SPICY VEGETABLES RECIPES

Dear Friends


The Vegetables has very healthy food. In the vegetables in has so
many vitamins and organic compounds, who giving is power to our body
and making strong.
All peoples in the world like it. The vegetable has thousands of recipes.
Different counties has different recipes has famous.
I'm try to a few popular and easy recipes share to you.
I hope you will like it.



Dr Rabia Khan

Recipes List

Bhindi Masala Or Spicy  Ladyfiger

Badshahi Baigan

ACHARI VEGETABLES WITH SHRIMPS 

BEEF RICE WITH VEGETABLES

Crispy Vegetable

Dum Aloo

Keema aalo matar

Laal Subzi or Red Vegetable

Lentil and Vegetable Broth 

MASALYDAR BHAJI

Mix Sabzi 

Mixed Vegetable Kofta in Tomato Curry  

Mutton vegetable

 Red Tomato Gravy

Spinach Tomato Loaf 

Thai Sweet and Sour Vegetables

Vegetable achar

Vegetable Jalfrasie 

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Vegetable achar

Ingredients

Carrots 125 grams

Cauliflower 125 grams

Peas 1 cup

French beans 125 grams

Crushed red pepper 2 tsp

Garlic paste 1 tsp

Salt 1 tsp

Crushed achari rai 1 tsp

Onion seeds 1 tsp 

White cumin 1 tsp

Fenugreek seeds ¼ tsp

Coriander seeds 1 tsp

Method:



1. Fry onion seeds, White cumin, Fenugreek seeds and coriander seeds all together.
2. Cut carrots, Cauliflower, peas and French beans in small cubes and blanch it for 5 mins in boiling water.
3. Drain and spread on a clean towel to dry completely.
4. Now mix all well in the dried vegetables.
5. Fill in the jar and pour oil from top.
6. Keep in the sun for 3 days for almost 2 hours everyday
7. Shake the jar and use after 3 days.

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Thai Sweet and Sour Vegetables

Ingredients:

Frozen Mixed Vegetables 2 cups

Onions (chopped) ½ cup

Tomatoes (ground) 2 

Potatoes (peeled & boiled) 2 

Salt ½ tsp

Red Pepper (crushed) ½ tsp

Thai Red Curry Paste 1 tbsp

Sriracha Sauce 1 tbsp

Sweet Chili Sauce 1 tbsp

Curry Leaves 10 to 12

Method:


Heat oil; add curry leaves, chopped onions. Stir fry till onions soft. Add chopperized tomatoes, seasonings, vegetables. Leave it on dum for 5 mins. Remove and serve.

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Mixed Vegetable Kofta in Tomato Curry

Ingredients  

For the Koftas you need 

1/2 cup Frozen Corn 

1/2 cup Frozen Peas 

1/2 cup Green Beans cut in small pieces 

1/2 cup Carrots cut in small pieces. 

11/2 cup Gram Flour (Besan) 

Salt to taste 

1/2 Tsp.. of Red chili Powder 

Pinch of Turmeric Powder 

1 Tsp. of Mango Powder 

1 Tsp. of Dhaniya Powder  

For the Tomato Curry: 

1 Pound Fresh Tomatoes 

2 Tsp. Tomato Paste 

3/4 Cup of water 

Salt to Taste 

1/2 Tsp. Red Chilly Powder 

1/4 Tsp. Sugar 

1/4 Tsp. Cinnamon Powder 

2 pieces whole cloves 

1 Tsp. Ground Ginger  

For Frying: 

Vegetable Oil  

For Garnish : 

Fresh Cilantro or Homemade Pannier 

Method:  



Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.


For the Tomato curry ,


 I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at
warm till you serve. Garnish with Fresh Cilantro or Paneer.

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Mix Sabzi

Mix Sabzi Or Mix Vegetables

Ingredients:

Peas 1 cup

Carrots 2

Potatoes 4

Dry mango 4

Chopped garlic 4 cloves 

Fenugreek leaves 6

Green chilies 6

Whole red chilies 6

Green beans 10

Fenugreek seeds few

Oil 1 cup

Soya bean 2 bunch

Cumin 1 tsp

Turmeric 1 tsp

Salt to taste

Method:



Peel and cut potatoes in small cubes. Take 1 cup oil in the pan, golden fry it. Now take some fenugreek seeds in the handi, then add in peas, chopped carrots, green beans, red chilies, turmeric, salt, fenugreek leaves and 2 bunches soya bean and cover it. When the water of vegetables dry , add in dry mango , green chilies, potatoes and simmer it for 5 minutes. Serve it for hot chapattis.

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Dum Aloo

Ingredients: 

Oil 3 tbsp. 

Bay leaf 1 

Onion 1 

Ginger 1/2 tsp. 

Garlic 1/2 tsp. 

Cumin Seeds 1/2 tsp. 

Turmeric 1/4 tsp. 

Chili Powder 1 1/2 tsp. 

Yogurt 2/3 tsp. 

Salt 1/4 tsp. 

Coriander powder 2 tsp. 

Potatoes 1 lb. 

Tomato 1 

Capsicum 1 

Method 




•  Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another
minute. Add mustard and cumin seeds.
•  The potatoes should be sliced, and the tomatoes and cap- sicum cut up. Add these, mix well, and
cook for 4-5 min- utes, continuously stirring.
•  Sprinkle with turmeric, coriander and chili powder.
•  Beat the yogurt and blend into a smooth mixture. Add yo- gurt and salt.
•  Mix gently, cover and cook for about 10 minutes on low heat.

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Crispy Vegetable

Ingredients 

Mixed Vegetables                     250 grams

Finely Chopped Onions                 1

Finely Chopped Garlic                 3-4

Tomatoes                        2-3

Crushed Red Chilies                     1 tsp

Crushed Black Pepper                 ½ tsp

Oil                                3-4 tbsp

Salt                                 to taste 

Coriander                         for garnish

Method




Take a cooking pan add 3-4 tbsp of cooking oil add 1 tbsp of finely chopped onion, 3-4 finely chopped garlic and fry. When onion are brown , 2-3 tomatoes, 250 grams of mixed vegetables, 1 tsp of crushed red chili , ½ tsp of black pepper and add to taste salt  mix it well cook 3-4 minutes stir fry. Now take it out in a serving dish and garnish with coriander and serve it.

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Bhindi Masala Or Spicy Ladyfiger

Ingredients: 

1 pound (1/2 kg) okra (small)  

2 onions, thinly sliced  

2 tomatoes, chopped  

1/4 cup oil  

3/4 teaspoon paprika  

1 teaspoon amchoor powder (or substitute fresh lemon juice)  

1/2 teaspoon turmeric  

salt and freshly ground pepper to taste  

1 teaspoon garam masala  

2 tablespoons chopped coriander leaves for garnish  

Method:




1. Wash okra under running water and slice off the ends. Cut each in half. Set aside. Prepare onions and
tomatoes. Set aside.

2. In a wok or heavy skillet heat the oil and sauté onions until translucent.

3. Add all spices except the garam masala and stir-fry 2 minutes. Add the tomatoes and bhoona * 1 minute.
Add the okra and stir-fry 2 minutes. Cover and steam over medium heat until tender, about 12-15 minutes.

4. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Garnish with the coriander
and serve while hot.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is
cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the
spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy
created as the dish becomes liquified again. Serves 4-6 people.

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Badshahi Baigan

Ingredients: 

300 g. brinjals  

1 cup curd  

2 large onions, chopped  

2 tomatoes, chopped  

2 tsp. chilli powder  

2 tsp. ginger-garlic paste  

1 tsp. coriander powder  

1 tsp. garam masala powder  

1 tsp.coriander leaves, chopped  

1/4 tsp. turmeric powder  

1/4 tsp. cummin powder  

Salt to taste  

1/4 cup ghee  

For the garnish: 

1 onion - sliced  

1 tbsp. cashewnuts  

1 tbsp. raisins  

Method




1. Cut brinjals into 2.5 cm. thick slices.
2. Smear with salt and keep aside for 10 minutes.
3. Wash and squeeze dry.
4. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. 5. Remove from ghee and keep aside.
6. Fry the brinjals in the same ghee till tender. Remove.
7.In the remaining ghee fry the chopped onions till transparent. 8. Add all the dry spices, ginger-garlic paste
and chopped tomatoes and saute till the ghee floats on top.
9. Add curd, coriander leaves and salt. 10. Stir well. 11. Cook till the gravy thickens. 12. Add fried brinjals to
the gravy and simmer for two minutes. 13. Sprinkle the garnish on top. 14. Serve hot with rice or parathas.

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