Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Wednesday, May 14, 2014
Ginger Steam Chicken with Mushroom Vegetable
Ginger Steam Chicken with Mushroom Vegetable
Ingredients
- Chicken breast 2
- Chicken stock ½ cup
- Ginger 1 medium piece
- Coriander leaves ¼ bunch
- Spring onion 1
- Boiled tomato 1
- Button mushroom ½ cup
- Black mushroom 2 – 3
- Oil 2 tbsp
- Garlic 2 cloves
- Oyster sauce 2 tbsp
- Carrot chopped 1 medium piece
- Capsicum half
- Corn flour 2 tbsp
- Lemon juice 1 tbsp
- Salt to taste
- Black pepper powder ¼ tsp
Method
- Cut each chicken breast into 2 layers, marinate with salt to taste, ¼ tsp black pepper, 1 tbsp lemon juice and 1 tbsp corn flour. Mix very well and put in a steamer for 6 – 8 minutes.Finely chop spring onion, boiled tomato, carrot and half capsicum.In a wok put together chopped ginger, chopped garlic and a little oil.Fry very well. Then add all the chopped vegetables, ½ cup button mushroom and 2 – 3 chopped black mushrooms.Fry for 1 – 2 minutes. Now add salt to taste, ¼ tsp black pepper, ¼ bunch coriander leaves, 2 tbsp oyster sauce and ½ cup chicken stock.Thicken vegetable sauce with 1 tbsp corn flour paste.Now spread vegetable sauce in a serving platter, cut steamed chicken into strips and spread on top of vegetables. Serve hot.
Wednesday, May 7, 2014
Vegan Vegetable Fritters Recipe
What do you do when you want to cook a vegan Sunday breakfast? I would normally cook fried mushrooms, toast, baked beans and my vegan hash browns (to be published soon). But this Sunday morning I fancied a change and urged to make some veggie fritters.
My vegan vegetable fritters are golden crispy on the outside and full of soft vegetable goodness on the inside, they taste absolutely delicious.
I do not use any special ingredients in my vegan vegetable fritters the most exotic ingredients being the chickpea flour and a dash of curry powder the other ingredients are basic vegetables which can be found all over the world.
These tasty vegan fritters are also a gluten free vegetable fritter recipe as there are no wheat or gluten products used in making this recipe.
My vegetable vegan fritters can be cooked and eaten at anytime of the day, I cooked ours for breakfast but you can cook these fritters for lunch or dinner, eat them instead of a vegetarian burger on a bun or with salad, mashed potatoes or just as they are with a helping of your favourite sauce or dressing.
They are really easy to make and are a lot healthier for you to eat than the traditional British fry up if you make them for a good Sunday breakfast.
Ingredients for Vegan vegetable fritter recipe
1 Large white potato
1 Large carrot or 4 small carrots
3 Large heaped Tbsp chickpea flour
Salt to taste (approx 1/2 tsp)
10-12 Tbsp Soya milk
3-4 Tbsp Frozen peas
3-4 Tbsp Frozen sweetcorn
1 Large flat mushroom
1/2 tsp Mild curry powder
Olive oil for frying
Note...If you use canned peas and sweetcorn be extra carefull when draining the water as they have a much softer texture than the frozen ones.
Picture of carrots and potatoes ready to be grated.
Picture of peas, sweetcorn, carrots and potato grated and ready to mix.
Picture of a heaped tablespoon of chickpea flour.
Picture of the vegetable fritter mixture ready to go into the pan.
Picture of baked beans.
How to make Vegan Vegetable Fritters
Take a clean thin tea towel or some muslin cloth.
Grate the carrot and potato into the cloth.
Grate the carrot and potato into the cloth.
Bring the towel together into a ball.
Over the sink squeeze out any excess water from the carrots and potatoes by squeezing the cloth with your hands.
Over the sink squeeze out any excess water from the carrots and potatoes by squeezing the cloth with your hands.
You should be left with a mound of dry grated carrots and potato.
Take the frozen peas and sweetcorn and cover them in hot water for a few minutes.Place the cloth/towel into a sieve and drain the water from them.
Very lightly and gently squeeze the excess water from the peas and sweetcorn - you must be gentle here as they will turn to mush if you apply the pressure as you did with the carrots and potatoes.
This will only take a few seconds.
Place the carrots, potatoes, peas and sweetcorn into a mixing bowl.
Mix together.
Mix together.
Add mushrooms, mix well again.
Add the milk, chickpea flour, salt and curry powder.
Add 7-8 tablespoons of milk all at once then mix, from there on only add a little milk at a time until you get a wet and thick consistency - you do not want the mixture to be neither sloppy and wet or thick and doughy.
The point of add the milk and flour apart from flavour is to bind the vegetables not to coat and cover them.
Add 7-8 tablespoons of milk all at once then mix, from there on only add a little milk at a time until you get a wet and thick consistency - you do not want the mixture to be neither sloppy and wet or thick and doughy.
The point of add the milk and flour apart from flavour is to bind the vegetables not to coat and cover them.
Heat a large frying pan and drizzle with olive oil.
Use a cooking ring and pad down the vegetable fritter mixture using the back of a spoon.
Do not make the fritters too thick or they will take longer to cook and have a different texture.
If you do not have a cooking ring just make into small patties and and flatten with the back of a spoon, once mixture is in the pan use a spatula to to bring in the edges for an even shape.
Use a cooking ring and pad down the vegetable fritter mixture using the back of a spoon.
Do not make the fritters too thick or they will take longer to cook and have a different texture.
If you do not have a cooking ring just make into small patties and and flatten with the back of a spoon, once mixture is in the pan use a spatula to to bring in the edges for an even shape.
Fry on a medium heat for 3-5 minutes, do not turn the fritters over until they have cooked on one side for a few minutes or else the fritters will break.
Turn over and cook for 5 minutes on the other side, after this initial cooking turn the heat down and keep turning the fritters over every 5 minutes until the vegetable fritters are cooked - this will take approximately 20 minutes.
Making the fritters golden on a high heat does not mean that they are cooked, the fritters need to be cooked longer on a lower heat to make sure that all of the grated vegetables are cooked through.
Turn over and cook for 5 minutes on the other side, after this initial cooking turn the heat down and keep turning the fritters over every 5 minutes until the vegetable fritters are cooked - this will take approximately 20 minutes.
Making the fritters golden on a high heat does not mean that they are cooked, the fritters need to be cooked longer on a lower heat to make sure that all of the grated vegetables are cooked through.
Serve with baked beans for breakfast or on a sandwich for lunch or with salad or side dish or your choice.
Enjoy Chef Jeenas vegan vegetable fritter recipe.
Enjoy Chef Jeenas vegan vegetable fritter recipe.
Here is a picture of the vegan breakfast I cooked this morning.
I served two vegan vegetable fritters, baked beans, brown sauce and ketchup with a parsely leaf garnish and a cup of Arabica and Robusta blended coffee.
I served two vegan vegetable fritters, baked beans, brown sauce and ketchup with a parsely leaf garnish and a cup of Arabica and Robusta blended coffee.
For more vegan recipes see my vegan recipes index pages or for gluten free cooking see my gluten free index pages for more step by step picture recipes.
Wednesday, March 19, 2014
Mixed Vegetable Kurma and Happy Ugadi!!!!
Yummy!!! see the picture, it looks very colorful right!!! I know you started craving for it!! I had it with naan. I cannot describe in words how delicious it was. I say naan is the perfect combo for this curry, but roti bhi chelega!!!! you can even make this curry heavenly by adding few chunks of panner (Look at my face
I prepared this recipe for only 2, and that too for one serving. So, I mentioned very low quantity of ingredients if you wish to make more try to double the amount mentioned.
Want to know about calories in Indian food CLICK HERE TO VIEW CALORIE CHART
Ingredients
Potato- medium size cubed-1/2cup
Cauliflower- large florets-1/2cup
carrot- medium size cubed-1/2cup
Beans- 1 inch slices-1/4cup
green peas- 1/4cup
Onion-1/4cup
bay leaf-2
clove-2
dalchini/cinnamon-1 inch stick
elachi/cardamom-2
ginger garlic paste-2tbsp
sour cream-2tbsp
yogurt/curd-2tbsp
green chili-2
coconut fresh grated-3tbsp
salt to taste
red chili powder-1/4tbsp(or to taste)
garam masala-pinch
turmeric-1/8th tbsp
cumin and coriander powder 1/2tbsp each
cilantro/dania/kotimera-for garnishing
Method:
Boil all the vegetables mentioned in blue color, till they are tender but their structure remain intact. Do not cook them till they become mushy. Now take a pan and heat 2tbso of oil, add mustard seeds, cumin seeds, red chili one by one and wait till mustard splatters. The add bay leaf, clove, Cinnamon, cardamom,onion green chili and cook till onion is tender. Add ginger garlic paste, turmeric and cook till raw flavor of garlic goes away. Then add all spices red chili, cumin-coriander powder, salt and mix well. Add coconut, and little water if you wish. When the coconut is cooked add vegetables and mix well, you can add more water if you do not like curry dry. Check for taste, cook under medium flame by closing the pan with lid for 10-15min and finally add sour cream, garam masala and mix well. Turn off the stove, take the mixture into a serving bowl and garnish with cilantro.
Remember, to take off your curry after cooking form the pan to a serving dish, if your curry still remains in the same pot it may cook more because of heat. because of this it may become very soft and mushy.
Hope you like my recipe!!! Enjoy!!! your DD
Saturday, March 1, 2014
Salmon Vegetable Bake Dinner
Ingredients:
1.5 lbs boneless skinless salmon
5-7 potatoes
2-3 carrots
1 large red bell pepper
1/2 head cauliflower
1-2 bunches of broccoli
5 cloves of garlic
Mayonnaise, ketchup
Salt, pepper, ground coriander
1.5 cups water
Enjoy!!!
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