Lunch/Dinner- Rice - Mixed Veg Fried Rice

Mixed Veg Fried Rice

Ingredients Quantity Basmati Rice 1 Cup Onions,Chopped 1 small size Turmeric powder 1/4 tsp Red Chilli powder 1/4 tsp Carrot,Cut into small 1/4 Cup Beans,Cut into small 1/4 Cup Salt To Taste Oil 2 Tbsp

Serving 2 Preparation Time 15 mins Cooking Time 20 mins

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1. Find the ratio of rice to water according to instructions on the package. For Basmati or Jade rice use 1 1/2 cups of rice to 3 cups of water, 2 cups rice to 4 cups water, etc. Cook the rice 3/4th.
2. Melt the oil in a very large fry pan over medium high heat. Quickly cook the onions, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned. Now add ginger garlic paste and saute it for 2 mins.
3. Add vegetables and cook stirring, until the vegetables are softened, about 4 minutes.
4. Reduce the heat to very low, give the rice a very thorough stir, and cover the pot.
5. Finally add turmeric powder,chilli powder and salt. Mix all of them nicely and cook until the rice is tender but with a little bite, about 5 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl.

1. Check more Vegetable Rice Recipes.
2. Watch out more recipes with Mixed Vegetable.

Lunch/Dinner - Veg Starters - Mixed Vegetable Nuggets

Mixed Vegetable Nuggets

Ingredients Quantity Beetroot,Boiled 1/2 Cup Carrot,Boiled 1/2 Cup Potato,Boiled 1/2 Cup Corn Flour 1-1/2 Tbsp Maida 1-1/2 Tbsp Cumin Seeds 1/2 Tbsp Salt To taste Chilli Powder 1/2 Tbsp Green Chilli,Finely Chopped 1/2 Tbsp Ginger Garlic Paste 1/4 Tbsp Curry Leaves,Finely Chopped Few Coriander Leaves,Finely Chopped Few Garam Masala Powder 1/4 Tbsp Ajinamoto/nimauppu 1/4 Tsp Oil To Deep Fry

Serving 3 Preparation Time 15 mins Cooking Time 15 mins

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1. Mash the boiled vegetables nicely like soft creamy. Mix all other ingredients to this and bind them completely.
2. Add 1 Tbsp of maida and corn flour in water and mix without lumps.
3. Then take a polythene cover, drizzle a drop of oil and grease well. Pinch a small lemon sized ball and pat it on the polythene cover till very medium size thickness.
4. Dip balls into the liquid, then into crumbs holding into completely. Shake off excess crumbs and place them into wire rack to air dry completely. Continue to dip remaining balls.
5. Heat oil in a pan over medium high heat. Add balls into the pan in single layer and fry them for 2-3 mins. Turn the balls and fry them additional 2-3 mins into the golden brown. You need to cook other balls in batches adding more oil if neccessary. Drian them on paper tower and season them with salt to taste.

1. Check more recipes with Mixed Vegetables.
2. Try more Vegetarian or Non Vegetarian Starters/Appetiezers.

Lunch/Dinner - Veg Starters - Cutlet - Mixed Vegetable Cutlet

Mixed Vegetable Cutlet

Ingredients Quantity Cumin Seeds 1 Tbsp Green Chilli 1 Tbsp Onions,Finely Chopped 1 Cup Maida 4 Tbsp Salt To Taste Chilli Powder 1 Tbsp Turmeric Powder 1 Tbsp Garam Masala Powder 1/4 Tbsp Coriander Powder 1/2 Tbsp Chat Masala 1/2 Tbsp Corn Flakes 1 Cup Oil To Deep Fry+2 Tbsp Coriander Leaves,Finely Chopped Few Spinach Leaves,Finely Chopped 1 Cup Vegetables Half Boiled Carrot,Cut into Pieces 1/2 Cup Beans,Cut into Pieces 1/2 Cup Green Peas,Cut into Pieces 1/2 Cup Capsicum,Cut into Pieces 1/2 Cup Cabbage,Cut into Pieces 1/2 Cup Potatoes,Cut into Pieces 1/2 Cup

Serving 5 Preparation Time 20 mins Cooking Time 30 mins

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1. Heat two tablespoons of oil in a pan. Add cumin seeds and onion and sauté for two minutes. Add all half boiled vegetables(except potato) and mix. Add salt and continue to sauté for two minutes. Add maida flour and sauté for two minutes.
2. Add all spices,coriander leaves and adjust salt. Close lid and cook for 2 mins.
3. Take boiled potaotes and mash them a deep bowl. Add this to the vegetable mixture and mix well. Add turmeric powder and adjust the salt. Cook this for 2 mins.
4. Heat sufficient oil in another pan. In a bowl add 1 tbsp of maida in water and mix with out lumps. Take a portion of the mixture, shape into a ball. Do the same for remaining bunches.
5. Take each roll and roll in maida water and next in corn flakes. Press lightly and place the cutlet in the pan.
6. Shallow or deep fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot.

1. You can replace corn flakes with bread crumbs too.
2. Check more recipes with Mixed Vegetables.

Common Meal - Roti - Mixed Veg Ragi Roti

Mixed Veg Ragi Roti

Ingredients Quantity Ragi Flour 2 Cups Carrot,greated 1/2 Cups Spinach 1/2 Cups Green Chilli Paste 1 Tbsp Onions,Finely Chopped 1/2 Cups Salt To Taste Coriander Leaves,Finely Chopped Few Cumin Seeds 1/2 Tbsp Curry Leaves,Finely Chopped Few Jaggary 1 Tbsp Oil To Fry

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. Add the chopped items, salt and cumin to the ragi flour.Knead the mixture to form moderately-soft dough by adding required hot water. If it becomes hard, add little water and mix. If it becomes too soft add little ragi flour and mix.
2. Make the balls which are larger than a lemon ball from the dough. Coat holige paper or butter paper with oil. Place a ball on the center of the paper. Spread it evenly into a big circle of the desired thickness, using your fingers.
3. Heat a tava, which you use for making dosa or chapati, till it becomes hot. Place the paper up-side down on your hand, so the spread rotti will be on your hand.Gently remove the paper.Place the rotti on the tava.
4. Cover the tava with a plate. Remove the plate. Pour 1/4 teaspoon of oil on the ragi roti.
5. Flip the rotti with a spatula, if its surface color has changed. Reduce the flame, but make sure it is between medium and high. Flip the rotti again after a few minutes. Pour 1/4 teaspoon of oil on the rotti.Cook till a few dark brown spots appear on both sides.

1. Directly spread the dough into a rotti on the tava or Spread the dough into a rotti on a wet cotton cloth. Because the dough sticks to the fingers while spreading, you have to dip your fingers in water or oil often and then continue to spread the dough.
2. Make a hole in the center of the spread roti with your finger, because such a gap helps in a faster cooking.
3. Watch out more Roti/Chapati Recipes.
4. Check more recipes with Ragi Flour and Mixed Vegetable Recipes.
5. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Common Meal - Roti - Mixed Leaf Veg Jowar Roti

Mixed Leaf Veg Jowar Roti

Ingredients Quantity Jowar Flour 1 Cup Spinach 1 Cup Methi, 1 Cup Amarnathus 1 Cup Ground Nut Powder 1/4 Cup Saseme seeds/Til Dal 2 Tbsp Garlic Paste 1/2 Tbsp Cumin Seeds 1/2 Tbsp Salt To Taste Ajwain 1/4 Tbsp Oil 1 Tbsp

Serving 1 Preparation Time 10 mins Cooking Time 15 mins

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1. Bring the two cups of water to a boil. Add the salt and jowar flour, combine with water by stirring it well. Switch off the heat immediately. Cover with lid and allow it to cool.
2. Mix all other ingredients in a bowl. Add the jowar and knead the dough till soft. Finally add oil,knead again and divide into balls.
3. Knead the dough till soft and divide into balls. Roll out using rolling pin,each dough ball into a circle, using wheat flour for dusting.
4. Put the roti on a hot tava and grease with water by using wet cloth. cook for a minute and turn once.
5. Turn again and fry the other side. When brown patches appear on both sides take into a bowl and cover with a lid immediately.

1. You can even roll out the roti with your hands.
2. Watch out more Roti/Chapati Recipes.
3. Check more recipes with Jowar Flourand Mixed Vegetable
4. Try Vegetarian Curries and Non Vegetarian Curries for the best combination.

Breakfast - Pasta/Macaroni - Mixed Vegetable Russian Pasta

Mixed Vegetable Russian Pasta

Ingredients Quantity Macaroni/Pasta 2 Cups Fresh Cream 1 Cup Ginger Powder 1 Tsp Garlic Powder 1 Tsp Pepper Powder 1/2 Tsp sALT To Taste Veggies Boiled and Chopped Potatos 1 Cup Beans 1/2 Cup Carrot 1/2 Cup Peas 1/2 Cup

Serving 4 Preparation Time 20 mins Cooking Time 5 mins

Method :

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1. Cook Vegetables and chop them in medium size.
2. Cook pasta for 5 mins in boiling water; drain well. Rinse with cold water to cool quickly; drain well.
3. In a bowl,mix all veggies and masalas well.
4. Now add fresh cream to the veggies and coat well with the cream.

Tips :

1. Stir the pasta two or three times throughout the cooking process.
2. When cooking pasta, regardless of the sauce you are using, add a little bit of the pasta water to the sauce to add great flavor.
3. The olive oil coats the pasta, and prevents sauce from adhering to it when you’ve put the entire dish together.
4. Check more Pasta Recipes.

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