Crispy Vegetables

Thai Crispy Vegetables

Ingre:
10 to 12 - mushrooms (washed well and cut into halves)
10 to 12 florets - broccoli
10 to 12 - baby corn (cut vertically into two)
1 - medium sized orange carrot (cut into strips)
1 cup - flour
1/2 cup - corn flour
4 to 5 drops - red colour
pepper powder (as per taste)
sufficient water to make the batter
salt to taste
oil for deep frying 

Preparation:

1. In bowl mix together flour, corn flour, pepper powder, red colour and salt.
2. Add sufficient water to make a thick batter.
3. Dip the vegetables in the flour mixture and deep fry in hot oil on a medium flame till golden.
4. Serve hot with Thai oriental sauce.

Baingan Buryani

Round brinjals(baingan) 6 pcs
Salt to taste
Red chillies to taste
Green chillies 3 pcs
Fried zeera 1/2 tsp
Yougart prime or haleeb one box
Oil for frying 

Cut the baingan into thin round slices.
Rub them with salt and red chillies on both sides.
Fry them in very little oil untill soft.
Beat the dahi with extra salt,red chillies,zeera,thickly sliced green chillies.
When beated properly add the baingan slices.
Decorate with podina and tomatoes.
Serve chilled. 

Mango Thengai Thokku

Ingredients

Mango - 2
Coconut ( grated ) - 1/2 cup
Green chilli - 5
Ginger - a small Piece
Fenugreek - 1 tsp
Asafoetida powder - 1/2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Oil - as needed
Salt - as needed

Method

1. Wash mango, grate and set aside.
2. Grate ginger.
3. Cut chilli into pieces.
4. Heat oil in a frying pan.
5. Add fenugreek, ginger, green chilli, coconut, fry for a few minutes and switch off the stove.
6. Grind the fried items with asafoetida, mango coarsely and transfer to a serving bowl.
7. Heat a little oil in a frying pan.
8. Add mustard, urad dal and when mustard splutters, add to the thokku.

Vegetable curry

This easy-to-make curry is packed with fresh vegetables.
Serves:
4
Preparation time:
15 minutes
Cooking time:
35 minutes
Approximate cost for recipe:
£4.80
Approximate cost per serving:
£1.20
1 tablespoon vegetable oil
1 large onion, chopped
1 eating apple, cored and chopped
1 garlic clove, crushed
2 tablespoons Balti curry paste
2 carrots, sliced
400g can chopped tomatoes
150g cauliflower or broccoli, broken into florets
200g canned chickpeas, drained
150g marinated tofu pieces
300ml (½ pint) vegetable stock
200g brown long grain rice (or use white long grain rice)
50g frozen peas, thawed
Heat the vegetable oil in a large saucepan. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds.
Add the carrots, tomatoes, cauliflower or broccoli, chickpeas, tofu and stock. Simmer, partially covered, for 25-30 minutes, adding a little extra stock or water if the curry looks like it is getting too dry.
At the same time, cook the brown rice in gently boiling water for 25-30 minutes, or until tender. (If you are using white rice, it will only take 12 minutes to cook.)
Add the peas to the curry and heat for a few moments. Season with some pepper, if needed. Drain the rice thoroughly and serve with the curry.
Tip 1: You could easily substitute Quorn pieces instead of the marinated tofu.
Tip 2: Instead of chickpeas use 200g potatoes, cut into small chunks.

Palak Paneer

Ingredients: Ghee or Oil for deep frying 2 tbsp Ghee or Oil 400g/14oz Paneer 1 Onion, finely chopped 2.5cm/1 inch Fresh Ginger, finely chopped 4 Garlic Cloves, crushed 1 teasp Cumin Powder 1/2 teasp Coriander Powder 1/4 teas Turmeric Powder 1 teasp Chilli Powder 60ml/2fl.oz. Sour Cream 450g/1lb Fresh Spinach, finely chopped salt to taste Method: Heat the ghee or oil until hot then fry the paneer until golden brown. Drain well then cut it into 12mm/1/2 inch squares and set aside. Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly. Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan. Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking. Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes. Add the cheese, cover and cook for a further 5 minutes. Serve hot with boiled rice or a flatbread such as roti, paratha or naan.

Vegetable Pie

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Vegetable Jalfaraizi

INGREDIENTS:
.00 large Onions
2.00 whole green peppers
2.00 large tomatos
1/2 lbs broccoli
1/2 lbs cauliflower
4.00 tablespoon butter
1/2 teaspoon turmeric (haldi)
1.00 inch piece fresh ginger
3.00 cloves garlic
2.00 tablespoon vinegar, white
2.00 tablespoon tomato puree

DIRECTIONS:
1-Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saut? Onion.

2-Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.

3-Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes.

4-Season to taste with salt and Fresh-ground pepper

Aloo Palak

1. 

Ingredients

 
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes