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Vegetable Manchurian - Indian Chinese Dish
Vegetable Dish
Top 5 Indian veg dishes - always a strong case for vegetables
Indian food is renowned the world over for its variety of vegetarian offerings. Today we look at what is it that undermines the greens? How is that there are umpteen tales about making vegetables exciting and converting nightmares into dreams? Give us a chance to help one bring about a paradigm shift and talk more about The Greens and Company. Ideally one should have a vegetable patch for growing greens. Fresh from the soil the vitamins are intact and once detached, a green like spinach starts to lose as much as 40 % of vitamin C in a day. And when cooked the loss is considerable. In any case, the greens like cabbage, lettuce, endive also have Vitamin A in the form of carotene. This vitamin is not water soluble and will resist the heat of cooking to a great extent. Another goody in greens is Vitamin B1 (thiamine). A pinch of bicarbonate of soda innocently added to cook the greens faster destroys this vitamin. Mineral elements and small amounts of second class protein is present in green vegetables. Probably the most important point of value green vegetables give to our diet is being the suppliers of indigestible cellulose or roughage which stimulates the muscles of digestive tract and has a laxative effect. Spinach and Pumpkin curry is one good example. But more popular among the Indian recipes that use greens is a definitely sarson ka saag, palak paneer, aluchi patal bhaji, dal palak, makai palak, methi matar malai….. Some tips on how best to cook greens •You don't need to add additional water while cooking green leafy vegetables like lettuce, palak, cabbage, amaranth because they have enough moisture content of their own which enables cooking. • To keep leafy vegetables fresh for longer time, keep them in a damp cloth in the fridge. •To retain the colour of leafy vegetables even after they are cooked, cook them uncovered for the first few minutes. Add a few drops of lime juice or vinegar when they are almost done. This should retain the greenness. •Avoid reheating of green vegetable dishes to retain their colour.
About the Author
Internationally acclaimed Chef Sanjeev Kapoor is living his dream of making Indian cuisine the number one cuisine in the world and empowering women of India towards making our country healthy. The top 5 indian veg dishes is an interesting must read for those who are on the look out for healthy food options that are also delicious to taste .
Looking for how to make this vegetable dish?? I need more exact details to make it properly.?
I had a friend who made a cream sauce from scratch in a pot using whipping cream and some flour I think.
The they cut a bunch fo brocolli, carrots and potatoes and put them in glass cassarole dish.
Poured the cream on top of the veggies in the dish.
Then placed cheese on top and roasted it in the oven for a while...
I need more details of this receipe to make it properly.
Thanks.
For the risotto
4 cups vegetable stock
1 tablespoon unsalted butter
¼ cup finely chopped onion
1 cup Arborio rice
½ cup Chardonnay
Generous pinch of saffron threads, crushed (see Tip)
1 tablespoon hot water
Salt and ground white pepper to taste
For the vegetables
1 tablespoon canola oil
2 carrots, cut into ¼-inch dice
1 red bell pepper in ¼-inch dice
¼ cup minced shallots
1 cup frozen baby peas, thawed
1 tablespoon curry powder
1 teaspoon minced fresh ginger
¼ cup Chardonnay
½ teaspoon lemon zest
1 cup heavy cream
Salt and ground white pepper to taste
Sprigs of fresh cilantro and chives for garnish
To make the risotto, bring the vegetable stock to a simmer in a small saucepan.
Melt the butter in a large nonstick skillet over medium-high heat. Add the onion; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice and stir to coat with the butter.
Add the wine and simmer until it evaporates.
Soften the saffron in the water; add to the rice. Pour ½ cup of the simmering stock into the rice (maintain a cooking temperature high enough so that the hot broth continues bubbling after it is added to the rice). Cook, stirring constantly, until the stock is absorbed, about 2 minutes. Continue adding stock ½ cup at a time, stirring until it is mostly absorbed and evaporated before adding more. Cook the risotto, adding stock as needed, until the rice is tender but still firm, about 25 minutes. Add the salt and pepper to taste. Remove from the heat and cover to keep warm.
To prepare the vegetables, heat the oil in a large sauté pan over medium-high heat. Add the carrots and bell pepper; cook, stirring constantly, for about 5 minutes or until crisp-tender. Add the shallots; continue to cook, stirring constantly, until the vegetables are tender, about 5 more minutes. Stir in the curry powder and ginger, then add the Chardonnay and lemon zest; simmer for about 1 minute. Add the cream; simmer, cooking occasionally, until the sauce is reduced by about one-third. Season to taste.
To serve, top individual servings of risotto with the vegetables and sauce. Or, for each serving, form the risotto in a round cylinder. Unmold on the plate and top with the vegetables and sauce. Garnish with the cilantro and scatter the plate with chives.
Saag - a perfect low-carb/high-fat vegetable dish from India
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