Asian Vegetable Pasta

one of my family  Favorited food.  Pasta is a type of noodle and is a staple food of traditional Italian cuisine. Mixer of vegetable and sauce make it slightly different. i made it with  some Asian touch.

 

 

 

Ingredients

• 1 cup Pasta
• 1 cup cabbage(Chopped)
• 1/2 Green Capsicum(Chopped)
• 1 onion sliced
• 1/2 cup Peas and Corn ,Beans(frozen)
• 1 Tsp Black papper powder
• 1/2  Tsp Dried Basil
• 1 Tbsp Chili Garlic sauce
• 1 Tsp vinegar
• 2 Tbsp Pasta sauce
• 2 Tbsp olive oil

Method: In a pan Add 3 cup of water 1tsp oil and start to boil, when water come to boil add pasta in it.

it will take 10-15 minutes to cook. Seive pasta and drain water. keep aside.

 

 

Cut all the vegetable, cabbage,capsicaum,onion and keep aside

 

 

 Heat oil in pan add all vegetable and fry for 2-3 minutes .

 Add chili Garlic sauce and fry 30 seconds. 

Add  Boiled pasta and pasta sauce black paper powder  and fold it well so sauce can go all parts of pasta.

 serve hot and enjoy it you can eat it with tea also.

 





Tips :1) when boil the pasta add some oil so pasta never be sticky.

2) you can boil pasta in pressure cooker .cook only  one whistle . iit will save time and gas both :)

 3)i used chili gralic sauce bcoz i like spicey. it is optional u can only use pasta sauce.

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Sending to: "Favorite Recipes Event: Pasta or Noodle Dishes" @ Zesty South Indian Kitchen.

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Pav Bhaji

Pav Bhaji (Marathi: पाव भाजी) is a fast food dish that originated in Marathi cuisine. It is native to Maharashtra and is popular in most metropolitan areas in India, especially in those of central and western Indian states such as Gujarat.Pav in Marathi means a small loaf of bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander, chopped onion and a dash of lemon and baked pav. The pav is usually buttered on all sides. (by wikki) I like it most one of my favourite food. i made it according to my taste .

Ingredients:

• 4 Potao (Boiled &  roughly mashed)
• 1/2 cup Chopped carrots
• 1/2 cup Bottle gourd(optional)
• 1/2 cup Cabbage (Finely
• 1/2 cup cauliflower, finely chopped
• 1/2 cup peas
• 2 Onion (Finely chopped)
• 2 Tomato (Finely chopped)
• 2 Tbsp Lemon Juice
• 2 Tbsp Pav Bhaji masala(Mdh  Pav Bhaji )
• 1/4 cup chopped clinatro
• 2 Green chili
• 3 Tbsp Butter
• salt to taste

Method:

1. In a Pressure cooker add 1 cup of water . peel the potato and cut in to two pieces , add all the vegetable and cook untill 2 whistle and swtich off the heat . cook it in steam for 5 mintes.Keep aside all the Boil Vegetable.
2. Heat the oil in a wok over medium heat. Saute  green chile for 30 seconds, then stir in onions . Cook until onions are brown.
3. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala.
4. Add 2 Tablespoon butter , Cover and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
5. Toast Pav with butter .
6. Serve  garnished with chopped onion, green chile and cilantro.               

Note: Do not Boil the peas with all vegetable . Add bloiled peas at last before 2-3 minutes ago when Bhaji cooked  ,otherwise peas will be mashed with all vegetable and taste will go .

 

 

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Mawa Gujiya

This mawa Gujia i learnt it from my mom .i am seeing from my childhood. my mom is use to make mawa gujiya occasionally.

Now i tried it and it made perfectly  .The only fear which i had to made the  Gujia's that Gujiya should not split, that's why i did the sealing of gujiya very carefully ,and i did it very well. i fried them perfectly without split a single Gunjia . we called it soft pastry also so enjoy it , with aromatic dry fruits mixer.

Ingredients
For the outer lyaer/covering

For 20  Gujiya

• 1 and 1/2 cup all purpose Flour (maida)
• 1 Tbsp Semolina (sooji)
• 2 Tbsp Clarified butter ( ghee)
• 1/3 cup water

For stuffing

•  200 gm thickened milk (mawa)
• 1 cup sugar
• 1 Tsp semolina(sooji)
• 10-12 almond(cut in to small  pieces badam)
• 20 raisins(Kismish)
• 1/2 cup coconut (shreded)
• clarified butter (ghee) for frying

Garnish:

• 1/2 cup sugar
• 1/4 Water
• 2 tablespoons sliced almonds and pistachios

Method

 Prepration for outer layer or curst  :

•  Mix flour, sooji, and oil in a bowl.

 

•  Make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft.

 

•   Cover the dough .
•   Keep it aside

Filling or stuffing  :

1. In a pan fry the semolina with 1 tbsp ghee(clarified butter), when it turn golden brown take it in a bowl and keep aside;
2. In the same pan fry mawa till golden brown.
3. Tranfer in the plate and let it cool.
4. once  mawa gets cool then Add semolina(sooji) ,sugar,raisins ,pistacho,cocnut .in it and mix well .Now your mixer is ready for filling.

Making the Gujias:
1.In a small bowl ,Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.

2 .Knead the dough again for a minute.

3 Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.

4. Roll each ball into about 4-inch .

5.Dip your finger in the flour paste and spread it around the rim of the rolled dough, 

6.Take  the 1 tablespoon portion of the filling and place  on one side of the circle

.

 7.Now press the edges together with your fingers. Make sure the edges are completely sealed

otherwise they will open while frying and oil will get in and filling will come out.

  Continue filling the rest of the gujia in the same manner.

Heat about 1-1/2 inches of oil in a frying pan on medium heat.

Place the gujia in the frying pan few at a time.

After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides.

When they are done cooking, lift them out of the oil with a slotted spoon.

Garnishing:
Optional : if u want to make witout coating then you can  make . it is optional but it increase the taste of gujiya.

1. Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
2. Dip the gujias into the syrup making sure they are coated with syrup all around.
3. Place the gujias on a wire rack to allow the extra syrup drain.
4. Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
5. Gujias will be dry in an hour.
6. Gujia can be stored in airtight container up to a month..

Tips

1.   Keep in mind mix sugar in mawa when mawa gets cool.
2.   Seal the gujiya very carefully otherwise they will split and stuffing will come outside.
3.  Don’t fry on high heat; the gujia crust will be too soft and not crispy.

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Besan chilla

 This Gram flour chilla is very good for breakfast as we know gram flour is good for health also.
if you are vagetarian and do not want to eat omlet then you can try it, in place of omlet Another thing I love about the Besan Chilla is that it can be pretty much toyed around with to suit different tastes. You can change it as veggies omlet by mixing vegetabele in it.Have a healthy brekfast.

Ingredients

2 cups Besan (Gram Flour)
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

Method

Put all the ingredients except water in a big bowl.
Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa & spread 1 serving spoonful of batter evenly on it.

Now bake it for 2-3 minutes on medium heat . put some more oil on the top & turn it upside down.
Let it be brown & crispy from both sides.

Repeat the same with rest of the batter.

serve with Tomato ketcup or green chutney with hot tea .

Gobi Manchurian (Indo Chines)

I like chines food very much .  In  India most of  Indian like chines food  . This Gobi Manchurian is for chines food lover. it is very yummy and tasty. it is perfect appetizer and recipes also. we can eat it dry or with rice, but i like to take it with hot tea.

Ingredients
For 2-3 people

• 1 small Ghobi (cauliflower) or 15-20 Florets
• 1/2 cup all purpose Flour(Maida)
• 1Tbsp Corn starch (or Corn Flour)
• 1tsp Black paper powder(optional)
• water for batter
• 1Tsp salt
• 2 cup oil (for deep fry florets)

For Gravy

• 1Tomato(finely blended)
• 1 onion(finely chopped)
• 4 Garlic Cloves (finely chopped)
• 1/2 Tsp Ginger Paste
• 1/2 capsicum(cut in to small pieces)
• 2   Nos Green chili(finely chopped)
• 1 Tbsp corn starch
• 1 Tbsp soy sauce
• 1Tbsp chili sauce
• 1 Tbsp Tomato Ketchup
• 1 Tbsp chili Garlic sauce
• 1 tbsp  white vinegar(i used apple vinegar)
• 1/2 Tsp red chili powder
• 1/4 Tsp Ajinomoto
• 1/2 cup water
• 1 Tbsp Oil (any vegetable oil)

Method:

wash and cut the cauliflower in to florets and  let it dry.

In a pot take flour(maida) ,cornstach,black papper ,salt .Add water and make a little thick paste.
Now dip the florets in to the batter.

Mean while Heat oil in a pan .
Deep fry the florets in the oil until they look light golden and crispy.

Now Transfer fritters with a slotted spoon to a plate lined with paper towels.

For Manchurian -

  Take 1 tbsp cornstarch and mix it 1/2 cup of water and keep aside.

  Heat oil in a another pan. Add chopped onion ,capsicum ,green chili and fry it  for 1 minutes .

  Add ginger ,garlic,tomato and fry another for 30 seconds.

  Now Add ,ajinomoto,soy sauce, tomato ketchup ,chili garlic sauce,vinegar and mix it well.

  Now add  corn starch water paste  and mix it well until  it trun in to thick gray,Add fried florets 

   and cook it with all the ingredients at least 4-5 minutes .

serve it hot with rice or tea.

Note - if you want to make more gravy then add more water and add  just double corn starch. i like semi dry that why i used 1/2 cup water it is depend on you .you can change it according to your requirements

you can used corn flour instead of corn starch .

The sauce  i used you can check in this pic

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Instant Veggie Uttapam

Ingredients
For 2 Medium size uttapam


1 & 1/2 cup sooji (semolina)
1/2 cup sour curd (yougut or you can also use malai)
1Tbsp capsicum (chopped)
1 Tomato
1Tbsp peas
1onion
2 green chili
1tsp salt
1tsp red chili powder
oil for frying


Method:

In a bowl take curd , 1cup of water ,semolina(sooji) ,salt,red chili powder mix it well and make smooth better and leave it for 15 minutes.
Meanwhile cut capsicum,tomato, cilinatro,green chili and keep it aside.
Now heat the tawa (griddle) on low heat and grease it very well
Take 2 spoon of better and swirl it in to thick uttapam .

Now sprinkle all the cut vegetable on the top. Press it on the top softly so all veggie get stick in the uttapam.

Now cook it on low medium heat so uttapam and all veggie get cooked .

You can cover it for 30 second to cook it well.

Turn when it cooke from one side .and cook from another side for  few minutes only.

Note- i cooked it from veggie side only for few minutes if you want you can cook more from veggie side.

Bottlegourd cutlets (Giya,loki cutlets)

 This is very easy quick, veggie cutlet. yummy snacks to enjoy along with  green chutney or ketchup and hot tea .

Ingredients:

1 cup grated Bottlegourd(giya,loki)
4 Tbsp Gram flour(Add more if u need more for thick paste)
1tsp salt
1tsp red chili powder
1tsp dry roasted cumin seed powder
pinch of Asfotedia
1cup vegetable oil( for fry the cutlets)


Method
Peal and grate the bohttlegorund and mix the gram flour.

Mix all the ingredients together and make a small ball and deep  fry it on  medium high heat .

Fry them until they turn in to crispy brown.
serve it with green cilantro chutney and  hot tea .

Bread Matra(yellow chekpeas) Sandwich

Ingredients:

• 1 cup Matra(yellow check peas)
• 4 Bread slice
• 1 Potato (Boiled) optional
• 1onion(Finally chopped)
• 1 Large Tomato(finally chopped)
• 4 Green chili
• 1Tbsp Lemon
• 1 tsp Salt
• 1/2 tsp Red chili powder
• 1/2 Grama masala
• 1 tsp chat masala
• 2 tsp cilantro leaves
• 1Tbsp Tamarind chutney
• 1tsp Green chili sauce(optional)

Method:

Soak the yellow check peas overnight in water .
check the image how yellow check peas or matra  looks.

In the morning add 2 cup of water ,salt and matra in the pressure cooker and boil it on medium heat for 20-25 minutes or until it get soft.

                  

Now mix, tomato,potato ( cut in to small pieces) , onion,greenchili,lemon juice,cilantro ,garam masal,chat masala,salt in the boiled  matra and mix it softely.

Now toast the bread and fill the matra and apply tamarind chutney and chili sauce on the top of matra.
and serve with tomato sauce and with hot tea.

Note: if you want to eat it without  bread then you can eat it separately like chat .
Linking to-                                               
                                                                  Let's cook Bread

Healty Diet Sandwich  priya verstile recipe

sandwiches recipes

 Pragyan's Guest host event 'Let's Party - Fusion Food' & brain child of Surabhi

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