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    veg dish 2

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    vijayettan
    Registered Member
    Registered Member

    Posts : 92
    Join date : 2009-01-07

    veg dish 2

    Post by vijayettan on Tue Jun 09, 2009 4:42 am















    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







    tsp

    turmeric







    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%">







    </td>

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


    SAUTED OKRA





    (serves 2-4)












    1 lb/450 g okra




    1 onion


    1 tsp chopped



    ginger




    1 tsp cumin



    tsp

    turmeric




    tsp coriander powder



    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%">







    </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





    tsp coriander powder





    tsp cumin

    powder



    black pepper to taste


    salt to taste





    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.

    avatar
    raajii
    Admin
    Admin

    Posts : 154
    Join date : 2009-06-07

    Re: veg dish 2

    Post by raajii on Tue Jun 09, 2009 4:51 am

    north indian dishes thanks
    avatar
    freddy-fra
    Admin
    Admin

    Posts : 132
    Join date : 2009-01-07

    Re: veg dish 2

    Post by freddy-fra on Thu Jun 11, 2009 6:29 pm

    thank u :hug:


    _________________
    avatar
    Kittu
    Moderator
    Moderator

    Posts : 139
    Join date : 2009-06-06

    Re: veg dish 2

    Post by Kittu on Fri Jun 12, 2009 3:20 am

    thanks vijetta .. :hug:
    avatar
    Deshu
    Moderator
    Moderator

    Posts : 72
    Join date : 2009-01-08

    Re: veg dish 2

    Post by Deshu on Fri Jun 12, 2009 4:07 am

    kollalo recipe...thanks vijayetta

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    Re: veg dish 2

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