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 

Tweet

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.

BACK TO PAGE

Tweet

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.

BACK TO PAGE

Tweet

MASALYDAR BHAJI

INGREDIENTS:

Turnip                ½ Kg

 Green Peas              ½ Kg

Tomatoes            ½ Kg

Carrot                ½ Kg

Fenugreek              1 Pao

Brown Suggar              1 Tbsp

Whole Red Chili                 8

Salt                    1 Tsp

Green Chili                   4

Mustard Seeds                 1 Tsp

Cumin                      1 Tsp

Turmeric Powder              1 Tsp

Fried Red Chili                   1 Tsp

Oil                      ½ Cup

METHOD:





•    First heat cup oil.
•    Add turnip,  peas , carrot and keep aside.
•    Into the remaining oil, add mustard seeds when the aroma of the
•    seeds is released add  chopped tomatoes and mix well.
•    Add  brown sugar,  round red chilies,  salt,  chilies, cumin and chopped red chilies.
•    Add the fried vegetables and let it simmer for 20 minutes. Sprinkle with 250 gms of fenugreek and serve.

BACK TO PAGE

Tweet

Lentil and Vegetable Broth

Ingredients: 

For the stock  

2 tablespoones moong dal 

2 onions 

2 large tomatoes  

For the topping  

1 chopped onion 

½ teacup shredded cabbage 

½ teacup chopped spinach 

2 tablespoons baked beans or tomato ketchup 

1 chopped tomato 

1 tablespoon oil salt and pepper to taste grated cheese to serve

 
For the stock 



1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.


How to proceed  


1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.

BACK TO PAGE

Tweet

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.

BACK TO PAGE

Tweet