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Ingredient
Top 5 dishes made from onion chopped lengthwise
1 . Veg Soya Chowmin
Veg Soya Chowmin
#ATW
Ingredient
200 gram
boiled thin noodles
2 Tbsp
peanut oil
3 cloves
garlic minced
1/2 cup
chopped cabbage
1 handful
steamed soya chunks
1/4 cup
boiled sweetcorns
1/4 cup
boiled green peas
2 Tbsp
For the sauce cornstarch
1 Tbsp
light soy sauce
2 Tsp
chilli sauce
2 Tbsp
tomato sauce
1/3 Tsp
dry rosemary herbs
1/3 Tsp
dry oregano herb
2 Tsp
Apple Cider vinegar
2 Tsp
brown sugar
1/3 Tsp
black pepper powder
Cooking instructions
* Step 1
Heat the peanut oil. Roast garlic and onions for a minute.
* Step 2
Add the chopped veggies, soya chunks and salt. Mix well and allow to cook on low flame.
* Step 3
Heat 600 ml water in a deep pan. Add 1/2 Tsp salt and 1 Tsp cooking oil.
* Step 4
When water starts boiling, add noodles. Cook them about 75% done.
* Step 5
Decant the cooked noodles to a colander. Wash with cold running water.
* Step 6
Apply some oil to noodles to prevent sticking with each other. Spread on a plate after the noodles dry up.
* Step 7
Prepare the sauce with the ingredients mentioned.
* Step 8
Heat the pan. Take half of cooked veggies. Add the noodles, vinegar, brown sugar, salt and the prepared sauce.
* Step 9
Mix carefully the noodles with veggies and sauce with two forks with light hands on low flame.
* Step 10
The delicious and flavoureful veg Chowmin is ready. Garnish with chopped spring onions and serve with roasted nuts.
Note: if there is a photo you can click to enlarge it
2 . Mixed Winter Veggies Dry Subzi
Mixed Winter Veggies Dry Subzi
#ws1
Winter season give us a variety of colourful vegetables, leafy vegetables and varieties of colourful fruits also. Colourful veggies are full of nutrients and vitamins. We get many health benefits from winter veggies as everybody knows.
Ingredient
1/2 cup
paneer cubes
1/3 Tsp
turmeric powder
1/3 Tsp
dry ginger powder
1/2 Tsp
pav-bhaji masala
as per taste
Salt
2 Tbsp
Olive oil
1/2 Tsp
poncho phutan
1/4 Tsp
hing/asafoetida
Cooking instructions
* Step 1
Heat nonstick pot with oil. Add poncho phutan and and allow to crackle. Mix asafoetida, chopped onion and green chilli. Saute till onion is translucent.
* Step 2
Then add chopped carrots, cauliflower and potato. Add salt and turmeric. Mix and cook covered on low flame for 3 minutes.
* Step 3
When the veggies are 70% cooked add green peas, paneer cubes and chopped green bell peppers. Mix and cook for 2 minutes.
* Step 4
Now mix the corn kernels, ginger powder, black pepper powder, pav-bhaji masala powder and saute well. Cover and cook for 2 minutes, without adding water and on low flame. Garnish with chopped green coriander leaves and serve hot with Poori/Rotis.
Note: if there is a photo you can click to enlarge it
3 . Aloo ko Achar (Instant Potato Pickle) from Nepal)
Aloo ko Achar (Instant Potato Pickle) from Nepal)
#GoldenApron
#Post_24
#12_8_2019
#InEnglish
As the name of the recipe indicates, this instant potato pickle is a popular and favorite of Nepalese.
Ingredient
1 tbsp
lemon juice
3 tbsp
sesame seeds
as needed
Black salt
2 tsp
water (optional)
1/3 tsp
fenugreek seeds
2 tbsp
mustard oil
Cooking instructions
* Step 1
Cut the boiled potatoes. Fry the sesame seeds till they splutter. Grid in a mixer for 2 to 3 pulses.
* Step 2
Take a mixing bowl. Mix rest of the ingredients except mustard oil, fenugreek seeds and water.
* Step 3
Heat the oil in a pan. Add the fenugreek seeds. When they start splutter, switch off the flame. Put the hot oil to the Potato mixture.
* Step 4
Mix well. The instant, yummy and easy "Aloo ko Achar" is ready to serve with hot Rice/ Roti.
Thanks
Note: if there is a photo you can click to enlarge it
4 . Mixed Vegetables Fritters
Mixed Vegetables Fritters
#GoldenApron
#Post_22
#29_7_2019
#InEnglish
Ingredient
1 cup
cooked veggies
1 1/2 cup
gram flour (Besan)
1 tbsp
rice flour /semolina (sooji)
1 tbsp
chopped ginger
2 tbsp
coriander leaves
1/2 tsp
cumin seeds
1/3 tsp
carom seeds (ajwain)
1/3 tsp
nigella seeds (kalonji)
1/3 tsp
turmeric powder
1/2 tsp
Sambar masala powder
2 tsp
oil
as needed
Salt
2 pinch
baking soda
as needed
Oil for deep frying
Cooking instructions
* Step 1
Mix 1 cup of cooked veggies with 1 cup of gram flour and 1 tbsp water in a bowl.
* Step 2
Mix properly. Now take and rest other ingredients including 1/2 cup of gram flour, 1 tbsp rice flour except baking soda and salt.
* Step 3
Add water little by little to make a thick batter. Now add baking soda and required salt.
* Step 4
Heat the cooking oil. Deep fry the fritters in medium-low flame on each side till golden brown. Keep on kitchen paper to release extra oil
* Step 5
Arrange on a plate and serve hot with tomato sauce and chilli sauce or tomato pickle.
Thanks
* Here we are mixing gram flour (besan) with cooked veggies.
Note: if there is a photo you can click to enlarge it
5 . Brinjal Rice
Brinjal Rice
This recipe is so simple and , you can take the recipe in main course. Very easy to prepare, don't need any side items.It's a wholesome meal with rice, dal and vegetab
Ingredient
1 cup
Rice
1/2 tsp
cumin (zeera) seeds
2 tbsp
roaste kaju
7-8
curry leaves
2 pinch
hing powder
1/4 tsp
haldi powder
1 tsp
tamarind pulp or powder
1 tbsp
fresh curd
1 tsp
jaggery powder
100-200 gm
purple (or green) brinjal cut into long pieces and soaked in salt water for 15-20 minutes
Cooking instructions
* Step 1
Soak the rice for 30 minutes. I have taken sona masuri rice and cooked in a cooking pot. Rinse the cut brinjals in salty water and keep aside. Heat 1 tbsp oil and 1 tsp desi ghee in a kadai. Add 1/2 tsp cumin seeds. When they crackle then add 1 tsp urad dal and 1 tsp chana dal and saute till dals become golden brown. A sweet aroma will ooze out from the fried Urad dal.
* Step 2
Add 2 dry red chillies, curry leaves,, onion and fry till golden brown. Add the brinjal, salt and turmeric, mix properly, cover and cook. When the brinjals are cooked well add coconut powder or grated coconut and jaggery. (I used honey after presentation of the recipe) Mix again very well, add 1/2 cup of water to make semi gravy consistency in the brinjal masala. Bring the pan down from flame and add rice in 2 to 3 parts and mix gently so that everything is mixed evenly.
* Step 3
Now mix well the saunf,methi powder, tamarind powder and ginger powder with the rice. Lastly mix the curd with the done rice and blend with the spatula properly. Garnish the dish with roasted kaju, raisins, almonds and roasted til. Serve with roasted papad if you like. Thanks Notes: 1. You can prepare this yummlicious dish without onion and garlic. 2. Use honey after switching off the flame and bringing down the cooking vessel. 3. You can add freshly chopped ginger while frying Onion.
Note: if there is a photo you can click to enlarge it
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