Popular Indian Continental Cooking Recipes – Vegetables
Assorts Vegetables Cooking Recipe
INGREDIENTS
- Large potatoes boiled 2
- Carrots par boiled 2
- Peas boiled 1 cup
- French beans 100 gm cut diagnally in small 1 inch pieces
- Cauliflower 250 gm cut in small florets
- Brocolli 250 gm cut in florets
- Olive oil or any other 1 tbsp
- Salt to taste
- Black pepper ½ tsp
- Italian herbs thyme and oregano
COOKING METHOD
An assortment of vegetables put together adds substance to the main dish as well as gives colour to make it more appetizing. A dash of olive oil and a bit of herbs sprinkled on them makes it tastier.
- Skin the potatoes, or you can leave it as it is, slice round diagonally, ¼ inch thickness
- In a frying pan, heat oil and fry the potato pieces until the edges turn slightly dark
- Take out one by one in the flat dish in which you will be serving the rest. Lay them in a semi circle design one slightly covering the other
- Semi boil in salted water the carrots for 2 to 3 min
- Skin lightly and cut in 1 carrot to 3 long pieces
- Boil peas and beans in water for 4 to 5 min (never cover the vessel in order to retain colour while boiling)
- Keep water to boil, as soon it begins to boil, put cauli flower florets for 2 to 3 min, then drain
- Steam the brocolli always in a steamer
- In the same frying pan, saute each vegetable in the remain¬ing oil
- Now lay out all vegetables on the platter that you have arranged the potato pieces, Carrots and beans on one side, peas on the other side, and the brocolli and cauli flower can be placed together as they look alike.
- Sprinkle salt and pepper lightly.
Presentation makes a big difference to a meal. If you want full justice to be made to the food that you are serving, make sure it looks beautiful.
Sauteed Spinach Cooking Recipe
INGREDIENTS
- Spinach leoves 500 gm
- Washed well and a bit of stems removed
- Garlic 5 to 6 flakes, skinned
- Olive oil 1 Tbsp
- Water ½ cup
- Salt to taste
COOKING METHOD
- The spinach leaves are washed, crush them between your fingers, and keep aside
- Cut the garlic length wise, in longish pieces
- Heat oil in a large pan, when heated, add the garlic, fry slightly then add the spinach, mix lightly
- Sprinkle a little water and salt, mix
- Within a minute or two the leaves shrink, mix and spread out
- Serve warm
Boiled Cabbage Cooking Recipe
INGREDIENTS
- Cabbage 1 400 gm
- Water ¾ cup
- Salt to taste
- Herbs thyme, oregano
- Black pepper crushed ½ tsp
COOKING METHOD
- Wash the cabbage, peel off the top thick covering, cut into half, remove the middle core triangle like shape
- Make slices through the length and breath of the cabbage 1″ apart
- Do not separate the leaves
- Heat water, put the chunks to boil on low flame for about 4 min
- Remove on to a serving dish, sprinkle herbs and pepper. Serve hot.
Mashed Potatoes Cooking Recipe
INGREDIENTS
- Boiled potatoes medium size 4 to 5
- Milk 1 cup
- Butter 50 gm
- Salt to taste
COOKING METHOD
- Peel the potatoes and mash them with a fork
- Transfer to a pan, add milk
- On low fire, heat and mix well, add butter and salt, stir well
- The texture should be absolutely smooth. Serve hot.
Boiled Peas Cooking Recipe
INGREDIENTS
- Shelled peas, 2 cups
- Salt to taste
- Water to boil
COOKING METHOD
- Boil sufficient water with salt, add peas
- Do not cover to avoid discolouring the peas
- Boil for 8 to 10 min
- Drain and serve along the mashed potatoes.
Fried Cauliflower Cooking Recipe
INGREDIENTS
Cauliflower cut in florets, washed and kept aside, dried well (Do not fry when it is moist as the oil spurts out in tiny droplets, it makes a mess and can burn you)
COOKING METHOD
- Fry the pieces 2 at a time, until golden brown
- To soak excess fat spread on clean paper towel
- Sprinkle salt and pepper before serving.
