Pan Fried Mix Vegetables

Ingredients:

• 2 large : Carrots
• 1 large : Capsicum
• 5 or 6 : Mushrooms
• half : Cauliflower
• 2 medium : Potato
• half : Cucumber
• 1 large : Onion
• 1 tsp : Garlic paste
• 1 tsp : Ginger paste
• 2 large : Green chilli
• 2 tsp : Red chilli powder
• 1/2 tsp: Turmeric powder
• Few leaves : Fresh corriander
• Oil : as per taste
• 1 tsp : Salt (or as per taste)
• 1 tsp : Whole Cumin seeds
• 1 tbsp : Lemon juice

Directions:

Cut all the vegetables in small/thin pieces but in length-wise direction (thin and long sliced pieces cook well and take less time). Fry the onions in oil. When the onions become soft, add ginger and garlic paste into it. Then add chilli powder, salt, green chillies, cumin seeds, lemon juice and turmeric powder into it. Then add carrots into it and fry them for 3 minutes. Further add potatoes and cauliflower into it. Cover it for 4 minutes, after which add mushrooms and capsicum into it and stir it for another 4 minutes. At the end, add cucumber into it and stir it for another 3 minutes. Its now ready to be served. (Note: Dont cook vegetables more because by cooking more they will lose their crunchiness)

Green Pumpkin Balls (kaddu kay koftay)

Ingredients For Balls

• 2 cups : Boiled pumpkin
• 1 tsp : Ginger paste
• 1 tsp: Garlic paste
• 1 medium : Onion (chopped)
• 1 tsp: Garam masala
• 3 tbsp : Fresh corriander
• 1 tsp : Chilli powder
• 3 tbsp: Gram flour
• 1 tsp: Salt (or as per taste)

Ingredients For Gravy

• 1 medium: Onion (mashed)
• 1 tsp : Ginger paste
• 1 tsp : Garlic paste
• 1 tsp : Salt (or as per taste)
• 1 tsp : Chilli powder
• 1/2 cup : Yougrt
• 1 tsp : Corriander powder
• 2 fresh : Green chillies

Directions:

First grate the pumpkin and boil it. Rinse all the water from the pumpkin after boiling it. Then add all ingredients for balls (listed above) into it. Make small balls from the mixture and deep fry them in the oil. On the side, blend the onion (using the ingredients for gravy listed above) in the blender. Heat the oil in a pan and add the blended onion, ginger garlic paste, salt, corriander powder and red chillies into it. Stir for some time and then add yogurt and green chillies into it. Further stir it until you see the signs of oil at the ends of the pan. Put the balls in to the gravy but cook them until you get the first boil - dont cook them in the gravy for long and switch off the stove as the balls are very delicate. Sprinkle the garam masala on the dish at the end.

Mushroom Rice

Ingredients:

• Rice : 2 cups
• peas : 1 cup
• Mushroom : 1 tin(or use fresh mushrooms)
• Carrots : 2 large size
• Onion : 1 medium size
• Garlic paste : 1tsp
• Ginger paste : 1tsp
• Lemon juice : 1tbsp
• Yogurt : 3 tbsp
• Whole black pepper : 5 or6
• Whole cloves : 5or6
• Whole cumin seeds : 1tbsp
• Red chillies : 1 tsp
• Salt : 3tsp or(as per your taste)
• Green chillies : 2 medium
• Fennel powder : 1 tsp
• Tomato : 1 medium
• Oil : as per taste

 
   
Method:

First fry the onion in oil till it gets dark brown. Then add cumin seeds, ginger and garlic paste into it. Add a little bit of water into it. Then add chillies, cloves, black pepper, fennel powder, salt and lemon juice into it. Then add tomato and green chillies into it. Further add carrots, mushrooms and peas into it. Stir for some time and then put yogurt into it. Further stir until vegetables become tender. Add 3.5 cups of warm water into it. When it boils add rice into it. Taste the salt after adding rice and put more salt according to your taste. After most of the water evaporates and there remaina very little water in the rice, cover the top of pan with foil and put them on a very slow heat for 10 to 15 minutes. After you finish cooking, garnish with boil eggs.