Lemon Rice With Vegetables Recipe

Lemon Rice With Vegetables

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

                                                   
Ingredients

•  Lemon juice                                                 2 tablespoons
•  Cooked rice                                                 2 cups
•  Carrot,chopped                                         1 small
•  Green capsicum,chopped                         1 small
•  Oil                                                                 2 tablespoons
•  Mustard seeds                                          1/4 teaspoon
•  Asafoetida                                                  a pinch
•  Green chillies,chopped                                  2
•  Curry leaves                                                  15-20
•  Dried red chillies,broken                          2
•  Onion ,finely chopped                                  1 small
•  Turmeric powder                                          1/4 teaspoon
•  Roasted peanuts,crushed (optional)         1/4 cup
•  Salt                                                          to taste

Method

Heat the oil in a kadai. Add the mustard seeds, asafoetida, green chillies, curry leaves and red chillies. When the seeds splutter add the onion and sauté till translucent.
Add the carrot and capsicum and sauté for four to five minutes.
Add the rice, turmeric powder, roasted peanuts (if using), salt and lemon juice and mix well. Cook till the rice is heated through.
Serve hot.

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Green Peas And Basil Soup Recipe

Green Peas And Basil Soup

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

                             
Ingredients

•  Green peas frozen         1 cup
•  Basil leaves                       10-12
•  Onion                               1 medium
•  Olive oil                        2-3 tablespoons
•  Salt                                to taste
•  Black pepper powder         to taste
•  Vegetable stock                2-3 cups
•  Milk                                 3/4 cup

Method

1.  Slice onion. Heat olive oil in a non-stick pan, add onion and sauté till soft.
2.  Add green peas, salt and black pepper powder. Toss to mix and cook for 1 minute.
3.  Add vegetable stock and mix. Cook for 2 minutes, switch off heat and set aside to cool to room temperature.
4.  Puree pea mixture along with 6-8 basil leaves in a blender. Transfer into non-stick pan and heat.
5.  Add milk and mix. Simmer for 2-3 minutes.
6.  Finely chop the remaining basil leaves. Pour the soup into serving bowl and garnish with chopped basil leaves. Serve piping hot.

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Drunken Potatoes Recipe

Drunken Potatoes

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

                     
Ingredients

•  Potatoes                        4 large
•  Salt                                to taste
•  Onions                                2 medium
•  Button mushrooms                5-6
•  Olive oil                        5 tablespoons
•  Butter                                1 tablespoon
•  Garlic                                2-3 cloves
•  Refined flour (maida)        2 teaspoons
•  Red wine                         1 cup
•  Tomato puree                 1 1/2 tablespoons
•  Black pepper powder         1/2 teaspoon

Method

1. Peel potatoes and halve them. Trim the sharp edges to soften them. Cook them in 3 cups of water with salt.
2. Roughly chop onions and mushrooms.
3. Heat 1 tbspolive oil and butter in a non stick pan, add onions and sauté. Finely chop garlic and add. Add mushrooms and continue to sauté for 4-5 minutes.
4. Add refined flour and mix well and sauté for 2 minutes.
5. Add red wine and cook.
6. When the potatoes are done, drain all the water and let them dry a bit. Add remaining oil and pan-roast the potatoes on high heat.
7. Add tomato puree, salt and black pepper powder to the sauce and mix well.
8. Add the sauce to the potatoes and cook on low heat till the sauce permeates the potato pieces and thickens.
9. Adjust salt and pepper powder and serve hot.

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How to make Yummy Pizza without a Oven or Griller

Yummy homemade Pizza cooked on stovetop and ready in minutes. No need for an oven or a grill...

Ingredients: For 2 pizzas
pizza base 2 ( i used ready made ones)
2 cheese cubes
2 medium size tomatoes
1 medium size onion
1 small capsicum
1/2 tsp ginger garlic paste
pinch of cumin seeds
1 tsp chili powder
4 tsp tomato sauce
salt to taste
oil to cook
butter as required
coriander leaves (optional)

Method:

• Cut tomatoes , onion and capsicum into very small pieces
• Heat oil in a kadai , Add cumin seeds and onion.
• When onion is little pink , add ginger garlic paste
• cook it onion is little brown
• Now add cut tomatoes and capsicum , chili powder and cook it till they are really soft.
• Add tomato sauce. cook this masala for 10 to 15 mins on a low flame , (make sure its dry and no tomato water is there.) when it starts leaving oil , its ready
• You can add little butter to this masala if you feel like
• Add few coriander leaves (optional)
• Now apply little butter on the pizza base , it should be on the bottom side which will be placed on tawa, so that it does not stick.
• Now spread the masala on the on the pizza , sprinkle cheese and as shown in the below image cover it with the lid. cook it for 4 to 5 mins.
• Keep checking the pizza bottom to make sure its not burning or sticking.
• Ready to serve

Tip:

• You can add many other vegetables to it.
• You can add green chili sauce instead of red chili powder

Source: spicytangy

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Handi Biryani Recipe

Handi Biryani
Cooking Time: 50-60 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

                                                               
Ingredients

• Rice,soaked and drained                         1 1/2 cups
• Carrot,cut into ½ inch cubes                         1 medium
• French beans,cut into ½ inch cubes                 10-15
• Cauliflower,cut into florets                         1/4 medium
• Green peas                                                 1/2 cup
• Green cardamoms                                          2-3
• Black cardamom                                          1
• Clove                                                           2-3
• Cinnamon                                                   1 inch stick
• Bay leaf                                                           1
• Salt                                                            to taste
• Oil                                                                    2 tablespoons
• Caraway seed (shahi jeera) powder            1/2 teaspoon
• Onion ,chopped                                            1 medium
• Green chillies,chopped                                    4-5
• Ginger paste                                                   1/2 tablespoon
• Garlic paste                                                   1/2 tablespoon
• Turmeric powder                                           1 teaspoon
• Coriander powder                                           1 tablespoon
• Red chilli powder                                           1 teaspoon
• Tomato,chopped                                           2 medium
• Yogurt                                                          3/4 cup
• Saffron (kesar)                                         few strands
• Kewra water                                                a few drops
• Fried onions                                                1 cup
• Fresh mint leaves                                        a few sprigs
• Fresh coriander leaves                                a few sprigs
• Ginger,cut into thin strips                                1 inch piece
• Ghee                                                        2 tablespoons
• Garam masala powder                                1/2 teaspoon

Method 

Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. Add the peas and cook for a couple of minutes. Drain and refresh under cold running water. Set aside. Heat two tablespoons of oil in a non stick pan and add the caraway seeds. When they begin to change colour, add the onion and sauté until golden brown. Add the green chillies, ginger paste and garlic paste and stir. Add a little water so that the mixture does not burn. Add the turmeric powder, coriander powder, red chilli powder and mix well. Add the tomatoes and cook they are soft. Add half the yogurt and salt and mix well. Add the boiled vegetables and mix well. Mix the saffron in kewra water. In a handi, arrange a layer of the vegetables and top it with a layer of rice. Sprinkle fried onions and a little salt. Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. Sprinkle garam masala powder and the remaining yogurt. Cover and place over a hot tawa. Cook for fifteen to twenty minutes. Serve hot with a raita.

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Cauliflower Keema Recipe

Cauliflower Keema
   Grated cauliflower cooked with spices

Cooking Time: 15-20 minutes
Servings: 4 Preparation
Time: 10-15 minutes
Category: Veg

                                    

                               
Ingredients

•  Cauliflower,grated                                    1 medium
•  Ginger,chopped                                           1 1/2 inch piece
•  Garlic                                                             15-20 cloves
•  Green chillies                                            3
•  Oil                                                                       2 tablespoons
•  Cumin seeds                                            1 teaspoon
•  Asafoetida                                                   1/4 teaspoon
•  Salt                                                           to taste
•  Coriander powder                                   1 teaspoon
•  Red chilli powder                                         1 teaspoon
•  Yogurt                                                           2 tablespoons
•  Cashewnuts,roasted and crushed             8-10

Method

Chop ginger, garlic and green chillies in a chopper. Heat oil in a non stick pan. Add cumin seeds and asafoetida and sauté till golden. Add ginger-garlic-green chillies and sauté for 1-2 minutes. Add cauliflower and mix well. Add salt, mix and cook for 1 minute. Add coriander powder and red chilli powder and mix. Cover and cook on medium heat for 1 minute. Add yogurt and mix. Cover and cook on medium heat for 5-7 minutes. Garnish with cashewnuts and serve.

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Honey Chilli Potatoes Recipe

Honey Chilli Potatoes
Crispy potato fingers glazed with a honey chilli sauce

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

                                         
Ingredients

• Potatoes,cut into fingers , soaked in water 5-6 medium
• Garlic paste                                                 1 teaspoon
• Red chilli paste                                         2 teaspoons
• Red chilli sauce                                         2 teaspoons
• Cornflour/ corn starch                                 5 tablespoons
• Salt                                                          to taste
• Oil                                                                  1 tablespoon + to deep fry
• Garlic,chopped                                          5-6 cloves
• Red chilli flakes                                          1 tablespoon
• Vinegar                                                        2 teaspoons
• Honey                                                          2 tablespoons
• Sugar                                                          1/2 teaspoon
• Fresh coriander leaves,chopped                  1 tablespoon
• Spring onion greens,chopped                           2 stalks

Method 

1.Heat sufficient oil in a non-stick pan. Deep fry potato wedges till crisp and golden. Drain on an absorbent paper.
2.Heat two tablespoons oil in another non-stick pan. Add garlic and ginger. Saute for a minute.
3.Add spring onion bulbs, mix well and saute till onions are translucent.
4.Add red chilli sauce, vinegar, red chilli flakes, sugar and honey. Mix well and cook for half minute.
5.Add salt and mix well. Lower the heat and add fried potato wedges. Mix well, add spring onion greens and mix again.
6.Garnish with coriander leaves and serve hot.

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Manchurian Rolls Recepie

Manchurian Rolls
Crusty bread rolls stuffed with vegetable manchurian

Cooking Time:  30-40 minutes
Servings:  4 Preparation
Time:  30-40 minutes
Category:  Veg

Ingredients

•  Crusty bread rolls                                 4
•  Cabbage,grated                                1 medium
•  Carrot,grated                                1 medium
•  Cauliflower,grated                                 1/4 small
•  Salt                                                  to taste
•  Spring onions with greens,chopped  3 medium
•  Refined flour (maida)                          1/4 cup
•  Cornflour/ corn starch                          1/4 cup
•  Oil                                                   to deep fry
•  Sauce
•  Oil                                                  2 tablespoons
•  Ginger,chopped                                1 inch piece
•  Garlic,chopped                                4-6 cloves
•  Celery,chopped                                2 inch stalk
•  Green chillies,chopped                          3
•  Light soy sauce                                2 tablespoons
•  Sugar                                                 1 teaspoon
•  MSG                                                  1/4 teaspoon
•  Salt                                                   to taste
•  Vegetable stock                                1 cup
•  Cornflour/ corn starch                          2 tablespoons
•  White vinegar                                1 tablespoon

Method

Mix cabbage, carrot and cauliflower in a bowl and thoroughly rub in one teaspoon of salt. Add spring onions, refined flour and cornflour. Mix thoroughly. Shape into lemon-sized balls. Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on moderate heat or until golden brown. Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic for one minute. Add celery and green chillies and stir-fry for one minute more. Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Dissolve two tablespoons of cornflour in half a cup of water and stir into the hot stock. Cook, stirring continuously, for a couple of minutes or until the sauce starts to thicken. Add the fried vegetable balls and vinegar and mix well. Slit open the rolls. Spread the balls and gravy in each. Serve immediately.

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Coconut Khara Kozhambu Recepie

Coconut Khara Kozhambu
       Brinjal preparation with the flavour of coconut

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

                                               

Ingredients

•  Baby brinjals                                       12-15
•  Sambhar onions                                        12-15
•  Sesame oil (til oil)                                        6 tablespoons
•  Salt                                                        to taste
•  Asafoetida                                                1/4 teaspoon
•  Mustard seeds                                        1/2 teaspoon
•  Split black gram skinless (dhuli urad dal)       1 teaspoon
•  Curry leaves                                                10-12
•  Onion ,sliced                                                1 medium
•  Tamarind pulp                                        1 1/2 tablespoons

•  FOR MASALA PASTE

•  Split Bengal gram (chana dal)                 2 teaspoons
•  Dried red chillies                                        6
•  Coriander seeds                                       1 tablespoon
•  Green cardamoms                                4
•  Cloves                                                       4
•  Cinnamon                                              1 inch stick
•  Poppy seeds (khuskhus/posto)              1 tablespoon
•  Coconut,scraped                                      1/2 cup

Method

Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Ad the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.

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Vegetable Makhanwala Recepie

Vegetable Makhanwala
     Vegetables cooked in creamy gravy.

Cooking Time: 30-40 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg

                             
Ingredients

•  Cauliflower,cut into florets               1/2 medium
•  Turmeric powder                              1/4 teaspoon
•  Green peas,shelled                       1/2 cup
•  French beans,chopped                        4
•  Carrots,chopped                              2 medium
•  Corn corb,thinly sliced                       1 medium
•  Baby potatoes,peeled                       4
•  Curry leaves                                       4-5
•  Green capsicum,chopped               1 medium
•  Button mushrooms                         8
•  Butter                                               3 1/2 tablespoons
•  Oil                                                        2 tablespoons
•  Cumin seeds                                 1/2 teaspoon
•  Garlic,chopped                              5-6 cloves
•  Onion seeds (kalonji)                       1/8 teaspoon
•  Salt                                                to taste
•  Whole dry red chillies,broken        4
•  Red chilli paste                             1/2 teaspoon
•  Tomato ketchup                             1 tablespoon
•  Tomato puree ,boiled                      1 cup
•  Cottage cheese (paneer)              100 grams
•  Fresh cream                                      1/2 cup
•  Kasoori methi                             1 tablespoon
•  Fresh coriander leaves                      a few sprigs
•  Cashewnuts,crushed                     10
•  Almonds,crushed                              10

Method

Boil cauliflower florets with a pinch of turmeric powder. Drain and keep aside. Heat oil in a pan and add cumin seeds and chopped garlic. As they begin to change colour, add green peas, French beans, carrots, corn, potatoes and curry leaves. When these are half done add cauliflower, capsicum and mushrooms. Sprinkle kalonji and salt to taste. Cover and cook on low heat. When vegetables are done add broken red chillies, fresh red chilli paste and tomato ketchup. Stir well. Add boiled tomato puree and paneer cubes and sauté for a minute. Add fresh cream and sprinkle crushed kasoori methi. Stir in butter. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds.

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Chinese Spring Roll Recipe

Vegetable Spring Rolls

                                           

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Spring roll wrappers                              10
• Onion ,thinly sliced                             1 medium
• Spring onions,thinly sliced                      2
• Carrots,cut into thin strips                      2 medium
• Green capsicum,cut into thin strips       1 medium
• Cabbage,finely shredded                      1/2 small
• Oil                                                             2 tablespons + for deep-frying
• Salt                                                      to taste
• White pepper powder                              1/4 teaspoon
• Soya sauce                                              1 tablespoon
• Bean sprouts                                              3/4 cup
• Spring onion greens,chopped               2 stalks
• Cornflour/ corn starch                              1 tablespoon

Method

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve.

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Aloo Palak Pulao

Aloo Palak Pulao :

  
Ingredients


• Potatoes,cut into ¾ inch cubes                                         2 medium
• Spinach,finely chopped                                                           1 cup
• Rice,soaked                                                                           1 1/2 cup
• Bottle gourd (lauki/doodhi),peeled and cut into cubes  1/4 medium
• Ghee                                                                                           2 tablespoons
• Cumin seeds                                                                           1 teaspoon
• Tomato,finely chopped                                                           1 medium
• Salt                                                                                            to taste


Method

• Heat the ghee in a deep pan and add the cumin seeds. When they begin to change colour add the tomato, potatoes and bottle gourd and sauté for two minutes.
• Add the rice and spinach and sauté for two more minutes. Add three cups of hot water and salt and mix.
• When the mixture comes to a boil, reduce heat, cover and cook till the rice and the vegetables are done.
• Serve hot.                                   

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