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Ingredient
Top 5 dishes made from small size chopped onions π§
1 . Vegetable Iceberg lettuce wraps π π₯π₯¬
Vegetable Iceberg lettuce wraps π π₯π₯¬
Vegetable lettuce wraps are healthy, an appetizer so easy to make,the best part is you can add all your favorite ingredients. Course: an appetizer, main course. Diet : vegetarian, nutrients value: vitamin A,C,K,E folate, calcium, potassium.
Ingredient
2 tbsp
finely chopped dill
1 tbsp
finely chopped parsley
4 tbsp
chopped mushrooms π
11/2 tbsp
sugar
1 tbsp
chopped garlic cloves
1 tbsp
ginger
1/2
cumin seeds
3/4 cup
cabbage shredded
1 tbsp
white vinegar
1/2 tsp
black pepper powder
1/2 tsp
coriander & cumin powder
1/2 cup
green peas optional
3-4 tbsp
oil
1 tbsp
freshly crushed garlic
2 tbsp
soy sauce/ tamari sauce
2 tbsp
sunflower oil π»
1 tsp
red chillies crushed
Cooking instructions
* Step 1
Heat oil, add cumin seeds, when start to crackle, add chopped garlic and chopped ginger, finely chopped onions π§
, saute, add sugar to caramelize, cook for 1 min, add green chillies chopped mix well.
* Step 2
Add little finely chopped dill, mix well, add green peas, chopped mushrooms cook for 2 mins.
* Step 3
Add boiled potatoes π₯ mix well, add soy sauce, vinegar, saltπ§and mix well, add green cabbage, carrot π₯ juliennes, black pepper powder, kashmiri red chillies powder πΆοΈ, coriander & cumin powder,mix well cover and cook for 5 mins on low - medium flame.
* Step 4
When all the vegetables are tender, add green capsicum π«, just saute it, add finely chopped parsley, coriander leaves, chopped spring onion mix well, cover and cook for 2 mins.
* Step 5
Finally add red cabbage shredded mix well, let it cool completely, add masala on iceberg lettuce leaves, garnish with finely chopped dill, white/ black sesame seeds, serve.
* Step 6
Tip: you can serve with any dipping sauce of your choice.
* Step 7
For dipping sauce: combine all the ingredients in a bowl, mix and serve with vegetable ice- berg wraps.
Note: if there is a photo you can click to enlarge it
2 . Bok choy & potato sabzi π₯π§ π
Bok choy & potato sabzi π₯π§ π
Bok choy & potato sabzi is quick and easy to make in mins, serve in lunch, dinner. Nutrients valve :Bok choy is great source of vitamin A, B6,C and minerals: folate, potassium,calcium and manganese. Course: vegetarian sabzi, Diet: gluten free, low carb, vegan.
Ingredient
2 tbsp
soy sauce
1 tsp
sugar
2 tbsp
sunflower oil π»
1/2 tsp
cumin seeds
1 tsp
minced garlic π§
1 tsp
grated ginger
1/4 tsp
coriander & cumin powder
Cooking instructions
* Step 1
Wash and clean bok choy, check no dirt is inside the leaves, pat dry on kitchen towel, Chopped bok choy and keep aside.
* Step 2
Wash potatoes π₯ well and pat dry them on kitchen towel, peel and cut potatoes π₯ into cubes and keep aside. Cut chopped onions π§
and tomato π
, green chillies keep aside.
* Step 3
Heat a medium size wok, add sunflower oil π», add minced garlic π§, cook till golden. Add grated ginger saute it, add finely chopped green chillies, chopped onions π§
just saute, add sugar mix well. Add potatoes cubes π₯ in and fry with onions π§
, cook potatoes till half done, add finely Chopped tomato π
,cook until oil separate, add chopped bok choy π±and mix well.
* Step 4
Add soy sauce, kashmiri red chillies powder πΆοΈ, coriander & cumin powder, salt π§ and mix well, cook until potatoes π₯ are tender and bok choy is cooked to, serve hot with plain rice, Indian flat bread.
Note: if there is a photo you can click to enlarge it
3 . Manchurian fried rice π«πΆοΈπ§
Manchurian fried rice π«πΆοΈπ§
A classic fusion recipe made with tossing the long grain rice in a Manchurian sauce and basically it's combination of two countries, indo- Chinese recipe which as crunchy taste. A traditional bowl of fried rice and Manchurian balls. I got my first training from my late mum and my family are very found of eating and creating new recipes from adult to kids, everyone as there own recipes and ldeas.for family to enjoy, some of my recipes are based on family ideas, which I made into realty. I love to cook for my family, friends, those who need my help in cooking and my god & goddess specially in religious festivals.
Ingredient
2 cups
cabbage Shredded
1 tbsp
ginger - garlic paste π§
1/2 tsp
black pepper powder
2 tbsp
soy sauce
1/4 cup
plain flour
1/4
corn flour π½
2 tbsp
oil
1 tbsp
finely chopped ginger
1 tsp
chopped garlic π§
4 tbsp
finely chopped spring onion
2 tbsp
vinegar
1/2 tbsp
chillies sauce
1/4 cup
cornflour slurry π½
1/4 cup
shredded cabbage
2 1/2 cups
cooked rice (boiled rice) π
Cooking instructions
* Step 1
In a large bowl, add shredded cabbage, carrot π₯, chopped spring onion, ginger - garlic paste π§, finely chopped green chillies, finely chopped onions π§
, kashmiri red chillies powderπΆοΈ, black pepper powder, saltπ§soy sauce,mix well, add plain flour, corn flour π½ and mix well,forming a soft dough ( if the dough is loose, then add a tbsp of plain flour mix well.
* Step 2
Greaseβ hands with little oil and prepare balls,heat oil on medium flame, deep fry them until golden Brown and crisp, remove and add on kitchen napkin and set aside.
* Step 3
Preparing the rice: in a large wok, heat oil, add finely chopped ginger cook for a sec, add chopped garlicπ§ stir, add finely chopped green chillies/ slit green chillies and spring onions π§
, stir fry on medium flame (without burning), add finely chopped onions π§
, chopped capsicum π«, finely chopped carrot π₯, stir fry on high flame without overcooking the vegetables.
* Step 4
Add vinegar, soy sauce, chillies sauce πΆοΈ, and saltπ§stir fry until everything is well combined, add cornflour slurry π½ mix well. Cook until sauce is glossy, add Manchurian fried balls stir fry until well coated with the sauce, add boiled / cooked rice π, add black pepper powder stir fry without breaking the rice grains. Finally add 2 tbsp spring onions π§
and serve hot.
* Step 5
Tip: to make corn flour slurry, add 1 tsp corn flour π½ in 1/4 cup water mix well and use as required.
Note: if there is a photo you can click to enlarge it
4 . Traditional Punjabi sarson da saag and makki di rotiπ½πΏπ§ πΆοΈ
Traditional Punjabi sarson da saag and makki di rotiπ½πΏπ§ πΆοΈ
A classic dish made in very Punjabi families, it's delicious and creamy, this recipe traditionally comes from the state of punjab, saag is full of antioxidants and nutrients. It will make you hooked on to it once you have made it.
Ingredient
3 tbsp
ginger - garlic paste π§
3 tbsp
green chillies paste
1 tsp
mustard seeds
2 tbsp
oil
4-5 cups
water
1 cup
yellow maize flour π½
3 tbsp
ghee, butter
1 tsp
cumin seeds
4-5 cloves
garlic chopped π§
1 tsp
ginger chopped
1/2 tsp
coriander & cumin powder
1/2 cup
whole wheat flour
1/4 cup
boiling water
2 tbsp
ghee, oil for cooking
1 tbsp
ginger Juliennes
1/4 tsp
black pepper powder
1 pinch
tandoori colour (optional)
1 tbsp
white vinegar
1/2 cup
mint leaves
2 tbsp
chopped coriander leaves
Cooking instructions
* Step 1
Check and clean mustard leaves (mustard greens),baby spinach remove any unwanted leaves π±, chopped roughly, discard the hard stems, wash them in running water.
* Step 2
Place all the leaves in pressure cooker, add salt to taste π§, chopped tomato π
, mustard seeds, kashmiri red chillies powder πΆοΈ, oil, onion chopped π§
, water mix gently. Cover and pressure cooker, until two whistles, in cover and cook for 30 mins, check water in-between. When tender.
* Step 3
Add ginger-garlic paste π§, green chilies paste, mix,cook for 5 mins, remove drain and reserve the excess liquid, put the drained leaves in a blender jar, add above liquid and blend to coarse puree, transfer the puree to pressure cooker, cook for 5 mins.
* Step 4
Add yellow maize flour π½, mix well, that no lumps should form, cook for 10 mins on medium flame, when thick remove from flame, keep aside.
* Step 5
For tempering: heat ghee, butter, add cumin seeds when start to crackle, add chopped garlic π§, cook for 1 min, add chopped ginger, chopped green chillies, stir, add chopped onions π§
mix well, stir and add kashmiri red chillies powder πΆοΈ, coriander & cumin powder, cook for 1 min and pour on top of saag, and serve with makki roti (maize flour flat bread).
* Step 6
For makki di roti π½: combine yellow maize flour π½, wheat flour mix, add boiling water mix, it with be crumble, add warm water and mix well, Use your β hands or a sheets of plastic,make a ball from the dough, grease with oil, add ball and cover with another sheet,press with your hand to make roti, don't make a thin roti or it will break, make a medium thickness roti.
* Step 7
Heat a non-stick griddle, wet your β hand and pick up gently, drop on hot griddle, cook for 1min and turn roti to cook another side, when cooked well, add 1/4 tsp ghee, oil on top, makki di roti π½ is ready to serve with saag.
* Step 8
For salad: cut and slice white / red radish, ginger juliennes, garlic cloves keep aside. Add whole onions π§
, black pepper powder, cayenne chillies powder πΆοΈ/ kashmiri red chillies powder, salt to taste π§, a pinch of tandoori colour, white vinegar mix well and keep for 10 mins, and add salt & pepper on radishes, ginger, garlic and serve with saag.
* Step 9
For chutney: use mortar & pestle, grind all the ingredients and serve with saag.
* Step 10
Note: divide crumble into two equal parts, in one part add warm water to bind the dough,keep second part aside, complete cooking roti with first part. Knead second part same as first part, complete cooking with all the remaining dough, by using this method, roti will be soft and it can made easier to handle.
Note: if there is a photo you can click to enlarge it
5 . Cauliflower & potato stuffed paratha, yogurt ratia π§ π₯
Cauliflower & potato stuffed paratha, yogurt ratia π§ π₯
Cauliflower & potato is a universal appeal. In punjab state, Punjabi's are very fond of eating stuffed parathas, like potato parathas, paneer parathas, etc, this one is mixed with two famous ingredients, cauliflower & potato. Stuffed parathas can be eaten any time of the day from breakfast to dinner.
Ingredient
11/2 cups
cauliflower grated
11/2 tbsp
ginger-garlic paste π§
2 tbsp
green chillies paste
2 tbsp
chopped coriander leaves
1 tsp
cumin seeds
1 tsp
coriander & cumin powder
1/2 tsp
black pepper powder
2-3 tbsp
Oil / ghee
1 cup
yogurt
1/2 tsp
roasted cumin powder
1/4 tsp
Chaat masala
11/2
whole wheat flour
1 tsp
oil
1/2 cup
water
Cooking instructions
* Step 1
For dough: combine all the ingredients in a deep bowl and mix gently, knead into a soft dough using approx 1/2 of water, cover and keep aside. Check and clean cauliflower florets, grate it well, keep aside, boil potatoes π₯, when tender and soft, remove from flame, let it cool down, then grate them, keep aside.clean and check, remove unwanted leavesπ±, Cut finely chopped fenugreek leaves, keep aside.
* Step 2
For stuffing : heat oil/ ghee, add cumin seeds, when start to crackle, add chopped onions π§
stir it, add ginger-garlic paste π§, mix.add finely chopped green chillies, stir.
* Step 3
Add grated cauliflower,mix, cook for 5 mins, add saltπ§mix, add chopped fenugreek leaves πΏ, cook for 5 mins on medium heat, add kashmiri red chillies powder πΆοΈ, black pepper powder, coriander & cumin powder, green chillies paste mix well.
* Step 4
Add boiled & mashed potatoes π₯, mix well, cook for 5 mins on low - medium flame, remove from flame, add chopped coriander leaves and mix well.stuffing is ready
* Step 5
To make paratha :Divide the dough into 7 equal portions, roll out a portion of the dough into 4 diameter circle using dry wheat flour for rolling, place one portion of the stuffing in the centre of the circle, bring together all the sides in the centre, seal tightly.
* Step 6
Roll out again into 7" diameter, using dry wheat flour for rolling.heat a non- stick griddle and cook the paratha on medium flame, using a little or 1/2 tsp oil/ ghee, till golden brown spots appears on both sides. Remove from griddle and add in serving plate, sprinkle Chaat masala on hot parathas, serve hot.
* Step 7
Serve with yogurt onion π§
& tomato π
ratia, butter if you like.
* Step 8
For yogurt onion π§
& π
tomato ratia: in a bowl add yogurt, whisk well till smooth, add chopped onions π§
, chopped tomato π
, chopped green chillies, roasted cumin powder, salt π§,black pepper powder, Chaat masala mix well, serve with cauliflower & potato parathas.
Note: if there is a photo you can click to enlarge it
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1. Start Small
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3. Focus on AddingβNot Subtracting
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