Mixed Kadai Vegetables

I was pretty bored with the regular veggies that I normally make and needed to try something different and I was going through my blog to see what else I can make for a side that I have not eaten before and can be made in no time; that's when the idea of Kadai vegetable clicked. The recipe is very simple, includes tofu as well as paneer, and loads of other veggies like carrot, onion,potatoes, peas and taste sinfully awesome. To add more flavor and taste to the veggies, I havae baked the vegetables in the oven with little bit of salt and olive oil for around 15- 20 mins, and this adds so much flavor and bite to the veggies.


Ingredients:

1 large onion thinly sliced
1 medium sized potatoes
1 carrot thinly sliced
1/2 cup extra firm tofu sliced
1/2 cup paneer sliced
1/2 cup peas
1 can of crushed tomatoes or 4-5 tomatoes blended into a puree
1 bay leaf
1 clove
1 cinnamon stick
2 dried red chilies
1 tsp dried coriander seeds
1 tsp cumin seeds
2-3 cloves of chopped garlic
1 tsp grated ginger
2-3 green chilies
1 tsp turmeric powder
2 tsp red chili powder
1 table spoon dried fenugreek leaves
1 table spoon coriander leaves (chopped)
1 table spoon lemon juice
salt to taste
2 table spoons olive oil or cooking oil

Method:

Take a baking sheet and line all the vegetables (onion, potatoes, carrot, tofu,paneer)on the sheet. Add olive oil and salt to the vegetables and mix well. Bake the vegetables in the oven at 400 degree F for 15- 20 minutes till the veggies are half cooked and they have a slight color to it.

In a large wok or kadai, heat oil and add bay leaf, clove, and cinnamon to it. Now add coriander seeds, cumin seeds and dried red chilies to the pan and let it cook till the oil is fragrant with all the flavors. Add ginger and garlic to the pan along with the tomatoes and let it cook for 10 mins. Add turmeric, red chili powder and salt to the wok. Remove the veggies from the oven and transfer all the veggies to the wok, add peas to the pan as well and mix all the ingredients well and let it cook till all the vegetables are cooked.

Turn off the heat, add lemon juice and fresh coriander leaves to the wok, mix well and serve hot with parantha or roti.

Veggie Wontons

A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; the Mandarin pronunciation is hundun) is a type of dumpling commonly found in a number of Chinese cuisines.

The most versatile shape is a simple right triangle, made by bringing two opposite corners together to fold the square in half. Its flat profile allows it to be pan-fried like a potsticker, as well as boiled or deep-fried.

I have always loved the fried wontons that we get at the various restaurants and was surfing the grocery store the other day and found these wonton wrappers and thought of giving myself a treat by making Veggie Wontons. I fried the Wontons but I am sure they would taste equally good when baked as well.

To make a wonton, spread a single wrapper square across the palm of one hand, place a small clump of filling in the center, and seal the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping one's fingertip into plain water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air should be "burped" out of the interior to avoid rupturing the wonton from internal pressure when cooked.

Here is the recipe:

Ingredients:

12- 15 wonton wrappers
1/2 cup shredded cabbage
2 table spoons shredded carrot
2-3 spring onions chopped along with the greens
1 table spoon soy sauce
1 table spoon chili sauce
salt and pepper to taste
1 table spoon olive oil
Oil for frying
Chili Sauce to Serve

To make the filling:

Heat oil in a pan; add the spring onions, cabbage and carrot to the pan and let it cook for for 5 minutes till the veggies are tender. Now add soy sauce, chili sauce , salt and pepper to the pan and toss all the ingredients well. Let it cook for another 2-3 minutes. Turn off the gas and let the mix cool.

Take one wonton wrapper, add 1/2 spoon of the cooled veggie mixture in the middle of the wonton wrapper, apply water to all the 4 sides of the wrapper and fold the wrapper in the traingle shape first and then bring the two ends of the folded wrapper together. Repeat the steps to make the remaining wonton wrappers.

Heat oil in a large pot and fry the wontons till golden brown.

Serve hot with chili sauce!!!!!!!!! Yum!!!!!!!!




I am sending this recipe to Hima for her event Sunday Snacks with the theme bake it.



I am also sending this recipe to Easy Crafts for her event WYF - Party Food

Tomato Soup with toasted vegetable Sandwich

“Soup” – the name taken reminds us of cool winter and our cozy house with warm blankets wrapped all across. Tomato Soup with vegetable sandwich is a hearty soup which can be eaten any time during the year and is loved by one and all. To add to the Oomph factor add some oven baked croutons and we are good to go.

Here is the recipe for the Tomato Soup:

1 can tomato (diced or pureed)
1 bay leaf
1 medium onion (finely chopped)
2-3 cloves of garlic (finely chopped)
2 tsp olive oil
2 cups water
3-4 sprigs of coriander leaves
Salt and pepper to taste
Butter to add to the soup

Method:

Heat oil in a pan and add bay leaf to it. Let it simmer for 2 minutes till the oil is fragrant with bay leaf and add garlic and onion to the pan and sauté for 2-3 minutes. Add the canned tomatoes along with the juice, coriander leaves and water to the pan and let it simmer for 15 minutes. Season with salt and pepper. Remove from the burner and allow the thick soup to cool down completely. Once cooled remove the bay leaf and blend the soup in the blender till all the tomatoes pieces have broken down and have blended with the soup.

Transfer the blended mixture to the pan again and let it come to a boil. Serve it in a large soup bowl. Add some butter to the soup and serve hot with toasted vegetable sandwich.
The coriander leaves add a lot of flavor and aroma to the tomato soup. This recipe goes to Siri's and Dee's event Herb Mania

Healthy and Delicious Poha

Poha as we all know and love is famous in Maharashtra where they add sugar to the poha and is known by the name of kanda batate pohe, its very famous in Madhya Pradesh and Gujrat as well. I do remember a train journey to Jammu and we had got down at Ratlam to have some breakfast and has this yum and delicious poha - jalebi, a very famous dish in all of MP and you can't get anything better than this anywhere else in the world. It tasted just awesome. Every state has its own way and method to make poha and they serve it differently as well.

Here goes my recipe which was taught to me by my husband and I love the taste of this yummy, flavorful and delicious poha.

Ingredients:

2 cups poha (washed and dried)
1 medium onion thinly sliced
1 tomato finely chopped
6-8 green chilies (split)
1 tsp turmeric powder
4-5 curry leaves
1 tsp rai (mustard seeds)
1 tsp jeera (cumin seeds)
1 tsp sugar
A pinch of Hing (asafoetida)
1 table spoon oil
1/2 cup green peas
salt to taste
1/2 cup green coriander leaves (chopped)
2 table spoons lemon juice
Salt to taste

Method:
Take poha in a colander and wash under running water thoroughly. Drain the water completley and transfer the washes and drained poha to a serving plate. Spread poha evenly on the plate and let it dry out completley. Add some salt and sugar to the poha and mix well.

Heat oil in a pan, add hing to it. Add rai, jeera, curry leaves and green chilies to the pan and let it cook for 2 mins. Add sliced onions to the pan and saute till the onions get a slightly golden color. Add salt and turmeric powder to the pan and mix well. Add tomatoes and peas to the pan as well and saute for 2 mins. Add washed and dried poha to the pan and mix well. Cover with the lid and let it cook for another 5-7 mins.

Remove from flame, add lemon juice and coriander leaves and mix well. Serve hot with sev or jalebi. Eaten in any form, this poha recipe tastes yum.... Thanks Hubby!!!!!!!!!



This recipe goes to Vandana's (Cooking up Something Nice) food event Lunch Box Special

Brown Rice Fried Rice ready in minutes

Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly, but is far more nutritious.Since brown rice still has the bran intact, it has more fiber than white rice. One cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than one gram of fiber. We all need from 25 to 38 grams of fiber in our diet everyday.

Brown rice also contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron, and some B vitamins.

Brown rice takes longer than white rice to cook, so increase the amount of water slightly. Brown rice doesn't have the fluffy texture of white rice, but its nutty flavor and chewy texture makes brown rice a tasty way to get fiber into your diet.

Brown rice fried rice is a prep that I had made with left over rice;under 10 mins and with loads of healthy and colorful vegetables.

Ingredients:

2 cups left over cooked brown rice
1 medium onion thinly sliced
1/2 cup shredded cabbage
2 table spoons red capsicum thinly sliced
2 table spoons green peas
2 table spoons soya sauce
salt and pepper to taste
1 table spoon oilve oil

Method:

Heat oil in a pan and add onions and cabbage to the pan. Saute for 2 mins. Add red capsicum,peas, salt, pepper and soya sauce and mix well. Now add the left over brown rice and mix all the ingredients well. Transfer into a serving bowl and serve hot!!!!!!