MIX VEG ( DRY)

Hello everyone

Veggies are prominent part of our daily diet but to have same flavour and texture again and again makes it bore. So why not try some mix and match of veggies to get delicious and something different from daily routine diet. Today I have a very delicious yet easy mix veg recipe ,you can prepare in jiffy and can have restaurant style side dish for your usual combos, either it's rice dal or poori paratha.it goes very well with all possible daily diet combos. This one is dry variety but if you like curry based recipe then I have that also in this blog . Step wise recipe is given below, do try and let me know too how's it turned out for you.

MIX VEG ( DRY )

Serves: 4-5

Time: 30 mins

Ingredients 

4 cups mix veg, chopped in medium size pieces ( cauliflower, beans, carrots etc)

3/4 cup diced capsicum  ( colored)

1/2 cup cubed cottage cheese( paneer), completely optional

1 big onion, diced in size of capsicum

1 onion, finely chopped

1/2 tsp cumin seeds

2 medium tomatoes, diced and deseeded 

1/4 cup green coriander leaves, finely chopped

1/2 tsp turmeric powder

1 tbsp coriander powder

1 tsp garam masala powder

1 tsp chicken masala

Oil

Salt to taste

For paste:

2 medium onions, sliced

5-6 green chilies ( up to your taste)

5-6 garlic cloves

1 1/2 inch piece ginger

Method:

First of all make paste of ingredients mentioned under for paste section and keep aside for later use.

Heat oil in a wok, add cumin seeds. Let it crackle then add chopped onions and fry till transparent. 

Now add mix veggies and fry on medium to high flame till it gets nice brown patches on them. Now add all dry masala powders and fry till fragrant ,nearly 2-3 mins on low to medium flame to avoid burning spices.

 Now add capsicums ,diced onions and salt.

 Again saute for 3-4 mins and add prepared onion paste and left out seeds of tomatoes. Fry till it is nicely fried and aromatic. If using paneer, add at this stage and fry for 2-3 mins. 

Add 1/2 cup water and let it boil.Now add diced tomatoes and adjust salt.Fry for 2 more mins and add coriander leaves. Mix well and switch off the flame. 

You yummy side dish is ready to serve with roti, paratha, poori, naan or rice dal combo. In every way it tastes great.

I prepared it without using lid to cover and cook as I love my veggies to be little crunchy but if you want your veggies to be perfect soft then can cover the wok and cook till veggies are nice soft and tender.

You can use any veggies of your choice and as per availability.

Hope you all will love to try this recipe and I bet you will never regret. So prepare this yummy veg dish and enjoy with your family and pals. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

SPICY CHEESE STUFFED CHILLI

Hello everyone

Chatpata dishes always fascinate us, are you agree with me? Of course yes, who don't like some spicy tangy pickle or chutney along with their regular meal. They definitely increase the taste of a normal meal to double. So to satisfy our this fascination I prepared spicy tangy cheese stuffed chillies as cottage cheese is also one of the favorite ingredient of mine , ummmmm I can feel the zing of its taste still in my mouth. Absolutely delicious and yummy side dish you can prepare and keep it for later use also. 

Stepwise recipe is given below, do try and tell how's it turned out for you.

SPICY CHEESE STUFFED CHILLI

Serves: 4-5

Time: 30 mins

Ingredients

400 gms broad green chillies 

1 cup crumbled cottage cheese( paneer)

2 medium onion, finely chopped

3/4 cup grated raw coconut 

2 - 3 green chilies 

2 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

Salt to taste

Spices to dry roast

2 tsp whole coriander seeds

1/2 tsp fenugreek ( methi) seeds

1/2 tsp fennel (saunf) seeds

1/2 tsp nigella ( kalouji) seeds

1/2 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now heat some oil in a wok, add asafetida and mustard seeds. Let it crackle then add chopped onions and little salt.

 Fry till little golden , add remaining turmeric powder and saute . then add crumbled cheese and above made coarse paste , adjust salt .

 Fry for 2-3 mins and switch off the flame. Let it cool. 

Till then slit chillies lengthwise , so that they are attached from one side. 

Stuff cheese mixture in each chilli. Now heat some oil in wok and arrange stuffed chillies so that filling will not spill.

 Now add 1/4 cup water and cover with lid. Cook at medium flame till all water is evaporated and chillies get cooked with nice golden color on it. 

Don't forget to turn chillies in between to ensure even cooking of it. Be careful not to spill its stuffing. Your yummy tangy spicy stuffed chilli is ready to serve.

 Cut it in desired size, garnish with some grated coconut and serve with roti, rice and dal. A perfect side dish for spicy food lovers. You can increase or decrease ingredients according to your taste.

You can also serve it in your home party as it can be prepared a day before too. 

Hope you will definitely give it a try, please pour your valuable comments and suggestions, they meant a lot.

Happy cooking....

CABBAGE POTATO FRY WITH A TWIST

Hello everyone 

Cabbage is a veggie which is rejected by many of us. But when I came across the fact that how beneficial it is for us, as it has minimum calories, good source of vitamin C, beta carotene, calcium etc and it decreases the risk of obesity, diabetes and heart diseases. I thought to include it in our diet but with a yummier way. So tried this recipe which was loved by everyone and in this way this healthy veggie got its place in our diet. What are you thinking now? Just try this recipe once and add this wonderful veggie in your plate too, and believe you will not regret. Recipe is given below , give it a try.

CABBAGE POTATO FRY WITH A TWIST

Serves: 3-4 

Time: 30 mins

Ingredients 

4 cup cabbage, shredded 

2 big potatoes, peeled and cubed in 1/2 inches pieces

2 medium onions, finely chopped 

2 green chillies, slitted 

1 medium tomato, finely chopped 

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng)

1/2 tsp turmeric powder ( little lesser )

1 spring curry leaves

1 tsp sambhar powder

2 tbsp green coriander leaves, finely chopped 

Salt to taste

Method:

Heat oil in a wok, add asafetida followed by mustard seeds. Let it crackle then add curry leaves and fry till crisp then add chopped onions and slitted chillies, saute for three mins then add potato cubes. Fry it at medium high flame till it become little golden.

 Now add cabbage and fry it for 5 mins at high flame then lower flame to medium. Add turmeric powder and salt.

Be careful while adding salt as cabbage reduces on cooking. Cover it and let it cook till potatoes get nearly done. Now add chopped tomatoes and fry for 5 mins till tomatoes are cooked. 

Now add sambhar masala and fry on high flame to evaporate excess water in it.

 Now your cabbage potato fry is ready , garnish it with green coriander leaves and serve hot with rice dal combo or with roti, naan or paratha.

Don't brown onions in first fry as they will also cook along with potatoes, otherwise onions will burn and spoil whole taste. And also don't overcook potatoes too as it will be the last thing you want in your plate. Add turmeric powder little less as it looks good in its glossy look.

Hope you all will like this easy healthy side dish which easily incorporate with your daily diet. Please let me know your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

STUFFED BRINJAL ( BHARWAN BAINGAN) Konkani Recipe

Hello everyone

After posting tempting sweet dish, today I came with a tangy spicy stuffed brinjal recipe to boost your taste buds.

Generally brinjal is not liked by majority of people including my hubby and kids, though I love brinjals in any form. But this dish has unique flavours to attract even brinjal haters also. This is a Konkani dish which I manipulated in my way, hope you all will like it.

Step wise recipe is given below.

STUFFED BRINJAL ( BHARWAN BAINGAN) Konkani Recipe

Ingredients 

8-10 small brinjals

3/4 cup grated raw coconut 

2 green chilies 

1 tsp ginger garlic paste

1 small lime size tamarind ( soaked)

1/4 tsp chilli powder 

1 spring curry leaves 

1/2 tsp mustard seeds

1/4 tsp asafetida ( heeng) powder

1/2 tsp turmeric powder

1/4 cup water

1 tbsp oil

Salt to taste

Spices to dry roast

1 tsp whole coriander seeds

1/4 tsp fenugreek ( methi) seeds

1/4 tsp fennel (saunf) seeds

1/4 tsp nigella ( kalouji) seeds

1/4 tsp carom ( ajwain) seeds

Method:

Dry roast all spices mentioned under dry roast column, till aromatic.

Now grind them with coconut, green chilies, ginger garlic paste, tamarind, 1/4 tsp turmeric powder and salt , to make a coarse paste.

Now slit brinjals in four parts so that they are joined at end.

 Stuff all the brinjals with prepared spice paste.

Heat oil in a wok and add heeng followed by mustard seeds and curry leaves. When mustard seeds get spluttered, arrange brinjals in wok in a single layer so that they get cooked evenly. Now add water and sprinkle chili powder and rest of turmeric powder to it.

Cover it and let it cook till all water evaporates and it become nicely golden in color and leave oil. Flip brinjals in between to get it evenly cooked and nicely golden.

Your yummy, tangy and spicy stuffed brinjal is ready to go with rice dal combo or parathas. 

To get more inviting color to your dish you can replace green chilli with red chili in stuffing too, which I avoided.

Hope you all will like this easy yet tempting side dish and pour your valuable comments and suggestions here.

Happy cooking....