Step By Step photos for Veggie-maniacs

Baked Sweet Potatoes - more a snack than a curry!

Sweet potatoes are an excellent source of carotenoid antioxidants, contain calcium and are high in vitamins A & C. Baked with skin is an excellent way of eating them.

Take a nice big sweet potato & soak in water for 2-3 hrs.

Scrub, wash well & cut to ¼ “ slices.

Heat 3-4 tbsp brown sugar (or less) in a pan.

When it caramelizes, add the slices & remove.

Transfer to a baking dish, cover with aluminium foil & bake in a pre heated oven at 200 deg C for 20mtes.
If it is a Borosil, pyrex or corningware, you can continue to MW in that as given below. Otherwise, change to a MW bowl before the next stage.

If there is any liquid left, MW Hi for 3-4 mtes till dry.

Open & lightly mash with a fork.

Very tasty as a snack also.

 

Crunchy Vegetables in Chilli Sauce - is fusion my new passion??

This goes best with noodles & rotis.

Chilli sauce:

Heat:

Olive oil - 2 tsp

Finely chopped garlic & ginger - each 1 tsp

Chopped celery - 1 tsp ( I substituted tender roots of coriander)

Chilli sauce - 2 tsp

Capsico sauce - 3-4 drops (optional)

Salt

Tomato ketchup - 2 tsp

Basil leaves, chopped - 2 tbsp

Water - ½ cup

Paprika - to taste

Salt & pepper

In another pan mix

Half-boiled cauliflower + broccoli + beans

Onions + carrots + baby corn + tricolor capsicum

Coat with 1 tbsp cornflor.

Deep fry & remove.

Coat with the above sauce & serve hot.

 

Mooli Dhoklis - a la Gujarathi style!

I tried this because both greens & vegetable used!!

This is a gujarathi dish & very easy to make. Goes very well with rotis.
Select fresh moolis with tender leaves. Clean, wash & chop the leaves.

For gravy:

Heat 2-3 tsp oil in a pan & add:

Jeera - ½ tsp

Hing - ½ tsp

Chopped mooli leaves - 2 cups

When the leaves shrink well, add:

Red chilli powder - 1 tsp

Dhaniya-jeera powder - 1 tsp

Green chilli-gnger minced - 2 tsp

Haldi - a pinch

Salt & sugar

Water - 2 cups

Cover & cook.

In the meanwhile, make a dough with

Besan & atta - 2 tbsp each

Salt

Oil - 1 tbsp

Cooking soda - ¼ tsp

Grated mooli - 1 cup

adding just enough water.

Roll small balls & pat into mini-disks. These are dhoklis.

Open the gravy & add dhoklis, one by one.

Cover & cook again till the dhoklis are completely cooked & start floating.

Switch off & add a dollop of ghee.

Serve hot.

 

Banarasi Alu - saunf imparts a unique flavor!!

Use 500 gms of baby potatoes or big potatoes, boiled & cut into chunks. Boil just right – not mushy.


Roast in a kadai on a low flame:

Dhaniya - 2 bsp

Cardamom - 2 ( I missed in the photo)

Red chillies - 5-6

jeera & saunf - each 1 tbsp

Khus khus - 2 tsp.

Lastly add kasuri methi - 1 tsp (not shown in the photo)

Cool & powder.

Blend 2-3 tomatoes.


Heat 2 tbsp gee & add

Chopped garlic - 1 tbsp

Made masala powder

Chopped green chillies - 1 tbsp

Chopped ginger - 1 tbsp

Sute & add ground tomatoes.

Add ½ cup water, salt & simmer till the mixture becomes homogenous.

Add boiled potatoes, cover & simmer.

Cook till the flavours are absorbed by the potatoes.

Serve hot.

In te last photo, it is shown, served with Brinj Rice.