…ditionally, sarson ka saag is a combination of five lush leafy greens. The leafy vegetables used are sarson (mustard), bathua (chenopodium), palak (spinach), muli (radish) and methi (fenugreek). Spinach is used to cut out the bitterness in the sarson. Addition of bathua is optional but adds depth of flavor. Corn meal is a binder and a thickener otherwise the vegetables without it will be mushy or like a soup. There are several variations to Sarson…
…riander. Let it cool completely before using to fill in the puffs. For the Vegetable Puffs I used an Aloo Matar (Potato & Peas) Filling… For this you can replace the chicken with 2 boiled, peeled, lightly mashed potatoes and ¼ cup boiled, lightly mashed fresh green peas. Adjust the spices according to personal taste. You may use any combination of vegetables for the filling of your choice. Assembling the Savory Puffs: Divide the Danish p…
…t before taking the wok off the heat. You can use a combination of various vegetables as well as Chinese vegetables & different stir fry sauces of your choice. You can use seafood or chicken if you so wish. If the noodles are too dry before adding to the wok for stir fry, you must quickly pass through running water, drain & add to the wok so they will not be sticky. Rinsing in water removes the excess starch from the noodles & makes…
…g Dal is considered very healthy in Ayurveda too. My hubby and I love this vegetable but this preparation is one of our favorites. When I see fresh Ridge Gourd in the vegetable market, I make sure to buy enough to make pakoras, stir fry and gravies as well. Do try this easy and simple preparation which can be cooked in a jiffy and is a good option as a work lunch with chapattis and rotis or even better as a light dinner. 😀 Ingredients : ¼ kg Ridge…
…s of cooking Karela. You can stir fry, convert into chips, stuff them with vegetables or with mutton or beef mince, make a dry vegetable, cook in a thick masala, a simple sauce or curry. You can have a red, brown or green masala. The pre-preparation and the right blend of sweetness and tanginess is extremely important to cut out the bitterness and get a smooth and palatable taste. My family enjoys the way I cook Karela and always look forward to e…
…ves. Slice them into ribbons or roughly chop them. In the absence of fresh vegetable / chicken stock or broth; you may use soup cubes to taste. Dilute them in a ½ litre hot water. Dilute milk powder to pourable consistency with a few tablespoons of vegetable stock or alternatively 1 cup creamy milk or to taste In a pressure cooker body / soup pot or a sufficiently deep and broad pan; heat oil until just hot. Sauté onions and garlic on low until on…
…with sugar i.e. carrots, french beans, cauliflower, peas. Drain the vegetables & reserve ¼ cup of the liquid. Refresh the blanched vegetables in cold water & drain. Chop the carrots & french beans finely & the cauliflower in tiny florets. Keep aside. Preparation of the White Sauce : Melt butter in a pan on low heat. Add the flour & mix with the butter. Stir carefully till the rawness of the f…
…d. 1/8 tsp. Baking Soda ¼ tsp. Ajwain (optional) Salt to taste ½ cup Water Vegetable Oil for deep frying Method : In a bowl, mix together besan, red chilli pwd., turmeric pwd., baking soda, ajwain & salt. Add ½ cup water & mix well to form a smooth paste. Use a balloon whisk preferably to mix. Make sure there are no lumps. The batter should be slightly thick; it should coat the back of a spoon & should be of dipping consistenc…
…lavour of the dish. For a slightly moist fried rice use few tsps. of fresh vegetable stock or crushed vegetable stock cubes; as per your preference. Note : It is extremely important that you don’t overcook rice; grains must be separate after cooking . The grains should be cooked but must have a bite. In case the rice has too much starch then pass quickly through running water. Cool rice helps to retain the whole grain while stir-frying. The…
…rchards and vegetable patches where they enjoy home grown fresh fruits and vegetables. Some vegetables do shine due to the red soil which brings out the best quality, freshness and vibrant color. The color of Tamdi Bhaji / Amaranth / Rajgira showcases its bright and vibrant red due to the red soil in Goa, Konkan belt and in the coastal regions. As most of us know that the Goan word “Foogath” is derived from the Portuguese word “Refogar” which mean…