Stir Fried Veggies Easy Recipe

Cuisine: Chinese Cuisine

Serves : 2-3 pax

Ingredients:

  • Onion medium 1pc
  • Broccoli 1 small
  • Cauliflower 1 small
  • Carrot 1 pc
  • Capsicum 1pc small
  • Beans 40-50 GMs
  • Mushrooms 5-6 pcs
  • Garlic 5 pcs
  • Spring Onion for garnish
  • Salt to taste
  • Pepper to taste
  • Ajinomoto optional to taste
  • Corn flour 50 GMs

Method:

  1. Cut all the veggies in dice* and blanched* them except onion and capsicum
  2. Take a thick bottom pan or kadai, add oil then chopped garlic
  3. Then add all the veggies and sauté for 2-3 minutes
  4. Then add water in it and let it boil
  5. Add salt, pepper and other spices
  6. Let it come to boil, the add corn flour mixed in water to make the gravy thick
  7. Garnish with spring onion and serve hot

Chef Tips:

  • Blanching means to boil the veggies till cooked 80% and dice is cutting the veggies into cubes
  • Corn flour mixed in water have to be thin not thick
  • Ajinomoto is optional
  • It’s a vegan recipe

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Vegetable Salt & Pepper Easy Recipe

CUISINE: CHINESE STARTER

SERVES: 2 people 

INGREDIENTS: 

  • Carrot 1pc
  • Potato 1pc
  • Cauliflower 1pc small
  • Mushrooms 250gms
  • Onion medium 1pc
  • Green Chilly 1pc
  • Garlic chopped 1tbsp
  • Salt to taste
  • Pepper to taste
  • Ajinamoto to taste
  • Corn flour 100gms
  • Spring Onion for garnish
  • Vegetable oil for frying 

METHOD:

  • Cut all the vegetables into diced* cut (Square Cutting)
  • Blanch* them for 10min and then cool it
  • Dust it with corn flour and deep fry till golden brown 
  • Take a pan/wok, add oil, then chopped garlic, chopped onion and green chilly 
  • Add salt, pepper and ajinamoto to taste
  • Then add the fried veggies and toss
  • Garnish it with chopped spring onion and serve hot 

Chef Tips:

  • Blanching is a process where we cook veggies to 80%
  • Dice cutting is cutting them in cubes
  • Corn flour have to be dusted so that it cover the whole veggies
  • While frying first the pan have to hot then pour the oil then make the oil hot
  • While the veggies are frying you need to make the sauté mixture along with it.
  • In place of veggies you can use chicken or fish to make it chicken salt and pepper and fish salt and pepper

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Veggies and Cheese Brochettes

Cuisine: Continental Starters

Serves: 2 pax

Ingredients:

  • Footling Bread or Normal bread slice 2-3 pcs
  • Mayonnaise 50gms
  • Onion small 1pc
  • Tomato small 1pc
  • Capsicum small 1pc
  • Mushroom optional 2-3 pcs
  • Olives 4-5 pcs
  • Salt to taste
  • Pepper to taste
  • Mozzarella cheese 50gms
  • Tomato Ketchup 4-5 tbsp
  • Oregano and chilly flakes to taste

Method:

  1. Cut the footlong bread into slices
  2. Cut all the veggies into dice shape (Cubes)
  3. Mix the vegetables with mayonnaise and tomato ketchup in a bowl adding the seasoning
  4. Take each bread and spread the mixture on it
  5. Grate the cheese and put on the bread and grill in OTG or oven for 5-7min
  6. Serve hot with Coffee

Chef Tips:

  • In case you don’t have oven you can also grill in Microwave or Air Fryer
  • If taking bread slices the it will take less time then foot long bread
  • Veggies you can add anything on it
  • If you want to try with egg you can add boiled eggs too

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Subz Khoya Nazakat Easy Recipe

Cuisine: India Main Course

Serves: 4 people

Ingredients:

  • Onion 2pcs
  • Tomato 5-6pcs
  • Cauliflower small 1pc
  • Mushrooms 100gms (Optional If you’re allergic don’t use)
  • Carrots 2pcs medium
  • Beans 50gms
  • Green peas 100gms
  • Capsicum 2pcs medium
  • Potato medium 1pc
  • Ginger & Garlic paste 2tbsp
  • Corn 50gms
  • Khoya 150gms
  • Milk full cream preferred 200ml
  • Kaju 50gms
  • Salt to taste
  • Coriander powder to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Sugar pinch
  • Cream 50ml
  • Butter 50gms for garnish
  • Coriander leafs for garnish

Method:

  1. Cut all the vegetables into Dice (Shape of a Cube) except tomato
  2. Heat the oil and fry them till golden brown and keep aside
  3. In a pan sauté tomato with onion and kaju till soft and mushy
  4. Make a paste of the sauté mixture adding milk into it (Blend till it become smooth)
  5. Take a thick bottom pan, add vegetable oil, ginger and garlic paste, all the spices into the oil and then the blended mixture
  6. Add Khoya by grating into the curry and Cook the curry till it leaves oil on top (Add water if required, cook on slow flame)
  7. As the gravy in cooked, add all the fried vegetables into it and cover it on a simmer flame for 10min adding a pinch of sugar into it
  8. Add cream after all the vegetables are fully cooked in gravy
  9. Serve in a bowl with garnish of coriander, Chopped Kaju and butter on top
  10. Check salt and Serve Hot

Chef Tips:

  • All the vegetables to be fried not boiled as by frying it retain the colour and shape
  • While blending the sauté mixture in step 4, make sure that the mixture is smooth and every tomato and onion is blended properly
  • While blending the mixture with milk you can also add little water, it helps the blender to run smoothly
  • If you don’t want to add so many veggies you can reduce it
  • If you don’t have khoya at your place now then add cream or increase the quantity of milk to attain the same texture

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