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.

Mix Veggie Methi Paratha

• Wheat flour – 2 to 3 cups


• Carrot – 1(Chopped)


• Onion – 1(Chopped)


• Bottle gourd – 3”(chopped)


• Beans – 3 (chopped)


• Peas – 1tbsp


• Cabbage – ¼ cup(chopped)


• Fenugreek leaves or methi – 1 cup(chopped)


• Chilies – 3 to 4


• Turmeric powder – ¼ tsp


• Sesame seeds – ½ tsp


• Asafetida powder – 3 to 4 pinch


• Soda bicarbonate or baking powder – 2 pinch


• Curds – 1tbsp(sour)


• Salt - to taste


• Very little oil - to drizzle (optional)

1. Chop the fenugreek leaves, carrot, onion, bottle gourd, cabbage, peas, chilies and beans in finely, keep aside.


2. Add all other ingredients, except oil and flour.


3. Add two cups flour, mix, and add more if required.


4. Knead to dough till all ingredients are well mixed.


5. Divide into small ball size portions, depending on size of parathas required.


6. Heat griddle, while rolling one parathas, using dry flour for dusting.


7. Roast on one side first, flip and brown other side.


8. Use a kitchen brush to add minimum oil to parathas on both sides. Roast to golden brown, take off fire.


9. Serve hot with mint or green chutney.