Showing posts with label VEGETABLE. Show all posts
Showing posts with label VEGETABLE. Show all posts

Sunday, July 5, 2015

OKRA MASALA /BHINDI MASALA

Vegetable recipes @ treatntrick.blogspot.com


Okra Masala is a perfect dish for a vegetarian meal with rice or flat bread.  This lightly spiced Okra Masala is great on its own.

If you never cooked Indian food before, this is a nice recipe to start with.  It comes together quickly, leave room for slight adaptations and taste absolutely delicious.

Spices are always a matter of individual taste.  Start with the ones in this recipe and adapt to suit yourselves especially the chili powder.

If you are lucky to find this versatile vegetable fresh, make sure to select the smallest and firmest pods.  If okra pod gets too long, it often becomes hard to eat.

Sunday, July 27, 2014

CAULIFLOWER & PUMPKIN CURRY


To all my Muslim readers, HAVE A BLESSED EID!

Get bored with your stir fry vegetables?  You might just change your mind, when you discover this simple and healthy  Cauliflower & Pumpkin Curry.

This is an easy recipe but make sure you have all the spices on hand before you try this Cauliflower & Pumpkin Curry.  A combination of Indian spices transforms this simple vegetarian dish into a delight for the senses.

Here is my tips for perfect Cauliflower & Pumpkin Curry

1.  If possible cut the vegetables almost the same size and thickness. This to ensure uniform cooking time

2.  Do not add water, the veggies will ooze out water while cooking.  This is sufficient to cook the vegetables

3.  After you cover the pan, stir in between and check for tenderness. Don't overcook, the pumpkin will lose the shape and becomes mushy

Sunday, May 11, 2014

BOTTLE GOURD DHAL CURRY




Bottle Gourd or sorakkai (Tamil) or lauki (Hindi) was found in every Indian kitchen. Not only it was inexpensive but easily available in the market.

In fact this simple vegetable is loaded with fiber, vitamin C, zinc, iron and magnesium but low in fat. It is great for treatment of acidity, weight loss and constipation.

The combination of bottle gourd and mung beans produce a delicate and awesome flavor that you can consume it by itself but equally great with steaming hot rice and freshly baked chapati.

BOTTLE GOURD DHAL CURRY

500 g bottle gourd peeled and cubed
1 cup split mung beans boiled
2 onion chopped
3 green chili sliced
1 tomato chopped
1/2 tsp cumin seed
1/2 tsp turmeric powder
1 tsp tamarind paste
1 tsp ginger minced
salt to taste
2 tablespoon oil
1 tsp chili powder (optional)
1 stalk curry leaves
1/2 tsp hing



METHOD

Heat the oil, add in cumin seed,  when cumin seed starts to crackle, add onion, green chili, curry leaves, hing  and  ginger. Fry until the onion turns soft.

Add bottle gourd, tomato, turmeric, chili powder, stir and cover pot for 5 minutes.

Add 3 cups water and salt, simmer until bottle gourd turns soft, stir in between.

Mix in cooked mung beans and  tamarind continue to cook for another 5 minutes. Add more salt if needed.

Serve hot with  paratha  or rice.


Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  TWITTER 

Sunday, March 9, 2014

POTATO PANCAKE



A fried flat cake of grated potato with onion and freshly ground black pepper. Treat yourselves to a delicious and  easy breakfast that was less spiced and much reduced fat.

After peeling the potato, soak then in water to avoid discoloration. Had  used my hand grater but food processor works fine.

This is an egg free version. The most important factor for perfect potato pancake was controlling the heat, high heat will make them browned so quickly but the center was uncooked. Mine done using medium heat.

These were surprisingly perfect.  Potato Pancake  are best served  hot and fresh immediately after you  have fried them.

Sunday, June 9, 2013

*SABUDANA VADA/SAGO CUTLET*


This crispy savory snack recipe is made with soaked sago pearls and mashed potato. Sabudana Vada is one of  popular Indian food served during fasting. There are various combination to prepare it. In this case, mine was  prepared without peanut but using semolina instead.

After combining all the ingredients, it was shaped into small  round cutlet. It can be shallow or deep fried but I prefer shallow frying since it uses least oil.

FRYING TIPS
Choose a healthy oil with higher smoke point such as canola, safflower or peanut oil.

Make sure the oil was fully heated before adding any food. To check whether it is ready, drop a small piece of  bread, it should be golden brown in 60 seconds.

Do not crowd the pan. Work in small batches. The temperature of the oil decreases as soon as you add food to it.

Heavy bottomed  cookware is best for frying. It allows to keep the temperature of the oil steady. A thicker bottom guarantees the heat will slowly warm up the oil.

Discard  your used oil if it smells rancid, strong  discoloration or excessive foaming around the frying food. Be sure to cool your used oil completely before disposing


SABUDANA VADA/SAGO CUTLET
Yield     :     20 cutlets

1 cup sabudana (sago)  soaked then drained
1.5 cups mashed potato
1 onion chopped (optional)
2 green chili chopped
1 tsp ginger minced
1/2 tsp cumin seed
1/2 tsp chili powder
1 tablespoon semolina
3 tablespoon chopped cilantro
salt to taste
oil for frying




DIRECTION

Wash sago,  soak in enough water for 15 minutes or  depending on the type of sago. Press sago between your finger if easily mashed, it is ready to use.

Drain out excess water and leave in a colander for 10 minutes. Mix in mashed potato, onion, green chili, ginger, cumin seed, chili powder, semolina, salt and cilantro. Mixture will be soft and sticky.



Shape mixture into flat, round  patties.

Heat the oil in a frying pan. Slide in the patties, fry until golden brown on both sides. Turn them occasionally. Remove and drain on absorbent paper.

Serve hot with ketchup or chutney.

Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL   /  GOOGLE+ 

Sunday, April 21, 2013

STIR FRIED CABBAGE


A meal isn't complete without a side dish especially vegetable.  My family prefer a simple and non spicy version of vegetable.

Here is a quick delicious recipe that you could serve with rice or as a stuffing for flat bread. This is a basic stir fry but feel free to substitute with other veggies or add shredded chicken or meat if desired.

If you have delicate palate, this is a perfect choice and isn't spicy. I like my veggies with some crunch but if you prefer a softer one,  cook it a bit longer.

Sunday, March 17, 2013

CHANA (GARBANZO) MASALA



Chickpeas (garbanzo beans)  add lots of flavor and protein to all kind of  dishes.  These are a staple in Middle Eastern cooking. Chickpeas are common ingredient in soups, salads and stews.

Here is a recipe for delicious chickpeas simmered in  fragrantly spiced  and slightly tangy gravy. It can be easily adjusted to suit your palate.

Readily available in a can but I had used the dried garbanzo beans that require soaking overnight. They are then rinsed and boiled until soft before you can proceed in  making any dishes.

Chana Masala  always make a popular side dish and a regular on our table.


CHANA (GARBANZO) MASALA
Servings    :   3-4

1 cup garbanzo beans soaked overnight
2 onion chopped
2 tomato chopped
2 tsp chili powder
1/2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cumin seeds
1  tsp turmeric
1/2 tsp garam masala
1 tsp  garlic minced
2 tablespoon oil
1 tsp ginger minced
salt to taste
handful of cilantro



DIRECTION

Rinse and drain garbanzo bean. Place beans into deep pot, cover with  3 cups water and salt, cook until the beans turn soft. Retain the liquid from boiling the beans.

Heat the oil, splutter the cumin seeds, add the onion, cook until onion turns soft.

Add in ginger and garlic, stir until fragrant.

Now add the tomato and salt. When tomato turns soft, add in all the spices except garam masala, cook until oil separates.

Add in the boiled garbanzo beans and  some cooking liquid,  cook until the gravy thickens  using medium heat, stir in between to avoid sticking to the bottom of the pan. The gravy should   be semi thick and not too watery.

Stir in garam masala and  more salt if needed. .

Garnish with cilantro. Serve  hot. with naan, puri, paratha or pulao.

Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL   

Sunday, January 20, 2013

CABBAGE FRITTERS GLUTEN FREE


Cabbage Fritters Gluten Free


If you're looking for  simple and delicious gluten free  fritters, you should try this recipe makes with only a few ingredients. The star ingredient for this fritter is cabbage. Along with chickpeas (garbanzo)  flour, onion, green chili and other ingredients, they are well combined to form into a thick batter before dropping them into hot oil.

Cabbage Fritters is a great example of how to enjoy delicate flavor of cabbage in your favorite appetizer/snack. Cabbage also contains Vitamin K, Vitamin C, fiber, folate and magnesium.

Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator.

Sunday, November 18, 2012

GREEN GRAM/CHERUPAYAR CURRY

Super Food Recipe @ http://treatntrick.blogspot.com

When fresh peas are not available or when you want to try a nutritious legume, green gram (mung bean) is the perfect choice. They are available any time of the year.

Not only these are an excellent source of cholesterol lowering fiber, protein and important minerals, they can be served as dessert, pancake, porridge or beverage.

This dish is prepared using dried whole green gram, soaked in water for 2-6 hours before boiling them until soft. The longer you soaked, the shorter time is needed to cook them.

This spicy curry goes well with  puttu, dosa, rice or roti.

Wednesday, April 25, 2012

CAULIFLOWER STIR FRY


Stir fry is an easy way to bring out the flavor of the vegetables and it is a healthy way to eat them. I realized that you can stir fry pretty much any vegetable, carrot, spinach, potato, french bean, long bean and many more with the same method with fantastic result/

CAULIFLOWER STIR FRY
Servings   :    3

300g cauliflower cut into small florets
1 carrot sliced
1 onion chopped
2 red chili sliced
1 tsp mustard seeds
1 sprig curry leaves
2 tablespoons oil
1/4 tsp turmeric powder
salt to taste


Thursday, November 17, 2011

KADAI VEGETABLES


Vegetables are a great source of nutrition in our diet. Not to mention, pulses and lentils are absolutely needed to compensate your protein if you are on vegetarian diet. This simple and delicious recipe of  colorful vegetables cooked in spicy gravy makes a flavorful meal and easily made ahead. It is also low fat and on the table in less than half an hour.

Since I needed extra gravy, have added a bit more water than the usual quantity but this is entirely up to you.

KADAI VEGETABLES
Serves   4

1 medium carrot cubed
1 medium potato cube
2 C  cauliflower cut into floret
2 tomato chopped
2 onion chopped
1 green chili sliced
1 TB ground coriander
1 tsp ground cumin
1 TB  chili powder
1/4 tsp turmeric powder
5 garlic chopped
1/2 in ginger chopped
1 tsp garam masala
2 TB cooking oil
salt to taste
cilantro for garnish

DIRECTION

Heat the oil, fry the onion until translucent. Add in ginger and garlic, fry until fragrant.

Now add the tomato, cook until soft. Mix in chili powder, green chili, coriander, cumin, 1-2 tablespoons water and salt. fry until raw smell goes.

Add in carrot, potato and little water, cover the pot.

Once they are half cooked, add in the cauliflower, stir and cover the pot again.

When the vegetables turn soft, add in the garam masala and check for salt. Stir for 1 minute remove from heat.

Garnish with cilantro  leaves at the time of serving.

Saturday, July 2, 2011

PAPPU CHARU

Photobucket

Famous lentil gravy from Andhra Pradesh, a state situated on south eastern coast of India.  Pappu charu is a milder version of lentil gravy, done without sambar powder. Vegetables like eggplant, drumstick, radish,  sweet potato , pumpkin and carrot can be added to this gravy.

This fantastic dish has a  tangy and less spicy than other lentil stew  but nevertheless it is excellent combo with dosa, idli or even rice.

PAPPU CHARU
Serves    4

1 C  toor dhal cooked
1  onion chopped
1 tomato chopped
2 green chili
2 dry chili
1  tsp chili powder
1  tsp cumin seed
1  tsp mustard seed
1/4 tsp turmeric
1/4 tsp hing
2 C  tamarind juice using 2 TB  tamarind
1 sprig curry leaves
1/2  tsp  garlic paste
1/2  tsp  ginger paste
2 sprigs of coriander leaves
salt to taste
1 TB oil

METHOD

Extract tamarind juice using 2 tablespoons of tamarind with 2 cups of water. Heat the oil, add in mustard seed, when it crackles add the cumin, gren chili, onion, ginger garlic paste, curry leaves, hing, dry chili and salt.

Add in tomato, cook until soft. Now add the turmeric and chili powder, fry until fragrant.

Mix in the cooked dhal, 2 cups water  and tamarind juice, bring to boil. .

Sprinkle with coriander leaves and remove from heat. Serve hot.




Monday, May 16, 2011

POTATO SALAD


This potato salad may be simple but it has plenty of flavor from mayonnaise, sweet corn. potato and lemon juice.  It is perfect for potluck or cookout activities. Potato salad can be flavored in a variety of ways with or without vegetables.

You can tweak this recipe by adding spicy sauces, boiled egg or even mustard. Best potato salad  is made  by experimenting  with different ingredients as you put it together This is a quick and easy way to enjoy your salad less than 20 minutes.

POTATO SALAD
Serves     4

5 potato peeled and cut into bite size pieces
1/2 C corn kernel
1 carrot cubed
1 TB black pepper
salt to taste
1/2 C  mayonnaise
1-2 TB lemon juice
1 Onion chopped
water to combine

METHOD

Place the  potato in a saucepan, cover with water and salt, bring to boil until just tender  about 8 minutes. Drain and cool..

Boil carrot and corn kernel until tender or use microwave to cook.  Sprinkle with some water, microwave on High for 1 minute.

In a mixing bowl, combine all ingredients, add 1-2 tablespoons of water to combine. Chill until ready to eat.

Linking to Recipes in 20 minutes

Monday, March 14, 2011

SPINACH DAL

Photobucket

This  classic Indian dish combining  moong dal with spinach  which  makes a healthy, nutritious and  fabulous tasty dish  that  may be served  with rice or bread.

Including garlic, ginger and turmeric which had been shown to contain cancer-fighting substances and protein packed  ingredients in our diet not only delicious but at the same time a health booster too. Adjust the spicy level to your preference.

Monday, January 24, 2011

BEANS & CARROT FRY

Photobucket

Eating vegetables is one of the sources of vitamin and mineral. It is important that vegetables are included in our diet. We have to choose a fresh and colorful veggie so that they are tasty as well as attractive especially for fussy kid.

Stir fry is much easier to prepare and hardly utilized much time. Just cut up any vegetable you want to use almost same size to ensure uniform cooking. It uses least spice but very delicious.

Friday, December 3, 2010

CAULIFLOWER MASALA

Photobucket

This is a simple and easy side dish to go along with steaming white rice or flat bread. Although my son is not a big fan of this veggie but this one is an exception. Using sliced onion, tomato and right balance of spices, this turns out incredibly delicious.

CAULIFLOWER MASALA

300g cauliflower cut into bite size piece
2 Onions chopped
2 Tomato chopped
1/2 tsp cumin seed
1 tsp chili powder
3/4 tsp coriander powder
1 tsp ginger paste
3 garlic chopped
1/4 tsp turmeric powder
2 T coconut milk
2 T cooking oil
1/4 tsp mustard seed
salt to taste
1 sprig curry leaves
1/4 C water

METHOD

* Soak cut cauliflower in hot salty water for 10 minutes, drain.

* Heat the oil, fry the cumin seed and mustard seed until fragrant, add in the onion, cook until light brown.

* Add in ginger,  garlic, salt and tomato, cook until tomato turns soft.

* Now add the chili powder, coriander powder and turmeric, cook until raw smell goes.

* Add the cauliflower,  coconut milk and  1/4 cup of  water,  stir then cover the pan and cook until cauliflower turns soft.

* Sprinkle curry leaves and check the salt. Remove from heat.

Friday, October 29, 2010

CARROT STIR FRY

Photobucket

This is pretty simple to prepare and does not involved grinding. Despite its easy method, this is truly delicious and healthy stir fry. Moong dhal is added along with carrot. The dhal is soaked then boiled until soft but still retains its shape.

Besides moong dhal you could substitute with grated coconut, using the same method.This vegetable dish is great if served with rice, capati or roti as the side dish.

CARROT STIR FRY

4 Medium carrot
1 Big onion
1 tsp mustard seed
1 tsp split black gram (urad dhal)
1 tsp cumin seed
2 green chili
2 dry chili
1/2 C moong dhal (soaked and boiled)
2 T cooking oil
salt to taste
curry leaves

METHOD

* Scrap the outer skin of the carrot, cut into small pieces. Slice the onion and green chili.

* Heat the oil, add the mustard seed, when it pops up, add urad dhal, cumin seed , stir until urad dhal turns light brown.

* Now add the onion, green chili, dry chili and curry leaves, cook until the onion is translucent.

* Add the carrot and salt, stir and add a few spoons of water, cook until carrot turns soft using medium heat and close the lid.

* Now add the cooked moong dhal, stir well and remove.

Thursday, September 16, 2010

BOMBAY PAV BHAJI

Photobucket

Pav bhaji is a famous street food of Indian, especially Mumbai and Pune. It consists of pav (bread) and the bhaji (gravy) made of potato, carrot, capsicum or other vegetable cooked with pav masala, onion, tomato and ginger garlic paste.

It is so convenient and also a complete meal for busy workers who are rushing for time. Now you can find this in many parts of the world including Singapore, Hong Kong, USA, UK and many more.

In my recipe, I have used whatever vegetables available in my kitchen and added chili powder since my family loves spicy food, green chili can be added instead of chili powder. It is entirely up to you to adjust the spice level according to your taste. I didn't mash the veggies but let them fully cooked and turns soft.

It is so delicious and will definitely cook this dish often. I halved the recipe, another alternative you could use this bhaji for stuffing your puff or bun. They become as great snack to be enjoyed by whole family during picnic or party.

BOMBAY PAV BHAJI
Adapated from Sanjeev Kapoor

2 potato boiled & cubed
2 tomatoes chopped
1 Onion chopped
1/2 in ginger minced
4 garlic minced
1 carrot grated
1/2 cup green peas
2 tsp red chili powder
1 tbsp pav masala
2 tbsp oil
salt to taste
chopped onion for garnish
1 lemon cut into wedges
coriander leaves
4 pav (bun)
1-2 T butter

METHOD

* Heat the oil, fry the onion, ginger, garlic until fragrant. Add the tomato and salt, cook until tomato turns soft.

* Now add the pav masala and chili powder, stir until raw smell goes.

* Pour in potato, green peas, carrot and 1 cup of water, simmer for few minutes until thicken.

* Remove from heat. At the time of serving sprinkle with chopped onion, coriander leaves and add lemon slice.

* Cut the pav horizontally into 2, heat the butter and pan fried the pav until light brown.

This goes to Real Food Wednesday, Recipe Swap Thursday 3Works for me WednesdaySimple lives thursday-10

Tuesday, August 24, 2010

SAMBAL GORENG (FRIED TOFU & TEMPEH)

Photobucket

This is a vegetable dish made of soya bean cake, tempeh (fermented soya bean cake), long bean and spices simmered in aromatic coconut based gravy. It is so popular in Malaysia, Singapore and Indonesia easily obtainable from food vendors around these countries. Normally fresh prawn or beef slices are added along with the vegetables but am omitting them in my preparation.

It is served along piping hot white rice or during Eid to accompany lontong (rice cake). The tofu and tempeh are cubed then lightly fried before cooking this dish. Besides the vegetable, dry chili, red and green chili, ginger, garlic, lemon grass, lengkuas and tamarind juice are used for making this delicious and spicy food. Do adjust the chili needed according to your preference.

This is how I make my sambal goreng:

INGREDIENTS

4 hard tofu cubed and fried
4 tempeh cubed and fried
1 tsp tamarind mixed with 1/2 C water
1 big onion sliced
3 red chili sliced
3 green chili sliced
1 stalk lemon grass bruise
1 sm piece galangal (lengkuas) bruise
10 long bean sliced diagonally
1 cup coconut milk
salt and sugar to taste
cooking oil

GRIND

10 dry chili soak to soften
8 shallots
3 cloves garlic
1/2 in ginger
1 tsp shrimp paste (optional)

METHOD

* Heat the oil in deep frying pan, fry ground ingredients together with lemon grass and lengkuas, add salt and sugar, fry until fragrant. Add some water.

* Add fried tofu and tempeh, stir and mix well.

* Pour in coconut milk and tamarind juice, simmer till gravy is fairly thick.

* Add sliced chili, onion and long bean, cook till almost dry.

Linking to  Culinary Smackdown Battle Chile .

Wednesday, August 18, 2010

SAMBAR (LENTIL CURRY)

Photobucket

Essential dish of South India, made of toor dhal flavored with special blend of spices, tamarind, garnished with curry leaves, mustard seed and fenugreek. It usually serves with plain rice, vada, dosa or iddly. There are various types of sambar available in Indian meal.

I'm using ready made sambar powder for this recipe which is quite tasty and simple to prepare. Vegetables like drumstick, carrot, brinjal or potato could be added to the gravy. How runny the sambar is depending on the quantity of water added during the process but I liked mine to be not too thick nor too watery.


INGREDIENTS

1/2 cup toor dhal boiled
1/4 teaspoon turmeric powder
1 tomato chopped
1 T chili powder
2 T sambar powder
1 teaspoon mustard seed
1/2 teaspoon urad dhal
curry leaves
2 big onion chopped
2 cloves garlic minced
2 T tamarind paste add 1/2 C water
pinch of asafoetida
2 T cooking oil
1 cup cut vegetables
water

METHOD

* Heat the oil, fry mustard seed and urad dhal until fragrant, add the onion, curry leaves and asafoetida, fry until onion turns brown.

* Now add garlic, salt and tomato, cook until tomato turns soft.

* Mix in sambar, turmeric and chili powder, add little water, cook until fragrant.

* Add the tamarind juice, water and dhal, bring to boil, add vegetable and cook until soft..

* Sprinkle with coriander leaves, ready to serve.

Motivate Me Monday
Mad Skills- Monday
Making Your Home Sing
Masterpiece Monday
Made With Love Monday
Unwasted Homemaking Party
Mouthwatering Monday
Mad Skills Party
Made From Scratch
Amaze Me August
Handmade Projects
Take Look Tuesday
Dr Lauras Tasty Tuesday
Tasty Tuesday
Tuesday Night Supper Club