Mixed Vegetable

Mixed Vegetable is a familiar curry of Southern Asia. This recipe  is very easy to cook. This curry can be included in our regular menu. This vegetable curry is nutritious and delicious also.

Making Elements: Carrot, Cauliflower, Papaya, Cabbage, Onion, Green Chili, Vegetable oil, Garlic, Ginger, Turmeric Powder, Red Chili Powder, Cumin Powder, and Salt
Measurement:
Carrot tow pieces
Cauliflower half piece
Papaya two (medium size) pieces
Potato two (medium size) pieces
Cabbage one fourth (medium size) piece
Onion grated three (normal size) tea spoon
Green chili as per taste but two is good
Vegetable oil three (medium size) table spoon
Garlic paste (Mondo) one or one and one-forth tea spoon
Ginger paste one or one and one-forth tea spoon
Turmeric powder 1/2 (half) tea sponn
Red chili powder 1/2 (half) tea spoon
Cumin powder one fourth tea spoon
Salt as per taste
Cooking Method:
Take vegetable peed off and four cm sliced.
Onion fried slightly into oil, then add all spcies and one cup of water.
Let it boil and then stir continuously until thick gravy.
Add two cup of hot water and then add vegetables.
Add salt and boile about ten to fifteen minutes with covering the cook pan.
Serve hot with Plain Rice, Pilau, Paratha or Chapati.
Six Servings.

Beef Vuri (Cleaned Stomach) fry

Beef Vuri (Cleaned or dressed Stomach) fry

Cooking Elements:

Beef stomach one kg properly cleaned

Ginger paste 2 tea spoons

Garlic paste 1 tea spoon

Onion sliced ½ cup

Turmeric powder 1 tea spoon

Red chili powder 2 tea spoon

Cumin paste 1 tea spoon

Cinnamon Cardamom Clove roasted and powdered together 1 tea spoon

Oil 1/3 cup

Salt to taste

Cooking Method:

Take beef stomach properly dressed or cleaned and cut into very small pieces, washes thoroughly and drain out water. Take in a pan; add all ingredients and cook on medium heat. Add small amount of water put cover on the pan. Turn heat very low and cook for 30 minutes. Water gets dry and stuff becomes sticky with the bottom of the pan. Then add more 1 cup hot water and keep on low heat with cover for 1 hour. You can add small cubed potato. Take out the cover, fry and stir continuously until oil appears. Serve hot with plain rice, pilaw, chapatti, paratha.