Showing posts with label vegetable. Show all posts

Thursday, May 22, 2014

Thai Vegetable Stir Fry with Coriander Rice

Its Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"

Im a big fan of Tilda rice and use their brown rice on a regular basis. Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:

Thai Vegetable Stir Fry with Coriander Rice
Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)

My additions: 50g mangetout peas, chilli oil

Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.

Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.

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Ingredients


Scottish Chilli Oil

It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all. Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.

The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,^[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Years Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.

The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.

Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)

See what the Thai people get up to for their New Year celebrations:

Songkran festival: new year in Thailand and Myanmar marked with water fights

Many thanks to Emma at Wildcard and to Tilda for the rice.

This months Sweet Heat challenge at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.

Friday, May 9, 2014

VEGETABLE RAITA

VEGETABLE RAITA

INGREDIENTS

Curd-200 grams
Cucumber cut into small pieces-1 small
Tomato cut into small pieces-1 small
Green chilli sliced-1
Salt to taste
Red Chilli Powder-1/4 teaspoon
Black Pepper Powder-1/4 teaspoon
Coriander Leaves to garnish
Water if required

METHOD

Beat curd nicely so that there are no lumps formed & then add the sliced vegetables.

After adding vegetables, add green chillies, salt, red chilli powder & black pepper powder & mix well.
You can add a small quantity of water if the raita is too thick but the vegetables leave their own water as well.
Garnish the vegetable raita with coriander leaves.
Vegetable raita is ready to serve.

Tuesday, March 25, 2014

Steam Marinated Beef with Vegetable

Steam Marinated Beef with Vegetable

Ingredients

Beef undercut (fillet) ½ kg
Soya sauce 2 tbsp
Brown sugar 1 tbsp
Coriander leaves chopped 1 tbsp
Ginger garlic paste 2 tbsp
Oil 2 – 3 tbsp
Onion chopped 1
Green chilies chopped 3 – 4
Capsicum chopped 1
All spice ½ tsp
Nutmeg mace powder ½ tsp
Worchester sauce 2 tbsp
Aluminum foil as required
Salt to taste
Crushed black pepper 1 tsp
Potato boiled 1
Carrot boiled 1
Cauliflower boiled half
Peas boiled ½ cup

Method

Cut chicken breast and open it into book form.In a bowl mix together 2 tbsp soya sauce, 2 tbsp Worchester sauce and 1 tbsp brown sugar.Now add 1 tbsp coriander leaves, 2 tbsp ginger garlic paste, 1 chopped onion and 2 – 3 tbsp oil. Also add in 1 chopped capsicum and 3 – 4 chopped green chilies.Lastly add in ½ tsp all spice powder, 1 tsp freshly crushed black pepper, salt to taste and ½ tsp ground nutmeg mace.Marinate beef with the mixture. Then wrap with aluminum foil and cook in a steamer for 20 – 25 minutes.Meanwhile sauté all the boiled vegetable with a little oil and keep aside.Remove beef from the steamer, unwrap the aluminum foil. Cut beef into slices, put beef slices on top of sauté vegetables.Serve hot.

Friday, March 21, 2014

MIXED VEGETABLE

MIXED VEGETABLE

INGREDIENTS

Capsicum chopped - 1/2 cup
Beans chopped - 1/2 cup
Cauliflower chopped - 1/2 cup
Carrot chopped - 1/2 cup
Peas - 1/2 cup
Potatoes peeled & chopped - 1/2 cup
Broccoli chopped - 1/2 cup
Tomatoes (puree form) - 4-5 medium sized
Ginger (grated) - 1/2 inch
Cumin seeds (jeera) - 1/2 teaspoon
Asafoetida (hing) - a pinch
Coriander (dhania) powder - 1 teaspoon
Green chillies chopped - 2
Salt to taste
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Garam masala powder - 1/4 teaspoon
Cream - 2-3 tablespoons
Paneer (cottage cheese) - 1/4 cup
Oil - 3-4 tablespoons

The quantity of vegetables varies according to the size of the cup. If you are using a smaller cup, then you can take 1 cup of each vegetable.

METHOD

Wash & chop all the vegetables.

Heat 1-2 tablespoons oil in a pan.
Add capsicum to it & saute for a minute.
Next, add beans & potatoes & mix them well.
Next, add cauliflower, carrot, peas & broccoli & fry them well.
Fry the vegetables well till they become slightly soft& slightly crunchy at the same time.
Add half of the salt at this point & mix well.

Heat oil in another pan.
Add asafoetida (hing), cumin seeds (jeera) & as they crackle, add grated ginger to it.
As they turn slightly brown, add chopped green chillies, coriander (dhania) powder & turmeric powder.
Add tomato puree to this mixture & cook it well.
Add red chilli powder & half of the salt to it.
When the tomatoes start leaving oil, lower the flame & add cream to it.
Mix them well & cook them well.
Add garam masala powder to the tomatoes.
Add the tomatoes mixture to the cooked vegetables & mix them really well.

Once, they are mixed well, add paneer cubes to it.

Once all the vegetables are well cooked, turn off the flame.
Mix vegetable is ready to serve.

Friday, February 21, 2014

Vegetable Pulao Recipe

Vegetable Pulao

Ingredients

Basmati rice or short grain rice cooked- 2 cups

Carrot medium diced- 1 no

Green beans chopped- 6 nos

Green peas- 1/2 cup

Green chilli minced- 1 no

Cumin seeds- 1 tsp

Cloves- 2 nos

Cardamom- 2 nos

Cinnamon- 1/2"

Butter- 2 tbsp

Salt to taste

Vegetable Pulav

Method

Par boil the vegetables, drain well and set aside. Heat butter in a pan, when butter starts to melt add cinnamon, cloves, cardamom and cumin seeds. Fry for few seconds, reduce the heat to medium and add the par boiled vegetables along with minced green chilli to the pan and sauté for few secs. Add the cooked rice and sprinkle required salt. Toss well the rice and vegetable until well mixed. Serve hot vegetable Pulao with gravy of your choice.

Vegetable Pilaf

Sunday, February 9, 2014

Autumn Vegetable Lasagne

Ive fallen in love with Tamasin Day-Lewiss book Supper for a Song, in fact, I have it on order from Amazon and cant wait for my copy to arrive, then I will be able to return the library copy for someone else to enjoy.

This recipe for Autumn Vegetable Lasagne caught my eye right away, because of course it is Autumn and Im on a bit of a mushroom kick after the Art of Funghi session I went to recently.

Autumn Vegetable Lasagne (not strictly vegetarian, but can easily be)

2 tbsp olive oil

200g/7oz chestnut mushrooms, sliced

20g/3/4oz dried sliced morels, soaked in warm water to cover for 30 minutes and drained (optional) I didnt use these, but included some ordinary field mushrooms.

2 tbsp Marsala, or port or Madeira (or red wine if you have a bottle open instead)

900ml/ 1/2 pts full-cream milk

1 bay leaf

60g/2oz butter

2 tbsp plain flour

sea salt and black pepper

nutmeg for grating

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and sliced

6 small green or yellow courgettes cut into small cubes

400g/14oz tin cherry tomatoes

a handful of basil leaves, torn

6 slices prosciutto, sliced into long strips (optional)

1 packet of lasagne

60g/20z each Parmesan and pecorino (I used Gran Padano as it is cheaper)

Preheat the oven to 200C/Gas 6. Heat 1 tbsp of the olive oil in a small pan and cook the sliced mushrooms until they begin to release their juice. Add the morels (if using) with their soaking liquor, and the Marsala and simmer for 5 minutes. Remove from the heat.

To make the bechamel sauce: heat the milk with the bay leaf in a pan. Melt the butter in another pan, stir in the flour and cook for a minute or so until you have a biscuit coloured roux, then add a quarter of the hot milk and whisk until smooth. Continue to add the milk a little at a time whisking well. Season and flavour sparingly with nutmeg. Ad the liquor from the mushrooms and let the sauce cook gently for a further 15 minutes, stirring from time to time. Adjust the seasoning.

Meanwhile, saute the onion and garlic in the remaining olive oil with a sprinkle of salt until they begin to soften, then add the courgette cubes and cook until they are al dente. Add the tomatoes and torn basil and simmer the mixture for 10 minutes. Season with pepper.

Add the mushrooms to the bechamel. Heat the prosciutto strips briefly in the pan used to cook the mushrooms with no extra oil, turning until they begin to crisp a little then add to the mushroom sauce mixture.

Cook the lasagne sheets, according to the packet instructions, until al dente, then drain in a colander.

Spread a little bechamel, avoiding the bits, over the bottom of a large baking dish, then add a layer of lasagne sheets. Cover with half of the remaining bechamel mixture. Add another layer of lasagne, followed by the last of the bechamel mixture. Top with the grated cheese.

Bake for 30 minutes or until golden and bubbling, and a skewer inserted in the centre meets with little resistance from the lasagne. Leave to stand for 10 minutes before serving; this is one of those dishes that seems to stay hotter for longer.

I completely forgot to take a picture of the lasagne before I served it up, so all I have is a photo of the half that was left in the dish. It served 8 easily with salad and was really delicious, it was also great reheated.

Thursday, December 26, 2013

Vegetable Spring rolls with Indian Flavors

These are the delicious rolls, that are crisp out side and soft inside. The filling inside the spring rolls can be made to our taste. I like Indian flavors so I prepared it in Indian style.here re the few tips for making the perfect spring rolls. Adding more spices will destroy the taste of the spring roll. Less amount of spices including salt will make you to enjoy the beautiful and unique flavor of a spring roll. Do not stuff your spring roll with lots of stuffing mixture, just add a spoon full, it should be good. While rolling a spring roll, roll it tight so that no spaces are left inside the filling. While frying it try to fry it on a medium heat so that the inner part also gets cooked.
CLICK HERE TO VIEW CALORIE CHART

Ingredients:
Serves:2
Serving size:3
Spring roll sheets: 6
Cabbage finely chopped-1cup
Tofu shreaded-1/4cup(optional)
Carrot shredded-1/2cup
Onion finely chopped-1/2cup
Spring onion- chopped-5
Grated potato-3tbsp
Ginger paste-1tea spoon
garlic paste- tea spoon
Cumin powder-1/2tbsp
pepper powder to taste
Salt to taste
1tbsp of maida/all purpose flour mixed with 2tbsp of water-to stick edges(You can use egg wash if you wish)
oil-1tbsp
Oil for frying spring rolls

Method:
Heat oil in a pan and add all vegetables and cook by closing the pan, keep stirring them in between. when the vegetables are 80% done add ginger, garlic, cumin powder, salt and pepper powder. Addition of soy sauce is optional, if you would like to add 1tbsp should be enough. Mix all the ingredients well and cook in the open pan, allowing all the moisture to escape. The filling should look dry, if there is still any moisture left, keep stirring and cook it on medium flame till it becomes dry. Now take the curry and allow it to cool.

Take the spring roll sheets out of the refrigerator and cover them with a damp cloth, this will help them from drying out. Now take one sheet and put the filling on one corner as shown, roll it tightly and stick the final edge with all purpose flour.
Heat oil in a skillet and fry them under medium heat and enjoy with ketchup/tomato sauce. Generally these spring rolls are deep fried, if you wish you can deep fry them either.
Hope you like my recipe.
Ill post several variations on this spring rolls soon!!!!!!!!!!!!!till then keep visiting my blog.