Friday, June 3, 2016

My recipes: Side dish/vegetables......

#Boondi raita
Boondi in warm water for 9 - 10 minutes.
Squeeze and add to whisked yogurt.
Add spice powders (chaat, jeera, black pepper, mint, black salt), chopped coriander leaves, salt.

#Chana dal
After soking chana dal for half an hour boil in pressure cooker with turmeric powder and salt.
Add oil in a pan, splutter cumin seeds.
Fry onion in it.
Add ginger/garlic paste.
Add the tomatoes, green chili and fry.
Add all the dry spice powders  as garam masala powder, chana masala, corinadee, chilli,  asafoetida, mango powder and coriander powder.
Add the boiled dal, stir and simmer till it starts bubbling.
Garnish with chopped coriander leaves and roasted cumin powder.

Boil chhole
Heat oil, add grated ginger-garlic, add chopped onion.
Add roasted masala
Add tomatoes
Add the boiled chhole and mix
Add water
Serve with poori or paratha

#Cucumber raita
Roast mustard seeds
Add it to grated cucumber.
Add salt, pepper, roasted cumin powder.
Add chilli powder and cilantro
Add all these to whipped yoghurt
Serve cold.

#Dahi baingan
Whisk yogurt, besan, and cilantro.
Heat the oil, add cumin seeds, asafoetida, ginger.
Add eggplant stir gently, cover, cook at low heat for 2-3 minutes. Turn sides.
Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for
another 2-3 minutes.
Add coriander, fennel seeds, and turmeric.
Add yogurt mix

Boiled chick pea
Grind it with garlic, black pepper, jeera, chilli, oil
Add coriander leaves, lemon juice

#Karela fry
Thin sliced karela, add to hot oil, salt, turmeric.
After 4-5 minutes, add spices.
Then ass besan and fry for 4-5 minutes.

#Matar curry
Splutter cumin seed, cinnamon,bay leaves, big cardamom
Fry onion, followed by ginger-garlic paste, green chilli
Add besan, some black ppper powder
Fry chopped tomatoes with it
fry boiled peas, add masalas
Add water
Garnish with roaster cumin powder, coriander leaves and raw onion
Serve with paratha, poori

#Mint chutney
Gring ginger, asafietida, lemon juice, chilli, mint and cilantro

#Mushroom recipe
Spluter mustard
Fry onion, followed by ginger-garlic paste, green chilli
fry chopped mushrooms, add garam masala

#Pepper-stuffed with paneer
Preheat oven to 375 degree.
Bake halved peppers for 20 min.
To oil, add cumin seed, chopped onion, green beans, tomato, ginger, peas.
Stir with turmeric, masala.
Add crumbled paneer and water.clack pepper and cilantro.
Stuff pepper with the stuffing and grill at high temp.

#vegetable soup
**Type  (veggies, mushroom)
Chop cabbage, mushrooms, bell pepper, bean, onion, garlic, chilli
In oil, fry onion, garlic, folowed by veggies
Add sprouts,bok choy and fry
Add soy sauce, black pepper and salt.
Boil the soup for 10 to 11 minutes
Serve the oup with boiled noodles.

**Type  (veggies,)
To hot oil add chopped leeks, garlic, carrots, potatoes, beans
Add salt and saute
Add stock and boil
Add tomatoes, corn, pepper...lower heat
Boil for 20 min
Garnish with parsley, cilantro and lemon juice.

**Type  (Thai/coconut milk)
Chop garlic, ginger, sweet potato, bok choy, onion, cilantro.
To oil add garlic, ginger, curry paste
Add sweet potato and bok choy stalks, add chicken or vegetable broth.
Boil for 5-7 minutes
Add the coconut milk, fish sauce, and jaggery to the soup.
Add the bok choy greens
To bowls of boiled rice vermicelli, add the soup
garnish with onion, cilantro, lime, sriracha.

**Type (celery)
Heat oil, add onion and garlic.
Add chopped and cauliflower (potato)
Simmer till softened
Add water.
Strain and Grind
Bring the puree to the and add seasonings (herbs, pepper).

**Type (corn-tomato)
Heat oil... add onion, salt and pepper.
Add corn, tomato and stock.
Grind and pour the puree to pan
Simmer till done.
Garnish with herbs (basil, parsley, cilantro)

----corn flour can be added to soups for thickness
----Serve the soups with  toasted bread or crackers.
##Chicken soup 
Boil chicken pieces with water for 20 minutes.
Remove bones
To the broth, add chopped carrots, celery, onion
Add rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.

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