Stir Fry Exotic Veggies

Stir Fry Exotic Veggies

Vegetables are good for health. Salads are the best option to keep you fit and healthy. But salads are boring too. So to enjoy taste bhi and health bhi try this Stir fry veggies......

Preparation Time : 10 Min

Cooking Time : 10 Min

Ingredients :

• 1 Teaspoon chopped garlic
• 1 Teaspoon chopped lemon grass
• 1 Bok Choy ( roughly chopped )
• 2 Spring onion sliced
• 1/2 Zucchine chopped
• 15 - 20 French beans chopped (as shown in picture)
• 1 Red bell pepper diced 
• 1/2 Cup chopped baby corn
• 1 Cup broccoli (cut into florets)
• 1 Cup diced cabbage
• Few basil leaves
• 1 Teaspoon chilly flakes
• Salt according to taste
• 1 Teaspoon soya sauce
• 1 Table spoon olive oil 

Procedure :

• Wash vegetables and finish all cutting and chopping

• In a wok take a tablespoon of oil, add chopped garlic to this and saute it for 10 seconds

• Now add beans to this and saute for a minute or two then add baby corn to this and saute for a minute

• Now add Sliced spring onion to this along with chopped zucchini add chilly flakes and chopped lemon grass to this and sauté this on high flame for a minute sprinkle salt to this

• Now add broccoli florets and chopped bell pepper and cook for a minute

• Add roughly chopped bok toy and basil leaves along with cabbage 

• Stir fry all vegetables for 2 to 3 minutes on a high flame and add a tablespoon of soya sauce to this. As you see the vegetables are cooked but crisp, switch-off the flame 

• Serve it hot......  I Like to have this with steam rice or Noodles 

Tips :

• Use open pan for stir frying and don't over crowd it
• For stir frying use dry vegetables otherwise vegetables will be soggy and loose the crispy texture

Corn Panki

Corn Panki

 This is a traditional Gujarati dish, a small corn pancake cooked in between banana leaves very healthy as it uses very little oil. The best part of this dish, it is very healthy and cooked with the aroma of fresh banana leaves which make this dish a divine. It is one of my favourite during monsoon season of the year.

Preparation Time : 10 Min

Cooking Time : 10 -15 Min

Ingredients :

• 2 Medium sized fresh tender Corncobs (blended in mixer)
• 2 Tablespoon sooji (semolina)
• 1 Tablespoon Rice flour
• 1 Teaspoon grated ginger
• 2 Green chilly chopped
• 2 Tablespoon curd
• 2 Tablespoon chopped coriander leaves
• Salt according to taste
• 1 Teaspoon fruit salt
• Banana leaves cut in rectangular shape (for 10 Panki 20 pieces are required)

Procedure :

• Take Corncobs remove the skin, wash nicely, take out corn kernel and coarsely grind them in a mixer with ginger

• Now take a bow, add corn mixture, rice flour, sooji, curd, salt, green chilly, chopped coriander and a tea spoon of oil

• Mix all ingredients nicely and keep aside for 5 minutes

• Now add fruit salt to this and mix well

• Now take banana leaf apply little oil on one side of banana leaf as shown in picture

• Take a a spoon of batter and spread evenly on greased side of banana leaf

• Cover it with another banana leaf as shown in picture

• Take a non-sticky pan apply little bit of oil and cook panki on this pan from both sides till you get a light brown spots on the leaf or till panki is cooked

• Repeat the same steps with rest of the batter

• Serve hot with a cup of tea or coffee ...

Tip :

• If rice flour is not available you can use besan
• Make sure the batter is in proper consistency 

Sabudana thalipeeth (Sago Pancake)

Sabudana thalipeeth (Sago Pancake)

I love sabudana vada but as we all know, it is fried and eating fried food is not good for health so this one is a lighter version of sabudana vada with all taste and flavours but with less oil.....

Preparation time : 10 Min + 3-4 hours (soaking time for sabudana)

Cooking Time : 15 - 20 Min

Video : 

Ingredients :

• 1 Cup Sabudana (sago), soaked in water
• 2 Boiled Potatoes (mashed)
• 2 Tablespoon roasted and crushed peanuts
• 2 Chopped green chillies
• 2 Tablespoon Chopped Coriander leaves
• 6-8 Curry leaves chopped
• Salt ( sendha Namak) according to taste
• Chilly powder according to taste
• 3-4 Tablespoon oil for cooking

Procedure :

• In a bowl add Sabudana, mashed potatoes, green chillies, fresh coriander leaves, curry leaves, peanuts, salt and chilly powder and make a dough type mixture

• Divide the Mixture into small portions size ball (say 5 portions) 

• As the dough is bit sticky so it is difficult to roll the dough into bread, let's use a trick for this. Take thick plastic sheet grease it with some oil, now place sabudana ball on it and cover it with plastic sheet press it with your fingers into a thick round shape

• Now take a Non-stick tawa and grease it with some oil. Now very gently transfer the sabudana thalipeeth onto the tawa and slowly remove the plastic sheet as shown in picture (but carefully if the plastic sheet touch the hot tawa it will stick to it)

• Now cover the tawa with a lid so that thalipeeth is cooked by steam. After a minute remove the lid and apply oil to it and turn it over

• Apply oil on both side and cook till it is golden brown from both the sides

• Serve hot with curd or chutney....

Tip : Even you can use foil paper in place of polythene sheet. While using foil sheet press sabudana ball with your greased fingers and give it a thick round shape