Broccoli & Carrot Nutty Vegan Stir Fry

Stir-frying is one of the easiest and best ways to eat vegetables. This is a great recipe for making your own Indian spiced stir fry at home.

Broccoli & Carrot Nutty Vegan Stir Fry

Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Serves:- 2

Ingredients:-

Broccoli florets:- 1 1/2 Cups
Carrot, peeled & cut into small cubes:- 1/2 Cup
Onion, peeled and thinly sliced:- 1/4 Cup
Ginger & Garlic Paste:- 1/2 Tsp
Toasted unsalted Cashews:- 2 Tbsp, roughly chopped
Oil:- 1 Tbsp
Cumin seeds:- 1 Tsp
Salt
Turmeric powder:- 1/4 Tsp
Red Chilli Powder:- 1/4 Tsp
Garam Masala Powder:- 1/4 Tsp

Procedure:-

1)Heat the oil in a pan, when hot add cumin seeds , as soon as they start to crackle, add ginger & garlic paste saute for 1-2 minutes.

2) Add onions and cashews, cook until onion become translucent.

3) Add all the spices, carrot and broccoli, mix everything well.

4) Cook for 4-5 minutes.

Serve hot..Enjoy:)

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Notes:-

1) You can use any other nuts or mix of nuts too.

2) Frozen broccoli & carrot can be used also.

3) If using fresh veggies , steam or microwave them before adding to the stir fry for faster cooking.

4) Serve them as a side dish or fill the pita bread or make a wrap with this stir fry.

Read More......

Carrot Corn & Peas Stir Fry / Sabzi (Pressure Cooker Recipe)

A simple and healthy stry fry that you can serve at any meal along with roti,poori, paratha or Indian bread. I love to make sandwiches with the leftover sabzi for quick breakfast or snack.

Ingredients:-

Oil:-2-3 Tbsp
Cumin seeds/ Jeera -1/2 Tsp
Mustard seeds / Rai :- 1/2 Tsp
Ginger:- 1/2 Tbsp
Garlic:- 2 cloves finely chopped
Onion:- 1 small, chopped
Salt as per taste
Chiili powder:- 1/2 Tsp
Turmeric:- 1/2 Tsp
Garam Masala :- 1/2 Tsp
Carrot:- 2 Cups (Peeled and cut into pieces)
Corn:- 1 Cup
Peas:- 1 Cup


Procedure:-

1) Heat oil in a pressure cooker on a medium heat.

2) Add cumin and mustard seeds, when it starts to crackle add garlic and ginger, saute for a minute.

3)Add onion and fry until they are translucent ( it will take about 2-3 minutes)

4) Add salt, chilli powder, turmeric, garam masala & mix well.

5) Add carrot, corn and peas , mix everything well.

6) Close the lid of the cooker and let it cook for about 4-5 minutes.( or when you start hearing the sound of the steam , switch off the gas ).

7) Turn off the gas and let it rest on the gas stove top for other 5 minutes.



Serve hot with roti...Enjoy:)

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Besan Wali Aloo Beans / Potato & Beans Stir Fry With Chickpeas Flour

Aloo beans is a simple stir fry/sabzi made with chopped beans and potatoes, cooked in spices and flavored with chickpea flour.

Ingredients:-

Oil:- 3-4 tbsp
Potato:- 1 big or 2 small (Cut into small pieces)
Beans:- 2 cup (chopped)
Cumin seeds:- 1 Tsp
Mustard seeds:- 1 Tsp
Garlic:- 1 Tbsp(finely chopped)
Ginger:- 1 Tbsp (finely chopped)
Onion:- 1 (medium size, chopped)
Turmeric powder:- 1 tsp
Salt as per taste
Red Chilli powder:-1 tsp
Garam Masala:- 1 tsp
Besan/Gram Flour/Chickpea Flour:- 1/8 Cup


Procedure:-

1) Heat oil in a kadai/non stick frying pan on a medium heat.

2) Add cumin and mustard seeds, when it starts to crackle add garlic and ginger, saute for a minute.

3) Add onion and fry until they are translucent ( it will take about 2-3 minutes)

4) Add all the spices (salt,turmeric,red chilli powder & garam masala powder) & beans, mix everything well.

5) Let it cook covered for about 3-4 minutes (keep stirring in between to avoid sticking on bottom).

6) Add potatoes & besan/gram flour, cook uncovered until beans and potatoes are well cooked ..do the taste test to check:)

Serve hot with roti/chapati/paratha..Enjoy:)

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Fennel Flavored Carrot & Potato Stir Fry / Saunf Wale Aloo gajar KI sabzi

A quick and simple side dish which can be served with any meal made with carrots and potatoes cooked with Indian spices until crisp and tender.Fennel seeds gives great flavor and fragrance to this stir fry



Ingredients:-

Carrots:- 3 (Peeled and cut lengthwise , in long thin strips)
Potato:- 2 (Peeled and cut lengthwise , in long thin strips)
Oil:- 3 Tbsp
Jeera/Cumin seeds:- 1 Tsp
Rai/ Mustard Seeds:- 1 Tsp
Saunf/ Fennel Seeds:- 1 Tsp
Til/ Sesame Seeds:- 1 Tsp
Salt
Turmeric powder:- 1/2 Tsp
Red Chilli Powder:- 1/2 Tsp
Garam Masala Powder:- 1 Tsp
Kasoori methi Powder:- 1 Tsp
Peanuts:- 2 Tbsp ( Crushed )


Procedure:-

1) Heat the oil in a non stick pan.

2)When hot, add cumin , mustard, fennel & sesame seeds.

3)As soon as the seeds start to crackle add salt, turmeric, red chilli powder & garam masala. Mix it well.

4)Add Carrots and potatoes and mix everything well. Let it cook on the low to medium heat uncovered until carrot and potatoes are thoroughly cooked . Switch off the gas.

5)Add kasoori methi powder and crushed peanuts to the carrot potato stir fry and cover it and let it sit for 5 minutes.

Serve hot with roti/paratha/indian bread etc.

Enjoy:) Read More......

Gobhi Gajar Aur Matar Ki Sabzi/ Cauliflower Carrot & Peas Stir Fry

This quick, easy and nutritious Cauliflower Carrot & Peas Stir Fry is great comfort food and perfectly goes with simple paratha and roti (Indian bread)



Ingredients:-

Oil:- 4tbsp
Cumin seeds/Jeera:- 1 tsp
Mustard seeds:- 1tsp
Ginger(chopped finely):- 1tbsp
Garlic(chopped finely):- 1tbsp
Green chillies(chopped finely):- 2
Onion(Chopped):- 1
Tomato- 2(medium,chopped)
Salt as per taste
Turmeric powder:- 1/2 tsp
Garam Masala:- 1tsp
Red Chilli powder:- 1/2 tsp
Cauliflower:- 1/2 Cup
Peas(thawed):- 1/3 Cup
Carrot:- 1/2 Cup
Cilantro for garnish


Procedure:-

1)Heat oil in a pan on medium heat, add Cumin & mustard seeds, let it splutter.
3) Add ginger & garlic and saute for 1 minute.
4) Add onion and fry until light brown.
5) Add tomato, salt, red chilli powder, turmeric, garam masala and mix everything well.
6) Cook till tomatoes are tender (about 3-4 minutes).
7) Add cauliflower ,carrot and peas and mix everything well, let it cook uncovered till cooked properly ( it should be soft but not mushy)..

Garnish it with coriander and serve hot with roti/Indian bread.

Enjoy:) Read More......

Aloo Methi Sabzi/ Potato With Fenugreek Leaves

Aloo methi is a famous North Indian recipe where potato is cooked with methi leaves & aromatic spices.
As i have lots of methi growing in my vegetable garden so i called home and got this recipe from my dad. It is really simple and quick stir fry and not to mention super delicious and healthy too.

Ingredient:-


• Aloo/ Potato :- 2 medium size
• Methi/ Fenugreek leaves:- 2 Cups (roughly chopped)
• Mustard oil:- 2-3 Tbsp
• Jeera/Cumin seeds:- 1 Tsp
• Mustard Seeds:- 1 Tsp
• Turmeric Powder:- 1 Tsp
• Red Chilli Powder:- 1 Tsp
• Salt as per taste
• Garam Masala Powder:- 1 Tsp
• Coriander powder:- 1 Tsp

Procedure:-

1) In a shallow pan or kadahi, heat oil over medium heat.

2) Add cumin and mustard seeds. When it crackles, add turmeric, red chiili, salt & garam masala.

3) Immediately add potatoes & Methi . Cook on medium to low heat covered for 10 minutes, till poatoes get soft & methi leaves wilt.

4)Add coriander powder, mix everything well and take it off from the gas.

Serve hot with chapati/roti/Indian bread.

Enjoy:)

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Black Chickpeas With Potato/ Aloo Kala Channa

This is a great recipe for a lunchbox, picnics or long travels..As the recipe doesn't use any onions and tomatoes so this sabzi can last longer in the summer weather and is best enjoyed with pooris, raita and pickle.


Ingredients:-

Boiled Channa/Black Chick Peas:- 2 Cups
Oil:- 2 Tbsp
Cumin Seeds:- 1/2 Tsp
Mustard Seeds:- 1/2 Tsp
Potato:- 1 (Peeled & chopped)
Salt:- 1/2 Tsp
Turmeric:-1/2 Tsp
Red Chilli Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Coriander Powder:- 1 Tsp
Chaat Masala:- 1/2 Tsp
Channa Masala:- 1/2 Tsp

Procedure:-

1)Heat the oil in pan/kadai, when hot add cumin, mustard seeds, when they start to crackle add potato. Fry for 3- 4 minutes until potato are slightly brown.

2)Add Salt, turmeric, red chilli powder, garam masala and mix everything well.

3) Add bolied channa & cook for 2-3 minutes (use 1-2 tbsp of water if needed).

4)Add Coriander powder, chaat masala, Chana Masala.Mix everything and garnish it with coriander

Serve warm with rotis as a side dish...Enjoy:)

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