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.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

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

Linking this to Radhika,s event lets-cook-18-starters-appetizers.html



 

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 .

 

 

Linking to Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

Linking this to Radhika,s event lets-cook-18-starters-appetizers.html

 

Dum Aloo recipe

 

In India Dum aloo is very famous recipes and people made it in diffrent ways according to their taste . i am making punjabi style dum aloo. it is very rich in flavour and tasty curry.

 



Indredients:

• 6 small Potato(partially blolied)
• Oil for fry the Potato

For Gravy

• 2 Big Tomato (Finely chopeed)
• 2 Onion(Paste grind in the blender)
• 1cup yogrut(curd)
• 1Tbsp Besan\GramFlour (optional)
• 1 Tsp cumin seeds
• 1Tbs coriender powder
• 1 Tsp Garam masala powder
• 1 Tsp Red Chili powder
• 1 Tsp Ginger Garlic paste
• Cilantro leaves for Granshing(Finely chopped)
• 2 Tbsp clarified butter or ghee
• salt to taste

Method:

1. In a pot or pressure cooker  praboiled the potato (cook partially).Peel and prick all over with fork and shallow fry. Keep aside.
2. In pan heat oil on medium heat and put cumin seeds in it .
3. when cumin seeds sizzle , Add onion paste, and saute it until onion truns brown.
4.  Add tomato,ginger garlic paste ,coriender powder,red chili powder,grama masala ,salt  and saute this paste until it leaves the oil . continuous stirring is required.
5.  Add  yougrt and fry for 1 minutes .
6. Add 1/2 cup water when it comes to boil add Potato and cover the pan .
7. Cook covered for 5- 6 minutes. Granish with chopped cilantro.
8. Serve hot with rice, roti ,Naan.

Tips : if u want it more delicious then you can  add cashew paste in it ,after the tomato cooked
 

 

 

 

 

Kalakand

One of  my favourite recipe and very famous in north india. Generally we use to it make it in our home in day to day life But this recipes takes time so most of us  makes it ocassanllly ...it have sweet miky taste in it. In india some people called it Milk cake also .so enjoy this Milk cake .

Ingredients:

• 8 cups or 2 quart milk
• 1/2 cup sugar
• 2-3 Tbsp Lomon juice (for makinf paneer)
• 10-12  sliced almonds or pistachio for garnishing

Method:

Making Paneer:

• Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

•  when milk comes to a boil, add the lemon juice and stir the milk gently. The curd will start separating from the whey, now turn off the heat.

• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

 

• Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
• To take out the excess water, squeeze the wrapped paneer.
•  Do not knead the paneer.

Making Kalakand:

• Now Boil remaning 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups or one and half cup .
• Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
• When it reamins 2 cup Add the paneer in the milk

•            Add sugar and keep stirring till the mixture thickness and form a soft dough consistency.

 

• continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

• Pour it over greased plate keeping about half inch thick.
• Let it cool for about one hour. Cut the kalakand in squares.
• Granish it with almond and pistcho.

Mango chutney with vinegar Touch

Mango is very common now in summer  and this is one of my favourite fruit.
This mango vinegar chutney ,i learnt from my mom .she used to make it in quantity but here i am using only two raw mango for side dish only.I used vinegar which gives it nice touch in taste.

INGREDIENTS

•  2 Mango (raw or semi raw)
• 1 Tbsp vinegar
• 4 Tbsp sugar
• 1/2 Tsp red chili powder
• 1/2 Tsp salt
• 1 tsp Garam masala
• 1/2Tsp carom seeds

Method:

1. wash, peel the mango and grate it.
2. In a pan add all the ingredients and start cook it on medium heat.
3. Keep striring in between until it turn in to thick chutney.
4. After 10-15 minutes it will be ready
5. serve with your food menu with roti .
6. You can apply it on bread can do enjoy !!

Grated Bottle Gourd stir fry

Bottle gourd is very healthy food for evryone . This  grated Bottle gourd stir fry or bhuji gives it diffrent taste with carom seeds . we can use this recipes as a side dish in a lunch or in  dinner .

Ingredients

• 250 gm Bottle gourd
• 1 onion (Finely chopped)
• 1 Tomato (Finely chopped)
• 2 Tbsp capsicum (cut in to cubes),optional
• 3 nos Green chili
• 1 Tsp Carom seeds\Ajwain
• 1/2 Tsp Red chili Powde
• 1/2 Tsp Turmeric Powder
• 1 Tsp Coriender powder
• 1 Tsp Garam Masala Powder
• 1/2 Tsp Lemon Juice
• 2 tbsp Oil
• Salt to taste

Method
Wash and peel the bottle gourd  and grate it .Keep aside.
Do not squeez it .

Heat oil in a pan ,put  carom seeds and saute till golden brown.
Now add ,oinion and fry it till golden brown.
Add tomato and all the spices - Turmeric powder,green chili,red chili powder,Garam masala powder,coriender powder,lemon juice and  again fry all the spices for 2 minutes.
Now add grated Bottle gourd and cover  the pan .
Cook it on the medium heat for 10 minutes or until it get tender or leaves the oil from the corner .
.keep stiring it meanwhile.
once it cooked served with rooti .

Achari Bhindi\Okra

This Achari Bhindi\okra is one of favourite recipes. i made it with the pickle masala that makes it diffrent in taste . pickle\achar gives it  little sour flavour  and nice color.it is very easy and simple recipes.i love to eat it with roti and rice.

  

Ingredients:

• 1 Lb okra
• 1 Onion
• 2-3 Green chili (Finely chopped)
• 1Tbsp Pickle Masala(any mango pickle masala)
• 1 Tsp cumin seeds
• 1/2 Tsp Turmeric powder
• 1 Tsp Coriander powder
• 1 Tsp Garam masala
• 1 Tsp Red Chili Powder
• 2 Tbsp oil (Musturd oil is better for okra)
• Salt to taste

Method
Wash okra . Make it pet dry .Now trim from two ends and cut in to cubes.
cut onion in slice set aside.

Now take of  pickle masala on the top of pickle. keep aside

Heat oil in a pan . Add cumin seed when it turn in to brown add onoion and fry it  for 2 minutes .
Add coriander powder,turmericpowder,red chili powder ,Garam masala and  saute it for 30 seconds.
Now Add okra and fold it well so all spices mix well with okra.

Now cover the pan for 2 minutes .After 2 minutes again fold the okra and now,  Add pickle masala in it and cook on low medium heat for 10 minutes or untill it get tender. stir it after 2-3 minutes.
when it leaves oil from the corner then it is ready to serve .
serve with hot roti.naan or rice.

 Note  To make the okra i used pickle oil . This is secret to make okra more tasty.

every pickle have extra oil  you can take off from upper side of pickle and it is another advantage to use the pickle oil.

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

 Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction                              

Linking  this to Radhika,s event lets-cook-18-starters-appetizers.html

Bottle Gourd(Giya/Loki) Kofta curry

I used here bottle gourd cutlet as a kofta in this recipes as we can make  Bottle gourd Kofta curry by these cutlets.

Ingredients :
For curry
1 Large onion
2 Tomato
2 nos Green chili
1tsp Ginger Garlic paste
1tsp cumin seeds
2tsp Besan (Gram flour)
2tsp curd
1tsp Coriander Powder
1Tsp Garam Masala Powder
1tsp Turmeric powder
1tsp Red chili powder
1tsp kasoori methi(fenugreek leaves)
1Tbsp cilantro finely chopped (for garnishing)
1tbsp oil
1tsp salt or according to taste

For Kofta 
Chek here in this link to check  how to make  Bottle Gourd Cutlet/Kofta 

Method:

Grind  Onion ,Tomato ,green chili and make a smooth paste and keep it aside.

Beat yogurt and Flour and set aside.

Heat oil in a pan put oil and add cumin seed and let it saute till brown.

Now Add onion tomato paste,ginger garlic paste , coriander powder,turmeric powder,red chili powder,salt ,gram masala ,besan(Gram flour),curd  and fry it 4-5 minutes till it leaves oil .

Now add 1 cup of water and let it come to boil .

Once water  boil, Add kofta/cutlets in it and cover the pan and cook it again for 3-4 minutes.

Remove from heat. Add chopped cilantro in it .

serve with  hot chapati,rice or paranta

Notes-Kofta will absorb the water so put little extra water and cook with kofta only 3-4 minutes. 

so they absorb the masala and gravy. .

Kadi Pakora

This one of my Favorited dish kadi pakora when i getting bored all the veggie and lentils then i made it.

as it changed my taste...

For Pkora 

 1 cup Gram Flour(Besan)

1 tsp salt

1/2 red chili powder

1/2 cumin seed powder

1/2 Baking powder or Eno

water To make a thick paste

oil for frying the Pkora

For Kadi

1Cup sour yogurt(1 glass-matta ,Dahi)

3 Cup water

1/2 cup Gram flour(Besan)

1tsp turmeric powder

1/2 tsp fenugreek seeds

1tsp Grama masla powder
3-4 Dry Red chili

2tsp oil

1tsp salt

For Tadka

4-5 curry leaves

1 onion sliced

1 tsp red chili powder

2 tsp oil

Method

For Pkora

Mix all the ingredients under Pkora section in the bowl except oil .Add water make the thick paste

Make round shape pkora and deep fry them, utill they turn in to  brown crispy pkora.

Now keep it aside

For Kadi

Bled yogurt,in double amount of water.Add Gram flour(Besan),salt,turmeric,gram masala in it.

Make sure there is no lump in it it should look like a butter milk.

Now keep it aside.

For making the kadi ,Add oil in a big open pan .Add fenugreek seed and let it pop.

Now add kadi mixer in it and let it come to boil on medium heat.

Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. 

Keep watching it stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between.

Stir for another 5 minutes and check if its thick enough and looks dark yellow. 

Now add pkora in it and boil agian 3-5 minutes.

For tadka on the top

Take oil  in small pan  ,Add sliced onion ,dry red chili and currey leaves saute it till light brown.

Ans sprinkle it  on the top of the prepared kadi.

Serve it with rice and chapati.

Note  if u  do not want tadka on the top then u can add all the ingredients in the starting time,when you will add fenugreek seeds in the oil.

i added in the last b,coz it gives me nice aroma smell and looks good.

veggie vermicelli

This recipes is very easy and i learnet it from my mom. you can try it when you do not want to eat chapati .This is full of veggie and a good source of vitamins and healthy recipes specally for kids..

Ingredients:

• 1 cup vermicelli (jave)
• 1 small onion (Finely chopped)
• 1 Tomato
• 1Tbs Capsicum(cut julienne)
• 1 Tbs Cabbage(optional)
• 2 Baby carrot (Finely chopped)
• 2/3 Cup Peas (158 ml)
• 2 nos Green Chili(Finely Chopped)
• 1 tsp Carom seeds\Ajwain
• 1 tsp Grama masala
• 1 tsp Turmeric Powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 2 cup water
• 1 Tbsp oil (any vegetable oil )
•  

Method:
Take the vermicelli in a pan  on medium heat ,and roast  vermicelli untill it trun  in to golden brown colour and keep aside.

Now pour the oil in the pan on medium heat . Add carom seed(Ajwain) saute it  trun in to   brown .
Add onion,Cabbage,capsicum,carrot  and fry it for 2 minutes .Add tomato ,Peas in this mixer and fry all the veggie utill they looked little tender.

Now add 2 cup water and wait untill it get boiled .
when bubled strat in the water add roasted vermicelli and cover the pan .
After every 2 minutes keep stirring . vermicelli will take exactly 5 minutes to get cooked .
After 5 minutes switch off the heat and cook it on steam for 2-3 minutes  .
Now serve it with Green chutney ,pickle or hot tea.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

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