Latest topics
Haajar CornerSun Jul 22, 2012 5:20 pmjigguram
tv channelssThu Jul 19, 2012 7:08 ammayamol
Pranayam......Thu Jul 19, 2012 7:03 ammayamol
HiSat May 26, 2012 3:20 pmabhirajeevan
mango lassiSat Mar 31, 2012 11:18 amKrishnadas Thrissur
Greetings -2Thu Mar 22, 2012 6:54 pmjigguram
Hai AllMon Mar 19, 2012 5:21 pmAnamika
Log in
Navigation
 Portal
 Index
 Memberlist
 Profile
 FAQ
 Search
Forum
Top posters
263 Posts - 20%
154 Posts - 12%
144 Posts - 11%
139 Posts - 10%
132 Posts - 10%
116 Posts - 9%
114 Posts - 9%
95 Posts - 7%
92 Posts - 7%
90 Posts - 7%

Go down
avatar
vijayettan
Registered Member
Registered Member
Posts : 92
Join date : 2009-01-07

veg dish  2 Empty veg dish 2

on Tue Jun 09, 2009 4:42 am








veg dish  2 Gobi_matar_small






GOBI MATAR




(CAULIFLOWER AND PEAS)



(serves 2-4)










1

small

cauliflower






1 cup

frozen peas






2

tomatoes






2


tsp whole cumin






2 tsp

cumin powder






1 tsp

coriander powder






2

dried red chilies






salt

to taste







¼ tsp

turmeric







½ tsp garam masala




2 tsp chopped cilantro






4 tbsp

olive oil




<table id="table2" style="border-width: 0px;" border="1" cellspacing="1" width="100%"><tr><td style="border-style: none; border-width: medium;" align="left" valign="top">


</td>

<td style="border-style: none; border-width: medium;" align="justify" valign="top">






  • Heat the olive oil in a thick bottomed pan.





  • Add cumin seeds and fry for 2-3 minutes. Add chili powder, coriander

    powder, cumin powder and red chilies.





  • Cut cauliflower into small florets

    and add to the spice mixture.





  • Fry

    for 10 minutes.





  • Add

    green peas and chopped tomatoes. Cover the pan and let

    simmer for 10-15 minutes.





  • Transfer the vegetables to serving plates, garnish with

    fresh cilantro and

    serve immediately.


</td></tr>

<tr>
<td style="border-style: none; border-width: medium;" valign="top" width="15%">







veg dish  2 Dry_okra_curry_small
</td>

<td style="border-style: none; border-width: medium;" align="left" valign="top">


SAUTÉED OKRA





(serves 2-4)












1 lb/450 g okra




1 onion


1 tsp chopped



ginger




1 tsp cumin



¼ tsp

turmeric




½ tsp coriander powder

½

tsp salt





3 green chilies, finely

chopped





2 curry leaves




3 tbsp vegetable

oil













</td>

<td style="border-style: none; border-width: medium;" align="justify" valign="top">






  • Rinse

    the okra and drain thoroughly. Chop and discard the

    ends. Dry it carefully.





  • Cut the okra into small pieces.





  • Heat the oil in a

    large, heavy-bottom pan. Add the chopped onion,

    ginger and

    chilies, curry leaves, cumin, coriander and salt, and

    mix together. Stir-fry for 5-7 minutes.





  • Finally add the okra,

    mixing with a slotted spoon. Stir-fry the okra over medium heat for 10-13 minutes.





  • Then transfer to

    serving plates.

    Serve hot.



</td></tr>

<tr>
<td style="border-style: none; border-width: medium;" valign="top" width="15%">







veg dish  2 Brussels_sprouts_mustard_small
</td>

<td style="border-style: none; border-width: medium;" align="left" valign="top">



BRUSSELS SPROUTS WITH

MUSTARD SEEDS






(serves 2-4)








1 lb/450 g brussels

sprouts





2 tsp mustard seeds




2 dry red chilies





½ tsp coriander powder





½ tsp cumin

powder



black pepper to taste


salt to taste





¼ cup

water









</td>

<td style="border-style: none; border-width: medium;" align="justify" valign="top">






  • Heat the vegetable oil in a thick bottomed pan.





  • Add mustard seeds and fry for 2-3 minutes.





  • Add red chilies, coriander

    powder, cumin powder.





  • Add the brussels

    sprouts.





  • Cover

    the pan and let simmer for 15 or until minutes. fry

    for 10 - 15 minutes or until golden brown.





  • Add

    salt to taste.





  • Serve

    hot with roti.


</td></tr></table>okra means :::- bindi (ladies fingure)









  • Heat the olive oil in a thick bottomed pan.





  • Add cumin seeds and fry for 2-3 minutes. Add chili powder, coriander

    powder, cumin powder and red chilies.





  • Cut cauliflower into small florets

    and add to the spice mixture.





  • Fry

    for 10 minutes.





  • Add

    green peas and chopped tomatoes. Cover the pan and let

    simmer for 10-15 minutes.





  • Transfer the vegetables to serving plates, garnish with

    fresh cilantro and

    serve immediately.

raajii
raajii
Admin
Admin
Posts : 154
Join date : 2009-06-07

veg dish  2 Empty Re: veg dish 2

on Tue Jun 09, 2009 4:51 am
north indian dishes thanks
freddy-fra
freddy-fra
Admin
Admin
Posts : 132
Join date : 2009-01-07

veg dish  2 Empty Re: veg dish 2

on Thu Jun 11, 2009 6:29 pm
thank u :hug:

_________________
veg dish  2 FF
Kittu
Kittu
Moderator
Moderator
Posts : 139
Join date : 2009-06-06
http://www.malluvision.com/beta

veg dish  2 Empty Re: veg dish 2

on Fri Jun 12, 2009 3:20 am
thanks vijetta .. :hug:
Deshu
Deshu
Moderator
Moderator
Posts : 72
Join date : 2009-01-08

veg dish  2 Empty Re: veg dish 2

on Fri Jun 12, 2009 4:07 am
kollalo recipe...thanks vijayetta
Sponsored content

veg dish  2 Empty Re: veg dish 2

Back to top
Permissions in this forum:
You cannot reply to topics in this forum