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.

Tomato Sauce

• Tomatoes ripe - 1 kg (Red, Bangalore variety)
  


• Onion - 50 g
  


• Ginger - 25 gms (peeled)


• Garlic - 10 gms (peeled)


• Chilli powder - 2 tsp
  


• Salt - 3 tsp


• Sugar - 100 gms
  


• Vinegar - 3 tbsp
  


• Citric acid - 1/5 tsp (dissolved in vinegar)
  


• Sodium benzoate  - 1/5 tsp (dissolved in 2 tsp. warm water)
  


• Cloves - 5 no.
  


• Cinnamon stick - 2"
  


• Bay leaf - 1 no.
  


• Cardamoms - 2 pods
  


• Cumin seeds - ½ tsp

1. Clean the tomatoes and wipe it and chop the  onion and tomatoes roughly.
   


2. Crush the garlic and ginger and mix with tomatoes and onions. Put in a large, heavy pan, drop in spice pouch i.e . cloves, cinnamon stick, bay leaf, cardamoms and cumin seeds.


3. Heat while stirring frequently. Do not allow to burn at the bottom.


4. When the tomatoes are very soft, take off fire. Remove pouch, blend smooth, sieve to remove skins, seeds, etc.
   


5. Add chilli powder,salt and sugar. Boil till consistency achieve plate test i.e put some in the plate and test it.


6. Add vinegar, boil for 5 minutes. Remove from stove, add sodium benzoate immediately. Stir and fill in sterilized bottles while still hot.


7. Cap immediately.


8. Now it is ready to have.

Paneer Tikka

• Panner - ½ kg (cut into cubes of 3 cm)
• Onion - 2 (Cut into cubes)
• Tomato - 2 (Cut into cubes removing the seeds)
• Capsicum - 1 (Cut into cubes)
• Spinach- 1 bunch (Boiled)
  
• Ginger paste - 2 tsp
• Garlic paste - 4 tsp
• Red chilly powder - 1 tsp
• Green chilly - 3 No.
• Mint leaves - 1 small bunch
• Cream - 3 tsp
• Corn flour - 2 tsp
• Chick pea flour - 3 tsp (fried)
• Lemon juice - 3tsp
• chat masala powder - 1 tsp
  
• Salt - to taste
• Oil - as required
• Tooth pick - as required

1. In a vessel add 2 tsp ginger paste, garlic paste, salt, red chilly paste, 1 tsp lemon juice and panner mix all together and keep it a side for 15 mints to marinate.
2. Now in a blender add boiled spinach, green chilly and mint leaves, blend this into nice paste.
3. After 15 mints remove the panner from the marination and discard the excess liquid.
4. In a bowl add cream, spinach paste, 2 tsp ginger paste, cornflour, chickpea flour, salt, remaining lemon juice and 2 tsp oil. mix well.
   
5. Gently apply this mixture over the panner and keep aside.
6. Now in the remaining mixture add the onion, tomato and capsicum, apply all over it.
7. Place the panner and the vegetable on the high rack  on microwave safe plate and grill for 15 - 20 mints. till brown on all sides.
8. Reposition it frequently .
   
9. Take the tooth pick and arrange one by one, first capsicum then tomato, onion and panner. Arranging is your choice.
10. Now sprinkle chat masala and serve it hot.

Chicken Noodles Soup

Last week my husband was having viral fever. I asked him what he want to eat he told any thing which gives me energy. So I thought of this soup. I went in to the kitchen blank without any idea while I was chopping I got this idea of making this soup. It will be some what bland if you want you can add sauce or chillies.

• Chicken - 500gms(with bone)
• Carrot - 50 gms (Chopped)
  
• Beans - 50 gms(Chopped)
• Capsicum - 50 gms(Chopped)
• Cabbage - 50 gms(Chopped)
• Noodles - 100 gms
• Onion - 1 no(Chopped)
• Garlic - 5 pods(crushed)
• Oil or Butter - 2 tsp
• Pepper - as required
• Salt - to taste

1. In a Microwave bowl put the chicken and add enough water so that it cook nicely and add salt, keep in 100% for 15 mints. If the chicken did not cook keep for some more time.
2. When done remove the flesh and discard the bones, keep this aside.
   
3. In the same water add all the vegetables, keep in 100% power for 5 mints. till it become tender.
4. When cooked strain it and keep both, the vegetable and the stock aside.
5. In a big  microwave safe bowl add water, oil and salt, boil for 8 min. at 100% power.
6. Add noodles and boil for 7 min. at 100%. Stir in between.
7. Strain and wash under cold running water and keep aside.
   
8. Now in a kadai, put the oil or butter and let it heat.
9. Add the garlic and the onion and saute' it till it become transparent.
10. Now add the shredded chicken and the vegetable and saute' it for 5 mints in high flame so that the moisture goes.
11. Add the noodles and the stock and if required add more water and cook it well and add the required salt and pepper.
12. Serve it hot.
    

Tomato dosa

• Idly rice - 2 cups
• Raw rice - 1 cup
• Toor dal - 1 cup
• Urad dal - 1/2 cup
• Channa dal - 1/2 cup
• Tomato - 3 No.
• Cumin seed - 1 tsp
• Coriander seeds - 1 tsp
• Dry chili - 3-4  No.
• Asafoetida - 1/4 tsp
• Salt - to taste
• Onion - 1/2 cup(Chopped)
• Coriander leaves - as required

1. Soak all the dal and the rice for 4 hours.
2. Now grind it with cumin seed, coriander seed, dry chilies, asafoetida, salt and tomato.
3. Make nice paste.
4. Before removing from the grinder add onion.
5. Now it is ready to make dosa.
   

Tomato Puree

It is really very easy to make in Microwave. It will take only 4-5 min.

• Tomato - 3no

1. In a microwave safe bowl add the tomatoes for 4-5 min. at 100% power.


2. When done cool it for some time.


3. Now blend it in blender and strain it to get the puree.


4. Now it is ready to add in any Currey.

Low fats: Tomato Soup

Take a piece of bread and roast it and serve the soup by keeping the bread on the top of the soup

• Tomatoes – 350grm(chopped)
• Carrot – 55grm(chopped)
• Onion – 30grm(chopped)
• Corn flour – 30grm
• Milk – 300ml
• Water – 750 ml
• Pepper powder – to taste
• Salt – to taste

1. Cook all the vegetables in water with pepper powder and salt till tender.
2. Now drain the water and make pure of it.
3. Now in another pan mix milk and corn flour to make white sauce.
4. Cool the sauce and then add the puree gradually.
5. Now reheat the soup and serve hot. If you want more seasoning you can add.

Low fats: Veg. soup

• Veg stock or water – 750 ml
• Celery – 60gms
• Onion – 60gms
• Tomatoes – 120gms
• Turnip – 60gms
• Corn flour – 30gms
• Milk – 300ml
• Pepper powder – to taste
• Salt – to taste

1. Chop all the vegetables.
2. Cook in the veg stock till tender or in water.
3. When it cooked well strain the stock and make a pure.
4. Now in another pan mix milk and corn flour to make white sauce.
5. Add this white sauce to pure with pepper powder and salt.
6. Reheat this again and serve. If you want you can add some boiled vegetables at this time for more taste.