HEAVEN SENDS US GOOD MEAT AND THE ANGEL SENDS US COOKS!!! FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU MY RECIPES AND INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Tuesday, August 21, 2012

MIXED VEGETABLE- SIMPLE VEGGIES EXOTIC DEILGHT!!!


 

CAULIFLOWER-THIS WHITE VERSION OF ITS COUSIN BROCOLLI IS A CRUCIFEROUS VEGETABLE.

THIS BUNCH OF FLORETS ARE GOOD SOURCE OF FIBRE, NUTRIENTS,ANTIOXIDANTS (SULFORAPHANE),LOW IN CARBS AND EAST TO PREPARE.

CARROTS-THIS PERFECT HEALTH FOOD IS A ROOT VEGETABLE.CARROTS ARE A GOOD SOURCE OF BETA CAROTENES, VITAMIN K1,ANTIOXIDANT,FIBRE AND POTASSIUM.ITS OK TO HAVE IT RAW BUT COOKING RELEASES MORE  BETA CAROTENES  WHICH ARE USED BY OUR BODY TO MAKE VITAMIN A.

CAPSICUMS-THE BELL PEPPERS ALSO CALLED PEPPERS,SWEET PEPPERS OR CAPSICUM,IS THE FRUIT OF THE PLANT BELONGING TO THE CAPSICUM ANNUM SPECIES,THEY ARE CULTIVATED IN VARIOUS COLOURS LIKE ORANGE , GREEN,YELLOW AND RED.

IT IS AN EXCELLENT SOURCE OF VITAMIN A AND C ,FIBRE, VIT E AND B6 AND FOLATE  AND LOW IN CALORIES,THERE SWEETNESS IS DUE TO THE NATURAL SUGARS IN IT.

VEGETABLES SHOULD BE MADE PART OF ONE’S DAILY DIET AND BETTER TO HAVE IT LITTLE COOKED THAN RAW.

RECIPE CARD:

PREPARATION TIME:10-15 MINS

COOKING TIME:10-15 MINS

SERVES:4-5

INGREDIENTS:

  • CAULIFLOWER/GOBI-200GMS
  • RED CARROT /GAAJAR-150 GMS
  • CAPSICUM/SHIMLA MIRCH- 2 MEDIUM SIZED
  • RED CHILLI POWDER /LAL MIRCH-1 TSP
  • TURMERIC POWDER-1 TSP
  • SALT TO TASTE
  • FENNEL SEEDS/SAUNF-1/2 TSP
  • MUSTARD SEEDS/RAI-1/2 TSP
  • FENUGREEK SEEDS/METHI -1/2TSP
  • CORRIANDER LEAVES/DHANYA- 1-2 TBSP(CHOPPED)
  • OIL -  2 TBSP

METHOD:

  1. WASH THE CAULIFLOWER,SEPARATE THE FLORETS AND SOAK IN SALT WATER FOR 5 MINS.WASH AND DRAIN . KEEP ASIDE.
  2. CUT THE CARROTS AND CAPSICUM IN THIN STRIPS
  3. IN A DEEP PAN PUT OIL WARM IT UP , ADD THE SEEDS SAUTÉ FOR A MINUTE.
  4. ADD THE CHOPPED VEGETABLES AND SPICES.MIX WELL.
  5. COVER AND COOK TILL THE VEGETABLES ARE COOKED BUT A CRUNCH IS THERE IN THEM 
  6. ADD CORRIANDER.
  7. AND IT IS READY TO SERVE.



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