Vegetable Quesadilla - Easy Mexican Recipe

Ingredients

For the dough
A cup of wheat flour and maida/all purpose flour. Knead it to a dough and keep aside.

Chopped vegetables like red, yellow and green capsicum, mushroom, baby corn
spring onion take in small quantities
Crushed garlic cloves - 10 to 12
Roasted cumin powder - 1 tsp
Chilli flakes - 1 tsp
Crushed black pepper - 1 tbl.sp
Few chopped corriander leaves
Juice of half lemon
Grated mozerella and cheddar cheese
Chopped tomato - 1 big
Salt as per taste

Method
Heat olive oil in a pan, add garlic cloves crushed and saute for few seconds.
Add all thechopped vegetables and cook for a minute. Add crushed pepper powder, chilli flakes, cumin powder, few chopped corriander leaves, juice of half lemon. Cook for two minutes and off the flame.  Add chopped tomato and mix it.
Roll chapati and cook on a pan, it should be half cooked.
Remove it in a plate, add vegetable stuffing and grated cheese. Cover the roti and again heat on a pan till cheese melts. Serve hot.

Prawns Fried Rice

Ingredients

Cooked
rice – 1 cup

Prawns
– 10 to 15

Ginger
– 1-inch piece chopped

Garlic
– 5 to 6 chopped

Green
chilli - 1

Soya
sauce – 1 tsp

Black pepper
and salt as per taste

Mix
vegetable – capsicum, spring onion, carrot, French beans cut into small pieces

Salt
– 1 tsp

Method

Use
cooked rice. Best rice should be rice cooked one day before.

First
clean and wash prawns and keep aside.

Heat
olive oil in a pan. Add ginger, garlic and green chilli and sauté for few
seconds.

Add
mixed vegetable and saute on a high flame for 2 to 3 minutes. Then add soya
sauce, salt and pepper and mix well.
Make a hole in the centre and put prawns.  Let the prawns get cooked and then mix
vegetables to it.

Add
cooked rice, mix well, serve hot.

Mutter Paneer Bhurji

Ingredients
cumin seed - 1 tsp
onion - 1 medium size
garlic cloves - 4
ginger - 1 small piece
tomato - 2 medium
cooked/frozen green peas - 100 gm
paneer - 100 gm
roasted cumin powder - 1 tsp
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
juice of half lemon
kasuri methi - 1 tsp
salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add cumin seeds. When they splutter add ginger garlic and fry for few minutes till the raw smell goes, then add onions and fry till soft. Make a paste of tomato and add to it and cook till the raw smell goes. Add all the powdered masala and green peas and cook till it is dried.
Then add paneer/cottage cheese, juice of half lemon, kasuri methi. Mix well and cook for 2 minutes.
Serve hot with roti or bread.

Green Peas Tikki

Ingredients
for the stuffing
Green peas boiled - 150 gm
freshly grated coconut - 2 to 3 tbl.sp
green chilli chopped as per taste
ginger garlic paste - 1 tsp
chaat masala - 1 tsp
chopped corriander leaves
salt as per taste
juice of half lemon

chickpeas flour /besan - 3 tbl.sp
yoghurt - 1 tbl.sp
red chilli powder - 1 tsp
cumin seed - 1 tsp
salt as per taste

Method
Heat oil in a pan and add green chilli and saute for few seconds then add ginger garlic paste and again saute for few seconds.
Add freshly grated coconut, green peas boiled, chaat masala, salt and juice of half lemon. Cook till it becomes dry. Mash green peas while cooking. leave it aside to cool.

In another bowl take besan flour, yoghurt, red chilli powder, cumin seed and salt and make a stiff dough. Keep aside for few minutes.

With the help of rolling pin roll small rotis and put one spoon of the stuffing and cover it and make it flat. Deep fry in hot oil and serve hot with ketchup.

Vangyache Bharit (Smoked Eggplant Recipe)

Ingredients
eggplant - 5 to 6
onion - 1 big
coarsely crushed garlic - 6
green chilli- 3
goda masala - 1 tsp
mustard seed - 1 tsp
cumin seed - 1 tsp
few curry leaves
few corriander leaves
salt as per taste

Method
First roast eggplant in oven or gas stove.  Remove the skin and mash it.
Heat oil in a pan and add mustard and cumin seeds. when it starts to splutter add onon and crushed garlic, green chilli and curry leaves and cook till soft.
Add mashed eggplant, goda masala/garam masala and salt and cook for few minutes. Garnish with corriander leaves and serve hot with roti or bhakri.

Chilli Paneer Cigar

Ingredients
spring onion bulbs - 2 to 3 finely chopped
capsicum - 1
carrot - 1
red chilli sauce - 1 tbl.sp
paneer and cheese - 5o to 100 gm
salt and pepper as per taste
spring roll sheet
sweet chilli sauce

Method
Chop all the vegetables finely and to it add cheese, paneer, red chilli sauce, salt and pepper. Mix well.Take a spring roll sheet and apply cornflour paste on all the sides. Put this mix vegetable and roll it like a cigar. Deep fry in oil  and serve hot with sweet chilli sauce.

Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Paneer Capsicum Sabji

Ingredients
few cubes of paneer
onion - 1
yoghurt - 4 tbl.sp
tomato - 1 
capsicum - 3
roasted cumin powder - 1 tsp
corriander powder - 2 tsp
chilli powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
salt as per taste

make a paste of 15 to 20 cashewnuts and 1/2 tsp of poppy seeds.


Method
Heat oil in a pan and add onions and fry till it becomes translucent.Add tomato and cook till it is totally mashed.
Add roasted cumin powder, chilli powder, corriander powder, turmeric powder, garam masala and salt. Stir fry for few seconds and then add yoghurt and cashewnut paste. Cook for few seconds on a slow flame and then add capsicum. Cover and cook till the gravy becomes thick and capsicum becomes little soft. Add paneer cubes and cook for 2 more minutes.
Serve hot with  Roti or puri.

Vegetable Paneer Korma

Ingredients
mixed vegetable (carrot, cauliflower, capsicum, brinjal, potato, french beans)
paneer cubes - 1/2 cup
onion - 2
ginger garlic paste - 1 tsp
few curry leaves
red chilli powder - as per taste
corriander powder - 2 tsp
cumin powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
corriander leaves for garnishing


make a paste of
15 to 20 cashewnuts soaked in water 
poppy seed - 1/2 tsp soaked in water
coconut - 2 tbl.sp
yoghurt - 1 cup

tomato - 1/2

Method
Chop vegetables into small pieces and keep aside.
Chop onions and fry in oil till soft. Add ginger garlic paste, curry leaves and saute till the raw smell goes. Add chopped vegetables, red chilli powder, corriander powder, cumin powder, turmeric powder, garam masala and saute for few seconds and then add the paste. Cook on a slow flame till the vegetables are cooked well.
 Add little water if required.
When the vegetables are cooked, add paneer cubes and mix gently. Cook for two more minutes and remove from flame. 
Garnish with corriander leaves and serve hot with rice, roti or puri.

Bhinda nu Shaak (Okra/bhindi Recipe)

Ingredients

okra/bhindi - 500 gm

freshly grated coconut/dessicated coconut - 2 tbl.sp

grated ginger - 2 tsp

green chilli - 2

sesame seed - 2 tsp

corriander seed - 1 tbl.sp

cumin seed - 1 tsp

lemon juice - 1 tsp

few corriander leaves

asafoetida - a pinch

salt as per taste


Method

Wash and cut okra into inch pieces.

Heat one tbl.sp of oil in a pan, add a pinch of asafoetida and then add chopped okra.

stir fry for 2 to 3 minutes and then add all the masala given. Mix well and cover and cook for 10 to 15 minutes. Keep on stirring in between.

when done serve hot with roti or phulka.

Sarson wali Bhindi

Ingredients

Okra – 500 gm

Ginger garlic paste – 2 tsp

Hing/asafoetida – a pinch

Cumin seed – ½ tsp

Fenugreek seed – ¼ tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Puree of 1 tomato

Paste of yellow mustard seed – 1 ½ tbl.sp

Vegetable oil – 1 tbl.sp

Mustard oil – 1 ½ tbl.sp

Method

First wash and dry okra with tissue paper or a cloth.

Heat vegetable oil in a pan, put asafoeitda and then okra and fry these okra for 2 to 3 minutes and keep aside.

In the same pan, add mustard oil, when smoky  hot off the flame and add cumin seed and fenugreek seed, when they spluttter add gnger garlic paste, saute till the raw smell goes and then add mustard paste, stir fry for few minutes till it changes it color to light brown, add ¼ cup water. On the flame and stir fry till the masala loses it moisture. Add tomato puree, chilli powder, garam masala and salt and stir fry for few seconds and then add fried okra. Mix well and  serve hot with roti or paratha. 

Chinese Stir Fry Vegetable

Ingredients

Onion – 2

Garlic flakes – 5 to 6

Baby corn – 10 to 15

Capsicum (red, yellow and
green) – each one

Carrot  - 1

French Beans – 7 to 8

Cabbage – 1 small piece

Tomato ketchup – 3 tsp

Corn flour – 1 tsp

Red chilli sauce – 2 tsp

Soya sauce – 1 tsp

Salt as per taste

Spring onions for garnishing

Method

Heat 3 tbl.sp of olive oil
in a pan, sauté chopped garlic and then add onions and fry till it becomes
translucent.

Add all the vegetables and
stir fry for 2 to 3 minutes and then add soya sauce, red chilli sauce, tomato
ketchup, salt, stir and cook for 30 seconds and then add corn flour paste and
cook for few more seconds. Remove and garnish with spring onion leaves and
serve.

Achari Bhindi

Ingredients

Okra/bhindi – 500 gm

Red chilli powder – 1 tsp

Turmeric powder – ½ tsp

Ginger – ½ tsp

Yoghurt – 3 to 4 tbl.sp

Salt as per taste

Coriander leaves for garnishing  

Roast and make a powder of

Mustard seed – 1 tsp

Fennel seed – 1 tsp

Nigella seed – ½ tsp

Fennel seed – ¼ tsp

Method

In a pan, dry roast all the ingredients and make a powder of it.

Heat 1 tbl.sp of mustard oil in a pan; add ginger and sauté till raw smell goes, then add bhindi and stir fry on a low flame till the sogginess is removed.

 

To the yoghurt, mix turmeric powder, powder masala and red chilli powder and keep aside.

When bhindi is cooked, add this yoghurt mixture, stir fry and cook on a low flame for 2 to 3 minutes.

When done, garnish with coriander leaves and serve hot with rice or roti.

 

Corn Salad

Ingredients

Corn kernels – 1 cup

Red pepper chopped – 2 tbl.sp

Yellow pepper chopped – 2 tbl.sp

Spring onion chopped – 3 to 4 tbl.sp

Mayonnaise – 3 tbl. Sp or as per taste

Basil herb – ½ tsp

Black pepper and salt as per taste

Method

Boil corn kernels for 3 to 4 minutes if you are using fresh one. Drain the water and keep aside.

In a bowl, take corn kernels, red pepper, yellow pepper, spring onion. Mix well and add mayonnaise, basil herb or fresh basil, salt and pepper. Mix well and serve.

Drumstick Masala

Ingredients

Drumstick – ½ kg

Ginger garlic paste- 1 tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Green chilli – 2

Turmeric powder- ¼ tsp

Tomato – 3

Potato – 1

Mustard seed – 1 tsp

Few curry leaves

Red chilli powder and salt as per taste

Coriander leaves

Roast and make a paste of

Onion – 1

Coconut grated – 5 tbl.sp

Cloves – 3

Cinnamon – 1 small piece

Method

First roast and make a paste of the given ingredients.

Peel the skin of drumstick and cut  into 2 ½ inch. Heat oil  in a pan, add mustard seeds, when it splutters add green chilli and curry leaves and sauté for few seconds.  Then add ginger garlic paste and sauté till the raw smell goes.

Add tomato, coriander powder, cumin powder, red chilli powder and salt and stir fry for a minute. Add drumstick pieces and potato and mix well with the masala. Add a cup of water and leave it to cook on a slow flame till it becomes soft and tender.

Add paste of coconut, mix well and leave it to simmer on a low flame for 2 to 3 minutes.  Garnish with coriander leaves and serve hot with rice or roti.

Raw Jackfruit Sabzi/Kathal Curry

Ingredient

Raw jackfruit – 500 gm

Onion – 1

Garlic – 3 to 4 crushed

Green chilli as per taste

Few curry leaves

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Amchur powder – 1 tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Method

Cut jackfruit into small pieces.

Heat oil in a pan and add garlic, sauté till the raw smell goes and then add onion and sauté till translucent.

Then add green chilli, few curry leaves. Stir fry for few seconds  and then add raw jackfruit pieces, coriander powder, cumin powder, turmeric powder, red chilli powder and salt. Stir fry for a minute and then add a cup of water and cook on a low flame for 10 to 15 minutes.

In the end, add amchur powder and garam masala, cook for few seconds and remove.

Garnish with coriander leaves and serve hot with rice or roti.

 

Capsicum Curry in Peanut Sauce

Ingredients

Capsicum – 4

Onion – 1 small

Tomato – 2 small

Ginger garlic paste – 1 tsp

Lemon juice – 1 tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Coriander leaves for garnishing

Roast and blend it to a paste

Peanut – 3 tbl.sp

Dessicated coconut – 1 tbl.sp

Sesame seed – 1 tbl.sp

Coriander seed – 2 tsp

Cumin seed – 1 tsp

Method

First roast all the ingredients given and blend it to a paste.

Heat oil in a pan, and sauté till translucent.  Then add ginger garlic paste and sauté till the raw smell goes and then add onions and sauté till translucent. 

Add tomato and cook till it is totally mashed up, and then add blended masala and red chilli powder, turmeric powder and salt. Cook till it starts boiling.

Add chopped capsicum and lemon juice and cook for few minutes. Remove from flame. Garnish with coriander leaves and serve hot with rice or roti.

Stuffed Green Peas Cutlet

Ingredients

Potato – 2

Green peas – 1 cup

Ginger garlic  - 1 tsp

green chilli - 2

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour – 1 tbl.sp

Oats – 1 tbl.sp

Rice flour and soya flour for coating

Chaat masala

Method

Take 2 big potatoes, boil and mash it.

Boil green peas and keep aside.

To the potatoes, add corn flour, oats, red chilli powder, cumin powder and salt. Mix well and make small flat circles.

Heat oil in a pan, add ginger garlic and green chilli, sauté for 2 minutes till the raw smell goes and then add boiled green peas, salt and coriander leaves.

Gently mash the green peas mixture.

Use this as a stuffing in the potato. Make oblong shape balls.

Coat it with rice and soya flour and shallow fry in oil.

Sprinkle little chaat masala on top and serve hot with chutney.

Eggplant Sabji

Ingredients

Eggplant – 250 gm

Tamarind pulp – ½ tbl.sp

Jaggery – 1 tsp

Goda masala/garam masala – ½ tsp

Freshly grated coconut – ¼ cup

Red chilli powder and salt as per taste

Coarsely powdered peanut – 3 tbl.sp

For tampering

Mustard seed – 1 tsp

Hing/asofoetida – ¼ tsp

Few curry leaves

Method

Heat oil in a pan, add mustard seeds. When it starts to splutter add asofoetida and then curry leaves. Sauté for a minute and then add brinjal (cut into pieces or into 4 pieces). Stir on a high flame for 2 minutes, then lower the flame and cover and cook for 5 to 10 minutes. Sprinkle little water if you want.

Add all the powdered masala, tamarind pulp, jaggery and cover and cook till soft.

Add coconut and peanut powder, stir and remove from flame.

Serve hot with rice or roti.

Tandooori Cauliflower

Ingredients

Cauliflower florettes – 1 cup

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Tandoori masala – 1 tbl.sp

Yoghurt – ½ cup

Lemon juice – 1 tsp

Salt as per taste

Method

First wash the cauliflower florets and boil in water for 3 to 4 minutes and then off the flame and leave it in the water for 7 to 8 minutes.

Drain the water and put the florets in a bowl.

Add all the masala given and leave it to marinate for 3 to 4 hours.

Put in a baking tray, add all the marinated masala on top and also drizzle oil on top.

Bake it at 180 degree Celsius   till it is cooked.

Serve hot.