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RECIPE by Mrs.Harunako Minami
Coconut flavor Mix hot salad marinated with vinegar
Ingredients for 3
(vegetables)
1cup zucchini small cut
1/2 cup carrot small cut
1/2 red cabbage sliced
1cup red and yellow bell pepper small cut
5clove garlic finely chopped
1-2 Green chili chopped(option)
(spices)
1/6 teaspoon kalonji
1/6 teaspoon fenugreek seed
1/3 teaspoon fennel seed
1/3 teaspoon coriander seed
(herb)
1/3 cup curry leaf
1/3 cup basil
(others）
1/3 cup coconut grated
1tablespoon coconut oil
2tablespoon coconut vinegar (or any vinegar)
1/2 teaspoon sugar
1/6 teaspoon black pepper
1/2 teaspoon salt
[How to make ]
1.Heat the pan, add coconut oil. Once it is hot, add garlic and all whole spices, mix well for 1minute with medium flame.
2.Add all the cut vegetables in the pan, mix well. Once vegetables and spices are mix well, add mint leaf and basil. Without lid, keep stir it for 10minutes, but not over cook them. 80% of softness is the best.
3.Now add salt, black pepper and grated coconut. Fry it for 2minutes.
4.Add vinegar, sugar. Mix well. Stop the gas and keep aside for 15minutes,so that
it will be marinated nicely. Adjust by yourself salt and black pepper.
5.Eat hot also good, eat cold also good.
(vegetables)
1cup zucchini small cut
1/2 cup carrot small cut
1/2 red cabbage sliced
1cup red and yellow bell pepper small cut
5clove garlic finely chopped
1-2 Green chili chopped(option)
(spices)
1/6 teaspoon kalonji
1/6 teaspoon fenugreek seed
1/3 teaspoon fennel seed
1/3 teaspoon coriander seed
(herb)
1/3 cup curry leaf
1/3 cup basil
(others）
1/3 cup coconut grated
1tablespoon coconut oil
2tablespoon coconut vinegar (or any vinegar)
1/2 teaspoon sugar
1/6 teaspoon black pepper
1/2 teaspoon salt
[How to make ]
1.Heat the pan, add coconut oil. Once it is hot, add garlic and all whole spices, mix well for 1minute with medium flame.
2.Add all the cut vegetables in the pan, mix well. Once vegetables and spices are mix well, add mint leaf and basil. Without lid, keep stir it for 10minutes, but not over cook them. 80% of softness is the best.
3.Now add salt, black pepper and grated coconut. Fry it for 2minutes.
4.Add vinegar, sugar. Mix well. Stop the gas and keep aside for 15minutes,so that
it will be marinated nicely. Adjust by yourself salt and black pepper.
5.Eat hot also good, eat cold also good.
Aromatic pumpkin soup
Aromatic pumpkin soup
[Ingredients for 4 persons]
Pumpkin 500g
3 Onions sliced
1tablespoon Ghee
1/4 teaspoon Methi dana (fenugreek seed)
1/3 teaspoon Shahi jeera (caraway seed)
5cm size Cinnamon stick
3 clove
1 mace
2 star anise
¼ teaspoon turmeric
4 tablespoon Coconut grated
1 pinch Green cardamom powder
1/3 teaspoon Black pepper powder
100ml of milk
1teaspoon Salt
[How to make]
1. Cut pumpkin into small size, remove the skin.
2. Heat the pan, add ghee, when it is hot, put methidana and shahi jeera in a slow flame. Once smell is coming out, add sliced onion and pumpkin. Mix well.
3. Then add spices (cinnamon, clove, mace, star anise, turmeric) and grated coconut, mix well. Keep stirring for 3minutes.
4. Now add water to this pan. Vegetables will be covered with water. Boil it and cook till vegetables become soft. Then stop the gas. Wait for some time, cool it down.
5. Put all things in the grinder, mixer, and make paste.
6. Then need to filter this paste.
7. Filtered soup will be return to the pan, and add milk and salt. Make it hot again. You can add more milk if you want.
8. Sprinkle black pepper and powdered cardamom for the additional aroma.
[Ingredients for 4 persons]
Pumpkin 500g
3 Onions sliced
1tablespoon Ghee
1/4 teaspoon Methi dana (fenugreek seed)
1/3 teaspoon Shahi jeera (caraway seed)
5cm size Cinnamon stick
3 clove
1 mace
2 star anise
¼ teaspoon turmeric
4 tablespoon Coconut grated
1 pinch Green cardamom powder
1/3 teaspoon Black pepper powder
100ml of milk
1teaspoon Salt
[How to make]
1. Cut pumpkin into small size, remove the skin.
2. Heat the pan, add ghee, when it is hot, put methidana and shahi jeera in a slow flame. Once smell is coming out, add sliced onion and pumpkin. Mix well.
3. Then add spices (cinnamon, clove, mace, star anise, turmeric) and grated coconut, mix well. Keep stirring for 3minutes.
4. Now add water to this pan. Vegetables will be covered with water. Boil it and cook till vegetables become soft. Then stop the gas. Wait for some time, cool it down.
5. Put all things in the grinder, mixer, and make paste.
6. Then need to filter this paste.
7. Filtered soup will be return to the pan, and add milk and salt. Make it hot again. You can add more milk if you want.
8. Sprinkle black pepper and powdered cardamom for the additional aroma.
Savoy cabbage vegetarian roll with spicy Miso sauce-soup
Savoy cabbage vegetarian roll with spicy Miso sauce-soup
Ingredients for 4
Savoy cabbage leaf 8
(ingredients for staff )
Onion 3 finely chopped
Tomato 2 chopped
1 teaspoon Ginger paste
1 teaspoon Garlic paste
3tablespoon Rolled oat
Soya granules 100g
1teaspoon Garam masala
1tablespoon coriander powder
½ teaspoon red chilipe power
2green chili finely chopped
1/3 turmeric powder
1 teaspoon cumin powder
½ teaspoon Salt
1teaspoon oil
(ingredients for soup)
3 cloves
1 bay leaf
2 black cardamom
1 tablespoon tomato ketchup
1.5 tablespoon Miso
1 tablespoon ghee
1/2 teaspoon Salt
1/3 Black pepper Water
[How to make]
1.Remove leaf one by one very gently without any cut, wash them well.
2. Boil the water, and in this hot water, put soya granule for 3 minutes. Then remove it from the water, squeeze excess water.
3.Heat the pan, add oil, put ginger garlic paste, finely chopped onion, fry for 2 minutes.Then chopped tomato, squeezed soya granules, and rolled oat together. Add powder masala and salt, fry them for 5 minutes. Divided this mix vegetables into 8 parts.
4. Spread the cabbage, put mix fried vegetables in the center of the cabbage. Make roll, fold both sides into inside, then cover from another sides nicely to keep all the staff covered well. Use some teeth pick to keep the form.
5.Now in the big kadai or fry pan, put nicely all the cabbage rolls. Add some water to the level of the top of the cabbage. Add clove, black cardamom and bay leaf. Heat the pan, cook this till cabbage will be soft.
6.Mix tomato ketchup and Miso in a bowl. Add this mix to the kadai. Keep cook for 3minutes, check the taste, Salt. If taste is less, add ½ miso more.
7.At the last, add ghee in the soup, mix well.
Ingredients for 4
Savoy cabbage leaf 8
(ingredients for staff )
Onion 3 finely chopped
Tomato 2 chopped
1 teaspoon Ginger paste
1 teaspoon Garlic paste
3tablespoon Rolled oat
Soya granules 100g
1teaspoon Garam masala
1tablespoon coriander powder
½ teaspoon red chilipe power
2green chili finely chopped
1/3 turmeric powder
1 teaspoon cumin powder
½ teaspoon Salt
1teaspoon oil
(ingredients for soup)
3 cloves
1 bay leaf
2 black cardamom
1 tablespoon tomato ketchup
1.5 tablespoon Miso
1 tablespoon ghee
1/2 teaspoon Salt
1/3 Black pepper Water
[How to make]
1.Remove leaf one by one very gently without any cut, wash them well.
2. Boil the water, and in this hot water, put soya granule for 3 minutes. Then remove it from the water, squeeze excess water.
3.Heat the pan, add oil, put ginger garlic paste, finely chopped onion, fry for 2 minutes.Then chopped tomato, squeezed soya granules, and rolled oat together. Add powder masala and salt, fry them for 5 minutes. Divided this mix vegetables into 8 parts.
4. Spread the cabbage, put mix fried vegetables in the center of the cabbage. Make roll, fold both sides into inside, then cover from another sides nicely to keep all the staff covered well. Use some teeth pick to keep the form.
5.Now in the big kadai or fry pan, put nicely all the cabbage rolls. Add some water to the level of the top of the cabbage. Add clove, black cardamom and bay leaf. Heat the pan, cook this till cabbage will be soft.
6.Mix tomato ketchup and Miso in a bowl. Add this mix to the kadai. Keep cook for 3minutes, check the taste, Salt. If taste is less, add ½ miso more.
7.At the last, add ghee in the soup, mix well.
Mix vegetables fry with Ghee, Miso and peanut butter
Mix vegetables fry with Ghee, Miso and peanut butter
[Ingredients for 3-4servings]
1medium size Broccoli
1 piece carrot
60g snow pea or French beans
1tablespoon Ghee
1/3 pomegranate
1/3teaspoon turmeric powder
1/3 teaspoon red chili powder
1tablespoon coriander power
1teaspoon salt
1/2 teaspoon Miso
1/2 teaspoon peanut butter (not sweetened)
[How to make]
1. Wash all vegetables. For broccoli, cut into small bite size floret. For French beans, cut into 3.For snow peas, remove the string. For carrot, cut into long and thin (rectangular slice).
2. Make Miso-peanuts paste. Mix miso and peanut butter well. Add 1tablespoon water and mix again well.
3. Heat the pan, add ghee. Once it will be hot, add all cut vegetables together.
4. Mix well, then add turmeric, red chili, coriander powder and salt.
5. Cover with lid, keep on slow flame for 10-15minutes.
6. Check inside sometimes, then mix gently.
7.When vegetables become soft, add Miso-peanut butter paste .Mix gently again.
8.Shift stir fried mix vegetables on the plate, sprinkle pomegranate on it.
[Ingredients for 3-4servings]
1medium size Broccoli
1 piece carrot
60g snow pea or French beans
1tablespoon Ghee
1/3 pomegranate
1/3teaspoon turmeric powder
1/3 teaspoon red chili powder
1tablespoon coriander power
1teaspoon salt
1/2 teaspoon Miso
1/2 teaspoon peanut butter (not sweetened)
[How to make]
1. Wash all vegetables. For broccoli, cut into small bite size floret. For French beans, cut into 3.For snow peas, remove the string. For carrot, cut into long and thin (rectangular slice).
2. Make Miso-peanuts paste. Mix miso and peanut butter well. Add 1tablespoon water and mix again well.
3. Heat the pan, add ghee. Once it will be hot, add all cut vegetables together.
4. Mix well, then add turmeric, red chili, coriander powder and salt.
5. Cover with lid, keep on slow flame for 10-15minutes.
6. Check inside sometimes, then mix gently.
7.When vegetables become soft, add Miso-peanut butter paste .Mix gently again.
8.Shift stir fried mix vegetables on the plate, sprinkle pomegranate on it.
Spicy pumpkin stir fry
Spicy pumpkin stir fry
[Ingredients for 4 servings]
500g pumpkin
2 onions sliced
2 tomatoes small chopped
1 tablespoon ginger finely chopped
1 tablepoon garlic finely chopped
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
1/2 teaspoon fenugreek seed
2 teaspoon coriander powder
1/3 teaspoon turmeric
1/8 teaspoon hing (asafoetida )
1 tablespoon oil (mustard oil is recommended)
1/2 teaspoon salt (you may add more)
2 tablespoon water (in case it is very dry)
1 tablespoon jaggery (gur)
1 teaspoon amchur powder
1/3 teaspoon garam masala
[How to make]
1. Slice or cut all the vegetables. Cut pumpkin into 4 mm thickness slice, then cut into small bite size (1.5cm x 2cm)
2. Heat the pan and add oil in it. Once it becomes hot, add mustard seed. When pop sound starts, make flame slow, then add cumin seed, fenugreek seed and hing. Then add onion, ginger, and garlic.
3. Fry them till onion become brown color for 5minutes.
4. Now add tomatoes and pumpkins. Also turmeric, coriander, salt and red chili powder as well. Mix them very well.
5. Cover with lid for 15-20minutes. Meanwhile open the lid and mix well. If it is very dry, add 1-2tablespoon of water. Cover the lid again.
6. When pumpkin becomes soft, add jaggery and amchur powder. Mix well and keep on stir for 2 minutes more.
7. At last add garam masala, mix well and stop the gas.
[Ingredients for 4 servings]
500g pumpkin
2 onions sliced
2 tomatoes small chopped
1 tablespoon ginger finely chopped
1 tablepoon garlic finely chopped
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
1/2 teaspoon fenugreek seed
2 teaspoon coriander powder
1/3 teaspoon turmeric
1/8 teaspoon hing (asafoetida )
1 tablespoon oil (mustard oil is recommended)
1/2 teaspoon salt (you may add more)
2 tablespoon water (in case it is very dry)
1 tablespoon jaggery (gur)
1 teaspoon amchur powder
1/3 teaspoon garam masala
[How to make]
1. Slice or cut all the vegetables. Cut pumpkin into 4 mm thickness slice, then cut into small bite size (1.5cm x 2cm)
2. Heat the pan and add oil in it. Once it becomes hot, add mustard seed. When pop sound starts, make flame slow, then add cumin seed, fenugreek seed and hing. Then add onion, ginger, and garlic.
3. Fry them till onion become brown color for 5minutes.
4. Now add tomatoes and pumpkins. Also turmeric, coriander, salt and red chili powder as well. Mix them very well.
5. Cover with lid for 15-20minutes. Meanwhile open the lid and mix well. If it is very dry, add 1-2tablespoon of water. Cover the lid again.
6. When pumpkin becomes soft, add jaggery and amchur powder. Mix well and keep on stir for 2 minutes more.
7. At last add garam masala, mix well and stop the gas.
Gobi 65/Cauliflower 65
Gobi 65/Cauliflower 65
【Ingredients for 3 servings】
For marinate and batter
1 medium size Cauliflower (15 florets)
1 teaspoon ginger paste or finely chopped
1 teaspoon garlic paste or finely chopped
3 tablespoon yogurts
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric powder
1/2 teaspoon salt
2 tablespoon rice powder
2 tablespoon corn flower
1 teaspoon lemon juice
oil for frying
For tempering
1/3 teaspoon mustard seed
1/3 teaspoon cumin seed
1/2 teaspoon ginger paste
1/2teaspoon garlic paste
3sprigs (a handful) curry leaf
2 tablespoon yogurt
1/4 teaspoon salt
1/2 teaspoon coriander powder
1/3 teaspoon turmeric powder
1/3 red chili powder
1tablespoon oil
Water for blanching cauliflower
1/2 teaspoon salt for blanching
【Preparation】
1.Boil enough water in a pan with salt. Blanch cauliflower florets in a hot water for 5 minutes. Then take them out from water.
【How to make】
1.Mix all the ingredients in a big bowl except corn flour and rice flour for marinating. Put blanched florets in this marinating paste and mix well. Keep it for 15 minutes.
2.Now add corn flour and rice flour in marinating bowl, mix well and make sure that florets are coated well.
3.Heat the oil in a casserole, once oil becomes hot, drop the florets to the casserole, first fry with high flame for 10 secondes, then medium or low flame for 5 minutes, till cooked. Then keep fried florets on the kitchen paper.
4. Now heat the pan, add oil, once it will be hot, add mustard seed. When it starts to pop, reduce the flame, and wait till sounds stop. Then add cumin seed, curry leaves, ginger garlic paste, fry well.
5.Add yogurt to this pan and mix quickly. Then add red chili powder, coriander powder, turmeric powder, and salt in it.
6.Finally put fried florets in this tempering, mix nicely till all the moisture will be absorbed in cauliflower.
【Ingredients for 3 servings】
For marinate and batter
1 medium size Cauliflower (15 florets)
1 teaspoon ginger paste or finely chopped
1 teaspoon garlic paste or finely chopped
3 tablespoon yogurts
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/3 teaspoon turmeric powder
1/2 teaspoon salt
2 tablespoon rice powder
2 tablespoon corn flower
1 teaspoon lemon juice
oil for frying
For tempering
1/3 teaspoon mustard seed
1/3 teaspoon cumin seed
1/2 teaspoon ginger paste
1/2teaspoon garlic paste
3sprigs (a handful) curry leaf
2 tablespoon yogurt
1/4 teaspoon salt
1/2 teaspoon coriander powder
1/3 teaspoon turmeric powder
1/3 red chili powder
1tablespoon oil
Water for blanching cauliflower
1/2 teaspoon salt for blanching
【Preparation】
1.Boil enough water in a pan with salt. Blanch cauliflower florets in a hot water for 5 minutes. Then take them out from water.
【How to make】
1.Mix all the ingredients in a big bowl except corn flour and rice flour for marinating. Put blanched florets in this marinating paste and mix well. Keep it for 15 minutes.
2.Now add corn flour and rice flour in marinating bowl, mix well and make sure that florets are coated well.
3.Heat the oil in a casserole, once oil becomes hot, drop the florets to the casserole, first fry with high flame for 10 secondes, then medium or low flame for 5 minutes, till cooked. Then keep fried florets on the kitchen paper.
4. Now heat the pan, add oil, once it will be hot, add mustard seed. When it starts to pop, reduce the flame, and wait till sounds stop. Then add cumin seed, curry leaves, ginger garlic paste, fry well.
5.Add yogurt to this pan and mix quickly. Then add red chili powder, coriander powder, turmeric powder, and salt in it.
6.Finally put fried florets in this tempering, mix nicely till all the moisture will be absorbed in cauliflower.
Zucchini, French beans, and paneer pan- fried with spices
Zucchini, French beans, and paneer pan- fried with spices.
【Ingredients for 3】
Half yellow zucchini
Half green zucchini
50g French beans
80g paneer(Indian cottage cheese)
3 cloves garlic (one teaspoon garlic chopped)
1/4 teaspoon kalonji
1/4 teaspoon fennel seed
1/2 teaspoon mustard seed
1/4 teaspoon fenugreek seed
1/4 teaspoon cumin seed
1/3 teaspoon turmeric
1teaspoon coriander powder
1/3 teaspoon red chili powder
3/4 teaspoon salt (you may add more)
1table spoon oil (mustard oil, olive oil is desirable)
【Preparation】
1.Wash well and cut zucchini into bar rectangles.
2.Wash well and cut French beans into 3, then boil for 5minutes, so as to be still firm.
3.Cut paneer gently into bar rectangles
4. Cut garlic finely or make paste
【How to make】
1. Heat the pan, add oil, once it becomes hot, put mustard seed first. When it starts to pop, make flame low then wait till pop sounds stop.
2. Then add cumin seed, kalonji, fenugreek seed, and fennel seed, fry till good smell comes out.
3. Now add garlic, fry for 10 secondes.Then add zucchinis, boiled French beans, mix well with medium flame.
4. Once oil and spices are covered nicely on the vegetables, add coriander powder, turmeric powder, red chili powder and salt. Keep stir fry for 6-8 minites till zucchini will be soft.
5. A t last add paneer very gently. Mix it together very softly, keep it for 2 minutes.Then stop the gas. You may add salt more.
6.If you feel eating more fresh vegetables, I recommend spreading mix leaf salad on base, then put this spicy cooked colorful vegetable on it. You can add lemon juice (1 tablespoon), black salt on salad, and eat together.
【Ingredients for 3】
Half yellow zucchini
Half green zucchini
50g French beans
80g paneer(Indian cottage cheese)
3 cloves garlic (one teaspoon garlic chopped)
1/4 teaspoon kalonji
1/4 teaspoon fennel seed
1/2 teaspoon mustard seed
1/4 teaspoon fenugreek seed
1/4 teaspoon cumin seed
1/3 teaspoon turmeric
1teaspoon coriander powder
1/3 teaspoon red chili powder
3/4 teaspoon salt (you may add more)
1table spoon oil (mustard oil, olive oil is desirable)
【Preparation】
1.Wash well and cut zucchini into bar rectangles.
2.Wash well and cut French beans into 3, then boil for 5minutes, so as to be still firm.
3.Cut paneer gently into bar rectangles
4. Cut garlic finely or make paste
【How to make】
1. Heat the pan, add oil, once it becomes hot, put mustard seed first. When it starts to pop, make flame low then wait till pop sounds stop.
2. Then add cumin seed, kalonji, fenugreek seed, and fennel seed, fry till good smell comes out.
3. Now add garlic, fry for 10 secondes.Then add zucchinis, boiled French beans, mix well with medium flame.
4. Once oil and spices are covered nicely on the vegetables, add coriander powder, turmeric powder, red chili powder and salt. Keep stir fry for 6-8 minites till zucchini will be soft.
5. A t last add paneer very gently. Mix it together very softly, keep it for 2 minutes.Then stop the gas. You may add salt more.
6.If you feel eating more fresh vegetables, I recommend spreading mix leaf salad on base, then put this spicy cooked colorful vegetable on it. You can add lemon juice (1 tablespoon), black salt on salad, and eat together.
Methi aloo ki sabji / Fenugreek leaf and potato spicy stir fry
Methi aloo ki sabji / Fenugreek leaf and potato spicy stir fry
Ingredients for 4 persons
Potato medium size 4pieces 450g
Methi (fenugreek leaf) only leaf 150g 3times as much as quantity of potato
3/4 teaspoon mustard seed
1/2 teaspoon cumin seed
1/6 teaspoon hing (asafetida)
1/2 Kalonji (Nigella seed, black seed, onion seed)
1/2 teaspoon turmeric powder
3 teaspoon coriander powder
1/2 teaspoon red chili powder
1/3 teaspoon garam masala
green chili 1-2 small cut (option)
1 teaspoon salt adjustment is required
1.5 tablespoon oil (mustard oil is best)
Preparation
1. Clean Methi, remove stem and discard.
2. Wash well and cut methi in small pieces (1cm width)
3. Remove skin from potato, cut in small pieces (1.5cm x1.5cm dice)
How to make it
1. Heat the pan, add mustard oil, once it becomes hot, add mustard seed, fry them till the pop sound comes out, reduce the flame to minimum, wait till this sound calms down.
2. Then add cumin seed, kalonji and hing. Mix well.
3. Now add potato first, mix well, then add methi, keep on cooking on high flame for 1 minutes, then turn to low flame, add turmeric powder, coriander powder and red chili powder. Mix well and add salt.
4. Cover the pan with lid, wait for 10-15 minutes, meanwhile open the lid, and mix well, if it is very dry, add 1 tablespoon water in the pan. Keep on frying till potato becomes soft. At last, add garam masala, mix again and stop the gas.
Ingredients for 4 persons
Potato medium size 4pieces 450g
Methi (fenugreek leaf) only leaf 150g 3times as much as quantity of potato
3/4 teaspoon mustard seed
1/2 teaspoon cumin seed
1/6 teaspoon hing (asafetida)
1/2 Kalonji (Nigella seed, black seed, onion seed)
1/2 teaspoon turmeric powder
3 teaspoon coriander powder
1/2 teaspoon red chili powder
1/3 teaspoon garam masala
green chili 1-2 small cut (option)
1 teaspoon salt adjustment is required
1.5 tablespoon oil (mustard oil is best)
Preparation
1. Clean Methi, remove stem and discard.
2. Wash well and cut methi in small pieces (1cm width)
3. Remove skin from potato, cut in small pieces (1.5cm x1.5cm dice)
How to make it
1. Heat the pan, add mustard oil, once it becomes hot, add mustard seed, fry them till the pop sound comes out, reduce the flame to minimum, wait till this sound calms down.
2. Then add cumin seed, kalonji and hing. Mix well.
3. Now add potato first, mix well, then add methi, keep on cooking on high flame for 1 minutes, then turn to low flame, add turmeric powder, coriander powder and red chili powder. Mix well and add salt.
4. Cover the pan with lid, wait for 10-15 minutes, meanwhile open the lid, and mix well, if it is very dry, add 1 tablespoon water in the pan. Keep on frying till potato becomes soft. At last, add garam masala, mix again and stop the gas.
Colorful Beans Pulao
Colorful beans pulao
Ingredients for 3-4 servings
2 cups basmati rice (cup=180ml)
3.5 cups water
1tablespoon ghee
Green peas 150g
Small Kidney beans (mountain set) boiled 1cup
1onion slice
1 teaspoon shahi jeera
3 green cardamom
3 Glove
1 bay leaf
5 black pepper
1 black cardamom
5 cm cinnamon stick
1 Mice
1teaspoon salt
Preparation
1. Wash red color beans (Rajima and another variation) and soak for 8hours.
2. Boil them till they become soft (not too soft, it should not be broken).
3. Slice onion
4. Wash rice and soak for 30 minutes, then drain it.
How to make it
1. Heat the (pressure) cooker, add ghee, once it become hot, put whole spices(shahi jeera, cardamom, black cardamom, clove, bay leaf, cinnamon and mice), fry for 1 minute with low flame, then add sliced onion, fry till it will be light brown color.
2. Add soaked rice, green peas, boiled red beans, mix well gently.
3. Add 3.5 cups water in the pan, put salt.
4. Cover the lid and put cooker on the gas. If it is with pressure cooker, after 1 whistle, stop the gas. Wait till pressure releases, then open the lid, gently mix. If it is with normal casserole, first with high flame, once water is coming out, then cook with low flame for 10 minutes, then stop the gas. After 5-10 minutes, open the lid and mix gently.
Ingredients for 3-4 servings
2 cups basmati rice (cup=180ml)
3.5 cups water
1tablespoon ghee
Green peas 150g
Small Kidney beans (mountain set) boiled 1cup
1onion slice
1 teaspoon shahi jeera
3 green cardamom
3 Glove
1 bay leaf
5 black pepper
1 black cardamom
5 cm cinnamon stick
1 Mice
1teaspoon salt
Preparation
1. Wash red color beans (Rajima and another variation) and soak for 8hours.
2. Boil them till they become soft (not too soft, it should not be broken).
3. Slice onion
4. Wash rice and soak for 30 minutes, then drain it.
How to make it
1. Heat the (pressure) cooker, add ghee, once it become hot, put whole spices(shahi jeera, cardamom, black cardamom, clove, bay leaf, cinnamon and mice), fry for 1 minute with low flame, then add sliced onion, fry till it will be light brown color.
2. Add soaked rice, green peas, boiled red beans, mix well gently.
3. Add 3.5 cups water in the pan, put salt.
4. Cover the lid and put cooker on the gas. If it is with pressure cooker, after 1 whistle, stop the gas. Wait till pressure releases, then open the lid, gently mix. If it is with normal casserole, first with high flame, once water is coming out, then cook with low flame for 10 minutes, then stop the gas. After 5-10 minutes, open the lid and mix gently.
Beetroot Poriyal
Ingredients for 2-3servings
1 beet root (big size) or small size 2pieces 1 onion (medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1 teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut (packed) 1/2 cup
1/3 teaspoon salt (you can add more or less according to your taste) 1/5 teaspoon black pepper powder (you can add more or less)
How to make
1. Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2. Slice onion and chop ginger finely.
3. Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili (whole or cut). Fry them for 2minutes.
4. Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15 minutes. Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2 tablespoon water. Once beetroot becomes soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas. After 5-10 minutes, open the lid and mix gently.
1 beet root (big size) or small size 2pieces 1 onion (medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1 teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut (packed) 1/2 cup
1/3 teaspoon salt (you can add more or less according to your taste) 1/5 teaspoon black pepper powder (you can add more or less)
How to make
1. Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2. Slice onion and chop ginger finely.
3. Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili (whole or cut). Fry them for 2minutes.
4. Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15 minutes. Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2 tablespoon water. Once beetroot becomes soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas. After 5-10 minutes, open the lid and mix gently.
Chinese Cabbage Salad
Ingredients for 2-3servings
1 beet root (big size) or small size 2pieces 1 onion( medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut(packed) 1/2 cup
1/3 teaspoon salt(you can add more or less according to your taste) 1/5 teaspoon black pepper powder(you can add more or less)
How to make
1.Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2.Slice onion and chop ginger finely.
3.Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili(whole or cut). Fry them for 2minutes.
4.Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15minutes.Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2tablespoon water. Once beetroot become soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas.
1 beet root (big size) or small size 2pieces 1 onion( medium size)
1 inch Ginger
2 tablespoons curry leaf
1tablespoon oil (Coconut oil is best for this dish) 1/3 teaspoon mustard seeds
1/3 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon red chili powder
1 red chili whole or green chili whole or cut
1teaspoon coriander powder
1/2 cup coconut grated or desiccated coconut(packed) 1/2 cup
1/3 teaspoon salt(you can add more or less according to your taste) 1/5 teaspoon black pepper powder(you can add more or less)
How to make
1.Wash and remove the skin of beet. Cut into fine strips. But not too thin.
2.Slice onion and chop ginger finely.
3.Heat the pan, add oil, once it become hot, add mustard seeds, when they start to pop up, slow the gas and add cumin seeds, curry leaves, then onion, ginger, whole red chili or green chili(whole or cut). Fry them for 2minutes.
4.Add beetroot, turmeric, red chili powder and coriander powder, mix well. Cover the pan with lid, cook for 10-15minutes.Meanwhile, sometimes check inside and mix well, if it is very dry, add 1-2tablespoon water. Once beetroot become soft, add coconut grated, salt and black pepper powder. Mix together and stop the gas.
Uttapam
Uttapam
(south Indian mix vegetables crepe made with fermented rice and
pulse batter)
---[Ingredients ] for 6-8 pieces of uttapam---
・Japanese leek 1 piece (you can add 2 pieces)
・Tomato 1 piece
・Yellow(or red) bell pepper 1/3 piece
・Capsicum half piece
・Coriander leaf a handful
・Dosa batter 1package( 1kg) or you can make by yourself
・Salt half teaspoon
・Oil (mustard oil, or any refined oil) for fry
---[Direction]----
Step 1.
Cut all vegetables into small pieces. We use white part of Japanese leek and green part can also be used if it is soft. Mix all the vegetable and batter together, add salt. Keep aside small amount of chopped leek, we will use it as topping later.
Step 2.
Heat the tawa (frypan), when it becomes very hot, pour 2 ladles of batter, sprinkle chopped leek on the top, once there are small bubbles on the top, put half teaspoon of oil on the edge of uttapam, wait for a few seconds till oil absorbs into uttapam. Then flip it over. 3 or 4 minutes later, try to flip it over again. Check well whether it is cooked or not. Now uttapam is Ready!
Step 3.
Eat with your favorite chutney(coriander, mint, tomato, coconut, garlic etc), or simply with tomato ketchup. If you like Japanese taste, try with soya sauce, if you are not vegetarian, you can sprinkle dried fish flake (Katsuobushi) on the top.
(south Indian mix vegetables crepe made with fermented rice and
pulse batter)
---[Ingredients ] for 6-8 pieces of uttapam---
・Japanese leek 1 piece (you can add 2 pieces)
・Tomato 1 piece
・Yellow(or red) bell pepper 1/3 piece
・Capsicum half piece
・Coriander leaf a handful
・Dosa batter 1package( 1kg) or you can make by yourself
・Salt half teaspoon
・Oil (mustard oil, or any refined oil) for fry
---[Direction]----
Step 1.
Cut all vegetables into small pieces. We use white part of Japanese leek and green part can also be used if it is soft. Mix all the vegetable and batter together, add salt. Keep aside small amount of chopped leek, we will use it as topping later.
Step 2.
Heat the tawa (frypan), when it becomes very hot, pour 2 ladles of batter, sprinkle chopped leek on the top, once there are small bubbles on the top, put half teaspoon of oil on the edge of uttapam, wait for a few seconds till oil absorbs into uttapam. Then flip it over. 3 or 4 minutes later, try to flip it over again. Check well whether it is cooked or not. Now uttapam is Ready!
Step 3.
Eat with your favorite chutney(coriander, mint, tomato, coconut, garlic etc), or simply with tomato ketchup. If you like Japanese taste, try with soya sauce, if you are not vegetarian, you can sprinkle dried fish flake (Katsuobushi) on the top.
Mountain Cabbage Pasta
Mountain Cabbage Pasta (Cooking time 20minutes )
---[ingredients](for 2-3portion)---
・Cabbage 1/2 piece
・Red bell pepper(red paprika)1/4 piece
・Yellow bell pepper(yellow paprika)1/4 piece
・Mushroom 4 pieces
・Garlic pod 5 pieces
・Mustard seed 1/3 teaspoon
・Cumin seed 1/3 teaspoon
・Red chili whole 1
・Salt 1/2 teaspoon for veg 1/2 for boil of pasta
・Soya sauce 1/2 teaspoon
・Pasta boiled 200-300g (as you wish)
・Oil (olive oil or mustard oil is recommended) 1.5tablespoon
---[Direction]---
Step 1.
Cabbage is cut into large pieces (3cmx3cm), belle peppers are cut into thick slice (not very thin), mushroom divides into 6peices.
Step 2.
Heat the pan, once it becomes hot, add oil, then put mustard seed and make it to low flame, then add cumin seed, whole red chili, and garlic.
Step 3.
When good smell comes, add mushroom and bell peppers, stir fry with high-flame for 2 minutes.
Step 4.
Then add cabbage, continue to fry for 5-6minutes.This mountain cabbage is very soft, so it will not take time. Make sure that don't cover it, and gas should be high. Mix well during frying.
Step 5.
Once cabbage become crispy-soft, add salt and 1/2 teaspoon of soya sauce, stop the gas. In this sauce, add boiled pasta, mix well.
---[ingredients](for 2-3portion)---
・Cabbage 1/2 piece
・Red bell pepper(red paprika)1/4 piece
・Yellow bell pepper(yellow paprika)1/4 piece
・Mushroom 4 pieces
・Garlic pod 5 pieces
・Mustard seed 1/3 teaspoon
・Cumin seed 1/3 teaspoon
・Red chili whole 1
・Salt 1/2 teaspoon for veg 1/2 for boil of pasta
・Soya sauce 1/2 teaspoon
・Pasta boiled 200-300g (as you wish)
・Oil (olive oil or mustard oil is recommended) 1.5tablespoon
---[Direction]---
Step 1.
Cabbage is cut into large pieces (3cmx3cm), belle peppers are cut into thick slice (not very thin), mushroom divides into 6peices.
Step 2.
Heat the pan, once it becomes hot, add oil, then put mustard seed and make it to low flame, then add cumin seed, whole red chili, and garlic.
Step 3.
When good smell comes, add mushroom and bell peppers, stir fry with high-flame for 2 minutes.
Step 4.
Then add cabbage, continue to fry for 5-6minutes.This mountain cabbage is very soft, so it will not take time. Make sure that don't cover it, and gas should be high. Mix well during frying.
Step 5.
Once cabbage become crispy-soft, add salt and 1/2 teaspoon of soya sauce, stop the gas. In this sauce, add boiled pasta, mix well.
Stuffed Capsicum
Stuffed Capsicum
Ingredients servings for 3
3 Capsicums
1 medium size onion
4 mushrooms
3 medium size potatoes
2 tablespoon corn
1/4 yellow(or red)bell pepper
80g paneer
1 teaspoon salt (need to be adjusted)
1/3 teaspoon black pepper powder
1/3 teaspoon cumin seed
1/2 teaspoon coriander powder
1/4 teaspoon red chili powder(option)
2 tablespoon chopped coriander leaf(option)
2 tablespoon oil(mustard oil, olive oil are best option)
How to make
1. Wash well all the vegetables. Cut capsicum in two. Onion, mushroom and yellow bell pepper will be chopped nicely. Boil potatoes and corn.
2. Remove skin from boiled potatoes, and mash them.
3. Heat 1tablespoon of oil in a pan, once it is hot, first put cumin seed, then onion, fry till it becomes transparent. Then add mushroom, yellow bell pepper and boiled corn, mix well. Now put coriander powder and red chili(option), fry till all vegetables become soft.
4. To the boiled mashed potatoes, add this fried vegetables, chopped paneer, chopped coriander leaf (option),salt and black pepper. Mix very well. If you feel salt is less, please add more according to you.
5. Now keep capsicum on the plate, put this mix vegetables potatoes stuffing in each capsicum firmly.
6. Heat 1tablespoon of oil in a pan, once it becomes hot, put all the capsicums in the panwith medium flame. At First capsicum side is below, potato is upside, after 5minutes,flip them over carefully. Keep them cook for 10minutes with low flame, then again flip them carefully and continue to cook (it takes 5minutes more) till capsicum is well done.
Ingredients servings for 3
3 Capsicums
1 medium size onion
4 mushrooms
3 medium size potatoes
2 tablespoon corn
1/4 yellow(or red)bell pepper
80g paneer
1 teaspoon salt (need to be adjusted)
1/3 teaspoon black pepper powder
1/3 teaspoon cumin seed
1/2 teaspoon coriander powder
1/4 teaspoon red chili powder(option)
2 tablespoon chopped coriander leaf(option)
2 tablespoon oil(mustard oil, olive oil are best option)
How to make
1. Wash well all the vegetables. Cut capsicum in two. Onion, mushroom and yellow bell pepper will be chopped nicely. Boil potatoes and corn.
2. Remove skin from boiled potatoes, and mash them.
3. Heat 1tablespoon of oil in a pan, once it is hot, first put cumin seed, then onion, fry till it becomes transparent. Then add mushroom, yellow bell pepper and boiled corn, mix well. Now put coriander powder and red chili(option), fry till all vegetables become soft.
4. To the boiled mashed potatoes, add this fried vegetables, chopped paneer, chopped coriander leaf (option),salt and black pepper. Mix very well. If you feel salt is less, please add more according to you.
5. Now keep capsicum on the plate, put this mix vegetables potatoes stuffing in each capsicum firmly.
6. Heat 1tablespoon of oil in a pan, once it becomes hot, put all the capsicums in the panwith medium flame. At First capsicum side is below, potato is upside, after 5minutes,flip them over carefully. Keep them cook for 10minutes with low flame, then again flip them carefully and continue to cook (it takes 5minutes more) till capsicum is well done.
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