KADAI VEG CURRY

     Kadai Veg is most famous dish in north india we can eat with pulao,veg biryani or fried rice.Kadai Veg is best for indian bread like rooti,naan and chapati.

source:indianhouseajman//

Ingredients For Kadai Veg:

• Onions - 2,medium sized

• Green chilly - 1

• Ginger garlic paste - 1 tbsp

• Tomatoes - 2,medium sized

• Cauliflower - roughly half of a medium sized one

• Carrot - 1,sliced

• Capsicum - 1,medium sized

• Baby corn - 2-3,sliced

• Paneer - 100 gms,sliced

• Red chilly powder - 1 tsp

• Cumin-Coriander powder - 1 tsp

• Garam masala - 1 tsp

• Haldi - 1/2 tsp

• Kasoori methi - 1 tsp

• Oil - 1 tbsp 

• Jeera - 1/2 tsp

• Salt to taste

Kadai Veg Preparation:

• Make a paste of onion,green chilly and ginger garlic-reserve.

• Puree the tomatoes-reserve.

• Boil about 4 cups of water with a tsp pf salt and a pinch haldi-when it comes to a rolling boil,add the vegetables except capsicum and cook for 3-4 minutes.

• Strain and wash well with cool water-keep aside.

• In a kadai add oil and splutter jeera-when it pops,add in the onion paste.

• Saute for about 3-5 minutes.

• Add the tomato puree,mix well and close with a lid-as it would splutter a lot.

• Cook for 5-7 minutes.

• Now add the masalas - red chilly powder,cumin-coriander powder,garam masala and haldi.

• Add salt to taste and stir for a minute or two.

• Add the kasoori methi,paneer and capsicum.

• Add the rest of the vegetables and give a good stir.

• Add about a cup of water and simmer for 5-7 minutes till the curry thickens.

• Serve hot with rotis or pulao.

SAMBAR RICE RECIPE

   Sambar Rice is also called as sambar sadam it is most famous dish in Tamilnadu.Rice and Sambar cook together in this recipe

sourcr:muruganindiashop//

Ingredients For Sambar Rice:

• White Rice One Cup

• Toor Dhal One cup (soak the toordal in hot water for four hours)

• Turmeric Powder One fourth teaspoon

• Coriander powder Half Teaspoon

• Red chilli powder Half Teaspoon

• Sambar powder Two Teaspoon

• Ghee for seasoning

• Mustard seeds half teaspoon

• Curry leaves few

• Asafoetida Pinch

• Cashew Nuts four

• Few Chopped Sambar oninons

• Finally chopped corriander leaves

• Finally chopped Green chillies

• Salt for taste

• Tamrind paste 1/2 cup

• Drumsticks 6 pieces

• Potatoes chopped like cubees one cup

• carrot chopped like cubes one cup

SAMBAR RICE PREPERATION:

• Wash rice and toor daal, drain away all the water from rice and toor daal, 

• Add turmeric powder,red chilli powder,coriander powder,sambar powder and salt

• Add four cups of water to tamrind paste mix and pour into the toor dhal,rice mixture.

• Add oil in pressure cooker add drumsticks,allo and carrot fry untill it's raw smell gone

• Add toordal and rice mixture cook for fifteen minutes

• Add ghee in the pan and fry the sambar onions, as it's getting brown add the mustard seeds, cashewnuts, curry leaves and green chillies.

• Add this seasoning to the Sambar Bath.

• Sprinkle with chopped Corriander Leaves.

• Serve hot.

SPROUTS SALAD

            Sprouting is a process where the seeds or grains are allowed to germinate. This naturally increases the nutritious value of the grain. It also increases the digestability of the same. Sprouts increase the vitamin and mineral content of the grain and decrease the carbohydrate and calorie content.

          Basically any whole legume or grains can be sprouted. Some sprouts have a change in flavour after sprouting. I've used whole green gram for this salad. But it can be substituted by sprouted chik pea, black channa or any bean.

source:google//

Sprouts Salad Ingredients :

• Sprouts - 1 cup

• Onion - 1/2(Chopped)

• Tomato - 1(Chopped)

• Green Chilly - 1 (Minced)

• Lemon - 1/2

• Salt - to taste

• Cilantro - handful (chopped)

• Mint leaves - 2-3(finely chopped)

Sprouts Salad Preparation:

• Mix the onions, tomato,green chilly, sprouts, chopped mint and cilantro.

•  Add few drops of lemon juice to it with little salt. 

•  Mix everything nicely and serve as a healthy snack.

Tips:

•  For a sweeter version, skip the green chilly and add a tblsp of honey instead.

DRY VEG MANCHURIAN

This veg manchurian recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles or mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice.

the only time taking part in making vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day.

 Veg Manchurian Dry recipe Ingredients
(measuring cup used, 1 cup = 250 ml):
for the fried veg balls:

• ½ cup grated or finely chopped cabbage (green or red)

• ½ cup grated carrot

• ¼ cup finely chopped capsicum/green bell pepper

• ¼ cup finely chopped french beans

• ¼ cup finely chopped spring onions/scallions or onions

• 2 tbsp corn starch (also called as corn flour in india)

• 2 tbsp all purpose flour/maida

• ½ tsp black pepper

• ½ tsp salt or add as required

• oil for shallow frying or deep frying

• for the manchurian sauce:

• ½ tbsp finely chopped garlic

• ½ tbsp finely chopped ginger

• 1 or 2 green chilies, finely chopped

• ¼ cup chopped spring onions/scallions or onions

• ½ tbsp soy sauce

• 1 tbsp tomato ketchup

• 1 tsp red chili sauce

• ¼ tsp corn starch (optional)

• ¼ tsp black pepper

• ½ tsp rice vinegar or regular vinegar or apple cider vinegar

• ½ to 1 tbsp chopped spring onions greens for garnish

• ½ tbsp sesame oil

• salt as required

Chicken 65

How to make the recipe:

Preparing the veg manchurian balls:

• take the finely chopped or grated veggies in a bowl.

• add all the dry ingredients.

• gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.

• take a small portion of the mixture in your hands. press and roll it in your palm and make a round veggie ball. make all veggie balls this way and keep aside.

• heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready.

• gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.

• with a slotted spoon turn over the balls when cooked from one side. fry the balls till crisp and golden.

• remove them with a slotted spoon and drain as much as oil as possible.

• place the fried veg manchurian balls on kitchen paper towels. fry the veg balls this way in batches and keep aside.

Preparing the manchurian sauce:

• once the balls are fried, then its time to make the sauce. in another pan, heat about ½ tbsp of the same oil in which we fried the balls or ½ tbsp of sesame oil.

• add ½ tbsp finely chopped garlic, ½ tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

• stir and saute for a minute on a low flame.

• add ¼ cup chopped spring onions or onions.

• stir and saute till the onions soften.

• now add the sauces - ½ tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chili sauce or green chili sauce. stir very well.

• keep the flame on the lower side and sprinkle ¼ tsp corn starch. adding corn starch is optional. stir very well.

• quickly add salt and black pepper as required. stir again. after adding corn starch the sauce will begin to thicken, so one has to be quick.

• then add the fried veg balls. stir so that the sauce coats the veg balls evenly.

• switch off the flame and add ½ tsp rice vinegar or regular white vinegar.

• toss and stir again. serve the veg manchurian hot as a starter snack garnished with some spring onion greens.

NOTES
            I have not added sugar in the sauce as the tomato sauce and red chili sauce already has sugar. if you want you can add a bit of sugar.

WATER MELON JELLY

source:/google//

INGREDIENTS FOR WATERMELON JELLY:

• Chopped watermelon - four cups

• gelatin - two tablespoons

• Sugar - half cup (if you like swwet add more sugar)

• fresh lemon juice - 2 tablespoons

• Hot water - one cup

• Cold water - half cup

Preparation of Water Melon Jelly:

• Take a sause pan add gelatin and half cup cold water over it.Rest for couple of minutes. till gelitan fully soaked

• Add hot water in pan keep stirring gelitan fully desolves in water

• Add sugar stir it till sugar desolves in water

• strain it into a bowel to remove any undesolved particals

• Take big cubes of watermelon blend it fine juice and strin  it in same mixing bowel

• Add lemon juice and mix together taste it if you want you can add more sugar

• Refrigerate this in a medium sized bowels keep it in fredge it get jelly structer

PUNJABI PANEER BUTTER MASALA

source:google//

Ingredients for Punjabi Paneer BUtter Masala:

• Fresh Paneer/Tofu - 250Grams (Cut Into One Inch cubes)

• Finelly Chopped onions - Two (medium size)

• Finally chopped ginger - one and half teaspoon

• Garlic cloves - 3 to 5

• Tomatoes - three (medium size)

• Soaked cashew nuts - 6 to 8 (soat atlest 15 minutes)

• Bay leaf - 1 small piece

• Finally slitted green chillies - Two

• Fully fat milk - Half cup

• Dry fengureek leaves(Kasuri methi) - Two teaspoons

• Garam masala powder - half teaspoon

• Coriander powder - 1 Tablespoon

• Red chilli powder For taste

• Fresh Cream/home made malai - Two teaspoons

• Butter - Two Tablespoons

• Oil - Two tablespoons

• Salt to taste 

PANEER BUTTER MASALA PREPARATION:

• Take the paneer and cut into 1 inch cubes home made paneer is best for health

• Take mixy jar and grind ginger garlic paste keep it aside

• Grind onions and make onion paste kepp it aside

• Grind Soaked cahew nut with little bit of water keep it aside

• Boil tomatoes and peel the skin and grind it keep it aside

• Heat Pan Or Kadai add butter and Oil in medium flame

• Add bayleaf,onion paste fry it for four to fivr minutes until it comes into light brown

• Add slited green chillies & red chilli powder fry it for half second

• Add cashew nut paste stir and cook for two minutes

• Add tomato pure and cook until oil start suparate from gravy it takes around four minutes

• Add garam masala & coriender powder fry it

• Add half cup fully fated milk,half cup water,and salt mix well and cook it for five minutes until oil is seperated from gravy

• Add Paneer cubes,kasurimethi cook it for two minutes get desired consistency of gravy

• Add Fresh cream /malai

• Serve paneer butter masala with any bread

BRINJAL GARLIC CURRY

source:google//

Ingredients For Curry:

• Brinjals - half kg

• Onions - one medium size

• Salt for taste

• Turmeric Powder small pinch

• Green Mirchi - four

• Bengal gram - half tbsp

• Mustard seeds - half tbsp

• Cumin Seed - half tbsp

• Urad dal - half tbsp

• Oil - Two tbsp

• Finally Chopped Coriander

• Curry Leaves - one Bunch

Preparation Of Brinajl Garlic Curry:

• Take garlic and green chilles in mixy jar grind it fine paste

• Clean brinjals and soak in salted water keep it aside

• Take pan and add oil heat it

• Add bengal gram,mustard seeds,cumin seeds,urad dal fry  them 

• Add Curry leavs and brinjal fry them

• Add turmeric and salt for taste

• Add garlic and green chilli paste and fry it raw smell gone

• Finally add finaly chopped coriander