|
|
Here is a spicy veggie to enjoy. Baby corn would be another favorite of mine. Can be prepared during parties, special occasions etc. The mix of corn with mutter (peas) makes it even tastier.
Enjoy this tasty veggie with friends and family.
Ingredients –
Baby Corn – 10- 12
Green Peas (Mutter) – 1 ½ cup shelled
Onion (sliced and separated)- 1 large size
Cashew nuts – ½ cup
Garam Masala – 1 tablespoon
Tomato Ketchup – ½ cup
Red chili Powder – 1 tablespoon
Salt – to taste
Oil – 4 tablespoons
Ginger paste – 1 teaspoon
Butter – 1 teaspoon
Procedure –
- In a pan deep fry the onions till brown in color by continuously stirring it. Keep it aside to cool down.
- Ground the cashew nuts while adding some water to make a paste.
- Ground the fried onions along with 1 tablespoon oil and 2 tablespoons water.
- Wash and cut the baby corns into small circular shape and boil it along with the green peas in some water for 5 minutes till tender.
- In a pan heat the remaining 3 tablespoons oil. Add ginger garlic paste, butter, fried onion paste and sauté till the oil starts separating from the sides.
- Now add the baby corn and green peas. Also add the cashew nut paste and tomato ketchup. Add water according to the consistency required.
- Now add the garam masala, red chili powder and salt. Boil for 5 minutes.
- Garnish with coriander and serve hot with rotis, naan, chapattis, etc.
Tips –
Use de-skinned, unroasted and unsalted cashew nuts.
You can also add some Paneer (cottage cheese) pieces for richer taste.
Yummmmmmy, all I can say  . Very recently, thought of mixing up couple of ideas in my head and here is the outcome. It tastes amazing and the taste of the sweet lime gives an out of this world flavor. One recipe out of experience I can say won’t last for more than an hour of its preparation.
Ingredients –
Plain Flour (Maida) – 150 gms
Baking powder – 1 ¼ teaspoon
Castor sugar – 125 gms
Icing sugar (sifted) – 125 gms
Eggs (at room temperature) – 2
Butter – 75 gms
Sweet lime zest (finely grated) – 1
Procedure –
- Sift the baking powder and the plain flour together for 2- 3 times.
- Melt the butter on low flame and keep it aside.
- Wash the sweet lime and grate it (rind). Do not take the white part(pith) since it is bitter.
- In a pan add the eggs, both the sugars, grated sweet lime zest and beat it till soft and fluffy.
- Now add the melted butter and the sifted flour and mix well.
- Now add this batter to a base- lined cake tin.
- Preheat the oven on 180 degrees centigrade, both coils on.
- Now place the tin in the centre rack and bake for 30- 35 minutes or until golden in color and a skewer inserted comes out clean.
- Transfer it on a wired rack and let it cool.
- Serve when cooled.
Tips –
You can also use oranges or lemon instead of sweet lime.
Never take the white part of the sweet lime, oranges or lemon. It will add bitter taste to the cake.
It is a spicy recipe of the world famous breakfast ingredient Egg. It is prepared instead of a veggie or a typical curry during meals. According to me this is a common food preparation in the Asian countries.
So have a go and enjoy this mouth watering dish.
Ingredients –
Hard boiled eggs- 4
Dried grated coconut – 1 cup
Onion (sliced ans separated) – 2 medium sized
Bay leaves – 3
Green Cardamoms – 2
Tomato (finely chopped) – 1 medium sized
Oil – 5 tablespoons
Turmeric powder (Haldi) – ½ teaspoon
Red chili powder – 2 teaspoons
Fresh Cream (whisked) – ½ cup
Procedure –
- Peel the eggs and fork them.
- Roast the grated coconut and let it cool.
- In 3 tablespoons oil fry the onions till brown in color. Let this cool too.
- Now grind the roasted coconut and the fried onions together. Add some water to make a fine paste.
- In a pan heat the remaining oil, add the turmeric powder, bay leaves, green cardamom, and tomatoes. Sauté till the tomatoes are soft.
- Add the grounded paste and add some water to make the curry. See to it that its not very runny like dal. It should be a bit thicker.
- Add the salt and red chili powder.
- Once the curry starts boiling add the fresh cream and mix well.
- Now add the hard boiled eggs and let it cook for 3-4 more minutes on low flame.
- Serve hot with jeera rice, rotis or chapattis.
Tips –
You can also cut the eggs into vertical halves and add it to the curry. Then cook only for a minute more.
Add 2 teaspoons garam masala for more spicy taste after adding the salt and the red chili powder.
This is a very tasty recipe to include nearly all the fruits available at your local fruit vendor. Very less in artificial sweetening as the natural sweetness of the fruits gives it a yummy taste. The custard will also add a sweet flavor to the recipe.
A power packed dessert to give a your dose of fructose. A recipe you can have anytime and any day without worry of the sugar. A great way to make the kids eat all the fruits.
Ingredients –
Milk – 500ml
Custard powder – 2 tablespoons
Sugar – 4 tablespoons
Fruits-
Bananas – 2
Sapodilla (Chikoo) – 2
Apples – 2
Pomegranate (shelled) – ½ cup
Sweet Lime (peeled) – 1
Orange (peeled) – 1
Pineapple (tinned) – 2 rings
Strawberries – 4 – 5
Procedure-
- Keep aside half bowl milk from the 500ml. In this mix the custard powder finely so that no lumps are formed.
- Heat the remaining milk in a saucepan along with the sugar on a low flame. Bring it to boil.
- Now after the milk boils add the custard powder mixture while continuously stirring the milk.
- Keep stirring and then keep aside to cool it in the refrigerator. It will thicken gradually.
- Cut all the fruits in desired shapes and sizes and transfer in a bowl.
- Now pour the cooled, thickened and chilled custard over the fruits.
- Mix gently. Serve chilled.
Tips –
You can use any type of fruits you like.
I have used strawberry flavored custard powder since I couldn’t find any strawberries  .
There are different flavored custard powders like vanilla, strawberry, raspberry, mango, etc available in the market. Try any of them for a fruitier flavor.
Ohhh what can I say  . I cannot resist potatoes and above that this recipe has always been my favorite and will be forever. This is generally prepared during the year, but a common ingredient during a typical Marathi wedding feast or festivals as an add-on to the great menu. It is usually consumed along with Puris (type of Indian bread) as breakfast or even lunch. Loved by all this becomes one of the most asked for recipes in all houses.
It’s a very easy and quick dish to prepare. Go for it!!
Ingredients-
Potatoes (boiled) – 4 medium sized
Oil- 3 tablespoons
Ginger (grated) – 1 teaspoon
Sugar – ½ teaspoon
Salt – to taste
For tempering –
Green chilies (chopped) – 3
Curry leaves- 6 -7
Mustard seeds (Mohari) – ½ teaspoon
Cumin seeds (Jeera) – ½ teaspoon
Asafoetida (Hing) – ½ teaspoon
Turmeric Powder (Haldi) – ½ teaspoon
Procedure –
- Peel and cut the boiled potatoes in small pieces.
- In a thick bottomed pan heat oil and add the mustard seeds, cumin seeds. Let it splutter. Now add the turmeric powder, asafoetida, curry leaves and green chilies.
- Add the grated ginger just before add the cut boiled potatoes.
- Now add the sugar and salt and mix well.
- Sauté for 4-5 minutes.
- Serve hot with chapattis, rotis, puris etc.
Tips –
When this veggie is leftover you can sandwich it between bread slices and grill it or toast it to make a nice masala toast. Yummy!! 
One of my favorite sandwiches ever. You will find variety of recipes for this all over the world, but this one is my way of preparing one. This doesn’t have a very spicy taste to it or not a exact bland, but due to the mixture of spinach and corn it gives a very soothing feeling even with the first bite. It’s very easy to digest and quick to prepare.
One sandwichy way to make the kids eat spinach
Ingredients –
Bread slices – 4
Spinach leaves – 7- 8
Sweet corn kernels (boiled) – ¼ cup
Mashed Potato – ¼ cup
Butter – 1 tablespoon
Cheese slices -2
Salt – to taste
Procedure –
- Wash the spinach leaves properly in running water.
- Now blanch the spinach leaves in boiling water for 3- 4 minutes. Remove it from the boiling water and dip it in cold water to retain the green color of the leaves.
- Drain out the excess water from the spinach leaves and chop them finely.
- Mix the chopped spinach leaves, boiled sweet corn kernels and mashed potato together along with some salt.
- Butter the bread slices and fill the above mixture in to the bread.
- Place one cheese slice and cover the sandwich with another bread slice.
- Grill or toast this sandwich and serve hot with ketchup.
Tips –
You can always play around with different types of breads.
For guilt free eating exclude the cheese .
A wonderful and tasty snack made from its parent idli, generally leftover  . A great dish to have when hungry.
Ingredients –
Idlis – 4- 5
Oil – for deep frying
Procedure –
- Cut the idlis with the help of a knife in 3-4 thin pieces (shape of potato wedges).
- Now heat the oil in a pan and deep fry these cut pieces till golden brown in color.
- Serve hot with ketchup.
Tips –
You can also serve it with coconut coriander chutney.
Idli is a very popular south Indian snack. A healthy snack as it is oil free and very easy to digest. You can have it for breakfast or can convert it into a wholesome meal too. Easy to digest so it is good for children, the old, and when you are not well.
Ingredients –
Idli rava – 2 cups
Urad dal (dehusked) – 1 cup
Cooked rice (optional) – ¼ cup
Idli steamer / Pressure cooker
Salt – to taste
Procedure –
- Soak idli rava and urad dal separately for 6 hours.
- After that grind both together by adding water in between to make a smooth paste/batter along with the rice.
- Transfer the mixture in a bowl, keep it in a warm place and let it ferment. The time to ferment will depend upon the temperature of the place. It should take approximately 7- 8 hours in normal conditions.
- Once the batter is fermented properly add the salt and mix well. The batter should be very smooth but not runny. So check the water consistency.
- Now grease the idli stand with oil and add this batter using a spoon.
- Make sure the pressure cooker or idli steamer is filled with ample amount of water. Steam the idlis in the cooker without weight (whistle) for 10 minutes on high flame.
- Turn off the gas and let it stand in for 5 minutes.
- Then remove the idlis using a wet knife.
- Serve hot with coconut coriander chutney.
Tips –
If you do not have an idli steamer then you can steam the idlis in a pressure cooker using stainless steel bowls too.
If there are any left over idlis then you can make fried idlis.
|
|
