Spicy Carrot And Zucchini Bhaji Food

INDIAN VEGETABLE BHAJI

Steps:

• Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
• Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
• Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

SPICY CARROT AND ZUCCHINI BHAJI

Steps:

• Whisk besan (chickpea flour), salt and the water in medium bowl until mixture forms a smooth thick batter.
• Stir in spices, garlic, onion, carrot, zucchini and coriander.
• Heat oil in wok, deep fry tablespoons of mixture, in batches, until vegetables are tender and bhaji are browned lightly.
• Drain on paper towel.
• Serve with mango chutney.

POTATO BHAJI

Steps:

• Boil potatoes with skins on (boil as you would for mashed potatoes, just until soft).
• Remove skins.
• Mash potatoes lightly, but not as you would for mashed potatoes!
• There should be nice small chunks in the potatoes but partially mashed.
• Heat oil on medium heat in a nice sized vessel; add mustard seed.
• let mustard seed splutter.
• Add chopped onion, and fry lightly.
• Add diced tomatoes and fry until soft.
• Add the chopped coriander leaves (or parsley), curry powder; stir and fry lightly reduce heat to low and add the potato; stir well and just heat through until forms a nice consistancy and spices have mixed in well (approximately 5 mins wont take too long).
• If the consistancy of the potatoes seems a little too dry you may add a little water- less than 1/4c-- Should not be watery, but nice and thick, only a little moist.
• Serve!

SPINACH AND MUSHROOM KORMA

Steps:

• Blend or process nuts until finely ground.
• Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
• Add nuts, seeds and paste and cook stirring until fragrant.
• Add cream and mushrooms, simmer covered for 15 minutes.
• Add spinach and cook stirring until wilted.
• Serve curry with yoghurt.

MY PAV BHAJI

Steps:

• Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
• Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
• Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
• Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
• Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
• Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.

MONGOLIAN LAMB MEATBALLS WITH SPICY SAUCE

Steps:

• Combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
• Roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
• Heat oil in wok.
• Add meatballs in batches; stir fry gently until meatballs are cooked, remove.
• Add pepper and shallot; stir fry.
• Add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
• Stir until mixture boils and thickens slightly.
• Serve sprinkled with peanuts.