Tuesday, July 10, 2012

Mixed Vegetable

Mixed Vegetable is a familiar curry of Southern Asia. This recipe  is very easy to cook. This curry can be included in our regular menu. This vegetable curry is nutritious and delicious also.

Making Elements: Carrot, Cauliflower, Papaya, Cabbage, Onion, Green Chili, Vegetable oil, Garlic, Ginger, Turmeric Powder, Red Chili Powder, Cumin Powder, and Salt
Measurement:
Carrot tow pieces
Cauliflower half piece
Papaya two (medium size) pieces
Potato two (medium size) pieces
Cabbage one fourth (medium size) piece
Onion grated three (normal size) tea spoon
Green chili as per taste but two is good
Vegetable oil three (medium size) table spoon
Garlic paste (Mondo) one or one and one-forth tea spoon
Ginger paste one or one and one-forth tea spoon
Turmeric powder 1/2 (half) tea sponn
Red chili powder 1/2 (half) tea spoon
Cumin powder one fourth tea spoon
Salt as per taste
Cooking Method:
Take vegetable peed off and four cm sliced.
Onion fried slightly into oil, then add all spcies and one cup of water.
Let it boil and then stir continuously until thick gravy.
Add two cup of hot water and then add vegetables.
Add salt and boile about ten to fifteen minutes with covering the cook pan.
Serve hot with Plain Rice, Pilau, Paratha or Chapati.
Six Servings.

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