Raw Mango Vegetable Curry

Raw Mango Vegetable Curry
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Before the supply ends cook up with some raw mango to serve this dish with rice and roti . We all prepare mixed vegetable curries but have you ever tried to add raw mangoes in it? This recipe is simple and can be prepared for lunch or dinner. Comfort food is what we need to eat to stay cool and build up the resistance to fight the heat for this summer, and nothing compares to this king of fruits which can actually help us.
Ingredients
  • 1 cup Curd
  • 5 teaspoon Moong Dal/lentils
  • ¼ th cup Carrot
  • 1 Tomato
  • 1/ 2 cup Cauliflower florets
  • ½ cup Raw Mango
  • 1//4th cup Green Peas
  • 100 grams Paneer
  • Few Onion pieces
  • ½ tsp Kashmiri Chilli Powder
  • ¼th Fennel seed
  • ⅛th teaspoon Black Mustard seed
  • ¼th teaspoon Shah Jeera
  • Asafoetida
  • ¼th teaspoon Ginger paste
  • 1 Green Chilly
  • 3 teaspoon Oil
  • Coriander Leaves (opt)
  • Garam Masala Powder (opt)
  • Few cubes of ripe Mango for garnish (opt)
  • ¼th teaspoon Roasted Jeera Powder
  • 1 cup water
  • Salt to taste
Instructions
  1. At first clean and cut the vegetables in cubes except onion, half boil or steam the vegetables for few minutes in boiling water then strain and set aside.
  2. Cut the tomato and paneer in cubes, set aside.
  3. Beat the curd and chilli powder to creamy texture.
  4. Heat a pressure cooker with washed moong dal/lentils, water and raw mango.
  5. Cook up to 2 whistle and stop the flame.
  6. Now heat a heavy bottomed frying pan with oil, temper with asafoetida, green chilli, fennel seed , mustard seed, shah jeera for few seconds, next mix in ginger paste and 1 teaspoon water.
  7. Add the vegetables , salt and boiled moong dal with mango. Stir well to mix for few minutes.
  8. At last add the tomato, onion, curd mixture and roasted jeera powder, cook for few minutes on low flame.
  9. Check for seasoning. Transfer in a serving bowl.
  10. Garnish with paneer cubes and coriander leaves and serve hot with rice.

 

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Drumstick Leaves And Corn Stir Fry

Drumstick Leaves And Corn Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The drumstick leaves are full of multi nutrients, all that you need to enjoy good health and cure chronic disease. Corn kernels and drumstick leaves are stir fried and cooked together with the sweet and chilli balance in taste.
Ingredients
  • 200 gram Corn
  • 3 cups Drumsticks Leaves
  • ½ teaspoon Cumin seed
  • ¼th teaspoon Mustard seed
  • ¼th teaspoon Chilli powder
  • ½th teaspoon Turmeric powder
  • 1 teaspoon Jaggery Powder
  • ½ cup Water
  • 3 teaspoon Oil
  • Salt to taste
Instructions
  1. To make the Corn And Drumstick recipe first wash the corn kernels and clean the drumstick leaves .
  2. Heat a frying pan with oil, temper with cumin and mustard seed.
  3. Add the corn kernels and fry for 2 minutes.
  4. Add the dry powders, salt and drumstick leaves.
  5. Adjust the salt, jaggery powder and stir fry on low flame.
  6. Serve hot on a plate as side dish.

 

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Stuffed Tofu Paratha

Stuffed Tofu Paratha
Author: 
Recipe type: Main
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
We all have tried stuffed parathas but have you ever tried with tofu stuffing? The healthiest of all vegan paratha recipes , which is high in protein, low in fat and since it is made with whole wheat flour it is a good source of fibre too. Only a teaspoon of oil used for rolling and frying. The stuffing may be adjusted with your favorite seasoning and veggies along with tofu. Try this recipe for your lunch pack .
Ingredients
  • 11/2 cups of Whole Wheat Flour
  • 100 grams Masala Tofu
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Chilly powder
  • ½ cup Coriander leaves chopped
  • 1 small chopped Onion
  • 2 Green Chillies chopped
  • 1 teaspoon Lime juice
  • 2 teaspoon Kalonji
  • Black salt for taste
  • Water to knead the dough
Instructions
  1. At the very beginning to make Stuffed Tofu Paratha, knead the wheat flour with water and cover it for 10 minutes.
  2. Take a bowl , crumble the tofu block and add rest of the ingredients except oil and kalonji. Check the seasoning.
  3. Divide the dough in four parts, stuff it with 1-2 teaspoon of tofu mix. Carefully close both the ends and brush with oil.
  4. Take ½ teaspoon Kalonji and sprinkle both side so it sticks on the surface.
  5. Repeat for the rest of the dough. Roll like parathas .
  6. Heat a frying pan and dry fry each for 3-4 minutes, both sides.
  7. Serve hot with Green chilly Pickle and onion salad.

 

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Sweet Hot And Sour Red Poha

In association with 24mantra ORGANIC

Sweet Hot And Sour Red Poha
Author: 
Recipe type: Snacks
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A fusion Diwali Recipe prepared with 24mantraOrganic ingredients.
Ingredients
  • 1½ cup 24Mantra Organic Red Poha
  • 10 Curry leaves
  • 1 teaspoon Mustard seed
  • ½ teaspoon Tamarind Paste
  • 1 teaspoon Lemon juice
  • 2 teaspoon Jaggery powder
  • ¼ th cup Onion chopped
  • 2 Dry Red Chillies
  • 1 Green chilly chopped
  • 1 teaspoon Turmeric
  • ½ teaspoon Chilli powder
  • 2 teaspoon Oil
  • 1 teaspoon Ginger
  • Salt to taste
Instructions
  1. To make Sweet And Sour Poha recipe, first wash the poha and dry it.
  2. Heat a frying pan with oil, fry onions for a minute, temper with mustard seed, red chill, green chilly and ginger.
  3. Add tamarind paste, jaggery powder, chilly powder and salt.
  4. Slowly add the poha and turmeric powder, mix it well and adjust seasoning.
  5. Serve hot immediately with some coconut and garlic chutney.

 

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