Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Diabetic Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Monday, 19 January 2015

Diabetic Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Diabetic Vegetable Recipes Biography

Source:- Google.com.pk

Not only is this hearty soup my family's favorite meatless recipe, but it's a complete meal-in-one. It's loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime. —Karen Mau of Jacksboro, Tennessee

Ingredients

    1-1/2 cups chopped onions
    4 medium carrots, sliced
    3 celery ribs, sliced
    2 tablespoons canola oil
    3 cups vegetable broth
    4 medium potatoes, peeled and sliced
    4 medium tomatoes, chopped
    2 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 cup all-purpose flour
    1/2 cup water
    1 cup chopped cabbage
    1 cup frozen peas
    CARROT DUMPLINGS:

Directions

    In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
    In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.
    For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese. Yield: 10 servings.

Diabetic Vegetable Recipes

Ingredients

2 tsp oil
1 whole dry kashmiri red chilli , broken into pieces
2 tsp grated ginger (adrak)
2 tsp grated garlic (lehsun)
1/2 cup carrot cubes , boiled
1/2 cup green capsicum cubes
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup bean sprouts
1/2 cup thinly sliced spring onions whites
1/2 cup mushroom slices
1/2 cup low fat paneer (cottage cheese) cubes
1/2 cup pak choi cubes
1/4 cup finely chopped spring onion greens
1 cup vegetable stock
salt and freshly ground pepper to taste
2 tsp cornflour dissolved in 2 tbsp water
1/4 cup toasted almond slices
3 cups cooked whole wheat noodles

Method

    Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces.
    Add the ginger and garlic in the same oil and stir-fry for a minute.
    Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes.
    Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes.
    Add vegetable stock, salt and pepper and bring to a boil.
    Add the cornflour mixture and heat till the mixture thickens.
    Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.

Handy tip:

    1 packet raw noodles makes 3 cups cooked noodles

Diabetic Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics