to serving dish...cover with cheese and sour cream.

Serve as a filling to your corn or wheat tortillas /flat breads or enjoy as a salad:)

23.3.11

Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)




Thengai Paal Sertha Kaikari Biriyani:

Ingredients:

Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.

7.3.11

Hakka Noodles - Totally Vegetarian:)




Hakka Noodles:

Hakka noodles is named after a community in China, who are in large numbers migrated to India, China towns. Unlike Choy Mein, Hakka noodles is popular among Indians for many reasons...it is usually light tossed, uses only flat-soft noodles and said 'Vegetarian Version' tastes even better!? Anyway...that verdict is spilled by our Vegetarian friends:)

Well, noodles is my easy fix recipe on a heavy duty day...I just toss some vegetables and soy sauce and call it a day:) Unfortunately, I couldn't find that 'flat noodles' here, so here you go...

Ingredients:

Soft Flat Noodles 1 box (cook as per directions)
Mixed vegetables 1/4 quantity of noodles
[Carrot
Beans
Cabbage
Bell peppers/Capsicum]
Sesame oil
Chinese 5 spice powder
Red chili flakes
Ginger 1" grated
Garlic 2 minced
Soy sauce light
Green onions to garnish.

Method:

Cook noodles as per the direction. My way...it should be done, but never over done:)

Stir-fry veggies with pinch of salt and MSG. Set aside.

In a wide heavy bottomed wok, heat oil. Add 5-spice powder, chili flakes, ginger-garlic and the noodles...toss gently, until oil coats on to it.

Further add vegetables and stir-fry over high heat briefly. Garnish with green onions.

Serve warm as a main dish. Its a complete meal:)

26.2.11

Chinese Paratha / Indo-Chinese Paratha - Fusion Cooking







Indian-Chinese Paratha:

Chinese Style Stir-Fried Vegetables Stuffed in Indian Flat Bread - How about that? China is a neighbor country to India. Since time immemorial they have been visiting India, through land route. And right from Xuanzang (popularly known as Hsüan-tsang, in India 602 - 664 CE) were traveling to India in search of Buddhist scripts and for education. For several years they have been residents of India, especially in the big Metropolitan cities. Many were serving their distinctions as Dentist, Hair Stylist, Tannery Owners and Sauce manufacturers! But we have to say that, they found their glory in India through 'Food' ! Yes, by opening the Restaurants! In fact, the better Sino-Indian cultural fusion, perhaps began in the Kitchen! However, the original Chinese menu in the restaurants were kind of bland and not so appetizing to the predominant local population, who are big time spicy food lovers! So, a curious restaurateur at Mumbai, Nelson Wang (1975) prepared an amalgamation recipe to suit the palate of his customers. And, it was highly successful ! The credit goes to this one person, who first came up with the idea of fusing Indian Garam Masala with that of Chinese Soy Sauce! Later, the culinary perfection happened over years! Now, it took a new dimension of evolving into a distinct cuisine throughout the Sub-Continent! And, these days it is even getting popular in U.S. A. In many major cities 'Indo-Chinese restaurants are gradually mushrooming up! So, if you are curious to check it out' here you go.

Ingredients:

Mixed Vegetables(Carrot, Beans and Cabbage) -thinly sliced 2-4 cups
All purpose flour - Dough
Green chilies 6 finely chopped
Ginger 1" minced
Garlic 1-2 minced
Salt
MSG
Chinese 5-spice powder/garam masala 1/4 spoon
Soy Sauce few teaspoons
Green Onion chopped 1-2 cups
Sesame oil few spoons.

Method:

In a wide wok, heat oil and ginger-garlic, chilies and vegetables. Add salt, MSG and soy sauce. Stir-fry over high heat. Set aside to come down to room temperature.

Now roll the parathas as usual and fill the vegetables in it. Toast the same both the sides, until well-done.

Serve to go with Ketchup or any Chinese style side dish.

22.12.10

Vegetables White Korma / Kaikari Vella Kurma - Hotel Saravana Bhavan Style






KaiKari Vella Kurma:(Restaurant Style)

As I told you all before' AK is a big fan of Hotel Saravana Bhavan food, whereas I am totally against it or any Vegetarian restaurant food' for that matter! Its kind of hard for me to find something interesting in the menu! I can't imagine a meatless diet while eating out:( Anyhow, when we visited India recently...my Dad was very thoughtful to take him to his favorite place. He was thrilled to sample the authentic Tamil Breakfast:)...its been ages we have eaten a 'fair breakfast' in the morning. Our usual's are 'black coffee or Corn flakes or rarely some toast' or simply a cup of orange juice:( Well, maybe I should agree that, even though' it is the same usual tiffin items' in the menu(like idly, dosa, vada, pongal, poori etc)...however the 'taste' was absolutely stunning. The food was impeccable. This particular korma was ultimate, simply out of this world. As soon as I arrived back home...I went to different length of procuring the best coconuts' in the market to recreate the same recipe:):) It turned out fairly decent' so here you go...

Ingredients:

Mixed vegetables 1/2 kilo
Coconut one, grated and pureed
Salt
Green chilies 3-6 sliced
Cloves 2
Cinnamon 1
Cardamom 3 crushed
Bay leaf 1
Onion 1 grated
Ginger pate 1 spoon
Coconut oil (preferably).

Method:

Heat oil, in a wok...add cinnamon, cloves, cardamom and bay leaf.Wait till it crackles.

Now add sliced chilies, ginger paste and followed by onion paste...saute for few minutes in oil, till fragrant. Add salt and vegetables, cover and cook till tender.

Now add coconut puree and continue cooking over low-medium heat. Once the raw odor of the gravy leaves the pan, oil shows up on top...remove from heat.

Serve warm to go with your appam or iddiappam.

5.12.10

Veg Chettinad Korma / Vegetable Chettinad / Veg Chettinad Curry






Kaikari Masala Kuruma:

Ingredients:

Carrot
Beans
Fresh peas
Kohlrabi
Potatoes
Double beans
Broad beans
Cauliflower
Green chilies 3 sliced
Onions 2-3 grated
Ginger-garlic paste 2 spoons
Tomatoes 4 crushed
Salt
Turmeric 1/4 spoon
Chili powder 2
Bay leaves
Oil
Curry leaves
Cilantro.

To Be Toasted Each Separately and Powdered Together:

Cloves 3-5
Cinnamin 2 sticks
Fennel seeds 1 spoon
Peppercorns 2 spoons
Cumin seeds 2 spoons
Cardamom 3
Poppy seeds 2 spoons
Grated coconut 1 cup.

Method:

Heat oil, add the bay leaves and chilies...wait till they crackle.

Add ginger-garlic paste and onion paste...further add salt and saute briefly, maybe until raw odor leaves the pan.

Add tomato puree, cover and cook...once the oil shows up on the top, add vegetables.

Add enough water, turmeric and chili powder. Cover and cook.

Once the vegetables are almost done, add the spice powder...cook without lid, when it turns fragrant, remove from heat.

Garnish with fried curry leaves and fresh cilantro.

Serve to go with idlies, dosas or chappathis.

30.7.10

Mixed Vegetables Stir Fry - Chinese Style




Mixed Veggie Stir-Fry:

Generally, I don't pay much attention to the stuff that has been left in the freezer. But on busy days,...frozen bag of vegetables saves me lot of time. Just thaw/microwave and steam cook or stir-fry for couple of minutes, dinner is ready:)Isn't it kool, I don't have to worry about' what to fix and besides I can easily get passed on that idea of stopping at the fast food joint:)

Ingredients:

Mixed Veggies
Black pepper powder 1-2 spoons
Soy sauce light
Garlic powder 1 spoon
No salt - sauce has enough of it
Extra virgin olive oil.

Method:

In a wide wok, heat oil. Add garlic powder and followed by vegetables...stir-fry over high heat. Further add the soy sauce and pepper, continue frying.

Serve to go with your plain steamed rice or fried rice.

29.6.10

Chinese Chow Mein / Chao Mian - Chinese Fried Noodles





Shrimps And Veggies Chow Mein:(Chinese Style)

Ingredients:

Spaghetti - a bunch
Carrot
Beans
Cabbage
Bell peppers/Capsicum
Eggs 2 - scrambled
Shrimps with shells 1 cup
Sesame oil
Chinese 5 spice powder
Red chili flakes
Ginger 1" grated
Garlic 2 minced
Thick soy sauce
Chili sauce
Garlic-sesame soy sauce
Honey 1/2 spoon
Green onions to garnish.

Method:

Cook the noodles alias pasta as per the direction. My way...it should be done, but never over done:)

Stir-fry veggies with pinch of salt and MSG. Set aside.

Marinate shrimps with soy sauce and stir-fry till crisp. Set aside as well.

In a wide heavy bottomed wok, heat oil. Add 5-spice powder, chili flakes, ginger-garlic and the noodles...fry over high heat, until oil coats on it, evenly.

Now add all the sauces plus honey. Further add the fried shrimps plus veggies, eggs etc. Fry over high heat. Garnish with green onions.

Serve warm as a main dish. Its a complete meal:)

7.6.10

Mixed Vegetables Paaya



I am trying my hardest to not complain, and to pretend its too comforting to eat vegetables:( But, in my mind there is no better food than animal protein:)It looks like an order to follow the meat and veg diet plan, like a rhythm in my cooking. The moment I decide, I want to cut down my animal instinct(of being so meat-a-holic), I don't do my home work properly...yeah, something or rather comes up, and I am forced to travel!!! And you all know...how hard it is to pick lettuce and citrus in the restaurants, here...Oh my, don't even think:(

This recipe was created on, one hell of a evening' to calm down my senses for that ultimate cravings for Goat's Meat Paaya!!! Well, I went kidding myself with another servings of mixed vegetables, from this disguise Veg Paaya...not to mention that, it was devastatingly late dinner! Verdict??? Please don't ask a mad carnivore' how the grass taste like?

Ingredients:

Mixed Vegetables of your choice
Green chilies 3 slitted
Green chili 3 grated
Onion 1 grated
onion 1 finely chopped
Ginger-garlic paste few spoons
Salt
Turmeric powder 1 spoon
Coriander seeds powder 1 spoon
Mint leaves few chopped
Lemon juice few spoons(optional)
Coconut milk thick extract 1 cup
Bay leaves
Black cardamom 2
Cloves 3
Green cardamom 2
Cinnamon sticks 2-3
Oil few spoons.

Method:

Heat oil in a wide pan over medium-high heat, add whole spices...bay leaves, cloves, cinnamon & cardamom pods) saute for few minutes.

Followed by slitted chilies. Wait up to crackle. Then add chili and onion paste....fry until golden color.

Add ginger garlic paste and fry till raw odor leaves the pan.

Stir-in turmeric and coriander powder.

Add vegetables, bring this to boil and stew like consistency.

Add a cup of coconut milk. Allow this boil.

Garnish with mint and cilantro leaves.

Serve warm to go with Aappams and Iddiappams.

2.6.10

Mixed Vegetables Masal Vadai - Spicy Veg Fritters





Mixed Vegetables Masal Vadai:

Kaikari Paruppu Vadai. Kaikari Masala Vadai.

Ingredients:

Ingredients:

Oil for frying
Chana dal 1 cup
Choice of you veggies - finely chopped
Onions finely chopped
Green chilies finely chopped
Mint leaves few
Salt
Cilantro leaves
Curry leaves
Ginger 2" grated
Garlic paste 1/2 spoon
Dry red chili flakes
Fennel seeds - powdered 1 spoon
Fennel seeds 1/2 spoon
Cloves 2 crushed
Cinnamon 1 small stick crushed

If you are not so much into spices...skip the last 3 mentioned items.

Method:

Finely chop the vegetables.

Soak the lentils for about 20 minutes and coarsely grind them, by adding very less water.

Now throw in all the spices and stuff mentioned...bring it to vadai consistency batter.

Heat oil in a shallow frying pan, shape them and shallow fry till crisp and nice.

Serve warm to go with you tea.