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 COmp 4 Recipes Palace September_2010

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PostSubject: COmp 4 Recipes Palace September_2010   Wed Sep 01, 2010 9:38 am

Assalam o Alaikum!
is month ap ko

koi bhi vegetable ki recipe share krni hai :)


Rules:
1. ek member ek sharing de skta hai
2. editting allow nhi hai
3. last date 20 September hai :P

keep enjoying

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Last edited by Admin on Fri Sep 03, 2010 9:33 am; edited 1 time in total
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PostSubject: Re: COmp 4 Recipes Palace September_2010   Wed Sep 01, 2010 9:53 am

  • Mixed Vegetables Recipe


Ingredients


1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot
Instructions


This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.
DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.
Serve with naan or boiled rice
Serving: 4 persons

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PostSubject: Re: COmp 4 Recipes Palace September_2010   Fri Sep 03, 2010 9:32 am

Bhindi - Fried Recipe


Ingredients

2 cups of cut up Bhindi (okra)
1 small onion
½ tsp. cumin seeds (Zeera)
3-4 Whole dried red chilies
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi)
2 tbs. oil
1 tbs. tamarind (Imli) paste - optional
1 tomato (optional)
Instructions

Sauté the sliced onion till transparent-light brown.
Add Cumin Seeds (Zeera), salt, Turmeric (Haldi), Bhindi and chilies.
Cover and cook on low heat till soft. Do not add water. (Don’t stir so much otherwise it will breakup).
To check if done, stir. When the sticky texture disappears, it’s done.
Serve with chapati

Serving: 2 persons

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PostSubject: Re: COmp 4 Recipes Palace September_2010   Wed Sep 15, 2010 1:06 am


Spiced vegetable biryani
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This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot
Method:
Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.
Making your own raita
You can buy tubs of ready-made raita, the cooling yogurt-based condiment served with Indian food, from supermarkets. Or, to make your own, simply mix half a finely chopped cucumber and half a small finely chopped red onion with 200g/8oz natural yogurt, then stir in 1 tbsp chopped mint, a little salt and a squeeze of lemon juice to taste.
Nutrition per serving..
494 kcalories, protein 14g, carbohydrate 89g, fat 12 g, saturated fat 1g, fibre 5g, salt 0.99 g.

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PostSubject: Re: COmp 4 Recipes Palace September_2010   Today at 9:58 pm

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