Vidhya's Veg Indian Recipes: no garlic

Showing posts with label no garlic. Show all posts

Wednesday, 20 December 2017

Vegetable Pasta

Step by step procedure to prepare Vegetable Pasta. No Onion No Garlic Pasta recipe. Basically pasta is a very popular and staple food from Italian Cuisine. Here we are going to prepare Italian pasta with our Indian spices and with a bowl of mixed vegetables of our choice. Pasta is now becoming a favourite and popular food among kids, so we can make this up healthy by adding veggies to it. Vegetable Pasta would be the best choice for evening snacks and also for a nice and simple dinner. The procedure is very simple - cook the pasta, cook the vegetable with spices and toss the pasta in the vegetable mixture. Now we will see how to prepare Vegetable Pasta in detail.

Preparation time: 15 min
Cooking time: 20 min
Serves: 1
Category: Pasta
Recipe by Vidhya

Ingredients

Pasta - 100 grams, any pasta of your choice. I used penne Durum wheat pasta.

Carrot - 1 Medium sized finely chopped or grated

Beans - 8-10 nos finely chopped

Cabbage - a small peace finely chopped

Capsicum - 1/2 portion finely chopped

Broccoli - 4-5 floret
Butter/Oil - 1 table spoon

Turmeric powder - a pinch

Garam masala powder - 1/2 spoon

Black Pepper crushed- 1 to 1 1/2 spoon

Coriander Powder - 1/2 spoon

Chat masala - a pinch

Salt - As per your taste

Method

Cook pasta as per the procedure given in the pack and set it aside.
Thoroughly clean the vegetables and chop them.
Take a kadai, add a table spoon of butter/oil. I used butter. When it is hot add the vegetables and stir it.
Add a pinch of turmeric powder and cook the vegetables for atleast 15-17 min. Sprinkle little water in between to avoid the burn.
When the vegetables are almost cooked, add 1/2 spoon garam masala powder, black pepper, 1/2 spoon coriander powder, a pinch of chat masala and salt.
Give a stir and cook for a minute. Now add the cooked pasta, stir and cook for another 3-4 min.
Vegetable Pasta is ready to serve. Have it plain or with tomato sauce.

Note:

You can use any vegetable of your choice. You can also include peas/corn for additional taste.
While cooking pasta add a drop of oil in the water, so that the pasta will not stick to each otther.
Run the pasta in cold water immediately after cooking, otherwise the pasta will badly stick to each other.
You can use butter or olive oil for cooking. I used butter.

Sunday, 17 December 2017

Vegetable Fried Rice

Step by step procedure to prepare Vegetable Fried Rice with photos explaining each step clearly. There are so many ways to prepare fried rice like Chinese style, Schezwan fried rice and etc.. In most of the recipes we are compelled to use soy sauce, vinegar, schezwan sauce and so on. Like my earlier posts, in Vegetable Fried Rice also I have not used vinegar or soy sauce, but just a table spoon of tomato sauce alone. This particular fried rice will have a unique taste and nice aroma of spring onion combined with flavourful mint leaves and coriander leaves. The procedure is very simple with very less ingredients but with loads of vegetables. This fried rice is my husband's favourite and he likes to have it with chips and sauce. I have prepared the recipe many times and it never failed me from getting appreciations. The fried rice goes well as a comforting weekend lunch and even for a delicious dinner. Now again, we are preparing our fried rice at home, which makes it more healthy and more tasty. As I always say "Home made is always Best". So try this veg fried rice recipe and kindly post your comments. Your comments and feedback are very important for me to keep going with my food blog and with my passion.

Preparation time: 30 min
Cooking time: 40 min
Serves: 2
Category: Variety rice
Recipe by Vidhya

Ingredients

Basmathi rice - 1 cup

Spring onion - 3 springs finely chopped(Keep the white and green part separately)

Carrot - 1 finely chopped

Beans - 8-10 finely chopped

Capsicum - 1/2 of a capsicum, finely chopped

Cabbage - 1/4 portion of a big cabbage, finely chopped

Corn - a handful

Green Peas - a handful

Tomato sauce - 1 table spoon

Pepper - 1 table spoon

Butter - a table spoon

Salt - As per your taste

To Grind

Spring onion - 1 spring

Coriander leaves - a handful

Mint leaves - a handful

Green chilli - 3

Method

Cook the basmathi rice in your regular procedure and let it cool down.
Wash all the vegetables thoroughly and chop them finely. As I have mentioned earlier, keep the white and green part of spring onion separately.
Blend all the ingredients mentioned in To Grind section. Add water, enough to blend them nicely to make a smooth paste.
Take a kadai or thick bottomed vessel, add a table spoon of butter. when butter is melted add white part of spring onion and fry it for a min.
Then add the blended paste, fry it until the raw smell goes off.
Now add the chopped vegetables. Mix it well and close the kadai with a lid and cook it for 15-20 min. Stir the vegetables often. You can sprinkle water if it does looks like burning from bottom of the kadai. Do not add lot of water just sprinkle it.
When the vegetables are almost cooked add green part of the spring onion and stir it for a minute.
Add salt, tomato sauce and pepper. Give a stir and cook for another 2-3 min.
Now add the cooked rice and mix the rice well with the cooked vegetables.
Remove it from hot plate and now the Vegetable Fried Rice is ready to serve.
Eat Vegetable Fried Rice hot and enjoy your meal.

Notes:

Use any vegetable of your choice.
You can use fresh or frozen peas and corn. I used fresh.
You can also replace butter with a table spoon of ghee or oil. But butter is my choice. You can also try using olive oil.
I have not added garlic in my recipe. If you wish to add, mince 1 pod garlic and add it to the melted butter.

Sunday, 10 December 2017

Ginger Cashew Cauliflower Masala

Step by step procedure with photos to prepare Ginger Cashew Cauliflower Masala. No Onion, No Garlic recipe. This is a very simple side-dish recipe for roti/naan. Very less time consuming as you can prepare the dish in just 30 min. The curry cooked in spicy tomato base, rich in the flavour ginger and creamy because of cashew, makes an unique main course. If you like cauliflower curry/masala, please do visit my other recipes - Cauliflower and Peas Masala, Cauliflower and Potato Curry.

Ginger Cashew Cauliflower Masala

Preparation time: 15 min
Cooking time: 20 min
Serves: 2
Category: Side-dish
Recipe by Vidhya

Ingredients

Cauliflower - 250 grams

Tomato - 3 Medium sized

Ginger - 2-3 inches

Cashew - 10-12 nos

Oil - 1 table spoon

Jeera - 1 table spoon

Turmeric powder - a pinch

Chilli powder - 1 spoon/as per your taste

Garam masala - 1 spoon

Coriander powder - 1/2 spoon

Salt - As per your taste

Method

The first step is to clean the cauliflower florets. In a vessel, take enough water to submerge the cauliflower florets, bring the water to boiling, add a table spoon of salt and a generous pinch of turmeric powder. Then add cauliflower to the boiling water. Close the lid and cook for 10 min/until the cauliflower becomes partially cooked. Now strain the water completely using a strainer and set the cooked florets aside.
Next step is, we have to blanch the tomatoes. In the same way we did for cauliflower, take water in a vessel and bring it to boiling. Now add the whole tomatoes and cook for 15-17 min. Strain the water and allow it to cool. Once you can handle it, peel the skin off.
Blend the blanched tomatoes, cashew and ginger to make a creamy tomato base.
Take a kadai, add oil. When it is hot add jeera. As it splutters add the tomato puree. Allow it to boil. Cook for 7-10 min in medium heat.
When the gravy is nicely boiling, add turmeric powder, coriander powder, Garam masala powder, chilli powder and salt. Give a stir and cook for another 2-3 min.
Now add the cooked cauliflower and give a stir.
Add 1/2 cup of water and cook until it gets to a creamy consistency.
Finally garnish the gravy with coriander leaves. The Ginger Cashew Cauliflower Masala is ready to serve.

Ginger Cashew Cauliflower Masala
Vidhya's Veg Indian Recipes

Sunday, 12 November 2017

Cauliflower and Potato Fry

Cauliflower and Potato Fry is a dry side dish goes well with roti/chapathi. Simple to prepare with very minimal ingredients tossed in these vegetables. When you are tired of using onions, tomatoes, garlic etc., this curry is the best choice. I usually prepare this for rotis, but this curry tasted best with spinach roti. Look out for step to step procedure with photos -Cauliflower and Potato Fry.

Preparation time: 15 min
Cooking time: 25 min
Serves: 2
Category: Side-dish
Cuisine: Indian
Recipe by: Vidhya

Ingredients

Potatoes - 5 small or 2 large potatoes chopped lengthwise

Cauliflower - 200 grams

Jeera or cumin seeds - 1 1/2 to 2 table spoon

Turmeric powder - 1/2 table spoon

Chilli powder - 1 table spoon or as per your taste

Garam masala - 1/2 table spoon

Salt - as per your taste
oil - 2 table spoon

Method

Chop the potatoes lengthwise as shown in the picture below. Soak them in water until we use it for cooking.
Cut cauliflower into florets. Take a cooking vessel, fill it with enough water to submerge cauliflower. Add a table spoon of salt and a generous pinch of turmeric powder, allow it to boil. Now Add the florets and cook for 10 min. strain the water and keep the florets aside.
In a kadai/pan, pour 2 table spoon of oil, when it becomes hot add jeera. You can reduce the heat to low now as jeera might get over fried.
Add the chopped potatoes and give a stir.
Add turmeric powder.
Stir occasionally and cook potatoes for 15 min or until it is cooked.
Now add cauliflower and give a stir.
Add chilli powder and salt.
Stir it and allow it to cook for another 5 - 7 min.
Add garam masala and cook for another 10 min in low heat.
When it is all blended the curry is ready and serve Cauliflower and Potato Fry with roti/chappati.