Mix Veg- African Style

Ingredients:

1. 1 Red onion Sliced
2. 2 carrots, peeled and halved
3. 2/5 cup green beans, ends cut off
4. 1 tomato
5. 1 small potato, ends cut off
6. 1/3 cup cauliflower, cut in florets
7. 1/3 cup turnip (shaljam), peeled and halved (if available)
8. 1/3 cup red pepper, cut into 2cm strips
9. 1/5 cup peas (fresh or frozen)
10. 2 garlic cloves (crushed)
11. 1 tsp salt
12. 1/2 tsp black pepper
13. 1/2 tsp ginger powder
14. 1/2 tsp turmeric
15. 1 1/3 tbsp fresh ginger (finely grated)
16. 3 tbsp olive oil/ cooking oil
17. 1 fresh chili
18. 1 pinch saffron strands 
19. 1/2 bunch coriander

Direction:

1. In a Non-stick pan, add oil as the oil heats up add garlic & Ginger, when the mixture turn golden, turn the flames at the lowest point, add all the spices and vegetable (except Onion & Tomato). Mix them well so that spices is coated well in vegetable
2. Remove the coated vegetable in a pot. 
3. Now Add the remaining oil to the non-stick kadhai on slow flame, place the sliced onion on the bottom, then stack of carrot slices, portato, pepper, and cauliflower in a pyramid shape and add 1/4 cup water. 
4. Bring to a boil on the stove and cook for 25 minutes with the lid on, occassionally checking to make sure all the water does not boil away or burn. If you need to add a little more water, do so. 
5. Next, arrange all the other vegetables (except the tomato and chili) on top of the hard vegetables, keeping a pyramid shape. 
6. Now, put the whole chli on top and add the lid before cooking for another 20 minutes with another 1/5 cup of water. Check to make sure it does not burn dry. 
7. Slice the tomato into 1/2 cm disks and place around the tagine. Continue to cook for five minutes and serve with chapatti, Naan

Image Courtesy: Dr Ozz Show

Aloo-Tamatar ki sabzi/ Agra wali aloo ki sabzi

Ingredients:

1. 2 big potatoes, cut in cubes
2. 1 tomato
3. 1 tsp of turmeric powder
4. 1 tsp of coriander powder
5. 1/2 tsp of salt
6. 2 tsp of oil
7. 1 tsp of cumin seeds

Method:

1. In a cooker, add oil on medium flame, as the oil heats up add cumin seeds
2. When the cumin seeds starts to crackle, add potato cubes, toss the cooker
3. Now add turmeric powder, coriander powder, salt and a full tomato
4. Now add 1 cup of water to it and cook it on medium flame till 4 whistles
5. After 4 whistles, let the cooker release its pressure itself.
6. Now open cooker, sieve the tomato so that the skin will get separated and pulp of tomato will automatically sieve in cooker
7. Mix the pulp of tomato 
8. Here is yummy agra wali aloo tamatar ki sabzi ready to serve with paratha, roti, 

हिंदी में रेसिपी के लिए ये लिंक दबाये Agra ale alloo ki sabzi in Hindi

Gobi Aloo Matar veg / Cauliflower potato peas veg

Ingredients:

1. Cauliflower- 250 gms (Floret)
2. Potato- 2 cut in medium size
3. 1 Onion- medium size chopped
4. Peas- 100 grams
5. Green chilli- 1 chopped
6. Ginger- garlic paste- 1tsp
7. Coriander leaves- 1/4 cup chopped
8. Cumin seeds- 1 tsp
9. Coriander powder- 1tsp
10. Garam Masala- 1/2 ts
11. Oil- 2tsp
12. Turmeric Powder- 1tsp
13. Salt as per taste

Method:

1. In a PAn add oil and keep it on medium flame, as the oil heats up add cumin seeds & when the seeds starts to crackle add chopped green chilli, ginger- garlic paste.
2. When the colour of green chillies starts to change add potatoes and florets of cauliflower add turmeric powder, stir it, cover it with lid and cook it on slow flame for 10 minutes with stirring occasionally
3. After 10 minutes add chopped onion, salt and again cook it with covered lif, slow flame for 5 minutes
4. Now add peas, 2 tablespoon of water, Coriander powder and cook it for next 5 minutes (if peas used are frozen) or for 10 minutes.
5. Now turn off the gas, add garam masala and coriander leaves, mix well and cover it with lid for next 2-3 minutes 
6. Here is yummy sukka veg ready to serve.

हिंदी में रेसिपी के लिए Aloo gobi matar ki veg

Baigan ka bharta

Ingredients:

1. Baigan big size-1
2. Green chilli chopped-1
3. Garlic Cloves- 4
4. Onion Chopped-1
5. Tomato Chopped- 1/2
6. Grated ginger- 1 tsp
7. Curry leaves (option)- 4-5 leaves
8. Mustard Oil- 4 tsp
9. Cumin seeds- 1tsp
10. Turmeric powder- 1tsp
11. Red chilli powder- ½ tsp
12. Garam masala- ½ tsp

Method:

1. Pork knife dipped in oil in different parts of egg elephant and roast directly on flame till the egg elephant softens and cooks completely
2. Now let it cool down and mash it
3. In a Fry Pan add oil, as the oil heats up, add cumin seeds, curry leaves, chopped garlic, grated ginger and let the garlic turns to golden colour.
4. Then add Onion and chilli powder and cook the onion till it turns transparent
5. Now add tomato, turmeric powder and cook it for 5 minutes with covered lid.
6. Finally add mashed cooked egg elephants, salt, garam masala, mix it well and cook it for next 5 minutes & here is Baigan ka Bharta ready to serve with Roti, Chapatti,bread. 

Vegetable Raita

Ingredients:

1. ½ onion chopped
2. 1 medium tomato chopped
3. 1 green chille chopped
4. ½ cucumber chopped
5. ¼ green pepper chopped
6. ¼ cup of coriander leaves chopped
7. Curd- 250 grams
8. ½ tsp of sugar
9. Salt made at home as per taste

Method:

1. Whisk curd by add 100ml of water
2. Now add the ingredients stated above and mix very well
3. Now cool it in refrigerator or add ice cubes

Lauki(Bottle Gouad, Dhudhi) ke kofte

Ingredients:

For making Kofte

1. 1 Medium size bottle guard (doodhi, lauki)
2. ¾ cup gram flour
3. ½ tsp salt
4. Oil for deep frying

For making gravy

1. 2 medium size onion grinded in smooth paste
2. 2 medium size tomato grinded in smooth paste
3. 2 green chillies chopped
4. 1 tsp of cumin seeds
5. ½ tsp of coriander powder
6. 1 tsp of turmeric powder
7. ½ tsp of garam masala
8. ½ cup of milk
9. 2 tbsp of cashew-nut powder
10. 2 tbsp of chopped coriander leaves
11. 2 tsp of oil

Method:

1. Grate the guard n add gram flour, salt and keep it aside for 20 minutes.
   
2. Now grind Onion, tomato separately.
3. Now take a Kadhai, or fry pan for making kofte of step 1 batter.
4. Heat the oil, as the Oil warms up start dipping each spoon full of batter in oil and fry it till it turns to golden brown in colour.
   
5. Keep the fried kofte on soaking tissue paper, do the same with the rest of the batter.
6. Now take a separate pan add 2 tsp of oil, as the oil heats up add cumin seeds and when the seeds starts to crackle add chopped green chillies.
7. As the colour of chillies start to change add paste of onion cook onion on low flame for 10 minutes.
8. When the colour of onion starts to change little golden add cashew-nut powder, tomato paste, turmeric powder, coriander powder and again let it cook for next 10 minutes on low flame with closed lid.
9. Now add milk, salt, garam masala and stir well, add fried koftes to the gravy and sprinkle coriander leaves.
10. Here is yummy koftes ready to serve.

Mooong Lentils Sandwich

 Ingredients: 

1. White / Brown Bread- 4 slices 
2. Moong dal - 1 small bowl 
3. Roasted peanuts (without skin)- 50 grams
4. Green Chutney

Method: 

1. Soak the dal overnight, this will help you grind it easily 
2. Drain the water; grind the dal into a fine paste and mix salt as per taste
3. Grind all the ingredients of the green chutney and grind into a fine paste 
4. Take a slice of bread, spread the chutney and then the ground dal Break the peanuts into halves and crush them by pressing them between two sheets of paper 
5. Then sprinkle them over the spread 
6. Spread some butter in a pan and grill the sandwich for a while 
7. Your healthy Moong Dal Sandwich is ready

8 easily available Veggies to Fight This summer

1: Snake gourd (padval)

It creates a cooling effect for the body. It is useful in correcting disorders, processes nutrition and it restores the normal functioning of the system. Snake gourd helps to stimulate the production of body fluids and relieves dryness. Snake gourd is the best household remedy for heart problems. The juice from the fresh leaves is useful for heart disorders like palpitation and pain in the heart on physical exertion.

 2: Pumpkin (kaddu)

Pumpkin possesses great cooling and diuretic properties. It is also good for improper digestion and eliminating intestinal worms from the digestive system. Pumpkin contains potassium and fibre. It also controls blood pressure and sugar. It helps in curing skin diseases. It is thought to regulate blood sugar levels and help stimulate the pancreas — thus diabetics are advised to eat pumpkin.

3: Bitter gourd (karela)

Bitter gourd is a cure for boils, rashes, fungal infections and ring-worm. It also helps control hypertension and diabetes, and generally increases immunity.

 4: Bottle gourd (Dudhi)

As bottle gourd is mostly made of water, it helps you deal with heat and is also useful for stomach problems like acidity, which mostly occurs in summer. Bottle Gourd prevents extreme loss of sodium, satisfies thirst and helps in preventing exhaustion.

 5: Amaranth leaves (Chawli bhajji)

Amaranth leaves are not only typical summer vegetables but are also very much nutritious. It is also known as Chinese spinach, cow pea leaves, Chawli ka Patta, Chawli Bhaji.

-It is loaded with high source of Vitamins A, B6, and C.

-It is also a wonderful cooling vegetable that can really help you fight the hot summer months. -It helps cure respiratory disorders and diseases like Malaria.

 6: Ridged gourd (turai)

This summer vegetable helps in purifying blood, lowering the sugar level of the blood and is also good for your stomach or digestion-related issues.

 7: Ash gourd (Bhatuvaa)

It helps to keep your body cool and healthy, as it contains almost 96% water It also helps to protect you from heat stroke. Ash-gourd is loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin). Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure. Ash-gourd is also useful in treating respiratory disorders like asthma, blood-related diseases, and urinary diseases like kidney stones.

8: Cucumber

Cucumber has 96% water content, which helps in keeping the body hydrated and in regulating body temperature. Cucumber also contains a lot of potassium, magnesium and fibre that work effectively for regulating blood pressure. The high water content in cucumber is very effective in flushing away the toxins from the digestive system and hence aids digestion. Regular intake of cucumber helps to dissolve bladder or kidney stones.

Healthy Beetroot Drink

Ingredients:

1. Carrot-4
2. Beetroot-1
3. Tomato-1
4. Juice of half lime
5. Ginger 25"inch
6. Salt to Taste

Method:

1. Wash all the vegetable nicely and extract juice of all the vegetable with the help of mixer 
2. Sprinkle some salt and juice is ready to serve.

Reddish Stuffed Paratha

Time taken- 15 minutes

Ingredients will make around 4 parathas.

Ingredients:

1. Reddish- 3
2. Chopped green chilli- 2
3. Wheat flour-3 cups
4. Garam masala- ½ tsp
5. Coriander Powder- ½ tsp
6. Salt – 1 tsp
7. Ghee or butter for making paratha
8. Reddish leaves

Method

1. Crush Reddish with the crush machine as given in image and mix ½ tsp of salt and keep it aside
2. Cut reddish leaves, green chillies.
3. Now drain all the juice of reddish from the crushed salt mix reddish and use this water while making dough used for making paratha, if less than can use water
4. Mix garam masala, coriander powder, salt, chopped reddish leaves, green chilled to white reddish, here your reddish stuff is ready to be filled while making paratha
5. Now make a roll out of dough, apply some ghee or butter and fill around 1-1 ½ spoon of stuffing and now roll it again
6. Cook this paratha on medium flame till both side of paratha turns to golden colour.
7. You can serve this paratha with curd or pickle.

Mumbai Road Side Sandwich

Ingredients

1. Bread- 1 packet (broad size)
2. 1 tomato  sliced
3. 1 cucumber- sliced
4. 1 Onion- Sliced
5. 1 Boiled Potato- sliced
6. 1 Boiled Betroot- sliced
7. Amul Butter- 100 grams slab on room temperature
8. Green chutney 
9. Tomato Ketchup
10. Salt to taste

Method

1. Slice all the vegetable.
2. Spread Butter on bread slice and second layer of green chutney on 2 slices
3. Now start keeping each slice of vegetable on bread layer wise.(tomato, cucumber, onion, potato, betroot)
4. Sprinkle salt after each layer of vegetable
5. Now cover the second layer of bread (butter and chutney applied) on top
6. Cut this sandwich in pieces, spread ketchup and here is your road side mumbai style sandwich ready to serve