My Art of Cooking

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Archive for the category “Vegetables”

Eggplant Pizzas

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Ingredients:

  • 1 Eggplant
  • 3 garlic cloves, finely chopped
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 2 tsp. dried Italian seasoning
  • Fresh basil, chopped
  • 1/3 cup freshly grated Parmesan (optional)
  • 1/2 cup  mozzarella, grated
  • Red pepper flakes

Sauce:

  • 1 tbsp olive oil
  •  garlic cloves
  • 1 can diced tomatoes
  • 1/2 tsp Italian seasoning
  • 1/4 tsp dried oregano

 Instructions:

  1. Cut the eggplant into slices of about the same thickness. Place on paper towels and sprinkle both sides generously with salt. Eggplants retain a lot of water and this process draws a lot of the water out. Leave for 15-30 minutes. Meanwhile heat oven to 375.
  2. Heat olive oil  and saute finely chopped garlic  just until it becomes fragrant. Add tomatoes, Italian seasoning and oregano and let simmer until thickened.
  3. Cover a baking sheet with foil or parchment paper and spray with olive oil.
  4. Wipe excess water off of the eggplant. Place eggplant on the sheet, brush with olive oil and sprinkle with Italian seasoning. Roast 20 – 25 minutes.
  5. Slice basil  into thin strips. Mix Parmesan and Mozzarella.
  6. When eggplant is done, remove from the oven and top with sauce, basil and cheese mixture.
  7. Set oven to broil. Broil pizzas for 6-7 minutes or until the cheese is melted and slightly browned.
  8. Top with red pepper flakes for that extra kick.

Note:

  • I don’t have fresh basil  leave so I sprinkled dried.
  • You can use fresh mint leaves instead of basil leaves.

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Eggplant And Potato Curry / Aloo Baingan

aloo baingan 2

Ingredients:

  • 1/3 cup Oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 big onion finely chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tomatoes chopped
  • 1 tsp red chilli powder
  • 2 potato peeled and cubed
  • 4 to 5 brinjals, cubed
  • 2 tsp tomato paste(optional)
  • 1/4 cup water

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Method

  1. Heat the oil in a pan on medium flame, add mustard seeds, cumin seeds, and chopped onions, fry till it becomes translucent. Add ginger garlic paste and fry for a minute.
  2. Add the tomato, red chili powder, turmeric powder, coriander and cumin powder powder, fry for 3-4 min.
  3. Add potato and eggplant, and tomato paste (if using) fry for 5 min.
  4. Add 1/4 cup of hot water and cook covered for 10 to 12 minutes or till the vegetables are cooked.
  5. Garnish with coriander leaves.
  6. Serve hot eggplant and potato curry with paratha/rice.

aloo baingan 3

Stuffed Zucchini Boats

Stuffed Zucchini Boats
 Ingredients
  • 4 medium zucchini, halved
  • 500 gr ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced or pressed
  • 1 tbsp Worcestershire sauce
  • 1 jalapeno, finely chopped

Sauce

  • 16 ounces tomato sauce
  • 1 medium onion, chopped
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 cups shredded cheddar and mozzarella cheese
  • Chopped cilantro and green onions for garnish

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half). Set aside while preparing the filling.
  3. In a large, 12-inch nonstick skillet, add half cup of onion and saute till translucent add chopped garlic and give it a good stir.
  4. Add the ground  beef and cook over medium heat with salt and pepper, breaking the meat into little pieces as it cooks. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, add worcestershire sauce and chopped jalapeno. Mix well; scrape the meat to a plate.
  5. Return the skillet to medium heat and add the onion, and garlic. Cook the mixture until the onion has softened and turned translucent, 4-5 minutes.
  6. Stir in the tomato sauce, chili powder, cumin, sugar, oregano, and coriander. Bring the mixture to a simmer and cook for 5 minutes.
  7. Lightly grease a 9X13-inch baking pan with nonstick cooking spray. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
  8. Stir the cooked meat into the remaining sauce in the skillet.
  9. Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
  10. Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes. Uncover and layer the cheese over the top. Bake for about 20 minutes more until the zucchini is fork tender.
  11. Sprinkle the chopped cilantro and green onions on top and serve with saffron rice.

Stuffed Zucchini Boats

Potato Bhujia

Potato Bujia

Ingredients

  • 2 ½ cups potatoes peeled and cubed
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp nigella seeds
  • ½ tsp fennel seeds
  • 2 bay leaves
  • 3 to 4 curry leaves
  • 1 green chilli ,
  • 1 tsp chilli powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • 1 cup yogurt, beaten
  • 2 tbsp ghee
  • salt to taste
  • 2 to 3 tbsp coriander leaves


Method

  1. Heat the ghee in a pan and add the cumin, mustard, nigella, and fennel seeds. When the seeds crackle, add the bay leaves, curry leaves and green chilli and sauté for a few seconds.
  2. Add the yogurt and stirring continuously so that the gravy does not split.
  3. Add salt, chilli, coriander, cumin, and turmeric powder and sauté well.
  4. Add ½ cup of water and bring to a boil.
  5. Add the potatoes and mix till the masala coats the potatoes evenly.
  6. Cover and cook on low flame about 5 minutes.
  7. Garnish with the coriander leaves.
  8. Serve hot with puris

Spicy Baked Cauliflower

 

Baked Cauliflower

Baked Cauliflower

Being an excellent source of  folate, cauliflower shows impressive results in terms of female health. It keeps the balance of hormones and regulates the menstrual cycle in women.

Cauliflower is especially recommended for osteoporosis and it helps for strong bones and prevents joint injuries and fractures due the the presence of vitamin K.

Moreover its an exotic side dish — with a minimum amount of effort.

Ingredients:

  •  1 large head cauliflower, separated into florets
  •  ¼ cup extra virgin olive oil
  • 1-2 cloves garlic, minced
  •  1 tbsp. fresh squeezed lemon juice
  •  1 teaspoon salt, to taste
  •  1 teaspoon pepper, to taste
  •  1 tbsp cumin seeds, toasted and crushed

Instructions: 

  1.  Preheat the oven to 400°F (200°C)
  2. Place florets in a large oiled casserole dish
  3. Drizzle cauliflower freely with oil. Season with garlic, lemon juice , salt, chilli powder, and cumin powder.
  4. Spread the florets on a baking sheet in one even layer — use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again.
  5. Bake for 40 to 45 minutes, depending on size of florets.
  6. Bake until they are  tender brown and smells wonderful.
  7. Lastly, taste and adjust the seasoning if necessary.
  8. Transfer to a serving dish, and serve immediately.

Fried Mixed Vegetables

Fried Mixed Vegetables

Ingredients:

  • 1 medium carrot, peeled and cut into cubes
  • 2 small to medium potatoes, peeled and cut into cubes
  • 9 to 12 small to medium sized cauliflower florets
  • 1/2  cup peas, fresh or frozen
  • 3 tomatoes, finally chopped
  • 4 button red chilies
  • 1/2 tsp mustard seeds
  • 1 tsp white cumin seeds
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • Curry leaves 6
  • Salt 1 tsp
  • Oil  1/4 cup


Method:

Heat oil fry red chilies, cumin seeds and curry leaves. when  aroma come, add all the vegetables, fry for 5 min. Add all the seasoning with tomatoes, fry well, add 1 cup water, cover and cook on slow flame till vegetable tender and water dries. Serve hot with white rice or chapatti.

Mutton minced with cauliflower

Mince with cauliflower
Ingredients

  • Mince Mutton   500 gm
  • Cauliflower      500 gm
  • Onion – 1 big
  • Garlic flakes  4
  • Ginger  1 ½ inch
  • Tomatoes  1
  • Garam masala – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Salt to taste
  • coriander leaves – ½ cup
  • Green chillies
  • oil
Method
Chop onions and tomatoes. Mince ginger and garlic finely. Wash mutton mince and drain the water. Cut florets from cauliflower and keep aside.
In a pan, heat oil then add onion and sauté for a few minutes until slightly brown. Then add ginger, garlic and chilli and fry for two minutes. Then add the spices (garam masala, ground cumin, pepper, ground coriander, turmeric, red chilli powder and salt) and tomato and stir well. When the masala separates from oil, add minced mutton or keema and mix well. Add a little water to it.Cover and cook till meat is tender. Then add cauliflower pieces, cover and cook for 15-20 minutes. Remove from fire and garnish with freshly chopped coriander leaves. Serve with Naan or Paratha.

Aaloo Palak

Ingredients
  • Spinach 1 kg
  • Potatoes 250gm
  • Onion 1 sliced
  • Ghee ½ cup
  • Garlic paste 1 tsp
  • Tomatoes 3 chopped
  • Zeera ½ tsp
  • Turmeric 1 tsp
  • Chili powder 1 tsp
Method
Thinly chopped 1 kg spinach, wash well blanched for 5 minutes in ½ cup water, then blend to make a puree, heat ½ cup ghee in a pan add 1 sliced onion, fry for 5 minutes till light golden add 1 tsp zeera,1 tsp garlic paste, 3 chopped tomatoes, salt, ½ tsp turmeric, 1 tsp chili powder and 250gm potato cubes with 1 cup of water, cover and cook till potato half done, then add blended spinach again cover, cook for 10 minutes till potatoes done and ghee comes on top.

Roasted Brinjals with tomatoes

Ingredients

  • Brinjals ½ kg
  • Tomatoes finely chopped 1 cup
  • Coriander leaves ½ bunch
  • Chopped onion 1
  • Onion brown ½ cup
  • Turmeric ½ tsp
  • Chili powder 1 tsp
  • Green chilies 2 to 3
  • Coriander leaves 2 tbsp
  • Yogurt ½ cup
  • Oil ¼ cup
  • Salt 1 tsp
Method
Roast the brinjals on tawa or boil and remove skin and mash them, heat oil add brown onion with turmeric, chili powder and yogurt, fry the masala, add water and fry then add chopped tomatoes and one raw chopped onion, when onion and tomatoes are soft add mashed brinjals with chopped coriander and put on dum with chopped greens for about 10 minutes.
(s.a)

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