SEASONAL VEGGIES STIR FRY

 SEASONAL VEGGIES STIR FRY

INGREDIENTS

Cauliflower florets	7 – 8 nos
Broccoli florets	7 – 8 nos
Mushrooms (quartered)	4 – 5 nos
Carrots( cut in sticks 1 cm by 3 cm approx)	½ cup
Baby corn (sliced)	8 – 10 nos
Sweet corn kernels	¼ cup
Capsicum (sliced)	½  no
Red pepper (sliced)	½  no
Yellow pepper (sliced)	½  no
Green peas (shelled)	¼ cup
Garlic cloves sliced	5 – 6 nos
Olive oil	1 tbsp
Chilli flakes	½ tsp
Mix herbs or oregano	½ tsp
Salt	T.T.

 

METHOD:

1.       Steam the veggies except mushrooms, capsicum and red and yellow peppers or parboil them till half cooked and still crunchy. Refresh them under cold water and drain.

2.       You can also pressure cook them without water till the pressure builds up, but do not allow to whistle.

3.       Immediately release the pressure and remove the steam from the cooker and refresh the veggies under cold water.

4.       Heat olive oil, add the garlic and allow it to lightly colour.

5.       Then add in the capsicum, red and yellow peppers and stir fry on high heat till it starts to colour at the sides.

6.       Now add in all the parboiled veggies and stir fry on high flame. Add the mushrooms and stir.

7.       Sprinkle salt chilli flakes and oregano or mix herbs.

8.       Stir fry till coated and serve hot immediately. These are good for the health conscious and its tasty too.

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VEGETABLE PULAV ( वेजिटेबल पुलाव )

VEGETABLE PULAV ( वेजिटेबल पुलाव )

INGREDIENTS

Cauliflower florets	8 – 10 nos
French beans cut in 1 inch pieces	½ cup
Carrot juliennes	½ cup
Baby corn cut in ½ inch pieces	5 – 6  nos
Sweet corn kernels	¼ cup
Onion sliced	1 no
Capsicum cut in juliennes	1 no
Garlic cloves sliced in length	7 – 8 cloves
Green chillies	2 nos
Basmati rice	1 cup
Boiling hot water	2 cups
Oil	1 tbsp + 1 tbsp
Velchi / cardamom	2 – 3 nos
Kali miri / Pepper corns	4 – 5 nos
Lavang / cloves	2 – 3 nos
Tamalpatra / bay leaf	2 nos
Dalchini / Cinnamon	1 inch stick
salt	T.T

METHOD:

PULAV RICE

1.       Wash the rice, drain completely and keep for 15 minutes.

2.       Heat 1 tbsp oil, add in the whole masalas like pepper corns, cardamom, cinnamon, cloves and bay leaf. Sauté till lightly coloured.

3.       Now add in the drained rice and sauté for some time till the rice grains get transparent and dry. They grains also start looking separate from each other.

4.       Pour in the hot water in the rice. When it bubbles, add salt and simmer on low flame covering with a lid.

5.       When the water is almost absorbed and the grains are fluffed up, switch off the flame and still leave it covered and allow it to cook in its own steam.

VEGETABLES

6.       Mix together all the vegetables like cauliflower, French beans, carrots, sweet corn, baby corn except onion and capsicum.

7.       Wash them well, and steam them till ¾ cooked.

8.       The easiest method that I use to get this done is by putting the veggies in a pressure cooker after washing them.

9.       Once the pressure starts to build up in the cooker switch off the gas. Do not allow to whistle or the veggies will be a mush.

10.   Remove all the pressure and steam that has built up in the cooker and run the veggies under cold water. Allow to drain.

11.   Heat oil, when it smokes, add the garlic, sauté till lightly coloured. Add whole green chilliest.

12.   Now add in the onion and sauté on high heat till it starts to lightly burn at the sides.

13.   Also add in the capsicum and allow to get cooked a little.

14.   Put in all the vegetables and sauté on high heat till they start to burn a little at the sides. But be careful not to burn it entirely. This gives it a nice smoky flavour.

 

15.   At this stage add the prepared pulav rice into the veggies and mix well.

16.   Do not over mix or the basmati grains will break. Even if you have to mix do it with a light hand.

17.   Check for salt and add if required.

18.   Remember salt was already added in the pulav.

19.   Serve hot with dal or any vegetable with gravy.

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SHEVGYACHYA SHENGANCHI AMTI / SPLIT PIGEON PEA DAL WITH DRUMSTICKS (शेवग्याच्या शेंगांची आमटी)

SHEVGYACHYA SHENGANCHI AMTI (शेवग्याच्या शेंगांची आमटी)

INGREDIENTS

Toor dal / split pigeon peas	1 cup
Drum sticks (each cut in 3 inch pieces)	3 nos
Onion chopped	1 no
Tomato  chopped	1 no
Green chillies	2 – 3 nos
Kokum / amsul	2 nos
Scraped fresh coconut	2 tbsp
Coriander leaves	2 – 3 sprigs
Jaggery	1 tbsp
Salt	T.T.
TADKA
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Pressure cook the dal along with the tomato till soft.

2.       Heat oil, when hot add in the rai, jeera, when they crackle add in the Heeng and haldi.

3.       To this add the chopped onion, kokum, chopped green chillies and ½ tbsp of the coconut.

4.       Sauté till the onion is soft and lightly coloured.

5.       Add in the washed drumstick pieces. Sauté a little. Pour in 1 cup of water and simmer.

6.       Cook for 5 – 7 min till the drumsticks are almost cooked but still retain their shape.

7.       Now mash the cooked dal with tomatoes well and pour into the pan.

8.       Add ½ cup more water if you desire. This dal should be of pouring consistency but not watery.

9.       When the dal starts to bubble, add the jaggery, salt, remaining coconut and chopped coriander leaves.

10.   Serve hot along with chapatti, boiled rice, jeera rice, pulav etc.

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TOMATO CHE SAAR (टोमाटो चे सार)

TOMATO CHE SAAR (टोमाटो चे सार )

INGREDIENTS

Tomatoes	6 nos
Green chilli	2 – 3 nos
Ginger grated	1 tbsp
Garlic	8 – 10 cloves
Fresh scraped coconut	¼ cup
Curry leaves	1 sprig
Cumin seeds	1 tsp
Oil + ghee	1 tsp + ½ tbsp
Heeng / asafoetida	½ tsp
Salt	T.T.
Sugar	1 tbsp
coriander leaves + scraped fresh coconut to garnish	1 sprig + ½  tbsp

METHOD:

1.       Grind together to a smooth fine paste the green chillies, ginger, garlic, coconut and curry leaves.

2.       Make cross slits on tomatoes and put them water till they are half submerged. Bring to boil and blanch them. Remove the skin.

3.       Puree the tomatoes to pulp along with the water it is boiled in.

4.       Heat oil and ghee together. Add in the cumin seeds, when they crackle add in the Heeng and pour the prepared paste.

5.       Sauté on medium heat till the oil starts to separate out of the paste.

6.       Pour in the prepared tomato puree. Add salt and sugar and again bring to boil.

7.       Adjust seasonings and water if you find it too thick. It should be of pouring consistency.

8.       Serve along with boiled rice, pulav, masale bhaat. The choice is endless.

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