Stir fry Mixed Vegetable

It is an Indian style cooking made from all type of vegetables. Some pre-preparations are there if you do it then it is very easy to do. You can do it one day before it self and keep it in the fridge, then it will be easy to do.

• Onion - 2 (Finely Chopped)
• Tomato - 3 (finely chopped or grated)
• Ginger-garlic paste - 2 tsp
• Beans - 50 gm (julians)
• Peas - 50 gm(julians)
• Carrot - 50 gm(julians)
• Cabbage - 50 gm(julians)
• Capsicum - 50 gm(julians)
• Cauliflower - 50 gm(julians)
• Potato - 50 gm(julians)
• Turnip - 50 gm(julians)
• Corn kernels - 20 gms
• Spicy Shahi Paste - 1 cup
• Garam Masala - 1 tsp
• Salt - to taste
• Oil - 2 tsp
• Coriander leaves - To garnish
• Whole garam masala - As required
• Turmeric powder - 1/2 tsp

1. Heat oil in the wok and  add the whole garam masala.
2. When the aroma comes add the onion, let it become light brown and then add the tomatoes and salt so that the tomatoes mash faster.
3. Now add all the vegetables, cover with lid and simmer it, so that the vegetables cook fast.
4. When it is cooked add the spicy paste and all other dry masalas including salt.
5. Let it cook for some time till the raw smell goes.
6. If you want the gravy add water and let it boil for few min.
7. Now garnish with coriander leaves.
8. Ready to serve with chappati, puri, naan etc.

Note:

1. You can boil the vegetables separately and add to this in 3rd step.
2. If you want any other vegetable you can add.
3. If you want coconut paste, add it in 6th step.
4. You can add mushrooms, paneer, tofu etc.

Onion Masala Paste

• Onions - 2 no.(large & cut in length wise)
  


• Chillies - 3 no. (green or red)
  


• Garlic - 5 flakes
  


• Ginger - 1" piece (chopped coarsely)


• Oil - 1tbsp
  


• Salt - ½ tbsp

1. Fry the onions in hot oil till tender.


2. ow add all other ingredients and stir for 2 minutes.


3. Let it cool and grind to a thick paste.


4. Store in refrigerator or freeze in plastic freezer-ware to last long
   

Bland Shahi Paste

This shahi paste is used for many dishes. It will make the dish more rich in taste. You can use this for bland shahi vegetables, like mixed veg., korma, pulaos,  handi vegetables etc.

• Poppy seeds or khuskhus - 1 tbsp


• Cashews - 1 tbsp


• Sesame seeds - 1 tbsp


• Watermelon seeds or Magaz - 1tbsp(peeled)


• Water - ½ cup

1. Soak all this ingredients together for 30 minutes in water.


2. Now grind  the soaked ingredients in their water, till fine paste.


3. Now you can store in the refrigerate.

Spicy Shahi Paste

This shahi paste is used for many dishes. It will make the dish more rich in taste. You can use this for shahi panner,shahi chicken,shahi mutton etc.

• Onions, sliced - 2 no.(large)


• Red chillies - 10 no.


• Garlic flakes - 8 to 10 no.


• Ginger  - 1" piece (grated)


• Oil - 1 tbsp

soak all  this ingredients together for 30 minutes in ½cup water:

• Poppy seeds or khuskhus - 1 tbsp


• Cashews - 1 tbsp


• Sesame seeds - 1 tbsp


• Watermelon seeds or Magaz - 1tbsp(peeled)

1. Grind  the soaked ingredients in their water, till fine paste.


2. Fry onions in hot oil till tender.


3. Add ginger, garlic and chillies, stir for 2 minutes.


4. Take off fire, add to grind ingredients.


5. Grind into smooth paste.


6. Store in the refrigerate.
   

Coconut Paste

This coconut paste is used for gravy to make it thick. This paste can also be used for Kurma's  like egg, mutton, chicken and also for vegetarian.

• Onion - 1 large (sliced)


• Coconut - 1 small (shredded coarsely)


• Coriander (dhania) seeds - 2 tsp


• Cumin seeds- 1 tsp


• Garlic - 4 pods (seperated & peeled)


• Chillies - 15 no. (green or red)


• Cloves - 2 no.


• Cinnamon stick - 1"


• Peppercorns - 5 no.


• Sesame seeds - ½ tbsp


• Poppy seed or Khuskhus - ½ tbsp


• Cashews - 5 to 6 No.


• Oil - 1 tbsp

1. Roast all the dry ingredients over dry griddle. When crisp, grind till coarsely crushed.


2. Heat oil, fry onions till light pink and tender.


3. Now add all other ingredients, including crushed dry masalas. Stir fry for 2 minutes.


4. Let it cool then grind with as little water as possible, to make a thick paste.


5. Refrigerate, and use as required.Cool and grind with as little water as possible, to make a thick paste.


6. Refrigerate, and use as required.

Hot Sweet & Sour Paste

• Tamarind strips - 100gms
  
• Chillies - 15 no.(green or red)
  
• Jaggery - ½ cup
  
• Salt - 1tsp
  
• Cumin seeds - 1tsp
  
• Mustard seeds - ½ tsp
• Oil - 1tbsp (hot)

1. Heat the  tamarind in 1/3 cup water.
2. When it starts to boil, switch off the fire.
3. Cool it till you can be handled.
4. Now put jaggery, tamarind with water and chillies in a small wet grinder.
5. Run till the ingredients are crushed coarsely.
6. Add salt, cumin seeds, run again till it become smooth.
7. Use as little water as possible.
8. Heat oil, add mustard seeds, allow to splutter.
9. Pour over paste, mix gently till well mixed.
10. Store in a clean and airtight glass bottle  in refrigerator till required.

Ginger Chilli Paste

• Ginger - 100 gms (peeled)


• Chillies - 100 gms (fresh red or green)


• Salt - 1 tsp
  


• Oil - 1 tbsp

1. Heat the oil and add Ginger and chillies, cover and switch off the flame.


2. Allow it to cool down to warm.


3. Now add salt and pound in a mortar and pestle till a coarse paste is got or use a small wet grinder, but do not use water.


4. Store in a clean and airtight glass bottle.

Ginger Garlic Paste

• Garlic - 100 gms (peeled)
• Ginger - 100 gms (peeled)
• Salt - 1 tsp
  
• Oil - 1 tbsp

1. Heat the oil in the wok and  add Garlic and Ginger. Cover and switch off the flame.
2. Allow it to cool down to warm.
3. Now add salt and pound in a mortar and pestle till a coarse paste is got or use a small wet grinder, but do not use water.
4. Store in a clean and airtight glass bottle.

(or)

1. Take Ginger and Garlic and clean or peel it nicely and grind by adding salt and make a fine paste, but don't use water, use vinegar. Store it into a bottle in airtight jar.
2. Use it as required.

Chilli Garlic Paste

• Garlic, peeled - 100gms
  


• Chillies (fresh red or green) - 100gms
  


• Salt - 1tsp
  


• Oil - 1tsp

1. Heat the oil, add garlic and chillies, cover and off the flame.


2. Allow temperature to come down to warm.


3. Add salt and pound in a mortar and pestle till a coarse paste is got or use a small wet grinder, but do not use water.


4. Store in clean airtight glass bottle.

Ginger (Or Garlic) Paste

• Ginger (or) garlic - 250 gms
  
• Salt - 1 tsp
  
• Oil - 1 tsp
• Vinegar - 2tsp

1. Take Ginger/Garlic and clean or peel it nicely and grind by adding salt and make a fine paste, but use minimum or no water.
2. Heat oil in a wok, add Ginger/Garlic paste, stir for 30 seconds.
3. Switch off  stove and keep this paste to cool and transfer into a bottle in airtight jar.
4. Use it as required.

(OR)

1. Take Ginger/Garlic and clean or peel it nicely and grind by adding salt and make a fine paste, but use minimum or no water or use vinegar. Store it into a bottle in airtight jar.
2. Use it as required.

Chilli Paste (Green Or Red)

It is basic paste of chillies. The paste colour will change according to your chilly. It can be used for Chinese food  and other dishes also.

• Green hot chillies - 250 gms
  


• Oil - 1 tsp
  


• Asafoetida - 1 pinch
  


• Salt - 1 tsp

1. Clean the chillies and steam it. Remove and let it cool.
   


2. Heat oil in a frying pan. Add chillies, asafoetida and  salt.


3. Stir and cover it, remove from fire.


4. Keep covered for 3-4 minutes.


5. Pound without water or grind in small electric grinder to form a paste. Do not add water.


6. Store in clean jar, refrigerate.

Tamarind Paste

It is an basic paste used for many things like rasam, pani for pani puri, tamarind rice etc. You can store  it in the fridge for long time. All of you try it at home and send us your reply.

• Tamarind - 500 gms
  


• Salt - 20 gms
  


• Oil - 1 tsp
  


• Water- 2 cup(Hot)

1. Clean and soak the tamarind in 1 cup of hot water,but  remove any seeds in tamarind.


2. Now boil it  after 20 minutes.


3. Cool and blend it in mixer till smooth.


4. Now add the remaining water, mix well.


5. Pass through a sieve.
   


6. Heat oil in deep heavy pan and add tamarind paste, bring to a boil.


7. Add salt, cook till a thick coating consistency is got.


8. Cool it completely and  fill into clean sterile jar.