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.

Mixed Vegetable Salad

Mixed Vegetable Salad

Making Elements:

Tomato 1

Cucumber 1

Carrot 1

Beet ½

Pine apple 2 slice

Celery 2 slice

Cabbage ½ cups

Lettuce leaves 4

Potato baked 2 pieces

Egg boiled 1

White pepper powder ½ tea spoon

Salt to taste

White yogurt ¼ cups

Serving method:

1.       Make tomato and cucumber in round sliced.

2.       Make carrot long sliced and half boiled.

3.       Beet sliced and boiled.

4.       Take cabbage a 6cm long piece and wash carefully.

5.       Cut boiled potato and egg into 4 long sliced.

6.       Mix up vegetables and egg with salt and pepper.

7.       Serve on lettuce leaves lying on a serving plate instantly with yogurt toppings.

8.       Full nutrient balanced lunch for one person.

Sweet Gourd Shrimp

 

 Sweet Gourd Shrimp

The native name of sweet gourd is ‘Misty Kumra’. It is squash like fruit. You can take the whole fresh green fruit with the outside layer.

Ingredients:

Green Sweet Gourd 1 medium or ½ kg

Shrimp medium size 6-8

Vegetable oil 1 table spoon

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin seed paste ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon    

Salt as required

Cooking Method:

Take shrimps with half peel on and properly washed. Cut sweet gourd into small pieces after wash with water, take off the inside seed area. Put pan on heat add oil and then add gradually onion, garlic, ginger, cumin stir thoroughly. Add shrimp, turmeric powder, chili powder and salt stir continuously. Pour 2 cups of water and let it boiled. Add sliced sweet gourd into boiled water and keep high heat for 20 minutes. Mix gently, put cover on and keep another 5 minutes on low heat. Test with a spoon through pressing on a piece of gourd, if it smashed instantly then remove from heat. Very little water will remain. Serve with plain rice. 4-6 servings.

Easy Beans

Easy Beans:

Ingredients:

Beans with seed ½ kg

Onion grated 2 tea spoons

Garlic 1 tea spoon

Green chili 4-5 pieces

Turmeric powder ½ tea spoon

Salt as required

Oil 1 table spoon

Cooking Method:

Clean up beans properly; take out hard layers of upper and lower portion. Take whole beans for cooking, wash with water and rinse. Take beans in a pan add some water for boiling; add salt, chili and turmeric powder.  Put cover on top of the pan. Keep in medium heat. Remove after water become dry and beans get tender. Take oil in a dry pan; add onion and garlic fry until light brown. Add boiled beans in it and mix slowly. Add small amount salt if necessary. Four servings. 

Green Arum’s Delicacy

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Making Elements:

Arum leaves 500gm

Oil 2 table spoon

Ginger and garlic paste 2 tea spoons

Fenugreek seed ¼ tea spoon

Onion sliced ½ cup

Turmeric powder ½ tea spoon

Green chili sliced 8 pieces

Coconut milk (Deep) ½ cup

Shrimp peel off 200gm

Salt as par taste

Cooking Method:

Take washed and sliced arum fresh leaves in a pan add salt, half onion, chili, garlic ginger paste and put on medium heat with cover on pan. When leaves well cooked then it become smooth paste like substances. Take out from heat.

Put another pan on stove. Add oil and heat. Add onion, fenugreek seed fry until light brown. Add shrimp, turmeric powder and fry 5 minutes then add coconut milk. When coconut milk get thicken then add leaves paste to it, mix well and stir frequently. Let the leaves moisture evaporate totally through keeping pan on low heat long time. Be careful about become sticky at the bottom of the pan and get it scalded.

It is unusual! It is delicious!!

Lentil with Tomato

Lentil with Tomato:
Ingredients:

Name	Quantity
Lentil	1 Cup
Tomato	500 gm
Turmeric Powder	½ Tea Spoon
Green Chili	2 Pcs
Grated Onion	2 Table Spoon
Garlic	1 Pcs
Cumin Seed	½ Tea Spoon
Salt	As per Taste
Water	5 Cup
Vegetable Oil

Cooking Method:

Take lentil and sliced tomato in a small pan, add 2 cup water, ½ Tea Spoon Salt, Garlic Pods,Green Chili and 1 Table Spoon Onion. Put the pan on stove and turn on medium heat.

When water becomes lessen, the cover the pan on law heat. When waters totally soaked and tender then take out the pan from stove. Stir the lentil with a long handled round shaped spoon until it becomes smooth paste. Then add turmeric powder, salt and hot water. Stir with spoon to mix well. Take a round pan add vegetable oil on high heat, add cumin seed and onion, then fry it up to light brown in color. Pour lentil soup at a time.

Let the liquid be fully boiled once then take out from stove. Take round bowl and pour lentil and serve hot. It is best to serve with plain rice, also can be served with chapati, tonduri and paratha.