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

Friday, 9 January 2015

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

Easy Vegetable Recipes Biography

Source:- Google.com.pk

Gobi and Soya Keema Recipe
Ingredients

    500 grams cauliflower, grated

    1 cup soya granule

    6 baby potatoes, peeled and cut into half

    1/2 cup peas, steamed

    1 medium onion, roughly chopped

    1 green chili, chopped

    an inch piece of ginger

    2 cloves of garlic

    Salt, as per taste

    2 tablespoon ghee

    1 teaspoon red chili powder

    2 teaspoon garam masala

    1 teaspoon turmeric powder

    1 teaspoon coriander powder

    1 bay leaf

    Ingredients to garnish

    a small bunch of fresh coriander leaves, roughly chopped

    juice from 1 lemom

Directions for Gobi and Soya Keema Recipe

    To prepare for Gobi and Soya Keema Recipe, first clean, wash and pat dry cauliflower. Remove the green stem with knife and cut cauliflower into three parts. Small size pieces make grating much easier.

    For grating cauliflower either you can use hand held vegetabe grater or food processor to get fine evenly grated cauliflower.

    Meanwhile in a pan boil 1 Cup of water, once water comes to boil add soya granule. Let it boil in water for 1 - 2 minutes. Switch off the flame and drain on a colander. keep aside until required.

    In a heavy bottomed saucepan heat ghee over medium heat now add bay leay and once the aroma of bay leaf starts releasing add chopped onion. Saute over medium heat until onion turn light brown in color.

    Once onion turn brown in color add chopped green chili and ginger garlic paste with 1/4 Cup water to avoid masala sticking to the pan. Saute over medium heat for 2 - 3 minutes.

    After 2 - 3 minutes add baby potatoes, peas, salt, turmeric powder, red chili powder, coriander powder and give it a nice stir. Saute for 5 minutes over medium heat.

    Now add grated cauliflower, boiled soya granule and garam masala. Give it a nice mix, reduce the flame to low, cover the pan with a lid and let it cook over low heat for 10 - 15 minutes or until vegetables are cooked through especially potatoes.

    Just before serving drizzle lemon juice on top and granish with chopped corriander.

    Serve the Gobi and Soya Keema hot with Chpapati/Paratha/Naan.

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Mughlai Aloo Matar Gobi Recipe
Ingredients

    500 gram cauliflower/1 medium sized caulifower

    2 medium sized potatoes

    1/3 cup green peas, steamed

    2 onions, thinly sliced

    2 tablespoon yogurt

    2 tablespoon ghee, plus more for shallow frying

    Salt, as per taste

    1 teaspoon turmeric powder

    Ingredients to be ground into paste

    1 tablespoon coriander seeds

    1 inch piece of ginger

    3 - 4 garlic cloves

    4 - 5 cloves

    2 - 3 whole dry kashmiri red chilies

    2 - 3 green cardamom, peeled with only seeds

Directions for Mughlai Aloo Matar Gobi Recipe

    To begin making the Mughlai Aloo Matar Gobi Recipe , we will first clean, wash and cut the cauliflower and potatoes in big pieces. Keep all the remaining ingredients handy and ready.

    Steam the green peas along with a little salt and a dash of sugar and keep aside.

    Heat 1 tablespoon of ghee; add in the sliced onions and saute until deep brown in color. Once done, turn off the heat and allow it to cool. Once it cools, make smooth paste of the onions and keep aside.

    Make paste of all the ingredients mentioned under "To be ground into paste" using 1 - 3 tablespoon of water. Keep the chilli paste aside.

    Once again in the heavy bottomed pan; add in 1 tablespoon of ghee. Add in the onion paste and the chilli paste and saute for about 3 to 4 minutes until you notice the aromas coming out. Make sure to keep the heat in low to medium heat as this can burn the spices.

    Once the onion and chilli paste as a good aroma, stir in the yogurt, salt and turmeric powder. Saute until you notice the masala has thickened.

    Finally add in the cut potatoes and cauliflower florets and stir into the masala until the masala get well coated onto the vegetables. Add in 1/2 cup of water, turn the heat to low and cover the pan. Allow the vegetables to cook in the Mughlai Masala for about 15 to 20 minutes or until the vegetables are softened and cooked, but not mushy.

    Once done, stir in the steamed green peas and finely chopped coriander leaves. Check the salt and spice levels and adjust to suit your taste.

    Serve the Mughlai Aloo Matar Gobi along with Phulka's or Butter Naan's as a delicious side dish for parties or even a weeknight dinner

Pepper Mushroom Stir Fry Recipe
Ingredients

    400 grams of buttom mushrooms, quartered

    2 green chillies, sliced or chopped

    1 green or red capsicum (bell pepper)

    an inch piece of ginger

    1/2 teaspoon of black pepper powder or more to taste

    1/2 teaspoon of turmeric powder

    1/2 teaspoon of garam masala po

    salt to taste

    and a few black pepper corns crushed

    a small bunch of coriander leaves, chopped

    oil for cooking

Directions for Pepper Mushroom Stir Fry Recipe

    To begin making the Pepper Mushroom Stir Fry Recipe, wash and prepare the mushrooms and keep the rest of the ingredients ready.

    Heat a wok or a kadai on medium hight heat; add a tablespoon of oil. Add in the ginger, green chillies and capsicum and stir fry for about a minute until the bell peppers get lightly tender. Add in the mushrooms and stir fry on high heat until the mushroom are lightly cooked.

    Once the mushrooms begin to cook too much, they will release a lot of water. If they do, then you will have to evaporate the water while you keep stirring them on the heat.

    Add in the remaining ingredients like turmeric, pepper powder, salt, garam masala and crushed black pepper and stir fry for a few more minutes and turn off the heat. Check for the salt and spice levels and adjust to suit your taste

    Stir in the chopped coriander leaves and serve.

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