ULTIMATE VEG.....

I call this vegetable ULTIMATE VEG because I think that it’s a great vegetable for vegeterians, its such a versatile vegetable that anything that can be stir fried and can be eaten a bit raw, Non-veg items can be added to it {you can add prawns, chicken, which will not allow it to remain ULTIMATE VEG}. The non-veg items added, have to be properly cooked.


This is an extremely simple vegetable which is made by me without asking, or referring to any cookbook. In my quest to feed my hubby broccoli, which is a powerhouse of nutrients, in a way that he won’t falter to eat. My hubby loves half cooked food but not a broccoli enthusiast or I can say is not very comfortable eating food not cooked in a typical Indian way.

This vegetable was a great success with my hubby and has asked me to make it more often as a side dish [did you hear that ...side dish and not the main dish ha-ha….]



So here is the simple recipe.

I am not going to give you the amount, as it will vary according to your requirement.
Here is the recipe with approximate measures

METHOD

Take a thick bottom pan with oil, heat
Add a tsp of cumin seeds let them splutter then add 1 tsp hing or asafetida.
Add sliced onions stir till they change colour but don’t burn.
Add whichever vegetable you fancy.
I used cauliflower, broccoli, and moong sprouts.
The other vegetables that we could use are carrots, cauliflower, red, green, yellow capsicum etc
Add a little salt, sugar (a pinch), a little dhania jeera powder (1/2 tsp), don’t add haldi if you want it spicy you could add finely chopped green chilies.
Stir, cook for some more time, but be sure that the vegetable is not overcooked.
It should remain a bit crispy for relishing the original flavour of the vegetables used.


This is my entry for this weeks letter , which is 'U' in Nupur's event

"A to Z of indian vegetables "

NEERPHANAS PHODE

I love neerphanas or bread fruit as its called in english when it is cooked in the way i have done in this post and it tastes as great as fried fish.

For those who are new to this fruit you can check out here for details.

I Shallow fry the pieces of the bread fruit just like i would do for fish.

apply salt,chilli powder,haldi powder and a little dhania jeera powder to the bread fruit pieces then roll them in coarsely powdered rice flour . remove the excess flour by tapping it on a plate.

Heat a hot skillet or tava and pour a little oil spread the breadfruit pieces around as shown in the picture and fry on both sides till it is cooked and brown. you can check it by piercing a spoon in it to see that it goes through .

BREADFRUIT PIECES ON THE TAWA

SABUDANA THALIPETH....

One more week for the A to Z of Indian vegetables…
How fast the week passes and by the time it starts I feel there is a lot of time for me to think up of something for the letter of the week. And by the time I think and cook it and put it on the net it’s almost the weekend and then I have to do a rush rush job.
But whatever, I enjoy this event; it keeps my mind alive with ideas for the week. When the week began I thought of so many items which start with the letter S and which I had not blogged about, but finally I could manage to prepare only two and that too at the very end of the week and that’s today.


SABUDANA THALEPETH

INGREDIENTS

½ cup sabudana or sago washed and soaked for 3-4 hours.
3 potatoes boiled and mashed
½ cup peanuts roasted and powdered
Coriander leaves finely chopped
1 tsp cumin powder or whole cumin
1 tbsp rice flour.
1 tsp red chili powder
1 tsp haldi powder.
Sugar to taste
Lemon juice 1 tsp

METHOD

Mix all the ingredients and also add a little oil for keeping it together.
This mixture is quite sticky and takes some time to spread on the griddle or tava
Heat your tava till it’s real hot.
Rub oil all over
Take a ball made of the mixture and spread with your fingers, you can dip your fingers in oil or even water. You have to pat it to make it stick to the tava.
Let it turn brown pour a little ghee on the sides and turn.
Let it cook on the other side too.
Serve hot with sauce or green chutney.


You need a lot of patience for making these thalipeth as they stick to your fingers, then tend to stick to the griddle and they will break (if not carefully handled) when you remove them on to a plate.So i suggest slide them on to your plate and do not take them up like a normal thalipeth.