Posts Tagged ‘carrots’

Aloo, Gobi, Gajar aur Matar Ki Sabzi

Posted: June 23, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , ,

Aloo, Gobi, Gajar aur Matar ki sabzi 

I like to mix different kinds of veggies and make curry out of it. Here I am using potatoes, carrots, cauliflower and peas to make this dish. This is perfect with hot roti’s.  Just try this you will know what I am talking out. 

Aloo, Gobi, Gajar aur Matar ki sabzi

Aloo, Gobi, Gajar aur Matar ki sabzi

Ingredients: 

  • 1 small cauliflower, cut the florets
  • 1 small carrots, diced
  • 1 medium-sized potatoes, cubed
  • 1/2 cup frozen green peas
  • 1 large onion, chopped
  • 3-4 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/3 cup crushed tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon oil
  • salt to taste

Preparation: 

  • Carefully remove the florets from the cauliflower, wash and drain the same and keep it aside.
  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Add garlic, ginger, red chilli flakes followed by onions and cook until onions are slightly brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder, salt to taste and cook until the oil separates.
  • Add potatoes, cauliflower, carrots, peas and salt the veggies and mix well.
  • Cover the lid and cook until the vegetables are tender. Stir in between so that it does not burn from the bottom.
  • Serve warm with hot rotis, paratha’s.
Advertisements

Namkin chawal

Posted: June 21, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , , ,

Namkin Chawal 

I hope everyone had a wonderful weekend. Here this weekend we had a nice weather to enjoy outside and we really had wonderful time with our friends visiting us. We went to casino and need less to say we enjoyed more even after losing money. Anyways coming back to the post which is a simple rice dish . 

Who does not love one pot meal, it’s the easiest and quickest thing to fix in jiffy without compromising the taste. Usually I use what all veggies I have in the fridge for this. I make this on any busy weekend for the lunch and serve with yogurt and some onion salad. It is the best comfort food any time. My mom use to give this for lunch to school whenever we said that we are tired of having rotis. So, she will make this and pack our lunch boxes with some pickle. So, here goes the recipe for the same: 

Namakin Chawal

Namakin Chawal

Ingredients: 

  • 1  cups basmati rice
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1/2 inch grated ginger
  • 1 small tomatoes, cut in cubes
  • 1/4 cup crushed tomatoes
  • 1 cup cauliflower florets
  • 1/3 cup frozen peas
  • 1 medium-sized carrot, cut in small cubes
  • 1 cup soya chunks/Nutrela
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1 1/2 tablespoon olive oil
  • salt to taste

Preparation: 

  • Put rice in a bowl and wash rice for 2-3 times or until the water runs clear. Soak the same for 5-10 minutes.
  • Heat oil in pressure cooker, add cumin seeds and let it get brown.
  • Add garlic, ginger followed by onions and cook until cook are brown.
  • Add cubed tomatoes, crushed tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt to taste. Cook for 2-3 minutes.
  • Add cauliflower florets, carrots, peas and soya chunks(Nutrela) and cook for 2-3 more minutes.
  • Add washed basmati rice to the masala with 1 1/2 cups of water, cover the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid and serve.

Mixed Vegetable

Posted: June 2, 2010 by incidentalcooksuman in Indian Food
Tags: , , , ,

Mixed Vegetable  

I love to make mix vegetable as side dish to go with roti’s/Paratha.  Usually i see whats there in the fridge and decide according to that. So today i have prepared mix vegetable sabzi using carrots, green bell pepper and potatoes. The taste of these three veggies really compliment each other.  

Mixed Vegetable

Mixed Vegetable

Ingredients:  

  • 1  green bell pepper
  • 1 medium-sized carrot
  • 1 medium-sized potato
  • 1 medium-sized onion
  • 1 /2 cup crushed tomatoes
  • 2 garlic cloves, crushed
  • 1/2 teaspoon grated ginger
  • 1 green chilli, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2  teaspoon garam masala powder
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • salt to taste

Preparation:  

  • Cut all the veggies approximately in the same size.
  • Heat oil in a deep skillet over medium high heat, add cumin seeds, mustard seeds and let it get brown and splutter.
  • Add chopped onions, garlic, ginger and green chillies to the pan and cook until onions get translucent.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until oil separates.
  • Now add the veggies together and stir in well.
  • Cover the pan and cook until the veggies are tender and fully cooked.
  • Uncover the pan and cook for 3-4 minutes more.
  • Serve hot with roti’s/indian bread as side dish.

Vegetable Manchurian

Posted: May 19, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Vegetable Manchurian 

We use to have Manchurian in India whenever we got Chinese takeout food. The Chinese food that you get in Indian restaurants are adapted to Indian taste and sentiments. So you can see a vegetarian dish like Gobi Manchurian. 

I got this recipe from my sister-in-law who is a great cook. 

Manchurian

Manchurian

 

INGREDIENTS: 

For Manchurian/Pakora’s: 

  • 2 cups grated cabbage
  • 1/4 cup grated carrots
  • 2 green chillies, finely chopped
  • 1 tablespoon corn starch
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • Oil for deep-frying
  • salt to taste

For the sauce: 

  • 1 green bell pepper, sliced
  • 1/2  carrot, cut in Julienne
  • 1/2 cup spring onions
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1/3 cup cabbage, cut in long strips
  • 1 teaspoon hot sauce
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoon tomato sauce/ketchup
  • 1 teaspoon corn flour

PREPARATION: 

For Making Pakora’s 

  • Mix together grated cabbage and carrots in a bowl with green chillies, black pepper and salt to taste.
  • Add corn starch and all-purpose flour to the veggie mixture and mix well. You do not need to add water coz cabbage will release moisture so combine it with the flour to make batter for pakora’s.
  • Heat oil in a deep skillet over high heat. Make small balls using your hands and fry them until golden brown and crispy from outside and cooked throughly inside.
  • Repeat to complete the mixture and keep it aside.

For Sauce: 

  • Heat oil in a separate pan over medium heat, add chopped onions followed by garlic and cook for 2-3 minutes.
  • Add green bell pepper, carrots, scallions, cabbage and cook for 2-3 minutes more.
  • Add Worcestershire sauce, hot sauce and tomato sauce with some water to increase the consistency of the sauce.
  • In a small bowl mix together corn starch with 1 tablespoon of water and pour it in the sauce to thicken the gravy.
  • At this point of water, taste the sauce and add salt if needed coz Worcestershire sauce is salty so you may not need to add salt.
  • Now add the pakora’s to the sauce, stir well and cook for 3-4 minutes more.
  • Sprinkle chopped spring onions on top and enjoy.

Egg plant/Baingan ka sabzi

Posted: May 12, 2010 by incidentalcooksuman in Indian Food
Tags: , , , ,

Egg Plant/baingan ka sabzi 

I like egg-plant a lot that i keep experimenting with this all the time, they come in all different shapes and sizes. Recently i have seen and brought a round shaped eggplant from farmers market to which  i cut them into slices and grill with some indian seasoning, eat them with roti’s , in between breads as sandwich with greens like lettuce leaves or romaine leaves.  When i have time i make bharta by roasting the eggplant in oven first, have tried roasting on gas flame couple of times but in between this my fire alarm goes of, so stopped doing that, just roast it in oven for 30-40 minutes and you really get nice roasted egg plants from which you can make bharta, will surely share the recipe for this soon. Also, i make sabzi’s with egg-plant very often by using different combinations like with spinach, potatoes, carrots, black channa/black chickpeas , bhindi/okra etc..the flavour of eggplants really goes well with other vegetables. You can make this sabzi’s and have it with roti’s /indian bread or rice.  They really tastes good. This sabzi is my dad’s favourite , he loves mix vegetable curries with roti’s and coriander chutney. 

Baigan aloo

Baigan aloo

INGREDIENTS: 

  • 1 medium-sized egg-plant, washed, cut into cubes
  • 1 large potato, peeled, washed and cut into cubes
  • 1 medium-sized carrot, peeled, washed and cut into cubes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 green chilli, de-vined and chopped
  • 1/2 teaspoon grated ginger
  • 1 large tomato, chopped
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 2 tablespoon oil
  • salt to taste

PREPARATION: 

  • Peel and cut the potatoes in cubes and wash them couple of times, keep the potatoes in water so that it don’t get black in color.
  • Meanwhile, heat oil in a pan over medium heat, add cumin seeds and let it get brown, add chopped onions followed by garlic, ginger and green chillies, cook until onions are done.
  • Add chopped tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until masala separates from oil about 5 minutes .
  • Drain the potatoes and add it to the pan, also add cubed egg plants and carrots and stir well, cover the pan with the lid and cook for about 15-20 minutes, stirring once or twice in between, and cook until the veggies are soft or well done.
  • Serve hot with roti’s /indian bread as side dish.

Receipe Yield: 2 serving

Maggi is one of my all time favourite fast food since childhood. We used to make as per direction on the packet but my husband prepare this with some veggies. So, here’s recipe for delicious tasting noodles.

Maggi Noodles

Maggi Noodles

INGREDIENTS:

2 Packet regular Maggi Noodles
1 small red onion, finely chopped
1 clove garlic
1/2 teaspoon grated ginger
1 capscium,cut into small cubes
1 carrot, grated
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
1 tablespoon of oil
salt to taste
PREPARATION:

Heat water in a pot, put the noodles in it, cook as per the direction and keep aside.

Heat a tbsp of oil in a skillet, add chopped onions, crushed garlic, grated ginger and cook for 2-3 minutes.

When the onions turns translucent, add the grated carrots, capscium, Worcestershire sauce and cook for a minute or so. Now, add the masala that comes with maggi noddles to the skillet with salt to taste and cook for 3-4 minutes more.

Add the cooked noddles and mix well with the veggies and serve hot.