Vidhya's Veg Indian Recipes: tasty

Showing posts with label tasty. Show all posts

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.

Vidhya's Veg Indian Recipes
Sprinkle little water and mix it well. Keep it aside for at least 10 min.

Vidhya's Veg Indian Recipes
Deep fry the baby corn coated in flour.

Vidhya's Veg Indian Recipes

Prepare Manchurian gravy

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

Vidhya's Veg Indian Recipes
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.

Vidhya's Veg Indian Recipes
Add Green chilli, onion and white part of spring onion. Fry until onion becomes transparent.

Vidhya's Veg Indian Recipes
Now add capsicum and give a stir.

Vidhya's Veg Indian Recipes
Add chopped tomato and turmeric powder and stir it.

Vidhya's Veg Indian Recipes
When tomato is fully cooked and mushy, add green part of spring onion.

Vidhya's Veg Indian Recipes
Add chilli powder, coriander powder, garam masala and salt.

Vidhya's Veg Indian Recipes
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.

Vidhya's Veg Indian Recipes

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.

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.

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.

Wednesday, 15 November 2017

Sepankizangu/Taro fry

In everyday meal we include one or other usual poriyal/curry, this Sepankizangu fry is a special recipe which you can prepare as a curry for your regular meal. The fry is best to eat with sambhar, rasam or mor kuzhambu. This deep fry recipe so tasty and kids would love them, so it is totally worth cooking at least for twice in a month. And this can also be a quick snack for monsoon evenings. Very minimal ingredients, less time consuming, no much preparation work and totally tasty- Seppankizhangu/Taro fry. Look out for step by step procedure with photos below.

Preparation time: 20 min
Cooking time: 10 min
Serves: 2
Category: porial/curry/evening snacks
Cuisine: Indian
Recipe by Vidhya

Ingredients

Taro root/Seppankizhangu - 400 grms (this serves for 2)

Rice flour - 1 - 1 1/2 table spoon

Turmeric powder - 1/2 table spoon

Chilli powder - 3/4 - 1 table spoon depending on your taste

hing - a pinch

Salt - as per your taste

oil - for deep frying

Method

Boil the Taro root in pressure cooker for 5 whistles, it should not be too soft.
Allow it to cool, removed the skin and cut into slices
Add rice flour, chilli powder, turmeric powder and hing.
Mix it well and set it aside for 10 min.
In a kadai, add oil and allow it to heat. Try adding a small portion of mixture into the hot oil and it should rise immediately, now oil is ready.
Start frying taro root in batches.
When outer part changes colour, remove it and drain the oil in a tissue.
Seppankizhangu/Taro fry is ready.

Notes:

Sprinkle a generous pinch of chat masala and toss the fry. Your quick snack for a monsoon evening is ready.

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.