For the final day of Chinese recipes, here is a delicious veg manchow soup for you. I am not a huge fan of soups. The only soup I make often is made with drumstick leaves and is often taken a a medicine than for fun. But after I shifted to paleo, I have been making soups daily and I am also enjoying it thoroughly. Most of my time in kitchen is spent in cutting vegetables. I use lots of cabbage, carrots and mushrooms daily and this soup uses all these veggies and makes a great filling meal. Yes, you heard it right, this is what I made for dinner. If you are serving it as an appetizer, then thicken the soup with corn flour. The amount will serve minimum six persons, but if you are having this as your whole dinner, then the given amount will serve only two persons.
Posts tagged VEGETABLES
It has bee a long time since I posted something other than baking. Usual cooking has been going on in my house but I am some what distracted and so haven’t clicked any dish. This upma has been lying in my folder for a very long time and today, it has seen my blog fortunately. I love all types of upma, whether it is made from rava or idli or bread. But I used to have upma haters at home. Yes both hubby and Sruti hated upma until a year back. I really don’t know what happened, they started eating it without any complaints if I make it once in a month but not regularly. So I was happy and I started making upma with anything that resembles rava/ sooji. Broken wheat is a great healthy option to make. I usually buy a pack of broken maize in Nilgiris which I use for corn bread or corn muffins. As it looks more like broken wheat, I tried to make upma out of it. And to make it healthier I also added greens to it. This like all the other upmas goes well with pickle or coconut chutney. But my personal preference is curd. Even some sugar sprinkled on top makes it so tasty.
Lasagna is a Pasta dish made in layers with meat sauce and cheese. I made a vegetarian version using mushroom and spinach. One of my readers wanted me to post Lasagna recipe. I have seen so many recipes but never attempted it at home. SO when I saw the Lasagna sheets in the stores I grabbed it. Those sheets were oven ready sheets so you need not precook the sheets. Just layer it with sauce and cheese and bake for 30 minutes and Lasagna is ready. This recipe is adapted from Titli’s vegetarian lasagna. It turned out wonderful. The white cheese sauce was absolutely delicious and it just melted in the mouth. I am really happy that I tried this. Next time I am planning to do a spicy version as hubby likes only spicy food. I assembled the lasagna and refrigerated it. The next day I baked it. There is one more lasagna in the freezer. You can either freeze uncooked lasagna or cooked lasagna. Both works great. So have one in freezer and on a day when you are in no mood to work in kitchen, just remove it, thaw and bake. Your food is ready in 30 minutes without even doing any work…
Golubsty is a classic Russian dish made of cabbage leaves stuffed with rice and beef. I made a vegetarian version of Golubsty with mushroom and rice. I made this for this month’s Daring Cook’s challenge. This month’s host Olga gave us three versions of cabbage rolls for this month’s challenge, one the authentic version, one with fish and the other with vegetables. I chose to do the vegetarian version and made some changes to Olga’s recipes to give an Indian touch to it. I added chilly powder to make it more spicy and hubby dear liked it so much. It was such a satisfying dinner. I added lots of sauce and the rolls turned out so saucy. If you want, you can decrease the amount of sauce you add to the rolls.
The procedure is quite interesting. Usually large cabbage is used but as I get only medium sized cabbage here, I bought it home. You need to cook the whole cabbage in water until the leaves come apart and becomes transparent and soft. You need to prepare the filling and the sauce, then stuff the cabbage leaves with the prepared filling, roll it, arrange in a baking pan, our the sauce over and bake. You can also do it on stove top but you need to ensure that the flame is on the lowest setting as it takes 1 1/2 hours to finish cooking.
Logo courtesy : Preeti
For the alphabet theme of Blogging Marathon #32, today is the turn of C and under international cuisine, I selected the Chinese Chowmein Noodles. This is a simple dish with the goodness of lots of vegetables. The best part of this noodles is that the vegetables retain their crunch and they taste extremely delicious along with the soft noodles. Never add water to cook the vegetables as it will make them soft and the flavour will be lost. You need to continuously stir the vegetables until they are 3/4th cooked and then add the sauce. Just stir it twice and add the noodles so that the vegetables stop cooking. You can make the noodles and vegetables separately and before serving time, just saute the vegetables until hot, add the noodles and mix and serve immediately. I have also given some step wise pictures to cook the noodles and hope you enjoy this post..
For the second day of Blogging Marathon A-Z theme, I am posting under Bakes. Whenever I see Nigella cook, she bakes the vegetables to accompany her main course. I usually stir fry the vegetables in my daily cooking. Though I have tried baking vegetables, I don’t do it often. Today I made this baked vegetables as a side dish for Sruti’s lunch box. Myself and PK had it with a bowl of curd and it was so delicious. It also makes a great appetizer. Place a plate full of spicy baked vegetables with some forks and a bowl of curd and it would surely be a crowd pleaser. It also requires less oil while compared to the stir fry we do stove top and it is also fuss free. Spread the vegetables on a foil lined tray and cleaning also becomes easier. You can use any hard vegetable for this dish such as sweet potatoes, carrots, potatoes, yellow pumpkins and so on..
1. Cook rice with salt and 3 cups of water.
2. Allow it to cool a little. Fluff with a fork.
3. Heat oil and add onion, green chillies and garlic.
4. Boil moong dhal separately and drain when the grains are cooked enough. Be careful, else it will turn mushy.
5. Add beans and cook for 2 minutes. Add carrots and capsicum.
6. Keep on stirring and cooking until the vegetables are done.
7. Add salt to taste and add the lentils.
8. Finally add the rice and coriander leaves, mix gently and serve immediately with salsa fresco.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
As part of Blogging Marathon photo exercise, I made this Paneer Fried rice. Pavani of Cook’s Hide Out, took a snap and posted it in the group page along with the setting of camera she used. The other members were supposed to take a snap with the same settings and details. Though my snap didn’t resemble the snap by Pavani, but still it came out nice. This is the basic fried rice recipe I always make but the addition of paneer cubes gave it an interesting twist. My daughter as well as PK love the tiny paneer cubes I add to my dishes. So I was sure that this fried rice will also be a hit. And yes they both loved it. I served it with tomato ketchup and the dinner was quite satisfying.