10.5.11

Vegetable Pulao

Ingredients:

2 cups Basmati rice,

1/4 cup oil and ghee mixed (any oil),

2 small onions finely diced,

2 cups vegetables cut into small pieces

take vegitables like carrot,beans,cauliflower and peas.

TO MAKE GRAVY :

2 tomatoes,

3 cloves, garlic,

1/2″ fresh ginger,

1/4″ cinnamon stick,

bunch of coriander leaves,

1 green chillie,

1/4 cup grated coconut

Preparation for Vegetable Pulao :

.    Soak the rice in cold water for about 30 mins.
.    Set it aside.
.    Grind the ingredients mentioned to form a gravy.
.    Pour the oil and ghee combined in a big pan.
.    To this add the diced onions.
.    Fry till it turns golden brown.
.    Later add the gravy and mix it well for about 2 mins.
.    Add the vegetables and make sure they are coated well with the gravy.
.    Stir well.
.    After a couple of mins, add the rice and mix.
.    Finally add water(for 1 cup of rice add 2 cups water) and salt.
.    Allow it to come to a boil before putting the lid on.
.    Simmer the gas and let it cook for about 20 to 25 mins or until rice is done.
.    For garnish you can use some bay leaves and corriander leaves.
.    To make the recipe more enticing you can add some toasted cashews in the end.
.    Onion pacchidi will be a good accompaniment.

09.10.11

Vegetable Salad Recipe

Ingredients

10-12 Salad leaves
1 Onion (Thinly sliced into rings)
1 Radish (peeled and thinly sliced)
1 small cabbage (shredded)
1 Cucumber (Sliced into rings)
2-3 Carrots (peeled and thinly sliced)
1 banana (cut into rings)
1 Guava sliced
1 apple thinly sliced
Chaat masala to taste
1 tomato (thinly sliced into rings)
2 teaspoon lemon juice
Salt to taste

How to make Vegetable Salad

  • Take big plate and arrange salad leaves.
  • Add shredded cabbage, onions, carrot, cucumber, and radish.
  • Now arrange tomato, banana, apples, and guavas.
  • Sprinkle salt and chaat masala.
  • Pour lemon juice.

Top Search Indian Recipe:

09.9.11

Vegetable Uthappam Recipe


Ingredients

2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad ki dal)
2 tomato (tamatar)
3 onion (pyaj)
A piece ginger (adrak)
1 teaspoon coriander leaves (dhania patti)
2 green chilly (hari mirch)
1 capsicum (shimla mirch)
1 cup cabbage (patta gobi)
2 carrot (gajar)
1 1/2 teaspoon salt (namak)
1/2 teaspoon red chilly powder (lal mirch)
oil for cooking

How to make Vegetable Uthappam

  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, shimla mirch, hari mirch, tomato and dhania.
  • Grate carrot and patta gobi.
  • Mix all these vegetables in the batter.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

Top Search Indian Recipe:

09.8.11

Quick Vegetable Pulao Recipe

Ingredients

1 cup Rice (Chawal)
2 cup Water
200 grams Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 teaspoon Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tablespoon Oil
1 teaspoon Salt (Namak)


How to make Quick Vegetable Pulao

  • Wash and soak the rice for 1 hour, drain and keep aside.
  • Slice the onion finely and chop the potatoes into small pieces.
  • Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
  • Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
  • Then add the drained rice, salt and red chilli powder.
  • Mix well.
  • Add 2 cups of water and boil.
  • When the water starts boiling, reduce the flame and cover and cook till the rice is done.

Top Search Indian Recipe:

09.8.11

Simple Potato Vegetable Recipe

Ingredients:
Ghee:1 tbsp
Paneer – 250 Gms
Potatoes – 1 medium sized
Oil –  as required for frying
Turmeric powder – ¼ tsp
Ginger paste – 1 tsp
Green chilies – 2 – 3 nos
Salt – as required
Cumin seeds paste – 11/2 tsp
Milk – ½ cup
Cumin seeds – ½ tsp
Sugar – ½ tsp
Garam masala – ½ tsp
Water – 1 cup

Method Of Preparation:
1)Take a pan, heat oil and in it fry the potatoes. Keep It aside
2)Follow the same routine for paneer. Put this in warm water.
3)Take ghee in a pan, heat it up and let the cumin seeds splutter.
4)Take the cumin paste and mix it with ginger juice, water and turmeric powder.
5)Keep stirring it for couple of mns
6)Mix the green chilies, potatoes, garam masala powder, salt and sugar. Cover it keep frying it till the potatoes start appearing tender.
7)Now take the oiled paneer out of water and put it along with potatoes.
8)Now add the milk, remaining water and keep mixing it well. Allow it to boil at a low flame. Do this for few mns.
9)To be served hot once done.

Popularity: 6% [?]

08.31.11

Vegetable pulao recipe

Ingredients:
2 cups – Basmati Rice
1 – Onions
3 tbsp – Ghee
1 – Carrots, cut into cubes
1 – Potatoes, cut into cubes
1/2 cup – Peas
1 cup – Cauliflower, cut into florets
2 tbsp – Cashewnuts
1 tbsp – Raisins
Salt To Taste
1 Pinch – Turmeric powder
Grind to Paste:
1 Inch – Ginger
5 – Garlic cloves
1 – Onions
3 – Green chillies
2 – Cinnamon sticks
3 – Cloves
1/4 cup – Mint leaves
3 – Cardamoms
Preparation:
  • Soak rice for half an hour.
  • Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
  • Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
  • Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
  • Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
  • Just before serving take the rice in serving bowl, add the nuts and mix well.
  • Serve vegetable (sabzi) pulao hot with raita

Top Search Indian Recipe:

08.17.11

Vegetable Khichdi Recipe

Ingredients:
1 cup rice1 cup
2 tblsp ghee
1/2 cup green gram divide (moong dal)
1/2 cup french beans chopped
1 tsp cumin seeds
1 cup cauliflower florets
1/2 cup carrots chopped
a pinch asafoetida
1 cup peas
4 cup water
1/2 tsp turmeric powder
How to make vegetable khichdi :
  • Wash rice and dal together.
  • Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle mix in the vegetables and dal and stir fry for 2-3 minutes.
  • Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
  • Mix in 4 cup of boiling water and salt.
  • Cover and stir fry on low heat up till done.
  • Serve with pure ghee.

Top Search Indian Recipe:

07.13.11

Vegetable Uthappam Recipe

Ingredients:
2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad ki dal)
3 onion (pyaj)
2 tomato (tamatar)
a piece ginger (adrak)
2 green chilly (hari mirch)
1 tsp coriander leaves (dhania patti)
1 cup cabbage (patta gobi)
1 capsicum (shimla mirch)
2 carrot (gajar)
1 1/2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil for cooking
How to make vegetable uttapam:
  • Soak rice and dal separately for about 6 hours.
  • Then grind them separately.
  • Mix them in a container and add salt.
  • Cover and leave for fermentation for 12 hours.
  • Finely chop adrak, pyaj, shimla mirch, hari mirch, tomato and dhania.
  • Grate carrot and patta gobi.
  • Mix all these vegetables in the batter.
  • Mix lal mirch in chawal batter.
  • Heat a non stick pan/tawa and spread 1 tbsp batter on it.
  • Cook at low flame and grease it on the corners and turn it to cook the other side.
  • Serve it hot.
  • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
  • Cook it at low flame to make it tastier.

Top Search Indian Recipe:

07.4.11

Vegetable Nilgiri Korma Recipe

Ingredients:

Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Saltto taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps.

How to make vegetable nilgiri korma:

  • Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
  • Heat two tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
  • Wash and chop the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
  • Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste. Fry till the oil separates.
  • Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
  • Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
  • Sprinkle the garam masala, stir well and serve hot.