Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Roasted Vegetable Magic
Friday, May 9, 2014
Fresh veggies chopped and tossed with garlic and olive oil.
What do you throw together for dinner when you're just too tired to cook?
That is my question to you, Dear Readers. Chances are you've been there. I know you have. Dog weary. Emotionally spent. A tad cranky. Blood sugar perilously low. It's way past time to eat. The kids have been munching cereal straight from the box. And there you are, staring into the pantry without a trace of culinary passion and only the scantiest clad hint of inspiration.
What you really want to do is strip off the remains of the day and sink into a welcoming tub with a chilled glass of Riesling and hope that dinner will magically appear in an hour.
What you really want to do is strip off the remains of the day and sink into a welcoming tub with a chilled glass of Riesling and hope that dinner will magically appear in an hour.
Celery Root and Potato Puree – How can a vegetable this ugly taste so good
Tuesday, March 11, 2014
In today’s clip you’ll see a delicious low-carb way to trick out your standard mashed potatoes. By using half celery root, we’ll not only save a bunch of carbs, but more importantly we’ll create something very delicious and unique. Celery root, also known as Celeriac, is not the root of the common celery plant that you used to garnish your last Bloody Mary, but a special variety cultivated for it extra large and flavorful taproot.
We served this with the Braised Short Ribs and it was sublime! Because of its subtle aromatic character this is the perfect partner to any rich meat dish.
This is one of those vegetable that you didn’t even know they had at your super market… but they do! It’s over by the turnips and rutabagas. They do very in size, but try to make the proportions in this dish about 50% potato to 50% celery root. The small splash of cream I added is optional of course, but the butter is a must!
You know that I’m always telling you to use high-quality whole spices when possible, and the fresh nutmeg I grate on top of this earthy blend really makes the dish. Get some whole nutmeg, and a spice grinder, and see what the big deal is all about.
Ingredients:
2 russet potatoes
1/4 cup butter
1/4 cup cream or milk
fresh nutmeg
salt and pepper to taste
Masala Buns Vegetable Stuffed Buns
Saturday, March 8, 2014
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| Masala Buns |
Ingredients for Bun
Flour- 5 3/4 cups( 700 gms)
Salt- 1 tsp
Butter- 30 gms
Sugar- 2 tsp
Warm Water- 1 cup
Warm Milk- 3/4 cup
Dried active yeast- 2 tsp
Egg white( beaten)- 1 no( for egg wash)
Ingredients for Vegetable Stuffing
Potato large( chopped)- 1 no
Carrot medium( chopped)- 1 no
Beans or Capsicum( chopped)- 1/2 cup
Peas- 1/2 cup
Red chilli powder- 1 tsp
Garam masala powder- 2 tsp
Turmeric powder- 1/4 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil- 1 tbsp
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| Vegetable Stuffed Buns |
How to make Vegetable Stuffing
Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.
Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.
Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.
Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.
Set the vegetable stuffing aside and allow to cool.
How to make Buns
Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.
Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.
Turn the dough on to a floured table and knead thoroughly for about 10 mins.
Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.
Once the dough is raised, divide the dough into equal sized balls.
Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).
On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size).
Brush the top of the stuffed doughs with egg wash.
Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.
Place the Masala Buns on wired rack and allow to reach room temperature.
Serve the Masala Buns as snack or for breakfast.
VEGETABLE PALA0 WITH ONION TOMATO AND CURD SALAD
Tuesday, February 25, 2014
VEGETABLE PALA0
Serves 6 Preparation time 45 minutesIngredients
2 cups basmati rice or any other raw rice, 3 onions sliced finely,
1 cup ground coconut,
½ teaspoon turmeric powder,
2 teaspoons ginger garlic paste,
½ cup oil or ghee, salt to taste,
3 green chilies chopped,
2 teaspoons chillie powder,
1 teaspoon garam masala powder / all spice powder,
2 cups assorted vegetables such as carrots, beans, peas, cauliflower etc cut into medium size bits
A few cashewnuts
ONION, TOMATO AND CURD SALAD / PALAU CHUTNEY
Ingredients
2 tablespoons roughly ground coconut paste2 green chilies
2 medium size onions chopped finely
1 tablespoon chopped coriander leaves
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon sugar
½ cup curds or yogurt
Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.
Napoleon Chicken with Sauté Vegetable
Saturday, January 18, 2014
Napoleon Chicken with Sauté Vegetable
Ingredients
- Oil 3 tbsp
- Garlic chopped 2 – 3 cloves
- Onion chopped 1
- Tomatoes boiled 3
- Oat 3 tbsp
- Chicken stock 1 cup
- Chicken breast 2
- Salt to taste
- Black pepper powder ½ tsp
- Cream cheese 2 tbsp
- Broccoli boiled 1 small
- Boiled potato 1 – 2
- Parsley chopped ¼ bunch
- Button mushroom 5 – 6
Method
- Chop chicken breast and keep aside.Heat 3 tbsp oil in a pan, add chopped onion and chopped garlic. Fry till golden brown.Now add chicken and fry till its color is changed.Add 3 chopped tomatoes, 3 tbsp oats, 1 cup chicken stock, salt to taste and ½ tsp black pepper powder.Cover and cook till chicken is tender.
- In another pan heat 2 tbsp oil, add boiled broccoli, boiled potatoes, button mushrooms and chopped parsley. Sauté with a little salt.Add 2 tbsp cream cheese to the chicken, fry well.Remove chicken in a platter and serve with sauté vegetables.
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