Showing posts with label Vegetable Recipes. Show all posts
Showing posts with label Vegetable Recipes. Show all posts
Ingredients:
- 1 med. cauliflower
- 1 med. onion (Chopped)
- 2 cloves of garlic (Finely chopped)
- 1"piece ginger (Finely chopped)
- 4 green chillies (finely chopped)
- Cilantro for garnishing
- 6 tbsp tomato ketchup
- 1 tsp soy sauce
- 1 tbsp corn starch
- salt to taste
- 2 tsp vinegar
- 1 cup All purpose flour
- 1/2 cup corn starch
- 1/2 tsp crushed pepper
- 1/2 tsp red chilli powder
- Oil for deep frying
- 2 tbsp oil
- Cut cauliflower in to medium sized florets. Wash and drain on a kitchen towel.
- Mix cornflour, all purpose flour, salt, pepper powder and red chilli powder along with little water to make it a thick paste.
- Heat oil in a pan. Dip cauliflower florets into this paste and deep fry them until golden brown and set them aside.
- Mix 1 tbsp corn starch in half a cup of water and mix it without lumps.
- Heat 2 tbsp oil in a wok. Add chopped onions and fry till translucent.
- Add chopped ginger, garlic and green chilli and saute for a few seconds.
- Now add soy sauce, vinegar and diluted corn starch, tomato ketchup and little bit of salt. Mix it well.
- Now add the fried cauliflower florets and stir fry on a high heat till all the water evaporates.
- Serve hot garnished with cut coriander leaves.
Ingredients:
- Green beans
- Oil
- Mustard seed
- Minced garlic
- Coarsely crushed dried red chili
- Sugar
- 1/2tsp Salt
- Pepper powder
- Clean the beans and cut them into 1"long pieces.
- Blanch (or use frozen beans), drain, cool, set aside.
- Heat oil in a large frying pan.
- Season the mustard seeds.
- When they begin to pop, add garlic and stir till light brown.
- Add crushed red chilly and stir for a few seconds.
- Add green beans, sugar and salt.
- Mix well.
- Simmer the flame, stir and cook for about 8-10 minutes or till they taste spicy.
- Sprinkle pepper powder, mix well and serve.
Ingredients :
- Green chillies
- Oil
- Tamarind pulp
- Beaten yogurt
- Lemon juice
- Saltto taste
- Roasted onions
- Roasted peanuts
- Grated coconut
- Ginger
- Garlic
- Sesame seeds
- Chopped coriander leaves
- Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.
- Stir well by adding yogurt, lemon juice and salt.
- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies.
- Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.
