Buttered Vegetables in Fresh Cream Dressing

Buttered Vegetables are classic salad recipes which you can find in any buffet spread. The first time when I tried this was at Taj Fishermen Cove.I simply loved it. The veggies were fresh, crunchy and delicately cooked in butter. Salads are never boring if you find your own way of tossing them in your favorite dressing. Here, I have used fresh cream dressing to toss the vegetables in addition to butter and this just tasted yummy. Fresh Cream and butter are source of good fat. Fat is never an unhealthy option. Good fat taken in the right amount helps in absorption of proteins,amino acids and also reduces risk of stroke.

This is highly low in carbohydrates and high in good fat making it ideal for Ketogenic Diet.

Serves:2

Ingredients

1. Unsalted Butter - 2 tbsp
2. Mixed Italian Herb Seasoning - 2 tsp
3. Pepper - 1.5 tsp
4. Fresh Cream - 2 tbsp
5. Water - 1/4 cup
6. Sugar - 1/2 tsp
7. Needed Salt

Veggies Used

• Red Bell Pepper - 1/3 cup(cubed)
• Yellow Bell Pepper - 1/3 cup (cubed)
• French Beans - 4 (cut in 1 inch length)
• Baby corn - 4 (cut lengthwise)
• cauliflower - 6 florets
• Onion - 1 (sliced thinly)

Vegetables sauteed in butter

Method

1. Rinse all the vegetables nicely. Soak cauliflower in hot water with a tsp of rock salt for 15 mins. If there are any worms inside the cauliflower, it will come out in this process. After 15 mins, rinse and strain the cauliflower once again.

2. Heat butter in a non stick pan, add all the veggies and saute well on a medium-low flame.Add needed salt,sugar and saute well until onions turn transparent.

3. Add water to the above pan and cover the lid. Allow the vegetables to be steamed on low flame. Ensure the vegetables are not overcooked and they are just cooked 90 percent.

4. After the veggies have cooked, add the fresh cream, mixed herb seasoning and pepper. Give a gentle mix. 

5. Serve the salad warm with sprinkled pepper/ seasoning of your choice.

Pasta Primavera

Pasta Primavera, is probably one of the most healthiest version of Pasta.There is no separate sauce required for making this pasta.It is a combination of fresh vegetables sauteed with minced garlic and Olive Oil.It is very simple and easy to make.Traditionally, Parmesan cheese is added to it as a final topping. I have skipped adding cheese as I wanted to keep it vegan and healthy. Also, I have added balsamic vinegar for additional flavor and taste. 

The taste and flavor to this pasta comes from the fusion of fresh roasted vegetables in herbed olive oil and garlic with balsamic vinegar .

Indulge in this sin free healthilicious Italian Treat.

Serves : 2-3

Ingredients

1. Extra Virgin Olive Oil/ normal edible Olive Oil - 1/4 cup
2. Durum Wheat Pasta - 1.5 cups  
3. Balsamic Vinegar - 1 tbsp 
4. Mixed Italian seasoning - 2 tsp or more depending on taste
5. Garlic - 4 pods (minced finely)
6. Salt and Pepper to taste

Vegetables

• Broccoli - 6-7 florets
• Red Bell Pepper - 1 small (cut into julienne)
• Yellow Bell Pepper - 1 small (cut into julienne)
• Baby corn - 4 (slit length wise)
• Onion - 1 small (cut lengthwise)
• Tomato - 1 large or 2 small (chopped finely)
• American sweet corn- 2 tbsp

Method

1. Boil broccoli and baby corn for about 2 mins with tsp of salt. Strain them and keep it aside. Cook Pasta till Al Dente and keep aside.

2. Take a pan, add olive oil. Add some minced garlic and onion and saute till nice aroma and onions turn translucent on a medium flame.

3. Add all the veggies (other than broccoli and baby corn) and saute for 2 mins with some salt, pepper and mixed herb seasoning. Ensure the flame low-medium and not high.

4. Now add broccoli and baby corn and cook for 5 more mins. Ensure that all the veggies are nicely cooked and covered in herb flavored Olive oil and garlic.

5. Now add the cooked pasta and saute well. Drizzle the balsamic vinegar and toss well so that the pasta is covered uniformly blended well with the aromatic flavored vegetables.

6. Drizzle some more olive oil and serve it piping hot with slice of bread or Soups.

Notes,Tips & Add-on's

1. You can add any veggies of your choice and any number of vegetables. Absolutely left to your convenience.
2. You can add some grated Parmesan or any other cheese on top before serving.

Balsamic Roasted Vegetables

This is my easiest and most healthy option for dinner. Weekly twice, I tend to have just this salad for my dinner. It is definitely a sin free indulgence. I have used extra virgin olive oil and Balsamic Vinegar as dressing.Both these two combinations are heavenly with rich flavor and aroma that you almost travel to Italy. Know more about Balsamic Vinegar and its uses here. This has all the veggies that is sure the satisfy your taste buds as well as your hunger without gaining pounds. This is so easy to prepare. Whenever you want to detox your body with an healthy alternate, just go for it:):)

serves:2

Ingredients

1. Extra Virgin Olive Oil - 1/4 cup
2. Paneer/cottage cheese/tofu - 6-7 small cubes
3. Pineapple slices - 3 (Cubed)
4. Baby corn - 5 (sliced thinly)
5. Onion - 1 large (chopped roughly)
6. Tomato - 1 large (chopped finely)
7. Broccoli - 5-6 florets
8. Red Bell Pepper - 1 small or 1/2 big
9. yellow Bell Pepper - 1 small or 1/2 big
10. Green Capsicum - 1 small or 1/2 big
11. Balsamic Vinegar - 2 tbsp or more as per taste
12. Mixed Italian Herb Seasoning - 1 tbsp or more as per taste
13. Salt and pepper to taste

Method

1. Boil Broccoli and baby corn with a pinch of salt for about 2 mins. The broccoli should be semi cooked. Strain the contents and keep it aside.

2. Heat a pan and add olive oil. Add Onion and saute until transparent. Add bell peppers,capsicum,tomatoes and saute well for 2 mins.

3. Add strained baby corn and broccoli and saute well in Olive Oil. Add needed salt.

4. Add paneer and pineapple cubes and saute well.

5. Add Italian seasoning and fresh ground pepper. Saute on a medium flame for all the veggies to get cooked and soft.

7. Drizzle Balsamic vinegar in the last, raise the flame high and do a high speed saute for 2 mins. Don't take off your hand else the vegetables might be burnt. 

8. Keep on medium- high flame for about 2 mins for all the vinegar and water to be absorbed by the veggies.

9. Once done, switch off the flame. Transfer the salad to plate and serve hot:):)

Notes,Tips & Add-on's

1. You can add any veggies of your choice according to your taste buds. Choices like Brussels ,carrots go well with this salad.
2.  Pineapple and paneer tastes great with balsamic vinegar and hence I have used them in my salad. Off course, paneer is a great source of protein too and pineapple provides the additional sweetness and 'tanginess' that tastes great with balsamic vinegar.
3. You can use strawberries,olives or any toppings for your salad.
4. You can also add feta cheese, they taste great with balsamic vinegar.

Baby Corn & Capsicum Pulao

To all the capsicum and baby corn lovers out there. Here comes an interesting recipe.I had made this for pot luck at my office and it was widely appreciated.This is one easy crunchy and a colorful pulao that can be made specially when you are inviting guests!! The combination of roasted capsicum with mint topped with baby corn is sure to tingle your taste buds!!!

serves:2-3

Ingredients

1. Basmati Rice-1.5 cups
2. Baby Corns- 6-7 nos.(cut into thin disc shaped sizes)
3. Red/Yellow/Green Capsicum - 1/4 cup each (chopped)
4. Onion-2 medium sized (Cut length wise)
5. Mint Leaves-fistful (finely chopped)
6. Ginger garlic paste-1 tbsp
7. Green Chili-2 
8. Ghee-2 tsp
9. Salt to taste

Masala Ingredients

• Cloves-3
• Cinnamon stick-2
• Bay leaf-1
• Star anise-2
• Green Cardamom-3
• Black Cardamoms-2
• Fennel Seed-1 tsp
• Cumin Seeds - 1 tsp
• Mace/Japathri -2

Method

1. Rinse well and soak the Basmati rice for  30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.

3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.

4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.

7. Now transfer the content of the pan to a vessel for pressure cooking.

10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.

11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.

12. Add the sauteed Capsicum to the cooked rice and mix gently.

13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.

Baby Corn Manchurian

One of my favorite crispy dish from Indo-chinese cuisine.This is a very simple and easy to make recipe.You can serve it whenever you have unexpected guests at home.

Tastes best when used as an accompaniment for Veg Hakka Noodles and Veg. Fried Rice.

Serves: 2-3

Ingredients

1. Baby corn- 8-10 (chopped as shown in pic)
2. Oil for deep frying
3. Salt as needed

Batter Ingredients

1. Cornflour - 1/4 cup
2. Maida/All Purpose flour - 1/4 cup
3. Red Chili Powder - 1 tsp
4. Kashmiri Red Chili Powder - 1 tsp
5. Black pepper powder- 2 tsp
6. Salt needed

Manchurian Sauce

1. Garlic Pods-5-6 (Chopped finely)
2. Ginger- 1 inch (chopped finely)
3. Green Chilies-2 (chopped finely)
4. Soy Sauce - 2 tsp
5. Vinegar - 1 tsp (Rice vinegar or any)
6. Spring Onions-Finely chopped(Both leaf and the onion part)
7. Cornflour paste- 1 tbsp + 2 tbsp water
8. Tomato Ketchup- 1 tbsp
9. Red Chili Sauce - 1 tbsp
10. Pepper Powder - 2 tsp

Garnishing

Spring Onion leaves &  the spring Onions bulb- Chopped

Method

1. Mix the ingredients under batter with required amount of water.The batter should be of thick pouring consistency.

2. Chop the baby corns into medium sized length.Boil the cut Baby corns in water for 5 mins with a tsp of salt.Pat dry them.

3. Dip the Baby corns in the batter and coat them well with batter.

4. Deep fry the coated Baby corns in hot oil till the color turns light golden brown and keep it aside.

5. Heat some oil in a pan.Add spring onions and normal onion,garlic,ginger, chilies and saute till the onions turn transparent and the garlic turns light brown in color.

6. Add soy sauce,tomato sauce,vinegar and red chili sauce sauce and cook for about a minute.

7.  Add 1/4  cup water,salt,pepper powder and cook for another few minutes.Add cornflour paste for thickening and also to get a glaze saucy texture.

8. Add the fried  baby corns and saute well till they are coated completely with the sauce.

9. Add chopped spring onion leaves and serve hot.

Notes,Tips & Add-On's

1. Soy sauce already has salt and hence adjust the salt accordingly.
2. You can also garnish with normal onions and capsicum after sauteing them for a min with salt for additional add-on's.
3. Make sure the oil is hot before frying the baby corns,else the masala mixture may come off
4. Tomato ketchup can be adjusted according to the taste.

Baby Corn & Capsicum Masala

For all those baby corn lovers out there, try this recipe which definitely meets the restaurant standards.Serve this as an accompaniment to rotis or chappathis.This is a very rich side dish that can be prepared easily at home.Now,stop paying for an expensive price tag at North Indian/Punjabi restaurants and check out the below recipe :)

serves:4-5

Ingredients

1. Baby Corn - 6 -7 Nos. 
2. Tomatoes - 4-5 medium sized(chopped) 
3. Ginger Garlic Paste - 1 tbsp heaped
4. Green Chilies - 2 
5. Fresh thick yogurt - 2 tbsp 
6. Fresh Cream - 3 tbsp
7. Capsicum - 1(Cut into medium sized shapes) 
8. Onions - 2 medium sized(Chopped) 
9. Kasuri Methi/Dry Fenugreek leaves - 2 tsp 
10. Bay Leaf - 1 medium sized 
11. Turmeric powder - 1 tsp 
12. Red Chilli Powder - 1 tsp 
13. Coriander Powder/Dhaniya powder - 2 tsp 
14. Cardamom powder - 1 tsp 
15. Cumin Powder/Jeera Powder - 1 tsp 
16. Garam Masala Powder - 2 tsp 
17. salt to taste 
18. Oil - 1 tbsp 

                                

Method

1. Cut the Baby corns into medium sized length.Boil them in hot water for 5 mins with a pinch of salt.

2. Grind the tomato,green chilies and yogurt in a mixer into a puree.

3. Heat oil in a pan and add bay leaf and saute for 2 mins.

4. Add the chopped onions,capsicum and saute till onions turn transparent.

5. Add ginger garlic paste and saute for few mins till the raw flavor goes off.

6. Add the puree to the above pan and saute till the raw flavor of tomato goes off.

7. Add all the "powders" mentioned in the ingredients column and mix nicely.

8. Allow it to boil on a low flame for about 10 mins.The gravy will slowly start to thicken.

9. Add salt as needed to the gravy and mix well.

10. Add the Baby corn to the above gravy and mix gently.

11. Add some fresh cream and mix well for a creamy consistency and to balance the taste.

12. Crush kasuri methi and add to the above mixture and saute well.

12. Baby corn & Capsicum Masala is now ready to be served hot along with rotis,chappati,phulka or naan.

Baby Corn Fritters

I planned to host a dinner for my in laws with end to end cooking done completely by me. I have posted my recipe and the way how I do it. This is very easy and a simple one and can be readily made even as a tea time snacks.This is again a very famous starter ordered in most of the restaurants.For all the baby corn lovers,here goes the recipe for spicy,hot crispy baby corn fritters.

Serves: 2

Ingredients

1. Baby Corn - 8-10 (Slit lengthwise)
2. All purpose flour /Maida - 1/4 cup
3. Cornflour - 1/4 cup
4. Kesari/saffron powder/any red food color - A pinch (Optional)
5. Pepper Powder - 2 tsp
6. Red Chili Powder - 2 tsp
7. Salt to taste
8. Water as needed

                         

                         

Method:

1. Cut the baby corns as shown in the picture. Boil them with pinch of salt for about 2 mins. Strain them and pat them dry.

2. Add all the ingredients listed to the above baby corn with required amount of water to form a thick paste. The batter should be of thick pouring consistency.

3. Baby corn should be coated well with the batter.

4. Refrigerate the content for an hour.

5. After taken out of refrigerator, deep fry them in hot oil until they turn golden brown and crispy.

6. Serve hot with ketchup :)

Notes,Tips & Add-On's

1. The oil should be hot wile deep frying, only then the corns will turn crispy. If oil is not hot, then they might take a lot of time to get fried and turns soggy.
2. Refrigerating helps the baby corn to get mixed with batter well and also turns crispy while dropping in hot oil.