rediff.com

NewsApp (Free)

Read news as it happens
Download NewsApp

Available on  

Rediff News  All News 
Rediff.com  » Getahead » Lip-smacking recipes: Nutty veggies and more

Lip-smacking recipes: Nutty veggies and more

Last updated on: October 23, 2009 17:07 IST

We invited readers to share some of their favourite recipes with us. As part of a continuing series, we publish four of these lip-smacking recipes we've received so far:

Take your pick from amongst preparations as diverse as Baby Corn Manchurian to Ghee Rice and Bitter Gourd Curd Kurma.

First up is Saritha's mum's recipe for Baby Corn Manchurian:

Cuisine: Chinese

Type: Vegetarian

Preparation time: 20 minutes

Ingredients:

  • 8 pieces of baby corn
  • 3 tbsps corn flour
  • 1 onions
  • 5 green chillies
  • 1/2 tbsp ginger-garlic paste
  • Coriander leaves, chopped
  • 2-3 curry leaves
  • Salt to taste
  • 1 cup corn flakes
  • Oil to fry

Method:

  • Cut baby corn to thin slices diagonally and keep aside.
  • In a bowl add finely chopped onions and green chillies, garlic-ginger paste, pepper (optional), salt to the corn flour and add a little water to make it of mirchi bhajji consistency.
  • Now dip the baby corn pieces in the batter and gently roll the dipped pieces in the corn flakes to coat.
  • Deep fry the baby corn pieces in oil.
  • Remove from oil once when golden brown.
  • Garnish with crispy fried curry leaves.

Health quotient: Baby corn is rich in Vitamin B1, Vitamin B5. Corn is also rich in folates, that help in generating new cells in the body; and curry leaves are rich in iron.

Ashta Latha U sends in this recipe of Nutty Vegetables with a Twist:

Cuisine: South East Asian

Type: Vegetarian

Preparation time: 30 minutes

Ingredients:

  • 2 large potatoes peeled and cut into one-inch cubes
  • 2 large carrots potatoes peeled and cut into ΒΌ-inch cubes
  • 15 Beans cut into one-inch long pieces
  • 3 large onions, sliced
  • 2 large tomatoes, sliced
  • 1/2 cup peanuts, roasted, dehusked and powdered
  • 1/2 cup peas
  • 1 1/2 tsp garam masala
  • 1 tbsp chilli powder
  • 1/2 tbsp turmeric
  • Salt to taste
  • 4 tbsps refined oil
  • 1-inch ginger finely chopped
  • 5 pods of garlic finely chopped
  • Water
  • Lemon grass
  • Mint
  • Basil leaves

Method:

  • Boil about 2 cups of water, add in 2 tsps of salt, add the potatoes and boil for 15 minutes.
    Drain the water and set aside to cool.
  • Again boil 2 cups of water, add 2 tsps of salt, add in the peas, carrots and beans and boil for 15 minutes.
  • Drain the water and set aside to cool.
  • Heat 4 tsps of oil and add finely chopper ginger, garlic and green chillies and fry till golden brown.
  • Add the onions and tomatoes and cook till the onions turn transparent.
  • Remove half of the mixture and set aside to cool.
  • In the other half add garam masala, chilli powder, turmeric and keep stirring for two minutes.
  • Add in the boiled potatoes, peas, beans and carrot and mix well.
  • Add salt to taste.
  • Grind the onion and tomato mixture that has been set aside and add it to the vegetables
  • Mix it in with the vegetables and cook for about 5 minutes on medium flame.
  • Finally add the grounded peanut powder and transfer to a bowl. Garnish with lemon grass, mint and basil leaves.

Health quotient: It has a good mixture of portions and carbohydrates with less fat.

Anil Kumar K shares his mum's recipe for Ghee Rice:

Cuisine: South Indian

Type: Vegetarian

Preparation time: 20 minutes

Ingredients:

  • 2 cups raw rice
  • 1 medium-sized onion, sliced finely
  • 3 tbsps ghee
  • 1 cinammon
  • 1 clove
  • 1 cardammon
  • 1/2 tsp cumin seeds
  • 1 tsp chopped cashew nuts
  • 3 green chillies, minced
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • Salt to taste
  • 2 tsp chopped coriander leaves

Method:

  • Heat the ghee in a pan and add the cinnamon cloves, cashew nuts, cumin and cardamom.
  • Fry for 10 seconds and add the ginger-garlic paste.
  • Fry for another 10 seconds and then add the green chillies and onion.
  • Fry till the onions turn light brown.
  • Now add the rice and salt to taste.
  • Let the rice fry for about 5-6 minutes and get coated with the ghee mixture
  • Now add 4 cups of water and pressure-cook or cook in the microwave till the rice is completely done. You can also cook it on the stovetop, by keeping it covered on a low flame.
  • Serve hot garnished with chopped coriander leaves.

Health quotient: As this dish contains ghee I consider it healthy

Mathew shares his mum's recipe for Bitter Gourd Curd Kurma:

Cuisine: South Indian

Type: Vegetarian

Preparation time: 15 minutes

Ingredients:

  • 1/4 kg bitter gourd
  • 1/4 kg curd
  • 1/4 coconut
  • 3 green chillies
  • 10 curry leaves
  • 2 red chillies
  • Mustard
  • 2 tsps oil
  • Salt to taste

Method:

  • Cut the bitter gourd into very small pieces after removing seeds.
  • Heat oil in a fry pan and add mustard, curry leaves.
  • Add red chilli and cut bitter gourd and fry on low flame till it turns medium brown.
  • Grate the coconut and grind it along with green chillies.
  • Mildly grind the ingredients of bitter gourd mixture for about ten seconds.
  • Mix with the coconut mixture and heat it for a while.
  • Turn off the flame. Add curd and stir well.

Health quotient: Good for stomach and diabetes patients.