Mixed Vegetable Fry

Mix vegetable fry is a very healthy and delicious vegetarian dish that made with fresh or frozen Vegetables like Broccoli, Cauliflower, Sweet Corn seeds, Green peas, Baby Carrot, Potatoes & Capsicums along with Tomatoes and Onion. The beauty of this dish is that one can add any vegetables of own choice. Since lots of veggies are being used, the dish carries lot of health benefits as per the merits of each one of them. There are many ways of cooking this dish; however here is one of my variations.

Ingredients:

·         Cauliflower (Small Florets) – ¼ Cup

·         Broccoli (Small Florets) – ¼  Cup

·         Green Peas (Frozen) – ¼ Cup

·         Baby Carrots – ¼ Cup

·         Potato (Cubes) – ¼ Cup

·         Corn (Frozen) – ¼ Cup

·         Capsicum (Red, Green, Yellow) – ¼ Cup

·         Onion (Chopped) – 1 (Large)

·         Tomato (Chopped) – 1 (Medium)

·         Garlic Cloves (Chopped) – 5

·         Red Chili Powder – 1 tsp

·         Meat Masala – 1 ½ tsp

·         Sambar Powder – 1 tsp

·         Cinnamon Powder – 1 tsp (optional)

·         Salt as per taste

·         Cooking Oil – 3 tbsp

Preparation Method:

Ø  Heat Oil in a Pan; add Chopped Onion & Garlic; sauté for a minute.

Ø  Add all the Vegetables & Salt; mix well and cook it for five minutes,

Ø  Then add Red Chili Powder, Sambar Powder, Meat Masala, and Cinnamon Powder; mix them properly. Cover and Cook the mixture for five minutes.

Ø  Finally add Chopped Tomato and Cook till all the Vegetables get tender.

Ø  Uncover and cook again for three minutes.

Ø  Now the “Mixed Vegetable Fry” is ready.  Serve hot.

Mixed Vegetable Fry is well served with Steamed Rice and Roti.

Aloo Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (Indian Cottage Cheese) or minced cooked meat can also be used for Stuffing. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Aloo Paratha”, which is made of Potato stuffing.

Ingredients:-

·         Potato (Boiled &Mashed) – 3 (Medium)

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 2

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Red Chili Powder – ¼ tsp

·         Coriander Powder – ¼ tsp

·         Amchur Powder – ¼ tsp

·         Ginger and Garlic (Grated) – 1 tsp

·         Salt as per taste

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee / Butter   or  Cooking Oil

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Method – 1:

Ø  Boil the Potatoes and Mash them.

Ø  Take a bowl and add Mashed Potatoes, Chopped Onion & Green Chilly, Cumin Powder, Amchur Powder, Coriander Powder, Red Chili Powder, Salt, and Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

Method – 2:

Ø  Heat 2 tsp of Cooking Oil; Add Chopped Green Chili & Onion and saute for 1 min.

Ø  Add Mashed Potato, Red Chili Powder, Cumin Powder, Coriander Powder, Salt, Amchur Powder and mix well. Cook for 5 mins.

Ø  Then add Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Potato mixture and seal the edges.

Ø  Sprinkle little dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan/ Griddle/ Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee/Butter or Oil on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Aloo Paratha” is ready.

Aloo Paratha is well served with Curd, Chutney or Pickle.

Samosa

Samosas are the most popular Snack which is basically a fried triangular pastry with stuffed vegetables like Potatoes, Green Peas and Onion.  Some part of the world even minced meat and chicken can also be used as stuffing. Samosas are believed to have been originated from Central Asia during 10^th Century and came to Indian Subcontinent during 13^th Century by some Muslim traders and ever since it has remained as the most favorite snacks among the people. During the course of time different region inherited the dish with different variation as own choice.

Central Asia

:  Samosas are always baked and never fried and stuffed with minced lamb, beef, chicken or Cheese filling.

Indian Sub Continent:  Samosas are prepared of Maida flour shell stuffed with the mixture of mashed boiled potato, onion, green peas, spices and green chili and some part minced meat are used as filling.

Here is the recipe of Samosa with Potato filling.

Ingredients:

·         All Purpose Flour (Maida) – 2 Cup

·         Carrom Seeds (Ajwain) – 1 tsp

·         Potato (Boiled & Mashed) – 2 (Large)

·         Green Peas (Frozen) – ½ Cup

·         Onion (Chopped) – 2 (Medium)

·         Green Chili (Chopped) – 1

·         Ginger (Chopped) – ½ inch piece

·         Red Chili Powder – 1 tsp

·         Dry Mango Powder (Amchur) – 1 ½ tsp

·         Garam Masala Powder – ¼ tsp

·         Cumin Powder – ½ tsp

·         Cumin Seeds – 1 tsp

·         Coriander Seeds – 1 tsp

·         Salt as per taste

·         Coriander Leaves – 1 tbsp

·         Cooking Oil – 2 Cup

Preparation Method:

Dough for Samosa:

Ø  Take a medium container and add all purpose flour, Carrom Seeds, Salt & 4 tbsp of Oil and rub the mixture in hand for a while; then knead the flour by mixing water to make stiff dough; Cover a cloth on the dough and leave around 30 minutes.

Mixture for Stuffing:

Ø  Heat 2 tbsp of Oil in a Pan; add Cumin Seeds, Coriander Seeds and when it crackles add Chopped Green Chili, Ginger, Onion and sauté for 2 minutes.

Ø  Then add Frozen Green Peas and sauté for 3 minutes.

Ø  Add Boiled and Mashed Potatoes, Salt, Cumin Powder, Dry Mango Powder, Red Chili Powder, Garam Masala Powder and mix well.

Ø  Cook this mixture for 10 minutes; add Coriander Leaves & cook for around 5 minutes.

Ø  Now the mixture is ready for Samosa.

Samosa Preparation:

Ø  Out of prepared dough make 8-10 balls; roll them like flat round shape in a rolling pin.

Ø  Then cut them in half and make a cone by sticking the seam together with little water.

Ø  Take the cones & stuff the prepared mixture in it and seal the top of the cone with little water.

Ø  Heat Oil in a deep fried Pan; then fry the prepared Samosa in low flame for 10 mins and then increase the flame and again fry them till they turn golden brown.

Ø  Take out the Samosa and keep it in an Oil soaking paper to drain excess oil.

Ø  Now the “Samosa” is ready. Serve hot.

Samosa are well served with Chutney & Tomato Ketchup.

Palak Paneer

Palak Paner is a popular dish of Indian Subcontinent prepared with Spinach and Paneer. This is a traditional vegetarian dish, rich, smooth & creamy curry where Paneer cubes are cooked with pureed spinach, onion and tomato based gravy which is moderately spiced with Indian spices. This is a very healthy and delicious dish.

Health Benefits

Paneer (Indian Cottage Cheese):  Paneer is an excellent source of calcium and makes your bones stronger & helps to prevent and reduce the back and joint problems.

Spinach (Palak):  Spinach is one of top Green leafy Vegetable that is quite popular around the world as they are having excellent health benefits. . They are low in calories and rich in Vitamins, Calcium and Iron with other nutrients too. They contain no of flavonoids that works as antioxidant and anti-cancer agent. Spinach is also rich source of Lutein, by which it considered as one of the best foods in the world to prevent cataracts. As per the research, a regular consumption of spinach can help to improve the cardiovascular health of a person. One good thing about spinach is that they are easily available either fresh or frozen throughout season

Ingredients:

·         Paneer  – ½ Cup

·         Spinach  – 2 Cups

·         Onion Paste – 3 tbsp

·         Ginger & Garlic Paste – 2 tbsp

·         Tomato Puree – 4-5 tbsp

·         Red Chili Powder – 2 tsp

·         Cumin Powder – 1 tsp

·         Coriander Powder – ½ tsp

·         Garam Masala – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 3 tbsp

·         Coriander Leaves (Chopped)  – ½ tbsp

Preparation Method:

Ø  First boil the Spinach by adding little Salt and make its Puree by grinding.

Ø  Cut the Paneer into cubes; fry them till they turn light golden & keep aside.

Ø  Then in the same Pan add Onion Paste and fry till light brown; add Ginger & Garlic Paste and fry till its raw smell goes off.

Ø  Add Tomato Puree and fry till it separates Oil; Add Red Chili Powder; Turmeric Powder; Cumin Powder; Coriander Powder; Garam Masala; Salt and sauté for one minute.

Ø  Add Fried Paneer Cubes; sauté for 2mins; add Spinach Puree & cook for 2 mins.

Ø  Then add little bit water and cook till it achieves a thick consistency.

Ø  Finally add Chopped Coriander Leaves and mix well.

Ø  Now the “Palak Paneer” is ready.

Palak Paneer is well  served with Rice, Roti, Paratha.

Nachos with Tomato Salsa

Nachos are popular Mexican food that can either be made quickly to serve as a Snack or prepared with more ingredients to make a Full Meal. Nachos are basically consists of fried corn tortillas covered with melted cheddar cheese and served with Salsa. According to Wiki, Nachos were originated in the city of Piedras Negras, Coahuila Mexico. Now a day’s they are easily available at supermarkets. Salsa means a Sauce in Spanish & Mexican and comes in many different ways, the most common being chopped tomatoes, onions and chili. Salsa can also be prepared of Pineapple, Mango and Mint etc. Because of its great taste it gained popularity around the Globe.

           

Ingredients - Nachos:

·         All Purpose Flour – 2 Cups

·         Salt – ½ tsp

·         Baking Powder – a Pinch

·         Vegetable Oil – 1 tbsp

·         Warm Water – As per Requirement

·         Cooking Oil (for deep fry) – 2 Cups

Ingredients – Tomato Salsa:

·         Tomato (Finely Chopped) – 3

·         Red Onion (Finely Chopped)  - ½

·         Jalapeño Pepper(Finely Chopped) – 1

·         Cilantro (Finely Chopped) – 1 Small Bunch

·          Salt as per taste

·         Olive Oil – 1 tsp

·         Lemon Juice – 1

·         Pepper Powder – a Pinch

Preparation Method for Nachos:

Ø  Take a bowl; combine Baking Powder, Vegetable Oil and Salt and mix well.

Ø  Knead the dough by adding Warm Water and keep aside for 30 mins.

Ø  Make small balls of the prepared dough; roll it like very thin roti in a rolling Pin and cut in triangle shape like chips.

Ø  Heat 2 Cups of Cooking Oil in a Pan and fry the prepared chips.

Ø  Finally the Nachos are ready.

Preparation Method for Tomato Salsa:

Ø  In a Medium bowl; combine Chopped Tomato, Onion, Jalapeño Pepper, Cilantro, Salt, Pepper Powder, Olive Oil, and Lime Juice and keep it for few minutes.

Ø  Now Tomato Salsa is ready.

Finally Served Nachos with Tomato Salsa.