Vegetable Manchurian

Ingredients:
2 cups Grated Cabbage , 2 cups Grated Carrots , 1 cut onion , 2 cut inexperienced Chilies , 3-4 Crushed Garlic Flakes , 2 tbsp Corn Starch or Flour , Oil for deep sauteing , 1 tbsp Glycine max Sauce , Salt to Taste, 1 tsp Pepper Powder , 1 tsp Sugar , A pinch of Minamoto , 2 tbsp oil.

Method
Combine grated cabbage and carrots and squeeze the water out from them.Currently during a bowl take the squeezed cabbage and carrots and blend one tbsp. corn starch and add few sliced chilies and tiny salt to that.Make little balls (like koftas) of the mixture .Heat the oil during a kadhai / pan and deep fry the balls until golden brown, drain and keep aside.Currently during a separate pan heat a pair of tbsp oil. Saute garlic, inexperienced chilies and spring onions.Add water, salt, pepper powder, Minamoto, sugar and Glycine max sauce. Bring it to a boil.Combine one tbsp corn four with half a cup of cold water and stir into it. Gently add the deep-fried balls to the gravy.Cook the vegetable Manchurian for 3-4 minutes and serve hot fancy with sliced coriander.

Spinach Dip

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Ingredients

 

1 (10 ounce) package frozen chopped spinach, Thawed and drained, 1 (8 ounce) container sour cream, 1 cup mayonnaise 1 (4 ounce) packet dry vegetable soup mix 

Method

In a medium mixing bowl combine spinach, sour cream, Mayonnaise and vegetable soup mix. Mix well; refrigerate it for 4 hours, Stir before serving.

Vegetable Curry

Ingredients

1/2 medium-sized (100g/4oz) aubergine (eggplant) remove 2cm x 1cm/ ¾ in x 1/2 in sticks,2 tiny carrots (100g/4oz), in the raw and remove 2cm x 1cm/ ¾ in x 1/2 in sticks,100g/4oz/1 cup peas,100g/4oz/1 cup French beans, cut into 2.5cm/1in items,1 medium-sized potato (100g/4oz), in the buff and remove 2cm x 1cm/ ¾ in x 1/2 in sticks,50g/2oz/ 1/2 cup freshly grated coconut, 4 contemporary hot green chillies, 2 tbsp white fresh seeds, 1 one/4 tsp salt,3 medium-sized tomatoes, roughly sliced,1 tbsp natural plain yoghourt,1 tsp garam masala,2 tbsp sliced, recent green coriander.

Method

Place the aubergine (eggplant), carrots, peas, French beans and potato in an exceedingly medium-sized cooking pan. Add 250ml/8fl oz/1 cup water. arouse the boil. Cover, flip the warmth to medium and cook for four minutes or till the vegetables square measure simply tender. in the meantime place the coconut, chillies, flower seeds and salt within the instrumentality of an electrical mixer. Add 150ml/5fl oz water and grind to a fine paste. Set aside. once the vegetables square measure well-done, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for five minutes. currently add the tomatoes, the yoghourt and also the garam masala. Stir gently to combine well. bring back the boil and simmer gently for 2-3 minutes. become a dish and garnish the vegetable curry with the recent coriander.

Vegetable Polaow

Ingredients

2 medium potatoes with skin, cleaned and quartered ,1 tbs oil to brown the potatoes 1 tbs oil + 1 tsp butter,1 tbs cumin seeds ,1 cup finely diced onions, 2 tsp grated ginger, 2 tsp crushed garlic , 2 green chilies, chopped fine 4 1-inch cinnamon sticks, 4 cloves, 4 whole cardamon with skin ,1 cup diced carrots ,1 cup green beans, 1-inch pieces ,1 cup cauliflower florets, large pieces ,1 cup raw basmoti rice, rinsed and set to drain 13/4 cup water, 3/4 tsp salt, or to taste ,1 cup frozen peas ,1 large red pepper, diced 1 medium green pepper, diced 1/2cup raisins ,1/4cup fresh, chopped coriander ,3 tbs broken cashews, toasted till golden brown .

  Method

 Heat 1 tbs oil in a large  non-stick skillet over medium heat, and saute the diced potatoes until golden brown. Remove browned potatoes from the skill et and set aside. add the oil and butter to the same skillet. Add the cumin seeds, onions (with a pinch of salt) and saute until golden brown. Add the ginger, garlic, green chilies and the remaining spices and saute for 10 seconds. Transfer to a large ovenproof casserole or roast pan. Add the prepared potatoes, carrots, beans, cauliflower, drained rice, water and salt. Stir well to mix. Bake covered for 30 minutes. Remove cover. Fluff rice. Add the green pea s, the red and green peppers and raisins. Stir gently to combine. Bake uncovered for 15 minutes Serve hot garnished with toasted cashews and chopped coriander ...

 

 

Keema Matar

Ingredients:
2 cups - Mince meat , 3/4 cup - green peas ,1 big - Onion, chopped finely ,1'' piece - Ginger, sliced finely ,1 tbsp - Garlic, crushed ,2 medium - Tomatoes, chopped ,2 little - Cinnamon sticks , 2 pods - Cardamom seeds, crushed ,3 - Cloves ,1 - bay leaf ,1/2 tsp - Coriander powder ,1/2 tsp - Turmeric powder,1/2 tsp - Cumin powder,1/2 tsp - Red flavoring ,Salt to style,Coriander leaves to garnish.

Method:

Mix coriander, turmeric, red chili and cumin powder with little water, salt to style and set aside.Heat oil during a pan and fry onions till golden brown. Add garlic, ginger, tomatoes, cardamom, cinnamon, cloves, bay leaf and fry for three - 4 minutes. Add the powder paste and continue cooking for a moment.Add minced meat, peas and fry for concerning 15 minutes, stirring sometimes till meat turns brown. Add 1 and 1/4th cup boiling water to the meat. cowl and cook on low heat till meat is burnt and also the gravy is thick. currently you can additional cook while not the lid, till all the water is used up. Add little oil and fry the meat. Garnish with coriander leaves.Serve hot with roti, paratha or rice.

Brinjal Pickle

Ingredients

2 Large  brinjals, 1 inch ginger,1 small pod  of garlic,  A few curry leaves, 10  Kashmir red chillies,  1 tsp fenugreek seeds,  1 tsP mustard seeds,1 tsp turmeric  Powder  1/4 tsp cumin,  1 tbsp sugar,  half bottle vinegar, Salt  to taste.

Method

First  cut off the stems of the brinjals,  then  wash and  cut them very fine.  Also cut ginger and garlic finely.Apply salt to the cut brinjals. Grind  fine with vinegar, chillies, fenugreek,  mustard, cumin and  turmeric  Powder.  Put  little oil in a saucepan and  fry  the ginger,  garlic and  curry leaves.  Then  add  the  brinjal pieces and  fry for  10  minutes.Finally  add  the ground masala and remaining  vinegar  and sugar and stir well.

Carrot Potato Fritters

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Ingredients

2 cups cooked carrots, 12 ounces prepared instant mashed Potatoes (made without fat) or leftover mashed potatoes without fat. 1 cup chopped onion, 3 tablespoons ketchup, 1 teaspoon dill weeds, 2 teaspoons vegetable oil, garlic clove, Chopped or crushed, salt to taste.

Method

Mash together the carrots and potatoes in a bowl and set aside. Heat oil in a small skillet and brown the onion and garlic until tender, then add it to the potato/carrot mixture, Stir in the ketchup and dill weed.

Marinated Barbequed Vegetables

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Ingredients

1 small eggplant, cut into ¾ inch thick slices, 2 small red bell peppers, seeded and cut into wide strips 3 zucchinis, sliced 6 fresh mushrooms, stems removed 1/4 cup olive oil. 1/4 cup lemon juice, 1/4 cup coarsely chopped fresh basil, 2 cloves garlic, peeled and minced.

 

Method

Place eggplant red bell peppers, zucchinis and fresh mushrooms in a medium bowl. in a medium bowl, whisk together olive oil lemon juice. Basil and garlic, pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired oneness.

Potato Chatney Balls

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Ingredients

Potato covering, 1/2 kilo potatoes , 2 teaspoons flour, 2 tablespoons cheese (optional) 1 egg 1/2 teaspoon sa1t, ½ teaspoon pepper Chutney , 1 cup of grated coconut ½ cube of ginger , ½ teaspoon jeera , 1 lump of tamarind ( Marble size) 4 green chillies ,1-2 cloves of garlic (optional) ½ teaspoon salt .

Method

Boil and mash the potatoes without any lumps. Add the egg Yolk, flour, cheese and seasonings and knead well. Grind the chutney and keep it aside. Roll the potatoes mixture into balls, the size of a large marble. Hollow them and insert a small lump of chutney and close. Roll each ball in lightly beaten egg white. Deep fry in very hot oil until golden brown. Drain off oil and serve hot.

Vegetable Fry Masala

 Ingredients

2 cups of cut up green vegetables; 2 cup of broccoli , 2 tsp of garlic ,Vegetable oil 1 tsp of fish sauce, 1 tsp chilli powder , 2 tsp Garam Masala, 2 tsp of soy sauce, 2 tsp of Mango pickle , 1/3 tsp sugar , ¼ cup water.

Method

Heat oil until hot, over medium-high heat (not smoking though). Add the garlic, immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable. Add fish sauce, soy sauce, and oyster sauce, Add water and sugar. Continue to stir Fry until the vegetable is cooked, Cook for another 1 to 1 ½ minutes, so the vegetable is still somewhat firm. Remove from heat and serve.