Okra, commonly called as bhendi or lady finger is one of the loved vegetables at home. I prepare various kind of dishes with it. Some are using onion. This Okra stir fry is tasty and contains no onion or garlic. (more…)
Green beans, popularly known as french beans or just by the name of beans is a key ingredient in our cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple green bean stir fry? I am sure, many are not aware of this , do give a try and you will thank me. (more…)
Cauliflower, popularly known as gobi, can be used in a wide range of dishes. It is extensively used in curries, stirfry and starters. It is one of the veggies liked by kids today.
This vegetable needs to be cleaned properly as it is the home to many tiny worms. Keep the florets immersed in hot water to which salt and turmeric is added.
Various kind of stirfry can be made using cauliflower. This veggie is easy to prepare and tasty. It goes well with chapatis and phulkas.
- cauliflower 1 small
- onion 2
- coriander 1/2 bunch
- ginger 1 inch
- green chilly 2
- cumin 1/2 tsp
- turmeric powder 1/4 tsp
- oil 2 tsp
- salt to taste
Pre- requisites :
- Take small florets of cauliflower and boil till tender.
- Chop onion finely.
- Grind coriander, ginger and green chilly to a paste.
- Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
- Add the ground paste and salt to it. Mix well.
- Drain the water and add the florets. Mix well.
- Let the flavours blend together.
- Cauliflower stir fry is ready to serve.
- Serve with chapati or phulka.
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Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves. (more…)
Beetroot is a wonderful vegetable .The vibrant purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants. (more…)
Stuffed vegetables make great accompaniments. Although ,they involve a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.
Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.
A) To make you need
- bhendi or ladies finger 1/2 kg
Choose tender and small garden fresh bhendis for this vegetable.
B) To be ground to a paste:
- onion 2
- tomato 1
- ginger 1/2 inch
- green chilly 2
- coriander 1/2 bunch
- cumin 1/4 tsp
- chilly powder 1 tsp
- fresh coconut 1bowl
- Wash the okra and pat dry.
- Trim the edges
- Make a slit in the centre with a sharp knife.
- Grind all the ingredients to a fine paste.
- Slowly fill into it . Take care, as you may break open it further.
- Keep aside.
- Repeat for all the bhendi
- Heat oil in a kadai.
- Slowly add the stuffed bhendi and let cook on a slow flame.
- Saute once in a while,lest they do not mess up.
- Add the remaining paste.
- Cook for five more minutes.
- Remove from fire, serve with chapati or roti.
stuffed with the paste
Related post of capscicum can be found here :
I found on my blogging friend VidyaLakshmi Chandrahasa’s website www.akshaypatre.com the kind of vegetable that we usually make and thought of sharing it here :
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Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks. (more…)
This is a popular dish of Kerala. It is lightly spiced with various kinds of umpteen vegetables. It makes a good dish when you have a stack of veggies at home or a few assorted ones. It is usually served with rice but can also be eaten with chapati.
Take different vegetables as beans,carrot,cucumber, beetroot, radish, potato and cut them into small pieces. Boil the veggies and keep aside.
Grind a bowl of fresh coconut, two teaspoon of cumin seeds and three green chillies to a paste.
Make the seasoning with a pinch of asafoetida,turmeric powder and curry leaves. Now, pour the veggies sans water. Add salt and the ground paste and mix well. Serve hot.