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Friday, April 18, 2014

Buddha's Delight

Any where you go , you will find one dish which is 100% vegetarian so this and fried rice or white rice and you can survive for that day. This is a very famous Chinese vegetarian dish, which usually serves to Buddhist monk. but it has also grown in popularity throughout the world as a common dish available as a vegetarian option in Chinese restaurants. The dish consists of various vegetables and other vegetarian ingredients which are cooked in  soy sauce based liquid with other seasonings until tender. The specific ingredients used vary greatly both inside and outside Asia, as per wiki. So this dish is always a big life saver to vegetarians like us. Believe me its very easy too.

Ingredients :

1 block firm tofu
1 carrot chopped
few florets of Broccoli
few snow peas chopped
few spring beans chopped
Red and green capsicum chopped
1 white onion chopped
1 tbsp. chopped ginger
4 garlic chopped
2 Thai chili chopped
Bamboo shoots, water chests chopped
2 tsp. oil

Sauces for marinade :
1 cup vegetable broth
1 tbsp. corn starch
3 tbsp. soya sauce
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tsp. sugar

Method:

Cut all the vegetables in same size and design. keep it aside.
Cut tofu and mix all the ingredients for marinade and put tofu in that marinade for good 1 hour. The more it sits its better. Put it in fridge.

I don't like to boil the vegetables so I cooked them in very high flame to retain their crunchy ness and color.

Heat a wok, add oil in it. Drain tofu and reserve the marinade and cook the tofu from all the sides till its pink in color. Take it out and in same oil, add ginger, garlic and green chili.
sauté for 30 seconds or add one by one all the vegetables in it.
Cook for 3 minutes and add reserve marinade and check the seasoning, if you need extra soy sauce or vinegar , add it.

Cook in medium flame till sauce thickens.

Serve hot with fried rice or white rice or brown rice.

You can add as many vegetables in it.






In my VEG BOX is starting today and it is being guest hosted by the lovely Tina Chawla at the spicy pear. Do drop by her space and check out the event and link up some recipes using Onion.

In my VEG BOX~ Onions
Ends 30th April 2014
http://www.thespicypear.com/general/veg-box-onions/Hearth & Soul HopLink up your recipe of the weekExtra Veg Badge-003
Gayathri's WTML event and prachis veg kitchen
Swathi's hearth and soul blog hop
http://www.citrusspiceuk.com/ and http://www.thespicypear.com/
Four Seasons Food Challenge, which is currently “Celebrating Vegetables.  event is jointly hosted by Eat Your Veg and Delicieux.
Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
 Live it up at the healthy happy green natural party
Kids Delight hosted by PVR Blog


Wednesday, April 16, 2014

Cheese Tortellini in Garlic Alfredo Sauce

This is the easiest diner I ever made and still enjoyed it. I am not that much in to red tomato based sauce, like only in some kind of dishes only. I have tortellini sitting in freezer since so long and never had chance to take it out and make a dish. One fine day that time arrived , made this, pizza dip and big bowl full of salad and finished the bottle of Mascato wine. Will try to do it again and again.

Ingredients :

1 bag of frozen cheese tortellini
choice of vegetables ( I had carrot, artichokes, onion, red pepper)
2 1/2 cup heavy cream
6 Garlic cloves finely chopped
1/2 cup fresh lemon juice
4 tbsp. unsalted butter
2 cups grated parmesan
2 tsp. grated lemon zest
Pinch of freshly ground nutmeg
salt and freshly ground white  pepper or white pepper powder

Method:

Boil tortellini as per package directions and keep it aside.

Stir 2 cups of the cream and the lemon juice, garlic in a heavy large skillet to blend.

Add the butter , vegetables and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss.

Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet on very low heat.
Add the lemon zest, nutmeg, salt, and white pepper.
Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Enjoy your quick diner with side of salad or bread or wine.




In my VEG BOX is starting today and it is being guest hosted by the lovely Tina Chawla at the spicy pear. Do drop by her space and check out the event and link up some recipes using Onion.

In my VEG BOX~ Onions
Ends 30th April 2014
http://www.thespicypear.com/general/veg-box-onions/Hearth & Soul HopLink up your recipe of the weekExtra Veg Badge-003Live it Up at the Healthy, Happy, Green & Natural Party Blog Hop #20
Gayathri's WTML event and prachis veg kitchen
Swathi's hearth and soul blog hop
http://www.citrusspiceuk.com/ and http://www.thespicypear.com/
Four Seasons Food Challenge, which is currently “Celebrating Vegetables.  event is jointly hosted by Eat Your Veg and Delicieux.
Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
 Live it up at the healthy happy green natural party
Kids Delight hosted by PVR Blog

Monday, April 14, 2014

Gobhi Matar Butter Masala / Cauliflower - Peas Butter Masala

I like thick gravy dishes to go with my rotis or parathas. Mainly use rotis cause in paraths you have to  add oil and we both don't like to eat oily food, for kids yes , no oil but ghee is best. so I wanted to make paneer butter masala but for my not so love for paneer was  restraining me for making this dish. But I though I don't have to use paneer but I can use vegetables, why not? there is no rules saying you can not make butter masala with vegetables. So I added Cauliflower, green peas and little capsicum and make nice thick gravy for butter masala. You can make this with only paneer too. I don't like to add tofu in Indian dishes so I don't use that but if you like you can add that too. Basically this is a versatile gravy , add anything and it will taste awesome.

Ingredients :

2 cups Cauliflower cut in florets, green peas, half capsicum
4 tbsp. thick tomato puree
1 big onion chopped
1/4 cup cashew paste
3 tbsp. butter / oil
1 tbsp. ginger, garlic and green chili paste
1 tsp. turmeric powder
1 tsp. cumin coriander powder
1 tsp. tandoori masala
1 tsp. roasted kasoori methi powder
1/2 tsp. cardamom powder
1 tsp. sugar (when you use lot of tomato puree in dish, its advisable to use sugar to cut the sourness)
1/4 cup evaporated milk/ heavy cream (your choice of thick milk)
salt to taste
Fresh chopped coriander and mint leaves for garnish

Method:

Heat a pan, add 1/2 tsp. butter  / oil in a pan, add onion in it and cook it till its change its color.
Cool it down and grind it.
Again heat the pan with remaining butter  / oil and add the onion puree. Cook till butter / oil  separates.
Add ginger, garlic paste along with cashew paste and cook for a minute.
Add tomato puree and cook till butter comes on side.
Add all the powder masala and vegetables or paneer and let them cook .
Add some water if using vegetables, no need to add water for paneer.
Add salt.
when vegetables are done, add kasoori methi and evaporated milk.
After adding milk just cook for a minute only.
Sprinkle chopped coriander and mint and serve hot with rice, roti or naan.


In my VEG BOX is starting today and it is being guest hosted by the lovely Tina Chawla at the spicy pear. Do drop by her space and check out the event and link up some recipes using Onion.

In my VEG BOX~ Onions
Ends 30th April 2014
http://www.thespicypear.com/general/veg-box-onions/Hearth & Soul HopLink up your recipe of the weekExtra Veg Badge-003Live it Up at the Healthy, Happy, Green & Natural Party Blog Hop #20


Gayathri's WTML event and prachis veg kitchen
Swathi's hearth and soul blog hop
http://www.citrusspiceuk.com/ and http://www.thespicypear.com/
Four Seasons Food Challenge, which is currently “Celebrating Vegetables.  event is jointly hosted by Eat Your Veg and Delicieux.
Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
 Live it up at the healthy happy green natural party



Friday, April 11, 2014

Vegetable Pasanda

Enough of the paneer dishes, I cant take it paneer any more, so I made this traditional paneer dish in to vegetable dish. In the beginning of my marriage I had so much paneer dishes that now I can not stand it. But if you are a paneer fan, make this with paneer only, but for little crunch add different colors of peppers to get a bite of it. I used lot of vegetables in this and make the gravy.


Got this big box of assorted beans and Lettuce knife from Susan Wolfe from her event called MLLA, My recipe of  Kala Chana with Methi    made me winner . Thank you so much Susan, Lisa and Cindystar for this protein packed of goodness.


Ingredients :

2 cups  chopped mixed vegetables ( I had cauliflower, French beans, peas, corn, colored peppers, carrot)
2 medium onion
3 tbsp. tomato puree
1 tbsp. magajtari seeds (watermelon seeds)(soak in water for 10 minutes)

1 tbsp.. ginger/ green chilies/ garlic paste
2 tbsp. garam masala
2 tbsp. red chili powder
1 tsp. turmeric powder
1 tsp. cardamom powder
1 tsp. cumin coriander powder
1/4 cup or as per your taste evaporated milk
1 tbsp. or as per your taste sugar / honey
2 tbsp. oil

Method:

Make a puree of onion, watermelon seeds with little bit of water.

Heat a pan, add oil in it.
Add puree and cook till raw onion smells goes away.
Add tomato puree, all powder masala, ginger/garlic/chili paste and cook till oil leaves.
If you are making with paneer, fry the paneer pieces before and keep it aside. or you can add along with vegetables, paneer too.
Add water and vegetables in it and cook till vegetables cooked and gravy thickens.
Add evaporated milk and sugar/ honey and mix it well.
Serve it hot with roti , rice, naan or any bread.


In my VEG BOX is starting today and it is being guest hosted by the lovely Tina Chawla at the spicy pear. Do drop by her space and check out the event and link up some recipes using Onion.

In my VEG BOX~ Onions
Ends 30th April 2014
http://www.thespicypear.com/general/veg-box-onions/Hearth & Soul HopLink up your recipe of the weekExtra Veg Badge-003Live it Up at the Healthy, Happy, Green & Natural Party Blog Hop #20

Gayathri's WTML event and prachis veg kitchen
Swathi's hearth and soul blog hop
http://www.citrusspiceuk.com/ and http://www.thespicypear.com/
Four Seasons Food Challenge, which is currently “Celebrating Vegetables.  event is jointly hosted by Eat Your Veg and Delicieux.
Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
 http://urbannaturale.com/live-it-up-at-the-healthy-happy-green-natural-party-blog-hop-20/
http://www.amummytoo.co.uk/2014/04/recipeoftheweek-7-11-april/


Wednesday, April 9, 2014

Soya - Vegetables Munchrian in Schezun sauce

I made munchurian in its sauce so many times that I got bored with it, I have to try new sauce to go with this. I made with munchrian but this sauce is  good with paneer, tofu, just cut vegetables too. Now its going to be staple with Chinese or Indo Chinese dishes at my home. Its totally depend upon you how much spicy you want to make, we love spicy so I made it that way, you can make it your way.

Ingredients for Balls (Munchurian)

1/2 cup soaked and squeezed Soya granules
1/2 cup cabbage
1 carrot
as per taste green chili
2 garlic pods
6-7 spring beans
2 tbsp. AP flour
1 tbsp. corn starch
salt to taste
white pepper powder as per taste

Method:

Chopped all vegetables big and put it in blender, along with soya.
Take it in bowl, add the flour, corn starch , salt, white pepper powder and make balls.

Dip fry it or make it in paniyaram pan / Aebleskiver pan 



Keep it aside. check out my Veg Munchrain here.


For  the Schezuan sauce:
1 tbsp. finely chopped garlic
3 tbsp. red chili paste (soaked red dry chilies in water for hour  and grind it )
2 tbsp. tomato sauce
1/2  tbsp soya sauce
1 tsp. vinegar
2 tbsp. finely chopped onion or spring onions/scallions
3-4 schezuan pepper, crushed (if not use black peppercorn)
salt to taste
1/2 tsp. black pepper powder or freshly crushed black pepper
1 cup vegetable stock or water
1 tsp. oil
1 tbsp. corn starch dissolved in water


half green pepper chopped in big chunks
1 onion chopped
1 carrot chopped


Method for sauce :
Heat oil in a pan., add the chopped garlic. fry for a minute.
add the chopped onion and fry till they become pink.
Add the red chili paste, tomato sauce, soy sauce,vinegar   and crushed schezuan pepper.
fry for 1 or 2 minutes.
season with salt  and pepper.
Your schezuan sauce is ready.


Assemble :
Heat a tsp. of oil,
Add onion, bell pepper and carrot and cook for a minute.
Add sauce and cook for a minute.
Add stock / water and boil it.
Add munchurian balls in it and let them cook with the sauce so they got the sauce inside too.
Once its boiled, add cornstarch mix water and mix it nicely.
If you please add spring onion on top and turn off the gas and serve it immediately with fried rice / noodles.



Enjoy your dine in of Indo Chinese cuisine.


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