Tag Archives: Mixed Vegetables

Mixed Vegetable Salan

26 Dec

mixed_vegetable_salan
Mixed Vegetable Salan.

Peanuts and sesame seeds are roasted and ground into paste with fresh coconut. Mixed vegetables are cooked in freshly ground peanut sesame paste. Serve mixed vegetable salan with roti or with rice.
Makes: around 6 Servings of Mixed Vegetable Salan.

Ingredients:

Potato 1
Cauliflower Small Florets 1 Cup
Onion 1 Large
Green Peas 2 Tbsps
Carrot 1 Small
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Coriander Powder 1 Tbsp
Red Chili Powder 1 tsp
Tamarind 2 inch Piece
Plain Yogurt 1 Tbsp
Turmeric Powder 1/4 tsp
Fresh or Frozen Grated Coconut 1/4 Cup
White Sesame Seeds 3 Tbsps
Raw Peanuts 4 Tbsps
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Cumin Seeds 1/4 tsp
Cloves 4
Cardamom 2
Cinnamon 3 inch Long Stick
Oil 2 tsps

Method of preparation:

Heat a pan on low heat, roast sesame seeds and peanuts separately.
Grind sesame seeds, peanuts into powder using a grinder.
Then add the coconut and half a cup of water and grind everything into smooth paste.
Remove the peanut sesame paste onto a bowl and keep aside.

Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice discarding any veins.
Peel and finely chop the onion.
Peel, wash and chop the potato and carrot.
Break cauliflower into small florets and wash them.
Whisk yogurt with a tbsp of water and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds change color, add green chiles.
Fry briefly, add chopped onion.
Fry for a minute, add ginger garlic paste.
Fry till onion turns golden brown in color, add chopped potato, cauliflower, carrot, green peas, coriander powder, red chili powder and salt.
Pour around 1 1/2 cups of water and cook covered till vegetables are just cooked.
Stir in ground peanut sesame paste, tamarind extract, turmeric powder, yogurt and salt.
Let the mixture come to a bubble and cook on low for around 5 minutes.
Adjust any seasonings if necessary and garnish with cilantro.
Serve mixed vegetable salan with roti or with rice.
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with green chiles or red chili powder.
Variations: Check other mixed vegetable recipes here.
Other Names: Mixed Vegetable Salan.

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Fried Vegetable Idli

1 May

fried_vegetable_idli
Fried Vegetable Idli.

Idli batter is prepared with idli rawa and urad dal. Choice of raw vegetables are finely chopped and cooked in oil and added to the Idli batter. Fried vegetable dlis are steamed till soft and fluffy and can be served with any chutney of your choice.
Makes: around 8 Fried Vegetable Idli.

Ingredients:

Urad Dal 1/2 Cup
Idli Rawa 1 Cup

Onion 1/2 Small
Tomato 1 Small
Green Bell Pepper 2 Tbsps
Red Bell Pepper 1 Tbsp
Yellow Bell Pepper 1 Tbsp
Cilantro few Sprigs
Green Chiles 1
Peas 2 Tbsps
Cumin Seeds a big Pinch
Salt to taste
Oil 1 Tbsp
Ghee a Dollop

Method of preparation:

Peel the onion.
Wash the bell pepper, tomato and cilantro.
Remove stems, wash and finely chop the green chiles.
Finely chop the tomato, onion, bell peppers and cilantro.

Soak urad dal in water for 3 – 4 hours.
Soak idli rawa in water for around half an hour.
Grind the urad dal into smooth paste and remove onto a mixing bowl.
Squeeze out most of the water from the idli rawa and add the idli rawa to the urad dal paste.
Mix thoroughly and add few tbsps of water if the mixture is too thick.
Leave the batter aside and let the batter ferment for atleast 2 – 3 hours.

Heat oil in a pan, add cumin seeds and fry for few seconds.
Then add the chopped onion, green chiles, bell peppers, peas and tomato in to the pan.
Cook for around 2 – 4 minutes until all the vegetables are cooked.
Remove from heat and cool the mixture to room temperature.
In a mixing bowl, mix together idli batter, cooked mixture and salt if necessary.

Grease the idly moulds with little ghee.
Pour around 3 – 4 tablespoons of the prepared vegetable idli batter into each mould.
Steam the idly for 8 – 10 minutes and remove from heat.
Let the idlis stand outside for couple of minutes before removing the idlis from idli moulds.
Apply a drop of ghee to each idli to avoid drying before serving.
Serve fried vegetable idli with coconut chutney or any spicy chutney of your choice.
Notes: Refrigerate any remaining batter for next time.

Suggestions: If the idli is still wet inside, steam them for couple more minutes and let them stand for few minutes outside.
Variations: Add your choice of vegetables to the oil if desired.
Other Names: Fried Vegetable Idli.

Tofu Vegetable Stir Fry

29 Mar

tofu_vegetable_stir_fry
Tofu Vegetable Stir Fry.

Extra firm tofu is marinated in soy sauce. Mixed vegetable mix (Broccoli, Asparagus, Red Bell Pepper, cauliflower, sugar snap peas, carrots) is stir fried in oil and then marinated tofu is added as a finishing step. Serve tofu vegetable stir fry with fried rice.
Makes: around 3 Servings of Tofu Vegetable Stir Fry.

Ingredients:

Extra Firm Tofu 15 – 20 inch Cubes
Mixed Vegetable Mix (Broccoli, Asparagus, Red Bell Pepper, cauliflower, sugar snap peas, carrots )
Soy Sauce 3 – 4 Tbsps
Red Chili Flakes a big Pinch
Salt to Taste
Oil 1 Tbsp

Method of preparation:

In a wide bowl, add soy sauce and cubed tofu.
Let it stand for around 5 minutes for the tofu to absorb the soy sauce.
Chop the mixed vegetables into small pieces ( around 2 Cups).

Heat oil in a pan, add mixed vegetable mix.
Fry on medium high flame till vegetables are just cooked and starts to brown around the edges.
Make sure to keep stirring to avoid sticking to the bottom of the pan.
Once the vegetables are done, add the marinated cubed tofu.
Fry till soy sauce has been evaporated and tofu turns darker.
Season with salt and red chilli flakes and remove from heat.
Serve tofu vegetable stir fry with fried rice.
Notes: Make sure mixed vegetables are cooked right.

Suggestions: Make sure not to add too much salt since soy sauce is salty.
Variations: Vary the mixed vegetables based on your choice.
Other Names: Tofu Vegetable Stir Fry.

Mixed Vegetable Curry

30 Nov

mixed_vegetable_curry
Mixed Vegetable Curry.

A mix of vegetables (cauliflower, potato, bell pepper etc…) are finely chopped and cooked in oil along with whole spices. Powdered spices are mixed in during the last stage of cooking to spice up the mixed vegetables. Serve mixed vegetable curry with plain steamed rice or with roti etc..
Makes: around 4 Servings of Mixed Vegetable Curry.

Ingredients:

Cauliflower 1/4th of Small Head
Potato 2 Small
Tomato 1
Onion 1 Large
Bell Pepper 1
Green Peas 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Green Chiles 1 – 2
Garam Masala Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, break cauliflower into small florets and roughly chop the florets.
Peel, wash and chop the potato into small pieces.
Wash and finely chop the tomato.
Peel and finely chop the onion.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Wash, remove stems and slice the green chiles.
Wash the cilantro and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, stir in onion and fry till golden brown in color.
Then stir in cauliflower, potato, bell pepper and green peas.
Cook covered till the vegetables are cooked well.
Uncover and fry for a minute or two, stir in chopped tomato, garam masala powder, coriander powder and salt.
Fry for another minute and remove from heat and stir in chopped cilantro.
Serve mixed vegetable curry with plain steamed rice or with roti etc..
Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with red chili powder. If any of the vegetables are not cooked properly, put the pan back on heat and cook covered on low flame till done.
Variations: Check other recipes with mixed vegetables here.
Other Names: Mixed Vegetable Curry.

Spring Vegetable Dosa

23 Mar

spring_dosa
Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:

Urad Dal 1/2 Cup
Rice Flour 1 Cup
Green Chiles 1
Salt to taste
Oil as required

For One Serving:

Ginger Chutney 1 Tbsp
Cabbage (grated) 2 Tbsps
Green Bell Pepper 1 Tbsp
Carrot (grated) 1 Tbsp
Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side.

Suggestions: Layer a lot of vegetable mixture on the dosa in which case the dosa won’t crisp up.
Variations: Use your choice of chutney to spread on the dosa. You can also mix a tsp of oil in any lentils powder and spread the mixture on dosa. Potato mixture can also be used to spread on the dosa for binding. You can also saute the vegetables lightly before used for layering.
Other Names: Spring Vegetable Dosa.