Stir fried Vegetables-Chinese is a colourful, healthy, tasty dish that contains a variety of vegetables such as snap peas, colourful capsicums, mushroom, green onions, cabbage, bok choy, corn and other vegetables that are Stir fried on high flame and flavoured with soy sauce and chillies. This stir fry can be eaten with plain steamed rice.
STIR FRIED VEGETABLES – CHINESE
PREP TIME: 10MIN; COOK TIME: 10 MIN; SERVINGS: 3-4
- 1/2 KG of mixed vegetables like snap peas, red, yellow, green capsicums, mushroom, green onions, cabbage, bok choy, baby corn, broccoli
- 3 green chillies
- 3 Tbsp. Oil
- 2 Tbsp. Soy sauce
- 1 Tbsp. vinegar
- 1/2 tsp garlic-ginger paste
- 15 Cashews
- 1/2 tsp. sugar
- 1/4 tsp. pepper
- salt to taste
- Cut the vegetables and keep them aside. This can be according to your liking but since we are going to cook on a high flame the vegetables should not be too big.
- Heat the oil in the pan then add the ginger-garlic paste to it.
- Fry it for half a minute and when the ginger-garlic paste starts to turn brown add the green chillies followed by the vegetables one-by-one. The ones that take longer to cook should be fried first. Here I put corn and beans first keeping the flame on medium high flame. Then followed by cabbage, capsicum, peas and broccoli. Lastly add the green onions and bok choy.
- Once the vegetables are half done, add the salt, sugar, pepper, vinegar and the soy sauce. It is important that you constantly stir the vegetables as it has to cook evenly.
- In a small pan dry fry the cashews till they are brown.
- Stir fry the vegetables for 5-6 minutes. Add the cashews on top and serve it with steamed rice.
- Stir fry with or without rice can be eaten for lunch or dinner.
Guacamole recipe is a Mexican Avocado dip made with the fruit Avocado also know as Butter fruit in India. It is a simple dip that is prepared with soft avocado pulp, finely chopped onions, lemon juice, coriander leaves and salt with some chilly. Its a very delicious dip that you can prepare for a party or a late evening snack with some Nacho chips.
GUACAMOLE RECIPE – MEXICAN AVOCADO DIP
PREP TIME: 10 Mins; TOTAL TIME :10 Mins;SERVINGS :2-4
- 1 medium ripe avocado
- 1 onion, (finely chopped)
- 2 small green chili (finely chopped)
- 1-2 pods garlic (finely chopped or crushed)
- 1 tomato deseeded (finely chopped )
- ½ teaspoon black pepper powder
- a few chopped coriander leaves
- 1 tsp. lemon juice
- black salt (or rock salt optional)
- Cut the avocado into two. Remove the seed first.
- Remove the ripe pulp with a spoon into a bowl and mash it well.
- Mix it with the rest of the chopped ingredients, salt and lemon juice.
- Chill the dip for an hour if possible.
- Serve the guacamole dip topped with toasted bread or nachos.
Kiwi Fruit juice is a tangy, salty-sweet juice with a lot of flavor. Kiwi fruit is rich in Vitamin C, K, E, folates, potassium, fiber and is a good source of antioxidants. It has small black edible seeds inside and a fuzzy brown skin that needs to be removed before eating it.
KIWI JUICE RECIPE
PREP TIME: 5 MIN; TOT TIME: 5 MIN; SERVINGS: 1
- 1 kiwi fruit
- 1 Sugar
- pinch of Salt
- 3/4 Cup water
- ice cubes
- Wash the Kiwi fruit and cut it cross-wise.
- Scoop out the flesh with a sharp spoon.
- Put the kiwi flesh into a blender and blend well with half cup water.
- Meanwhile, add salt and sugar as required.
- Adjust the water content and sugar as per your taste.
- Serve it in a glass with ice-cubes.
Cream of Leek-potato soup recipe is a creamy delicious vegetarian soup that has the mild flavour of leek and the potato adds to the thickness of the soup. Simple ingredients such as garlic, pepper and bay leaf adds to the flavour of the soup. Add cream or milk to enhance the creaminess of the soup. Substituting olive oil with butter makes it healthier. Cream of leek-potato soup with toasted garlic bread can make a simple meal in itself.
CREAM OF LEEK-POTATO SOUP RECIPE
PREP TIME:10Mins; COOKING TIME:20Mins; TOTAL TIME :30Mins;SERVINGS :2 to 3
- 1 cup chopped Leek
- 1 big Potatoes
- 4 Teaspoons butter
- 2 tablespoon thick cream or 1/2 cup milk
- 3 garlic cloves
- 1 Bay leaf
- 3 cups water or vegetable stock
- salt as required
- 8 black peppers powdered
- a few parsley/coriander leaves for garnish
- Clean and chop the leeks by removing the roots and the dark green portions.
- Also peel the potatoes and dice them and keep it in a bowl of water.
- Cut the garlic into small pieces.
- In a pan melt butter. Add the garlic, bay leaf and saute well till brown.
- Next add the chopped leeks and saute for 3-4 minutes on a low flame.
- Now add potatoes and stir.
- Add water salt and pepper, cover and cook till potatoes are cooked well.
- Strain the boiled vegetables and let the mixture cool down a bit. Remove the bay leaf.
- After it has cooled down, blend the vegetables in a grinder by adding little strained vegetable water.
- Transfer the ground vegetable into the pan and heat it on a low flame.
- Adjust the consistency of the soup by adding water or vegetable stock.
- After the soup starts to boil, add cream and stir well.
- Adjust the salt as per your taste and turn off the heat.
- Serve leek and potato soup garnished with parsley or coriander leaves.
Ondelaga Soppina Chutney or Brahmi Chutney is prepared like any other coconut chutney and it adds variety to your everyday breakfast. Brahmi or Ondelaga in Kannada is a medicinal herb well known for various health benefits. Brahmi improves IQ levels and mental concentration in children. One can prepare tambuli, raita, chutney, dal using Ondelaga leaves. Here is an easy and tasty Ondelaga chutney recipe.
ONDELAGA SOPPINA CHUTNEY | BRAHMI CHUTNEY
PREP TIME : 10M; COOKING TIME :5M; TOTAL TIME : 15M;
SERVINGS: 2-3; AUTHOR: LAKSHMI BANGALORE
- 30-35 fresh Brahmi leaves or Ondelaga leaves
- 5 tbsp cup grated coconut
- 1/4 inch ginger
- 2-3 red chillies
- 1 tbsp urad dal
- 1/2 tsp. jaggery powder (optional)
- 1/2 lemon juice
- 2 tbsp oil
- 1/2 tbsp mustard seeds
- 4-5 curry leaves finely chopped
- Salt to taste
- Wash the ondelaga leaves in water very well and keep it aside.
- In a small pan, heat 1/4 tbsp oil on medium heat. Fry 1/2 tbsp urad dal and wait until it turns golden.
- Add red chillies and fry for about a minute and turn off the heat.
- To a blender add Ondelaga leaves along with fried chillies, ural dal, coconut, ginger, salt , jaggery, water and grind it to a coarse consistency.
- Transfer the chutney to a bowl and squeeze half lemon juice to it. Mix well.
- Heat oil in the same pan, once hot add mustard seeds and wait till it splutter.
- Add the remaining Urad dal , fry till its golden and turn off the heat.
- Add the seasoning to the chutney. Serve this healthy chutney with roti, chapathi or rice.
Bhindi Do Pyaza Recipe is a North Indian recipe prepared with ladies finger, Onions and it is mildly spiced with cumin, coriander, amchur and red chilly powder. This recipe goes well with roti, dal-chawal.
BHINDI DO PYAZA RECIPE
PREP TIME:15Mins; COOKING TIME:20Mins; TOTAL TIME :35 Mins; SERVINGS :4
- 400 grams okra (bhindi or lady fingers)
- 2 large onions
- 1 Big Tomato
- 2 green chillies
- 1 inch piece of ginger
- ½ teaspoon turmeric powder
- 1 teaspoon red chilly powder
- 1 teaspoon dried mango powder/amchur
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 4 tablespoons oil or ghee
- salt as required
- Wash the bhindi in running water, pat dry in a kitchen cloth and allow it to dry completely.
- Next chop the bhindis into half inch pieces.
- Cut one big onion into big pieces and another onion into small pieces and keep them separately.
- Chop the tomatoes and slit the green chillies. Cut the coriander to garnish in the end.
- Grind the tomatoes, green chillies and ginger.
- In a pan or wok, add one tablespoon of oil or ghee.
- Add the chopped bhindis and saute them on a medium flame till the bhindis start changing colour or till they are three fourths cooked. Keep it aside.
- In the same pan add little oil and put big diced onions and fry till they turn translucent. Keep it aside in another bowl.
- Add the remaining oil into the pan. Put the small, cut onions and fry them on medium heat till they change colour.
- Next, add the tomato puree and fry till well cooked. If the base is turning dry, add 2-3 tablespoons of water and cook for a minute.
- Next add the red chilly powder, cumin and coriander powder and fry for sometime.
- Add salt followed by amchur powder and mix all the spices well.
- Turn the heat to low and finally add the fried bhindi and onions that you had kept aside.
- Lastly add the garam masala powder, mix and dish it out into a bowl.
- Garnish with coriander leaves.
- Serve Bhindi Do Pyaza with rotis or phulkas.
Raw Mango Pickle recipes come in variety. This mango pickle recipe is simple to make using a few ingredients like chilly powder, fenugreek seeds, mustard, hing and oil. Pickles make an interesting side dish along with curd rice or any rice dishes, dosa, idly, upma etc.
RAW MANGO PICKLE RECIPE
PREP TIME:10 Min; COOKING TIME:5 Min; TOTAL TIME :15 Min;
- 500 grams unripe or green Omlette mango (big sized)
- 5 teaspoons byadagi red chili powder (or red chili powder)
- 1 teaspoon turmeric powder
- 6-7 teaspoon salt (or add as per taste)
- 1/4 cup refined oil
- 3 teaspoons mustard seeds
- 1-2 teaspoon fenugreek seeds
- ½ teaspoon asafoetida
- Rinse the mango and then dry it with a clean towel thoroughly.
- Chop the mango into cubes.
- The chopped raw mangoes should be about 1-1/2 cups.
- Place it in a big bowl, add salt and mix thoroughly.
- Store this in a glass jar for 4 days. Water will leave and collect at the bottom of the jar. This is alright.
- After 4 days, we have to season the mango pieces with chillies, oil and mustard.
- Remove the salted mango pieces into a clean bowl.
- Heat a pan, add oil, mustard seeds to it.
- After the mustard splutters, add fenugreek seeds, hing and turmeric and turn off the heat.
- Add chilly powder or store bought pickle powder to the salted mangoes and mix well.
- Add the seasoning now and mix thoroughly. Store it in a big bottle and mix every other day as the pickle.
- Keep this in the refrigerator and use it within 3 months.
Puliogare Gojju or Hunase gojju is a thick, spicy sauce made out of tamarind pulp, jaggery, rasam powder, dry coconut powder and other spices. Other roasted and powdered spices like jeera, pepper and methi enhance the aroma and taste of this sauce. The roasted peanuts seasoning in peanut oil adds finishing to this spicy, out-of-the world sauce. The sauce can be stored in the refrigirator and used to mix with rice to make Puliogare rice. Puliogare rice can be a lunch box item. It is made during festivals, weddings and gatherings in South India. It can be eaten by itself or with some yogurt or curd.
PULIOGARE GOJJU RECIPE| PULIOGRE GOJJU|HUNASE GOJJU
PREP TIME: 5 HRS(INCLUDES SOAKING TAMARIND); COOK TIME: 45 MIN; TOT TIME: 5HRS, 45M APPROX;
Making puliyogare gojju/Hunase gojju:
- 3/4 cup tamarind
- 3 cups Hot water
- 1 cup Jaggery powdered/use organic powdered jaggery to taste
- 5 to 6 tbsp MTR Rasam powder/Home-made Rasam powder
- 2 tbsp salt or to taste
- 4-5 TBSP. White sesame seeds (roasted and powdered)
- 3/4 cup Peanut oil
- 2 TBSP chana dal
- 1 tsp Black pepper
- 1- 1/2 tsp jeera/cumin seeds
SEASONING FOR THE PULIYOGARE RICE :
- 4 TBSP Peanut oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- ½ tsp Chana dal
- 2 Red chillies (broken into pieces)
- 1/2 cup peanuts
- 15 to 20 curry leaves
- 1 -1/4 cup Raw rice (Cook in water before mixing sauce)
- 4 TBSP of Puliyogare Gojju
- 3 to 5 tsp of Masala/ Spice powder
FOR MAKING SAUCE/GOJJU:
- Wash and soak the tamarind in boiled water for 3 to 4 hrs. Soaking it overnight also works.
- Squeeze the pulp and sieve it into a thick big pan.
- Keep the kadai or pan on the burner and let it boil on medium heat.
- Meanwhile, roast the sesame seeds,cool it and then powder it, keep it for later use.
- After 10 minutes of boiling, the pulp begins to become thick.
- Now add Jaggery, rasam powder and mix well.
- After ten minutes of cooking on low heat, add salt and the Seasame or Til powder, let it boil for few minutes.
- Finally add the peanut oil and mix well. Let the sauce simmer on low heat till the sauce glistens for about another 10 minutes.
- Turn off heat and cool the gojju or sauce completely before storing in a dry container in the refirgerator.
How to make the Masala/Spice powder:
- Roast the chana dal until the dal turns golden brown. Transfer it to a bowl.
- Next roast black pepper, and jeera on a medium flame. Allow it to cool, then put all the three ingredients into the grinder and powder them.
Mixing of Cooked Rice & Puliogare Gojju or Sauce:
- Cook rice in advance and cool the cooked rice in a big bowl. The rice grains should be separate and not sticking to each other.
- After it cools, mix the 3 TBSP of Puliyogare Gojju and mix it evenly.
- Heat peanut oil on medium heat in a pan.
- Once the oil is hot, add mustard seeds and let it splutter.
- Next add urad and chana dal and fry it until the dal turns golden brown.
- Put peanuts and fry it till it becomes crunchy.
- In the end add red chillies, curry leaves and turn off the heat.
- Add 3-4 Teaspoon of masala/spice powder to the seasoning followed by 3 – 4 Tablespoons of Puliogare Gojju and mix well.
- Transfer this gojju-seasoning mix to the cooked rice in the bowl and mix well with your hand.
- Leave this rice aside for half an hour and enjoy the spicy Puliogare Rice in your dabba/lunch.
NOTES: Cook the sauce on low heat and stir it often to avoid burning.
Appehuli|Maavinakayi Saaru|Raw Mango Rasam is a digestive tangy juice prepared from raw mango, green chillies. We generally eat the sour mango with salt and chilli powder. But this is a “Malnad” or North Karnataka preparation that is simple and can be served as an appetiser. Mango has Vitamin C and is packed with anti oxidants that help in lowering blood sugar levels and blood pressure.
APPEHULI|MAAVINAKAYI SAARU|RAW MANGO JUICE
PREP TIME:12M COOK TIME:3M; TOTAL TIME: 15 M
- 1 MEDIUM RAW MANGO(Thothapuri or Omelette variety)
- 1-2 GREEN CHILLIES
- SALT TO TASTE
- JAGGERY TO TASTE
- PINCH OF ASAFOETIDA
- 1/2 TSP MUSTARD SEEDS
- 1 RED CHILLY
- 1/2 TSP OIL
- CURRY LEAVES A FEW
- 1/2 LITER WATER
- Wash the mango and peel its skin. Grate it with a grater and transfer the pulp to a grinder.
- Grind mango pulp, green chilly, hing, jaggery, salt into a paste by adding sufficient water.
- Strain this mixture in a big bowl.
- Do steps 2 and 3 for two more times till you get a light juice and throw the remaining pulp.
- Adjust the salt and sweet content as per your taste buds.
- For seasoning add mustard seeds into half teaspoon of oil. Let it splutter.
- Add the red chilly and curry leaves after turning the heat off.
- Stir it a few times and transfer it onto the mango juice.
- Enjoy the Appehuli saaru or Maavinakayi saaru or Raw Mango juice as an appetizer.
Raw Mango Chutney Recipe is a tangy chutney made out of raw green mangoes, red chilies and fenugreek seeds. Since summer is here mangoes are availabe in plenty. Jaggery is added to balance the sour taste of mangoes. Mango chutney goes well with dosa, akki rotti and can also be eaten with plain rice. Also check out my Mavinakayi chitranna or Mango rice recipe.
RAW MANGO CHUTNEY RECIPE
PREP TIME:10Mins; COOKING TIME:5 Mins; TOTAL TIME :15Mins;SERVINGS : 6
- 1 medium sized unripe raw mango (peeled & chopped or grated)
- 4-5 Byadagi red chillies
- 5-6 Methi seeds
- pinch of turmeric
- 1 Tbsp Jaggery or Sugar
- salt (as required)
- 1/2 Tsp. Mustard seeds
- pinch of hing
- 3-4 Tsp. oil
- Rinse the mangoes well then dry them with a kitchen towel
- Peel and chop them into small pieces or grate it.
- Heat a kadai with 1 teaspoon of oil in it.
- Add the red chillies fry on medium heat.
- After a minute add the Methi of Fenugreek seeds and fry till brown.
- Grind the cut mangoes, methi seeds and red chillies along with jaggery and salt. Do not add any water.
- Heat oil in a pan and add the mustard seeds for seasoning. After it splutters add hing and the ground mixture in it.
- Fry the chutney on a low flame for a minute. Taste and adjust the salt and sweet content.
- Serve it with Dosa, idli or roti, rice.
- Refrigerate unused portion for later consumption.