Category: Mixed Vegetables Recipes


Veg Kurma Grandma Style


Ingredients:

Mixed Vegetables-500gms

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 Garnishing

Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


 Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Grind the coconut to a smooth paste separately.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take vegetables in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it for5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  10. Garnish with fresh coriander and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Handi briyani


 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Traditional Veg Curry

Grandma Veg curry

Veg-Grandma-curry


Ingredients:

Mixed Vegtables-500 gms

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

 

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Crush the tomato using hand and crush the shallots using DD.
  4. Take vegetables in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  5. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  6. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  7. Cover it and cook it For the 30 min in a medium flame.
  8. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  9. Garnish with Fresh coriander and serve it hot with rice or roti.

 


Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Veg Briyani-Pressure Cooker Method

Veg Briyani- Pressure Cooker

Veg Briyani-Pressure Cooker

Ingredients:

Mixed Vegetables-1 kg

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

Spices:

Briyani powder:2 tsp

Turmeric-1/4 tsp

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

Lemon-1

 

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely For the 2 to 3 mins. keep it aside.
  2. Heat ghee/oil in a pressure cooker; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree, turmeric powder, biryani powder and the salt cook it For the 7 mins.
  6. When the oil floats at the top, add the vegetables and mix it well.
  7. Add the basmati rice and water to the vegetables.(Water ratio 1:2- including the mixture prepared)
  8. Add lemon juice, coriander and mint leaves
  9. Cook it For the 3 -5 whistles
  10. Serve it hot with raita.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Vegetable Briyani

Veg Briyani-Electric Cooker


Ingredients:

Mixed Vegetables-1 kg

Basmati Rice-1 Kg

Salt to taste

Oil/Ghee

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

Spices:

Briyani powder:2 tsp

Turmeric-1/4 tsp

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

Lemon-1

 

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee in a pan, add washed basmati rice and fry it nicely For the 2 to 3 mins. keep it aside.
  2. Heat ghee/oil in a pan; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree, turmeric powder, biryani powder and the salt cook it For the 7 mins.
  6. When the oil floats at the top, add the vegetables and mix it well.
  7. Take the electric cooker; add the fried basmati rice and veg masala.
  8. Add water.(Water ratio 1:2- including the mixture prepared)
  9. Add lemon juice, coriander and mint leaves
  10. Cook it and serve it hot with raita.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Avial

Avial

Avial


Ingredients:

Mixed Vegetable-500gms

Curd-1 cup

Ginger garlic paste-1 tsp

Turmeric-1/4 tsp

Salt to taste

Coconut oil-1tsp

 

For the Coconut Paste:

Coconut-1/2

Cumin seeds-1 tsp

Fennel seeds-1 tsp

Green chillies-2


Preparation method:

  1. Boil the vegetables with turmeric and salt
  2. Once they cooked, add coconut paste and ginger garlic paste cook it For the 10 mins.
  3. Add curd and mix it well and cook it For the 5 mins.
  4. Add coconut oil and fresh coriander leaves.
  5. Serve it hot with rice or adai.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather