Vidhya's Veg Indian Recipes: November 2017

Wednesday, 29 November 2017

Baby Corn Manchurian

Checkout for step by step procedure with photos, to prepare Baby Corn Manchurian. No sauces used.

Baby Corn Manchurian

Whenever we get an idea to prepare manchurian recipes, our immediate next thought would be that having tomato/soy sauce at home. After reading the recipe, you do not have to wait for another weekend to buy your so and so sauces to make a nice manchurian. And the reason behind I am not using sauces is my hubby. He is not a big fan of soy sauce and every time he will stop me from buying one. So I got my own method of preparing manchurian recipes and here I am sharing it with you. Manchurian made without any sauces and just with the vegges and spices available handy in our kitchen. This has a rich taste with nice aroma of Indian spices. This can be served best with roti/fried rice. This also serves as a spicy starter/appetiser.

Baby Corn Manchurian

Preparation time: 15 min
Cooking time: 30 min
Serves: 2
Category: side-dish/starter
Recipe by Vidhya

Ingredients

To deep fry baby corn

Baby corn - 200 grams

Maidha or All purpose flour - 2 table spoon

Rice flour or Corn flour - 1 table spoon

Pepper - 1/2 to 1 table spoon, as per your taste

salt - a pinch or as per your taste

Oil - to deepfry

To prepare manchurian gravy

Onion - 1 Small or Medium sized, chopped

Spring onion - 3 springs

(White and green part chopped seperately)

Capsicum - 1/2 chopped lengthwise

Tomato - 1 Medium sized, chopped

Ginger - 1 table spoon, finely chopped

Garlic - 1 table spoon, finely chopped

Green chilli - 1 chopped lengthwise
Chilli powder - 1 spoon or as per your taste
Garam masala - 1 table spoon
Coriander powder - 1/2 spoon
salt - As per your taste

Method

Fry Baby Corn

Cut the baby corn, take them in a bowl, add maidha, rice flour/corn flour (I used rice flour), pepper and salt.

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Sprinkle little water and mix it well. Keep it aside for at least 10 min.

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Deep fry the baby corn coated in flour.

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Prepare Manchurian gravy

Chop onion, tomato, spring onion, capsicum, ginger and garlic.

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In pan/kadai, add a table spoon of oil, when it is hot add ginger, garlic and slited green chilli . Fry until the raw smell goes off.

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Add Green chilli, onion and white part of spring onion. Fry until onion becomes transparent.

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Now add capsicum and give a stir.

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Add chopped tomato and turmeric powder and stir it.

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When tomato is fully cooked and mushy, add green part of spring onion.

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Add chilli powder, coriander powder, garam masala and salt.

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Give a stir after adding spices. Add the fried baby corn and mix well and allow it to cook for another 5 - 7 min in low heat.
Remove from hot plate and the baby corn manchurian is ready to serve.

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Note:

Fry baby corn until it is crispy and use it immediately, otherwise there is chance the corn might lose it's crispiness.
Serve machurian hot, leaving it for long time might soak the crispy corn and again it might not be crispy.
Adding spring onion gives a nice flavour, so request to use it as compulsory.

Sunday, 26 November 2017

Chilli Cheese Sandwich

Check out for step by step procedure to prepare Chilli Cheese Sandwich. Cheese dishes are my favourite and one among is Chilli Cheese Sandwich. I used to have this delicious sandwiches at my office cafeteria, every bite of it includes tasty capsicum, hot green chilli and green chutney blended in chewy cheese. This serves as good filling evening snacks or for a simple dinner. When you are doing it for kids you can avoid green chillies. If you are a fan of capsicum and cheese, start preparing the sandwich right away. This is a good Picnic Snack as well.

Chilli Cheese Sandwich

Preparation time: 20 min
Cooking time: 3-5 min each sandwich
Serves: 4 sandwiches
Category: Sandwich/snacks
Recipe by Vidhya

Ingredients

For preparing Green Chutney

Coriander leaves - a handful

Mint leaves - a handful

Green chilli - 1

Ginger - 1 to 1 1/2 inch

Garlic - 1

Tamarind - a small piece

Chat masala - 1/2 spoon

Salt - as per your taste

For making sandwiches

Bread - 8 slices

I used white bread. You can use bread of your choice.

Capsicum - 1 Medium sized, very finely chopped

Green Chilli - 1 very finely chopped (Optional)

Cheese - Cheddar cheese, grated 1 cup

Butter - 3 spoon

Ghee - 3 spoon

Method

Green chutney

Blend all the ingredients mentioned in "For preparing Green Chutney" section in a blender and add a little water to make a smooth paste.
Green Chutney is ready.

Chilli Cheese Sandwiches

Take a bowl, mix the finely chopped capsicum, green chilli (Optional) and cheese. I used cheddar cheese, so I haven't added any salt.
Then take two slices of bread. On one side of a bread slice apply butter and then apply green chutney over it.
Now take 1 to 1 1/2 table spoon of capsicum and cheese mix and spread it over the greased bread slice evenly. Here, I topped it again with a layer of grated cheese (This is optional). More cheese - more taste :)
Cover the filling with another slice of bread and apply ghee over the it.
I used tawa for toasting the bread. You can toast it in toaster as well.
When both the sides are golden brown and nicely toasted, remove it from hot plate.
Serve hot Chilli Cheese Sandwich with green chutney and tomato sauce.

Chilli Cheese Sandwich
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Saturday, 25 November 2017

Potato Pulao/Potato Rice

Potato pulao is a perfect lunch box recipe. This is also best suitable for a quick meal/simple dinner as it is very easy to prepare in just 30-40 min. Papad/Apalam would be best accompanied with potato rice or it is simply fine with no side dish. Raitha also goes well with this spicy pulao. Potato pulao is a very tasty rice recipe, kids would love them more as it has their favourite vegetable -Potato. Simple step by step procedure associated with pictures to explain each step for Potato Pulao/Potato Rice recipe.

Preparation time: 20 min
Cooking time: 30 min
Serves: 2
Category: Variety Rice
Recipe by Vidhya

Ingredients

Basmathi rice - 3/4 cup

Potato - 2 Medium sized chopped

Onion - 1 Medium sized, chopped lengthwise

Garlic - 1 spoon chopped

Ginger - 1 spoon chopped

Green chilli - 1 finely chopped

Oil/Ghee - 1 table spoon

Salt - As per your taste

Spices

Bay leaf - 1

Cinnamon Stick - 1 to 1 1/2 inch

Star Anise - 1

Cardamom- 3 nos

cloves- 3 nos

Spice powdered/Ready-made Powder

Turmeric powder - 1/4 spoon

Chilli powder - 1/2 spoon

Garam masala powder - 1/2 spoon

Coriander powder - 1/4 spoon

Method

Cook the basmathi rice and allow it to cool.
Chop onion, garlic, ginger and green chilli.
In a kadai, add a table spoon of ghee/oil (I used ghee), when it is hot add the spices mentioned in Spices section.
Fry until the spices are aromatic. Add chopped onion, garlic, ginger and green chilli.
When the onion is golden brown/transparent, add chopped potatoes.
Add turmeric powder and mix it well.
Close the kadai with lid and cook in medium heat for at least 15-20 min.
Now add chilli powder, coriander powder, garam masala powder and salt. mix it well and cook for another 10 min in low heat.
When the potato curry looks well blended, add the cooked basmathi rice. Mix well and remove it from hot plate.
Potato pulao is ready to eat or for lunch box.

Notes:

If you are doing it for your kids, you can avoid green chilli.
When the curry is completely blended, you can stir fry for few more minutes in low heat to roast the potato, it adds more taste to the pulao.

Tuesday, 21 November 2017

Creamy Spring Onion Soup

Spring onions are great in taste and also rich in nutrition. Creamy spring onion soup is made with very minimal ingredients, to enhance the taste and to obtain a creamy flavour I have included milk and a piece of potato. This warm and soothing soup is a great compliment for cold nights. Step by step procedure below with photos - Creamy Spring Onion Soup.

Preparation time: 15 min
Cooking time: 10 min
Serves: 2
Category: Soup
Recipe by Vidhya

Ingredients

Spring onion - 10 - 12 springs
Onion - 1/4 of a medium sized onion, finely chopped
Potato - 1 Medium sized
Milk - 1 1/2 cup
Butter - 2 - 3 table spoon
Pepper and salt - As per your taste

Method

Boil the potato, peel the skin off and keep it aside.
Chop onion, spring onion(white and green part separately) and set it aside.
In a kadai, add a table spoon butter.
When it is melted add onion and white part of spring onion.
Fry it until the onion becomes transparent/golden brown.
Now add green part of spring onion and fry for 2-3 min.
Transfer it to a blender. Include the boiled potato, add half a cup of water and half a cup of milk. Blend it to a smooth paste.
Take the same kadai, add the a table spoon of butter. when the butter is completely melted add blended paste and add a cup of milk, in medium heat allow it to boil.
Add salt and pepper and cook for 2 more minutes.
Creamy spring onion soup is ready to serve.

Saturday, 18 November 2017

Broccoli curry

When I moved to a different country I was not getting many vegetables that were available in India. So I tried broccoli which is considered to be a nutritious vegetable. Broccoli curry is one of the dishes I tried and the outcome was really tasty. The procedure is very simple, toss the broccoli in onion and tomato mixture with regular spices. This curry serves best as sides for poori/roti/chapathi.

Preparation time: 15 min
Cooking time: 30 min
Serves: 2
Category: side dish
Cuisine: Indian
Recipe by Vidhya

Ingredients

Broccoli - 250 grams

Tomato - 1 Medium sized, finely chopped

Onion - 1 Medium sized, finely chopped
Garlic - 2 pods finely chopped

Kadugu or Mustard seeds - 1 spoon

Turmeric powder - 1/4 spoon

Chilli Powder - 1/2 spoon or as per your taste

Garam masala powder - 1/2 spoon

Salt - as per your taste
oil - 1 spoon

Method

Remove the florets, wash and keep it aside.
Chop onion, garlic and tomato.
In a kadai, add a table spoon of oil, when it is hot add mustard seeds.
Once the mustard seeds splutters, add onion and garlic and fry till onion turns transparent/golden brown.
Now add chopped tomatoes add a pinch of turmeric powder. Mix it well and cook until tomatoes become mushy.
Add chilli powder, garam masala powder and salt.
Give a stir and add broccoli. Mix it well with cooked curry.
Close it with lid and cook for 15 - 20 min in medium heat. Stir occasionally. Sprinkle little water in between/when curry looks dry.
When it is all blended Broccoli curry is ready to serve.