About Vegetable Recipes For kids
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This recipe has been in my drafts for a long time. Well, 7 months to be more specific. It is quite a tragedy when you have 40+ drafts (a.k.a recipes) with photos ready but you have no time to post them! Yes - that's my life at the moment. Deadlines at work, a little energetic bundle of joy and life in general is freaking fast paced and hectic. It seems like just yesterday when my mother was here whipping up delicious dishes in my kitchen. Sigh! Good stuff always whizz past like a bullet train. This is my mom's recipe. She made this for me so that I can keep this blog going but which I promptly am posting now (!!) :)
Indian Vegetable and coconut Stew Recipe
This is such a ridiculously easy recipe with delicious results. Avial or Aviyal is a South Indian stew of vegetables, coconut and curd. The garnish of curry leaves in coconut oil gives it that distinctive and addictive taste. Enjoyed and owned by the cuisines of Kerala, Tamil and Udipi its a popular Indian dish, down South. I was amazed to know that it has its origin in the epic Mahabharata era where this dish was supposedly invented by one of the Pandava brothers - the well built Bhima. Interesting! Growing up, this was not a common dish in our household since my father for health reasons avoided coconut. So my mother never made it. She also never added coconut to any of our dishes and so by force of habit, I continued the same after marriage too. It was only when one day, my husband remarked in passing that he enjoyed one particular dish with coconut that I was like - waitaminute - Why am I NOT adding coconut? From then on coconut and me have lived happily ever after :)
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 15 min
Serves: 2 people
Ingredients
1/2 cup curd/yogurt (*)
3-4 cups of mixed vegetables (**)
1 tbsp coconut oil
1 tsp cumin
1-2 green chillies, or as per taste
1/2 cup grated fresh coconut, tightly packed (frozen works too, though fresh preferable)
1/8 tsp turmeric
Salt to taste
Few curry leaves for garnish
Tips
(*) Sour curd is normally used but here we used fat free Greek yogurt since that's what I always have in hand and it worked equally well.
(**)You can use any vegetables available. For this recipe we used potatoes, taro root,pumpkin,carrots and brinjal. Other vegetables that you can use are beans, cluster beans, plantains or any other variety of potatoes.
Method
1Grind the coconut, chillies and cumin seed together into a paste.
Indian Vegetable and coconut Stew Recipe
2You can grind them together like how we did or grind the coconut and chillies together first and then add the cumin to blend into a paste. Set aside.
Indian Vegetable and coconut Stew Recipe
3Meanwhile in a pan take the chopped vegetables and boil them in water (that is sufficient enough to cover them). If using taro root, you would have to boil it separately, peel, chop into chunks and then add it to this water (after the rest of the vegetables become soft). We had some leftover boiled taro root, hence it was perfect for this recipe. The other vegetables can be added together with a pinch of turmeric and boiled until soft. Once soft, add salt.
Indian Vegetable and coconut Stew Recipe
4Add the coconut paste to this water and bring it to a boil.
Indian Vegetable and coconut Stew Recipe
5While that's coming to a boil, take another small pan. Heat 1 tbsp of coconut oil and saute the curry leaves. Once the aroma starts wafting
Indian Vegetable and coconut Stew Recipe
6drop the leaves to the coconut-vegetable (aviyal) mixture.
Indian Vegetable and coconut Stew Recipe
7Remove from heat. Once it has cooled down to room temperature, add the yogurt
Indian Vegetable and coconut Stew Recipe
8and give it a good mix.
Indian Vegetable and coconut Stew Recipe
Delicious coconut and vegetable stew ready! Its normally enjoyed along with rice - as part of 3-4 course meal.
For a long time, I believed that Gobi/Vegetable Manchurian was a Chinese dish. I am sure I have, at least more than a few, fellow Indians backing me up on that. I remember visiting my first ever authentic Chinese restaurant and being amazed at the menu. 'Cos it was nothing like I was aware or comfortable with. I was ready to question the authenticity of the restaurant rather my own judgment! Naivety to the core ;) It took a bit of reading to know, what I thought was authentic, was no where close to the reality. It was an amazing Indian's mindset to bring out such mind boggling "Chinese" dishes on to the Indian soil customizing it in such a way that it did not feel "blech". The Indo-Chinese fusion is one craze that exists to date where Indians enjoy an encore of dishes.
Indo-chinese Vegetable Manchurian Recipe with gravy
Among such recipes, this Vegetable Manchurian is one such gem. Vegetable Balls deep fried and served on a gravy accompanied by fried rice or noodles. Perfect! Except that for me personally there is one small hitch. Deep frying! :( I am not among those who shy away from deep frying completely looking at it as if its a sin or something. I enjoy my deep fried goodies - but try to keep it at minimum. I don't believe in skipping anything - just enjoying everything in moderation. And there is always Gym or local park to burn away those additional calories right? Better this method than skipping it altogether is my motto. But there are many recipes out there where additional fat is just not required. If you can achieve almost the same results with a healthier method, then why not? Like these Balls for instance. Instead of deep frying soaking up all that oil, or baking it that it ends up "looking" and "tasting" like healthy and not like the real thing - I choose to go the middle route. Indo-chinese Vegetable Manchurian Recipe with gravy Yup, out with my Pancake Puff pan (Kuzhi Paniyaram Pan in Tamil). Those have been a blessing in disguise for such a long time. I have made Koftas, bondas and god knows what else with them with so much little oil. My better half loves all good food, but he of course does not mind cutting out unnecessary fat. So in order to keep him happy, I make use of these pans for such similar recipes. Enjoy them guilt free - your family and your health will thank you for it :) I have added colorful variety of vegetables - Like I say often enough, vibrant looking dishes not only are pleasing to the eye and palate but also nutrition wise. But go ahead and use whatever vegetables you have on hand.
Basic Information
Prep Time: Under 30 min
Cook Time: 30 min to 1 hour
Serves: 2 people
Yield: Makes around 12-15 koftas depending on the shape
Ingredients
For Koftas (balls)
1/4 cup purple cabbage,grated
1/4 cup carrots, grated
1/4 cup frozen beans, chopped
1/4 cup frozen peas
1/4 cup paneer, grated
1 potato, steamed and mashed (or boil it)
1 spring onion, chopped
1 tbsp soy flour, as needed (or use cornflour)
1 green chilli, thinly sliced (or as per taste)
1-2 garlic, minced (as per taste)
1 inch ginger, peeled and grated
Little salt and pepper (remember the gravy will need salt too)
For the Manchurian Gravy/Sauce
2-3 garlic, minced(as per taste)
1 inch ginger, peeled and grated
3 spring onions, greens and whites separated
1/4 cup mixed colored bell peppers, finely chopped (or use whatever you have on hand)
1-2 green chilli, as per taste (optional)
1-2 tbsp Soy sauce (depending on the brand of soy sauce)
2 tbsp soy flour mixed with 1 cup of water (or cornflour)
About 1/2 tsp of sugar
Salt to taste
Method
1Lets start with the Vegetarian Balls shall we? I have added as many colorful vegetables as possible. You can use whatever you have on hand. I also steam the potatoes and mash them with skin on to retain the nutrition. But you can choose to boil the vegetables like beans and peas. I went the shortcut route and used frozen (and thawed) beans and peas. Saves time for me :) Add all the ingredients for the balls together in a bowl
Indo-chinese Vegetable Manchurian Recipe with gravy
2Mash them well with a masher or your hands until it comes together. It should be a firm dough holding enough for you to shape them into balls. If loose, add more soy flour or paneer to help it bind. If too tight, add few drops of water (or vegetable stock) to make them into required consistency. You can do a taste test at this point to see if the seasoning is right for you. Make sure the salt is little less. The gravy will have salt too and you don't want the dish to end up salty.
Indo-chinese Vegetable Manchurian Recipe with gravy
3Shape them into small balls. Refrigerate them for about 15-20 minutes. Its an optional step, but I find it helps the balls to retain their shape while frying without breaking apart.
Indo-chinese Vegetable Manchurian Recipe with gravy
4In a plate, add few tbsp of all purpose flour and coat the balls lightly with it. Dust off the excess. This is also optional but it helps to give it a nice crispy surface.
Indo-chinese Vegetable Manchurian Recipe with gravy
5Heat your Pancake puff pan (Kuzhi Paniyaram Pan), add few tsp. of oil and when hot, drop your balls in it. The amount of oil needed would depend on the size of your ball. I think I used about 1 tsp of oil for frying up one ball completely on all sides. Make sure the oil is hot, otherwise the ball will fall apart. Oil should be med-high.
Indo-chinese Vegetable Manchurian Recipe with gravy
6Rotate the ball on all sides to cook evenly on all sides. Drain on paper towels and set aside.
Indo-chinese Vegetable Manchurian Recipe with gravy
7Meanwhile, lets prepare the gravy. In a skillet heat 1 tsp of oil. If you have a wok, it works great too. I used a non stick. When the oil starts smoking, add the ginger, garlic, onion whites, bell peppers, chilli and saute for few seconds.
Indo-chinese Vegetable Manchurian Recipe with gravy
8Add 1 cup of water along with cornflour water, soy sauce, sugar, (v little salt since soy sauce is also salty - add salt only if necessary), half of spring onion greens. Simmer for few minutes until it all comes together as a gravy/ thick sauce. You can do a taste test and season with more salt/soy sauce if needed. Adjust the gravy as per your needs. To0 thick, add more water. Too runny, add a little more cornflour paste making sure that you season the gravy accordingly with increase in qty.
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Picss
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Vegetable Recipes For kids Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics
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