VEG. JALFREZI

VEG. JALFREZI RECIPE

 

 

healthy & tasty style
 

Ingredients:-

        

Carrot 2

Cauliflowers 8 (flowers only)

Broad beans 12

Capsicum 2

Peas ½ cup

Tomato 1

Onions 2

Almonds 8 (finely powdered)

Cashew nuts 8 (finely powdered)

Ginger medium-size piece 1 (chopped)

Garlic cloves 3 (chopped)

Cumin seeds 1 tsp

Red chili powder 1 tbsp

Coriander powder 1 tbsp

Lemon juice 1 tbsp

Water 1 cup

Salt to taste

Oil ½ cup

 

How to make veg. jalfrezi:-

·         Cut vegetables in inch-long pieces. 

·         Grate one onion and cut the other finely in rings. 

·         Heat oil in a pot, fry cumin seeds till red then add grated onion. 

·         Put ginger, garlic, lemon juice, red chilies and coriander and fry. 

·         Cook for a minute, add cashew nuts and almond, fry till masala leaves sides of pot. 

·         Add carrots, cauliflowers, beans and water, cover and cook for five minutes. 

·         Stir while adding capsicums, tomato, peas and cut onions. 

·         Add salt when vegetables become tender and put on dum. 

·         Veg.jalfrezi is ready to serve.

CORN PANEER PAKORA

CORN PANEER PAKORA RECIPE

 

 

Ingredients:-

Tempting pakoras
 

1/2 tsp cumin powder
2 tbsp coriander leaves chopped
oil for deep frying
6 tbsp Bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chili chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)

 

How to make corn paneer pakora :-

·         Crush the corn in a blender and one side, grate the cottage cheese (paneer).

·         Heat up oil in a pan, mix in cut ginger and garlic and stir fry till golden brown.

·         Mix in crushed corn and stir fry and add salt to it.

·         Mix in milk and stir fry to get a creamy texture.

·         When the corn is cooked, transfer to a round dish and cool.

·         Mix in grated paneer, cut onion, cut green chilies, cumin powder, amchur powder and cut coriander leaves.

·         Adjust salt and mix well.

·         Mix in besan for binding and mix in a little milk if the mixture is too thick.

·         Make even sized balls with hand or tablespoon.

·         Heat up oil and deep fry the pakoras on medium heat up till golden brown.

·         Remove and keep on an absorbent paper to soak excess oil and serve hot with tomato ketchup.