Cauliflower Dry Fry

Cauliflower Dry Fry

Ingredients:

Cauliflower – ½ of a big cauliflower

Green Chilly – 3 - 4  split

Ginger - ½ ” piece

Garlic – 4- 5  cloves

Meat masala – 1 tablespoon

Black pepper – ½ teaspoon crushed

Turmeric powder – ¼ teaspoon

Salt

Water - 1 cup

Coriander leaves (optional)

For Seasoning:

Oil -1 ½ tablespoon

Mustard seeds - ½  teaspoon

Cumin seeds  - ½ teaspoon

Preparation:

1. Cut the Cauliflower into medium sized pieces. Wash thoroughly. Heat water in a vessel, add a teaspoon of salt and turmeric. Soak the cauliflower pieces in it, for 10 -15 minutes. Then drain the water.

2. Cut the ginger and garlic into juliennes. Split the green chilly.

3. Heat oil in a Kadai. Add the mustard and cumin seeds. When it splutters, add all the cut vegetables and stir fry on high heat. When the cauliflower just starts to brown, add the meatmasala, salt and a cup of water. Bring to a boil, Cover and cook for 5 minutes. Then remove the lid. Allow the water to dry up, on medium flame. Stir. Add black pepper.  When all the water disappears and the oil is visible, Switch off the stove. 

Serve garnished with coriander leaves.

This is a good side dish for rice and roti.

Khubani ka Meetha / Apricot sweet

Apricots belong to the family of peaches. It is a low calorie fruit rich in Vitamin A and carotene, which is good for the eye and skin. It is rich in dietary fiber and has low calorie. Fresh apricots contain more Vitamin C than the dried ones. Contains anti-oxidants that destroy free radicals, which causes cancer. Phytochemicals in apricots help to prevent heart problems. It also redujces LDL, which is known as the 'bad cholesterol'.

Khubani ka Meetha is an apricot based Hyderabadi sweet, with very very few ingredients. This is a vegan dish without the toppings.

Preparation:

1.Wash the dried apricots very well and soak in water overnight. Next day remove the apricots from water. Do not throw away the water. We are going to cook the apricots in this water.

2. Deseed the apricots. If you crack open the apricot seeds, you will find almond shaped nuts. Keep them aside. Chop the fleshy part.

3. Place a large kadai on the stove. Pour 400 ml water and add the chopped apricots. Stir occasionally Cook till the mixture turns pulpy.You can use a spoon to blend in the apricots. When it turns into a thick liquid, add sugar. (If you want the dish to be sweeter you can add more sugar. If you want it less sweet you can add less sugar. Choice is yours.) Cook for 5 minutes.Add the seeds of apricot or almonds, cardamom powder, stir and remove from the stove.

Serve hot or warm or cold.
Or
 Serve garnished with whipped cream or Vanilla ice cream.This is optional.


                                                                                                         

                                                        PC Google

Ingredients:                                                                                                  

1. Dried Apricots -250 grams
2. Sugar 150 grams
3. Water  - 400 ml of the water used for soaking apricots
4. Apricot seeds or Almonds blanched and roasted -a handful
5. Cardamom powder- a pinch

For topping: (Optional)

Whipped Cream/ Rabdi/ Vanilla ice-cream.(You can use any of these as a topping or you can eat it as such.)

                                                                                                                    PC Google

Fig Burfee

Figs are high in natural sugars and soluble dietary fibre. Contains lot of minerals like potassium, calcium, magnesium, iron and copper. It provides Vitamins A, E and K. It is also an anti-oxidant. Because of the high fibre content it is good for your digestive system. Since it is laxative, consume in moderation

Preparation:

1.Chop the dried fig finely.

2. Smear ghee on a shallow plate.

3. Heat milk in a heavy gauge pan. Bring to a boil.Add the lemon salt and stir well. The milk will curdle.Continue boiling. When the quantity of milk reduces to half, add the chopped fig and the sugar. Stir continuously.

4.When the water content totally disappears, add the ghee. Keep stirring. When the contents start separating from the sides of the pan, remove from stove.

5. Transfer the contents into the ghee smeared plate. Keep aside to cool.

6.When cool cut into pieces and serve

Ingredients:

1.Dry fig (Anjeer) - 200 grams
2.Sugar - 1/2 kg
3.Milk -5 litres
4.Citric acid/ lemon salt - a pinch
5.Ghee - 1/2 kg
                                                                                                                                       Courtesy Vanitha

Soya Nugget Masala

This is a dry version.

Preparation

1. Heat a litre of water, add a teaspoon of salt. Soak the soya nuggets in this water, cover and keep aside for 20-30 minutes.Afterwards drain and squeeze the water from the nuggets. Wash again in tap water 2 or 3 times. Squeeze dry. Cut the bigger nuggets into smaller pieces.

2. Heat oil in a big kadai, add mustard seeds. When it starts spluttering, add the chopped onions. Saute until the onion turns golden brown.Add the ginger-garlic paste, stir a few seconds,then add the meat masala and coriander powder, stir for a few seconds. Add the soya sauce and one cup of water.Bring to a boil and let it cook till the oil surfaces. Stir occasionally.

3. When the oil surfaces, add the nuggets. Stir well. Add 2 cups of water. Check salt. If salt is less for your taste add more. Cover and cook on medium flame. Turn over the ingredients in between. Gently squeeze the nuggets so that excess water in it comes out. Add green chillies. Stir.When almost dry add the black pepper and coconut pieces. Mix thoroughly.

4. Transfer into a serving dish. Garnish with tomato slices and chopped capsicum.  

Ingredients:

1.Soya Nuggets -2 cups
2.Onion -3 (chopped)
3.Ginger garlic paste - 1 tablespoon
4.Coriander powder - 2-3 teaspoons
5.Meat masala - 1 tablespoon ( i used Eastern meat masala )
6.Black pepper powder - 1/2 teaspoon (crushed black pepper tastes better)
7.Soya sauce - 2 teaspoons
8.Green chilly - 3( each cut into 3 pieces)
9.Coconut - 1/4 cup(fresh coconut cut into small pieces)
10.Water -3 cups
11.Salt
12.Oil - 1/4 cup
13.Mustard seeds - 1/2 teaspoon

For Garnishing:  
Tomato - 1
Green capsicum - 1 medium

Soya Nugget Cutlet

A very healthy and wholesome snack / starter.

Preparation:

1.Soak the soya nuggets in hot water for 20 - 30 minutes.Add a teaspoon of salt in the water. Keep the vessel covered.

2. Afterwards drain and squeeze excess water. Blend the soya nuggets in a mixer, until fine. Once more squeeze the excess water.

3.Add all the other ingredients (2 to 10) into it, add salt. Mix well. Shape into cutlets.

4. If you don't use egg, prepare a thick liquid with the flour and water. Dip the cutlet in this , then, roll in the bread crumbs and deep fry.

Serve hot with tomato sauce.

Ingredients:

1. Soya Nuggets - 1 cup
2. Potato - 1 large (Boiled and mashed)
3. Onion - 1 large (finely chopped)
4. Ginger garlic paste - 1 teaspoon
5. Turmeric powder - 1/4 teaspoon
6. Black pepper powder - 1/4 teaspoon
7. Garam masala powder - 1 teaspoon
8. Coriander powder - 1 teaspoon
9. Green chilly - 2(chopped)
10. Curry leaves - a few
11. Oil - 1 cup(for frying)
12. Salt

For the outer coating:

13. Bread Crumbs - 1 cup
14. Flour( maida) - 2 tablespoon
15. Water - 2 table spoon

NOTE: Flour and water can be replaced by a beaten egg.

Double Ka Meetha

Double ka meetha is a Hyderabadi Sweet Dish made with old bread slices.

Preparation:

1. Slice away the the brown crust from the bread pieces. Cut each slice into 4 equal squares Or cut each piece diagonally into 2 triangles. Dry the bread pieces by keeping it in the open for 10 -12 hours or toast in the oven. Then deep fry the bread pieces into golden brown. Keep it aside. Fry the raisins and cashew nuts.

2. Make sugar syrup, add 1-2 drops of lemon juice in it, so that it will not form crystals later. Add the saffron solution. If you don't have saffron don't add. It just adds to richness of the dish. Add a pinch of cardamom powder in this. Simmer the syrup for 10 - 15 minutes. Add the fried bread pieces into it in batches. When they are completely soaked in the syrup, remove those pieces onto a plate and add the next batch of bread pieces. Repeat this until the whole bread pieces are soaked in sugar syrup.

3. Boil  milk. (If whole milk is used it is better.) Bring down to a simmer.Add the cardamom powder.  Stir continuously. When the milk starts thickening add the bread pieces. Let the bread pieces to absorb all the milk on a very very low flame. Remove from the fire. Transfer to a serving dish. Garnish with dry fruits.

Note: Some cooks add some sugar while thickening the milk. Sweet thickened milk is known as Rabdi.

Ingredients:

• Bread Slices -10 slices
• Sugar-1 cup
• Water - 11/2 cups
• Cardamom Powder - 1/2 teaspoon
• Milk -2 cups
• Dry fruits - cashew nuts(chopped), almonds(chopped), raisins - 1 tablespoon each
• lime juice - 2 drops
• Ghee/ oil - 1 cup
• Saffron 2-4 strands soaked in 1 tablespoon water (optional)

Tomato Pickle

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

This is one pickle i love to eat with anything and everything. And the best thing is all the ingredients are always available at home.


Preparation:

1.Cut the tomatoes into small pieces. Add the turmeric powder, salt, and tamarind into the cut tomatoes, and mix well. Cover the mixture with a lid. Let this rest for 48 hours.

2.After 48 hours:  Roast and grind the mustard seeds and fenugreek seeds, separately.

3.Now grind the tomato mixture into a smooth paste along with the red chilly powder, mustard powder and the fenugreek powder. Do not add water.

Method:

Heat the oil in a big pan. Add the seasoning. When the garlic starts to turn brown, carefully add the tomato mix into it. Fry for a few minutes or until the oil surfaces. Remove from fire. Cool and store in glass jars.

Can be served with rice and rotis. Shelf life is more than an year.

Ingredients:

• Tomato - 1 Kg
• Salt - 300 - 350 grams
• Red Chilly powder - 150 -200 grams
• Oil -350 ml
• Tamarind -350 grams
• Mustard seeds -35 grams
• Fenugreek seeds - 20 grams
• Turmeric Powder -1 teaspoon

For Seasoning:

• Garlic - 85 grams(chopped)
• Mustard seeds - 1/2 tablespoon
• Black gram(split) -1 tablespoon

Roasted Coconut Chutney

This is a typical Kerala recipe.

Method

1.Heat a pan, add coconut, red chillies and shallots. Roast till the water content disappears.Do not overdo the roasting. Enjoy the heavenly aroma. Remove from the stove. Add the tamarind, ginger and salt. Allow the mixture to cool.

2.Grind the mixture thoroughly. Do not add water.

3.Transfer to a serving dish. Roasted coconut chutney is ready.

A good side-dish for rice. Curd is a good accompaniment.

Ingredients:

1.Coconut(fresh) - 1/2 of a coconut scraped or cut into small pieces
2.Dry Red chillies (whole) 6 - 7 nos.
3.Shallots- 3 pieces (If not available use a very small piece of the regular onion)
4.Tamarind -little ( the size of a small pea)
5.Ginger - very very little (a paper-thin 1/2 inch piece)
6.Salt to taste
7.Curry leaves - a few

Soya Nugget curry

Welcome Foodies. Welcome to my blog Spiced Veg. As the name suggests, the blog consists mainly vegetarian recipes and a few egg recipes. Most of the recipes in this blog are regular items in my household menu.

Soya nuggets or soya chunks are available as nuggets and granules. This is a great source of protien and contains very little fat. This can be used as a meat substitute by vegans. Compared to other beans variety the protien content in soya is very high. Soya nuggets are also a great source of iron and calcium. 

Another attractive feature is that it is readily available and can be stored easily. It is a great boon to homemakers when fresh vegetables run out.

Preparation
1. Heat water in a pan , add a teaspoon  salt. When the water is medium hot, remove it from the stove and soak the soya nuggets in it. Cover and keep aside for 15- 20 minutes. After 15 - 20 minutes wash the nuggets thoroughly and squeeze out the water. If the nuggets are big in size you cut them into smaller pieces
2. Boil the potatoes in a pressure cooker. Peel it and cut it into cubes. Mash 1/3 of the cubes.This will thicken the gravy.
3. Chop the onions
4. Chop the tomato
5. Cut each green chilly into 2 or 3 pieces

Method:

• Heat oil in a pan. Add the mustard seeds. When it splutters add the chopped onions.Saute the onions till half of the onions turn golden brown.
• Now add the ginger-garlic paste. Keep stirring for a minute.
• Add the chopped tomatoes and green chillies. Keep stirring. 
• Spoon in the meat masala and coriander powder. Saute the mix for 2-3 minutes. 
• Add water, bring to a boil and add salt. 
• Add the nuggets, cover and cook for a few minutes. Stir in between. 
• Remove the cover , lower the flame(simmer), add the potato pieces and mashed potatoes and pepper powder. 
• If water is less add more water to adjust consistency of the gravy. When the curry starts simmering,add the garam masala powder. Switch off the stove. Transfer the curry into a serving dish. 
• Serve hot garnished with chopped spring onions and tomato.

Ingredients:
1. Soya nuggets - 2 cups
2. Onions  - 2 big ones
3.Ginger garlic paste -2 teaspoons
4. Tomato   - 1
5. Green chillies - 3
6. Potatoes - 1 large or 2 medium sized ones
7. Water - 2 cups (or more if needed)
8. Salt to taste
For Garnishing (optional)
9.Spring onions - a handful chopped
10. Tomato - 1

Dry Ingredients:
Meat masala - 1 Tablespoon (I used Eastern)
Coriander Powder - 3 teaspoons
Black pepper powder - 1/2 teaspoon
Garam Masala - 1/2 teaspoon ( I used Melam)

Oil - 1 or 2 Tablespoon (Choice is yours)
Mustard seeds - 1/2 teaspoon

This curry is a good side-dish for rice and rotis.