Broccoli and Corn stir-fry.

A delicious Broccoli and Corn stir-fry which can be served as a side dish with rice or could be had as a meal by itself…


Ingredients:

One head of Broccoli blanched

1 cup sweet corn kernels boiled

1 tbsp olive oil

Pepper powder and chilly flakes as per requirement

Salt.

Method:

Heat the olive oil and drop in the blanched florets of Broccoli. Stir fry till cooked but crunchy. Add the sweet corn kernels, salt, chilly flakes and pepper powder. Mix well. Serve hot.

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Asparagus Stir-fry.

Asparagus can be used in soups, as a stir-fry or even air fried. My favourite is this stir fry seasoned with finely chopped garlic and sprinkled with chilly flakes.

The woody stems at the bottom should be discarded as they are chewy. A good way of knowing how much to discard is to snap rather than cut the lower end of the asparagus. String of necessary… Cut into two inch size pieces. Wash thoroughly and keep aside.

Ingredients:

A bunch of asparagus

1 tbsp butter

5 garlic cloves minced

A sprinkling of onion powder and chilly flakes

Salt.

Method:

Heat the butter in a pan. Add the minced garlic and toss on a high flame for a couple of minutes. Drop in the asparagus, and saute till they are cooked but retain their crunch. Sprinkle with onion powder and chilly flakes. Serve as a side dish with rice or soup.

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Veg stir-fry…2

A quick to make and extremely delicious stir fry which is not just filling but also a treat for weight watchers. I have kept it simple adding the minimum of spices and sauce.

Ingredients:

Equal quantities of the following veggies and Paneer:  I used 100 gms of each.

Peas

French beans

Sweet corn

Baby corn

Carrot

Onion

Paneer

1 heaped tbsp Soya sauce

1 tsp pepper powder

Salt

Butter ( as per choice)

1 tbsp finely chopped garlic

1 tsp finely grated ginger

Method:

Slice the paneer into cubes. Sprinkle some pepper powder, salt and corn flour and marinate for an hour. Roast it in a little butter till it turns a golden brown. Keep aside.

Cut the beans and carrots into jullienes. Slice the onions into petals. Boil the peas, corn and baby corn till tender.

Heat a tbsp of oil in a pan. Add the ginger and garlic and saute till it turns a golden brown. Drop in the onions and saute till translucent on a high flame. Keep tossing continuously to avoid burning… drop in the beans and carrot. Saute till they are cooked but crisp. Add the corn, peas, baby corn, salt, pepper and soya sauce . Mix thoroughly . Finally drop in the paneer, give a final stir and serve hot.

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Copyright © 2024 by Vinaya Prabhu. All rights reserved.

Paneer and Bell pepper stir fry-2

This particular dish of Paneer with Bell pepper is a family favourite… There are two other starters with Paneer in this website, but this continues to be an all time favourite… The tangy, sweet and spicy flavours make it a winner all the way.

Ingredients:

300 gms Paneer cubed into bite sized pieces

1/2 each of a green, red and yellow Bell pepper sliced into thin strips

2 large onions sliced into petals

100 gms sweet corn boiled

15 cloves of garlic finely chopped

2 inch piece of ginger grated

Schezwan sauce and tomato ketchup as required

1tsp pepper

Salt

3 tbsps Corn flour to dust.

Oil for frying

2tbsps Amul butter .

Method:

Sprinkle salt, pepper and corn flour on the paneer cubes and marinate it for fifteen minutes. Deep fry to a golden yellow. Drain and keep aside. Heat the butter in a pan. Add the chopped garlic and ginger and saute till the garlic turns golden brown. Add the onions and bell pepper and keep sauteing on a high flame till the onions turn translucent but the Bell peppers retain their crunch. Add the boiled corn and paneer. Add the Schezwan and tomato sauce as per your taste. Here I used around two tablespoons of both the sauces.. Mix well and serve immediately.

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Madras Cucumber and potato stir-fry.

Madras/ Mangalore Cucumber is widely used in the Southern parts of India. It is used in coconut based gravies, in simple stirfries, dosa or grated and mixed with Jaggery and coconut milk and served as a dessert.

Ingredients:

1 Madras Cucumber washed, peeled , cored and chopped into tiny cubes.

2 large potatoes chopped into tiny cubes.

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies

1 sprig of curry leaves

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard and after it crackles add the broken red chilly bits , curry leaves and asafoetida. Toss. Add the cucumber, potato, salt and half a glass of water. Cover and cook till done. Goes well with Dal and rice.

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Jackfruit seed, Cucumber peel and potato stir fry.

The nutritious part of the vegetable is it’s peel which has been used in this stir-fry. Here the peel of Madras/ Mangalore Cucumber which is commonly used in the Southern parts of India has been used. Along with it some sliced jackfruit seeds and potatoes have been added to lend sweetness.

Ingredients:

One Madras Cucumber, peeled and the peel cut into two inch long strips

Jackfruit seeds sliced ( half the amount of the peel when measured)

Potato cut into thin strips ( same amount as the sliced jackfruit seeds)

Salt

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

1/4 tsp Hing/ asafoetida

Method:

Heat oil in a pan. Drop in the mustard seeds. After they crackle add the broken red chilly bits and asafoetida. Toss. Add the peel, Jackruit seeds and potato. Add half a glass of water and salt. Mix thoroughly. Cover and cook till done. Serve with rice and dal.

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Cucumber and Jackruit seed stir fry/ Magge Tamboor

The Cucumber and Jackruit seed stir fry is a seasonal delicacy prepared by the GSB / Konkani community of Mangalore. This variety of Cucumber is available during late summer and can be stored uncut for almost four months. A few such vegetables like Pumpkin, Ashgourd and Yam were stored to tide over the monsoon months half a century ago. Today all kinds of fresh vegetables are freely available and with people shifting to apartments, storing them is now almost non existent.

Ingredients:

250 gms Cucumber de skinned, cored and chopped into tiny bits

25 seeds of Jackruit peeled and sliced

2 tbsps jaggery powder or syrup

500 ml of water

Salt

For the tempering:

2 tbsps Coconut oil

15 garlic cloves crushed gently

3 dry red chillies broken into bits

Method:

Tip the chopped cucumber and sliced jackfruit seeds into a pressure cooker. Add salt and two glasses of water. Pressure cook to two whistles. Allow pressure to release naturally. Add the jaggery and bring to a boil. Heat oil in a pan. Add the crushed garlic and roast to a golden brown. Drop in the broken red chilly bits, toss and drop the seasoning into the boiling Tamboor. Allow to simmer for a couple of minutes. Switch off and keep aside for about fifteen minutes for the flavours to infuse. Serve it as a mixer over rice.

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Bottle gourd peel and potato upkari/ stir-fry.

The nutritive part of the bottle gourd that is it’s peel combined with potato to give it texture finds its way into this stir-fry . This is one of the most traditional of Konkani recipes where the peel of vegetables is put to good use by turning it into a simple stir fry. Best consumed with rice and dal.

Ingredients:

Peel of one large sized bottle gourd ( that is the green portion adjacent to the white portion of the bottle gourd after the outer hard portion is scraped off)

Potato exactly half the amount of the peel after it is chopped.

5 dry red chillies or more as per spice level.

1 tbsp coconut oil

1 tsp mustard

1/2 tsp Hing/ asafoetida

Salt

Method:

Scrape the outer hard portion of the bottle gourd gently and wash it thoroughly. Slice the peel and chop it fine lengthwise into one inch sized pieces. Chop potatoes similarly. Heat oil in a pan. Add the mustard. After it splutters add the broken red chilly bits, Hing and toss for a few seconds. Add the chopped peel, potatoes and salt. Add about 200 ml of water and bring to a boil. Cover and cook till done.

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Garlic Potato stir-fry

This is a fiery garlic potato stir fry for the spice lovers. I had made it with just half a kg of baby potatoes to try out the recipe shared by my friend Sharmila Shirali, as my husband loves spicy dishes. We had a real treat as it went extremely well with the Dal rice and curds with which I served it.

Ingredients:

1/2 kg baby potatoes pressure cooked and peeled

12 Byadgi chillies

10 cloves of garlic

Salt

2 tbsps coconut oil or oil of choice

Method:

Soak the Byadgi chillies and garlic together in half a glass of water for an hour. Grind it along with required amount of salt to a fine paste. Marinate the baby potatoes for about an hour in this ground paste. Heat oil in a pan. Drop in the potatoes and saute on a gentle flame till the raw smell disappears and you can smell the aroma of garlic that has been sauteed well. Allow the potatoes to rest for an hour before you serve them so that the potatoes could absorb the flavour. Reheat and serve with Dal rice.

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Pineapple stir fry

This is a recipe for those who love tart fruits but cannot enjoy them as they are allergic to it. A quick saute or seasoning kills the enzymes responsible for the allergy and the fruits can be eaten as a dessert or even with a meal. This is a delicious recipe of seasoned pineapple shared by my friend Sneha Kamath.

Ingredients:

1 pineapple de skinned and chopped into bite sized pieces

1 tbsp jaggery syrup

Salt

1 tbsp finely chopped coriander or mint leaves

For the tempering:

1 tbsp coconut oil

1 tsp mustard

2 dry red chillies broken into bits

Method:

Heat the oil in a pan. Drop in the mustard seeds and after they splutter add the broken red chilly bits. Toss and drop in the pineapple pieces. Add the jaggery syrup and salt. Mix well, cover and cook on a gentle flame for five minutes. Garnish with coriander or mint leaves. Serve hot or cold.

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