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.

Chili Mushroom

This version of Chili Mushroom dish is prepared based on the cooking techniques of Indo-Chinese Cuisine with a minor change in ingredients.  This is a very easy and delicious vegetarian dish.

Mushroom: As we know that Mushrooms are kind of fungus that is being used as herbs for hundreds of years for their great healing qualities and gradually they are accepted as food for their flavor and texture. There are more than 14,000 varieties of Mushroom found, out of which around 3,000 are edible. As their medicinal qualities are reckoned, they have been enjoyed more or more on several international cuisines from east to west.

Health Benefits:

As per the research conducted from time to time, it has been found that the health benefits of Mushrooms are enormous.   They are excellent source of potassium & trace elements that helps to lower the blood pressure and reduces the risk of stroke. Mushrooms have antioxidant and anti-inflammatory nutrients that give protection to our body against cardiovascular diseases. They are low in calories with Zero fat for which they are an ideal food for people following weight management programs. They are also rich source of riboflavin, niacin, and selenium. As per the Research conducted by Beckman Research Institute in California shows that mushroom cells contain mechanisms that suppress breast and prostate cancer cells. Clinical trials on the mushroom cancer link are in the works and we should see the results in about a year. In other words a regular consumption of Mushrooms will keep us fit and fine.

Ingredients:

·         Button Mushroom  – 100 gms

·         Capsicum (Green) – 25 gms

·         Capsicum (Yellow) – 25 gms

·         White Onion (Chopped) – 1 (Medium)

·         Ginger – Garlic Paste – 1 tsp

·         Green Chilly (Chopped) - 2

·         Soya Sauce – 1 ½ tbsp

·         Vinegar (White) – 1 tsp

·         Pepper Powder – 1 tsp

·         Ajinomotto – ½ tsp

·         Sugar – ¼ tsp

·         Salt as per taste

·         Corn Flour (Mixed with Water) – 1 tsp

·         Cooking Oil – 2 tbsp

·         Spring Onion (Chopped) – For Garnishing

Preparation Method:

Ø  Wash and strain the Mushrooms and cut them into halves.

Ø   Deseed the Capsicums & cut them into diced shape; Keep aside.

Ø  Heat Oil in a Pan; add Chopped Green Chilly & Onion; Sauté for 1 min.

Ø  Add Ginger-Garlic Paste and sauté for 2mins.

Ø  Now add Mushroom and Capsicum & cook for 3 mins in medium flame.

Ø  Then add Pepper Powder, Salt, Ajinomotto, Sugar, Vinegar, Soya sauce and cook till the Mushrooms & Capsicum are tendered.

Ø  Finally add Cornflour mixed Water & Stir well for 2 mins or till the gravy is thicken.

Ø  Now the “Chili Mushroom” is ready. Garnish with Spring Onion.

Chili Mushroom is well served with Steamed Rice.

Poha Upma (Flattened Rice Upma)

Poha Upma is a popular breakfast dish from Southern Part of India, which is  made of flattened / beaten Rice. In India, there are number of variations of Poha Upma prepared these days, as per taste of each region. This is very a very healthy & delicious dish. The cooking process of Poha Upma is so simple that a lay man cook wihout difficulties. Here is the recipe .....

Ingredients:

·         Beaten Rice (Poha) – 2 Cups

·         Urad Dal – 1 tbsp

·         Chana Dal – 1 tbsp

·         Peanut – 1 tbsp (Optional)

·         Onion (Sliced) – 2 (Medium)

·         Green Chilly (Sliced) – 3

·         Ginger (Minced) – ¼ inch piece

·         Potato (Sliced) – 1 (Medium)

·         Curry Leaves – 5

·         Turmeric Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 3 tbsp

Preparation Method:

Ø  Soak Poha in water for 2 mins; Strain and keep aside.

Ø  Heat Oil in a Pan; add Urad Dal, Chana Dal & Sliced Green Chilly; fry for 1 min.

Ø  Add Curry Leaves, Sliced Onion, Minced Ginger and fry for 3-4 mins in medium flame.

Ø  Then add Sliced Potatoes, Turmeric Pwd & Salt, cook till Potatoes are tendered.

Ø  Finally add the Poha and again cook for 5-7 mins in medium flame.

Ø  Now the “Poha Upma” is ready.  Serve hot.

Coconut Beans Fry

Hi Guys!! In addition to my “Innovative Food Category”, I am going to talk about an easy and tasty recipe made of Green beans called “Coconut Beans Fry”.  As we are aware that Green beans are very healthy and delicious Vegetable. Let me brief some nutritional facts of it. Green Beans are fat free and low in calories. They are good sources of multiple vitamins that help to improve our Immune system. They are also rich in healthy dietary fibers that help in lower our cholesterol level. The second main ingredient of the dish is Coconut meat which contains vitamins, protein, and manganese, copper & dietary fiber.  Because of all these qualities, Green beans are being loved around the globe and become part of some “International Cuisine” too. As far as today’s recipe is concerned, I have made a slight change by cooking it with some coconut meat. Here is the recipe in case you would like to try…

Ingredients:

·         Green Beans  – 150 grms

·         Onion (Sliced) – 1 (Large)

·         Coconut (Grated) – ¼ Cup

·         Red Chili Powder – 1 tsp

·         Cumin Powder – ¼  tsp

·         Turmeric Powder – ¼ tsp

·         Sambhar Powder – ¼  tsp

·         Salt as per taste

·         Cooking Oil  - 2 tbsp

Preparation Method:

Ø  Cut Beans into 1 inch Pieces; Wash and Drain them. Keep aside.

Ø  Heat the Oil in a Pan; add sliced Onion and sauté for 2-3 mins.

Ø  Add Beans and Salt; Cover and cook for 5 mins in medium flame.

Ø  Then add Red Chili Powder, Turmeric Powder, Cumin Powder, Sāmbhar Powder; Cover and cook till the Beans are tendered.

Ø  Finally uncover and add Grated Coconut and fry for 5 mins in medium flame.

Ø  Now the “Coconut Beans Fry” is ready.

Coconut Beans Fry is well served with Steamed Rice.

Type: Main Course

You may Like: Beans Aloo Fry, Bhindi Aloo Fry (Oriya Style)

Baingan Bharta (Mashed Brinjal Fry)

In addition to our North Indian Cuisine, I am going talk about a very popular Vegetarian dish from Punjab made of Brinjal / Eggplant called ‘Baingan Bharta” or “Mashed Brinjal Fry”. This dish has become so popular that every region has its own version. Before going to recipe let me brief some nutritional facts of Egg plant. Despite its colour and shape, eggplants are rich in Vitamin B1 & B6, Potassium, niacin and folic acid. Eggplants are good source of Phenolic compounds an antioxidant that can help prevent cancer They are excellent source of Dietary Fibers that not only helps to keep our blood sugar in control but also to improve our digestive function. As per the current research eggplant also has the potential to lower the total body cholesterol level. As far as the dish is concerned, I would recommend every one to try it at least once. Believe me this is a very delicious dish which goes well with Roti or Chapati. Here is the recipe in case you would like to try…



Brinjal / Eggplant

   

Ingredients:

·         Brinjal / Eggplant – 1 (Large) – Preferably Purple or Black one.

·         Onion (Finely Chopped) – 2 (Medium)

·         Green Chilly (Finely Chopped) – 2 (If you want spicy add  more)

·         Ginger (Finely chopped) – ½ inch Piece

·         Garlic Cloves (Finely Chopped) –  3

·         Tomatoes (Finely Chopped) – 3 (Medium)

·         Cumin Seeds – ¼ tsp

·         Turmeric Powder – ¼ tsp

·         Garam Masala – ¼ tsp

·         Mustard Seeds – ¼ tsp

·         Fenugreek Seeds – ¼ tsp

·         Fennel Seeds – ¼ tsp

·         Asafetida (Hing) – 1 Pinch (Optional)

·         Curry Leaves – Few

·         Salt as Per taste

·         Cooking Oil – 2 tbsp

·         Coriander Leaves – For Garnishing

Preparation Method:

Ø  Roast the Eggplant either in Charcoal or in Microwave for around 15-20 mins. If in Charcoal, you can have an authentic taste.

Ø  Peel off the Skin of Eggplant and mash it properly. Keep aside.

Ø  Heat Oil in a Pan; Add Mustard Seeds, Cumin Seeds, Fenugreek Seeds, Fennel Seeds and Asafetida and when they crackle, add Green Chilly, Curry Leaves, Chopped Ginger & Garlic and sauté for 2 mins in medium flame.

Ø  Add Chopped Onion and sauté till it turns Pink Color.

Ø  Then add Chopped Tomatoes, Salt, Turmeric Powder, Garam Masala and cook in medium flame till it separates Oil.

Ø  Finally place the Mashed Eggplant; mix well and cook for 5-7 mins.

Ø   Now the “Baingan Bharta” is ready. Garnish with Coriander Leaves.

Baingan Bharta is well served with Roti, Paratha and even Steamed Rice.

Dahi Baingan (Brinjal with Curd)

Hi Guys!! Today I’ve some tips to cook a delicious food called ”Dahi Baingan”, which is basically a dish from Southern part of Orissa. ‘Dahi’ means Curd (Indian Yogurt) & ‘Baingan’ means Brinjal or Eggplant, which is commonly available throughout the season. When we talk about Curd (Dahi), either you can buy it in super market or can prepare at home easily. Normally, housewives in India prefer to have their own homemade Curd. Dahi Baingan is basically a side dish and normally served with Oily Indian foods as Curd help in digesting the oily food and thus alleviate the problem of stomach infection. Few days ago, we have invited some of friends from Nepal and Bangladesh for a dinner. When I served this dish along with some oily Indian dishes, they really liked it and wanted the recipe so that they can cook at their home. Here is the Recipe in case you like to try….. This is very easy to cook…

Ingredients:

Ø  Baingan (Brinjal) – 1 (Large)

Ø  Dahi (Curd) – 1 Cup

Ø  Turmeric Powder (Optional) – ½ tsp

Ø  Salt as per taste

Ø  Cooking Oil – ½ Cup

Tadka:

Ø  Mustard Seeds – ½ tsp

Ø  Few Curry Leaves

Ø  Green Chillies  (Cut Lengthwise) - 2 (If you want Spicy you can add more)

Ø  Urad Dal – ½ tsp

Preparation Method:

Ø  Cut Brinjal in small diced shape. Wash and drain them.

Ø  Marinate Brinjal Pieces with Pinch of Salt and Turmeric Powder for 5 mins.

Ø  Heat Oil in a Frying Pan and deep fry the marinated brinjal pieces till golden brown

Ø  Beat the Curd; add water to make it thin.

Ø  Then Put this in a bowl; add Salt and mix well.

Ø  Now put the Fried Brinjal pieces in the curd and mix well.

Tadka:

Ø  Heat 1 tsp of Oil in a Pan for Tadka.

Ø  Add Mustard Seeds; Green Chillies; Urad dal; Curry leaves and fry for a min.

Ø  Finally add this Tadka in the Dahi Baingan bowl and mix properly.

Ø  Now the “Dahi Baingan” is ready.

“Dahi Baingan”   is well served with all kinds of Oily Vegetarian and Non Vegetarian foods.