Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Monday, July 19, 2010

3 ways to make stuffed noodles.

Tried and tasted by Nivedita
Hi All,
Home made Wheat sevian, Rice sevian are the recipes from olden days in India. We prepare upma, kheer and many more dishes with these.
It was like a revolution when the noodles were introduced in India. For me, it was a magic! noodles in 2 minutes!!  Now a days there are many good brands making noodles. Maggi was the first in India. Then came Top Ramen... Now countless..

The new in the market in this year is the Foodles from Horlicks. The taste is good and different.
Noodles are mom's best friend in the world. Kids love noodles in any form and with anything. I always try to do something new with these noodles. Here is one more which was tried for the cooking competition. My friend Vaishaly and I tried this together. After trying few shapes and the way of cooking we decided to make veggie noodles rolls for the competition.
Interesting thing in this is the masala mix is the same, only the way of stuffing and cooking is different. Choose the one you want!!
First is the recipe for making masala mix :
(This masala mix recipe is adopted from the advertisement in a magazine. It was the advertisement for some noodles product with the recipe. There the chef has prepared it for noodles basket. Here we tried to bake or steam it.)

For Stuffing:
Mixed Vegetables – 200 gm
(Carrot, Cauliflower florets, Capsicum, Cucumber, Onion, Sweet Corn, Peas, Beans, thinly sliced cabbage)
Garlic – 2 cloves, chopped
Green Chilly - 2 finely chopped
Red chilly flakes – 1tsp
Salt to taste                 
Oil – 1 tbsp

For Sauce:
Tomato Ketchup – ½ cup
White vinegar – ½ tsp
Red Chilly flakes - 1 tsp
Maggi veg.cube – 1
Black pepper powder – ½ tsp
Mix all the ingredients for sauce in a bowl and keep it aside.

For Batter
Corn flour – 3 tbsp
Veg. Stock – 1 cup
Mix it in a bowl and use as required

For the layers:
Flat noodles – 2 packets
(you can mix the normal one also)
Salt to taste
Maggi veg.cube – 1
Corn flour – 1 tbsp
Black pepper powder – ½ tsp
Mozzarella cheese to spread
Butter

Method:



To make Vegetable mix masala:

Heat the oil in Microwave safe dish on HIGH for 2 minutes.
Add chopped garlic and keep it back in oven on HIGH for a minute.
Add mixed vegetables. Sauté it and keep on HIGH for 5minutes. Keep on stirring in between.
Add the butter, ready sauce, batter and half the quantity of Veg. stock.
Keep back in oven on HIGH for 2 minutes. Stir it after one minute.
Check it after 2 minutes. If the mix is slightly thick remove it or keep again for one minute.
Cool it.  Divide it into equal quantity for stuffing.



To cook the noodles:
Boil the water with salt in a microwave safe dish on HIGH FOR 2 minutes.
Add Maggi Veg cube, salt and flat noodles and boil on HIGH for 1 minute.
Be careful not to over cook the noodles.  The noodles should be paraboiled.
Remove, drain the water and transfer it into colander. Pour cold water on the noodles and drain it properly to remove all the water. Sprinkle powdered Veg cube, corn flour and pepper powder. Mix properly and keep it aside.
To  Make Idly:
Making stuffed noodles idly was my idea and tasted great too. Check out the photos.


Take the Microwave safe idly plate. Spread the noodles in a thin layer. Take a tbsp of masala and keep it in the middle. Spread the mozzarella cheese on the top. Cover it with another thin layer of noodles. Repeat with all the moulds.
Keep it covered on HIGH for 3 minutes. Remove and allow it to cool. 
Stuffed noodles idly are ready to serve.

To stuff the roll:
Divide the noodles according to the size of the roll you want to make.
Take one portion; spread it on an even plate to make a round shape.
Press with wet hand to combine it.
Spread the grated cheese to make a thin layer.
Keep the ready vegetable mix in the center.
Cover it to give the roll shape. Apply the corn flour batter to close it properly.
Brush it with butter.
Repeat with other rolls.

Brush the microwave safe big plate. Keep the rolls in it.
Bake it oh HIGH for 3 minutes. Open and turn the rolls. Brush with butter. Again bake it on HIGH for few more minutes.
Allow to cool.
Serve with Ketchup or sauce.


Going little oily,
Take the stuffed idly shaped noodles, fry in the hot oil and serve it with ketchup or sauce.

My friend Vaishaly took The Veggie noodles rolls to  LG MALLIKA - E - KITCHEN  contest. Here is the photo for the same :



Sending these to Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,


Sunday, July 18, 2010

Eggplant cups stuffed with veg and nuts

Tried and tasted by Nivedita
Hi All,
Few days back I got a call from LG company to ask whether I am interested to participate in the cooking competition. First I said No as I was little busy with mom's work. But, thanks to LG guy, who came home and explained the contest and the procedure, my mom forced me and told me it will be a good experience. I registered my name without any recipe in my mind. I thought of trying a cake. But I did not get more time spend on the recipe and the garnishing. 
I don't know why this recipe came in my mind!! May be because, it was easy, simple, quick and easily available ingredients. I had read it in one of old magazine at my friend's place. But never tried it before. It is a Turkish dish called "Imam Bayildi" May be I chose this one because, it is 100% cooked in a microwave which was the rule of the contest. In the original recipe, its a traditional cooking method. But I changed it into M/W cooking.


My friend Vaishaly is also a very good cook, very creative and very enthusiastic person. We both did shopping and tried it together(her and mine). I will post her recipe also in coming days.
Now coming to my recipe :


Ingredients:
Long and big Brinjals – 2
Onion- 1 chopped finely
Carrot - 1 cubed
Green Capsicum – 1 small, cubed
Fresh corn – 2 tbsp
Oil – 4 tbsp
Garlic – 2 cloves, chopped finely or crushed
Salt to taste
Sugar – ½ tsp
Oregano – a pinch
Lime juice – 1 tbsp
Fresh coriander – 2 tbsp, cleaned and chopped finely
Nuts – ¼ cup, cut into small pieces (Almonds, Cashew nuts,
Raisins)
Pepper powder – a pinch
Tomato – 1 big, cubed
Method:
·        Keep the brinjals in salted water for half an hour.
·        Cook the brinjals in a large uncovered microwave safe bowl on HIGH for 5 minutes, turning from time to time. Then immediately keep the brinjals in cold water to cool.
·        Now split the brinjals into half lengthwise, scoop out the flesh, leaving a little inside the shell and chop the pulp.
·        Heat half the oil in a micro wave safe bowl on HIGH for 1 minute. Put Garlic and keep on HIGH for a minute.
·        Add the onions and carrot and keep on HIGH for another minute. Now add cubed capsicum and sweet corn. Mix properly and cook for another half minute.
·        Now add chopped Brinjal. Cover and cook on HIGH for 3 minutes. Keep on stirring in between.
·        Open and season it with salt pepper and oregano. Mix well and add sugar. Cook for 2 more minutes.
·        Take it from the microwave and transfer into a bowl. Add 1 tsp oil, lime juice, half of fresh coriander and half of nuts.
·        Sprinkle evenly the salt and pepper powder inside the shells.
·        Stuff the mixture into the Brinjal shells and chill in the fridge.
·        Before serving, garnish with remaining fresh coriander and nuts.
Just make sure that the brinjal is baked properly.
And
If you choose the small brinjals, you can serve it one whole cup as a starter.
This is how I tried the garnishing at home, but was not happy with it. So changed it.

The competition was a very good experience for me as it was the first cooking competition. All the contestants were very creative.
Hoping to participate and be more creative in the future.


Sending this to Srivalli's 365 days of Microwave Cooking! event 
Keep Smiling,

Wednesday, March 17, 2010

Thaali peeth! (Masala Rotti)

Tried and tasted by Nivedita
Hi All,
One more traditional food of India. Yes! The name is different, but prepared all over India with available fresh vegetables or simply with onions.


It is a very common breakfast in North Karnataka and Maharashtra. We call it as thalipettu (ಥಾಲಿ ಪೆಟ್ಟು ) and in Maharashtra it is famous as Thali peeth. Sindhis call it Dhoda and is prepared only with jowar flour and onion.
 I think Kannada name is influenced by Marathi word. Thali means palm, pettu means beat. Basically it is prepared with bare hands by keeping the dough and pressing it in between the palms to make round and thick rottis. But, I prepare it keeping it on an aluminum foil and press it or roll it to make a thin thalipeeth. My mom always used clean white cotton cloth to make.
And few people directly press it to the tawa to spread it thin and big. Then they fry the thali peeths on medium flame with covered lid . These come out very crispy!


Thali peeth is the best healthy break fast! It is easy, quick and can be prepared with any available vegetables in the fridge. It makes your child eat all the vegetables and Jowar flour without their knowledge. Ohh! I always love this food. You can make thali peets with
ONION, CABBAGE, SPRING ONION, METHI LEAVES, SPINACH LEAVES, CUCUMBER, CARROT, RADISH, BOTTLE GOURD, ASH GOURD, the list goes on!!!
Basically, the flour used for thali peeth is Jowar flour. But you can add other flours in little quanitity, like, WHEAT FLOUR, RICE FLOUR, OATS POWDER, SOYA POWDER, GRAM FLOUR, SEMOLINA, MAIZE FLOUR.... again the list goes on. You can check the shelves in the kitchen, and make these with whatever is available.
So it is the most versatile and friendly and healthy breakfast which is always handy and saves you from worrying about the breakfast.

Here goes the ingredients :
Jowar flour - 1 cup
Rice flour - 2 tbsp
Any other flour of your choice - 1/4 cup
Onion - 1 medium, finely chopped
Green chilly - 2 chopped finely OR Red Chilly powder - 1 tbsp
Salt to taste 
Any vegetable or green leaves of your choice - 1 cup grated
Turmeric powder - 1/4 tsp
Curry leaves - few, chopped
Water to make dough - 1/2 cup or more
Slowly keep on adding water and mix everything in a big bowl or plate to make medium hard (not very soft, nor very hard). Do not keep it for long time or else thali peeth will be torn.
Take the aluminium foil, cut into a square. Keep a bowl of water ready to spread on the foil before making thalipeeth. Sprinkle little water and oil on the foil. Take big lemon size of dough and make a round ball. Keep it on the foil and press slowly to give round shape to make thin rotis. Mean while, heat the tawa and sprinkle oil and put the pressed roti and fry it both the ways with little oil. 
If you want to make directly on tawa,
Take thick bottomed tawa, it should be cold. spread little oil and water on that. Take the ready dough and keep it in the center. Go on pressing it with little water on fingers and give round and thin shape. Make three hoes randomly on the roti to put oil. Cover it with lid and fry on medium flame. Fry it only on one side.
Serve with Butter or ghee or curds or coconut chutney.
Sending this to Suma's  on going event, JIHVA - Breakfast which is linked to Indira's Main announcement-JIHVA

Keep Smiling,

Tuesday, March 2, 2010

Puri Kurma

Tried and tasted by Nivedita
Hi all,
My Husband's favorite dish, which he loves to eat for his breakfast, lunch, dinner or his lunch box. Even my daughter loves to take it for her Tiffin box. 

Recipe for Puri :
Wheat flour - 1 cup
Hot oil - 1 tbsp
Salt - 1/2 tsp
Milk - 2 tbsp
Water to make dough
Mix all the ingredients in a bowl and make in to a dough(not too soft nor too hard)
Keep it aside only for 10 minutes.
Oil to fry puri.
Keep oil in a kadai. Till it gets hot, 
there are  two ways to roll the puri,
normal method is,
take small lemon size balls and roll into small round shapes. Keep it aside. Once the oil is hot, slip all the puris one by one and fry the puris on high flame. If you try to fry it in low flame, the puris will soak more oil. 
My method is,
Take a big portion of (almost a big orange shape) dough and roll it into thick and big round cirlce(in to the size of a eating plate). Take a small bowl or katori which has sharp edge. Keep it with sharp edge on the rolled dough on a side and press it hard so that you will get the puri out when you remove the bowl. Repeat with the remained rolled dough. And at the end you will get a star shape in the middle. Or you can cut with a knife for desired shape. When ever I make it for the kids, I will try to make maximum shapes like triangle, diamond or star. Star shape is my daughter's favorite.
Recipe for Kurma :
Potato - 2 big, cleaned, peeled and cubed.
Carrot - 1 big, cleaned and  cubed
Beans - 8 to 10, cleaned and cut into long pieces
Onion - 1 big, cubed
To make into paste
Tomato - 1 big or 2 medium, chopped
Clove - 2
Cinnamon - 1/2" piece
Fresh or dry coconut - 1 tbsp
Dry coriander seeds - 1 tsp
Chilly powder - 1 tbsp
Salt to taste 
Mix all and grind into a fine paste.
Oil - 1 tbsp
Green chilly - 1 slit 
Turmeric powder - 1/2 tsp
                                  
Heat oil in a small cooker in which you are making kurma. Add chopped onion and fry till brown. Add the cut vegetables. Fry for few minutes. Add ground paste and turmeric powder. Mix properly and cook for few minutes. Add 1 cup water and green chilly. Adjust the seasoning. Cover the lid and give 1 whistle.  
                                        
When cool, the kurma is ready to eat with puri. 
If you are planning to send it for lunch box, add very little water or till the vegetables are covered.


Recipe for Cabbage poriyal :
Click here for the recipe : Cabbage poriyal  It is optional but taste good with kurma and puri.

Sending this to radhika's event, Event Announcement: Food for 7 Stages of Life 
which is connected with Sudeshna’s Cook like a bong (co-host of this event)






And 

Sending this to Pari's  THE COMBO EVENT 

image

Keep Smiling,

Monday, February 8, 2010

Salad parade!!!



Tried and tasted by Nivedita
Hi All,
Salads!!! I love the colors of salad! I feel salad is like India!!! Many raw vegetables mixed in a bowl still brings the best taste, Unity in diversity!!! same like many states, cultures, languages and people make turn India in to a great place to live in!!(forget about dirty politics and few bad things!, They are just like bitter cucumber or spoiled green leaf in a salad!!) Am I writing something wrong!! 
I have already posted these salads before also (Click here for the older post). But the introduction for that was different and it was for another event. And I have added one more salad to this parade.
Hope you all will enjoy the beautiful salad parade.
(The best recipes for raw food diet!)
Simple Raw Vegetable Salad :
Take vegetables of your choice(which you can eat raw)
Cucumber, Carrot, Onion, Tomato, Onion, Chilli, Ginger, Lettuce leaves. Cut in to desired size and shapes. We love to cut in to long peices as it is easy for my kids to hold in the hand.
Salt to taste
Lime Juice as per taste
Vinegar - 1/2 tsp
Green and black olives - 1/2 cup
(Not in this photo)
Olive Oil - 1 tsp
Oregano or mixed herb - 1 tbsp crushed
Mix all in a Salad bowl and enjoy the crispy taste.
Tomato and Onion Salad,
Tomato - 2 big Chopped 
Onion - 1 Medium chopped lengthwise
Fresh Coconut - 4 to 6 tbsp
Dalia powder(dry chana or puthani) - 1 tbsp Crushed
Salt to taste
Fresh Coriander - little
Mix all in a bowl and eat it with crispy Papad.







Veg and Curds Salad
Cucumber - 1 big chopped
Tomato - 1 big chopped
Curds(Fresh) - 1/2 cup
Salt to taste
Green Chilly - 1 small chopped(optional)
Fresh Coriander - little
Mix all in a bowl and eat chilled.

Beat and bean salad
Sprouted moong - 1 cup, wash two times to remove the smell
(Green moong, moth, chana, which ever you like to eat raw and sprouted)
Beet root - 1 medium, washed, peeled and grated
Cucumber - 1 big, washed and cut into very small, thin and long pieces.
Salt to taste
Fresh coriander - handful
Lime juice - 1 tbsp
Mix all the ingredients in a bowl and serve.
Radish Salad
This is a very common salad in my house, as my mom loves  to it with jowar rotti. 
Radish - 1 big, washed and cut into small cubes
Radish leaves(fresh) - 1 bowl, washed and chopped finely
Onion - 1 medium, washed, peeled and cut into cubes
Oil - 1 tbsp
Lime juice - 1 tbsp
Salt to taste
Niger seeds powder - 2 tsp(Click here for the recipe), (Optional, but gives an unique taste to the salad)
Mix all the ingredients in a bowl and serve. Goes well with Jowar rotti.

These all salads are marching into Sudeshna's 


                                       

AND 


Keep Smiling,

Thursday, January 28, 2010

A healthy green soup for all!

Tried and tasted by Nivedita
Hi All,
I am not much in to boiling soups. Even though I love to have, somehow I do not like to cook for myself.
But  soup was urgent need for my both daughters. Last month both fell sick and doctor's strict advise was to include any soup in their regular food. Just for my kids, I had to start making the colorful soups. This one is one of those I tried.

 Some times,my camera plays tricks with me!!!
My younger daughter does not link spinach or palak. So I play few tricks to feed her the same. And what can be the best trick than adding palak in the soup????
Coming to the recipe,
Potato - 1 medium, washed, peeled and cut into cubes
Spinach - 10 to 12 leaves, cleaned, washed and chopped.
Tomato - 1 big, washed and cut
Cabbage - 2 leaves, washed and cut
Onion - 1 small, cut into cubes
Ginger - 1/4", washed, peeled. Keep it whole.
Keep all the vegetables in a cooker with very little water. Give 2 or 3 whisltes. When cold, discard the ginger.
Puree the vegetables.

For tempering,
Butter or oil - 1 tsp(for kids, add both)
Garlic - 2 cloves, chopped finely
Salt to taste
White pepper powder - 1 tsp
Milk - 2 tbsp
Heat oil and ghee(if adding) in a pan.Add garlic and brown them. Now add the veg.puree. When it starts boiling, add white pepper and salt. Boil it for 2 minutes without covering. Add milk before taking it down the flame.
Immediately serve it in a bowl.
This soup is good for every one. If you avoid potato, its good for reducing weight and diabetic patients.
Do not skip tomato as it helps spinach to get digested.
I am sending this one to Event Announcement held by Usha of Veg Inspirations.


Keep Smiling,

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